15 Romantic Dinner Ideas to Cook in Your RV

If you’re looking to spark romance while cooking in your RV, there are plenty of tasty options that’ll impress your partner without a lot of fuss. With limited space and resources, you can whip up cozy, delicious dinners that set the stage for a memorable night under the stars. From simple pasta dishes to a gourmet take on camping classics, let’s get straight into some charming ideas that will make your RV feel like a five-star dining experience.

Sizzling Shrimp Tacos with Avocado Salsa

These sizzling shrimp tacos are a perfect dish for your RV romance. Quick to prepare and packed with flavor, they bring a taste of the coast right to your campsite. Top them off with fresh avocado salsa for a delightful dinner under the stars.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1 tsp chili powder
• 1/2 tsp cumin
• Salt and pepper to taste
• 8 small tortillas
• 1 avocado, diced
• 1 small red onion, finely chopped
• 1 jalapeño, seeded and finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 tbsp lime juice (for salsa)
• Salt to taste

Instructions:

1. In a bowl, combine shrimp, olive oil, lime juice, chili powder, cumin, salt, and pepper. Mix well to coat the shrimp.
2. Heat a skillet over medium-high heat.
3. Add the shrimp to the skillet and cook for 2-3 minutes on each side, or until shrimp are pink and cooked through.
4. In a separate bowl, combine diced avocado, red onion, jalapeño, cilantro, lime juice, and salt. Mix gently to create the avocado salsa.
5. Warm the tortillas over the campfire or on a portable stove.
6. Assemble the tacos by placing a few shrimp on each tortilla.
7. Top with a generous spoonful of avocado salsa.
8. Serve immediately and enjoy!

Beef Tenderloin with Garlic Mashed Potatoes

Cooking beef tenderloin with garlic mashed potatoes is a wonderful way to make your RV feel like a cozy restaurant. The tenderloin is juicy and flavorful, perfect for a special night. Pair it with creamy mashed potatoes for a comforting side, and you’ve got a meal that will impress your partner.

Ingredients:

• 2 lbs beef tenderloin
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• Salt and pepper to taste
• 2 lbs potatoes, peeled and cubed
• 4 cloves garlic, peeled
• 1/2 cup heavy cream
• 4 tbsp butter
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your campfire grill or portable stove.
2. Rub the beef tenderloin with olive oil, minced garlic, rosemary, thyme, salt, and pepper.
3. Heat a skillet over medium-high heat.
4. Sear the beef tenderloin on all sides until browned.
5. Transfer the skillet to a cooler part of the campfire or reduce heat and cook until the internal temperature reaches your desired doneness (about 130°F for medium-rare).
6. Remove the beef from the heat and let it rest for 10 minutes before slicing.
7. Meanwhile, in a large pot, add the cubed potatoes and garlic cloves.
8. Cover with water and bring to a boil over the campfire or portable stove.
9. Cook until potatoes are tender, about 15-20 minutes.
10. Drain the potatoes and garlic, then return them to the pot.
11. Add heavy cream, butter, salt, and pepper.
12. Mash the potatoes and garlic until smooth and creamy.
13. Serve slices of beef tenderloin alongside a generous portion of garlic mashed potatoes.
14. Garnish with chopped fresh parsley.
15. Enjoy your delicious meal!

Grilled Lemon Herb Chicken

Grilled lemon herb chicken is a perfect choice for a romantic dinner in your RV. The juicy chicken paired with fresh herbs and a hint of citrus will impress your partner. It’s simple to make and brings a burst of flavor to your cozy evening together.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup olive oil
• 1/4 cup fresh lemon juice
• 2 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste
• Lemon wedges (for serving)

Instructions:

1. In a bowl, whisk together olive oil, lemon juice, minced garlic, rosemary, thyme, parsley, salt, and pepper.
2. Place the chicken breasts in a resealable plastic bag or a shallow dish.
3. Pour the marinade over the chicken, ensuring each piece is well-coated.
4. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
5. Preheat your campfire grill or portable grill to medium-high heat.
6. Remove the chicken from the marinade and discard the remaining marinade.
7. Place the chicken breasts on the grill.
8. Grill the chicken for 6-8 minutes on each side, or until the internal temperature reaches 165°F and the chicken is cooked through.
9. Remove the chicken from the grill and let it rest for a few minutes.
10. Serve the grilled lemon herb chicken with lemon wedges for squeezing over the top.
11. Enjoy your flavorful and juicy chicken!

Pasta Primavera with Fresh Vegetables

Pasta primavera is a quick and tasty dish that’s perfect for a romantic dinner in your RV. Toss together your favorite pasta with fresh veggies like zucchini, bell peppers, and cherry tomatoes for a vibrant meal. Finish it off with a sprinkle of cheese and some fresh herbs for extra flavor!

Ingredients:

• 12 oz pasta (penne or rotini work well)
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 bell pepper, sliced
• 1 cup cherry tomatoes, halved
• 1 cup broccoli florets
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 4 cups vegetable broth
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Heat a large pot over the campfire or portable stove.
2. Add olive oil and garlic, and sauté until fragrant.
3. Add zucchini, yellow squash, bell pepper, cherry tomatoes, and broccoli. Cook for a few minutes until vegetables start to soften.
4. Add pasta and vegetable broth to the pot.
5. Bring to a boil, then reduce heat and simmer until pasta is cooked and most of the liquid is absorbed, about 10-12 minutes.
6. Stir in Parmesan cheese, salt, and pepper.
7. Garnish with fresh basil.
8. Serve hot and enjoy your vibrant, fresh pasta primavera!

Creamy Mushroom Risotto

Cooking creamy mushroom risotto in your RV is a fantastic way to impress your partner. Start with arborio rice, fresh mushrooms, and a splash of white wine for that perfect touch. Enjoy the creamy texture and rich flavors while soaking up the stunning views outside your window.

Ingredients:

• 1 1/2 cups Arborio rice
• 4 cups chicken or vegetable broth, kept warm
• 1 cup white wine
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 2 cups mushrooms, sliced (such as cremini or button mushrooms)
• 1/2 cup grated Parmesan cheese
• 2 tbsp butter
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large skillet or pot over medium heat.
2. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic and sliced mushrooms, and cook until the mushrooms are softened and any liquid has evaporated.
4. Stir in the Arborio rice and cook for 1-2 minutes, ensuring each grain is coated with oil.
5. Pour in the white wine and stir continuously until the wine is mostly absorbed by the rice.
6. Begin adding the warm broth one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next ladle of broth.
7. Continue this process until the rice is creamy and cooked to al dente, which should take about 18-20 minutes.
8. Stir in the Parmesan cheese and butter, then season with salt and pepper to taste.
9. Remove from heat and let the risotto rest for a couple of minutes.
10. Garnish with chopped fresh parsley.
11. Serve immediately and enjoy your creamy mushroom risotto!

Stuffed Bell Peppers with Quinoa and Black Beans

Stuffed bell peppers are a fantastic choice for a cozy dinner in your RV. Just hollow out some colorful peppers and fill them with a mix of quinoa, black beans, and your favorite spices. They’re not only easy to make, but also packed with flavor and nutrients, making them a perfect dish to enjoy under the stars.

Stuffed Bell Peppers with Quinoa and Black Beans

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, canned, or frozen)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 1 cup shredded cheese (cheddar or Monterey Jack)
• 1/4 cup fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions:

1. Preheat your campfire grill or portable stove to medium heat.
2. In a pot, bring the vegetable broth or water to a boil.
3. Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the liquid is absorbed.
4. In a skillet, heat a bit of oil over medium heat.
5. Add the chopped onion and sauté until translucent, about 5 minutes.
6. Add the minced garlic, cumin, and chili powder, and cook for another minute.
7. Stir in the cooked quinoa, black beans, and corn. Season with salt and pepper to taste.
8. Remove the skillet from heat and mix in half of the shredded cheese.
9. Stuff each bell pepper with the quinoa mixture, pressing down to pack it in well.
10. Place the stuffed bell peppers on a grill grate or in a cast-iron skillet over the campfire or portable stove.
11. Cook for about 20-25 minutes, until the peppers are tender and the filling is heated through.
12. During the last few minutes of cooking, sprinkle the remaining cheese on top of the stuffed peppers and allow it to melt.
13. Remove from heat and garnish with fresh cilantro.
14. Serve with lime wedges for squeezing over the top.
15. Enjoy your delicious and nutritious stuffed bell peppers!

Ratatouille with Crusty Bread

Cooking ratatouille in your RV is simple and rewarding. This colorful dish makes use of fresh veggies, creating a tasty meal perfect for a cozy evening. Pair it with crusty bread, and you’ve got a delightful dinner to enjoy while on the road.

Ingredients:

• 1 large eggplant, diced
• 2 zucchinis, sliced
• 1 yellow squash, sliced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 large onion, chopped
• 4 cloves garlic, minced
• 4 large tomatoes, chopped
• 1/4 cup olive oil
• 1 tsp dried thyme
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh basil, chopped (for garnish)
• Crusty bread (baguette or artisan loaf)

Instructions:

1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic and cook for another minute until fragrant.
4. Stir in the diced eggplant and cook for about 5 minutes, until it begins to soften.
5. Add the sliced zucchinis, yellow squash, red bell pepper, and yellow bell pepper. Cook for another 5-7 minutes, stirring occasionally.
6. Add the chopped tomatoes, dried thyme, dried oregano, salt, and pepper. Stir to combine.
7. Reduce heat to low, cover, and let the ratatouille simmer for about 20-25 minutes, stirring occasionally, until all the vegetables are tender and the flavors are well combined.
8. Taste and adjust seasoning with more salt and pepper if needed.
9. Garnish with freshly chopped basil.
10. Serve hot with slices of crusty bread on the side for dipping.
11. Enjoy your hearty and flavorful ratatouille with crusty bread!

Caprese Salad with Balsamic Drizzle

A Caprese salad is a light and fresh option for a romantic dinner in your RV. Simply layer slices of ripe tomatoes and creamy mozzarella, then drizzle with balsamic glaze for a touch of sweetness. Add some basil leaves on top for that extra burst of flavor and color!

Ingredients:

• 4 large ripe tomatoes, sliced
• 1 lb fresh mozzarella, sliced
• 1 bunch fresh basil leaves
• 1/4 cup extra virgin olive oil
• Salt and pepper to taste
• 1/2 cup balsamic vinegar
• 1 tbsp honey (optional, for sweetness)

Instructions:

1. Arrange the tomato slices and mozzarella slices alternately on a serving platter.
2. Tuck fresh basil leaves between the slices of tomato and mozzarella.
3. Drizzle extra virgin olive oil over the arranged salad.
4. Season with salt and pepper to taste.
5. In a small saucepan, bring the balsamic vinegar to a boil over medium heat.
6. Reduce the heat to low and let it simmer until the vinegar has reduced by half and has a syrupy consistency, about 10-15 minutes. If desired, stir in honey for added sweetness.
7. Allow the balsamic reduction to cool slightly.
8. Drizzle the balsamic reduction over the Caprese salad.
9. Serve immediately and enjoy the fresh, vibrant flavors of your Caprese salad with balsamic drizzle!

Chocolate Fondue for Two

Chocolate fondue is a sweet way to create a romantic moment in your RV. Melt rich chocolate and dip fresh strawberries and marshmallows for a fun treat. It’s simple, delicious, and perfect for sharing with your partner under the stars.

Ingredients:

• 1 cup semi-sweet or dark chocolate chips
• 1/2 cup heavy cream
• 1 tsp vanilla extract
• Assorted dippers: strawberries, banana slices, apple slices, marshmallows, pretzels, pound cake cubes

Instructions:

1. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Do not let it boil.
2. Remove the saucepan from the heat and add the chocolate chips.
3. Let the mixture sit for about 2 minutes to allow the chocolate to melt.
4. Stir the mixture until smooth and fully combined.
5. Stir in the vanilla extract.
6. Transfer the chocolate mixture to a fondue pot or a heatproof bowl.
7. Arrange the assorted dippers on a platter around the fondue pot or bowl.
8. Use fondue forks or skewers to dip the assorted dippers into the warm chocolate.
9. Enjoy your romantic and indulgent chocolate fondue for two!

Seared Salmon with Asparagus

Seared salmon with asparagus is a simple yet elegant dish perfect for a romantic dinner in your RV. Just season the salmon with salt, pepper, and a bit of lemon, then cook it to a golden brown. Serve it alongside tender asparagus for a meal that feels gourmet without the fuss!

Ingredients:

• 2 salmon fillets (about 6 oz each)
• 1 bunch asparagus, trimmed
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 lemon (half sliced, half for juice)
• Salt and pepper to taste
• Fresh dill or parsley for garnish (optional)

Instructions:

1. Preheat your campfire grill or portable stove to medium-high heat.
2. Season the salmon fillets with salt and pepper on both sides.
3. In a skillet, heat 1 tablespoon of olive oil over medium-high heat.
4. Add the salmon fillets, skin-side down, and cook for about 4-5 minutes, until the skin is crispy and the salmon is cooked halfway up the sides.
5. Carefully flip the salmon fillets and cook for another 2-3 minutes, until the salmon is cooked through but still moist. Remove from the skillet and set aside.
6. In the same skillet, add the remaining 1 tablespoon of olive oil.
7. Add the minced garlic and sauté until fragrant, about 1 minute.
8. Add the asparagus and lemon slices to the skillet, and season with salt and pepper.
9. Cook the asparagus, stirring occasionally, until tender-crisp and slightly charred, about 5-7 minutes.
10. Squeeze the juice from the remaining half of the lemon over the asparagus and stir to combine.
11. Plate the seared salmon fillets alongside the cooked asparagus.
12. Garnish with fresh dill or parsley if desired.
13. Serve immediately and enjoy your delicious and healthy seared salmon with asparagus!

Herbed Flatbread Pizza with Fresh Toppings

Making herbed flatbread pizza in your RV is a fun way to enjoy a cozy meal. Top your pizza with fresh veggies and herbs for a burst of flavor. It’s quick, easy, and perfect for a romantic evening under the stars.

Herbed Flatbread Pizza with Fresh Toppings

Ingredients:

• 2 flatbreads or naan
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 cup shredded mozzarella cheese
• 1/2 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 1/2 cup baby spinach leaves
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup crumbled feta cheese
• Fresh basil leaves for garnish
• Salt and pepper to taste

Instructions:

1. Preheat your campfire grill or portable stove to medium heat.
2. In a small bowl, mix the olive oil, minced garlic, dried oregano, and dried basil.
3. Brush the flatbreads with the herbed olive oil mixture, ensuring an even coating.
4. Place the flatbreads on a grill grate or in a cast-iron skillet over the campfire or portable stove.
5. Grill for about 2-3 minutes on each side until they are lightly toasted and crispy.
6. Remove the flatbreads from the heat and sprinkle with shredded mozzarella cheese.
7. Evenly distribute the cherry tomato halves, red onion slices, baby spinach leaves, and Kalamata olives over the flatbreads.
8. Sprinkle the crumbled feta cheese on top.
9. Place the flatbreads back on the grill or in the skillet and cook for another 3-5 minutes, until the cheese is melted and bubbly.
10. Remove from the heat and season with salt and pepper to taste.
11. Garnish with fresh basil leaves.
12. Slice the flatbreads into pieces and serve immediately.
13. Enjoy your delicious and fresh herbed flatbread pizza with vibrant toppings!

Lemon Garlic Butter Scallops

Lemon garlic butter scallops make for a tasty treat in your RV. They cook quickly and taste amazing, perfect for a cozy dinner. Just sear them for a few minutes, and you’ll impress your partner with minimal effort!

Ingredients:

• 1 lb large sea scallops
• Salt and pepper to taste
• 2 tbsp olive oil
• 3 tbsp unsalted butter, divided
• 4 cloves garlic, minced
• Juice of 1 lemon
• 2 tbsp fresh parsley, chopped
• Lemon wedges (for serving)

Instructions:

1. Pat the scallops dry with paper towels and season both sides with salt and pepper.
2. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
3. Once the butter has melted and the skillet is hot, add the scallops in a single layer. Make sure not to overcrowd the pan.
4. Sear the scallops for about 2-3 minutes on each side, until they are golden brown and opaque in the center. Remove the scallops from the skillet and set aside.
5. In the same skillet, add the remaining 2 tablespoons of butter.
6. Add the minced garlic and sauté for about 1 minute, until fragrant.
7. Stir in the lemon juice and bring the sauce to a simmer.
8. Return the scallops to the skillet and spoon the lemon garlic butter sauce over them.
9. Cook for an additional 1-2 minutes to heat the scallops through.
10. Remove from heat and sprinkle with fresh parsley.
11. Serve immediately with lemon wedges on the side.
12. Enjoy your elegant and flavorful lemon garlic butter scallops!

Roasted Vegetable Quinoa Bowl

A roasted vegetable quinoa bowl is a tasty and easy dish to whip up in your RV. Load it with your favorite veggies and toss in some quinoa for a satisfying meal. It’s colorful, healthy, and perfect for a romantic dinner under the stars!

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 yellow squash, diced
• 1 red onion, diced
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried thyme
• Salt and pepper to taste
• 1/4 cup feta cheese, crumbled (optional)
• 2 tbsp fresh parsley, chopped (for garnish)
• 1 lemon (for zest and juice)

Instructions:

1. Preheat your campfire grill or portable stove to medium heat.
2. In a pot, bring the vegetable broth or water to a boil.
3. Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and set aside.
4. In a large bowl, combine the diced red bell pepper, zucchini, yellow squash, red onion, and cherry tomatoes.
5. Drizzle the vegetables with olive oil and sprinkle with dried oregano, dried thyme, salt, and pepper. Toss to coat evenly.
6. Spread the vegetables in a single layer on a grill grate or in a cast-iron skillet over the campfire or portable stove.
7. Roast the vegetables for about 15-20 minutes, stirring occasionally, until they are tender and slightly charred.
8. In a large mixing bowl, combine the cooked quinoa and roasted vegetables.
9. Add the zest and juice of the lemon, and toss to combine.
10. If using, sprinkle the crumbled feta cheese over the top.
11. Garnish with fresh parsley.
12. Serve immediately and enjoy your nutritious and flavorful roasted vegetable quinoa bowl!

Fruit and Cheese Platter

Setting up a fruit and cheese platter is easy and fun. Choose your favorite cheeses and pair them with a variety of fresh fruits like strawberries, grapes, and bananas. This colorful spread is perfect for enjoying a cozy evening outside your RV.

Ingredients:

• 1 block of sharp cheddar cheese, sliced
• 1 block of brie cheese, sliced
• 1 block of gouda cheese, sliced
• 1 cup seedless grapes (red or green)
• 1 apple, sliced
• 1 pear, sliced
• 1/2 cup dried apricots
• 1/2 cup mixed nuts (such as almonds, walnuts, and cashews)
• 1/4 cup honey or fig jam (for drizzling or dipping)
• Crackers or sliced baguette

Instructions:

1. Arrange the cheese slices on a large serving platter, spacing them out evenly.
2. Place the seedless grapes, apple slices, and pear slices around the cheese.
3. Add the dried apricots and mixed nuts to the platter, filling in any gaps.
4. Place a small bowl of honey or fig jam on the platter for drizzling or dipping.
5. Arrange crackers or sliced baguette around the edges of the platter or in a separate basket.
6. Garnish with fresh herbs, such as rosemary or thyme, for an added touch of elegance (optional).
7. Serve immediately and enjoy your delightful and visually appealing fruit and cheese platter!

Homemade Pesto Pasta with Cherry Tomatoes

Making homemade pesto pasta with cherry tomatoes is a breeze in your RV kitchen. Just blend fresh basil, garlic, and olive oil to whip up a quick pesto, then toss it with al dente pasta and juicy cherry tomatoes. This dish not only tastes amazing but also brings a splash of color to your cozy dining space.

Homemade Pesto Pasta with Cherry Tomatoes

Ingredients:

• 12 oz pasta (such as penne or fusilli)
• 2 cups fresh basil leaves
• 1/2 cup grated Parmesan cheese
• 1/3 cup pine nuts
• 2 cloves garlic, minced
• 1/2 cup extra virgin olive oil
• Salt and pepper to taste
• 1 cup cherry tomatoes, halved
• Extra Parmesan cheese for garnish
• Fresh basil leaves for garnish

Instructions:

1. Cook the pasta according to the package instructions until al dente. Drain and set aside.
2. In a food processor or blender, combine the fresh basil leaves, grated Parmesan cheese, pine nuts, and minced garlic.
3. Pulse until the ingredients are finely chopped.
4. With the machine running, slowly add the extra virgin olive oil in a steady stream until the mixture is smooth and well combined. Season with salt and pepper to taste.
5. In a large mixing bowl, toss the cooked pasta with the homemade pesto until the pasta is evenly coated.
6. Gently fold in the halved cherry tomatoes.
7. Transfer the pesto pasta to a serving dish.
8. Garnish with extra grated Parmesan cheese and fresh basil leaves.
9. Serve immediately and enjoy your fresh and flavorful homemade pesto pasta with cherry tomatoes!