“Season of the Witch” Salad

This salad is witchy gorgeous! All the witching colors, fresh ingredients, and it’s just sooooo good! It makes for a great healthy lunch or a beautiful centerpiece at your Halloween dinner party or gathering!

1 package mixed greens (make sure you get one with purple mixed in)

1 package of ready to eat beets

1 package blackberries

2 plums - pitted and sliced

2 avocados - pitted and sliced

1 large log blueberry or cranberry goat cheese

1/2 cup candied pecans

3 tablespoons balsamic vinegar

1/4 cup extra virgin olive oil

1 tablespoon maple syrup

1 teaspoon Dijon mustard

Kosher salt and freshly cracked pepper

Assemble salad by putting down the greens and topping with beets, blackberries, plums, avocados, crumbled goat cheese, and pecans. Make the vinaigrette in a glass jar by shaking together the balsamic, olive oil, syrup, Dijon, and a dash of salt and pepper. Drizzle over the salad. Toss together and enjoy.

Vampire Aperol Spritz

If you’re an Aperol spritz lover all summer, you can roll this seasonal drink right into fall by making it Vampire Halloween style!

4 to 6 servings

1 1/2 cups Aperol

A few drops red food coloring

Plastic syringes

Ice cubes

1 bottle Prosecco

Sparkling water, if desired

In a glass jar, shake together the Aperol and red food coloring. You don’t need much food coloring because Aperol is already a deep orange color - don’t overdo it or it will affect the flavor of the cocktail. Fill syringes with the Aperol. Fill wine glasses with ice cubes and Prosecco. Top with sparkling water, if desired. Stick the syringes in the glasses. Serve.

Zombie Meat Spaghetti

On its own, without bringing Halloween into the picture, this is a fantastically delicious pasta. It’s simple but packed with flavor. And on a Halloween table, it’s spooky and beautiful. Perfect for an elegant Halloween dinner party!

Kosher salt

1 tablespoon olive oil, plus 1/4 cup for pasta

1 small onion - chopped

4 garlic cloves - minced

1 tablespoon fennel seed

Freshly cracked black pepper

1 pound hot Italian sausage

1/4 cup red wine

1 pound squid ink spaghetti

1 cup Parmesan

Basil or thyme leaves

In a pasta pot, start to boil very salty pasta water for the black spaghetti. In a sauté pan over medium low heat, add the olive oil, onion, garlic, and fennel seed with a heavy dash of salt and pepper. Sauté until onions are translucent. Add the sausage with another heavy dash of salt and pepper and cook over medium high heat until almost cooked through. Add the red wine, bring to a boil, then simmer until the wine is reduced and meat gets nice and crispy in places - about 8 to 10 minutes. While the meat is cooking in the red wine, boil the spaghetti until al dente - keep your pasta water. Take the meat off the heat and in a large bowl toss half of it together with the cooked spaghetti, 1/4 cup of olive oil, Parmesan, and one cup of pasta water. Taste for seasoning, add more salt and pepper if needed. If it gets dry, add more pasta water. Top with the remaining meat and basil or thyme.

“Somebody’s Watching Me” Baked Cheese with Chile Eyeballs

This appetizer is as Halloween as it gets, but it’s so delicious you’ll want to make it for every party you ever have! Maybe just leave the “eyeballs” out for your non-Halloween gatherings - Haha. I can’t put words on how scrumptious this dish is… you won’t be able to stop eating it!!

1 container bite-sized mozzarella - drained and patted dry

2 tablespoons olive oil

1 tablespoon Calabrian chile sauce, paste, or minced chiles (Trader Joes has a great sauce)

1 small jar sliced Kalamata olives

1 small jar sun-dried tomatoes - slightly drained

3 minced garlic cloves

2 teaspoons Italian seasoning

1/2 teaspoon red pepper flake

1/4 cup red wine

1 (15 ounce) jar marinara sauce

6 ounces cream cheese

1 block of baked cheese or bread cheese

Crostini or grilled bread, for serving

Preheat oven to 475 degrees. In a bowl, mix together the mozzarella balls, olive oil, and Calabrian chiles. Using your pointer finger, poke a hole in each ball and push in a sliced olive to make the “eyeballs.” Let marinate until ready to serve. In a cast iron or oven-safe pan, heat the olive oil over medium heat and add the sun-dried tomatoes, garlic, Italian seasoning, and pepper flake and cook for several minutes. Pour in the red wine and let reduce by half. Add the marinara and cream cheese and let melt together until creamy. Place the cheese block in the center of the mixture and transfer to the oven. Bake for 12-15 minutes or until cheese is melted and bubbly. Place the mozzarella eyeballs to over the sauce, all around the baked cheese. Add one of the eyeballs on top of the cheese. Serve warm with crostini or grilled bread.

Zombie Brain Mushroom Polenta Stew

A Halloween dish should always be spooky, yes! But most importantly, it should be delicious and a little bit of elegance doesn’t hurt either. This dinner party dish is all three, and a must for your Halloween party!

2 cups vegetable stock

2 cups whole milk

1 1/2 teaspoons kosher salt, plus more to taste

Freshly cracked ground pepper

1 cup polenta

8 tablespoons butter - cubed

1 cup freshly grated parmesan, plus more for serving

2 pounds mixed mushrooms

2 tablespoons olive oil

4 minced garlic cloves

5-6 thyme sprigs

Preheat oven to 425 degrees. In a large pot, bring the stock, milk, 1 1/2 teaspoon salt, and a good amount of freshly cracked pepper to a boil. When it starts to slightly boil, whisk in the polenta. Simmer and cover for 15 to 20 minutes, uncovering and whisking occasionally so nothing sticks to the bottom of the pot. Stir in 4 tablespoons of the butter and Parmesan until melted. If they get too thick, add a little milk to thin them out. Taste and add more salt and pepper if needed. Keep warm.

On a sheet pan, toss together the mushrooms, the remaining butter, olive oil, garlic, thyme, and a heavy dash of salt and pepper. Roast in the oven for 20 to 25 minutes or until mushrooms start to get crispy on the edges. *Tip: The key to crispy edges: don’t crowd the mushrooms on the baking sheet. Use two baking sheets if needed.

When ready to serve, pour warm polenta into a serving bowl (black looks extra spooky) and top with the mushroom/thyme mixture. Top with more parmesan if desired.

Spooky Snack Table

This is SUCH a showstopper at Halloween and can be set up anywhere! It looks great spread out on a dining room table but you could also use your kitchen island, buffet, or coffee table. Be creative and have fun! It’s such a beautiful, spooky spread!

What you need:

Roll of butcher paper - can find on Amazon

Black marker

2-3 candelabras

Candles for candelabras and extra for the table

Skull decor - I like ceramic, found at Michael’s

Skull arms - I found mine at Dollar Tree

Greenery - from your backyard or store-bought

Toothpicks

Black Napkins

6-7 cheeses

5-6 meats (mix of sausages and deli meats)

4-5 types of crackers

2-3 types of cookies

Spooky colored fruit and veggies (grapes, blackberries, figs, etc.)

How To:

Roll the butcher paper down the middle of your table until it fits. Tuck it in and tape the ends. Place the candelabras evenly down the middle of the butcher paper. Add the candles to them. Take half your decor (skulls, skull arms, candles, whatever you have) and evenly scatter around the butcher paper. Arrange the cheeses, meats, crackers, cookies, and fruits all over the butcher paper by piling some, spreading some, layering some. Do them close together but if there are spaces, don’t worry. You will fill the gaps in with the extra decor and greenery. Label each cheese and meat as you put it down by using the black marker right on the butcher paper. Once all the food is down, fill in gaps with decor and greenery. Place toothpicks in several small bowls and place on different parts of the table so no matter where someone is standing, they can get to them. Place napkins on all the corners. Voila! You have a spooky snack table!

3 Easter Recipes You Can’t Live Without

This Sunday is Easter and if you don’t already have your menu planned, this one covers 3 delicious, spring courses that not only scream Easter but will knock your socks off with every single bite.

 Starter: Truffled Deviled Eggs with Candied Bacon

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 It starts with my famous deviled eggs. Every year for the rest of my life at Easter you’re going to hear me say: my Candied Bacon Deviled Eggs are an absolute must at Easter. If you’re a bacon and truffle lover and don’t make these, you are simply missing out!

Main Course: Spring Chicken

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The main course of Spring Chicken is so beautiful it doubles as a table centerpiece. Believe me, you’ll take lots of pictures of this one.  

Dessert: Easiest Mini Blueberry Galettes  

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And to finish, a very simple berry dessert. Perfect for the season, quick and easy to make, and everyone gets their own perfect portion. 

All Day Green Eggs and Ham Recipes

Happy Dr. Seuss Day! Bring on the green eggs and ham! I have always wanted to do this - every year when Dr. Seuss Day rolls around, I think I want green eggs and ham. This year, I planned and tested 3 delicious green eggs and ham recipes - breakfast, lunch, and dinner! You can eat it all day if you wish! 

Breakfast:

Green Eggs and Ham Open-Faced Omelet

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1 serving

Cooking spray

2 large eggs

1 handful spinach

2 tablespoons Parmesan

1/4 teaspoon Italian seasoning

1/8 teaspoon red pepper flake

Kosher salt and freshly cracked pepper

1 slice ham

Microgreens or arugula (optional)

Spray a small sauté pan with cooking spray then set over medium-low heat. Crack eggs into a blender then add spinach, Parmesan, Italian seasoning, pepper flake, and a heavy sprinkle of salt and pepper. Blend until completely combined and green. Pour into skillet and cook until almost completely set. Flip the omelet and cook for just about 15 seconds more so the top is set. Flip over onto a plate and top with ham and microgreens.

 

Lunch:

Green Egg Avocado Toast with Crispy Prosciutto

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1 serving

Cooking spray or olive oil

1 slice prosciutto

2 hard boiled eggs (yolks discarded)

1/4 ripe avocado - cubed

2 tablespoons minced fresh basil

2 teaspoons extra virgin olive oil

1 teaspoon fresh squeezed lemon juice

1 teaspoon white balsamic reduction

Kosher salt and freshly cracked pepper

1 slice toasted whole grain toast

Microgreens (optional)

Spray a small sauté pan with cooking spray or drizzle with olive oil. Place over medium heat. “Fry” the prosciutto on both sides until crispy like bacon (about 2 to 3 minutes per side). Set aside on a paper towel until ready to use.

Chop the boiled egg whites and place in a bowl with the avocado. Stir around until avocado is creamy and eggs are coated and green. Add the basil, olive oil, lemon juice, balsamic reduction, and a heavy sprinkle of salt and pepper. Stir until combined, taste for seasoning, and add more salt and pepper if needed. Pile on toast and break the crispy prosciutto over the top. Finish with microgreens if desired.


Dinner:

Green Eggs and “Ham” Pesto Carbonara

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4 servings

Kosher salt

1 cup packed basil leaves

1/3 cup Parmesan, plus more for serving

1/4 cup olive oil

1/4 cup pine nuts

3 roughly chopped garlic cloves

2 whole eggs

4 egg yolks

Freshly cracked pepper

1 pound good quality, dried spaghetti

8 slices thick-cut bacon, chopped

Bring a large pot of salted water to a boil. To a high speed blender or food processor, add the basil leaves, Parmesan, olive oil, pine nuts, and garlic. Pulse until it all comes together into a pesto. Add the eggs and 1/2 teaspoon of salt and pepper and blend on high until smooth.

When the water is boiling, cook the spaghetti until al dente - checking constantly to make sure you haven’t over cooked the pasta (Note: the amount of time most package directions give on pasta is too much - check it extra early).

While the pasta is cooking, fry the bacon in a large sauté pan until slightly crisp. Set aside on a paper towel lined plate. Turn the heat off and wipe out the pan. When the pasta is finished, transfer it to the sauté pan with the egg mixture, bacon, and a ladle of pasta water - you want the pan to still be warm but not too hot or you may scramble the eggs. Stir the pasta around, adding pasta water as needed to make it extra creamy. Serve with extra Parmesan.

5 Easy, Healthier Dishes for Your Holiday Table

Healthy and easy doesn't always mean "not as good." These 5 dishes are quick, easy, and beyond loaded with flavor. And they're not SO healthy that they're not Thanksgiving worthy. They also make fabulous dishes for easy weekday meals. 

Brown Butter and Crispy Sage Cauliflower Mash

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