This meal is fit for your fanciest date. You’ll start with a prosciutto and honey ricotta crostini. For the main event, there’s oregano-garlic dusted beef tenderloin draped in a sumptuous sauce made from cherry jam, balsamic vinegar, and fresh thyme. On the side, there are mashed potatoes as well as roasted butternut squash and Brussels sprouts.

AVAILABLE 2/11-2/17

You don’t need a fondue set or fancy restaurant to make the delicious cheesy delicacy. Here, you’ll whisk up a homemade fondue with gouda, white cheddar, and Swiss for an unforgettably rich dip. For the ultimate accompaniments, you’ll pair it with Parmesan frico chips, roasted broccoli, seared beef tenderloin, and fresh bell pepper.

AVAILABLE 2/11-2/17

This vegan dinner screams decadence at every turn. First, there’s a fig jam crostini appetizer. Next, portobello “steaks” are marinated in umami-packed tamari sauce, roasted, then shingled over chive mashed potatoes. The “steaks” get even more luxurious flavor from truffle sauce—made creamy by coconut milk. Roasted carrots with fresh thyme round out the meal.

AVAILABLE 2/11-2/17