I have such a thing for arugula. I just can’t get enough of all that peppery, bitter, green goodness! If you’re buying iceberg or romaine lettuce every week on autopilot, you’ll be amazed by the flavor in this green! I usually just toss plain arugula with lemon juice and a good fruity olive oil and top with a little shaved parmesan. It’s so simple but incredibly delicious! The salad below adds a few more goodies that make it even more interesting. But if you don’t care for carrots or onion in your salad, just leave them out! Salad recipes aren’t particularly scientific, so you can add or subtract based on what appeals to you. Just keep the arugula; trust me on that one.

Arugula and Avocado Salad

adapted from Martha Stewart’s Dinner at Home

serves 4

Ingredients:

3 tablespoons olive oil

1/4 cup pine nuts

1 tablespoon red wine vinegar

2 teaspoon fresh lemon juice

3 oz. baby arugula

1 or 2 carrots, cut into small matchstick pieces

1/4 small red onion, thinly sliced

1 ripe but firm avocado, peeled, pitted and thinly sliced

1 oz. Parmesan cheese, shaved with a vegetable peeler

Directions:

1. Combine 1 Tbsp. oil and pine nuts in a medium skillet. Cook over medium heat, tossing occasionally, until nuts are golden brown (watch these little guys – they have a tendency to go from golden brown to burned before you can sneeze!). This will take about 4 minutes. Remove from heat.  Let cool at least 10 minutes and transfer to a plate with a small spoon.

2. Pour remaining 2 Tbsp. oil into a small bowl and whisk in vinegar and lemon juice.

3. Place arugula in a salad bowl. Add carrot and onion. Season with salt and pepper. Spoon about 1 tablespoon of dressing on top and then sprinkle with pine nuts. Toss gently to combine. You want the dressing to fully coat the arugula leaves so that every bite is flavorful!

4. Divide salad among four plates; top with avocado slices. Drizzle with remaining dressing, dividing evenly, and top with cheese shavings.

I may not be Irish, but I appreciate a good potato soup as much as the next girl. If you’re choosing to forego corned beef and cabbage this year, but still want to pay homage to the Emerald Isle, this soup is a fantastic option. (Or I suppose you could have a green beer, as though I had to remind you of that little tradition.) Why potatoes? They are quintessentially Irish – they were such a staple in the Irish Diet that when a blight struck the potato crop in 1845, it launched the Irish Potato Famine, during which a million people died and a million more left the country in order to survive, collectively reducing the population by nearly 50%. So yes, potatoes are a BIG DEAL to the Irish.

Potato soup traditionally is thickened with cream or a butter and flour based roux. But this one uses pureed cauliflower instead. (Shhhh. I won’t tell if you don’t. I didn’t call it Potato-CAULIFLOWER Soup, did I?)  I promise that even the cauliflower-haters at your table will not notice that it’s in here. Cauliflower sneaks into recipes unnoticed when you need an extra bit of lush creaminess. And nowhere do you need that more than in potato soup! Since it’s low in calories, has no cholesterol, and is a good source of fiber, cauliflower is a great tool to amp up the health quotient of this recipe as well.

Break out your immersion blender, crank up the Irish tunes (might I recommend some vintage U2?) and make this soup. You’ll love it. And when you gather round your table to enjoy it, here’s an Irish blessing for you and yours.

“May you always have walls for the winds,
a roof for the rain, tea beside the fire,
laughter to cheer you, those you love near you,
and all your heart might desire.”

Irish Potato Soup

serves 6

Ingredients:

1 tablespoon olive oil

1 medium onion, diced

2 pounds russet potatoes, peeled and diced (about 1″ pieces)

1 head of cauliflower, stem removed and cut into florets

3 cups low-sodium chicken broth

1 1/2 cups 1% or 2% milk

1/4 teaspoon celery seed

1/8 teaspoon dried thyme

1/2 teaspoon salt

1/2 cup low-fat sour cream

Directions:

1. In a large soup pot, heat olive oil over medium heat. Saute diced onion for 3 or 4 minutes, or until soft.

2. Add potatoes, cauliflower florets, celery seed, dried thyme, salt, chicken broth, and milk. Bring to a simmer and cover. Simmer for 30 minutes, stirring occasionally.

3. Remove lid and puree with an immersion blender (or in a blender if you don’t have one, but please get one, having one makes life so much easier!) until smooth.

4. Stir in light sour cream to combine. Cook over low heat an additional 5 minutes, stirring occasionally.

6. Serve with toppings, if you’re so inclined. I like the idea of things like a bit of extra sharp cheddar, some sliced green onions, a pinch of chopped parsley or maybe some crumbled (turkey) bacon.