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A sophisticated three-course dinner that you can prepare mid-week.
This Valentine’s Day, open your heart and gather your family or a few good friends for a meal that shows your love better than any candy heart quote.
Start the evening with Sliced Beet Carpaccio with Fresh Basil and Toasted Pistachios. Overlapping the beets in a decorative pattern is a great backdrop to the sprinkled herbs and nuts. Use packaged, pre-cooked beets – we love Love Beets – to cut down on prep and cooking time without sacrificing flavor.
For the main course, our Seared Salmon with Grapefruit Relish on Baby Spinach features bright, bold flavors as exciting as first love.
On the side, Broccoli Rabe with Browned Garlic, Lemon, and Red Chili Flakes comes on strong but isn’t overwhelming. With an earthy, slightly bitter taste broccoli rabe is more closely related to a turnip than broccoli. Don’t be turned off by the garlic and chili flakes – along with the broccoli rabe, they mellow a bit as they cook.
Finally, finish the night with a sweet treat. Our Cardamom and Orange Greek Yogurt Panna Cotta with Raspberries and Crushed Pistachios replaces some of the heavy cream with tangy Greek yogurt. Rich and creamy with fresh berries, it’s enough to bring a springtime love to February.
(1) USDA Food Composition Databases
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