Naturally Green Appetizers to Enjoy this St. Patrick’s Day

By Jane Poretsky

We know that green skittles and Irish car bomb cupcakes, and grasshopper pie, AND mint chocolate chip ice cream is the way to go. We understand that chocolate-covered food coloring is a bit on the addicting side. However, it’s like they say: you are what you eat. We decided to share some (mostly) healthy and 100% food-coloring free party appetizers this year. Good health is the pot of gold at the end of this rainbow we call life. Okay, now we’re getting philosophical. Back to the food…

1. Edamame “Hummus”

Edamame Hummus (Photo: Food Network)
Edamame Hummus (Photo: Food Network)

Did you know that “hummus” is actually the Arabic word for chickpeas? Hence, what we are calling hummus above actually isn’t. For a creative alternative, blend edamame with an enticing blend of tahini and lemon juice for a pungent, protein-packed, flavorful green spread.

Directions: In a food processor, combine 1 cup of cooked edamame (no shells), 1/4 cup of tahini, 2 tbs of lemon juice, a handful of fresh parsley, a 1/4 cup of extra-virgin olive oil and a generous sprinkle of salt. Pulse until the mixture is smooth and creamy. Dunk pita chips, carrots, celery, or anything else your heart desires in and devour.

2. Zucchini Ricotta Fritters

These are our favorite savory fritters because they are so easy to make. They come together quickly and you only need a handful of ingredients. Ricotta adds a delicious creamy texture, without the overpowering tang that cream cheese carries.  Check out the full recipe here  and watch our how-to video right above!

3. Pistachio Pesto 

Pistachio Pesto (Photo: Teaspooncomm.com)
Pistachio Pesto (Photo: Teaspooncomm.com)

Want to surprise everyone digging into your pasta with a pesto that is far from ordinary? Pistachio pesto will do the trick. Toss buttery strands of spaghetti or dainty little orecchiette for an unforgettable vegetarian dinner.

Directions: Combine 7oz of pistachios with a generous sprinkling of salt, a few leaves of fresh mint, 1 garlic clove, 1 cup of grated pecorino romano cheese, and the juice of half a lemon in a food processor. Pulse until everything is finely chopped. With the processor running, stream in extra-virgin olive oil until desired consistency is reached (usually 1/3-1/2 cup). This will keep in the fridge for up to two weeks. Serve with al dente pasta.

DailyFoodtoEat is the official blog of FoodtoEat, a sustainable online food ordering and concierge catering service featuring your favorite restaurants, food trucks and caterers. Check out the deliciousness here: www.foodtoeat.com

 

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