Food and romance are as much a part of Valentine's Day as chocolates, red roses and sweet whispers. And nowhere does that pair play out more than in the kitchen.

Choose a menu of your favorite dishes or consider this easy-to-prepare, easy-on-the-wallet menu.

On a last-minute supermarket visit, cruise by the floral display to buy a few blossoms, then grab a spool of red ribbon. At home, tie a blossom to a table napkin with a red ribbon. Too fussy? Gather up all the white candles in your home (avoid scented ones) and cluster them on the table.

If you make the chocolate mousse the night before, the meal can be put together in 30 to 45 minutes. Start by popping the cork on a bottle of sparkling cava (an inexpensive Spanish bubbly) and stuffing tiny tomatoes with an herbed cheese or smoked trout spread. Prepare the scaloppine, cook up the orzo and wilt a favorite green (spinach?) in a bit of olive oil and finish with Parmesan shavings.

The finale: A decadent and super simple chocolate dessert. For as Lucy Van Pelt, that "Peanuts" gal, would say: "All I really need is love, but a little chocolate now and then doesn't hurt."

A Love-Filled Menu

(Recipes on this page)

Appetizer:

Chilled cava

Stuffed cherry tomatoes

Main course:

Scaloppine in lemon sauce

Orzo with red bell pepper strips

Wilted greens with shaved

Parmesan

Dessert:

Chocolate mousse

Orzo with Red Peppers

Cook 1 cup orzo in a saucepan of salted boiling water, stirring occasionally, until al dente. Drain well; return to saucepan. Drizzle with 1 tablespoon olive oil. Toss with 1 sliced red pepper. Keep warm.

Eggless Chocolate Mousse

Adapted from "The French Women Don't Get Fat Cookbook," by Mireille Guiliano. We subbed vanilla for cardamom. Prepare the night before, cover and refrigerate. Remove about an hour before serving.

In a small, heavy saucepan, heat 1/4 cup whipping cream to a boil; do not scorch. Meanwhile, chop 2 ½ ounces dark chocolate (70 to 80 percent); place in a large bowl. Pour hot cream over chopped chocolate. Let melt 2 minutes; stir until smooth. Add 1/2 teaspoon vanilla. Cool. Whip 3/4 cup chilled whipping cream until stiff peaks form; be careful not to over whip. Gently fold half the whipped cream into chocolate mixture. Fold in remaining whipped cream. Mousse will be a bit soft. Spoon into two serving dishes; cover and refrigerate at least 2 hours. Serve garnished with shelled, toasted pistachios and more whipped cream, if you like.