This month, we will be featuring recipes with a hint of GREEN! From green ingredients, to green cooking methods and habits, to green dishes in honor of Spring and St. Paddy’s day – all green all month long. Won’t you go green with us?
Traditional fettuccine and spinach fettuccine tossed with peas, prosciutto and cream to create an elegant weeknight meal. Prep to plate in less than 30 minutes!
Chicken Pipian Verde from La Cocina de Leslie
Pumpkin seeds, tomatillos, and roasted poblano peppers combine to make a rich velvety Pipian sauce that is perfect served over cooked chicken.
Shrimp Wonton Soup with Kale from from Foxes Love Lemons
Wontons filled with a spicy shrimp mixture are added to a savory broth with kale and bean sprouts for a takeout-inspired meal at home.
Artichoke Spinach Pasta from Magnolia Days
Penne pasta tossed with artichokes, spinach, garlic, and a light lemon-wine sauce. It’s a quick and easy meal on the table in less than 30 minutes.
Broccoli Rabe Pasta Toss from MealDiva
This is a 15 minute dinner made with broccoli rabe, garlic and chickpeas. It’s healthy and protein packed!