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.
