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.