Eat Your Heart Out- Gardyn’s Exclusive Valentine’s Day Menu

Published Feb 14, 2022

Whether you’re spending this Valentine’s Day with your bestie or significant other, it’s the perfect opportunity for a romantic dinner. From a fizzy, basil-infused cocktail to a vegan spin on a classic, creamy Roman pasta to a rich chocolate mousse, this easy (yet decadent) dinner will leave you feeling the love.

Recipes by Katie McCall

Thanks to dishes and prep that can be done ahead, this 5-course menu is doable and delicious while leaving you plenty of time to sit down and enjoy. What’s not to love about that?

Grapefruit + Basil Fizz

Ingredients 

1/2 cup sugar

1/2 cup water

Bunch of fresh basil leaves, torn + additional leaves for garnish

1 grapefruit (ruby red makes a nice color)

1 bottle Prosecco

Ice cubes

Borage (or other Gardyn flowers), to Garnish

Instructions

MAKE-AHEAD: 

For the basil simple syrup, combine the sugar and water in a small saucepan. Heat over medium until the sugar dissolves, about 3 minutes. Once the mixture begins to bubble, add a handful of torn basil and cook for 1 minute. Remove from heat and allow to steep 10 minutes. Strain the leaves and refrigerate until mealtime.

 
TO SERVE: 

With a vegetable peeler or paring knife, peel several strips of the grapefruit rind and set aside. Slice the grapefruit in half and squeeze the juice through a strainer into a liquid measuring cup or small bowl. 

Pour the juice into two glasses. Add 1 tablespoon of the simple syrup to each glass and stir. Top off with Prosecco, a few ice cubes, a strip or two of grapefruit rind, and a basil leaf for garnish. 

Quick Herbed "Aioli" with Crudités

Ingredients

1/2 cup mayonnaise (or vegan mayonnaise)

2 cloves garlic, minced

1/2 lemon, juiced

2 tbsp fresh herbs, chopped (we used basil, parsley, and thyme)

1/4 tsp salt

Few grinds of freshly ground black pepper

Assortment of favorite vegetables (such as celery, cucumbers, cherry tomatoes, radishes, and carrots)

Instructions

MAKE-AHEAD:

To make the aioli combine the mayonnaise, garlic, lemon juice, herbs, salt, and pepper in a small bowl. Stir until combined and refrigerate until serving.

 
TO SERVE:

Sprinkle fresh herbs over the aioli before serving. Assemble veggies on a platter and enjoy!

Mixed Greens Salad with Dijon-Chive Vinaigrette

Ingredients:

1 tbsp Dijon mustard

1 tbsp white wine vinegar

2 tbsp extra virgin olive oil

2 tsp honey

1/4 tsp garlic powder

Salt and freshly ground black pepper; to taste

1 tbsp fresh chives, chopped

Water

1/2 cup Marcona almonds, chopped

3-4 cups assorted greens (lollo rossa, matilda, red romaine, etc.)

 

Instructions:

MAKE AHEAD:

For the vinaigrette, combine the Dijon, vinegar, olive oil, honey, garlic powder, salt, pepper, and chives in a container with a tight-fitting lid. Shake until combined. Stir in a little water until you reach your desired consistency. Refrigerate until serving.

 
TO SERVE:

Pile greens in the center of two small plates, sprinkle with the almonds, and drizzle with vinaigrette. 

Creamy Vegan Cacio e Pepe

Ingredients

1 tbsp whole peppercorns

1/3 cup nutritional yeast

1/3 cup sunflower (or cashew) butter

1 tsp salt

1 clove fresh garlic, minced

8-10 oz spaghetti 

1/4 cup olive oil

2 cups pasta water (saved from cooking)

1 lemon, juiced

Parsley, chopped

Extra virgin olive oil

1/4 cup Parmesan (or plant-based cheese)

Instructions:

TO MAKE:

Crush the peppercorns with the back of a knife. Set aside.

In a small bowl, combine the nutritional yeast, sunflower butter, salt, and garlic until a thick paste forms. Set aside. 

In a large pot of salted boiling water, add the pasta and cook until 2 minutes less than al dente (typically 8-9 minutes). Strain, reserving 2 cups of the pasta water (set aside).

In the same pot, over medium-high heat, add the olive oil and 2/3 of the crushed peppercorns. Cook until peppercorns become fragrant, about 2 minutes. Add the sunflower butter paste and 1 1/2 cups of the reserved pasta water. Whisk until a smooth sauce begins to form. Add the lemon juice and cooked pasta. 

Reduce the heat to medium. Toss until noodles are glossy and coated in the sauce; cook an additional 2 minutes or so. Add more pasta water, if needed. Salt to taste. 

TO SERVE:

Spoon pasta into a serving dish, drizzle olive oil over top, squeeze some lemon juice, sprinkle chopped parsley and cheese. 

Vegan Chocolate Mousse with Strawberries

Ingredients

1 cup unsweetened, full-fat *canned* coconut milk or cream (Coconut cream/milk from the refrigerator section won’t whip up!)

1/4 cup + 1 tbsp cocoa powder

1/4 cup confectioners’ sugar

1 tsp pure vanilla extract

Pinch of salt

6-8 strawberries, sliced 

Dark chocolate, to garnish

Gardyn Lavender, to garnish

Instructions

Refrigerate the coconut milk/cream overnight or place in the freezer for 10-15 minutes. All brands are different, so be sure to use 1 cup of the thick, fatty part of the can’s contents; any liquid left in the can should not be used for this.

 
MAKE-AHEAD: 

In a medium-sized mixing bowl (or stand mixer with the whisk attachment), whisk the coconut milk/cream until smooth. Add the cocoa powder, sugar, vanilla, and salt. Whisk until well-combined and smooth. Divide mousse into two glass dishes; cover and refrigerate until serving.

 
TO SERVE: 

Remove mousses from the refrigerator. Top with sliced strawberries and a shaving of dark chocolate. 

Light some candles, put on your favorite playlist and enjoy a decadent dinner for two!

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