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A TABLE FOR TWO VALENTINE’S MENU

Strawberry Ricotta Bruschetta

INGREDIENTS

• 1/8 baguette sliced

• 1 ounce strawberries

• 1/8 tablespoon balsamic reduction

• 1/8 teaspoon agave

INSTRUCTIONS

• 1 1/4 ounce ricotta

• 1/8 tablespoon olive oil

• basil leaves for garnish

1. Chop strawberries into small pieces and add to a bowl. Add balsamic reduction and agave to the bowl, mix and set aside.

2. Mix ricotta and oil in a seperate bowl then spread cheese mixture on baguette slices.

3. Top with strawberry mixture and garnish with basil leaves.

Creamy Tuscan Chicken

INSTRUCTIONS

INGREDIENTS

• 3 tablespoons extra-virgin olive oil

• 4 boneless, skinless chicken breasts

• Kosher salt

• ground black pepper

• 2 garlic cloves, finely chopped

• 1 tablespoon fresh thyme leaves

• 1 teaspoon crushed red pepper flakes

• 3/4 cup low-sodium chicken broth

• 1/2 cup chopped sundried tomatoes

• 1/2 cup heavy cream

• 1/4 cup finely grated parmesan

• torn fresh basil for garnish

1. Preheat oven to 375°F, arrange a rack in center of oven. In a large ovenproof skillet over medhigh heat, heat 1 tbsp oil. Generously season chicken with salt & pepper and cook, turning halfway through, 5 mins per side, until golden brown. Transfer chicken to a plate.

2. In the same skillet, on med. heat, heat remaining oil. Stir in garlic, thyme, and red pepper flakes. Cook and stir for 1 minute. Stir in broth, tomatoes, cream, Parmesan, dash of salt. Bring to a simmer, return chicken and juices to skillet.

3. Transfer skillet to oven, bake until chicken is cooked through and reads 165°F on thermometer, 10-12 minutes.

4. Arrange chicken on a plate, spoon sauce over top, garnish with basil.

Sauteed Mushrooms

INGREDIENTS

• 1/2 pound mushrooms

• 1/2 tablespoon butter

• 1/4 tablespoon avocado oil

• 1 garlic cloves, minced

• chopped parsley or green onion

• salt & pepper

INSTRUCTIONS

1. Cut mushrooms in half. Heat a pan over med-heat, add mushrooms, stir occasionally.

2. Drain the liquid then add oil, butter and garlic.

3. Sauté until golden brown. Garnish with parsley or green onion.

A TABLE FOR TWO AND FONDUE

Honey Champagne Fondue

INGREDIENTS

• 16 ounces Swiss or Gruyere shredded cheese

• 4 teaspoon cornstarch

• 1 teaspoon dry mustard

• 1 tablespoon lemon juice

INSTRUCTIONS

1. Toss cheese with cornstarch and mustard.

• 1/4 cup shallot

• 1 clove minced garlic

• 1 1/4 cup champagne

• 1/2 teaspoon pepper

2. Melt the butter in a fondue pot, over medium heat and sauté the shallots and garlic until soft.

3. Add the champagne and bring to a boil.

4. Add cheese, a little at a time until it melts, stir in honey and lemon juice. Simmer for 2-3 minutes.

5. Add the pepper, stir, and serve warm.

Broth Fondue

INSTRUCTIONS

INGREDIENTS

• 2 bay leaves

• 3-4 garlic cloves

Dippers: Thinly sliced beef, chicken, or pork. Shrimp, scallops, or sausages.

Potatoes, broccoli, cauliflower, mushrooms, zucchini, and onions.

• 2 teaspoons dried parsley

• 10 1/2 ounces beef broth

• 1 cup dry white wine (optional)

• 1 cups water

• 1 ounce onion soup mix

• 1 1/2 teaspoons ground black pepper

1. Mix all ingredients and pour into a fondue pot.

2. Simmer to blend flavours for 10 minutes.

3. Bring to a boil when ready to use.

4. Dip your favourite meats, sea food, vegetables, or potatoes.

Berry Crisp

INSTRUCTIONS

INGREDIENTS

Topping:

• 1/3 cup rolled oats

• 1/3 cup all purpose flour

• 1/8 cup sugar

• 1/4 cup brown sugar

• 1/2 teaspoon ground cinnamon

Filling:

• 1.5 cup any frozen berries

• 1/8 cup all purpose flour

• 1/8 cup sugar

• pinch of salt

• 1/4 teaspoon vanilla extract

• 1/4 teaspoon lemon juice

1. Prep toppings: combine oats , flour, sugar, brown sugar, cinnamon and salt. Melt the butter and stir into mixture.

2. Prep filling: in a bowl add berries, flour, sugar, salt, lemon juice, and vanilla extract then gently toss to combine.

3. Pour filling into an 8x8 dish and top with the oat mixture. Bake at 350° F for 40-45 minutes until golden brown and bubbling. Serve with vanilla ice cream.

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