Begin your Valentine’s dinner with a choice: a fresh, vibrant salad that feels light and bright, or a warm, comforting soup that invites you to slow down and savor the moment. Whether crisp and refreshing or cozy and heart‑warming, each option sets the tone for an intimate, love‑filled evening at home.
Step 1 Heat oil in a large Dutch oven over medium. Add sausage; cook, stirring often to break into small chunks, until browned, about 6 minutes. Using a slotted spoon, transfer sausage to a plate; leave oil in Dutch oven.
Step 2 Add onion, carrot, celery, and salt; cook over medium-high, stirring often, until softened, about 8 minutes. Add garlic and black pepper; cook, stirring constantly, until fragrant, about 1 minute. Add wine; cook, stirring to scrape up browned bits, until completely reduced, about 2 minutes.
Step 3 Add butter and stir until melted. Sprinkle in flour and cook, stirring constantly, 1 minute. Gradually stir in stock, water, and Parmigiano-Reggiano rind. Bring to a boil over medium-high. Reduce heat to medium-low, and simmer, uncovered, stirring occasionally, 15 minutes. Remove and chop rind into bite-size pieces before adding back to the soup if keeping, or remove and discard rind.
Step 4 Add gnocchi and bring to a simmer over medium-high. Meanwhile, firmly massage kale with clean hands to slightly soften, about 2 minutes. When gnocchi starts to float, add kale and cooked sausage; simmer, stirring occasionally, until kale is bright green, about 1 minute.
Step 5 Reduce heat to low. Stir in cream; cook, stirring occasionally, 2 minutes (do not boil). Divide soup evenly among 6 bowls. Garnish each with 2 tablespoons Parmigiano-Reggiano.
Roasted Cauliflower Salad with Creamy Honey Mustard Vinaigrette
Step 1
Preheat oven to 425 degrees F.
Step 2
On a large rimmed baking sheet, combine the cauliflower, chickpeas, olive oil, chili powder, paprika, garlic, crushed red pepper flakes, and a pinch each of salt and pepper. Toss well to evenly coat. Transfer to the oven and roast for 20 minutes, or until tender and lightly charred.
Step 3
Meanwhile, in a large salad bowl, combine the mixed greens, cucumbers, herbs, and chives.
Step 4
To make the vinaigrette. Combine all ingredients in a glass jar or measuring cup and shake (or whisk) until completely smooth. Taste and adjust the salt and pepper.
Step 5
Toss the roasted cauliflower and chickpeas in with the salad. Add a little of the vinaigrette and toss to combine. Top the salad with avocado and feta cheese. Serve and enjoy!
