If you’re not sure what to cook on Valentine’s Day, try these romantic dishes filled with aphrodisiac foods from Mairlyn Smith!
Artichokes for two
Serves: 2
Ingredients:
- 2 large globe artichokes
- Juice of ½ fresh lemon
Mayo dipping sauce ingredients:
- 2 Tbsp (30 mL) mayo
- 1 Tbsp (15 mL) fresh lemon juice
- Zest of ½ lemon
Method:
Fill a large stainless pot with enough water to boil the artichokes in, approximately 3/4 full. Add lemon juice and bring to a boil.
Cut off the stem of the artichoke so that it will sit up straight on a plate. Discard stem.
Peel away bottom leaves that are closest to the stem. Not all of them, just the outer most ones. Discard.
Snip or cut off the top of the artichoke leaves – they can be prickly and it’s easier to eat the leaves if you aren’t getting stabbed! Rinse well the trimmed artichoke well.
When the water is boiling add the artichokes, return to the boil, cover and reduce heat to simmer. Cook for 20-25 minutes or until the artichokes are tender. Remove using tongs and then set them upside down to drain.
Place on a small plate and serve with the mayo dipping sauce.
Smoked salmon with asparagus for two
Makes: 12 roll-ups
Ingredients:
- 1 small package smoked salmon (approximately 12 pieces)
- 12 spears of cooked asparagus, trimmed to fit the smoked salmon when rolled up
- 12 thin slivers of lemon peel (without white pith)
- Dab of wasabi mayo
- ½ ripe avocado, sliced into 12 thin slices
Method:
Place smoked salmon on a clean cutting board. Place one spear of asparagus at the edge. Place a lemon peel sliver, a dab of wasabi mayo and a thin slice of avocado on top of the asparagus. Roll up. Repeat with the rest of the salmon and ingredients.
Salad for two
Makes: 2 cups (1 L)
One serving = 1 cup (250 mL)
Serve this salad as is, or to make it a more tactile experience, use endive leaves to scoop the salad out of individual bowls.
Ingredients:
2 endive bunches, leaves removed from stem, rinsed and pat dried
Salad ingredients:
- 2 stalks celery, thinly sliced
- 1 cup (250 mL) very thinly sliced kale
- 2 Tbsp (30 mL) diced red onion
- ½ pomegranate, seeded
- 3 olives, pitted and diced
Dressing ingredients:
- ½ Tbsp (7 mL) pure maple syrup
- 1 Tbsp (15 mL) extra virgin olive oil or cold pressed canola oil
- 1 Tbsp (15 mL) fresh lemon juice
Method:
In a medium bowl toss together celery, kale, onion, pomegranate seeds, and olives. Sprinkle in pomegranate seeds and toss.
Whisk together the dressing ingredients, pour over the salad and toss. Serve into bowls and eat using the leaves from the endive.
Courtesy Mairlyn Smith
www.mairlynsmith.com
@mairlynsmith