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Day before

  • Make CMF Salad Dressing (mustard version)
  • Toast pumpkin seeds for the salad
  • Prep vegetables for Roasted Vegetables, place in roasting pan, cover and refrigerate
  • Make guacamole (I mash 2 avocados and mix with 1/4 cup each finely diced onion, tomato, cilantro, juice of 1/2 a lemon and season with salt and pepper to taste
  • Prep Roasted Pork Tenderloin, place in pyrex/roasting pan and refrigerate
  • Bake the potatoes for Twice Baked Potatoes
  • Make the Fudge Black Bean Brownies
  • Chop pineapple and orange for the “Candy Corn Fruit Cups”

Day of

  • Place guacamole and blue corn tortilla chips on serving platter
  • Prep salad, slice pear and drizzle with lemon juice
  • Prep potato “witch” hat items: bowl with blue corn tortilla chips, olives, bell pepper slices, carrot sticks, anything that could be used to make witches faces
  • Prep “bat” cookie station: place chocolate cookies on a platter, pretzel “legs” in a bowl, dried cranberry “eyes” in another, and dulce de leche in a small bowl

An hour before serving

  • Place Roasted Vegetables in preheated oven
  • Half hour later, place Roast Pork Tenderloin in oven
  • Take Roasted Vegetables out, place Twice Bake potatoes in oven
  • Toss spinach, pear, pumpkin seeds with salad dressing

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Produce

Avocado 2

Yellow onion

Red onion 2

Garlic

Eggplant 1 lb – 1 1/2 lb

Red bell pepper

Green bell pepper

Zucchini

Yellow squash

Russet potatoes 4

Rosemary

Baby spinach

Pear 2

Mango (or orange)

Pineapple

Refrigerated

3 lb pork tenderloin

Eggs

Heavy whipping cream (or full-fat coconut cream) for fruit cups

Pantry

Coconut oil

Cocoa

Can of black beans

Blue corn tortilla chips

Back to Nature Fudge cookies

Candy “eyes”

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