There's no more certain way to win over a loved one than with a delicious Valentine's Day dinner. That's why we came up with this fabulous menu. It's sure to delight and show that special someone in your life just how much you care. Valentine's Day is also more fun when it's not a lot of work, so these romantic recipes have steps that can be prepared ahead of time. So whether you're cooking for your spouse, significant other or a special friend, you can spend less time in the kitchen and more time setting--and enjoying--the mood.

Red Pepper-Walnut Pate

4 SERVINGS

This rich and flavorful pate is great used as a spread for crostini or bruschetta.

2 large red bell peppers 2 Tbs. olive oil 1 small yellow onion, finely chopped 1 clove garlic, minced 1 cup walnuts, chopped 2 Tbs. chopped fresh parsley

1. Roast bell peppers over open flame or under broiler, turning frequently, until skin is blackened on all sides. Place in paper bag, seal bag and let stand 5 minutes. Remove from bag and scrape charred skin from peppers. Remove stems and seeds; coarsely chop peppers and set aside.

2. In medium skillet, heat oil over medium heat. Add onion and garlic and cook, stirring often, until softened, about 5 minutes.

3. In food processor, combine onion mixture, reserved roasted pepper, walnuts, parsley and salt and pepper to taste. Process until smooth. Transfer to bowl, and chill before serving.

PER SERVING: 290 CAL; 6G PROT; 26G TOTAL FAT (3G SAT. FAT); 12G CARB; 0 CHOL; 4MG SOD; 4G FIBER

Ginger-Sesame-Glazed Portobello Steaks

4 SERVINGS

An aromatic marinade adds complexity to these mushrooms, which resemble flank steak when sliced at an angle.

2 cloves garlic, minced 1 Tbs. minced fresh ginger 1 Tbs. tahini 1/2 cup tamari or low-sodium soy sauce 1/3 cup toasted sesame oil 1 Tbs. light brown sugar 3 Tbs. white wine 4 large portobello caps 1 Tbs. peanut oil

1. In small bowl, combine garlic, ginger and tahini. Stir in tamari, sesame oil, sugar and wine until well blended.

2. Put mushroom caps in shallow bowl. Add tamari mixture, turning to coat mushrooms and let stand 15 to 30 minutes, turning once.

3. In large skillet, heat peanut oil over medium-high heat. Add mushrooms (reserve marinade) and cook, turning once, until browned and slightly softened, about 5 minutes.

4. Cut each mushroom on a slight angle into 1/4-inch-thick slices. In small saucepan, heat reserved marinade.