10 Delicious Healthier And Greener St. Patrick’s Day Recipes From Dole Food Company!

This St. Patrick’s Day eat healthier and greener with these recipes from Dole Food Company that are worth a pot of gold!

The “Healthier by Dole” series continues this month with 10 delicious recipes so you can celebrate all things Irish on March 17th! They will help you eat better and have fun, plus some of the things you will find here are also gluten-free, vegetarian or vegan so definitely something for everyone.

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“Our Healthier by Dole recipe series is about helping Americans make better meal and snacking choices on those eating occasions when nutrition can be the most challenging. At Dole, we’re out to prove that any holiday celebration can be fun, delicious and healthy at the same time” mentioned Melanie Marcus, Dole’s nutrition and health communications manager. “From gluten-free and vegetarian versions of the classic Shepherd’s Pie to an Avocado “Shamrock” Smoothie, we are inviting families to make this year’s St. Patrick’s Day their healthiest, tastiest and greenest ever.”

So let’s take a look at the delicious options:

RAINBOW SMOOTHIE

INGREDIENTS:

• ¾ cup DOLE® Blueberries frozen
• ½ cup DOLE® Blackberries, frozen
• 2 cups coconut water
• 2 tablespoons honey
• 1 DOLE® Banana, peeled, cut crosswise into thirds and frozen
• 1 cup loosely packed DOLE® Baby Spinach
• 1¼ cups hulled and quartered DOLE® Strawberries, frozen
• 1 DOLE® Mandarin Orange, peeled
• 1 cup chopped DOLE® Mango, frozen

INSTRUCTIONS:

• Purée blueberries, blackberries, 2/3 cup coconut water and ½ tablespoon honey in a blender on high until smooth; divide into 4 (12-ounce) glasses. Makes about 1 2/3 cups.
• Next, purée banana, spinach, ⅓ cup coconut water and ½ tablespoon honey in a blender on high until smooth; carefully pour over blueberry mixture. Makes about 1⅓ cups.
• Purée strawberries, 2/3 cup coconut water and ½ tablespoon honey in a blender on high until smooth; carefully pour over banana mixture. Makes about 1⅓ cups.
• Finally, purée orange, mango, and remaining ⅓ cup coconut water and ½ tablespoon honey in a blender on high until smooth; carefully pour over strawberry mixture. Makes about 1 2/3 cups.

SPRING AVOCADO SMOOTHIE

INGREDIENTS:

• 2 cups DOLE® Spring Mix
• 1 medium ripe avocado 
• 1 container (8 oz.) Greek yogurt with honey
• 3/4 cup almond milk 
• 1⁄2 cup frozen mango chunks
• 1/2 cup fresh DOLE Tropical Gold® Pineapple, cut into chunks
• 1 tablespoon chopped fresh basil
• 2 teaspoons lemon juice

INSTRUCTIONS:

• Combine spring mix, avocado, yogurt, milk, mango, pineapple, basil and lemon juice in blender or food processor.  Cover; blend until smooth.  

LEPRECHAUN SMOOTHIE BOWL

INGREDIENTS:

• 2 ripe DOLE^® Bananas, peeled, cut crosswise into thirds and frozen
• 1 medium DOLE^® Green Apple, cored and coarsely chopped
• 1 ripe DOLE^® Avocado, peeled and pitted
• 1 ½ cups refrigerated unsweetened coconut milk
• 3/5 cup packed DOLE^® Baby Spinach
• ½ cup roasted unsalted pistachios plus additional chopped for garnish (optional)
• ¼ cup unsweetened coconut water
• 1 tablespoon honey
• Diced pineapple and toasted coconut for garnish (optional)

INSTRUCTIONS:

• Purée all ingredients, except garnishes, in a blender on high until smooth; pour into small bowls and garnish with pineapple, coconut and pistachios, if desired. Makes about 4 cups.

SPRING GREEN SHOOTS

INGREDIENTS:

• 6 cups DOLE® Baby Spinach 
• 2 cups DOLE Arugula 
• 16 DOLE Asparagus spears, halved lengthwise 
• Sherry-Lemon Vinaigrette (recipe below) 
• 1 avocado, peeled and sliced 
• 1 cup DOLE Raspberries 
• 1/2 cup edamame

INSTRUCTIONS:

• Toss baby spinach, arugula and asparagus with vinaigrette. Season to taste with salt and pepper.
• Transfer salad to four serving plates. Arrange sliced avocado, raspberries and edamame over salad.
• For the Sherry-Lemon Vinaigrette: Whisk together 3 tablespoons olive oil, 1-1/2 tablespoons sherry vinegar, 2 teaspoons lemon juice, 2 teaspoons chopped shallots, 1 teaspoon chopped garlic and 1 teaspoon grated lemon peel. Season to taste with salt and pepper.

CITRUS GREEN SALAD

INGREDIENTS:

• 1-1/2 cups DOLE® Tropical Gold® Pineapple, cut into chunks
• 1 pkg. (10 oz.) DOLE Field Greens
• 1 orange, peeled, halved and sliced 
• 1/2 cup halved and sliced DOLE Red Onion 
• 1 cup chopped nuts, toasted 
• 1/2 cup crumbled feta cheese 
• 1/4 cup orange juice
• 1 tablespoon grated orange peel 
• 2 tablespoons vegetable oil 
• 2 tablespoons balsamic or red wine vinegar

INSTRUCTIONS:

• Combine pineapple chunks, salad blend, sliced orange, onion, nuts and cheese in large serving bowl; set aside.
• Stir together orange juice, orange peel, oil and vinegar in small bowl. Pour over salad just before serving; toss to evenly coat.

INDIVIDUAL TURKEY SWEET POTATO SHEPHERDS PIE

INGREDIENTS:

• 2 medium DOLE® Sweet Potatoes, peeled and cut into ½-inch pieces (about 10 ounces each)
• 1 cup unsweetened almond milk
• ¼ cup natural buttery spread with olive oil
• 1 pound ground turkey breast
• 1 garlic clove, minced
• 1 medium red bell pepper, finely chopped
• 1 cup drained and rinsed black beans
• 1 cup frozen corn
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ⅛ teaspoon ground cumin
• 1 cup vegetable stock
• 1 tablespoon tomato paste
• 1 tablespoon cornstarch
• 1½ cups packed DOLE® Baby Spinach
• 2 tablespoons thinly sliced DOLE® Green Onions

INSTRUCTIONS:

• Add potatoes and 2 tablespoons water to a medium microwave-safe bowl; cover with plastic wrap, leaving an edge open to vent, and heat in microwave oven on high 8 minutes or until very tender. Purée ½ cup milk, 2 tablespoons buttery spread and potato mixture in a food processor on high until smooth. Makes about 2 cups.
• Heat 1 tablespoon buttery spread in a large skillet over medium-high heat; add turkey and cook 5 minutes or until no longer pink, breaking up turkey with side of spoon. Transfer to a plate with a slotted spoon.
• Heat remaining 1 tablespoon buttery spread in same skillet over medium heat. Add garlic and bell pepper; cook 3 minutes or until tender-crisp, stirring frequently. Stir in beans, corn, salt, black pepper and cumin; cook 3 minutes or until corn is thawed, stirring occasionally.
• Add stock, tomato paste and remaining ½ cup milk to skillet; heat to a boil, stirring until tomato paste dissolves. Stir cornstarch and 1 tablespoon water in a small bowl; add to skillet, heat to a boil and boil 1 minute or until thickened. Stir in spinach and turkey; remove from heat. Makes about 4 cups.
• Place oven rack 6 inches from broiler; preheat broiler to high. Place 4 (2-cup) oven-safe ramekins or dishes on a rimmed baking pan; divide turkey mixture into ramekins and spread with sweet potato purée. Broil 3 minutes or until tops are golden brown.
• Serve pies sprinkled with green onions.

MUSHROOM LOVERS SHEPHERD’S PIE

INGREDIENTS:

• Nonstick cooking spray
• 5 medium DOLE^® Potatoes, peeled and coarsely chopped (about 1 1/2 pounds)
• ½ cup unsweetened almond milk
• 1 tablespoon kosher salt
• 2 tablespoons olive oil
• 2 stalks DOLE^® Celery, chopped
• 2 large DOLE^® Carrots, chopped
• 1 small DOLE^® Onion, chopped
• 2 cups small DOLE^® Cauliflower florets
• 3 pounds DOLE^® Mushrooms, quartered
• 2 garlic cloves, minced
• 2 tablespoons tomato paste
• 3 cups low sodium vegetable stock
• 1 cup frozen peas, thawed
• 1 tablespoon chopped fresh thyme
• 1 teaspoon ground black pepper
• 6 tablespoons cornstarch

INSTRUCTIONS:

• Preheat oven to 350°F. Spray a 13 x 9-inch baking dish with nonstick cooking spray. Heat a large saucepot of water to a boil over high heat; add potatoes and simmer 10 minutes or until fork-tender.
• Beat potatoes, milk and 1 teaspoon salt in a large bowl with mixer on medium speed 3 minutes or until smooth. Makes about 6 cups.
• Heat oil in a large saucepot over medium-high heat. Add celery, carrots, onion and cauliflower; cook 7 minutes or until vegetables are almost tender, stirring occasionally. Add mushrooms; cook 9 minutes or until mushrooms are tender, stirring occasionally. Add garlic; cook 2 minutes, stirring occasionally. Add tomato paste; cook 2 minutes, stirring frequently. Reserve 6 tablespoons stock in a small bowl; stir remaining stock, peas, thyme, pepper and remaining 2 teaspoons salt into saucepot. Heat to a simmer, scraping browned bits from bottom of saucepot. Whisk cornstarch into reserved stock until smooth; stir into saucepot. Makes about 9 cups.
• Transfer vegetable mixture to prepared dish; top with potato mixture. Bake 35 minutes or until top is lightly browned; let stand 10 minutes. Makes about 14 cups.

MULTI-COOKER ASPARAGUS RISOTTO WITH SPINACH-BROCCOLI PESTO

INGREDIENTS:

• 4 garlic cloves, coarsely chopped
• ½ small head DOLE^® Broccoli, chopped
• 4 cups packed DOLE^® Spinach
• ½ cup pine nuts
• ¼ cup fresh DOLE® Lemon juice (from 1 lemon)
• ¼ cup shredded Parmesan cheese plus additional for garnish (optional)
• ¼ cup olive oil
• 2 teaspoons DOLE^® Lemon zest (from 1 lemon)
• 1 teaspoon kosher salt
• ½ teaspoon fresh ground black pepper
• 1 bunch DOLE^® Asparagus, trimmed, cut crosswise into 1-inch pieces (about 1 pound)
• 2 red bell peppers, chopped
• 2 cups Arborio rice

INSTRUCTIONS:

• Purée garlic, broccoli, spinach, pine nuts, lemon juice, cheese, 3 tablespoons oil, lemon zest, salt, black pepper and 1/3 cup water in a food processor. Makes about 1¾ cups.
• Cook asparagus, bell peppers and remaining 1 tablespoon oil in a multi-cooker on sauté setting 5 minutes or until vegetables are tender, stirring occasionally; transfer to a plate with a slotted spoon. Makes about 4 cups.
• Add rice to multi-cooker; cook 3 minutes or until toasted, stirring occasionally. Stir in 4 cups hot water; cover, seal vent and cook 2 minutes on high pressure. Quick release pressure and remove lid; stir in pesto. Makes about 7 cups. 
• Serve risotto topped with asparagus and peppers; garnish with cheese, if desired.

FIG & GREENS TART

INGREDIENTS:

• 16 oz. whole-wheat pizza dough
• White Bean Hummus (recipe below)
• 4 oz. goat cheese
• 6 dried figs, chopped
• 1/2 teaspoon chopped fresh rosemary
• 1 pkg. (5 oz.) DOLE® Arugula
• 1 tablespoon balsamic vinegar
• 1 tablespoon olive oil
• Salt, to taste

INSTRUCTIONS:

• Preheat the oven with pizza stone to 450°F.
• Roll out pizza dough into a thin 14-inch round. Transfer dough to a pizza pan or peel. Spread white bean puree over the dough and top with nuggets of goat cheese, figs and rosemary.
• Bake 10 to 15 minutes or until the dough crisps and browns. Remove from oven. Toss arugula with balsamic and olive oil. Place it on top of pizza and cut into 8 wedges.
• For the White Bean Hummus: Puree 1 cup white beans, 1 tablespoon tahini, 1 tablespoon olive oil, 1 tablespoon lemon juice, 1 teaspoon grated lemon peel, 1 teaspoon chopped garlic and 1/2 teaspoon salt in the bowl of a food processor until smooth.

GREEN SLIMESICLES

INGREDIENTS:

• 2 cups packed DOLE® spinach (approx. ½ package)
• 1 ½ DOLE® bananas
• 1 cup chopped DOLE® pineapple
• ½ cup water
• ½ tsp vanilla extract

INSTRUCTIONS:

• Puree spinach, banana, pineapple, water and vanilla in blender until smooth.
• Pour into 6 (1/3 cup) ice pop molds. Freeze for 4 to 6 hours or until firm.

We hope you enjoy these recipes from Dole Food Company and have a great St. Patrick’s Day!

Credit: Dole Food Company