Show Your Love with a Healthful Valentine’s Day Dinner at Home

February 12, 2016 Updated: February 13, 2016

Making a special dinner for your Valentine using whole foods and organic products is not difficult. Stay away from anything genetically modified such as corn, soy products, canola, Hawaiian papaya, and yellow summer squash from the United States. Also steer clear of pre-packaged foods.


Your Valentine’s Day menu for two:

Minestra del Paradiso

Maple Glazed Hen with Baked Potatoes

Green salad of your choice

Chocolate-Dipped Strawberries


Minestra del Paradiso

2 eggs, separated                       Pinch nutmeg

4 tsp. fine, dry breadcrumbs       3 cups beef broth

2 tsp. grated Parmesan cheese

Beat the egg whites until stiff but not dry, then beat the yolks lightly and fold into the whites. Add the breadcrumbs, cheese, and nutmeg. Heat the broth until it boils, then drop the batter into the broth by teaspoonfuls to make little puffs. Remove from heat and cover pan. Let stand for seven minutes.


Maple Glazed Hen

1 Cornish hen                                     Salt and pepper

1 tsp. grated fresh ginger                     2 tbsp maple syrup

Heat oven to 350F. Sprinkle the hen with salt and pepper and place in a greased roasting pan. Roast for 20 minutes. Mix the ginger and maple syrup and brush some over the hen. Continue roasting until done, about 25 minutes more, basting a few times with the maple mixture and pan juices. Serve with baked potatoes and a side salad.


Chocolate-Dipped Strawberries

Take 8 to 10 washed organic strawberries, stems on, and dip them in a coating made as follows:

Dissolve a third of a cup of organic sugar in 5 tbsp boiling water. Break 4 oz. of semi-sweet chocolate and stir in, using a wooden spoon. Boil for a minute, stir well, and cool slightly. The chocolate mixture is now ready for dipping.  

Susan Hallett is an award-winning writer and editor who has written for The Beaver, The Globe & Mail, Wine Tidings, and Doctor’s Review, among others. She is currently the European editor of Taste & Travel International. Email: