31 Green Foods for St. Patrick’s Day From Buttery Irish Cabbage to Matcha Cookies Skip the food coloring with dishes that get their hue from herbs, greens, peas, pandan, and more. By Jodie Kautzmann Jodie Kautzmann Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content creation, recipe development, and pastry production. She's obsessed with the fine details and ingredients that take dishes from tasty to outright otherworldly. Food & Wine's Editorial Guidelines Published on March 9, 2026 Add Us On SAVE ALL RECIPES NEW! Save as a collection on MyRecipes Close Credit: Christopher Testani / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen Nature shows off its green hues in many 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 into 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. Keep all of your recipes at your fingertips. With the MyRecipes app you can easily save and organize your favorites from anywhere, including Instagram and TikTok, in one convenient place. Get the free app. 01 of 31 Herb Guacamole Victor Protasio / Food Styling by Julian Hensarling / Prop Styling by Claire Spollen Made with a quartet of herbs — cilantro, basil, mint, and tarragon — this creamy green-on-green dip from chef Enrique Olvera is just the thing to scoop up with freshly fried tostadas. Get the Recipe Save 02 of 31 Buttery Irish Cabbage Christopher Testani / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen This Irish-style side gently cooks ribbons of Savoy cabbage in plenty of cultured butter with a splash of water, salt, and pepper until glossy, sweet, and just-tender. It’s finished off the heat with a few extra pats of butter that melt into the leaves Get the Recipe Save 03 of 31 Pandan and Coconut Cake Victor Protasio / Food Styling by Julian Hensarling / Prop Styling by Claire Spollen This pretty dessert from chef Lara Lee gets its vibrant green hue from pandan, a tropical plant that grows throughout Southeast Asia and has a distinctive vanilla- and coconut-like fragrance. The sweet cake layers are balanced by tangy mascarpone cheese swirled with raspberry jam. Get the Recipe Save 04 of 31 Espagueti Verde (Green Spaghetti) Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen If salsa verde is your jam, you'll love this creamy green spaghetti. Simply char poblano peppers and garlic in the broiler, then puree with scallions, jalapeño, cilantro, and Mexican crema for a silky, smoky sauce. Get the Recipe Save 05 of 31 Prosciutto-Wrapped Halibut with Asparagus Sauce Food & Wine / Photo by Brie Goldman / Food Styling by Charlie Worthington / Prop Styling by Natalie Ghazali Early-to-mid March marks the beginning of the Alaskan halibut season. Here, the sweet, meaty fillets are shrouded with thinly sliced prosciutto and roasted, then served over a gorgeous green sauce made from spinach, scallions, and asparagus. Get the Recipe Save 06 of 31 Gingery Creamed Kale and Cabbage Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley Marcus Samuelsson stirs ginger and turmeric into this vegetable side dish for a little kick, then adds coconut milk and buttermilk to smooth and soften the spicy flavors. It's an easy make-ahead recipe that's fantastic with feasts of all kinds. Get the Recipe Save 07 of 31 Pistachio-Chocolate Snacking Cake Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley Spring forward with this single-layer snacking cake from baking star Jessie Sheehan, topped with a nutty and ultra-creamy pistachio frosting. Get the Recipe Save 08 of 31 Sauce Verte Food & Wine / Photo by Brie Goldman / Food Styling by Lauren McAnelly / Props by Breanna Ghazali / Prop Styling by Joseph Wanek Let your food processor do the heavy lifting for this supremely tasty herb sauce from Seattle chef Renee Erickson — try it with fish, roast chicken, smashed and fried potatoes, and more. Get the Recipe Save 09 of 31 A Perfect Pot of Lentils Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Julia Bayless Simply cooked French green lentils, aka Le Puy lentils, can be tossed into a salad or served alongside a whole roast chicken or pork rib roast. If cooked for longer, they'll get softer, making them excellent for hearty stews and soups as well. Get the Recipe Save 10 of 31 Restorative Ginger and Turmeric Noodle Soup Jennifer Causey This coconut-creamy noodle soup is bolstered by a robust base of ginger, turmeric, and chiles, offering deep, earthy flavors and vibrant color. The garlic oil adds an extra layer of aromatic flavor. Get the Recipe Save 11 of 31 Wedge Salad with Tahini Green Goddess Dressing Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Shell Royster Swap in an herbaceous tahini-green goddess dressing for classic blue cheese to make this especially fresh take on a classic wedge salad. Get the Recipe Save 12 of 31 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 Save 13 of 31 Mafaldine with Pea Shoot—Meyer Lemon Pesto Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen Elegant, eye-catching, and utterly delicious, this ruffled pasta dish couldn't be easier to prepare. The bright pesto — featuring fresh pea shoots and herbs, ricotta salata, sunflower seeds, and fragrant Meyer lemon — comes together instantly in the blender, while the garlicky breadcrumb topping takes just 10 minutes to cook on the stovetop. Get the Recipe Save 14 of 31 Spring Pea Chaat with Lemon Raita Victor Protasio / Food Styling by Torie Cox / Prop Styling by Thom Driver This crunchy springtime chaat from chef Maneet Chauhan is made with three kinds of fresh peas — English, snow, and sugar snap — plus whole cumin seeds, mustard seeds, chiles, and ginger, all topped with a spicy mango-mint chutney and a cooling lemon raita. Get the Recipe Save 15 of 31 Palak "Paneer" with Pressed Fresh Ricotta Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Kathleen Cook Varner For a meatless main, press fresh ricotta into a block that can be cut into paneer-like cheese. Fried in ghee, the crispy, cheesy cubes are perfect in the warm puree of chile-and-ginger-spiked spinach and cilantro. Get the Recipe Save 16 of 31 Tiger Salad with Green Tea Noodles Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Christine Keely Hetty McKinnon tosses cold green tea-infused soba noodles in a dressing made with celery, cilantro, scallions, and a Thai chile for an umami-forward and slurpable salad that's ready in 20 minutes. Get the Recipe Save 17 of 31 Vignarola (Springtime Vegetable Stew) Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Julia Bayless A Roman celebration of spring, fava beans, asparagus, green peas, and artichoke hearts are braised in olive oil and offset by the crunch of salty browned pancetta. A shower of bright lemon and refreshing mint finishes the dish. Get the Recipe Save 18 of 31 Spiced Chimichurri with Cilantro and Dijon Yekaterina Boytsova To make his nontraditional chimichurri, Boston chef Douglass Williams combines coriander, cumin, and fenugreek seeds, plus Dijon mustard and two cups of chopped cilantro for a zesty, versatile herb sauce that's equally good as a marinade or for dipping. Get the Recipe Save 19 of 31 Linguine with Frenched Green Beans and Parsley Pesto Tara Donne / Food Styling by Chris Lanier / Prop Styling by Raina Kattelson For this verdant pasta dish from 1988 F&W Best New Chef Johanne Killeen, linguine and green beans cook in the same pot, then are tossed with an effortless parsley pesto that gets a little heat from cayenne. Get the Recipe Save 20 of 31 Grilled Lamb Chops with Herby Yogurt Sauce Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen Lamb is made extra juicy, tender, and slightly tangy thanks to a yogurt marinade that doubles as the base for a simple herbed sauce to spoon over the finished dish. Serve the lamb with a quick salad of couscous and cucumbers for a complete meal. Get the Recipe Save 21 of 31 Trinidadian Green Seasoning Antonis Achilleos / Prop Styling by Christina Daley / Food Styling by Margaret Monroe Dickey Put a bit of Caribbean flair on the table with this zesty, bright staple made with two kinds of fresh chiles. It can be used either as a condiment or as the base for dishes like pelau. Get the Recipe Save 22 of 31 Smashed Fava Beans on Toast with Pecorino and Mint Victor Protasio / Food Styling by Margaret Dickey / Prop Styling by Heather Chadduck Hillegas Andrea Slonecker tops toasted rustic bread with a spread of smashed spring fava beans, mint, and pecorino. Cook and shell the fava beans in advance to save time. Get the Recipe Save 23 of 31 Chow Dau Miu (Garlicky Stir-Fried Pea Sprouts) Greg DuPree / Food Styling by Torie Cox / Prop Styling by Claire Spollen This recipe works with most tender leafy greens — including baby bok choy and choy sum (flowering cabbage) — so opt for the market's finest. Swirled into the garlic-scented oil, fermented soybean paste adds a layer of savory pungency. Get the Recipe Save 24 of 31 Creamy Vegan Pasta with Greens, Peas, and Lemon Zest Antonis Achilleos / Prop Styling by Kathleen Varner / Food Styling by Margaret Monroe Dickey This lovely vegan pasta dish is as creamy as it is verdant. White miso adds depth and umami to blanched greens, crisp scallions, and plenty of garlic. It's extra delicious topped with cheese, either plant-based or dairy. Get the Recipe Save 25 of 31 Shorbat Jarjir (Rocket Soup) Greg DuPree Cookbook author Yasmin Khan serves up an intensely green yet deliciously delicate soup. This recipe calls for a blend of spinach, cilantro, and arugula cooked with warming spices like nutmeg, allspice, and turmeric. Get the Recipe Save 26 of 31 Chilled English Pea Soup with Crab and Meyer Lemon Eric Wolfinger Chef Sarah Heller folds sweet Dungeness crab with Meyer lemon, crème fraîche, and a host of delicate spring herbs, then serves with a zesty, refreshing English pea and watercress soup. Get the Recipe Save 27 of 31 Risotto with Parsley Puree and Caramelized Garlic Greg DuPree / Food Styling by Ruth Blackburn / Prop Styling by Thom Driver Chef Alice Delcourt's vivid risotto layers in parsley puree for fresh, green flavor. Plush with goat and Parmesan cheeses, the dish gets extra depth from a sweet boost of caramelized garlic. Get the Recipe Save 28 of 31 Lemony Barley Salad with Kale Pesto Con Poulos Jessica Koslow's very green barley salad has a double dose of kale. Some of it is blended into the pesto, while the rest is torn into pieces and stirred into the cooked barley. Though the preserved lemons are optional here, we love their bright tartness. Get the Recipe Save 29 of 31 Creamy Spinach Soup with Dill John Kernick This spinach soup, adapted from Swedish chef Magnus Nilsson's The Nordic Cookbook, is flavored with cream, shallots, white pepper, and nutmeg, plus a sprinkle of chopped dill. Get the Recipe Save 30 of 31 Matcha Tea Cake Cookies Con Poulos Get your matcha on with these moist, tender, perfectly green cookies. The powdered tea imparts a light, toasty flavor — it's in both the dough and the snowy dusting on top. Get the Recipe Save 31 of 31 Broccoli-Spinach Soup with Crispy Broccoli Florets and Croutons Con Poulos Justin Chapple's lush soup is incredibly silky, thanks to the inclusion of a starchy potato. Each bowl is crowned with crispy roasted broccoli and croutons for added texture, plus a complementary sprinkle of snipped chives. Get the Recipe Save Explore more: Food Holidays & Occasions St. Patrick's Day Was this page helpful? Thanks for your feedback! Tell us why! Other Submit