Added bonus: These recipes contain some noted aphrodisiacs to help rev up the romance.

Arugula Salad With Figs, Fennel and Orange
The veggies in this seasonal winter salad are packed with fiber and antioxidants like vitamin C to drive away colds, but the fennel may bring your sweetie closer: ancient Egyptians touted it as a mega libido enhancer. Arugula and figs are also noted aphrodisiacs from the olden days.

Servings: 4

For the dressing:
• 1 tablespoon minced shallots
• 1 teaspoon Dijon mustard
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon white balsamic vinegar
• 1 tablespoon fresh lemon juice
For the salad:
• 1 large orange, segmented
• 4 figs, quartered (if dry, sliced fine)
• 6-7 cups arugula, trimmed
• 1/4 large fennel bulb, quartered lengthwise, cored and thinly sliced crosswise
• 2 ounces goat cheese, crumbled

Whisk minced shallots, Dijon, olive oil, balsamic and lemon juice in a medium bowl to blend. Season this dressing mixture with salt and pepper, to taste.

Cut, peel and remove the white pith from the oranges. Using a small, sharp knife, cut between the orange’s membranes to release segments.

Combine arugula and fennel in a large bowl. Toss with enough dressing to coat. Add orange segments, figs and goat cheese; toss to combine.

Nutritional Information (per serving):
Calories: 175.6; Fat: 2.5 grams; Saturated Fat: 2.5 grams; Protein: 5.5 grams; Carbohydrates:, 19.3 grams; Cholesterol: 5.6 milligrams; Sodium: 4.7 grams; Fiber: 4.7 grams

Herb and Dijon Crusted Bison Filet
Bison is a heart-smart alternative to beef because it contains less saturated fat. Meanwhile, the added mustard, a noted aphrodisiac, may boost some other body parts!

• 1 (1-1/4 pound) bison tenderloin, trimmed (can substitute beef)
• 2 tablespoons Dijon mustard
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 2 tablespoons fresh oregano, chopped
• 3 garlic cloves, minced
• Salt and pepper, to taste

Preheat the oven to 400°F. Place beef on a broiler pan or in a baking dish and season with salt and pepper. Spread the mustard evenly over beef. Combine the herbs and coat the beef evenly with the mixture.

Bake at 400°F for 30 minutes or until an inserted meat thermometer registers at 145°F (this is medium-rare) or your desired degree of doneness.

Transfer the beef to a cutting board. Cover with foil and let rest for 10 minutes before slicing.

Nutritional Information (per serving):
Calories: 218; Fat: 2.8 grams; Saturated Fat: 1 gram; Protein: 33 grams; Carbohydrates: 13 grams; Cholesterol: 88 milligrams; Sodium: 262 milligrams; Fiber: 1 gram

Truffle Mashed Potatoes
You won’t miss the fatty butter and whole milk in these light-and-creamy mashers, I promise. Truffles sport a musky scent that some say stimulates desire — either way, your mouth will water.

Servings: 4

• 1 pound white potatoes, peeled and cut into cubes
• 1/2 cup 1% milk
• 2 garlic cloves
• 2 tablespoons olive oil
• 1-2 teaspoons white truffle oil *
• 2 tablespoons parsley, chopped
• Salt and pepper, to taste

Cook potatoes in large pot of boiling salted water until very tender, about 20 minutes.

While potatoes are cooking, add milk, olive oil and garlic to a small sauce pot. Simmer over medium heat for 5 minutes or so. You want the milk mixture to be hot but not boiling.

Remove the potatoes from the heat, drain them and then return them to their cooking pot. Add milk mixture to the pot along with 1 teaspoon truffle oil (*add another teaspoon if you want it stronger). Mash until smooth. Season to taste with salt and pepper. Stir in parsley. Mix and serve.

Nutritional Information (per serving):
Calories: 175; Fat: 9.8 grams; Saturated Fat: 1.6 grams; Protein: 3 grams; Carbohydrates: 20 grams; Cholesterol: 1.8 milligrams; Sodium: 289 milligrams; Fiber: 2.75 grams

Roasted Asparagus
This glorious green veggie is an excellent source of fiber, potassium, folic acid and vitamins A, C, E and K. Vitamin E has been linked to stimulating sex hormones, but we think the asparagus’s shape is suggestive enough. *wink, wink*

• 1 1/2 pounds asparagus, tough ends trimmed, rinsed and patted dry
• 1 tablespoons extra-virgin olive oil
• Salt and pepper, to taste

Preheat the oven to 425°F.

In a large glass baking dish, toss the asparagus with the olive oil and garlic. Season lightly with salt and pepper and toss. Bake until the asparagus are tender and lightly browned, 10 to 15 minutes.

Nutritional Information (per serving):
Calories: 64; Fat: 3.7 grams; Saturated Fat: 0.5 grams; Protein: 3.74 grams; Carbohydrates: 6.6 grams; Cholesterol: 0 milligrams; Sodium: 136.65 milligrams; Fiber: 3.57 grams

Chocolate-Covered Strawberries
These little delights are perfect for hand-feeding to your lover! Dark chocolate contains antioxidant-rich flavanoids that some studies show may help reduce high blood pressure; it’s flavor is euphoria-inducing, too. Berries are a low-calorie treat and great source of antioxidants like vitamin C. Though the nuts are optional, think about this: some claim the almond’s aroma excites a lady lover.

Servings: 8

• 3 ounces dark chocolate, chopped
• 1/4 cup almond slivers (can omit)
• 16 large strawberries, washed and dried very well

Put the chocolate in a heat-proof bowl. Fill a medium saucepan with a couple inches of water and bring to a simmer over medium heat. Turn off the heat; set the bowl of chocolate over the water and stir to melt. Once the chocolate is melted and smooth, remove the bowl from the pan.

Line a sheet pan with parchment or waxed paper. Holding the strawberry by the stem, dip the fruit into the dark chocolate (let any excess chocolate fall back into the bowl — you don’t want a thick coating). Set strawberries on the parchment paper. Sprinkle with almond crumbs. Repeat with the rest of the strawberries.

Refrigerate the berries for 20 to 30 minutes to set the chocolate. Enjoy!

Nutritional Information (per serving):
Calories: 91; Fat: 5.4 grams; Saturated Fat: 2.1 grams; Protein: 1.6 grams; Carbohydrates: 11.75 grams; Cholesterol: 1.24 milligrams; Sodium: 0.64 milligrams; Fiber: 2.11 grams

Curry Peanut Dip
8 servings

• 1/3 cup organic peanut butter
• 1/2 pound light silken tofu (1/2 package)
• 1 tablespoon honey (or 2 tsp agave)
• 1 lime, juiced and zested
• 2 heaping teaspoon Thai red curry paste
• 1 garlic cloves, crushed

Combine all ingredients in food processor. Serve with pita, cucumber slices, red pepper slices or apple slices.

Calories: 87.5; Fat: 6.1 grams; Saturated Fat: 1 gram; Protein: 4.5 grams; Carbohydrates: 5 grams; Cholesterol: 0 milligrams; Sodium: 89 milligrams; Fiber: .7 grams

Red Lentil Dal
10 servings

• 2 cups low-sodium vegetable stock
• 1 cup dried small red lentils
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1/2-1 teaspoon crushed red pepper
• 2 teaspoons mustard powder
• 2 teaspoons ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon curry powder
• 1 tablespoon tomato paste
• 1/2 cup light coconut milk
• 1 lime, juiced and zested
• 1/4 cup cilantro, chopped
• Salt and pepper, to taste

Combine broth and lentils in a medium saucepan; bring to a boil. Reduce heat to a simmer and cook lentils (partially covered) for 10 minutes. Remove from heat, cover and allow remaining liquid to absorb.

Heat oil in a medium saucepan. Add onion, garlic and red pepper, and cook 5 minutes or until onions are tender. Add mustard powder, cumin, turmeric, curry and tomato paste. Cook 2 to 3 minutes, stirring constantly. Add cooked lentils, coconut milk, lime juice and zest, cilantro, salt and pepper. Cook 2 to 3 minutes to heat through and then cool to room temperature before serving.You can puree the mixture in food processor for a creamier consistency.
Serve with pita, naan or crusty bread.

Calories: 107; Fat: 2.8 grams; Saturated Fat: .82 grams; Protein: 6.1 grams; Carbohydrates: 14.5 grams; Cholesterol: 0 milligrams; Sodium: 127 milligrams; Fiber: 3.4 grams

White Bean and Kalamata Olive Dip
6 servings

• 1 (15 ounce) can cannellini or navy beans, drained and rinsed
• 1 clove garlic
• 1 lemon, juice and zest
• 1-2 tablespoons good extra virgin olive oil
• 1 tablespoon fresh thyme (or 1 teaspoon dried)
• 1/4 cup kalamata olives, drained
• Pepper, to taste

Place the beans, garlic, lemon juice/zest, olive oil, thyme and olives in a food processor. Pulse until the mixture is coarsely chopped (longer for a creamier consistency). Season with pepper and serve at room temperature with raw veggies and pita chips.

Calories: 105; Fat: 3 grams; Saturated Fat: 0 grams; Protein: 4.7 grams; Carbohydrates: 14.7 grams; Cholesterol: 0 milligrams; Sodium: 150 milligrams; Fiber: 4.7 grams

Radicchio
Radicchio is in the chicory family (it’s often called Italian chicory) and has gorgeous dark reddish purple leaves with vibrant white veins. It has a bitter, almost spicy, flavor that pairs wonderfully with sweet and savory flavors such as citrus and honey.

There are several different varieties of radicchio, such as Chioggia and Treviso, which looks similar to Belgian endive but is red. Radicchio is popular in Italy, where cooks add it to pasta, risotto and salads or grill and sauté it or eat it as is. Radicchio is extremely low in calories (1 cup shredded has 9 calories) and loaded with fiber, iron, folate, antioxidants, vitamin B6, vitamin E and vitamin C, to name a few.

Endive
Endive is also in the chicory family and boasts the same bitter flavor as radicchio. Varieties include the pale yellow spears of Belgian endive, frisee (curly endive) and escarole. Escarole and frisee are less bitter than Belgian endive but all are rich vitamins, folate and fiber. Belgian endive leaves have firm centers with delicate outer edges that are great for holding fillings such cheese, fruit and meat — they make creative appetizer vessels.

The bitterness of radicchio and Endive may turn some folks off, but the lettuces become more mild as they cook so you can find ways to enjoy them. Here are a few quick and simple ways I like to serve up these beauties.

Roasted Endive and Radicchio with Parmesan and Balsamic Glaze
Serves 8

2 heads of radicchio, cut into 8 segments
4 heads of endive, quartered lengthwise
4 cloves of garlic, crushed
2 tablespoons olive oil
2 ounces Parmesan cheese, freshly shaved
2 tablespoons balsamic glaze
Salt and pepper, to taste

Preheat oven to 425.

Toss radicchio and endive segments with olive oil, salt, pepper and garlic. Spread the lettuce in a single layer on a sheet pan. Roast in oven for 15 to 20 minutes or until edges are tender and inside is warm but still crisp.

Arrange roasted veggies on a platter. Top with freshly shaved parmesan and drizzle with balsamic glaze/syrup.

Nutrition Info: 83 calories, 5.5 grams fat, 1.7 grams saturated fat, 3.6 grams protein, 6 grams carbohydrates, 4.8 milligrams cholesterol, 204 milligrams sodium, 2 grams fiber

Sautéed Radicchio with Shallots and Cannellini Beans
Serves 4

1 head of radicchio, chopped
1 tablespoon olive oil
2 large shallots, sliced
1 clove garlic, thinly sliced
1 (15 ounce) can cannellini beans, rinsed and drained
Salt and pepper, to taste
Optional: pinch of hot red pepper flakes

In a large skillet over medium heat, add the olive oil, shallots and a tiny pinch of salt. Cook 4 to 5 minutes until tender. Add the radicchio and garlic and cook 4 to 5 minutes, tossing several times to wilt. Add the beans, season with salt and pepper (and hot red pepper flakes if desired). Toss to combine and heat through. Serve warm.

Nutrition Info:
150 calories, 4.6 grams fat, .54 grams saturated fat, 7 grams protein, 21 grams carbohydrates, 0 milligrams cholesterol, 196 milligramssodium, 5.5 grams fiber

TELL US: How do you like to serve endive and radicchio?

No doubt you’ve seen a slew of eggnog brands in the supermarket dairy case, but those pre-packaged ones boast 190 calories and 9 grams of fat or more per serving. That serving is only a 1/2 cup and doesn’t count the liquor if you like it loaded. As for all those unrecognizable ingredients (”carageen”?), don’t get me started.

This year, I’m making a homemade mix for my family so we can all indulge a little more (and a little more calorie consciously). Classic eggnog recipes call for four or more raw eggs, but with food safety in mind, I am going to cook mine. As long as you simmer the milk-egg combo on low heat, you won’t end up with scrambled eggnog.

The simplest calorie-cutting move is to trade non-fat milk for the whole milk or heavy cream. With a little booze mixed in (bourbon, whiskey, rum, brandy or whatever your pleasure) and a sprinkle of nutmeg or cinnamon, you won’t notice the difference.

Recipes to Try:
• Slimmed-Down Eggnog
• Low-Fat Eggnog

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