A plate of pork loin medallions topped with herbs, accompanied by roasted vegetables including squash and potatoes, with a fork and knife on a wooden table.

Looking ahead to Valentine’s dinner

By Paula Dream (AKA Kale Haygood)

Full speed ahead, STAR readers! That’s how this New Year has taken off. January is almost gone and Valentine’s Day is near. 

I guess it is time to start thinking about your menu for your honey(s) for that special day. I think this year we should hear the best and the worst Valentine’s stories. 

I’ll have to re-bait my traps to find a Valentine this year. I do love running my traps. 

Enjoy these recipes and don’t forget the STAR advertisers.

HONEY MUSTARD PRETZEL SNACK MIX
1 package (13.5 ounces) sourdough hard pretzels
3/4 cup honey mustard dressing
1/2 cup cashew halves and pieces
1 teaspoon onion powder
Cooking spray

Heat oven to 375 degrees. Empty pretzels into resealable plastic bag. Seal tightly, and with mallet or rolling pin break up pretzels into bite size pieces. Empty into a large bowl. Add honey mustard dressing, cashews halves and pieces and onion powder. Mix lightly. Spread on to foil-lined rimmed baking sheet, sprayed with cooking spray. Bake 12 to 15 minutes or until lightly browned. Cool completely and serve.

SPINACH ARTICHOKE-STUFFED MUSHROOMS
1 package (5 ounces) fresh baby spinach leaves
1 package (8 ounces) cream cheese, softened
1 package (8 ounces) shredded Italian Five Cheese Blend
1 can (14 ounces) artichoke hearts
2 cloves garlic, minced
Dash crushed red pepper
28 large fresh mushrooms (2-1/2 inches in diameter), stemmed

Heat oven to 375 degrees. Cook spinach in large non-stick skillet on medium-high heat for four to five minutes until just wilted. Cool five minutes, then blot dry with paper towels; place in medium bowl. Drain and finely chop artichoke hearts. Mix spinach together all ingredients except mushrooms. Fill mushroom caps with filling and place on baking sheet. Bake 30 to 35 minutes until mushrooms are tender and filling is heated through.

BBQ CRANBERRY PORK WITH APPLES AND SQUASH
2 Granny Smith apples
1 acorn squash
1 onion
1/3 cup dried cranberries, coarsely chopped
1/3 cup water
3/4 cup brown sugar
BBQ sauce
2 tablespoons Dijon mustard
1 (1 pound) pork tenderloin, trimmed Cooking spray

Heat oven to 425 degrees. Cover rimmed baking sheet with foil and spray with cooking spray. Trim ends of squash, then cut lengthwise in half. Remove and discard seeds.

Place squash halves, cut side down on cutting board, and cut crosswise into 1/2 inch slices. Place on prepared baking sheet. Cut apples into eight wedges. Cut onion in half length-wise, then crosswise into 1/4 inch thick slices. Add apples and onions to squash.

Microwave cranberries and water in medium bowl on high for one minute. Stir in BBQ sauce and mustard. Reserve 1/2 cup of BBQ mixture for serving with cooked tenderloin. Brush 1/2 cup of the remaining sauce evenly onto squash, apples and onions. Bake 20 minutes. Use spoon to move vegetables to edges of baking sheet. Place tenderloin in center and brush with remaining sauce. Bake 15 to 20 minutes or until meat is done. Remove from oven on to cutting board and let rest three to five minutes before slicing. Serve with vegetables and remaining sauce.

Paula Dream, AKA Kale Haygood, owns Beyond Service, a Montrose-based, home-cooking catering company. For more information, call 713-805-4106 or email barrykale@yahoo.com

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