Our favorite easy lunch (and brunch) recipes using aphrodisiac ingredients.

Roasted Butternut Squash Soup

butternut squash soupby Chef Annette Tomei

Spring is supposedly here but the air still has a chill. What to do but spend the weekend in, feeding your lover this aphrodisiac soup, which will warm up the tummy and maybe a another thing, too! Read more


Rosemary Cheese Scones Recipe

rosemary cheese scones recipe

Scones aren’t necessarily sexy. But Chef Delahna Flagg’s version layers the flaky goodness of a typical scone with the aphrodisiacs of fragrant rosemary and creamy cheese. They are the perfect cheese scones.  Read more

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Grilled Romaine with Parmesan, Cocoa Nib “Croutons” and Red Wine Vinaigrette

Chocolate shouldn’t just be for dessert! Here’s a new way to enjoy chocolate as an appetizer not to mention make your salad that much more sexy!

Cocoa nibs are the roasted beans used to make chocolate. Used in their unprocessed state, their antioxidant benefits are enormous and their flavor is rich and chocolate-y yet savory-perfect for pairing with faintly charred and figure-friendly romaine and a touch of tangy parm.

recipe by Amy Reiley
serves 6

3 romaine hearts
1 ½ – 2 ounces Parmesan cheese, thinly shaved
1-1 ½ tablespoons cocoa nibs
grape seed oil for brushing

  1. Heat grill to medium heat.
  2. Clean but do NOT trim romaine hearts, (keep root end attached). Cut romaine hearts lengthwise into 4 quarters, ensuring leaves stay attached to bottom root. Brush both cut sides of each quarter with a tiny bit of olive oil.
  3. Place romaine, cut side down, on heated grill. Grill 2 minutes then turn to put second cut side down. Grill for an additional 1-2 minutes until second side browns slightly.
  4. Gently toss romaine with enough dressing to coat (you may not need all of the dressing) then sprinkle with cheese and nibs before serving.

For the dressing:
1 shallot, finely minced
3 tablespoons red wine vinegar
1 ½ tablespoons grape seed or walnut oil
1 tablespoon Dijon mustard
1 tablespoon Merlot or other medium-bodied red wine
1 pinch dried lavender or herbes de provence
salt and pepper to taste

Slowly whisk oil into vinegar, add the remaining ingredients. Adjust seasoning. Serve immediately or shake well before serving.


Eating Like a Diva?–the recipe

Eat & Tell with Annette Tomei

figs in portSince it is the middle of winter and perfect heirloom tomatoes are only happy memories or dreams of the summer to come, I’ll end this with a Diva-worthy winter recipe for dried figs in port syrup that you will be happy to put in your mouth… or someone else’s, if you’re lucky! Read more