By Valentine’s Day is a celebration of love, and what better way to express your affection than through a thoughtfully prepared dinner? Whether you’re cooking for your significant other, friends, or family, a romantic dinner sets the stage for a memorable evening. In this article, we’ll explore 30 of the best Valentine’s Day dinner ideas that cater to various tastes and preferences. From indulgent dishes to lighter fare, these recipes are designed to ignite the flames of love and create a delightful culinary experience.
Romantic Valentine’s Day Dinner Ideas
Whether you are making your making your valentine a delicious home-cooked meal or taking them out for dinner, you can always have delicious food on such a special day as Valentine’s Day. Keep on scrolling to have an idea about what you and your partner might wanna eat on Valentine’s Day.
Caprese Stuffed Chicken
Ingredients
| 4 boneless, skinless chicken breasts | |
| 2 c. baby spinach | |
| 1 c. drained oil-packed sun-dried tomatoes, oil reserved | |
| 4 slices fresh mozzarella | |
| 1 ½ tbsp. Italian seasoning | |
| Freshly ground black pepper |
Surf & Turf
Ingredients
| For the Turf | |
| 4 filet mignon steaks | |
| 2 tsp. Kosher salt | |
| 1 tsp ground black pepper | |
| 1 tsp. Olive oil | |
| 2 tbsp. Unsalted butter, cut into 4 pieces | |
| 4 sprigs thyme | |
| 2 cloves garlic, crushed and cut in half | |
| For the Surf | |
| 1 lb. Jumbo shrimp, peeled & deveined, tails off | |
| 2 tbsp. Olive oil | |
| ½ tsp. paprika | |
| ½ tsp. Kosher salt, plus more to taste | |
| ¼ c. unsalted butter, divided | |
| 4 cloves garlic, finely chopped | |
| 1 tsp. Lemon zest | |
| ¼ tsp ground black pepper | |
| ½ c. dry white wine | |
| 1 c. heavy whipping cream | |
| ½ c. grated parmesan cheese | |
| 2 tbsp. Fresh lemon juice, plus more to taste | |
| 2 tbsp. Chopped fresh parsley |
Ribeye Steak
Ingredients
| 1 2-inch-thick bone-in ribeye steak | |
| Kosher salt | |
| Freshly ground black pepper | |
| 1 tbsp. Extra virgin olive oil | |
| 2 tbsp. Unsalted butter | |
| 2 garlic cloves., lightly smashed | |
| 2-3 sprigs fresh thyme | |
| 2-3 sprigs fresh rosemary | |
| Flaky sea salt |
Slow Cooker Bolognese
Ingredients
| 2 tbsp. Olive oil, divided | |
| 2 celery stalks, chopped | |
| 1 carrot, chopped | |
| Kosher salt and freshly ground black pepper, to taste | |
| 3 cloves garlic, finely chopped | |
| 1/3 c. tomato paste | |
| ½ c. dry red wine | |
| 2 lb. Ground beef | |
| 1 ½ c. whole milk | |
| 1 can of crushed tomatoes | |
| 1 ½ tsp. Dried oregano | |
| 1 ½ tsp. Dried basil | |
| 1 tsp. Dried thyme | |
| ¼ tsp. red pepper flakes, plus more to taste | |
| ¼ tsp. Ground nutmeg | |
| 1 parmesan rind |
Lobster Ravioli
Ingredients
| Ravioli | |
| 5 oz. Roughly chopped lobster meat | |
| 1 c. mascarpone | |
| ½ c. part-skim ricotta | |
| ¼ c. grated Pecorino Romano | |
| 1 clove garlic, grated | |
| 1 tbsp. Finely chopped fresh parsley | |
| ¾ tsp. Lemon pepper | |
| Kosher salt | |
| 1 package wonton wrappers | |
| 1 large egg mixed with a splash of water | |
| Sauce and Assembly | |
| 4 tbsp. Unsalted butter | |
| ¼ c. extra virgin olive oil | |
| 1 leek, dark green leaves removed, washed, and thinly sliced | |
| 1 large shallot, thinly sliced | |
| Kosher salt | |
| Juice of ½ small lemon | |
| Grated pecorino Romano |
Chicken Piccata
Ingredients
| 4 boneless, skinless chicken breasts | |
| 1 tsp. Kosher salt, plus more to taste | |
| ½ tsp. Black pepper, plus more to taste | |
| 1/3 c. all-purpose flour | |
| 2 tbsp. Butter, divided | |
| 4 tbsp olive oil | |
| ¾ c. dry white wine | |
| ½ c. low-sodium chicken broth | |
| 3 tbsp. Lemon juice | |
| ½ c. chopped fresh parsley | |
| 2 tbsp. Capers, optional | |
| 8 oz. Angel hair pasta |
Marry Me Chicken
Ingredients
| 3 tbsp. Extra virgin olive oil | |
| 4 boneless, skinless chicken breasts | |
| Kosher salt | |
| Freshly ground black pepper | |
| 2 cloves garlic | |
| 1 tbsp. Fresh thyme leaves | |
| 1 tsp. Crushed red pepper flakes | |
| ¾ c. low-sodium chicken broth | |
| ½ c. heavy cream | |
| ½ c. chopped sun-dried tomatoes | |
| ¼ c. freshly grated parmesan | |
| Freshly torn basil |
Beef Burgundy
Ingredients
| 8 slices thick-cut bacon, chopped | |
| 1 (4- to 5-lb) boneless chuck roast, cut into 1 1/2-inch cubes | |
| 2 tsp. kosher salt, divided, plus more to taste | |
| 1 1/2 tsp. ground black pepper, divided | |
| 1 medium yellow onion, chopped | |
| 1 stalk celery, chopped | |
| 2 tbsp. tomato paste | |
| 1/4 c. all-purpose flour | |
| 6 cloves garlic, finely chopped | |
| 1 (750-mL) bottle red wine | |
| 1 (14.4-oz.) bag frozen pearl onions | |
| 1 tsp. chopped fresh thyme | |
| 1 bay leaf | |
| 4 peeled carrots, cut into 1-inch pieces | |
| 3 c. beef broth | |
| 1 pound button mushrooms, stems trimmed | |
| Mashed potatoes, to serve | |
| Chopped fresh parsley, to serve (at least 2 tbsp) |
Pella Verdura
Ingredients
| 4 tbsp. Extra-virgin olive oil, divided | |
| 2 medium zucchinis, halved lengthwise and sliced into half moons | |
| 8 oz. Sliced mushrooms | |
| Kosher salt | |
| ½ small yellow onion, finely chopped | |
| 3 cloves of garlic, finely chopped | |
| 1 tsp. Smoked paprika | |
| Pinch saffron threads (optional) | |
| 1 (¼ oz.) can chopped tomatoes | |
| 1 ½ c. short-grain paella rice (like Bomba rice) | |
| 1 c. fresh or frozen peas | |
| 1 c. piquillo peppers, sliced (or roasted red peppers) | |
| 5 oz. Baby spinach | |
| 3 ½ c. vegetable broth | |
| Chopped fresh parsley, for serving | |
| Lemon wedges, for serving |
Lobster Bisque
Ingredients
| 2 (8 oz.) bottles clam juice | |
| 2 c. dry white wine, divided | |
| 4 medium lobster tails (18 – 20 oz.) | |
| 2 bay leaves | |
| 1 medium yellow onion, chopped | |
| 2 carrots, peeled and chopped | |
| 5 tbsp. Unsalted butter, divided | |
| 2 celery stalks, chopped | |
| 2 tsp. Creole seasoning or old bay, divided | |
| 5 garlic cloves, finely chopped and divided | |
| 3 tbsp. Tomato paste | |
| ¼ c. all-purpose flour | |
| 2 sprigs tarragon, plus more to serve | |
| 1 c. heavy cream | |
| 1 tbsp. Sherry vinegar | |
| Kosher salt, to taste |
Tuscan Butter Scallops
Ingredients
| 1 ½ lb. Sea scallops, thawed if frozen, side muscle removed | |
| Kosher salt | |
| 4 tbsp. Unsalted butter, divided | |
| 1 medium yellow onion, finely chopped | |
| 4 cloves garlic, finely chopped | |
| 1 tsp. Dried basil | |
| 1 tsp. Dried oregano | |
| ½ c. dry white wine | |
| 1 ½c. Cherry tomatoes, halved | |
| 1 (7 – oz.) jar sun-dried tomatoes, drained, cut into strips | |
| 1 c. heavy cream | |
| ½ c. finely grated Parmesan | |
| Freshly ground black pepper | |
| 5 oz. Baby spinach | |
| Chopped fresh parsley |
One-pot French Onion Pasta
Ingredients
| 5 tbsp. Olive oil, divided | |
| 2 tbsp. Unsalted butter | |
| 4 medium onions, thinly sliced | |
| 2 tsp. Kosher salt, divided | |
| ½ tsp. Freshly ground black pepper | |
| 8 oz. Baby Bella mushrooms, sliced | |
| 5 sprigs fresh thyme, plus more for garnish | |
| 5 garlic cloves, minced | |
| 1 c. dry white wine | |
| 4c. Beef broth | |
| 1 tbsp. Worcestershire sauce | |
| 1 lb. Farfalle pasta | |
| 2 oz. Cream cheese | |
| 1 tbsp. red wine vinegar | |
| 5 oz. Thinly sliced French bread (about 3 ½ cups), torn in half | |
| 1 c. shredded low moisture mozzarella cheese | |
| ½ c. shredded gruyere cheese |
Greek Salmon
Ingredients
| For Topping | |
| ¼ c. extra virgin olive oil | |
| Juice of 2 lemons | |
| 1 clove garlic, minced | |
| 1 tsp. Dried oregano | |
| ½ tsp. red pepper flakes | |
| Freshly ground black pepper | |
| 1 c. cubed feta | |
| 1 c. quartered tomatoes r halved cherry tomatoes | |
| ¼ c. sliced kalamata olives | |
| ¼ c. chopped red onion | |
| 2 tbsp. Freshly chopped dill | |
| For Salmon | |
| 1 lemon, thinly sliced | |
| 1 small red onion, sliced | |
| 4 salmon fillets (12 oz. total) patted dry with paper towels | |
| Kosher salt | |
| Freshly ground black pepper |
Air Fryer Salmon
Ingredients
| 2 6 oz. Salmon fillets | |
| 2 tsp. Olive oil | |
| ½ tsp. Seasoned salt | |
| ¼ ground black pepper | |
| Nonstick cooking spray | |
| Lemon wedges, to serve |
Coconut Braised Cabbage
Ingredients
| 2 tbsp. Coconut oil, divided | |
| 1 small head green cabbage, cut into large wedges | |
| 1 small green or red chile, seeded, finely chopped | |
| 4 cloves garlic, finely chopped | |
| 1 (2”) pieces of ginger, peeled, finely chopped | |
| 2 tbsp. Tomato paste | |
| 1 tsp. turmeric | |
| Kosher salt | |
| 1 (15 oz.) can chickpeas, drained, rinsed | |
| 1 (13.5 oz.) can full-fat unsweetened coconut milk | |
| Red bell pepper, seeds and ribs removed, thinly sliced | |
| Zest and juice of 1 lime | |
| Chopped fresh cilantro, for serving |
Bacon-Wrapped Dates
Ingredients
| 2 oz. Cream cheese, softened | |
| 2/3 c. blue cheese crumbles | |
| 1 tbsp. Thinly sliced chives, plus more for garnish | |
| ¼ tsp. paprika | |
| 20 medjool dates, pitted (from 12 oz. packed) | |
| 10 slices bacon (not thick cut), halved crosswise | |
| 2 jalapenos, cut into 20 (¼ inch thick) slices | |
| 2 tbsp. honey |
Tomato-Butter Roast Chicken
Ingredients
| 1 tsp. Ground cumin | |
| 1 tsp. Ground mustard | |
| ¼ tsp. Cayenne pepper | |
| 1 tbsp. Plus 1 tsp. Kosher salt, divided, plus more | |
| Freshly ground black pepper | |
| 1 (3 ½ to 4 lb.) whole chicken | |
| 1 ½ lb. Baby Yukon potatoes, quartered | |
| 2 large leeks, white and light green parts sliced into ½ rounds | |
| 1 tbsp. Extra virgin olive oil | |
| ½ c. (1 stick) unsalted butter, melted | |
| ¼ c. tomato paste | |
| 1 tbsp. Fresh thyme leaves |
Spaghetti & Meatballs
Ingredients
| For the Meatballs | |
| ¾ lb. Ground beef | |
| ¾ lb. Ground pork | |
| 2 whole eggs | |
| ¾ c. fine breadcrumbs | |
| ¾ c. freshly grated parmesan cheese, plus more for topping | |
| 3 cloves garlic, minced | |
| ¼ tsp. salt | |
| Freshly ground black pepper | |
| Splash of milk | |
| ¼ c. flat-leaf parsley, minced | |
| ½ c. olive oil | |
| For the Sauce & Pasta | |
| 1 whole yellow onion, diced | |
| 3 cloves garlic, minced | |
| 1 can (28 oz.) crushed tomatoes | |
| ½ c. white or red wine (optional) | |
| Crushed red pepper flakes (optional) | |
| ¼ tsp c. flat-leaf parsley, minced | |
| ¼ tsp. salt | |
| Freshly ground black pepper | |
| 8 whole fresh basil leaves, chopped (optional) | |
| 2 lb. Spaghetti, cooked to al dente |
Cassoulet
Ingredients
| 1 lb. Dried cannellini beans | |
| 2 tbsp. Koshar salt | |
| 8 c. low-sodium chicken broth | |
| 1 large carrot, cut into 2” pieces | |
| 2 stalks celery, cut into 2” pieces | |
| 8 oz. Pork belly | |
| 1 lb. Bone-in, skin-on chicken thighs and drumsticks | |
| 12 oz. Garlic, finely chopped | |
| 6 sprigs thyme | |
| 2 bay leaves | |
| 3 cloves garlic, finely chopped | |
| 2 tbsp. Tomato paste |
Shrimp & Grits
Ingredients
| 5 c. low-sodium chicken stock, divided | |
| ¾ c. quick cook grits | |
| 1 ½ c. grated sharp cheddar | |
| ½ c. mascarpone, softened | |
| 4 tbsp. Butter, divided | |
| Kosher salt and pepper, to taste | |
| 1 tbsp. Olive oil | |
| 1 ½ b. jumbo shrimp, peeled and deveined | |
| 1 tbsp. Cajun seasoning | |
| 6 Strips bacon, chopped | |
| 1 onion, chopped | |
| 1 red bell pepper, seeded and chopped | |
| 1 jalapeno pepper, seeded and chopped | |
| 1 tbsp. Tomato paste | |
| ½ lemon, juiced | |
| Hot sauce, to taste | |
| 2 green onions, sliced, to serve |
Lobster Risotto
Ingredients
| 6c. Store-bought or homemade seafood or lobster stock | |
| 4 tbsp. Unsalted butter, divided | |
| 6 oz. Cherry tomatoes, halved | |
| Kosher salt | |
| 1 large shallot, finely chopped | |
| 2 cloves garlic, sliced | |
| 1 ½ c. arborlo, vialone nano, or carnaroll rice | |
| 1 c. dry white wine | |
| 2 oz. Grated parmesan, plus more for serving | |
| ¼ c. mascarpone | |
| 6 oz. Cooked lobster meat, chopped | |
| 2 tbsp. Finely chopped chives, plus more for serving | |
| 1 tsp. Finely grated lemon zest | |
| Pinch of crushed red pepper flakes (optional) |
Caesar Salad
Ingredients
| For the salad dressing | |
| 1 large, pasteurized egg yolk | |
| 1 tbsp. Dijon mustard | |
| 2 anchovy filets | |
| 1 large clove garlic | |
| 2 tsp. Balsamic vinegar | |
| 2 tsp. Fresh lemon juice | |
| 1 tsp. Worcestershire sauce | |
| ½ tsp. Ground black pepper | |
| 1/3 c. olive oil | |
| ¼ c. grated parmesan cheese | |
| Kosher salt, to taste | |
| For the croutons | |
| ½ loaf (about ½ pound) day-old French bread | |
| ¼ c. olive oil | |
| 3 tbsp. Grated parmesan cheese | |
| ¼ tsp. Garlic powder | |
| ¼ tsp. Koshar salt | |
| ¼ tsp. Ground black pepper | |
| For the Salad | |
| 1 large head romaine lettuce | |
| ½ c. thinly shaved parmesan cheese | |
| Ground black pepper, to taste |
Mini Mushroom Pasta Bakes
Ingredients
| Koshar salt | |
| 1 lb. rigatoni | |
| 9 tbsp. Extra virgin olive oil, divided | |
| 1 large yellow onion, thinly sliced | |
| 4 tbsp. Unsalted butter, cut into pieces | |
| 3 tbsp. All-purpose flour | |
| 2 c. heavy cream | |
| ¼ c. Dijon mustard | |
| 10 oz. Smoked gouda, shredded | |
| ¼ c. plain breadcrumbs | |
| 1 tbsp. Chopped fresh parsley |
Mushroom & Black Pepper Pasta
Ingredients
| Koshar salt | |
| 8 oz. Linguine | |
| 3 tbsp. Salted butter | |
| 4 oz. Cremini mushrooms, thinly sliced | |
| 4 oz. White mushrooms, thinly sliced | |
| 3 garlic cloves, thinly sliced | |
| 1 shallot, diced | |
| 1 tbsp. Cracked black pepper | |
| ¾ c. heavy cream | |
| ¼ c. grated parmesan cheese, plus more for serving | |
| Minced fresh flat-leaf parsley, for serving |
Garlicky Lemon Mahi Mahi
Ingredients
| 3 tbsp. Unsalted butter, divided | |
| 2 tbsp extra virgin olive oil, divided | |
| 4 (4 oz.) mahi mahi fillets | |
| Kosher salt | |
| Freshly ground black pepper | |
| 1 lb. Asparagus, trimmed | |
| 3 cloves garlic, finely chopped | |
| ¼ tsp crushed red pepper flakes | |
| 2 lemons, 1 sliced, 1 zested and juiced | |
| 1 tbsp. Chopped fresh parsley, plus more for serving |
Wrapping Up!
This Valentine’s Day, let your culinary skills shine as you prepare a delightful dinner for your loved ones. Whether you opt for a classic steak, indulge in a seafood feast, or embrace vegetarian options, the key is to create a meal that reflects your thoughtfulness and love.
The recipes provided offer a diverse range of options to suit various tastes and preferences, ensuring that your Valentine’s Day dinner is not only delicious but also a celebration of your connection. May your evening be filled with love, laughter, and the joy of sharing a wonderful meal together. Happy Valentine’s Day!
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