Alien Pods (Fig and Goat Cheese Salad with Balsamic Glaze)

Here's one more Halloween recipe before I switch my focus to fall comfort food and holiday cooking. I'll keep it short and sweet with these gorgeous figs.  Fresh figs, herbed goat cheese, mixed salad greens, pumpkin seeds all topped with a balsamic reduction. Not just for Halloween, this salad can be an elegant addition to any meal. Check out the easy recipe below.Enjoy!

Alien Pods (Fig and Goat Cheese Salad with Balsamic Glaze)

Serves 8-10

8-10 fresh figs
2 oz. herbed goat cheese
1 cup balsamic vinegar, reduced to 1/4 cup
1 T butter 
1 T honey
3 cups mixed greens
1/2 cup salted pumpkin seeds 

In a small sauce pan, heat 1 cup vinegar over medium heat and reduce thickened to ~1/4 cup. Add 1 Tbsp butter and 1 T honey and set aside.

Use a 1/4 teaspoon as a makeshift melon-baller to portion out the goat cheese and roll into a small balls. Refrigerate to firm up the cheese if needed.

Trim stems and cut an X down the stem side about 3/4 of the way through the fig. Add goat cheese ball inside cut fig. Place figs on a bed of mixed greens and then sprinkle balsamic glaze over figs and lettuce. Top with pumpkin seeds and serve. 

Fun variation: Serve individual salads in red cabbage bowls like this...

Other Halloween recipes to try:

'Beet'ing Hearts Salad with Blood Red Dressing

Death Cap Kabobs

Vampire Slayer Soup

Roasted Asian Slaw with Creamy Sesame Dressing

Every once in a while, I'll have an idea for a Halloween dish and after I make it, it ends up being so beautiful and so delicious that I am hard pressed to give it a festive Halloween name. This deconstructed Asian slaw is one of those dishes. It started solidly as a Halloween Salad featuring shaved broccoli stems as the main component of the salad which I intended to name, Shaved Vertebrae Salad. However, as I played around with the idea of a deconstructed Asian-inspired coleslaw, my Shaved Vertebrae Salad became this Roasted Asian Slaw with Creamy Sesame Dressing. 

Instead of having all raw veggies like most slaws, I decided to roast the cabbage and red bell peppers. Lightly roasting cabbage adds sweetness and yet it still maintains the crunchiness expected with a slaw. I kept the broccoli stems crunchy which added a wonderful flavor and texture all on their own. Roasted Red peppers top the salad along with a sweet almond and ramen noodle brittle and an incredible Creamy Sesame Dressing...Yum-O! I could totally do shots of this dressing, it's so good!  So looking at this fancy pants salad...I know what you're thinking... How do I eat it?  Answer: With a knife and fork. Use a knife to cut cabbage into quarters and mix with dressing. Add lots and lots of brittle and dig in...Enjoy!

WANT TO MAKE IT FOR HALLOWEEN?
This salad can be made into a most impressive Blood Clot Salad for Halloween.  The vivid blood-red roasted peppers mimic arteries that make up a monstrous blood clot...yuck! The broccoli stems are sliced at an angle so that they look like cross-sections of vertebrae. And the showstopper of course is the red cabbage when roasted, turns a gorgeously sinister mix of deep purple which makes me think of zombie brains. Top the whole thing off with dried worms and a yummy dressing this salad is perfect for Halloween. What's not to love...Blood clots, Brain cross-sections, vertebrae and worms! Have fun with it and Happy Halloween!  

Try it with my Midnight Sushi with Wasabi Skulls.

Roasted Asian Slaw with Creamy Sesame Dressing (Blood Clot Salad)

Serves 6


1 large Red Cabbage, sliced into six ~1/4" slices, core removed
1 T canola oil + 1 T Toasted Sesame oil
2 cloves garlic, minced
salt and pepper (to taste)
3-4 broccoli stems, peeled and sliced very thin (~3 cups)
1/2 cup roasted red pepper, cut into thin strips 
Creamy Sesame Dressing (below)
Candied Almond Ramen Noodles (below)
toasted black sesame seeds (garnish)
cilantro leaves (garnish)



Creamy Sesame Dressing (recipe from Cuisine at Home)

1/2 cup mayonnaise
1/2 cup cilantro leaves
2 T seasoned rice wine vinegar
1 T toasted sesame oil
1 T soy sauce
1/2 T sugar
2 T fresh ginger, grated
Pinch of cayenne (optional)

Combine ingredients in a mini food processor and emulsify. Refrigerate until ready to use. 

Roast Cabbage
Preheat oven to 400 degrees. Place slices of red cabbage on a parchment paper lined baking sheet. In a small bowl, mix oil and minced garlic and brush mixture over cabbage slices. Salt and pepper to taste and roast in a 400 degree oven for 30 minutes. Remove from oven and set aside to cool.

Prepare broccoli stems:
Cut off the small broccoli leaves from the stem and set aside for use in your salad. Using a vegetable peeler, peel rough outer stem. Using a mandoline or a sharp knife, cut very thin slices of broccoli stem. Tip: I found it easier when using the mandoline, to not cut off the florets from the broccoli crown. Instead, hold the crown of florets as you shave the broccoli stems. It makes for easily handling without the chance of slicing your fingers. Especially, since my mandoline blade was not very sharp.

Candied Almond Ramen Noodles
1-2 packages of ramen noodles, dried and broken up
1 cup sliced almonds
1/2 cup butter
1/2 cup brown sugar

In a small skillet, melt butter on medium heat. Add sliced almonds and cook until lightly browned (~2 minutes). Add sugar and stir until melted and combined. Add ramen noodles and mix until coated. Set aside to cool. 

Assemble Salad:
Spoon about 2-3 T of Creamy Sesame Dressing onto plate. Lay roasted cabbage round in center of dressing using a spatula to keep the cabbage together. Add about 1/2 cup of shaved broccoli stems and leaves to top of cabbage. Top broccoli stems with about 1-2 T roasted red peppers. Add a generous amount of Candied Almond Ramen Noodles. Garnish with black sesame seeds and cilantro leaves.

Franken-Peppers (Stuffed Peppers with Potatoes and Chorizo)

Only 23 days left until Halloween and I have a confession to make. I was done with my Halloween recipes for this year. In fact, I'd already moved the recipes that I didn't get to this year, to my list of ideas for next year. I even went so far as to take down my dining room decorations (eek!) so I could begin planning my Thanksgiving table and decorations. So when I found myself home last week and made these little monsters, I was surprised that they came together so easily and that they turned out so creepy-cute and yummy! 
So, I guess what I'm trying to say is that I may still have a few more Halloween recipes in me to share before the big day, Oct 31st!

The beauty of this idea is that these peppers can be stuffed with basically anything. Go traditional with ground beef and rice, or make breakfast with scrambled eggs and ham, or even add taco meat, beans, cheese, and salsa for a delicious taco salad over a bed cabbage. How about Indian spiced lentils and tandoori chicken...Yum! Change up the green pepper to orange peppers and carve out some jack-o-lanterns like these. The possibilities are endlessly delicious and fun!

Bell peppers are one of my favorite ingredients and I use them in many of my recipes. But, I know not everyone likes bell peppers, including my kiddos. Not to worry. The best part about this dish and all it's variations, is that it'll save you from having to pick these little buggers out of your kid's food. Just eat the filling and leave the pepper behind! At least that's how I'll sell this dish to my kids.
All kiddo-ing aside, these will make a great addition to a festive Halloween dinner as the perfect side dish or as a stunning main dish. Personally, I like the idea of these delicious potatoes getting so much attention with such a fun presentation because, side dishes are often better than the main course. Happy Halloween!

Franken-peppers (Stuffed Peppers with Potatoes, Chorizo and Onions)

Serves 4

2 T canola oil
6 medium potatoes, peeled, medium dice
1 medium yellow onion, diced
2 cloves garlic, minced
1 T smoked paprika
1 t. cumin
salt and pepper (to taste)
8 oz. Chorizo (I used Soy Chorizo)
green onions, chopped
cilantro leaves  
Spicy Tomato Sauce, or substitute with prepared Enchilada Sauce
4 Green Bell Peppers, carved
Pepper Jack Cheese, shredded

Spicy Tomato Sauce
1/2 cup vegetable broth
3 T tomato paste 
1/2 T apple cider vinegar
1 T honey
1 t. cumin
1 t. smoked paprika
salt and pepper (to taste)
red chili flakes (to taste)

Preheat oven to 375 degrees.
In a large skillet, add canola oil, potatoes, onions and garlic, cumin and smoked paprika and cook over medium heat until potatoes are mostly done, about 10 minutes. It's okay if they are not completely cooked as they will finish cooking in the oven. Add chorizo and heat until hot. Remove from heat. Salt and pepper to taste. Add green onions and cilantro. Set aside.
 An a small saucepan, add all ingredients for the Spicy Tomato Sauce and heat over medium heat until hot, about 5 minutes. Taste and add additional spices as needed to taste. 

Cut Bell Peppers tops off with a paring knife in a zig-zag pattern to make Frankenstein's hairline. Carefully remove top and remove remaining ribs from inside the bell pepper with your fingers or scrape with a spoon. Cut off seeds from the top and set aside.

Using a large diameter straw, push straw through the fleshy inside of the pepper to create Frankenstein's eyes, using your finger on the shiny outside as resistance, to help cut through the exterior. 

Cut out eyebrows, nose and mouth with the paring knife and add scars with the tip of the blade.

Assembly: 
Baste the inside of bell peppers generously with the spicy tomato sauce. Fill each bell pepper with potato chorizo mixture and replace the tops. Place stuffed peppers in a shallow casserole dish sprayed with cooking spray. Cook peppers for 30-35 minutes. 

Remove peppers from oven and add shredded Pepper Jack Cheese to tops of peppers and return to the oven. Bake an additional 10 minutes or place under the broiler to melt cheese. Remove from oven and serve. 

For other Halloween recipes to try, click here. 

Spider Caviar

Nightcrawlers con Funghi

Open-faced Caprese Sandwiches

Getting a local Farmers Market in our small suburban city a few months ago was awesome in and of itself but to have it within walking distance from my home... Priceless! I make a trip every Saturday (okay...maybe every other Saturday) to pick up my favorites like broccoli, asparagus, and summer fruit for the kids. But for me, the best part about farmer's markets is finding new, fun ingredients and products from small, local businesses to try. I fill up my bag with luscious vegetables, savory sauces, and loaves of artisan bread and stroll home dreaming of what to make with all these treasures. I call it #playingwithfood on my Instagram page. 

During my last trip, my friend Rob from Arising Dough asked me to sample his new Pesto Bread. I was honored to try it and let me tell you... it was delicious and full of basil flavor with sunflower seed kernels that gave it a surprising nuttiness and whole grain feel. I could just imagine it being turned into a gooey, cheesy, pesto garlic bread, or savory croutons for soups and salads, and of course the countless sandwiches one could make with this delicious savory bread. I asked if he had any more that I could buy and he gave me the rest of his sample loaf to play around with.

Pairing this pesto bread with some gorgeous heirloom tomatoes and some fresh basil from my garden, I made these open-faced Caprese Sandwiches...or, I guess I could've called them just plain ol' Bruschetta since that's basically what they are, except meal size. Starting with big slices of grilled pesto artisan bread, sprinkled with a aged goat cheese and topped with chopped heirloom tomatoes, fresh mozzarella, garlic and basil and a splash of balsamic makes a delicious light lunch paired with plenty of summer heat and lime infused ice water! Enjoy!

Open-faced Caprese Sandwiches

Serves 2

2 large heirloom tomatoes, chopped
1 cup fresh mozzarella cheese, chopped
2-3 T fresh basil, chopped
1 clove garlic, finely minced
1 T olive oil
splash of balsamic vinegar



4 slices of artisan bread of your choice (I used Pesto Bread from Arising Dough)
Butter or olive oil for pan frying
Sprinkle of aged goat cheese (I used Achadinha's Capricious) substitute with a hard aged cheese i.e.Parmesan Reggiano)
kosher salt and fresh cracked pepper (to taste)

Prepare vegetables and mix first 6 ingredients together. Set aside. 

Butter bread and pan fry until golden brown on each side. Grate aged goat cheese over hot bread and remove from heat. Top toasts with Caprese and additional basil and fresh ground pepper. Enjoy!

Other recipes to try: 
                   Zucchini Bruschetta            Caprese Salad with Pesto Vinaigrette

Mini Grilled Cheese Sandwiches

This idea came from our Dinner Club this last Sunday where our food theme was Soup Night. Thankfully, the weather in So. Cal has finally turned "California cold" (60's during the day and 30's at night...Brrrrr!) and what better way to honor the cool weather, than to have a Soup Night. There were three soups on the menu that night, one of them being my friend Kathryn's Crockpot Tomato Basil Soup which was my inspiration to set up the grilled cheese sandwich bar for that night. What else goes with Tomato Soup better than Grilled cheese sandwiches? Am I right? Grilled Cheese just so happened to go well with the Potato Soup and Rustic Minestrone as well.

I got out the electric griddle and set up a Grilled Cheese Sandwich Bar. Luckily, I had mini cocktail bread coming out my ears already since my mom brought me a half of loaf that she wasn't going to use and I had a loaf that I bought to make another appetizer and never go around to doing it. 
I pulled out an assortment of cheeses including American Cheese, for the kids that were in attendance. I thought the kids would've enjoyed making their own sandwiches but, it was the adults that liked it the most. :)
I included sides of grilled onions, spinach and roasted red bell peppers along side American, Provolone, Havarti with Dill and Muenster cheeses. It was a huge hit!

I imagine this will become an even bigger grilled sandwich bar for my next party or get together where I'll add ham, turkey, pepperoni, bacon, pickles, sweet pepper jam or relish, tomatoes and a ton of other sandwich ingredients. :)
The best part is that these mini sandwiches are literally three bites each so you can try a ton of different combinations without having to eat a whole sandwich or fill up on a lot of bread. 
Perfect for your next soup night or as a fun take on Sandwich night with the kiddos where they could make their own creations. Come up with your own favorite combinations and enjoy!
Here's to a happy and healthy New Year everyone!

Mini Grilled Cheese Sandwiches

1 loaf of Rubschlager® Cocktail Sourdough Bread
Assorted cheeses, cut into 2" squares 
(I used American, Provolone, Havarti with Dill, Muenster)
Grilled onions
Roasted red peppers
Fresh spinach leaves
Dill Pickles
Pepper Jam or Sweet Pickle Relish
1/2 cup salted butter, melted


Preheat griddle to 350 degrees.Melt butter in small ceramic bowl and then place the bowl on griddle to keep warm. Using a basting brush, brush melted butter on one piece of mini bread and place butter side down on griddle. Add cheese and toppings desired. Butter another slice of bread and place on top, butter side up. Let sandwich grill for about 4-5 minutes and then flip over. Grill on other side until cheese is melted ~3-4 minutes. 
Enjoy and Repeat!

Other recipes to try:

Chicken Panini w/Swiss Chard and Leeks      Garlic Cheese Bread              Ciabatta Chicken Sandwiches