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Having a terrific Valentine's Day doesn't have to cost a lot. With a little creativity, you can make your holiday special without the expense. Tracy Newel, Craig School of Business assistant director of Development and Centennial Project coordinator, shares some ideas to enliven your palate. Besides being simple, these ideas should should fit into the budget for those who can’t afford an expensive dinner this year.

Newel suggests starting with some simple ingredients. The first is a blood orange, which is similar to an orange on the outside, but has a little blush to the surface of the skin. Inside, it is bright red, which is a perfect shade to make Valentine's Day festive.

"I thought it would be fun, since Valentine’s Day falls on a Sunday this year, to do a Sunday brunch and maybe make some fresh squeezed blood orange juice," Newel says. "Or if you want to have a formal meal, a blood orange salad is one of my favorites."

All it takes is a little arugula, some fennel, some sliced blood oranges, some goat cheese, and a really simple vinaigrette, and you have a simple but delicious salad, Newel says. Then you can top it with something special.

"One of my favorite things to do is just simply roast beets, slice them, and cut the slices in little heart shapes for Valentine’s Day," Newel says. "It’s kind of cute, so you might consider that. And what’s really fun about this salad is when you’re done, there’s this gorgeous pink smear all over the over the plate, so it’s fairly romantic."

A second ingredient Newel included for Valentines' Day may seem obvious, but she has a different take on it: chocolate. She suggests picking some up at the Farmer’s Market — maybe a dark chocolate, a light chocolate, or infused chocolate. Then you can have a chocolate tasting to explore the feel and smell of it. By plugging your nose, you can isolate those sensations initially for a chocolate experience.

"This is something fun to do with your kids," Newel says. "You start by plugging your nose, take a bite, and then inhale. And you’ll get a rush of chocolate flavor that you’ve never had before. So that could be a kind of fun way to do dessert at home."

Finally, Newel suggests using lavender, a scent that men seem to really enjoy in particular and a key ingredient in herbes d’Provence, for a dry rub on a lamb chop. She also thinks a perfect way to finalize Valentine's Day is by enjoying a lavender honey ice cream, which Fresno State used to produce.

"It’s a great combination of the depth of honey and then the perfume scent of lavender — so really romantic," Newel says.

Newel believes that keeping it simple means you can do something a little different that’s also budget friendly. Having a happy Valentine’s Day doesn't have to make inroads on your wallet. It just takes a little planning to have a lot of fun.

 

Fuchsia Salad
This recipe is an adaptation of a classic. Simple, seasonal, and oh-so colorful! 
Your plate will be left with a stunning little residue of bright pink smeared with goat cheese…
you’ll feel like you are eating off a painter's palette… Tan romatico.   

Ingredients
(Serves 2)

• 1 bunch red beets, cleaned and trimmed
• 1/4 cup red-wine vinegar
• 1/2 cups sugar
• Coarse salt and freshly ground black pepper
• 2 blood oranges
• 2 tablespoons sherry vinegar
• 3 tablespoons olive oil
• 1/2 bulb fennel, trimmed and thinly sliced crosswise using a mandoline
• 1 ounce goat cheese
• 1/2 bunch arugula, preferably wild

Directions

1. Preheat oven to 350 degrees. Place beets in a roasting pan. Pour over three cups water, red-wine vinegar, sugar, and three tablespoons salt. Cover and roast until tender, about 40 minutes.
2. Drain beets and peel by rubbing with a paper towel. Cut beets in slices, or for a little romance, with a heart shaped cookie cutter; set aside.
3. Slice the top and bottom of remaining oranges with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel and white pith. Trim off any remaining pith. Holding the orange over a bowl, cut along both sides of each segment, staying close to the membrane, to release; set aside.
4. Toss the fennel slices and arugula in a large bowl along with olive oil and vinegar; season with salt and pepper. Divide evenly among two plates.
5. Arrange beets, orange segments, and cheese on the bed of arugula; season with salt and pepper.

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