Fewer holidays are as fondly regarded in Louisiana as St. Patrick’s Day. You don’t have to sulk in that post-Mardi Gras depression for too long before more parties and parades are around the corner, this time with green beer and men in kilts. Everyone becomes Irish for the day, and it’s perfectly acceptable to shout “Throw me some cabbage, mister!” at every float you see.
Oh cabbage, we never know just what to do with you, do we? Well, you didn’t fight to catch this ball o’ green for nothing. Don’t overcomplicate this simple dish. Eat the cabbage by cutting it up and sautéing it in olive oil, butter, or bacon grease. Add salt and pepper to taste. Eating it for good luck shouldn’t only apply to New Year’s, right?
The most cherished of all the vegetables, and easily the most versatile. Loved in all its forms, potatoes are good any way you make ’em. Baked, fried, sautéed or mashed, this staple food can’t really go wrong. Try this recipe for mouthwatering bacon mashed potato cheese bombs, or attempt this delicious looking sweet potato with a twist for a new take on an old favorite.
A highly underrated side dish/dessert that’s too easy to make to not try, you probably already have the ingredients in your kitchen to whip up a quick carrot soufflé. Follow this carrot soufflé recipe for an effortless, yummy treat that’s too good to actually have vegetables in it.
Anyone ever been pelted in the face with a clove of garlic? Yeah, it surprised me too. This easy, appetizing garlic bread how-to is more bread than garlic, but hey, it’s useful for something.
Technically not a vegetable but still a prized throw, this zesty, tangy fruit can be used for a variety of things, from flavoring water and tea, to making desserts, to marinating meat or fish. This fellow student’s Limoncello recipe is a no-brainer and perfect for that pregame. (You know you won’t want beer all day.)
Don’t forget to check out the healthy benefits of adding lemon to your water here.