20 Green Recipes For St. Patrick's Day

St. Patrick's Day is synonymous with excessive amounts of beer drinking. Word of advice: Fill up on food before you go all out. Here are 20 of our favorite green recipes, for St. Patrick's Day and beyond. We're not talking about that disgusting green dye that turns bagels and beer an un-shamrocky shade of green. Instead, here are some of the most delicious ways to fuel up on naturally green foods — from Langoustines with Green Apple Snow to Avocado Crème Brûlée. Why not go festive and host a St. Paddy's Day party and impress your guests? Check out this list for inspiration.

Whatever you do, please, just do us all a favor and leave the shamrock hats and beer googles at home!

I saw someone in the office elevator drinking a Shamrock Shake for breakfast. While that's empowering for the lucky slurper and all, I couldn't help thinking about a green shake that's actually delicious and works just as well for breakfast and lunch. With all due respect to seasonally appropriate green food coloring, half an avocado will turn your smoothie green and delicious. And no, it doesn't taste like you're drinking guac.

These zucchini fries are a summery alternative to french fries. Unlike the heavy starch associated with their potato kin, these zucchini fries are light, crisp and juicy. The parmesan adds a nice sharpness to the mix. You can feel healthier while munching on these at an outdoor lawn party, and still call them a guilty pleasure because, after all, they are fried.

This is a great recipe for an authentic Indian make-at-home naan, a soft Indian flatbread. Try serving it with a light brushing of ghee or butter. If you don't have a baking stone, a cast-iron skillet can do the job. Preheat the skillet on the stove top then put it in the oven, bottom side up for the naan to cook upon.

Langoustines are given a serious twist with "green apple snow" by Daniel Humm, chef of all-universe American Nouveau restaurant Eleven Madison Park.

If you've cooked with duck fat before, you can jump into this simple stir-fried dandelion greens recipe with gusto because you've experienced duck fat as the culinary gem that it is. Its unctuous and rich flavor is worth going that little bit out of your way for. 

This asparagus and pecorino recipe is so easy to make, and so satisfying, that it will likely make it to The Food Republic Hall of Fame. But first things first. Asparagus is the quintessential spring vegetable. It's also a favorite go-to of ours for entertaining. It requires very little prep and cooks up quickly. We love it with lemon and any hard cheese grated over the top.

These large yellow blossoms are the flowers that form on the fruit of the zucchini plant. They have a beautiful color, a delicate texture and a slight peppery taste. Filled with a creamy mixture of sweet crabmeat, they are steamed and then dressed with a creamy mustard butter sauce.

We're pretty psyched that one of the coolest guys on food TV, Ted Allen, has a brand new cookbook out, so we asked him for some recipes and an interview. First up, Mr. Chopped shares his killer grilled green beans recipe, after the jump.

This recipe gives mayo some bold flavor. Use basil right from your garden or simply pick it up at the store. It's easy to make and works on everything from a grilled chicken club to a hot juicy burger.

Add some brightness and spice to your broccoli rabe.

Ever had avocado in your dessert? Can you think of a better way to get started? (Photo: Ben Fink.)

The tomatoes won't be missed in this minestrone.

These beans will get you excited to eat your veggies.

Raw kale can be touch and go for those of you who don't really like the slightly bitter and pungent taste of dark greens. With a little bit of help — in this case from the mighty avocado — you can transform kale into a delicious and quick salad, perfect for any meal.

Land and sea meet in this guacamole.