Dinner for Two Meal Plan, Start to Finish
From appetizers to dessert we have planned out two meal plans for a romantic Dinner for Two.
Just a few more days until Valentine’s day and if you’re like me you still haven’t figured out what you’re doing. As fun as going out to dinner sounds it’s such a pain on Valentine’s day, I’d much rather stay home, cook dinner, and watch a movie. I sat down today and started planning out what I want to make and I thought I’d share two different dinner for two meal options, just in case you’re a little behind like me ;).
The first Dinner for Two meal starts with a Pomegranate Orange Salad. It could be a meal all on it’s own so I would cut the recipe in half and then split it between two people as an appetizer. The main course is one of my favorites, Braised Beef Short Ribs. This recipe is best made a day or two ahead of time, then reheated before serving so you don’t have to slave in the kitchen on Valentine’s Day. Instead of serving the short ribs over mashed potatoes I would fancy it up a little with a creamy Goat Cheese Polenta. As a side dish this Lemon Parmesan Asparagus would be perfect. I love the brightness that a little bit of lemon adds to asparagus. Drinks and dessert would be a Kir Royal, which is made with champagne and crème de cassis and a Dark Chocolate Creme Brulee with Vanilla Sugar. I want one of each right now!
The second Dinner for Two option is a little lighter starting with a Citrus Fennel and Avocado Salad that is bright and beautiful. It will make you forget that it is still winter outside. The main course is Toasted Coconut Tilapia with Pomegranate Salsa. The filet of tilapia is lightly coated in shredded coconut and cooked in coconut oil then topped with a pomegranate salsa that sounds amazing. A side of Cilantro Lime Quinoa with Black Beans continues the lighter, healthier theme and pairs nicely with the pomegranate salsa on the fish. The drink will also pair with the pomegranates in the salsa, this Spiced Pomegranate Cocktail is made with vodka and flavored with a homemade cardamom syrup and whiskey bitters. Since we saved all of those calories with the meal I figured we could go out with a bang, Chocolate covered Bourbon Soaked Cherries and individual Chocolate Souffles. Sounds decadent right?
I think I’m leaning towards option #2 but that dark chocolate creme brulee sounds pretty amazing…and goat cheese polenta, yum… Maybe I’ll just have to make a little from each. I hope I’ve given you some ideas to get you started!