This brilliant emerald soup makes a spectacular springtime presentation. Nettles bring a unique, potent flavor that some describe as “green” or “grassy.” Try this as a starter for a meal of spring lamb or a simple roast chicken.

Nettles—often known as “stinging nettles”—grow rampant in Ireland and much of the United States. The stalks of the plant are covered with tiny, potent spines that impart a nasty burn on contact with the skin. The fresh young leaves, on the other hand, are delectable when cooked as you would baby spinach or other tender greens. Look for nettles at produce markets during the spring.

A decidedly Irish take on an Italian classic, this rich, flavorful dish uses Ireland’s famous Cashel Blue cheese and tender spring nettles—a wild green that became popular out of necessity during the great famine.

Imagine the bright hue and sweet flavor of watermelon, captured in a cooling drink. Just add a hammock (and a splash of vodka?) and you’re set!