Main Bite's Heart Healthy Valentine's Day Menu - wave3.com-Louisville News, Weather & Sports

Main Bite's Heart Healthy Valentine's Day Menu

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Staying true to our commitment to fresh, quality menu items that are not only scrumptious, but good for you, Main Bite presents its Heart Healthy Valentine's Day Menu. 

This menu is not only packed with colorful and yummy goodness, but it is also gluten-free (with Pot de Crème as dessert) and easy to make. 

However, if you are not in the mood to cook this Valentine's Weekend, we will be offering this menu at Main Bite, plus all reservations receive a complimentary dessert of pot de crème or a flight of our mini Valentine cupcakes to end your dinner on a sweet note. 

We will also be serving Sparkling by the glass, Terra Valentine Napa Valley wine, a lovely Rose wine, our reserve wine list, full menu and bar menu, and Bell's "Smitten" craft beer.  With flowers, candles, and chocolates, we will certainly get you in the mood.

Sweetheart Salad

  • 2 Cups Assorted Spring Greens
  • ½ Pear Sliced thinly
  • 2 slices Goat Cheese 
  • 4 Tabs. Chopped Pistachios
  • 4 Tabs. Fresh Pomegranate Seeds

Pomegranate Vinaigrette Honey

  • ¼ Cup  Raspberry Red Wine Vinegar
  • ¼ Cup  Balsamic Vinegar
  • ¾   Cup 100% Pomegranate Juice (POM)
  • 2 Tabs. Honey
  • 1 tsp. Freshly ground Pepper
  • 1 ½ tsp. Kosher Salt
  • 1 Cup   Canola Oil

Whisk or blend all ingredients until well blended. Refrigerate.

On each salad plate, arrange assorted spring greens, tossed lightly in Pomegranate Vinairgrette, topped with half of the pear slices. 

Rosemary Quinoa Pilaf

  • 2 Tsp.   Canola Oil
  • ½ Cup  Onion, diced
  • ¼ Cup  Celery, diced
  • ¼ Cup  Carrots, diced or shredded
  •  2 Cloves Fresh Garlic, minced
  • 2 Tabs. Fresh Rosemary, chopped
  • ½ Cup Dry White Wine
  • 1 Cup Quinoa  (we use an organic brand mixing red & white)
  • 1 ½ Cups Low Sodium Chicken Broth
  • ½ tsp. Kosher Salt
  • ½ tsp. Freshly ground Pepper

In a medium saucepan, saute' the onion, celery, and carrots in oil for 5 minutes or until almost tender.  Stir in minced garlic and fresh rosemary and cook a minute or two more.  Pour in white wine to pan (to deglaze mirepoix - veggie mixture).  Then, add the quinoa and finally the chicken broth and salt and pepper.  Bring to a boil, reduce to a simmer, cover and cook for about 15-20 minutes or until all the liquid is absorbed.

Quinoa (pronounced KEEN-wah) is hailed as "the supergrain of the future", as quinoa contains more protein than any other grain.  It is considered a complete protein because it contains all 8 essential amino acids.  It provides a rich and balanced source of vital nutrients.  

We will be serving the following chicken breast recipe with our quinoa pilaf, but this quinoa goes very well with salmon or fish of your choice as well.

Roasted Herbes de Provence Chicken Breasts

With each Boneless, Skinless Chicken Breast, tuck thinner side under to get equal thickness.

Grease baking pan or cookie sheet with Canola or Olive Oil

Sprinkle with Herbs de Provence and lightly with Kosher salt.

Place chicken breasts on top of seasoning.

Sprinkle more Herbs de Provence on the top of the chicken and a sprinkle of Kosher Salt.

Place sheet with chicken in a preheated 350 degree oven and roast, uncovered, for 35-45 minutes, depending on the thickness of the breast, until a meat thermometer reaches 165 degrees.

Take from oven and allow to rest a few minutes before slicing.

(You can do as many chicken breasts at a time as you like, as if you make extra, these Chicken Breasts slice up great cold for salads and sandwiches.)

Herbes de Provence can be found in the Spice Section.  It is simply a lovely assortment of dried herbs reflecting those most commonly used in southern France, i.e., basil, fennel seed, lavender, marjoram, rosemary, sage, summer savory and thyme.

 Pot de Crème

  • 8 oz. Good quality Semi-Sweet Chocolate (we use the Ghiradelli Chocolate bars in baking section)
  • 2 Tabs. Granulated Sugar
  • 1 Cup Whipping Cream
  • 4 Egg yolks
  • 1 Tsp. Vanilla Extract

Melt chocolate over hot water in top of double boiler.  Stir in sugar.  Gradually add whipping cream, stirring until smooth.  Remove from heat.

With a wire whisk, beat egg yolks well.  Gradually stir a portion of the melted chocolate mixture into the yolks….then add the yolks to remaining warm chocolate mixture.  Stir constantly til smooth.  Add vanilla. 

Spoon into cordial or wine glasses or small glass bowls. Refrigerate until set.

At time of serving, top with dollop of whipped cream.  Garnish with chocolate curls.  

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