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Today the Texas Longhorns are gonna BTHOO Wyoming, and my brother in-law and sister invited Rami and I to come over to their house to watch the carnage.  I’m planning to bring some delicious tailgate food that features some of the goodies I got in this week’s Local Box, plus some leftover stuff in my fridge and pantry.  My sister’s family gets the local box, too, so we will double on up the recipes that she’s got leftover ingredients for, too.  I’m keeping my fingers crossed for an extra pound of okra, personally.

Here’s my team of players, erm, ingredients:
2 packs Phoenicia whole wheat pita*
2 eggplant
14 fingerling potatoes
1 lb. okra
1 red bell pepper
4 cloves garlic
leftover sorrel pesto
leftover basil pesto
roma tomato
9 gala apples
mozzarella cheese

Pre-game:
Baba Ghanoush
Leftover Tzatziki
Phoenicia Pita Bread*

1st half:
Roasted fingerling potatoes with sorrel pesto dipping sauce
Roasted okra

Halftime:
Pita pizzas with basil pesto sauce and mushroom, tomato, and roasted red pepper topping

2nd Half:
Nutty Apple crisp

The gameplan for preparing all this is to roast everything but the okra this morning: bell pepper, 2 eggplant, potatoes, 2 cloves of garlic.  Then I’ll whip up the baba ghanoush and the crisp topping here at my house this afternoon.  (I can’t do it this morning or I will eat it all for lunch.) We’ll pack all my premade dishes plus the other stuff and head over to the game site, where we’ll cook the okra, pizzas, and crisp in the oven there.  I’ll try to take pictures tonight so you can see how it all turns out!

*Phoenicia Pita didn’t come from Greenling, but a girl can dream, right??