What’s cookin’, good lookin?

On Valentine’s Day, it’s not unusual to use cooking to celebrate. Even though they may be popular, cooking on this holiday shouldn’t be limited to just steaks and shrimp. The following recipes are outside the box and look much harder than they taste. Because this holiday is about love for all, included are recipes for a romantic dinner for two, as well as a fun recipe to make with the other loves of your life—your friends.

Tilapia with Purple Potato Crust and Rosemary Oil
Inspired by Giada De Laurentiis

This dish is not only affordable, but also beautiful. Purple potatoes are an easy find (from Safeway to Whole Foods, they can be found nearly everywhere), and look beautiful on the plate. Feel free to substitute rosemary for any light herb of your choice, such as chives or dill, or combine them like Giada De Laurentiis does in her original recipe.

Ingredients
2 tilapia fillets (4 to 6 ounce)
4 medium purple potatoes, very thinly sliced
3 tablespoons fresh minced rosemary leaves
2 tablespoons olive oil
1 tablespoon butter
1/4 cup extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Method
Preheat the oven to 375 degrees Fahrenheit.
Place the fish fillets on a cutting board and season with salt and pepper. Top each of the fillets with enough slices of potato to completely cover the surface of the fish, overlaying the potatoes like shingles. Sprinkle the potatoes with a bit more salt and pepper, and a tablespoon of rosemary leaves.

Heat a medium ovenproof skillet over medium-high heat. Add 1/4 cup olive oil and the butter. When the butter is melted and the oil is hot, add the fish, potato side down, being very careful not to let the potatoes fall.
 Place the skillet in the oven and bake until the fish is cooked through, about 15 to 17 minutes.

Meanwhile, combine the tablespoons of extra-virgin olive oil with the remaining tablespoon of rosemary, salt and pepper in a small bowl.
To serve, place the fish on serving plates, potato side up. Drizzle the fish and the plate with the rosemary oil. Serve immediately.

Pair with: Viognier from Illahe Winery

Pizza for the heart

Why should only couples get tasty meals on Valentine’s Day? This recipe lends itself well to teamwork. One person can chop ingredients, another can roll out the dough and another can make the sauce. As the Italians say, badda boom badda bing, you’ve got a delicious Valentine’s Day meal filled with love.

Ingredients

Sauce
2 tablespoons of olive oil
1 can low sodium diced tomatoes
1/4 cup fresh sliced basil, or a few dashes of dried
1 teaspoon of sugar
1 large garlic clove, minced
1 tablespoon of tomato paste (it’s best to keep a tube instead of a can in your pantry for uses like these)

Toppings
1 bell pepper
1/2 lb. ground Italian sausage
1 small ball of fresh mozzarella
1/4 cup freshly sliced basil

2 balls of purchased pizza dough
Flour

Method
Preheat oven to 450 degrees Fahrenheit. Slice mozzarella into moon-shaped slices. Cut bell peppers into thin strips. Julienne the basil (stack leaves, roll into a cigar shape and thinly slice).

Cook sausage at medium high heat in a medium skillet, moving around with spatula until all pink is gone. Drain any excess fat.
Meanwhile, make sauce by combining all ingredients in a small bowl, tasting and seasoning to your liking.

Roll out each ball of pizza dough on floured surface into a large rectangle (or heart), making sure to flour rolling pin first. Place each on oiled baking sheets.
Top both pieces of dough with sauce. Scatter bell peppers and sausage on one pizza, and top the other with only mozzarella and a few slices of basil beneath the sauce.
Put both baking sheets in the oven for 10 to 15 minutes, or until cheese is melted.

Pair with: Woodshed Red from Southern Oregon Brewery