You’ll find a few items on the menu that might be just right for Halloween…notably, my cute Ghost Pops and the Instant Pot (or slow cooker) Chili (perfect for fueling trick-or-treaters before the games begin). Also, I just posted a Halloween recipe that is so CRAZY good, particularly if you have a thing for chewy, chocolatey, nutty candy: Date Almond Dark Chocolate Bark! Find the “how-to” video and recipe here.
Instant Pot Farro Risotto with Mushrooms
This is a nourishing and very tasty vegetarian dish that you can make in the Instant Pot if you have one or on the stove top if you don’t (instructions are in the headnote of the recipe).
Tomato Soup and Waffle Iron Grilled Cheese
If you need something simple and comforting, this is it. Get the kids to help with the sandwiches, since making them in the waffle iron is pretty fun. The soup recipe makes just enough for four bowls, but feel free to double it for lunches the next day..
Gorgeous Greek Chicken and Potatoes
This six-ingredient dinner is not to be missed. It’s all done on a single sheet pan and loaded with flavor thanks to the magical mashup of olive oil, garlic, lemon, and oregano. All you need is a veggie side or salad (I’d go with the Celery Salad below or this crunchy one) for a very tasty dinner.
Instant Pot Beef and Butternut Squash Chili (or this slow cooker version)
I love the ease of this chili! Canned beans and tomatoes, ground beef (or turkey or Beyond burger for a veg version), butternut squash (use frozen or pre-cut for ease), and a packet of taco seasoning mix. I like to set up a little toppings bar and include any favorite fixings: pickled jalapeños, shredded cheese, scallions, sour cream, avocado, taco sauce, onions, you name it.
Cajun Fish with Lemon Caper Sauce
The best way I know to dress up a mild white fish, such as sole or tilapia, is with a favorite spice blend, lemon, with a creamy sauce on the side. This recipe has all three. It cooks up in a matter of minutes and is perfect paired with a butter lettuce salad (maybe with sliced tangerines or orange tossed in) and this dressing. Lightly buttered whole grains, such as brown rice or farro, or little roasted potatoes would round out the meal.
Celery Salad with Dates and Pecorino
Poor celery is a bit of an underdog in the kitchen, which is why I love this salad so much. It shows off celery at it’s best and is a terrific light side for so many main dishes. The celery is paired with salty Pecorino (you can substitute Parmesan), slivers of Medjool dates, chopped nuts, and a dressing with a spicy kick. Bright, refreshing, and an easy side to so many mains.
Boonana Ghost Pops
I have to pull this one out every Halloween, since it’s such a fun one and a snap to make. It involves just three ingredients: Bananas, dunked in vanilla yogurt with mini chocolate chip eyes.
Shopping List
Instant Pot Farro Risotto
1 cup pecan halves
1 tablespoon extra-virgin olive oil
1 large yellow onion
3/4 pound cremini or white mushrooms
½ cup dry white wine (substitute low-sodium vegetable broth, if preferred)
2 sprigs thyme
1 ½ cups farro
3 to 4 cups low-sodium vegetable broth
3 cups stemmed, chopped hearty greens, such as kale, collards, or chard
1 small chunk Pecorino or Parmesan cheese to grate over the top
Tomato Soup and Waffle Iron Grilled Cheese
4 tablespoons extra-virgin olive oil, divided
1 large yellow onion
1 large clove garlic
1/2 teaspoon ground fennel
1/2 teaspoon dried oregano
Pinch red pepper flakes
One 28- ounce can diced unsalted tomatoes
One 3/4- inch thick slice crusty French or Italian bread that’s about 4 inches long (stale is fine)
8 slices whole-grain sandwich bread
6 ounces sharp Cheddar cheese (or other favorite cheese)
Greek Chicken and Potatoes
1 whole chicken (3 to 3 1/2 pounds)
3 lemons
1/3 cup extra-virgin olive oil
2 tablespoons dried oregano
11 cloves garlic
8 medium white or red potatoes
Instant Pot Beef and Butternut Squash Chili
2 teaspoons extra-virgin olive oil
1 large yellow onion
1 pound ground beef (or other ground meat/poultry/Beyond burger)
One 1 1/4-ounce packet taco seasoning mix
2 cups uncooked, cubed (1/2 inch) butternut squash
1 1/2 cups cooked pinto beans (one 15-ounce can, drained)
One 14.5 ounce can diced tomatoes
1/8 teaspoon cayenne pepper
Favorite chili garnishes, such as sour cream, avocado, cilantro, scallions, cheese, and salsa
Cajun Fish with Lemon Caper Sauce
1 cup plain yogurt
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
2 tablespoons capers
1 tablespoon fresh chives
1 large lemon
1/2 cup all-purpose flour (gluten-free flour if desired)
2 tablespoons Cajun spice mix
1 1/2 pounds thin, skinless white fish fillets, such as petrale sole, flounder, fluke, perch, or tilapia
2 tablespoons extra-virgin olive oil
Celery Salad with Pecorino and Hazelnuts
1 1/2 tablespoons extra-virgin olive oil
1 1/2 tablespoons white wine or champagne vinegar
1/8 teaspoon sriracha or other hot sauce
6 stalks celery
1/4 cup toasted hazelnuts, roughly chopped
4 Medjool dates, pitted, halved, and sliced thin
Pecorino cheese (about 1 ounce)
Boonana Ghost Pops
3 bananas
3/4 cup vanilla yogurt (not Greek yogurt)
12 mini chocolate chips
Special equipment: 6 wooden popsicle sticks
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