Taste and Savor's Chef Nancy Waldeck shares recipes perfect for your 'Galentine's Day' parties with the girls!

Get them below and tag A&C on our Facebook page or tweet/tag @atlandco to be featured.

Straight from Chef Nancy:

Shrimp Salad with Mole Vinaigrette

  • The Salad
  • 2 Cups Red Cabbage, thinly sliced
  • 8 – 12 Cups Arugula or other Winter Green
  • 1 Cup Marcona Almonds, chopped
  • 1 Cup Shredded Cheddar Cheese
  • 1 Cup Chopped Cilantro
  • 1 Cup Green Spanish Olives, Chopped
  • 1 LB Medium Shrimp, tossed with olive oil, salt and pepper and roasted in a 400F oven until pink, shelled

Toss the salad together and drizzle with the mole vinaigrette.

Mole Vinaigrette

  • ¼ Cup Extra Virgin Olive Oil
  • 1 Jalapeno, Ribbed, Seeded and Minced
  • 3 Grated Garlic Cloves
  • 1 TB Unsweetened Cocoa Powder
  • 1 Tsp Cinnamon
  • 1 Tsp Ancho Chili Powder
  • 3 TB Orange Juice
  • 2 TB Lime Juice
  • 1 TB Honey
  • ½ Tsp Chipotle Hot Sauce
  • Sea Salt and Freshly Ground Black Pepper to Taste

Shake all the ingredients together in a jar.


 Roasted Cauliflower and Peppers with Picada – A Spanish/Portuguese style sauce.

  • 1 Head Cauliflower, in small florets
  • 1 Cup Olive Oil, divided
  • Sea Salt and Freshly Ground Pepper, to taste
  • 6 – 8 Mild Peppers like Red Bells or Anchos or combo, sliced into strips
  • 8 Cloves Garlic, grated
  • 1 Cup Almonds, toasted and roughly chopped
  • 1 Cup Roughly Chopped Parsley
  • 1 TB Grated Unsweetened or Very Dark Chocolate
  • 2 Tsp Dry Sherry
  • Corn Tortillas, Avocado, Chopped Tomatoes

Step One

Preheat the oven to 400F. On one sheet pan, toss the cauliflower with about a TB of olive oil and place. Slide into the oven and roast for about 25 – 30 minutes or until edges are nicely browned. On another sheet pan, do the same with your peppers.

Step Two

While the cauliflower is cooking, heat the remaining olive oil and the garlic in a 12" skillet over medium. Cook until garlic is golden about 4–6 minutes, let cool. To make the Picada, Mix the almonds, parsley, sherry and dark chocolate together with the garlic oil and set aside.

Step Three

Toss the cauliflower and peppers together on a platter and drizzle with the Picada sauce.


Wine for Galentine's:

Its must be pink and sparkly! Cap Classique is what Sparkling Wine is called in South Africa. With lots of raspberry and cherry flavors, it's made with the same method as champagne - it's the perfect light quaff for the gals!