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The Cookstr Weekly: Ten St. Patrick’s Day Dishes

March 17, 2015

St. Patrick’s Day coincides with the just-before-Spring rush of suddenly warmer weather, hinting that winter might eventually come to an end. And its color palette of rich, bright greens reflects a multitude of spring produce to look forward to.

 

For now, though, we’ll stick with the Irish classics like stews and braises, which make for perfect meals during this in-between season.


Warmest regards,

 

Kara Rota

Editorial Director
by Greg Atkinson
Looking for a festive St. Patty’s dish that’s as green as the Chicago River, without all the artificial coloring? This soup does the trick, with a double hit of peas and mint.

More St. Patrick’s Day Recipes from Cookstr

WHAT’S NEW ON COOKSTR:
by Anni Daulter


 “Most kids love noodles. These are a simple tasty version that I make a lot and put into my kids’ lunches. I have to admit that I make a special trip to our local Japanese store to buy the freshest udon noodles I can, because they always taste so much better than packaged brands. Some supermarkets have them in their refrigerated section. Whenever I make Japanese-inspired foods, I always bring more focus to my preparation, as the Japanese cooking philosophy is inspired by meditation and reverence. It reminds me to slow down and remember to put my loving intentions into the food I prepare.”  

-Anni Daulter

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