As we head into Halloween weekend, I’ve got a line-up of wholesome, easy recipes, along with a seasonal cake just perfect for spooky parties.
CAULIFLOWER TOSTADAS WITH CHIPOTLE SAUCE
Though not exactly traditional tostadas, these are definitely crave-worthy. The dish is on the lighter side, so add a side of homemade or canned pinto beans or the black beans below.
PORK TENDERLOIN WITH ROASTED FIGS
This was on the menu at our house last week, using figs from our backyard tree. Delicious! Since it was just two of us at the table, I cut the recipe in half. If you don’t have fresh figs, you can use another seasonal fruit, such as seedless grapes or sliced pears (instructions in the post).
BAKED TOFU PARMESAN
Here’s a good one for meatless Monday. The tofu is breaded and baked until crispy and then layered with sauce and cheese. Add steamed or roasted broccoli and dinner is done. Leftovers are tasty a day or two later.
WEEKNIGHT SPAGHETTI AND CLAMS
This is sort of an heirloom recipe, since it was inspired by the pasta my grandfather made us growing up. It’s simple, affordable weeknight cooking that relies on canned clams and spaghetti. Consider adding a green salad (with this dressing).
RESET BUTON SALAD WITH CARROT MISO GINGER DRESSING
I like to lighten things up sometimes with one of my favorite colorful salads. The Carrot Miso Dressing is all done in the blender and darn tasty. The salad is incredibly nourishing with plenty of pleasing crunch.
SIMPLE POT OF BLACK BEANS (or this Instant Pot Version)
A simple pot of beans are excellent any time of day. Serve them alongside the Cauliflower Tostadas above or make them the center of a DIY taco bar, do up burrito bowls, or whirl them into a quick soup.
MARBLED CHOCOLATE PUMPKIN LOAF CAKE
Pumpkin and chocolate are a dream team in this supremely moist loaf cake punctuated with dark chocolate chips. You can also bake it in a muffin tin for single-serve treats (might be just the thing for a Halloween buffet).
SHOPPING LIST
Cauliflower Tostadas
1 large head cauliflower
2 tablespoons extra-virgin olive oil
1 teaspoon chili powder
1/2 teaspoon ground cumin
8 six-inch corn tortillas
½ heaping cup plain yogurt
1 small chipotle pepper en adobo (sold in cans in the Mexican food section of the market)
2 large ripe avocados
1 tablespoon lime juice
Pickled onions or pickled jalapeños
1 ½ cups finely shredded red or green cabbage
Pork Tenderloin with Roasted Figs
3 cloves garlic, minced
2 teaspoons finely chopped fresh rosemary, plus 2 big sprigs
1 tablespoon Dijon mustard
2 teaspoons pure maple syrup
1 teaspoon kosher salt, plus more as needed
Freshly ground black pepper
Two 1 to 1-1 /4 pound pork tenderloins
1 tablespoon extra-virgin olive oil, divided
16 fresh figs (about 1 basket)
1 tablespoon balsamic vinegar, divided
No-Noodle Baked Vegetarian Tofu Parmigiana
14 ounces extra-firm tofu
¾ cup panko-style breadcrumbs
¼ cup finely grated Parmesan cheese
1 ½ teaspoons Italian seasoning
1 teaspoon garlic powder
1 egg
1 ¾ cups marinara sauce
1 cup lightly packed shredded Mozzarella cheese
Spaghetti and Clams
1 pound spaghetti
2 tablespoons extra-virgin olive oil
2 tablespoons butter
4 large cloves garlic
Four 6.5 ounce cans chopped clams in clam juice
1/3 cup finely chopped parsley
Zest of 1/2 lemon plus 2 tablespoons juice
Big pinch red pepper flakes
Reset Button Salad with Carrot Miso Ginger Dressing
1 bunch kale
3 cup chopped hearts of romaine lettuce
2 medium carrots
4 radishes
⅓ english cucumber
1 red pepper
1 small ripe avocado
⅓ cup roughly chopped Tamari almonds
6 ounces baked teriyaki tofu or 2 cups cubed cooked chicken (if serving as a main course)
1/4 cup canola oil (I use expeller pressed, organic)
1 tablespoon toasted sesame oil
2 tablespoons rice vinegar
1 tablespoon lime juice
2 tablespoons white miso
1 teaspoon honey
2 medium carrots
1-inch long piece fresh ginger
Simple Black Beans
1 pound dried black beans, about 2 cups
2 large cloves garlic
½ yellow onion
Marbled Chocolate Pumpkin Loaf Cake
Non-stick cooking spray
One 15-ounce can pumpkin puree, unsweetened
¾ cup firmly packed brown sugar, plus 3 tablespoons
2 eggs
⅓ cup extra-virgin olive oil
2 teaspoons vanilla extract
1 ½ cups whole-wheat pastry flour, spooned and leveled
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
½ teaspoon baking soda
3 tablespoons unsweetened cocoa powder
½ heaping cup dark chocolate chips