While Date Night is always a great idea, when February rolls around it’s a good time to add something a bit special to the evening. Here are some ideas to get you thinking about something you might want to make for dinner or dessert.
Cilantro Pistachio Pesto Shrimp Pasta
This delicious dinner option is certainly something a bit special. Making a classic favorite may be the way to someone’s heart, but stepping out and trying something new could also be a great way to show how much you care. Find this delicious recipe from Ambitious Kitchen!
Cilantro Pistachio Pesto Shrimp Pasta Ingredients
For the pesto:
3/4 cup packed fresh cilantro
1/3 cup shelled roasted pistachios
1 jalapeno, seeds removed
2 cloves garlic
1/2 lime, juiced
3 tablespoons avocado or olive oil
2-3 tablespoons water, to thin pesto
½ teaspoon salt
Freshly ground black pepper
For the shrimp:
1/2 tablespoon olive oil
1 pound Freemont Fish Raw Shrimp, deveined and tails off
½ teaspoon garlic powder
Freshly ground salt and pepper
For the pasta:
10 oz liveGfree Gluten Free Brown Rice Spaghetti
To garnish:
1/4 cup Happy Farms goat cheese
Extra cilantro
Chopped roasted pistachios
Instructions
Make the pesto by adding the following to the bowl of a food processor: cilantro, pistachios, jalapeño, garlic cloves, lime juice, olive oil, water and salt and pepper. Process until smooth, scraping down the sides and processing again, if necessary.
Next cook the shrimp: add olive oil to a large skillet or pan and place over medium high heat. Add in shrimp, garlic powder and salt and pepper; cook until shrimp is no longer pink. Remove from heat and set aside.
Cook the pasta until al dente, according to the directions on the package. Drain pasta, then add back to pot. Stir in the pesto and shrimp until well coated. Add pasta to bowls and garnish with goat cheese, a few cilantro leaves and a sprinkle of crushed pistachios. Serve immediately. Makes about 4 servings.
Easy Chocolate Mousse for Two
Did someone say chocolate mousse? You don’t have to go out to eat to enjoy these delectable favorites. Plus, if you use a special bowl it adds an extra bit of flair! Take a look at this recipe from Dessert for Two.
How to make easy chocolate mousse:
Melt chocolate chips and butter in the microwave at 50% power.
Separate the egg and have the egg yolk ready to go. Use the leftover egg white in any of my recipes that use an egg white.
Whip the heavy cream and powdered sugar with an electric hand mixer until light and fluffy.
Stir the egg yolk into the melted chocolate mixture, and then fold everything into the whipped cream.
Scoop into these cute heart dishes, and serve immediately. If you want to refrigerate it, you can, but let it come to room temperature on the counter for at least 45 minutes. It will harden in the fridge, just so you know!
Ingredients
1 large egg yolk
1 tablespoon powdered sugar
1/2 cup heavy cream
5 ounces milk chocolate chips (heaping 3/4 cup)
1 tablespoon unsalted butter
Instructions
First, separate the egg and have the egg yolk ready in a bowl nearby.
Next, pour the heavy cream in a medium bowl, and place it in the fridge with the electric beaters. (We’re pre-chilling to speed up whipping time).
The rest of the recipe needs to be completely quickly.
Next, melt the chocolate: In a medium glass bowl, add the chocolate chips and butter. Turn the microwave power down to 50%, and microwave for 20 seconds. Stop and stir. Repeat until about 2/3 of the chocolate chips are melted. For the remaining chips to melt, slowly and gently stir the mixture with a wooden spoon. The residual heat of the bowl will melt the rest. The mixture should be smooth. (If the mixture is pasty or grainy, you have burned the chocolate, and you must start over). Stir in the egg yolk.
Once the chocolate is melted: work quickly! Whip the cream in the pre-chilled bowl using an electric mixer on high with the pre-chilled beaters. Once the cream has soft peaks, add the powdered sugar and add all of the melted chocolate. If the chocolate has started to firm up slightly, you’re fine–just work fast.
Beat the chocolate into the cream mixture until fully incorporated, about 15 seconds maximum.
Divide the mousse between two serving dishes.
Serve immediately, or chill it for up to 3 days but bring it to room temperature for an hour before serving (it will harden as it chills).
Now the Wine
If you’re drinking wine, looking for a bouquet of flowers, or hoping for something more low key, Steeple Market has what you need. We hope you enjoyed these recipe ideas and we’d love to have you stop by soon!
