dig in THE STIR
Munch your way through the colors of ROYGBIV with this playful menu.
Red & Orange Salad
ADD A BONUS TREAT!
Try our leprechaun cookies on page 64.
fun food
CELEBRATE ST. PATTY’S DAY
Yellow & Green Pasta
Roll Up a Clover
INGREDIENTS 3½ cups flour ¼ cup sugar 1 packet rapid rise yeast 1 tsp. salt ¾ cup milk, warmed to 110°F to 115°F 6 Tbs. unsalted butter, melted and cooled, plus 4 Tbs., melted for brushing 2 eggs, at room temperature
1. In a large bowl, whisk together the flour, sugar, yeast, and salt. In a medium bowl, whisk together the milk, butter,
24
FEB/MAR 2018
A
and eggs. Combine the two mixtures and stir until blended. 2. On a lightly floured surface, knead the dough for about 10 minutes. Add a little more flour if the dough is sticky. Place it in an oiled bowl and turn to coat. Cover the bowl with a damp towel and let rise until doubled in size, about 1½ hours. 3. Line two baking sheets with parchment paper. Punch down the dough and knead it for a few minutes to release the gas bubbles. Halve the dough; return one portion to the bowl and cover. On a lightly floured surface, roll out the other half into a 4½x8-inch rectangle. 4. Cut the dough rectangle lengthwise into six ¾-inch
B
C
strips. Cover them with plastic wrap. On a clean surface and working with one at a time, roll and stretch a strip into a 19-inch-long rope. Form a shamrock as shown above, then place it on the baking sheet and cover with plastic wrap. Repeat with the remaining dough, placing six rolls on each baking sheet and spacing them 2 inches apart. Let the dough rise for another 45 minutes. 5. Heat oven to 350°F. Brush the rolls with melted butter. Bake, switching each pan’s position halfway through, until the rolls are golden brown, about 25 minutes. Let them cool slightly before serving.
Cook fettuccine in boiling water, adding a handful of frozen peas at the last minute. Meanwhile, sauté thin-sliced chicken breast and trimmed sugar snap peas in olive oil. Remove from heat. Mix the chicken, peas, and pasta with ½ cup plain Greek yogurt, a handful of grated Parmesan, and about ¼ cup of reserved pasta cooking water. Serve with parsley, lemon juice, and salt and pepper to taste.
Blue, Indigo, and Violet Parfait Toss blueberries, blackberries, and purple grapes with cinnamon sugar. Layer with whipped cream or yogurt.
PHOTOGRAPHY BY JOE POLILLIO.
Get ready to go green on March 17! Your kids will feel extra lucky this year with these holiday-themed dishes that you can make and enjoy together.
With this hands-on recipe for Shamrockin’ Rolls, little bakers can put a new twist on a dinner favorite. Serve them with your rainbow meal!
Thinly slice one red and one orange bell pepper and an apple. Toss them with a cup of matchstick carrots. Dress salad with 2 Tbs. each of olive oil and cider vinegar, ½ tsp. cumin, ¼ tsp. paprika, and salt and pepper to taste.
