Let The Games Begin!

Morocco – Moroccan Spiced Hummus
This Moroccan Spiced Hummus is the perfect appetizer to please picky party guests! With a delicious mix of flavors, such as tahini, garlic, honey and garbanzo beans, this hummus recipe has a little something for everyone.
Moroccan Spiced Hummus. Photo: National Honey Board.

This Moroccan Spiced Hummus is the perfect appetizer to please picky party guests! With a delicious mix of flavors, such as tahini, garlic, honey and garbanzo beans, this hummus recipe has a little something for everyone. From the National Honey Board, full recipe here.

Norway – Norwegian Butter Cookies
Norwegian Butter Cookies. Photo: Lance Mellenbruch.

A crisp fragile buttery cookie sprinkled with powdered sugar makes this a family favorite that is sure to melt in your mouth. Get the recipe here.

The Phillipines – Filipino Barbecue Chicken Skewers
Filipino Barbecue Chicken Skewers. Photo: Lance Mellenbruch.

Filipino Barbecue Chicken Skewers are marinated overnight in a Banana Ketchup Barbecue sauce, then grilled and re-slathered in the delicious sauce. Coupled with the Fresh Relish Slaw, made with ginger and garlic, this Filipino-style barbecue is exquisite! Recipe here.

Poland – Pierogi Sandwich
Peirogis are beloved in Poland. This burger incorporates the savory treats in a mashup inspired by The Watkins Glen Speedway menu for NASCAR. Imagine the comforting flavors of savory pan-fried potato-and-cheese filled pierogis and grilled onions added to an all-American burger.
Watkins Glen Speedway Pierogi Burger. Photo: Lance Mellenbruch.

Peirogis are beloved in Poland. This burger incorporates the savory treats in a mashup inspired by The Watkins Glen Speedway menu for NASCAR. Imagine the comforting flavors of savory pan-fried potato-and-cheese filled pierogis and grilled onions added to an all-American burger. Full recipe here.

Spain – Classic Spanish Gazpacho
Classic Spanish Gazpacho. Photo: Roni Proter.

Gazpacho is a classic Spanish tomato soup and you will only find it in Spain during the summer because the locals will only make it with the freshest of ingredients. From Guest Chef Roni Proter, get the recipe here.

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