Spooky Supper

This Halloween have a fun family evening with some celebratory and spooky foods!

Serves 4

Spooky Fingers

8 medium carrots, peeled

8 medium parsnips, peeled

¼ cup hummus

16 sliced almonds

1 Tbsp beet juice (optional)

After peeling carrots and parsnips, slice a small piece off the thinner end to create a flat surface the size of the almond, as well as some ‘knuckle marks’ by making small, shallow cuts horizontally along the carrots and parsnips. Then place a small dollop of hummus on the flat surface and adhere an almond slice ‘fingernail’. Lay out as creepy fingers on a platter. Drizzle with beet juice ‘blood’ as desired.

Spidery Deviled Eggs

8 eggs, hard-boiled, peeled and halved

1 Tbsp mustard

2 Tbsp mayonnaise

8 large black olives, pitted and halved

¼ cucumber

Scoop the cooked yolks out of the eggs and mash in a bowl with mustard and mayonnaise. Spoon or pipe this mixture back into the egg whites and lay on a platter yolk side up. Top each egg with an olive half as the spider body. Cut cucumber into tiny slices for spider legs then add 8 slices around each olive.

Jack-o-Lantern Quesadillas

4 large whole grain tortillas

1 can refried black beans

1 cup shredded orange cheddar

Preheat oven to 350F. Lay out two tortillas on a greased baking sheet. Spread each with refried beans and top with cheese. Cut a jack-o-lantern face out of the other two tortillas and place on top of the cheese. Brush with oil. Bake in the oven for 15 minutes or until cheese is melted and tortillas are lightly crisped.

By Nicole Fetterly, RD