There’s no better time than Valentine’s Day to prepare a truly special dinner, one that shines with the kind of love and deliciousness you don’t often find in the everyday meal.Â
This year, my unforgettable risotto is not just a platonic ideal of that dish, but one that’s further perfected by the copious amount of fresh herbs from the beloved plant that is the garden in our kitchen.Â
I also included so many more of my favorites, please let me know how they work out for you!
The 16 Best Valentines Day Dinner Recipes
1. Beetroot and Goat Cheese Risotto
Beetroot and goat cheese risotto is my idea of a perfect Valentine’s Day dinner recipe. The rich flavors of beetroot and creamy goat cheese combine beautifully with Arborio rice, olive oil, onions, and garlic.
Ingredients
- 1 cup Arborio rice
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups cooked and pureed beetroot
- 4 cups vegetable broth, kept warm
- 4 ounces goat cheese, crumbled
Instructions
1. In a big saucepan, warm olive oil on medium heat and sauté the onion and garlic until they are clear and tender.
2. Add the Arborio rice, ensuring it is nicely coated with the oil, and allow it to cook for 2 minutes.
3. Incorporate the beetroot puree and one ladle of warm vegetable broth, into which I stir constantly until the liquid is absorbed.
4. Keep adding broth, one ladle at a time, letting the rice take in the liquid each time. When it’s all in and the rice has absorbed the broth, you should have a creamy but al dente risotto. Crumble the goat cheese over the top and stir it in until melted. Serve hot.
2. Lamb Shank Tagine
I love Lamb Shank Tagine for its rich, aromatic blend of cumin and cinnamon. Perfect for a Valentine’s dinner, it features tender lamb shanks with onions and garlic in a delicious broth.
Hearing “tagine” may conjure an image of a North African earthenware pot. While the tagine itself is a common piece of cookware in many Moroccan homes, it’s simply a vessel for slow-cooking.
The flavor and texture of a dish prepared in a tagine can just as easily be achieved in a Dutch oven or stovetop simmering pot.
Ingredients
2 lamb shanks
1 large onion, finely chopped
3 cloves garlic, minced
1 tablespoon ground cumin
1 teaspoon ground cinnamon
2 cups beef or chicken stock
Instructions
1. Set your oven to 325°F (163°C) to warm up while you do the next steps. In a large, oven-safe pot (or a tagine, if you have one), add a couple of tablespoons of oil and heat over medium. Add the lamb shanks to the pot and brown them on all sides; remove them and set them aside when they’re done.
2. Add the diced onion to the same pot and sauté until softened. Stir in the minced garlic, ground cumin, and ground cinnamon, and continue cooking for one more minute, or until the mixture is very fragrant.
3. Place the lamb shanks back into the pot. Pour in the stock and bring the pot to a lively simmer. Then cover it and transfer it to the oven. Cook it undisturbed for 2 to
2.5 hours and it should emerge fork-tender and willing to fall off the bone.
4. The lamb shank tagine can be served over couscous or rice, and it is nice to finish it with fresh herbs.
3. Pistachio-Crusted Salmon
For a charming Valentine’s Day dinner, prepare the Pistachio-Crusted Salmon. The combination of flavors in this dish—from the honey, Dijon mustard, and olive oil to the ginger and perfectly chopped shelled pistachios—makes it stand out; the salmon, too, is a splendid centerpiece.
Ingredients
Salmon fillets (4 pieces, skinless)
Shelled pistachios (1 cup, finely chopped)
Dijon mustard (2 tablespoons)
Honey (1 tablespoon)
Olive oil (2 tablespoons)
Salt (to taste)
Black pepper (to taste)
Instructions
1. The first step in many recipes is to preheat the oven. For this one, you’re aiming for an oven temp of 375 degrees Fahrenheit, or 190 degrees Celsius. While the oven is working to get to that temp, prepare a baking sheet by lining it with parchment paper.
2. In a tiny dish, blend the Dijon mustard, honey, and olive oil until they are well integrated.
3. Sprinkle the salmon fillets with salt and pepper, and then brush an even coat of the mustard mixture over the top of each fillet.
4. Ensure an even coating by sticking the pistachios to the top of the salmon. Set the salmon on a baking tray, with the pistachio side facing up, and bake in an oven set to 375°F. Cook for 12-15 minutes; watch for the salmon to flake easily and for the nuts to be golden. Serve it right away to enjoy the nuts while they still have some crunch.
4. Chocolate Chili Beef Stew
In my view, Chocolate Chili Beef Stew is an ideal Valentine’s Day dinner. It takes the usual combo of beef chuck, onions, and garlic to astounding new heights with the addition of unsweetened cocoa powder.
Yes, you read that right! Cocoa powder.
It lends a deep richness to this dish that beautifully balances with the heat from the chiles.
Ingredients
2 pounds beef chuck, cut into 1-inch cubes
2 tablespoons vegetable oil
1 large onion, chopped
3 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon unsweetened cocoa powder
1 can (14.5 ounces) diced tomatoes, undrained
Instructions
1. In a large pot, over medium to high heat, warm the vegetable oil. When the oil is hot, add the beef cubes and brown them on all sides. If your pot is not big enough, work in batches. Once fully browned, remove the beef from the pot and set aside.
2. Add the diced onion and minced garlic to the pot. Sauté until the onion is clear, about 5 minutes.
3. Combine the chili powder and unsweetened cocoa powder, and then cook for one minute more, just to develop the flavors.
4. Put the beef back in the pot. Add the tomatoes with their juices. Bring it to a simmer. Cover and cook low and slow for about 2 hours or so until you can shred the beef with a fork. Stir it now and then, and taste for seasoning before you serve.
5. Truffle Mushroom Pasta
In my opinion, Fettuccine, truffle oil, cremini mushrooms, and garlic, combined with rich heavy cream and Parmesan cheese, create a luxurious savory dish that makes an elegant choice for Valentine’s Day dinner recipes. Follow along for an easy-to-make recipe that will impress your dinner companion and have them thinking you should make a return trip to the truffle-laden forests of Italy.
Ingredients
- 8 oz fettuccine or pasta of choice
- 2 tablespoons truffle oil
- 8 oz cremini or button mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
1. Prepare the pasta in a pot of salted, rapidly boiling water according to the manufacturer’s directions. When the cooking time is up, drain the pasta and set it aside.
2. In a spacious frying pan, warm the truffle oil at medium heat. Add in the mushrooms, which you’ve sliced, and allow them to sauté until they reach the tenderness of your desire and have taken on a golden color—about 5 to 7 minutes should do it.
3. Place the minced garlic in the skillet and cook for another minute until it becomes fragrant.
4. Add the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese until melted and smooth, then season with salt and freshly ground black pepper to taste.
5. Put the pasta that has been cooked into the frying pan, and toss it so that the sauce faithfully adheres to the pasta. Serve immediately, and if you like, add a little more Parmesan and a drizzle of truffle oil to finish the dish.
6. Pomegranate Molasses Duck Breast
I suggest preparing Pomegranate Molasses Duck Breast if you’re seeking a recipe that says “romantic” for your Valentine’s Day dinner. Duck breast, olive oil, and pomegranate molasses come together in refined, unfussy fashion to create something special—the kind of dish you might hope to find on a fine dining menu.
The pomegranate seeds, which you’ll use to garnish the plate, are a nice touch. They make any dish look instantly fancy.
Ingredients
Duck breasts (2, skin-on)
Salt (to taste)
Black pepper (to taste)
Olive oil (2 tablespoons)
Pomegranate molasses (3 tablespoons)
Chicken stock (1/2 cup)
Pomegranate seeds (for garnish)
Instructions
1. Make a crosshatch pattern and score the skin of the duck breast, being careful not to cut into the meat. When that is done, go ahead and season both sides of the breasts with salt and black pepper.
2. In a medium-high skillet, heat the olive oil. When the oil shimmers, place the duck breasts into the skillet, skin side down. Cook in the pan until the skin has rendered fat and is crispy and browned, about 5 to 6 minutes. Use tongs to flip the duck breasts over and continue cooking for another 3 to 4 minutes until the meat is cooked to your desired doneness.
3. Take the duck breasts out of the pan and allow them to rest. While the breasts are at rest, pour off any excess fat from the skillet and use the chicken stock and pomegranate molasses to deglaze the pan. Stir as you cook and watch for the sauce to thicken up and slightly reduce.
4. The duck breasts should be sliced and served with a drizzle of pomegranate molasses sauce. Adorn the dishes with seeds from a fresh pomegranate for an eye-catching presentation.
7. Spicy Honey Garlic Shrimp Skewers
In my view, the best Valentine’s Day dinner recipes include shrimp. For instance, Spicy Honey Garlic Shrimp Skewers are made with shrimp, honey, soy sauce, and garlic.
They are a dish of delightful flavor and texture that is likely to win admiration from any diner.
Ingredients
- Shrimp, peeled and deveined
1 pound - Honey
1/4 cup - Soy sauce
1/4 cup - Garlic, minced
3 cloves - Cayenne pepper
1/2 teaspoon - Olive oil
1 tablespoon - Lemon juice
1 tablespoon
Instructions
1. To prepare the marinade, mix the honey, soy sauce, minced garlic, and other ingredients in a mixing bowl. A medium bowl works well. Whisk them together until they are well combined. The immersion blender could also be used here if more blending power is needed.
2. Place the shrimp into the marinade, making sure they are covered completely. Then, cover the bowl and place it in the refrigerator for no less than 30 minutes.
3. Set the grill to preheat at medium-high. Take the shrimp, which has been marinating, and thread it onto skewers.
4. Skewered shrimp should be placed on the grill for 2-3 minutes on either side. The shrimp will be done when they have achieved a pink and opaque appearance. These shrimp are best served hot off the grill.
8. Vegan Lentil Walnut Loaf
Valentine’s Day dinner recipes are not complete without the Vegan Lentil Walnut Loaf. Lentils, walnuts, onion, carrot, and garlic come together with flaxseed meal and breadcrumbs to form a nourishing and delightful dish.
It has a flavor that holds its own, a texture that is all-together loaf-like, and an appearance that is just slightly too rustic for fine dining.
Ingredients
Lentils (1 cup, cooked)
Walnuts (1 cup, chopped)
Onion (1, finely chopped)
Carrot (1, grated)
Garlic (2 cloves, minced)
Flaxseed meal (2 tablespoons, mixed with 5 tablespoons of water)
Breadcrumbs (1/2 cup)
Instructions
1. Set your oven to 350°F (175°C) to preheat. Prepare a loaf pan by greasing it and placing it in a position for the pan to remain undisturbed.
2. In a big bowl, mix together the lentils, walnuts, onion, carrot, garlic, flaxseed mixture, and breadcrumbs.
3. Combine all components until they reach a consistent state, and then move the mixture into the loaf pan. Press down on it firmly.
4. Bake the loaf for 35 to 40 minutes, or until it is firm to the touch and golden brown on top. Let it cool a bit before you slice it.
9. Saffron and Lemon Risotto
Saffron and Lemon Risotto combined with Arborio rice, saffron threads, and zesty lemon with Parmesan cheese makes for an elegant addition to my collection of Valentine’s Day dinner recipes. I love the interplay of these flavors and the contrasting creamy and toothsome textures of the risotto.
Ingredients
1 cup Arborio rice
1 small onion, finely chopped
3 cups chicken or vegetable broth, kept warm
1/2 cup dry white wine
1/4 teaspoon saffron threads
1 lemon, zested and juiced
1/2 cup grated Parmesan cheese
Instructions
1. In a spacious saucepan, brown the diced onion in a little bit of olive oil over medium heat until the pieces are see-through, about 3-4 minutes.
2. Stir in the Arborio rice and sauté for 1 to 2 minutes, or until the grains are slightly toasted. Pour in the white wine and stir until it is absorbed.
3. Combine the saffron threads with the warm broth. Then, add the broth to the rice very slowly, one ladle at a time, stirring continuously and allowing each addition to absorb before adding the next.
4. After about 18 to 20 minutes, once the rice has reached a creamy, al dente texture, take it off the heat. Mix in the lemon zest, juice, and Parmesan until they’re evenly distributed throughout the rice. Check the flavor; if it needs more brightness, add more lemon juice. If it needs salt or depth, hit it with more Parmesan. Serve it right away.
10. Roasted Red Pepper and Feta Stuffed Chicken
One of my favorite things to prepare for a delectable Valentine’s Day dinner is Roasted Red Pepper and Feta Stuffed Chicken. Cupid’s choice remains chicken breasts extravagantly filled with a blend of roasted red peppers, crumbled feta, and minced garlic.
This dish epitomizes love in both taste and appearance.
Ingredients
4 boneless, skinless chicken breasts
1 jar (about 12 oz) roasted red peppers, drained and chopped
4 oz feta cheese, crumbled
2 cloves garlic, minced
1 tablespoon olive oil
Salt and pepper to taste
Instructions
1. Set your oven to 375 degrees Fahrenheit (190 degrees Celsius). With great care, make a pocket in each chicken breast by cutting it horizontally and being vigilant not to cut all the way through.
2. In a shallow bowl, mix the minced garlic with the crumbled feta. Add the chopped roasted red peppers. Mix well and use to stuff the chicken breast. If necessary, secure with toothpicks.
3. Place an oven-safe skillet on the stove over medium-high heat and add olive oil. While the oil is heating, take the stuffed chicken breasts and give them a good rub with salt and pepper. When the oil is hot, carefully add the chicken to the skillet. Sear the breasts for about 3-4 minutes on each side until they develop a nice golden brown color.
4. Put the skillet into the oven that has been heated in advance and bake for 20 to 25 minutes, or however long it takes for the chicken to cook completely and the juices to run clear. Pull it out and let it sit for a few before serving.
11. Grilled Eggplant Involtini
For a romantic Valentine’s Day dinner, nothing can compare to Grilled Eggplant Involtini. The dish calls for long, slender slices of eggplant that are filled with a creamy mixture of ricotta and Parmesan, then rolled up and placed in a casserole dish.
These all but melted eggplant rolls are topped with a rich marinara. Plated and served, this dish is as close to art as one gets in the kitchen.
Ingredients
2 medium eggplants, sliced lengthwise into 1/4-inch thick slices
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1 cup marinara sauce
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
Instructions
1. An outdoor grill or a stovetop grill pan should be preheated to a medium-high temperature. Brush both sides of the eggplant with olive oil and season with salt and pepper. Place the eggplant on the grill and allow to cook for about 3 minutes, then flip and cook for another 3 minutes. Both sides should be tender and have nice grill marks.
2. In a mixing bowl, blend together the ricotta and Parmesan cheeses. Place a generous spoonful of the cheese mixture at one end of each slice of grilled eggplant, and roll it up tightly to form an involtini.
3. Coat the bottom of a baking dish with a thin layer of marinara sauce. Lay the eggplant involtini seam side down in the baking dish. Spoon additional marinara sauce over each roll.
4. Preheat the oven to 375°F (190°C). Bake in the preheated oven for 20 minutes, until bubbles are forming in the sauce and the filling is hot. Serve, garnished with more Parmesan if you like.
12. White Wine Coq au Riesling
In this recipe for Coq au Riesling, white wine and shallots, garlic, and mushrooms flavor the chicken in a creamy sauce. I like to serve it on Valentine’s Day.
Between you and me, the recipe isn’t nearly as complicated as it sounds. You can pull it off, and your love will be wooed by the flavors and the sauces in this dish.
Ingredients
1 whole chicken, cut into pieces
2 tablespoons olive oil
4 shallots, finely chopped
3 cloves garlic, minced
12 ounces button mushrooms, sliced
2 cups Riesling white wine
1 cup heavy cream
Instructions
1. In a large pot or Dutch oven, warm the olive oil over a medium-high flame. When the oil is fragrant and shimmering, add the chicken parts. Brown them well on all sides, then remove the chicken and set it aside.
2. In the same pan, combine the shallots and garlic. Sauté them until the shallots are glassy. Then, add the mushrooms and continue to cook until they are soft.
3. Add the Riesling wine to the pot and scrape up any brown bits stuck to the bottom. Then, put the chicken back in the pot, and cover it. Let it bubble on low heat for about 30 minutes, and it will be done.
4. Add the heavy cream and continue cooking for another 10 minutes, letting the sauce thicken. Serve warm.
13. Vanilla Poached Lobster
One of my favorite recipes for a distinctive Valentine’s Day dinner is Vanilla Poached Lobster. It uses the freshest lobster tails and partners them with a bean of vanilla, butter, white wine, and heavy cream to create an elegant, indulgent, almost decadent dish.
It is sure to impress your loved one.
Ingredients
Fresh lobster tails (2-4, depending on size)
Vanilla bean (1, split and seeds scraped)
Butter (1 cup, unsalted)
White wine (1/2 cup)
Seafood stock (1/2 cup)
Heavy cream (1/4 cup)
Salt and pepper to taste
Instructions
1. To get the lobster tails ready, cut along the top of the shell and carefully remove the meat, keeping it attached at the end. Lightly season the meat with salt and pepper.
2. In a small pot over low heat, melt the butter. Add the vanilla pod (split lengthwise and scraped of its seeds) and the seeds themselves, allowing the duo to infuse the molten fat with flavor for about a minute.
3. Add the white wine and seafood stock, then bring to a gentle simmer. Submerge the lobster tails completely and poach them until they are opaque and cooked through, which should take around 5-7 minutes.
4. Take the lobster tails out of the poaching liquid and set them aside so they can stay warm. Pour the heavy cream into the poaching liquid and let it simmer another 2-3 minutes until the sauce is slightly thickened. Serve the lobster tails with the vanilla cream sauce drizzled over the top.
14. Maple-Balsamic Glazed Pork Tenderloin
One of my favorite recipes for an enchanting Valentine’s Day dinner is Maple-Balsamic Glazed Pork Tenderloin. This dish is not only crazy delicious but is also a ridiculously simple and fast one to prepare.
The combination of tender, slightly sweet pork and a sauce made with pure maple syrup, balsamic vinegar, and Dijon mustard will definitely impress your Valentine.
Ingredients
1 ½ pounds pork tenderloin
¼ cup pure maple syrup
2 tablespoons balsamic vinegar
2 cloves garlic, minced
1 teaspoon Dijon mustard
Salt and freshly ground black pepper, to taste
Instructions
1. Set your oven to 400°F (200°C). Prepare the pork tenderloin by giving it a good coating of salt and pepper.
2. In a tiny bowl, combine the maple syrup, balsamic vinegar, finely chopped garlic, and Dijon mustard. Then, using a whisk, blend the ingredients thoroughly so they form a cohesive mixture.
3. In a skillet that can go in the oven, over medium-high heat, brown the pork tenderloin on all sides. This should take about 3-4 minutes for you to spend with each side of the meat.
4. Place the pork in the skillet and cover with the maple-balsamic mixture. Transfer to the oven. Roast until the pork reaches an internal temperature of 145°F (63°C); this should take 15-20 minutes. As with any meat, it is important to allow the pork to rest a few minutes after coming out of the oven. Not only will the meat be more appetizing (it will have stopped steaming and will look more brown and less gray), but it will also be easier to slice and serve.
15. Cider-Braised Caramelized Onions and Bratwurst
For your Valentine’s Day dinner, consider serving cider-braised caramelized onions with bratwurst sausages. I love how these ingredients work together to create a sweet-savoriness that is in perfect harmony.
Apple cider, caramelized onions, and bratwurst are like the three bees in a beehive—the three ingredients that make this dish a standout.
Ingredients
4 bratwurst sausages
2 large onions, thinly sliced
1 cup apple cider
2 tablespoons unsalted butter
1 tablespoon olive oil
1 tablespoon brown sugar
Salt and pepper to taste
Instructions
1. In a big frying pan, heat the olive oil and butter over medium heat. Add the onions and cook, stirring now and then, until they start to lose their crispness and smell sweet, about 5 minutes.
2. Add the brown sugar and keep cooking the onions until they’re golden and caramelized, which should take about 15-20 minutes.
3. Place the bratwurst sausages in the skillet, tucking them among the onions. Pour the apple cider over the sausages and onions. Turn the heat up to medium-high, and bring the cider to a simmer.
4. Put a lid on the skillet, diminish the heat, and allow the mix to simmer for about 20 minutes. Turn the sausages halfway through the process, if you care to. When you serve, season with salt and pepper.
16. Rosemary and Thyme Lamb Chops
For a romantic Valentine’s Day dinner, I adore preparing lamb chops infused with the flavors of rosemary and thyme. This dish allows me to work with what I consider to be the most important ingredient when it comes to cooking lamb: time.
To get the most out of my herbs and to really marry their flavors with my olive oil, I time my marination so that the lamb has at least a couple of hours to really soak up all that good stuff.
Ingredients
- 4 lamb chops
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- Salt and pepper to taste
- 1 lemon, cut into wedges
Instructions
1. In a tiny bowl, mix together crushed clove from one head of garlic, 2 tablespoons of olive oil, and the finely chopped rosemary and thyme to create an herbed marinade.
2. Spread the marinade over the lamb chops, making sure to get it into all the nooks and crannies. Then sprinkle on some salt and fresh-ground pepper to bring out the flavors in the meat. Now let the chops sit and absorb the marinade for at least half an hour. If you have time, letting them go for up to 4 hours in the fridge will intensify the flavor.
3. Your grill or skillet should be heated to medium-high before cooking the lamb chops. Once you’ve got the heat just right, place the chops on the grill or in the skillet. You should cook them for 3-4 minutes on each side if you want them medium-rare. If your preference is for the chops more done than that, cook them longer, checking often for doneness.
4. Take the lamb chops off the heat and allow them to rest for 5 minutes. Serve them with lemon wedges for a fresh finish.
