Romance is at its finest with this indulgent and delicious Valentine’s menu. Enjoy!

Asparagus Salad
with Blue Cheese

Preparation time: 15 minutes
Cooking time: 8 minutes
Serves: 4

1 lb. asparagus, trimmed
1⁄3 c. olive oil
½ c. grape tomatoes, halved
1 small head bibb lettuce, rinsed
and leaves torn
¼ c. balsamic vinegar
¼ c. blue cheese crumbled
¼ c. pine nuts, toasted
Kosher salt

Place asparagus in shallow baking dish. Drizzle with 2 Tbsp. olive oil and pinch of kosher salt. Roast in 400-degree oven 8 minutes. Remove from oven and set aside. In a small bowl, whisk together remaining olive oil, garlic and balsamic vinegar. Season with salt and pepper. Divide lettuce, asparagus and tomatoes onto plates. Drizzle with vinaigrette and add blue cheese and pine nuts.

Oyster Chowder

Preparation time: 20 minutes
Cooking time: 45 minutes
Serves: 4 – 6

3 bacon slices, chopped
1 c. leeks, chopped
2 Tbsp. fresh thyme, chopped
1 Tbsp. all-purpose flour
1 ½ c. bottled clam juice
1 ½ c. half and half
18 oz. jar oysters, drained,
juices reserved
1 c. Yukon gold potato, cubed
½ tsp. nutmeg
¼ tsp. white pepper
1 day-old baguette, cubed
3 Tbsp. olive oil
2 Tbsp. fresh basil, chopped

In a large saucepan, sauté bacon over medium-high heat until crisp. Add leeks and thyme to pan, sauté 3 minutes. Whisk in clam juice, half and half and reserved oyster juices. Add potato, bring to boil. Reduce heat and simmer 10 minutes. Add oysters, simmer uncovered about 3-4 minutes. Season with salt and pepper. Combine bread in a large bowl, add olive oil and minced garlic. Bake in preheated 350-degree oven 10 minutes. Remove from heat and toss with basil. Serve as garnish to soup.

Roasted Veal with Figs

Preparation time: 20 minutes
Cooking time: 1 hour 15 minutes
Serves: 4

2 Tbsp. olive oil
1- 2 ½ lb. veal roast, trimmed and tied
1 lb. fresh figs, halved
1 large onion, sliced
¾ c. white wine
¼ c. calamata olives
2 Tbsp. fresh thyme

Heat olive oil over medium heat in large heavy skillet. Season veal with salt and pepper, add to skillet and brown on all sides. Add figs and sauté 3-4 minutes. Remove figs, set aside. Set veal in roasting pan. Add onion and sauté. Add to roasting pan with white wine. Roast in oven 1 hour. Remove veal from pan, boil juices over medium low heat. Add figs, olives and thyme, simmering until just thickened. Slice veal and pour sauce on top.

White Chocolate
and Berry Tartlets

Preparation time: 45 minutes
Chilling time: 2 hours
Serves: 4

6 oz. good white chocolate
¾ c. heavy whipping cream, chilled
3 Tbsp. Grand Marnier or orange liqueur
1 tsp. orange zest
1 c. fresh strawberries, halved
1 c. fresh raspberries, rinsed

Melt chocolate in a metal bowl set over simmering water. Whisk until smooth, set aside. Whip cream with 2 Tbsp. liqueur until soft peaks form. Fold in chocolate and zest. Chill 2 hours. Toss berries with remaining liqueur and set aside. Roll out piecrust and cut into four 4-inch discs. Set inside tartlet pans. Bake in preheated 375-degree oven 20 minutes. Pipe filling evenly into cooled tartlet shells. Decorate with berries. Chill until set.

Carrie Hanna is the author of Florida’s Backyard, a collection of original recipes.  To order the book, call 800-839-8640 or visit carriehanna.com.