February is all about hearts and love. It's American Heart Month and Valentine's Day. Show your valentine you really care about their heart with meals that make their heart stronger and healthier.

Your heart is a muscle that needs exercise in order to keep it strong. Keep in mind, Heart Disease continues to be the No. 1 killer in the USA especially in women. A heart healthy diet helps to reduce risk factors for heart disease and type 2 diabetes. Increasing your intake of omega-3 foods such as fish, nuts and plant based oils and adding at least 30 to 60 minutes of physical activity daily to your lifestyle will keep your heart strong and healthy. For tools and resources on heart healthy behaviors, visit American Heart Month.

Now, for a Valentine celebration, start with a glass of red wine and tomato basil bruschetta. A glass of red wine (only one, please) has compounds associated with reducing the risk of heart disease. Tomatoes and olive oil give you lycopene a natural antioxidant that reduces inflammation and healthy fat that helps lower cholesterol. Healthy is wonderful, but delicious and quick is even better!

For the main course skip the red meat. Serve chicken or fish with heart healthy green vegetables like spinach, kale or broccoli. Broil, bake or steam the chicken or fish.

Dessert? Chocolate for Valentine's Day. Of course! Impress your loved one with moist chocolate cake made with zucchini. So delicious it is hard to believe that this cake is loaded with healthy antioxidants that help prevent damage to the blood vessels. You won't taste the zucchini, we promise. We wish you love and hope you enjoy our delicious ways to get a healthy heart for longer love.

Harvest Home 2021 Recipe Campaign

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VALENTINE RECIPES TO LOVE

RECIPE: Zucchini Chocolate Cake

INGREDIENTS:

• 4 ounces of unsweetened chocolate

• 1/2cup vegetable oil or olive oil

• 1/2 cup butter (one stick)

• 2 cups sugar

• 3 eggs beaten

• 1 tablespoon vanilla

• 2 cups flour

• 1/3 cup unsweetened cocoa

• 2 teaspoons baking soda

• 2 teaspoons baking powder

• 1 teaspoon salt

• 1/3 cup sour cream or buttermilk

• 3 cups peeled, coarsely grated zucchini (about 3 zucchini)

• 1/2 cup of chopped nuts (optional)

PREPARATION:

• Preheat oven to 300 degrees

• Melt chocolate and oil in a saucepan on low heat or in the microwave

• Cream butter until light and fluffy

• Add sugar, eggs and vanilla. BEAT WELL

• Add melted chocolate and mix well

• Sift together dry ingredients and stir in, alternating with sour cream

• Add zucchini and nuts. Zucchini should be cut into fine pieces. If no grater available, use veggie peeler and then chop

• Pour into lightly greased and floured two 9" cake pans or a 13 X 9 inch rectangular pan

• Bake for 40 minutes.

NOTE: Check at 35 minutes, best if a LITTLE sticky

TIP: Cake Topping

• Top with berries or fruit instead of frosting

• Lightly sprinkle with powder sugar

• Serve with low-fat ice cream. Vanilla ice cream works well

• Cream Cheese Frosting: If you must have frosting: Beat together 4 oz. of cream cheese, 2 tablespoons of melted butter, 1 teaspoon of vanilla and 2 cups powdered sugar.

RECIPE: Bruschetta
INGREDIENTS:

• 2 tomatoes. Roma are the best right now

• 1/2 onion

• 4 cloves of garlic

• 1 bunch of fresh basil

• 4 tablespoons of olive oil

• Loaf of Italian bread

PREPARATION:

• Dice the tomato, onion, garlic and basil.

• Mix together with olive oil.

• Cut the bread into 1/4 inch thick slices and toast.

• Heap as much of the tomato mixture as you want on each slice of toast.

• In a hurry, use chunky salsa as the tomato mixture. Serve and enjoy!

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