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A sleuthing soul may have figured out I have just enough Irish-Catholic blood in me that I never let St. Patrick’s Day go by uncelebrated. Growing up my family joyfully participated in the Irish American tradition of eating Corned Beef & Cabbage on this day, despite the fact that the Irish do not. If you want to try brining Corned Beef from scratch, start today and by the end of the week you will be able to experience an incredible deeply spiced beef. The slow-cooker or in the slow roasted in the oven will make the beef fall apart with flavor. This makes incredible leftover beef, perfect for wrapping in cabbage leaves for Corned Beef Cabbage Rolls. Of course, leftovers the next morning are practically intended for Corned Beef Hash or Corned Beef Sandwiches.
Not everyone is excited about meat for St. Patrick’s Day, so try a few of these vegan meals instead including the Vegan Lentil Shepherd’s Pie or the Jameson Tempeh, which is soaked with Irish Whiskey into a boozy main dish. Pair the tempeh with Kale Mashers and Sweet & Sour Cabbage for a vegan ‘meat’ & potatoes experience.
The brilliant green color of Ireland’s countryside is something I long to see and the Sorrel Salmon brightly reflects the landscape. Speaking of sorrel, apparently wood sorrel is often mistaken as a shamrock. As I sat with a bundle of sorrel and this new information, I couldn’t resist whipping up some ‘Shamrock’ Butter. Slather it across the easiest bread to make from scratch, Irish Soda Bread. Another colorful dish, Broccoli Cheddar Soup with Sweet Potato ‘Croutons’ lend a salute to the Irish flag.
In this week of cabbage, make a cross between Coleslaw and Tuna in the Tuna Cabbage Salad.
Finally, do not hesitate to finish any Irish meal this week with a tall glass of Guinness… as an Ice Cream Float.
Happy St. Patrick’s Day!
Cook seasonally. Eat consciously. Live well,
