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Romantic Valentine's Day Dinner for Two - a delicious and fun tasting boards for two! #valentinesdaydinnerfortwo #dinnerfortwo #valentinesdaydinner #valentinesday #grazingboard #charcuterie #charcuterieboard #datenight #glutenfree #grainfree #dairyfree #foodphotography

Romantic Valentine’s Day Dinner for Two


Description

A fun and easy Valentine’s Day dinner for two that is gluten-free, dairy-free and grain-free!


Scale

Ingredients

Kombucha-Champagne Spritzer (makes one – it is so simple and so delicious!)

Vegetable Board:

  • 1 bunch broccolini (trim stems)
  • 1/2 pint baby bella mushrooms, sliced in half (feel free to use the entire pint, if desired)
  • 1/21 bag frozen edamame
  • 68 brussel sprouts (cut off stem, peel off outside layer of leaves, cut in half lengthwise)
  • Olive oil
  • Salt

Garlic Aioli:

  • 1/2 cup mayo (feel free to use this homemade paleo mayo)
  • juice of half a lemon
  • zest of one lemon
  • 12 Tablespoons minced garlic
  • pinch of ground black pepper

Seafood Board:

  • 6 prawns (or large shrimp)
  • 23 Tablespoons ghee (or coconut oil)
  • 1 ¬†Tablespoon minced garlic
  • 1/2 cup fresh cilantro, roughly chopped
  • Mussels in White Wine Sauce¬†(I would halve the recipe)
  • You could also make these grilled oysters!

Charcuterie Board:

  • Williams Sonoma European Charcuterie Set
  • Olli Salumeria Assorted Salami
  • green apple, thinly sliced
  • green olives or other Mediterranean olive mix
  • red grapes
  • almonds (feel free to use any of your favorite nuts)

Instructions

Kombucha-Champagne Spritzer (makes one)

  1. Combine ingredients in old fashioned and garnish with a cinnamon stick.

Vegetable Board:

  1. Preheat oven to 400.
  2. Add broccolini and  Brussel sprouts to bowl.
  3. Drizzle with 2 Tablespoons olive oil and 2 Teaspoons salt.
  4. Massage to coat.
  5. Roast for 10-15 minutes, adding mushrooms in after 5 minutes.
  6. While vegetable are roasting, place frozen edamame in small saucepan with enough water to coat the bottom of the pan. Cover and bring to a boil to steam the edamame, about 5 minutes, or until fully thawed.
  7. Toss edamame with salt, as desired.

Garlic Aioli:

  1. Combine ingredients in small bowl.
  2. Taste and add additional garlic or pepper, to taste.
  3. Add to vegetable board for dipping.

Seafood:

  1. In medium skillet, melt ghee.
  2. Add prawns when ghee is melted and cook on each side, approx. 2-3 minutes per side.
  3. Add in garlic and toss.
  4. Follow instructions on recipe for Mussels, but make about a half-batch (and skip the bread if you want).
  5. Place prawns and mussels to board and garnish with cilantro.

Charcuterie Board:

  1. Simply compile board as desired!
  2. Use as much or as little of the components as you want!