Asparagus with Wasabi Dip (Recipe)

Look no more if you’re searching for an easy appetizer that will disappear!

Ingredients:

• 3 lb thin to medium asparagus, trimmed (two pounds works for me!)
• 1 cup mayonnaise (you can adjust by using part mayo with Greek style yogurt or sour cream)
• 4 teaspoons soy sauce
• 1 1/2 teaspoons sugar
• 2 teaspoons fresh lemon juice
• 2 teaspoons wasabi paste

Directions:

1. Blanch asparagus in 2 batches in a large saucepan of boiling salted water 1 minute. Transfer to a colander and rinse under cold running water to stop cooking. Drain well and pat dry.
2. Whisk together mayonnaise, soy sauce, sugar, lemon juice, and wasabi paste until sugar is dissolved.
3. Serve asparagus with dip.

Note: Asparagus and dip may be prepared 1 day ahead and chilled, covered.

Apple, Walnut, and Mixed Greens Salad with Zinfandel-Cranberry Vinaigrette (Recipe)

I love salads.  This one is reminds me of fall and winter and would make a nice addition to your holiday menu.

Ingredients:

• 1 cup sweetened dried cranberries (such as Craisins)
• 1/4 teaspoon freshly ground black pepper
• 3/4 cup apple juice
• 1 tablespoon walnut oil
• 1/2 cup zinfandel or other fruity dry red wine
• 10 cup gourmet salad greens
• 1/2 cup cranberry juice cocktail
• 3 cups cubed Gala apple (about 2 apples)
• 3 tablespoons minced shallots
• 1 cup thinly sliced Walla Walla or other sweet onion (about 1 medium onion)
• 1 1/2 tablespoons fresh lemon juice
• 1/3 cup coarsely chopped walnuts toasted
• 1/2 teaspoon salt

Orange Scented Green Beans (Recipe)

Here’s a quick  side dish that will compliment your holiday meal.

Ingredients:

• Peel of 1 orange
• 2 pounds of green beans, trimmed
• 2 T butter
• Salt
• 3 T fresh chives, snipped

Directions:

1. Fill a pan with 2 inches water and bring to a boil.
2. Add orange peel and beans.
3. Cook 5-6 minutes, beans should remain bright green with a snap to them.
4. Drain beans and return to pan.  Remove peel.
5. Toss with butter, salt and chives and transfer to a serving dish.

Baked Spaghetti Squash With Tomato Sauce and Olives (Recipe)

One of my favorite recipes!  Don’t be intimidated by the length of time it takes to cook the squash.  It’s worth it!  Leftovers heat up well!

~By Kim Musgnug (pictured with her daughter, Elizabeth)

Baked Spaghetti Squash With Tomato Sauce and Olives

Ingredients:

• 1 spaghetti squash (about 3 1/4 pounds)
• 1 1/2 TBSP olive oil
• 1 cup minced fresh onion
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 2 bay leaves
• dash of crushed red pepper
• 3 garlic cloves, minced and divided
• 1 cup dry red wine
• 1/2 cup water
• 1/3 cup coarsely chopped pitted kalamata olives
• 1 TBSP capers
• 1/4 tsp freshly ground black pepper
• 1/8 tsp salt
• 1 (28-oz) can crushed tomatoes, undrained
• 1/4 cup (1 oz) grated fresh Parmesan cheese
• 1/4 cup chopped fresh parsley