Friday is St. Patrick’s Day and Monday, the first day of spring. Both those occasions call for celebrating the green—whether it be green food and drink or fresh greens—as showcased in these five recipes.
The green in this breakfast sandwich comes from slices of ripe avocado and leafy kale. Chef Ryan Murff gives the Dr. Seuss favorite—green eggs and ham—another twist by subbing smoked salmon for ham.
Classic green goddess dressing gets a vegan spin with silken tofu as the base. The tofu is blended with roasted poblano peppers and hot honey for a spicy accent, then cilantro and basil are added for herbal notes.
Green chilies add a little spice to the spring celebration. Chef Dana Rodriguez of Work & Class restaurant in Denver combines three types of chilies, tomatillos and beans to load up french fries with bold flavor.
Fresh basil season is still weeks away in most parts of the country, but chef Todd English uses fresh arugula and parsley as the base for this pesto. Pistachios add texture and nuttiness to the sauce, and mint infuses the dish with a touch of springtime.
Cookbook author Aarti Sequeira makes a quick mint chutney highlighted with cilantro, mustard seeds and ginger. She uses it to accompany Indian samosas, but this versatile recipe can be cross-utilized across the menu.
A global conference last week in Europe provided a preview of where restaurant menus may be headed. Here are the eight currents that were anointed megatrends. You'll need to bring your own fork.
