date night meal

Here's what you need: farro, water, Private Selection Petite Medley Potatoes, carrot, olive oil, garlic powder, kosher salt, pepper, broccoli floret, olive oil, dried thyme, dried oregano, garlic, kosher salt, pepper, extra firm tofu, canned chickpea, olive oil, kosher salt, paprika, chili powder, tahini, water, olive oil, lemon juice, kosher salt

Quick-Roasted Veggie Bowl Recipe by Tasty

water

Private Selection Petite Medley Potatoes

carrot, sliced

olive oil,

garlic powder,

kosher salt,

pepper,

broccoli floret

olive oil

thyme

oregano

garlic, grated

tofu,

chickpea,

paprika

chili powder

tahini

lemon juice

salt

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Make the farro: In a medium pot, combine the farro and water, then bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 20-25 minutes, until the water is absorbed and the farro is tender.

Make the roasted veggies: Cut the potatoes in half. Arrange on half of a baking sheet and spread the carrots on the other half. Drizzle with olive oil, then season with the garlic powder, salt, and pepper. Toss until well coated.

Remove the baking sheet from the oven and add the broccoli. Drizzle with olive oil and season with salt, garlic powder, and pepper. Bake for another 15-20 minutes, until all of the veggies are fork tender.

Make the marinated tofu: In a small bowl, combine the olive oil, thyme, oregano, garlic, salt, and pepper. Add the tofu and stir until well coated. Set aside for 10 minutes.

Spread out the tofu on half of a baking sheet. Bake for 20 minutes, then remove from oven and flip.

Make the roasted chickpeas: Add the chickpeas to the other side of the baking sheet with the tofu. Drizzle with olive oil and season with salt, paprika, and chili powder. Toss until well coated.

Bake for another 15 minutes, until the chickpeas are crispy.

Make the lemon tahini dressing: In a liquid measuring cup, combine the tahini, water, olive oil, lemon juice, and salt and whisk until well combined.

To assemble the grain bowl, top the farro with the roasted veggies, tofu, and chickpeas. Drizzle with the tahini dressing.

https://vid.tasty.co/output/121682/landscape_480/1546538876

Pan Seared Scallops and Leeks in White Wine make for a delicious French-inspired appetizer. The buttery taste of the scallops pairs beautifully with the slight tang of leeks. This dish is super simple to make and yet is impressive to serve.

White Wine Scallops with Leeks Recipe

Diver scallops (the ones

Leeks

Sel de Camargue or rock salt

white wine

Rinse your scallops and dry with a paper towel

Cut the bottoms and the tough green tops off the leeks. Peel off the outer layers to remove most of the dirt.

Rinse leeks and cut into thick rounds (about 2 inches). 

Heat one tablespoon of olive oil over medium high heat. Once the oil is hot (you can test by touching a piece of leek to the oil, if it starts to sputter a little, it is hot enough).

Using a pair of cooking tongs, place leeks on the frying pan, cut side down. 

Cook for 3 minutes, allowing the leeks to brown before adding 2 tablespoons of white wine to deglaze the pan. let simmer for 1 minute then turn the leeks over to the other cut side.

Simmer for an additional 4 minutes. Remove from from the pan.

Check your pan temperature. If the pan is too hot, lower the heat slightly.

Using the same frying pan, add the remaining tablespoon of olive oil. 

Now place the scallops in the pan, getting a nice, dark sear on the bottom. After 4 minutes flip over to the other side and sear for an additional 4 minutes.

Remove Scallops from the pan and plate with the leeks.

Lobster Bisque is a luscious, richly flavored restaurant quality soup that&#x27;s perfect for special occasions or a cozy date night at home.

Rich and Creamy Classic Lobster Bisque Recipe

shallot,

carrot,

rib celery, diced

tarragon

tsp smoked paprika

tsp pepper

bay leaves

garlic,

tomato paste

tbsp flour

brandy

seafood stock

tsp tabasco

half and half

Melt 2 tbsp butter in a soup pot...

Melt 2 tbsp butter in a soup pot over medium heat.

Add shallot, carrot and celery, sauté for about...

Add shallot, carrot and celery, sauté for about three minutes.

Stir in thyme, tarragon, smoked paprika, salt, pepper...

Stir in thyme, tarragon, smoked paprika, salt, pepper and bay leaves, sauté for another two minutes.

Add garlic, sauté for one minute.

Stir in tomato paste and cook until paste...

Stir in tomato paste and cook until paste has melted and is coating the vegetable mixture.

Stir in flour until mixture is well coated.

Remove pan from heat, add brandy and stir...

Remove pan from heat, add brandy and stir until evaporated.

Stir in wine and cook for 1 minute.

Stir in seafood stock.

Add tobasco sauce.

Bring mixture to a boil.

Reduce heat and simmer for 10 minutes, uncovered.

While mixture simmers, remove lobster meat from the...

While mixture simmers, remove lobster meat from the shells and chop into bite size pieces.

Add half of the lobster to the bisque,...

Add half of the lobster to the bisque, cover and simmer for 30 minutes.

Puree mixture with an immersion blender or in...

Puree mixture with an immersion blender or in batches in a regular blender until very smooth.

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