Valentine’s Day is a day to shower the ones you love with love, but it doesn’t require an expensive or energy-intensive rack of lamb or roast tenderloin.

Here are recipes for Roast Vegetables in Phyllo Pouches and Olive Oil Cake – two of my favorites.  Pair the phyllo pouches with some lightly dressed greens and serve the olive oil cake with fresh raspberries or strawberries and some dark chocolate shavings.

Light the candles, pour the organic wine, and let the festivities begin!

Roast Vegetables in Phyllo Pouches

INGREDIENTS:

• 2 tablespoons olive oil for pan
• 2 small onions – diced
• 3 cloves garlic – minced
• 2 zucchini – diced
• 3 carrots – diced
• 10 mushrooms – diced
• (Could also use artichokes, celery and/or squash)
• 2 tablespoons chopped fresh sage
• 2 tablespoons chopped fresh rosemary
• additional rosemary sprigs for garnish
• S & P to taste
• Freshly grated Romano or Parmesan Cheese

INSTRUCTIONS:

In a sauté pan, lightly cook the onions & garlic in olive oil.

Add zucchini, carrots and mushrooms.  Add herbs and season with salt and pepper to taste.  Simmer, stirring often, until vegetables are cooked but still firm.  (Do not cover)

While the vegetables are cooking, preheat the oven to 350 degrees and line a baking sheet with parchment paper.

Lay 2 sheets of phyllo dough out on a flat surface.  Place a healthy scoop of vegetables in the center and sprinkle with freshly grated cheese.

Fold the four corners in and secure with a toothpick.  Lightly grate another small layer of cheese on top.  (If you’re having a hard time getting the corners to stay in place, you can flip the pouch and bake it flat side up).

Place pouches on the parchment lined cookie sheet and bake at 350 for 20 minutes.

Top each with a sprig of fresh rosemary.

Enjoy!

Olive Oil Cake

INGREDIENTS

• 3 eggs
• 2 cups organic sugar
• 1 cup extra virgin olive oil
• 1 ½ cups organic milk
• 4 tablespoons fresh lemon juice (or about the juice of 1 lemon)
• 1 tablespoon fresh lemon zest
• 2 cups whole-wheat flour
• ¼ teaspoon salt
• ½ teaspoon nutmeg
• 1 teaspoon baking powder
• ½ teaspoon baking soda

INSTRUCTIONS

Preheat oven to 350 degrees and grease a 9-10” round spring-form pan.

In a large mixing bowl, beat together the eggs and sugar.

Add oil, milk, lemon juice and zest and beat until smooth and consistent in color and texture.

In a separate bowl, mix together flour, baking powder, nutmeg, soda and salt.

Add the dry mixture into wet mixture, a little at a time, and beat until well mixed.  Be careful not to over-mix or the dough may become tough.

Pour into a 9-10” round greased pan.

Bake at 350 for 50 minutes.

Allow to cool in the pan, then remove and let the cake cool completely.  Serve with fresh raspberries or strawberries or sorbet.

Also on SaraSnow.com