Here are some of our favorite ways to eat green on St. Patrick’s Day! You’ll feel better than ever with these delicious vegetable-centric dishes as fuel — and you definitely won’t get pinched.
|Burrata with Asparagus, Sugar Snap Peas and Pistachio-Arugula Pesto|
This dish from Chef Billy Allin is great served as part of an antipasti or for a weeknight dinner. Use really fat, juicy asparagus spears if possible.
|Cauliflower-Kale Soup with Crispy Kale Topping|
Kale gives this silky cauliflower soup a vibrant color, while a garnish of crispy kale chips and pine nuts adds crunch.
|Turkey Meatball Soup with Spinach and Farro|
This recipe puts a healthy spin on Italian wedding soup, with whole-grain farro, lightened-up meatballs and vitamin-rich spinach for extra color.
|Goat Cheese Crostini with Spring Pea Puree|
Created by Chef Liam LaCivita, this spring pea puree pairs magically with fresh chèvre and a glass of crisp white wine.
|Shredded Kale Salad with Pancetta and Hard-Cooked Egg|
Here, ribbons of tender but crunchy kale are topped with hard-cooked eggs and pancetta for a salad that’s rich, savory and earthy, all in one bite.
|Meyer Lemon, Spinach and Goat Cheese Pizza|
Featuring thin slices of Meyer lemon and creamy goat cheese, this pizza has just the right amount of tang. Wilted spinach is the perfect contrast.
|Pea and Asparagus Salad with Meyer Lemon Dressing|
An all-green salad makes a bold statement that spring has arrived! Shaved Parmigiano-Reggiano or pecorino can be added for a rich, nutty note, and any leftover salad can be stirred into risotto, pasta or omelettes.
|Spicy Simmered Eggs with Kale|
This simple, rustic dish is healthy and hearty; eggs are nested into braised kale and simmered to perfection. A finishing garnish of red pepper flakes adds the perfect amount of contrasting heat.
|Fava Bean Hummus|
Creamy, starchy fava beans give their delicate flavor to this unconventional hummus created by Chef Traci Des Jardins, which is wonderful spread on crostini.
|Spaghetti with Arugula Pesto|
Replacing sweet basil leaves with slightly peppery arugula gives this pesto some bite. Toss with hot cooked spaghetti for a simple supper.
|Brussels Sprout and Arugula Salad with Walnuts|
Here’s a new way to eat your Brussels sprouts: shaved thinly with a mandoline and tossed with a tangy dressing. Arugula makes this dish even greener.
|Kale Chips with Sea Salt and Smoked Paprika|
These crispy baked chips made from sturdy fresh greens are every bit as addictive as other chips, but are guilt-free.
|Braised Broccoli Rabe and Olives|
Braised with garlic, olives, anchovies and wine, this is broccoli rabe like you’ve never had it before. It’s a versatile side dish for sausages, roast chicken or pork chops, or you can toss it with cooked pasta or use it as a topping on bruschetta.