Completely out of character for me, I made a big (ish) deal out of Valentine's Day this year. Normally all those hearts and lovey-doviness is enough to turn my stomach (no offence to my beloved D) but smaltsy really isn't our scene. I blame it on having a preschooler in the house. At preschool they celebrate everything. So minutes after T was wandering around the house singing " a Chinese dragon has lots of feet" for Chinese New Year, his school and daycare were awash in pink and red hearts. We got a notice on the protocol for sending Valentines to preschool along with the sign-up sheet for the party treats. I sourced mini cupcake tins (thanks K!) and made dozens of tiny chocolate cupcakes with red sprinkles, bought Cars valentines for T to give to his friends and found a goofy card for D. Then I found this recipe for heart stuffed shells and thought why not make a valentine's dinner for D - artichoke hearts are one of his favorite foods. And it came to be - heart stuffed pasta shells, hearts of romaine salad (which sounds deliberate but was a total fluke) and peach crumble for dessert. It was pretty good if I do say so myself. Of course, being me, I lost my printout of the recipe and had to run back and forth from the computer to the kitchen and ended up missing some steps in the stuffed shells recipe but it all worked. I used less onion and more artichoke hearts, and as I couldn't find frozen artichoke hearts, I used canned marinated ones. Also I missed the step about adding the wine but we liked the result so I would make it again my way.
Heart Stuffed Shells
adapted from Deb Perelman's recipe at bon appetit.com
1/2 box large shell pasta (~32 shells from my box)