Green is the symbolic color of Ireland, but why is a topic of some debate. Of course, there’s Ireland’s nickname—the Emerald Isle. Then, there’s the green stripe in the Irish flag. It’s also said that St. Patrick used a green shamrock to explain the holy trinity, adding another layer of green to Irish history. Then, of course, there are the leprechauns. According to legend, wearing green will make you invisible to their menacing pinches (which your classmates no doubt took to heart when they stepped in for the pinching in their absence.)
St Patrick’s Day is definitely the time to embrace as much green as possible. In our homes, St. Patty’s might make a verdant cameo at breakfast, lunch or dinner. Here are seven recipes to help you incorporate some emerald joy and luck of the Irish into your festivities this year.
In much of America, the ingredients you need to make this snappy Asparagus, Pea and Mint Salad emerge right around St. Patrick’s Day. Embrace them. There’s not a prettier salad around. We’re particular fans of the fact that this recipe employs a full cup of bright, aromatic mint.
No need to wait for Game Day or Cinco de Mayo: Guacamole is everyday fare. We like ours simple, with just ripe avocado, lime juice, salt, and a splash of hot sauce. (It’s a nice shortcut for a whole diced hot pepper!) Reminiscent of the low-fuss guac you’d find at a taqueria, it’s oh-so-good.
Can you trick the kids into a “St. Patty’s Day” Green Smoothie Bowl breakfast instead of their go-to waffles or bagels this year? It’s got almond milk, whatever chopped fresh fruit you want to get rid of, a whole two cups of spinach and a banana. It’s worth a shot, right? Try calling it a “maple syrup green smoothie,” and report back on your success rates in the comments.
Another harbinger of spring, this Burrata with Asparagus, Sugar Snap Peas and Pistachio-Arugula Pesto is a snap (get it?) to prepare. The pesto is an arugula-pistachio-garlic mixture combined with a bit of Parmigiano-Reggiano. That mingles with snap peas and asparagus on a bed of arugula dressed with lemon and olive oil. Creamy burrata conjoins the whole thing. It’s spring on a plate.
Your food processor is the key to this Pappardelle With Herb Drawer Pesto, green as can be. All you need are six cups of herbs and greens and a few pantry standbys (lemon; garlic; pasta), and you’re off to the races. Believe it or not, this is a 30-minute dinner.
Slow-roasted cauliflower can taste earthy and caramelized and take the edge off even the longest-feeling winter. Cauliflower-Kale Soup showcases what it can do as the base of a glorious soup. Crispy toasted pine nuts on top (and maybe a few caramelized cauli florets) are just the things to add needed texture.
We might serve Seared Scallops With Green Olive Chimichurri with Chenin Blanc or Champagne instead of Guinness, but you do you! The key to this dish is those emerald Castelvetrano olives. You might have forgotten how velvety and nuanced they are. They find bright bedfellows in fresh parsley and green onions, Champagne vinegar, lemon and garlic. This chimichurri is so good you’ll want to scoop it up with any bread odds and ends you have kicking around the house.