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7 Easy Super Bowl Snacks for the Big Game!

7 Easy Super Bowl Snacks for the Big Game!

The big game is just a few days away! Be sure to have your tasty snacks prepped for your guests! We've compiled a few of our favorite finger-food recipes that are perfect for Superbowl Sunday! Enjoy!

    1. Best Red Salsa Bruschetta Board


    • 1 Cup Arugula
    • 1 Package Basil
    • 1 Bundle Mint
    • 1 Clove Garlic 
    • 1 Juice of Lime 
    • Spices of your choice sprinkled in: we used salt, pepper, paprika and chile flakes
    • 1 T Olive Oil 
    1. Start by slicing and grilling your mushrooms and caramelize with 1 tsp of olive oil, 1/2 tsp of salt, pepper and garlic powder.
    2. While that's grilling, throw your pesto ingredients in a blender. You want it thick and creamy, you can adjust by adding more oil or water or by putting more arugula. 
    3. Slice your peaches and get your board ready! Slice your baguette (toast if you prefer with some garlic and butter), put on board with fresh cherries, Best Red Salsa, the arugula pesto, mushrooms and sliced peaches. Garnish with Mint and Basil. 

    2. Fried Pickles


    • 2 eggs
    • 2 cups panko crumbs (place 1 tsp paprika, 1/2 tsp salt, 1/2 tsp pepper, and 1 tsp chile flakes to this)
    • 2 cups flour
    • 1-2 cups pickles
    • lime and cilantro to garnish
    • 1-2 cups vegetable or peanut oil


    1. Get your station ready. Place a plate of your flour, panko with your seasonings and 2 beaten eggs.
    2. Start to pour your oil in a deep pan and heat up. While that's heating, get your dredge ready. 
    3. Dry your pickles and make sure the moisture is out. Place the pickles in the flour, then egg then the panko. Fry once oil is hot about 4-5 minutes until crispy.
    4. Dry on drying rack, plate your pickles and serve with lime wedges and cilantro to garnish. 

    Toasted Mushroom Ravioli

    3. Toasted Mushroom Ravioli

    1. Start by prepping your cooking station with a plate of breadcrumbs, a plate of flour and a bowl of 2 eggs beaten.
    2. Heat a pan with oil and start to create your ravioli for frying. First dip the ravioli in the flour, then dredge in egg and then bread crumbs. Cook and fry for about 4-5 minutes on each side until browned. Set aside.
    3. Plate and garnish with shaved parmesan and fresh parsley. Serve alongside your favorite sauce! 

    Fancy Up Your Cheese Board by Adding Caviar!

    4. Caviar Cheese Board


    1. Assemble your cheese board with your choice of cheeses, meats and crackers/toasts. 
    2. Pop open your caviar, style your charcuterie board with micro greens and cornichons and enjoy! 

    Spicy Sweet Potato Dip

    5. Spicy Sweet Potato Dip



    1. Boil your sweet potatoes. We left on the peel but you can peel the outside off if you prefer. Cook until soft and drain. Save 1/4 cup of the sweet potato water. 
    2. Make your paste: in a pan add 4 cloves of garlic, 1/2 onion, 1 chile and brown on a pan with no oil. Once grilled and blistered, place in a blender with your steamed sweet potatoes, salt, pepper, paprika, sweet potato liquid, lemon juice, sugar, oil, chile flakes tahini and basil. Blend until smooth. If needed, add in more oil or a little bit of water to make it more of a creamy dip. 
    3. Once ready, set aside and slice + toast your baguette (you can do this with a little bit of butter, then when it's toasted, rub a little bit of fresh garlic on the baguette - optional) Spread your sweet potato dip and top with pomegranates. Enjoy! The perfect Thanksgiving appetizer.

    Shrimp Skewers with Peanut Pesto

    6. Shrimp Skewers with Peanut Pesto

    • 1 lb jumbo shrimp
    • 1 tsp salt 
    • 1 tsp garlic
    • 1 tsp pepper
    • 1/2 tsp paprika
    • parsley (for garnish) 
    • 1 lemon (in wedges for garnish + for zest at the end) 
    • 2 tsp peanut pesto (see below)


    1. Make your pesto, in a blender put 2 bundles/packages of basil, 1 package mint, 1 tsp peanut, 2 cloves garlic, 2 chiles (of your choice), juice of 1 lime and 1 lemon and olive oil. Blend until a smooth pesto! 
    2. Marinate your shrimp with salt, pepper, garlic, paprika and a little bit of the peanut pesto. Marinade in the fridge for 20-30 minutes. 
    3. Heat a pan with a little drizzle of olive oil and when hot, start adding on your shrimp into golden brown and cooked through, about 3-4 minutes on each side.
    4. Take off pan and let cool for a minute or two and add on the skewers. You can also add on the shrimp on the skewers before cooking but that's up to your preference! 
    5. Plate and drizzle with some more of the pesto, top with parsley and serve with a side of pesto for dipping. Enjoy!

    Chicken Satay Skewers

    7. Chicken Satay Skewers


    1. Cube your chicken and make your marinade by mixing in cucumber milk, salt, pepper, turmeric, cayenne, fish sauce, soy sauce, vinegar, chile flakes and ginger. Let marinade for 1 hr-overnight.
    2. Heat a pan with olive oil until hot, place your cubed chicken on wooden skewers and grill until charred and cooked through. Tip! Soak your wooden skewers in water overnight or an hour or two before so they don't burn.
    3. Serve with a cucumber, shallot salad and peanut sauce. 

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