It’s here – the grandaddy of all sporting events. Even folks that don’t watch football watch the Super Bowl, everyone wants in on the big game. Don’t leave the MVPs (Most Valuable Produce) in your box out of the fun – there are plenty of ingredients this week to help you create the perfect game plan whether you’re home or away!
Bronco Buffalo Cauliflower
Wing fanatics may scoff and laugh at this, let ’em, more for the rest of us! If you are good with dairy and gluten, you can use regular milk and a buttermilk baking mix of your choice. This works with broccoli or Romanesca as well.
1 head of cauliflower, separated into bite sized pieces
1/2 c of water
1/2 c of coconut milk
1 c of Pamela’s Gluten Free Baking Mix
2 tsp of garlic powder
3/4 c of Frank’s Hot Sauce (no substitution here folks…)
2 T butter
2 T brown sugar
Preheat oven to 450. Lightly grease a cookie sheet or baking pan with olive or coconut oil. Mix together the water, coconut milk, baking mix and garlic powder. Dip the cauliflower pieces in the batter and place on the baking sheet. Bake for 20-25 minutes or until crispy. In a medium saucepan melt the butter and add Franks and brown sugar.
When cauliflower is done, add to hot sauce in sauce pan and coat each piece thoroughly. Serve with carrot sticks and your favorite ranch dressing.
Manning’s Mizuna Madness Pizza
Mizuna or Arugula paired with Prosciutto is the perfect combo of savory and spice, one bite and you’ll be calling all the right plays.
1 ball of prepared whole wheat pizza dough (Trader Joes, Whole Foods, Fresh & Easy)
4-6 slices of Prosciutto
3/4 cup of shredded Parmesan, Mozzarella or Manchego cheese
1/4 cup pizza sauce
1-2 T olive oil
1-2 cups of coarsely chopped Arugula or Mizuna
Roll out the dough in a circle or square and place on stone or cookie sheet. Brush the dough with olive oil. Spread the pizza sauce on the top and put 1/2 of the cheese on top of the sauce. Cover cheese layer with slices of Prosciutto and top with the remaining cheese. Bake in a preheated 475 degree oven for 6-8 minutes or until the crust is starting to brown. Spread with chopped Arugula or Mizuna and serve.
Seahawk Sausage and Fennel Pizza with Skittles®
Okay, kidding about the Skittles, I wouldn’t recommend them on the pizza, but rather on the side. Even without them, this pizza has a rainbow of flavors.
1 ball of prepared whole wheat or white pizza dough (Trader Joes, Whole Foods, Fresh & Easy)
4 T olive oil
1 medium fennel bulb, sliced thin
2-3 cloves of garlic, minced
1 medium onion, sliced thin
1/2 lb of bulk chicken sausage
1/2 cup of shredded Parmesan, Mozzarella or Manchego cheese
Dash of sea salt
1/2 tsp red pepper flakes
Heat 2 T of olive oil in a skillet, add fennel, onion and garlic. Season with salt and red pepper flakes and saute for approximately 3-4 minutes over medium heat until onions and fennel start to turn a golden brown, set aside. Add chicken sausage to skillet and brown. Roll
out the dough in a circle or square and place on stone or cookie
sheet. Brush the dough with remaining olive oil. Spread the cheese over the dough. Sprinkle the browned chicken sausage over the cheese and top with the fennel and onions. Bake in a
preheated 475 degree oven for 6-8 minutes or until the crust is starting
to brown. Garnish with chopped Italian parsley or cilantro.
Russell’s Radical Radish Dip
Radishes and butter have a long standing relationship, but we are not having tea party here! You can serve this with raw vegetables, crackers or the ultimate hail Mary – a sliced sourdough baguette.
1 package cream cheese, softened
4 T butter, softened
1 c finely chopped radishes
1/2 c finely chopped leeks
2 T finely chopped parsley
1/2 tsp (or to taste) Grizzly Joes or Lawry’s seasoned salt
Cream together the butter, cream cheese and seasoned salt. Stir in remaining ingredients and chill for 1-2 hours before serving.
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