- Asparagus and Sugar Snap Peas with Dipping Sauce
- Oktoberfest Potato Salad
- Veggie Lasagna
- Pecan Bites
I read this week that October is Vegetarian Awareness Month so as the month draws to a close I thought I'd create a veggie menu.
I know when most people think of tailgating they think of a thick slab of ribs or hamburgers on the grill, but more-and-more I get e-mails from people asking about meatless dishes for their parties. For some it’s a lifestyle decision, but for many it’s because they’re trying to eat healthier and add some variety to their menus.
One quick note about the lasagna. Obviously, it’s a make-ahead dish for a tailgate party (unless you have an RV). To keep it hot, use your cooler. Yep, your cooler. A cooler is at its core just an insulated container so lay a couple of towels in the bottom, place the covered lasagna dish on the towels and then fill the remaining space around it with more towels so it’s packed tight. This way the insulating qualities of the cooler will keep your dish warm.
Asparagus and Sugar Snap Peas with Dipping Sauce
½ pound asparagus, trimmed
½ pound sugar snap peas, trimmed
Honey-Mustard Dip:
3 tablespoons
¼ cup lemon juice
¼ cup honey
3 tablespoons white wine vinegar
3 tablespoons finely chopped fresh dill
¼ cup extra virgin olive oil
½ teaspoon salt
¼ teaspoon pepper
Place 2 to 3 cups cold water in a large stockpot and bring to a rapid boil. Add the asparagus and blanch for 2 minutes. Add the peas and blanch for an additional 1 minute. Remove the vegetables from the stove, drain, and fill the pot with cold water to stop the vegetables from cooking further. Let the vegetables sit in the cold water for 5 minutes, and then drain and pat them dry with paper towels. Once the asparagus and snap peas have cooled, place them in large zip-top plastic bags and store them in your refrigerator.
For the Honey-Mustard Dip, in a medium-size mixing bowl add the mustard, lemon juice, honey, vinegar, and dill. Slowly whisk in the olive oil. Add the salt and pepper and stir. Cover and put the dip into the refrigerator for 30 minutes to chill.
When you are ready to serve the vegetables at your tailgate, place the asparagus and snap peas on a plate and remove the cover from the dip container. Place the dip near the vegetables to serve.
Serves 6
Oktoberfest Potato Salad
3½ pounds peeled and sliced potatoes
½ cup plus 1 tablespoon chopped onion
½ cup plus 1 tablespoon mayonnaise
½ cup plus 2 teaspoons vegetable oil
½ cup plus 1 tablespoon cider vinegar
2 tablespoons plus ¾ teaspoon white sugar
2 tablespoons plus ¾ teaspoon dried parsley
2¼ teaspoons salt
Ground black pepper
Bring a large pot of salted water to a boil. Add the potatoes and cook them until tender but still firm, about 15 minutes. Drain the potatoes and transfer them to a large bowl. Add the onions.
In a separate large bowl whisk together the mayonnaise, oil, vinegar, sugar, parsley, salt, and pepper to taste. Gently stir in the potatoes and onion.
Let stand for 1 hour before serving to enhance the flavors.
Serves 8
Veggie Lasagna
6 lasagna noodles, cooked
1 package (15 oz.) frozen, chopped spinach
½ cup onions, chopped
1 teaspoon oil
1 cup carrots, grated
2 cups fresh mushrooms, sliced
1 can (15 oz.) tomato sauce
1 can (6 oz.) tomato paste
½ cup pitted, ripe olives, drained and chopped
1½ teaspoons dried oregano
2 cups cottage cheese, strained
1 lbs. Monterey Jack cheese, sliced
¼ cup Parmesan cheese, grated
Preheat oven to 375º F.
Prepare spinach according to package directions. Drain.
Meanwhile, sauté onions in oil until just soft. Add carrots and mushrooms and cook until tender but still crisp. Stir in tomato sauce, tomato paste, olives, and oregano.
Butter or grease a 13 x 9 x 2” casserole dish or pan. Layer in ½ each of the noodles, cottage cheese, spinach, sauce mixture, and cheese slices. Repeat. Sprinkle with Parmesan cheese and bake for 30 minutes.
Serves 8
Pecan Bites
2 cups all purpose flour
½ cup sugar
1/8 teaspoon salt
1¼ cups butter, divided
1 cup brown sugar, firmly packed
1 cup light corn syrup
4 large eggs, slightly beaten
2½ cups pecans, finely chopped
1 teaspoon vanilla extract
Preheat oven to 350º F.
Combine the first three ingredients in a large bowl and cut-in ¾ of the butter with a blender until the mixture resembles very fine crumbs. Press the mixture into a greased 13 x 9 x 2” pan. Bake for 15 – 20 minutes until lightly browned.
While the crust is baking, combine the brown sugar, corn syrup and the rest of the butter in a saucepan and bring to a boil over medium heat, stirring gently. Remove from the heat. Stir ¼ of the hot mixture into the slightly beaten eggs and then pour the egg mixture into the remaining hot mixture in the saucepan. Add in the pecans and vanilla, stirring to combine.
Pour the filling over the crust and bake for 35 minutes, or until set. Cool completely in the pan on a wire rack and then cut into bite sized pieces.
Yield: 30 pieces
Looking for more tailgating tips?
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- For tailgating news and features visit tailgatingblog.com.
- For more recipes and cooking videos visit iFOOD.tv.
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