Valentine’s is here again.

Love is in the air!

But the COVID-19 pandemic is not over yet.

The world is still battling against it.

The safest place right now is your home, so skip the restaurant crowds and prepare an intimate meal for two this Valentine’s at the comfort of your home. 

Check out these delicious recipes compiled from various sources for one of the most romantic days of the year.

 

 

1. Thai-Style Peanut Chicken Wraps

 

 

 

BY WOMAN’S DAY KITCHEN

 

Ingredients

• 1 13.5-ounce can light coconut milk or fresh pressed coconut milk
• 1 tbsp. plus ½ teaspoon sambal-style chili sauce, divided 
• 1 1/2 lb. boneless, skinless chicken breasts, trimmed and cut into thin cutlets
• 8 large leaves Swiss chard (from about 2 bunches) to act as a wrap for tasty fillings
• 1/4 c. crunchy peanut butter
• 2 tsp. honey
• 1 tsp. grated fresh ginger
• 4 tbsp. fresh lime juice, divided, plus wedges for serving
• 1 thick carrot, peeled
• 3/4 English cucumber, cut crosswise into 4-inch lengths 
• 1 large red pepper, sliced

 

Directions

1. In a large bowl, whisk together coconut milk and 1 tablespoon chili sauce. Reserve 1 cup mixture and set aside. Add chicken to remaining mixture and refrigerate at least 20 minutes and up to 24 hours. 
2. Meanwhile, fill a large skillet with 1 inch water and bring to a simmer. Fill a large bowl with ice water and line a baking sheet with clean dishtowels. Working with 1 chard leaf at a time, lay on work surface vein side up and carefully trim side of the stem so it’s level with rest of leaf (this will make it more pliable when wrapping). Add leaf to simmering water and cook for 30 seconds, immediately transfer to ice water to cool, then transfer to prepared baking sheet; repeat with remaining leaves. 
3. In a small bowl, whisk together peanut butter, honey, ginger, 2 tablespoons lime juice, 1/4 cup reserved coconut mixture, and remaining ½ teaspoon chili sauce; set aside.
4. Heat grill or grill pan on medium. Using a mandoline (or a Y-shaped vegetable peeler), shave carrot lengthwise very thinly into ribbons. Add to a medium bowl and toss with remaining 2 tablespoons lime juice; let sit, tossing occasionally, until ready to use. 
5. Remove chicken from marinade (discard marinade) and grill until lightly charred on 1 side, 1 to 2 minutes. Flip and continue cooking, basting with reserved 3/4 cup coconut mixture, until chicken is cooked through, 6 to 10 minutes more. Transfer chicken to a cutting board, brush with any remaining coconut mixture, and let rest at least 5 minutes before slicing. 
6. Using a mandoline, thinly shave cucumbers. To assemble wraps, lay out each chard leaf and pile with vegetables and chicken. Roll up, folding sides over filling and then rolling from bottom up. Halve if desired and serve with peanut dipping sauce. 

 

 

 

2. Seared Salmon with Lentil Salad

 

 

BY THE GOOD HOUSEKEEPING TEST KITCHEN

 

Ingredients

• 4 (5-ounce) skinless salmon fillets
• 2 tbsp. plus 2 tsp. olive oil
• 2 lemons, halved
• 2 tsp. Dijon mustard
• 1 tsp. fresh thyme
• 1/2 small red onion, finely chopped
• 1 (15-ounce) can lentils, rinsed
• 1 small seedless cucumber, cut into pieces
• 4 c. baby spinach
• 1/4 c. fresh dill, very roughly chopped
• 1/4 tsp. salt
• 1/4 tsp. pepper

 

Directions

1. Heat large skillet on medium. Season salmon fillets with 1/4 teaspoon each kosher salt and pepper. Add 2 teaspoon oil to skillet, then salmon and lemon halves, cut-side down, and cook until salmon is opaque throughout, 5 minutes per side. Squeeze the charred lemon halves over salmon.
2. Meanwhile, in large bowl, whisk together lemon juice, mustard, remaining 2 tablespoon oil, and salt and pepper; stir in thyme.
3. Toss with onion and lentils then fold in cucumber, spinach, and dill. Serve with salmon.

 

 

 

3. Skillet Chicken, Potatoes, and Peppers

 

 

 

BY LIDIA BASTIANICH

 

Ingredients

• 6 slice bacon
• 1/2 c. canola oil
• 4 small Chicken Legs
• kosher salt
• 1 lb. red bliss potatoes
• 2 tbsp. olive oil
• 2 small onions
• 4 small red cherry peppers
• 2 sprig fresh rosemary

 

Directions

1. Cut the bacon slices in half crosswise, roll up each piece and secure with a wooden toothpick. Trim the toothpick.
2. Heat the canola oil in a large skillet over high heat. Season the chicken with 1/4 teaspoon salt. Add half the chicken to the skillet, skin-side down, scatter the bacon around the chicken and cook until the chicken is golden brown and the bacon is crisp, 4 to 6 minutes per side. Transfer the chicken and bacon to a plate. Repeat with the remaining chicken pieces.
3. Wipe out the skillet and return to medium heat. In a medium bowl, toss the potatoes with the olive oil and season with 1/4 teaspoon salt. Transfer the potatoes and any oil in the bowl to the skillet. Arrange the potatoes cut-side down and cook until golden brown and crisp, 6 to 8 minutes. Turn and cook on the rounded sides until crisp, about 2 minutes. Add the onions, peppers, and rosemary and toss to combine. Cook, covered, shaking the pan occasionally, for 5 minutes.
4. Return the bacon and chicken (along with any juices) to the pan, nestling it among the vegetables, and cook, covered, shaking the pan occasionally, for 5 minutes.
5. Uncover and cook until any liquid has evaporated, the chicken is cooked through, and the potatoes are tender, about 5 minutes.

 

 

 

 

4. Seared Tilapia with Spiralized Zucchini

 

 

 

 

BY KELSEY HURWITZ AND GABI AMBROSE

 

Ingredients

• 1 1/2 lb. zucchini
• 3 tbsp. extra-virgin olive oil
• kosher salt
• Freshly ground black pepper
• 4 small tilapia fillets (1 1/2 lbs.)
• 1 Lemon, thinly sliced
• 2 cloves garlic, thinly sliced
• 1 tbsp. capers
• 1/2 c. fresh flat-leaf parsley, chopped

 

Directions

1. Heat oven to 475 degrees F. Line a large rimmed baking sheet with nonstick foil or a reusable baking mat. Using a spiralizer, spiralize the zucchini, or, using a knife, slice zucchini into thin ribbons.
2. Transfer zucchini to prepared baking sheet; toss with 1 tablespoon oil and 1⁄4 teaspoon each salt and pepper. Roast for 15 minutes. Increase heat to broil and continue to cook until golden brown, 3 to 4 minutes.
3. Meanwhile, heat 1 tablespoon oil in a large cast-iron skillet over medium-high heat. Season tilapia with 1⁄4 teaspoon each salt and pepper and cook until opaque throughout, 2 to 3 minutes per side. Transfer to plates.
4. Add remaining 1 tablespoon oil to the skillet along with lemon, garlic, and capers and cook, stirring occasionally, until garlic is golden brown and tender. Toss with parsley, then spoon over tilapia and serve with zucchini.

 

 

 

 

5. Egg Pepper Rings with Carrot Salsa

 

 

 

BY WOMAN’S DAY KITCHEN

 

Ingredients

• 2 medium bell peppers (red and yellow) 
• 2 tbsp. olive oil
• 2 large carrots, coarsely grated
• 1 pt. cherry or grape tomatoes, quartered
• 1 clove garlic, finely chopped
• Kosher salt and pepper
• 1/2 c. fresh cilantro, roughly chopped
• 8 large eggs
• 1/2 tsp. dried oregano
• Toasted English muffins, for serving

 

Directions

1. Slice eight ½-in.-thick rings from peppers. Chop remaining peppers and transfer to a medium bowl.
2. Heat 1 tbsp oil in a large nonstick skillet on medium. Add pepper rings and cook until they begin to soften and turn golden brown, 3 to 4 minutes per side.
3. Meanwhile, in a bowl, toss carrots, tomatoes, garlic, and chopped peppers with remaining tbsp oil and pinch each salt and pepper, then fold in cilantro. 
4. Crack 1 egg into each pepper ring; sprinkle with oregano and ¼ tsp each salt and pepper. Cover and cook until whites are set, 4 to 5 minutes for soft yolks. Top with carrot salsa and serve on English muffins if desired.