Halloween is just around the corner, so you’ll find a few recipes here to celebrate, along with plenty of weeknight favorites. Bon appetit.
Ravioli with Butternut Squash and Brown Butter
Ravioli pairs up with a creamy sauce made of roasted butternut squash and brown butter. It’s easy enough for weeknight family dinner but elegant enough for a dressier occasion, too. Serve it as a main course or dole out smaller portions and enjoy it as a starter.
Chicken Thighs with Maple Vinegar Glaze
This tender chicken has a sweet/tangy glaze that pairs perfectly with a refreshing salad on the side. A whole-grain dish of farro, sorghum, or brown rice tossed with fresh herbs and a squeeze of lemon might be nice, too.
Baja-Style Shrimp Taos w/ Chipotle Crema
The star of this recipe is the Chipotle Lime Crema that gets spooned over cooked shrimp under a heap of crunchy slaw. You may want to warm up homemade or canned pinto or black beans and embellish with a big spoonful of Mexican salsa.
Instant Pot Farro Risotto
This cozy, nourishing supper happens to be vegetarian, but you won’t miss the meat. Make it 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).
Cheese Fondue in a Roasted Pumpkin
This is one of the more unique recipes on the blog. I pull it out every October and it always earns raves at the table. Plunk the roasted pumpkin onto the table straight from the oven and let everyone have at it.
Super Seed Salad with Miso Vinaigrette
I got hit with a craving for this bright and crunchy salad today, so I’m adding it to the menu. Enjoy it for lunch or a light supper or serve as a side with the chicken dish above.
Banana Ghost Pops
A healthier Halloween treat that’s just three ingredients: Bananas, dunked in vanilla yogurt with mini chocolate chip eyes.
Shopping List
Ravioli with Butternut Squash and Brown Butter
1 butternut squash that’s about 2 1/2 pounds
2 large shallots
1/4 cup whole milk
1/2 cup low-sodium chicken broth
1/4 heaping teaspoon kosher salt
One 9-ounce package Buitoni Parmesan & Black Pepper Ravioli
2 tablespoons butter
1/4 cup grated Pecorino Romano cheese (or Parmesan)
2 teaspoons chopped fresh sage
Chicken Thighs with Maple Cider Vinegar Glaze
8 bone-in, skin-on chicken thighs (about 3 1/2 to 4 pounds)
2 tablespoons unsalted butter
1/4 cup pure maple syrup
1/2 cup apple cider vinegar
1 cup thinly sliced shallots (from about 3 shallots)
1 large fennel bulb
1 Honeycrisp apple (or other favorite variety)
2 tablespoons lemon juice, from about 1 juicy lemon
1 tablespoon olive oil
Baja-Style Shrimp Tacos w/ Chipotle Lime Crema
3 tablespoons low-fat plain yogurt
1/3 cup light mayonnaise
1/2 chipotle pepper en adobo
1 pound raw medium peeled and deveined shrimp
2 limes
1/4 teaspoon chili powder
1/2 medium green cabbage
2 medium carrots
3/4 cup roughly chopped fresh cilantro
1 tablespoon extra-virgin olive oil
8 corn tortillas
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
1/2 cup dry white wine (substitute low-sodium vegetable broth if preferred)
2 sprigs thyme
1 1/2 cups farro
3 to 4 cups low-sodium vegetable broth
3 cups hearty greens such as kale, collards, or chard
1 small chunk Pecorino or Parmesan cheese for serving
Super Seed Salad with Miso Vinaigrette
2 teaspoons white or mellow miso paste
1 teaspoon Dijon mustard
2 tablespoons apple cider vinegar
1 teaspoon pure maple syrup
1/3 cup extra-virgin olive oil
1/2 teaspoon extra-virgin olive oil
3 tablespoons raw pepitas (shelled pumpkin seeds)
3 tablespoons raw sunflower seeds
1 heaping tablespoon sesame seeds
2 teaspoons coriander seeds
1 head butter or red leaf lettuce
2 handfuls roughly chopped endive, radicchio, or escarole (or arugula)
1 crisp apple cut
Cheese Fondue in a Roasted Pumpkin
1 loaf whole wheat walnut levain (or regular levain or other crusty loaf of bread) ,
One 5- to 6-pound sugar pie pumpkin
1 1/2 cups low fat milk
1/2 cup reduced-sodium chicken or vegetable broth
1/2 teaspoon grated nutmeg
1 teaspoon salt
1/2 teaspoon black pepper
2 1/2 cups coarsely grated Gruyère (7 ounces)
1 tablespoon extra-virgin olive oil
Banana Ghost Pops
3 bananas
3/4 cup vanilla yogurt (not Greek yogurt)
12 mini chocolate chips
Special equipment: 6 wooden popsicle sticksEasy Chai