Valentine’s Day Menu for Two
This Valentine's Day, stay warm at home with someone special and these deliciously indulgent recipes! Just set the lights, turn on some good music, and dive into a carefully curated menu that's as fun to make as it is to eat.
Roasted Carrots with Pomegranates and Mayo Maple Drizzle
Time: 30 minutes
Ingredients:
- 1 pound carrots, cleaned and trimmed (about a large bunch)
- 2 tablespoons Chosen Foods Avocado Oil
- 2 teaspoons maple syrup or honey
- 2 teaspoons salt
- ⅓ cup Chosen Foods Roasted Garlic Avocado Oil Mayo
- 2 tablespoons lemon juice + 2 tablespoons zest
- 4 tablespoons pomegranate (fresh or packaged)
Method:
- Preheat the oven to 425°F.
- Toss the carrots in 1 tablespoon avocado oil, maple syrup, and 1 teaspoon of salt. Arrange in a single layer on a lined baking sheet.
- Roast the carrots, flipping halfway through, until crispy and ender, about 20–25 minutes.
- While the carrots are roasting, whisk together the mayo, lemon juice, lemon zest, 1 tablespoon avocado oil, and 1 teaspoon of salt. You can drizzle this dressing over carrots just before serving. Then top with pomegranate seeds, salt and pepper.
Creamy Mushroom Risotto
(Pro tip: The key to risotto is continuous stirring, which releases starch from the rice and creates creaminess.)
Time: 30 minutes
Ingredients:
- 2 teaspoons Chosen Foods Avocado Oil
- 2 teaspoons unsalted butter
- ¼ cup white onion or shallot, minced
- 1 cup Arborio rice or short grain rice
- 3 cups bone, chicken or veggie broth
- 1 teaspoon salt, plus more to taste
- 1 teaspoon pepper, plus more to taste
- Chosen Foods Garlic Avocado Oil Spray
- 6 ounces mixed mushrooms of choice (shiitake, enoki, oyster, cremini), sliced thin
- ¼ cup parmesan, freshly grated plus more for garnish
- 4 tablespoons parsley, chives or sage, chopped for garnish
- Optional: ¼ pound crispy bacon, prosciutto or pancetta, cooked and cut into pieces
Method:
- Preheat the oven to 400°F. On a baking sheet lined with parchment paper, spread the mushrooms evenly and spray to coat with Garlic Spray. Lightly season with salt and pepper and then roast for 10-15 minutes or until edges are golden brown. Set aside.
- In a sauté pan, bring avocado oil and butter to a medium heat. Add shallot to the pan and cook for 3-4 minutes until softened. Add rice and stir with a wooden spoon to coat in the oil and butter so that the rice is coated evenly. Toast for about 1 minute.
- Add 1 cup of warm broth plus salt and pepper. Stir constantly until the liquid is absorbed. It should be simmering, so adjust the heat accordingly.
- Add another cup of broth and do the same until all the broth is gone while stirring and the rice is just slightly al dente (tender but not mushy). This whole process will take about 15 minutes, so don’t rush. Just pour yourself a glass of vino and relax while you stir.
- Turn off the heat once the rice is ready and stir in half of the roasted mushrooms and parmesan. Stir until all the cheese has melted.
- Dish the risotto into bowls and top with the rest of the mushrooms, parmesan, chopped herbs and bacon (if using). Season with more salt and pepper if necessary.
Molten Lava Chocolate Mug Cake
Time: 20 minutes
Ingredients:
- 2 tablespoons Chosen Foods Avocado Oil
- ½ cup fine almond flour
- 4 tablespoons cacao powder (unsweetened)
- 4 tablespoons maple syrup or monkfruit sugar (to make it keto)
- 1 teaspoon of cinnamon
- 2 teaspoons vanilla extract
- 2 eggs, whisked
- 4 strawberries or berries of choice, cut in half for topping
- Optional toppings: vanilla ice cream, whipped cream, flakey salt, berries
Method:
- Preheat the oven to 375°F.
- In a bowl, whisk all of the ingredients together.
- Split the batter evenly into 2 mugs or an oven safe baking dish of choice.
- Bake in the oven for about 12 minutes or until cooked through on the outside and soft in the middle. You can also do this in the microwave for 90 seconds.
- Top with strawberries and additional toppings if desired.
