Recipes for Tailgating & Busy Fall Sports Seasons
Fall is quickly approaching, so impress your friends and family with these easy, delicious tailgate recipes!
Lori Taylor, aka “The Produce Mom,” shares seven kid and adult-friendly recipes:
Recipes for Tailgating & Busy Fall Sports Seasons
Recipes for Tailgating & Busy Fall Sports Seasons
Pickled Celery
Grab & Go Snack Jars
Make Ahead Cheese Ball Roasted Radish Hummus with Celery Sticks
Game-Day Dinner Thai Celery Bowls Blueberry Guacamole (recipe below)
Farro-Chickpea Salad with Avocado, Arugula and Berries (recipe below)
Go to www.theproducemom.com for more recipes.
Blueberry Guacamole
Prep time: 10 minutes
Ingredients:
• 2 ripe but firm Naturipe® Avocados, peeled and pitted
• 1/2 cup coarsely mashed fresh Naturipe® Blueberries
• 1-3 teaspoons lime juice
• ¼ – ½ bottle, Litehouse® Guacamole Herb Blend, to taste
• Salt, to taste
Directions:
1. Lightly mash avocados in a medium bowl. Add remaining ingredients and stir lightly to mix.
2. Serve with corn tortilla chips.
Farro-Chickpea Salad with Avocado, Arugula and Berries
Active prep time: 10 minutes
Serves: 4
Vegan, dairy-free
Ingredients
• 1 cup farro
• 1 15-ounce can chickpeas, drained and rinsed
• 2 cups arugula
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1/8 teaspoon salt
• 1 Naturipe Avocado, peeled, pitted and cut into cubes
• ¼ cup Naturipe Blueberries
• ¼ cup Naturipe Strawberries, sliced
• ¼ cup Naturipe Blackberries
• ½ cup Naturipe Raspberries
Directions
1. Prepare farro according to package instructions. Transfer to a bowl and refrigerate until cooled.
2. Combine cooled farro, chickpeas and arugula in a large bowl. Add olive oil, lemon juice and salt and toss to coat.
3. Fold in avocado and berries. Serve immediately.
Description:
Perfect for picnics, parties and potlucks, this hearty salad can act as a side dish to grilled chicken, steak or salmon or be served as a vegetarian main dish. A simple dressing of lemon juice and olive oil allows the flavors and textures of the main ingredients to shine. The recipe is easily doubled for a crowd and will keep for a few hours in the refrigerator.