Feeling like you’re "in love" doesn’t have to be limited to Valentine’s Day. If you want to keep that lovin’ feeling long after the hearts and flowers holiday is gone, incorporate more Aphrodisiac foods into your diet. Martha Hopkins, co-author of the new 10^th anniversary edition of "InterCourses: An Aphrodisiac Cookbook" (www.intercourses.com), has researched what she calls "The Sensual 19", ingredients for those "looking to spice up their love life".

In addition to Chocolate, coffee, honey, oysters, seafood and libations, another thirteen of these "e-sensual" cooking ingredients are easily found at your local market’s PRODUCE section: ASPARAGUS, CHILES, BASIL, GRAPES, STRAWBERRIES, ARTICHOKES, BLACK BEANS, EDIBLE FLOWERS, PINE NUTS, AVOCADOS, FIGS, ROSEMARY and GINGER.

Explains Hopkins, "There’s the law of signatures which says that if a food item looks like something, resembles a sexual organ, it was meant to aid a person as an aphrodisiac. Originally many of the items on this list were rare and hard to find, but today we’ve stripped away the mystery." "Most aphrodisiac recipes", says Hopkins, "should be quick and easy to make ahead, like French Toast baked in honey PECAN sauce. "If a recipe requires lots of ingredients and intensive work, then it’s more fun to prepare together as a couple."

Hopkins rates ARTICHOKES among her personal favorite aphrodisiacs – "I just love that they look like a flower, feel like velvet, cook beautifully and the act of eating them leaf by leaf is such a sensual experience. Microwave them for eight minutes and serve with Green Goddess dressing." "ROSEMARY is another one of my favorites because a little goes a long way – I call it ‘nature’s perfume.’ AVOCADOS are another" Hopkins admits, "they are so good for you and I just love that fact that their shape mimics the shape of the body!"

More than 135 recipes in "InterCourses", tested by couples throughout the country, are featured in the cookbook. GRAPES rolled in ALMONDS and GINGER, STRAWBERRY empanadas, TOMATO BASIL soup, CUCUMBER sandwiches and fresh FIGS sautéed in butter are among the easiest to concoct. For a fun yet more time-consuming evening in the kitchen, try Pasta with ASPARAGUS, chicken and Gorgonzola; Grilled Lamb chops with Coffee Rub; Honeyed Duck with dried CHERRIES; AVOCADO boats with baby shrimp and GINGER sauce; ROSEMARY roasted pork with POTATOES; or Crab Quesadillas with ripe PEACH salsa.

FRUITS THIS WEEK:

RED SEEDLESS GRAPES from Chile continue to be an excellent value and among this week’s best FRUIT values. Other good values from Chilean fields include PLUMS, PEACHES, NECTARINES and CHERRIES. Keep a paper bag handy to ripen hard STONEFRUIT.

HASS AVOCADOS are holding steady at moderate prices, with demand high and volume impacted somewhat from California’s recent freeze.

RED DELICOUS APPLES are plentiful at economical prices. Try them sliced with PEANUT butter for a quick after-school snack. FUJI and BRAEBURN APPLE varieties are also good values. Core, stuff with ground WALNUTS, DATES and RAISINS and bake until tender and serve warm with a cinnamon vanilla sauce.

ROMATO TOMATOES are plentiful at very reasonable prices. Dice finely, sauté in olive oil with GARLIC and BASIL for an easy pasta sauce.

PAPAYA from Mexico continues to be an excellent value. Puree and blend with mayonnaise and cinnamon for a FRUIT salad dressing.

California PISTACHIOS are in steady supply and make a delicious heart-healthy snack any time of the day.

Best values for a TROPICAL FRUIT salad this week include Hawaiian PINEAPPLE, KIWIFRUIT, MANGOS, ASIAN PEARS and COCONUT.

KEY LIMES, RUBY RED GRAPEFRUIT and MINNEOLA TANGELOS are the best value in the CITRUS bin. As Chinese New Year approaches, look for PUMMELOS, KUMQUATS and ORO BLANCOS for gift giving.

BLACKBERRIES and BLUEBERRIES are in good supply, although prices are near premium levels as STRAWBERRIES experience a supply gap that should end next month.

DATES from California’s Coachella Valley are the perfect take along snack or blend them with yogurt and a ripe BANANA for a quick energy pick-me-up.

BANANAS are in steady supply at moderate prices. PLANTAINS, a member of the BANANA family, make a great dish sliced and fried.

GREEN BELL PEPPERS are among this week’s most economical VEGETABLE value. Core, stuff and bake as an entrée or slice raw into strips and enjoy with sour cream blended with fresh DILL, ROSEMARY or CHIVES. RED, YELLOW and ORANGE BELL PEPPERS are also in steady supply at reasonable prices, great for using in fajitas and salads.

GREEN CABBAGE and SPINACH continue to be the best salad values, with LEAF LETTUCES and ICEBERG at premium prices due to weather. Salad toppings in steady supply include MUSHROOMS, RADISHES, GREEN ONIONS, CUCUMBERS, CARROTS and JICAMA.

RUSSET POTATOES and GARNET YAMS are both good values in the POTATO bin. Store under cool, dry conditions to prevent sprouting.

ZUCCHINI SQUASH and CHAYOTE SQUASH are two reasonably priced side dish options this week, as BROCCOLI and CAULIFLOWER prices remain strong due to limited supply.

SWEET BROWN ONIONS are an excellent value for fried ONION rings, with ITALIAN RED ONIONS in plentiful supply for soups and salads.

SUGAR SNAP PEAS are in steady supply, a delicious low-calorie snack enjoyed raw or tossed into stir-fry dishes.

BOK CHOY, DAIKON and fresh GINGER are just a few of the stir-fry ingredients in steady supply. Use PEANUT oil, toss in your VEGETABLES, along with your choice of shrimp, chicken or beef.

Keep fresh MINT handy for winter recipes, including garnishing steaming hot mugs of cocoa or blending or creating a jelly for grilled lamb chops.

JAPANESE EGGPLANT is a versatile side dish choice this week.

TULIPS are among the best values in cut blooms, along with DAISIES, ASTERS, CARNATIONS and ROSES. In potted plants, look for a nice selection including HYDRANGIA, TULIPS, KALANCHOE, DAISIES and MINIATURE ROSES. 

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