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Valentine's Recipes 2/12/21


ENTRÉE (Main Course)

Gluten Free Rice Bowl with Sorrel, Kale, Lemon & Radishes

Prep time

15 mins

Cook time

20 mins

Total time

35 mins

Sorrel is a wonderful addition and gives this simple rice dish a zesty, vibrant kick!

Recipe type: Main

Serves: 2


2 cups cooked short-grain brown rice

1 cup sorrel leaves

2 garlic cloves, chopped

2 fresh squeezed lemons (approximately ¼ cup lemon juice)

1 tablespoon of extra-virgin olive oil

½ teaspoon dried dill (or ½ tablespoon of fresh)

½ teaspoon salt

fresh ground black pepper to taste

1 small bunch organic kale, ribs removed and chopped

Zest of one lemon

2 red radishes, sliced thin for garnish

Lemon wedges for garnish

hot sauce (optional)


Cook short-grain rice according to directions. Keep warm.

Place the sorrel leaves, chopped garlic, fresh squeezed lemon juice, olive oil, dill, salt and pepper in a food processor or blender. Process or blend until smooth. If it is too thick, add more liquid.

Place the chopped kale in a steamer basket. Bring 3 inches of water to boil in a large pot then carefully place the steamer basket into pot. Cover and cook for approximately 3 minutes or until the kale is just wilted. Season with a little salt and pepper. Keep warm.

In a medium bowl, toss the rice with the sorrel mixture. Place half the rice mixture in a serving bowl. Top with kale and radishes. Sprinkle with lemon zest. Serve with lemon wedges. This also tastes delicious with a fermented hot sauce.

Optional accompaniments could include: hemp seeds, nuts or additional vegetable

Side #1









Zingy and refreshing spring salad with sorrel and chickpeas. Ingredients are listed as: metric ( imperial ).


250 g 1 1/4 cups cooked chickpeas

250 g 9 oz sorrel

2 tbsp parsley chopped

juice of one lemon about 3 tbsp

1 tsp lemon zest

3 tbsp olive oil

1/2 tsp salt

1/2 tsp pepper


If you use canned chickpeas, drain and rinse them well. If you cook them fresh follow this instruction.

Add all ingredients except the sorrel and the parsley to a bowl. Mix well and let it marinate for at least 30 minutes in the fridge. You can skip this step if you are in a hurry but letting it marinade helps the flavours to develop. When ready to serve mix in the sorrel and parsley and eat immediately.


If you do not have any sorrel at home or have no access to it then you can also use arugula. Or you might as well use the humble spinach in this recipe. It will lack the strong sour flavor of the sorrel but you can compensate for it by adding the juice of half a lime to the dressing to recreate this chickpea and sorrel salad.


Serving: 1g | Calories: 365kcal | Carbohydrates: 36.5g | Protein: 8.5g | Fat: 22g | Saturated Fat: 3g | Sodium: 959mg | Fiber: 12g | Sugar: 0.5g

Side #2


yield: SERVES 4 - 6

prep time: 15 MINUTES

cook time: 20 MINUTES

total time: 35 MINUTES

A quick to prepare, colorful side dish that is great year round.


1 Pound Green Beans

1 Sweet Red Pepper

1 Sweet Yellow Pepper

3 Garlic Cloves, Peeled & Finely Sliced

3 Tablespoons Extra Virgin Olive Oil

Hot Red Pepper Flakes

Cracked Black Pepper

1 Teaspoon Fresh Thyme

Sea Salt

Zest From 1 Lemon


Trim the beans on each end, and then core the peppers, removing the seeds and membranes, and slice thinly.

Cook the beans and pepper strips in salted boiling water until tender crisp.

Drain, and drop the vegetables in a bowl of ice water and let sit for 10 minutes.

Drain beans and dry well.

In a wide bottomed pan, heat the olive oil and season with salt, pepper, and red pepper flakes.

Add the garlic and cook just until sizzling, then add the beans and peppers.

Cook for a minute or two unto the beans are flavored with the oil mixture and are warm.

Add the lemon zest and fresh thyme and toss to mix well.

Serve immediately or at room temperature.

Side #3

Roasted lemon potatoes, broccoli and peppers

Roasted lemon potatoes, broccoli and bell peppers are golden from a sprinkling of turmeric and fragrant with the last remaining dry summer herbs.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 4 people


1 lb potatoes

2-3 lemons

2 crowns of broccoli

2 bell peppers

1/2 tsp turmeric

1 TB paprika

1/2 TB dried minced onion

1 tsp chilli powder

1 tsp garlic powder

1/2 Tbsp dried oregano

1/2 tbsp dried thyme

1/8 cup olive oil

Salt and pepper to taste


Chop all vegetables coarsely: slice potatoes and lemons, break broccoli into florets, and cut bell peppers into thick strips.

In a large bowl, combine vegetables with seasonings and olive oil. Mix well until all vegetables are evenly coated.

Cover a baking sheet with parchment paper or a silicone mat. Arrange vegetables in a single layer.

Roast at 425F for 30 mins. Serve immediately, making sure to get all the dressing out of the pan. Roasted lemon potatoes, broccoli and peppers will keep in the fridge in a sealed container for five days, their flavours intensifying.


Cold Kiwi Cream Dessert

Kiwi is an underrated fruit, especially when it comes to adding it to anything other than fruit salad. In this recipe, kiwi is the star. With just three other ingredients and a grand total of 25 minutes need to prepare, this is sure to be a go to recipe. The wiki is blended with plain yogurt and honey to create a smooth cream. A quick set in the refrigerator is all it needs before you can serve. Try it topped with a dollop of whipped cream and some sliced strawberries for a healthy dessert.

4 servings


4 kiwi fruits

16 oz plain yogurt

1 tablespoon honey



Add the kiwi fruits, yogurt, honey, and pinch of sugar to a blender.

Puree until smooth and add more sugar if needed.

Serve cold.


ENTRÉE (Main Course)

Baked Salmon with Peppers and Onion

Prep: 5 mins

Cook: 25 mins

Level: Easy

Juicy baked salmon with a delicious combination of pepper and onion. Try this healthy and easy-to-cook salmon dish recipe.


1 whole Green Pepper

1 whole Red Pepper

1 whole Onion

3 Tablespoons Olive Oil

4 whole Salmon Fillets, 6 Ounces Each

¼ teaspoons Salt

¼ teaspoons Black Pepper, Ground


1. Wash and remove seeds and stem from the peppers and slice into strips. Slice the onion as well.

2. Cook the onion and peppers over low heat in a non-stick frying pan with 3 tablespoons of olive oil and a pinch of salt. Cook for 10 minutes.

3. Place the onion and peppers into a baking dish that’s large enough for the salmon as well.

4. Preheat oven to 350 F (175ºC).

5. Place the salmon fillets into the baking dish and season with salt and freshly ground black pepper.

6. Bake for 15-18 minutes.

Serve and enjoy!

Side #1

Roasted Radishes, Potatoes and Crispy Lentils

Roasting brings out the nutty sweetness of radishes and turns lentils into a powerhouse of texture. This beautiful dish includes a little honey and lemon, greens (sorrel if you can find it in season, spinach if you can't) and a quick buttermilk dressing.

Make Ahead: The lentils can be refrigerated in their cooking liquid for up to 1 week; drain and dry well before roasting.

4 servings


1 1/2 cups dried French green lentils (du Puy; may substitute black beluga lentils), picked over and rinsed

4 cups water

1 pound radishes (no greens), trimmed

1 pound new potatoes, scrubbed

2 tablespoons extra-virgin olive oil

1 tablespoon finely grated lemon zest and 3 tablespoons juice (from 1 large lemon)

1 tablespoon honey (may substitute agave nectar)

3/4 teaspoon kosher salt, or more as needed

1/4 cup buttermilk (may substitute thin plain yogurt)

1/4 teaspoon freshly ground black pepper

2 cups lightly packed sorrel or spinach leaves


Preheat the oven to 425 degrees.

Combine the lentils and water in a saucepan over medium-high heat. Bring to a boil, reduce the heat until the liquid is gently bubbling and cook until the lentils are barely tender, 20 to 25 minutes. If you're cooking the lentils in advance, reserve the cooking liquid for storage. When ready to use, drain the lentils, spread them out on a clean dish towel and pat them dry.

Cut the radishes and potatoes into halves, if small, or quarters, if larger (to get them roughly the same size). Toss them on a large, rimmed baking sheet with 1 tablespoon of the oil, half the lemon juice, the honey and 1/4 teaspoon of the salt. Roast for 15 minutes, shaking the pan once or twice to move them around.

While the radish mixture is roasting, on a separate baking sheet, mix the cooked lentils with another 1/4 teaspoon of the salt, 1 teaspoon of the oil and all the lemon zest. Transfer the sheet to the oven with the radish mixture, and cook both until the lentils are crisped and starting to blister in places, and the radishes and potatoes are soft and starting to brown at the edges, 15 minutes.

Meanwhile, whisk together the buttermilk, the remaining lemon juice and the remaining 2 teaspoons of oil in a liquid measuring cup. Season with the remaining 1/4 teaspoon of the salt and the pepper. Taste, and add more salt as needed.

Toss the lentil, potato and radish mixture with the sorrel or spinach leaves on a large platter. Drizzle the buttermilk dressing over the top, and serve warm.

Side #2

Honey Ginger Green Beans

Fresh green beans flavored with honey, soy sauce, garlic, and ginger.

Prep: 10 mins

Cook: 15 mins

Total: 25 mins

Servings: 8


2 pounds fresh green beans, trimmed

¾ cup reduced-sodium soy sauce

1 tablespoon minced garlic

1 teaspoon minced fresh ginger root

1 cup honey


Bring a large pot of water to a boil; add green beans and cook until bright green and just tender, about 5 minutes. Drain and rinse with cold water.

Heat soy sauce in a large skillet over medium heat. Cook and stir garlic and ginger in soy sauce until fragrant; stir in honey. Add green beans and toss to coat. Reduce heat to medium-low and simmer until beans are tender, about 5 minutes more.


Cherry Lemon Banana Cream Delight

This Cherry Lemon Banana Cream Delight is the perfect dessert for Valentine's day. The flavor is a mixture between cheesecake and banana pudding and is absolutely delicious.

Prep Time:20 minutes


1 package of vanilla instant jello pudding

8 oz cream cheese

14 oz of condensed milk

1/2 c of lemon juice