Salmon en Papillote
Preheat the oven to 400 degrees.
Fold 4 (20-inch) parchment paper squares in 1/2 lengthwise and cut out a large heart shape. Unfold and arrange on 2 baking sheets. Evenly divide the vegetables among the 4 heart-shaped parchment packets, place salmon on top and season with salt and pepper. Add herbs and top with a small pat of butter; add splash of white wine or stock.
Fold the top half of the parchment over the fish, overlapping small folds along the edges and sealing. Bake for 10 to 15 minutes, until the parchment paper puffs up.
Transfer the parchment packets to plates; arrange two together to form a heart for presentation.
4 6-ounce salmon fillets
En Papillote Vegetables:
Julienne zucchini, sliced mushrooms, sliced leek, heart shaped red peppers (using a small heart cutter) and fresh Italian flat leaf parsley. Bake 15-20 minutes.
Watermelon and Feta Heart Salad
4 slices watermelon
Feta cheese; crumbled
1/3 cup olive oil
3 Tbls. lemon juice
Salt and pepper
Mint leaf garnish
Using a heart shaped cookie cutter, cut hearts out of the watermelon, place on plate sprinkle feta and mint on top of the watermelon. Whisk together olive oil and lemon juice, season with salt and pepper and drizzle over salad.
Heart marshmallows; I used ones by Peeps
Melted milk chocolate; Ghirardelli and Hershey’s have a bag for fondue
Graham cracker crumbs
I used individual butter warmers (used for seafood) to create individual fondue pots.
Dip half of the marshmallow in chocolate and then in graham cracker crumbs and sprinkles. Optional- and for mom or dad to do: using a crème brulee torch; lightly brown the top of the marshmallow.