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Halloween Jack-o-Lantern frosties: hollowed oranges filled with a blended orange-yogurt smoothie, decorated with icing faces and candy for a festive kid-friendly treat.

Steamed broccoli tossed in a sharp Dijon mustard dressing with balsamic vinegar, lemon juice, and olive oil. Five ingredients, 20 minutes, vegan.

Dried figs simmered in orange juice, Grand Marnier, and ground ginger, then dipped in melted chocolate. An elegant no-bake confection for holiday candy trays.

Roasted red pepper spread made with just peppers, garlic, olive oil, whole wheat bread, and salt. Smooth, smoky, and perfect on crackers or toasted bread as an appetizer.

Curried cheese spread with farmer's cheese, yogurt, chopped apples, carrots, pecans, and currants. A crunchy, sweet-savory appetizer for crackers or pita.

Nasu karashi sumiso-ae, a Japanese eggplant dish with boiled eggplant cubes tossed in a tangy white miso, soy sauce, and hot mustard dressing. A simple, savory side served at room temperature.

Crustless garden quiche with mushrooms, onion, shredded carrots, and light processed cheese in a cholesterol-free egg and skim milk custard. No pie crust needed for this lighter take.

Sunlight Sipper tropical cocktail with pineapple-passion fruit-banana juice, peach schnapps, light rum, and triple sec. A fruity 5-minute mixed drink served over cracked ice in a goblet.

Steamed mange tout (snow peas) and baby carrots tossed with soy sauce, garlic, and fresh ginger, topped with toasted sunflower seeds. A quick, vibrant vegetarian side.

Orange gelatin dessert with vanilla ice cream stirred into the Jello and layered with mandarin oranges. A creamy, dreamsicle-flavored retro treat with just 4 ingredients.

Jack-o-lantern cookies made from peanut butter sandwich cookies dipped in orange-tinted almond bark with black licorice faces. A fun, no-bake Halloween treat kids love decorating.

May use fresh or frozen strawberries, or may substitute other fruit of choice such as blackberries, peaches, etc.

Lighter chocolate cheesecake with a chocolate wafer and Grape-Nuts crust. Cottage cheese blended smooth with cream cheese, melted chocolate, espresso, and cocoa for triple chocolate richness.

Traditional Rhode Island johnnycakes from scratch: thin cornmeal griddle cakes scalded with boiling water, then slow-fried until lacy edges form a crackly golden crust.

Chilled cantaloupe soup blended smooth with fresh orange juice, cream, and a pinch of ginger. A no-cook cold soup that's refreshing on hot summer days.

Persian lamb soup simmered with dried fruits (prunes, apricots, peaches), turmeric-browned onions, and a sweet-sour balance of brown sugar and citrus for comforting depth.