Category: Whole Foods Co-op

It is that time of year when many of us get together to watch the annual end of the football season. Whether you are expecting a crowd or are planning on watching the game solo, no one wants to miss any of the big plays or commercials because they are stuck in the kitchen. Here are three recipes that, with a little timing and preparation, you will not miss a field goal or first down.

Guacamole

First up is a classic guacamole, which you will want to make about 15 – 20 minutes before eating. If you have never made homemade guacamole, it will begin to discolor almost immediately. If you need to store it, refrigerate it in an airtight container with as little air as possible is best. Pair with your favorite chip, and you are set for pre-game and the first quarter.

Guacamole

Recipe by Co+opCourse: AppetizersCuisine: MexicanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking timeminutes

This fabulous guacamole is simple to make and will surely be a crowd pleaser served as a dip or on burgers, burritos or tacos.

Ingredients

• 3 Haas avocados, ripe

• 1/4 cup diced fresh tomato (seeded)

• 2 tablespoons diced red onion

• 1 teaspoon chopped garlic (one clove)

• 1 tablespoon freshly squeezed lime juice (half a lime)

• 1 teaspoon ground cumin

• 1 teaspoon chipotle chili powder

• 1 teaspoon fresh cilantro, minced (optional)

Directions

• Slice the avocados lengthwise, remove the pits, and scoop the green flesh (discard any brown flesh) into a bowl.
• Use a fork to mash the avocado pulp to a chunky texture.
• Add the lime juice, garlic, onion, and spices and mix well. Add the tomatoes and cilantro, mix and serve.
• Enjoy!

Going For the Touchdown with avocado hummus chicken sliders

The next menu item in the playbook is the Avocado Hummus Chicken Slider, which offers a fresh and unique twist on the classic slider. This dish pairs well with various complementary items but is also substantial enough to be enjoyed on its own. It can be easily prepared before the kickoff. This recipe is perfect for an audible, as you can prepare all the ingredients in advance and set up a build-your-own slider station for your guests. Make sure the chicken is cooked thoroughly and stored in the refrigerator if you decide to prepare it before serving. This approach will ease the pressure on the kitchen and allow you to bring the excitement right to the end zone.

Avocado Hummus Chicken Sliders

Recipe by Co+opCourse: AppetizersCuisine: QuickDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

40

minutes

Please a crowd with these easy, flavor-packed mini-sandwiches. Just cook some chicken, and jazz up some purchased hummus with avocado, capers and olives for a slider that keeps the party going.

Ingredients

• 4 small boneless skinless chicken breast halves

• 1/2 teaspoon coarse salt

• 1/2 teaspoon freshly ground black pepper

• 1 teaspoon dried thyme

• 1/2 cup prepared hummus

• 1/2 large avocado

• 1 tablespoon capers, drained

• 2 large Kalamata olives, chopped

• 8 whole wheat slider buns or whole wheat dinner rolls

• 16 spinach leaves

Directions

• Heat oven to 400°F. Lightly oil a sheet pan.
• Cut each chicken breast portion in half to make two even, slider-sized portions and place the chicken on the pan. Sprinkle with salt, pepper and thyme. Roast for 20 minutes, until an instant read thermometer inserted in the thickest part of a breast reads 165°F and the juices run clear. Cool the chicken on a rack until cool enough to handle.
• Halve the avocado, remove the pit, and cut the flesh, still inside the skin, into dice and scoop into a medium bowl Add hummus, capers and olives and stir.
• On each bun, place a couple of spinach leaves, a piece of chicken, and top with about 3 tablespoons of the hummus mixture. Cover with the top half of the bun, using a toothpick to hold it together, if desired. Place sliders on a platter and serve.

special teams can spring into action with this delicious spring roll

The next item might diverge from the usual favorites, but it is a top pick: Spring Rolls. Often overlooked, spring rolls are a crowd favorite that is fun and easy to assemble. They can accommodate nearly any dietary preference, and the variety of ingredients is limitless. Below, you’ll find a solid foundation recipe for spring rolls. This recipe is a perfect starting point to master the basics, allowing you to customize it and make it your own. You can prepare the spring rolls ahead of time and store them in an airtight container in the refrigerator. They are best served with sweet and sour or peanut dipping sauce.

Rainbow Spring Rolls

Recipe by Co+op

Servings

4

servings

Prep time

25

minutes

Calories

230

kcal

Brighten your day with these spring rolls filled with a colorful assortment of purple cabbage, orange carrots, green avocado, and sprouts, for a perfect hand-held salad. The hoisin peanut sauce is quick to make and adds a little savory richness to the crunchy rolls.

Ingredients

• 1 teaspoon lemon juice (plus more for avocado)

• 1 teaspoon sugar

• 1/2 teaspoon salt

• 2 teaspoons ginger, grated

• 1 medium red bell pepper, thinly sliced

• 1 small carrot, shredded

• 1 medium yellow bell pepper, thinly sliced

• 2 large scallions, sliced

• 1 cup shredded red cabbage

• 8 ounces baked tofu, cut into 16 long, rectangular

• 1 large avocado, sliced

• 1 cup fresh pea sprouts or microgreens

• 8 pieces rice paper wrappers

• Peanut Hoisin Sauce

• 1/4 cup smooth peanut butter

• 3 tablespoons hoisin sauce

• 1 teaspoon sriracha sauce

• 2 tablespoons water

Directions

• In a medium bowl, combine the lemon, sugar, salt and ginger, then add the carrots and toss to coat. Reserve.
• Drizzle a few drops of lemon on the avocado to prevent browning.
• Fill a baking pan with an inch of warm water. Spread a clean kitchen towel on a cutting board or counter next to the water. Have a platter ready for the finished rolls and paper towels to cover the rolls.
• To assemble rolls, submerge a rice paper sheet in water and gently press down. Transfer immediately to the towel. The paper will still be firm but will soften quickly.
• Place two slices of tofu across the rice paper, about 1½ inches from the edge closest to you, leaving 1½ inches bare at the left and right. Place rows of the prepared vegetables above the tofu using about 2 tablespoons of each. First red peppers, carrots, yellow peppers, scallions, red cabbage, then a slice of avocado, about 1½ inches from the far edge. Sprinkle with sprouts or microgreens.
• Fold the wrappers in from the sides, up from bottom, then roll up. Put on the platter and cover with a wet paper towel. If serving in more than an hour, wrap tightly in plastic.
• For the sauce, in a medium bowl, stir peanut butter, hoisin and sriracha. Stir in 2 tablespoons water, until smooth (stir in more if needed). Serve with rolls.

Notes

• Rainbow spring rolls make a great appetizer for a party (Pride parade tailgating, anyone?) or even a light meal. They don’t keep well overnight, so eat up!