Green with Envy Menu
Brush heart-healthy salmon with a mixture of honey and Dijon mustard for a quick and easy grilled fish dinner.
Prepare grill or broiler.
Combine first 6 ingredients in a small bowl. Brush honey mixture over skinless side of fish. Place fish on a grill rack or broiler pan coated with cooking spray, and cook 6 minutes on each side or until fish flakes easily when tested with a fork. Garnish with thyme sprigs, if desired.
Cooking Light JULY 1999
Serve these green-tinted potatoes with salmon for a meal rich in omega-3 fatty acids and isoflavones.
Place edamame in a large saucepan. Cover with water to 2 inches above edamame, and bring to a boil. Cook 10 minutes or until soft. Drain edamame, and set aside.
Place potato and chicken broth in a large saucepan; add enough water to cover potatoes. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.
Place edamame in a food processor; process 1 minute or until finely chopped. With food processor on, slowly pour reserved cooking liquid through food chute; process until smooth.
Place edamame mixture, potato mixture, milk, oil, salt, and pepper in a large bowl, and mash with a potato masher to desired consistency.
Cooking Light JANUARY 2003
This deceptively rich dessert offers a refreshing minty contrast to a grilled dinner.
Combine crumbs and butter in a small bowl; stir with a fork until moist. Press into bottom of a 9-inch springform pan. Chill.
Combine milk and marshmallow creme in a microwave-safe bowl; microwave at HIGH 1 minute, stirring once. Add crème de menthe, crème de cacao, and whipped topping, stirring until blended. Spread ice cream into prepared pan; top with marshmallow mixture. Freeze at least 6 hours. Drizzle with chocolate syrup before serving.
Cooking Light MAY 2002
Edamame Mashed Potatoes
Grasshopper Ice Cream Pie
Looking for a break from traditional St. Patrick's Day recipes, like corned beef and cabbage and soda bread? Here's a menu with green food that's not Irish, has nothing to do with the holiday, and is, of course, served with Guiness.
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