Tailgate TimeKarin Calloway
Tailgating has become a national pastime. Whether you’re at a college football game, polo match or horse race, seeing what other tailgaters are preparing is almost as fun as rooting for your favorite team.
This month’s menu is both versatile and delicious. All of the dishes can be prepared ahead, or you can take along a portable grill and grill up the shrimp for Shrimp and Orzo Salad. The menu takes advantage of the season’s fresh produce with Curried Red Bell Pepper Soup and a savory Tomato-Zucchini Tart. The tart and the soup are delicious served at any temperature.
Dessert is crisp Cranberry-Orange Biscotti with a surprising twist. The surprise is that these biscotti start with a package of cake mix, making them extremely easy to prepare.
All you need to complete your menu is an assortment of chilled beverages and some good friends.
Curried Red Bell Pepper Soup
If you’re looking for a recipe that offers versatile serving options, this Curried Red Bell Pepper Soup fills the bill. It is delicious served hot, cold or at room temperature. It's elegant enough to start off a gourmet dinner, but equally welcome at your next tailgate party.More.
Biscotti are crisp, twice-baked, crescent-shaped Italian cookies that get a bad rap for being difficult to prepare.More.
Shrimp and Orzo Salad
Pasta salad is a picnic staple, but the classic combination of pasta and vegetables tossed in vinaigrette can get a little humdrum. Here’s a Greek-inspired version that packs a punch with crumbled feta cheese, fresh basil vinaigrette and smoky grilled shrimp.More.
This savory tart is a delicious way to use late-summer tomatoes and zucchini. By brushing the vegetables with basil- and garlic-infused olive oil and sprinkling with buttery Gruyere cheese, you’ll bring out the flavor of the season’s best produce.More.