Happy, Healthy Halloween!

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    Spooky ways to serve veggies for Halloween
    With a bit of imagination, you can transform your farmers market veggies into creepy foods that will make an eerie impression on kids and adults. Scare up some savory Halloween fun at a pre-trick-or-treating party with these deliciously daring (and healthy!) Halloween nibbles. To let your guests know what each spooky dish is, use creepy clip art images attached to wooden skewers as labels.

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    1: Roasted Brains

    Spooky ways to serve veggies for Halloween: Roasted Brains Let’s face it. Whole cauliflowers look like brains. Might as well take advantage! If you can find a yellow cauliflower, even better: This will just add to the eerie effect.

    How to prepare:

    1) Pre-heat the oven to 450 degrees, remove the leaves from the cauliflower, and drizzle one tablespoon olive oil in the bottom of a pie dish.

    2) Cook 25 whole cardamom pods in a skillet with one tablespoon of olive oil for two minutes until they start to break open.

    3) Rub the cauliflower with three tablespoons olive oil and salt and pepper and pour the toasted cardamom pods on top.

    4) Roast until browned for an hour or more.

    5) Serve whole to astonished guests who will have fun breaking off a piece of brain with their fingers. (Though you may want to loosen the florets with a knife so they’re easier to remove.)

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    2: Bloody Bat Ears

    Spooky ways to serve veggies for Halloween: Bloody Bat Ears Sliced beets shrivel when roasted and crisp up into delectable veggie chips — or, for our purposes, icky, bloody bat ears!

    How to prepare:

    1) Pre-heat the oven to 350 degrees.

    2) Slice beets very thinly (use a mandolin if you have one).

    3) Drizzle some olive oil on a baking sheet and spread around evenly.

    4) Place sliced beets on the greased baking sheet and brush with a bit more olive oil. Sprinkle generously with salt and bake for 20–30 minutes.

    5) Remove from the oven, and they will crisp as they cool.

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    3: Jack-o-Lantern Potatoes

    Spooky ways to serve veggies for Halloween: Jack-o-Lantern Potatoes Use Halloween cookie cutters to turn potatoes into crispy Jack-o-Lanterns, ghosts, and goblins. You’ll need the largest sweet potatoes and potatoes you can find, and some small- to medium-sized Halloween cookie cutters.

    How to prepare:

    1) Peel the skin off of the potatoes and slice horizontally 1/8-inch thick.

    2) Press out shapes by pushing down hard and using a paring knife, carefully carving eyes, noses, and mouths.

    3) Place your shapes into a large bowl of ice water and save the scraps in another bowl (you can cook and eat these, too).

    4) Heat a large, non-stick skillet with 1/8 inch of olive oil. Remove the potatoes from the water and dry.

    5) On medium-high heat, cook several potatoes at a time for approximately 2-3 minutes per side until golden. Drain on a paper towel-lined plate and sprinkle with kosher salt.

    6) If you plan to freeze these, lay on a parchment paper-lined baking sheet and freeze uncovered until hardened. Transfer to freezer bags and seal out any excess air. Re-heat the day of your party in pre-heated oven at 400 degrees for approximately 8 minutes and display on a platter.

    The potatoes can also be baked, but sweet potatoes work best fried unless you have a convection oven.

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    4: Scaly Lizard Skins

    Spooky ways to serve veggies for Halloween: Scaly Lizard Skins When roasted and salted, kale becomes lizard skin for a crispy, melt-in-your-mouth delicacy. These tasty crisps are simple to make and will vanish in seconds.

    How to prepare:

    1) Pre-heat the oven to 350 degrees and wash and dry one large bunch of kale.

    2) Remove the leaves from the stem and tear into nicely-sized pieces.

    3) Place in a large bowl and toss with one to two tablespoons of olive oil until well coated.

    4) Spread the leaves on two baking sheets, careful not to overlap.

    5) Cook for 12 minutes until crispy but not overcooked.

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    5: Bloody Fingers

    Spooky ways to serve veggies for Halloween: Bloody Fingers Roasted fingerling potatoes become bloody fingers when drizzled with or dipped into ketchup. Shop for the longest and most crooked potatoes you can find and transform these misfit veggies into a scrumptious treat.

    How to prepare:

    1) Pre-heat the oven to 400 degrees.

    2) Wash, dry, and cut the potatoes lengthwise.

    3) Grease a baking sheet with olive oil and place cut potatoes (facing cut side up) on a baking sheet.

    4) Sprinkle generously with kosher salt and bake for approximately 45 minutes until golden.

    5) For the finishing effect, squeeze and squiggle ketchup atop the fingerlings.

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    6: Witches' Fingernails

    Spooky ways to serve veggies for Halloween: Witches Fingernails Toasted, crunchy, and spiced as you like (with salt, curry powder, Cajun or 5 Spice, for example), pumpkin seeds can be transformed into witches' nails come Halloween.

    How to prepare:

    1) First you’ll want to clean and dry the seeds from your pumpkin overnight.

    2) Once sufficiently dry, per one cup pumpkin seeds, mix 1 tablespoon olive oil, 1 teaspoon salt, and 1/4 teaspoon of your favorite seasoning.

    3) Bake the dried seeds for 30 minutes in an oven pre-heated to 300 degrees.

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    7: Gruesome Guts

    Spooky ways to serve veggies for Halloween: Gruesome Guts Spaghetti squash is always fun and delicious to eat. For an eerie addition to any table, serve it to friends and family as a bowl full of guts!

    How to prepare:

    1) Pre-heat the oven to 400 degrees.

    2) Cut the squash lengthwise and remove seeds.

    3) Season with butter, salt, and pepper.

    4) Roast for about an hour.

    5) Cool for a few minutes and, using a fork, scrape the spaghetti-shaped flesh out of the squash.

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    8: Crispy Caterpillars

    Spooky ways to serve veggies for Halloween: Crispy Caterpillars Crunchy and green on the outside and soft and tender on the inside, serve your friends a delectably gruesome snack with these lightly-breaded and fried zucchini strips. Dip them in marinara sauce for a bloody-good finish. You’ll need three small- to medium-sized zucchinis.

    How to prepare:

    1) Cut into two 1/2-inch long by 1/2-inch wide sticks.

    2) In one bowl, mix together one cup panko bread crumbs and 1/2 cup parmesan cheese.

    3) In another bowl, whisk together two eggs, and in a third bowl, measure 1/2 cup of flour.

    4) Heat a skillet with an inch or so of oil until it starts to bubble.

    5) Dip zucchini strips first in flour, then egg, and finally in panko.

    6) Fry on each side for two minutes until golden.

    7) Place on parchment and serve on a platter decorated with Halloween webs as the caterpillar nest.

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    9: True Blood Soup

    Spooky ways to serve veggies for Halloween: True Blood Soup Beet lovers can rejoice with this bloody soup. You’ll need olive oil, butter, three shallots (roughly chopped), the white parts of a leek (cleaned and chopped), and two cups chicken (or veggie) stock.

    To make the beets:

    1) Remove the leaves of three large beets and scrub well.

    2) Drizzle olive oil on the beets and wrap in tin foil.

    3) Roast for an hour in a 400-degree oven.

    4) When finished roasting, allow to cool, remove the skins and cut into cubes.

    To make the soup:

    1) Heat a small pot with one tablespoon butter and one tablespoon olive oil.

    2) Sauté the shallots and leeks for 5-7 minutes. Add the beets and stock.

    3) Cook for a few minutes and puree with an immersion blender until smooth.

    4) Serve to your bloodthirsty guests in shot glasses.

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    10: Sea Serpent Eggs

    Spooky ways to serve veggies for Halloween: Sea Serpent Eggs Brussels sprouts are green, round, and perfectly delicious when roasted with olive oil and some sea salt. If you really want to make an impression, try to get ahold of a bunch of Brussels sprouts still attached to the stalk and roast them, stalk and all. These Dr. Seuss-like sprouts clustered together will resemble a bunch of exceptionally-large toad eggs.

    How to prepare:

    1) Pre-heat the oven to 400 degrees.

    2) Prepare the sprouts by washing and removing any loose leaves.

    3) Toss the sprouts in a few tablespoons of olive oil and salt generously.

    4) Roast for about 45 minutes, turning once, until the outer skin darkens.

    5) Call them giant sea serpent eggs, and serve them to guests with small cocktail forks.

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Article Posted 7 years Ago

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