To me, St. Patrick’s Day is about one thing and one thing only: green beer.
In order to drink green beer and appropriately honor Saint Patrick – thy patron saint of Ireland – all March 17th long, it’s imperative to eat something first. Because you can’t drink all day if you (a) don’t start in the morning and (b) don’t eat some food along the way. Ya know, to build a good base?
So when the lovely people over at the News 3 Morning Show asked me back on TV the day before St. Patrick’s Day, I thought it only appropriate to take the opportunity to create some healthy leprechaun-approved fare to enjoy alongside a pint of green beer this weekend.
Veggie reubens + shamrock shakes? They’re just as good as any gold pot at the end of a rainbow.
And if you watch my appearance above, you’ll see that by eating veggie reubens + drinking homemade shamrock shakes, I am totally going rationalize drinking more green beer tomorrow. And perhaps spike the shamrock shakes with Bailey’s Irish Cream. I don’t know if Charlotte and Rob approved of that theory, but it’s been a long week at work, and I need to carb-load for a long marathon training run.
It’s St. Patrick’s Day for heaven’s sake…just go with it.
Prep time: 20 minutes
Cook time: 10 minutes
2 T olive oil
1/2 T minced garlic
1/2 large red onion, sliced
2 small or 1 large zucchini, cut in 1/8-inch slices
2 carrots, coarsely grated
2 T apple cider vinegar
juice 1/2 lemon
1 t minced thyme
1 t caraway seeds
salt + pepper, to taste
8 slices whole grain bread*
2 T butter
8 slices swiss or provolone cheese
1/2 cup Thousand Island Dressing (recipe below)
3/4 cup sauerkraut
*I use Ezekiel Sprouted Grain Bread
Easy Thousand Island Dressing
1/4 cup mayonnaise
2 T ketchup
2 T relish
In a saucepan over medium-low heat, saute olive oil, garlic and onion until onion is translucent, about 1-2 minutes. Add zucchini and carrot. Cook until zucchini is tender and slightly browned. Add vinegar, lemon and spices. Cook for an additional 2-3 minutes to let flavors absorb. Set aside.
To make Thousand Island Dressing, whisk all ingredients together. Or, you can use a prepared bottled dressing.
In a saucepan over medium-low heat, melt 1/2 T butter in the pan. Place one slice of bread face down in the pan. Layer with a slice of cheese, 1/4 of the veggie mixture, 1-2 T Thousand Island Dressing, 2-3 T sauerkraut, another slice of cheese and another slice of bread. Cook for 3-4 minutes until browned. Flip and cook the other side for an additional 3-4 minutes, or until browned.
Serve with additional Thousand Island Dressing for dipping and pickles.
Makes 4 sandwiches
Homemade Shamrock Shakes
Prep time: 5 minutes
2 cups vanilla coconut milk ice cream or low-fat vanilla ice cream
3/4 – 1 cup almond milk or regular skim milk
1/2 – 1 t peppermint extract
10 drops green food coloring or 2 handfuls fresh spinach
Blend all ingredients together. For a thicker shake, use less milk.
Makes 2 servings