{"id":95922,"date":"2022-02-14T15:45:57","date_gmt":"2022-02-14T20:45:57","guid":{"rendered":"https:\/\/mygardyn.com\/?p=95922"},"modified":"2023-02-09T21:18:03","modified_gmt":"2023-02-10T02:18:03","slug":"eat-your-heart-out-gardyns-exclusive-valentines-day-menu","status":"publish","type":"post","link":"https:\/\/mygardyn.com\/blog\/eat-your-heart-out-gardyns-exclusive-valentines-day-menu\/","title":{"rendered":"Eat Your Heart Out- Gardyn’s Exclusive Valentine’s Day Menu"},"content":{"rendered":"\t\t
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Whether you\u2019re spending this Valentine\u2019s Day with your bestie or significant other, it\u2019s the perfect opportunity for a romantic dinner. From a fizzy, basil-infused cocktail to a vegan spin on a classic, creamy Roman pasta to a rich chocolate mousse, this easy (yet decadent) dinner will leave you feeling the love. <\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Recipes by Katie McCall<\/span><\/h6>

Thanks to dishes and prep that can be done ahead, this 5-course menu is doable and delicious while leaving you plenty of time to sit down and enjoy. What\u2019s not to love about that?<\/span><\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Grapefruit + Basil Fizz<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Ingredients\u00a0<\/h4>

1\/2 cup sugar<\/span><\/p>

1\/2 cup water<\/span><\/p>

Bunch of fresh basil<\/a> leaves, torn + additional leaves for garnish<\/span><\/p>

1 grapefruit (ruby red makes a nice color)<\/span><\/p>

1 bottle Prosecco<\/span><\/p>

Ice cubes<\/span><\/p>

Borage<\/a> (or other Gardyn flowers), to Garnish<\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Instructions<\/h4>

MAKE-AHEAD:\u00a0<\/h6>

For the basil simple syrup, combine the sugar and water in a small saucepan. Heat over medium until the sugar dissolves, about 3 minutes. Once the mixture begins to bubble, add a handful of torn basil and cook for 1 minute. Remove from heat and allow to steep 10 minutes. Strain the leaves and refrigerate until mealtime.<\/span><\/p>

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TO SERVE:\u00a0<\/h6>

With a vegetable peeler or paring knife, peel several strips of the grapefruit rind and set aside. Slice the grapefruit in half and squeeze the juice through a strainer into a liquid measuring cup or small bowl.\u00a0<\/span><\/p>

Pour the juice into two glasses. Add 1 tablespoon of the simple syrup to each glass and stir. Top off with Prosecco, a few ice cubes, a strip or two of grapefruit rind, and a basil leaf for garnish.\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Quick Herbed \"Aioli\" with Crudit\u00e9s<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Ingredients<\/h4>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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1\/2 cup mayonnaise (or vegan mayonnaise)<\/strong><\/p>

2 cloves garlic, minced<\/strong><\/p>

1\/2 lemon, juiced<\/strong><\/p>

2 tbsp fresh herbs, chopped (we used basil<\/a>, parsley<\/a>, and thyme<\/a>)<\/strong><\/p>

1\/4 tsp salt<\/strong><\/p>

Few grinds of freshly ground black pepper<\/strong><\/p>

Assortment of favorite vegetables (such as celery<\/a>, cucumbers<\/a>, cherry tomatoes<\/a>, radishes, and carrots)<\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Instructions<\/h4>

MAKE-AHEAD:<\/h6>

To make the aioli combine the mayonnaise, garlic, lemon juice, herbs, salt, and pepper in a small bowl. Stir until combined and refrigerate until serving.<\/span><\/p>

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TO SERVE:<\/h6>

Sprinkle fresh herbs over the aioli before serving. Assemble veggies on a platter and enjoy!<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Mixed Greens Salad with Dijon-Chive Vinaigrette<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Ingredients:<\/h4>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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1 tbsp Dijon mustard<\/strong><\/p>

1 tbsp white wine vinegar<\/strong><\/p>

2 tbsp extra virgin olive oil<\/strong><\/p>

2 tsp honey<\/strong><\/p>

1\/4 tsp garlic powder<\/strong><\/p>

Salt and freshly ground black pepper; to taste<\/strong><\/p>

1 tbsp fresh chives<\/a>, chopped<\/strong><\/p>

Water<\/strong><\/p>

1\/2 cup Marcona almonds, chopped<\/strong><\/p>

3-4 cups assorted greens (lollo rossa<\/a>,\u00a0matilda<\/a>, red romaine<\/a>, etc.)<\/strong><\/p>

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Instructions:<\/strong><\/h4>
MAKE AHEAD:<\/h6>

For the vinaigrette, combine the Dijon, vinegar, olive oil, honey, garlic powder, salt, pepper, and chives in a container with a tight-fitting lid. Shake until combined. Stir in a little water until you reach your desired consistency. Refrigerate until serving.<\/strong><\/p>

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TO SERVE:<\/h6>

Pile greens in the center of two small plates, sprinkle with the almonds, and drizzle with vinaigrette.\u00a0<\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Creamy Vegan Cacio e Pepe\n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Ingredients<\/h4>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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1 tbsp whole peppercorns<\/strong><\/p>

1\/3 cup nutritional yeast<\/strong><\/p>

1\/3 cup sunflower (or cashew) butter<\/strong><\/p>

1 tsp salt<\/strong><\/p>

1 clove fresh garlic, minced<\/strong><\/p>

8-10 oz spaghetti\u00a0<\/strong><\/p>

1\/4 cup olive oil<\/strong><\/p>

2 cups pasta water (saved from cooking)<\/strong><\/p>

1 lemon, juiced<\/strong><\/p>

Parsley<\/a>, chopped<\/strong><\/p>

Extra virgin olive oil<\/strong><\/p>

1\/4 cup Parmesan (or plant-based cheese)<\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Instructions:<\/h4>

TO MAKE:<\/h6>

Crush the peppercorns with the back of a knife. Set aside.<\/span><\/p>

In a small bowl, combine the nutritional yeast, sunflower butter, salt, and garlic until a thick paste forms. Set aside.\u00a0<\/span><\/p>

In a large pot of salted boiling water, add the pasta and cook until 2 minutes <\/span>less<\/span><\/i> than al dente (typically 8-9 minutes). Strain, reserving 2 cups of the pasta water (set aside).<\/span><\/p>

In the same pot, over medium-high heat, add the olive oil and 2\/3 of the crushed peppercorns. Cook until peppercorns become fragrant, about 2 minutes. Add the sunflower butter paste and 1 1\/2 cups of the reserved pasta water. Whisk until a smooth sauce begins to form. Add the lemon juice and cooked pasta.\u00a0<\/span><\/p>

Reduce the heat to medium. Toss until noodles are glossy and coated in the sauce; cook an additional 2 minutes or so. Add more pasta water, if needed. Salt to taste.\u00a0<\/span><\/p>

TO SERVE:<\/h6>

Spoon pasta into a serving dish, drizzle olive oil over top, squeeze some lemon juice, sprinkle chopped parsley and cheese.\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Vegan Chocolate Mousse with Strawberries<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Ingredients<\/h4>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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1 cup unsweetened, full-fat *canned* coconut milk or cream (Coconut cream\/milk from the refrigerator section won’t whip up!)<\/strong><\/p>

1\/4 cup + 1 tbsp cocoa powder<\/strong><\/p>

1\/4 cup confectioners\u2019 sugar<\/strong><\/p>

1 tsp pure vanilla extract<\/strong><\/p>

Pinch of salt<\/strong><\/p>

6-8 strawberries, sliced\u00a0<\/strong><\/p>

Dark chocolate, to garnish<\/strong><\/p>

Gardyn Lavender<\/a>, to garnish<\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Instructions<\/h4>

Refrigerate the coconut milk\/cream overnight or place in the freezer for 10-15 minutes. All brands are different, so be sure to use 1 cup of the thick, fatty part of the can\u2019s contents; any liquid left in the can should <\/span>not <\/span><\/i>be used for this.<\/span><\/p>

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MAKE-AHEAD:\u00a0<\/h6>

In a medium-sized mixing bowl (or stand mixer with the whisk attachment), whisk the coconut milk\/cream until smooth. Add the cocoa powder, sugar, vanilla, and salt. Whisk until well-combined and smooth. Divide mousse into two glass dishes; cover and refrigerate until serving.<\/span><\/p>

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TO SERVE:\u00a0<\/h6>

Remove mousses from the refrigerator. Top with sliced strawberries and a shaving of dark chocolate.\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Light some candles, put on your favorite playlist and enjoy a decadent dinner for two!<\/h2>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Whether you\u2019re spending this Valentine\u2019s Day with your bestie or significant other, it\u2019s the perfect opportunity for a romantic dinner. From a fizzy, basil-infused cocktail to a vegan spin on a classic, creamy Roman pasta, to a rich chocolate mousse, this easy (yet decadent), dinner will leave you feeling the love. <\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[213],"tags":[],"class_list":["post-95922","post","type-post","status-publish","format-standard","hentry","category-recipes"],"acf":[],"yoast_head":"\nEat Your Heart Out- Gardyn's Exclusive Valentine's Day Menu - Gardyn<\/title>\n<meta name=\"description\" content=\"Whether you\u2019re spending this Valentine\u2019s Day with your bestie or significant other, it\u2019s the perfect opportunity for a romantic dinner. From a fizzy, basil-infused cocktail to a vegan spin on a classic, creamy Roman pasta, to a rich chocolate mousse, this easy (yet decadent), dinner will leave you feeling the love.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/mygardyn.com\/blog\/eat-your-heart-out-gardyns-exclusive-valentines-day-menu\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Eat Your Heart Out- Gardyn's Exclusive Valentine's Day Menu\" \/>\n<meta property=\"og:description\" content=\"Whether you\u2019re spending this Valentine\u2019s Day with your bestie or significant other, it\u2019s the perfect opportunity for a romantic dinner. From a fizzy, basil-infused cocktail to a vegan spin on a classic, creamy Roman pasta, to a rich chocolate mousse, this easy (yet decadent), dinner will leave you feeling the love.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/mygardyn.com\/blog\/eat-your-heart-out-gardyns-exclusive-valentines-day-menu\/\" \/>\n<meta property=\"og:site_name\" content=\"Gardyn\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/gardyntech\" \/>\n<meta property=\"article:published_time\" content=\"2022-02-14T20:45:57+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-02-10T02:18:03+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/mygardyn.com\/wp-content\/uploads\/2022\/02\/Mousse1-scaled.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1920\" \/>\n\t<meta property=\"og:image:height\" content=\"2560\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Ava Mutchler\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:description\" content=\"Whether you\u2019re spending this Valentine\u2019s Day with your bestie or significant other, it\u2019s the perfect opportunity for a romantic dinner. 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