It’s February, and that means love is in the air! Preparing for a special day with your loved ones almost always includes a thoughtfully planned and beautifully presented meal. At The Paleo Diet, we designed this healthy and delicious dinner to celebrate the treasured people in our lives. Because this is a special occasion, treat yourself and enjoy a glass of wine with your meal. But first, you might want to read Dr. Cordain’s post about alcohol and The Paleo Diet.
Valentine Dinner Menu
- Stuffed Portobello Mushrooms
- Mango Shrimp Salad
- Grass-fed Beef Lover Filets
- Grilled Asparagus with Fresh Lemon
- Fresh Berry Medley
Stuffed Portobello Mushrooms
Start your special meal off right, with this delicious appetizer straight from Dr. Cordain’s premiere cookbook: The Real Paleo Diet Cookbook (p. 283). Your special guests will be impressed and are sure to enjoy the start to an evening to remember!
(makes 4 servings)
- 4 large Portobello mushrooms (about 1pound total)
- ¼ cup olive oil
- 1 tablespoon Smoky Seasoning*
- 1 tablespoon olive oil
- ½ cup chopped shallots
- 1 tablespoon minced garlic
- 1 pound Swiss chard, stemmed and chopped (about 10 cups)
- 2 teaspoons Mediterranean Seasoning* (see page 324 in The Real Paleo Diet Cookbook for our version)
- ½ cup chopped radishes
Preheat oven to 400°F. remove stems from the mushrooms and reserve for the next step. Use the tip of a spoon to scrape the gills out of the caps and discard gills. Place mushrooms with the 1/4 cup olive oil. Turn mushroom caps so the stemmed sides are up; sprinkle with Smoky Seasoning. Cover baking dish with foil. Bake, covered, about 20 minutes or until tender.
Meanwhile, chop reserved mushroom stems and set aside. To prepare chard, remove thick ribs from leaves and discard. Coarsely chop the chard leaves.
In an extra-large skillet, heat the 2 tablespoons of olive oil over medium heat. Add shallots and garlic. Cook and stir for 30 seconds. Add chopped mushroom stems, chopped chard, and Mediterranean Season. Cook, uncovered, for 6 to 8 minutes or until chard is tender, stirring occasionally.
Divide chard mixture among the mushroom caps. Drizzle any liquid remaining in baking dish over stuffed mushrooms. Top with chopped radishes.
Note: to get the freshest Portobello’s, look for mushrooms that still have their stems intact, the gills should look moist but not wet or black and should have good separation between them. To prepare any kind of mushrooms for cooling, wipe with a slightly damp paper towel. Never run mushrooms under water or soak them in water – they are highly absorbent and will get mushy and waterlogged.
(makes more than you’ll need, so save the remainder for future recipes)
- ¼ cup smoked paprika
- 4 teaspoons dried orange peel
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cloves
- 1 teaspoon dried basil
Combine all ingredients and store in an airtight container at room temperature for up to six months. (See more delicious condiment recipes in The Real Paleo Diet Cookbook.)
Mango Shrimp Salad
This salad is simple to prepare and pairs perfectly with the beef in your main dish. At The Paleo Diet, we have found this to be one of our favorite recipes from Dr. Cordain’s most recent cookbook: Real Paleo Fast and Easy (p. 238).
(makes 4 servings)
- 1 Mango
- ½ cup chilled Paleo Mayo (page 305 of: Real Paleo Fast and Easy) or store bought olive oil mayo.
- 1 to 2 tablespoons balsamic vinegar
- 1 teaspoon finely grated fresh ginger
- 1 teaspoon salt-free curry powder
- 12 ounces cooked, peeked, and deveined shrimp, coarsely chopped
- ¼ cup chopped celery
- 2 tablespoons chopped red onion
- 8 large butter lettuce leaves
- 2 to 3 tablespoons shredded radishes (optional)
Halve the mango, cutting on each side of the seed. Cut each half into thin slices; remove from skin and set aside. Cut any remaining mango from around the seed and finely chop.
In a large bowl, stir together the finely chopped mango, Paleo Mayo, balsamic vinegar, and curry powder. Stir in shrimp, celery, and onion.
Divide lettuce among plates and top with mango slices. Spoon shrimp mixture on mango slices. If desired, top with radishes.
Note: If you buy frozen cooked shrimp, be sure to read the label to ensure that the only ingredient listed is “shrimp” – no preservatives or salt.
Grass-fed Beef Lover Filets
Impress your guests with this main dish! The fresh herbs in the marinade enhance the flavor of the beef and will fill your kitchen with a delicious aroma. Choose organically grown, tender filets for best results.
(makes 2 servings)
- 2 Grass fed beef filets, about 1/4 lb each
- ¼ cup organic red wine
- 2 Tablespoons extra virgin olive oil
- 2 Tablespoons red wine vinegar
- 2 Tablespoons fresh rosemary, stems removed
- 1 tablespoon fresh thyme leaves
Rinse filets under cold water, pat dry, and set in shallow dish. Combine remaining ingredients to create a marinade. Pour over steaks, covering meat on both sides. Refrigerate steaks up to 24 hours before cooking. Grill steaks over medium heat turning once until cooked to preferred doneness.
Grilled Asparagus with Fresh Lemon
(makes 2 servings)
- 12-15 fresh asparagus spears
- 1 Tablespoon extra-virgin olive oil
- 1 fresh lemon
- ½ teaspoon paprika
Rinse asparagus in cold water and pat dry. Snap off rough ends of spears and set aside. In large skillet, heat olive oil at medium temperature. Place asparagus in pan and gently roll the spears until they are evenly coated with the oil. Cook until asparagus softens but retains its shape. Slice lemon in half and drizzle evenly over asparagus. Sprinkle with paprika and cook an additional 2 minutes before removing from pan. See and slice remaining half lemon and place over tops of asparagus before serving.
Fresh Berry Medley
Top off your meal with this healthy, no fuss Paleo desert. Combine your favorite fresh berries in 2 desert cups and share in the afterglow of the perfect Paleo meal.
To find hundreds of pure Paleo recipes, just like these, visit our store and check out Dr. Cordain’s cookbooks.
May your Valentine’s Day be filled with love, good health, and great food!