Valentine's Day Four Course Meal

I’m so excited to be releasing this four-course, Valentine’s Day meal! This dinner was planned with the realities of 2021 in mind: Not everyone feels comfortable going out to eat, but they still want to celebrate with something special. This meal is meant to feel gourmet, but it’s intentionally not too much work to prepare. You want to have time to chill with your loved one after all!

You can make all four courses and they will go well together, but if you only want to make one or two, go for it! Red wine is used in the pasta, but you only use 1/4 cup, so I suggest getting a red wine bottle that you want to drink together after opening!

I’ll list the four courses in order, but I suggest prepping the dessert first so it has time to cool in the fridge! I thought this would be a fun activity to do with your lover (or friends or family or whoever!!).

Course 1: Faux Caesar Salad with Garlic Breadcrumbs

Course 2: Roasted Vegetables Tossed in Spicy Honey, Walnuts, and Parmesan

Course 3: Red Wine Burst Tomato Burrata Pasta with Shallots

Course 4: Chocolate Dipping Bar with Assorted Fruits and Toppings

Order of Prep

If it was me, I would prep course 4 (the dessert) first, then prep the salad (but leave the tossing of the dressing until right before you eat). Then I would move on to course 2 and 3 and toss the salad right before the pasta is ready!

Recipes

Faux Caesar Salad with Garlic Breadcrumbs

Ingredients (serves 2)

Salad

• 2 heaping cups roughly chopped romaine or little gem lettuce

Garlic Breadcrumbs

• 1 tsp olive oil

• 1 clove garlic, finely minced

• 3 tbsp breadcrumbs

Dressing

• 1 tbsp Dijon mustard

• 1 tbsp mayo, vegan mayo, or Greek yogurt

• Juice of 1 medium lemon

• 1 clove garlic, finely minced

• Salt and pepper, to taste (I like a generous amount of pepper here)

1. Add lettuce to a medium bowl. Prepare the breadcrumbs by heating up a small pan on medium-low heat. Add 1 tsp olive oil, and then add the garlic. Cook for 1-2 minutes until garlic is fragrant. Add the breadcrumbs, and toast for about 3-4 minutes until golden. Mix occasionally to prevent burning and to ensure the breadcrumbs toast evenly. Let cool, and set aside.

2. Prepare dressing by adding ingredients to a small bowl. Whisk together with a fork until smooth. Right before eating, toss the lettuce in the dressing and breadcrumbs.

Roasted Veggies with Spicy Honey, Walnuts, and Parmesan

Ingredients (serves 2)

• Veggie of choice

  • Suggestions: 1 lb Brussels sprouts, 1 carrot bunch, 1/2 cauliflower head, 1 head of broccoli or 1 lb broccolini

• 1 tbsp olive oil

• 1/4 tsp salt

• 1/4 tsp black pepper

• 3 tbsp finely-chopped walnuts

• 1/4 cup grated Parmesan cheese (can also use pecorino romano)

• 1 1/2 tsp hot honey (if you don’t have hot honey, you can use 1 1/2 tsp honey with 1/4 tsp crushed red pepper)

1. Preheat oven to 425 F. Prepare your vegetable for roasting. I used Brussels sprouts, so I sliced off the knobs and sliced them in half from top to bottom. Add your veggie to a baking sheet, and toss in olive oil, salt, and pepper. If you’re using Brussels sprouts, make sure the flat side is face down on the baking sheet. Roast your vegetable for about 20-30 minutes until soft but slightly crispy on the outside (time will vary depending on what vegetable you use. I suggest 25 min for the Brussels sprouts, 25-30 for carrots and cauliflower, 15-20 for broccoli or broccolini).

2. In a small bowl, mix together chopped walnuts, Parmesan, and hot honey. As soon as you remove your veggies from the oven, add to a bowl and toss with the walnut cheese mixture while the veggie is still warm. Cover, and set aside until your ready to eat.

Red Wine Burst Tomato Burrata Pasta with Shallots

Ingredients (serves 2)

• 8 oz spaghetti or linguine (1/2 lb)

• 4 tbsp olive oil, divided.

• 2 large shallots, thinly sliced

• 2 cloves garlic, thinly sliced

• 2 cups whole cherry tomatoes

• 1/4 cup tomato paste

• 1/4 cup red wine

• 1/2 cup reserved pasta water

• 1-2 (4 oz) balls of burrata (can also use regular mozzarella here if you can’t get burrata)

• Fresh basil

1. Bring a large pot of water to a boil. While water is heating up, start preparing the sauce. In a large pan, heat up 2 tbsp olive oil on medium-high heat. Add in the cherry tomatoes, season with salt and pepper, and let cook for about 20 minutes until tomatoes have burst. Stir frequently so they cook evenly, and lightly press down with a spatula to help encourage bursting if needed.

2. In a separate large pan, heat up remaining 2 tbsp olive oil on medium-high heat. Add the shallots, and season with salt and pepper. Cook for about 10 minutes until shallots are soft and starting to turn golden. Then add in the garlic, and cook for another 2 minutes. Mix in the tomato paste, and season with salt and pepper. Cook for 3-4 minutes until tomato paste has turned a darker red. At this point, you can add your pasta to the boiling water. Cook al dente, reserving 1/2 cup of the pasta water before draining.

3. Turn the tomato paste and shallot mixture down to medium heat, and add in 1/4 cup red wine. Cook for 3-4 minutes until red wine has been completely absorbed. Add in the burst tomatoes when they’re ready, along with the cooked pasta and 1/2 cup reserved pasta water. Turn heat to medium-low, and stir for a couple minutes until everything has been evenly mixed and the pasta water has been absorbed. Season with more salt and pepper, if desired. Add to bowls with torn pieces of burrata and fresh basil, thinly sliced. Use 1 ball of burrata for a lighter dish, and 2 for some gooey cheesiness. Mix in the burrata when the pasta is still nice and hot for extra meltiness.

Chocolate Dipping Bar with Assorted Fruits and Toppings

Ingredients (serves 2)

• Fruit of choice (strawberries, banana, orange, etc.)

  • You can use a combo of everything, or just pick your fave! I used 9 medium strawberries, half a sumo citrus, and half a banana)

• 1 (3.5 oz) bar dark chocolate

• 1/2 tbsp coconut oil

• Toppings of choice (crushed nuts, sprinkles, flake salt, shredded coconut)

  • Again, you can use a combo of all of these, or pick your faves! I used about 2-3 tbsp of sprinkles, crushed pistachios, and shredded coconut

1. Wash and prep your fruit, and set up your dipping station. Line a large plate with parchment paper, and add your toppings to little ramekins for easy dipping.

2. In a small saucepan, add the dark chocolate and coconut oil on medium low heat. Stir together until chocolate has completely melted. The chocolate should be silky and smooth, so if it starts to get chunky, lower the heat and make sure you are stirring regularly.

3. When chocolate is melted, remove from heat. While the chocolate is still hot, dip your fruit into the chocolate, and then dip it into your topping of choice (if you’re using salt, just sprinkle it on). Add to the plate, and repeat until you’ve used up all the chocolate. Refrigerate for at least an hour to harden.

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Eat and enjoy!! Happy Valentine’s Day to couples and singles alike. Remember, if you make any of these meals, please please please tag me on Instagram so I can see! @kalememaybe

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If you love getting meals planned out like this (or you want a nutritious week to follow your Valentine’s Day!) check out my ebook, “A Week Of Nourishing Eats!” It includes recipes for breakfast, lunch, and dinner for a full week using one grocery list and set of ingredients so you don’t waste food or money.