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.
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.
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.
A study by consultancy AlixPartners suggests commitments aren’t aggressive enough to meet a reduction objective set by the Science Based Target initiative.
The final bill increases meal reimbursements and extends some waivers, however, it will no longer provide free meals to students who qualify for reduced-price ones.
In summer, schedules tend to be more fluid and mealtimes, a bit less defined. Snacks can fill in when activities overlap lunch or dinner or when guests are on the go. These five recipes are easy to make ahead or prepare quickly.
