Valentine’s Day falls on a Tuesday this year. If you want to spend a mellow date night in, you’ll probably need to be able to pull together a quick yet elegant meal after work. We whipped up a super simple (but still impressive!) dinner for you and your date. This pairs perfectly with a Traditional Bee’s Knees Cocktail!
 


 

 
Quinoa Salad Ingredients:

1 cup quinoa
Pinch Salt
Pinch Pepper
¼ cup olive oil
Juice of 1 lemon
2 Garlic Cloves
½ tsp dried oregano leaves
6 stalks Green Onions, thinly sliced
¾ cup Feta Cheese, crumbled
12 Mint Leaves
2 Bartlett Pears

Preparation Instructions:

Prepare quinoa per package instructions. Dice herbs and garlic, chop pears and green onions.

 
In small bowl, whisk together olive oil, 2 tbsp lemon juice, garlic, oregano and salt and pepper to taste.

 
Stir pears, green onions, feta and herbs into cooled quinoa. Toss with dressing. Refrigerate salad as you prepare the salmon dish.

 

 
Salmon Ingredients:

1/4 cup honey
2 tbsp Dijon mustard
1 tbsp melted butter
Dash of salt
Dash of pepper
2 4-oz salmon fillets
1/2 cup chopped walnuts
Squirt of lemon

Preparation Instructions:

Preheat the oven to 400*F. Oil pan with olive oil. In a small bowl, stir together the honey, mustard, butter, a squirt of lemon and Worcestershire sauce. Season with salt and pepper.

 
Place the salmon fillets in pan. Sprinkle with walnuts and drizzle with the honey-mustard sauce. Bake for 20 to 22 minutes, or until salmon flakes when tested with a fork. Meanwhile, prepare the asparagus on the stovetop.

 
Asparagus Ingredients:

1 lb fresh asparagus spears, ends trimmed
Juice from one lemon
2 Tablespoons of Olive Oil

Heat olive oil in pan. Place asparagus in pan. Pour lemon juice of asparagus. Cook for approximately 5 minutes, until tender.

 
There you have it… a fancy, yet simple dinner for two!

 
For dessert, pop open some bubbly and grab a bar of quality dark chocolate… you really can’t go wrong with a combo like that to cap off the night!

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