Community Corner
A Farmers Market-Inspired Valentine's Dinner
Skip the long waits and prix-fixe meals and spend Valentine's Day cooking with your sweetheart.
Although it’s supposed to be the most romantic day of the year, Valentine’s Day can be an overwhelming (and overpriced!) experience.
Restaurants are tough to get into, and by the time you remember to make a reservation, the only time they have is 9:30 p.m. So this lovely V-Day Tuesday, I’m encouraging you and your significant other to skip the crowded restaurants and forced romantic ambiance and instead spend it at home—with a Coronado Farmers Market inspired dinner for two.
** Most of these require just market ingredients, but some require some items from your pantry, fridge or a quick stop to the grocery store. Make sure to read them all before you start so you have everything you need.
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Since you’ll be getting the ingredients the same day as Valentine’s Day, you may feel a little rushed. Be sure to get to the at 2:30 p.m. so you can enjoy the time cooking together (maybe shopping together too). And remember, you would’ve waited much longer to have dinner at that fancy restaurant.
Happy Valentine’s Day!
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First Course: Bacon-Wrapped Stuffed Dates
- Buy some beef bacon from , some dates from (over by the roses) and some goat white cheddar from .
- Pit the dates (however many you like) and stuff with cheese, to taste.
- Wrap them in a half slice of beef bacon and secure with a toothpick.
- Bake at 375 degrees for about 30 minutes, or until bacon is crisp, turning once for even cooking.
Second Course: Tomato Gazpacho (Hint: Make this dish first, so it has time to chill!)
- Get 6 orange heirloom tomatoes from ; a large cucumber; a handful of fresh, chopped cilantro; 1 lemon, juiced; a shallot or two (from grocery store); an orange or red bell pepper, seeded (grocery store); 4 dashes of your favorite hot sauce, like Tabasco; salt and pepper to taste; extra virgin olive oil and balsamic vinegar for drizzling
- Combine tomatoes, cucumber, cilantro, lemon juice, shallot and bell pepper in a blender and mix until smooth.
- Add the Tabasco, salt and pepper and olive oil, as needed
- Chill soup for an hour and top with a drizzle of oil and balsamic.
Third Course: Grilled Steak with Compote Butter and Roasted Potato and Arugula Salad
- Purchase two steaks from Brandt Beef (I recommend the rib eye); butter from Spring Hill; arugula from Maciel Family Farms; peewee potatoes from Weiser Family Farms via Polito Family Farms.
- From your pantry, fridge or grocery store, grab 2 Tbsp. Dijon mustard, half a sweet onion, thinly sliced; ¼ cup extra virgin olive oil; 1 ½ Tbsp. Champagne vinegar (or your favorite vinegar); salt and pepper; blue cheese.
- Mix together 4 Tbsp. of Spring Hill’s butter with 2 Tbsp. blue cheese and set aside.
- Simply season the steaks with kosher salt and pepper. You can also use your favorite marinade, if you’d like.
- Slice the peewee potatoes in half and season with salt and pepper and drizzle with olive oil. Roast at 400 degrees for about 45 minutes.
- On a grill over medium-high heat, place the steaks at an angle, like they’re pointing to “2 o’clock.” Grill for 3 minutes. Keeping the same side of the steak down, turn the steaks facing “10 o’clock” and cook for another 3 minutes.
- Flip the steaks over and cook for another 5-8 minutes, depending on desired wellness. Serve hot with a pat of the blue cheese butter.
- Meanwhile, whisk together the Dijon mustard, olive oil, vinegar, salt and pepper.
- Pour the dressing over the arugula and toss with the roasted potatoes and onion. Serve alongside the steaks.
Fourth Course: Chocolate-Covered Strawberries
- This is a Valentine’s staple. And they’re super easy. The market is overflowing with red berries right now, so swipe some up and try my recipe for . They’re the perfect ending to your homemade meal.
