It’s Valentine’s Day 2022! We’re still battling against the COVID-19 as the pandemic is not over and, we’re not entirely safe yet. However, celebrations in our lives must go on!

 

If you’re a newly married couple and this year is your very first Valentine’s Day as a newlywed, you might be planning to have a nice dinner out at a fancy restaurant or hotel with your spouse. 

 

Well, did you know the way to your partner’s heart is through his/her stomach? So if you’re trying to treat your loved one to a special meal, why would you let strangers feed him/her? How about cooking at home and dine in style with your partner? That’s the way to impress your partner and be safe in your comfort zone.

 

Check out these delicious easy recipes that can be cooked under an hour, compiled from various sources for your special day this year. Go on and give it a try!

 

 

 

1. Steak with Creamy Mushrooms and Spinach

By KATE MERKER  

Total time: 35 mins

 

 

Ingredients: 

• 2 (12-ounce) strip steaks (about 1 1/2 inches thick each)
• Kosher salt and freshly ground black pepper
• 3 tbsp. olive oil, divided
• 4 cloves skin-on garlic, plus 2 cloves finely chopped, divided
• 1 sprig rosemary, plus 1 teaspoon chopped rosemary, divided
• 12 oz. ounces assorted mushrooms (such as oyster, shiitake, and cremini), quartered
• 1 tbsp. Dijon mustard
• 1/2 c. dry white wine
• 1 bunch spinach, thick stems discarded and leaves roughly chopped (about 6 cups)
• 1/2 c. crème fraîche or sour cream

 

Directions:

1. Preheat oven to 425°F. Season steak with salt and pepper. Heat a medium-size cast-iron skillet over medium-high heat. Add 1 tablespoon oil. Add steak, skin-on garlic, and rosemary sprig. Cook, turning once, until browned, 4 to 8 minutes.
2. Transfer skillet to oven, and roast to desired doneness, 3 to 6 minutes for medium. Transfer steaks to a cutting board, loosely tent with foil, and let rest at least 10 minutes before slicing.
3. Return skillet to medium-high heat (make sure to keep an oven mitt on the handle). Add mushrooms and remaining 2 tablespoons oil. Season with salt. Cook, stirring occasionally, until softened and starting to brown, 6 to 8 minutes. Add chopped garlic and chopped rosemary and cook, stirring, until fragrant, 1 minute.
4. Add mustard and wine. Cook, stirring, until thickened, 30 seconds. Transfer mushrooms to a plate. Add spinach to skillet and cook, tossing, until beginning to wilt, 1 to 2 minutes. Remove from heat, and stir in crème fraîche and mushrooms. Season with salt and pepper. Serve with sliced steak.

 

2. Citrus-Roasted Salmon

By CHARLYNE MATTOX  

Total time: 40 mins

 

 

Ingredients:

• 3 clementines, divided
• 1 lemon, sliced
• 8 sprigs thyme, plus 1 tablespoon thyme leaves
• 1 (3-pound) skin-on salmon fillet
• 1 1/2 tbsp. pure honey
• 1 tbsp. fennel seeds, crushed
• Kosher salt and freshly ground black pepper

 

Directions:

1. Preheat oven to 425°F. Slice 1 clementine. Arrange sliced clementine, lemon, and thyme sprigs in center of a baking sheet. Top with salmon, skin side down.
2. Grate zest from 1 clementine into a measuring cup, then squeeze in juice from both remaining clementines (you should get about 1/4 cup). Add honey and whisk until dissolved. Brush salmon with half of clementine mixture, then sprinkle with fennel and thyme leaves. Season with salt and pepper. Roast 10 minutes.
3. Brush salmon with remaining juice mixture. Roast until barely opaque throughout, 12 to 15 minutes.

 

 

3. Herbes de Provence Shrimp with Basil and Pea Couscous

       By ERIKA DUGAN AND KATE MERKER

       Total Time: 20 mins

 

 

Ingredients: 

• 1 c. couscous 
• 3/4 c. frozen peas, thawed
• 1/4 c. fresh basil, chopped
• 1 tsp. lemon zest, plus 2 tablespoons lemon juice
• 3 tablespoons olive oil, divided
• Kosher salt and freshly ground pepper
• 1 lb. large shrimp, peeled and deveined
• 2 tsp. fresh thyme
• 2 tsp. fresh marjoram, oregano, or savory, chopped
• 1 tsp. fresh rosemary, chopped
• 1/2 tsp. dried lavender
• 1 tbsp. fresh tarragon, chopped

 

Directions:

1. Cook couscous per package directions. Fold in peas, basil, lemon zest, and 1 tablespoon oil. Season with salt and pepper. 
2. Combine shrimp, thyme, marjoram, rosemary, lavender, and 1 tablespoon oil in a bowl. Season with salt and pepper.
3. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add shrimp and cook, turning once, until opaque throughout, 2 to 3 minutes. Remove from heat and add lemon juice and tarragon; toss to combine. Serve with couscous alongside.

 

 

 

4. Lamb Chops with Roasted Potatoes and Radishes

By KATE MERKER AND TAYLOR MURRAY

Total time: 40 mins

 

 

Ingredients:

• 1/4 c. finely chopped red onion
• 2 tbsp. white wine vinegar
• Kosher salt and freshly ground black pepper
• 5 tbsp. olive oil, divided
• 1 lb. baby Yukon gold potatoes, halved
• 1 lb. small radishes, quartered
• 8 small (about 3/4-inch-thick) bone-in-lamb loin chops (about 2 pounds total)
• 1/4 c. fresh mint, chopped
• 2 oz. feta, crumbled (about 1/4 cup)

 

Directions:

1. 1. Preheat oven to 400°F. Combine onion and vinegar in a bowl. Season with salt and pepper. Let stand 20 minutes.
   2. Coat a rimmed baking sheet with 2 tablespoons oil. Add potatoes and season with salt and pepper; arrange cut sides down. Roast 10 minutes. Add radishes to pan and roast until potatoes are golden brown and radishes are tender, 14 to 16 minutes.
   3. Heat 1 tablespoon oil in a large skillet over medium-high heat. Season lamb with salt and pepper. Cook to desired degree of doneness, 3 to 5 minutes per side for medium- rare; transfer to a platter.
   4. Add mint, feta, and remaining 2 tablespoons oil to onion mixture. Serve lamb topped with relish and vegetables alongside.

 

 

 

5. Crispy Chicken Thighs with Garlic and Rosemary

By KATE MERKER AND TAYLOR MURRAY

Total time: 20 mins

 

 

Ingredients: 

• 1/3 c. chicken stock
• 2 tbsp. fresh lemon juice
• 1 tbsp. Dijon mustard
• 1/4 tsp. red pepper flakes
• Kosher salt and freshly-ground black pepper
• 8 small bone-in, skin-on chicken thighs (about 2 1/4 pounds total)
• 8 cloves garlic, smashes and skins removed

 

Directions:

1. Whisk together stock, lemon juice, mustard, rosemary, and pepper flakes in a bowl. Season with salt. 
2. Heat a 12-inch cast-iron skillet over medium heat until hot, 1 to 2 minutes. Season chicken with salt and pepper. Place, skin sides down, in the skillet. Place a second smaller skillet on top of chicken and weigh it down with soup cans. Cook until the skins are golden brown and crisp, 7 to 9 minutes. 
3. Remove cans and top skillet. Flip chicken and reduce heat to medium-low. Add garlic and cook until the chicken is cooked for 2 to 3 minutes. Transfer chicken to a platter; reserve skillet. Add stock mixture to reserved skillet. Cook, scraping up any brown bits, until slightly thickened, 1 to 2 minutes. Spoon over chicken.