25 Easy St. Patrick’s Day Dinner Ideas to Make at Home

If you’re looking for St. Patrick’s Day dinner ideas that feel festive without taking all night, this list is for you.

Grab some kitchen favorites like a large sheet pan, a roomy nonstick skillet, and a sharp shamrock cutter to shape veggies and toast for a green-themed holiday dinner at home.

1. One-Pan Creamy Pesto Chicken Pasta

This one-pan creamy pesto chicken pasta is an easy way to get something green and festive on the table fast.

Ingredients

• 1 pound boneless skinless chicken breast, cut into bite-size pieces
• 12 ounces penne pasta
• ½ cup jarred basil pesto
• 3 cups low-sodium chicken broth
• 1 cup half-and-half
• 1 cup frozen peas
• ½ cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• Salt and black pepper to taste

Directions

1. Heat the olive oil in a large deep skillet over medium-high heat and add the chicken pieces, seasoning with garlic powder, salt, and pepper.
2. Cook the chicken for 5–6 minutes, stirring with a silicone spatula, until lightly browned on the outside.
3. Add the uncooked pasta and chicken broth to the skillet, stirring to make sure the pasta is mostly submerged, then cover the pan with a tight-fitting lid.
4. Simmer for 10–12 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
5. Reduce the heat to low, stir in the half-and-half, pesto, frozen peas, and Parmesan with a wooden spoon, and cook 2–3 minutes more until creamy and bright green.

2. Shamrock Spinach Quesadillas

These shamrock spinach quesadillas are a fun twist on a weeknight favorite, with tortillas cut into festive shapes.

Ingredients

• 6 large flour tortillas
• 2 cups shredded mozzarella cheese
• 1 cup thawed frozen chopped spinach, squeezed dry
• Large shamrock-shaped cutter
• Olive oil spray
• 1 cup mild salsa, for serving
• ½ cup sour cream, for serving

Directions

1. Use the shamrock cutter to cut shamrock shapes from the flour tortillas on a cutting board.
2. Mix the shredded cheese and squeezed-dry spinach together in a medium mixing bowl.
3. Spray a large nonstick skillet with olive oil spray, place a shamrock tortilla in the pan, and sprinkle with the cheese mixture before topping with another tortilla.
4. Cook 2–3 minutes per side, pressing gently with a spatula, until golden and the cheese is melted.
5. Repeat with remaining tortillas and serve warm with small bowls of salsa and sour cream.

3. Sheet-Pan Corned Beef & Cabbage Hash

This shortcut corned beef and cabbage hash uses deli meat and frozen potatoes for a fast, flavor-packed dinner.

Ingredients

• ¾ pound deli corned beef, sliced thick and chopped
• 4 cups frozen diced potatoes
• 3 cups bagged shredded green cabbage
• 1 medium yellow onion, diced
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• Salt and pepper to taste

Directions

1. Preheat your oven to 425°F and line a large sheet pan with parchment.
2. In a large mixing bowl, toss the frozen potatoes, shredded cabbage, diced onion, and chopped corned beef with olive oil, garlic powder, thyme, salt, and pepper.
3. Spread the mixture evenly over the prepared sheet pan in a single layer using a spatula.
4. Roast for 25–30 minutes, stirring halfway through, until the potatoes are crisp and the cabbage is tender and lightly browned.
5. Serve hot straight from the pan with extra cracked pepper and a side of crusty bread warmed on a second sheet pan.

4. Lucky Loaded Baked Potatoes

Stuffed baked potatoes loaded with green toppings are a cozy and customizable dinner.

Ingredients

• 4 large russet potatoes
• 1 cup shredded cheddar cheese
• ½ cup sour cream
• ⅓ cup sliced green onions
• 2 cups steamed broccoli florets
• ⅓ cup bacon bits (optional)
• 1 tablespoon olive oil
• 1 teaspoon coarse salt

Directions

1. Scrub the potatoes and pierce each several times with a fork, then rub with olive oil and coarse salt on a foil-lined sheet pan.
2. Bake at 400°F for 45–50 minutes until tender when squeezed with oven mitts.
3. Meanwhile, steam the broccoli in the microwave right in the steamable bag according to package directions.
4. Slice each potato open lengthwise and fluff the insides with a fork or masher, then top with cheese, sour cream, broccoli, green onions, and bacon bits.
5. Serve immediately on green St. Patrick’s Day plates for a festive touch.

5. Easy Skillet Shepherd’s Pie

This skillet shepherd’s pie uses refrigerated mashed potatoes to keep things quick.

Ingredients

• 1 pound ground beef or ground turkey
• 3 cups refrigerated mashed potatoes
• 2 cups frozen mixed vegetables
• 1 cup beef broth
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• ½ cup shredded cheddar cheese
• Salt and pepper to taste

Directions

1. Brown the ground meat in a large oven-safe skillet over medium-high heat, breaking it up with a meat chopper.
2. Stir in the frozen vegetables, tomato paste, Worcestershire sauce, garlic powder, thyme, salt, and pepper, then pour in the beef broth.
3. Simmer for 5–7 minutes, stirring with a wooden spoon, until slightly thickened.
4. Spread the warmed mashed potatoes over the top and sprinkle with shredded cheddar.
5. Broil on high for 3–5 minutes on the top rack of your oven until the potatoes are lightly golden and the cheese melts, watching closely with oven light on.

6. Green Alfredo Broccoli Fettuccine

This bright green Alfredo is made by blending spinach into the sauce for a color pop.

Ingredients

• 12 ounces fettuccine pasta
• 1 (15-ounce) jar Alfredo sauce
• 2 cups fresh baby spinach
• 2 cups frozen broccoli florets
• ⅓ cup grated Parmesan
• ½ teaspoon garlic powder
• Salt and pepper to taste

Directions

1. Cook the fettuccine in a large pot of salted water using a pasta pot according to package directions.
2. During the last 3 minutes of cooking, add the frozen broccoli florets to the pot.
3. Meanwhile, blend the Alfredo sauce and baby spinach in a blender or with an immersion blender until smooth and bright green.
4. Drain the pasta and broccoli, return them to the pot, and pour in the green Alfredo sauce.
5. Stir in Parmesan, garlic powder, salt, and pepper with a large spoon until coated and heated through.

7. Shamrock Veggie Flatbread Pizzas

Flatbread pizzas with shamrock-shaped peppers are a quick, trendy dinner that kids love to decorate.

Ingredients

• 4 naan flatbreads or store-bought flatbread crusts
• 1 cup pizza sauce
• 2 cups shredded mozzarella cheese
• 2 green bell peppers, sliced into shamrock shapes
• ½ cup sliced black olives
• 1 teaspoon Italian seasoning

Directions

1. Preheat the oven to 425°F and place the flatbreads on a large rimmed baking sheet.
2. Spread each with pizza sauce using the back of a spoon or a small offset spatula.
3. Top with mozzarella, then arrange the green pepper slices in shamrock shapes and scatter olives on top.
4. Sprinkle with Italian seasoning, then bake for 10–12 minutes until the cheese is melted and bubbly.
5. Slice with a pizza cutter and serve hot.

8. Bangers & Mash Skillet

This quick bangers and mash skillet uses pre-cooked sausages to keep things simple.

Ingredients

• 1 pound pre-cooked pork or chicken sausages
• 3 cups refrigerated mashed potatoes
• 1 (12-ounce) jar brown gravy
• 1 cup frozen peas
• 1 tablespoon olive oil
• Black pepper to taste

Directions

1. Slice the sausages into thick pieces on a cutting board.
2. Heat olive oil in a large skillet over medium heat and brown the sausage pieces for 5–6 minutes.
3. Pour in the gravy and peas, stirring with a heat-resistant spoon, and simmer 3–4 minutes until hot.
4. Heat the mashed potatoes according to package directions in a microwave-safe bowl.
5. Serve the sausage and gravy mixture over a bed of mashed potatoes and finish with freshly ground black pepper.

9. St. Patrick’s Day Taco Bowls with Green Salsa

These taco bowls get their holiday flair from a drizzle of bright green salsa and toppings.

Ingredients

• 1 pound lean ground turkey or beef
• 1 packet taco seasoning
• 2 cups cooked white or brown rice
• 2 cups shredded romaine lettuce
• 1 cup salsa verde (green salsa)
• 1 cup shredded cheese
• 1 avocado, diced
• ½ cup sour cream

Directions

1. Brown the ground meat in a medium skillet, breaking it up with a meat chopper.
2. Stir in the taco seasoning and a splash of water, simmering 3–4 minutes until thickened.
3. Warm the rice using a microwave rice pouch and divide it among bowls.
4. Top each bowl with taco meat, lettuce, shredded cheese, avocado, and sour cream.
5. Finish with a generous drizzle of green salsa for that festive holiday color.

10. Creamy Potato Leek Soup with Green Herb Swirl

This potato leek soup is cozy and silky, finished with a swirl of bright herb oil.

Ingredients

• 2 pounds russet potatoes, peeled and diced
• 2 leeks, white and light green parts sliced
• 4 cups chicken or vegetable broth
• ½ cup heavy cream
• ½ cup fresh parsley leaves
• ¼ cup olive oil
• 2 tablespoons butter
• Salt and pepper to taste

Directions

1. Rinse sliced leeks in a colander to remove grit.
2. In a large soup pot, melt butter over medium heat and sauté leeks for 5 minutes until softened.
3. Add diced potatoes and broth, bring to a boil, then reduce heat and simmer 15–20 minutes until potatoes are tender.
4. Blend the soup smooth with an immersion blender and stir in the cream, salt, and pepper.
5. In a small blender, blend parsley and olive oil, then drizzle over each bowl of soup for a bright green swirl.

11. Green Goddess Chicken Grain Bowls

These grain bowls are loaded with greens, chicken, and a creamy herb dressing.

Ingredients

• 2 cups shredded rotisserie chicken
• 3 cups cooked quinoa or brown rice
• 2 cups baby kale or spinach
• 1 cup sliced cucumber
• 1 cup bottled Green Goddess dressing
• ¼ cup sliced green onions
• ¼ cup roasted pumpkin seeds

Directions

1. Warm the grains in the microwave using a microwave-safe bowl or steamer.
2. Divide grains among bowls and top with chicken, baby kale, cucumber slices, and green onions.
3. Drizzle with Green Goddess dressing.
4. Sprinkle with roasted pumpkin seeds for crunch.
5. Serve immediately, letting everyone toss their own bowl with a pair of tongs.

12. Rainbow Veggie Pasta Bake

This pasta bake is loaded with colorful veggies, creating a rainbow-inspired dinner.

Ingredients

• 12 ounces rotini pasta
• 2 cups marinara sauce
• 2 cups frozen mixed bell pepper strips
• 1 cup frozen peas and carrots
• 1 ½ cups shredded mozzarella cheese
• ¼ cup shredded Parmesan
• 1 teaspoon Italian seasoning

Directions

1. Cook the rotini in a large pot of salted water until al dente, then drain.
2. In a large bowl, combine the cooked pasta, marinara, frozen peppers, and peas and carrots.
3. Spread mixture into a greased 9x13-inch baking dish.
4. Top with mozzarella, Parmesan, and Italian seasoning.
5. Bake at 375°F for 20–25 minutes until bubbly and golden around the edges, then serve with a green side salad.

13. Irish Nachos with Crispy Potato Rounds

Irish nachos swap tortilla chips for roasted potato rounds topped with melty cheese and green onions.

Ingredients

• 3 medium russet potatoes, sliced into ¼-inch rounds
• 2 tablespoons olive oil
• 1 ½ cups shredded cheddar cheese
• ⅓ cup bacon bits
• ⅓ cup sliced green onions
• ½ cup sour cream
• Salt and pepper to taste

Directions

1. Toss potato slices with olive oil, salt, and pepper in a large mixing bowl.
2. Arrange in a single layer on a greased sheet pan and bake at 425°F for 25–30 minutes, flipping once.
3. Push the crisp rounds into overlapping layers on the pan and sprinkle with cheddar and bacon bits.
4. Return to the oven for 5 minutes until the cheese melts.
5. Top with green onions and dollops of sour cream using a small scoop before serving.

14. Quick Beef Stew with Baby Potatoes

This quick beef stew uses pre-cut stew meat and baby potatoes for a hearty meal in under an hour.

Ingredients

• 1 ½ pounds beef stew meat
• 1 pound baby gold potatoes, halved
• 1 ½ cups baby carrots
• 4 cups beef broth
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 2 tablespoons cornstarch
• 1 tablespoon olive oil
• Salt and pepper to taste

Directions

1. Heat olive oil in a large heavy-bottomed Dutch oven over medium-high heat.
2. Season the beef with salt and pepper and brown on all sides in batches, using tongs.
3. Add potatoes, carrots, broth, tomato paste, and thyme; stir well.
4. Bring to a boil, then reduce heat and simmer for 30 minutes until the meat is tender.
5. Whisk cornstarch with ¼ cup water in a small bowl, stir into the stew, and cook 5 minutes more to thicken.

15. Lucky Shamrock Sliders

Mini sliders topped with bright green lettuce and pickles feel instantly festive on a themed platter.

Ingredients

• 12 slider buns
• 1 ½ pounds ground beef
• 6 slices cheddar cheese, halved
• 1 cup shredded lettuce
• ½ cup dill pickle chips
• 1 tablespoon burger seasoning

Directions

1. Mix the ground beef with burger seasoning in a large mixing bowl and form into 12 small patties.
2. Cook patties on a preheated griddle or skillet for 3–4 minutes per side.
3. Top each patty with half a slice of cheddar during the last minute of cooking.
4. Toast the slider buns lightly on the same griddle.
5. Assemble sliders with lettuce and pickles, then serve on a shamrock-lined serving tray.

16. Spinach and Ricotta Stuffed Shells

Stuffed shells packed with spinach and ricotta get topped with extra green herbs.

Ingredients

• 20 jumbo pasta shells
• 1 ½ cups ricotta cheese
• 1 cup thawed frozen chopped spinach, squeezed dry
• 1 ½ cups shredded mozzarella
• 2 cups marinara sauce
• 1 teaspoon Italian seasoning
• 2 tablespoons chopped fresh parsley

Directions

1. Cook shells in a large pot of salted water until al dente, then drain and cool slightly.
2. In a medium bowl, mix ricotta, spinach, 1 cup mozzarella, Italian seasoning, and parsley.
3. Spread 1 cup marinara in the bottom of a 9x13-inch baking dish.
4. Stuff each shell with the ricotta mixture using a small scoop and arrange in the dish.
5. Top with remaining marinara and mozzarella, cover with foil, and bake at 375°F for 25 minutes, removing the foil for the last 5 minutes to brown.

17. Green Veggie Fried Rice

This fried rice is packed with green veggies like peas, edamame, and spinach.

Ingredients

• 4 cups cooked and cooled rice
• 1 cup frozen peas
• 1 cup shelled edamame
• 2 cups baby spinach
• 3 large eggs, lightly beaten
• 3 tablespoons low-sodium soy sauce
• 1 tablespoon toasted sesame oil
• 1 tablespoon vegetable oil

Directions

1. Heat vegetable oil in a large wok or skillet over medium-high heat.
2. Scramble the beaten eggs until just set, then transfer to a plate with a spatula.
3. Add peas, edamame, and spinach to the pan and stir-fry 3–4 minutes.
4. Add rice, soy sauce, and sesame oil, stirring and pressing with a wok spatula until heated through.
5. Stir the scrambled eggs back in and serve immediately.

18. Pesto Sausage Flatbread with Shamrock Peppers

This flatbread uses pesto instead of red sauce and is topped with sausage and shamrock-shaped peppers.

Ingredients

• 2 flatbread pizza crusts
• ½ cup basil pesto
• 1 cup cooked Italian sausage crumbles
• 1 ½ cups shredded mozzarella
• 1 green bell pepper, sliced into shamrock shapes
• ¼ teaspoon red pepper flakes (optional)

Directions

1. Place flatbreads on a pizza stone or baking sheet.
2. Spread each with pesto using a small spatula.
3. Top with mozzarella, sausage, and shamrock pepper slices.
4. Sprinkle with red pepper flakes if desired and bake at 425°F for 10–12 minutes.
5. Slice with a pizza cutter and serve hot.

19. Weeknight Reuben Grilled Cheese Sandwiches

These grilled cheese sandwiches capture all the flavors of a Reuben using deli corned beef and sauerkraut.

Ingredients

• 8 slices rye bread
• 8 ounces deli corned beef, sliced
• 1 cup drained sauerkraut
• 4 slices Swiss cheese
• ⅓ cup Thousand Island dressing
• 2 tablespoons softened butter

Directions

1. Spread one side of each bread slice with butter using a butter knife.
2. On the unbuttered side, layer corned beef, sauerkraut, Thousand Island, and Swiss cheese.
3. Heat a large griddle pan over medium heat.
4. Cook sandwiches 3–4 minutes per side, pressing gently with a grill press if you have one.
5. Slice diagonally and serve with green pickle spears on the side.

20. Rainbow Veggie Sheet-Pan Sausage Dinner

This colorful sheet-pan dinner lines up veggies in rainbow rows with sausage on top.

Ingredients

• 1 ½ pounds smoked sausage links, sliced
• 2 cups mini bell peppers, sliced
• 2 cups broccoli florets
• 1 red onion, sliced
• 3 tablespoons olive oil
• 1 tablespoon Italian seasoning
• 1 teaspoon salt

Directions

1. Preheat oven to 425°F and spray a large sheet pan with nonstick spray.
2. Arrange peppers, broccoli, and onion in colorful rows on the pan.
3. Toss sliced sausage with olive oil, seasoning, and salt in a mixing bowl.
4. Scatter sausage over the veggies and roast for 25 minutes, stirring halfway with a pair of tongs.
5. Serve right from the pan with crusty bread or over rice.

21. Green Mac and Cheese with Peas

This creamy mac and cheese gets a holiday makeover with blended spinach and sweet peas.

Ingredients

• 12 ounces elbow macaroni
• 2 cups shredded cheddar cheese
• 2 cups baby spinach
• 1 cup frozen peas
• 2 cups whole milk
• 4 tablespoons butter
• 2 tablespoons flour
• 1 teaspoon garlic powder

Directions

1. Cook macaroni in a large pot of salted water according to package directions, adding peas in the last 2 minutes, then drain.
2. In a saucepan, melt butter and whisk in flour with a whisk, cooking 1 minute.
3. Slowly whisk in milk and cook until slightly thickened.
4. Blend the sauce with spinach using an immersion blender until bright green.
5. Stir in cheddar and garlic powder, then toss with macaroni and peas in the pot until creamy.

22. Crispy Fish Tacos with Cabbage Slaw

These fish tacos use frozen fish fillets and crunchy cabbage slaw with green toppings.

Ingredients

• 8 frozen breaded fish fillets
• 8 small flour tortillas
• 2 cups shredded cabbage or slaw mix
• ½ cup lime crema or ranch dressing
• ¼ cup chopped cilantro
• 2 limes, cut into wedges

Directions

1. Cook the fish fillets on a baking sheet according to package directions until crispy.
2. Toss cabbage with lime crema and cilantro in a large bowl.
3. Warm tortillas in a dry skillet for 30 seconds per side.
4. Cut fish fillets into strips with a sharp knife and divide among tortillas.
5. Top with slaw and serve with lime wedges.

23. Spinach Turkey Meatballs with Pesto Marinara

These turkey meatballs are packed with spinach and served in a green-tinted pesto marinara.

Ingredients

• 1 pound ground turkey
• ½ cup thawed chopped spinach, squeezed dry
• ½ cup Italian breadcrumbs
• 1 large egg
• ¼ cup grated Parmesan
• 2 cups marinara sauce
• ¼ cup basil pesto

Directions

1. In a medium mixing bowl, combine ground turkey, spinach, breadcrumbs, egg, and Parmesan.
2. Form into 16 small meatballs using a cookie scoop and place on a lined sheet pan.
3. Bake at 400°F for 15–18 minutes until cooked through.
4. Meanwhile, heat marinara and pesto together in a medium saucepan.
5. Add meatballs to the sauce and simmer 5 minutes before serving over pasta or rice.

24. Colcannon-Inspired Mashed Potato Bowls

These mashed potato bowls are inspired by Irish colcannon with cabbage and green onions.

Ingredients

• 2 pounds russet potatoes, peeled and cubed
• 2 cups shredded green cabbage
• ⅓ cup sliced green onions
• 4 tablespoons butter
• ½ cup warm milk
• Salt and pepper to taste

Directions

1. Boil potatoes in a large pot of salted water for 15–20 minutes until tender.
2. In a separate skillet, sauté cabbage in 1 tablespoon butter for 5–6 minutes until softened.
3. Drain potatoes and return them to the pot with remaining butter and warm milk.
4. Mash with a masher until smooth, then stir in cabbage and green onions.
5. Season with salt and pepper and serve in bowls as a main or side dish.

25. Lucky Shamrock Chicken Salad

This chicken salad is loaded with green add-ins like celery, grapes, and herbs, served over shamrock-shaped toast.

Ingredients

• 2 cups shredded rotisserie chicken
• ½ cup finely chopped celery
• 1 cup halved green grapes
• ⅓ cup mayonnaise
• ¼ cup plain Greek yogurt
• 1 tablespoon chopped fresh dill
• 6 slices whole wheat bread
• Shamrock-shaped cutter

Directions

1. In a medium mixing bowl, combine chicken, celery, grapes, mayonnaise, yogurt, and dill.
2. Season lightly with salt and pepper and stir with a spoon.
3. Use the shamrock cutter to cut shapes from the bread slices on a cutting board.
4. Toast the bread shapes lightly on a sheet pan or in a toaster.
5. Top each shamrock toast with a spoonful of chicken salad and serve immediately.

FAQ

What are some easy St. Patrick’s Day dinner ideas for busy weeknights?

For busy nights, these dinner ideas like one-pan pesto chicken pasta, shamrock quesadillas, and sheet-pan sausage dinners are lifesavers.

Use shortcuts such as rotisserie chicken, microwaveable rice packets, and bagged salads to keep prep minimal.

A big nonstick skillet or sheet pan helps you cook everything in just one or two dishes for quick cleanup.

How can I make St. Patrick’s Day dinner ideas feel festive without a lot of extra work?

You can make dinner ideas feel festive by focusing on color and shape instead of complicated recipes.

Use a shamrock cutter for toast, tortillas, and peppers, and add lots of green ingredients like spinach, peas, and herbs.

Serving your meals on themed plates and lining trays with green napkins instantly gives dinner party vibes.

Can I prepare any of these St. Patrick’s Day dinner ideas ahead of time?

Yes, many of these dinner ideas are perfect for prepping ahead.

Dishes like stuffed shells, shepherd’s pie, and pesto sausage flatbreads can be assembled in a covered baking dish and chilled until you’re ready to bake.

You can also make grain bowls and green pasta bakes in advance and simply reheat them on a sheet pan when it’s dinner time.

How can I keep these dinners kid-friendly while still on theme?

To keep these dinner ideas kid-friendly, lean into familiar foods with a green twist.

Mac and cheese, sliders, quesadillas, and flatbread pizzas are always hits, especially when you add shamrock shapes with a cookie cutter or sprinkle on extra green toppings.

Letting kids assemble their own bowls or nachos using divided sectioned plates also makes dinner feel interactive and fun.

What if I want lighter St. Patrick’s Day dinner ideas instead of heavy comfort food?

If you prefer lighter ideas, focus on meals that highlight lean proteins and lots of veggies.

Options like green veggie fried rice, chicken grain bowls, and shamrock chicken salad keep things fresh without losing the holiday feel.

Serving them with a simple green salad tossed in a light vinaigrette from a dressing shaker helps round out the meal.

What kitchen tools help most when making themed dinners at home?

The right tools make themed dinner ideas much easier to pull off. A good sheet pan, large skillet with lid, and a reliable chef’s knife will carry you through most of these recipes.

Little extras like shamrock cutters, festive plates, and green napkins also go a long way in making everything look special.

St. Patrick's Day Dinner

These St. Patrick’s Day dinner ideas prove that you don’t have to choose between fun and simple when it comes to holiday meals.

With easy shortcuts like jarred sauces, rotisserie chicken, and frozen vegetables, plus a few festive touches, you can whip up a cozy dinner.

Mix and match these St. Patrick’s Day dinner ideas to build the perfect menu for your family—maybe a creamy green pasta one night and a sheet-pan sausage rainbow the next.

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