5 Green Dinners for Extra Luck During the Week of St. Patrick's Day

Monday: Baked Fish with Escarole, Wine & Herbs

White fish doesn't have a ton of flavor, which means you can pack on allllll the herbs and spices you want—and with parsley, sage, rosemary, thyme, and mint all on this dish, we really went there. The more the merrier, especially when it comes to holiday spirit.

Recipe: Try our Baked Fish with Escarole, Wine & Herbs

Tuesday: Rachael Ray's Straw & Hay Pasta with Spinach Sauce & Pine Nuts

On St. Patrick's Day itself, go extra, extra green with both spinach linguine AND spinach sauce. Did we mention it's a 30-minute meal? Oh, and it's pretty much required that you make John's Green with Envy cocktail to get the party started. Sorry, we don't make the rules!

Recipe: Try Rach's Straw & Hay Pasta with Spinach Sauce & Pine Nuts

Wednesday: Brussels Sprouts Grilled Cheese with Baby Kale Salad

Fontina, parmesan, shallot, and dijon create a serious sammie that's much easier than it looks. The kale-apple-almond salad comes together in less than two minutes, and it's so good you'll be serving it with everything.

Recipe: Try our Brussels Sprouts Grilled Cheese with Baby Kale Salad

Thursday: Leeky, Creamy Chicken-and-Dumpling Stoup

This delicious dinner literally takes 10 minutes. Don't believe us? Try—and taste—for yourself. 

Recipe: Try our Leeky, Creamy Chicken-and-Dumpling Stoup

Friday: Cheesy Zucchini Tart

Doesn't this curly, swirly dish just scream happiness? Stock up on frozen puff pastry so you can prep it whenever you want. After that, all you need is lemon, arugula, cheese spread, olive oil, and zucchini. It's easy being green!

Recipe: Try our Cheesy Zucchini Tart

Shopping List

For the baked fish with escarole, wine & herbs:

• 1/2 cup flour
• Salt and pepper
• 4-6 fillets (about 6 to 7 oz. each) turbot, cod, halibut or other sustainable mild white fish
• 1 large or 2 medium heads escarole
• 1 small onion
• 3 cloves garlic
• A little freshly grated nutmeg (about 1/8 tsp.)
• 1/2 cup dry white wine
• 1/2 cup chicken or seafood stock
• 1/4 cup EVOO
• 1/2-3/4 cup packed fresh herbs, such as parsley, sage, rosemary, thyme, and/or mint
• 1 lemon
• 4-6 pats butter

For the straw & hay pasta with spinach sauce & pine nuts:

• 1/2 cup pine nuts
• Salt and pepper
• 1/2 lb. fettuccine
• 1/2 lb. spinach fettuccine
• 1 lb. of bundles of medium-size leaf spinach
• 1/2 cup vegetable stock
• 1 small onion
• 3 cloves garlic
• A little freshly grated nutmeg (about 1/8 tsp.)
• About 6 tbsp. olive oil
• About 1/3 cup heavy cream or crème fraîche
• 1 cup grated Parmigiano-Reggiano, plus more for serving
• Juice of 1 lemon (about 1/4 cup)

For the Brussels sprouts grilled cheese with baby kale salad:

• 4 tbsp. olive oil, plus more for brushing
• 3/4 lb. Brussels sprouts
• 1 shallot
• 8 slices whole-grain bread
• 1/2 cup grated Parmesan
• 2 tbsp. plus 1/2 tsp. Dijon mustard
• 2 cups (8 oz.) grated fontina
• 1 tbsp. apple cider vinegar
• 4 cups baby kale
• 1 apple
• 1/2 cup toasted slivered almonds

For the leeky, creamy chicken-and-dumpling stoup:

• 2 tbsp. EVOO
• 3 leeks
• 5 ribs celery from the heart with leafy tops
• 1 bay leaf
• Salt and pepper
• 1 32-oz. container (4 cups) chicken broth
• 2 cups heavy cream
• 1 lb. chicken tenders
• 2 packages fresh gnocchi (about 24 oz.)
• 1/3 cup chopped flat-leaf parsley
• 3 tbsp. dry sherry (optional)
• 1 tsp. sweet smoked paprika

For the cheesy zucchini tart:

• 1 medium zucchini (about 6 oz.)
• 1 sheet frozen puff pastry (from one 17.3-oz. box)
• 5 tbsp. plus 1 1/2 tsp. olive oil
• 5 oz. herbed cheese spread (such as Boursin)
• 1 lemon
• 3 cups baby arugula