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The Green Life: Green Your Valentine's Day: DIY Dinner for Two

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February 14, 2013

Green Your Valentine's Day: DIY Dinner for Two

V-day DinnerIt is Valentine's Day! And just in case you forgot to make plans, the Green Life has one final tip to ensure that you enjoy an eco-friendly day of romance. Don't forget to check out yesterday's tip on all-natural fragrances.  

Tip #4: Make a Dinner for Two 

No dinner plans for Valentine's Day? Well, it's nothing that a quick stop at your local market can't fix. We have a romantic, planet-friendly dinner menu featuring Sun-dried Tomato and Spinach Pasta and Zesty Sauteed Kale, that's sure to impress that special someone. Not only does this option allow you to support your local agriculture, it is also cost effective and is sure to give you plenty of leftovers for Friday's lunch. Make sure you find your local farmer's market before you head out to collect your ingredients.


Sun-Dried Tomato and Spinach Pasta


1 (8-ounce) package of Bow-Tie Pasta

1 package of organic baby spinach

1 (8-ounce) package of organic sun-dried tomatoes

2 cloves of garlic - finely chopped

1/2 cup of red onions

2 tablespoons of extra virgin olive oil

1/2 tablespoon of kosher sea salt 

Sun-dried tomatoesDirections:

In a small saucepan, bring 1 cup of water, a dash of salt and 1 finely chopped clove of garlic to a boil. Remove from heat and place sun-dried tomatoes in the water until softened. Drain and chop sun-dried tomatoes to your desired size. 

Bring a large pot of water and a dash of salt to a boil. Place in the bow-tie pasta and let cook until al dente and drain. 

Heat the olive oil in a large skillet over medium heat. Add in garlic and red onions and let them saute together until lightly browned. Stir in chopped sun-dried tomatoes and baby spinach and continue to saute. Slowly add in the pasta while mixing. Saute the mixture for about 2 minutes and then add salt. Season to taste.

Zesty Sauteed Kale


2 bunches of fresh organic kale

2 cloves of garlic - finely chopped

1/4 cup of red onions - finely chopped

1/3 cup of organic white wine

2 tablespoons of freshly squeezed lemon juice

1/2 tablespoon of crushed pepper

1 tablespoon of extra virgin olive oil

1 tablespoon of salt

Use colander to wash kale. Chop kale to 1/4 inch pieces.


In large skillet, add olive oil, garlic, red onions, and crushed red pepper. Saute ingredients over medium heat until lightly browned. Add in kale and then slowly pour in white wine. Cover skillet with lid and let kale cook down for about 5-7 minutes. Remove the lid and add lemon juice and salt to the mixture. Continue to let cook for 3-4 minutes and remove from heat.

For a great organic wine option try Bonterra Organic Wines; you can find them at your local Trader Joe's. Also, when setting the table with candle light don't forget to use Soy or Beeswax Candles.



--by Brittany Johnson

--Recipes courtesy of Kathy Sampson

--images by istockphoto/sofiaworld, istockphoto/Sfocato


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