Couples Cooking: 9 recipes for a romantic Valentine’s Day dinner at home
Looking for a delicious recipe for a romantic Valentine's Day dinner? We have some suggestions for you.
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Couples Cooking: 9 recipes for a romantic Valentine's Day dinner at home

Going to a fancy restaurant for a romantic dinner can be a great Valentine’s Day date. But if you’re looking for something more intimate and affordable, cooking at home can be a great alternative. 

Whether you cook a meal for your special someone or cook together — talk about a bonding moment —  here are nine delicious recipes you could try this Valentine’s Day.

Pork Chops in Port Wine Sauce

From: The Kitchn


  • 1 medium shallot, finely chopped (about 1/3 cup)
  • 1/2 cup Port wine
  • 1 teaspoon sugar
  • 1/3 cup low-sodium chicken broth
  • 1/4 cup plum preserves, strained
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon pepper, divided
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon garlic powder
  • 4 bone-in center-cut pork chops (about 1 3/4 pounds)
  • 1 tablespoon olive oil


Bring the shallots, Port wine, and sugar to boil in a medium saucepan; boil until the mixture is reduced a scant 1/4 cup. Add the broth, return to a boil and reduce again to 1/4 cup. Reduce the heat to medium, stir in the preserves, 1/4 teaspoon of the salt, and 1/8 teaspoon of the pepper, and cook 2 minutes. Cover and keep warm.

Combine the coriander, garlic powder, remaining 1/4 teaspoon salt, and 1/8 teaspoon pepper and sprinkle over the pork.

Heat the oil in a large skillet over medium-high; add the chops in a single layer and cook 5 to 6 minutes per side, until cooked through and an instant-read thermometer registers 145 degrees.

Serve each pork chop with the sauce spooned over top.

• Fennel and Shrimp Fra Diavolo 

From: Eating Well


  • 4 ounces whole-wheat penne (about 1 1/2 cups)
  • 2 tablespoons extra-virgin olive oil
  • 1/2 small onion, sliced
  • 1/2 medium fennel bulb, cored and sliced, fronds reserved
  • 2 large cloves garlic, grated or minced½ teaspoon crushed red pepper
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground pepper
  • 1 14-ounce can diced tomatoes
  • 8 ounces raw shrimp, peeled and deveined


Bring a medium pot of water to a boil. Add penne and cook according to package directions. Drain, return to the pot and cover to keep warm.

Meanwhile, heat oil in a medium skillet over medium heat. Add onion and fennel and cook, stirring, until starting to soften, 4 to 5 minutes. Add garlic, crushed red pepper, Italian seasoning, salt and pepper and cook one minute more. Add tomatoes and their juice; bring to a simmer.

Cook, stirring occasionally, for 10 minutes. Add shrimp and cook, stirring, until they are just cooked through, about 4 minutes. Stir about 1/2 cup of the tomato sauce into the pasta to lightly coat it.

Divide between two pasta bowls and top with the remaining shrimp and sauce. Serve sprinkled with chopped fennel fronds, if desired.

Caprese Steak

From: Delish


  • 3/4 cup balsamic vinegar
  • 3 cloves garlic, minced
  • 2 tablespoon honey
  • 2 tablespoon extra-virgin olive oil
  • 1 tablespoon dried thyme
  • 1 tablespoon dried oregano
  • 4 steak fillets, such as sirloin
  • 2 beefsteak tomatoes, sliced
  • kosher salt
  • 4 slices mozzarella
  • Fresh basil leaves, for serving


In a small bowl, whisk together balsamic vinegar, garlic, honey, olive oil, dried thyme, and dried oregano.

Pour over steak and let marinate 20 minutes.

Season tomatoes with salt and pepper.

Heat grill to high. Grill steak 5 minutes per side, then top with mozzarella and tomatoes and cover grill until cheese is melty, 2 minutes.

Add basil and serve.

Roasted Vegetable Mac ‘n’ Cheese

From: Country Living


  • 1 pound plum tomatoes
  • 6 cups broccoli florets
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 4 cups milk
  • 2 1/3 cups grated aged Asiago
  • 2 1/2 cups grated sharp Cheddar
  • 2 tablespoons Dijon mustard
  • 1 1/2 teaspoons salt
  • 2 teaspoon fresh black pepper
  • 2 tablespoon chopped fresh thyme
  • 1 pound penne


Heat the oven to 400 degrees. Slice the tomatoes 1/4-inch thick. Toss the tomatoes and broccoli with the oil and roast separately on parchment-lined baking pans for 30 minutes.

Whisk the butter and flour in a medium-size pot over medium-high heat until foamy. Add the milk. Whisk until thickened and bubbling, about 3 minutes. Remove from the heat.

Whisk in the cheeses, mustard, salt, pepper and thyme. Stir in the pasta and broccoli and transfer to a 9- by 13-inch baking dish. Top with the tomatoes and bake about 30 minutes. 

Prosciutto and Arugula Pizza

From: The Kitchn


  • 1 ball pizza dough, store-bought or homemade (see Additional Notes)
  • 1 tablespoon olive oil
  • 2 tablespoons tomato sauce, store-bought or homemade
  • 3/4 cup grated mozzarella cheese
  • 4 slices prosciutto
  • A couple handfuls arugula


If you have a pizza stone, place it on a rack in the middle of the oven. Preheat the oven to 550°F (or maximum oven temperature) for at least 30 minutes.

If transferring the pizza to a stone in the oven, assemble on a well-floured peel or cutting board. Otherwise assemble on the surface you will be cooking on (parchment paper, baking sheet, etc.). Roll or stretch the dough into a circle. Brush the edges of the dough with olive oil. Spread the tomato sauce over the rest of the dough. Sprinkle with about half the cheese. Lay the prosciutto slices so they are evenly covering the dough and sprinkle with the remaining cheese.

Bake the pizza until edges are lightly browned and cheese is bubbly and browned in spots, about 6 minutes at 550 degrees. Remove from oven and scatter arugula over the top.

• Filet Mignon with Rich Balsamic Glaze

From: All Recipes


  • 2 4-ounce filet mignon steaks
  • 1/4 cup balsamic vinegar
  • 1/4 cup dry red wine
  • Salt and pepper to taste


Sprinkle salt and pepper over both sides of each steak to taste.

Heat a nonstick skillet over medium-high heat. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce heat to medium-low, and add balsamic vinegar and red wine. Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over.

Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.

Quick Chicken Parmesan

From: Eating Well


  • 1 8-ounce boneless, skinless chicken breast, trimmed
  • 1/4 teaspoon freshly ground pepper, divided
  • 1/4 cup coarse dry breadcrumbs
  • 1 tablespoon freshly grated Parmesan cheese
  • 1 1/2 tablespoons extra virgin olive oil, divided
  • 1 small onion, chopped
  • 2 small cloves garlic, minced
  • 1 14-ounce can no-salt-added crushed tomatoes (or 1 1/2 cups from a 28-ounce can)
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon salt, divided
  • 1/2 cup shredded part-skim mozzarella cheese
  • 2 tablespoons chopped fresh basil or parsley


Cut chicken breast in half on the diagonal to make 2 roughly equal portions. Place between pieces of plastic wrap and pound with the smooth side of a meat mallet or a heavy saucepan to an even 1/4-inch thickness.

Sprinkle the chicken with 1/8 teaspoon pepper. Combine breadcrumbs, Parmesan and 1/2 tablespoon oil in a small bowl; set aside. Position rack in upper third of oven; preheat broiler to high.

Heat 1 tablespoon oil in a medium, ovenproof skillet over medium-high heat. Add the chicken and cook until golden, 2 to 3 minutes per side. Transfer to a plate.

Add onion and garlic to the pan and cook, stirring, until beginning to soften, 2 to 3 minutes. Remove the pan from the heat. Pour in crushed tomatoes; add Italian seasoning, salt and the remaining 1/8 teaspoon pepper.

Return the pan to medium heat and cook, stirring, until the onion is tender, 2 to 3 minutes. Return the chicken and any accumulated juice to the pan. Turn to coat with the sauce.

Sprinkle about 1/4 cup of mozzarella cheese over each piece of chicken, then top with the reserved breadcrumb mixture. Broil until the cheese is melted, about 1 minute. (Watch carefully to prevent burning).

Serve the chicken with the sauce, sprinkled with basil (or parsley).

Lover’s Loaf

From: All Recipes


  • 1 (10 ounce) bag washed spinach leaves
  • 1 pound ground beef
  • 1 pound ground pork
  • 3 large eggs, lightly beaten
  • 1 1/4 cups bread crumbs
  • 1 cup grated Romano or Parmesan cheese
  • salt and pepper to taste
  • 6 slices provolone cheese
  • 6 slices prosciutto or ham, thinly sliced
  • all-purpose flour for dusting
  • 2 tablespoons olive oil
  • 2 cups red wine
  • 2 cups water


Preheat oven to 400 degrees.

Place spinach in a microwave safe bowl with a splash of water. Cover, and microwave until the spinach has wilted, about 5 minutes. Drain and allow to cool.

In a large bowl, mix together beef, pork, eggs, bread crumbs, and Romano cheese. Season with salt and pepper. Divide into two equal portions, and roll each into balls.

Place a 15-inch long piece of plastic wrap on your work surface and lightly sprinkle with flour. Place one of the balls onto the plastic wrap and pat into a thin, 8-inch by 10-inch rectangle. Cover evenly with half of the spinach and 3 slices of prosciutto, then shingle three slices of provolone running along the edge facing you.

Using the plastic wrap to lift the meat, roll the loaf starting from the cheese side into a firmly packed spiral, peeling away the plastic wrap as you go. Make a second loaf with remaining ingredients.

To bake, pour wine into a broiler pan bottom. Oil the slotted top with some of the olive oil before placing the loaves on and brushing them with remaining oil. Cover loaves with a sheet of aluminum foil and bake in preheated oven for 40 minutes.

Remove the foil and pour water into the pan. Continue baking for another 35 minutes, until the internal temperature reaches 160 degrees. Allow to rest 10 minutes before slicing into 1-inch thick slices to serve. 

Seared Salmon with Pesto Fettuccine

From: Eating Well


  • 4 ounces whole-wheat fettuccine
  • 1/3 cup refrigerated prepared pesto
  • 10 ounces salmon, skinned and cut into two portions
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground pepper
  • 1 1/2 teaspoons extra-virgin olive oil


Bring a large saucepan of water to a boil. Add fettuccine and cook until just tender, about 9 minutes. Drain and transfer to a medium bowl. Toss with pesto.

Meanwhile, season salmon with salt and pepper. Heat oil in a medium cast-iron or nonstick skillet over medium-high heat. Add salmon and cook, turning once, until just opaque in the middle, 2 to 4 minutes per side.

Serve the salmon with the pasta.

Have a great dinner recipe you love? Share it with us in the comments below.