During class, I turned to Jeremy and asked, “Is ‘Greece is for lovers’ a thing?” We agreed it wasn’t and that the actual phrase was ‘Virginia is for lovers.’ You couldn’t blame me for thinking it though. When you hear Frances Vavloukis talk about her family, it’s nothing but love. Frances referred to COOK as her second family, and so that love is certainly requited. She is our own Greek kitchen goddess, and she’s here to share some recipes to try for your weekend of pampering your own significant others.

Listening to Frances tell the stories of her twin sister’s 40-year marriage to her high school sweetheart and Frances’ own courtship to her beau, Ken, you will quickly acknowledge one thing: food plays a major part in their family dynamic. To share these recipes with your loved ones is to spread the affection they have for one another.

Before sitting down to partake of your own entree of choice, cozy up and share these snacks. These mezze platter recipes are meant for 4 to 6 servings, so you can adjust accordingly.

Potato Skordlia with Ouzo and Kalamata Olives

2 lbs russet potatoes, peeled and cut into 1-inch pieces
6 to 8 medium garlic cloves, minced
3 tbsp freshly squeezed lemon juice
kosher salt
1/2 cup olive oil
2 tbsp ouzo
1/2 cup chopped kalamata olives

Add the potatoes to a large pot and cover with cold water, add 1/2 tsp kosher salt and bring to a boil. Cook until potatoes are tender about 15 minutes. Drain potatoes and place in a large bowl and set aside.

In a separate bowl mix the minced garlic, lemon juice, ouzo, 1 tsp kosher salt, and oil together.

Mash the potatoes with a potato masher while adding the oil mixture little by little until the potatoes are lump-free and have absorbed all the oil. Garnish with olives.

Taramosalata – Fish Roe Spread

1/2 cup white tarama (fish roe)
3 slices white stale bread (crust removed), soaked in water and squeezed to remove excess water
3/4 cup olive oil
juice 2 lemons
1 medium red onion, grated

In a food processor add the bread, grated onion, and the tarama. Blend until the ingredients are mashed (like a pulp). Add half lemon juice and blend a little more. Pour in the olive oil gradually (just a little bit at a time) whilst blending, like making mayonnaise. Blend until the oil is incorporated and the mixture is smooth and creamy.

Taste the taramasalata add some more lemon juice, according to preference and blend again.

Ktipiti Kafteri – Roasted Red Pepper and Feta Dip

2 large red bell peppers
1/4 cup greek olive oil, plus more for drizzling
1-3 garlic cloves, to taste
1/2 lb greek feta
pinch greek oregano, plus additional for serving
generous grind black pepper
salt, if needed
pita chips or bread for serving

Preheat broiler. Add red bell peppers and broil, turning occasionally, until blackened on all sides, 10 to 15 minutes. Very carefully remove peppers from broiler and place in a brown paper bag. Fold the top of the bag over, and let peppers sit until cool enough to touch, 10 minutes or more. Once cooled, take the peppers and rub off skins and seeds. Tear into strips.

Add peppers and remaining ingredients to the food processor. Blend until quite smooth. Taste for salt, which it may or may not need, depending on the saltiness of the feta. Chill for 20 or so minutes before serving. Drizzle with olive oil, and dust with a bit of additional oregano, if desired.

It’s not Valentine’s Day without chocolate and/or strawberries, right? Lucky for us, you can prepare this one ahead of time and maybe dress it up a little with whipped cream or creme anglaise.

Kormos – Greek Chocolate Biscuit Dessert

24 biscuit butter cookies (Nilla Wafers will do)
2 cups caster sugar
2 sticks butter, softened
1/2 cup milk
1 cup cocoa powder
1 vanilla powder or extract
1 tbsp cognac (or liqueur of your choice)

Break the cookies into small pieces, don’t crumble them. Wet with milk and cognac. Do not soak!

Beat butter, caster sugar, vanilla, and cocoa powder. Add to broken cookies and mix well. Line a bread tin or any freezer safe, long, a rectangular dish with greaseproof paper, leaving enough over the sides to fold over once filled. Press the mixture into the tin, fold in sides to seal. Place in the freezer for at 2-3 hours.

If you want a rounder log shape, don’t use the tin, just place the mixture on a sheet of grease-proof paper and then roll the paper up, sealing the sides by tucking under the ends. Once it is sufficiently chilled, remove your “log,” slice, and serve with sliced strawberries.

Enjoy your Valentine’s weekend!