Make Valentine’s Day special with homemade meals. From breakfast to dessert, make these romantic dishes using fresh organic herbs from your kitchen garden.

Breakfast: Fresh Herb Frittata

Courtesy of Genius Kitchen.

Ingredients:

• 8 Eggs
• 2 Tablespoons Water
• 1 Cup Shredded Colby-Monterey Jack Cheese
• ½ Cup Fresh Herbs Mixed (Parsley, Thyme, Cilantro and Chives)
• ½ Cup Finely Chopped Red Bell Pepper
• ½ Teaspoon Black Pepper

Whisk eggs and water in a bowl. Add herbs, bell pepper, black pepper and ½ cup of the cheese. Mix together. Spray a quiche dish with non-stick spray. Pour egg mixture into it. Top with remaining cheese and bake at 350 degrees for 30 minutes, or until fluffed and golden.

Slice like pie and serve with fresh herbs on top.

Lunch: Heart Beet, Feta & Herb Salad

Courtesy of Fresh City Farms.

Ingredients:

• 6 Medium Beets, Loose and Peeled
• 2 Tablespoons Extra Virgin Olive Oil
• ¼ Cup Balsamic Vinegar
• 2 Tablespoons Whole Grain Mustard
• 1 Cup Mint
• 5 Ounces Baby Salad Leaves
• 6.5 Ounces Goat Feta, Crumbled
• 1 Tablespoon Extra Virgin Olive Oil
• Salt and Pepper, To Taste

Preheat the oven to 375 degrees Fahrenheit. On a large baking sheet, set a large sheet of aluminum foil down. Place the beets on one half of the aluminum sheet. Drizzle with 2 tablespoons olive oil and sprinkle with pepper and salt. Fold the aluminum sheet in half and fold the three open edges to enclose the beets “en papillote”. Roast the beets for 45 minutes, or until tender when pierced with a pointy knife. Let the beets rest for 5 minutes, then cut into ¼-inch thick slices. Cut out red hearts using a heart-shaped cookie cutter.

Toss the beets, in a large bowl, with balsamic vinegar and the wholegrain mustard. Set aside.

Place the mint, salad leaves, crumbled feta and olive oil in a bowl and toss to combine. To serve, divide the salad onto serving plates and top with the heart beets. Drizzle with the balsamic vinegar-mustard mix.

Dinner: Lemon Garlic Parmesan Shrimp Pasta

Courtesy of The Recipe Critic.

Ingredients:

• 8 Ounces Linguine Pasta
• 2 Tablespoons Olive Oil
• 6 Tablespoons Butter
• 4 Cloves Garlic, Minced
• 1 Teaspoon Red Pepper Flakes
• 1 ¼ Pound Large Shrimp
• Salt and Pepper, To Taste
• 1 Teaspoon Italian Seasoning
• 4 Cups Baby Spinach
• ½ Cup Parmesan Cheese
• 2 Tablespoons Fresh Parsley, Chopped
• 1 Tablespoon Lemon Juice

Cook the pasta according to package directions. Drain and set aside.

Using the same pan, heat olive oil and two tablespoons of butter. Add the garlic and red pepper flakes and cook until fragrant. Add the shrimp. Add salt and pepper to taste. Cook until the shrimp turn pink. Add Italian seasoning and spinach and cook until wilted.

Add the pasta back to the pot with remaining butter, parmesan and parsley. Stir until mixed and butter is melted. Add the lemon juice before serving.

Desert: Mini Fillo Raspberry Cheesecake Bites

Courtesy of Aviva Goldfarb.

Ingredients:

• 15 Mini Fillo Shells, Frozen
• ¾ Cup Nonfat Greek Yogurt
• ¼ Cup Whipped Cream Cheese
• 4 Teaspoons Powdered Sugar
• 15 Fresh Raspberries
• 15 Sprigs of Mint

Thaw the shells at room temperature for ten minutes. Preheat the oven to 350 degrees Fahrenheit. Place fillo shells on a baking sheet. Bake for five minutes, or until crisp. Let cool. Whisk together the yogurt, cream cheese and sugar. Put two tablespoons of the mixture into the bottom of each shell. Top with one raspberry and one mint sprig. Eat immediately because they’re so delicious.