Pumpkin Patch Salad
It doesn’t seem right to serve an ordinary dinner on Halloween when you can have some fun. Here’s a meal that brings the goblin spirit to the table.
For this soup, use a small ghost-shaped cookie cutter or a pair of scissors to cut “ghosts” from bread. Toast them with cheese, and use the cheese-ghost toasts to garnish the soup. Serve this with Pumpkin Patch Salad, a bed of greens and little orange cherry tomatoes with a scattering of crunchy pumpkin seeds. In some stores, you can find pumpkin seeds (pepitas) already toasted.
Dessert? It’s in that bowl sitting by your front door.
Spray a small skillet with cooking spray and place it over high heat. Add the pumpkin seeds and sprinkle lightly with salt. When the first pumpkin seed pops, after about 50 to 60 seconds, stir the seeds until they are slightly browned, 1 minute. Set the seeds aside on a paper towel.
Mix the shallot, vinegar and salt and pepper to taste in a small bowl. Whisk in the oil.
Place the lettuce in a bowl. Scatter the tomatoes and pepitas over the lettuce. Drizzle with dressing.
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