It is St. Patrick's Day folks and everyone indulges in being a little bit of Irish this day. 17th March, as it is celebrated across the globe, commemorates the death anniversary of St. Patrick, one of Ireland's patron saints, who during the 5th century popularized Christianity. People immerse themselves in merry making and wear green to mark this day. It's that time of the year when Irish food and drinks are all dyed in green food coloring as a part of this celebration. Since that's the scene, let us have a look at the top 3 recipes relished by all and sundry on this day. Spicy Salsa Verde Chicken Firstly, combine 1 cup cilantro and basil leaves, ½ cup parsley and jalapeno pepper, 1 ½ roughly chopped garlics, 3 ½ tbsp. lime and orange juice and put them into a blender until it turns into a paste. Now, combine the chicken breasts with half the salsa mixture and refrigerate for at least an hour or overnight. You would need a grill pan for the next step. Heat it on medium and grease it with olive oil. Place the chicken breasts on the pan for about 5 -7 minutes until the chicken is cooked throughout. Once done, spoon the remaining salsa over the top of the chicken. Put them down in a dish. Serve with pieces of lemon wedge and garnish with fresh green cilantro for a mouthwatering taste. Mmmmm! Yummy! Corned beef and cabbage soup To prepare this, firstly melt butter in a large pot over medium heat. Add into it chopped onion, celery and carrots (which needs to be pulsed until pea - sized) and cook, stirring it on regular intervals for about 5 minutes. Add tomatoes (pulsed) to the pot. Sauté for some time. Next up add beef, broth, cabbage, potatoes, barley. Pour 4 cups of water and let it boil. Uncover, and reduce the heat and simmer it for about 20 minutes until the potatoes and barley gets tender and soft. Lastly, stir the corned beef and season it with salt and pepper. There you go! Green vegetable pesto Pizza For all the pizza fanatics out there, being healthy doesn't have to suck anymore. Here's presenting pizza more nutritionally sound. This one brings with the nearly entire seasonal vegetables with just the right measure of good fats and little protein, making it a perfect, healthy anytime- resort- to meal. To begin, first step is the common as in any pizza making is to preheat your oven at 205°C or 400F. To prepare the pizza base add broccoli, 2 garlic cloves, 1 onion ½ cup almond mesh, 2 tbsp. psyllium husk, 2 eggs and blend it into a processor. Pour the mixture onto an oven tray. Bake for 15 min. Now, for the pesto, add kale leaves to a large pot of water. Blanch them for 10 sec or so, Drain and rinse it in cold water, Pat the leaves dry. You need to put hazelnuts in the blender and roughly chop them followed by adding the rest of the pesto ingredients and pulse it. To cook the zucchini, place a pizza pan over high heat. Add oil and allow to heat. Slice the zucchini and fry them until they turn golden brown. Sprinkle with salt. For the final step, cover the cooked base of the pizza with the pesto and the sliced zucchinis. Garnish with cheese and Parmesan over it. Bake for 8- 10 min. Serve it with the freshness of basil leaves. Hence have no fear in gaining those extra calories as these dishes provide you with just the right amount of nutrition. Enjoy the day with a “pint” of beer (since it's allowed) and immerse yourself in the world of green and honor Saint Patrick with these glorious meals!