Sunday, Feb. 1 marks 2015 Super Bowl XLIX. Whether you watch for the game, half-time entertainment or the commercials–The Hollywood Reporter says they’re half the fun–you’ll likely be eating. And Super Bowl buffets are known for meat-heavy foods: buffalo wings, BBQ, chili, nachos and burgers. But what about fans who are gluten or lactose intolerant, have allergies, are vegan or vegetarian or dieting?
Nowhere in the Super Bowl Sunday code does it say ‘thou shalt have cold cuts and cocktail weinies only.” Here are Super Bowl game-time buffet recipes with something for everyone. If you can’t make it to Arizona for Super Bowl XLIX, make this half-time buffet. Patriots and Seahawks alike will love it.
Score a half-time touchdown with a huge build-your-own salad bar. Provide all the ingredients so guests can make their favorite salads: taco, Caesar, cobb, Asian, antipasto, tuna. Have guest bring one or two ingredients to share. Here’s what you’ll need.
Start with a “super bowl” of salad greens (romaine, spring mix, baby kale and spinach, leaf lettuce and chard). Set out bowls of broccoli and cauliflower florets, alfalfa spouts, sliced sweet onions,chopped peppers (red, yellow, orange, purple and green), shredded zucchini and carrots, sliced tomatoes and cucumbers, cilantro, canned corn and mini bella mushrooms.
Fruit. Chop and seed apples. Set out blueberries, blackberries, raspberries. Slice strawberries. Add canned, drained pineapple and mandarin oranges. Use dried cranberries and raisins.
Protein options. Serve chilled solid white tuna, cubed ham and turkey, cottage cheese, pepperoni, salad shrimp, smoked salmon, diced eggs and tofu, assorted beans (garbanzo, kidney, adzuki, lima), cheese cubes, crumbled feta and blue cheese, shredded Parmesan. Serve warm: grilled chicken cubes, taco meat, Serve at room temp: sliced almonds. walnuts, sunflower and pumpkin seeds.
Toppings: Provide tortilla chips, cooked rice, chow mien noodles, pita chips and croutons. Serve as sides canned beets, black, Spanish and Greek olives, peppercini, banana peppers and assorted pickles. Festoon with assorted dressings–ranch, French, Thousand Island, raspberry vinaigrette, plus mayonnaise, mustard and salad dressing. Remember light varieties. Include vinegar and oil for dieters and vegans. Provide pepper grinder and Mrs. Dash.
To keep chilled food cold, spread a plastic tablecloth on the buffet and spread snow or ice on it. Lay another tablecloth over it. Refresh ice.
Even the meat eaters will enjoy having fresh produce to counteract the Heart Attack Brats and Cholesterol Burgers.