Pastry pie crust made with leafy greens

All google wants to give me are recipes for spinach quiches and low-carb green crusts, so I need your pie crust expertise!

I'm trying to make some mini Halloween pies that look like they're filled with brains/guts, and I think it would be neat to make the crust green. Because, you know, zombies. I've also got some extra arugula on hand, so I thought it might be neat to blend it up into a puree and put it in the pie crust. Because greens are so watery, I figured I could use them instead of water in my crust. I'm not concerned about clashing flavors here because the filling is crumbled tofu and tomato sauce.

Here's the ingredients in the pie crust normally: 1 1/4c flour 1/4tsp salt 1/2c butter (Up to) 1/4c water

Do you think this will work? If it will, would it be better to cook the arugula first, or to blend it up raw? Would a roughly 1:1 water:pureed greens substitution work, or could I expect to use substantially more greens?

If the consensus is a no, I'm happy to just use the regular crust, possibly with the addition of green food coloring. It's just that I have leafy greens in my fridge and I think it would taste good!

bon appetit

Field to Table Recipe: Lone Star Venison Fajita Skewers

Recipe (Serves 4-6)

Ingrediants

• 1.5-2 lb. lean venison meat, cut into cubes
• 1 16 oz. can Lone Star Beer
• 2 tsp. kosher salt
• 2 poblano peppers
• 1 white onion
• 3-4 Tbsp. Hardcore Carnivore X Lone Star Meatchelada seasoning

Tip: We recommend using metal skewers to avoid the wood skewers burning on the grill.

Instructions

1. Place the venison in a bowl, add Lone Star Beer and salt, then cover and marinate in a refrigerator for 30-60 minutes. Do not soak any longer than this.

2. Prepare the poblano peppers by removing the seeds and core and cutting into small squares about 1.5 inches long. Prepare the onion by removing the skin and cutting into squares about 1.5 inches long. Drain the venison, then start to assemble the skewers. Alternate onion, poblano, and venison chunks until all skewers have been threaded.

3. Season the skewers well all over with Hardcore Carnivore Meatchelada.

4. Light a grill for high heat cooking, around 450°F.

5. Place the skewers onto the hot part of the grill, and cook, turning every 2 minutes to prevent burning. Cook until the meat has developed a brown crust and the onions and peppers have begun to soften and char, about 10-14 minutes all up.

6. Remove from grill and serve immediately—metal skewers will be hot.

Source: https://www.texasmonthly.com/promotion/field-to-table-venison-skewers/

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Pasta Creambonara

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I made scones for the first time! They're rose flavoured with cashews and dry fruits, this is my first time baking them as well as tasting them. Im quite proud! :) There's picture of it with strawberry jam and whipped cream too :))

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Any great recipes for office potlucks?

Hi y’all! My office is having a potluck for Halloween in a couple of days and I don’t know what to bring. Ideally I would like something easy to do since I’m not really great in the kitchen but I don’t want to show up empty handed. Any suggestions help!

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What are some simple recipes for cooking at a festival?

I'm looking for some great ideas for food to cook up while camping at festival. I'm looking for simplicity but filling (and of course tasty!) Extra points for it being cheap!

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Cheesy Chickpea and Prosciutto Soup!

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