5-Ingredient Valentine’s Day Recipes to Make This Year

This main-dish salad was inspired by a dish I enjoyed during a trip. The glazed walnuts give it a little something special. I've also topped it with grilled chicken or portobello mushrooms when I have them on hand. —Joanna Kobernik, Berkley, Michigan

A friend shared this rich velvety mousse recipe with me. I love to cook and have tons of recipes, but this one is a favorite. Best of all, it's easy to make. —Judy Spencer, San Diego, California

Beets and nectarines sprinkled with feta cheese make a scrumptious blend for a colorful mixed green salad. The combination of ingredients may seem unlikely, but I think it will become a favorite. —Nicole Werner, Ann Arbor, Michigan

This simple steak gets a big flavor boost from two of my favorites: mustard and blue cheese. My husband and I make this recipe to celebrate our anniversary each year! —Ashley Lecker, Green Bay, Wisconsin

Gourmet strawberries are pricey to order but easy to make. We serve strawberries with hazelnut spread as a crowd-pleasing appetizer or dessert. —Darlene Brenden, Salem, Oregon

I was short on time, but wanted to make an elegant dinner for my husband and me. That night, we ate this simple pasta starring spicy sausage and our homegrown kale. —Angela Lemoine, Howell, New Jersery

This lemony tart is loaded with fontina cheese and fresh asparagus. It's a snap to make but looks really impressive. Be advised…your guests will be vying for the last tasty slice. —Heidi Meek, Grand Rapids, Michigan

Inspired by a favorite ice cream flavor, I created this make-ahead recipe to free up some time in the kitchen. You can also serve this as a custard if you choose to not caramelize the top. —Eleanor Froehlich, Rochester, Michigan

I love to serve this family-favorite tenderloin—maybe because of the compliments that come with it! When the weather warms up, we grill it instead. —Megan Riofski, Frankfort, Illinois

In summer the strawberry farms are open for picking. I serve strawberries with a crunchy hazelnut meringue cookie. —Barbara Estabrook, Rhinelander, Wisconsin

Looking to do something a little different with grilled sirloin? Add a smoky heat and chocolaty rich color with this easy 5-ingredient rub. —Healthy Cooking Test Kitchen

Every Christmas, friends have a huge potluck party. I wanted to bring something unique, so I topped off endive and watercress with jewel-toned pomegranate seeds. —Alysha Braun, St. Catharines, Ontario

The ever-popular combination of strawberries and chocolate shines in these rich, decadent truffles. I often double the recipe to give as gifts. —Pat Habiger, Spearville, Kansas

With an abundant crop of fresh raspberries from the backyard, it's no wonder why I rely on this dessert for a tasty, no-fuss frozen dessert. —Karen Bailey, Golden, Colorado

My father loves lamb, so I make this dish whenever he visits. It's the perfect main course for holidays or get-togethers. —Kristina Mitchell, Clearwater, Florida.

These tarts remind me of growing up in Michigan. Add meat if you like or keep it light. I always like to garnish it with fried prosciutto. —Maria Davis, Hermosa Beach, California

I needed a quick dessert for my daughter's bridal shower, and a co-worker gave me this mousse recipe. It's so pretty with almonds and raspberries on top. —Marina Castle, Canyon Country, California

I've made this bacon, cream and Parmesan cheese pasta sauce for so many years and have always called it a carbonara. Low-and-behold, I recently found out it's actually more like an Alfredo sauce. In either case, it's absolutely heavenly and a great option for company! —Cathy Croyle, Davidsville, Pennsylvania

Here’s the perfect dessert for chocoholics—like me! I bake the melt-in-your-mouth torte all the time for special occasions. For an elegant finish, dust it with confectioners’ sugar. —Kayla Albrecht, Freeport, Illinois

On days when I don't feel like spending much time in the kitchen, I reach for shrimp. I can have a hot meal in the table in 10 minutes. —Tami Penunuri, League City, Texas

When my wonderful friend Kelly brought me a pint of strawberries, I didn’t want to just eat them straight (tempting as it was). I decided to make strawberry shortcake with my own pretty, elegant spin. These light and airy puff pastry stacks let the fruit shine. —Jenny Dubinsky, Inwood, West Virginia

Eat these pretty treats as is, or crush them into a bowl of strawberries and whipped cream. Readers of my blog, utry.it, went nuts when I posted that idea.—Amy Tong, Anaheim, California

Kindle cozy conversation with these tender scallops in a spicy sauce. It’s a surefire recipe for warming up a twosome in no time! —Jan Justice, Catlettsburg, Kentucky

A "fool" is a British dessert that's usually made with custard. This is a modified, quicker version I created. My kids love it because it doesn't taste like rhubarb—so I guess it's well named! —Cheryl Miller, Fort Collins, Colorado

This is one of my favorite quick chicken recipes. Laced with lemon and simmered in white wine, this stovetop entree is super easy and elegant. Just add sides of bread and veggies to make it into a great meal. —Cynthia Heil, Augusta, Georgia