St. Patrick's Day Menu
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We don't necessarily celebrate St. Patrick's Day in a big way, but I always find myself searching for something fun and GREEN to cook for my family. I'm not a huge corned beef and cabbage fan, (although hand me a Reuben and I'll be your best friend!) but if that's your traditional St. Patrick's Day meal, you do you!
I put together 3 fun and delicious recipes for the perfect St. Patrick's Day menu for a party or dinner with your family. And it's WAY healthier than corned beef and cabbage! I'm also sharing how I styled my table with some simple, inexpensive items that will transition perfectly into Spring!
Shamrock Pesto Appetizers
How adorable are these Shamrock Pesto Appetizers? They would make a great party app or a delicious side kick to my Spinach and Corn Lasagna! With store bought puff pastry and jarred pesto, these little cuties are easy to put together. But for an extra kick of veggies, make my Roasted Broccoli Pesto! Loaded with nutrients, this pesto is a wonderful and healthy alternative to traditional pesto. It requires less oil, less cheese, and is also nut free because roasting the broccoli gives it that nutty taste you find in traditional basil pesto!
Even if you don't want to mess with pastry, this Pesto recipe is a keeper! Use it on pizzas, over pasta, or as a dip with veggies and chips! If you have an anti-veggie eater like my son, you need this recipe! He devours it, blissfully unaware that it's super healthy! This recipe will make enough for 2 pasta meals so you can freeze some for another night! Or save some for my awesome pizza dough recipe!
Roasted Broccoli Pesto
download the recipe at the bottom of the page
Ingredients
2 lbs broccoli florets - I use a 2lb bag of frozen florets
4 cloves garlic, peeled
1/2 C parmesan or pecorino romano cheese
1/4 C olive oil
juice of 1/2 a lemon
salt and pepper
Tools
Directions
Lay your broccoli and garlic cloves on a parchment lined baking sheet. Drizzle with olive oil and season with salt and pepper. Roast at 450 degrees F until broccoli is browned and tender - 30-45 min
Add broccoli and garlic to a food processor along with cheese, olive oil, and lemon juice. Blend until the sauce is smooth. Season with additional salt and pepper to taste.
Pesto Shamrocks
Ingredients
1 sheet frozen puff pastry, thawed
1/4 C jarred or homemade pesto
1 egg
Tools
Directions
On a lightly floured surface, unfold your puff pastry and roll out to a 12x14 inch rectangle.
Cut off a thin strip of dough from one of the longer sides and set to the side (this will be your stems)
Spread pesto evenly all over the rectangle.
Starting on one of the longer sides, roll the dough in toward the center and stop in the middle. Repeat on the other side.
Cut off the very ends of your roll so you start with a nice clean cut. Cut your roll into 1/2 inch slices.
Take one slice at a time and pinch the bottom into a V so that the slice resembles a heart.
Arrange 3 "hearts" together on your baking sheet making a shamrock shape. Cut your extra strip of dough into "stems" and press one into each shamrock. Tip - Make your stems at least 2 inches long. Mine weren't long enough!
Brush the edges of your shamrocks with beaten egg to "glue" the sides together.
Refrigerate your shamrocks for at least 30 minutes before baking. (this helps them keep their shape)
Bake at 400 degrees F for about 15-20 minutes or until the edges are golden brown.
Corn and Spinach Lasagna
download the recipe at the bottom of the page
The gorgeous green color of my Corn and Spinach Lasagna makes it the perfect main course for St. Patrick's Day! Herby basil and spinach blend with the sweetness of the corn and salty bite of the cheese to make one delicious and kid friendly meal! My 5 year old told me, "Mama, you have to share this recipe with everyone!" And this recipe is not just for March. I make this lasagna all summer long with fresh sweet corn off the cob and spinach out of our garden. Double the recipe to make 2 lasagnas and freeze one for another night! Knowing dinner is already prepped and waiting for you in the freezer is enough for anyone to dance a little Irish jig!
Ingredients
1 box frozen chopped spinach, thawed and moisture squeezed out.
3 C corn kernels, divided
1 ½ C milk – any kind will work
1 T butter
2 T flour
1 C chicken stock
Lasagna Noodles – I use oven ready lasagna from Barilla
¼ C chopped fresh basil
1 ½ C shredded Mozzarella cheese
½ C Parmesan or Pecorino Romano cheese
Tools
Aluminum Foil
Directions
Blend together spinach, 1 ½ C corn and milk.
In a medium pot, melt butter and whisk in flour.
Slowly add in your spinach mixture, whisking constantly. Add in chicken stock.
Bring your sauce to a boil and reduce heat to simmer until slightly thickened. Remove from heat.
In a 8x8 baking dish, ladle a small amount of sauce onto the bottom of your dish.
Add one layer of lasagna noodles. I use 3 noodles per layer for a total of 12 used.
Top with some of the remaining corn kernels, chopped basil, and both kinds of cheese.
Add a ladle full of sauce and spread evenly. Top with another layer of noodles.
Repeat this layering process 2 more times, ending with a 4th layer of noodles. Note – reserve about a ¼ C of cheese for later.
Pour the remaining sauce over the top. Cover with foil and bake at 350 degrees F for 30 minutes.
Remove foil, top with reserved cheese and broil, uncovered, until the cheese begins to brown. Let rest for 5 minutes before cutting.
Lucky Charms Marshmallow Treats
This simple, colorful dessert is definitely not the healthiest choice, but who can resist the rainbow colors and childhood nostalgia of LUCKY CHARMS?! These marshmallow cereal treats are a great way to get your kids in the kitchen with you, and after all those healthy green veggies, we all deserve something sweet right?
Ingredients
6 cups Lucky Charms Cereal
1 1/2 Bags mini marshmallows
4 T butter
Directions
Melt your butter and marshmallows in a large pot over the stove or in a large microwavable bowl. Add in your cereal and mix thoroughly.
Pour into a greased 9x13 pan and spread evenly. Let cool before cutting into squares.
