Superbowl Sunday Snack & Interactive Sunday Dinner. Counter style.

I grew up in a family of 3 brothers and parents, mostly my mom who are sports super fans. Unless it's tennis or skiing, I never took to watching sports, playing yes yes, but watching, not so much. My son Fin has my family's super sports fan DNA. I am not part of the endless sports pools and chatter but I love any excuse to gather. This Sunday, I'll pull up a chair at the halftime show. Like most of you! And get on the Superbowl Sunday food bandwagon.


Here are my picks from My New Table. Plan ahead. Shop and prep Saturday or Sunday am.

Charred Shishito Peppers with Sea Salt

If you see shishito peppers at the grocery store, grab them. They make for a quick and fun snack. Every one in ten is hot (or so they say)—which works well for families that like games and competition, like mine. 

Serves 2 to 4

  • 12 shishito peppers

  • 1 Tbsp olive oil

  • Flaked sea salt

Preheat the barbecue to high heat. Brush the peppers with olive oil. Grill them, turning occasionally, until charred, about 10 minutes. Remove from the heat and sprinkle with salt.

Cook’s Note: You can also sauté these in a cast iron pan or grill over high heat on the stovetop.


Thai Chicken Lettuce Wraps

Step aside, traditional beef taco. These lettuce wraps are healthier and more delicious. Once you try these, your Tuesday Taco night will be forever upgraded.


Serves 4 to 6

  • 3 Tbsp vegetable oil

  • ½ red onion, cut into small dice

  • 1 kg/2 lb ground chicken

  • 225 g/½ lb cremini mushrooms, trimmed, cleaned + cut into small dice

  • ¼ cup Thai sweet chili sauce

  • ¼ cup hoisin sauce

  • ¼ cup soy sauce

  • 2 Tbsp sriracha or hot sauce of your choice

  • 2 Tbsp rice wine vinegar

  • 1 Tbsp minced ginger

  • 1 red or yellow bell pepper, cut into small dice

  • 4 cups baby spinach

  • ½ cup chopped basil

  • 6 green onions, ends + some of the green removed, thinly sliced

  • Zest + juice of 1 lime

  • 2 carrots, grated, for garnish

  • 1 lime, cut into wedges, for garnish

  • 2 heads Bibb lettuce or romaine hearts, leaves separated

In a large sauté pan over medium heat, heat the oil. Add the onions and sauté until translucent, about 5 minutes. 

Add the chicken and cook until browned and cooked through, about 10 minutes. Stir in the mushrooms and sauté for another minute. 

In a small bowl, combine the chili sauce, hoisin sauce, soy sauce, sriracha, rice vinegar, and ginger. 

Add the sauce and the bell peppers to the chicken mixture, stirring to combine. Simmer until the sauce is reduced and thickened, about 3 to 4 minutes. Add the spinach, turn off the heat, and toss to incorporate. Stir in the basil and green onions, followed by the lime zest and juice. 

Transfer to a bowl. Place the carrots and lime wedges in separate small bowls and arrange the lettuce leaves on a platter. Serve family-style. 

 Cook’s Note: Add ½ cup chopped peanuts or cashews are a nice additional topping.


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