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I have just enough Irish in me to get very excited about St. Patrick’s Day. In addition, the Irish-American dish of Corned Beef & Cabbage is simply perfect for the end of winter. This year to celebrate though, make dinner a bit fancier with these Corned Beef & Cabbage Rolls which are featured in this week’s meal plan.
Ever wonder if you can eat shamrock’s? I did! And I discovered that wood sorrel is often mistaken for the Irish shamrock because of it’s similar shape, so I couldn’t resist blending it into a Shamrock Butter to spread a bit more luck this week.
One of my favorite places to spread it is on the easy to toss together Irish Soda Bread. If you have never made bread before, this is a simple, quick recipe for your first attempt. You don’t even need a loaf pan!
Sandwiches are a lovely way to enjoy the Soda Bread whether you have leftovers for Corned Beef Sandwiches or Sweet & Sour Cabbage Grilled Cheese.
Baked Beans are a classic dish in Ireland, especially for breakfast paired with Scrambled Eggs, Irish Soda Bread and Shamrock Butter. The Baked Beans are also lovely for dinner with the Sweet & Sour Cabbage and Colannon aka Kale Mashers.
Make extra Kale Mashers and whip up this lovely, vegan Lentil Shepherd’s Pie
The Silky Mushroom Soup is slurp-it-up delicious and a double batch can be used to create the Mushroom Pasta & Tuna Casserole for later in the week.
Finally, for an easy classic breakfast, soak & simmer up some Irish Oatmeal. Add a dollop of Pecan Butter and do yourself a favor with a drizzle of heavy cream to make your morning especially warm & comforting.
Even though we are a week away from St. Patty’s Day, let’s get started with a week full of delicious Irish inspiration.
Cook seasonally. Eat consciously. Live well,
