Valentine’s Dinner at Home:

Skip the reservations this Friday and enjoy a romantic dinner at home with your Valentine. Terri Chaffer of Love That Olive stopped by with delicious ideas.

It’s Love That Olive’s 10th Anniversary and this week TCL viewers can get a special premium olive oil. Mention twin cities live to receive $5 off.

Lemon Cucumber Salad

1 C. Butter Lettuce, chopped
¼ C. Shaved Parmesan Cheese
2 Tbsp. *Lemon Cucumber Balsamic vinegar


  • Place lettuce on a serving tray
  • Sprinkle Shaved Parmesan Cheese over greens
  • Drizzle with Lemon Cucumber Balsamic vinegar
  • Serve

Love That Olive Filet Mignon

4 6 oz. filet mignon steaks
2 Tbsp. *Fior Fiore or *Colle Monacesco EVOO
2 tsp. sea salt
2 tsp. freshly ground pepper
3 Tbsp. *Greek Seasoned Balsamic vinegar OR *Aged Balsamic vinegar


  • Allow steaks to set out to get them to room temperature
  • Preheat oven to 400˚F.
  • Cover each steak side generously with sea salt and pepper and press well into each steak
  • Heat olive oil in an oven proof skillet, add the steaks
  • Cook on each side for 5 minutes
  • Immediately transfer to oven and bake to desired doneness

Medium rare: 130˚- 135˚  5-6 minutes
Medium: 135˚- 145˚  7-8 minutes
Medium Well: 145˚- 155˚  8-10 minutes

  • Remove from oven and transfer steaks to a plate and cover with foil
  • Allow to rest 3-5 minutes before serving
  • Drizzle with Greek Seasoned Balsamic or Aged Balsamic just before serving
  • Enjoy!

Love That Olive Special Potatoes

3 lbs. Yukon Gold potatoes, peeled
6 Tbsp. *Sweet Cream Butter EVOO
1 tsp. dried Thyme
½ tsp. dried Rosemary
1 tsp. sea salt
½ tsp. freshly ground pepper
1 C. Chicken Broth
2-3 cloves garlic, peeled and crushed
2 Tbsp. fresh chopped parsley
*Olive Oil Spray


  • Place oven rack in upper-middle position, preheat oven to 475˚F.
  • Spray a jelly-roll baking sheet with olive oil spray
  • In a small bowl, combine the olive oil, thyme, rosemary, salt & pepper
  • Cut potatoes into ¾ to 1-inch thick slices, discarding ends
  • Toss potatoes in olive oil mixture and arrange in a single layer on the baking sheet
  • Roast potatoes for 15 minutes
  • Remove from oven and flip potatoes over
  • Return to oven and roast for another 15 minutes
  • Remove potatoes from oven and flip one more time
  • Add the broth and garlic to the pan and carefully return to the oven
  • Roast for an additional 10-15 minutes or until potatoes are tender
  • Sprinkle with parsley and serve

Strawberries with Dark Chocolate Balsamic Vinegar

2 C. Strawberries, sliced
3 Tbsp. *Dark Chocolate Balsamic vinegar
Shaved Chocolate


  • Slice Strawberries and place in a bowl or individual dishes
  • Drizzle Dark Chocolate Balsamic over strawberries and stir
  • Garnish with shaved chocolate

Serve immediately or make the recipe in a bowl and marinate overnight, then put in smaller dishes to serve


  • Serve over a brownie, over angel food cake or over ice cream


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