Drink
(Using sparkling water instead of 7up)
Appetizers
“Witch” Guacamole with blue corn tortilla chips
Bowl of grapes
Dinner
Roast Pork Tenderloin with Rosemary and Garlic
Twice Baked “Witch” Potatoes
Spinach, Pear and Pumpkin Seed Salad with (mustard version) CMF Basic Salad Dressing
Dessert
Fudgy Black Bean Brownies topped with
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
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”