For this meal, we decided to get into Fall Spirit with pumpkin pie for dessert. The main course was ravioli, with two possible sauces, butter or a simple tomato/garlic sauce. Ali had the great idea to incorporate a cheese plate with roasted pumpkin seeds from our carved pumpkins into the meal (as an appetizer). We snacked on it throughout the meal prep. We also made a corn, tomato and avocado salad, inspired by a healthy kids recipe that can be found on a website lower down on the page (in post No .28), although we change the recipe a little…adding bacon for example. Not quite so healthy but delish. We also love the bright colors of the salad. One of our favorite fall side dishes, is, as shown in many previous posts… Apple Sauce!
Full Dinner!
Corn, tomato, avocado salad (with a little bacon:)
Cheese plate appetizer with cranberries and homemade roasted pumpkin seeds
Roasted Pumpkin Seeds
Peeling Apples (Koko supervising)
Applesauce with cinnamon
Mincing garlic with our new garlic press
Cooking simple tomato sauce for cheese ravioli (just tomato, garlic and olive oil)
Mixing the filling for pumpkin pie
Pumpkin pie, before baking
Pumpkin pie, just out of the oven
