Valentine's Day dinner at home

Bridgett Lowery of 416 Cuisine and Jennie Sykes-Schwenk of Jennie Elizabeth Designs teamed up to share some great ideas for throwing a Valentine's day party.   The first one is a pizza and pasta party geared toward the whole family or a gathering of friends.  The second idea is for a romantic dinner for two.

Honey Wheat Pizza Crust

1/2C whole wheat flour

1 1/4C AP flour

packet of dry active yeast

2/3C very warm water

1 1/2t honey

1/2t salt

2 T olive oil

Combine yeast, and honey in water. Cover with clean dish towel, set aside and let yeast activate; about 5 minutes.

Combine flours and salt in a large mixing bowl. Pour activated yeast mixture over flour and add olive oil. Mix until dough is formed.

It will be sticky. Pour out over a well floured surface and knead until smooth and elastic, about 5 minutes. Let it rest and rise, covered, in an bowl

rubbed with olive oil. Once dough has risen, about 20 minutes, kneed again for a minute and roll into desired thickness, or freeze for future use. Makes

about 1lb of dough. Bake at 425^ until golden. I recommend par baking the crust before adding toppings, but it is not necessary.

T iramisu Dessert Pasta

6 oz 416 Cuisine Tiramisu Pasta

4 oz mascarpone cheese

2 T Kahlua

2 T coffee or espresso (cold or hot)

Cinnamon and cocoa for dusting

While pasta is boiling and cooking to al dente (about 4 to 5 minutes), wisk cheese, Kahlua and coffee over medium heat until melted.

Reduce heat to low and let the mixture reduce a bit to thicken, 2 to 3 minutes. Drain pasta and serve sauce over pasta. Garnish with cinnamon and cocoa!

Chopped Salad

4C mixed greens

1/2 cucumber

4 to 6 mushrooms

1/2 of bell pepper

1/4 small red onion

3T to 1/4C 416 Cuisine Italian Dressing

Stack and roll green leaves and cut into small ribbons. Chop remaining vegetables in uniform small pieces. Combine with dressing and salt and pepper to taste, if desired.

Make no longer than one prior to serving, or serve immediately. Best closer to room temperature than cold. Serve with 416 Cuisine bread sticks for a crunchy texture!

Stuffed Chicken

4 chicken breasts, butterflied and pounded thin

1/3C roasted red peppers, chopped

1/3C crimini mushrooms, chopped and sautéed

1/3C spinach, wilted

1/4C gorgonzola cheese

2T 416 Cuisine Pesto

1C bread crumb

egg wash

kitchen twine

Mix peppers, mushrooms, spinach and cheese in a bowl. Set aside. Place chicken in work surface and spread about 1/4 of pesto over each piece and then

spread 1/4 of veggie and cheese mix over each piece. Roll each breast into a tight roll and brush gently with egg wash. Place bread crumb on each piece and secure

the roll with kitchen twine. Bake in a prepared dish for 30 to 35 minutes at 400^, or until chicken is done (temp reaching 165-170^) Tent with foil and let rest about 5 minutes.

Remove twine and slice into medallions.