Corned beef and cabbage, Reuben sandwiches and Irish coffee are traditional on St. Patrick’s Day. For a change of pace, why not menu something green to celebrate the day and welcome spring? Start with these five recipes.
Spicy Green Goddess Salad
Chef Aaron Holt gives classic green goddess dressing a vegan spin by using silken tofu as the base. He blends that with roasted poblano peppers and hot honey for a spicy accent, then adds cilantro and basil for herbal notes.
Mighty Green Grain Bowl
For this Mediterranean-influenced bowl served at University of Oregon, chef Tom Driscoll tops a mix of grains and lentils with kale, black beans and avocado. A zesty housemade salsa and creamy avocado cilantro lime dressing complete the bowl.
Warm Asparagus Salad with Toasted Walnut Aioli Dressing
Chef, cookbook author and restaurateur Joanne Weir coaxes out the flavor and texture of asparagus through roasting, then tops them with a garlicky walnut aioli for a dish that proudly wears the green.