The document provides recipes for three salads - a sesame-ginger barley salad, a spiced sweet potato salad, and a black and orange tailgate chili. The sesame-ginger barley salad recipe combines barley, broccoli, carrots, vegetable oil, rice wine vinegar, ginger, sesame oil and salt. The spiced sweet potato salad recipe mixes roasted sweet potatoes with olive oil, celery, scallions, bell pepper, green chilies, cilantro, lime juice, jerk seasoning, salt and orange zest. The black and orange tailgate chili recipe combines black beans, onions, garlic, tomatoes, green chiles, hot sauce, chili powder, coriander, cumin

1. Sesame-
Ginger
Barley Salad
Makes 6 (1/2-cup) servings
2 cups cooked barley, chilled Combine vegetable oil,
2/3 cup broccoli florets (3/4 inch), vinegar, gingerroot, sesame oil and
blanched and chilled salt. Whisk until well blended. Pour over
1/2 cup diced carrot (1/4 inch), barley mixture. Toss to coat.
blanched and chilled
Cover. Refrigerate until ready to serve.
1 1/2 Tbsp vegetable oil
1 1/2 Tbsp rice wine vinegar Nutrition information per serving
1 1/2 tsp minced, peeled, gingerroot Calories 70
1 tsp sesame oil Protein 1 gm
1/4 tsp salt Carbohydrate 8 gm
Total Fat 5 gm
Combine barley, broccoli and carrot. Cholesterol 0 mg
Mix gently. Sodium 60 mg
Spiced Sweet Potato Salad
Makes 6 (1/2-cup) servings 1 recipe Roasted Sweet Potatoes, chilled
(recipe at left)
Roasted Sweet Potatoes
2 Tbsp olive oil
5 medium sweet potatoes, peeled,
2 Tbsp diced celery (1/4 inch)
diced 3/4 inch
2 Tbsp sliced scallions (1/8 inch)
1 3/4 tsp olive oil
2 Tbsp diced red bell pepper (1/8 inch)
1/2 tsp kosher salt
1 Tbsp drained, canned diced green chilies
1/2 tsp ground black pepper
1 Tbsp minced cilantro
Preheat oven to 375° F. On sheet pan, 1 1/2 tsp lime juice
combine potatoes, oil, salt and pepper. 3/4 tsp Caribbean Jerk seasoning
Toss to coat. Spread potatoes in a single 1/4 tsp kosher salt
layer. Bake until fork tender, 25-30 minutes. 1/4 tsp grated orange zest
1/4 tsp hot pepper sauce
Combine all ingredients. Toss to mix.
Cover. Refrigerate until ready to serve.
Nutrition information per serving
Calories 145
Protein 2 gm
Carbohydrate 22 gm
Total Fat 6 gm
Cholesterol 0 mg
Sodium 230 mg

2. Black & Orange Tailgate Chili
Serves 10 (1 cup portions)
3 cups dried black beans Wash beans in cold water, remove
7 cups water any that float. In large pot, combine
2 onions, chopped beans, water, onions, garlic, tomatoes
3 cloves garlic, minced (including liquid), green chiles, hot
2 (8 oz) cans stewed tomatoes, sauce and spices. Bring to a boil.
including liquid Reduce heat to low simmer. Cover
1/2 cup canned diced green chiles and simmer for 4 hours or until beans
1/2 tsp hot sauce are tender.
1 Tbsp chili powder
1 tsp ground coriander In small saucepan, cover carrots with
2 tsp ground cumin water and boil until tender. Drain and
1/2 tsp cayenne pepper set aside. Once beans are tender, add
1 tsp salt cooked carrots and chopped cilantro.
2 cups carrots, sliced or diced Simmer until carrots are hot. Serve
1/2 cup cilantro, chopped with garnish of sour cream, grated
cheese and/or green onions, as desired.
Nutrition information per serving EASY METHOD: Combine all
Calories 270 ingredients, except cilantro, in a crock
Protein 16 gm pot. Cook on high setting for 9 hours.
Carbohydrate 50 gm Add cilantro prior to serving.
Total Fat 1 gm
Cholesterol 0 mg
Sodium 232 mg
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