Anyone who has tried making reservations for Valentine’s Day knows that without advance planning, you may have no plan. This year, with Valentine’s Day falling on a Friday, more lovebirds will likely hit the restaurants. So why not avoid the crowds and make a cozy dinner at home? Here are recipes sweet enough for that special day.

Panzanella Salad

1/2 bunch kale, cleaned and roughly chopped

1/2 bunch red chard, cleaned and roughly chopped

4 tablespoons olive oil, divided

4 cups day-old ciabatta bread, cut into 1-inch cubes

4 ounces sun-dried tomatoes, drained and chopped

5 teaspoons balsamic vinegar

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Preheat oven to 400 degrees. Line baking sheet with foil and place greens on it. Drizzle with 1 tablespoon olive oil and gently toss. Top greens with another piece of foil and seal shut. Roast until tender, about 20 minutes.

In large bowl, place bread cubes, sun-dried tomatoes, vinegar, remaining oil, salt and pepper. Gently toss. Add roasted vegetables; toss to combine. Serves 4.

Approximate nutritional information, per serving: 325 calories, 18 g fat, 3 g saturated fat, 2.5 mg cholesterol, 650 mg sodium, 37 g carbohydrate, 3 g fiber, 2 g sugar, 7 g protein

Chicken with Prosciutto and Tomatoes Over Polenta

4 (6-ounce) bone-in chicken thighs, skinned

1 tablespoon fresh sage, chopped

1/4 teaspoon salt, divided

1/4 teaspoon freshly ground black pepper

1/2 cup all-purpose flour

2 teaspoons olive oil

1/2 cup low-sodium chicken broth

2/3 cup yellow cornmeal

2 cups water

1 cup tomatoes, seeded, peeled and chopped

1 teaspoon fresh lemon juice

1/4 cup prosciutto or shaved ham, cut into thin strips

Sage sprigs (optional)

Sprinkle chicken with sage, 1/8 teaspoon salt and pepper.

Place flour in shallow dish and dredge chicken in flour.

Heat oil in nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side. Add chicken broth; cover, reduce heat, and simmer 20 minutes or until juices run clear.

In microwavable 1-quart casserole, place the cornmeal and remaining salt. Gradually add water, stirring until blended. Cover. Microwave on high 12 minutes, stirring every 3 minutes. Let stand, covered, 5 minutes.

Remove chicken from pan. Add tomatoes to pan; cook 1 minute. Stir in lemon juice and prosciutto.

Spoon polenta onto plates and top with chicken. Serve with sauce. Garnish with sage sprigs if using. Serves 2.

Approximate nutritional information, per serving: 600 calories, 15 g fat, 3 g saturated fat, 180 mg cholesterol, 1,100 mg sodium, 70 g carbohydrate, 4 g fiber, 4 g sugar, 46 g protein

Strawberry Tiramisu

4 cups sliced fresh strawberries, divided

8 tablespoons powdered sugar, divided

1 cup mascarpone cheese

1/2 cup heavy cream, divided

18 ladyfingers

1/3 cup chilled espresso

1/2 teaspoon unsweetened cocoa powder

In blender, place 2 cups strawberries and 2 tablespoons sugar; blend to puree; set aside.

In medium bowl, combine mascarpone cheese, 1/4 cup cream and 4 tablespoons sugar; beat with electric mixer on medium-high speed for 1 to 1-1/2 minutes until thickened.

Place 6 ladyfingers on serving plate and brush each with about 1 teaspoon cold espresso. Spread 1/2 of cheese mixture over ladyfingers, and layer with half of strawberry slices. Repeat another layer, then top with remaining 6 ladyfingers.

In a small mixing bowl, beat remaining cream and sugar with electric mixer on medium-high speed until just whipped, about 1 minute.

Spread cream evenly over top layer of ladyfingers. Dust with cocoa.

Pour strawberry puree onto 4 serving plates. Cut tiramisu in quarters and place onto puree. Serves 4.

Approximate nutritional information, per serving: 825 calories, 68 g fat, 37 g saturated fat, 278 mg cholesterol, 140 mg sodium, 48 g carbohydrate, 2 g fiber, 19 g sugar, 14 g protein

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More Hawaiian Electric Co. recipes are available at www.hawaiianelectric.com.