Snack Recipes for Quarantine

Like many of us, being home has given us access to unlimited snacks in our kitchen and being smart about snacking can sometimes be a challenge. Whether you’re running out of treats or simply would like some new ideas, we’ve got some delicious recipes from our alum chefs for you to try!

Grillville Green Goddess Dressing – Chef Stephanie Izard

Ingredients:

• 1 small ripe avocado
• ½ cup plain Greek yogurt
• ¼ cup mayonnaise
• 1 tbsp fresh lemon juice
• 2 tsp This Little Goat went to Grillville
• ½ cup chopped fresh basil leaves
• ¼ cup chopped fresh chives
• ¼ cup chopped fresh tarragon leaves
• 1 tbsp extra virgin olive oil
• Kosher salt and freshly ground black pepper  

Directions:

1. Halve the avocado and carefully remove the pit. Scoop the flesh into a food processor along with the yogurt, mayonnaise, lemon juice, and Grillville spice. Pulse until combined. 
2. Add the chopped herbs and continue blending on medium speed. With the motor running, slowly drizzle in the olive oil until dip reached desired smooth and creamy consistency. Season to taste with salt and pepper. Transfer to bowl and serve alongside your favorite veggies.

See the recipe it on This Little Goat.  

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Garbanzo Snack – Chef Seamus Mullen

Ingredients:

• Garbanzos
• Flour
• Extra virgin olive oil
• Harissa powder
• Cumin
• Sumac
• Sea salt
• Lime
• Cilantro

Directions:

1. Soak some garbanzos then cook them in a slow cooker under pressure for 33 minutes.
2. Toss garbanzos in flour and fill a small pot with a cup of extra virgin olive oil and fry them up.
3. Add a sprinkle of harissa powder, some ground cumin, sumac, sea salt, lime squeeze and fresh cilantro.

See recipe on Chef Seamus’ Instagram.

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Strawberry Milk Cereal – Chef Nyesha Arrington

Ingredients:

• Strawberries
• 1 cup oat milk
• 1 sea moss ice cube
• 1 date
• Vanilla

Directions:

1. Blend all ingredients together and serve.

See recipe on Chef Nyesha’s Instagram. 

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Candied Orange Peels – Chef Chris Cosentino

Ingredients:

• Orange peels
• Sugar

For the step by step process, go to Chef Chris’ Instagram video. 

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Elvis Cookies – Chef Duff Goldman 

Ingredients:

• 3 cups sugar
• 2 sticks (1 cup) butter, softened
• 1 cup peanut butter (crunchy or smooth, your call)
• 2 tablespoons molasses
• 1 tablespoon pure vanilla extract
• 2 teaspoons baking powder
• 1 garlic clove, minced*
• 2 teaspoons Kosher salt
• 3 very ripe bananas
• 3 ½ cups all-purpose flour
• 1 ¼ cups chocolate chips
• 5 ounces hard pretzels, smashed (about ¾ cup pretzel crumbs)
• 10 bacon strips, cooked crisp and chopped fine
• Cooking spray

Directions:

1. Preheat the oven to 350ºF and spray a baking sheet or sheets with cooking spray.
2. In a big bowl, mix the sugar, butter, peanut butter, molasses, vanilla, baking powder, garlic, and salt until it’s all one color. Add the bananas and mash them up really well in there.
3. Add the flour and gently mix until incorporated, with no lumps.
4. Fold in the chocolate chips, pretzel pieces, and bacon.
5. Using two spoons (or your hands) form balls about the size of a large walnut and drop them on the prepared baking sheets at least 2 inches apart. Places the sheets in the fridge to chill for 30 minutes.
6. Bake for 12 minutes, or until golden on the outside and super gooey in the middle, just like the King would want them. Let them cool on a wire rack off the baking sheet and enjoy!

See recipe on Chef Duff’s website. 

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​Is your mouth watering yet? Ours sure is. Time to get snacking!