Happy Halloween! I hope most of you are planning on getting into some kind of ghoulish attire this evening, and at a very minimum sip on a cocktail, or mocktail that looks more like swamp water than a fruity margarita. Halloween happens to be one of my favorite holidays because it’s so fun to create recipes that are slightly spooktacular without going too overboard. I prefer to make things like guacamole and place cut olives on top that look like eyeballs, rather than turn a perfectly good hummus green with food coloring, if you know what I mean. It’s just so fun to dust off my old witches hat, and create a ghoulash in the slow-cooker, while I bake up monster cookies, and prepare a spider cheese ball to go with drinks. However, after today we’re in the home stretch for Thanksgiving dare I say, and yes, this week’s menu will reflect the season.
Monday we’re enjoying winter squash with this butternut squash crumble recipe that’s loaded with amazing texture and naturally sweet flavor. Soup night is on Tuesday, and my lentil soup with sausage is loaded with rustic taste, and it’s easy to make in minutes. Wednesday is pasta night and we’re going Tex-Mex this week, something I adore, and Thursday is a classic beef stew made in the slow-cooker, which makes it even easier for those with busy schedules. Friday night it’s pork and beans made from scratch in your Instant Pot. The fall-off-the-bone ribs are tender as can be, and pair so nicely with the tomato-based beans. I think you’re really going to love this updated classic. Don’t forget, Saturday’s are for baking, and my spelt ginger cookies are so fall-like they’ll put you in the mood to start planning your Thanksgiving dinner. Have a great week and Boo!
Monday – I got this recipe out of one of my favorite food bloggers cookbooks, David Lebovitz. This recipe is so rustic and delightful and you can make it as a main course or serve it with roasted meat or chicken.
Butternut Squash Crumble – Recipe!
Tuesday – It’s soup night and this hardy lentil soup with sausage is most delightful. I like to double the batch, so I can have leftovers for lunch during the week.
Italian Lentil Soup – Recipe!
Wednesday – This pasta is made with store-bought ingredients and it’s a Tex-Mex dream to eat. I especially love how the bow tie noodles drink up the sauce, and become one slightly spicy meal in one pot.
Rotisserie Chicken Santa Fe Pasta – Recipe!
Thursday – Sometimes a good classic recipe is the best, and my beef stew made in a slow-cooker is just that, divine. Hardy chunks of meat cook down into a gravy-like sauce with potatoes and carrots by their side.
Slow-Cooker Beef Stew – Recipe!
Friday – Homemade pork and beans top off the week, and these are made in your Instant Pot. This updated version is much tastier than the canned stuff, and made with meaty ribs and dried beans. Most of the work is done for you, and supper will be ready before you know it.
Instant Pot Rosemary Pork & Beans – Recipe!
Saturday – My aromatic ginger cookies are made with spelt flour and amazing spices making your whole house will smell like fall. I enjoy dunking these into a hot cup of tea in the afternoon, or packing them up in lunches for the kids.
Spelt Ginger Crinkle Cookies – Recipe!
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