This Valentine's Day, forget about making reservations weeks in advance at a crowded, overpriced restaurant. Instead, try this deceptively easy three-course dinner you can make at home with real ingredients. After all, nothing says "I care about you" like a home-cooked meal prepared with love.
Whether you're celebrating your romantic partner, your platonic bestie, or your awesome self, this date-night dinner menu is a guaranteed to impress. It starts with a simple, classic Caesar salad, followed by cauliflower risotto with mushrooms and sliced steak, and finishes with homemade chocolate cookie dough ice cream. Wine and red roses are optional.
Valentine’s Day Dinner Recipes
- Appetizer: Caesar salad with shaved parmesan cheese and organic sprouted seed topper
- Main course: Cauliflower risotto with mushrooms and sliced steak
- Dessert: Chocolate cookie dough ice cream
This dinner menu makes enough for two adults with leftover ice cream. Scroll to the bottom of this post for additional recipes designed to celebrate our love of real food!
Caesar Salad Recipe
Time: 5 minutes
Servings: 2
Ingredients
- 1 head Romaine lettuce
- 1/4 cup freshly shaved parmesan cheese
- 4 Tbsp. Primal Kitchen Caesar Dressing
- 2 Tbsp. Go Raw Organic Sprouted Seed Topper (we used Italian Herb)
Substitution tip: If you don’t have the seed mixture, use toasted sesame seeds, sunflower seeds, pumpkin seeds, or toasted slivered almonds.
Directions
- Separate and wash the leaves of Romaine lettuce. Dry thoroughly and chop them into bite-sized pieces.
- Place the lettuce in a large bowl and add 3 tablespoons of dressing. Toss to coat.
- Divide the lettuce onto two salad plates. Top with shaved parmesan, the remaining dressing, and sprouted seed mixture.
Nutrition info (per serving):
- Calories: 311
- Carbs: 14 grams
- Net Carbs: 7 grams
- Fat: 25 grams
- Protein: 10 grams
Nutrition info calculated using Cronometer.
Cauliflower Risotto Recipe
Time: 15 minutes
Servings: 2 as a main dish, 4 as a side dish
Ingredients
- 2 Tbsp. Primal Kitchen Avocado Oil
- ¾ cup white onion, diced
- ½ lb. white mushrooms, sliced
- 2 cloves garlic, minced
- 1 tsp. thyme, chopped
- 4 cups cauliflower rice
- ¾ cup Primal Kitchen Sundried Tomato Sauce
- ½ cup parmesan cheese*, grated
- 2 cups baby arugula
- ½ tsp. salt
- ¼ tsp. black pepper
Substitution tips: If you don’t eat dairy, substitute a store-bought vegan parmesan cheese, or make your own vegan parmesan cheese. For an even creamier risotto, swap Creamy Kale Pesto Alfredo in place of Sundried Tomato Sauce.
Directions
- Heat avocado oil in a cast-iron skillet over medium heat. When the oil warms, add onion and sliced mushrooms.
- Sauté until the onions are translucent and the liquid has evaporated from the skillet, about 6–7 minutes. Add minced garlic and thyme to the skillet. Stir ingredients together and cook for another minute.
- Add cauliflower rice and Sundried Tomato Sauce to the skillet. Stir to combine. Reduce the heat to low and add parmesan cheese. Stir and cook for about 5 minutes.
- Add arugula and season with salt and pepper. Stir, then remove from the heat and serve.
Nutrition info* (per serving):
- Calories: 227
- Carbs: 19 grams
- Net Carbs: 10 grams
- Fat: 13 grams
- Protein: 10 grams
Nutrition info calculated for 4 side-dish servings.
Serve the cauliflower risotto as the main course, or serve it as a side dish with sliced steak:
Easy Seared Steak
Time: 10 minutes
Servings: 2
Ingredients
- 8 oz New York strip steak (or cut of choice), approx. 1 inch thick
- Salt and pepper
- 1 tablespoon Primal Kitchen Avocado Oil
Directions
- Pat steak dry, then season both sides with salt and pepper.
- Heat a heavy-bottomed pan over medium-high heat. Once hot, add the oil and swirl to coat the bottom. Add the steak and sear for about 4 minutes per side for medium rare.
- Remove to a plate and let rest for a few minutes before slicing.
Nutrition info* (per serving):
- Calories: 302
- Carbs: 0 grams
- Net Carbs: 0 grams
- Fat: 16 grams
- Protein: 37 grams
Chocolate Cookie Dough Ice Cream
Time: 15 minutes
Servings: 6
Ingredients
- ¼ cup macadamia nut butter, unsalted, or 1 cup raw macadamia nuts
- 1 can full-fat coconut milk, unsweetened
- 1 scoop Primal Kitchen Chocolate Coconut Primal Fuel
- 2 Tbsp. cocoa powder, unsweetened
- 1 pinch salt
- 6 Sweet Loren’s Fudgy Brownie Cookie Dough (pre-made cookie balls)
Cook’s tips:
- Make sure to freeze the bowl of your ice cream maker before you start making the ice cream. Place it into the freezer the night before you plan to make the ice cream recipe so you don’t forget.
- You can also make the ice cream mixture in advance and store it in the refrigerator. About 15 minutes before you plan to eat dessert, remove the ice cream maker bowl from the freezer, set up your ice cream maker, and start churning the ice cream. This ice cream recipe is best when served fresh from the ice cream maker.
Directions
- To make macadamia nut butter: Place macadamia nuts into a food processor and blend for a few minutes until the nuts turn into smooth nut butter.
- Pour the coconut milk into a large bowl. Add the macadamia nut butter, Primal Fuel, cocoa powder, and salt. Whisk all ingredients together.
- Turn on the ice cream maker. Pour the ice cream mixture into the frozen bowl. Allow the ice cream mixture to mix for 6–10 minutes. While it mixes, chop cookie dough balls into bite-size pieces.
- Once the ice cream thickens, mix in the cookie dough chunks. Serve ice cream right away, or store in an airtight, freezer-safe container.
Nutrition info* (per serving):
- Calories: 203
- Carbs: 22 grams
- Net Carbs: 19 grams
- Fat: 13 grams
-
Protein: 6 grams
More Recipes You'll Love
Want to switch up our Valentine’s Day dinner menu? Here are some ideas to personalize your meal.
Instead of steak, try chicken.
- Baked Caesar Chicken Breasts
- Instant Pot Ranch Chicken
- Ranch Fried Chicken
- Air Fryer Chicken Tenders
- Mayo Roast Chicken
- Green Goddess Roasted Chicken
Or hit the sea (metaphorically speaking, of course). For a pescatarian or Mediterranean-leaning option, try one of these:
- Seared Scallops with Avocado Oil and Lemon
- Dreamy Italian Pesto White Fish Packets
- Dijon Mustard Salmon
Want a plant-based entree? These veggie-forward recipes can help add color, texture, and added interest to your dinner plate:
- Grilled Portobello Mushrooms
- Balsamic Roasted Vegetables
- Dreamy Italian Cauliflower Wings
- Sweet and Sour Roasted Brussels Sprouts
Not feelin’ risotto? How about pasta instead.
- Cauliflower Gnocchi
- Keto Pasta with Garlic and Olive Oil
- Chickpea Penne with Pesto
- Baked Feta Pasta with Sundried Tomato Sauce
No ice cream maker? No problem! Try one of these easy-to-share dessert recipes:
- Flourless Chocolate Cake
- Chocolate Hazelnut Truffles
- White Chocolate Peanut Butter Cups
- 4-Ingredient Milkshakes
- Gingerbread Cookies
* Nutrition info calculated using Cronometer.
