I’m still flipping through The Casserole Cookbook from the Culinary Arts Institute, 1954, looking for comfort, and I think it should be renamed The Innards Cookbook. (Has there ever been such a book?) First there’s beef and kidney pie, but there’s also Sweetbreads and Dried Beef casserole for those of you who think you aren’t getting enough pancreas in your diet, there’s Tongue and Greens, Smothered Liver and Onions, Liver and Rice Piquant, and Heart with Apple Raisin Stuffing. If we were being really honest about the composition of food, we could add the Frankfurter and Beans or Frankfurter and Potato Salad concoctions to the mix. ("Hot dogs. You know what they're made of, Chet? Lips and assholes.") I really am not comforted. Queasy perhaps. On the other hand, Halloween is coming up and if I needed some kind of appropriate fare for that, I know just what book to turn to. Let's rename this The Culinary Arts Institute Zombie Cookbook.
This isn’t from any cookbook but I based it off of several ideas I found online browsing. I took the things I liked best and threw them together. Here is my Halloween offering at the staff potluck this morning.
Start with a bed of spring greens. Followed by:
Cooked lentils with a dressing of olive oil, garlic, no salt Greek seasoning, and red wine vinegar. (Chilled overnight.)
Butternut squash, baked with a drizzle of olive oil, salt, and red pepper flakes. (Chilled overnight.)
Feta cheese and lime juice sprinkled over the top.
You know what this needed? Some very thinly sliced red onion on top. But still not bad at all.
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