Heart Healthy Recipes for Valentine’s Day

raspberry-spinach Baby Spinach Salad With Raspberry Vinaigrette

Makes 4 servings
2 Tbsp. raspberry vinegar
2 Tbsp. raspberry jam
1/3 cup vegetable oil
4 cups baby spinach, washed
1/2 cup toasted, chopped macadamia nuts
1/4 cup sliced red onions
1/2 cup fresh raspberries
  1. In a blender, combine the vinegar and jam. Gradually add the oil until a thin dressing forms.
  2. Toss the spinach, 1/2 of the macadamia nuts, and 1/2 of the red onions with the desired amount of the dressing. Store the remaining dressing tightly covered in the refrigerator.
  3. Divide the salad onto 3 plates and garnish with the remaining macadamia nuts, red onions, and the raspberries.

Red Pepper Walnut Pâte


Serves 4
2 large red bell peppers
2 tbl olive oil
1 small yellow onion, finely chopped
1 clove garlic, minced
1 cup walnuts, chopped
2 tbl chopped fresh parsley
  1. Roast bell peppers under the broiler, turning frequently, until skin is blackened on all sides. Place bell peppers in paper bag, seal, and let stand 5 minutes. Remove from bag and scrape charred skin from peppers. Remove stems and seeds. Coarsely chop and set aside.
  2. In skillet, heat oil over medium heat. Add onion and garlic, stirring often until softened, about 5 minutes.
  3. In food processor, combine onion mixture, reserved roasted pepper, walnuts, parsley and salt and pepper to taste. Process until smooth. Transfer to bowl, and chill before serving.
  4. Great used as a spread on crostini, bruschetta, or in sandwiches.