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Happy Halloween, friend!
Now that I have children, my relationship with this holiday has changed as more processed junk food come into our home than any other time of year. While we have strategies and compromises for the candy, I try and balance the week of celebration with as much nourishing goodness as possible.
On the big night of trick-or-treating, a soothing Curried Pumpkin Soup and Roasted Pumpkin Salad guarantees some nourishment.
Harvest Empanadas are also a great choice for the evening as they can be made ahead, baked just before dinner or even served at room temperature with the Caramelized Onion, Apple & Hazelnut Salad.
Often as we eliminate the additives, colors and preservatives from Halloween we trade-off with other more wholesome treats. The Pumpkin-Molasses Granola Parfaits is one of our favorite exchanges. Try it for an exciting breakfast or easy dessert.
October is also a time to celebrate mushrooms, what better way than with the Marsala Mushroom Roasted Chicken, Acorn Squash and Risotto.
With this last week in October, squeezing in the end of summer is nearly required. Give a final salute to Pesto, pair it with autumn’s Pesto Spaghetti Squash and a plate of end of season Tomatoes. With any other tomatoes, start the day with the Tomato-Basil Scramble. If you have extra pesto, this is a great place to dollop it on as well.
Another way to celebrate the final baskets of summer’s bounty is with the Pad Thai which is great for any remaining bell peppers, sweet carrots, and fall’s cabbage.
Since this is a snacking, party week, try mixing & matching them for lunches and treats. Some of our favorites include: Carrot Hummus with Pecan Crackers & Crudites, and Kale Chips, Popcorn, Apples, & Nuts.
I hope your week is ghoulish, scary and full of deliciousness!
Cook seasonally. Eat consciously. Live well,
