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Cooking a Romantic Dinner For Two: 8 of the Best Recipes

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Date night is an integral part of any healthy relationship. That one-on-one, quality time during a busy week is an absolute must. And, thanks to COVID plaguing our loved-up nights out in recent months, we’ve had to get creative and think of new ways to spend romantic time together at home

Easy date night recipes

While virtual concerts and museum tours with your other half are one way to go if you’re self-isolating together, we’re also big fans of a romantic dinner and a nice bottle of wine. Sometimes, it’s all you need to get the conversation flowing and the sparks flying. And recreating that dreamy date night ambiance from the comfort of your own home has never been easier.

So, we’ve rounded up the most romantic dinner recipes for two. There’s something for everyone among these date night recipes, and they’re super quick and easy to make as a couple. Things are about to heat up, and we don’t just mean in the kitchen…

Some ideas for the meat lovers

Pork Chops


  • 4 pork chops with bones, fat trimmed 
  • 2 tablespoons of extra-virgin olive oil
  • Salt, kosher 
  • Black pepper, freshly ground
  • Fresh rosemary, 4 sprigs 
  • Roasted potatoes 


  • Preheat your oven to 400 degrees. Brush your pork chops with some olive oil and sprinkle generously with salt and pepper. Heat up a cast-iron skillet on the stone for around 5 minutes.
  • Sear pork chops on the skillet for 3 minutes and then flip onto the other side. Transfer the skillet into the over after adding the rosemary sprigs to it and continue cooking for 6-8 minutes, until no longer pink. 
  • Serve with roasted potatoes.


Caprese Steak


  • 3/4 cup of balsamic vinegar
  • 3 cloves of garlic, minced
  • 2 tablespoons of honey
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon of dried thyme
  • 1 tablespoon of dried oregano
  • 4 pieces of sirloin steak
  • 2 beefsteak tomatoes, sliced
  • Salt, kosher
  • 4 mozzarella slices 
  • Fresh basil leaves for seasoning 


  • Grab a small bowl and whisk together the garlic, olive oil, balsamic vinegar, honey, dried oregano, and dried thyme.
  • Use mixture to marinate the steak, leave for 20 minutes. 
  • Use salt and pepper to season the tomatoes. 
  • Set grill to a high temperature and grill the steak for 4-5 minutes each side, then top with mozzarella and tomatoes. Cover the steaks on the grill for approximately 2 minutes, until the cheese has melted. 
  • Finish off with basil before serving. 

Balsamic-Glazed Chicken 


  • 1/2 cup of balsamic vinegar
  • 2 tablespoons of honey
  • 1 1/2 tablespoons of whole-grain mustard
  • 3 cloves of minced garlic
  • Salt, kosher 
  • Black pepper, freshly ground 
  • 4 chicken thighs with bone-in and skin on
  • 2 cups of halved baby red potatoes
  • 2 tablespoons of sprigs fresh rosemary, plus 1 tablespoon chopped
  • 2 tablespoons of extra-virgin olive oil


  • Preheat the oven to 425 degrees. Combine balsamic vinegar, mustard, honey, and
    garlic and season with salt and pepper in a large bowl. Whisk the ingredients until combined. Add chicken thighs to the mixture and make sure each piece is fully covered. Marinate in the fridge for 20 minutes to 1 hour. 
  • In the meantime, start prepping the potatoes by adding potatoes and chopped rosemary in a medium bowl, season with salt and pepper. Add 1 tablespoon of oil and toss until combined and then set aside. 
  • Heat the remaining tablespoon on oil in a large ovenproof skillet over medium-high heat. Sear the chicken with the skin side down for 2 minutes and then flip and sear for 2 minutes more. Nestle the potatoes between the chicken, and top off with rosemary sprigs. 
  • Transfer everything to the oven and bake until potatoes are soft and chicken is cooked through for approximately 20 minutes. 
  • Serve the chicken and potatoes with the pan drippings.


Recipes straight from the sea

Honey Garlic Glazed Salmon


  • 1/3 cup of honey
  • 1/4 cup of soy sauce
  • 2 tablespoons of lemon juice
  • 1 tablespoon of red pepper flakes
  • 3 tablespoons of extra-virgin olive oil
  • 4 6-oz. salmon fillets
  • Salt, kosher
  • Freshly ground black pepper
  • 3 cloves of minced garlic
  • 1 sliced lemon


  • Whisk together lemon juice, honey, soy sauce, and red pepper flakes in a medium bowl. 
  • Heat two tablespoons of oil in a large skillet over medium-high heat. When the oil is hot enough, add the salmon fillets skin-side up and season with salt and pepper. Cook salmon until it turns golden for approximately 6 minutes before flipping over. Add the remaining tablespoon of oil.
  • Add garlic to the hot skillet and cook for 1 minute until fragrant. Add the sliced lemons and honey mixture. Keep on the heat until the sauce is reduced by approximately 1/3. Baste salmon with the sauce.
  • Serve garnished with a sliced lemon.


Seafood Spaghetti


  • 12 ounce of spaghetti
  • 2 tablespoons of butter
  • 1/2 pound of peeled and deveined shrimp
  • 1/2 pound of patted dry scallops
  • Salt, kosher 
  • Freshly ground black pepper
  • 1 small minced shallot
  • 3 cloves of minced garlic
  • 3/4 cup of milk
  • 3/4 cup of vegetable broth or low-sodium chicken
  • 1/2 cup of freshly grated Parmesan 
  • 1 cup of. chopped tomatoes 
  • 1/4 cup of freshly chopped parsley 
  • Juice of 1/2 lemon



  • Cook the spaghetti in a large pot of salted boiling water. Follow the directions on packaging until al dente. Drain and return to the pot. 
  • In the meantime, melt butter in a large skillet over medium heat. Add the shrimp and scallops and season with salt and pepper. Cook for 2 minutes on either side and then transfer to a plate. 
  • To a hot skillet add shallot and garlic, cook for 3 minutes until soft and fragrant.. Add broth, milk, Parmesan, tomatoes, and parsley before seasoning with salt. Simmer for a further 3 minutes, then return shrimp and scallops and toss until fully combined. Squeeze with lemon juice. 
  • Finally add the cooked spaghetti and toss together until fully coated. Serve with parsley and finish off with some extra Parmesan on top.


Lemon Garlic Shrimp


  • 2 tablespoon of butter
  • 1 tablespoon. extra-virgin olive oil
  • 1 pound of peeled and deveined medium shrimp
  • 1 thinly sliced lemon 
  • Juice of 1 lemon
  • 3 cloves of minced garlic
  • 1 teaspoon of crushed red pepper flakes
  • Salt, kosher
  • 2 tablespoons of dry white wine/water 
  • Freshly chopped parsley


  • Melt 1 tablespoon of butter and olive oil In a large skillet over medium heat. Add the shrimp, garlic, lemon slices, and crushed red pepper flakes, and season with salt. Stir occasionally while cooking until the shrimp is pink and opaque for approximately 3 minutes on each side.
  • Remove the mixture from the heat and add in the remaining butter, lemon juice, and white wine. 
  • Season with salt and serve with a dash of parsley.


Date night recipes for veggies and vegans

And finally, here are some vegetarian and vegan-friendly date night recipes for those couples that don’t like food with a face and are still after a cooking date night at home. 

Creamy Three Cheese Spaghetti


  • 12 ounces of spaghetti
  • 1 tablespoon of. extra-virgin olive oil
  • 3 cloves of minced  garlic
  • 3/4 cups of heavy cream
  • 3/4 cups of low-sodium chicken broth
  • 3/4 cups of shredded Italian cheese blend
  • Salt, kosher
  • Freshly ground black pepper
  • 2 tablespoons of freshly chopped chives


  • Cook spaghetti in a large pot of salted boiling water according to package directions until al dente. Drain and reserve 1 cup of pasta water.
  • In the meantime, heat oil in a large skillet over medium heat. Add garlic and cook for 1 minutes until fragrant. Next, add broth, heavy cream, and 1/2 cup of reserved pasta water. Fully cover the cooked spaghetti and toss until the liquid is simmering.
  • Stir in cheese after removing from heat. Constantly keep tossing and adding more pasta water until the sauce reaches a good consistency. Serve with a garnish of chives and a seasoning of salt and pepper.


Salt & Pepper Tofu 


  • 400g of tofu
  • 2 tablespoons of cornflour
  • 1 teaspoon of grounded black pepper
  • 2 tablespoons of vegetable oil
  • 2 sliced red peppers
  • ¼ of a broccoli 
  • 100g of bean sprouts
  • 2 teaspoons of soy sauce
  • sesame oil (to drizzle)
  • coriander (a handful)


  • Start off by wrapping up the tofu in kitchen paper to drain excess liquid, then place on a plate. Press the tofu by placing a chopping board on top of it. Keep it pressed for approximately 10 to 20 minutes till the cloth is soaked from the excess liquid. This will result in firmer textured tofu once cooked. 
  • Cut up the tofu into small triangles, so you end up with about 16 small pieces in total. Then mix in the cornflour with the pepper and 1 teaspoon of sea salt on a plate. Carefully cover each piece of tofu with the cornflour mixture to completely coat it. 
  • Using a wok, heat 1 tablespoon of oil. Stir in the broccoli and peppers until they are a little soft. Mix in the beansprouts with the soy sauce, continue cooking for a further 1 or minutes. Make sure the vegetables are still a little crunchy. Finish by drizzling a bit of sesame oil on top. 
  • Fry the tofu using the remainder of the vegetable oil in a non-stick frying pan for approximately 5 minutes on either side until golden brown. Serve up the tofu on top of the veggies, finish by scattering the coriander on top. 


These date night recipes to make together are the perfect night in for you and your significant other to enjoy together and give you the opportunity to catch up over a delicious, romantic dinner, without having to break the bank! 

Reignite date night

Memorable, step-by-step ideas to impress your partner


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Reignite date night

Memorable, step-by-step ideas to impress your partner
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