Loading...If autumn Saturdays mean football, this menu is for you. Even if your favorite team doesn’t fare so well on Saturday, you can console yourself with a warm bowl of chili and all the fixin’s.
Nourish Network’s Gridiron Menu
Kickoff:
Traditional spinach dip can be an overly heavy/creamy goo. Lia’s Spanish Leaning Spinach and Chickpea Dip has rich texture and vibrant flavor that’s inspired by hummus.
Main event:
Fresh hot peppers add zip to Kurt’s Iowa City Chili. You can make it a day ahead and reheat it, or start it on Saturday and let it gently simmer until it’s time to eat.
On the side:
Our BLT Bread Salad with Creamy Buttermilk Dressing is a lovely creamy, crunchy foil for the chili. Prep the ingredients a day ahead, then toss the salad when you’re ready to serve. Whip up our Skillet Corn Bread with Tomatoes and Sage while the chili simmers on the stove.
Sweet touchdown:
Since it’s a pigskin day, we figure you can’t have too much bacon, can you? Nah! Settle the score with a batch of Chocolate Chip Cookies with Candied Bacon.
To pour:
Kurt calls for adding a bock or stout to the chili. Stock up on plenty to sip as well. Try a Shiner Bock from Texas.
