This bright green pasta gets its color from blanched kale instead of basil.

Savory greens are mixed with feta, garlic and fresh herbs then rolled in phyllo dough and baked until crispy, crunchy. 

Soft and pillowy cinnamon rolls are made even better with the addition of Kerrygold butter and liqueur.

This sangria is spiced up with vanilla, basil and St. Germain.