You've seen the Snackadium, the pizza with a pepperoni football, the zillion layer dip, but come Sunday you might want a more literal football food -- inari, the sushi we've always called "footballs." The basic inarizushi is simply filled with seasoned white sticky rice, a fancier version might add some shredded teriyaki chicken and carrots, and this one, I went full-on, stuffing it with bacon and char siu fried rice.
Thanksgiving is just two (and a half) weeks away. I’m sure you’re already working on your plan – turkey, stuffing, sweet potatoes, mashed potatoes, salad, green beans, pie. But have you figured out snacks? While everyone mills around or watches football before the big meal, don’t you need a little something to nosh on? Well, of course there'll be Chex Mix. What about something a little more special, but still quick to make? These Sun-Dried Tomato Pesto Pinwheels fit the bill. Pizza dough cinnamon roll people, this one’s for you.
You know that thing I said about tiptoeing into fall? It’s on hold. Well, temporarily. Ma Nature has gifted us with an extended summer and around these parts, you don’t look a sunny and 75 gift horse in the mouth. You bypass the pumpkin lattes and keep on making cold brew and enjoy every last bit of summer you can, because there’ll be beets and parsnips from the moment it ends until July comes around again next year.
I’m sure I’ve committed some kind of culinary crime with these vegetarian summer rolls. Violated a sacrosanct law by bringing quinoa into the picture. A grain that’s as hipster as skinny jeans and typewriters. But if you’re trying to get more whole grains, more fiber, well, then you work it in where you can. These summer rolls are a perfect little snack, a perfect little starter and they’re chock full of vegetables.
