St. Patrick’s Day on Monday March 17 may find us checking our closets for the traditional something green to wear in honor of Ireland, the Emerald Isle.
Besides that traditional wearin’ o’ the green, we might be planning a Saint Pat’s Day meal with all green foods.
Going green with your St. Pat’s Day menu of healthful and delicious green foods might be as simple as an all-green sandwich of thin cucumber slices, avocado, green onion and leafy lettuce, or those same four very green ingredients might be combined in a salad for your St. Pat’s Day all-green-eats treats. All that great Irish greenery might be followed with a green treat of lime sherbet topping a lime pie slice and a tall glass of tangy-sweet very green limeade.
A festive meal of all-green foods as edible St. Pat’s Day fun could include spinach, peas, green beans, green peppers, okra and other green vegetables and fruits which will make it a mega-healthful as well as celebrative feast. The real challenge might be choosing just a few from such abundance of green veggies possibilities. So many green foods are abundantly available, handy resources for easily turning all-green our St. Patrick’s Day meals this Monday.
“Going green” with vegetables nutritionally is a great health idea for every other day as well, including healthful red tomatoes, orange carrots, yellow squash and red beets side-dishes, but on St. Pat’s Day, an exclusively all-green meal might be as much fun as traditional wearing o’ the green that day.
The Emerald Isle would, of course, be the most ideal place to be celebrating St. Patrick’s Day by eating green this St. Patrick’s Day, March 17, if we just had enough of the famed “luck o’ the Irish” to make that big travel adventure happen, but if we just can’t find a lucky shamrock with powers to magically transport us to Ireland, the next best fun might be celebrating St. Patrick’s Day holiday by turning all-green our March 17 foods menu along with our widely celebrated Wearin’ O’ The Green tradition.
Have a very happy St. Patrick’s Day. May all the luck, love and joy for which the Irish are known be with you all day long as you have fun enjoying the all-green eats below this March 17!
EMILY RAAEN’S CHILLED AVOCADO SOUP
Recipe from
Let’s See What’s Cookin’
2 cans Consomme Madrilene
1 large avocado, peeled and coated with one-fourth teaspoon lemon juice
1 cup sour cream
1 tablespoon scraped onion
Salt and cayenne pepper (amount to your taste)
Freshly minced dill or dried dill weed
In blender, puree the Consomme and avocado. In separate bowl, combine sour cream, salt, cayenne pepper and onion. Combine pureed mixture and sour cream mixture. Chill until mixture thickens. Garnish with fresh or dried dill.
JEAN AND BOB DAHL’S SPINACH DIP FOR CHIPS
Recipe from New Vision Church’s Feeding The Flock
2 cups mayonnaise
1/2 cup fresh parsley sprigs
1/2 small onion, chopped
1 clove garlic, minced
1 tablespoon lemon juice
1/2 teaspoon pepper
1 (10-ounce) package frozen chopped spinach, thawed
Drain spinach thoroughly, squeezing out as much moisture as possible. In covered blender or food processor, blend all ingredients at high speed until finely chopped. Cover and refrigerate at least four hours. Serve with potato chips or raw vegetables (green veggies for St. Patrick’s Day, of course.) Recipe will yield 2-3/4 cups.
PENNY HORNBERGER’S WILTED SPINACH WITH DILLED FETA
Recipe from Feeding The Flock
20-ounce package fresh spinach or baby spinach
1/4 cup crumbled feta cheese
2 tablespoons chopped dill weed, fresh is best
1 tablespoon fresh lemon juice
1/8 teaspoon green pepper, chopped
1 tablespoon to one-fourth-cup water
Place water and spinach in Dutch oven or double boiler. Steam until wilted. Remove from heat and add feta cheese, dill weed, green pepper and lemon juice. Toss well.
Put water and spinach in Dutch oven or double boiler. Steam until wilted. Remove from heat. Add feta cheese, dill weed, green pepper and lemon juice. Toss well.
ROSEMARY HANSEN’S CUCUMBER SALAD
Recipe from Feeding The Flock
7 large cucumbers, pared and thinly sliced
½ cup sugar
3 teaspoons salt
1 cup sour cream
1/3 cup chopped onion
¾ teaspoon dried dill weed
Sprinkle cucumbers with sugar and salt. Let stand 30 minutes. Rinse with cold water. Drain thoroughly. Mix cucumbers, sour cream, onion and dill weed. Refrigerate, covered, for two to three hours. Recipe yields 12 servings.
MARILYN HARSHMAN’S CLASSIC GREEN BEAN CASSEROLE
Recipe from
Sharing Our Finest Cookbook
10-3/4 ounces condensed cream of mushroom soup
1/2 cup milk
1 teaspoon soy sauce
Dash of pepper
2 cans (14.5 ounces each) green beans, drained
1 can French fried onions (2.8 ounces)
In 1-1/2 quart casserole, combine soup, milk, soy sauce and pepper. Stir in beans and half can onions. Bake at 350 degrees for 25 minutes. Stir. Top with remaining onions. Bake for five minutes.
PAT VALDEJO’S BROCCOLI SALAD
Recipe from
Let’s See What’s Cookin’
1 to 2 bunches broccoli
1 package bacon, fried and crumbled
1/2 purple onion, sliced thin
1/2 cup white raisins
Dressing for salad:
1 cup mayonnaise
3 tablespoons cider vinegar
1/2 cup sugar
Mix dressing ingredients together and add to broccoli mixture. Toss well. Recipe serves eight.
FRAN FOREST’S
BROCCOLI CASSEROLE
Recipe from Treasures from Heaven
2 packages (10 ounces each) frozen broccoli
3 to 4 tablespoons butter, melted
1 cup herb seasoned stuffing mix, crushed
1 can cream of mushroom soup
1 cup grated Cheddar cheese
1/2 cup milk
1/2 cup diced onions or fried onions
Salt (amount to your taste)
1/2 cup grated Cheddar cheese (for topping)
Cook broccoli and drain. Butter a 1-1/2-quart to 2-quart casserole dish. In a large bowl, mix soup and milk until smooth. Add all other ingredients, except broccoli, and mix well. Fold in broccoli until mixed well, then spread evenly in casserole dish and bake at 350 degrees for 30 minutes. Remove from oven and sprinkle with half cup of grated cheese and return to oven. Bake until cheese is melted.
ELLEN CARLTON’S
SOUR CREAM CABBAGE
Recipe from Feeding The Flock
1 firm green cabbage, shredded
1 egg, well beaten
2 tablespoons sugar
1/2 teaspoon nutmeg
Salt and pepper, amounts to your taste
1 cup sour cream
Cook cabbage in as little water as possible until tender for 5-10 minutes. Drain. Mix together other ingredients and add to cabbage in saucepan, cooking just until heated through.
TONI LAPIERRE’S
BAKED CABBAGE
Recipe from Feeding The Flock
1 head cabbage
8 slices bacon
Salt and pepper (amounts to your taste)
4 teaspoons butter or margarine
8 squares of aluminum foil
Cut cabbage into eight sections, lengthwise, and wash. Place each piece on a square of foil. Salt and pepper to your taste.
Wrap a cabbage section with a slice of bacon. Put one-half teaspoon of butter or margarine on top. Wrap with the foil, securing edges well so steam will not escape. Repeat until all pieces are wrapped. Place them on a cookie sheet or in a 9- x 13-in. baking dish. Bake in preheated oven at 350 degrees for 45-55 minutes or until tender when squeezed. Cabbage sections may be placed in oven with baked potatoes and meat loaf for an easy meal.
