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Halloween recipe: Monster Heads

Halloween calls for fun foods. That’s when Monster Heads make an appearence at our table.

Monster Heads for Ghoulish Eaters
Monster Heads for Ghoulish Eaters

I place boiled Brussels sprouts atop flat ravioli “shoulders” and affix them with some marinara sauce to make them look particularly bloody. We like to cover them with “snow” or “dandruff” (depending on the child!) by sprinkling with grated Parmesan cheese to top it off.

I trim the end and put a shallow “X” in the base of each Brussels sprout before boiling to help the insides soften to be more amenable to little teeth. I find the smaller heads to be more appetizing for smaller children as they tend to be sweeter and easier to chew.

If your kids find Brussels sprouts bitter, try adding a dash or two of sugar into the boiling water. It will infuse the sprouts with a bit more sweetness.

We typically use cheese or chicken-filled ravioli squares that we get as part of the delivery from our frozen food co-op. With Town and Country Foods, we pay about $119/month to keep our freezer stocked with meats, veggies, and convenience foods like gourmet frozen ravioli.

Talk about making dinner easy! Sometimes I even boil the Brussels sprouts in the same water I use to boil the ravioli — only one pot to clean!

Monster Heads are one of my kids favorite meals, and has made them lovers of Brussels sprouts (who would have thought?). And fall is a great season for Brussels sprouts!

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