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Making something sweet and special is my favorite way to spread the love to my nearest and dearest on Valentine’s Day. Whether your Valentine’s Day plan includes a girls’ night in, a romantic evening with your main squeeze, a special family night, or helping your little ones spread some love through the classroom, sweet treats made for sharing are a must.

From something rich and chocolatey to a nostalgic treat to eat by the handful, here are five sweet recipes to share the love this Valentine’s Day.

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Hello, vegetarians! What are you planning on cooking up for Valentine’s Day? Many traditional menus involve animal-based proteins (oysters, lobster, steaks, etc.), which means as a vegetarian you’re free to be as inventive as you want for this special meal.

Need some inspiration? Read on for 25 of our favorite vegetarian dishes, grouped into six menus representing America, France, Italy, Mexico, the Mediterranean, and India. Take your sweetie somewhere special for Valentine’s Day!

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A couple of years ago my husband and I decided to invest in a Community Supported Agriculture program from a local farm. Every week during the summer and every other week in the winter, we head to the farm and pick up our weekly farmshare. This means we come home with a lot of vegetables. I have about 30 pounds of root vegetables squirreled away in my kitchen right now!

This constant stream of produce has taught me to focus my meal planning around vegetables instead of meat and has resulted in quite a few positive changes in how we eat.

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Scallops are a little luxury in my household. A weekend date night means plates of pasta and scallops with wedges of lemon and glasses of white wine on the side. Scallops are sustainable, delicious, and so easy! Here’s how to make quick-cooking scallops on the stovetop in just about five minutes.

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Valentine’s Day isn’t just for lovers, you know. Your friends, colleagues, kids, and parents deserve a little attention too. Grab a bag of Jolly Ranchers and print these cute cards out for everyone you care about. It’s the little things, right?

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A richly flavored sauce can transform a familiar meal, like salmon, into something completely new. A drizzle of this red wine and ginger sauce is all that’s needed to give plain salmon a jolt of salty, sweet, tangy and gingery flavor. You’ll be licking your plate clean.

This sauce is versatile too; any that’s left over is amazing drizzled on cooked vegetables, especially broccoli, carrots, and mushrooms. Or use the sauce as salad dressing over a raw spinach and salmon salad for lunch the next day.

Servings: 4

Time in the Kitchen: 30 minutes

Ingredients

• 2 pounds salmon (either a whole fillet, or 4 individual salmon fillets, ideally thicker center-cut pieces) (900g)
• 3- inch piece ginger, peeled and chopped (7.6 cm)
• 2 cloves garlic, finely chopped
• 1/2 cup red wine (120 ml)
• 1/4 cup tamari (60 ml)
• 1/3 cup coconut aminos (80 ml)
• 2 tablespoons maple syrup
• 1 tablespoon balsamic vinegar (30 ml)
• Scallions, for garnish

Instructions

Preheat oven to 400 ºF/204 ºC

Combine the ginger, garlic, red wine, tamari, coconut aminos, maple syrup and balsamic vinegar in a saucepan. Simmer 10 minutes, thickening the sauce into a thin, syrupy consistency. While the sauce simmers, stir it occasionally with a rubber spatula to make sure it’s not sticking to the bottom of the saucepan.

Strain the ginger pieces from the sauce by pouring it through a fine mesh sieve. Set aside.

Place salmon, skin side down, on a parchment-lined rimmed baking sheet. Pour a few tablespoons of the sauce into a small bowl and brush this sauce over the salmon.

Roast until the salmon is just slightly translucent in the center, 10 to 15 minutes. Spoon extra sauce over the salmon before serving—the sauce is quite salty and intense, so a little bit goes a long way.

Garnish the salmon with chopped scallions and serve with a side such as cooked broccoli, spinach, carrots, and/or mushrooms.

The post Red Wine and Ginger Glazed Salmon appeared first on Mark’s Daily Apple.

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If you’re one of the many people who’ve taken up the keto nutritional plan — a high-fat, medium-protein, low-carb approach to food — you know that it can be extremely rewarding. Maybe you’ve been deeply disappointed by calorie- and fat-reduction diets in the past, and the ketogenic lifestyle is helping you to make a more long-term, integrated shift in eating. Maybe you’ve finally been lost weight and keeping it off; maybe you feel sharper, happier, more energetic.

But keto isn’t without its challenges and one of the biggest is that carbs are literally everywhere. They’re in the obvious suspects, of course, but also hiding in foods we don’t think of as having carbs (such as ketchup), or ones we might normally eat a lot (such as beans).

This can make sourcing ingredients problematic, most notably in the beginning when you’re not yet a Jedi master of label reading. But the learning curve is quick — especially if you shop at Trader Joe’s.

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A snow day means you suddenly have the whole day to play in the kitchen — hurray! But a snow day also means you can’t run out for ingredients, so if you’re planning on a baking project, it needs to be based on what you already have in the pantry and refrigerator.

Flour, butter, eggs, maybe milk — what can you possibly make with these simple ingredients? Quite a few things, especially if you can sneak in a few other staples such as cinnamon (our easiest cinnamon rolls!) or maybe you have a few very ripe bananas on the counter just begging to be transformed into banana bread.

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It starts out innocently enough. At first, a few cookbooks on the kitchen or coffee table, piled up after a search for the best waffle recipe, dinner party menu, or that barbecue rub that’s so much better than the others. Then, one or two make it onto the bedside table, another winds up in the hallway amidst the stack of magazines and mail, and before you know it one gets shelved among the novels and, the next time you need it and can’t find it, you become convinced that a friend “borrowed” it.

If this sounds familiar, it’s time to get those cookbooks back into some semblance of order. You could line up your cookbooks thematically, by author, or even by most frequently reached for — or you could follow the rules of Pinterest and organize them by color.

Here are five reasons I let the rainbow be my guide.

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Everyone knows that staying home on Valentine’s Day is a much better option than eating out, right? A romantic meal at home has so many advantages over a noisy, overpriced, overcrowded restaurant. If you’re not convinced, then here are 30 recipes for your romantic consideration. And they don’t have to be complicated. One-pot shrimp scampi is delicious and simple, although if putting some time in at the stove is your jam, try steak with drunken mushrooms & roasted blue cheese potatoes.

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