Kick Off The Super Bowl With Disney And Dole Food Company!

We are a week away from the Super Bowl LVI! A day when families and friends get together to watch a game and enjoy delicious food.

Today Dole Food Company has 11 recipes as part of their “Healthier by Dole” initiative, so you can have healthier versions of your favorite dishes!

Related – Chocolate Strawberry Dole Whip returns to Walt Disney World

The Healthier by Dole alternative recipe series is all about helping Americans make better meal and snacking choices while celebrating the biggest events of the year. Dole is out to prove that even a big game night can be healthy, delicious and fun at the same time! So let’s take a look at all the recipes they are sharing with us:

BAKED BROCCOLI CHEESE TOTS

INGREDIENTS:

• 2 medium DOLE® Potatoes, peeled and quartered
• 1 head DOLE® Broccoli, cut into small florets
• 1 cup panko breadcrumbs
• ½ cup grated vegan Parmesan-style cheese
• 3 tablespoons nutritional yeast
• ½ teaspoon garlic powder
• ½ teaspoon kosher salt
• Vegan nonstick cooking spray

INSTRUCTIONS:

• Preheat oven to 400°F; line a rimmed baking pan with parchment paper.
• Place potatoes in a medium microwave-safe bowl; cover with plastic wrap and heat in microwave oven on high 4 minutes or until slightly tender. Cool potatoes slightly; shred potatoes with a box grater or in a food processor with grater attachment. Transfer potatoes to a large bowl.
• Pulse broccoli, ⅓ cup breadcrumbs, cheese, nutritional yeast, garlic powder and salt in a food processor until almost smooth; fold into potatoes. Makes about 4 cups.
• Place remaining 2/3 cup breadcrumbs in a wide, shallow dish. Form potato mixture into 24 (1½-inch) tots; gently roll in breadcrumbs and place on prepared pan. Spray both sides of tots with nonstick cooking spray; bake 35 minutes or until golden brown, turning once. Makes about 24 tots.

AIR FRYER BUFFALO MUSHROOMS

INGREDIENTS:

• 1 1/2 cups white whole wheat flour
• 1 tablespoon cornstarch
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1 1/2 cups seltzer water
• 2 1/4 cups whole wheat panko breadcrumbs
• 1 pound DOLE® Mushrooms, halved lengthwise
• Vegan nonstick cooking spray
• 1/2 cup cayenne pepper hot sauce
• 3 tablespoons natural buttery spread with olive oil, melted
• 3 DOLE® Green Onions, thinly sliced
• Yogurt-based blue cheese dressing for serving (optional)

INSTRUCTIONS:

• Preheat oven to 300°F; line rimmed baking pan with parchment paper. Whisk flour, cornstarch, salt and pepper in a large bowl; whisk in seltzer water. Place breadcrumbs in a wide, shallow dish. Dip mushrooms in flour mixture to coat, allowing excess to drip off, then dip in breadcrumbs to coat; place on prepared pan.
• Preheat a 3-quart or larger air fryer to 400°F for 5 minutes; spray mushrooms with nonstick cooking spray. Air fry mushrooms, in 3 batches, 5 minutes or until golden brown and crisp, turning once; transfer to rimmed baking pan and keep warm in oven.
• Whisk hot sauce and buttery spread in a large bowl; add mushrooms and toss. Makes about 32 mushrooms.
• Serve mushrooms sprinkled with onions along with dressing for dipping, if desired.

FIVE-STAR VEGAN CHEESE SPREAD

INGREDIENTS:

• 1 large DOLE^® Potato, peeled and cut into 1-inch cubes (about 9 ounces)
• 1 cup raw cashews
• 2 garlic cloves
• ¼ cup nutritional yeast
• ¼ cup plain vegan cream cheese, softened
• 1 tablespoon lemon juice (from 1 DOLE^® Lemon)
• 2 tablespoons miso paste
• ½ teaspoon salt
• ½ teaspoon pepper
• 3 cups DOLE^® Broccoli florets
• 3 cups DOLE^® Cauliflower florets
• 2 large DOLE^® Carrots, peeled and cut into 3 x ½-inch sticks
• 1 DOLE^® Green or Red Apple, cut into wedges
• ½ (14-ounce) whole wheat baguette, cut into 1-inch cubes

INSTRUCTIONS:

• Cover potatoes and cashews with 1 inch of water in medium saucepot; heat to a boil over high heat. Reduce heat to medium; simmer 15 minutes or until potatoes and cashews are very tender. Drain. 
• Pulse garlic cloves in food processor to chop, scraping down sides with rubber spatula; add potatoes and cashews and purée just until smooth (do not overprocess). Transfer potato mixture to small saucepot; heat 3 minutes over medium heat, stirring occasionally. Add nutritional yeast, cream cheese, lemon juice, miso paste, salt and pepper; stir until cheese is melted and mixture is heated through. Makes about 2½ cups.
• Cool spread slightly and transfer to a small bowl; cover with plastic wrap, pressing wrap onto surface. Invert spread in center of a large serving plate; arrange broccoli, cauliflower, carrots, apple and baguette around spread.

GRILLED PINEAPPLE FRIES WITH AVOCADO SIRACHA DIP

INGREDIENTS:

• 1 DOLE^® Avocado, peeled and pitted
• 1 DOLE^® Lime, zested and juiced (about 1½ tablespoons zest and 1 tablespoon juice)
• ¼ cup unsweetened coconut milk (yogurt alternative)
• 1 tablespoon sriracha
• ½ small DOLE^® Pineapple, peeled and cut into 3 x 1-inch wedges
• ¼ teaspoon kosher salt
• 1/8 teaspoon chili powder
• Nonstick cooking spray

INSTRUCTIONS:

• Prepare outdoor grill for direct grilling over medium-high heat. Purée avocado, lime zest and juice, yogurt and sriracha in a blender on high 1 minute or until smooth. Makes about 1 cup.
• Toss pineapple, salt and chili powder in a medium bowl; spray with nonstick cooking spray. Place pineapple on hot grill rack; cover and cook 8 minutes or until grill marks appear, turning once.
• Serve pineapple with dip.

DARK CHOCOLATE DOLE WHIP

INGREDIENTS:

• 2 ripe DOLE® Bananas, peeled, cut crosswise into thirds and frozen
• 2 cups chopped DOLE® Pineapple, frozen
• ¼ cup gluten free and vegan dark chocolate chips
• 3 tablespoons unsweetened cocoa powder
• 2 tablespoons gluten free powdered sugar
• 1 cup oat milk
• DOLE® Blueberries and/or Raspberries for serving (optional)

INSTRUCTIONS:

• Purée bananas, pineapple, chocolate chips, cocoa powder and sugar in a high-powered blender on high until smooth; with blender running, slowly add milk. Makes about 3½ cups.
• Divide banana mixture into 4 bowls; top with blueberries and/or raspberries, if desired.

OVEN BAKED BANANA FRIES WITH CREAMY AVOCADO DIP

INGREDIENTS:

• 4 firm DOLE^® Bananas
• Olive oil cooking spray
• Salt to taste, divided
• Chili powder, to taste ground
• Cumin, to taste
• 1 ripe avocado, peeled and pitted
• 1 clove garlic, peeled and minced
• Juice from 1/2 lime

INSTRUCTIONS:

• Preheat oven to 375°F. Line a baking pan with parchment paper and spray with olive oil spray.
• Peel bananas and cut in half crosswise. Cut each piece in half lengthwise. Set banana, cut side down and slice into wedges of desired thickness. Arrange wedges on the baking sheet.
• Spray wedges with olive oil spray and season with salt, chili powder and cumin. Bake 20 minutes. Use a spatula to flip wedges. Continue baking 15-20 minutes.
• Meanwhile, combine avocado, garlic, salt and lime juice in food processor. Cover; blend until smooth. Serve with warm banana fries.

ONE POT BROCCOLI CAULIFLOWER CHEDDAR CHICKPEA MAC

INGREDIENTS:

• 1 box (8 ounces) chickpea penne pasta
• 1 cup small DOLE^® Broccoli florets
• 2 teaspoons olive oil
• 2 cups small DOLE^® Cauliflower florets
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup dairy and nut free cream cheese
• 1 cup dairy and nut free shredded Cheddar cheese
• ½ cup unsweetened almond milk

INSTRUCTIONS:

• Prepare pasta as label directs in a large saucepot, adding broccoli during last 3 minutes of cooking. Reserve ½ cup cooking water, drain and return to saucepot; stir in oil and cover.
• Heat 4 cups water to a boil in a medium saucepot over high heat. Add cauliflower; cook 9 minutes or until very tender. Drain cauliflower and transfer to a food processor; purée and return to saucepot.
• Add lemon juice, mustard, garlic powder, salt, pepper and reserved cooking water; heat over medium heat 2 minutes, stirring occasionally. Gradually add cream cheese and almond milk, stirring after each addition until melted; repeat with Cheddar cheese. Add cheese sauce to pasta mixture and toss. Makes about 4 cups.

CREAMY PLANTAIN “POTATO SALAD”

INGREDIENTS:

• 1 package (16 ounces) silken tofu, drained and coarsely chopped
• ¼ cup Dijon mustard
• 2 tablespoons fresh parsley leaves
• 5 yellow DOLE^® Plantains, peeled and halved lengthwise
• Vegan nonstick cooking spray
• 2 stalks DOLE^® Celery, chopped
• 2 cups loosely packed DOLE^® Arugula
• ½ cup thinly sliced DOLE^® Red Onion
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 2 DOLE^® Green Onions, thinly sliced

INSTRUCTIONS:

• Prepare outdoor grill for direct grilling over medium-high heat. Purée tofu, mustard and parsley in a food processor on high until smooth; transfer to a large bowl.
• Spray both sides of plantains with nonstick cooking spray. Place plantains on hot grill rack; cover and cook 7 minutes or until tender and grill marks appear, turning once. Transfer plantains to cutting board; cool, cut into ½-inch pieces and add to tofu mixture.
• Add celery, arugula, red onion, salt and pepper to tofu mixture; toss, cover and refrigerate at least 8 hours or overnight. Makes about 7½ cups.
• Serve “potato salad” sprinkled with green onions.

VEGAN POTATO STREET TACOS

INGREDIENTS:

• 1 package (8 ounces) DOLE^® Mushrooms, coarsely chopped (about 3 cups)
• 2 medium DOLE^® Sweet Potatoes, peeled and cut into ¾-inch pieces (about 1 pound)
• 2 cups chopped DOLE^® Cauliflower
• 2 tablespoons olive oil
• 2 teaspoons 30% less-sodium taco seasoning mix
• 1 cup low fat refried black beans
• 2 tablespoons hemp hearts
• 12 street taco size lower carb whole wheat tortillas
• 1 jalapeño pepper, chopped
• ½ large DOLE^® Avocado, peeled, pitted and chopped
• ½ small DOLE^® Red Onion, chopped
• 2 cups chopped DOLE^® Butter Lettuce
• 12 cilantro sprigs for garnish (optional)

INSTRUCTIONS:

• Preheat oven to 400°F. Line a rimmed baking pan with parchment paper. Toss mushrooms, sweet potatoes, cauliflower, oil and taco seasoning in a medium bowl; spread in a single layer on prepared pan. Roast 35 minutes or until golden brown and tender. Makes about 4 cups.
• Cook black beans, hemp hearts and 2 tablespoons water in a small saucepan over medium-low heat 5 minutes or until heated through, stirring occasionally.
• Spread tortillas with bean mixture; top with sweet potato mixture, jalapeño, avocado, onion and lettuce. Serve tacos garnished with cilantro, if desired.

GRILLED PINEAPPLE MOCKARITAS WITH SPICY LIME SALT

INGREDIENTS:

• 1 DOLE^® Pineapple, rind removed, cored and cut crosswise into 1-inch-thick rings
• Vegan nonstick cooking spray
• 4 DOLE^® Limes, 3 zested and 4 juiced (about ¼ cup each zest and juice), 1 squeezed lime reserved
• 3 tablespoons kosher salt
• 1 teaspoon crushed red pepper flakes
• 2 tablespoons light agave nectar
• Crushed ice
• 3 cans (12 ounces each) lime seltzer water

INSTRUCTIONS:

• Prepare outdoor grill for direct grilling over high heat; spray both sides of pineapple with nonstick cooking spray. Place pineapple on hot grill rack; cover and cook 8 minutes or until grill marks appear, turning once. Transfer to cutting board; coarsely chop.
• Blend 2 tablespoons lime zest, salt and crushed red pepper in a blender on high until finely chopped; spread on a plate. Makes about ¼ cup.
• Blend agave nectar, pineapple, lime juice and remaining 2 tablespoons lime zest in a blender on high; refrigerate 1 hour. Makes about 4 cups.
• Run a squeezed lime around rims of 8 (16-ounce) glasses to dampen; dip rims of glasses into salt mixture to coat. Add ice and ½ cup mockarita mix to each glass; stir and top with seltzer.

Now you are ready for the big game next weekend! Let us know which Dole Food Company recipe you will be preparing for the Super Bowl LVI!

Credit: Dole Food Company