St. Patrick’s Day Grub

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‘Tis the month for all things green! Between Dr. Seuss’s birthday (think green eggs and ham) on the 2nd, St. Patty’s Day on Sunday, and the beginning of spring later next week, we are basking in all shades of green. Today, I made my green eggs for the preschool teachers at our church. I sautéed green onion and garlic in olive oil and then added shredded, fresh kale, 1/2 box of frozen spinach (drained), and 10 cage-free eggs beaten with about 1/2 cup of almond milk and salt and pepper. I poured all of this into an oiled 9×13 pan and topped it with grated Parmesan cheese. I baked it at 350 for 25 minutes. Feel free to add in some jalapeños if you’d like!

Other St. Patty’s Day Ideas

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