Food Holidays & Occasions St. Patrick's Day 24 Green Foods for St. Patrick's Day and Beyond Celebrate St. Patrick's Day, spring, and more with these recipes featuring green plants and vibrant flavors. By Food & Wine Editors Food & Wine Editors This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link. Food & Wine's Editorial Guidelines Published on March 1, 2024 Close Photo: Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Thom Driver Nature exudes green as reflected in many verdant foods, from green salads to fava beans and matcha treats. The color represents freshness, prosperity, and plants coming to life each spring, so whether you're celebrating the season or St. Patrick's Day, you can incorporate green in your spread with these dishes and dips. From deep green soups to pale green pastas and bright green sauces, here's an array of enticing green foods. 01 of 24 Creamy Vegan Pasta with Greens, Peas, and Lemon Zest Photo by Antonis Achilleos / Prop Styling by Kathleen Varner / Food Styling by Margaret Monroe Dickey Quickly blanched greens and sizzling scallions and garlic meet in a surprisingly creamy vegan sauce for pasta, with a touch of white miso for added depth. Get the Recipe 02 of 24 Chow Dau Miu (Garlicky Stir-Fried Pea Sprouts) Photo by Greg DuPree / Food Styling by Torie Cox / Prop Styling by Claire Spollen This versatile recipe from Danielle Chang swirls tender leafy greens into a garlic-scented oil, with a layer of savory pungency from fermented soybean paste. Get the Recipe 03 of 24 Mafaldine with Pea Shoot—Meyer Lemon Pesto Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen Fresh pea shoots, parsley, and dill make a verdant pesto balanced with salty ricotta salata cheese and nutty roasted sunflower seed kernels. The bright sauce clings beautifully to ruffled mafaldine pasta. Get the Recipe 04 of 24 Restorative Ginger and Turmeric Noodle Soup Jennifer Causey During the winter months, this bowl of noodle soup is bolstered by a robust ginger and turmeric base, which offers deep, earthy flavors and vibrant color. The garlic oil adds an extra layer of aromatic flavor, a great way to bring cohesiveness to this curative bowl of soup. Get the Recipe 05 of 24 Wedge Salad with Tahini Green Goddess Dressing Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Shell Royster This incredibly crunchy and refreshing iceberg wedge salad is served with a satisfying tahini green goddess dressing. Get the Recipe 06 of 24 Spring Pea Chaat with Lemon Raita Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Thom Driver This fresh and crunchy chaat stars a trio of spring peas punched up with a tempered mixture of whole cumin seeds mustard seeds, chiles, and ginger. Get the Recipe 07 of 24 Tiger Salad with Green Tea Noodles Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Christine Keely Equal parts bracing and refreshing, the name of this Chinese salad with green tea noodles and fresh herbs comes from its striking flavor combinations, akin to the ferocity of the tiger. Get the Recipe 08 of 24 Linguine with Frenched Green Beans and Parsley Pesto Photo by Tara Donne / Food Styling by Chris Lanier / Prop Styling by Raina Kattelson 1988 F&W Best New Chef Johanne Killen employs starchy pasta water to thicken her fresh pesto into a sauce that clings to and flavors each strand of linguine, instead of pooling in the bowl. Thinly sliced green beans intertwine with the pasta, offering a refreshing crunch and more color. Get the Recipe 09 of 24 Parsi Green Chutney Eva Kolenko This versatile sweet-hot-tangy Parsi condiment seasons and brightens every dish on the table both during cooking and as a tableside garnish. Get the Recipe 10 of 24 Green Curry Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Christina Daley Garlic, lemongrass, Makrut lime, coconut milk, and Thai basil balance the kick of heat in this popular Thai curry, made with chicken, zucchini, and bell peppers. Get the Recipe 11 of 24 Grilled Lamb Chops with Herby Yogurt Sauce Photo by Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen This recipe cleverly sets aside a portion of the seasoned yogurt from the marinade to puree with tender green herbs and lemon juice for a quick finishing sauce after the lamb is done. Serve it with a quick salad of couscous and cucumbers. Get the Recipe 12 of 24 Pandan and Coconut Cake Victor Protasio / Food Styling by Julian Hensarling / Prop Styling by Claire Spollen This tender cake gets its dazzling green color from pandan, a tropical plant grown throughout Southeast Asia with a sweet fragrance, similar to vanilla. Get the Recipe 13 of 24 Green Seasoning Photo by Antonis Achilleos / Prop Styling by Christina Daley / Food Styling by Margaret Monroe Dickey Packed with zesty, bright flavor and a distinct kick from two kinds of fresh chiles, Green Seasoning is a staple in the kitchens of Trinidad and Tobago, often used as the base for dishes or a finishing sauce. Get the Recipe 14 of 24 Smashed Fava Beans on Toast with Pecorino and Mint Photo by Victor Protasio / Food Styling by Margaret Dickey / Prop Styling by Heather Chadduck Hillegas Fava beans are one of spring’s most coveted ingredients, and Andrea Slonecker's favorite way of preparing them is to smash them with mint and pecorino into a chunky spread for topping toast. Once the favas are blanched and shelled, the spread comes together in mere minutes. Get the Recipe 15 of 24 Mushy Peas Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen Chef Barry Tonkinson re-created the traditional mushy peas he ate with fish and chips while growing up in England with this 15-minute version, which calls for frozen peas instead of dried marrowfat peas. Get the Recipe 16 of 24 Spiced Chimichurri with Cilantro and Dijon Yekaterina Boytsova This non-traditional take on chimichurri from 2020 F&W Best New Chef Douglass Williams, the chef of MIDA restaurant in Boston, includes coriander, cumin, and fenugreek seeds for a rich, delicious layer of flavor. Use the sauce as a marinade for grilled steak, brush it on chicken before roasting, or enjoy it as a dipping sauce for flatbread or poached shrimp. Get the Recipe 17 of 24 Chilled English Pea Soup with Crab and Meyer Lemon Eric Wolfinger This refreshing, verdant English pea and watercress soup is the perfect base for a zesty crab salad with a host of delicate spring herbs. Get the Recipe 18 of 24 Risotto with Parsley Puree and Caramelized Garlic Greg Dupree / Food Styling by Ruth Blackburn / Prop Styling by Thom Driver Pureed parsley, goat cheese, and Parmesan offer an herbaceous and creamy take on classic risotto. Get the Recipe 19 of 24 Creamy Spinach Soup with Dill © John Kernick This soup, adapted from The Nordic Cookbook, has the rich flavor of creamed spinach but a much lighter texture. Get the Recipe 20 of 24 Lemony Barley Salad with Kale Pesto © Con Poulos Kale does double duty here: Some of the leaves are pureed with lemon juice and olive oil for a phenomenal pesto, and some are torn into pieces and stirred into the cooked barley. Get the Recipe 21 of 24 Broccoli-Spinach Soup with Crispy Broccoli Florets and Croutons © Con Poulos Justin Chapple's supremely silky soup comes from pureeing potatoes with broccoli stems and florets in stock and then stirring in spinach. It's topped with crispy broccoli for an added texture. Get the Recipe 22 of 24 Shorbat Jarjir (Rocket Soup) Greg DuPree A blend of spinach, cilantro, and arugula anchors this delicate, vegetal soup from Yasmin Khan, author of Zaitoun. Get the Recipe 23 of 24 Roasted Green Tomato Basil Soup in Sourdough © Sarah Bolla This beautiful green soup pairs the tartness of green tomatoes with fragrant basil and thyme. Get the Recipe 24 of 24 Caribbean Green Soup Callaloo, originally from Africa, is served throughout the Caribbean in different forms, from a thick side dish to the soup you see below with okra, thyme, and spinach. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit