A Date-Night Dinner For Two

Cooking Up a Little Romance

It’s nice to dress up and go out on the town, but working side by side in the kitchen is a great way to create togetherness and provide nourishment in many areas of life and relationships. Cooking is a big part of our relationship and something we enjoy doing together.  It combines many things we love such as nourishing foods, community, connection and making memories. This Valentine’s Day, have fun “cooking up” a dash of  laughter, a spoonful of togetherness and heap of love while you make your own memories. 

Full of flavor yet perfect in their simplicity, these are some of our favorite "Date-Night In" recipes. These recipes combine the freshest of local ingredients such as our purple radish Maryland microgreens and beets from The Jefferson Corn Stand.  The Cranberry and Pear White Balsamic and Basil Infused EVOO, we sourced at LOVE (Lebherz Oil and Vinegar Emporium)downtown or the Common Market. The bison filets were purchased from Hemp's Meats in Jefferson, but bison can be found at some of our local health food stores, too. If you prefer beef filets, those work equally well in this recipe. The chocolate-covered strawberries are super simple and fun to make; however, if you're looking for a variety of treats, we love Farmer's Daughters Bakery. Supporting local is a huge part of our table, heart and home.

Bison Filets 


  • 2 Bison Filets
  • Avocado Oil
  • ½ cup Balsamic Vinegar
  • Sprig of fresh rosemary, finely diced
  • Salt and Pepper to taste  

1. Marinate steaks in the balsamic vinegar for at least 30 minutes.  

2. Bring steaks to room temperature.

3. Sprinkle rosemary, salt and pepper on each side of the steaks.

4. In a cast-iron skillet or heavy pan, heat 1-2 Tablespoons of oil over medium-high heat.  

5. Once the pan is hot, carefully sear the steaks for 2-3 minutes, each side.  The steaks will have a gorgeous brown color. 
NOTE: Depending on desired cook time, sit your steaks to the side for 10 minutes to allow to cook internally before serving.  If additional cook time is desired, place in oven a few minutes.  Bison is a leaner meat.  It cooks quicker than beef. 

Heart-Beet Salad 


  • Mixed Greens
  • Purple Radish Microgreens
  • 2 Golden Beets, cut into small squares
  • Goat Cheese (regular or cranberry and tarragon)  
  • Balsamic Dressing 
  • Sliced nuts (almonds or pine nuts)
  • Avocado Oil  

To Prepare Beets:

1.  Preheat oven to 425 degree

2.  Toss beets in 1-2 Tbsp avocado oil

3. Roast in a cast iron or oven safe pan 30 minutes stirring throughout the cooking process.

4. Beets will have a golden color and are done when a fork is able to easily pierce. 

To Prepare the Salad:

1.  In a bowl or platter, place greens.

2. Mix the microgreens with the salad greens.

3. Top with beets and then goat cheese.

4. Sprinkle with desired nuts.  

5. Serve with dressing 

Cranberry Pear White Balsamic Dressing

  • ½ cup Basil Infused Olive Oil
  • ¼ cup Cranberry with Pear White Balsamic
  • 1 Tbsp raw honey
  • Salt and Pepper to taste


Mix olive oil with a gradual drip of balsamic to taste. (Depending on the desired sweetness.) Add the honey for desired texture and taste. Finish with salt and pepper. Mix well and serve with the salad.

Rosemary and Garlic Roasted Red Potatoes 


  • 1 ½ pounds of red potatoes, cut into large cubes
  • 1 Tbsp fresh garlic, minced
  • 2 Sprigs of Fresh Rosemary, finely minced
  • 3 Tbsp Avocado Oil, or more as needed
  • Salt and Pepper to taste 


1. Preheat oven to 425 degrees

2. In cast iron pan or roasting pan, toss cut potatoes in oil.  

3. Sprinkle remaining ingredients and toss

4. Roast potatoes, tossing throughout cooking, for 30-40 minutes or until golden brown.

5. If desired, season to taste. 
Roasted Green Beans with Cranberries and Almonds 

  • 2 pounds green beans
  • 3 Tbsp Avocado Oil
  • ¼ cup slivered almonds
  • ¼ cup cranberries
  • Salt to taste 


1.  Preheat oven to 425 degrees

2. Prepare a baking sheet with a little oil.

3. Toss green beans, oil and salt.  

4. Arrange flat on the sheet pan.

5. Roast for 25-30 minutes until cooked and lightly golden brown and tender-crisp.

6. Toss the majority of almonds and cranberries with the green beans.

7. Arrange green beans on serving platter and sprinkle with the remaining almonds and cranberries.   

Dark Chocolate-Covered Strawberries 


  • I Container of Strawberries
  • I Bag Dark Chocolate Chips
  • 2 Tbsp Coconut Oil 


1.  Line platter with parchment paper

2. Rinse and pat dry the strawberries.  Make sure they are thoroughly dried.

3. In small pan, over low-medium heat, combine chocolate chips and coconut oil.

4. While cooking, continue stirring the chocolate combination until completely melted.

5. Dip strawberries into warm chocolate and place them on the prepared sheet.

6. Refrigerate until chocolate is set. 
Note:  Additional toppings (chopped nuts, shredded coconut, etc) may be added after the chocolate is dipped and still warm. 

Kim Wilson is a Certified Holistic Health Coach (CHC) through The Institute for Integrative Nutrition. Focusing on the mind, body and spirit, Kim helps women take back their health through simple nutrition and lifestyle changes and get to the root cause of what’s holding them back. She is a huge advocate of the “food is medicine” philosophy and applies the same concept when helping her clients. FarmGirlFuel.com

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