One of my favorite gifts EVER is the Date Night In cookbook (thanks Linds!). Not only is the food amazing, but the concept is even better – seasonal menus to whip up with your love (complete with schedules, grocery lists and tips). I’m not going to lie, I haven’t convinced J to get in the kitchen with me to whip one of these up with me yet, but the few I have made so far (by myself… tear), have been pretty epic (if I can say so myself!).
I whipped up this meal for an easy Sunday dinner (perfect to pair with a little football viewing) and even better to double and share with friends. Here is what we enjoyed:
Melted Fontina Salad with Roasted Tomatoes
- 1 tablespoon olive oil
- 1 tablespoon minced shallot
- 1/2 cup cherry tomatoes, halved
- 5 oz fontina, cut into 1/2 inch cubes
- 1/2 teaspoon freshly grated lemon zest
- 1/2 teaspoon finely chopped fresh rosemary
- Add olive oil to a small skillet and once oil is bubbly add shallot and sauté until soft (about 5 minutes).
- Add tomatoes and cook until they release their juices (about 4 minutes).
- Add the cheese and stir frequently until melted.
- Finish with lemon zest and fresh rosemary.
- Serve with pretzel rolls or crackers.
*When cheese cools simply return to stove to rewarm.
Red Potato Salad with Dill
- 1 lb baby red potatoes
- 2 garlic cloves, minced
- 1 1/2 tablespoons olive oil
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 diced red onion
- 2 tablespoons greek yogurt
- 1 1/2 tablespoons grainy mustard
- 1/3 cup chopped fresh dill
- Preheat oven to 400 degrees.
- Combine potatoes, garlic and olive oil in a large bowl and season with salt and pepper. Move mixture to a aluminum foil packet (made with 2 pieces of foil about 18 inches long, folded over to seal in potatoes) and roast for 40 minutes or until tender.
- Cool the potatoes in the packet for 10 minutes.
- In another bowl mix red onion, greek yogurt and grainy mustard. Add still warm potatoes to the sauce and toss with fresh dill.
- Sprinkle with flake salt.
German Pretzel Sandwiches with Pickeled Peppers
- 2-4 high quality sausages (I used Prather Ranch)
- 2 Pretzel Rolls (Trader Joe’s Pretzel Sticks are perfect)
- 1 1/2 tablespoon unsalted butter
- 1/2 cup pickled sweet peppers (see recipe below)
- mustard cream cheese
- 4 oz cream cheese
- 1 tablespoon Dijon mustard
- 1 tablespoon grainy mustard
- mix until combined
- Grill sausages until cooked through and half lengthwise.
- Halve, butter and toast pretzel buns under the broiler.
- Spread mustard cream cheese on pretzel buns and top with sausage and peppers.
Pickled Sweet Peppers
- 1 cup apple cider vinegar
- 1 teaspoon kosher salt
- 2 tablespoons dark brown sugar
- 1/2 teaspoon dried oregano
- 3 garlic cloves
- 1 red jalapeño pepper, sliced into thin rounds
- 1/4 cup olive oil
- 8 oz colorful mini pepers or Italian roasting peppers, sliced into 1/4 inch rounds
- Combine vinegar, salt, sugar, oregano, garlic, jalapeño, and olive oil to a simmer in a medium saucepan over medium heat.
- Add peppers and simmer 15 minutes or until peppers are tender.
- Let cool and transfer to a jar.
*Peppers will last a month in the refrigerator.
What is your favorite way to spend date night?