St. Joseph’s Day Recipes

St. Joseph’s Day Recipes


If you have a special Joseph in your life or just like good, clean Italian food, these recipes are just for you. In the wake of all things green and celebrating St. Patrick’s Day, St. Joseph’s Day stands strong on March 19th and we celebrate The Worker. Walk by any Italian bakery and you will see just how many people celebrate.

My dad’s name is Joseph and this has always been a special day in our house to celebrate him and our Italian traditions. This year I am bringing new and delicious flavors to the table.

I’ve been researching traditional St. Joseph’s Day recipes and found great ones on the New York Times Cooking App. Here I am throwing in some extra ingredients I had in my fridge and pantry and of course putting my vegan spin on them. Enjoy!

Fava Bean and Asparagus Salad


1 bunch of asparagus
3 cups of fava beans
1/2 clove of garlic
1 small red onion
3 Tablespoons of apple cider vinegar
3 Tablespoons of olive oil
Juice of 1 lemon
1 can of chickpeas
Small handful of chives
Small handful of sage
Salt and pepper to taste

Soak your beans overnight
Shell and cook the fava beans, about 3 minutes, drain and add to an ice water bath
Bring a medium pot of water to a boil, add the asperagus and cook for 2-3 minutes
Drain and rinse with cold water, set aside
Mince the garlic
Finely chop the herbs
Thinly slice the onion and pour the vinegar over them, let sit for 5 minutes
Whisk the oil, garlic, lemon juice and herbs
Combine all beans and veggies and dress
Season with  salt and pepper

Pasta with Bread Crumbs and Capers– Mark Bittman’s recipe, I’ve adjusted slightly

1/2 clove of garlic
1 small red onion
1 cup of gluten free bread crumbs
1/4 cup capers
1/2 cup hearts of palm
Dash of Old Bay
Lemon zest of half a lemon
Small handful of parsley

Bring a medium sized pot to a boil and cook the pasta according to the package
Meanwhile, heat the pan with a glug of olive oil and add the bread crumbs when hot
Cook for about 5-7 minutes, until brown, set the crumbs aside
Finely chop the garlic and onion, add to the oil pan and gently sautée
Chop and add the hearts of palm to the pan
Add the capers and Old Bay
Cook until flavors combine
Add the lemon zest
Season with salt and pepper
Finely chop the parsley
Pour over pasta, sprinkle with the toasted bread crumbs and chopped parsley

Enjoy hot.

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