I can’t believe St.Patty’s Day is right around the corner, seems like it was just Groundhog Day. A friend of mine recently asked my advice for ideas for a Saint Patrick’s day dinner, so here are a few non-traditional green meals.
Cilantro Lime Chickpea Salad from Oh She Glows. This salad looks so refreshing, and it’s green so fits right into our theme!
Yield: 1-2 servings.
- One 15-oz can chickpeas (2 cups cooked), drained and rinsed
- 2 cups spinach
- 1/4 cup sweet onion, chopped finely
- Juice from 1.5 limes
- 3/4 cup fresh Cilantro
- 1/2 tsp sugar (or to taste)
- 2 tsp Dijon mustard
- 1 garlic clove
- 1 tsp extra virgin olive oil
- 1/2 tsp ground cumin
- 1/2 tsp kosher salt + ground pepper
1. In a food processor, add the spinach and pulse a few times until chopped very small. Add the processed spinach, drained chickpeas, and chopped onion into a large bowl.
2. In the food processor (no need to rinse the bowl!), add the lime juice, cilantro, mustard, sugar, garlic, cumin, and oil. Process until smooth, scraping down the sides of the bowl as needed.
3. Pour the dressing on top of the spinach chickpea mixture and stir well. Add salt and pepper to taste. Let stand for about 10 minutes to let the flavours develop (optional I didn’t!). Serve over a bed of grains, like brown rice. Serves 1-2.
Note: The dressing has quite a bite to it, thanks to the lime and oil that I cut down, so please feel free to adjust the dressing to your taste buds preference! You may want more oil, less lime, etc.
Corned beef – it’s the same every St. Patrick’s Day. What if this year you mixed it up and did something a little different? If you are looking for something new, give this recipe for corned beef and hash, which I found on The Party Dress, a try:
- 2 to 4 tablespoons unsalted butter
- 1 tablespoon vegetable oil
- 1 small onion, chopped
- Kosher salt and freshly ground pepper
- 2 cups diced leftover rutabaga, carrots, potatoes and leek
- 2 cups chopped leftover corned beef
- 2 tablespoons chopped parsley
- 1 to 1 1/2 cups leftover corned beef cooking liquid
Heat 2 tablespoons butter with the vegetable oil in a large cast-iron skillet over medium-high heat until almost smoking. Add the onion, season with salt and pepper and cook until translucent, about 4 minutes. Add half of the vegetables and cook, stirring occasionally, until golden, about 5 minutes. Add the corned beef and cook until slightly brown, about 2 minutes.
Meanwhile, mash the remaining vegetables in a bowl with the parsley and 3/4 cup cooking liquid. Add to the skillet and stir to make a large pancake, adding up to 1/2 cup more cooking liquid, if needed. Cook until the hash is dark on the bottom, about 2 minutes.
Flip and continue cooking, turning occasionally and adding more butter if needed, until the hash is crunchy on the outside but still moist in the middle, 5 to 7 minutes. Add 1/4 cup cooking liquid 1 minute before serving.
Green Velvet Cupcakes from love to the oven. The recipe calls them green velvet, but I think vanilla cupcakes with green dye would be super cute and a great ending flourish to any Saint Patrick’s Dinner.