If you’re gonna go green this St. Patrick’s Day… try one of these recipes!

These St. Patrick’s Day recipes will come in handy!

Here’s your friendly reminder: St. Patrick’s Day is this weekend! And there’s only one right way to celebrate: all things green. After all, it wouldn’t be St. Patrick’s Day without it. 

Some people celebrate by donning their best green gear to avoid getting a pinch. But we say the best way to celebrate is by rolling out a festive food spread! If you’re gonna go green, we have all the recipes to add to your March 17th menu.  

A few of our foodie friends chimed in with their own green recipes and traditions. From breakfast to dinner, drinks to desserts, we’ve got you covered. We’re giving you all the green inspiration you need to celebrate! 

If You’re Gonna Go Green… Make Pistachio Ice Cream 

Wendy Paul’s green-of-choice is No Churn Pistachio Ice Cream. Top it with a little bit of olive oil, (yes, you read that right!) honey, and pistachio crumbles on top, and you’ve hit the pot of gold.  

Find more ideas from Wendy on Instagram, @therealwendypaul, or on her website, wendypaulcreations.com.  

No Churn Pistachio Ice Cream 

“I like to top mine with a drizzle of honey, more pistachios even some Napa Valley Olive oil.” 

– Wendy Paul 

INGREDIENTS 

• 16 oz. heavy whipping cream, whipped to stiff peaks 
• 1 can sweetened condensed milk 
• 1 jar about 5 oz. Pistachio Butter 
• 1 cup crushed pistachios 
• Pinch of cinnamon (the secret ingredient!) 
• 2-3 drops green food coloring (if desired) 
• Honey and more pistachios for serving 

METHOD 

1. To your heavy whipped cream, fold in the sweetened condensed milk, pistachio butter, cinnamon and crushed pistachios. Fold together so you don’t deflate the air you just whipped in! This will help the texture of the ice cream be amazing. 
2. Pour into a glass or metal 8×8 dish, cover with plastic wrap and freeze until solid. 4-6ish hours. Even overnight. 
3. Serve in small bowls, with sugar cones. Top with a drizzle of honey, olive oil, and more pistachios. 

If You’re Gonna Go Green… Make an Asian Cucumber Salad 

Alex Daynes kicked the green food dye for a fresher (and healthier!) alternative. Asian Cucumber Salad is light, refreshing, and the perfect side dish!  

Alex shared the key to a crunchy and crisped cucumber salad: remove as much water from the cucumbers as possible. Before you throw the salad together, let the cucumbers drain in a colander for about 15 minutes. Rinse, and pat dry. You don’t want the cucumber juice to water down your dressing. 

The longer this salad sits, the more delicious it gets. Let the flavors marinate together and sink into the cucumbers. If you like a little spicy kick, Alex says that red pepper flakes, chili oil, or chili flakes are great ingredients to add heat. 

Find Alex’s recipe with all of her notes here. Find more ideas from Alex on Instagram, @thealexdaynes, or on her website, alexdaynes.com.  

Asian Cucumber Salad 

PREP TIME 5 minutes
ADDITIONAL TIME 15 minutes
TOTAL TIME 20 minutes 

INGREDIENTS 

• 2-4 cucumbers, sliced into thin disks 
• 2 teaspoons salt 
• 1/2 cup rice vinegar 
• 1/4 cup granulated sugar 
• 2 Tablespoons sesame oil 
• 1 Tablespoon mined garlic 
• 1 Tablespoon minced ginger 
• 1 Tablespoon sesame seeds 

METHOD 

1. Slice the cucumbers into thin disks to your preference. Place them in a colander and sprinkle generously with salt to help them release water. Let this stand while you gather the remaining ingredients. 
2. Rinse the cucumbers and pat dry. Add to a bowl. 
3. Whisk together the vinegar, sugar, sesame oil, garlic, ginger, and sesame seeds in a small bowl. 
4. Add the dressing to the cucumber slices and toss to combine. Refrigerate until ready to serve. 

If You’re Gonna Go Green… Sip on Kiwi Lemonade 

Rachael Yerks says kiwi lemonade is the way to go. You can either start with a jug of store-bought lemonade or make your own homemade lemonade. Blend your kiwi mixture up and add it to your lemonade base. It’s a delicious way to naturally turn your beverage green! 

Find more recipes and ideas from Rachael on Instagram, @ezpzmealz, or on her website, www.ezpeazymealz.com.  

Kiwi Lemonade 

INGREDIENTS 

• 52 ounces storebought lemonade – or 1 recipe of homemade lemonade 
• 4 kiwis (more for garnish) 
• 2 Tbs fresh mint leaves 
• Sugar- optional, to taste 
• Fresh lemons/lemon juice – optional 

METHOD 

1. Make or buy lemonade. 
2. In a blender, blend together 1 cup lemonade with 4 kiwis and 2 Tbs fresh mint until smooth. 
3. Mix with remaining lemonade. 
4. Taste and adjust sweetness with extra sugar. If too sweet, add fresh lemon juice to desired sweetness level. 
5. Serve over ice. Garnish with fresh lemons, kiwi, and mint. 

If You’re Gonna Go Green… Whip Up a Batch of Mint Cookies 

Courtney’s Mint Andes Double Chocolate Cookies are the perfect cookie for St. Patrick’s Day! Easy to whip up and loaded with lots of mint and fudgy flavor. Name a better combo! 

You can use Andes Mint bits for this recipe, or any other chocolate mint bit you find at the store. Courtney loves to throw in some of Orson Gygi’s Mint Chocolate Chips. Another equally delicious substitute: swap the Mint Oreos for grasshopper cookies.  

Find Courtney’s cookie recipe with all of her notes here. Find more from Courtney on Instagram, @cakebycourtney, or on her website, cakebycourtney.com.  

Mint Andes Double Chocolate Cookies 

INGREDIENTS 

• 1 1/2 cups (180 g) all-purpose flour 
• 2/3 cup (76 g) cake flour 
• 3/4 cup (88 g) dark cocoa powder (Courtney likes Extra Brute Cacao Barry) 
• 1 tsp (4 g) baking powder 
• 1 tsp (5.6 g) kosher salt 
• 1/2 tsp (2 g) baking soda 
• 14 tbsp (197 g) unsalted butter cold and cut into cubes 
• 1 cup (220 g) packed brown sugar 
• 1/4 cup (50 g) granulated sugar 
• 2 large or extra-large eggs at room temperature 
• 1 cup (175 g) dark or semi-sweet chocolate chips 
• 1 1/2 cups (260 g) chopped Mint Andes Chocolate 
• 1 tsp (5 g) mint extract or emulsion 

METHOD 

1. Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper. Set aside. 
2. Combine the all-purpose flour, cake flour, cocoa powder, baking powder, salt, and baking soda in a medium sized bowl. Whisk together. Set aside. 
3. In a stand mixer fitted with the paddle attachment, combine the cold butter and sugars and beat on medium speed until light and fluffy, about 2 minutes. 
4. Add the whole egg and egg yolk and mix until combined. Scrape down the sides of the bowl and mix again for about 30 more seconds. 
5. Turn the mixer on low speed and add the dry ingredients in three separate additions, only mixing until the dry ingredients are incorporated. 
6. Stir in the chocolate chips and mint pieces. 
7. Using a 2″ cookie scoop, create about 16 to 18 cookies. Bake for 7 to 10 minutes. Courtney likes the cookies to be slightly underdone, so she bakes for 7 minutes. Let the cookies rest for about 10 minutes before digging in. 

If You’re Gonna Go Green… Serve Up Spinach Waffles 

If Lisa Danielson is going to go green, it’s got to be with waffles. But St. Patrick’s Day calls for something more sophisticated than Krusteaz.  

Lisa calls these waffles, “The Luck of the Irish Waffles.” A surprising ingredient turns them naturally green: spinach! But don’t worry, she promises you won’t even know they’re in there. Especially if you douse them in buttermilk syrup.  

Blend all the ingredients in a high-powered blender before you spoon them on the griddle to make sure all the spinach is blended up. It’s a healthier alternative to waffles, and an easy way to get your greens in! 

Find more ideas from Lisa on Instagram, @veggie_lisa, or on her website, www.veggielisa.com. 

Luck of the Irish Waffles 

INGREDIENTS 

• 1 banana 
• 1 cup spinach, fresh 
• 1 cup oats, old fashioned 
• 2 eggs 
•  2 TBSP melted coconut oil 
• ½ tsp vanilla 
• ½ tsp cinnamon 
• 1 tsp baking powder 

METHOD  

1. Preheat waffle iron and spray with cooking spray.  
2. Blend all the ingredients in a high-powered blender.  
3. Pour the batter into the waffle iron and cook until done.  
4. Serve with maple syrup, whipped cream or fresh berries.  

If You’re Gonna Go Green… Make Lucky Charms Marshmallow Treats 

There’s one iconic cereal that basically begs for a spot at the St. Patrick’s Day table. But Dina Driggs isn’t stopping at a bowl of Lucky Charms and green milk. She’s taking the magically delicious marshmallows all the way to dessert.  

Lucky Charms Marshmallow Treats are easy, quick, and most importantly, green! The secret to making them especially festive is green Lucky Charms. You can only find them on the grocery store shelves around St. Patrick’s Day.  

The trickiest part of making marshmallow treats is when they stick to your hands. To combat this, Dina takes a slice of butter and rubs it on her hands to push the mixture around in the pan until it’s filled in. Voila! 

Find Dina’s Lucky Charm Treat recipe with all of her notes here. Find more recipes from Dina on Instagram, @dinasdiner, or on her website, dinasdiner.com.  

Lucky Charms Marshmallow Treats 

Makes 1 full sheet pan of marshmallow treats.  

INGREDIENTS 

• 4 Cups Rice Krispies 
• 10.5 oz. Limited Edition Lucky Charms 
• 20 oz. Mini Marshmallows 
• 1/3 Cup Butter 

METHOD

1. Place Rice Krispies and Lucky Charms in a large bowl. 
2. Pour in 5 ounces of marshmallows into the bowl with cereal. 
3. Melt butter and add the rest of the marshmallows to saucepan. 
4. Melt and stir until all marshmallows are melted. 
5. Pour melted marshmallows over cereal. 
6. Grease a large cookie sheet and pour the cereal mixture into the pan. 
7. Place some soft butter on your hands and push the cereal into the corners and smooth out the top.8 
8. Cut and serve.