1 |   Main Dish

Cauliflower Soup

Soup and salad are a classic combination for a wintery day, perfect for snuggling up with a loved one. Cauliflower soup many not sound romantic, but give it a chance. It's pleasantly light, and a hint of red pepper flakes stimulates the senses. Topping it with mushrooms sautéed in fresh thyme adds even more depth of flavor, making this a special treat any time.

3 |   Side

Edamame Hummus

My husband doesn't usually have strong food opinions, but once in awhile he comes home from a trip and says, “they served this awesome dish; you should make it.” Edamame hummus is one of those. Hummus is usually associated with garbanzo beans, but the basic recipe can be adjusted for any bean. The secret to this creamy green hummus is found in your freezer.

2 |   Salad

Artful Winter Salad

Vibrant colors and textures come together in this salad to make a beautiful masterpiece. Inspired by the neat lines of chopped veggies found in a Cobb salad, I wanted to use the winter vegetables that are currently in season. The end result is a dish that will elevate date night and make you excited to spend an evening at home with someone you love.

4 |   Dessert

Customized Chocolate Bites

Chocolates are often given as a token of love. I've discovered a simple method that allows you to easily customize a chocolatey treat using your loved one's favorite nuts, dried fruit, or flavor. Make his-and-hers chocolates, or make a variety to give as a gift. With this simple guide, your friends and family will think you've become a gourmet chocolatier.

1 |   Main Dish

Cauliflower Soup

1 tablespoon olive oil

2 small leeks

1/2 teaspoon salt

1/4 teaspoon red pepper flakes

2 teaspoons chopped fresh thyme

1 1/4 cups vegetable broth

3/4 cup water

5 cups cauliflower, chopped into florets

1/2 cup milk

Mushroom topping:
1 tablespoon olive oil

2 cups sliced baby Bella mushrooms

1 tablespoon butter

2 garlic cloves, sliced

1 teaspoon fresh thyme

1/4 teaspoon salt

2 teaspoons chopped fresh parsley

Want to make this dairy or gluten-free? This soup is already gluten-free. To make it dairy-free, use your favorite butter substitute and use coconut milk instead of the regular milk.

Make ahead option– This light, spicy soup can be cooked and stored for up to 4 days in a sealed container in the fridge.

The Simple Steps...

1. Heat a medium pot over high heat. Rinse the leeks getting between the layers to remove the sand and dirt. Thinly slice both leeks, using the white and light green parts only. Add the olive oil to the pot and add the leeks, sautéing them for about 5 minutes, stirring occasionally. Add 1/4 teaspoon salt, a dash of red pepper flakes or up to 1/4 teaspoon, depending on your spice level. Chop the thyme and stir it in.

2. Pour in the vegetable broth and water. Bring that to a boil then add the cauliflower. Cover the pot and reduce the heat to a simmer. Cook this for 10 minutes or until the cauliflower is very tender.

3. While the soup is cooking, make the mushroom topping.
My Method: Heat one tablespoon olive oil in a medium saucepan over medium heat. Slice the mushrooms. Add the mushrooms to the pan and sauté for 3 minutes.
• Add the butter, garlic, thyme, 1/4 teaspoon salt, and cook, stirring occasionally for about 4 minutes. Remove the mushroom mixture from the pan. Stir in the fresh parsley and set this aside.

4. Place the cauliflower mixture in a blender and blend until smooth. Return the soup to pot. Stir in 1/4 teaspoon salt and the milk. Taste to check the seasoning. Add more salt if needed, just a dash at a time.

5. To serve, spoon about 1 cup of soup into a bowl and top each serving with about 2 tablespoons mushroom mixture.

2 |  Salad

Artful Winter Salad

2 cups brussels sprouts

2 medium sweet potatoes

1 cup pumpkin seeds

1/2 teaspoon mustard powder

1/2 teaspoon cinnamon

1/4 teaspoon cayenne

1 can red kidney beans, drained and rinsed (15 oz can)

2 oz. goat cheese

1/2 cup chopped radicchio

4-6 cups Romaine lettuce

Dressing:
1 1/2 tablespoon fresh lemon juice (juice from 1/2 a lemon)

zest from 1/2 a lemon (about 1/2 teaspoon)

1 tablespoon red wine vinegar

1 teaspoon Dijon mustard

1 clove garlic, minced

1/4 teaspoon sugar

4 tablespoons vegetable oil

1/2 teaspoon salt

1/4 teaspoons freshly ground black pepper

2 tablespoons chopped flat leaf parsley

Want to make this dairy or gluten-free? This dish is already gluten-free. To make is dairy-free, simply omit the goat cheese. If you’d like to substitute a dairy-free cheese, try GO VEGGIE Vegan Classic Plain Cream Cheese in place of the goat cheese.

Make ahead option– The dressing can be made ahead, covered, and refrigerated for up to one week. The roasted brussels sprouts and sweet potatoes can be made ahead too. Store them in a container in the refrigerator for up to five days. Even the toasted pumpkin seeds can be toasted and ready ahead of time. I love having toasted nuts and seeds on hand to add to any salad.

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The Simple Steps...

1. Cook the brussels sprouts.
• My Method: Preheat the oven to 425˚. Clean the sprouts by cutting the bottom off and removing any wilted or dark green outer leaves. Rinse them and cut an “X” in the bottom of each.
• Bring 2 cups of water to boil. Add the brussels sprouts and steam them for about four minutes. Strain the extra water.
• Cut the sprouts in half. Toss them on to a large baking pan with 2 teaspoons olive oil and 1/4 teaspoon salt.
• Roast them for 10 minutes or until the edges are brown and crispy. Once cooked, set this aside. These can be roasted at the same time and on the same large baking tray as the sweet potatoes.

2. Cook the sweet potatoes.
• My Method: Peel the sweet potatoes and cut the potatoes into half-inch to one-inch cubes.
• Toss the cubed sweet potatoes with the 1 tablespoon olive oil, salt, and pepper until it is evenly coated. Then place the pieces onto a baking tray.
• Bake the potatoes for 15 minutes or until it is tender. Test doneness with a fork. Once cooked, set this aside.

3. Toast the pumpkin seeds.
• My Method: Toss the seeds in 1 teaspoon olive oil, mustard powder, cinnamon, cayenne, and 1/4 teaspoon salt.
• Place on a baking tray and toast for 2-4 minutes in a toaster oven at 350˚. Listen for them to start popping. That’s the clue that they are done.

4. In a small bowl, toss the kidney beans in one tablespoon dressing. Cut the goat cheese into four pieces. Roll the cheese into four balls or disks then gently roll them in the chopped radicchio. The cheese will be covered in red leaves and add the the masterpiece.

5. Chop the Romaine lettuce into fine pieces and spread on a medium serving platter. Arrange each vegetable in neat strips on top of the lettuce. Use the picture as a guide or make your own pattern.

6. To serve, drizzle the salad with a few tablespoons of dressing. Alternatively, toss everything together in a large bowl. 

Dressing:
1. In a small bowl, whisk together the lemon juice, zest, vinegar, and mustard. Add the minced garlic and sugar.

2. Slowly whisk in the oil. Season with the salt and pepper. Stir in the chopped parsley and drizzle vinaigrette over the salad, and serve immediately.

3 |  Side

Edamame Hummus

1 package frozen shelled edamame (10-12 ounce package)

1 1/2 cups frozen peas

1/4 cup tahini

1/4 cup fresh lemon juice (juice from one lemon)

1/2 teaspoon freshly grated lemon zest (from 1/2 a lemon)

2 cloves garlic, minced

1/2 teaspoon salt

1/8 teaspoon ground cumin

1/4 teaspoon ground coriander

3 tablespoons olive oil

2 tablespoons chopped fresh cilantro

Want to make this dairy and gluten-free? This is another dairy and gluten-free dish!

Make ahead option– Make this up to 2 days ahead of time. Store it in a covered container in the refrigerator.

The Simple Steps..

1. Pour three cups of water and 1/2 teaspoon salt into a medium pot. Bring it to a boil and add the edamame. Cover and cook for 5 minutes. Using a slotted spoon, transfer the edamame to a large bowl of ice water. Return the water to a boil and add the peas. Cook the peas for one minute then transfer the peas to the bowl of ice with the edamame. Allow this to cool while you get the other ingredients ready. Be careful not to over cook the peas. They’re the secret to this sweet and scrumptious hummus.

2. Add the drained edamame and peas to a food processor. Pulse the vegetables to chop them. Add the tahini, lemon zest and juice, garlic, salt, cumin, and coriander into the food processor and puree until smooth. Stop to scrape down the side of the bowl as necessary.

3. With the food processor is running, slowly drizzle in 2 tablespoons of olive oil. Pulse the mixture until it's combined.

4. Transfer the hummus to a small bowl. Stir in the chopped cilantro and drizzle the top with the remaining oil.

5. Serve with Belgian endive leaves, sliced cucumbers, crispy flatbread, olives, and/or Wasa crackers.

4 |   Dessert

Customized Chocolate Bites

A. 1/8 teaspoon cayenne
1/4 teaspoon cinnamon
2 tablespoons toasted pumpkin seeds
1 dark chocolate bar (3 ounce bar of your favorite 85% cacao)

B. 1/2 teaspoon pure orange extract
2 tablespoons sliced crystalized ginger
1 dark chocolate bar (3 ounce bar of your favorite 85% cacao)

C. 2 tablespoons coconut flakes
2 tablespoons toasted almonds
1 dark chocolate bar (3 ounce bar of your favorite 85% cacao)

D. 2 tablespoons pistachios
1 tablespoons cranberries
1 dark chocolate bar (3 ounce bar of your favorite 85% cacao)

Want to make this dairy or gluten-free? These are a gluten-free treat! For dairy-free: Make sure to use dairy-free dark chocolate like Alter Eco, Theo, Green and Blacks, or Endangered Species.

Make ahead option– Keep these at room temperature for serving or make them ahead. Store them on the counter for a week. For best freshness, store the chocolate in an airtight container or freezer bag in the refrigerator for 2-3 weeks, or the freezer for 1-2 months.

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The Simple Steps...

1. Break the dark chocolate bar into the top of a double boiler or a small glass bowl that fits over a small pot without falling into it. Place the bottom pot over medium heat and pour two or three inches of water into it. Make sure the glass bowl or top boiler pan doesn’t touch the water. The chocolate could burn and separate if it gets too hot.

2. Melt the dark chocolate stirring it occasionally, until there are only a few small bits left. Remove the pot or bowl from the heat and continue to stir until it’s smooth. Now for the add ins.
A. Stir in the cayenne and cinnamon to the chocolate.
B. Or stir in the orange extract.
C. Or Stir in the coconut flakes.
D. OR don’t add anything.

3. Line a large baking sheet with parchment paper and pour the chocolate onto it. Gently spread the chocolate out to about 4” by  8”. Now top the chocolate.
A. Top this bar with toasted pumpkin seeds.
B. Top this bar with the sliced crystalized ginger. This one is my husband’s favorite. Which one do you like best?
C. Top this bar with toasted almond slices.
D. Top this bar with pistachios and dried cranberries.

4. Set the baking sheet on a level spot in your refrigerator or freezer to harden for 30 minutes to 1 hour. Once it’s cooled completely, break or cut the chocolate into pieces and enjoy.