Whether you’re spending this Valentine’s Day with your bestie or significant other, it’s the perfect opportunity for a romantic dinner. From a fizzy, basil-infused cocktail to a vegan spin on a classic, creamy Roman pasta to a rich chocolate mousse, this easy (yet decadent) dinner will leave you feeling the love.
Recipes by Katie McCall
Thanks to dishes and prep that can be done ahead, this 5-course menu is doable and delicious while leaving you plenty of time to sit down and enjoy. What’s not to love about that?
Grapefruit + Basil Fizz

Instructions
MAKE-AHEAD:
For the basil simple syrup, combine the sugar and water in a small saucepan. Heat over medium until the sugar dissolves, about 3 minutes. Once the mixture begins to bubble, add a handful of torn basil and cook for 1 minute. Remove from heat and allow to steep 10 minutes. Strain the leaves and refrigerate until mealtime.
TO SERVE:
With a vegetable peeler or paring knife, peel several strips of the grapefruit rind and set aside. Slice the grapefruit in half and squeeze the juice through a strainer into a liquid measuring cup or small bowl.
Pour the juice into two glasses. Add 1 tablespoon of the simple syrup to each glass and stir. Top off with Prosecco, a few ice cubes, a strip or two of grapefruit rind, and a basil leaf for garnish.
Quick Herbed "Aioli" with Crudités

Ingredients
Instructions
MAKE-AHEAD:
To make the aioli combine the mayonnaise, garlic, lemon juice, herbs, salt, and pepper in a small bowl. Stir until combined and refrigerate until serving.
TO SERVE:
Sprinkle fresh herbs over the aioli before serving. Assemble veggies on a platter and enjoy!
Mixed Greens Salad with Dijon-Chive Vinaigrette

Ingredients:
1 tbsp Dijon mustard
1 tbsp white wine vinegar
2 tbsp extra virgin olive oil
2 tsp honey
1/4 tsp garlic powder
Salt and freshly ground black pepper; to taste
1 tbsp fresh chives, chopped
Water
1/2 cup Marcona almonds, chopped
3-4 cups assorted greens (lollo rossa, matilda, red romaine, etc.)
Instructions:
MAKE AHEAD:
For the vinaigrette, combine the Dijon, vinegar, olive oil, honey, garlic powder, salt, pepper, and chives in a container with a tight-fitting lid. Shake until combined. Stir in a little water until you reach your desired consistency. Refrigerate until serving.
TO SERVE:
Pile greens in the center of two small plates, sprinkle with the almonds, and drizzle with vinaigrette.
Creamy Vegan Cacio e Pepe

Ingredients
1 tbsp whole peppercorns
1/3 cup nutritional yeast
1/3 cup sunflower (or cashew) butter
1 tsp salt
1 clove fresh garlic, minced
8-10 oz spaghetti
1/4 cup olive oil
2 cups pasta water (saved from cooking)
1 lemon, juiced
Parsley, chopped
Extra virgin olive oil
1/4 cup Parmesan (or plant-based cheese)
Instructions:
TO MAKE:
Crush the peppercorns with the back of a knife. Set aside.
In a small bowl, combine the nutritional yeast, sunflower butter, salt, and garlic until a thick paste forms. Set aside.
In a large pot of salted boiling water, add the pasta and cook until 2 minutes less than al dente (typically 8-9 minutes). Strain, reserving 2 cups of the pasta water (set aside).
In the same pot, over medium-high heat, add the olive oil and 2/3 of the crushed peppercorns. Cook until peppercorns become fragrant, about 2 minutes. Add the sunflower butter paste and 1 1/2 cups of the reserved pasta water. Whisk until a smooth sauce begins to form. Add the lemon juice and cooked pasta.
Reduce the heat to medium. Toss until noodles are glossy and coated in the sauce; cook an additional 2 minutes or so. Add more pasta water, if needed. Salt to taste.
TO SERVE:
Spoon pasta into a serving dish, drizzle olive oil over top, squeeze some lemon juice, sprinkle chopped parsley and cheese.
Vegan Chocolate Mousse with Strawberries

Ingredients
1 cup unsweetened, full-fat *canned* coconut milk or cream (Coconut cream/milk from the refrigerator section won’t whip up!)
1/4 cup + 1 tbsp cocoa powder
1/4 cup confectioners’ sugar
1 tsp pure vanilla extract
Pinch of salt
6-8 strawberries, sliced
Dark chocolate, to garnish
Gardyn Lavender, to garnish
Instructions
Refrigerate the coconut milk/cream overnight or place in the freezer for 10-15 minutes. All brands are different, so be sure to use 1 cup of the thick, fatty part of the can’s contents; any liquid left in the can should not be used for this.
MAKE-AHEAD:
In a medium-sized mixing bowl (or stand mixer with the whisk attachment), whisk the coconut milk/cream until smooth. Add the cocoa powder, sugar, vanilla, and salt. Whisk until well-combined and smooth. Divide mousse into two glass dishes; cover and refrigerate until serving.
TO SERVE:
Remove mousses from the refrigerator. Top with sliced strawberries and a shaving of dark chocolate.