With March Madness in full effect, there are plenty of games to watch and gatherings to attend, but you don’t have to resort to the same old chips and dip or frozen snacks to serve for your festivities. Here are two veggie-friendly recipes that are easy to whip up in no time.
Black Bean Salsa
– 1 can of black beans
– 1 can of white soy beans
– 1 red onion
– 2 cups fresh cilantro
– 1/2 cup of fresh chives
– 2 cups halved cherry tomatoes
– 1/2 can of corn
– 1-2 cloves crushed and chopped garlic
– 1 lime
– dash of salt and pepper
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Strain and rinse both cans of beans and place them in a large serving or mixing bowl. Slice 1 red onion into thin strips, rough chop the cilantro and chives, chop the cherry tomatoes in halves and toss all ingredients into the bowl with a half a can of corn and garlic. If you like the salsa spicy, finely dice 1-2 jalapenos and mix them in. Squeeze 1 lime over the ingredients and season with salt and pepper to taste. For an extra burst of flavor, zest half of an orange over the salsa. Serve with tortilla chips or as a side dish with tacos!
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Greek Fries
– 4 large russet potatoes
– olive oil
– 2 cloves garlic, chopped
– 2 tablespoons of dried oregano
– 1 cup of feta cheese
– 1/2 cup of grated Parmesan cheese
– 1/2 lemon
– 1/2 cup of chopped, fresh parsley
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Preheat the oven to 425º. Cut the potatoes, lengthwise into 1/2″ strips. Toss in a large ziploc bag with enough olive oil to coat the potatoes. Mix in the chopped garlic, salt and oregano. Seal the bag and toss so that the potatoes and seasonings are all mixed together. Very lightly coat a baking sheet with olive oil and evenly lay the potatoes on the pan. Sprinkle the grated Parmesan cheese over the potatoes and lemon juice over the top and bake for 25-30 minutes depending on crispness of the fries. Make sure to check and flip the potatoes halfway through the baking time. When the potatoes are done, break up 1 cup of feta cheese over the fries, more lemon juice if needed and a half a cup of chopped parsley and serve!
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The Woodward Spine 