Every Halloween I cringe not because of the ghoulish costumes and decorations but because of the amount of sugar my children load up on at school and trick or treating. Sugar consumption is related to an array of health concerns like digestive problems, cavities and mood swings. In an effort to be holistic but not a fun vampire that sucks the life out of the holiday, try these healthy candy recipes:

Total time: 20-25 minutes
Servings: 8

  • 8 wild salmon fillets (3 ounces each)
  • Sea salt, to taste
  • Fresh pepper, to taste
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 cup asparagus, cut into 2-inch pieces
  • 1/2 cup shitake mushroom caps, sliced
  • 1 package quinoa & wild rice mix (can substitute just quinoa or just rice)
  • 1/4 cup slivered almonds

Asian Flank SteakBY CARRIE HIRSCH / SERVES 4-6 
2 pounds flank or skirt steak

This is a quick and yummy Asian marinade, served with an orzo pasta salad – East meets West flavors meld together beautifully! Allow enough time to marinate the flank steak in advance of preparation.

salmonMAKES 4 TACOS

1 pound salmon filet

Slaw:

1/4 head red cabbage, coarsely
chopped
1/4 head green cabbage, coarsely
chopped
1 cup Greek yogurt
3 tablespoons sugar
3 apple cider vinaigrette
1/2 teaspoon salt
1/4 black pepper

shrimpsargMAKES 4 TACOS

1 tablespoon extra-virgin olive oil
2 tablespoons butter
3 cloves garlic, chopped
1 pound medium shrimp, shelled and cleaned
1 teaspoon chili pepper flakes

This Recipe Uses Butterscotch Pudding Mix And Doesn’t Require Molasses!

Gingerbread MenINGREDIENTS

  • 1 (3.5 ounce) package cookand- serve butterscotch pudding mix
  • 1/2 cup butter
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1 1/2 cups all-purpose flou
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons ground ginger

Turducken(RECIPE SERVES 8-10)

INGREDIENTS

BRINE:

• 1 cup kosher salt
• 1 cup brown sugar
• 1 gallon water
• 18-to 21-pound turkey, skin intact and boned except for drumsticks
• House seasoning, recipe follows
• Cornbread dressing, recipe follows
• 3- to 4-pound duck, boned
• 3- to 4-pound chicken, boned
• Paprika to taste

Country Captain has been a favorite chicken and rice dish since the late 1800s and appeared in cookbooks including the timeless “The Joy of Cooking, “The American Heritage Cookbook” and “The New York Times Cookbook,” but over the past half-century, more well-known recipes like Hoppin' John and Frogmore Stew have usurped its popularity. According to culinary lore, this dish made its way to the United States from India, probably thanks to British captains who brought it along with their goods while sailing to Charleston and Savannah in the 1800s.

Melissa Roy, the new owner of Twisted Cork Cocktail & Wine Bar, shared recipes of two new items that can be found on her menu. Her bar is located where Corks used to be at Festival Center Plaza, near the Sea Pines Circle.