Search Results for 'a food centric life'
The classic West Coast dish of avocado, shrimp, hard-boiled eggs, asparagus and cucumber nestled in a bed of Romaine. But the mayo-based dressing sneaks up on the unsuspecting with a hardy nip of chili sauce (Sriracha).
Add some grilled chicken or shrimp to this chunky Mediterranean masterpiece and you’ve got another entrée for your tailgate table. From Chef Sally Cameron, elbow macaroni never had it so good with artichokes, feta, Kalamata olives and cherry tomatoes.
Loaded with earthy, savory flavor, these meaty mushrooms get loaded with roasted tomatoes, crumbly goat cheese and a delectable wash of garlic and spices. Also makes for a filling veggie option on game day.
A mint-based vinaigrette that livens up grilled chicken (or veggies) by Chef Sally Cameron. Have tailgaters wrap this in grilled tortillas for easy handling.
A whole shelf of seasonings infuses this cannellini bean salad that’s freshened with a vinaigrette dressing. Wrap in a grilled tortilla and top with a white cheese for a savory vegetarian option at your next tailgate.
No one will believe how quickly you did this. Whip together four ingredients and serve. Or bring in a bag and pipe into Dixie cups to quickly serve at your tailgate.
Throw your tailgaters’ tastebuds for a loop using heirloom beans, bacon, carrot, ginger, and a handful of other ingredients to make a sweet, hearty twist on traditional baked beans.
Kidney beans, cannellini beans, zucchini and yellow squash mix with eight smoky, zesty spices for a hearty chili that serves equally well as a dip.
In addition to the marinade, the skewers themselves imbue the grilled shrimp with a tangy seasoning that gets complimented by the salty prosciutto.
A crispy color explosion for your tailgate table of green beans, red and yellow tomatoes, and golden roasted kernel corn accentuated with crumbly feta cheese and lemon-mint vinaigrette.