35+ Delicious February Dinner Party Recipes to Impress Your Guests

February is the perfect month for hosting intimate dinner parties. Whether you’re celebrating Valentine’s Day, hosting a cozy get-together, or just looking for an excuse to gather with loved ones, a well-planned dinner party can turn any evening into a special occasion.

The key to a successful dinner party is not just good company, but also the food. From elegant appetizers to mouthwatering main courses and decadent desserts, the recipes you choose can make all the difference in setting the tone for the night.

In this article, we’ve rounded up 35+ February dinner party recipes that are sure to impress your guests and make your evening unforgettable.

These recipes are perfect for the chilly February weather, with warm, hearty dishes as well as light, refreshing options to cater to all tastes and preferences.

35+ Delicious February Dinner Party Recipes to Impress Your Guests

Hosting a dinner party in February offers the opportunity to create a memorable experience with your friends and family.

With these 35+ February dinner party recipes, you can mix and match elegant appetizers, vibrant salads, savory mains, and indulgent desserts to make your gathering truly special.

Whether you’re looking for hearty comfort food or something more refined, these recipes are designed to suit every palate.

So, get ready to put on your apron, set the table, and create a warm and welcoming atmosphere that will have your guests talking long after the last bite.

Cheers to good food, great company, and unforgettable evenings in February!

Baked Salmon with Lemon Dill Sauce

This baked salmon with lemon dill sauce is a fresh and flavorful dish perfect for a February dinner party. The richness of the salmon pairs wonderfully with the bright, tangy lemon dill sauce, creating a meal that feels both indulgent and light. The simplicity of the recipe ensures that the salmon is the star of the show while the lemon and dill enhance its natural flavors. It’s a great option for those seeking a healthier yet indulgent entrée.

Ingredients

• 4 salmon fillets
• 2 tablespoons olive oil
• 1 lemon, thinly sliced
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ cup fresh dill, chopped
• 2 tablespoons lemon juice
• ½ cup sour cream
• 1 tablespoon Dijon mustard

Instructions

1. Preheat the oven to 375°F (190°C).
2. Place the salmon fillets on a lined baking sheet. Drizzle with olive oil and season with salt, pepper, and thyme. Top each fillet with a few lemon slices and minced garlic.
3. Bake the salmon for 15–20 minutes, or until the fish is fully cooked and flakes easily with a fork.
4. While the salmon is baking, prepare the sauce. In a bowl, mix the sour cream, lemon juice, Dijon mustard, and chopped fresh dill.
5. Serve the salmon hot with a generous spoonful of the lemon dill sauce on top.

Baked salmon with lemon dill sauce is a stunning yet simple dish to impress your dinner guests. The fresh lemon dill sauce enhances the natural sweetness of the salmon, adding a light, aromatic touch. This recipe is not only flavorful but also packs in nutrients, making it a great choice for health-conscious guests. Serve with roasted vegetables or a fresh green salad for a well-rounded and elegant meal that will shine at any dinner party.

Beef Tenderloin with Red Wine Reduction

Beef tenderloin is often considered the pinnacle of elegant dining, and this red wine reduction elevates the dish to new heights. The tender beef, paired with a rich and savory red wine sauce, creates a luxurious main course that’s perfect for a special February dinner. The key to this recipe is to achieve the perfect level of doneness for the tenderloin while making sure the sauce is smooth and flavorful, complementing the beef without overpowering it.

Ingredients

• 4 beef tenderloin steaks
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 small onion, finely chopped
• 1 cup red wine (Cabernet Sauvignon or Merlot)
• 1 cup beef broth
• 2 tablespoons unsalted butter
• 1 tablespoon fresh rosemary, chopped
• 1 clove garlic, minced

Instructions

1. Preheat your oven to 400°F (200°C).
2. Heat olive oil in a large ovenproof skillet over medium-high heat. Season the beef tenderloin steaks with salt and pepper, then sear them in the hot skillet for 2–3 minutes on each side, or until browned.
3. Transfer the skillet to the preheated oven and roast for 6–8 minutes, or until the steaks reach your desired level of doneness (use a meat thermometer for accuracy).
4. While the steaks cook, prepare the sauce. In a separate pan, sauté the onion and garlic in a little olive oil until softened. Add the red wine and beef broth, bringing the mixture to a boil. Reduce heat and simmer for 10 minutes, or until the sauce is reduced by half.
5. Once the sauce has thickened, stir in the butter and fresh rosemary. Season with salt and pepper to taste.
6. Remove the steaks from the oven and let them rest for 5 minutes.
7. Serve the beef tenderloin steaks topped with the red wine reduction.

This beef tenderloin with red wine reduction is the ultimate indulgence for a February dinner party. The tender, juicy beef pairs beautifully with the rich, velvety red wine sauce, creating an unforgettable main course. The rosemary and garlic add depth and warmth to the sauce, perfectly complementing the beef. This dish is sure to leave your guests impressed, and it’s a fantastic centerpiece for any special occasion.

Mushroom Risotto with Parmesan and Truffle Oil

This creamy mushroom risotto with Parmesan and truffle oil is a luxurious vegetarian option that’s perfect for a February dinner party. The earthy flavors of the mushrooms combined with the richness of Parmesan and the unique aroma of truffle oil make this dish a sophisticated and indulgent choice. Risotto is known for its creamy texture and comforting nature, making it an excellent side dish or main course for your guests.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cups Arborio rice
• 1 cup white wine
• 4 cups vegetable broth, kept warm
• 2 cups mushrooms (cremini, shiitake, or a mix), sliced
• ½ cup freshly grated Parmesan cheese
• 2 tablespoons unsalted butter
• 2 teaspoons truffle oil
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions

1. In a large pan, heat olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Stir in the Arborio rice and cook for 1–2 minutes, allowing the rice to lightly toast.
3. Pour in the white wine and cook until absorbed by the rice.
4. Gradually add the warm vegetable broth, ½ cup at a time, stirring constantly and allowing the liquid to be absorbed before adding more. Continue until the rice is creamy and tender, about 18–20 minutes.
5. While the risotto cooks, heat a separate pan over medium heat and sauté the mushrooms in a little olive oil until browned and tender, about 5–7 minutes.
6. Once the risotto is done, stir in the Parmesan cheese, butter, and sautéed mushrooms. Season with salt and pepper to taste.
7. Drizzle the risotto with truffle oil, then garnish with fresh parsley before serving.

This mushroom risotto with Parmesan and truffle oil offers a rich and indulgent experience, perfect for a February dinner party. The combination of creamy risotto, savory mushrooms, and the luxurious touch of truffle oil makes this dish a true showstopper. Whether served as a main or a side dish, it’s sure to impress your guests with its depth of flavor and elegant presentation. This dish provides comfort and sophistication in every bite, making it a fantastic choice for any special occasion.

Lemon Herb Roasted Chicken with Garlic Mashed Potatoes

This lemon herb roasted chicken paired with garlic mashed potatoes is a comforting and flavorful dish that works wonderfully for a February dinner party. The chicken is seasoned with a zesty lemon herb mixture and roasted to golden perfection, creating a crispy skin and juicy meat. The garlic mashed potatoes, creamy and rich with butter and roasted garlic, make the perfect side to complement the chicken. This meal combines simplicity with a touch of elegance, ideal for impressing guests while still being easy to prepare.

Ingredients

• 1 whole chicken (about 4 lbs)
• 2 tablespoons olive oil
• 1 lemon, quartered
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh rosemary, chopped
• 4 cloves garlic, minced
• Salt and pepper, to taste
• 2 tablespoons unsalted butter
• 2 lbs potatoes, peeled and cut into chunks
• ½ cup heavy cream
• 4 cloves garlic, roasted

Instructions

1. Preheat your oven to 375°F (190°C).
2. Place the whole chicken on a roasting pan. Rub the chicken inside and out with olive oil, then season generously with salt, pepper, thyme, rosemary, and minced garlic. Stuff the cavity with the lemon quarters.
3. Roast the chicken in the preheated oven for 1 hour and 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden brown.
4. While the chicken roasts, prepare the mashed potatoes. Place the potatoes in a large pot of salted water and bring to a boil. Cook until the potatoes are tender, about 15–20 minutes.
5. Drain the potatoes and return them to the pot. Mash with butter, heavy cream, and the roasted garlic. Season with salt and pepper to taste.
6. Serve the roasted chicken with a side of creamy garlic mashed potatoes.

Lemon herb roasted chicken with garlic mashed potatoes is the ultimate comfort food that still exudes elegance. The tangy, fragrant lemon and herbs elevate the chicken, while the garlic mashed potatoes provide a rich, creamy complement. This dish is both satisfying and sophisticated, making it the perfect choice for a cozy February dinner party. Its balance of flavors and textures will leave your guests feeling pampered and content.

Shrimp Scampi with Angel Hair Pasta

Shrimp scampi with angel hair pasta is a light yet indulgent dish that is perfect for a February dinner party. The shrimp are sautéed in a rich, buttery garlic sauce with a hint of lemon, then served over delicate angel hair pasta. This dish is flavorful but not too heavy, making it an ideal option for guests looking for a delicious seafood option that isn’t overly filling. The fresh herbs and lemon give it a bright, refreshing taste, while the garlic and butter bring out the richness of the shrimp.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 8 oz angel hair pasta
• 4 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 teaspoon crushed red pepper flakes
• ½ cup dry white wine
• 1 lemon, juiced
• 2 tablespoons fresh parsley, chopped
• Salt and pepper, to taste

Instructions

1. Cook the angel hair pasta according to package instructions. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add the garlic and crushed red pepper flakes, sautéing for 1–2 minutes until fragrant.
3. Add the shrimp to the skillet and cook for 2–3 minutes on each side, until pink and cooked through.
4. Pour in the white wine and lemon juice, scraping up any browned bits from the bottom of the pan. Let the sauce simmer for 2 minutes.
5. Toss the cooked pasta into the skillet with the shrimp and sauce, stirring to combine. Season with salt and pepper to taste.
6. Garnish with fresh parsley before serving.

Shrimp scampi with angel hair pasta is a wonderfully light yet flavorful dish, perfect for a February dinner party. The buttery garlic sauce is rich and indulgent, while the shrimp add a delicate sweetness. The fresh lemon and parsley brighten the dish, making it both satisfying and refreshing. It’s an ideal choice for seafood lovers and is sure to impress guests with its elegance and depth of flavor.

Stuffed Bell Peppers with Quinoa and Black Beans

These stuffed bell peppers with quinoa and black beans are a vibrant, hearty vegetarian option perfect for a February dinner party. The peppers are filled with a protein-packed mixture of quinoa, black beans, and vegetables, then baked until tender and topped with melted cheese. This dish is satisfying, packed with nutrients, and bursting with flavor. It offers a healthy yet filling alternative to traditional meat dishes and is sure to be a hit with vegetarian guests and meat-eaters alike.

Ingredients

• 4 large bell peppers (any color)
• 1 cup quinoa, cooked
• 1 can (15 oz) black beans, drained and rinsed
• 1 small onion, chopped
• 1 cup corn kernels (fresh or frozen)
• 1 teaspoon cumin
• ½ teaspoon chili powder
• Salt and pepper, to taste
• 1 cup shredded cheddar cheese (optional)
• Fresh cilantro, chopped, for garnish

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds. Place them in a baking dish.
3. In a bowl, combine the cooked quinoa, black beans, onion, corn, cumin, chili powder, salt, and pepper. Stir well to combine.
4. Stuff each bell pepper with the quinoa mixture, packing it in gently. If desired, top each stuffed pepper with shredded cheddar cheese.
5. Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, until the peppers are tender and the cheese is melted.
6. Garnish with fresh cilantro before serving.

Stuffed bell peppers with quinoa and black beans are a colorful and flavorful dish that will brighten any February dinner party. The combination of quinoa, black beans, and vegetables creates a filling yet healthy meal, while the melted cheese adds a comforting touch. This dish is easy to make, customizable, and suitable for a variety of dietary preferences, making it an excellent choice for a crowd-pleasing vegetarian entrée.

Beef Wellington with Roasted Vegetables

Beef Wellington is an iconic and indulgent dish perfect for a special February dinner party. This elegant recipe features a tender, juicy beef tenderloin coated with a rich mushroom duxelles and wrapped in golden, flaky puff pastry. The beef is perfectly seared before being encased in the pastry and baked to perfection. Served alongside roasted vegetables, this dish is the epitome of sophistication and luxury, guaranteed to impress guests with its bold flavors and beautiful presentation. It’s a dish that’s sure to make any occasion memorable.

Ingredients

• 1.5 lbs beef tenderloin (center-cut)
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 2 cups mushrooms, finely chopped
• 2 tablespoons unsalted butter
• 1 small shallot, minced
• 2 cloves garlic, minced
• ¼ cup dry white wine
• 1 package puff pastry, thawed
• 1 egg, beaten (for egg wash)
• 2 cups assorted roasted vegetables (carrots, potatoes, parsnips)

Instructions

1. Preheat the oven to 400°F (200°C).
2. Season the beef tenderloin generously with salt and pepper. Heat olive oil in a skillet over high heat and sear the beef on all sides for 2–3 minutes until browned. Let it cool completely.
3. In the same skillet, melt butter over medium heat. Add the shallots, garlic, and mushrooms and cook until the mushrooms release their moisture and the mixture becomes dry, about 10 minutes. Add the white wine and cook until the liquid evaporates. Let the mushroom mixture cool.
4. Roll out the puff pastry on a floured surface. Place the cooled beef tenderloin in the center of the pastry and spread the mushroom mixture evenly over the beef. Fold the pastry around the beef and seal the edges.
5. Brush the pastry with the beaten egg and place it seam-side down on a baking sheet. Bake for 25–30 minutes, until the pastry is golden brown.
6. While the Wellington bakes, roast the vegetables in the oven for 20–25 minutes, tossing occasionally, until tender and caramelized.
7. Slice the Beef Wellington and serve with the roasted vegetables.

Beef Wellington with roasted vegetables is the perfect dish for a special February dinner party. The combination of rich, succulent beef, earthy mushrooms, and flaky puff pastry creates a luxurious flavor profile that is both impressive and delicious. Paired with roasted vegetables, this dish offers a balanced meal with both indulgence and freshness. It’s sure to be the highlight of any dinner party, impressing guests with both its taste and presentation.

Baked Salmon with Dill Cream Sauce and Asparagus

Baked salmon with dill cream sauce and roasted asparagus is a light yet elegant dish that is perfect for a February dinner party. The salmon is gently baked to preserve its moist, tender texture, while the dill cream sauce adds a fresh, tangy richness that perfectly complements the fish. Served alongside roasted asparagus, this dish is a healthy and flavorful option that doesn’t compromise on taste or sophistication. It’s an excellent choice for seafood lovers looking for a refined yet simple meal.

Ingredients

• 4 salmon fillets
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 bunch asparagus, trimmed
• 2 tablespoons olive oil
• 1 cup sour cream
• 2 tablespoons mayonnaise
• 1 tablespoon fresh dill, chopped
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced

Instructions

1. Preheat the oven to 375°F (190°C).
2. Place the salmon fillets on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper.
3. On a separate baking sheet, toss the asparagus with olive oil, salt, and pepper. Arrange in a single layer.
4. Bake the salmon for 12–15 minutes, or until the fish flakes easily with a fork. Roast the asparagus for 15–20 minutes, or until tender and slightly crispy.
5. While the fish and vegetables bake, make the dill cream sauce. In a bowl, combine sour cream, mayonnaise, fresh dill, lemon juice, Dijon mustard, and minced garlic. Stir until smooth.
6. Serve the salmon fillets with a generous dollop of dill cream sauce and a side of roasted asparagus.

Baked salmon with dill cream sauce and roasted asparagus is a fresh, flavorful dish that’s both light and satisfying. The creamy, tangy dill sauce enhances the natural sweetness of the salmon, while the roasted asparagus adds a crisp, savory contrast. This dish is not only visually appealing but also offers a perfect balance of flavors, making it an excellent choice for a February dinner party. It’s a simple yet elegant dish that will leave your guests feeling delighted.

Chicken Marsala with Sautéed Spinach

Chicken Marsala with sautéed spinach is a classic Italian dish that is perfect for a cozy yet refined February dinner party. The chicken breasts are lightly browned and simmered in a rich, flavorful Marsala wine sauce with mushrooms, creating a savory and slightly sweet dish. Served with sautéed spinach, this meal offers a wonderful balance of flavors and textures. The richness of the sauce complements the earthy spinach, making this a comforting and satisfying entrée that’s perfect for winter gatherings.

Ingredients

• 4 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 cup mushrooms, sliced
• ¾ cup Marsala wine
• ¾ cup chicken broth
• 2 tablespoons unsalted butter
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons olive oil
• 4 cups fresh spinach, washed and dried
• 1 clove garlic, minced

Instructions

1. Season the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium heat. Cook the chicken breasts for 4–5 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
2. In the same skillet, add the mushrooms and cook for 3–4 minutes until softened.
3. Pour in the Marsala wine and chicken broth, scraping up any browned bits from the skillet. Bring to a simmer and cook for 5 minutes until the sauce reduces slightly. Stir in the butter until melted and smooth.
4. Return the chicken to the skillet and simmer for an additional 5 minutes, spooning the sauce over the chicken.
5. In a separate pan, heat olive oil over medium heat. Add the garlic and cook for 1 minute, then add the spinach and sauté until wilted, about 3–4 minutes.
6. Serve the chicken Marsala with a side of sautéed spinach and garnish with fresh parsley.

Chicken Marsala with sautéed spinach is a comforting and flavorful dish that is perfect for a February dinner party. The rich Marsala wine sauce infuses the chicken with deep flavors, while the sautéed spinach provides a fresh, earthy balance. This dish is both easy to prepare and impressive, making it an excellent choice for a cozy dinner with guests. The combination of savory chicken, sweet wine sauce, and vibrant spinach will be sure to delight your guests with every bite.

Stuffed Pork Tenderloin with Apple and Cranberry Chutney

Stuffed pork tenderloin with apple and cranberry chutney is a hearty and festive dish perfect for a February dinner party. The pork tenderloin is carefully butterflied, filled with a delicious mixture of sweet apples, tart cranberries, and savory herbs, then roasted to perfection. Served with a homemade chutney made from apples and cranberries, this dish offers a delightful balance of flavors—sweet, savory, and slightly tangy. It’s an elegant choice for any special occasion, bringing warmth and a touch of winter charm to your dinner table.

Ingredients

• 2 pork tenderloins (about 1 lb each)
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 1 apple, peeled and diced
• ½ cup fresh cranberries
• 1 tablespoon honey
• 1 small onion, finely chopped
• 2 teaspoons fresh thyme leaves
• 1 tablespoon Dijon mustard
• 1 tablespoon balsamic vinegar
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

1. Preheat the oven to 375°F (190°C).
2. Butterfly the pork tenderloins by slicing them horizontally to open them up without cutting all the way through. Season both sides with salt and pepper.
3. Heat olive oil in a skillet over medium heat. Add the onions and cook for 3–4 minutes until softened. Stir in the diced apples, cranberries, honey, thyme, Dijon mustard, and balsamic vinegar. Cook for another 5–7 minutes until the apples are tender and the cranberries have burst.
4. Lay the pork tenderloins flat and spoon the apple-cranberry mixture onto the center of each. Roll them up tightly and secure with kitchen twine.
5. Heat a skillet over medium-high heat and sear the pork rolls for 2–3 minutes on each side until browned. Transfer to a baking sheet and roast in the oven for 20–25 minutes, or until the pork reaches an internal temperature of 145°F (63°C).
6. Remove from the oven, let rest for 5 minutes, then slice into medallions.
7. Serve the stuffed pork with extra apple-cranberry chutney on the side and garnish with fresh parsley.

Stuffed pork tenderloin with apple and cranberry chutney is an exquisite dish that combines savory, sweet, and tangy elements for a well-balanced meal. The pork tenderloin remains juicy and tender, while the apple and cranberry stuffing adds complexity and brightness to the flavor profile. This dish is perfect for a February dinner party, offering guests a warm, comforting meal that feels special and celebratory. Paired with a simple side like mashed potatoes or green beans, it will surely be a memorable centerpiece at your gathering.

Shrimp Scampi with Lemon and Garlic

Shrimp scampi with lemon and garlic is a light, flavorful, and quick-to-make dish that’s ideal for a February dinner party. The shrimp are cooked in a fragrant garlic butter sauce with a hint of lemon, then tossed with pasta or served alongside crusty bread to soak up the delicious sauce. This dish is full of bright, zesty flavors that elevate the shrimp, making it a crowd-pleasing option for any seafood lover. With its rich garlic butter sauce, it’s the perfect balance of indulgence and freshness.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• Zest and juice of 1 lemon
• 1 teaspoon red pepper flakes (optional)
• ½ cup dry white wine
• Salt and pepper, to taste
• 1 tablespoon fresh parsley, chopped
• 8 oz pasta (linguine or spaghetti) or crusty bread for serving

Instructions

1. Cook the pasta according to package instructions. Drain, reserving 1 cup of pasta water.
2. While the pasta cooks, heat olive oil and 2 tablespoons of butter in a large skillet over medium heat. Add the shrimp in a single layer and season with salt and pepper. Cook for 2–3 minutes per side until pink and cooked through. Remove shrimp from the skillet and set aside.
3. In the same skillet, add the remaining butter and minced garlic. Cook for 1 minute until fragrant. Stir in the lemon zest, lemon juice, white wine, and red pepper flakes (if using). Bring the sauce to a simmer and cook for 2–3 minutes until slightly reduced.
4. Return the shrimp to the skillet and toss to coat in the sauce. Add the cooked pasta to the skillet and toss, adding reserved pasta water if needed to thin the sauce.
5. Sprinkle with fresh parsley and serve immediately with extra lemon wedges and crusty bread on the side.

Shrimp scampi with lemon and garlic is a delightful dish that combines the richness of garlic butter with the freshness of lemon. It’s a perfect choice for a February dinner party, offering an elegant and flavorful option that’s quick to prepare. The shrimp are tender and succulent, while the zesty sauce adds brightness and depth to the dish. Whether served over pasta or alongside a slice of warm bread, this dish will be sure to impress your guests and leave them craving more.

Braised Short Ribs with Mashed Potatoes and Red Wine Sauce

Braised short ribs with mashed potatoes and red wine sauce is a hearty, comforting dish that’s perfect for a February dinner party. The short ribs are slow-cooked in a rich red wine and vegetable broth, resulting in tender, melt-in-your-mouth meat. The accompanying mashed potatoes are creamy and smooth, providing a perfect base to soak up the savory sauce. This dish is an ideal choice for those looking to create a satisfying and elegant meal with a deep, complex flavor profile that will impress guests at your gathering.

Ingredients

• 4 bone-in short ribs
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 2 cups red wine
• 3 cups beef broth
• 1 sprig fresh thyme
• 2 bay leaves
• 4 cups mashed potatoes (prepared in advance)

Instructions

1. Preheat the oven to 325°F (163°C).
2. Season the short ribs generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Brown the short ribs on all sides, about 8 minutes. Remove the ribs and set aside.
3. In the same pot, add the onions, carrots, celery, and garlic. Cook for 5 minutes until softened.
4. Add the red wine to the pot and bring to a boil. Let it simmer for 5–7 minutes until the wine reduces by half.
5. Return the short ribs to the pot and add the beef broth, thyme, and bay leaves. Bring to a simmer, then cover and transfer the pot to the oven. Braise the short ribs for 2.5–3 hours, until the meat is tender and falls off the bone.
6. Serve the short ribs on a bed of mashed potatoes, spooning the rich red wine sauce over the top.

Braised short ribs with mashed potatoes and red wine sauce is the ultimate comfort food, offering deep, savory flavors that are perfect for a cold February evening. The slow-cooked short ribs are melt-in-your-mouth tender, while the creamy mashed potatoes provide a satisfying and velvety base. The red wine sauce ties the dish together, creating a sophisticated, rich flavor profile. This dish will not only satisfy your guests’ appetites but also leave them in awe of your culinary skills, making it a great choice for your next dinner party.

Baked Lemon Herb Salmon with Asparagus

Baked lemon herb salmon with asparagus is a light yet flavorful dish that makes for an elegant February dinner party entrée. The salmon fillets are seasoned with a blend of fresh herbs, garlic, and lemon zest, then baked to perfection. Paired with roasted asparagus, this dish is both healthy and full of vibrant flavors. The simplicity of the ingredients makes it a perfect choice for a winter gathering where you want to serve something that’s both light and satisfying.

Ingredients

• 4 salmon fillets (6 oz each)
• 1 bunch asparagus, trimmed
• 2 tablespoons olive oil
• 1 lemon (zested and sliced)
• 2 teaspoons fresh thyme leaves
• 1 teaspoon fresh rosemary, chopped
• 2 cloves garlic, minced
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 400°F (200°C).
2. Place the salmon fillets on a baking sheet lined with parchment paper or aluminum foil. Drizzle with 1 tablespoon of olive oil and season with salt, pepper, minced garlic, lemon zest, thyme, and rosemary. Place lemon slices on top of the fillets for extra flavor.
3. Arrange the trimmed asparagus around the salmon fillets on the baking sheet. Drizzle with the remaining olive oil and season with salt and pepper.
4. Bake for 12–15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender.
5. Remove from the oven and garnish with fresh parsley before serving.

Baked lemon herb salmon with asparagus is a wonderfully balanced dish that’s light enough to feel refreshing but still packed with flavor. The fresh herbs and citrus zest infuse the salmon with brightness, while the asparagus adds a satisfying crunch and a touch of earthiness. This dish is a great choice for a February dinner party, as it’s easy to prepare yet looks and tastes impressive. It pairs beautifully with a light salad or roasted potatoes for a complete, elegant meal.

Roasted Vegetable and Quinoa Salad with Lemon Tahini Dressing

Roasted vegetable and quinoa salad with lemon tahini dressing is a hearty yet healthy option for a February dinner party. The roasted vegetables—sweet potatoes, carrots, and Brussels sprouts—are caramelized and packed with rich, roasted flavors. Combined with fluffy quinoa and tossed in a tangy lemon tahini dressing, this dish is a satisfying vegetarian option that’s full of textures and flavors. It can be served warm or at room temperature, making it ideal for a crowd.

Ingredients

• 1 cup quinoa
• 2 medium sweet potatoes, peeled and cubed
• 2 carrots, peeled and chopped
• 1 cup Brussels sprouts, halved
• 3 tablespoons olive oil
• Salt and pepper, to taste
• 2 tablespoons tahini
• Juice of 1 lemon
• 1 tablespoon maple syrup
• 1 garlic clove, minced
• 2 tablespoons water (or more, as needed)
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

1. Preheat the oven to 400°F (200°C).
2. Cook the quinoa according to package instructions and set aside.
3. Toss the sweet potatoes, carrots, and Brussels sprouts with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 25–30 minutes, or until tender and golden brown, stirring halfway through.
4. While the vegetables roast, prepare the lemon tahini dressing by whisking together tahini, lemon juice, maple syrup, garlic, salt, and water. Adjust the consistency by adding more water if needed to reach a smooth, pourable texture.
5. In a large bowl, combine the cooked quinoa with the roasted vegetables. Drizzle with the lemon tahini dressing and toss to combine.
6. Garnish with fresh parsley before serving.

Roasted vegetable and quinoa salad with lemon tahini dressing is a delicious, nutrient-packed dish that will make a perfect vegetarian option at your February dinner party. The sweetness of the roasted vegetables pairs wonderfully with the nutty quinoa, while the tangy tahini dressing adds richness and depth. This dish is not only satisfying but also colorful and visually appealing, making it a great addition to any festive occasion. It can be served warm or at room temperature, making it a versatile and easy-to-prepare option for a dinner party.

Beef Wellington Bites

Beef Wellington bites are an impressive and bite-sized version of the classic Beef Wellington, perfect for serving at a February dinner party. Tender pieces of beef tenderloin are wrapped in puff pastry with a layer of mushroom duxelles, creating a savory, rich flavor in every bite. These small, elegant appetizers are sure to wow your guests and set the tone for an unforgettable evening. The combination of tender beef, earthy mushrooms, and flaky pastry makes them a luxurious treat for any celebration.

Ingredients

• 1 lb beef tenderloin, cut into 1-inch cubes
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh thyme leaves
• 1 cup mushrooms, finely chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons unsalted butter
• 1 sheet puff pastry, thawed
• 1 egg (for egg wash)

Instructions

1. Preheat the oven to 400°F (200°C).
2. Heat olive oil in a skillet over high heat. Season the beef cubes with salt and pepper, then sear them on all sides for 1–2 minutes until browned. Remove from the heat and brush with Dijon mustard. Set aside to cool.
3. In the same skillet, melt the butter and sauté the onions, garlic, and mushrooms over medium heat for 5–7 minutes until the mushrooms release their moisture and become tender. Stir in fresh thyme and cook for another 2 minutes. Set the mushroom mixture aside to cool.
4. Roll out the puff pastry on a lightly floured surface. Cut the pastry into squares large enough to wrap each beef cube.
5. Place a spoonful of mushroom duxelles in the center of each pastry square, then top with a seared beef cube. Fold the pastry around the beef and seal the edges.
6. Place the pastry-wrapped beef on a baking sheet lined with parchment paper. Brush with the egg wash.
7. Bake for 15–20 minutes, or until the pastry is golden and puffed, and the beef is cooked to your desired level of doneness (medium-rare is recommended).
8. Serve immediately as an elegant appetizer or hors d’oeuvre.

Beef Wellington bites bring a touch of luxury and sophistication to any February dinner party. The combination of perfectly seared beef tenderloin, savory mushroom duxelles, and flaky puff pastry creates a delightful bite-sized treat that will impress your guests. These little appetizers are packed with rich, complex flavors and make a fantastic start to an elegant meal. Whether served on their own or as part of a larger spread, Beef Wellington bites are sure to be a crowd favorite.

Note: More recipes are coming soon!