7 | Date Night

1 |   Main Dish

Spicy Asparagus Pasta

When choosing the main dish for this romantic meal, you want something that's satisfying and bursting with flavors. This pasta dish is packed with nutrient-rich asparagus, carrots, onions, and garlic. The secret sauce is light and fragrant with a touch of heat. The red pepper flakes can really get your heart pumping and give your face a little flush similar to the reaction of a good night kiss.

3 |   Side

Hummus with a Hint of Heat

Hummus is one of those foods that we eat all the time at our house. Whether you're having a casual or fancy dinner, it's a wonderful addition. Considering chickpeas, the main ingredient in hummus, were believed to have had aphrodisiac properties throughout history why not start your meal out right. Once you discover how simple this is to make, you’ll want to make it every week for an anytime snack.

2 |   Salad

Spinach Strawberry Salad

Salads are a great accompaniment to any meal. Spinach has hearty rich green leaves, a smooth texture, and is high in iron. This isn’t just any old salad, though. When spinach is paired with fresh strawberries, feta, almonds, and a sweet vinaigrette, it’s sure to get your tastebuds dancing. It may even kickstart a special dance of your own in your living room.

4 |   Dessert

Honey, Almond Cupcakes

This was my favorite pound cake recipe then I decided to make a few modifications. I added honey to amp it up a little. Then came the almonds. I love almonds and did some research on them. Did you know that they are associated with passion and fertility? The aromatic smell of almonds is said to excite women, which explains why it is such a common ingredient in soaps and creams.

1/2 pound dried pasta

1 1/2 tablespoons olive oil

1/2 onion, chopped

1 carrot, chopped

1/2 pound asparagus

2 garlic cloves

pinch of red pepper flakes

3 ripe tomatoes, peeled and chopped— Watch this quick tip for peeling tomatoes

2 tablespoons fresh chopped parsley

1/2 teaspoon salt

Want to make this dairy or gluten-free?  This is a dairy-free dish. Most dried pastas are dairy-free; check your favorite to be sure. To make this gluten-free, check your grocery store for great gluten-free pastas like Barilla or Heartland.

Make ahead option– The Simple Steps one and two can be done three-four days ahead and stored in a sealed container in the fridge. Simply toss the pasta with a tablespoon of olive oil before refrigerating it to insure the pasta doesn’t stick together. When you are ready to make this special meal, boil water in a large pot and heat the pasta for about one minute. Pasta can become mushy when overcooked so set a timer.

The Simple Steps...

1. Cook the pasta.

• My Method: Bring 1 quart of water to boil in a large pot. Generously salt the boiling water. This is your chance to flavor the pasta with salt. When the pasta is cooking, it’s taking in whatever flavor is in the water. So if there isn’t enough salt in the water now, it will be hard to get enough salt into the dish.
• Add the pasta and cook 8-10 minutes or until al dente. Drain the pasta, reserve 1 cup pasta water, and set pasta aside. I used orecchiette pasta for this because it has little “cups” that the veggies are captured in, but use whatever pasta you like.

2. Roast the asparagus.

• My Method: Trim the asparagus ends. Toss them in 1 tablespoon olive oil and 1/4 teaspoon salt. Place on a baking tray.
• Bake at 425˚ for 8 minutes.

3. In a large pan, heat the olive oil on medium heat. Sauté chopped onion and carrot for about 4 minutes.

4. Mince the garlic and add it and the red pepper flakes to the sautéed veggies.

5. Add the tomatoes and the reserved 1 cup pasta water to the mixture. This becomes the secret sauce. Bring to a boil and cook for one minute. Reduce the heat. Toss the pasta into the pan.

6. Stir in the asparagus, parsley, and salt. Taste. Does it need more salt? Add 1/8 teaspoon at a time, and taste it to check for the right flavor.

4 oz baby spinach

1 cup sliced strawberries

1/2 cup feta

1/2 cup toasted sliced almonds

2 tablespoons balsamic vinegar

2 tablespoons olive oil

1/4 teaspoon salt

4 tablespoons fresh chopped basil— Watch this quick tip video for chopping basil.

1/8 teaspoon fresh ground black pepper

Want to make this dairy or gluten-free?  This salad is already gluten-free. Just leave off the feta to enjoy a mouthwatering dairy-free option.

Make ahead option–  There’s no need to make this salad too far in advance as it is quick to toss together, and the spinach will wilt if you let it sit too long.

The Simple Steps...

1. Place all the spinach into a medium bowl. Be sure to pick through the leaves. Even pre-washed packages sometimes have rogue leaves that are rotten or wilted.

2. Toss the spinach with vinegar, oil, salt, and pepper.

3. Rinse the strawberries, cut off the stem, and thinly slice them length wise so they look like little hearts. Place them in the bowl.

4. Top the salad with the feta, basil, and almonds and toss everything again.

5. Enjoy immediately.

1 can chickpeas (or garbanzo beans)

2 tablespoons tahini

1/2 teaspoon cumin

1 garlic clove, minced

juice from half a lemon (about 2 1/2 tablespoons)

pinch of cayenne

2 tablespoons liquid reserved from chickpeas

2 tablespoons olive oil

1/2 teaspoon salt

flat bread

carrots

celery

Want to make this dairy or gluten-free?  To make this dairy-free, just skip the feta when you serve it. For a great gluten-free option, look for rice crackers or Blue Diamond Nut-Thins. There are other multigrain gluten-free crackers that would taste wonderful with this hummus too.

Make ahead option–  Hummus can be kept in a sealed container in the fridge for five days. You can also freeze it if you have a lot of leftovers. When you have a craving for hummus, allow the container to thaw at room temperature. Add a drizzle of olive oil if it looks a little dry.

The Simple Steps...

1. Add all the ingredients to your food processors bowl and blend until smooth. You may have to scrape down the sides of the bowl to make sure everything is mixed in. This recipe is best made in a food processor, but if you don’t have one, you can make it in a blender.

2. Taste the hummus for saltiness and spice. If you’d like to heat things up, add another pinch of cayenne. Just keep in mind cayenne is a potent spice.

3. To serve, drizzle a little olive oil, crumble some feta, or sprinkle a few oregano or parsley leaves on top.

4. Enjoy this with flat bread, carrots, celery, and any other vegetables you love.

What is tahini? Tahini is ground sesame seed paste. It’s similar to natural peanut butter in that you need to mix it before you use it. Tahini may be hard to find at the grocery if you don’t know where to look. At my local store, it’s in the international food isle. I’ve also found it near the peanut and almond butter. If you can't find it, don’t get frustrated; ask someone to help you look for it.

3/4 cup soft butter

1/2 cup sugar

1/4 cup honey

1/2 teaspoon vanilla extract

1/2 teaspoon almond extract

2 large eggs

1 1/2 cups flour

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup greek yogurt

1/4 cup sliced almonds

Almond Whipped Cream:
1 cup heavy whipping cream

1/2 teaspoon almond extract

1 1/2 tablespoons white sugar

2 cups sliced strawberries

Want to make this dairy or gluten-free?  For a great dairy-free option, use 1/4 cup applesauce instead of the egg and take 2 tablespoons of orange juice out of the 3/4 cup measurement. To make this gluten-free, use your favorite gluten-free flour instead of the flour or combine 1 1/2 cups rice flour, 1/3 cup potato starch, and 1 teaspoon xathum gum to make your own flour. Also, increase the amount of baking powder to 2 teaspoons and make sure your baking powder is gluten-free like Clabber Girl Baking Powder.

Make ahead option–  These freeze wonderfully and can be stored in a sealed container in the freezer for a month. When you’re craving a sweet, tart treat, just put them on the counter to let them thaw at room temperature.

The Simple Steps...

1. Preheat the oven to 350˚ and line 12 muffin cups with paper liners.

2. In a medium mixing bowl, using a mixer, cream the butter and sugar on medium to medium-high speed. Beat for 3 minutes until it’s light and fluffy.

3. Add the honey, vanilla, almond extract, and one egg to the bowl and mix it in. Beat in the last egg just until blended.

4. Using a fine strainer, sift half of the flour, baking soda, and salt into the medium bowl and gently stir until everything is just incorporated.

5. Stir the yogurt into the mixture then add the remaining flour, baking soda, and salt. Once again, resist the urge to continue mixing once the flour is evenly distributed.

6. Gently spoon the batter into the muffin cups only about 2/3 full. Sprinkle a few almond slices on to each cupcake.

7. Bake for 20-22 minutes or until cupcakes are golden and the center springs back up when pressed lightly. 

8. Allow the cupcakes to cool in the tin for about 5 minutes before removing them.

9. To serve, peel the paper liner off the cupcake, top with whipped cream and berries, and enjoy a delicious night with someone you love.

Almond Whipped Cream:
1. Pour the cream into a small mixing bowl. Whip for 2-3 minutes on high.

2. Watch this quick tip video for more help.

3. Stir the sugar and almond extract into the cream.