Valentine’s day is a special and much anticipated day of the year, but what I have experienced is that more couples are spending February 14th in the comfort of their own home and saving the occasion for another day. Restaurants have set menus and don’t deviate from them and are in a hurry to get you in and out of their restaurant to serve more waiting couples. The experience can be disappointing.
I have prepared a table setting fit for sweethearts and a simple menu that couples can prepare together while sipping on your favorite beverage. The menu is farm to table at its best. All ingredients (except black rice) can be found at your local farmers market or local market.
Enjoy your plant based sweetheart feast!
Dinner Menu
King Oyster Mushrooms (scallops) in herb butter
Roasted asparagus
Black rice with herbs and (parsley and mint) infused vinaigrette
Herb Butter
1 stick butter of your choice softened
2 tbsp fresh (use lavender, mint, oregano, thyme) Herbs minced.
Place softened butter in a small prep bowl add 2 tablespoons mixed herbs and fold. Place mixture on a flat surface, lined with parchment paper and mold into a log. Wrap in paper and refrigerate till hard. Cut into medallions ¼” in thickness.
Vinaigrette (accompanies black rice dish)
2 tbsp olive oil
½ juice of an orange (I used cara cara)
1 tbsp balsamic vinegar
Salt and pepper to taste
Mix well in a bowl and set aside
Black Rice (it’s very nutty, soft and delicious)
1 c black rice. There are several brands. I used gluten-free Hinode Whole Grain rice.
Follow cooking directions on the package
Add 1 c of parsley and mint combo to prepared rice and fold in. Add vinaigrette (see recipe)
Sautéed Asparagus with Herb Butter
¾ lb asparagus
1 tbsp olive oil
1 herb butter round
Salt and pepper
This delicious simple dish adds great color to meal.
Steam asparagus in a covered pot for 4 minutes.
Drain in ice water/rinse and lightly pat dry.
Meanwhile, in a sauté pan heat oil and place asparagus and cook 4 minutes. Place on a dish and place an herb butter round on top to melt and lightly spread. Add salt and pepper. Serve immediately.
King Oyster Sauté
1 pound king oyster mushrooms, cut 1 inch thick in rounds.
1 scallion or fresh garlic including stems (1 stock), chopped.
4-5 butter rounds
Salt and pepper
King oyster flavor is very close to the flavor of scallops. Heat a sauté pan on high and place oyster rounds to sear (not fats) for 2 minutes on each side. Once the moisture has evaporated lower heat and add your herb butter, reserve 1 for later. Sauté another 4 minutes on each side. Add salt and pepper. Plate oysters on top of
