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Community Corner

Romantic Recipes: Eat Your Heart out with These Valentine's Delectables

Try these favorite dishes to make you fall in love all over again.

When my husband and I were dating some 20 years ago, I decided to try to impress him with a home-cooked meal for Valentine’s Day. The way to a man’s heart is through his stomach, right? I knew my man’s stomach was no exception.

So off to the market I went for fresh shrimp, wine, flowers and more. I’d seen my mom make a deviled shrimp dish for my dad through the years, and the two always seemed to be happier when tucking forks into this delicious seafood-starring meal. The same was true with my then-boyfriend and me the night I made it for him, and I’ve been creating deviled shrimp for us for Valentine’s Day ever since. 

Culinary prowess and affairs of the heart go hand-in-hand for several Metro Detroit and nationally known chefs. 

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Here are some favorite recipes that might make you fall in love all over again:

Spinach and Roma Tomato Omelet SandwichEven an omelet is made all the more romantic when stuffed with pretty, red roma tomatoes. Panera continually amazes with scrumptious ideas for cooking with breads. Consider this one for breakfast in bed.   

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Chicken ParmesanTake this to heart, literally. This Chef Ellie Krieger dish is good for the heart, eschewing the fried rendition. Baked, not fried, and breaded with fiber-rich whole wheat crumbs, it’s sure to help keep tickers healthy.

Chef Dawn Bause’s Grilled Shrimp with Mustard Sauce from Romance Begins In the Kitchen by Dawn Bause, Modeta DeVita and Nidal Daher: “This has to be one of the best recipes you’ll ever find for preparing these delectable crustaceans,” said Bause.

The recipe 

12 large uncooked shrimp, shelled and deveined, leave tails
2 Tbsp. extra virgin olive oil
1 Tbsp. Dijon mustard
Salt and pepper to taste
Dash dried red pepper flakes

Mix the olive oil, Dijon mustard, salt and pepper and red pepper flakes, then
toss in the shrimp. Let marinate for 30 minutes.

Mustard Sauce
1 Tbsp. olive oil
1 large shallot or 2 small ones, finely chopped
1/8 cup white wine
3 Tbsp. honey
1 Tbsp. Dijon mustard
1/8 cup fresh lemon juice
3 Tbsp. fresh cream
½ lemon, sliced (for garnish)
2 sprigs fresh Italian parsley (for garnish)

In small saucepan, heat the oil and sauté shallots until soft. Add wine and simmer until evaporated. Add honey, mustard and lemon juice, let cook for 2 minutes. Add cream at the end. Remove from heat, set aside. Grill shrimp on your grill or sauté in pan. Do not overcook. When done, spoon mustard sauce on the individual plates and place the shrimp on top. Garnish with fresh lemon slices and a sprig of Italian parsley.

Salmon Over Black Lentil Salad: From Chef/Owner Mary Brady and Chef/Partner Sharon Juergens of . “It’s heart-healthy and pink, a la Valentine’s Day,” the chefs say.

The recipe

For two salads

2 6-oz. pieces of Scottish salmon, lightly seasoned with salt and pepper

For the salad:
2 cups cooked (French, green or black beluga) lentils (Trader Joe’s has a really nice French lentil that is already cooked)
1/2 bag cleaned spinach
10 sprigs Italian parsley, rinsed well and roughly chopped
10 grape tomatoes
8 pieces roasted tomatoes packed in olive oil (sun-dried tomatoes are a nice substitution if you can not find roasted)
1 package halloumi cheese, sliced into 1/2-inch slices (optional)
3-4 oz. basil and red wine vinaigrette

For the vinaigrette:
1/2 cup nice quality red wine vinegar
1 1/2 cups extra virgin olive oil
8 basil leaves
1 Tbsp. Dijon mustard
2 green onions
Puree all in blender, season well with salt and pepper (can be made days in advance).

Sauté salmon in olive oil until lightly browned on one side and finish in a 400-degree oven for 6-8 minutes or until cooked medium. While salmon is in oven, sauté halloumi cheese (if using) in a hot pan with olive oil, let it brown on one side and then flip the cheese (it does not melt) and turn off the burner.

While the cheese finishes cooking on the other side, toss your salad ingredients with dressing.

Portion onto two plates, top with cheese and cooked salmon and enjoy.

For dessert, try this by Anne Kornow of Dexter.

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