Farmers' Market Valentine's Day Menu

Green Salad with Bacon-Shallot Vinaigrette

Ingredients

• 2 slice(s) bacon, cut into 1/2-inch pieces
• 1 to 2 heads salad greens
• 1 medium shallot, minced
• 2 tablespoon(s) white wine vinegar
• 1 teaspoon(s) Dijon mustard
• 1/4 teaspoon(s) salt
• 1/4 teaspoon(s) pepper
• 2 tablespoon(s) olive oil
• 2 to 4 large eggs

Directions

1. In 2-quart saucepan, cook bacon on medium 5 minutes or until browned, stirring occasionally.
2. Meanwhile, in 12-inch skillet, heat 1 inch water to boiling on high to poach eggs in later. Trim and discard stem ends from lettuce; cut leaves into bite-size pieces. Place greens in large bowl.
3. Remove saucepan from heat. With slotted spoon, transfer bacon to paper towels to drain; discard all but 1 tablespoon bacon fat.
4. Into bacon fat remaining in skillet, whisk shallot, vinegar, Dijon, 1/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper. In slow, steady stream, whisk in oil until combined. Add warm vinaigrette to bowl with lettuce and toss until evenly coated.
5. Reduce skillet heat to medium to maintain water at gentle simmer. Break eggs, one at a time, into cup. Holding cup close to surface of water, slip in each egg. Cook eggs 3 to 5 minutes or until whites are set and yolks begin to thicken. With slotted spoon, lift out each egg and quickly drain, still in spoon, on paper towels.
6. To serve, divide salad among 2 to 4 plates; top with bacon and egg. Sprinkle egg with coarsely ground black pepper if you like.

Herb-Coated Filet Mignon

Ingredients

• 8 ounces filet mignon, about 2 inches thick, trimmed of fat and cut into 2 portions
• 1 teaspoon extra-virgin olive oil
• 1/8 teaspoon kosher salt
• 1/8 teaspoon freshly ground pepper
• 2 tablespoons chopped mixed fresh herbs, such as chives, parsley, chervil, tarragon and/or thyme
• 1 teaspoon Dijon mustard

Preparation

1. Preheat broiler.
2. Rub steaks with oil; sprinkle with salt and pepper. Place on a rack on a broiler pan.
3. Broil until an instant-read thermometer inserted into the steak registers 140°F for medium-rare, 15 to 20 minutes total, turning once halfway through cooking. Transfer to a cutting board; let rest for 5 minutes.
4. Place herbs on a plate. Coat the edges of the steaks evenly with mustard; then roll the edges in the herbs, pressing gently to adhere.

Coriander-Crusted Pork Chops with Sautéed Apples and Caramelized Onions

Ingredients

• 3 tablespoon(s) unsalted butter
• 1/4 cup(s) vegetable oil
• 2 medium yellow onions, thinly sliced
• 1 teaspoon(s) salt
• 1 teaspoon(s) fresh-ground pepper
• 2 apples, each cored and sliced into 8 wedges
• 2 tablespoon(s) coriander seed, crushed
• 1 teaspoon(s) ground cumin
• 2 tablespoon(s) Dijon mustard
• 2 tablespoon(s) honey
• 4 (6- to 8-ounce) boneless pork chops

Directions

1. Caramelize the onions: Melt 1 tablespoon butter and 2 tablespoons oil in a large skillet over medium-low heat. Add the onions and cook, stirring occasionally, until they are soft and translucent and continue cooking until onions are browned. Stir in 1/2 teaspoon of salt and 1/4 teaspoon pepper and set aside.
2. Sauté the apples: Melt the remaining butter in a large skillet over medium-high heat. Add the apples and cook until lightly browned on one side. Turn the wedges over and continue to cook until browned. Remove from heat and keep warm.
3. Cook the pork chops: Preheat oven to 400 F. Combine the coriander, cumin, mustard, honey, and remaining salt and pepper in a small bowl. Heat the remaining vegetable oil in a large ovenproof skillet over medium-high heat. Spread the spice mixture over the pork chops and place them in the hot pan. Sear pork chops for 2 minutes on each side and transfer to oven. Continue to cook in the oven until done--5 to 7 more minutes. Serve with Sautéed Apples and Caramelized Onions.

Sautéed Spinach with Red Onion, Bacon, and Blue Cheese

Ingredients

• 2 teaspoon(s) extra-virgin olive oil
• 1/2 cup(s) thinly sliced red onion
• 2 clove(s) garlic, minced
• 1 bunch(es) fresh spinach, tough stems removed
• 2 strip(s) center-cut bacon, cooked and crumbled
• 1 tablespoon(s) crumbled blue cheese or goat cheese

Directions

1. Heat oil in a large nonstick skillet or Dutch oven over medium-high heat. Add onion and cook, stirring, until beginning to soften, about 1 minute. Add garlic and cook, stirring, until fragrant, about 30 seconds more. Add spinach and cook, stirring, until just wilted, about 2 minutes. Remove from heat; stir in bacon and sprinkle cheese on top. Serve immediately.

Slow-Roasted Tomatoes

Ingredients

• 3 tomatoes, halved lengthwise
• 1 tablespoon(s) olive oil
• 1 teaspoon(s) fresh thyme leaves or 1/4 teaspoon dried
• Coarse salt and ground pepper

Directions

1. Preheat oven to 325 degrees. Place tomatoes on a rimmed baking sheet, cut side up. Drizzle with oil, and sprinkle with thyme leaves; season with salt and pepper.
2. Roast until tomatoes begin to collapse, brushing occasionally with pan juices, about 90 minutes.

Dark Chocolate Pudding

Ingredients

• 7 ounce(s) dark chocolate
• 2 cup(s) whole milk
• 1 cup(s) heavy cream
• 3/4 cup(s) sugar
• 1/4 cup(s) cocoa
• 1/4 teaspoon(s) salt
• 1/4 cup(s) cornstarch
• 1/4 cup(s) (1/2 stick) butter
• 3/4 teaspoon(s) vanilla extract

Directions

1. Chop the chocolate into very fine pieces. Combine chocolate, 1 3/4 cups milk, cream, sugar, cocoa, and salt in a large saucepan. Stir vigorously using a whisk over medium heat until mixture simmers and is smooth and thick. Stir the remaining 1/4 cup milk and cornstarch together and whisk into the chocolate mixture. Simmer for a minute, whisking and scraping down the sides with a rubber spatula. Add the butter and cook 1 more minute. Stir in vanilla.
2. Serve pudding. Store refrigerated in an airtight container with plastic wrap pressed directly onto the pudding surface to prevent a skin from forming.