To celebrate Valentine’s Day, I hosted a little gathering for a few of my girlfriends. No long stemmed roses or chocolate covered strawberries here, the evening’s menu was a single gal’s treat. My tried-and-true Sangria made another holiday appearance, this time with a little extra sumthin’ sumthin’ in honor of the holiday. Who says cupid has to have all the fun?
On the menu…
- Phyllo crisps with toasted walnuts, Parmesan and honey
- Green salad with sweet baby peppers, cherry tomatoes and homemade herb croutons
- Rotini with roasted sweet potatoes, leeks and feta cheese
- Winter Sangria
- Red velvet cupcakes from Billy’s Bakery
2 cups day-old bread (I used ciabatta) cut into cubes
salt and pepper
Toss bread with a few tablespoons olive oil, garlic powder, seasoning, salt and pepper. Toast in a 400 degree oven until lightly browned. Let cool before tossing with salad.
Pasta with Roast Sweet Potato and Feta
1 1/2 pounds sweet potatoes (peeled and diced) (only I didn’t peel)
2 tablespoons olive oil
3 leeks, chopped
1 tablespoon fresh rosemary, chopped
14 oz pasta
2 tablespoons butter
6 oz marinated feta, chopped (I just used regular)
cracked black pepper
Toss the sweet potatoes with one tablespoon of the oil, salt and pepper, and spread on a baking sheet. Roast at 400 for 30 minutes or until soft and browned.
Place 1 tablespoon oil in a small skillet over medium heat. Add the leeks and the rosemary and cook for about 7 minutes, or until soft and golden.
Cook pasta in boiling, salted water per directions. Drain and place in a large bowl. Add the sweet potatoes, leeks, butter and feta. Toss to combine.
-Recipe adapted from New Veg