I don’t know about the rituals in your house, but in mine, March Madness is a pretty big deal. Which means I’m heading into a week chock-full of basketball. Which means snacks. Because really, who can watch a NCAA game without snacks? This year, the action begins just after St. Patrick’s Day so I’m killing two birds with one stone and offering up a GREEN snack. I’m nice like that. So here it is – a delicious little guacamole that can fit the bill for that lepruchaun party you know you want to throw or for your March Madness extravaganza.

And yes, I am aware that guacamole is not Irish, but then again, neither was St. Patrick. Did you know?

Game Day Guacamole
adapted from Food Network

Yields: 3-4 cups

Ingredients:

6 ripe avocados (halved and pitted)
2 tomatoes (seeded and finely chopped)
1 ½ limes, juiced
1 medium sweet onion, chopped
1 garlic clove, minced
2 serrano chiles, minced
1 handful fresh cilantro with stems, finely chopped
Extra-virgin olive oil
Kosher salt
Freshly ground black pepper

Directions:

1. Scoop the avocado from the outer shell using a large spoon, and mash with a fork.
2. Add the lime juice, onion, garlic, and chiles.
3. Add a drizzle of olive oil plus salt and pepper to taste. Stir to combine.
4. Garnish with chopped tomato and fresh cilantro. Cover tightly with plastic wrap and refrigerate.
5. Serve with tortilla chips.

Since this is the first Friday of Lent, here’s a fish dinner option for your Meatless Friday.  Serving fish on Fridays during Lent is tradition, and this healthier option of Barbecue Salmon is a big upgrade from the typical fried fish dinner.  The Snap Pea Slaw is an excellent accompaniment you’ll want to make all Spring.

PS – I can’t begin Lent without reminding you of this gem, either. A lovely upgrade to the traditional fish sandwich!

Barbecue Salmon with Snap Pea Slaw
adapted from Cooking Light

Serves: 4

Ingredients:

2 tablespoons dark sesame oil, divided
3 garlic cloves, crushed
1 (1/2-inch) piece fresh ginger, peeled
2 tablespoons fresh lime juice
2 tablespoons lower-sodium soy sauce
1 1/2 tablespoons ketchup
2 teaspoons dark brown sugar
1 teaspoon sambal oelek (ground fresh chile paste, such as Huy Fong)
4 (6-ounce) fresh or frozen sustainable salmon fillets (such as wild Alaskan), thawed
Cooking spray
2 cups sugar snap peas, trimmed and thinly sliced crosswise
1/2 cup grated radishes
1/4 cup very thinly vertically sliced shallots
2 teaspoons rice vinegar
1/4 teaspoon kosher salt

Directions:

1. Preheat grill.
2. Finely chop the garlic and ginger and mix with 1 tbsp of oil. Add the lime juice, soy sauce, ketchup, dark brown sugar, and chile paste. Thoroughly mix or pulse in a small food processor.
3. Place the salmon on the grill and brush each piece using about half of the sauce. Grill for 10 minutes.
4. Brush on the rest of the sauce and grill another 10 minutes. Remove when cooked through (fish will flake easily with a fork).
5. For the snap pea slaw, combine the peas, radishes, shallots, vinegar, and 1 tbsp oil. Mix and serve under the salmon.

Japanese in origin, Yakitori sauce is a highly palatable, slightly sweet concoction that’s easy to like. This version pairs it with chicken (thighs or cutlets), snow peas, and basmati rice in a delicious combination everyone at your table will love.

I’m using boil-in-bag basmati rice here but you can use brown rice, or any other rice you already have in the pantry (you DO have rice in the pantry, right?). Just follow the package directions for 4 servings.

Chicken Yakitori Bowl

Adapted from Cooking Light

Serves: 4

Ingredients:

2 (3.5 ounce) bags boil-in-bag basmati rice
1/4 cup lower-sodium soy sauce
1/4 cup mirin (sweet rice wine)
3 tablespoons sugar
1 tablespoon rice vinegar
2 tablespoons fat-free, lower-sodium chicken broth
3 teaspoons peanut  (or canola) oil, divided
1 pound skinless, boneless chicken thighs or breast cutlets
8 ounces snow peas, halved lengthwise diagonally
1 bunch green onions, cut into 1-inch pieces

Directions

1.  Cook rice according to package directions, omitting salt and fat.

2.  Combine soy sauce and next 4 ingredients (through broth) in a small saucepan; bring to a boil.  Reduce heat; simmer 3 minutes.  Remove from heat.

3.  Heat a large nonstick skillet or wok over medium-high heat.  Add 2 teaspoons oil to pan; swirl to coat.  Add chicken to pan; cook 3 minutes on each side or until browned.  Transfer to a cutting board; cool slightly.  Cut into (1-inch) strips.

4.  Return pan to medium-high heat; add remaining 1 teaspoon oil to pan.  Add snow peas and onions; saute 2 minutes.  Add soy sauce mixture and chicken to pan; cook 2 minutes or until liquid is syrupy and chicken is thoroughly heated, stirring frequently.  Place 1 cup cooked rice in each of 4 shallow bowls; top each serving with 1 cup chicken mixture.