March is the Month - Think Green!

March is that transitional month which takes us from winter to spring with its crisp, cool days and resurgence of new life.  Later in March, we can witness tree buds swelling and breaking dormancy, and tiny green leaves emerging … a tree’s life cycle begins again.  March also brings the celebration of St. Patty’s Day, which is rich in traditions, including that popular delicacy:  green beer!    Before partaking in green beer (or your drink of choice) it would be wise to consume a hearty meal like my St. Patty’s Day Soup.  Rich in cruciferous veggies and a broth with a greenish hue, this soup could become a favorite for any winter/spring day. 

From my kitchen to yours… enjoy!   Lynn
St. Patty’s Day Soup

1½ cups green cabbage, chopped
1 cup fresh broccoli, chopped
1 cup fresh cauliflower, chopped
1 cup celery, sliced thin
½ cup white onion, chopped  (can substitute scallions if desired)
2 TBSP. fresh parsley, chopped (can substitute parsley flakes)
Sauté above ingredients in TWO TBSP butter, plus TWO TBSP olive oil.

After a few minutes when veggies are tender, add remaining ingredients:

1 quart low sodium chicken broth
10-oz pkg. frozen chopped spinach (thaw— then absorb moisture w/paper towels)
1 cup cooked chicken, diced
3/4 cup white rice (cook until tender in salted water, plus juice of one lime)2 TBSP  dry white wine (please use wine you would drink—not “cooking” wine)
2 TBSP  chicken flavored granules (or chicken soup base) to intensify flavors
Simmer combined ingredients for ten minutes; serve hot  in mugs with crackers or a crusty bread.     Yield:  four servings

M. Lynn Schmid, Certified Master Gardener
A.A.S. Landscape/Horticulture/Arboriculture