Perfect for a Halloween dinner - not-so-scary meat, veggies, and cheese stuffed inside skull calzones floating in a pool of delicious marinara tomato sauce. These sausage, mushrooms, onion, red pepper, mozzarella, and ricotta Halloween twisted calzones will make a delicious and fun start to your evening festivities. 2 tablespoons olive oil, plus more for the pan One pound pizza dough, home-made or high-quality store purchased 4 spicy Italian sausages, pork or chicken, casings removed ½  large red bell pepper 1 cup of onion, sliced thin 1 cup sliced mushrooms 2 cups coarsely grated mozzarella cheese 8 ounces ricotta cheese 2 teaspoons parmesan Special Equipment - Nordic Ware Halloween Mini Skull Cakelet Pan Preheat oven to 400˚F. Lightly brush the skull pan with olive oil. Cut the pizza dough into 6 equal pieces. Stretch or roll into 4”x 8” pieces. In a sauté pan, heat 2 tablespoons of olive oil and add the sausage. Cook until slightly br...

Perfect to use with a surplus of peppers, this tasty relish is great for making a multitude of dishes. The peppers are grilled or roasted to bring out their sweetness, then combined with onions, fresh herbs, and vinegar to create a yummy relish. This relish is delicious with grilled meats, chicken or beef, toasted bread, tossed with cold pasta to make pasta salad, served over spiralized vegetables, cooked lentils or beans, or added to a grill cheese sandwich, or hot dogs! INGREDIENTS 3 bell peppers, if possible, choose multiple colors 1 medium onion, diced ½” squares 3 tablespoons olive oil, divided 1 garlic clove, finely chopped or pressed through a garlic press 1 tablespoon chopped oregano Kosher salt 1-2 teaspoons balsamic vinegar Fresh ground pepper INSTRUCTIONS Preheat the oven to 450 degrees or prepare a barbecue grill to high. Cut the peppers in half, remove stem and seeds, and toss in 2 tablespoons of olive oil. Oven method  – Line a baking ...

A tasty pesto can be made with the combination of any greens and nuts plus some garlic, Parmesan cheese, and olive oil. Create your own tasty combinations using your favorite greens and nuts. Lettuce leaves are another green that makes a delicious pesto. Any lettuce leaves will work including baby spinach, kale, or any small greens. The only exception is Iceberg lettuce – the water content is too high to use and it will make a watery pesto. INGREDIENTS 4 cups small lettuce leaves or larger leaves with stems removed and torn into 2” pieces 1 large garlic clove, finely chopped or pressed through a garlic press ¼ cup loosely packed parsley leaves, no stems ½ cup toasted nuts, such as pine, walnuts, or pistachios ½ teaspoon kosher salt, more to taste ¼ teaspoon black pepper, more to taste ½ cup finely grated Parmesan cheese ½ – ¾ cup extra-virgin olive oil INSTRUCTIONS Add the lettuce, garlic, herbs, ¼ teaspoon salt, ¼ teaspoon pepper, and cheese to a food...

Use this easy, versatile sauce as a topping for bread, soft cheeses, scrambled eggs, beans, or even added to a sandwich. You can also add some cream and toss with pasta and a little pasta water to make a delicious pasta dish. This sauce uses only six ingredients and comes together quickly. It’s perfect if you have a surplus of cherry tomatoes and want to make the sauce ahead for a quick dinner or even freeze. INGREDIENTS 2 tablespoons extra virgin olive oil 1 carton cherry tomatoes, rinsed and dried 2 large cloves of garlic, minced or pressed 1 teaspoon kosher salt ¼ teaspoon fresh ground black pepper ½ teaspoon crushed red pepper flakes INSTRUCTIONS Heat a large sauté pan over high heat. When the pan is very hot, add 2 tablespoons olive oil. Add the cherry tomatoes when the oil starts to smoke. Cook, stirring the tomatoes until they blistered on all sides. After about 5 minutes when they start to pop, crush the tomatoes, reduce the heat to medium, and add the...