Wow Your Guests with This Delicious Game Day Recipe
We’re down to the final two teams and a larger-than-life Super Bowl Sunday! In between the game and the commercials, it’s all about the food.
But it doesn’t have to be all wings and beef jerky, says NYC-based chef and culinary stylist Ashton Keefe. “Meat tends to get all the love in the sandwich category – particularly when it circles around gamedays, tailgating or football,”. “I love using leftover roasted vegetables, or cleaning out the fridge by roasting whatever you have for this. You can also buy in the prepared food section of your local grocery store. Pair with Barramundi Trailblazer Red Blend for an extra kick of football fun.”
Here, Keefe shares a recipe that’s sure to eaten before halftime. Happy Game Day!
Roasted Veggie Pull-Apart Bread with Basil Jalapeno Spread
4-5 cups roasted vegetables such as sweet potatoes, cauliflower, onions, peppers, etc.
2 cups basil
¼ cup almonds (or whatever nut you have on hand)
¼ - ½ cup pickled jalapeno (depending on how much spice you like)
2 tablespoons white wine vinegar
¼ cup extra virgin olive oil
½ teaspoon salt, plus more as needed for taste
12 parker house rolls (that are attached), such as King’s Hawaiian
2 cups shredded kale, about 3-4 leaves
2 cups shredded cheese, such as cheddar or mozzarella
2-3 tablespoons butter
2 tablespoons honey
Sesame and poppy seeds, optional garnish
Preheat oven to 375º.
In a food processor or blender combine and blend together basil, almonds, jalapenos, vinegar, olive oil, and salt. Pulse until it resembled a thicker pesto (that can be spread on bread). Season with salt to taste. Makes about 2 cups of pesto spread.
Place rolls in a baking dish or on a sheet tray. Slice horizontally, keeping the individual rolls attached.
Using about 1 cup of the Basil Jalapeno spread about ½ cup to each side of rolls. Evenly distribute roasted vegetables. Spread sliced kale and cheese over vegetables and top with the top layer of rolls. Press down slightly to secure.
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