A Menu of Ultimate LOVE for Valentine’s Day

Flowers are grand. But food? Food is love.

Valentine’s Day may be about cutesy cards and gleeful smooching…but it is also a great opportunity to slow down and show your love with some quality time in the kitchen.

We believe great food and great love are closely intertwined. We’re proud of this lusty menu, created by Steve Jenkins. It’s pretty near perfect: a simple, elegant, satisfying, sexy meal for you and your love, your friends…or even you and yourself. There’s no shame in cooking something wonderful for you. You deserve it.

Menu of Love

(Friendly warning: Those who share this meal may fall truly, madly, deeply in blissful love…)

Salade aux Lardons

Seared Scallops with Love Potion #9

Forbidden Rice with Toasted Pine Nuts and Swiss Chard (recipe below)

For dessert, pick up a heart-shaped chocolate ganache, a beautiful Valentine’s cake, or beautiful chocolate-dipped strawberries from Fairway’s Bakery. After all, you don’t want to be spending too much time in the kitchen.

And for your valentine who’s too far to cook for, we’ve got you covered. Send a sweet treat and chocolate-filled basket, tied with a red bow. Now that’s a basket of love.

Happy and delicious Valentine’s Day, from Fairway Market. And let us take this opportunity to say–we love you!!

Forbidden Rice with Toasted Pine Nuts and Swiss Chard

Serves: 4

Black rice—also called forbidden rice, which sounds sexier—is ink-black, beautiful, satisfyingly chewy, and subtly sweet.

3 1/2 cups water

2 cups black forbidden rice

2 teaspoons kosher salt

1 tablespoon vegetable oil

2 pounds Swiss chard, stemmed and washed, stems diced and set aside

2 Tablespoons Fairway olive oil

3 Tablespoons pine nuts

1 to 2 garlic cloves, minced

3 Tablespoons currants (raisins will do the trick, too)

Freshly ground pepper, to taste

Directions

  1. Make the rice: In a medium saucepan, bring the water, rice, and a salt to a boil over medium heat. Reduce the heat to a simmer, cover the pan, and cook until the rice is tender, about 30 minutes. Remove the pan from the heat and set aside for 5 minutes. Fluff with a fork and place in a large serving bowl.
  2. Make the chard: Heat olive oil over medium heat in a large, heavy nonstick skillet. Add the chard stems and cook 3 to 5 minutes, until tender. Add the pine nuts and cook, stirring, until they begin to color, 2 to 3 minutes. Add the garlic and cook, stirring, about 1 minute or just until the garlic begins to smell fragrant. Add the chopped greens and currants and toss together, stirring for 2 to 3 minutes.
  3. Gently combine rice with chard. Season with plenty of ground pepper and serve. This is great hot, but also works well at room temperature.

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