As I’ve professed before, I love Halloween. In an effort to practice what I preach (my boyfriend very-well-knows that actions speak louder than words), I’m going to show you how much I love this holiday!
Many moons ago, I worked as the Director of Hospitality at a well-renowned 36-hole private golf club in New Jersey. Not only was I the Executive Assistant to the General Manager, I ran the club’s online website, graphically designed a printed and online newsletter, ran the boutique hotel on property, worked with brides and their bridal parties during weddings, accommodated the VIP guests, and planned and executed all of the private member events (40-50 per year). Needless to say, I was the job.
My favorite part of working there? Planning the events…. that’s when I could be the most creative! Whether it was designing centerpieces, organizing floor plans, picking out linens, setting up the themed menu with the Chef, purchasing decorations, or organizing activities, I went all out.
Many of the events were annual, such as the summer pool parties (Memorial Day, July 4th, Labor Day) and the holidays. Of all the 40+ events, I was always the most enthused about the Kid’s Halloween Party. There’s something about Halloween decorations, the plethora of candy, the colors black and orange, ghoulishness, the sounds of creaking, Frankenstein, and that dang Monster Mash that makes me feel alive!
Whenever this party came around, I rushed out and hit all the main stops: Party City, Pier 1 Imports, Target, Five and Below, Dollar Stores, Walmart, pumpkin patches, supermarkets, Oriental Trading, Hallmark, the Christmas Tree Store, and wherever else I could go that had themed decorations.
The Clubhouse was lined in cauldrons of dry ice that leaked eery fog and every crevice was strung with fake cobwebs and spiders. Every time you turned a corner, there was a speaker sounding out witch cackles.
Now that it’s a few days into October, I can really geek out and present you with a healthy and spooky Halloween recipe for your child’s Halloween Party. This vegan pesto doubles as the face of a scaaaary green monster! The mozzarella chunks with black olive slices are the crazed eyeballs and the roasted red pepper is the bloody tongue. Serve it up in a big platter or as a single dish!
This terrifying dish is paired with almond milk in mason jars with devilish glass sticker clings and straws (similar here). I threw in some demon-claw serving forks, skull salt and pepper shakers (similar here), black gauze (similar here), and a pumpkin for good measure. Where from? ‘Ole reliable: Target!
For the record, I’d eat this all as an adult. No shame in my game. OK, maybe I’d fill the mason jars with some blood…. err, you know.. wine.
- For the pesto:
- 3 cups packed with basil
- 3 tbsp pine nuts
- 2 garlic cloves, minced
- salt and pepper to taste
- 1/3 to 1/2 cup olive oil
- For the rest:
- 2 medium zucchinis, Blade C
- 3 medium-sized mozzarella balls, halved
- 3 jumbo black olives
- 1 large red bell pepper
- Preheat the oven to 400 degrees. Line a baking tray with aluminum foil. Line the aluminum foil with wax paper. Cut the bell pepper in half, remove the seeds and top, and place on the wax paper, sliced side down. Roast for 22-23 minutes.
- While the pepper is roasting, prepare your pesto. Place all ingredients (only use half of the olive oil) into a food processor and pulse. Add more olive oil until it is at your desired consistency.
- Pour the pesto over the zucchini noodles and mix to combine. Plate the pesto noodles into a bowl. Top with eyeballs (mozzarella ball halves). Set aside.
- Prepare the rest of the eyeballs. Take an olive and slice off the very ends. Then, halve the remaining olive to create the two "pupils." Place in the center of the mozzarella. Repeat for each dish and set aside.
- When the peppers are done roasting, place in a ziplock bag to let cool. Once it is cool enough to handle, cut into 3 strips for "tongues." Place onto the dish and serve!