St. Patty’s with Chef Jen: green recipes to try at home

eightWest

With St Patrick’s Day just around the corner we’re getting inspired to eat green and healthy! We’ve brought in Chef Jen to show us how it’s done!

“Go Green” Flatbread Pizza

Serves 8

All you need:

  • 6 oz. goat cheese, softened
  • 3 cups baby spinach
  • ½ cup prepared pesto
  • 1 tablespoon olive oil
  • 1 small red onion, sliced thin
  • 4 oz. sliced baby Portobello mushrooms
  • 4 naan flatbreads (found in the deli section of your grocery store)
  • 1/2 cup broccoli florets
  • 1 cup chopped artichoke hearts
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon crushed red pepper flakes
  • 1 cup shredded mozzarella cheese
  • 2 tablespoons chopped fresh basil, for garnish

All you do:

1. Preheat oven to 425. Check to make sure both of your oven racks are near the center of the oven.

2. Combine spinach, goat cheese and pesto in a food processor until smooth.

4. Heat olive oil in a large skillet over medium-high heat. Add red onion and mushrooms until softened, 3-5 minutes. Remove pan from heat.

4. Spread pesto mixture evenly onto each flatbread. Top with cooked onion and mushrooms as well as the broccoli and artichoke hearts. Sprinkle with the seasonings and mozzarella cheese. Bake for 10 minutes (directly on the oven racks) or until cheese is lightly golden brown and crust is crisp.

5. Garnish pizza with fresh basil and drizzle with olive oil. Let pizza sit 5 minutes before cutting.

Roasted Green Beans with Avocado Dipping Sauce

Serves 8

All you need:

  • 2 pounds fresh green beans, washed and trimmed
  • 2 tablespoons olive oil
  • 2 teaspoons kosher salt

Dip

  • 1 ripe avocado
  • ½ cup flat-leaf parsley leaves
  • ½ cup cilantro leaves
  • 1 jalapeno, seeded
  • 2 peeled garlic cloves
  • Juice of 1 lime
  • ½ cup water
  • ½ cup olive oil
  • 1 teaspoon kosher salt
  • ½ cup shelled pistachios

All you do:

1. Preheat oven to 450.

2.  Pat green beans dry with a paper towel, then place them in a large mixing bowl. Drizzle with oil and salt and toss to coat. Place on two parchment paper lined baking sheets and roast for 18-20 minutes, or until golden and lightly crisp.

3. Meanwhile, pulse all the dip ingredients  except pistachios  in a food processor until incorporated. Add pistachios and pulse until mostly smooth.

4. Place green beans on a platter and serve dip on the side.

Dill Chicken Salad Lettuce Wraps

Serves 4

All you need:

Dressing

  • 1/4 cup avocado oil mayo
  • 2 tablespoons chopped fresh dill
  • 2 teaspoons spicy mustard (or Dijon mustard)
  • 2 teaspoons white vinegar
  • 2 teaspoon sugar (or honey)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups chopped chicken breast
  • 1/2 cup green seedless grapes, halved
  • 1/4 cup toasted sliced almonds
  • 2 celery stalks, diced
  • 4 green onions, thinly sliced
  • 2 tablespoons golden raisins
  • 2 tablespoons sunflower seeds
  • 1 head living butter lettuce, leaves removed from the stem

All you do:

1. Combine the dressing ingredients in a large bowl.

2. Add chicken, grapes, almonds, celery, green onion, raisins and sunflower seeds and stir to combine.

3. Place lettuce leaves onto serving plates and scoop chicken salad onto the middle of each leaf. Garnish with additional sliced almonds, if desired.

Edamame Hummus

Makes 2 ½ cups

All you need:

  • 1 (15 oz.) can garbanzo beans, drained and rinsed
  • 1 cup frozen shelled edamame, thawed
  • Juice of 1 lemon
  • 2 tablespoons tahini
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1 cup fresh baby spinach leaves
  • ½ cup olive oil
  • Green veggies, for dipping (cucumber, green pepper, zucchini, broccoli)

All you do:

1.  Puree garbanzo beans, edamame, lemon and tahini in a food processor for 1 minute.

2.  Add garlic powder, salt and spinach and pulse to combine.

3.  With the motor running, drizzle in the olive oil and continue to process until smooth, about 2 minutes.

4.  Place veggies on a platter and serve hummus on the side for dipping.

Matcha Almond Green Tea Cookies

Makes 16 cookies

All you need:

  • 2 cups all-purpose flour
  • 1 cup almond flour (or 1 cup finely ground blanched almonds)
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 2 tablespoons matcha powder
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup raw (turbinado) sugar, plus 1/4 cup for coating
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 16 whole raw almonds

All you do:

1. Preheat oven to 375. Line a large baking sheet with parchment paper.

2. Sift the flour, almond flour, baking powder, salt and matcha powder in a large bowl. Set aside.

3. In a mixing bowl, beat the butter and 3/4 cup sugar until fluffy. Add the eggs and vanilla and beat on medium speed for 2 minutes.

4. Gradually add the dry ingredients until just combined. Place the remaining 1/4 cup of sugar on a plate. Roll the dough into 2-inch balls and roll in the sugar; place on the prepared baking sheet 2 inches apart and top each with an almond.

5. Bake cookies for 10-12 minutes, or until lightly golden. Cool on a wire rack; keep in an airtight container until ready to serve.

Copyright 2019 Nexstar Broadcasting, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

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