Halloween Menu

Who is ready for a special Halloween treat? Is it you?

We all know that Halloween isn’t a Danish holiday, and that’s why we in Denmark call it “Allehelgensaften”. At EAT GRIM, we’re a multinational company with different backgrounds, who all love a beautiful dinner table and a delicious meal cooked from seasonal veggies. So this year, we want to give you a full-blown experience on how to put together a perfect dinner table using ugly veg decorations for your Allehelgensaften - or just any autumn dinner you are hosting.

That’s right, we use our veggies for both cooking and now also as decor because we love to reuse what’s too ugly for the supermarkets. We therefore also challenge you this Halloween to do what’s better for yourself and especially the planet: look in your old draws for old stuff you can use as decorations or find that old sheet and be the ghost that you never were – everyone loves the classic. By doing so we can minimise all that Halloween crap and decor which is thrown out each year. 

Together with our very special EAT GRIM chef Helene, who is also knows as EAT REAL BE REAL and Karens Bord, from whom you can buy beautiful unique vintage pieces and handmade service for your table settings, we’ve created a special beautiful autumn table for your party guests.

Helene has used EAT GRIM veggies to create a three-course autumn menu, that’ll definitely make you drool over how tasty it is. Karens Bord set up the beautiful autumn table with aesthetically imperfect veggies and decor, that reflects creativity and craft. 

In this Halloween Special, you’ll find plenty of inspiration for your Halloween table or for all the intimate dinner parties you’re planning on hosting this autumn. Together we focus on the beauty found in the imperfect with these three absolutely delicious plant-based recipes, that through aesthetics can inspire you to eat more greens, sustainable and seasonal! 

For MORE seasonal recipes, download our autumn recipe book. Bon appetit!!



1. Serving
Chard Salad with carrots, wood sorrel and pomegranate syrup

Chard salad with carrots, wood sorrel and pomegranate syrup


  • 1 chard bundle

  • 2 cloves of garlic

  • 1 handful of Brazil nuts

  • 2 pomegranates

  • 2 tablespoons of lemon juice

  • 3 tablespoons of sugar

  • 2 tablespoons of water

  • 3 large carrots

  • 6 plums

  • wood sorrel

  • Oil, salt and pepper

How to make it

  1. First, you have to make the syrup. Start off by pressing all the juice from a pomegranate. If you want a clear syrup then strain the juice, so you remove the seeds etc. Add the pomegranate juice and lemon juice in a pot with the sugar and make it boil. When the sugar is melted, let it boil for 2-3 minutes. The syrup should now cool off and thicken.

  2. Peel the carrots and cut them into pieces so they are 5 cm long. Add them to a pot with boiling water and a bit of salt for 3-5 minutes. Then mix the plums, which should be in quarters, with a bit of olive oil, and salt and pepper.

  3. Slice the garlic and afterward the chards into smaller pieces that are suitable for your moth. The garlic should now be fried in oil at a gentle heat. Now turn down the heat and add the chards. With advantage, you can add the internodes first and let them fry in 1-2 minutes. Afterwards add the leaves and give them one more minute while stirring. Add a bit of salt and pepper.

  4. Roast the Brazil nuts, peel the other pomegranate and make the wood sorrel ready.

  5. Mix your syrup with four tablespoons of olive oil and sample the syrup with salt and pepper.

  6. First you lay the chards on a dish, then the carrots and plums, Brazil nuts, pomegranate, wood sorrel, dressing and lastly, you sprinkle it with salt and pepper.


2. Serving
Pappardelle with pumpkin cream

Pappardelle with pumpkin cream


  • 500 g pappardelle pasta

  • 1 large or two small Hokkaido pumpkins

  • 4 cloves of garlic

  • 2 twigs of fresh rosemary

  • 50 ml olive oil

  • 100 ml pasta water

  • 100 g grated Parmesan cheese

  • 1 handful of roasted pistachio nuts

How to make it

  1. First you peel off the skin and seeds from your pumpkins. Chop it into small squares and fry them in oil, salt and pepper. Distribute them on a roasting pan and give them 20 minutes in the oven at 180 degrees. They should stay in there until they’re tender. Afterwards, blend the pumpkin pieces until it has turned into a puree.

  2. Cook the pasta until al dente in salted water.

  3. While the pasta is cooking, put the garlic in a large pan with oil and the rosemary twigs. The garlic should not turn brown and bitter. So fry on low heat. When the garlic has turned clear and tender, remove the rosemary twigs. Now add the pumpkin puree. Stir the puree until it becomes one mass with the oil.

  4. Turn down the cooker to low heating. Add the pasta and the pasta water and slowly turn the pasta sauce, until it clings to the pasta. Turn off the heat and add cheese still while stirring.

  5. Sample with salt and pepper and serve with chopped and roasted pistachio nuts and a little extra grated Parmesan on top.


3. Serving
Candied apples

Candied apples


  • 250 g sugar

  • 2 tablespoons glucose syrup

  • 100 ml water

  • 1 teaspoon lemon

  • 40 g coconut flour

  • Powdered sumach spice

  • 5 drops of pomegranate juice

  • Sticks for the apples

How to make it

  1. In a pot mix sugar, lemon, syrup and water. Make it boil while stirring. When it’s boiling, you should keep it boiling for three more minutes. It should get thicker, while still being liquid. Turn off the heater and let it cool.

  2. Clean and wipe the apples. Then put the stick into top of the apple. Turn the apples in the sugar water. Right after sprinkle coconut flour and sumach spice on the apple. Let it cool off – and now they are ready to be served.

You can find many more delicious recipes in our recipe book, right here.