With Valentine’s Day fast approaching, it’s the perfect opportunity to throw a special night out… using the love language of food!
There is something so nurturing and intimate about cooking at home, especially when the dishes are made with loving hands and shared intentions.
Whether it’s a night out for you and your special someone, gathering your girlfriends for a Galentine’s celebration, or even a soul-nourishing meal, it’s time to celebrate all the little things that make life exciting.
I’m sharing three of my favorite recipes that are equal parts delicious and easy to whip up, using simple, inexpensive ingredients you can find in your kitchen.
Love,
Jess H
Is pasta your love language? I absolutely love a simple yet delicious dish that brings out all the vibrant flavors while keeping things nutritious. Amp up this dish with your protein of choice – shrimp, fish, chicken or lentils work great.
Cooking time: 30
Service: 2-3
Components
- 3 cloves of garlic
- 750g (26oz) cherry tomatoes
- 2 tablespoons extra virgin olive oil
- ½ bunch basil, leaves picked, about 1 large handful
- 1 red Birdseye chili, diced
- 1 teaspoon of sea salt
- 160g (5.6oz) pasta of our choice, we used Barilla Spaghetti no.5
- Parmesan, for serving
Method:
Grate the garlic and remove the skin.
Fill a large pot with water and let it boil. Add a generous pinch of sea salt.
Heat a large frying pan over medium heat. Use one that has a lid. Pour some olive oil, as much as you want to cover the base of the pan. Once the oil is hot, add the chopped garlic. Toss the garlic through the oil to infuse. You don’t want the garlic to brown. Then add the diced chilli and mix again.
Carefully pour the tomatoes into the pan and pour the olive oil over them. Simmer for a few minutes until the tomato skin starts to break and blister.
Boil the pasta for 8 minutes or according to package directions.
Add a ladleful of pasta water to the tomatoes and cover with the lid. Let the tomatoes cook for a few minutes. Then use a fork to mash the tomatoes to release all the juices. If there is still a lot of liquid left, continue simmering uncovered. Otherwise, cover with the lid again and cook for a few more minutes until reduced further.
Add in the basil leaves and a pinch of sea salt. Stir to coat. Add the cooked pasta and toss.
Transfer to serving platters and garnish with grated parmesan and fresh basil.
Say goodbye to plain old hummus! This is such a fun and festive way to serve your favorite dip and gather friends and family around the table. It’s full of color, crunchy and full of fresh flavors – all you need is some delicious corn chips to serve it up! ,
Cooking time: 15
Serves: 6, as a side
Components:
- 500g (17oz) hummus
- 10 cherry tomatoes, quartered
- 1 cucumber, diced
- 1/8 red onion, chopped
- ¼ bunch parsley, leaves & stems chopped
- 10 Kalamon olives, chopped
- ½ cup pomegranate arils
- 2 spoons of lemon zest
- 1 tablespoon extra virgin olive oil
To serve:
- Corn chips or crackers of your choice
Method:
Spread the hummus on a serving platter. ,
Layer the chopped tomatoes, cucumber, red onion, parsley and olives on top. Finish with a sprinkle of pomegranate, lemon zest and extra virgin olive oil. ,
Serve with corn chips or crackers or choice. ,
My favorite, no fuss, pan twist on classic shrimp paella! It’s packed with those favorite smoky flavors, a dash of paprika and a beautiful blend of aromatic spices.
Whether you’re creating this gluten-free dish with your partner or sharing the warmth with friends, it’s perfect for anyone who wants to infuse their evening with love and good taste. If you’re vegetarian, just leave out the prawns and add a hearty touch of lentils or sprinkle with crumbled feta.
Serves: 4
Components:
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, finely chopped
- 220 g prawns, cleaned and peeled
- 1 red onion, chopped
- 1 red chili, chopped
- 2 tablespoons of tomato paste
- 1 teaspoon paprika
- 1 zucchini, chopped
- 1 cherry tomatoes
- 1 ½ cups arborio rice
- 10 Kalamon olives
- 4 cups vegetable stock
- 3 cups baby spinach
- 1 lemon, juice and zest
- ½ bunch of chives
- ¼ cup pine nuts, toasted, omit for nut-free
Method:
Heat the olive oil in a large pan with a lid. Add the red onion, chilli and half the garlic. Season with sea salt and black pepper. Sauté for 3-4 minutes or until the onion softens and begins to caramelize. Add the tomato paste and paprika and fry for two minutes, stirring. Add the courgettes and tomatoes and saute for 2 minutes. Then add the olives and the rice. Pour in the stock, bring to a boil, lower the heat, then cover and simmer for 20 minutes.
When the rice is almost ready, heat 1 tablespoon of extra virgin olive oil in a non-stick skillet over medium-high heat. Add the remaining garlic to the pan and sauté for 2 minutes until fragrant. Add the shrimp and season with sea salt and black pepper. Cook for 3 minutes on one side before flipping and cooking for another minute. Remove from the pan and set aside.
Remove the lid from the rice and add the spinach to the pan. Stir until wilted. Cover and let sit for 5 minutes with the heat off. Remove the lid and add the shrimps and stir to heat through. Garnish with lemon juice, chives and toasted pine nuts.
