Valentine’s recipes worth staying in for

(NC) Whether you’re planning a cozy night in, cooking for someone special or treating yourself, these recipes can turn Valentine’s Day into something warm, indulgent and memorable. From chocolate desserts to comforting bakes and flavour-forward dinners, each dish brings a little extra love to the table.

An elegant dinner that feels thoughtfully made

Grilled salmon with prune chutney is proof that nourishing meals can still feel indulgent. With rich flavour, beautiful presentation and a balance of sweet and savoury, this dish sets the tone for a relaxed yet refined Valentine’s evening.

Grilled Salmon with Prune Chutney

Prep time: 10 minutes
Cook time: 1 hour
Servings: 4 portions

Ingredients:

• 4 skin-on salmon fillets (675 g/1.5 lbs total)
• 2 tbsp (30 ml) extra virgin olive oil, divided
• 1 onion, chopped
• 2 tbsp (30 ml) brown sugar
• ¼ cup (60 ml) wine vinegar
• 3 tbsp (45 ml) orange juice
• 1 apple, peeled, cored and finely diced
• 1 cup (250 ml) California prunes, chopped
• 1 tbsp (15 ml) fresh grated ginger
• ½ tsp (2.5 ml) cinnamon
• 1/8 tsp (0.75 ml) nutmeg
• 1 cup (250 ml) water
• Pinch salt
• Pinch black pepper

Directions:

For the chutney:

1. Add 1 tbsp (15 ml) olive oil to a pan set over medium heat.
2. Add onion and cook until softened, about 5 minutes.
3. Add brown sugar, vinegar and orange juice.
4. Simmer for 5 minutes. Add apple, prunes, ginger, cinnamon and nutmeg.
5. Cook on low heat for about 30 minutes, stirring often.
6. Add water as needed, using ¼ cup at a time so chutney stays jammy and moist.
7. Set aside.

For the salmon:

1. Sprinkle flesh side of salmon with salt and pepper.
2. In a large nonstick skillet, heat remaining 1 tbsp (15 ml) oil over medium heat.
3. Cook salmon skin side down, about 10 minutes, or until skin is crisp.
4. Turn and cook until fish flakes easily with a fork, about 3-4 minutes (total cooking time is 10 minutes per inch of thickness).
5. Add 1 to 2 tablespoons of prune chutney to each salmon fillet and serve.
6. Save extra chutney in the refrigerator.

A bold, flavour-forward Valentine’s dinner

This harissa-grilled chicken paired with a fresh chickpea, carrot and cucumber salad brings warmth and spice to the table. Inspired by North African flavours, it’s vibrant, colourful and satisfying, making it a Valentine’s dinner that feels special without being complicated.

Harissa Grilled Chicken with Chickpea, Carrot and Cucumber Salad

Ingredients:

Harissa grilled chicken:

• 1/2 cup (125 ml) plain yogurt
• 2 cloves garlic, minced
• 2 Mina Halal boneless skinless chicken breasts
• 1 1/2 tbsp (22 ml) harissa paste

Chickpea, carrot and cucumber salad:

• 3 carrots
• 1 English cucumber
• 1 can chickpeas, 19 oz (540 ml), rinsed and drained
• 1 green onion, thinly sliced
• 1/4 cup (60 ml) fresh mint leaves, divided
• 1/4 tsp (1 ml) cinnamon
• 1/4 tsp (1 ml) cumin
• 1/4 tsp (1 ml) paprika
• 2 tsp (10 ml) honey
• 2 tsp (10 ml) lemon juice
• 1 tbsp (15 ml) tahini
• 1/2 cup (125 ml) plain yogurt
• 2 tsp (10 ml) harissa paste
• Salt and pepper, to taste

Directions:

Harissa grilled chicken:

1. Combine harissa, yogurt and garlic in a small bowl.
2. Remove tenders from each chicken breast and set aside.
3. Place chicken breasts between two sheets of plastic wrap and gently pound to 1” (2.5 cm) thickness using a mallet or heavy pot.
4. Place chicken, along with tenders, in a re-sealable plastic freezer bag. Pour harissa mixture over top and gently massage into the chicken. Refrigerate for one hour or up to overnight.
5. Preheat barbeque to medium-high heat. Lightly coat the grill with a non-stick cooking spray.
6. Remove chicken from the marinade and place on the pre-heated grill. Discard leftover marinade.
7. Cook chicken for 3 to 4 minutes per side or until evenly char-grilled and the internal temperature reaches 165°F (74°C).
8. Remove from heat and allow to rest for 5 to 10 minutes before slicing into strips.

Chickpea, carrot and cucumber salad:

1. Slice carrots and cucumber lengthwise into thin ribbons using a mandolin or a Y-shaped vegetable peeler. Discard the seeds from the cucumber.
2. Place in a large bowl with chickpeas, green onions and half the mint leaves.
3. Whisk together the remaining ingredients and drizzle over the salad. Toss to coat and season with salt and pepper.
4. Divide the salad between individual plates or serve on a large platter.
5. Top with grilled chicken and any remaining salad dressing. Garnish with mint leaves.

A cozy bake for Valentine’s morning (or midnight)

Soft, warm and generously swirled with cinnamon sugar, these rolls are the definition of comfort. Topped with a creamy spread, and using heart-healthy Canadian canola oil instead of butter to lower the saturated fat content of the rolls, they’re ideal for a slow Valentine’s morning or as a sweet, homemade treat to enjoy together later in the evening.

Cinnamon Swirl Rolls

Prep time: approx. 2.5 hours

Cook time: 20 to 25 minutes

Makes: 12 rolls

Ingredients:

Dough:

• 3 tbsp (45 ml) granulated sugar, divided
• 1 cup (250 ml) unseasoned mashed potatoes, cooled
• 1/2 cup (125 ml) hot water
• 2 1/4 tsp (11 ml) active dry yeast
• 1/3 cup (75 ml) canola oil
• 2 eggs, lightly beaten
• 1/2 tsp (2 ml) salt
• 3 1/4 cups (810 ml) all-purpose flour

Cinnamon sugar filling:

• 1 cup (250 ml) packed brown sugar
• 1/4 cup (60 ml) canola oil
• 1 tbsp (15 ml) ground cinnamon
• Cream cheese spread
• 1/2 cup (125 ml) cream cheese, softened
• 1/2 cup (125 ml) icing sugar, sifted
• 1/4 cup (60 ml) 35% whipping cream
• 1 tsp (5 ml) vanilla
• 1 tsp (5 ml) lemon juice

Directions:

Dough:

1. In a medium bowl, add potatoes and all but 1/2 tsp (2 mL) of the sugar. Mix to combine and set aside.
2. In a large bowl, add the reserved sugar to the hot water and dissolve. Add yeast to the water mixture, let stand until it’s frothy, about 10 minutes. Whisk in oil, potato mixture, eggs and salt.
3. Slowly add in flour until dough becomes sticky.
4. Place dough onto a floured surface and knead in remaining flour until smooth, about 5 minutes.
5. Place in an oiled bowl, cover and let rise until dough has doubled in bulk, about 1 hour.

Cinnamon sugar filling:

1. In a small bowl, mix sugar, canola oil and cinnamon until well combined; set aside.
2. Once dough doubles in size, gently press the centre to release trapped air. Reform into a ball and place on a floured surface.
3. Using a floured rolling pin, roll out dough to form a 14 x 18 inch (36 x 46 cm) rectangle.
4. Sprinkle sugar mixture evenly over the rolled-out dough. Gently press the mixture in.
5. Starting from a long side, gently roll into a long cylinder. Pinch seam closed. Using a serrated knife, cut into 12 pieces and place in a parchment paper-lined 9 x 13 inch (23 x 33 cm) baking pan. Cover and let rise until doubled, at least 30 minutes.
6. Preheat your oven to 375 (190ºC).
7. Bake until golden, 20-25 minutes. Remove from oven and let cool in pan.

Cream cheese spread:

1. In a bowl, using electric hand mixer, beat ingredients together until creamy. Spread over cinnamon buns before serving.

From savoury mains to sweet treats, these recipes offer simple inspiration for a Valentine’s celebration at home that feels warm, indulgent and easy to enjoy.

For more recipes, visit www.foryourlife.ca/category/food-and-recipes/