I’m such a cliché…green for St. Patrick’s Day; but I can’t help myself.
I love St. Patrick’s Day! (There. I said it.)
My few drops of Irish blood, 12+ years of living in NYC (St. Patrick’s Day Parade + Irish pubs…need I say more?), spring just around the corner…whatever the reason for my love affair with this holiday, it’s a pretty safe bet I’ll be celebrating on Sunday. You?
I grabbed a few of my favorite green, if not Irish, recipes for you. I guess you can make them even if you don’t celebrate St. Patrick’s Day…but I’d rather you post pics of a leprechaun helping you in the kitchen on my Facebook page. 😉
Hazelnut Pesto
My twist on traditional pesto. So yummy! For a few ideas on how to use pesto – besides on pasta – check out the original post of this recipe.
Ingredients:
- 2 cups fresh basil leaves
- 1/3 cup hazelnuts
- 1/2 cup extra virgin olive oil
- 1/2 cup pecorino cheese, grated
- 3 garlic cloves, minced
- salt and pepper to taste
Directions:
Put basil, hazelnuts, and garlic in a food processor. Pulse a few times until ingredients begin to combine. With the food processor turned on low, drizzle the olive oil into the basil/hazelnut/garlic mixture until you have the desired texture. (I like my pesto a little chunky, but you can make it super smooth too.) Add cheese and blend until combined. Mix in salt and pepper to taste. Makes about 1 cup of pesto.
Wilted Chard & Wild Rice Salad
This is a favorite of every single client who tries it. I wish I could take credit for the recipe, but it was given to me by a culinary arts student at Bastyr University. (Recipe ©2012, Lesley Jones.)
Ingredients:
- 2-1/2 cups water, lightly salted
- 1 cup wild rice, uncooked
- 1 bunch rainbow chard, washed
- 1 large granny smith apple, cubed
- 1 large pink lady apple, cubed
- 1/2 cup raw sunflower seeds
- 1/4 cup golden balsamic vinegar
- 1/4 cup extra virgin olive oil
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
Directions:
To cook the wild rice, bring 2-1/2 cups lightly salted water to a boil in a medium-sized sauce pan. Add rice, bring back to a full boil, then cover and reduce heat to simmer. Cook covered for about 60 to 65 minutes. When finished cooking, the rice should appear split with the white center exposed. While rice is cooking, prepare the chard greens.
To prepare chard greens, remove the tough stems and ribs. Chiffonade the greens (ie, cut into thin ribbons) and very thinly slice a few of the stems, then add both to a large bowl and mix in the cubed apples. Cover with the hot wild rice and allow rice to cool, slightly wilting the greens. Mix in sunflower seeds.
To prepare vinaigrette, whisk together vinegar, oil, salt, and pepper. Toss with chard greens, wild rice, apples, and sunflower seeds. Serve salad at room temperature. Makes 4 – 6 servings.
Tropical Green Smoothie
A rich and creamy treat featuring mangoes and coconut, this banana smoothie is so sweet you’ll never know you’re having spinach for breakfast.
Ingredients:
- 1 banana
- 1/2 cup frozen mangoes
- 1 cup spinach
- 1 tablespoon almond butter (skip this for a lighter smoothie)
- 1 tablespoon coconut manna
- 1 cup almond milk or coconut water
1/2 cup ice
Directions:
Blend in blender and serve immediately. Makes approximately two 8-oz smoothies.
Beans & Greens
If you’re looking for a fat-free protein source, tons of fiber, plus calcium, iron and other stuff your body will love, this fast and easy dish is for you. Any type of beans and dark leafy greens will do.
Ingredients:
- 1 can no-salt-added pinto or adzuki beans, drained and rinsed (preferably Eden Organics brand or Whole Foods boxed beans, to avoid BPA exposure)
- 1-2 garlic cloves, minced
- 1/2 cup chopped red onion
- 1 cup diced tomatoes
- 3/4 cup chopped mushrooms
- 2 bunches of kale or swiss chard, rinsed and coarsely chopped
- 2 tablespoons extra virgin olive oil
- Umeboshi vinegar to taste
Directions:
Heat oil and sauté garlic and onions until onions are slightly soft. Add mushrooms and sauté until mushrooms begin to dry out. Add beans and continue to cook. While the beans finish heating, add about 1 inch of water to a sauce pan or deep skillet, add the chopped greens, cover, and crank the heat until the water boils. Steam greens for 2 – 3 minutes, until they turn bright green.
Drain the greens. Serve beans on top of greens. Top with umeboshi vinegar to taste. (It’s super salty, so go easy!) Makes 2 – 3 servings.
Need other ideas for greening up your diet, even if you hate greens? Check out last year’s St. Patrick’s Day post.
“May you live a long life, full of gladness and health. With a pocket full of gold, as the least of your wealth.”
P.S. Know someone who might dig these recipes? Share them on Twitter or Facebook using the little buttons below! 🙂
xo,
