Healthy Halloween Treats Using CSA Veggies

Use the produce in your CSA subscription this week to make fun, healthy Halloween snacks for the whole family! Halloween doesn’t have to be unhealthy! Check out the Halloween recipes below and photos that we’ve compiled from our favorite spots online. There are sweet treats for the kids and a few yummy ones for the adults too!

Jack- O- Lantern Stuffed Peppers 


What you need:

  • 4 Orange/red Bell Peppers
  • 1 cup cooked rice (Braggadocio is the best)
  • 1 Tablespoon olive oil
  • 1 pound lean ground turkey
  • 1 medium red onion, diced small
  • 8 ounces small fresh mushrooms, sliced
  • 1 handful spinach
  • 1/4 cup of your favorite cheese
  • 16 ounces (2 cups) roasted red pepper pasta sauce
  • 1 teaspoon dried Italian seasoning
  • 2 teaspoons garlic powder
  • 1/4 teaspoon red pepper flakes
  • salt and pepper, to taste

How to make it: Heat oven to 350 degrees F. Use a sharp knife to slice the top off each bell pepper horizontally. Set tops aside (do not discard) Remove all seeds and membranes. Rinse and pat the peppers dry with paper toweling or a clean, soft cloth. Use a small paring knife to cut holes into the exterior of the peppers to make jack-o-lantern faces. If peppers don’t stand upright, use the knife to slice a small amount from the bottom to flatten the surface. Cook rice according to package directions. As rice cooks, use olive oil or non-stick spray to lightly grease a small sheet pan. Arrange peppers and tops of peppers on pan and cook in oven for 20-25 minutes, or until peppers are cooked, but still are still firm (al dente). Remove peppers from oven and allow to cool while you make the filling.

For the filling: Heat 1 Tablespoon olive oil in large skillet over medium heat. Add onion and mushrooms and saute for 3-4 minutes, or until mushrooms have softened and reduced in size. Increase heat to medium high. Add ground turkey and spices to pan and continue to cook, stirring occasionally, until no pink remains. Drain excess grease from pan, and add spinach. After about 2 minutes, reduce heat to medium low, then add pasta sauce and cooked rice. Stir to combine and cook for 2-3 more minutes, or until mixture is heated through.Prior to serving, fill each pepper with approximately 1 cup of mixture, over filling each pepper slightly and top with cheese. Place a top onto each stuffed pepper and serve with a big jack-o-lantern smile!

Recipe and photo from:

Spooctacular Pears 


What you need:

  • 4 ripe pears, peeled (leave stalk intact if possible!)
  • 10fl oz apple juice
  • 1 cinnamon stick
  • 1 pinch dried cinnamon
  • dried blueberries or currants (for ghost eyes)
  • sunflower seeds (for ghost teeth)
  • 7fl oz pomegranate juice (for the ‘blood’)

How to make it: Place the peeled pears into a saucepan with the apple juice and cinnamon stick. Lid on, simmer gently for about 20 minutes, until the pears are slightly soft. Remove from the juice and place on a plate. Remove the cinnamon stick and continue to gently simmer the remaining juice for about 5-10 minutes until it has thickened slightly and become syrupy. Pour the pomegranate juice into another small pan and gently simmer for about 10 minutes until thickened slightly and become syrupy. Cut a thin slither off the base of each pear so they stand. Give each ghost pear two eyes (make a small hole with a skewer first to make sure the eyes stay in!) & push the sunflower seeds into the pear to make a small circle for a scary ghost mouth. Drizzle a little of the ‘blood’ syrup into each ghost mouth & a small drizzle/puddle of the reduced apple juice – Serve your scary ghosts with care!

Recipe and photo from:

Thai-spiced Deviled Eggs

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What you need:

  • 6 Eggs
  • 2 Tablespoons thick coconut milk, cold(not low fat) or mayonnaise
  • 2 Teaspoons Thai Curry paste
  • 1 Teaspoon ketchup
  • ½ Teaspoon paprika plus more to sprinkle
  • ½ Teaspoon spicy mustard
  • ¼ Teaspoon Sriracha or other red chilli sauce
  • Salt and pepper  to taste
  • Extra Paprika
  • 1 Spring/green onion

How to make it: Cover the eggs with an inch of cold water and bring to a boil. Boil for a minute, then cover and set aside for 10 minutes. Drain and then fill the pan with cold water. After 5 minutes, peel the eggs. Slice each egg length-wise and gently remove the yolks. Place the yolks and all the other ingredients in a small bowl and mash until very smooth. Mound the yolk mixture into the egg whites or transfer it to a ziptop bag and pipe it out. Wet your finger and pat the surface of the filling smooth. Using a toothpick draw lines to make the ‘pumpkin’ indentations. Sprinkle with paprika if desired. Cut up the green part of the onion to make tiny stems and add them to finish off the pumpkin look.

Recipe and photo from:

Apple Monster Bites 

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What you need:

  • fresh apples
  • peanutbutter or sunflower butter
  • slivered almonds

How to make it: Wash and cut your apples into quarters, squeezing lemon juice on them. Cut a small chunk from skin side of the apple quarter in order to make a mouth. See picture. Now, spread on some peanut butter or sunflower butter for the tongue and then push some silivered almonds in for the teeth. For a nut-free option, sunflower or pumpkin seeds can work in a pinch.
Recipe and photo from:

Upside Down Pear Tartlets 

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What you need:

  • 1 3/4 pound (about 4) pears
  • 4 tablespoons butter
  • 1 cup sugar
  • 1 (8- by 10-inch) sheet puff pastry

How to make it: Heat oven to 400 degrees F. Peel, core, and cut the pears into 1/2 inch wedges. Melt half the butter in a skillet. Add pears and cook over medium-high heat until juices release and begin to turn golden on edges. Drain juices and reserve the pears. Place sugar in a large skillet over high heat until sugar melts, bubbles, and turns amber. Add remaining 2 tablespoons butter and pears, being careful as the caramel will sputter. Turn to coat pears using a heatproof rubber spatula. Remove pan from heat and spoon pear slices into the cups of a jumbo muffin tin (3/4-cup capacity). Arrange to form a 1-inch layer. Cut the pastry (it should be about 1/8-inch thick) into six 2 1/2-inch rounds. Discard or reserve scraps for another use. Top the pears in each muffin cup with a piece of puff pastry and bake until pastry puffs and is golden brown — about 25 minutes. Cool on wire rack.Run a spoon around the edges of each tartlet. Remove and serve pear side up. Serve warm.

Recipe and photo from:

Pumpkin Hummus (if you have leftover pumpkins or want to try this recipe with next week’s bag!)

pumpkin hummus

What you need:

  • 1 Cup Reduced-sodium Chickpeas, de-skinned (180g)*
  • ¾ Cup fresh pumpkin puree
  • ¼ Cup Maple syrup
  • 2 tsp Pumpkin pie spice
  • 2 tsp Coconut oil, melted + additional for drizzling, if desired.
  • Cinnamon sugar pita chips

For homemade chips:

  • 1 Whole wheat tortilla
  • ½ Tbsp Coconut oil, melted
  • stevia, for sprinkling
  • Cinnamon, for sprinkling

How to make it: Preheat your oven to 350 degrees and rub a cookie sheet with melted coconut oil, set aside.To de-skin the chickpeas:Drain the chickpeas and spread them out on a paper towel. Gently squeeze each chickpea until the thin, papery skin comes off. Repeat with remaining chickpeas. Add the chickpeas, pumpkin , maple syrup, pumpkin pie spice and 2 tsps of coconut oil into a small food processor and process until smooth. You may need to stop the processor and scrape down the sides every so often to get everything smooth and mixed, depending on how strong your processor is. Mine took a good 5 to 6 minutes of blending.

For homemade chips: Cut the tortilla into 8 triangles and lay on the prepared cookie sheet. Brush with ½ of the melted coconut oil and then sprinkle with cinnamon and Truvia. No need to use an exact measurement, just give a good pinch of Truvia for each chip. Bake for 8 mins, or until lightly golden. Flip the tortillas, brush with remaining oil and sprinkle with more cinnamon and Truvia. Bake for another 7-8 minutes until the tortillas are a deep golden, brown. They will not seem crunchy at first, as the Truvia will melt. But, once the chips cool and Truvia hardens, you will nice and crunchy chips! Drizzle the hummus with additional melted coconut oil, if desired, and serve with the chips!

Recipe and photo from:

Mummy Pumpkin Granola Bars 

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What you need:

  • 3 1/4 cups old fashioned oats
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • ¾ cup brown sugar
  • ½ cup pumpkin puree
  • ¼ cup applesauce
  • ¼ cup honey
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips

For mummy icing:

  • 4 ounces unsalted butter, softened
  • 4 ounces cream cheese, softened
  • 3/4 cup powdered sugar
  • 1 teaspoon vanilla extract

How to make it: First prepare mummy icing. In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract. Set aside.

For granola bars: Preheat oven to 350 degrees F. Spray an 8 by 8 baking pan with cooking spray and set aside. In a large bowl, whisk oats, spices, and salt together. Set aside. In a medium bowl, whisk brown sugar, pumpkin, applesauce, honey, and vanilla extract until smooth. Pour over oats and stir well, until all of the oats are moist. Stir in chocolate chips. Evenly press oat mixture into prepared pan. Bake for 30-35 minutes or until golden brown. The pumpkin keeps the bars moist, so make sure they are golden and set-you don’t want them to be under baked. Remove from oven and let cool on a wire rack for 5 minutes. Using a sharp knife, cut into bars. Remove from pan and let cool completely. Once cool, drizzle icing over like a mummy and place two chocolate chips on top for eyes.

Recipe courtesy of: whole food and photo from:

Happy Halloween Y’all!!! Eat local. Eat well.