A Single Lady Valentine’s Day

It’s not much fun to cook for just one; but, after months of elaborate meals for two I am eager to revisit my long, lost single-lady dinners.

My favorite solo meals consist of a bowl of vegetables (mostly the veggies my husband detests) served with fresh fish.  I love boiled artichokes dipped in garlic & olive oil, a bowl of edamame with a touch of sea salt, spicy kale chips, or broccolini drizzled with lemon.  Throw in some Parmesan cheese and I am set for life.

This year’s Valentines dinner consists of appetizers (what, no steak?) and I am pretty excited.  It almost makes me forget the whole solo-on-Valentines-for-the-millionth-year-in-a-row thing.  Jewelry helps too.

The menu is a great option for girl’s night any day of the year!  If you live with a carnivore like I do, you can serve the dishes before the main course.  These recipes are easy to make and only involve a quick trip to the grocery store.

Single Lady Valentine’s Dinner Menu

  • Caprese salad: sliced tomatoes topped with fresh mozzarella, basil and a balsamic reduction
  • Artichoke hearts wrapped in prosciutto topped with a bit of fresh basil and drizzled with balsamic
  • Roasted Garlic with Rosemary (recipe below) served with gluten-free bread or crostini

That’s it for me.  If you want something sweet, I suggest dark chocolate (at least 60% cacao) dipped strawberries drizzled with white chocolate for an extra bit of elegance.  They are quick, easy and delicious.

Recipe: Roasted Garlic with White Wine & Rosemary

Ingredients:

  • 1-2 heads of garlic
  • 1 T olive oil
  • 3  sprigs of rosemary
  • 1 c. organic, low sodium chicken stock
  • 1/4 c. dry white wine

Directions:

Preheat the oven to 400.  Peel the garlic and cut off the tip to reveal the tops of each clove.  Place in a small ceramic or glass baking dish.  Pour olive oil over each clove making sure to coat completely.  Top with rosemary sprigs and add remaining to the bottom of the glass pan.  Add chicken stock and wine to the baking dish.  Cook for 35-45 minutes until the cloves are tender.  Check halfway through and add more stock or wine if necessary.  I like to serve the garlic with some of the remaining liquid from the baking dish.

Enjoy!

 

 

 

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