Let love lead the way to these Valentine’s Day dishes

written for the Los Altos Town Crier

I recently realized that compassion has the word “compass” in it. Right at the beginning. It’s something I should have noticed ages ago, I suppose. Nonetheless, now that I see it, I can’t unsee it. Turns out, both words share the etymological root meaning: “move together.” Honestly, I can think of no more reliable, truer compass to guide our direction than compassion. 

To my mind, compassion is love in action. So of course, letting love lead the way through life makes great sense. I suspect that whenever you have moved in the direction of empathy, tender-heartedness, sympathetic curiosity, patient understanding or trust, you have found yourself to be exactly where you were meant to be. Compassion is as reliable a compass in finding our way to one another’s hearts as it gets.  

I find compassion to be a great guide for feeding ourselves and others as well. These recipes, inspired by love, are great for celebrating Valentine’s Day or any other day when you want to express your love with flavor. One recipe is made for sharing, another for self-caring. And the last recipe, well, it’s made with chocolate, so it’s good for just about everything.  

In addition to creating recipes that seek to care for my loved ones, these recipes also aim to be compassionate to our planet. With primarily plant-based ingredients, these dishes are as delicious as they are kind to our shared planet.  

Swoon-worthy salmon salad 

This fresh and flavorful, dinner-worthy salad couldn’t be simpler to make. In part, because it uses store-bought salad kits. It’s so good and so sharable it makes indulging loved ones in a healthy, tasty meal trouble-free. The recipe will make more than you may even need to feed your family. Folks love it when I text that I’ve got more of this salad than we can eat. Sharing leftovers is a great way to give friends and neighbors a bit of love. 

• 2 bags cabbage-based Asian salad mix, such as Taylor’s (Note: Save for later the mix-ins that may come with salad kit) 
• 2-4 ounce salmon fillets 
• 1 tablespoon olive oil 
• 1 12oz bag, frozen shelled edamame  
• 2 avocados 
• 1 English cucumber 
• 8-9 green onions 
• Heat oven to 425F.  

Cook edamame according to package instructions. Drain and rinse well with cold water. Set aside.  

Pat salmon fillets dry with paper towel, then place on parchment paper-lined baking sheet. Drizzle olive oil evenly over salmon, then season well with generous sprinkling of sea salt and freshly cracked pepper. Bake for 10-12 minutes.   

While salmon cooks, add all the vegetables to a large bowl, and mix the salad dressing (below). When salmon is cooked, remove from oven and flake into pieces using a fork.  

Toss salad with dressing. Add salmon flakes atop and gently stir through. Taste for seasoning and add salt and pepper if needed.  

Sesame dressing 

• 1/4 cup olive oil 
• 1/4 cup rice wine vinegar 
• 1 tablespoon maple syrup 
• 2 teaspoons tamari 
• 1 teaspoon Dijon mustard 
• 1 clove garlic, grated 
• 1 inch fresh ginger, peeled and grated 
• 1/4 teaspoon turmeric 
• 2 teaspoons sesame seed oil 
• 1/2 teaspoon each salt and pepper 

Alternatively, use your favorite store-bought sesame salad dressing.  

Hot and spiced baked sweet potato 

This is my go-to dinner when I’m eating alone. It feels like a bowl of self-love. By baking one more sweet potato, the recipe makes enough for two – perfect for a cozy date-night in.  

• 1-2 sweet potatoes, scrubbed 
• 1/4 English cucumber, seeds removed and rough cut 
• 1/4 avocado, cubed 
• 1 tablespoon finely diced red onions 
• Small bunch curly parsley 
• Handful pitted kalamata olives, coarsely chopped 
• 1 can chickpeas, rinsed and dried 
• 2 teaspoons olive oil 
• Tahini drizzle (below) 

Heat oven to 425F.  

Using a pairing knife, carefully create five to seven small slices in the skin of the potato – this allows steam to come out while potato is baking.  

Place prepared sweet potatoes on parchment lined sheet pan and bake for 45-65 minutes depending on size. 

Add a tablespoon of the Shawarma seasoning mix (below) 

While potatoes bake, prepare all the other toppings and the tahini drizzle (below). Set aside while you cook the chickpeas.  

Dry the drained and rinsed chickpeas on a towel. This is important for ensuring they get a bit crispy when cooked. 

Heat a non-stick pan over medium-high heat. Add olive oil. When oil begins to shimmer, add the dried chickpeas. Sautee beans for 4-5 minutes or until slightly browned all over, shake the pan or stir with wooden spoon to ensure even browning. 

Shawarma seasoning 

• 1 teaspoon cumin 
• 1 teaspoon smoked paprika 
• 1/2 teaspoon ground coriander 
• 1/2 teaspoon onion powder 
• 1/2 teaspoon garlic powder
• 1/2 teaspoon turmeric 
• 1/4 teaspoon dried oregano 
• 1/4 teaspoon all spice 
• 3/4 teaspoon each sea salt and pepper 

Add all ingredients to a small bowl and mix until fully combined. This will make more Shawarma seasoning than needed. Use leftovers with olive oil as a marinade or simply mix with yogurt for a tasty vegetable dip. 

Tahini drizzle

• 3 tablespoons tahini 
• Juice of one lemon 
• Flake salt, such as Muldoon Sea Salt Flakes 
• Warm water as needed 

Add all ingredients to small, shallow bowl. Mix well, adding small amounts of warm water (one teaspoon at a time) to thin if needed. You want it to be thin enough to drizzle.  

Top cooked sweet potatoes with chickpeas and other toppings then drizzle with tahini mixture and enjoy! 

Healthy heart bark

Valentine’s Day without chocolate just doesn’t seem right. This indulgent chocolate bark is easy to make and easy to share. Heart-healthy, antioxidant-rich ingredients pack the sweet treat with flavor and goodness. Gifting a bag of this bark will surely make loved ones feel adored.    

• 2 cups chopped walnuts  
• 9 ounces dark chocolate, broken into pieces or use chocolate chips 
• 1 cup dried sour cherries 
• 2 tablespoons, plus one teaspoon, finely chopped crystallized ginger 
• 1/2 teaspoon vanilla extract 
• Flaky sea salt, such as Muldoon Sea Salt Flakes 

Heat a non-stick pan over medium. Add chopped walnuts and let toast, keeping an eye on them and periodically stirring. This will take only a few minutes. Pour onto cool surface, such as a plate, as soon as lightly toasted.  

Line a second baking sheet with a piece of parchment paper. In a glass bowl, melt chocolate in a microwave oven at high in 30-second bursts, checking and stirring in between bursts. Stop just before fully melted, add vanilla and mix to fully melt. 

Stir in the walnuts, cherries and crystallized ginger until evenly coated. 

Scrape the mixture onto the prepared baking sheet and spread it out – it may not fill the entire sheet but fairly close. Sprinkle a small amount of flaky sea salt evenly over the top. 

Pop in the refrigerator for 20 minutes or until firm. Cut or break into pieces.  

Separate into small bags and gift to friends.