At my house, football Sundays are a big deal. The TV is in our basement rec room, and during the game most of the family is totally content to stay down there, tossing a football around and cheering on their team.
While I’m not one to get in the way of the fun, feeding them can often be a challenge. The traditional game day foods: chips, chicken wings, pizza, and others are just so heavy and devoid of nutrition. While my family is certainly not above indulging on this type of thing periodically, it’s not necessarily what I want to be eating every Sunday in January.
So, in search of some healthier vegetable-based game day options, I reached out to my coworkers at Willy Street Co-op to see if they had any ideas to share. Below is a sampling of the recipes I got from them—I for one can’t wait to try them all!
KALE CHIPS
Contributed by Willy Street Co-op staff member Juniper Grayson
Super easy, crispy, salty (perfect alternative to chips).
1 or more bunches of kale (any type)
Olive Oil
Salt
Curry Powder
Directions: Preheat oven to 275ºF. Wash the kale, take the big stalky vein out and tear it into small pieces. Drizzle it with oil. I top mine with some salt and curry powder (you could use any spices). Lay on a baking sheet and crisp in the oven for about 20 minutes. Eat hot and fresh —keeping them may make them soggy.
ROASTED DELICATA SQUASH AND A DIP THAT IS DELICIOUS ON ROASTED DELICATA SQUASH
Contributed by Willy Street Co-op staff member Amy Draper
3 delicata squash thinly sliced into discs
Olive oil
1/2 c. mayo
2 Tbs. tomato paste
1 1/2 tsp. fresh grated horseradish
1/2 tsp. smoked paprika
salt
Directions: Preheat oven to 375ºF. Line baking sheet with parchment paper. In a bowl, toss squash with olive oil and some salt. Lay out squash slices evenly. Bake for 15 minutes and flip, then bake for an additional 10 minutes
In a small bowl combine mayo, tomato paste, horseradish, seasoning and a pinch of salt. Use this as a dip for the baked squash.
HOMEMADE MINI BELL PEPPER POPPERS
Contributed by Willy Street Co-op staff member Emily Greenall
8 oz. cream cheese, softened
1/2 c. shredded cheddar cheese
1/2 c. grated Parmesan cheese
2 scallions, minced
1 Tbs. minced fresh herbs (whatever you have on hand: parsley, basil, chive, thyme)
Salt and pepper to taste
10-12 mini sweet peppers; cut the top off, core, seed, and save the stem end
Directions: Place all ingredients except peppers in a large bowl. Mix well and season with salt and pepper. Fill sweet peppers with the cheese mixture, stick the stem end back on the top, and place on a baking sheet. Bake at 350ºF for 8-10 minutes, or until cheese is melted. Let the peppers cool and enjoy!
BUFFALO CAULIFLOWER BITES
Contributed by the Willy West Deli —look for it on the hot bar!
6 c. fresh cauliflower florets
1 Tbs. butter, melted
3/4 c. Frank’s RedHot hot sauce (available in the grocery department)
Directions: Preheat oven to 450ºF. Spray a baking sheet with cooking oil. Mix the melted butter and hot sauce in a large bowl. Add the cauliflower florets and toss until they’re well coated. Spread on a baking sheet and bake for 20 minutes. Serve with ranch or blue cheese dressing.
FRIED ZUCCHINI SLICES
Contributed by Willy Street Co-op staff member Ansley Knoch
1/2 c. canola or other high heat oil
1 c. panko breadcrumbs
1/2 c. grated Parmesan cheese
1 zucchini, thinly sliced, preferably with a mandoline
1/2 c. flour
2 large eggs, beaten
Directions: Heat oil in a large skillet over medium high heat. In a large bowl, combine breadcrumbs and cheese; set aside. Working in batches, toss zucchini slices in flour, dip into egg, then dredge in breadcrumb mixture. Add zucchini rounds to the skillet and cook until evenly golden and crispy, about 1 minute on each side. Transfer to a paper towel-lined plate. Serve immediately, with so many dipping sauces.
