Galentine’s Day Food Ideas: Delicious Easy Dishes for Your Festive Party

Whether you’re celebrating Galentine’s Day (February 13) with one of your gal pals or a few, delicious food is absolutely necessary for the occasion. Before you think about booking reservations, consider whipping up your own tasty bites for your gal group. It’s not only simple to do but it’s also inexpensive compared to going to a restaurant. Need inspiration on what to make for this friendship-filled holiday? We’ve got you covered in this list of Galentine’s Day food ideas that feature several yummy options. Also, check out the bonus recipes at the end for a starter, two mains and a dessert that your friends will love! 

4 mouthwatering Galentine’s Day food ideas

Start with these four options when creating your Galentine’s Day menu for a wow-worthy yet hassle-free meal.

1. Grazing boards

A grazing board with a variety of meats, cheeses, sweets or other finger foods is perfect to nosh on throughout the get-together. Plus, it’s quick to put together in about 10 minutes. Evan Inada, charcuterie director at Columbus Craft Meats, offers a few pointers on building the ultimate Galentine’s Day grazing board. 

“Embrace the theme of the night by using ingredients in vibrant shades of red and pink,” he says. “The bold red of Columbus’ Calabrese Salami, thanks to crushed red peppers and red bell peppers, adds a striking visual element. Pair it with a bold aged cheese, some crackers and garnish with fresh strawberries, raspberries, cherries or pickled peppers to create a cheerful, eye-catching spread that sets the tone for the gathering.” (Read on for more grazing board ideas.) 

2. Shareable appetizers and main dishes

Rather than preparing a fancy elaborate dinner, keep the occasion casual by opting for an array of shareable appetizers and dishes. This can range from creamy dips to baked casseroles, like mac and cheese or lasagna. You can even prep some of these dishes the night before and keep them covered in the fridge until it’s time to serve.

3. Decadent desserts

Indulge everyone’s sweet tooth at the meal with rich and decadent treats, such as these “lazy” puff pastry desserts or this three-ingredient creme brulee. Want to get your Galentine’s Day chocolate fix? Whip up a batch of white chocolate truffles, chocolate creme brulee or two-ingredient chocolate mousse.

4. Fun drink pairings

Raise a glass to friendship and good food by offering a variety of drinks. For wines, a rich and smooth red such as Smith & Hook Cabernet ($17.99) and a bright and crisp white like William Hill Sauvignon Blanc ($17), are great affordable picks worth pairing with the meal. Another ready-to-drink option is Cutwater’s Strawberry White Russian, which is a canned cocktail made with Cutwater vodka, coffee cream liqueur and strawberry flavor. If you’d rather whip up your own drinks, check out these low ABV cocktails and this roundup of mocktail recipes. Cheers!  

Bonus: 4 recipes for a Galentine’s Day party

These recipes are shared by Tieghan Gerard, chef and author of Half Baked Harvest: Quick and Cozy, and excellent if you need more ideas for an appetizer, main dishes or a dessert.

1. Whipped Goat Cheese and Calabrian Chile Oil Dip

Ingredients:

Whipped goat cheese:

• 10 oz. goat cheese, room temperature
• 4 oz. cream cheese, at room temperature
• 2 tsp. honey
• Fine pink Himalayan salt

For Serving:

• Fresh basil leaves
• Crusty bread
• Crackers
• Crunchy vegetables

Directions:

• Active: 10 mins
• Total time: 30 mins
• Yield: 6 servings

1. Make the oil. Preheat the oven to 400°F.
2. In a small baking dish, combine the olive oil, Calabrian chile peppers, garlic, thyme, oregano, black pepper, and a big pinch of salt. Bake until the garlic is golden and the oil is sizzling, about 20 minutes. Remove from the oven and let cool slightly, then use a slotted spoon to transfer the garlic to a cutting board. Finely chop or mash the garlic and stir it into the oil.
3. Meanwhile, make the whipped goat cheese. In a food processor, combine the goat cheese, cream cheese, and honey. Pulse until smooth and creamy, 1 to 2 minutes, stopping a few times to scrape the sides of the bowl with a flexible spatula. Taste and season with salt. Spoon the  goat cheese into a serving bowl, then drizzle over the Calabrian chile oil. Top with basil and serve with bread, crackers and/or vegetables for scooping.

2. Baked Buffalo Chicken Tenders

Ingredients:

Chicken tenders:

• 6 cups cornflakes
• ⅓ cup freshly grated Parmesan cheese
• 1 tsp. smoked paprika 
• ½ tsp. onion powder 
• ½ tsp. garlic powder 
• Fine pink Himalayan salt
• 2 large eggs
• 2 Tbs. hot sauce, such as Frank’s RedHot
• 2 pounds boneless, skinless chicken breast tenderloins
• Extra-virgin olive oil
• Homemade Buffalo Sauce (recipe follows) or store-bought buffalo sauce
• Chopped fresh chives or green onions, for serving (optional)
• Homemade or store-bought ranch dressing, for serving

Homemade buffalo sauce:

• ½ cup hot sauce, such as Frank’s
• 8 Tbs. (1 stick) salted butter, melted
• ½ tsp. sweet paprika 
• ½ tsp. smoked paprika
• ½ tsp. onion powder 
• ½ tsp. garlic powder
• ½ tsp. fine pink Himalayan salt
• ½ tsp. freshly ground black pepper

Directions:

• Active: 20 mins
• Total time: 20 mins
• Yield: 4 to 6 servings

For chicken tenders:

1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
2. In a food processor, combine the cornflakes, Parmesan, paprika, onion powder, garlic powder, and a pinch of salt. Working in batches, if necessary, process into fine crumbs, 30 to 45 seconds. Alternatively, combine the ingredients in a large zip-top bag, seal it, and crush using your hands and/or a rolling pin. Transfer to a shallow bowl. Beat the eggs and hot sauce together in a large bowl.
3. Dip the chicken into the egg mixture and turn to coat, allowing excess to drip off. Dredge the chicken through the crumbs, covering to coat and pressing to adhere (see Note). Arrange on the prepared baking sheet. Lightly brush with olive oil.
4. Bake the chicken, flipping once halfway through, until cooked through and crisp all over, about 20 minutes.
5. Transfer the chicken to a serving platter. Drizzle the buffalo sauce (see homemade recipe below, if using) over the top. Garnish with chives (if using) and serve with ranch dressing alongside for dipping.

For buffalo sauce:

1. In a small bowl or lidded glass jar, combine the hot sauce, butter, sweet paprika, smoked paprika, onion powder, garlic powder, salt, and pepper. Whisk vigorously to combine. Store refrigerated for up to 2 weeks.

3. Sheet Pan Mac & Cheese

Ingredients:

• Fine pink Himalayan salt
• 1 pound short-cut pasta, such as macaroni
• 2 cups whole milk
• 1 tablespoon arrowroot or cornstarch
• 4 ounces cream cheese, at room temperature
• 1 tablespoon Dijon mustard
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 3 tablespoons salted butter
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1 tsp. sweet or smoked paprika
• ¼ tsp. cayenne pepper 
• Freshly ground black pepper
• 2 cups shredded Colby Jack cheese
• For Serving
• Chopped fresh herbs
• Thinly sliced green onions

Directions:

• Active: 15 mins
• Total time: 40 mins
• Yield: 6 servings

1. Preheat the oven to 425°F.
2. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until very al dente, 4 to
   5 minutes. Drain, then immediately return the hot pasta to the hot pot (leave the heat off).
3. In a spouted measuring cup, whisk together the milk and arrowroot. Add the cream cheese and mustard to the hot pasta and stir well until the cream cheese is melted and the pasta is well coated. Pour the milk mixture over the pasta, and add the cheddar cheese, Monterey Jack cheese, butter, garlic powder, onion powder, paprika, and cayenne. Season with salt and pepper. Stir to combine to melt some of the cheese.
4. Transfer the pasta to a rimmed baking sheet. Sprinkle the Colby Jack cheese over the top. Bake until the cheese is melted and the edges are crisping, 15 to 20 minutes.
5. To serve, top with fresh herbs and green onions, then dig in and enjoy!

4. Brown Butter Coconut Chocolate Chip Cookies

Ingredients:

• 1 cup (2 sticks) salted butter
• 1 cup packed light or dark brown sugar
• ¼ cup granulated sugar 
• 2 large eggs
• 1 Tbs. pure vanilla extract
• 1¼ cups all-purpose flour 
• ½ cup coconut flour
• 1 tsp. baking soda
• ½ tsp. fine pink Himalayan salt
• 1½ cups chopped bittersweet chocolate chunks or chips
• 2 Tbs. sesame seeds 
• Flaky sea salt

Directions:

• Active: 15 mins
• Total time: 30 mins
• Yield: 24 cookies

1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
2. Place the butter in a small skillet over medium heat. Cook until the butter begins to brown, about 5 minutes. Transfer to a large heatproof bowl and set aside to cool for about 5 minutes, stirring occasionally.
3. To the brown butter, add the brown sugar, granulated sugar, eggs, and vanilla and stir until smooth. Add the all-purpose flour, coconut flour, baking soda, and pink salt and mix until just combined. If your dough feels too dry, stir in up to 2 tablespoons of water. Gently fold in the chocolate and sesame seeds, mixing just enough to combine.
4. Using 1 generously rounded tablespoon for each, roll the dough into balls. Arrange the balls on the prepared baking sheets, spacing them 2 inches apart. Gently press the dough down to slightly flatten.
5. Bake the cookies for 8 minutes. Remove the baking sheets from the oven and tap them firmly against the counter a few times to flatten the cookies. Return to the oven and bake until the cookies are just beginning to set on the edges, 2 to 3 minutes more.
6. Sprinkle the cookies with flaky salt and let them cool on the baking sheets; they will continue to cook slightly. Enjoy the cookies warm (highly recommended) or let cool and store at room temperature in an airtight container for up to 4 days.