Great St. Paddy’s Day Greens!

A very Happy St. Patrick’s Day to everyone! This Thursday marks the day we all get in touch with our “inner Irishman” and go green–down to what we eat! Here are five shamrockin’ recipes that fit the bill and won’t bog you down for the evening’s festivities…

Let’s begin with this lush, crispy Brussels Sprout Salad [above] from Chef John Russ at Lüke San Antonio on the city’s famed River Walk. The sprouts themselves are coated in olive oil and roasted in the oven for about 15 minutes. While the sprouts are still hot, toss’em with green apple slices, mint, queso fresco, serrano peppers and crushed Marcona almonds. 😉

Find southern flavors mixed with locally sourced produce from Harold’s in the Heights, one of Houston’s oldest neighborhoods. The former iconic men’s department store is enjoying a second life as a casual restaurant serving Creole cuisine from Chef Antoine Ware. We snagged the recipe for a gorgeous Kale, Cranberry and Orange Salad that absolutely screams spring! Enjoy Chef’s vibrant creation with spiced pecans, dried cranberries, orange segments, tossed with a sherry vinaigrette:

Harold's Kale Salad

Jolts of rainbow-hued colors and textures reminiscent of the menu’s Mexico City origins greet you almost immediately upon entering Cuchara. The 1940’s brick building used to house the Hyde Park Supermarket and currently occupies the same corner space at Fairview and Taft in Montrose. A botana (“appetizer”) they’re known for is the Nopalitos – sliced cactus with tomato, onion, serrano peppers, fresh cheese, cilantro and lime. Different sure, but delish all the same! Try serving with corn fritters or tortillas…


Vinaigrette raises the “salad bar” with delicious entrée salads, using only locally-sourced, sustainable ingredients from a farm in Bastrop, TX. Brand new to the thriving Austin food scene, Goodtaste got the scoop on one bright and zippy menu item in particular…the Cherry Tart Salad. It’s tossed with dried cherries, mild feta cheese, peppery baby arugula and chilied pecans with champagne vinaigrette:

Vinaigrette CherryTart

A variety of soups and sides, hearty sandwiches and house-made desserts complement the otherwise salad-centric menu at the bistro, in addition to dinner specialties and seasonal fare.

‘Extra’ Green:

Get a kick out of One Lucky Duck’s three layer Zucchini & Green Zebra Tomato Lasagne with basil-pistachio pesto and lemon-pignoli nuts! We suggest using the best quality sun dried tomatoes you can find. The brighter ones make for a redder sauce, which will add a nice contrast to the dish:


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Featured Image: David Rangel

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