St. Patrick’s Day has been celebrated in North America at least since 1737, when it was first publicly celebrated in Boston. Nowadays, the traditions of the March 17 celebration are adopted for the occasion by hosts of affectionately “honorary” Irish.

Feasting is one of the customs, along with parades, step-dancing performances, music and camaraderie. The dishes served usually include favorite foods linked with the old country’s heritage.

Abundant potato fields, good fish from the cold seas that surround Ireland and fresh vegetables from gardens the moderate climate keeps so brilliantly green have all contributed to Irish cuisine. A wholesome, simple style of cooking has been handed down from one generation of hospitable Irish cooks to the next.

A fillet of fresh salmon, readily available in almost any supermarket, makes a good centerpiece for a St. Patrick’s Day meal, and it’s easily prepared.

Recipes that follow include side dishes of Swiss chard, and potatoes and cabbage.

You can substitute other fish for the salmon, if you wish  for example, red snapper or sole.

Salmon With Parsley-Almond Pesto

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1 cup firmly packed parsley

1 small clove garlic

2 tablespoons natural sliced almonds

2 tablespoons green pepper sauce (such as Tabasco)

1 tablespoon lemon juice

2 tablespoons olive oil

1 pound fish fillets, such as salmon, red snapper or sole

Preheat broiler.

Place parsley, garlic, almonds, green pepper sauce and lemon juice in food processor or blender; puree mixture. Gradually add olive oil until mixture is smooth.

Brush both sides of fish fillets with parsley mixture. Place fillets on lightly greased broiler pan. Broil 5 to 10 minutes or until fish flakes easily with a fork.

Makes 4 servings.

Nutritional information per serving: 288 cal., 26 g pro., 3 g carbo., 19 g fat, 77 mg chol., 238 mg sodium.

Peasant-Style Potatoes And Cabbage

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2 pounds all-purpose potatoes, pared and quartered

6 slices bacon, diced

3 cups coarsely chopped green cabbage

1 large leek, chopped

1/2 cup hot milk

2 tablespoons green pepper sauce

1 1/2 teaspoons salt

Place potatoes in 3-quart saucepan with water to cover. Bring to boil over medium-high heat. Reduce heat; simmer until tender, 20 to 25 minutes. Drain.

While potatoes are cooking, cook bacon in 12-inch skillet over medium heat until crisp, stirring occasionally. With slotted spoon, remove bacon to plate. Cook cabbage and leek in drippings remaining in skillet over medium heat until tender, stirring occasionally, about 10 minutes.

Mash potatoes until smooth. Gradually add hot milk; beat until fluffy. Stir in green pepper sauce and salt. Add cabbage, leek and bacon; mix in well.

Makes 6 servings.

Nutritional information per serving: 173 cal., 6 g pro., 30 g carbo., 4 g fat, 7 mg chol., 823 mg sodium.

Spicy Swiss Chard And Beans

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2 large bunches Swiss chard

2 tablespoons olive oil

15-ounce can butter beans or white kidney beans, drained and rinsed

2 tablespoons green pepper sauce

1 teaspoon salt

Remove stems from Swiss chard; coarsely chop Swiss chard leaves.

Heat oil in 5-quart Dutch oven over medium-high heat until hot. Add Swiss chard. Cook until wilted, but still bright green, stirring frequently. Stir in beans, green pepper sauce and salt. Cook over medium heat until mixture is heated through.

Makes 6 servings.

Nutritional information per serving: 104 cal., 5 g pro., 12 g carbo., 5 g fat, 0 mg chol., 651 mg sodium.