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Yes, Halloween is for splurging. The holiday dedicated to dressing up in costume and chowing down on candy all night long is a favorite in our house. In fact, if your neighborhood loves the holiday as much as ours does, you might find yourself celebrating the Halloween season, with a pre-trick or treating block party, school parades, trunk or treats and lots of opportunities for the entire family to consume large quantities of junk food and sugar. The thought is downright spooky!
It doesn’t have to be an endless stream of fun-size Milky Ways, candy corn and sugar comas. Swap out some healthy treats for junk food without sacrificing any of the fun. In fact, we found some super spooky Halloween treats that are Halloweeny enough to distract everyone from realizing that they are healthy, too.
On Halloween night itself, it’s a mad dash to get into our costumes and get out there, but we always take a few minutes to fill up on a hearty and healthy dinner to give us endurance for the long night ahead. We like meals we can partially prepare ahead of time like White Chicken Chili, or Turkey Meatballs with Multi-Grain Pasta. Having a belly full of good stuff makes us less tempted to overindulge on the bad stuff. Check out some of our favorite quick bites made with fresh ingredients you can find at Farmview.
Use a few festive mini cookie cutters, Farmview Market’s Back to Nature Whole Wheat Crackers, and Clack’s Chapel Cheddar from Rock House Creamery. Slice the cheddar into thin slices, lengthwise. Cut your shapes from the slices. Place cheese on crackers. Voila!
6 Hard-boiled farm fresh eggs, peeled and halved
3 tbsp. Mayonnaise
1/2 tsp. Ground mustard
1/2 tsp. Salt
1/2 tsp. Pepper
18 Black olives, halved
Cut eggs in half lengthwise. Slip out yolks and mash. Stir in mayonnaise, mustard, salt and pepper.
Place the egg white halves, cut side up, on a platter and pipe the yolk mixture into the whites.
Place 1 olive half, cut side down, in the center of each deviled egg to create the body of the spider. Thinly slice 2 other halves for the spider’s legs. Put four legs on each side.
Makes 12 deviled eggs.
Halve, slice, or spiralize your favorite in-season veggies to create munchable bones and body parts.
These mini muffin pizzas couldn’t be easier to make. Use English muffins as the base and add marinara sauce, pulled apart mozzarella cheese sticks and olives for the eyes. Bake on a cookie sheet at 375 degrees for about 8-10 minutes. You don’t want the cheese to get too melty, or it won’t look like bandages. Add an extra nutritional boost with veggie toppings like mushrooms or green peppers under the cheese layer.
2 Avocados, large
1/4 Red onion, thinly chopped
2 Garlic cloves, minced
Juice of 1 lime
1 Small bag shredded carrots (for the hair)
2 Green olive slices (for the eyes)
2 Black olive slices (for the eyebrows)
2 Slices of a mini red bell pepper (for the lips)
1 Cornichon (for the nose)
Handful of Garden of Eatin’ Blue Corn Tortilla Chips (for the hat)
In a bowl, mash the avocado. Next, add the garlic, onions and lime juice and mix until well combined. Season with sea salt for flavor.
Add the guacamole to the lower half of a serving plate.
You should create the corn chip hat first and then add the carrots for the hair.
Assemble the face and serve!
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