Snacks for Game Day
Bring wholesome flavor to your Game Day lineup with three simple, crowd-pleasing recipes made with Dr. Cowan’s Garden ingredients.
Start with the Red Pea Three Layer Dip, featuring Sea Island Red Peas slow-cooked with Threefold Blend Savory, then topped with avocado and Greek yogurt for a creamy, colorful dip.
Enjoy Sausage Meatballs in Cream, seasoned with Three-Beet Blend and Herbs de Provence, then simmered in a buttery cream sauce with shallots, garlic, and a splash of bourbon or port.
And for something sweet, try Caramel Popcorn made with Appalachian Heirloom Sweet Flint Popping Corn, coated in warm maple caramel and finished with a sprinkle of Three-Beet Powder.
Wholesome, flavorful, and easy to share—perfect for any Game Day gathering.
Snacks for Game Day
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Ingredients
1 cup Dr. Cowan’s Garden Sea Island Red Peas, soaked overnight
- 4 cups beef bone broth
- 2 tbsp butter
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1 tsp Dr. Cowan’s Garden Threefold Blend Savory
- 1 tsp sea salt
- 2 ripe avocados, mashed
- 1 tbsp lemon juice
- 1 cup Greek yogurt
- 1 package (1lb) sweet Italian sausage
- 2 tbsp sourdough breadcrumbs
- 2 eggs
- 2 tbsp raw milk or cream
- 1 tbsp Herbs de Provence
- 1 tsp sea salt
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1 tsp Dr. Cowan’s Garden Three-Beet Blend
- 1 shallot, minced
- 2 cloves garlic, minced
- 2 tbsp Bourbon or Port wine
- 1 tbsp ghee
- 1 tbsp butter
- ½ cup heavy cream
1 cup Dr. Cowan’s Garden Appalachian Heirloom Sweet Flint Popping Corn
- ½ cup maple syrup
- ¼ cup heavy cream
- 1 tbsp butter
- 1 pinch sea salt
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1 tsp Dr. Cowan’s Garden Three-Beet Powder
Red Pea Three Layer Dip
Sausage Meatballs in Cream
Caramel Popcorn
Directions
Red Pea Three Layer Dip
In a slow cooker, simmer the peas, bone broth, butter, sea salt, and Threefold Blend together until the peas are completely cooked through and fall apart. Continue to cook on a stove top if necessary. Stir continuously until the peas turn into a thick paste.
- Mix the avocado with lemon juice and a pinch of sea salt. Spread over the top of the peas.
- Add the yogurt in a large dollop in the center.
- Serve with tortilla chips.
Sausage Meatballs in Cream
In a metal bowl, combine the sausage, breadcrumbs, eggs, milk, Herbs de Provence, sea salt and Beet Blend, and stir with a wooden spoon in the same direction until the mixture comes together in a consistent mass. Roll into small 1” balls.
- In a cast iron skillet, heat the ghee on medium until the pan is hot. Add the meatballs and brown on each side. Remove the meatballs onto a separate plate for later. In the same skillet, add the butter and melt over low heat.
- Add the shallots and garlic and gently sauté. When the shallots are translucent and garlic cooked, add the meatballs back in. Add the bourbon or port and flambé. Reduce the liquid out completely and stir in the heavy cream.
- Remove from heat and gently stir. Cover with a lid or foil until ready to serve.
Caramel Popcorn
In a large covered pot, heat 1 tbsp of coconut oil, or ghee. Add three kernels to the pan immediately and cover. Once those three kernels pop, add another cup of popping corn and turn the heat to low. Allow kernels to pop keeping the lid tightly on. Once you can count to three seconds without hearing a kernel pop, they are done popping. Remove the popcorn from heat immediately. In the same pan, melt butter and then pour over
- the top of popcorn.
- In a separate pan, heat the maple syrup on low until it begins to simmer. Continue simmering until the liquid is reduced down to half the volume (about 4-5 minutes) stirring consistently. Once thickened, drop a tiny bit into cold water to test it. It should be chewy and soft but a solid.
- Add the butter and salt stirring to combine. Add the heavy cream and mix thoroughly. Pour over the top of the popcorn and sprinkle Beet Powder over it all. Serve slightly warm still.
