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Cooked with love

Sometimes the best way to show you care is to put your heart and soul into making the perfect Valentine’s Day dinner or treat yourself. Here are a few romantic recipes to get you started

Pesto Caprese Veal Cutlets


PREP TIME: 15 minutes       COOK TIME: 15 minutes     SERVINGS: 6

1 pound veal cutlets (about 2 ounces each)

1 pint grape tomatoes, chopped

4 tablespoons prepared pesto

1/2 cup flour

2 large eggs

2 tablespoons whole or 2% milk 

kosher salt, to taste 

freshly ground black pepper, to taste

1/2 cup seasoned breadcrumbs

2 tablespoons butter, divided

6 ounces regular or part-skim fresh mozzarella, sliced into 1/4-inch slices

3 tablespoons toasted pine nuts (optional)


Preheat oven to 350 F. Pound veal cutlets to 1/8-inch thickness.

In small bowl, toss tomatoes and pesto to mix well; set aside.

Place flour in shallow dish. In second shallow dish, beat eggs, milk, salt and pepper, to taste, until blended. Place breadcrumbs in third shallow dish. Dip each cutlet into flour then egg mixture then breadcrumbs to coat both sides.

In large nonstick skillet over medium heat, heat 1 tablespoon butter until hot. Place half of cutlets in skillet; cook 3-5 minutes, or until golden brown and veal is cooked through, turning once. Remove cutlets; place on baking sheet. 

Wipe out skillet with paper towel. Repeat with remaining butter and cutlets.

Place one slice cheese on each cutlet. Bake 3-5 minutes until cheese is melted. Transfer cutlets to plate and evenly top with tomato mixture; sprinkle with pine nuts, if desired.

Pecan-Crusted Pork Tenderloin


TOTAL TIME: 35 minutes     SERVINGS: 6

1 pork tenderloin (about 1 1/2 pounds)

salt, to taste

pepper, to taste

1/2 cup brown sugar, divided

2 tablespoons soy sauce, divided

2 teaspoons minced garlic

1/2 cup pecan pieces

1/4 cup pineapple juice

2 tablespoons Dijon mustard


Preheat oven to 400 F and lightly grease large baking dish. Season pork tenderloin with salt and pepper, to taste; set aside.

In small bowl, stir 1/4 cup brown sugar, 1 tablespoon soy sauce and minced garlic. Spread mixture over pork.

Press pecan pieces into brown sugar mixture on pork. Bake, uncovered, 20 minutes.

In medium saucepan over medium-high heat, combine remaining brown sugar, remaining soy sauce, pineapple juice and Dijon mustard. Bring mixture to boil; reduce to simmer 3-5 minutes then remove from heat.

Slice pork, spoon sauce over top and serve.

Dreamy Chocolate Mousse



8 ounces bittersweet chocolate, chopped, plus chocolate shavings (optional)

40 large marshmallows

2 1/4 cups heavy cream, divided


In large bowl, combine chopped chocolate, marshmallows and 1/2 cup heavy cream. Microwave 2 minutes on high, or until marshmallows are melted. Let mixture cool 1 hour.

Using mixer, whip 1 3/4 cups heavy cream until soft peaks form. Reserve and refrigerate 1/2 cup whipped cream for topping.

In cooled chocolate mixture, fold in 2 cups whipped cream until combined. Add remaining whipped cream and mix until combined. 

Spoon mousse into ramekins. Refrigerate at least 2 hours. 

To serve, top with 1/2 cup reserved whipped cream and sprinkle with shaved chocolate, if desired.