We’ve created a monster…and he’s DELICIOUS. Pair this nutritious veggie platter with our other fun kids platter, and you’ll be every parent’s fave at this year’s school Halloween party.
Halloween is right around the corner — are you ready? There are so many fun Halloween traditions. Do you take the kids out trick-or-treating? (More importantly, do you dress them up in food costumes?) Or do you dress up and have everyone over for a costume party at your place?
Whichever way you decide to spend your Halloween night, we hope you have tons of great food around! Here are a few easy ways to add some chills to your Halloween spread.
Halloween is my favorite holiday! Here are my Halloween-inspired “Spooky Spirits.” These cocktails are my creepy twists on classics that can help set a spooky mood for your Halloween festivities — they’ll give your guests something to scream about.
Our friends over at Love Beets sent us this recipe to serve at your next party.
Beet, Walnut, and Herb dip
Preparation Time: 10 mins
• 8.8 oz vacuum-packed beets
• 1-2 cloves garlic, crushed
• 1 small bunch each of cilantro and parsley
• 2 oz shelled walnuts
• 3 teaspoons extra-virgin olive oil
• 2 teaspoons red wine vinegar
• Salt & freshly ground black pepper
- Roughly chop the beets and herbs and put in a food processor with the walnuts and garlic and process until you have a course paste.
- Add the oil and vinegar and season generously with salt and freshly ground black pepper. Taste to check the seasoning — you may need to add a little more vinegar if the beets are particularly sweet.
- Serve with pita chips, crackers, etc.
Be prepared to knock your own socks off. Made in a cast iron skillet and topped with a scoop of ice cream, this just may be your new favorite dessert. Don’t love plums? Substitute with your favorite fruit! Check out Chef Anne Burrell’s recipe and how-to video after the jump.
Kale salad with homemade dressing and croutons?! This recipe will seriously up your kale game. Serve this as a side to your lobster or for non-lobster lovers, simply add rotisserie chicken, salmon, or steak to make this salad a meal. Check out Chef Anne Burrell’s recipe and how-to video after the jump.
Bacon makes everything taste better and this combo is no exception. This is perfect as an appetizer served on top of grilled bread, or forget the bread and enjoy as a side dish. Check out Chef Anne Burrell’s recipe and how-to video after the jump.
Shopping for 12 and splitting the bill? Feeding a share house can be rough. Just one evening’s meal can require a day’s worth of errands – picking up the seafood, picking out produce, and lugging cases of beer – meaning you miss precious poolside time. And then there’s the dreaded splitting of the tab, which usually requires you to have a math degree to figure out.