I saved a bunch of great produce from my Local Box Delivery to make a feast for the big game tomorrow. I don’t particularly care who wins the football game, but I do feel very strongly about watching all the commercials. I’ll probably knock out most of the cooking for this early tomorrow afternoon so that I’ll have plenty of time to catch the commercials in all their glory starting during the pre-game show. Here’s what’s on the menu:
I’m using the avocados and cilantro to make my own version of Bob Armstrong Dip: a bowl of queso topped with a scoop of venison taco meat, guacamole, and sour cream. We’re eating this with El Milagro tortilla chips, some of my favorites made right here in Austin.
I’m using the sweet potatoes and the rest of the cilantro to make Oven Baked Sweet Potato Fries with Creamy Cilantro Dip. The gorgeous tuscan (dinosaur) kale will bake up nicely into Kale Chips with sea salt and cumin. I’ve been wanting to try to make “hippy chips,” as those are called, since I saw Addie Broyles write about them in the Statesman last week.
I’ll use the beets from Naeglin farm to make Beet hummus with pita chips. My husband and I had some beet hummus at the San Diego farmer’s market when we were in California over the Christmas break; I’ve been wanting to make it myself for quite a while now, and I’m excited to finally get a crack at it.
I’m saving all our gorgeous oranges, tangerines an grapefruits from G&S Groves to make cocktails. These recipes for salty chihuahuas, shandies, and ruby champagne cocktails are all in contention; however my brother in-law has official bartender duty, so it will be up to him to dole out the drinks. Happy cooking tomorrow, and cheers to great commercial breaks!