The Season of Love

It’s the season of love.   What should you do for your sweetheart to show them some love?  There are many, many choices.  Find a unique gift or send a loving message in an unsuspecting way.  What’s important is to make it special.  Some like to stay home, some like to go out on the town.  We have a recipe/desert idea for you as well as some restaurants to try . . .

Recipes from Country Living –  And for additional ideas check out their special Valentine’s Day section.

Bucatini with Winter Pesto and Sweet Potatoes – 30 minutes and serves 4

1 large sweet potato, peeled and cubed

1 medium red onion, cut into wedges

1/3 c. plus 2 tablespoons olive oil, divided

Kosher salt and freshly ground black pepper

4 c. torn kale, collards, or mustard greens

1/2 c. fresh flat-leaf parsley

2 oz. grated Parmesan cheese (about 1/2 cup), plus more for serving

1 clove garlic

2 tsp. lemon zest, plus 1.5 tablespoons lemon juice

12 oz. bucatini

toasted pine nuts, for serving





  1. Preheat oven to 425°F. Toss together potato, onion, and 2 tablespoons oil on a rimmed baking sheet. Season with salt and pepper. Bake, stirring once, until potato and onion are tender, 24 to 26 minutes
  2. Meanwhile, place kale and parsley in a food processor. Pulse until chopped, 4 to 5 times. Add Parmesan, garlic, lemon zest, and juice. Pulse, scraping down the sides as needed, until finely chopped, 10 to 12 times. With the machine running, slowly add remaining 1/3 cup oil through the feed tube. Season with salt and pepper.
  3. Cook pasta according to package directions, reserving 1/4 cup pasta water before draining. Toss pasta with roasted vegetables, pesto, and pasta water.
  4. Serve topped with Parmesan and pine nuts.

PER SERVING: protein: 17 g; fat: 30 g; carbohydrate: 80 g; fiber: 6 g; sodium: 289 mg; cholesterol: 12 mg; calories: 657.

Desert: Sweetheart Cheesecake – 12 servings


1 c. chocolate wafer cookies

4 tbsp. butter

2 tbsp. sugar


4 large eggs

1/2 c. butter

2 package cream cheese

1 c. sugar

1 tbsp. cornstarch

1 tsp. baking powder

1 tbsp. lemon juice


1 c. sour cream

2 tbsp. sugar

1 tsp. vanilla extract

1 can cherry pie filling

3 tbsp. orange juice






  1. Preheat oven to 325-degrees F. Stir together crust ingredients and press onto bottom and up sides of 9-inch springform pan. Bake 10 minutes. Let cool in pan on wire rack.
  2. In small bowl, beat egg whites on high speed until soft peaks form, 1 to 2 minutes. Set aside.
  3. Combine 1/2 cup butter, cream cheese and egg yolks in a bowl. Beat at medium speed, scraping sides, until creamy, 2 to 3 minutes. Add all remaining filling ingredients except egg whites. Continue beating, scraping sides, until well mixed, 1 to 2 minutes. Fold in egg whites by hand.
  4. Spoon filling into pan. Bake for 55 to 65 minutes, or until center is set. Cool 15 minutes; loosen sides of cheesecake from pan with a knife. Leave to cool completely.
  5. Stir together sour cream, sugar and vanilla. Spread evenly over top of cooled cheesecake. Spoon out 2 to 3 Tbsp. cherry sauce from pie filling; drop by teaspoonfuls onto topping. Pull a knife through cherry sauce to form hearts. Cover and refrigerate at least 4 hours. To serve, stir together remaining pie filling and orange juice in medium bowl; spoon over cheesecake.


If you’d rather been waited on, here are 3 restaurants that may work out just great:

Cork Wine & Tapas – 90 Front St., New Bedford, Seaport – open 11:30am – 2:00am daily –

Waterfront Grille – 36 Homer’s Wharf, New Bedford – winter hours are Monday – Friday:  4-9pm  |  Saturday: 11:30a – 10pm | Sunday: 11:30am – 9pm –

Black Bass Grille – 3 Water St., South Dartmouth – open Tuesday 4:00 – 10:00pm,  Wednesday/Thursday 11:30am – 9:00pm, Sunday 1:30am – 10:00pm and Friday/Saturday from 1:30pm– 10:00pm –