Celebrate the people you love the most by preparing a special meal that comes together beautifully in about 30 minutes (without compromising taste or presentation).
In fact, we think you’ll earn extra points when you serve our Grow Fit®- inspired menu full of colorful charm for the occasion. (Shh, no one needs to know you didn’t spend all day in the kitchen!). If you’re up for it and have extra time to spare, encourage the kids to help too.
We’ll be making:
- Appetizer: Caprese Heart Salad
- Main Course: Cajun Salmon Pasta
- Dessert: Gino (Baked Fruit)
Look over the three recipes we’ve included below, gather the ingredients and tools you’ll need, cue up some love songs, and let’s get started!
Caprese Heart Salad
- 1 lb. fresh mozzarella
- 2 medium tomatoes
- Fresh basil leaves
- Balsamic vinegar
- Olive oil
- Small heart-shaped cookie cutter (optional)
- Cut mozzarella into ½ inch pieces. If able, use a heart-shaped cookie cutter to create as many hearts as you can. (Save the leftover shapes as a lunch snack or salad topper.)
- Cut tomatoes into ½ inch pieces.
- For young assistants: Create layered rows of the tomatoes, basil, and heart-shaped cheese on a serving plate, repeating until all are used.
- Drizzle with balsamic vinegar & olive oil.
Cajun Salmon Pasta
- 8 oz. whole-grain pasta
- 1 lb. fresh salmon
- Salt and pepper, to taste
- Flour, for dredging
- 1 Tbsp. olive oil
- 2 Tbsp. butter
- 4 Tbsp. sun-dried tomatoes
- 3 cloves garlic, minced
- 2 tsp. Dijon mustard
- 1 ½ cup milk
- 2 tsp. lemon juice
- 1 Tbsp. Cajun seasoning
- Fresh basil, torn
- Cook the pasta al dente according to the package instructions. When the pasta is 10 minutes from being done, start the sauce.
- For young assistants: Lightly season the salmon with salt & pepper. Dredge in flour.
- Add oil and butter to a skillet over medium-high heat. Cook salmon for 2 minutes on each side.
- Take the fish out of the pan. Reduce heat to medium.
- Add the sun-dried tomatoes, garlic, and Dijon mustard. Cook for 30 seconds stirring constantly.
- Add the milk, lemon juice, and Cajun seasoning. Stir until the sauce is smooth.
- Remove the skin from the salmon (if desired) and return to the pan. Break the salmon up using a spoon. Add basil and let it simmer for a few more minutes until cooked through. The sauce should thicken up a bit.
- Drain the pasta and toss it with the sauce.
Recipe adapted from Salt & Lavender.
Gino (Baked Fruit with White Chocolate)
- 2 bananas
- 3 kiwis
- 1 cup raspberries or strawberries
- 3 passion fruits
- 1 cup white chocolate, shredded
- Preheat oven to 440 degrees Fahrenheit.
- For young assistants: Peel and slice bananas.
- Peel kiwi with a vegetable peeler. For young assistants: Slice kiwi into discs.
- Place banana, kiwi, and berries in the bottom of an oven-safe dish (a pie plate works well).
- Scoop passion fruit out and place it on top.
- Sprinkle with shredded white chocolate.
- Bake for 10 minutes until slightly browned.
- Serve warm.
Recipe adapted from Always Use Butter.