Chili-Dusted Cauliflower & Chickpeas

Serves 4-6

Ingredients

VEGETABLES
  • 14 oz. can of chickpeas, drained and rinsed
  • 3 cups cauliflower florets (purple and white), chopped
  • 3 garlic cloves, sliced thin
  • 1 shallot, sliced thin
  • 1/3 cup olive oil
  • 1/2 teaspoon dark chili powder
  • 1/2 teaspoon chipotle powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1 tablespoon kosher salt
DRESSING
  • 2 scallions, sliced thin
  • 2 Fresno peppers, stemmed seeded, and sliced thin
  • 3 tablespoons sugar
  • 1/4 cup red wine vinegar
  • 1/2 teaspoon dark chili powder
  • 1/2 teaspoon chipotle powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/2 tablespoon kosher salt

Instructions

VEGETABLES
  1. Preheat the oven to 400ºF.
  2. To prepare the vegetables, place all of the ingredients in a mixing bowl and toss to coat.
  3. Place the mixture in a 9×13-inch baking pan, place the pan in the oven, and bake until the cauliflower is slightly charred and still crunch, about 30 minutes.
DRESSING
  1. To prepare the dressing, place all of the ingredients in a large mixing bowl and whisk until sugar has dissolved.
  2. Place the cooked vegetables ingredients into the bowl of dressing and toss to coat. Serve immediately.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. The recipe found on this page started in Seasoned, by John Whalen III.

Roasted Root Vegetables

Serves 6

Ingredients

  • 1 pound carrots
  • 1 pound sweet potatoes
  • 1 pound parsnips
  • 1 pound beets
  • 2 red onions
  • 1/4 cup olive oil
  • salt & pepper to taste
  • 6 garlic cloves, thinly sliced
  • 3 tablespoons fresh rosemary or thyme, chopped
  • optional serving addition: 2 tablespoons balsamic vinegar and extra virgin olive oil

Instructions

  1. Preheat oven to 400 degrees F.
  2. Line two baking sheets with foil and spray with olive oil spray.
  3. Peel and chop carrots, sweet potatoes, parsnips, beets, and red onions into 2-inch pieces. Place them into a large bowl.
  4. Drizzle with the olive oil, and season well with salt and pepper.
  5. Toss to coat all the vegetables with the oil, then spread the vegetables on the two prepared baking sheets.
  6. Roast the vegetables for about 40 to 45 minutes, adding the garlic and chopped rosemary halfway, until the vegetables are tender and beginning to brown.
  7. Remove from the oven and allow to cool to room temperature.
  8. Place in a bowl or on a platter and drizzle with the vinegar and extra virgin olive oil if using.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. The recipe found on this page started here.

Garlic Parmesan Spinach Orzo

Serves 4

Ingredients

  • 2 teaspoons unsalted butter
  • 2 cloves garlic, minced
  • 1 large shallot, minced
  • 2 cups chicken or vegetable broth
  • 1 cup milk
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 cup orzo pasta
  • 3/4 cup freshly grated Parmesan cheese
  • 2 cups fresh spinach, chopped

Instructions

  1. Melt butter in a large sauté pan over medium-high heat and sauté mined shallots until tender, add the garlic for 30-60 seconds until fragrant (be careful not to burn).
  2. Add milk, broth, salt, pepper, and garlic powder. Stir with a whisk to deglaze the pan.
  3. With the burner set to medium add the orzo and stir. When mixture starts to boil, reduce the heat to low and continue to simmer, stirring occasionally until orzo is tender (about 10-12 minutes).
  4. Once the pasta is al-dente or your ideal softness, remove from heat. The sauce will be thin and thicken as it cools.
  5. Add the parmesan cheese and chopped spinach and fold into the orzo. Season with salt and pepper to taste.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. The recipe found on this page started here.

Thai Cucumber Salad

Serves 4

Ingredients

DRESSING
  • 1/4 cup rice vinegar
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 2 teaspoons toasted sesame oil
  • 2 teaspoons fish sauce
  • 1/2 teaspoon red pepper flakes
CUCUMBER SALAD
  • 1 large hothouse (English) cucumber, thinly sliced
  • 1/2 red onion, thinly sliced
  • 1 tablespoon toasted sesame seeds
  • Optional for serving: 1/3 cup chopped peanuts

Instructions

  1. Combine the ingredients for the dressing in a small bowl and whisk until the sugar dissolves. Refrigerate until ready to use.
  2. Combine cucumbers, red onions, and toasted sesame seeds in a medium bowl.
  3. Pour the prepared dressing on top and stir so all the cucumbers are evenly coated in the dressing.
  4. Cover the bowl and allow the salad to marinate in the refrigerator for 15-20 minutes or up to 2 hours.
  5. Option to top with peanuts right before serving.

Note: Consider serving this dish with this Grilled Chicken Satay Skewers!

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. The recipe found on this page started here.

Mexican Brussels Sprout Salad with Tomatillo Dressing

Ingredients

Pickled Red Onions
  • 1/2 red onion, thinly sliced
  • 1/2 cup rice vinegar
  • 1 tablespoon honey
  • 1 teaspoon salt
Creamy Tomatillo Dressing
  • 3 tomatillos, husked and rinsed
  • 1/3 cup fresh cilantro leaves and stems
  • 3 tablespoons plain full-fat Greek yogurt
  • 3 tablespoons extra-virgin olive oil
  • 1/2 fresh jalapeño, seeds and ribs removed
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon each salt and black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground cumin
Brussel Sprout Salad
  • 1 pound Brussels sprouts, shaved or thinly sliced
  • 1 cup frozen corn, thawed
  • 1 medium avocado, diced
  • 1/2 cup feta or cotija cheese, crumbled
  • 1/3 cup sliced almonds
  • pinch of salt

Instructions

Pickled Red Onions
  1. Place red onions in a glass bowl or mason jar.
  2. In a medium saucepan, combine vinegar, 1/2 cup water, sugar, and salt; bring to a boil.
  3. Turn off heat and pour vinegar mixture over red onions. If needed, add water to cover onions fully.
  4. Let sit for 30 minutes at room temperature then, refrigerate.
Creamy Tomatillo Dressing
  1. In a blender or food processor, blend all of the creamy tomatillo dressing ingredients on high speed until smooth and creamy.
Brussel Sprout Salad
  1. In a large bowl, assemble the salad ingredients.
  2. Add about two-thirds of dressing and toss well to combine.
  3. Transfer salad to a serving platter and drizzle remaining dressing overtop.
  4. Scatter (drained) pickled red onions over salad, and garnish with additional cheese and sliced almonds, if desired.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. The recipe found on this page started here.

Crispy Brussel Sprouts with Dijon Aioli

Ingredients

Brussel Sprouts
  • 1 lb. fresh brussel sprouts, halved
  • 1-2 tbsp olive oil
  • 1/4 tsp garlic powder
  • salt and pepper to taste
Dijon Aioli Dip
  • 1/4 cup mayo
  • 2 tbsp olive oil
  • 1 & 1/2 tbsp dijon
  • 1 tsp garlic, minced
  • salt and pepper to taste
  • 1/2 tsp fresh chopped or dried parsley

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Toss the brussel sprouts with olive oil, garlic powder, salt, and pepper.
  3. Arrange them on a baking sheet in a single layer and bake for 18-20 minutes, or until crisp. Toss halfway through.
  4. Serve brussel sprouts with dijon aioli dip.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. The recipe found on this page started here.

Macaroni Salad

Servings: 8-10 Servings

Ingredients

  • 1 lb. macaroni pasta, cooked and rinsed thoroughly under cold water
  • 4 hard boiled eggs, diced
  • 3 celery ribs, finely chopped
  • 1/4 cup carrots, shredded
  • 5 mini bell peppers, finely chopped
  • 1/4 red onion, finely chopped
  • 1/2 cup bread & butter pickles, chopped
  • 1 1/4 cup mayonnaise
  • 1/3 cup pickle juice
  • 2 tsp granulated sugar
  • 1 1/2 TBSP Dijon mustard
  • Kosher salt and freshly ground black pepper
  • 1/3 cup parsley, finely chopped

Instructions

  • Transfer the drained pasta to a large bowl and add eggs, celery, carrots, mini bell peppers, red onion, pickles, and chopped parsley.
  • In a medium sized bowl, mix the mayonnaise, pickle juice, sugar, and Dijon mustard, season with salt and pepper.
  • Stir mayo mixture into macaroni.
  • Season to taste with additional salt and pepper.
  • Refrigerate for at least one hour before serving. Stir in and garnish with chopped parsley.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. The recipe found on this page started here.

Macaroni and Cheese

Makes 6-8 Side Servings

Ingredients

  • 12 oz elbow pasta
  • 1 1/2 cup evaporated milk
  • 16 oz velveeta cheese, cut into cubes
  • 4 oz pepper jack cheese
  • 1 1/4 teaspoon Lawry’s seasoned salt
  • 3/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. Prepare an 8×8 inch baking dish with cooking spray.
  2. Boil water in a large pot. Make sure to add a pinch of kosher or sea salt to the water.
  3. Add pasta and cook following box directions until pasta has reached al dente.
  4. Meanwhile, in a large saucepan heat milk over medium heat until it begins to simmer. In batches, alternating, stir in both cheeses. Continue to stir until cheese has melted.
  5. Stir in both salts and pepper.
  6. When pasta is done cooking, drain and combine with cheese sauce.
  7. Pour mixture into the prepared baking dish and broil on high for 2-3 minutes. Keep a close eye on your dish to avoid burning. Serve and enjoy!

Thanks to the original recipe found in The Hungry Fan’s Game Day Cookbook (pp. 201).

The Story Behind the Recipe

I grew up in a town that could be referred to as small three months of the year and the other nine, our population more than doubles. The area I live in is a college town, home of the Penn State Nittany Lions. From the moment I can remember, fall has meant tailgating season.

I’ll continuously be on the hunt for great make-ahead dishes that can be easily reheated at the tailgate. To make this recipe for a tailgate, simply omit the last step of broiling and add a bit of water to rehydrate the dish while reheating. Eats great out of disposable food paper tray such as this.