Some people say that the way to a man's heart is through his stomach. This was true... but for the both of us! Joe and I really enjoy spending time in the kitchen together so we thought we'd share some of our favorite quick and simple romantic recipes for Valentine's Day!
Paleo Caesar Salad
15 Minute Asparagus
Butter Based Rib-Eye Steak
Salted Pecan Bark
We always make these before we start cooking because we think the clinking sounds make cooking more fun. So get out the fancy glasses, add some ice, and get your clink on! Bonus points if you use ingredients that turn your mocktail a fun color.
Joe's current favorite:
- 8 oz sparkling water
- 4 oz low-sugar kombucha
- Juice of a whole lime
- 2 drops liquid stevia
Serenity's current favorite:
- 12 oz Waterloo Orange sparkling water,
- Splash of lime juice
- 5 drops orange blossom water
- Dash of Peychaud's cocktail bitters
We love using Peychaud's cocktail bitters because they turn the drink a happy pink color. Both of these mocktails are incredibly refreshing and delicious either paired with dinner or by the pool!
Joe's Paleo Caesar Dressing
Joe modified a Caesar dressing that he found a while back and I just have to say that this is probably one of the best dressings that I have ever had... and I don't only say that because I adore him. You have to try it!
- 1 egg yolk
- 2 tsp dijon mustard
- 1/2 c avocado mayo
- 2 raw garlic cloves
- 2 tsp anchovy paste
- 1 tsp pepper
- 1/4 tsp Worcestershire sauce
- 2 tbsp lemon juice
- 1 tsp hot sauce
(Optional 1/4 c powdered Parmesan cheese)
Combine all ingredients in blender. Serve with tossed salad ingredients of your choosing! We like romaine lettuce, kale, cherry tomatoes, avocados, and bacon bits.
1) Melt 1 tbsp 4th & Heart ghee
2) Use hands to coat 1 bunch asparagus with ghee and sprinkle on 1/2 tsp salt
3) Arrange asparagus in single layer on baking sheet
4) Broil for 7-15 minutes, or until there's a fine line of char down the middle of most stalks
I love this one because something magical happens when you broil things with ghee. This is honestly the best asparagus I've ever tasted, and it's soooo easy!
Warning: Sometimes the smoke from the broiler sets off your smoke detector. Make sure to use your venting fan! Don't substitute butter for the ghee because the butter solids will burn and definitely set off your smoke detector.
Butter Basted Rib-Eye Steak
We love to follow this Butter Basted Rib-Eye Steak weekend recipe! It's the perfect winter sizzling stovetop steak when it's too cold to grill outside. It requires a lot of attention and action while cooking so we love to take turns with the timer and spoon. On that note, make sure to use a spoon that can withstand heat! We learned this the hard way. We order our rib-eye steaks from Belcampo Meat Co. and use Vital Farms grass fed butter to make every bite as delicious and rich as most possible.
Salted Dark Chocolate Pecan BarkNothing like ending the meal with a delicious dessert and, boy, do we have the perfect salted pecan bark recommendation for you! Make this one before dinner so it will be ready once you're ready for dessert. It's the perfect balance between sweet and salty, and smooth and crunchy. I once devoured all of the salted pecan bark within a couple of days and even got really stingy with how much I would share! Joe even likes this one, and he's not much for nutty desserts!
Pro tip -- I used sel de mer and bought Hu Chocolate Gems and pre-roasted pecans for a shortcut.
I love sharing this recipe because it's by my Paleo hero, Melissa Joulwan. Without her first book, Well Fed, I don't think I would have been able to stay Paleo years ago! Until then, most Paleo cookbooks were written by nutrition nerds, not foodies. I credit Melissa with helping me stay on track and highly recommend all of our cookbooks. She's an amazing human being and a true inspiration.
We hope you try this delicious meal made with love and get to spend time in the kitchen cooking, laughing, and creating memories together!
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