ROANOKE, VA. (WDBJ7) We’re getting you ready for your hometown tailgate! Virginia Tech takes on Clemson this weekend, and Chris Martin from Kroger has some recipes you’ll want to try as you get pumped up for game day!
Edamame Avocado Hummus
1 1/2 cups frozen shelled edamame, thawed* (about 10 ounces)
1 medium ripe avocado (about 8 ounces)
2 cloves garlic
Zest and juice of 1 large lemon (about 3 tablespoons fresh lemon juice)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon onion powder
3 tablespoons finely chopped fresh cilantro
3 tablespoons olive oil
Pita chips and veggies, for serving
1. In the bowl of a food processor fitted with a still blade, puree the edamame, avocado, garlic, lemon zest, lemon juice, kosher salt, black pepper, onion powder, and cilantro until evenly blended.
2. With the food processor running, drizzle in the olive oil and continue blending just until combined, about 5 additional seconds. Taste and add additional salt and pepper to taste. Serve with pita chips and veggies as desired.
Vegetable Tortellini Pasta Salad
1 (9 oz.) package regular cheese tortellini*
1 green bell pepper
1 red bell pepper
1/2-1 cup corn (steamed from frozen/fresh or canned)
1 heaping cup grape/cherry tomatoes
4 oz. cheddar cheese, cubed
optional parsley and/or green onion
1/2 cup quality extra virgin olive oil
1/2 cup white wine vinegar
2 TBSP Italian Seasoning
1/2 TBSP garlic powder, plus extra to taste
1/2 tsp sea salt
1/4 tsp black pepper
*For this recipe I use fresh chilled tortellini
1. Bring a medium-large pot to boil over high heat and cook tortellini per package instructions.
2. Tortellini Tip: when cooking fresh chilled ravioli, start with a rolling boil on high, add pasta, and then decrease heat to medium-low simmer to prevent pasta breakage.
3. While your pasta cooks, whisk together your dressing by combining the ingredients and whisk
4. Chop your peppers and tomatoes and prep your corn. If using canned corn, simply drain and rinse. Fresh or frozen will require a quick steam
5. Once tortellini is tender and al-dente, strain in a colander and rinse briefly with cold water. Pour into a large bowl and add your veggies, cheese, and parsley.
6. Stir well and pour HALF the dressing over your salad. Cover and allow to chill. This step allows your pasta and veggies to soak up some of the delicious flavor from the dressing which almost acts as a marinade here.
7.Ready to eat? Drizzle a little extra dressing over the salad (both will keep in an airtight container for approx. 4 days) and give it a taste. Add extra if desired or dive right in!