Garden recipes for Valentine's Day - WCAX.COM Local Vermont News, Weather and Sports-

Garden recipes for Valentine's Day

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Valentine's Day recipes and gift ideas with a garden twist. Garden expert Charlie Nardozzi shares some fun ways to celebrate the holiday. Watch the video for more.

Red Pepper, Tahini and Walnut Dip


  • 1 1/2 cups canned roasted red peppers
  • 1/2  cup  toasted walnuts
  • 2  tablespoons tahini
  • 2  teaspoons red wine vinegar
  • 1  teaspoon sugar
  • 1/2  teaspoon  cumin
  • 1/4  teaspoon  cayenne
  • salt and black pepper
  • pita chips, for serving

In a food processor, combine the red peppers, walnuts, tahini, vinegar, sugar, cumin, and cayenne and puree until smooth. Season with ½ teaspoon salt and ¼ teaspoon black pepper. Serve with the pita chips.

Penne and Red Beet Sauce


  • 3 tablespoons butter or extra virgin olive oil
  • 1 small onion, chopped
  • 2 cloves cloves garlic, smashed
  • A large pinch of dried thyme
  • Freshly ground black pepper
  • 3 large or 6 small-to-medium beets, about 1 pound, peeled and grated
  • 1/3 cup dry white wine
  • 1 pound penne or other cut pasta
  • 1 cup freshly grated Parmesan cheese
  • Put the butter or oil in a medium skillet over medium heat. When the butter is melted or the oil is hot, add the onion, garlic, thyme, and a sprinkle of salt and pepper. When the onion softens, add the beets and the wine. Cook, stirring occasionally, until the liquid has evaporated, then add about 1/2 cup water; continue to cook and stir, adding water a bit at a time if necessary, until the beets are quite tender, about 15 minutes total. Taste and add more salt and pepper to taste; fish out the garlic cloves.
  • When the beets are nearly done, add the pasta to the boiling water in a separate pot. When it's tender but not mushy, drain it, reserving about 1/2 cup of the cooking water. Toss together the pasta and beets, adding a little of the cooking water if the mixture is dry. Toss with the Parmesan and serve.
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