Preparing a Romantic Dinner for that Special Someone

One of the nicest ways to show someone your love is to prepare and serve them a fresh, homemade meal. Here is a menu consisting of a cocktail, salad, main course and dessert. The romantic options not only look beautiful, but will contribute to your health and wellness. Bon appetit!

Skinnygirl Cosmo

Cosmos are such a popular drink, but I think they are too sweet. This version tastes delicious and has just a fraction of the sugar and calories. Indulge and fit into your jeans the next day.

2 ounces vodka
2 ounces club soda
Splash of cranberry juice
Juice from 2 lime wedges, plus 1 lime wedge for garnish

Combine all of the ingredients except the garnish in a shaker full of ice. Stir and pour into a chilled martini glass. Garnish with the lime wedge. Serves 1.

— Recipe courtesy of “The Skinnygirl Dish” by Bethenny Frankel, 2009

Curly Endive with Hazelnuts, Raspberries and Manchego

Raspberry Vinaigrette
A few fresh red raspberries
1 T. raspberry, red wine or cider vinegar
1 t. balsamic vinegar
Pinch of sugar
¼ t. salt
1/8 t. ground black pepper
¼ C. olive oil

Salad
6 C. coarsely chopped curly endive
¼ C. thinly sliced red onions
½ C. fresh red raspberries
½ C. coarsely chopped toasted hazelnuts
¾ C. shredded manchego cheese

Make the raspberry vinaigrette right in the salad bowl. With the back of a spoon, crush the raspberries into the vinegars, sugar, salt and pepper. Whisk in the oil. Add the greens, red onions, and raspberries to the salad bowl, and toss with the dressing. Sprinkle the nuts and cheese on top of the salad, or pass them at the table. Serves 4

— Recipe courtesy of “Moosewood Restaurant Cooking for Health,” 2009

Sea Bass with Ginger and Lime

For the fish:
1 T. olive oil
Four 5-ounce sea bass fillets
½ C. lime juice
½ small onion, diced
1 t. minced garlic
1 T. minced fresh ginger
½ C. Chardonnay wine
1 T. honey
2 T. minced fresh parsley
1 t. fresh rosemary
Cornstarch mixed with a little water
Salt and pepper to taste

For the vegetables:
2 pounds chard, kale, spinach, beet greens, or mustard greens, cleaned and patted dry
1 lime, juiced
Salt and pepper to taste

Preheat a steamer. Add the greens and cook to desired tenderness. Remove the greens and press out excess water. Chop, mix in some lime juice, and season with salt and pepper. Set aside.

Heat the oil in a nonstick pan over medium heat. Lightly season the fillets with salt and pepper, add to the pan, and brown for two to three minutes. Turn over and cook for 2 minutes more. Add about 1/3 of the lime juice, cover and reduce heat. Cook the fillets until the flesh starts to flake. Remove the fish from the pan and place on a serving platter. Cover with aluminum foil to keep warm.

Add the onions, garlic, ginger, wine, remaining lime juice, honey, and rosemary to the pan. Mix well and bring to a boil. Reduce the sauce to 2/3 cup. Add a little of the cornstarch mixture and bring to a boil to thicken. Strain, discarding solids, and return to pan. Add the parsley and adjust seasoning. Pour over the fillets and serve immediately with the cooked greens. Serves 4.

— Recipe courtesy of “Cooking Well Mediterranean Secrets of the World’s Healthiest Diet,” 2009

Chocolate-Dipped Strawberries

6 T. heavy crème
1 t. grated orange zest
7 ounces semisweet chocolate, such as Callebaut, chopped
½ t. instant coffee granules
3 T. orange liquor (recommend: Grand Marnier)
2 T. light corn syrup
Long stemmed strawberries

In a heat-proof bowl set over (but not touching) simmering water, heat the cream and orange zest. Add the chocolate, coffee, orange liquor and corn syrup, and stir constantly until the chocolate is just melted and smooth.

Keep the chocolate warm in a fondue pot or in a glass bowl set over simmering water. Serve the warm chocolate with a large plate of lone stemmed strawberries for dipping. Serves 6-8

— Recipe courtesy of “Barefoot Contessa Back to Basics,” 2008