Valentine's Day Recipes to Spice Up Your (Love) Life

Valentine’s day is fast approaching and if you don’t have plans already, you’re probably better off just staying in for the night.

I know that may sound harsh, but unless you’re prepared to stay on top of the best restaurants in your area for the next two days for even the chance of a last-minute reservation, you’re probably better off staying home.

Hear me out: staying in doesn’t have to be a recipe for disaster! All you need is a plan, a will, and a few groceries to make it the best Valentine’s Day ever. Read on for our specially curated four-course Valentine’s Day meal plan that’ll have your lover falling head over heels all over again!

If you prefer a PDF with all the recipes, click HERE!

Start things off with a Pear, Date & Sage Flatbread 

Prep: 15 minutes         Cook: 20 minutes        TOTAL: 35 minutes

Whet your appetite with this impressive yet easy-to-make flatbread that’s ready to eat in minutes. Satisfy your sweet tooth with pear slices, ultra-sticky Medjool dates, and succulent burrata cheese, topped off with a delicate drizzle of honey and buttered sage. This simple flatbread recipe is the perfect start to any romantic night in. 

Yields 2-4 servings.          

You will need:

  • 1⅓ cups all-purpose flour 
  • 1 tsp. baking powder
  • ½ tsp. salt 
  • ½ cup of water
  • ⅓ cup olive oil, plus more for brushing
  • 2 cloves of garlic (minced)
  • 2 thinly sliced pears 
  • 4-6 pitted & split Medjool dates
  • 1-2 balls burrata cheese
  • salt & pepper to taste
  • 1 tbsp. butter
  • 6-10 sage leaves 

Directions:

Preheat the oven to 450° F.

In a bowl, stir to combine flour, salt, and baking powder. Add olive oil and water, then use a spoon to mix until a rough ball of dough forms. 

Invert your dough onto a lightly floured work surface and roll out to about ¼” thickness, then place on a nonstick or parchment-lined baking tray, brush with oil, and place in the oven for 10 minutes. 

Remove from the oven and slather flatbread with minced garlic, then cover with pears, dates, and burrata in the order you prefer. We spread the cheese first, then topped it off with the pears and dates. Sprinkle with salt and freshly cracked pepper. 

Place the flatbread back into the oven for 10-15 minutes or until you reach your desired toasty-ness.

In the meantime, heat butter in a small skillet until melted. Toss in sage leaves, and fry for 30 seconds - 1 minute on each side. Remove, carefully place on top of your flatbread, and enjoy!

Mix it up with a tasty Red & Gold Beet Salad

Prep: 5 minutes         Cook: 5 minutes        TOTAL: 10 minutes

Peppery arugula and sharp and tangy feta cheese perfectly complement the astringent balsamic and dijon dressing. This refreshing salad is the perfect buffer between your first course and your next one. 

Yields 2-4 servings.       

You will need:

  • 3 roasted red and gold beets
  • 4 tsp. white balsamic vinegar
  • 1 tbsp. fresh lemon juice
  • 2 tsp. grainy Dijon mustard
  • ¼ cup Extra Virgin Olive Oil
  • 3 cups baby arugula
  • ¼ cup feta, crumbled
  • 2 tbsp. or more pistachios 

Directions:

Slice and chop beets as desired. We went for lengthwise slices cut in half for easy bites. 

In a bowl, mix balsamic vinegar, lemon juice, and dijon until well combined. Slowly whisk in the olive oil until emulsified.

In a large salad bowl, toss beets, arugula, feta crumbles, and pistachios with dressing. Serve.

Steal their heart with this classic Spaghetti Aglio e Olio

Prep: 10 minutes         Cook: 20 minutes        TOTAL: 30 minutes

This classic Spaghetti Aglio e Olio is perhaps the easiest yet most satisfying pasta recipe ever. Whip this delectable carb-filled dish up in front of your Valentine for extra brownie points and impress them with your sharp knife skills and kitchen savvy all in one go.

Yields 2 servings.       

You will need:

  • 2 cloves of garlic, minced
  • 1 bunch of parsley, finely chopped
  • ½ cup Olive Oil
  • 1 tsp. red pepper flakes
  • 1 lb. spaghetti of your choice 
  • ½ lemon

Directions:

Add enough salt to a pot of water to get to the salinity of ocean water. Bring the pot to boil before adding pasta and cooking till al dente, per directions on your package. Drain, and reserve a cup of pasta water for the sauce.

Add olive oil to a large sauté pan and heat until shimmering. Add garlic, agitating until just roasted, then add pepper flakes and remove from heat. Reserve until pasta is cooked.

Add pasta, ~¼ cup pasta water, lemon juice, and parsley to oil. Toss to combine, then season to taste with salt and pepper. Garnish with parmesan, serve, and enjoy! 

Leave room for the star of the show: Chocolate Cake for two 

Prep: 10 minutes         Cook: 30 minutes        TOTAL: 40 minutes

Who doesn’t love chocolate cake?

Yields 2 servings.       

You will need:

For the cake:

  • 14 tbsp. all-purpose flour
  • 1 cup of sugar
  • 6 tbsp. cocoa powder
  • ½ tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • ¼ tsp. cinnamon 
  • 2 eggs
  • ½ cup milk
  • 4 tbsp. flavorless oil (i.e., canola)
  • 1 tsp. vanilla extract
  • 4 tbsp. water

For the icing:

  • 8 tbsp. room temperature butter
  • 6 tbsp. cocoa powder 
  • 1 cup powdered sugar 
  • 4 tbsp. milk
  • (optional) ¼ tsp. flavor emulsion

Directions:

Preheat the oven to 350° F.

Mix all dry ingredients for the cake together, then stir in wet ingredients until combined. Divide batter into 2-3 greased baking pans, taking care not to overfill. We used two 4x2 round aluminum baking pans filled about 70% of the way up, then cut the finished rounds in half while they cooled for a total of 4 thinner rounds. 

Bake in the oven for 20 minutes or until a toothpick poked into the center of each comes out mostly clean. Remember that the cakes will continue to cook while still in the pans.

Invert your cakes onto a cooling rack, then move on to preparing the icing. 

In a separate bowl, cream butter and sugar together until light and fluffy. Add milk slowly, taking care not to over-dilute the icing. Next, add the flavor emulsion of your choice. We used butter vanilla to cut through all the rich cocoa flavors.

Once cakes are cooled, ice them, stack, and decorate to your liking. We went for three layers of cake, frugally iced for a “naked” look, topped off crushed pistachios and raspberries for ours, but the possibilities are endless!

There you have it, folks: our plan to the perfect Valentine’s Day in. Follow our recipes, play your cards right, and who knows! You might just get lucky…

via Giphy

What recipe are you dying to try? Any adjustments you’re planning on making? Let us know in the comments below!


1 comment


  • Vera

    Made the flatbread yesterday…It. Was. AMAZING!!


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