Recipe courtesy of Valerie Bertinelli Thick eggplant slices are grilled until smoky and tender, then layered with a chunky tomato-olive sauce, melty mozzarella, and Parmesan and baked until bubbly. This lighter take on eggplant Parmean trades the fryer for the grill, adding charred depth while keeping the dish satisfying and full-flavored.

Broccolini is roasted with garlic until tender and charred, then showered with food processor breadcrumbs blended with oil-cured olives and red pepper flakes. This quick, punchy side dish transforms simple broccolini into something bold and crunchy with a Mediterranean-inspired topping.

Chicken thighs are baked and then broiled with a homemade barbecue sauce built from apricot preserves, Fresno chiles, and Dijon mustard until caramelized and sticky. These sweet-heat thighs deliver a glossy, finger-licking glaze that balances fruity sweetness with a slow chile burn, perfect for a casual dinner party.

Fresh mixed berries macerated in chilled limoncello and garnished with ribbons of fresh basil. A light, boozy dessert that comes together in minutes.

A lightly sweetened whipped cream infused with vanilla and bright lemon zest. A versatile topping for pies, cakes, and fruit desserts.

Thinly shaved fennel tossed in a red wine vinaigrette and topped with crumbled goat cheese and toasted pine nuts. A light, elegant salad for a Valentine's dinner.