(Feature Impact) Game day is about more than the big plays, touchdown-saving tackles and final score. Whether you’re gathering in the stadium parking lot or hosting friends for an at-home watch party, a memorable experience begins long before kickoff.

Start your pregame festivities with an MVP-worthy spread that’s simple to serve, easy to eat and keeps fans full through the final whistle. For example, the flavor of Buffalo is a game-day staple, but wings aren’t the only way to enjoy it.

For less mess, Buffalo Chicken Caesar and Celery Wraps pair convenience with the cool crunch of Dandy Celery, a year-round superstar ingredient for many of your favorite football-inspired dishes. It’s packed with flavor and low in calories, making it a smart choice for snacking.

The contrasting tastes and textures offer a satisfying bite, whether you slice the wraps into smaller portions for appetizer-style serving or leave them whole for fans with hearty appetites.

Nervous nibblers during the game’s most tense moments may prefer a lighter bite, and that’s where a dependable dip can come through in the clutch. This Buffalo Hummus recipe puts a tailgate-spin on the familiar favorite, combining creamy texture with a little heat.

Serve it alongside crackers, chips or crisp vegetables like Dandy celery dippers, fresh-cut celery sticks that are pre-washed and ready to eat at your convenience – a true time-saver when the clock is ticking.

Design your own winning game plan by finding more tailgating recipes at DudaFresh.com.

Buffalo Chicken Caesar and Celery Wraps

Servings: 4

• 2          cups shredded rotisserie chicken
  
• 1/4       cup Buffalo sauce
  
• 2          cups Dandy romaine hearts, chopped
  
• 1          cup Dandy celery, chopped (about 4 ribs)
  
• 1/3       cup Caesar dressing
  
• 1/4       cup grated Parmesan cheese
  
• 1/2       teaspoon black pepper
  
• 4          large flour tortillas (10 inches)

1. In bowl, toss shredded chicken with Buffalo sauce. Set aside.
2. To make salad: In separate bowl, combine romaine, celery, Caesar dressing, Parmesan cheese and black pepper. Mix well.
3. To assemble wraps: Spoon about 1/4 cup Buffalo chicken along center of each tortilla, leaving small border at each end; top with Caesar salad. Fold up bottom of tortilla over filling then fold in sides and roll up tightly. Slice in half diagonally.

Buffalo Hummus

Prep time: 5 minutes
Servings: 8

• 1          can (15 ounces) chickpeas, drained and rinsed
  
• 1/4       cup tahini
  
• 1/4       cup Buffalo sauce
  
• 2          tablespoons olive oil
  
• 1/2       lemon, juice only
  
• 2          cloves garlic
  
• 2-3       tablespoons ice water
  
• dairy-free blue cheese, for garnish (optional)
  
• chopped chives, for garnish (optional)
  
• paprika, for garnish (optional)
  
• olive oil, for garnish (optional)
  
•             Dandy Celery Dippers
  
•             pita chips

1. In food processor, puree drained chickpeas, tahini, Buffalo sauce, olive oil, lemon juice and garlic until smooth, stopping to scrape down sides as needed. Add water through lid until desired consistency is achieved.
2. Spread hummus onto serving plate or bowl. Garnish, if desired, with dairy-free blue cheese, chopped chives, paprika and drizzle of olive oil. Serve with celery dippers and pita chips.

SOURCE:

Duda Farm Fresh Foods

A poached egg may look fancy, but it is surprisingly easy to prepare. With a tender egg white and warm, runny yolk, it makes a delicious addition to toast, salads, breakfast bowls or avocado toast.

Ingredients

• 1 large fresh egg
• Water
• 1 teaspoon white vinegar, optional
• Salt and black pepper
• Toast or English muffin for serving, optional

Instructions

Fill a saucepan with about 2 to 3 inches of water and bring it to a gentle simmer. Avoid a rolling boil, which can break the egg apart.

Crack the egg into a small cup or bowl. Add the vinegar to the water if desired—it helps the egg white hold its shape.

Gently slide the egg into the simmering water. Cook for about 3 minutes for a runny yolk, or 4 to 5 minutes for a firmer center.

Remove the egg with a slotted spoon and place it briefly on a paper towel to absorb excess water. Season with salt and pepper, then serve immediately.

Quick Tip

Fresh, cold eggs usually produce the neatest poached eggs because their whites are thicker and stay closer to the yolk while cooking.

Simple, satisfying and ready in minutes, a poached egg is an easy way to make an everyday breakfast feel a little more special.

Fiber is Trending: Sorghum Makes it Simple

(Feature Impact) Protein has long dominated nutrition headlines. Now, dietitians encourage people to pay close attention to another important nutrient: fiber.

One whole grain quietly gaining recognition for its impressive nutritional profile and versatility in the kitchen is sorghum. It’s a naturally gluten-free whole grain that provides both fiber and protein, contains naturally occurring antioxidants and supplies essential nutrients including magnesium, iron and B vitamins.

One reason sorghum is attracting attention is its fiber content. Whole-grain sorghum contains a type of fiber called resistant starch, which research has shown can contribute to healthy body weight and improved insulin resistance.

Unlike many refined gluten-free products that are lower in fiber, sorghum delivers the benefits of a whole grain while remaining naturally gluten-free. Whether you have celiac disease, gluten sensitivity or simply want to enjoy a wider variety of whole grains, sorghum is an easy addition to your menu.

Another reason nutrition experts are taking a closer look at sorghum is its antioxidant content, specifically its health-promoting polyphenols.

Perhaps the biggest surprise is how easy sorghum is to cook with. Whole-grain sorghum offers a mild, slightly nutty flavor and pleasantly chewy texture, making it a delicious alternative for brown rice, quinoa or farro in grain bowls, soups and salads.

Pearled sorghum cooks faster, making it ideal for busy weeknights. Sorghum flour can replace wheat flour in pancakes, muffins and quick breads, while popped sorghum creates bite-sized crunchy kernels for a fun snack or topping for yogurt, soups and salads. For example, this Sorghum Fall Harvest Salad makes it easy to add more fiber to your plate, pairing whole-grain sorghum with seasonal produce like kale, butternut squash and apples.

Healthy eating doesn’t have to mean following the latest trend. Sometimes it simply means rediscovering nutritious foods that have stood the test of time. With its combination of fiber, protein, antioxidants and naturally gluten-free, whole-grain goodness, sorghum is an ancient grain worth adding to your pantry.

You can find dozens of recipes, cooking tips and meal ideas at SorghumCheckoff.com/recipes.

Easy Sorghum Swaps for Everyday Dishes

If you’re looking for ways to add more sorghum to your meals, these easy swaps make it simple to enjoy this versatile grain in recipes you already love.

• Replace rice. Use cooked whole-grain or pearled sorghum instead of white or brown rice in grain bowls, stir fries, burrito bowls and side dishes.
• Swap for pasta. Stir cooked sorghum into pasta salads or use it in place of small pasta shapes in soups for a hearty twist.
• Mix into salads. Add cooked sorghum to green salads, grain salads or vegetable salads for extra texture and whole-grain nutrition.
• Boost your breakfast. Stir cooked sorghum into oatmeal, yogurt parfaits or breakfast bowls then top with fruit, nuts or cinnamon.
• Bake with sorghum flour. Replace wheat flour in pancakes, muffins, cookies, waffles or quick breads with sorghum flour for a mild, slightly sweet flavor.

Sorghum Fall Harvest Salad

Recipe courtesy of Sorghum Checkoff

• 1          cup roasted butternut squash, cubed
  
• 1/4       cup olive oil, plus additional for drizzling, divided
  
•             salt, to taste
  
•             pepper, to taste
  
• 2          tablespoons apple cider vinegar
  
• 1          tablespoon sorghum syrup
  
• 1          teaspoon Dijon mustard
  
• 4          cups kale, chopped
  
• 1          cup cooked whole-grain sorghum
  
• 1          small apple, diced
  
• 1/2       cup pecan halves, toasted
  
• 1/4       cup dried cranberries
  
• 1/4       cup red onions, diced
  
• 1/3       cup feta cheese, crumbled

1. Preheat oven to 400 F. Toss cubed butternut squash with a drizzle of olive oil and salt and pepper, to taste.
2. Spread on a baking sheet and roast for 20-25 minutes, flipping halfway, until tender and golden.
3. In a jar or small bowl, whisk 1/4 cup olive oil, apple cider vinegar, sorghum syrup, Dijon mustard and salt and pepper, to taste, until emulsified.
4. Add chopped kale to a large bowl. Massage with a drizzle of olive oil 1-2 minutes until tender.
5. Arrange precooked sorghum, roasted squash, apple, pecans, dried cranberries, red onion and feta cheese on top of kale.
6. Drizzle with sorghum syrup dressing just before serving. Toss lightly to combine or serve dressing on the side.

SOURCE:

United Sorghum Checkoff

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