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Live it Up Guide

Bjork and Lindsay’s favorite date night recipes

Date Night Video 2

Whether you’re cooking or eating, food can be a great way to spend time together. This video features some of our favorite ways to enjoy food and each other’s company at the same time.

Appetizer Tray:

  • Grapes
  • Peaches
  • Apples
  • Goat cheese
  • Gruyere cheese
  • Brie cheese
  • Wild clover honey
  • Pistachios
  • Artisan crackers
  • Italian-style salami
  • Spanish-style chorizo
  • Spicy mustard
  • Pretzels
  • Olives
  • Artichoke hearts


Cheese Fondue Recipe:

Serves 4-6

  • 1 cup dry white wine
  • 1 pound Gruyere cheese
  • 2 tablespoons all purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1 large garlic clove
  • Heavy cream or milk to thin, if desired

In a small saucepan, heat the wine with half of the cheese—stir until melted. Add the remaining cheese and stir until melted. Add the flour, salt and nutmeg. Rub the fondue pot on all sides with the garlic clove. Transfer ingredients into the fondue pot. If the mixture gets too thick, add a little cream or milk. Serve with apple slices, grapes, roasted potatoes, green beans and French bread.


Garlic Butter White Wine Shrimp Linguine:

Serves 4

  • 2 tablespoons butter, divided
  • 2 cloves garlic, minced, divided
  • 2 cups chicken or vegetable broth
  • 1 cup water
  • 1/2p pound whole wheat linguine
  • 1 pound jumbo raw shrimp
  • 1/3 cup dry white wine
  • 2 tablespoons minced fresh sage
  • 1/2 cup heavy whipping cream
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 1 lemon
  • Salt and pepper to taste

For the pasta, heat one tablespoon of butter in a large pot over high heat. Add one clove of garlic and sauté, stirring constantly for one minute. Add the broth and water; bring to a boil. Add the pasta and boil until the pasta is cooked. Lower the heat and simmer until most of the liquid is absorbed. Do not drain—there should be some liquid left in the pan to help coat the noodles.

While the pasta is cooking, heat one tablespoon of butter in a large skillet over medium heat. Add the shrimp and sauté for 2-3 minutes on each side until the shrimp are cooked through and lightly brown on the outside.

Add the white wine (you don’t necessarily have to measure—just eyeball a few good glugs), one garlic clove and sage and cover with a lid. Let the shrimp cook for another 3-5 minutes or until most of the wine has evaporated. Remove from heat and set aside. Keep the cover on, so the shrimp stay warm.

To finish, add the whipping cream, Parmesan cheese, parsley and shrimp to the cooked pasta. Toss everything together and finish with a squeeze of lemon juice, salt and pepper.