THE FIRST RECIPE FOR VALENTINE DINNER ENJOY DAN:

VALENTINE MENU FOR MY VALENTINE by CHEF DAN:

SERVES 2

RED- PEPPER CAULIFLOWER SOUP, ROASTED PESTO BEETS, SAUTEED ASPARAGUS,

PAN SEARED SCALLOPS

RED-PEPPER CAULIFLOWER SOUP (serves 2)

1 red pepper

½ teaspoon olive oil

1 shallot, peeled and chopped

1/8 teaspoon smoked paprika

2 cups vegetarian broth

1/2-heat cauliflower, cut into florets

1/2-teaspoon agave nectar

Kosher salt and freshly ground black pepper to taste

1 MEYER lemon, cut into wedges

DIRECTIONS:

1.   On a gas grill or the BBQ. Grill roast the pepper until blackened.

2.   Place in a paper sack for 15 minutes, remove and peel off the black skin.

3.   Halved lengthwise and cut into stripes.

4.   In a stock-pot over medium-high heat, add oil and when sizzling.

5.   Add shallots, paprika, and salt, and sauté for 3 minutes.

6.   Add broth and cauliflower bring to a boil, cover, reduce-heat and simmer for 20 minutes.

7.   Add peppers, cover and cook for 10 minutes more.

8.   With an immersion blender add agave and mix until smooth.

9.   Season with salt and pepper.

ENJOY DAN:              (BON-APPETITE!!)