I would like to formally declare that I am the Cincinnati Bengals‘ good luck charm!
Yes, after twelve games, coming in with their FIRST WIN of the SEASON, the Cincinnati Bengals beat the New York Jets on Sunday!
And I would like to believe it was because I was in Cincinnati rooting them on. 🙂
hahah Juuuuust kidding. But in a momentous game, they did win. And I was cheering for them over at my brother’s house. ((With the cutest little nephews you’ve ever seen!))
I don’t know about you, but I love watching football. There’s just something about sitting around the TV with your loved ones, with good food and drinks, that just makes my heart so full.
And one of the “classic” tailgate foods is, naturally, chips and dip.
My favorite is guacamole, but alas – there were absolutely zero ripe avocados at the grocery store, so I settled with making a tangy, flavorful slaw of sorts to go with my homemade buckwheat chips!
It’s quick. It’s crunchy. It’s delicious and refreshing. I used some fresh dill in the salsa, and it gave it this wonderful fresh zing that kept everyone coming back for more! Sounds like the perfect game time snack!
And when you use a mandolin slicer, the garden salsa/slaw literally comes together in less than 7 minutes! (Just be sure to use the hand guard!)
Plus: it’s gluten free, vegan, and Paleo!
((For those wondering, despite its name, buckwheat is a gluten free pseudo-grain!))
Here’s What You Need: (Serves 3)
1 cucumber, seeded and sliced thin on a mandolin
3 radishes, sliced thin on a mandolin
1 red pepper, diced
1 carrot, diced
1/2 red onion, sliced thin
2 green onions, sliced
Juice of 1 lemon
1 Tbsp EVOO
1 1/2 Tbsp fresh dill, chopped
salt and pepper, to taste
Preheat oven to 400 degrees.
Cook the buckwheat, per package directions, until it absorbs all the liquid – about 7 minutes. Fluff with a fork and let cool. Cut 6 medium rectangles of parchment paper and set aside.
Once the buckwheat is cooled, combine it in a bowl with the almond flour, egg whites, and salt and pepper. Then, place 1/3 of your buckwheat mixture on one piece of parchment paper. Place the other piece on top and “smoosh” the dough out as thin as you can. Leave the top paper on. Repeat with the other two thirds of the mixture. Bake as “parchment sandwiches” for about 35-40 minutes, until golden brown. When you take it out, the paper will fall right off! break into chips and enjoy!
Meanwhile, prep all the veggies. After you slice the red onion, soak it in ice water for about 10 minutes. (This gets rid of the bitter onion-y bite). Drain, and combine it with the rest of your veggies in a medium-sized bowl. Toss with your dressing and dill. Refrigerate until your chips have finished baking, and you’re ready to serve. (The longer it sits, the more flavorful it gets, as the salsa’s flavors “marry.”)
To serve, plate your slaw with the chips and garnish with green onion!
What a fabulous dish! It was just what we were craving while watching the game! The flavors were bright and fresh from the lemon and dill — so refreshing and clean tasting! Which complimented the nutty buckwheat perfectly!
And the textures were marvelous! First of all, it was super cold and crunchy. This made it so satisfying! And the chips — wow! It was the best chips and salsa I’ve ever had!
Finally, it goes without saying, but the colors were gorgeous. The purple onions, green cucumber, red peppers, light green onions, and pink and purple radishes just popped off the plate!
This slaw would also be terrific on top of a piece of white fish or salmon, or even over tofu or chicken! It’d also be great as a sandwich topper, or even with a dollop of hummus on top!
Let’s see if the Bengals can pull off another win next weekend!?
Who are you rooting for in the NFL? What kind of tailgate food do you like to serve during the games?
“This is what the Lord says to these bones: I will make breath enter you, and you will come to life.” Ez 37:5
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