Dear Good Eats Guru,
Me and my girlfriend’s anniversary is coming up this Valentine’s Day. What are some good foods for good loving?
-Mel and Mer
Well, Mel and Mer, surprisingly enough chocolate is just one of a very large index of foods that serve as aphrodisiacs.
Garlic, asparagus, figs, bananas, avocados, carrots, basil, ginger, oysters … the list goes on and on! That gives you a lot of options. For a light and tasty pre-lovin’ meal, I’ll give you a recipe that incorporates both my love for curry and a smorgasbord of hormone-enticing foods.
Heat a wok or large pan and add 2 tablespoons coconut oil. Add butternut squash and carrots to pan and toss to coat with oil. Add mushrooms and add another teaspoon of coconut oil if needed—I just gave the top sides of the wok a quick coat to get the new veggies. Toss again. Let sear on medium heat for about 7 minutes.
In the meantime of waiting for things to brown, let’s make our:
Heat a small pan with coconut oil and add peanuts and figs. Add a pinch of kosher salt (not the whole teaspoon!) Let sizzle for a couple of minutes until the figs are slightly browned, then add asparagus and another pinch of salt and toss it all to coat with oil. While that’s searing, check your curry vegetables.
They should be a golden brown color on one side. Give a quick toss or stir and let sear for another few minutes. This is the hardest part for me, since I want to eat it already!
Add your curry sauce once the vegetables are seared and golden brown on a couple of sides, increase heat until just before a boil, then bring down to a medium simmer. Let reduce for about 10-15 minutes, but put a cover on the asparagus and lower the heat to bare minimum as soon as the curry sauce is on.
After the sauce is reduced about halfway, ladle over wild rice or some other exotic grain and top with asparagus. You will want more sauce than you first ladle in. And there will be lots more to have.
And to think, I didn’t even mean to make this vegan or gluten-free. That’s just how it went down.