By: Violet Batcha (Only Organic)
Even if your team didn’t make it (next year, Packers!), the Super Bowl is a day of celebration, rivalries, epic TV commercials, and, of course, some really delicious food!
In fact, Super Bowl Sunday is the second largest day for food consumption in the US, behind Thanksgiving. So, how can you make all this snacking a little bit healthier and better for the environment? Go organic, of course! Studies have shown both the environmental benefits and nutritional superiority of organic food.
Snacks rule the food trays at any Super Bowl party, and there are some fantastic organic options out there. For your chips and salsa, try Late July’s corn chips and one of Amy’s Kitchen’s delicious salsas. Annie’s Snack Mix is another great option for munching on. If you’re looking to serve some bite-sized hot foods, try Amy’s Kitchen Pizza Snacks or Rudi’s Organic Bakery’s Soft Pretzels.
Now that you’ve got your snacks covered, check out some of our favorite organic game day recipes!
1/2 of a 14-ounce package sturdy tortilla chips
1 16-ounce can black beans, rinsed and drained
1/2 cup sliced green onions
1 teaspoon ground cumin
1-1/2 cups Organic Valley Shredded Mexican Blend Cheese or Organic Valley Shredded Cheddar Cheese
Optional toppings: salsa, sliced fresh or pickled jalapeño peppers, Organic Valley Sour Cream, chopped fresh cilantro and diced ripe avocado
Heat oven to 350oF. Line a large (15 x 10-inch) rimmed sheet pan or cookie sheet with foil. Arrange tortilla chips in a single layer in pan.
Combine beans, green onions and cumin in a medium bowl; spoon over chips. Sprinkle cheese evenly over all.
Bake 10 to 12 minutes or until heated through and cheese has melted. Serve immediately with desired toppings.
1 cup walnuts, toasted
1 box Annie’s Mac & Cheese, divided (use your favorite flavor, Classic, White Cheddar or even Gluten Free Rice Pasta!)
1 tablespoon butter
1/2 10oz box of spinach
1/4 cup onion, diced
2 cloves garlic, minced
1/2 teaspoon oregano
1/2 teaspoon dill
1/2 teaspoon salt
1/2 teaspoon pepper
Prepare box of Annie’s Mac & Cheese per box instructions, but instead of using milk and butter, simply use 1 tablespoon of butter. This will make for a thicker sauce.
In a food processor, mix walnuts, 1 1/2 cups mac & cheese, spinach. You want the walnuts to be broken down and everything to be thoroughly mixed.
In a large mixing bowl, combine nutty spinach and mac & cheese mixture with egg, onion, garlic, spices and 1/2 cup of the remaining mac & cheese.
Divide into 4 equal patties and lay on a baking sheet.
Bake at 375 degrees F for 15 minutes, then flip and bake for another 5 minutes at the end to ensure even cooking on both sides.
Earthbound Farm’s Creamy Kale Italia Artichoke Dip
2 tsp extra-virgin olive oil
½ Earthbound Farm Organic Yellow Onion (finely chopped)
1 clove Earthbound Farm Organic Garlic (very finely minced, or 1 teaspoon crushed garlic)
5 oz Earthbound Farm Organic Kale Italia (1 package)
14 oz artichoke hearts (roughly chopped (1 can))
½ cup white beans (puréed with the juice of one small lemon)
¼ cup organic reduced-fat cream cheese
¼ cup organic nonfat Greek yogurt
¼ cup grated Parmesan cheese
½ cup shredded Monterey Jack cheese
Preheat the oven to 400 degrees Fahrenheit.
Heat the oil in a large skillet over medium heat. Add the chopped onion and sauté for about 5 minutes or until soft, adding 1-2 tablespoons water if you need more moisture.
Sprinkle the onion with a pinch of salt, then add the garlic and stir for 1 minute.
Stir in the Kale Italia, a few handfuls at a time, depending on the size of your skillet. (You can cover your skillet so the greens steam faster.) Stir frequently as you add more greens, until they begin to wilt.
Uncover the skillet and reduce the heat to low. Stir in the artichoke hearts, white beans, cream cheese, yogurt and Parmesan cheese and mix until combined thoroughly.
Pour the mixture into a small baking dish and sprinkle the Jack cheese on top. Bake for 15 to 20 minutes, or until the cheese on top is melted and browned a bit.
Let the dip cool for 5 to 10 minutes, then serve with crunchy carrots or other raw veggies, toasted baguette slices, tortilla chips or pita chips.
For the Apple Pie Yogurt Dip
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/8 teaspoon ground cardamom
2 cup Stonyfield Organic Smooth & Creamy French Vanilla yogurt
For the Apple Pie Bites
2 sheet puff pastry sheets (thawed)
1/2 cup granulated sugar
1 tablespoon ground cinnamon
3 Granny Smith apples (peeled, cored and sliced)
6 tablespoon unsalted butter (cold, diced)
For the Apple Pie Bites
Preheat the oven to 400 degrees F. Line two sheet pans with parchment paper and set aside. Whisk together the sugar and cinnamon; set aside.
Unfold each sheet of puff pastry onto a lightly-floured surface and cut into long, 1/4″ strips. Divide the pastry between the prepared sheet pans and refrigerate while you prepare the apples.
Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller. Slice the apples crosswise in 1/4″ thick slices. In a winding motion, wrap each apple slice with a strip of puff pastry, gently pressing to seal the ends. Sprinkle the apples evenly with the cinnamon-sugar mixture and dot them with the butter.
Bake for 20 minutes, until the pastry is golden brown and the edges of the apples start to brown. Remove from oven and let cool for 5 minutes before serving.
1 sheet puff pastry from a 17.3-ounce package, defrosted
1 (7-ounce) package Applegate Classic Pork Breakfast Sausages
Ketchup and mustard, for serving
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Lightly roll out the puff pastry sheet on a lightly floured work surface. Using a sharp knife, cut the pastry along the seams into three long strips. Cut the pastry crosswise into 20 one-inch wide strips (you will not use all the pastry).
Cut the frozen sausages in half crosswise. Wrap a strip of pastry around each sausage piece and place, seam-side down, on the baking sheet.
Bake until golden brown and puffed, 18 to 20 minutes. Remove from the oven and serve immediately with ketchup and mustard.