Summer’s on the wane. Soon cool, crisp autumn air and a colorful landscape add seasonal lair to tailgate parties at parking lots, fields, and roadsides. This season make yours . . .
- Safe. Even with a chill in the air, remember picnic food safety. Keep perishables in a clean, well-chilled cooler until mealtime, and during the game if you plan to eat afterward. Wrap hot dishes in several layers of newspaper, or in an insulated heat-and-tote container; eat them right away at the tailgate site. Toss leftovers that sit out longer than an hour or so. Pack an antibacterial hand wash to use after handling meat, poultry, fish, or any food. (See May 25 and July 7.)
- Healthful: Pack a thermos of hot cider, cocoa, or soup. Bring pretzels, crisp veggies and salsa, and crunchy fall apples; go easy on fried pork rinds, chips, and dips. Barbecue chicken breasts, shrimp kebobs, or lean meats on the spot!
- Active: Bring a ball or Frisbee to toss around.
For easy, flavorful complements in tailgate meals:
- Grill vegetables: sliced eggplant, bell pepper, sweet potato, brushed lightly with oil. Great hot or cold.
- Make a multibean salad with any combination of three or more canned beans and low-fat Italian dressing.
- Assemble antipasto. Surround precooked, whole-grain couscous with canned artichokes, hearts of palm, roasted peppers, garbanzos, sliced tomatoes, blanched green beans or asparagus. Drizzle with vinaigrette.
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