Eat Your Heart Out
This Valentine’s Day, treat your loved ones to a Valentine’s Day-themed meal, snack or dessert. These fun dishes are easy to create at home and are a great way to make your sweetheart’s day even more delicious.
I Heart Eggs
Wake up your valentine with a heart-shaped cooked egg. Use a heart-shaped cookie cutter or pancake mold greased with cooking spray to cook your egg in a nonstick pan.
Mr. & Mrs. Potato Heart
These potato hearts are perfect to serve with breakfast instead of hash browns. Trim potatoes into heart shapes, toss with olive oil and roast at 450 degrees for 10 minutes or until fully cooked and beginning to turn brown.
Heart-to-Heart French Toast
Heart shaped French toast with heart shaped berries is doubly sweet! All you do is cut the bread with a heart shaped cookie cutter before soaking. As an alternative to syrup, top regular French toast with strawberry slices trimmed into hearts.
Hearty Herb and Goat Cheese ‘Truffles’
Snack on creamy cheese hearts. Roll goat cheese into balls, flatten then, then trim into hearts. Toss the hearts gently in ground spices and herbs to flavor and color them. Serve with crackers.
Heart Beet Salad
This salad might cause your heart to skip a beat. Cut cooked or raw beets into hearts to jazz up a green salad with feta.
Add some love to lunch with a small single-serve pizza. Just top a plain cheese pizza with heart-shaped pepperoni slices. They couldn’t be cuter!
Pink Heart Salad
Pretty watermelon radishes often vary in color with shades or pink, red, green and white. They can easily be trimmed into hearts and used as a snack, garnish or in salads.
Heart of Gold Stir-fry
This healthy dish will tug at your heartstrings. Slice red bell peppers and carrots into hearts and add them to your romantic stir-fry.
I Heart You Berry Much Stacks
End the day on a light and sweet note. Cut phyllo dough into hearts, lightly coat double layers with butter and sprinkle with sugar then bake according to package instructions. Stack the crispy hearts with berries and cream.
By: Amy Sherman