These recipes for Halloween chili and appetizers come courtesy of Robert Turner, Whole Foods Market Chef.
Take a cookie cutter and cut the center out of your bread slices. Add your lunchmeat and preferred condiments. Cut jagged edges around half to the cheese slices and place on the bottom of the sandwich. To make the eyes, break a toothpick in half, and place an olive on each end. Stick the other end to the top of the sandwich.
GREEN APPLE MONSTER MOUTHS
Granny Smith Apples
Small nuts like almond or pumpkin
Cut apple into slices. Take a slice of apple and add nut butter. Place a second slice on top, but don't press too firmly. Add favorite nuts to look like teeth.
MINI MUMMY PIZZAS
4 whole wheat English muffins, split and toasted
2/3 cup red pepper marinara sauce
1 cup finely chopped kale or chard
1 yellow or green bell pepper, cored and finely chopped
1 (6 ) package light string cheese
16 slices black olives
Preheat the oven to 400°F. Arrange muffins on a parchment-paper-lined baking sheet and spoon marinara onto each half. Top with kale and peppers, and then shred cheese into strings, arranging it over the muffins like a mummy's bandages. Arrange 2 olive slices on each half for eyes and bake until cheese is melted, about 15 minutes.
JACK-O-LANTERN SLIME (GUACAMOLE)
2 large ripe avocados, peeled and pitted
1/2 cup 365 Everyday Value® Roasted Salsa Verde
1/2 teaspoon fine sea salt
In a medium bowl, mash together all ingredients and serve.
BABY CARROT FINGERS
Put a dab of hummus and a slivered almond "fingernail" on the tip of each baby carrot. Serve with hummus dip. For extra-spooky presentation, place five carrot fingers reaching up out of the dip bowl.
Bonus recipe! For those larger gatherings ...
HALLOWEEN (TURKEY PUMPKIN) CHILI
2 tablespoons extra-virgin olive oil
1 small yellow onion, chopped, chopped
1 green bell pepper, cored, seeded and chopped
2 jalapeños, seeded and finely chopped
2 cloves garlic, finely chopped
1 pound ground white or dark meat turkey
1 (14.5 ) can diced tomatoes, with their liquid
1 (15 ) can pumpkin purée
1 cup water
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
Ground black pepper, to taste
1 (15 ) can kidney beans, rinsed and drained
Heat oil in a large pot over medium high heat. Add onion, bell pepper, jalapeños and garlic and cook, stirring frequently, until tender, about 5 minutes. Add turkey and cook until browned. Add tomatoes, pumpkin, water, chili powder, cumin, salt and pepper and bring to a boil. Reduce heat to medium low and add beans. Cover and simmer, stirring occasionally, for 30 minutes more. Ladle chili into bowls and serve.