We’ve got two scary good (and easy!) recipes cooking up in the Summer 365 Canteen from our favorite pediatric nutritionist, Jodi Greebel MS, RDN @greengrownmeals. Get festive this Halloween with a healthy TRICK – veggie jack-o-lantern – and sweet TREAT – chocolate bark.
Jodi also is one of our talented s’more 365 instructors offering virtual private cooking classes. Visit our website or email smore[email protected] to learn more and book a delicious experience!
TRICK: Halloween Veggie Jack-O-Lantern
(peanut, tree-nut, sesame and gluten free)
- Orange bell pepper
- Edible food pen
- Carrot Sticks
- Cucumber Strips
- Pepper Strips
- Celery Stalks
- 1 c garbanzo beans, drained
- 3 tbsp water
- 1 tbsp + 1 tsp olive oil
- 1 tbsp lemon juice
- 1 small clove garlic, minced
- 1/4 tsp ground cumin
- 1/2 tsp kosher salt
Process all ingredients for sesame-free hummus in food processor until smooth.
Cut off top of bell pepper and remove seeds. Using edible food pen, draw jack-o-lantern face on bell pepper or a knife or pumpkin carving tool, an ADULT can carefully cut out the face. Place hummus in bottom 1/3 of bell pepper. Stand assorted veggies inside.
*Short-cut: use store bought hummus or guacamole
TREAT: Halloween Chocolate Bark
(peanut, tree nut, sesame free: make sure to check ingredients of toppings)
- 12 – 14 oz good quality (60 – 70% cacao) chocolate bar
- Halloween toppings: orange and black sprinkles, candy corn, candy pumpkins, orange nonpareils, edible eyes
Cover quarter sheet pan (9×13) with parchment paper or silicon mat. Place chocolate in microwave safe bowl. Heat in 20 second intervals until about 90 percent melted. Stir until melted the rest of the way. Pour chocolate onto prepared pan. Use spatula to spread chocolate evenly over pan. (It doesn’t need to reach the edges.) Add desired toppings. Press gently into chocolate. Allow to cool at room temperature at least 2 hours. Once hardened, break into pieces.
Thanks for sharing!