We HIGHLY prefer to cook an amazing meal at home vs. going out to dinner and overpaying for a pre-set menu. Below are our favorite valentines dinners we’ve made over the years!
Appetizers:
the “kee” 🔑 is using QUALITY ingredients. Let me show you how ⤵️
Ingredients:
1 organic heirloom tomato (v important!!!)
1 ball fresh mozzarella
GOOD quality olive oil
FRESH cracked pepper
FLAKEY salt like @maldonsalt
Tons of fresh basil
Good quality balsamic vinegar or glaze (glaze gives it a slight sweetness which I love)
Directions:
1. Slice tomato thinly using serrated knife (easier to cut tomatoes with, so you don’t smush them)
2. Slice mozzarella in same # of slices as tomato.
3. Arrange mozzarella & tomatoes on plate, tomato then slice of mozz, tomato then slice of mozz etc etc
4. Drizzle with a LOT of olive oil, really make sure it gets down in there.
5. Cut basil into strips – roll basil leaves up, slice thinly and it will create pretty little julienned strips. Sprinkle on tomatoes & mozz.
6. Drizzle with balsamic.
7. Season with tons of fresh cracked black pepper and a heavy amount of sea salt.
Ingredients: as an app this could feed 6-8, if splitting for a main course, 2-3.
- 1 puff pastry sheet, thawed
- 1 apple, thinly sliced (organic)
- 8 oz of Brie
- 2 tbsp olive oil
- 2 tbsp butter (I like @kerrygoldusa grass fed)
- 1 egg + 1 tbsp of water (beaten together for egg wash)
- 1/3 cup pomegranate seeds
- 1 tbsp hot honey or 1 tbsp honey + 1 tsp crushed red pepper flakes
- flakey salt, fresh cracked pepper
Directions:
- Heat oil and butter in large skillet over medium low heat. Add onions with big pinch of salt. Cook, stirring often, about 20-30 mins until onions are caramelized.
- Preheat oven to 425. Line baking sheet with parchment paper. Lay out puff pastry on parchment paper.
- Layer caramelized onions on puff pastry in an even layer. Slice Brie and layer on top. Top with apple slices. Sprinkle with salt and pepper. Brush edges of puff pastry with egg wash.
- Bake 20-25 mins until golden brown and puffed up. Drizzle with hot honey or honey + crushed red pepper, and sprinkle pomegranate seeds. Slice & enjoy!
Ingredients:
- 8 oz block of cream cheese, softened
- 6 oz goat cheese
- 1 cup shredded gruyere or sharp cheddar
- 1/2 cup sliced, toasted almonds
- 2 tbsp chopped parsley
- 1 tbsp chopped fresh thyme
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 cup pomegranate seeds
- crackers of choice – I love ritz here!
Directions:
- Add cream cheese, goat cheese & gruyere to large bowl. Mix well with rubber spatula.
- Add almonds, salt & pepper, parsley & thyme. Fold in gently into a heart shape.
- On large plate, pour pomegranate seeds into even layer. Gently roll the cheese ball in the pomegranate seeds to coat. Any open areas, I pressed some leftover seeds into it.
- Pop in the fridge for about 20 minutes to solidify. Serve with crackers.
Dinner:
I went with a boneless ribeye, but I think a sirloin or filet would be great too. When making for a crowd aim for 5-8 oz per person. I had 3 large steaks for 8 adults equaling about 4.5 lbs and it was perfect.
- 24 hours before, cover the steak in salt (not flakey salt, just regular salt) and pop in the fridge on a plate so the air can get around it.
take out of fridge an hour or even 1.5 hours before cooking & let get to room temp.
preheat oven to 200.
2. heat cast iron pan on high heat with a high heat oil – I used avocado oil. Pop steak on and let sear, don’t move it, for a few minutes until a nice crust has formed.
flip over, turn heat to medium high, add butter, rosemary, thyme & garlic. Baste steaks with the butter (tip pan & use spoon to spoon the buttery liquid all over steaks).
3. after a few minutes of letting the other side sear, put a meat thermometer in, put in oven on 200 until internal temp reaches 122-125 degrees. Take out and let rest at least 15 mins before slicing.
I served with a chimichurri sauce & buttered balsamic mushrooms.
chimichurri – 1/2 cup cilantro, 1/2 cup parsley, 1/4 cup basil, 2 tablespoons olive oil, 3 cloves garlic, 1 tbsp white wine vinegar, juice of 1 lime, salt & pepper. Blend off and on, you want it a rough herby oily consistency.
buttered balsamic mushrooms – over medium heat add a little oil, 1 shallot finely diced & about 1 lb mushrooms sliced. Let cool down, add 2 tbsp balsamic, garlic, 4 tbsp butter, salt, pepper, 2 tbsp chopped rosemary, 2 tbsp chopped thyme. Let mushrooms cook down.
Enjoy!
Ingredients for 2:
– 4 oz pasta of choice (I love a fun noodle here like gemelli or fusilli)
– 4-5 beets (I bought pre cooked, can also peel and roast for 20 mins)
– 1/2 cup cottage cheese, I love good culture
~ 1/2 cup pasta water
– 1 tsp garlic powder
– 1 tbsp salt + 1 tsp salt
– 1 tsp pepper
– 1 tbsp feta (I love sheep’s milk)
– 1 tbsp basil, sliced
– optional: 1 tbsp toasted pine nuts
Directions:
1. Boil pasta water and salt heavily (1 tbsp). Cook according to directions. When straining, save 1/2 cup of pasta water. I usually strain my pasta over a measuring cup and allow the water to strain right into it.
2. In blender, blend beets, garlic powder, the remaining 1 tsp salt, pepper, cottage cheese and pasta water. Start with 1/4 cup of the pasta water and see how consistency is. Slowly add until it’s a thick-ish sauce.
3. Mix with pasta. Top with feta, basil and pine nuts.
Enjoy!
Red Wine Braised Short Ribs with Parsnip Mash & Caesar Brussels
The short ribs take about 30 mins of prep and then cook in the oven for about 2 hours.
Ingredients:
~ 2 lbs short ribs
– 1 tsp salt
– 1 tsp pepper
– 1/2 white or yellow onion, diced
– 2 carrots, diced
– 1 celery stalk, diced
– 1 tbsp tomato paste
– 2 tbsp flour (almond flour is fine too)
– 1/2 bottle of red wine
– 2 cups beef stock (bone broth would be great too!)
– 3-4 cloves of garlic, chopped
– handful of parsley, chopped
– 1 tbsp rosemary, dried or chopped
– 1 tsp dried thyme or 4-5 sprigs fresh
– 2 tsp oregano
Directions:
1. Season each side w/ salt and pepper and sear in a large cast iron pan or Dutch oven over medium high heat, about 8 mins per side.
Remove from pan.
2. Sauté onion, carrots, celery until translucent, about 5 minutes. Then add tomato paste, almond flour (or flour of choice), & stir until fully mixed into veggies. Then add wine, stir until mixed through, add short ribs back to pan. Bring to boil, cover and reduce heat to low. Let simmer 25 mins until wine is reduced by half.
3. Add beef stock, garlic, parsley, thyme, oregano, rosemary, season w/ a little more pepper & touch of salt. I use unsalted stock so if you use regular don’t add extra salt here.
4. Bring to boil &cover, put in oven on 350 degrees for 2-2.5 hours.
Serve over my parsnip mash and with my Caesar Brussels!
🍕 arugula prosciutto pizza with balsamic glaze 🍕
i use my pizza oven for this but you can definitely just use the oven with a preheated pizza stone.
Ingredients:
@central_market pre made pizza dough ($1.99) or @simplemills almond flour crust mix
@raoshomemade marinara, about half cup
@organicvalley shredded mozzarella, about 1 cup
fresh sliced prosciutto, about 2 ounces
fresh basil, 6-10 leaves, sliced
mini mozzarella balls, about 8, slices in half
minced garlic, about 2 cloves
cherry tomatoes, about 10, halved
arugula, about 1 cup
balsamic glaze, 1-2 tbsp
lots of crushed red pepper (1/2 tbsp ish), and oregano
Directions:
Flour a pizza peel. Roll out dough and form the shape of a heart. Top with marinara, shredded mozzarella, halved cherry tomatoes, minced garlic, halved mozzarella balls, crushed red pepper & oregano. Cook for 7-10 mins in pizza oven, or according to package directions for regular oven. Top with arugula and drizzle with balsamic glaze (optional: some shaved parm would be great on top too). Slice & serve.
My pizza oven is AMAZING (would also be a great gift!). It fits right on the grill and heats up to 650 degrees. There is another one that is just a counter one, that doesn’t require a grill.
quick. easy. delicious. lobster, angel hair pasta w garlic, tomatoes, lemon & the perfect Caesar.
this took less than 15 mins, used minimal ingredients and was a fun, elevated meal for an at-home date night!
Ingredients:
2 lobster tails
Fresh pasta 🤌🏼
1 cup cherry tomatoes
5 cloves garlic
Olive oil
Salt, pepper, garlic powder, garlic salt, crushed red pepper
2 tbsp butter
1 Lemon
3 cups Romaine
2-4 tbsp Caesar dressing
1 Sourdough bread slice for croutons
4ish tbsp Shaved parm
Directions:
- Preheat oven to 450. Boil big pot of water and salt heavily.
- Caesar – Chop romaine and wrap in dish towel or paper towels, inside salad bowl, and pop in freezer. Trust me this makes a HUGE difference for crisp lettuce for your Caesar that is ice cold.
- Croutons – Cut one piece of sourdough into large chunks, drizzle with olive oil, season with salt, pepper & garlic salt. Pop in oven for 8ish mins until golden brown.
- Mince your garlic cloves, halve your cherry tomatoes.
- Heat skillet over medium heat, add 1 tbsp olive oil.
- Drop pasta in boiling water. Mine took 2 mins to cook. While pasta cooks – add garlic (leave behind about 1 clove) quickly to skillet, let it get fragrant about 1 min. Add tomatoes and let them slightly burst. Use slated pasta scoop to remove pasta from water and add to skillet. (Don’t drain pasta water – you’ll cook the lobster in the same pot). Reserve about 1/2 cup pasta water.
- Add lobster to pot. Cook 4 mins.
- In small bowl, add butter, remaining garlic clove minced, and microwave 30 seconds. Squeeze half a lemon in it.
- Season pasta with salt, pepper, garlic powder (lots), more olive oil (lots), squeeze of half a lemon and crushed red pepper (more or less depending how much heat you want). Top with shaved parm.
- Grab romaine out of freezer, toss with dressing, top with croutons & parm.
Serve lobster with w side of butter sauce, the pasta, and Caesar. Enjoy!
GF Panko Chicken with Tomato Garlic Angel Hair
Ingredients for 2:
- 8-12 oz pasture raised chicken breast
- salt & pepper
- 1 egg
- 1 cup Ians Gluten Free Panko Bread crumbs
- 1 tsp garlic powder
- 1 tsp italian seasoning
- 1 tbsp avocado oil (chosen foods is the best)
- 4 oz Angel Hair Pasta – I love barilla protein plus or banza
- 1 tbsp olive oil
- 1 cup organic cherry tomatoes, halved
- 3-4 garlic cloves, sliced
- Juice of 1 lemon
- Optional: 1-2 tbsp basil, sliced
- Optional: 1 tsp crushed red pepper
- 2 tsp fresh parm, shredded
🍅 pound chicken until 1/2 inch thick, season with salt & pepper, dredge in egg beaten in a shallow bowl, then dredge in bread crumbs, seasoned with garlic powder & Italian seasoning.
🍅 sear in skillet over medium high heat with some Avo oil in pan. Cook 4ish mins per side until crispy.
🍅 cook pasta according to directions. cooks for 4 mins. Strain.
🍅 in pasta pot, add some olive oil, turn heat to medium low, add cherry tomatoes & garlic.
🍅 add pasta back, top with fresh lemon juice, drizzle of more olive oil, optional: sliced fresh basil & crushed red pepper.
Serve with pasta in bowl w optional parm, & chicken breast. I did a simple Caesar on the side with romaine, Caesar dressing, extra cracked pepper, parm & homemade croutons. I made croutons with 1 slice @heb bakery rosemary bread cut into cubes, sprayed with olive oil, sprinkle of garlic powder, and baked on 400 for a few mins til crispy.
Caesar ingredients: 3 cups organic romaine, chopped, 2 tbsp caesar dressing, black pepper, 3-4 tbsp parm, 1 slice sourdough, olive oil, garlic powder.
🍄 butternut squash pasta with crispy rosemary mushrooms 🍄
I used the paccheri pasta noodles which is basically just extra large rigatoni, great for filling up with yummy sauce. You also roast all the veggies for the sauce on one pan, making it minimal clean up!
Ingredients for 2:
- 1 garlic bulb
- 2 tsp olive oil
- salt & pepper
- 1/4 white onion
- 1 cup sliced mushrooms (organic cremini are great)
- 2 cups cubed butternut squash
- Fresh rosemary
- 4 oz paccheri pasta or extra large rigatoni
- 1/4 cup cream or half & half
- Optional: ~8 oz ground italian sausage
- 1 tbsp fresh parm, shredded
🍄 preheat oven to 425. line a sheet pan with parchment paper, place bulb of garlic with just the very top sliced off, into a piece of foil, add a little olive oil, salt & pepper, wrap up in the foil until completely covered in a ball, and add to sheet pan. Place onion on sheet pan. Place sliced mushrooms on sheet pan. Lastly, add cubed butternut squash to pan. Keep all these items separated. Season everything with olive oil, salt & pepper and sprinkle small sprigs of Rosemary throughout. Cook on 425 for 25 mins, remove mushrooms only and set aside. Let the squash, onions & garlic cook for another 10 mins.
Optional: I added some ground Italian sausage for added protein, Cook while veggies are baking.
🍄 cook pasta according to directions, the paccheri took 12 mins, use a large pot. When draining, set a measuring cup below the strainer to catch 1 cup of pasta water. Set aside.
🍄 add cooked squash, onion, and roasted garlic (basically just push the garlic out of the bulb to where you just get the soft gooey garlic part), cream or half & half, 1/2 cup pasta water, salt, pepper and blend until smooth. Don’t add mushrooms here, those go on top of pasta!
🍄 in the large pasta pot, add pasta and squash sauce together, mix well.
Optional: Add your sausage too.
🍄 top with crispy rosemary mushrooms & Parmesan cheese.
Side Salad: ingredients – 1 cup spinach, 1 cup arugula, 1/2 green apple, julienned, goat cheese, 2 tbsp walnuts, 1 tsp maple syrup, 1/4 tsp chili powder, 1/2 tbsp pesto, 1 tsp fresh lemon juice, 1 tsp olive oil.
I served with a side salad of spinach, arugula, apple, crumbled goat cheese, chopped walnuts that I coated in 1 tbsp lakanto maple syrup & chile powder and baked in the oven on 425 for 5ish mins (keep an eye so they don’t burn). Dressing: I mixed pesto with lemon & a little olive oil, pour over and toss.
Side Dishes:
Parsnip Mash
Recipe for 2:
3-4 mini organic yellow potatoes, diced
2-3 parsnips, diced
2 garlic cloves
1 tsp salt, 1 tsp pepper
1/2 cup milk of choice, i used raw milk! If using nut milk, unsweetened almond is best
1/2 tbsp grass fed butter or ghee (can sub olive oil if vegan)
Directions:
1. Boil large pot of water. Add potatoes, parsnips and garlic. Boil about 7 mins until soft. The smaller you dice, the faster it will cook.
2. Strain, and keep about 1/2 cup cooking liquid just in case.
3. Add back to pot w milk, butter & seasoning. Use hand mixer or immersion blender. Season to taste. Add cooking liquid if too stiff.
I like to enjoy this with any type of red meat – steak, my mini meatloaves, my braised short rib etc.
Ingredients for 3-4:
– 10 oz bag of shaved Brussels (huge time saver!)
– 1 can chickpeas, drained
– 2-3 tbsp parmesan (I did a mix of shaved and shredded!)
– 2 tbsp primal kitchen Caesar dressing (favorite clean brand using avocado oil instead of seed / inflammatory oils)
– juice of half a lemon
– lots of fresh cracked pepper
– 1 tsp salt, I like redmonds mineral salt (read my post on why most of us are mineral deficient! Easy swap to use this mineral salt when cooking to boost mineral consumption)
– 1 tsp garlic powder
– drizzle of avocado oil or olive oil (linked the ONLY avo oil I use – most tested for various oils mixed in, this one is 100% organic avocado oil)
Directions:
1. Preheat oven to 400. Line baking sheet with parchment paper.
2. Add brussels to one side, chickpeas to the other. Drizzle each with oil, season with salt, pepper, and garlic powder.
3. Roast for 20 mins, stirring every 10ish mins.
4. In small bowl, mix dressing + lemon juice. Shave / shred parm.
5. Add Brussels, chickpeas, parm to a bowl, drizzle with dressing and serve!
Sweet Roasted Carrots with Whipped Feta, Pomegranate and Pistachios
Ingredients for 4:
– 1 bunch of organic carrots, green tops trimmed
– 2 tbsp hot honey + more for drizzling (can also use regular honey with a dash of cayenne)
– 1 tbsp date syrup
– 1 tsp salt
– 1 tsp fresh cracked pepper
– 1/4 tsp dried thyme
– 1/2 tsp cumin
– 1/4 tsp dried ginger
– 1/2 tsp dried dill
– 1 tsp olive oil
– 2 tbsp pomegranate seeds
– 2 tbsp shelled pistachios, roughly chopped
– 4 oz sheep’s milk feta (creamier)
– 3 oz plain Greek yogurt
– fresh dill, chopped, for garnish
– 1 lemon, zested
Directions:
1. Preheat oven to 400.
2. Toss carrots in olive oil, 1 tbsp honey, date syrup, salt, pepper, thyme, cumin, ginger & dill.
3. Bake in oven 40-45 mins until tender (check with a fork to make sure they’re soft). You want them more charred. Can also cut down on time by microwaving carrots for 5 mins and then adding to oven on 450 for 20-25 mins, pop broiler on at the end for 2-3 mins.
4. Make whipped feta – add feta, Greek yogurt, 1 tbsp honey, dash of salt & pepper, zest of one lemon. Blend until creamy.
5. Spread whipped feta on serving platter, top with carrots, pomegranate, pistachios, drizzle of hot honey, & fresh dill.
Easily triple or quadruple this recipe to make a fun platter for your next event too!
Ingredients:
- 1 tbsp minced garlic
- 1 tbsp dried minced onion
- 1 tbsp poppy seeds
- 1 tbsp sesame seeds
- 2 oz bacon, cut into 1/2 inch pieces
- 1/3 cup bleu cheese
- 1/4 cup mayo (love primal kitchen or chosen foods)
- 1.5 tbsp sour cream (good culture, nancys or kite hill would be good!)
- 1 tbsp milk (try raw milk!)
- 2 tsp fresh lemon juice
- 1/2 tsp garlic powder
- 1/2 tsp hot sauce (love cholula)
- 1/2 tsp onion powder
- 1/4 tsp pepper
- 1/4 tsp celery seed
- sprinkle of salt
- 1/2 head iceberg lettuce
- 1/4 pint or organic cherry tomatoes, halved
- 1 tsp olive oil
- Fresh dill
🥗 in a skillet, lightly toast minced garlic, dried minced onion, poppy seeds, sesame seeds. Cook over medium heat 3-5 mins, keep an eye on it & don’t let it burn. Immediately spread out on baking sheet & let cool.
🥗 cook bacon in same skillet.
🥗 to make dressing: mix bleu cheese, mayo, sour cream, milk, 1 tsp of the lemon juice, garlic powder, hot sauce, onion powder, pepper, celery seed, sprinkle of salt. (Can be made 24 hours ahead, kept in fridge)
🥗 Cut iceberg lettuce into wedges.
🥗 Top with tomatoes – tomato prep: in small bowl mix cherry tomatoes with remaining 1 tsp of lemon juice, olive oil, and a little salt & pepper. Shove the tomatoes in little crevices of the iceberg lettuce.
🥗 drizzle with dressing, sprinkle with toasted seed mixture, top with bacon, fresh dill & fresh cracked pepper.
Ingredients (for 2):
– 3-5 mini yellow potatoes per person
– 1 tsp olive oil
– 2 tbsp freshly shredded parm
– sprinkle of salt & pepper
– 2 tsp dried herbs (I used tarragon, rosemary or sage would be great too!)
Directions:
1. Preheat oven to 425. Line baking sheet with parchment paper.
2. Add potatoes, drizzle with olive oil and sprinkle with salt & pepper. Bake 20 mins or until soft (check with a fork).
3. Remove from oven. Use mason jar or coffee mug to smash each potato. Sprinkle with parm & herbs.
4. Turn heat up to broil – broil for 3-5 mins until crispy.
Enjoy!
🥑 the key to making a good kale salad is removing the ribs & stems, and massaging the kale with a dressing.
Ingredients:
- 3 cups organic kale, ribs and stems removed, roughly chopped
- 1/2 avocado
- 1 tsp salt
- 1 tsp pepper
- 1/4 tsp crushed red pepper
- 1 tbsp fresh lemon juice
- Dressing of choice – I love the trader joe’s vegan caesar, or any of the primal kitchen ones like caesar, greek goddess or italian
- Nuts of choice – slivered almonds, pecans, pistachios, chopped walnuts
- Optional: shredded parm
Directions:
1. Add kale to medium bowl. Add avocado. Sprinkle with salt & pepper, crushed red pepper, splash of lemon & dressing of choice.
2. Using your hands, massage all ingredients together in a large bowl. This can be refrigerated for a few hours before eating.
3.Top with toppings of choice – I like doing pistachios and parm!
Brown Butter Brussels with Candied Walnuts & Golden Raisins
Ingredients (for 2):
- 10-12 oz brussels, halved
- 1/4 onion, diced
- 1 tbsp olive oil
- salt & pepper
- 1/4 cup walnuts
- 3 tbsp raisins (ideally golden raisins), or dried cranberries
-1 tbsp date syrup (or maple syrup or honey), I have my fav date syrup linked in my storefront - juice of half a lemon
- 2 tbsp unsalted butter (I like grass fed from @kerrygoldusa)
Directions:
- Preheat oven to 400. Add brussels to lined baking sheet. Add olive oil, salt & pepper and toss. Roast for 20-25 mins until golden brown.
- Five minutes before brussels are done, add butter to skillet over medium heat. Melt until frothy. Add walnuts and sauté 2-3 minutes until golden brown. Add date syrup and stir well until coated about 1 minute. Add raisins, lemon juice & salt and stir well. Pour on top of brussels.
🥦 crispy parm broccolini with lemon & garlic 🥦
10 minutes & 4 ingredients – perfect addition to any weeknight meal.
Ingredients (for 2):
🥦 1 bunch of broccolini
🍋 juice of half a lemon
🧀 2-3 tbsp grated parmesan cheese
🧄 2-3 cloves garlic, finely chopped
🧂 1 tbsp olive oil, 1/2 tsp salt, 1/2 tsp pepper
Directions:
- Preheat oven to broil.
- In cast iron or oven proof skillet – add olive oil over medium high heat. Add broccolini.
- Season with salt & pepper. Sauté 1-2 minutes. Add 1/2 cup water, cover and let cook 3-4 minutes until broccolini is tender but still bright green.
- Add garlic and sauté 1 minute until fragrant.
- Pop under broiler for 2-3 minutes until cheese is crispy. Drizzle with lemon.
Enjoy!
super simple side dish that combines your starch and your veggie – so you don’t have to make two dishes. This also uses minimal dishes! I served this with my steak au poirve which is perfect for date night or entertaining.
Ingredients for 2-3:
– 1/2 lb red potatoes, cut into 1 inch cubes
– 1 tbsp olive oil
– 1/2 tsp each: salt & pepper
– 2 eggs (look for pasture raised @vitalfarms )
– 2 tbsp half and half (look for grass fed)
– 1 cup shredded Gruyère cheese (or can do Swiss)
– 2 tbsp fresh basil, chopped
– 2 garlic cloves, minced
– 1.5 cups baby kale, sliced
– 1/4 sweet onion, thinly sliced
Directions:
1. Preheat oven to 450. Toss potatoes with olive oil, salt and pepper and bake on baking sheet for 20-25 mins. Stir them up about halfway through. Turn oven down to 375.
2. Whisk egg, cream, salt & pepper in large bowl. Stir in cheese, basil and garlic. Then add kale, onion and potato and mix well.
3. Pour into baking dish, cover with foil. Bake 30-35 mins. Uncover, bake another 5 mins.
Roasted Garlic & Chive Mashed Potatoes
- preheat oven to 400, cut top off 1 head of garlic (the fat side), top with olive oil & salt, wrap in foil and pop in oven.
2. boil 1 big box of stock/broth + water and garlic powder, onion powder, sage and tarragon in large pot. I filled up the liquid about 1/3 way up. Don’t overfill it – once the potatoes are in, it will get super high. I like using part stock for more flavor but this is optional. For vegan – use veggie stock. Otherwise, I used chicken.
3. cut potatoes into smaller cubes, the smaller the cube = the faster it cooks. Larger chunks take forever so just do yourself a favor and cut small. I prefer skin on but you can definitely skin them beforehand if you prefer. I used 5 lb red potatoes with skin on.
4. I like using a large slotted spoon to drop potatoes into the pot so you don’t splash yourself. Once all potatoes are in pot, throw a lid on it for a few minutes and it’ll help the water to boil faster again. Cook potatoes for about 20 mins or until soft (try pricking with fork to check).
5. put a large measuring cup or mug underneath the strainer in the sink. Drain potatoes so you catch some of the cooking liquid. Add potatoes back to pot.
6. add 1.5 cups milk (I used almond milk) and optional: 1/2 cup half and half (you can sub milk for this part if you want), and 1 cup of cooking liquid. Add 8 tbsp butter (I used grass fed @kerrygoldusa, if vegan – can use miyokos vegan butter or olive oil). Season with pepper (I add salt after so I can taste it first), garlic & onion powder, and sage.
7. use either masher or electric mixer to mix together. Taste and reseason / add more cooking liquid if necessary.
8. remove roasted garlic cloves out of the bulb, add to potatoes & blend. Top with chives & fold in.
Dessert:
Bread Pudding
Ingredients for 3-4:
1 cup milk
1 tbsp butter, plus more for greasing pan
1 tsp vanilla extract
1/4 cup granulated sugar (I like swerve)
Pinch salt
2-3 Challah or brioche, cut into 2-inch cubes
1 egg, beaten
Directions:
1. Preheat oven to 350. In small saucepan, heat milk, vanilla, sugar and salt over low heat.
2. Butter a baking dish and add bread to it.
3. Remove milk mixture from heat and whisk in egg. Pour mixture over bread.
4. Bake for 30-45 minutes until middle is set, but a little wobbly and edge
Date Chocolate Peanut Butter Cups
Ingredients for 12 cups:
〰️ 2 bags of @enjoyjustdate chocolate chips
〰️ 1 tsp coconut oil (melted), or avocado oil
〰️ 1/4 cup organic peanut butter (look for just one ingredient!)
〰️ 1 tsp organic vanilla extract
〰️ 1 tbsp @enjoyjustdate syrup
〰️ sprinkle of flakey sea salt
〰️ cupcake/muffin liners and a muffin tin baking dish (can also do a mini muffin pan here with mini muffin liners – just halve the recipe!)
Directions:
1. Line muffin tin with liners.
2. In medium bowl, add two bags of chocolate chips. Microwave for 1 minute. Stir. Microwave another minute stir. Add 1 tsp oil and whisk well.
3. In small bowl, mix peanut butter, date syrup, vanilla and 1/2 tsp salt.
4. Add 1 tbsp of melted chocolate to each liner and make sure bottom is covered completely. Freeze for 5 mins.
5. Remove from freezer. Add 1/2-1 tbsp of peanut butter mixture to each liner. Top with remaining chocolate in each cup. Sprinkle with a little flakey salt.
6. Freeze 5-10 more minutes. Remove cupcake liner on each and enjoy.
*Store in refrigerator for up to 5 days in airtight container.
