Date Night Dinner For Two

We all need to keep the fires burning and this is a great date night dinner for two.  Add your own Appies, then your salad or soup starter and then go for the good stuff. Dessert is your choice. (wink, wink, says me with a smile).

Use any veggies you will want for your dinner, but these are so delicious.


  • Fingerling potatoes, skins on
  • baby beets
  • small turnip
  • baby carrots
  • cherry tomatoes (optional)
  • small onion, peeled and quartered

Peel these and cut in half where you can, chunks where needed and rub with olive oil. Place on a baking sheet and sprinkle with salt, pepper and herbs. Just make sure the sizes are equal so they all cook at the same time.

Place in a preheated 400 degree oven, cooking until the vegetables are tender and have begun to caramelize, about 15 minutes. Now prepare the fish during this cooking time and carry on, using the same pan.

  • 500 gram Trout fillet, pat dry, all bones removed
  • Herb de Provence
  • freshly ground pepper
  • pinch of salt

On the same baking sheet, lay the trout, skin side down in the center, moving the vegetables aside, and lightly rub olive oil over the flesh. Sprinkle the herbs, salt and pepper over the fish and bake for another 8-10 minutes until a knife point inserted in the thickest point for about 10 seconds comes out warm.

Serve with lime wedges.

Set the table with a tablecloth (washed and ironed),  light the candles and serve the chilled wine of your choice.


You are so welcome and make these date nights at LEAST once a month.

Roasted Root Vegetable Risotto

We show root veggies here, but you can use whatever you have in the fridge. This is leftover-risotto at its finest.

you will need:

  • 1 carton chicken broth
  • 1/2 cup of water
  • 3 cups of leftover roasted vegetables, diced
  • 2 tbsp. butter
  • 2 garlic cloves, crushed
  • 1 cup arborio rice
  • 1/2 cup white wine
  • 1 cup crumbled, creamy Chevre cheese
  • salt and white pepper to taste

In a saucepan, heat the broth with water until hot. Cut the vegetables into small pieces and melt the butter in a large, wide saucepan over medium heat. Add the garlic, cooking for a few seconds so as not to burn and add the rice and stir in.

Add the wine, stirring until no wine remains. Add the broth to the mixture,  1/2 cup at a time, gently stirring until the liquid is absorbed. This should be no more than simmering until completed. This takes 22 minutes EXACTLY. No more and certainly no less. During the last 6 minutes, add the vegetables, stir in carefully then add the cheese and stir. Taste and add salt and white pepper if needed. Serve immediately.

This is more than worth the time it takes to make. Honest. Try using potatoes, yams, carrots, turnips etc.