Traditional stroganoff calls for beef of some sort. But my take on tonight’s version does not require meat. Instead, I use an abundance of veggies to accompany the sour cream sauce. Yet, the sauce is enhanced in ways that are not part of the traditional preparation either! So on this Hallow’s Eve, I hope you will enjoy my variation on a long-respected dish.

“Stroganoff” of broccoli, mushrooms, onions, peppers, carrots, zucchini, and sun-dried tomatoes, with sour cream and dill served over egg noodles with a splash of soy sauce
Garden salad with red wine vinaigrette

Candied apple wedges