One of my favorite bright green edibles is tomatilla salsa. I don’t know what availability of tomatillas is in your area this time of year, though.
Spinach hummus.
Two cans of drained chickpeas, two large garlic cloves, olive oil and sesame oil to make it a paste and fresh spinach. Cumin to taste. Place in a food processor until it is of a uniform consistency.
Typically served with pita, it goes over well with chips.
Mama Zappa,
I don’t have the recipe with me, but I know where it is at home, so I can certainly type it up and provide it tomorrow.
I know my mom’s didn’t have one smooth color tone and I’m pretty sure she didn’t use booze in hers. (at least I never found any sort of booze in any of the cupboards growing up)
Well, then, I guess we can quash all those “long lost siblings” rumors, eh? 
Ooh, that looks good… and that blog looks like fun. I’ve e-mailed it to myself to look at during downtime at work tomorrow. Thanks, twickster! Since the Dope is blocked at work I’m desperate for fun things to look at. (It’s completely sanctioned internet surfing, too. My bosses are pretty realistic about our slow times, and we have to stay at our computers.)
Alas, no green food ideas here.
Solfy’s idea of salsa verde is sound. If tomatillas aren’t available locally, you can use basically the same recipe with more peppers and cilantro.
I made stuffed turnip greens tonight. Stuffed cabbage with turnip greens. Mildly spicy, and the dark green leaves look nice against the red tomato sauce.
Microwave large leaves and cut out the midrib. That gives you two pieces from each leaf to wrap up your basic meatball mixture. Place in a pot of tomato sauce, brown sugar and lemon juice, cover and simmer until the meat is done.
Pistachio Cake
1 white cake mix
1 cup salad oil
12 oz. club soda or 7-UP
1 box pistachio pudding mix, instant
3 eggs
Mix for 3-4 minutes. Add 1 cup chopped walnuts or pecans. Bake 35 minutes at 350 degrees in 13 x 9” greased pan.
Topping:
1 box pistachio pudding mix, instant
1 ¼ cup milk
1 small container Cool Whip
Stir pudding mix and milk until thick. Fold in Cool Whip.
Frost cake and refrigerate.
None of my lost siblings are in Philadelphia.
People?
I guess that’s just because I’m an alien - my kids would love to eat that.
And the thought of just dumping green colouring into things makes me feel quite ill. Different strokes, I guess.
Lute,
Fascinating. I mean, it’s not surprising that the recipe I have is one that’s been around a lot longer than I’ve been aware of it, and yes, it’s the same recipe, but it’s kind of weird to see the history.
Eier In Grüner Sosse (Hard Boiled Eggs in Green Sauce)
It’s a German (Hessen/Frankfurt) specialty, and believe it or not, is really tasty. It’s like the German cousin of deviled eggs. A creamy, flavorful, bright green, herb sauce is served in copious amounts over, or with, hardboiled eggs. It’s sometimes a garnish to meat and potatoes, but I always ate it with eggs and some kind of salad (green or potato). It’s also fairly easy to make and surprisingly vibrant and fresh. You can use a combination of just about any fresh green herbs to make it.
Here’s a really authentic and interesting article and better recipe for Green Sauce from Deutshe Welle. Apparently, Green Sauce was one of Goethe’s favorite foods.
Some of the herbs in that particular green sauce a la wagner are a bit exotic, but I know spinach and basil can easily substitute or be added in addition to other herbs.
Thanks for all the suggestions! I wound up going with Max Torque’s idea as it turned out to be the fastest and easiest thing I could make (well, one parent brought a bowl full of green grapes). It seemed to go over Ok. It was easy; the hardest part was when I added the ice cubes to the hot water / jello mixture, the jello seized up almost immediately! I got the ice cubes out one at a time (the mixture laughed at the slotted spoon) and then added the cool whip, then mixed it all with the electric hand mixer so there wouldn’t be big green chunks in the whipped topping.