I’m a little late posting this. We have been so busy lately. I’m so glad I was able to take the time to fit in this fun romantic meal.
This tray of strawberries from our lovely neighbor started off our Valentines day. 🙂
Carrot And Blood Orange Soup
1 Pound carrots
1 Medium onion
3 Cloves of garlic
1(2-inch) Piece fresh ginger. minced
2 Tablespoons olive oil
1-2 large blood oranges
5 Cups vegetable stock
1 bay leaf
Sea salt and pepper, to taste
Thinly slice the carrots. Finely chop the onion. Peel and chop the garlic cloves. In a large pot, heat oil over medium heat. Add carrots, onion, garlic, and ginger and cook, stirring occasionally, until onion is golden, 6 to 8 minutes. Meanwhile grate the orange to yield 2 teaspoon grated zest. Juice orange to yield 1/2 cup orange juice.
Add vegetable stock , zest, and bay leaf to cooking vegetables. Bring to a boil. Reduce heat to medium-low, cover and cook, stirring occasionally, until carrots are tender about 20 minutes.
Puree soup until smooth; return to saucepan. Stir in orange juice and season with salt and pepper to taste. Cook over medium heat, stirring occasionally, until heated through, 2 to 3 minutes.
Orange And Fennel Salad
one half of a small red onion
2 lg blood oranges
2-3 sm fennel bulbs
3tbsp olive oil
11/2 tbsp lemon juice
3/4tsp sea salt
1 tsp mint
oil cured black olives
-slice onion in thin half moons
cover with cold water and set aside for 15 min
-Slice the orange peel of wih a knife, from top to bottom
over a bowl to catch the juices
-slice fennel into quarters lenght wise
slice the quarters lengthwise as this as you can.
-wisk together olive oil,lemon juice and salt
– toss all ingredients together with several black olives and a sprinkle of black pepper
3 tablespoons extra virgin olive oil
10 yellow onions — in half moon slices
2 tablespoons brown rice syrup
1 fresh ginger root — graded juice extracted
1 tablespoon kuzu — dissolved in 3 tablespoon of cold water
2 cups blanched almonds
1/2 teaspoon ground cinnamon
15 sheets phyllo dough
1/2 cup extra virgin olive oil
To make the filling, heat the olive oil in a deep skillet over medium heat. Add the onions and sauté with a generous sprinkling of salt until limp about five minutes. Reduce the heat to medium low and cook the onions covered for fifteen minutes stirring occasionally to prevent scorching. Add the rice syrup and ginger juice and cook uncovered until the mixture thickens slightly about ten minutes. Stir in the dissolved kuzu and cook stirring until the mixture thickens and turns clear about three minutes more. Set aside to cool.
Preheat the oven to 350 degrees. Lightly oil the bottom and sides of the thirteen by 9 inch baking dish. Place blanched almonds in a food processor and grind into a fine meal. Add cinnamon, and pulse just to combine.
Fold one sheet of the phyllo in half crosswise and fit into the prepared pan. Brush lightly with oil. Repeat folding and layering five more sheets of phyllo, creating a multiplayer base. Sprinkle evenly with 1/2 cup of the ground almonds. Spread half the onion filling over the almonds and sprinkle with another half cup of the ground almonds. Fold, layer, and oil five more of the sheets over filling sprinkle with 1/2 cup of the ground almonds and top with the remaining onion filling. Sprinkle with 1/4 cup of the almond mixture.
Fold, layer, and oil the remaining five sheets of phyllo over the second layer of filling, except this layer, sprinkle a little of the reserved almond mixture between each folded sheet. Brush the top lightly with oil. With a sharp knife, score the top sheets diamond shapes are most common for this dish to mark 24 servings. Bake in the center oven rack about fifteen minutes or until the phyllo is golden brown and crispy. Remove from the oven and cool the pan on a wire cooling rack. Cut into servings and serve warm.
This is a wonderful recipe by Christina Pirello! www.christinacooks.com
Mushroom And Onion Risotto With Steamed Greens And Grilled Radicchio
3heads of Radicchio
2-tbsp of olive oil
Slice radicchio into quarters, lightly brush with oil and sprinkle a pinch of sea salt over top. Place on a cookie sheet and place under broiler for 8 min Turning twice. The same goes for a grill.
1 Bunch dandelion greens
1 Bunch kale
In a large pot bring 1 cup of water to a boil. Add greens and steam for 2-5 minutes until bright green. Remove from pot and slice.
Hazelnut Chocolate Cake
3 Cups whole wheat pastry flour
1 Cup hazelnuts, toasted and finely ground
Pinch of sea salt
11/2 Tablespoons baking powder
1/2 Cup olive oil
1 Cup maple syrup
1 1/2 Cups plain rice milk
2 Tablespoons vanilla
Turn oven on to 350′
Mix the dry ingredients with a whisk. Add the wet ingredients and stir until smooth. Pour into cake pan (or like I did here into two bread pans) . Bake for 45 minutes. Cool before pouring over icing.
1Pkg grain sweetened chocolate chips
Melt in a double boiler. Be sure to stir quite a bit so it doesn’t burn. Pour over cake hot. Sprinkle on chopped hazelnuts Let cool to harden.
4 Cups hulled strawberries
1/4 cup maple syrup
zest of 1 lemon
Puree ingredients until smooth