Wednesday, February 17, 2010

Food From the Heart and For the Heart.

Valentine's Day this year was filled with all the things I love: good food and amazing friends. What else could you want on such a holiday?? Nothing!

The day began with breakfast, of course. I had my girls over for a breakfast of heart-shaped biscuits and sage gravy. I made my usual biscuit recipe, but cut them into hearts with cookie cutters my mom gave me as a Valentine's present! Thanks, mom!! Seriously, check out those layers. mmmmmmm yeah.After church a few of us went out to eat at a local restaurant called You Say Tomato. This place is seriously adorable!! There are only a few vegan options, but the staff is really helpful and knowledgeable, and willing to make things vegan for you if you want. So nice! They use mostly local, organic ingredients and serve it all up in a cozy diner setting, which just happens to be my favorite of all time!

I got the Hummus and Pita Plate, which is a big bowl of homemade hummus, topped with a sweet chili sauce, and served with locally-made pita bread and fresh cucumber slices. The sweet, salty, creamy, chewy, crisp combo made for one tasty lunch for sure!
I also got a side of their Roasted Potatoes, which were made with local russet and sweet potatoes! Seriously, potatoes are the best food ever, perhaps.
Dinner was also with my girls (yes, we spend all of our time together!!) spent over candlelight and as a precursor to watching Romeo and Juliet, the Leo DiCaprio version, obviously.

I did the main meal: Rosemary-Walnut Crusted (local) Tofu, Caramelized Onions, Garlic-Roasted (local) Potatoes, and Raw Kale-(local) Beet Salad. Delicious. Raw Kale-Beet Salad (serves 3-4)
1 bunch kale
1 large or 5-6 small beets
1/2 cup red onion, diced
3 cloves garlic, minced
3 Tbs cold-pressed olive oil
1 Tbs apple cider vinegar
2 Tbs lemon juice
1/2 tsp ground black pepper
1/2 tsp sea salt
1 pinch cayenne pepper

In a large bowl, combine the kale and olive oil. Massage the kale with the oil until it softens and takes on a delicate, wilted texture. Add the lemon juice and vinegar, then toss to coat the kale. Add in the onion, garlic, beets, and spices. Stir to combine. Serve immediately or (my favorite) let chill in the refrigerator for at least one hour, and then serve!

The girls took care of dessert, which was awesome!

Emily made a Chocolate-Balsamic Cake with Raspberry-Balsamic Glaze and Fresh Raspberries. The chocolate-balsamic-berry combination is just sooooo gooooood!!! My mouth waters just writing about it! Chelsea made cupcakes, because cupcakes are absolutely perfect for absolutely any occasion!!! She made Vanilla Cupcakes (from VCTOTW) topped with Berry Jam and Coconut Frosting. Another awesome flavor combination! Perfect way to end a meal!

I was so blessed this Valentine's Day with love!!! Thanks everybody!!


veggievixen said...

yaaay loverly food for a loverly holiday.

i love an excuse to use heart-shaped cutouts :)

i loooove kale and beet salad. it's so good.

great photos!

Michal said...

Both the cakes and cupcakes look delish! It sounds like you guys all had a really nice time together :)