Romantic dinner for your Valentine's Day

Better Nutrition (1989-90), Feb, 1989

Romantic Dinner for Your Valentine's Day Low-calorie gourmet meals that are delicious and satisfying are a trademark of Southwind Health Resort in Cartersville, Ga. A diet doesn't have to be drudgery, according to Mary Roegge, head chef at Southwind. Roegge delights guests with meals that include the freshest fruits, vegetables and seafood, seasoned without salt or sugar and with very little fat. She says the secret to successful cooking is to listen to your instincts.

"Don't be afraid to add your own personal touch to a recipe," she advises. "Let your taste be your guide; if you feel comfortable with the basic recipe go ahead and add your favorite herbs or the last of the garden tomatoes."

Here are some of Roegge's other tips for fresh cooking: Always wash and dry your lettuce thoroughly. Keep leaves refrigerated and toss with dressing just before serving.

Southwind Vinaigrette is a great marinade to keep on hand. Keep some handy in a jar in your refrigerator to marinate everything from fish to green beans.

Learn to treat fresh as paragus like fresh flowers: use a sharp knife to remove a small piece of the stem. Then stand stalks upright in a small amount of water and refrigerate.

Look for even-sized, tight-budded asparagus spears with smooth skin. Avoid any asparagus which is less than two-thirds green.

Always use the finest ingredients available, the freshest produce and meats and the highest quality herbs and spices. Nothing can replace fresh herbs, especially in recipes that call for fresh garlic.

With Valentine's Day approaching, now is the time to think about cooking a romantic dinner for two. Roegge has devised these delicious and healthful recipes for your special Valentine's dinner. With a little creativity, a humdrum meal can become a special occasion.

Strawberries Supreme

1 cup fresh strawberries 2 sprigs fresh mint Natural, preservative-free sweetener

Serve 1/2 cup strawberries per person. Top with mint and dress lightly with sweetener.

Romaine With

Cherry Tomatoes

4 leaves romaine lettuce, torn 2 radishes, sliced thin 1/4 cup zucchini, sliced 3 cherry tomatoes, halved 2 Tbsp Southwind Vinaigrette

To make Southwind Vinaigrette, whisk together 2 Tbsp safflower oil, 2 Tbsp red wine vinegar, 2 Tbsp Perrier, 1-1/2 Tbsp lime juice, 1 Tbsp scallions, minced, and white pepper to taste. Toss together with all salad ingredients.

Lobster Newburgh

1/2 cup sherry 8 oz. medallions of lobster 1 cup chicken stock 1 Tbsp cornstarch 4 tsp non-fat dry milk 1/4 tsp paprika

Place 1/2 cup sherry in bottom of steamer. Bring to a boil and place lobster in top of steamer. Steam until cooked. Remove lobster and set aside. Whisk remaining ingredients together. Pour into medium skillet and heat until thickened and smooth. Add lobster.

Trifle

2 1/2" x 3" x 1/4" thick slice of low-calorie yellow cake, baked according to package instructions 4 oz low-calorie vanilla ice milk 1/4 cup diet fruit cocktail Dash of sherry

Sprinkle cake with sherry. Divide ice milk between two servings. Top with fruit cocktail. Serve immediately.

Mary Roegge is a chef at Southwind Health Resort in Cartersville, Ga. She supervises every stage of food service including the planting and harvesting of fresh herbs and vegetables for use in all of her recipes. Each meal she prepares is nutritionally ballanced, aesthetically pleasing and always has less than 300 calories from start to finish.