Valentine's Day For Two

Whether celebrating Valentine’s Day or planning a romantic dinner any time of year, skip the reservations and cozy up for an intimate meal at home instead! Make a stunning spread that’s easy and delicious, starting with a hearty pasta dish alongside a nutrient-dense salad. Then, finish the night with heart-shaped dairy-free “cheesecakes” that you’ll fall in love with.

Nothing says “I love you” like a plate of pasta. Serve elegance and simplicity with this romantic angel hair primavera featuring chicken and veggies that comes together in less than 40 minutes.

Ang Hair Primav a with Chicken

Chef Tip

Serve pasta garnished with red pepper flakes for a spicy kick.

Roasted d Beets s with h Oranges, , Rico a a & & Honey

It’s love at first bite with these “cheesecakes,” perfect for those who eat dairy-free or those simply looking for a sweet treat.

Beets and citrus are a match made in heaven. Pair them with ricotta and honey for extra sweetness, then share this nutrient-packed, simple salad with your perfect match.

V a l en t in e ’s Day Rasp b y “Cheesecake ” Hearts

Valentine's Day for two

Ang Hair Primav a Ang Hair Primav a with Chicken

Prep: 15 minutes Cook: 18 minutes • Serves: 4

½ (16-ounce) package angel hair pasta 2 Tbsp. olive oil 1 pound boneless, skinless chicken breasts, cut into ½-inch cubes 1 medium red bell pepper, halved, seeded and chopped 1 small red onion, halved and chopped 3 garlic cloves, minced 1 cup less-sodium chicken broth ½ Tbsp. fresh lemon juice ¼ tsp. salt ¼ tsp. ground black pepper ¼ cup grated Parmesan cheese

Sliced fresh chives for garnish (optional) 1. Prepare pasta as label directs; reserve ¼ cup cooking water. Drain pasta; return to saucepot and cover to keep warm. 2. In large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; cook 5 minutes or until lightly browned, stirring occasionally. With tongs, transfer chicken to bowl; cover to keep warm. 3. In same skillet, heat remaining 1 tablespoon oil over medium-high heat. Add bell pepper and onion; cook 5 minutes or until vegetables are tender-crisp, stirring occasionally.

Roasted Beets Roasted Beets with Oranges, with Oranges, Rico a & Honey Rico a & Honey

Prep: 15 minutes plus standing Roast: 1 hour • Serves: 4

4 medium fresh beets, ends trimmed 1 Tbsp. olive oil 3 medium oranges 1 cup whole milk ricotta cheese ¼ cup honey

Chopped fresh rosemary for garnish (optional) 1. Preheat oven to 375°. Rub beets with oil; wrap individually in aluminum foil and place on rimmed baking pan. Roast beets 1 hour or until tender and easily pierced with knife. Carefully open aluminum foil to allow steam to escape; let stand 20 minutes or until cool enough to handle. Peel and dice beets. 2. Slice off ends of oranges; place each cut side down on cutting board. With a paring knife, slice down sides

Valentine’s Day Valentine’s Day Raspb y “Cheesecake” Raspb y “Cheesecake” Hearts

Prep: 20 minutes plus soaking, chilling and freezing • Serves: 4

½ cup raw cashews

Nonstick cooking spray 1 cup pitted fresh Medjool dates ½ cup chopped pecans ½ cup old-fashioned rolled oats 1 Tbsp. ground cinnamon 1 cup coconut cream ¾ cup fresh raspberries plus additional for garnish (optional) ¼ cup maple syrup 1. Line rimmed baking pan with parchment paper. Heat 1 cup water to a boil over high heat. In medium bowl, pour boiling water over cashews; soak 1 hour, drain and rinse. 2. Place 2 (4-inch) heart-shaped cookie cutters on prepared pan; spray insides of cutters with cooking spray. 3. In food processor, pulse dates, pecans, oats and cinnamon until small crumbs remain; divide into cookie cutters, pressing with back of spoon to pack tightly, cover and refrigerate 30 minutes. 4. In food processor, purée coconut cream, raspberries, syrup and cashews; gently spread over date Add garlic; cook 1 minute or until fragrant, stirring frequently. Add broth and reserved cooking water; heat to a simmer and cook 5 minutes, stirring occasionally. Add chicken; simmer 2 minutes or until internal temperature of chicken reaches 165°, stirring occasionally. Stir in lemon juice, salt and black pepper; pour over pasta and toss. Makes about 6 cups. 4. Serve pasta sprinkled with cheese garnished with chives, if desired. Approximate nutritional values per serving (1½ cups): 420 Calories, 12g Fat (2g Saturated), 71mg Cholesterol, 421mg Sodium, 47g Carbohydrates, 3g Fiber, 30g Protein

of oranges to remove skin and white pith. Hold oranges over large bowl; gently cut along sides of membranes to release each segment. Add beets; toss. Makes about 4 cups. 3. Serve beet mixture topped with cheese, drizzled with honey and garnished with rosemary, if desired. Approximate nutritional values per serving (1 cup beet mixture, ¼ cup cheese, 1 tablespoon honey): 279 Calories, 12g Fat (6g Saturated), 32mg Cholesterol, 111mg Sodium, 38g Carbohydrates, 4g Fiber, 9g Protein

mixture in cutters. Freeze at least 2 hours or up to overnight until firm. 5. To release “cheesecakes,” run small knife around edge of cookie cutters to loosen; remove cookie cutters. Let “cheesecakes” stand at room temperature 5 minutes before serving. Makes 2 “cheesecakes.” 6. Serve “cheesecakes” garnished with raspberries, if desired. Approximate nutritional values per serving (½ “cheesecake”): 361 Calories, 17g Fat (7g Saturated), 0mg Cholesterol, 17mg Sodium, 54g Carbohydrates, 4g Fiber, 4g Protein

New Year, New You, New Favorites.

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PREP TIME: 15 minutes | COOK TIME: 23 minutes | SERVINGS: 8

INGREDIENTS

1 lb Italian sausage 1 onion, chopped 1 garlic clove, crushed 2 (14.5oz) cans chicken broth 2 (14.5oz) cans Red Gold® Diced Tomatoes or 1 (28oz) can Red Gold® Diced Tomatoes 1 (15.5oz) can Bush’s® Cannellini Beans or Great Northern Beans, rinsed and drained 1⁄2 tspdried oregano 1⁄2 tspdried marjoram 1⁄4 tsp crushed red pepper 1 pkg three cheese tortellini, cooked and drained 3 Tbspfresh parsley, chopped

INSTRUCTIONS

1. In a large saucepan brown sausage. Stir in onion and garlic; cook until onion is soft, about 3 minutes. Drain off excess fat. 2. Stir in chicken broth, diced tomatoes, beans, oregano, marjoram, red pepper and tortellini; bring to a boil.

Lower heat and simmer for 15 to 20 minutes. Sprinkle with parsley on top of each serving.

SAUSAGE TORTELLINI SOUP ITALIAN BRUSCHETTA

Prep Time: 15 minutes | Cook Time: 23 minutes | Servings: 8PREP TIME: 15 minutes | SERVINGS: 6

INGREDIENTS

1 can (15.8oz) Bush's® Great Northern Beans, rinsed and drained 1 (14.5oz) can Red Gold® Diced Tomatoes 2 Tbsp chopped fresh basil 2 Tbsp olive oil 1 clove garlic, chopped ¼ tsp black pepper or red pepper flakes 24 slices (½-inch thick) French or Italian bread, grilled or lightly toasted*

INSTRUCTIONS

1. In a medium bowl, combine all ingredients except bread; mix well. 2. Spoon mixture on bread and serve.