Spa Date Night Menu Recipes

Spa Date Night Menu Recipes

Nov 16

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As promised, here are the recipes from Saturday night’s gourmet spa night menu… Clark said the chocolate cake with raspberry filling was the best dessert he’d ever eaten. I don’t know. Husbands are supposed to say things like that. You tell me….

*Firecracker Spinach Salad with Orange Sesame Dressing

Orange Sesame Dressing

  • 1 cup orange juice
  • 1 teaspoon honey
  • 2 teaspoons sesame oil
  • 1 tablespoon soy sauce
  • 2 tablespoons rice wine vinegar
  • 1/4 cup water
  • 1 teaspoon hot red pepper sauce (optional)
  • 1 shallot, chopped
  • 2 teaspoons grated fresh ginger


  • 6 cups washed baby spinach
  • 1/4 cup daikon sprouts
  • 1/4 cup julienned carrot
  • 1/4 cup julienned jicama
  • 2 tablespoons mixture of black sesame seeds and white sesame seeds, for garnish

*Cal-a-Vie Turkey Cheeseburgers with Chipotle Mayonnaise

  • 1 pound ground turkey
  • 1 tablespoon chopped shallot
  • 1 tablespoon chopped scallions
  • 1 teaspoon chopped garlic
  • 1 egg, or 2 egg whites
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon chopped fresh tarragon
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • wheat germ (optional)
  • 2 tablespoons Chipotle Mayonnaise
  • Homemade Sun-Dried Tomato Buns
  • 4 slices mozzarella cheese
  • lettuce, tomato, onion and pickle, for garnish
  • 1. Combine the ground turkey, shallot, scallions, garlic, egg, Worcestershire sauce, tarragon, salt and pepper in a bowl and mix well. Add wheat germ if needed to bind the mixture. Shape into 4 patties. Grill the patties until cooked through.

    2. Spread the Chipotle Mayonnaise on the and add 1 turkey patty and 1 slice of cheese to each burger. Garnish with lettuce, tomato, onion and pickle.

    *Chocolate Cake with Raspberry Filling

    • 1 1/4 cups all-purpose flour
    • 1/3 cup cocoa
    • 3/4 cup sugar
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • Pinch salt
    • 1/2 cup buttermilk
    • 1 4-ounce jar baby food carrot puree
    • 1 4-ounce jar baby food prune puree
    • 1 tablespoon pure vanilla extract
    • 1 tablespoon pure almond extract
    • 2 tablespoons brewed coffee
    • 1 whole egg
    • 1 egg white
    • 1 1-ounce square unsweetened baking chocolate, melted
    • 1/4 cup semi-sweet chocolate chips
    • 1/4 cup nonfat fudge sauce
    • 1/2 cup raspberry all-fruit preserves
    • 1/4 cup nonfat fudge sauce

    1. Preheat oven to 350°. Lightly coat a 9-inch cake pan with canola oil. Dust with flour.

    2. In a large bowl, combine flour, cocoa, sugar, baking powder, baking soda and salt.

    3. In a medium bowl, combine buttermilk, carrot and prune puree, extracts, coffee, and eggs. Beat lightly to mix. Combine with dry ingredients, using an electric mixer on low. Add melted unsweetened chocolate and beat on medium until glossy and smooth. Fold in chocolate chips.

    4. Pour into prepared cake pan and bake for 25 to 30 minutes or until toothpick inserted in the center comes out clean. Place on rack and cool.

    5. Invert cake onto dry surface and slice in half horizontally. Spread raspberry preserves on bottom layer. Replace top and frost with nonfat fudge sauce. Slice into 16 servings.

    (*All recipes can be found at

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    Salina Beasley