A simple, healthy and affordable meal for your sweet heart or have your kids assist you in the kitchen. Valentine’s Day is about love. Time together without interruptions maybe the best present-free gift you can give those you love this Valentine’s Day! This semi homemade dinner is fool proof – even non-cooks will be successful. All the ingredients are readily available at Harvest Market.
Spinach and Artichoke Salad
Choose your own bottled dressing or use the recipe below
- 4 cups baby spinach, packed
- 1 9.9 oz. jar Native Forest artichoke hearts packed in water, drained and sliced
For the Dressing
- 1 clove garlic, finely chopped
- 2 teaspoons lemon zest
- 1 tablespoon lemon juice
- 2 tablespoons red wine vinegar
- 1 tsp. dry mustard (optional)
- ½ Tbsp. honey (optional)
- 1/4 to 1/3 cup extra-virgin olive oil
- Salt and pepper
- Combine spinach and artichokes.
- Place garlic, lemon zest, juice in small dish and add vinegar. Let it stand 5 minutes then whisk in dry mustard, honey and extra-virgin olive oil.
- Pour oil and vinegar dressing over salad and toss to combine.
- Season the salad with salt and pepper, to your taste.
- Pre-made Pizza Dough – refrigerated, 1frozen or 2boxed (Namaste Foods)
- Basil Pesto 1- 6.25 oz. jar (Mezzetta) (one jar covers 2 – 16” pizzas)
- Shredded Mozzarella 7 oz. pkg. (Andrew & Everett – gluten free) use only about 2 oz.
- Vegies of your choice
- Prepare dough according to package directions.
- Top with Basil Pesto spreading lightly over the dough only to about 1” of edge.
- Sprinkle with cheese (it doesn’t need be covered heavily as you would to a cheese pizza) and bake. Enjoy!
I liked the idea of a heart shaped pizza. To shape your dough: Using a knife, draw a heart shape in the dough and when you’re happy with it, cut it out using a pizza cutter
For this recipe I used Namaste (gluten free) Pizza Dough. I was not expecting this but the batter has the consistency of cake batter. I used a spatula to shape the heart. After shaping the first heart I had the hang of it. The dough is superb. As soon as I opened the package I could smell all the herbs. And oh my goodness, the taste was fantastic! The entire box made two 14” heart shaped pizzas and one 14” inch round pizza.
*Dairy Free Version: Replace Basil Pesto with Enrico’s All Natural Pizza Sauce
Substitute above cheese with Miyoko’s Fresh VeganMozz
*Pepperoni Version: Pizza sauce, the rest of the shredded cheese and Applegate Naturals Turkey or Pork Pepperoni. This was so delish!
Suggested Pizza Doughs:
1Frozen Pizza Dough: (makes 2)
Udi’s (gluten free)
Flatzza (sprouted seven grain) Pizza or Flatbread
2Boxed Pizza Dough: (makes 2 or more pizzas – depending on thickness of crust)
Namaste Foods (gluten free)
Salad and Pizza Recipe Courtesy of Chris Glass
Chocolate Covered Strawberries
Ingredients & Materials:
- Metal baking sheet
- Parchment paper
- Chocolate chips* (Enjoy Life Mini Chips)
- Canola, coconut, or olive oil
- Pot and water
- Cutting knife
- Glass or stainless steel bowl or jar
* For this batch, 2/3 cup of chocolate chips was just enough for eight medium-sized strawberries. You might need more or less depending on the size of your strawberries. It’ll also depend on how many you want to cover in chocolatey goodness.
- Take a strawberry and remove the top.
- Cut straight down the middle.
- Place both halves next to each other, tilting each one slightly outwards. This will help create the heart shape. Insert a toothpick straight through the center.
- Repeat steps one through three with the remaining strawberries.
Tip: If possible, leave the end of the toothpicks sticking out. This will make it much easier to remove them later on. Plus, you don’t want them hiding in there when someone bites into them! So. Not. Romantic.
- Fill the small bowl or jar with chocolate chips and some oil. You’ll bring in more oil later. Place the bowl in a pot of boiling water over medium heat.
- Using the spoon, regularly stir the chocolate chips. Add a little more oil as they begin to melt. Remember, you don’t need too much! The role of the oil is to create a smooth consistency.
- Continue heating and stirring until the chocolate has melted completely. There should not be any chunks or chips left.
- Turn off the heat and let the bowl cool for a minute or two. Using an oven mitt, carefully remove the bowl from the water.
- Use the spoon to cover each strawberry heart with melted chocolate. A little goes a long way; you don’t need huge spoonfuls. A thin layer will do the trick. It will also be much easier to spread and cover each heart.
- Repeat with the remaining strawberry hearts. If some of them look wonky, don’t worry. You can trim those down later.
Place the sheet in the fridge, and leave to harden completely. This should take anywhere from one to three hours. Want to speed up the process? Stick them in the freezer. Just be sure to keep a close watch to make sure they don’t ice over.
- Once the chocolate hardens, remove the toothpicks. You can also use a small knife to carefully trim away excess chocolate. Clearly, a strawberry-printed knife was appropriate for this job.
Pretty easy, huh? This charming treat tugs at my heart strings and sweet tooth. If you want to spice things up, try adding sprinkles or edible glitter before the chocolate hardens. You can even add stripes of melted chocolate in a different color.
Chocolate Covered Strawberry Recipe Courtesy of: Kirsten Nunez Bustle