We are so excited! Go Birds! I’ll be at Joy’s on Sunday and I’m sharing my go-to sides, minus my main which is always my homemade meatballs. I’ll be real- Bob’s cooking (he should have been a chef) and we’ll probably order Boos Philly cheesesteaks, too.

I’m in love with a spicy, chunky guacamole and have been known to get after some wings too... but game day eats are always best in moderation. I dabble but I don’t indulge too much and I always keep my side dishes healthy.

The Super Bowl will on air for almost 4 hours Sunday, so here’s a few options I’m making for some crunch, some umami, and some sweetness that will leave not leave you bloated on Monday.

VEGGIE SPRING ROLLS

Ingredients

• 1 1/2 cups julienned veggies (I like cucumber, zucchini, carrots, and bell pepper)

• 1 bunch fresh cilantro

• 1 bunch fresh mint

• 1/2 cup vermicelli noodles

• 8-10 whole spring roll rice papers

• These are great just as veggie, but adding cooked shrimp, cooked ground chicken, or spiced cooked tofu are all good options to bulk them up.

Peanut Sauce

• 1/3 cup creamy peanut butter

• 1 Tbsp soy sauce (tamari if gluten-free)

• 1-2 Tbsp agave or honey (depending on preferred sweetness)

• 1 Tbsp fresh lime juice

• 1 tsp Sriracha

Directions

1. Start by preparing vermicelli noodles per the package, drain and set aside.

2. Whisk all peanut sauce ingredients. Add hot water to thin if necessary 

3. Immerse rice paper in a skillet of hot water to soften for about 10-15 seconds.

4. Transfer rice paper to a damp cutting board or damp towel and gently spread out edges into a circle. 

5. Place a small handful of vermicelli noodles and layer carrots, bell peppers, cucumber, fresh herbs on the bottom third of the rice paper. Gently fold over once, tuck in edges, and continue rolling until seam is sealed.

6. Place seam-side down on a serving platter and cover with damp warm towel to keep fresh. Repeat until all fillings are used up – about 8-10 spring rolls total.

7. Serve with peanut sauce and sriracha or hot sauce of choice.

BELL PEPPER "NACHOS"

Ingredients

• 4 bell peppers, cut into small wedges

• 2 tbsp. extra-virgin olive oil

• 1/2 tsp. ground cumin

• 1/2 tsp. chili powder

• 1/4 tsp. garlic powder

• Kosher salt

• Freshly ground black pepper

• 2 1/2 c. shredded cheese (Monterey Jack,

• cheddar, or any vegan option will work)

• 1/2 avocado, sliced

• 1 c. salsa (I like pico de gallo)

• 1/2 c. pickled jalapeño slices

• Lime wedges, for serving

Directions

1. Preheat oven to 425° and line two small baking sheets with foil.

2. Divide bell peppers between baking sheets. Toss with olive oil, cumin, chili powder, and garlic powder. Season generously with salt and pepper. Lay the wedges on the baking sheets in a single layer, cut side up. Bake until peppers are crisp-tender, about 10 minutes.

3. Top bell peppers with both Monterey Jack and cheddar. Bake until cheese is bubbly, about 10 minutes.

4. Top with avocado slices, salsa, and pickled jalapeños. Squeeze a lime wedge on top and serve with more lime wedges.

DRUNKEN STRAWBERRIES

Ingredients

• 2 pounds strawberries

• 1 tablespoon agave

• 1/2 teaspoons kosher salt

• 1 cup tequila

• 1 lime , juiced and zested

Directions

1. Trim strawberries and cut them in half.

2. In a large bowl add the strawberries, agave, salt, tequila, lime juice and zest together.

3. Let sit for 20 minutes before serving. These are great as a garnish for a cocktail, or on their own. Make sure you have a DD!