Super Easy Super Bowl Snacks
Hosting a Super Bowl party this weekend, pressed on time and not sure what to make? Fear not! Between the salsa and chips, chicken wings and assorted dips, there is plenty of room to wow your friends with two insanely easy AND healthy snacks that will make taste buds sing while adding some color to your spread.
Each recipe takes less than 10 minutes to prepare and both require few ingredients. It’s a win-win, no matter who you are rooting for!
Whole Roasted Artichokes with Lemon Vinaigrette
Ingredients
Preparation
- 3 lemons
- 4 whole artichokes
- 9 tablespoons extra virgin olive oil
- Edible Excursions Chicken of the Woods Mushroom Salt (if you don’t have our salt mix, you can just use regular salt and pepper)
- 2 tablespoons of fresh chopped parsley
Prep artichokes by removing the tough outer leaves, trim the stem and shave off the thin top layer.
Cut the artichoke in half, removing the fuzzy middle leaves just above the heart and submerge in a bowl of cold water and lemon juice to discourage browning.
Remove artichokes from water/lemon bath,leaving some water clinging to the leaves. Toss with Edible Excursions salt mix, or use your own salt and pepper to taste, along with olive oil to coat the leaves.
Instructions
Adjust oven rack to lower middle position and heat oven to 475 degrees. Coat bottom of 13 by 9 inch pan with olive oil. Arrange artichokes cut side down in pan. Trim off ends of two lemons, halve crosswise and arrange cut side up next to the artichokes. Cover tightly with aluminum foil and roast until cut sides of artichokes begin to brown and bases of leaves and stem are tender, about 25-30 minutes. Transfer artichokes to serving bowl while letting lemons cool. Use one or two lemon halves and squeeze juice over artichokes. In a separate bowl, use remaining lemon juice and combine with olive oil, chopped parsley and salt and pepper to taste. Whisk until contents are mixed. Drizzle over artichokes or leave on the side as a dip.
Shaved Mushroom & Celery Leaf Salad
This next recipe, if you can even call it that, was a huge hit at a holiday gathering I had last month. It is ridiculously easy and so darn good.
It requires only 3 ingredients (I added carrots and onions to mine to give it more color and crunch).
- Button/Cremini Mushrooms
- Celery Leaves
- Italian Dressing (I love Fanny’s lite mix, but you can use whichever one you like)
Instructions
Using a mandolin, or sharp chef’s knife, shave or julienne the mushrooms into a bowl. Cut the top leafy parts off of the celery and chop them roughly, adding to the bowl. Shave or julienne the celery stems and add them into the bowl. Season with salt and pepper. Put bowl into fridge. 10 minutes before serving, remove bowl from fridge and coat contents with Fanny’s dressing, or an Italian dressing of your choice. Allow mix to marinate for a few minutes, then serve!
