Every February, candy, flowers and gifts are exchanged between loved ones, all in the name of St. Valentine. But who is this mysterious saint and why do we celebrate this holiday?

The history of Valentine’s Day -and its patron saint – is shrouded in mystery. But we do know that February has long been a month of romance. While Valentine’s greetings were prevalent as far back as the Middle Ages, Valentine’s Day began to be popularly commemorated around the 17th century. Today, a modern Valentine’s Day usually also means a special dinner shared with the special person–or people–in your life.

To celebrate, we’ve put together a fabulous menu for your Valentine’s dinner. With help from our friends at the Mayo Clinic, we selected four delicious recipes that will impress – but won’t wreak havoc on your diet.

Appetizer: Fresh Tomato Crostini
Serves 4
Ingredients

• 4 plum tomatoes, chopped
• 1/4 cup minced fresh basil
• 2 teaspoons olive oil
• 1 clove garlic, minced
• Freshly ground pepper
• 1/4 pound crusty Italian peasant bread, cut into 4 slices and toasted

Directions
Combine tomatoes, basil, oil, garlic and pepper in a medium bowl. Cover and let stand 30 minutes. Divide tomato mixture with any juices among the toast. Serve at room temperature.

Main Course: New York Strip Steak with Whiskey-Mushroom Sauce
Serves 2
Ingredients

• 2 New York strip steaks, each 4 ounces, trimmed of all visible fat
• 1 teaspoon trans-free margarine
• 3 garlic cloves, chopped
• 2 ounces sliced shiitake mushrooms
• 2 ounces button mushrooms
• 1/4 teaspoon thyme
• 1/4 teaspoon rosemary
• 1/4 cup whiskey

Directions
Prepare a hot fire in a charcoal grill or heat a gas grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.

Grill or broil the steaks until slightly pink on the inside, about 10 minutes each side. Or until a food thermometer indicates 145 F (medium rare), 160 F (medium) or 170 F (well done). Transfer to a plate and keep warm.

In a small saucepan, heat the margarine over medium heat. Add the garlic, mushrooms, thyme and rosemary. Saute lightly until the mushrooms are tender, about 1 to 2 minutes. Remove from the heat and carefully add the whiskey (be careful not to flame). Stir the sauce for another minute. Top the steaks with the mushrooms sauce and serve immediately.

Side Dish: Glazed Root Vegetables
Serves 4
Ingredients

• 1 1/2 cups water
• 1/2 cup pearl onions, cut into 1-inch pieces
• 1/2 cup baby carrots, cut into 1-inch pieces
• 1/2 cup small turnips, cut into 1-inch pieces
• 1/2 cup new potatoes, cut into 1-inch pieces
• 2 teaspoons sugar
• 1 teaspoon olive oil

Directions
In a saucepan, add the water, onions, carrots, turnips and potatoes. Simmer uncovered over medium heat until vegetables are tender and the water is almost absorbed, about 15 minutes. Sprinkle with sugar and olive oil. Turn up the heat and continue to cook, shaking the pan until the vegetables are glazed and slightly golden. Transfer to a serving dish and serve immediately.

Dessert: Warm Chocolate Souffles
Serves 6
Ingredients

• 1/2 cup unsweetened cocoa powder
• 6 tablespoons hot water
• 1 tablespoon unsalted butter
• 1 tablespoon canola oil
• 3 tablespoons all-purpose (plain) flour
• 1 tablespoon ground hazelnuts (filberts) or almonds
• 1/4 teaspoon ground cinnamon
• 3 tablespoons firmly packed dark brown sugar
• 2 tablespoons honey
• 1/8 teaspoon salt
• 3/4 cup 1 percent low-fat milk
• 4 egg whites
• 3 tablespoons granulated sugar
• 1 teaspoon confectioners’ (powdered) sugar
• 1 cup raspberries

Directions
Preheat the oven to 375 F. Lightly coat six 1-cup individual souffle dishes or ramekins with cooking spray or coat a 6-cup souffle dish with the spray.

In a small bowl, combine the cocoa and hot water, stirring until smooth. Set aside.

In a small, heavy saucepan over medium heat, melt the butter. Add the canola oil and stir to combine. Add the flour, ground hazelnuts and cinnamon and cook for 1 minute, stirring constantly with a whisk. Stir in the brown sugar, honey and salt. Gradually add the milk and cook, stirring constantly, until thickened, about 3 minutes. Remove from the heat and stir into the cocoa mixture. Let cool slightly.

In a large bowl, using an electric mixer on high speed, beat the egg whites until foamy. Add the granulated sugar 1 tablespoon at a time and beat until stiff peaks form. Using a rubber spatula, gently fold 1/3 of the egg whites into the cocoa mixture to lighten it. Then fold the remaining egg whites into the cocoa mixture, mixing gently only until no white streaks remain.

Gently scoop the cocoa egg white mixture into the prepared dishes (or dish). Bake until the souffle rises above the rim and is set in the center, 15 to 20 minutes for individual souffles or 40 to 45 minutes for the large souffle. Cool the souffles on a wire rack for 10 to 15 minutes. Using a fine-mesh sieve, dust the top with the confectioners’ sugar. Garnish with raspberries and serve immediately.

Dietitian’s tip: Although these souffles are made with unsweetened cocoa instead of the usual rich chocolate, their flavor is just as intense. If you can’t find fresh raspberries, sliced fresh strawberries will do nicely.

Note: See recipes on mayoclinic.com for nutritional facts and additional dietician tips.