Game Night Snacks

Need some new munchies- whip these up and enjoy!

Flax-Hemp Blend Mozzarella Sticks courtesy of Carrington Farms

Ingredients

• Mozzarella sticks
• Carrington Farms flax-hemp blend
• (We recommend 1 tablespoon of flax-hemp blend per 2 string cheese)
• Garlic powder
• Black pepper
• Salt (optional)
• 1 egg white, beaten

Directions

1. Beat egg white and set aside.
2. Mix flax-hemp blend with garlic powder, black pepper and salt (optional; as much as you like).
3. Prepare a parchment-lined baking sheet and set aside.
4. Dip mozzarella sticks in egg white, roll in flax-hemp mixture making sure to coat well, and place on baking sheet. Repeat until finished with mozzarella sticks.
5. Place baking sheet in freezer for about 15 minutes. Meanwhile, preheat oven at 350 degrees.
6. Take out mozzarella sticks and repeat the process (that's right- double dipping and coating!)
7. Bake for about 7-10 minutes or until cheese sticks are ooey-gooey and slightly golden brown. Enjoy with a side of marinara sauce.

Halftime Hummus courtesy of GAEA

Ingredients

• 1 cup chickpeas
• 3 tablespoons sesame paste
• 3 tablespoons GAEA FRESH EVOO
• 1 bay leaf
• Garlic
• 1 lemon
• Salt
• Cumin
• 2 tablespoons pine nuts
• 2 cloves fresh marjoram

Directions 

1. Soak the chickpeas for 6 hours and boil with the bay leaf until they become soft, then remove from the water. 
2. While the chickpeas boil, cover the garlic with aluminum foil and grill it for 20 minutes at 180^ο C. 
3. Cut the garlic in half and press each clove. 
4. Using a blender, mix the hot chickpeas, the garlic, the sesame paste, the olive oil and the lemon juice. If needed, dilute the mixture with some warm water. 
5. Add the cumin and a tablespoon of pine nuts. At this point give it a taste to see if it needs more salt or lemon in order to please your needs. 
6. Serve the hummus with GAEA FRESH Extra Virgin Olive Oil, marjoram and roasted pine nuts.

Fresh Tomato Salsa courtesy of T-Fal

Ingredients 

• ¼ Small white onion, cut into 1-inch chunks
• 1 Small jalapeno pepper, quartered and seeded
• 1 Small garlic clove
• 4 Small plum tomatoes, quartered and seeded
• ¼ Cup loosely packed fresh cilantro leaves
• ¼ Teaspoon salt

Directions 

1. Using a paring knife, cut onion into 1-inch pieces and place into bottom of T-Fal Manual Chopper along with jalapeno pepper and garlic clove. 
2. Process until medium chopped. 
3. Add tomatoes, cilantro and salt chopping until coarsely chopped or desired texture. 
4. Serve with tortilla chips.