Green on Green: A Dish for St. Patrick’s Day (Plus Purim Cookies Replay)

St. Patrick’s Day is a day to celebrate the Irish and since it is also National Nutrition Month, I have a dish that reflects both these topics. And because this is an apron strings recipe, you can choose whatever veggies you like and are in season, so your dish may not look the same as mine. I used kale, but I also plan to use arugula, especially baby arugula, which is “sweeter” tasting than kale. Since I already did roasted veggie recipes, I am reproducing the ingredients from the one I did with root veggies with the addition of steamed or sautéed greens.

Celebrate St. Patrick’s Da & National Nutrition Month together!

Green on Green

(A Cooking by the Strings of Your Apron Recipe)

Utensils: Cutting board, bowl, roasting pan
Prep. Time: 15-20 min.
Cooking Time: 30-40 min.


4 cups scrubbed, peeled, and cut veggies that can include:

1-2 carrots cut into circles or at an angle into ovals
1 small turnip cut into crescents
1 onion or leek, sliced about ½” thick
one sweet potato cut into ½” slices
1 parsnip, sliced into 1/2 “circles
1-2 garlic cloves or 1 shallot, sliced
2-3 Tbl. olive oil
salt & pepper to taste and/or your own herbal blend, such as oregano/thyme/rosemary or Za’atar or other herbs of your choice

Cut veggies from left to right: parsnip, sweet potato, turnip, beet, carrot, onion/shallot, garlic, ginger

Directions for Roasted Veggies

1. Preheat oven to 400 degrees F.
2. Cut veggies into similar sizes and thicknesses as much as possible so all of them are tender at the same time when roasted.
3. Place cut veggies in a large bowl and toss with 2 T. olive oil and spices.
4. Spread out in a roasting pan or cookie sheet. (You can brush a little oil on the pan if you wish.)
5. Bake until veggies are fork-tender and crispy. The time will depend on the thickness of your veggies or how crisp you like them, so check after 25 minutes and every 5 minutes thereafter, tossing them to bake all over.

Directions for Greens

If you use kale, wash well and remove the hard stems. team or cook in very little water with garlic and ginger (option). When tender, drain and place on platter with roasted veggies.

If you use baby arugula, you only need to cook them very briefly, or even blanch them (pour boiling water over them and let them sit for a couple of minutes before draining.) Place on platter after draining and top with roasted veggies.

In the warmer weather, consider lettuce or uncooked arugula so you have a raw & cooked salad instead of a main dish. Can also be served cold the next day.

If you are new to Cooking by the Strings of Your Apron, this means that you use whatever veggies and spices you choose or have on hand, which also means each time the veggies might different, especially when you are in a different season. Ex. Summer I would use zucchini and yellow squashes, bell peppers, scallions, etc. not root veggies.


PURIM Hamenstaschen
Note: This year Purim falls on St. Pat’s Day.

PURIM Cookies are called Hamentaschen (shaped like a triangle)   after the villain Hamen (wore a 3-cornered hat resembling a triangle) who planned to kill all the Jews in the area but was foiled by a Jewess, Queen Esther. (This is also Women’s History Month, so Queen Esther is my role model for this month. My Hebrew name is also Esther.)  Since I no longer bake with wheat, I am re-posting the links from when I did use wheat.

Photo from the Internet from Bing Stock Photos

To see the recipes for Hamentaschen, put the word into the Search Box on my Home Page.



















St. Patrick’s Day: Reprise Green on Green Recipe

The recipes I have for this month do not have much green in them, so I went into my Index of 250 plus recipes to find one that I thought would be good for St.Pat’s Day, wearin’ of the green. This is from 2011 and talks about Spring, which is only days away, so I thought this would work for St. Patrick’s Day.

Do you ever notice the many shades of green leaves on the trees in summer? I see the same variety of the green in vegetables, from light green cabbage to dark green kale, and all the shades in between. Below is a recipe that uses several greens, so I would serve it with a grated carrot salad or a purple cabbage slaw.

 Green on Green



Utensils: Large fry pan saucepan with deep sides, cutting board & knife
Prep Time: About 20 min.
Cooking Time: About 10 min.
Category: Vegan

Ingredients (Pick as many of the green veggies as you like.)

Water or stock
One garlic clove, minced
3-4 slices of leek or onion
one stalk of broccoli, stem peeled and cut & broken into narrower pieces
½ cup (frozen) edamame beans (green soybeans)
6-7 Brussels sprouts, trimmed and sliced thinly crosswise
one baby bok choy, washed and sliced lengthwise into quarters
handful of leafy greens (frisee, spinach, kale, chard, etc.)
½ cup snow peas or English peas
S & P to taste or Bragg’s aminos; ginger
Toasted sesame oil and sesame seeds


1. Pour about one inch of water or stock in a pan. Add minced garlic clove, slices of leek, and frozen edamame beans.
2. While the garlic, leek, and soybeans are simmering on low heat, add slices of broccoli and sliced Brussels sprouts, cover the pan, and cook for 2 minutes.
4. Next, add quartered bok choy and leafy greens, cover and cook another 2-3 minutes.
5. Finally, add snow peas, and cook one more minute; then shut off heat. Add a squirt or two of toasted sesame oil, a little grated ginger, and salt and pepper or Bragg’s, if needed. (If you use soup stock instead of water, you may not need salt, pepper, or Bragg’s.)
6. Spoon into a large bowl, sprinkle on sesame seeds and serve hot.

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