By Julia Anne Favaro

Not sure what to make for your Valentine’s Day date? We’ve got it covered with this delectable Valentine’s day menu. 

Appetizer: Pear, Brie, and Prosciutto Flatbread 

Recipe Credit: Give it Some Thyme

This flatbread is an easy and impressive start to the night with creamy brie, sweet pears, and salty prosciutto. It doesn’t take very long to prepare and can also be customized. If you want to take the recipe further, try making your crust or shaping the dough into a heart!

Ingredients: 

1 large flatbread (store-bought or homemade)

6 ounces brie cheese, rind removed and room-temp

½ tablespoon olive oil

¼ cup shallots, thin sliced

2 teaspoons fresh rosemary, chopped

2-3 pears, thin sliced

2 teaspoons honey

2 ounces prosciutto, thin sliced

¼ cup walnuts, roasted and chopped

Ground pepper

Instructions:

1. Preheat oven to 400˚F. Lay flatbread onto a lined baking sheet. Brush with a thin layer of olive oil. Bake for 5 minutes until slightly crisp.
2. Remove flatbread. Evenly spread the brie onto the flatbread. Place the shallot slices over the brie. Sprinkle with the rosemary and drizzle with honey. Add pear slices and top with prosciutto and walnuts. Finish with more honey and fresh pepper. 
3. Bake for another 10-12 minutes until the cheese is melted and the pears soften.

Dinner: Lemon salmon orzo 

Recipe Credit: Something Nutritious 

This one-pan recipe will give you less clean-up time and more time to enjoy Valentine’s Day dinner! The flavors of lemon and salmon are a classic couple elevated even further with a creamy orzo. This dish has everything you could need, including protein, carbs, and vegetables.

Ingredients:

Salmon:

4 salmon fillets

1 tablespoon olive oil

1 teaspoon paprika

½ teaspoon garlic powder

¼ teaspoon smoked paprika

Salt and pepper

Lemon Orzo:

1 cup dry orzo

2 cups shredded kale

1 cup peas

2 cups low sodium vegetable or chicken broth

1 cup full fat coconut milk

1 tablespoon butter

2 shallots, diced

2 garlic cloves, minced

Juice from ½ lemon

1 tablespoon lemon zest

½ teaspoon salt 

½ teaspoon pepper

¼ teaspoon chili flakes

Fresh parsley

Instructions

1. Mix salmon seasoning together and rub onto each fillet.
2. Heat a large skillet with olive oil over medium heat. Sear the salmon for 4 minutes on each side until browned. Remove salmon from pan. It doesn’t need to be cooked through, it will continue cooking in the orzo. 
3. Add butter to the pan along with shallots and garlic. Cook for 2 minutes on medium heat.
4. Add the orzo, salt, pepper, chili flakes, and lemon zest and mix together.
5. Pour the broth and coconut milk in. Add the peas and kale. Cover and allow it to reach a boil and then reduce to simmer on low for 12 minutes. Stir to prevent the orzo from sticking to the pan. 
6. Season to taste.
7. Add the lemon juice and stir. Add the salmon fillets and cover. Let cook for another 6 minutes on medium low.

Dessert: Raspberry Chocolate Ganache Cake

Recipe Credit: Sally’s Baking Recipes

Chocolate is a Valentine’s Day Classic and for a good reason. Indulge in a mix of chocolate and raspberries with this raspberry chocolate ganache cake! This cake can be as quick or complex as you want to make it. Its most basic form includes a simple chocolate cake with layers of bright raspberry filling and warm chocolate ganache. To make it more complex, you could prepare its chocolate buttercream partner to complement the filling and ganache. If you’re looking for a vibrant raspberry flavor, you can add raspberry liquor to the ganache. Lastly, pair this balance of fresh raspberries and rich chocolate with a scoop of vanilla ice cream.

Ingredients

Raspberry jam for filling (store-bought or homemade) Cake

1 and ¾ cups flour

¾ cups unsweetened cocoa powder

Q and ¾ cups granulated sugar

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

½ cup vegetable oil

2 large eggs, room temp

¾ cup full-fat sour cream, room temp

½ cup buttermilk, room temp

2 teaspoons vanilla extract

½ cup hot water or black coffee

1 cup mini semisweet chocolate chips, tossed in 1 tablespoon flour

Ganache

8 ounces semi-sweet chocolate, finely chopped

¾ cup heavy cream or heavy whipping cream

¼ cup raspberry liquor or replace with more heavy cream

Instructions

Serve with raspberries and vanilla ice cream.

1. Preheat oven to 350˚F. Grease 3 9-inch cake pans and line with parchment paper and grease again. 
2. Whisk flour, cocoa powder, sugar, baking soda, baking powder, and salt in a bowl. Set aside. Using a mixer or whisk, mix the oil, eggs, and sour cream on medium-high until combined. Add the buttermilk and vanilla. Beat until combined. Add the dry ingredients. Add the hot water or coffee. Beat on low until combined. Fold in the chocolate chips. 
3. Divide the batter between the 3 pans. Bake for 24-26 minutes.
4. Remove from oven and set on a wire rack. Allow cakes to completely cool. Sinkage in the center is normal. 
5. Make the ganache. Place the chocolate in a medium heat-proof bowl. In a saucepan, heat the cream and raspberry liquor (optional) over medium heat until it gently simmers. Pour it over the chocolate. Let sit for 2-3 minutes. Slowly stir until the chocolate has melted. Let chill for 30 minutes in the refrigerator. 
6. Assemble the cake layers with a layer of jam and ganache in between the layers. Use a spatula to spread the rest of the ganache over the entire cake.