Are you hosting a Game Day party on a tight schedule and need some tasty, healthy snacks? Look no further, Dr Lamba has hand picked a few of her favorite dishes to enhance your guest’s game day experience.
- 1 baguette
- Smoked sea salt
- Gochugaru flakes
- Garlic infused olive oil
- 1 lime
- Cracked pepper
- 1 avocado
How to make Avocado Toast-
Cut your baquette diagonally to create thin longer pieces.
To make the crostini, preheat the oven to 375° F. Brush the bread slices with the extra virgin olive oil and arrange them on a baking sheet. Bake them until golden, 12 to 15 minutes. Remove them from the oven and let them cool to room temperature.
Cut the avocado in half all the way around. Hold with both hands and give it a quarter turn. This will give you two halves of the avocado. Use a large spoon to scoop out one half of the avocado. Then cut it in thin slices. Place 3 to 4 slices directly on the baguette. Now sprinkle the gochugaru flakes over the avocado slices. Also sprinkle the smoked sea salt. Add some garlic infused olive oil, pepper and a squeeze of lemon.
- 2 cups of corn kernels ( charred or roasted preferred)
- 1 cup of edamame
- 1/4 cup of finely chopped red onion
- 1/4 cup of cilantro
- 1/4 cup chopped jalapeno (remove seeds for less heat)
- 1/2 of a lime
- 1 1/2 tsp of brown sugar
- 1/2 tsp of salt
How to make Corn Salad-
Mix all the ingredients in a large bowl. If you are using frozen corn or frozen edamame, let it thaw and warm it in the microwave for 1 minute or so it is warm when you mix all the other ingredients. It will help the lime juice marinate into the salad more.
- 3 cups olives (one cup castle vetrano olives mixed with a variety of olives of your choosing)
- Olives must have pits
- Rinse olives well before marinating
- 1/2 tsp of garlic paste
- 3 tbsp of extra virgin olive oil
- 1 tbsp of red wine vinegar
- 1 tsp of fennel seeds (measure to you liking)
How to make Marinated Olives-
Mix all ingredients in a bowl and let it sit in the refrigerator for 2 hours.
Roasted Red Pepper Hummus
How to make Roasted Red Pepper Hummus-
2 organic red peppers
Cut the peppers in half and remove the stems, seeds and membranes.
Preheat the oven to 450 degrees F. Place the oven rack on the top position about 4 inches under the broiler. Let the peppers roast till they are charred. Remove from oven and let cool.
Remove them from the baking sheet and place them in a bowl to let cool.
When the peppers are cool enough to handle, peel off the skins and discard them, dropping the peppers back into the bowl.
Take your favorite brand of jarred garlic hummus and place in a blender with the 2 roasted red peppers. Blend till smooth and uniform.