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.

Stir in half and half and bring to...

Stir in half and half and bring to a simmer.

Melt remaining butter in a saute pan.

Sauté remaining lobster until cooked through.

Divide lobster between 4 bowls and ladle bisque...

Divide lobster between 4 bowls and ladle bisque over the top.

Garnish with chopped parsley, if desired.

Tender chunks of beef, aromatic vegetables, and a rich, savory broth come together in a pot of pure deliciousness. Serve it up with a side of crusty bread and get ready to warm your soul with each spoonful.

Classic Beef Stew Recipe by Tasty

lb kroger beef chuck roast

black pepper,

canola oil

yellow onion, diced

celery

carrot, diced

red wine

beef stock

oz diced tomatoes

rosemary

bay leaf

egg noodle, cooked,

Cut the beef into cubes, then season generously with salt and pepper.

Heat the canola oil in a large Dutch oven or pot over medium high  heat. Working in batches, sear the beef on all sides until well browned. Do not overcrowd the pan. Transfer the meat to a plate and set aside.

Add the onion, celery, carrots, and garlic to the pan and cook until tender, about 5 minutes.

Add the tomato paste to the center of the pot and cook for 1 minute. Stir the tomato paste into the vegetables and continue cooking until fragrant, about 5 minutes.

Pour in the wine to deglaze the pan, scraping up any browned bits from the bottom of the pot with a wooden spoon.

Add the beef stock and tomatoes and stir to combine, then add the rosemary, thyme, pepper, salt, and bay leaf. Return the beef to the pot, making sure it is submerged in the braising liquid.

Bring to a boil, then cover, reduce the heat to low, and simmer until the meat is tender, about 3 hours.

Shred larger pieces of beef with a fork or tongs. Serve the braised beef and sauce over cooked egg noodles.

https://vid.tasty.co/output/122696/landscape_480/1547589146

Take dinner time deep down under the sea with these ink-hued dishes. Start with crispy fried calamari dredged in an activated charcoal batter and served with a garlicky squid ink aioli. Then for the main course, it’s homemade squid ink fettuccine in a white wine sauce with plenty of mussels. Finish with a no-bake activated charcoal cheesecake studded with black sesame seeds.  The food may be dark, but the flavors are anything but!

No-Bake Charcoal Cheesecake Recipe by Tasty

nonstick cooking spray, for greasing

chocolate sandwich cookie

unsalted butter, melted

cream cheese, softened

heavy whipping cream

sugar

cocoa powder

vanilla extract

food grade activated charcoal

black sesame seeds

Grease a 9-inch (22 cm) springform pan with nonstick spray.

Add the cookies to the bowl of a food processor and pulse into fine crumbs. Transfer to a large bowl, add the melted butter, and toss until fully combined and the crumbs take on a sand-like consistency.

Transfer the crumb mixture to the prepared pan and, using your hands, press the mixture against the bottom and up the sides of the pan to create the crust. Transfer to the freezer while you make the filling.

Add the cream cheese, heavy cream, powdered sugar, cocoa powder, vanilla, activated charcoal, and salt to a large bowl and beat with an electric hand mixer on medium speed until fully combined, about 2 minutes.

Remove the crust from the freezer and pour in the filling, using a spoon to smooth the top. Sprinkle the black sesame seeds all over the filling. Refrigerate for at least 2–3 hours to set.

Release the springform, then slice and serve.

https://vid.tasty.co/output/162220/landscape_480/1583880515

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Top 5 date night meal recipes from across the web

The most viewed date night meal recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Quick-Roasted Veggie Bowl Recipe by...

White Wine Scallops with Leeks Reci...

Rich and Creamy Classic Lobster Bis...

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No-Bake Charcoal Cheesecake Recipe ...

The most viewed date night meal recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine