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Caption: Game Day recipes
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Caption: No matter the sport, snacks are essential. Here's what to make:
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Caption: Harissa-Marinated hot wings
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Caption: 12 wings + drumettes
¾ cup Cava Harissa
3 tablespoons butter
half lemon, juiced
canola oil
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Caption: Directions Preheat oven to 400 degrees. Stir together harissa, butter & lemon juice. Add wings to bowl & rub marinade into wings. Marinate in the fridge until ready to bake. Lightly brush pan w/ oil, and place the wings & drumettes in a single layer. Bake for 40 minutes, turning once & brushing chicken w/ extra harissa. Serve with tzatziki.
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Caption: Roasted Onion Dip with crispy garlic pita
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Caption: 3 medium yellow onions
1 cup Greek yogurt
½ cup Cava Roasted Onion Hummus
1 teaspoon onion powder
1 teaspoon garlic powder
2 teaspoons chopped scallions
salt and pepper
8-10 pitas, cut into wedges
3-4 cloves garlic, minced
olive oil
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Caption: Directions Combine caramelized onions w/ Roasted Onion Hummus & Greek yogurt. Add onion powder, garlic powder, scallions, salt & pepper, and stir to combine. Top w/ additional caramelized onions & slivered scallions. For pita: Drizzle pita wedges w/ olive oil, minced garlic, salt & pepper, and bake at 400 degrees for 10-12 minutes.
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Caption: Smashed Potato Skins with tzatziki & bacon
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Caption: 1 bundle red potatoes
cracked pepper & sea salt to taste
olive oil
Cava Tzatziki
4-5 strips bacon, crumbled
chopped chives
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Caption: Directions Preheat oven to 450 degrees. Bring potatoes & water to to a boil. Reduce heat & simmer until fork-tender (18-20 mins). Put potatoes on oil-brushed baking sheet & smash w/ bottom of a glass. Brush potatoes w/ olive oil, season with salt & pepper, and bake until golden brown & crispy on the top, about 25-30 mins. Top with tzatziki, bacon crumbled & chives.
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Caption: Crazy Feta poppers
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Caption: 1 ball pizza dough
1 container Cava Crazy Feta
1 package salami or pepperoni
1 jalapeño, thinly sliced
shredded Parmesan
parsley for garnish
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Caption: Directions Preheat oven to 375 degrees. Pull 1-inch round pieces of dough & use your fingers to roll into a 3-inch disc. Top w/ 1 T Crazy Feta, piece of salami & slice of jalapeño. Roll dough over filling & pinch closed to seal. Arrange balls in a skillet. Brush w/ olive oil & sprinkle w/ grated Parmesan & thin slices of jalapeño. Bake for 35-40 minutes, then sprinkle with chopped parsley.
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Caption: Beer-Braised Pulled Pork with tzatziki slaw
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Caption: 1 5-pound pork shoulder
2 T chili powder
1 T garlic powder
2 t ground coriander
2 t ground mustard seed
2 cans Atlas Brew Works Rowdy rye ale
For slaw:
½ head cabbage, cored & shredded
3 carrots, peeled & grated
1 cup vinegar
1 ¾ cups Cava Tzatziki
½ t ground mustard seed
1 T lemon juice
salt & pepper to taste
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Caption: Directions Combine rub ingredients & rub all over pork shoulder. Wrap & refrigerate at least 1 hour & as long as overnight.
Heat 2 T olive oil in a dutch oven over medium-high heat. Brown meat until crispy on all sides. Add beer & simmer for 3-3.5 hours, until fork-tender. Shred meat w/ two forks. For slaw: Whisk dressing ingredients and toss w/ cabbage and carrot. Marinate in fridge until ready to assemble. Top toasted slider buns with a pulled pork, slaw, and Gordy’s Pickle Jar Sweet Chips.
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Caption: For slaw: Whisk dressing ingredients and toss w/ cabbage and carrot. Marinate in fridge until ready to assemble.
To serve, top toasted slider buns with a pulled pork, slaw, and Gordy’s Pickle Jar Sweet Chips.
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Caption: Enjoy!
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Caption: Created by Cava Grill @cavagrill