Halloween is that bewitching special day where goblins and ghosts run amuck.  When my daughters were young I always dressed up with them, joining in the scary fun.  Since all four of them are much older now their costumes are quite creative including one who will dress as Sushi complete with chopsticks and nori.  I can't wait to see the pictures.  No matter what we are wearing or doing, the tradition for this family is to watch "Hocus Pocus" together in the dark enjoying some scary snacks by candlelight. I won't be trick or treating but I will be spending my evening eating Scary Spaghetti with Eyeballs while watching Bette Midler, Sarah Jessica Parker and Kathy Nijimy do their thing in Hocus Pocus.  The menu was prepared yesterday as I will be rushing home from a trip to New York City for business. This menu may help you get ready for the scary night ahead. With that Garlic Soup to chase away evil spirits (reportedly) you can do no wrong and garlic is known to boost immunity so it can't hurt.

Happy and safe haunting everyone! Tosca


Ingredients 6 roma tomatoes, halved 3/4 cup onion (diced) 1/2 cup low-sodium chicken broth 1 Tbsp garlic (minced) 1 tsp olive oil 1/8 cup chopped fresh oregano 1/8 cup chopped fresh basil 1 Tbsp unrefined sea salt 1 Tbsp ground black pepper

Methods 1. Preheat oven to Broil.

2. Line a baking sheet with parchment paper and place halved tomatoes cut side up on baking sheet. Place under broiler for 8-10 minutes.  Flesh should be bubbly but not burnt. Flip tomatoes and let skin become bubbly. Remove from heat and allow to cool.

3. Meanwhile, place olive oil in sauce pan with onions and let cook over medium high heat until golden.  Add garlic and cook until fragrant.  Add chicken broth and herbs. Continue to cook over medium heat until mixture becomes thicker.

4. Peel cooled tomatoes.

5. Add tomatoes to the garlic/onion mixture and let cook for 3-5 minutes. Blend mixture with immersion blender.  Keep the sauce chunky not smooth. 

6. Return mixture to sauce pan and continue to cook for 5 minutes on low heat to allow all the flavors to blend together.  Remove from heat.

7. Serve over pasta or spaghetti squash with Eyeball Meatballs (recipe below).  I will be using spaghetti squash.

NOTE: Make it simple by buying a jar of good quality spaghetti sauce.


Ingredients 1 large egg 1 Tbsp unrefined sea salt 1 Tbsp Worcestershire sauce 2 cloves garlic, minced 1/2 cup ground oats (or breadcrumbs) 1 1/2 pounds ground bison (or other ground meat) 1 Tbsp Italian herbs 1/2 tsp cayenne pepper

Method: 1. Preheat oven to 350 degrees F.

2. Line baking sheet with parchment paper.

3. In large mixing bowl combine all spices and ground oats or breadcrumbs.  Add egg and Worcerstershire sauce. Whisk all ingredients together.

4. Add ground bison (or other) and mix until just combined.  Do not overmix or squeeze meat.  The result will be tough and dry.

5. Using a small ice cream scoop, make meatballs (eyeballs) and place on baking sheet.

6. Place in preheated oven and let bake for 20 to 25 minutes until done.

7. Remove from heat & serve over Scary Spaghetti.


Ingredients 14 organic heads garlic, peeled 8 shallots, peeled 1 Tbsp olive oil 1 Tbsp coconut oil 1 Tbsp unrefined sea salt 4 cups vegetable or chicken stock (I used my own homemade chicken stock) 4 Bay leaves 1/2 cup fresh basil leaves, torn 3 medium potatoes, peeled and coarsely chopped 1 tsp ground thyme

Method 1. Preheat oven to 350 degrees F.

2. Pour olive and coconut oil into medium sized Dutch oven.

3. Add onions and garlic and place on middle rack in hot oven. Let roast for 20 minutes.

4. Remove from heat and add remaining ingredients. Cook over medium heat for 20 minutes or until potatoes are tender.

5. Remove from heat.  Adjust seasoning if needed.

6. You can use the immersion blender to puree until smooth if you prefer.

7. Serve hot.