On March 1st my house goes from pink and red hearts to green shamrocks and gold coins.  I break out my Irish Tunes playlist and whip up a few loaves of Irish Soda bread.  I also check closets to be sure everyone has something green to wear on the 17th.  So, if you haven’t guessed by now, I am Irish. I have always been and will always be proud of my Irish heritage.  My father’s side of the family is almost 100% Irish, so St. Patrick’s Day was always joyfully celebrated throughout my childhood. Green carnations, cupcakes with green frosting and gold coin candy, corned beef and cabbage for dinner, green beer for the adults and our favorite tunes from The Irish Rovers made for a fun day.  We also had certain green hats, shirts and shamrock pins we wore only on St. Patty’s Day.

I have a younger brother named Patrick, so naturally he thought St. Patrick’s Day was a celebration of him.  I had many little kid arguments with him over that belief. You can probably imagine two young kids arguing over the meaning of the holiday. He couldn't wrap his head around the fact it had nothing to do with him and I couldn't stand the thought of him having a day named after him and I didn't.  Some of my counter on his insistence that St. Patrick's Day was especially for boys named Patrick, was that I was more Irish than him because my birthday is in March.   Good and hysterical memories of the days gone by. 

I keep many of the traditions of St. Patrick’s Day I experienced growing up going with my family.  I have also added a few of my own.  In keeping with tradition, we wear the green, play and sing Irish Tunes and eat green foods.  Some new traditions include dealing with a visit from Cornelius the naughty little leprechaun who makes his visit in the wee hours of March 17 and a bit of a menu change for the day.  

Like Santa, Cornelius does invoke a bit of the wow factor in the morning, only not quite the same.  Cornelius comes to mess up the house.  We find chairs tipped over, couch cushions thrown all over the place, cabinets left open and toilet paper strung all over the house, to name a few of his antics. He does leave the kids some treats as an apology for being so naughty.  It's all in great fun and we enjoy every minute of it.  Again, good and hysterical memories to treasure.

In planning a menu for St. Patrick’s Day I have a different approach than my parents did.  Because the holiday falls so very close to the first day of spring, I take the opportunity to start shifting my focus from the hearty soups, stews and casseroles I have made throughout the colder winter months to meals with a more spring like appeal.  Throughout the winter I feel I need heartier meals to keep me going in the cold.  A mixture of salads and veggie and fruit platters serve me well during the warmer seasons.  

By the time spring arrives I am so very ready to get digging in my garden.  I usually begin with greens that do well in cooler weather such as spinach, broccoli, lettuces, kale and cilantro.   Asparagus is also harvested in the spring.  Spring and St. Patrick’s Day are well represented by the color green, which I use as inspiration for putting meals together.  My three favorite spring and St. Patty’s day meals are:

Broccoli and Brussel Sprouts Over Rice or Noodles

Tomato Avocado Spinach Salad with Red Onion and Cilantro 

Chopped Asparagus Over Mixed Greens Topped With Red Onion

 Happy St. Patrick’s Day, whether you are Irish or not and enjoy all the wonderful things Spring has to offer.  Here is how you can put each of these dishes together:

Sautéed Broccoli With Roasted Brussel Sprouts

Ingredients: 

3 Medium Broccoli Crowns

1 Pound of Brussel Sprouts

Rice or Noodles

Oil or Broth for Sautéing

Salt and Pepper to Taste

Soy Sauce or Coconut Aminos

Directions:

1. Peel and cut the Brussel Sprouts in half and place on a baking sheet, lined with parchment paper.   Roast in the oven at 425 degrees for about 20 minutes or until the edges start to brown.
2. While the Brussels are roasting, wash and chop the broccoli crowns into smaller pieces.  Using a little oil or broth, sauté the broccoli in a pan over medium high heat until it begins to brown on the edges, stirring frequently.
3. Prepare the rice or noodles as directed. 
4.  To serve, scoop the rice or noodles into your bowl.  Spoon the broccoli over the rice or noodles, then top with the Brussel sprouts.
5.  Add salt and pepper to taste. Soy sauce or Coconut Aminos will also be a great addition.

Serves 2

Tomato Avocado Spinach Salad with Red Onion and Cilantro 

Ingredients:

Two Large Tomatoes ( I like the vine ripened variety)

Two Avocados

One 5 or 6 oz Bag or Container of Spinach

1 Red Onion

¼ Cup of Fresh Chopped Cilantro

Juice From One Lemon

Salt and Pepper To Taste

Directions:

1. Slice the tomatoes into wedges.
2. Dice the avocados.
3. Thinly slice the red onion.
4. Wash and chop the fresh cilantro
5. Juice the lemon. 
6. To serve, split the spinach into two large bowls or plates, top with the tomatoes, avocados and red onion. Add the cilantro.
7. Add salt and pepper to taste and drizzle the lemon juice over the top of each salad.

Serves 2

Chopped Asparagus Over Mixed Greens Topped With Red Onion and Parsley   

Ingredients:

1 Bunch of Asparagus

One Red Onion

One 5 or 6 oz Bag or Container of Mixed Greens

¼ of Chopped Parsley

Salt and Pepper to Taste

A Drizzle of Olive Oil and/or Fresh Lemon Juice

Directions:

1. Wash and cut the stems of the asparagus, then chop into bite sized pieces.  Place the pieces in a microwave safe dish.  Cover the bottom of the dish with water and place plastic wrap over the top.  Microwave for about 3 minutes, until the asparagus is tender. 
2. Thinly slice the red onion.
3. Wash and chop the parsley.
4. To serve, split the mixed greens into two large bowls or plates, add the asparagus, red onion and parsley.
5. Add salt and pepper to taste along with olive oil and/ or fresh lemon juice.

Serves 2

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