DRINKS
Game-day Ginger Whiskey Cider courtesy of Brooklyn Crafted
Ingredients
2 oz. Hard Cider
1 oz. Whiskey
Brooklyn Crafted Ginger Beer Mini in Traditional, to fill
Crushed Ice
2 oz. Hard Cider
1 oz. Whiskey
Brooklyn Crafted Ginger Beer Mini in Traditional, to fill
Crushed Ice
Directions
In a 12-16 oz. high ball glass, combine the hard cider and whiskey. Fill the glass with crushed ice and top with Brooklyn Crafted.
In a 12-16 oz. high ball glass, combine the hard cider and whiskey. Fill the glass with crushed ice and top with Brooklyn Crafted.
Super Bowl Supercooler courtesy of Sparkling Ice
Ingredients
1 Part Riesling
1 Part Sparkling Ice Pomegranate Blueberry
Pomegranate Seeds
Cranberries
Teaspoon Agave
Mint
1 Part Riesling
1 Part Sparkling Ice Pomegranate Blueberry
Pomegranate Seeds
Cranberries
Teaspoon Agave
Mint
Directions
Mix all in a pitcher, pour into wine glasses, and add a mint leaf garnish.
Mix all in a pitcher, pour into wine glasses, and add a mint leaf garnish.
FOOD
Warm Black Bean Corn Pasta Salad courtesy of Explore Cuisine
Ingredients
1 Box of Organic Fusilli by Explore Cuisine
Corn from 3 ears of corn, cooked and removed from cobs
2 green onions, diced
1 c fresh cilantro
1 c black beans, cooked and rinsed
2 diced small tomatoes, diced
⅓ c queso fresco, crumbled
1 avocado, diced
Juice of 1 lime
½ c mayo
1 T sriracha
1 Box of Organic Fusilli by Explore Cuisine
Corn from 3 ears of corn, cooked and removed from cobs
2 green onions, diced
1 c fresh cilantro
1 c black beans, cooked and rinsed
2 diced small tomatoes, diced
⅓ c queso fresco, crumbled
1 avocado, diced
Juice of 1 lime
½ c mayo
1 T sriracha
Directions
Cook pasta per directions on box.
Gently stir in corn, green onions, cilantro, black beans, tomatoes, queso fresco and avocado. Gently stir to combine.
In a small bowl, stir in lime, mayo and sriracha to make the dressing. Once well blended add to pasta mixture.
Serve while warm, ENJOY!
Cook pasta per directions on box.
Gently stir in corn, green onions, cilantro, black beans, tomatoes, queso fresco and avocado. Gently stir to combine.
In a small bowl, stir in lime, mayo and sriracha to make the dressing. Once well blended add to pasta mixture.
Serve while warm, ENJOY!
Flax-Hemp Blend Mozzarella Sticks courtesy of Carrington Farms
Ingredients
Mozzarella sticks
Carrington Farms flax-hemp blend (We recommend 1 tablespoon of flax-hemp blend per 2 string cheese)
Garlic powder
Black pepper
Salt (optional)
1 egg white, beaten
Directions
Beat egg white and set aside.
Mix flax-hemp blend with garlic powder, black pepper and salt (optional; as much as you like).
Prepare a parchment-lined baking sheet and set aside.
Dip mozzarella sticks in egg white, roll in flax-hemp mixture making sure to coat well, and place on baking sheet. Repeat until finished with mozzarella sticks.
Place baking sheet in freezer for about 15 minutes. Meanwhile, preheat oven at 350 degrees.
Take out mozzarella sticks and repeat the process (that's right- double dipping and coating!)
Bake for about 7-10 minutes or until cheese sticks are ooey-gooey and slightly golden brown. Enjoy with a side of marinara sauce!
Mozzarella sticks
Carrington Farms flax-hemp blend (We recommend 1 tablespoon of flax-hemp blend per 2 string cheese)
Garlic powder
Black pepper
Salt (optional)
1 egg white, beaten
Directions
Beat egg white and set aside.
Mix flax-hemp blend with garlic powder, black pepper and salt (optional; as much as you like).
Prepare a parchment-lined baking sheet and set aside.
Dip mozzarella sticks in egg white, roll in flax-hemp mixture making sure to coat well, and place on baking sheet. Repeat until finished with mozzarella sticks.
Place baking sheet in freezer for about 15 minutes. Meanwhile, preheat oven at 350 degrees.
Take out mozzarella sticks and repeat the process (that's right- double dipping and coating!)
Bake for about 7-10 minutes or until cheese sticks are ooey-gooey and slightly golden brown. Enjoy with a side of marinara sauce!
Halftime Hummus courtesy of GAEA
Ingredients
1 cup chickpeas
3 tablespoons sesame paste
3 tablespoons GAEA FRESH EVOO
1 bay leaf
Garlic
1 lemon
Salt
Cumin
2 tablespoons pine nuts
2 cloves fresh marjoram
1 cup chickpeas
3 tablespoons sesame paste
3 tablespoons GAEA FRESH EVOO
1 bay leaf
Garlic
1 lemon
Salt
Cumin
2 tablespoons pine nuts
2 cloves fresh marjoram
Directions
Soak the chickpeas for 6 hours and boil with the bay leaf until they become soft, then remove from the water. Whilst the chickpeas boil, cover the garlic with aluminum foil and grill it for 20 minutes at 180ο C. Next cut the garlic in half and press each clove. Using a blender, mix the hot chickpeas, the garlic, the sesame paste, the olive oil and the lemon juice. If needed, dilute the mixture with some warm water. Add the cumin and a tablespoon of pine nuts. At this point give it a taste to see if it needs more salt or lemon in order to please your needs. Serve the hummus with GAEA FRESH Extra Virgin Olive Oil, marjoram and roasted pine nuts!
Soak the chickpeas for 6 hours and boil with the bay leaf until they become soft, then remove from the water. Whilst the chickpeas boil, cover the garlic with aluminum foil and grill it for 20 minutes at 180ο C. Next cut the garlic in half and press each clove. Using a blender, mix the hot chickpeas, the garlic, the sesame paste, the olive oil and the lemon juice. If needed, dilute the mixture with some warm water. Add the cumin and a tablespoon of pine nuts. At this point give it a taste to see if it needs more salt or lemon in order to please your needs. Serve the hummus with GAEA FRESH Extra Virgin Olive Oil, marjoram and roasted pine nuts!
Fresh Tomato Salsa courtesy of T-Fal
Ingredients
¼ Small white onion, cut into 1-inch chunks
1 Small jalapeno pepper, quartered and seeded
1 Small garlic clove
4 Small plum tomatoes, quartered and seeded
¼ Cup loosely packed fresh cilantro leaves
¼ Teaspoon salt
¼ Small white onion, cut into 1-inch chunks
1 Small jalapeno pepper, quartered and seeded
1 Small garlic clove
4 Small plum tomatoes, quartered and seeded
¼ Cup loosely packed fresh cilantro leaves
¼ Teaspoon salt
Directions
Using a paring knife, cut onion into 1-inch pieces and place into bottom of T-Fal Manual Chopper along with jalapeno pepper and garlic clove. Process until medium chopped. Add tomatoes, cilantro and salt chopping until coarsely chopped or desired texture. Serve with tortilla chips.
Using a paring knife, cut onion into 1-inch pieces and place into bottom of T-Fal Manual Chopper along with jalapeno pepper and garlic clove. Process until medium chopped. Add tomatoes, cilantro and salt chopping until coarsely chopped or desired texture. Serve with tortilla chips.
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