Even though Valentine’s Day is over, you can still plan a fun, creative, sweet or romantic date for your special someone. Sometimes it is hard to think of things to do, so here are a few ideas for not only couples, but groups as well.

Perfect Games

Although Perfect Games doesn’t have specific couples’ packages, they do have some bundles that would make for an awesome group date. You can also simply pay by the person to bowl and play laser tag and arcade games.

Party Packages

These are for groups with six or more people. Each price listed below is per person. There will be a 15 percent suggested gratuity and tax. Please book beforehand by calling Jaimee at (515) 598-2695.

• Basic – $14.95. Two hours of bowling, shoes, unlimited single topping pizza and soda. Add-ons are available (arcade card, laser tag, alcohol, food).

• Bowling Bash – $7.99. One game of bowling, shoes, $4 arcade card and soda.

• Kingpin Fun – $12.99. One game of bowling, shoes, $7 arcade card, two slices of single topping pizza and soda.

• Laser Blast – $14.99. Two games of laser tag, $9 arcade card, two slices of single-topping pizza and soda.

• Perfect Party – $16.99. One game of bowling, shoes, one game of laser tag, $9 arcade card, two slices of single-topping pizza and soda.

Swing Dancing

Want to learn something new while spending time together? Take the apple of your eye over to Forker Building, Room 213 for some fun with Cyclone Swing Society.

The group meets every Thursday from 6:30 to 7:30 p.m. It’s all right if you’ve never swing danced before; they are more than happy to teach you the basics. You can go one time or every week and it’s completely free.

You can either dance in your socks or wear dancing shoes if you have them, but street shoes are not allowed on the dance floor.

In April, the group will be doing aerials. A waiver will need to be signed for this, and group members said they take safety very seriously.

Cook Together

Cooking together is a great way for both of you to get involved and it helps take the pressure off whoever was in charge of the meal. Chef Cori Albers from Lincoln Center Hy-Vee offers these ideas. They all take enough preparation that there’s something for both people to do.

Vegetarian

Veggie Spring Roll

Ingredients:

• 2 large carrots, julienned

• 3 green onions, julienned

• 1/2 red pepper, julienned

• 1/3 cup Napa cabbage, julienned

• 1/3 cup bean sprouts, blanched

• 1 tablespoon Hy-Vee Grand Select olive oil

• 1/4 cup fresh cilantro, minced

• 1/4 teaspoon fresh ground black pepper

• 1 pinch Kosher salt

• 1 (3 oz.) package dried bean thread noodles

• 16 rice paper rounds, softened in hot water

• 1/8 cup mint

Directions:

• Blanch carrots, bean sprouts and cabbage in salted water. Shock in an ice bath and pat dry. Combine vegetables with green onions, olive oil, cilantro, salt and pepper. Toss well.

• Let marinate at room temperature for 10 minutes, stirring frequently. Meanwhile, place the noodles in a medium bowl. Cover with the boiling blanching water and soak for 10 minutes or until the noodles are softened.

• Drain well. Soften the rice papers in warm water until they are soft and pliable. Place about two tablespoons of the noodles and about two tablespoons of the vegetable mixture about one inch from the lower edge of each rice paper round. Sprinkle with mint leaves. Fold the bottom edge over the filling. Fold in both sides and roll up tightly. Press to seal.

Hoisin Mustard Dipping Sauce

Ingredients:

• 2 tablespoon Hoisin

• 1 tablespoon soy sauce

• 1 clove garlic

• 2 teaspoons stone-ground mustard

• 1 teaspoon ginger, grated

• 1 teaspoon rice vinegar

Directions:

Combine and let sit 10 minutes.

Rice

Risotto

Ingredients:

• 1 tablespoon Hy-Vee Grand Select olive oil

• 1 small shallot, finely diced

• 2 garlic cloves, minced

• 1 3/4 cup Arborio rice

• 1/2 cup White wine, Chardonnay

• 3 cups Kitchen Basics Unsalted Chicken stock, warm

• 1/4 cup Parmesan cheese, grated

• 3 tablespoons Hy-Vee unsalted butter

• Kosher salt, to taste

• Hy-Vee pepper, to taste

Directions:

• Heat the butter and olive oil in a saucepan.

• Add the onion and cook until translucent, two to three minutes.

• Add the rice and stir until the rice is well-coated with butter. Do not brown.

• Add the wine and let it fully absorb into the rice. Stir several times.

• Add the stock one-third at a time, letting it fully absorb each time before adding more.

• Stir the rice frequently so it develops creaminess and does not stick to the bottom of the pan. Once all the liquid is absorbed and the rice is al dente, remove from the heat.

• From start to finish, the risotto should take 18 to 20 minutes.

• Add the cheese and butter.

• Season with salt and pepper, stir, add in sauteed spinach, lay out flat on sheet pans lined with plastic wrap. Cool completely.

Dessert

Mexican Chocolate Pave with Cayenne Salted Caramel – Flourless Chocolate Cake

Ingredients:

• 3 1/2 ounces unsweetened chocolate, coarsely chopped

• 4 ounces semisweet chocolate, coarsely chopped

• 2 sticks minus 1 tablespoon unsalted butter

• 6 eggs, at room temperature

• 2 teaspoons cinnamon

• Pinch cream of tartar

• 1 cup sugar, divided

• 1/4 teaspoon kosher salt

Directions:

• Preheat the oven to 350 degrees.

• Butter a 9×13 inch baking dish and line the bottom with parchment paper. Butter the paper and dust with cocoa powder, shake out the excess.

• Set a medium size heat-proof bowl over simmering water, making sure that the water does not touch the bottom of the bowl.

• Add in the chocolate, butter and cinnamon; heat until melted and smooth, stirring often. Let cool.

• Separate the eggs, whisk 1/2 cup sugar and the yolks until the mixture forms a ribbon when the whisk is lifted out of the bowl and sugar is dissolved. Fold the yolk mixture into the melted chocolate.

• In a separate bowl or in a stand mixer, whisk the egg whites and the pinch of cream of tartar until foamy. Gradually add in 1/2 cup of sugar and 1/4 teaspoon of salt. Keep the mixer going until the mix is glossy and holds a soft shape.

• Fold the whites into the chocolate mixture in three parts until there are no visible white streaks.

• Pour batter into the baking dish and bake for 35 to 40 minutes.

• The cake will have cracks on the top, that’s OK. The cake will be set but still soft. Let cake cool completely. Invert and remove parchment paper. Top with cayenne salted caramel.

Cayenne Salted Caramel

Ingredients:

• 1 cup light brown sugar, packed

• 1/2 cup butter

• 1/2 cup light corn syrup

• 1 tablespoon kosher salt

• Cayenne pepper to taste

Directions:

• In a small saucepan, melt the sugar, butter, corn syrup, salt and cayenne over medium heat.

• Let the mixture come to a boil and then boil for four minutes without stirring.

• Take off heat and let cool.

Chicken

Chicken Piccata

Ingredients:

• 2 skinless, boneless chicken breasts, butterflied and then cut in half

• Kosher salt and freshly ground black pepper

• 1 tablespoon Hy-Vee garlic powder

• 1 tablespoon Hy-Vee onion powder

• 2 tablespoons Hy-Vee paprika

• Hy-Vee all-purpose flour, for dredging

• 6 tablespoons Hy-Vee unsalted butter

• 5 tablespoons Hy-Vee extra-virgin olive oil

• 1/3 cup fresh lemon juice

• 1/2 cup Kitchen Basics unsalted chicken stock

• 1/4 cup brined capers, rinsed

• 1/3 cup fresh parsley, chopped

Directions:

• Season chicken with salt and pepper.

• Season the flour with salt and pepper, garlic powder, onion powder and paprika.

• In a large skillet over medium high heat, melt two tablespoons of butter with three tablespoons olive oil. When butter and oil start to sizzle, add two pieces of chicken and cook for three minutes.

• When chicken is browned, flip and cook other side for three minutes. Remove and transfer to plate.

• Melt two more tablespoons butter and add another two tablespoons olive oil. When butter and oil start to sizzle, add the other two pieces of chicken and brown both sides in the same manner. Remove pan from heat and add chicken to the plate.

• Aadd the lemon juice, stock and capers into the pan. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning.

• Return all the chicken to the pan and simmer for five minutes. Remove chicken to platter.

• Add remaining two tablespoons butter to sauce and whisk vigorously.

• Pour sauce over chicken and garnish with parsley.

Gluten-Free

Gluten-Free Spicy Quinoa Bowl

Ingredients:

• 1 cup quinoa

• 2 1/2 cups Kitchen Basics vegetable stock

• 1 tablespoon olive oil

• 1/4 cup minced onion

• 1 clove garlic, minced

• 1 can Hy-Vee black beans, rinsed and drained

• 1 can Hy-Vee red kidney beans, drained and rinsed

• 1/2 cup Hy-Vee Grand Select frozen corn

• 1/4 cup fresh cilantro, chopped

• 1 tablespoon Hy-Vee chili powder (mild)

• Cayenne pepper (spicy), to taste

• 1/2 tablespoon Hy-Vee cumin

• 1/4 cup fresh lime juice

• 1 cup Hy-Vee shredded lettuce

• Salt, to taste

Optional Topping Ingredients:

• Grated cheddar or jack cheese

• Sour cream

• Fresh guacamole

• Fresh corn and black beans

Directions:

• Pour quinoa into a saucepan along with two cups of vegetable stock. Bring the quinoa to a boil, then reduce heat to a low simmer.

• Cover the pot. Let the quinoa simmer for about 20 minutes until it becomes tender and all the liquid has been absorbed.

• Fluff with a fork, add in half the lime juice and cilantro. Season with salt to taste.

• While quinoa is cooking, heat one tablespoon of oil in another saucepan over medium heat.

• Pour minced onion into the saucepan and saute for a few minutes until it softens and begins to turn brown.

• Add the minced garlic to the pot and let it saute for one to two minutes longer until aromatic.

• Add the beans to the pot of onions along with 1/2 cup vegetable stock, frozen corn, two tablespoons of chopped fresh cilantro, chili powder, cayenne pepper and cumin.

• Bring the beans to a boil, then reduce heat to medium low. Let the beans simmer for 15 minutes until the liquid is mostly evaporated.

• Stir in two tablespoons of fresh lime juice. Season with salt for taste