C&U On Demand: Score a touchdown with healthier tailgate menu items

Sodexo District Chef Claudia Saldana-Rose shares ideas for traditional tailgate treats made plant-forward and wellness-boosting…that’s what we call winning!


Across the country, tailgating before a big game is a tradition that runs deep. So, too, do the recipes. Often, the recipes are indulgent and fun (we’re looking at you, chili-cheese fries and deep-fried items), but not exactly a kickoff to good health and wellness!

Claudia Saldana-Rose has been coaching Sodexo’s college and university foodservice teams in the Northeastern region to get game-ready with tailgate ideas that prove plant-based can score big and earn fans with every type of eater. Cool ideas from this chef include veggie chili, taco-stuffed zucchini boats (and a whole lot more with zucchini!), lightened-up spinach-artichoke dip, cauliflower pizza, guac-stuffed cherry tomatoes and more.

Originally from Lima, Peru, Saldana-Rose incorporates a lot of South American flavors into familiar North American food. We talk about aji amarillo, a vibrant yellow chili paste that’s poised to become the next hot flavor trend with its bright color and fascinating fruity, floral flavor.

TAGS: FM On Demand
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