A Healthy and Romantic Valentine’s Day Dinner

Celebrate Valentine’s Day this year with a mouth watering meal plan that fits the occasion and keeps it on the healthy side! This 4-course Valentine’s day dinner will take you from cocktail hour to dessert, wine pairings included! *Bonus: this menu happens to be fully pescatarian friendly!

My husband and I aren’t big Valentine’s Day people but we are suckers for any excuse to cook an extravagant meal. And when it’s the middle of February in Vermont, please believe I’m taking on this Hallmark holiday with gusto! My plan is to start cooking ahead of time so that I can relax with my glass of champagne night of. I hope you enjoy this Valentine’s Day Dinner as much as I enjoyed making it!

Trio of Dips and Crudité

My favorite appetizers come in the form of finger food. I love the idea of a light and bright crudité platter to snack on while you prepare the rest of your romantic meal! Keep in mind that you have a 4-course Valentine’s Day dinner coming your way…so keep it light and fresh at appetizer time.

Wine pairing: start with a dry Champagne. It’s light and pairs well with a variety of vegetables. Plus, it’s time for a celebration of love and what better way to celebrate than with some bubbles!?

For Crudite

Keep it simple and arrange a variety of bright and colorful veggies on a small serving platter, big enough for two!

• tri-color carrot sticks
• celery sticks
• cucumber medallions
• cherry tomatoes
• endive leaves
• pea pods
• quartered radishes
• cauliflower florets
• broccoli florets
• pickled beets

Good additions to this board: whole grain crackers, olives, chunks of feta cheese, grapes, smoked salmon

Beet Hummus

Ingredients:

Make it:

In a food processor combine chickpeas, beet juice, olive oil, tahini, garlic and sea salt and process 2-3 minutes, until completely smooth. Season with salt and pepper to taste. Transfer to a shallow serving dish, drizzle with more olive oil and sprinkle with parsley leaves.

Lemon Herb White Bean Dip

Ingredients:

Make it:

1. In a food processor, pulse the beans, olive oil, fresh herbs, lemon juice and zest, salt and pepper about 30-45 seconds until combined. While the food processor is running, drizzle in cold water until you get the consistency you want. Transfer to a serving plate and garnish with more fresh herbs, olive oil and sea salt.

Red Wine and Caramelized Onion Dip

Ingredients:

Make it:

1. Heat olive oil in a medium sauce pan over medium-high heat. Add onion; sauté 20 minutes, stirring occasionally, until golden brown. Add red wine and cook 2-3 minutes more until most of the liquid has evaporated. Remove from heat. Season with salt and allow to cool.
2. Transfer the onions, yogurt and tamari to a food processor. Pulse 6-8 times until well combined. Season to taste. Cover and chill at least 30 minutes before serving.

Lightened Up Lobster Bisque

I can’t think of anything more decadent and special-occasion worthy than lobster bisque! This lightened up version will let you savor the flavor.

This recipe makes 8 servings so plan to either cut the recipe in half or freeze some for later!

Wine pairing: Sancerre offers a crisp acidity and minerality that lightens up this rich, decadent soup course.

Ingredients:

Make it:

1. Use kitchen shears to cut along the length of each lobster tail and remove meat. Devein lobster tail, rinse and set aside. Use the kitchen shears to cut each tail shell into large pieces.
2. Melt butter and oil in a large sauce pan over medium-high heat. Add lobster shells, onion, celery, garlic, bay and thyme. Cook 10 minutes, stirring often, until vegetables start to softened. Sprinkle in flour. Cook 2 more minutes, stirring constantly so the flour doesn’t burn. Add tomato paste and stir until coated thoroughly. Add brandy and stir. Cook 1-2 minutes until liquid has almost completely evaporated. Add in lobster/seafood stock and chicken stock and bring to a rapid boil. Reduce heat and simmer 30 minutes. Bisque should thicken slightly.
3. Working in batches, transfer soup to a high-powered blender and process until well blended, about 2 minutes. *Make sure to remove the center piece of the blender so that steam can escape. Use a towel to cover the hole and reduce splattering. Pour through a mesh sieve into a large bowl, pressing to to squeeze out liquid, and then remove the solids. Strain again.
4. Pour liquid back into your sauce pan. Add cream, vinegar, cayenne, salt and 1 tablespoon of lemon juice. Reheat on low and then serve, topped with fresh chive and black pepper.

Pistachio and Lemon Crusted Cod with Grapefruit Frisee Salad

If you had to pick a nut that’s the most romantic, it’d be pistachios right?

Wine pairing: try a rich, white like chardonnay. The buttery tones of an oaky chard will pair really nicely with the flaky cod, fatty avocado and balanced citrus-pistachio topping. If you’re ready for red by this time, pinot noir is a lovely pairing!

Pistachio and Lemon Crusted Cod Recipe

This recipe serves, you guess it: 2.

Ingredients:

Make it:

1. Preheat the oven to 425 degrees. Line a rimmed sheet tray with parchment paper. Place cod on the tray and season with half of the salt and freshly ground black pepper.
2. In a food processor pulse together pistachios, panko, garlic and remaining salt for 10-15 seconds until a combined but still crumbly in texture.
3. In a small bowl combine yogurt, mustard and lemon zest. Spread yogurt mixture evenly on top of each cod fillet. Gently press the pistachio-panko mixture on top. Drizzle with olive oil.
4. Bake 12-14 minutes until fish is just cooked through.

Grapefruit Frisee Salad Recipe

Ingredients:

Make it:

1. Discard outer leaves from the frisee if they are browning. Cut off the root ends. Gently separate leaves, rinse with cold water and pat dry. Place in a medium bowl.
2. To segment the grapefruit: slice about 1/4 inch off of the top and bottom of the fruit to create to flat surfaces. Place the grapefruit cut side down on a cutting board. Using a sharp knife slowly cut off the rind and pith following the curve of the fruit. Use the knife to then gently slice along each membrane, releasing the grapefruit segments and setting them aside as you go. Set segments aside. Squeeze the rest of the juice from the grapefruit membrane into a small bowl.
3. Add shallot, vinegar and a pinch of salt to the fresh grapefruit juice and whisk to combine. Slowly add in olive oil, whisking constantly to emulsify.
4. Slowly pour your vinaigrette into the larger bowl with frisee (just enough to coat the leaves). Sprinkle with salt and toss gently to combine.
5. To serve: evenly divide frisee between two salad plates. Place slices of avocado and segments of grapefruit around the plate and nestled into the salad. Top with freshly ground black pepper and parsley.

Chocolate Covered Strawberries with Salted Coconut Whip

You could argue that chocolate covered strawberries aren’t just for Valentine’s Day. But they are definitely a quintessential V-Day treat. Finish off your decadent Valentine’s Day dinner with this no-brainer!

Wine pairing: if you are still in the mood, pop a bottle of dessert wine, like an aged port and savor your way through strawberries.

Dark Chocolate Covered Strawberries

Ingredients:

• 8 medium strawberries
• 3 ounces dark chocolate chips
• 1 teaspoon extra virgin coconut oil

Make it:

1. Wash fruit and pat dry. Line a plate with wax paper.
2. Combine dark chocolate and coconut oil in a small, microwave safe bowl. Microwave in 30 seconds increments until fully melted.
3. Dip each strawberry 1/2 way to 3/4 of the way into the dark chocolate. Lift and twist to let any excess drip off. Place on wax paper.
4. Chill at least 30 minutes before serving

Salted Coconut Whip

• 1/2 cup canned coconut cream, chilled overnight
• 2 teaspoons maple syrup
• Flaky sea salt

Make it:

1. In a medium bowl with deep sides combine coconut cream and maple syrup. Whisk until smooth and fluffy. Use a spatula to gently pour into your serving bowl. Top with flaky sea salt and enjoy!

This Valentine’s Day Dinner plan is about 3 things: fun, food, and love. Any good diet plan and any great nutrition coach will leave room for enjoyment. Not all meals are about calories, or nutrients, or macros. Some are truly just meant to be enjoyed with the company you keep.