Inspired St. Patrick’s Day Recipes

Our favorite way to celebrate any holiday has always been through food! So what better way to celebrate the luck of the Irish with the PLJ community than by sharing these delicious eye-popping green (and some even shamrock-shaped) recipes.

I promise, they’re magically delicious :)

Ingredients:

• Cooking Spray
• Salt for taste
• Spinach tortilla wraps

With shamrock cookie cutter, cut out as many shamrocks as possible from tortillas.

*Sometimes the cookie cutter will not cut all the way through the tortilla. To get a better cut, push the cookie cutter down firmly and move the entire tortilla back and forth while pressing. For those stubborn edges that will not cut, use cooking scissors.

*Save scraps to sprinkle on soups and salads.

Place on baking sheet. Spray shamrocks with cooking oil.

Sprinkle with salt. Bake at 375 degrees for about 7 – 10 minutes. Check often, they burn quickly.

Serve with your favorite dip.

These were made for St Patrick’s Day with goat cheese, spices and a mix of
fresh and dry herbs.

Ingredients:

• Soft goat cheese
• Miched shallots
• Olive oil
• Salt & Pepper Spices (example: piment d’espelette, paprika, etc.)
• Fresh and dry herbs

Place the soft goat’s cheese in a bowl and mash with a splash extra-virgin
olive oil.

Add salt, pepper, piment d’espelette and the minced shallots.

Take small spoonfuls and roll into bite-sized balls.

Chill, covered on a baking sheet until ready to use.

Roll in the mix of dry and fresh herbs (garlic, chives, dried tomatoes…)

Also, you may vary the recipe with other coverings: crushed pink
peppercorns, white and black toasted sesame seeds, cayenne pepper,
minced golden raisins or dried papaya… up to your taste and imagination!

Keep in the fridge until ready to serve, with cocktail sticks.

Ingredients:

• 4 cups chopped kale leaves
• 2 tablespoons coconut oil
• 2 cans (15 ounces each) garbanzo beans, drained
• 1/4 cup extra virgin olive oil
• 2 cloves garlic, minced
• Juice of two limes
• 1 tablespoon cayenne pepper sauce
• 1 teaspoon salt
• A little water as needed
• A little honey (if needed to adjust any bitterness)
• English cucumber rounds (about 1/3 inch thick)
• Parsley for garnish

Saute kale in coconut oil in a large skillet, stirring constantly to remove moisture, until kale is soft.

Place cooked kale and all other ingredients in a food processor and process until very smooth, adding a little water as needed to make a smooth consistency. Add a few drops of honey as needed if your hummus is too bitter for your taste – I love the bitterness added by the kale, but temper it with honey if you like.

Spoon a little of the hummus on top of cucumber slices to serve – and garnish with a parsley leaf or two for extra festiveness!

These baked wonton cups are an easy, crunchy, and healthy way to serve guacamole!

Prep: 5mins
Cook: 10mins
Total: 15mins

Ingredients:

• wonton wraps
• guacamole — homemade or store-bought

Preheat oven to 350 degrees.

Then press your desired number of wonton wrappers (you can do this in
multiple batches) into a mini baking cup pan to form the “cups”. (Be sure that the corners do not fold in after the pan sits for a minute!) Bake the cups for 10-15 minutes, or until the wrappers are golden brown. Remove and let cool for at least 5 minutes.

Use a spoon to scoop in the guacamole into each cup. Serve immediately.

These baked wonton cups are an easy, crunchy, and healthy way to serve guacamole!

Prep: 10mins

A quick and easy hummus that is healthy and full of flavor! Great for every day snacking or parties!

Ingredients:

• 2 cups shelled, cooked edamame
• 2/3 cups garbanzo beans (chickpeas) drained and rinsed
• 3 cloves garlic
• 1/2 cup fresh basil
• 1/4 cup lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon freshly cracked pepper
• 1/3 cup extra-virgin olive oil
• Chips, crackers, or veggies-for serving

1. Reserve one tablespoon each of the edamame & garbanzo beans for garnish. In a food processor, blend the remaining edamame & the remaining garbanzo beans with garlic, basil, lemon juice, salt and pepper. Slowly pour the olive oil through the feed tube while the processor is on. Process until smooth & well blended. Add salt and pepper to taste.

2. Pour into a serving bowl & garnish with edamame, garbanzo beans, olive oil and basil. Serve with chips, crackers or veggies.

Note-this is also great as a sandwich spread.For a time save, buy edamame that is already shelled.

This chocolate mint brownie milkshake is the perfect treat for St. Patrick’s Day or any day!

Prep: 10mins

Ingredients:

• 1/2 cup milk
• 3 scoops chocolate mint chip ice cream
• 1 brownie
• whipped cream
• Green food coloring, optional/li>
• Sprinkles and extra brownie pieces for decorating, optional

1. In blender combine the milk, ice cream, and brownie. Blend until smooth. Pour into glass and garnish with whipped cream. You can dye the whipped cream with green food coloring if you wish. Garnish with sprinkles and brownie chunks, if desired. Serve immediately.

Note-if you like a thinner shake, you can add more milk.

This chocolate mint brownie milkshake is the perfect treat for St. Patrick’s Day or any day!

Prep: 15mins

Ingredients:

• 2 cups heavy cream
• 3 tablespoons powdered sugar
• 1/4 teaspoon peppermint extract
• Green food coloring
• 1 (5.25 ounce) box Anna’s Chocolate Mint Thins Chopped Andes Mints, for decorating
• Sprinkles, for decorating

1. In the bowl of a stand mixer, whip the cream, powdered sugar, and peppermint extract together on high speed until medium peaks form. Fold in the green food coloring. Start with a few drops and add more if you want the color to be more green.

2. To assemble the cupcakes, spread about 1 tablespoon of the whipped cream on top of a chocolate mint thin. Place another chocolate mint thin on top of the cream to make a sandwich. Spread more whipped cream over the thin and add another thin. Top the final chocolate mint thin with whipped cream. You want to use four wafers per cupcake and end with cream.

3. Place cupcakes in cupcake liners or on a plate and stick in the refrigerator for at least 2 hours. You can refrigerate them overnight. The whipped cream will soften the thins making them soft like cake.

4. When ready to serve, remove the cupcakes from the refrigerator and sprinkle with chopped Andes mints and sprinkles, if desired.

Easy and creamy avocado feta dip! Serve with cut up veggies, pita chips, chips, bread, or crackers.

Prep: 5mins

Ingredients:

• 2 avocados, peeled and pit removed
• 1/2 cup feta cheese
• 1/4 cup diced onion
• 1 clove garlic, minced
• 1 tablespoon minced jalapeño
• 1/3 cup chopped cilantro
• Juice of 1 lime
• Salt and black pepper, to taste
• Pita chips, veggies, bread, crackers, etc. for serving

1. Place the avocados, feta, onion, garlic, jalapeño, cilantro, and lime juice in the bowl of a food processor or in a blender. Blend until creamy and smooth. Season with salt and pepper, to taste.

2. Scrape dip into a bowl and serve with pita chips, cut up veggies, bread, or crackers.

This Smashed Chickpea & Avocado Salad Sandwich is a great quick and easy lunch option that is good for you too! The salad also makes a great dip!

Prep: 10mins

Ingredients:

• 1 (15 ounce) can chickpeas or garbanzo beans
• 1 large ripe avocado
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons chopped green onion
• Juice from 1 lime
• Salt and pepper, to taste
• Bread of your choice
• Fresh spinach leaves or other sandwich toppings: lettuce, tomato slices, sprouts, etc.

1. Rinse and drain the chickpeas. Place on a paper towel and remove the outer skins. You can leave them on, but I like to remove them.

2. In a medium bowl, using a fork or potato masher smash the chickpeas and avocado together. Add in cilantro, green onion, and lime juice. Season with salt and pepper, to taste.

3. Spread salad on bread and top with your favorite sandwich toppings. I like to add fresh spinach leaves.

Note: This salad also makes a great dip. Serve with cut up veggies, crackers, or pita chips. Also, this salad is best eaten the day it is made because it will turn brown due to the avocado.

Crispy, pan-fried gnocchi with basil pesto-an easy meal that tastes good any night of the week!

Prep Time: 10mins
Cook Time: 15mins

Ingredients:

• 2 cups fresh basil leaves, packed
• 1/2 cup freshly grated Parmesan-Reggiano cheese
• 1/2 cup extra virgin olive oil
• 1/4 cup pine nuts
• 2 garlic cloves, minced
• Salt and freshly ground black pepper, to taste

• 2 tablespoons olive oil
• 1 (1 lb.)package potato gnocchi (we used DeLallo)
• Parmesan cheese, for serving

1. Combine the basil, garlic, and pine nuts in a food processor or blender and pulse until coarsely chopped. With the machine running, slowly add the olive oil and process until smooth. Add the cheese and pulse until combined. Season with salt and pepper, to taste. Set aside.

2. Cook the gnocchi according to package instructions. Drain completely. In a large skillet, heat olive oil over medium-high heat. Add the gnocchi in a single layer and cook, undisturbed, until golden and crisp, about 3-4 minutes. Turn the gnocchi and cook, turning occasionally, until golden and crisp, about 3 more minutes. Remove from the heat and stir in 1/4 to 1/3 cup of the pesto. You might have leftover pesto. Serve warm and garnish with Parmesan cheese, if desired.

Chocolate cookies with chocolate chips, mint green chips, and chopped up Cool Mint Oreos. These cookies are rich and decadent with a refreshing mint twist.

Prep Time: 15mins
Cook Time: 10mins

Ingredients:

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup Hershey’s Special Dark Cocoa
• 1 cup unsalted butter, at room temperature
• 1 cup granulated sugar
• 1 cup light brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup semi-sweet chocolate chips
• 1 1/2 cups mint green chips
• 1 cup chopped Cool Mint Oreo cookies

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a Silpat. Set aside.

2. In a medium bowl, sift flour, baking soda, salt, and cocoa. Set aside.

3. With a mixer, cream butter and sugars together until smooth. Add in eggs, one at a time. Next, add in vanilla extract. Mix until blended.

4. Slowly add flour mixture to sugar mixture and mix until flour disappears. Stir in chocolate chips, mint green chips, and chopped Cool Mint Oreos. Drop cookie dough by rounded tablespoons onto prepared baking sheet, about 2 inches apart.

5. Bake cookies for 10 minutes, or until the cookies are set around the edges, but still soft in the center. Don’t over bake. Remove from oven and let sit on baking sheet for 3-5 minutes. Move to a cooling rack and cool completely.

This healthy Creamy Avocado Yogurt Dip is simple to make and is great for parties or snack time. Serve with pita chips, tortilla chips, or cut up vegetables.

Prep Time: 10mins

Ingredients:

• 1/2 cup plain fat-free Greek yogurt
• 2 ripe avocados, peeled and seeded
• 1 clove garlic, minced
• 3 tablespoons chopped fresh cilantro
• 1 tablespoon finely chopped seeded jalapeño pepper
• 2 tablespoons fresh lime juice
• 1/4 teaspoon ground cumin
• Salt and ground black pepper, to taste
• Pita chips, tortilla chips, cut up veggies-for serving

1. Place the yogurt, avocados, garlic, cilantro, jalapeño, lime juice, and cumin in a blender or food processor. Mix until smooth. Season with salt and pepper, to taste.

2. Scrape dip into a serving bowl and serve with pita chips, tortilla chips, or cut up veggies.