Valentine’s Day dinners out on the town can be special. But it’s also fun to stay in and enjoy a home-cooked, romantic meal.

The first recipe is a tasty option for a memorable Valentine’s Day dinner. Ceviche is popular along Mexico’s western seaboard and consists of very fresh, raw seafood that is “cooked” by the action of lime juice. The recipe comes from “The Complete Mexican, South American & Caribbean Cookbook” (Metro Books) by Jane Milton, Jenni Fleetwood and Marina Filippelli.

The second recipe is less gourmet and more comfort food, especially for a cold February day. Soup can be filling, tasty and customized with individuals’ favorite flavors. Italian seasonings and ingredients are on display in this version of “Hearty Tuscan Soup” from “Season’s Best: Fast, Fun & Fabulous” by The Pampered Chef® Test Kitchens.

Ceviche

Serves 6

7 ounces raw peeled shrimp

7 ounces shelled scallops

7 ounces squid, cleaned and cut into serving pieces

7 limes

3 tomatoes

1 small onion

1 ripe avocado

1/4 cup chopped fresh oregano, or 2 teaspoons dried

1 teaspoon salt

Ground black pepper

Fresh oregano sprigs, to garnish

Crusty bread and lime wedges to serve (optional)

1. Spread out the shrimp, scallops and squid in a nonmetallic bowl. Squeeze six of the limes and pour the juice on the mixed seafood to cover it completely. Cover the dish with plastic wrap and set aside in the refrigerator for 8 hours or overnight.

2. Drain the seafood in a colander to remove the excess lime juice, then pat it dry with paper towels. Place the shrimp, scallops and squid in a bowl.

3. Cut the tomatoes in half, squeeze out the seeds, then dice the flesh. Cut the onion in half, then slice it thinly. Cut the avocado in half lengthwise, remove the pit and peel, then cut the flesh into 1/2-inch dice.

4. Add the tomatoes, onion, and avocado to the seafood with the oregano and seasoning. Squeeze the remaining lime and pour on the juice. Garnish with oregano and serve with crusty bread and lime wedges, if desired.

Hearty Tuscan Soup

Serves 8

2 15-ounce cans reduced-sodium pinto beans

1 tablespoon olive oil

8 ounces Italian turkey sausage (about 2 links), casings removed

1 large onion

1 medium sweet potato, peeled

4 garlic cloves

4 cups unsalted chicken stock or chicken broth

1 14.5-ounce can fire-roasted diced tomatoes, undrained

1 tablespoon Pampered Chef® Rosemary Herb Seasoning Mix

1/2 teaspoon black pepper

1 package fresh baby spinach leaves, washed and dried

16 melba toast rounds

3 tablespoons shredded Italian cheese blend

1. Drain and rinse pinto beans in a small colander. Transfer half of the beans to a food processor; process until almost smooth. Set aside both whole and mashed beans.

2. Heat oil in a Dutch oven over medium heat 3 to 5 minutes or until shimmering. Cook sausage 4 to 6 minutes or until no longer pink, breaking into crumbles.

3. Wedge onion, then chop. Cut sweet potato into chunks, then coarsely chop. Add onion, sweet potato and garlic to Dutch oven; cook and stir 5 to 6 minutes or until onion is softened.

4. Stir all beans, chicken stock, tomatoes, seasoning mix, and pepper into Dutch oven. Cover; bring to a boil over high heat. Reduce heat to medium; simmer, covered, 10 minutes.

5. Preheat broiler. Remove Dutch oven from heat; add spinach. Cover; let stand 2 to 3 minutes or until spinach is wilted. Top soup with melba rounds; sprinkle with cheese.

6. Place Dutch oven 2 to 4 inches from heating element. Broil 2 to 4 minutes or until croutons and cheese are lightly browned. Ladle soup and croutons into bowls.