This tailgate menu is perfect for a mid-afternoon or evening game and can be prepared in advance (which is what I love the most!). It’s easy, delicious and good hot or room temperature (and it’s nice to get away from the MEAT MEAT MEAT menus!).

Grilled Chicken and Shrimp Kebabs 
Grilled Corn with HerbsGrilled Tomatoes stuffed with Goat Cheese 
Grilled prosciutto wrapped asparagus 
Grilled Sweet Potatoes with lime cilantro vinaigrette 


24 uncooked large shrimp, peeled and deveined
3 chicken breasts, cut up into 1 inch chunks
1/3 cup lemon juice
2 garlic cloves, minced
2/3 cup extra virgin olive oil

Thread 4-6 shrimp on metal skewers and place on rimmed baking sheet. Then thread 4-6 chicken pieces on each of 6 metal skewers and place on another rimmed baking sheet. Whisk together the lemon juice and garlic; then gradually whisk in the olive oil. Season marinade with salt and pepper, and pour over the skewers evenly.
Grill chicken until cooked (~5 minutes per side). Then grill shrimp until pink (~4 minutes per side). Remove from grill and enjoy!


8 ears of corn (in the husk)
1/4 cup of mixed fresh herbs of your choice (such as chives, basil, parsley)
6 TBSP butter, melted with 2 TBSP lime juice

Grill corn over medium hot coals on a lightly oiled grill rack, turning covered, until kernels are tender (~20-30 minutes). Then remove and let stand about 10 minutes until cool enough to handle. Discard husks; cut kernels off cobs and toss with the herbs and butter mixture. Delish!


1/2 cup soft fresh goat cheese
4 TBSP fresh sage
2 tsp sliced green onions
1 shallot, minced
1/4 tsp salt
4 medium tomatoes

Photo Credit: Cate Bogue

Combine first 5 ingredients in bowl. Season with pepper.

Photo Credit: Cate Bogue

Cut a 2 inch piece piece out of each tomato, and fill with the cheese mixture. 

Photo Credit: Cate Bogue
Photo Credit: Cate Bogue

Place tomatoes on med-high heat on grill rack. Cover and cook until tomatoes are soft (but not mushy) ~ 5 minutes.


1 lb medium asparagus
1 TBSP extra virgin olive oil
12-15 thin slices of prosciutto

4 (12 in) wooden skewers, soaked in water 30 minutes
Trim asparagus to 6 inches long. Toss with oil and pepper in a dish. Wrap the middle of each asparagus with 1 slice prosciutto. Thread 4 wrapped asparagus 1/2 inch apart on each skewer. Place on med-hot oiled grill rack, uncovered, ~6 minutes.

(Adapted from Bon Appetit)

Photo Credit: Cate Bogue

Photo Credit: Cate Bogue

Photo Credit: Cate Bogue

Photo Credit: Cate Bogue

Photo Credit: Gourmet

4 lb sweet potatoes (~ 8)
1/4 cup fresh lime juice
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
1/2 cup olive oil
1/4 cup chopped fresh cilantro or basil

Cover potatoes with cold salted water in a large pot, then bring to a boil. Simmer until slightly resistant in center when pierced with a sharp small knife, 25 to 30 minutes, then transfer to a large bowl of cold water to stop cooking. Drain well. When cool enough to handle, peel potatoes with a sharp small knife and quarter lengthwise.
Prepare grill for cooking.
Whisk together lime juice, salt, and pepper and add oil in a slow stream, whisking. Whisk in cilantro.
When fire is hot (you can hold your hand 5 inches above rack for 1 to 2 seconds), grill potatoes in 2 or 3 batches on lightly oiled grill rack (over coals if using a charcoal grill), uncovered, turning, until grill marks appear and potatoes are just tender, 3 to 6 minutes total.
Serve potatoes warm or at room temperature, drizzled with vinaigrette