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Let’s celebrate the luck of the Irish through their lovely cuisine! And… let’s celebrate the Irish-American cuisine since Corned Beef is not actually a ‘thing’ on the Emerald Island. Rather Irish immigrants started this trend way back. Since I have a handful of Irish ancestors, I always feel partial to this American dish. And because it is delicious and comforting. Placing the pickled beef in the crock-pot means that you will get to come home to a comforting dinner without a lot of effort with this Slow Cooker Corned Beef + Cabbage.
Leftovers are fabulous for Corned Beef Sandwiches with Shamrock Butter for lunch as well as Corned Beef Hash for breakfast.
I vegan-ized a classic Irish dish of Shepherd’s Pie using lentils instead. Or toss out the traditional Irish spud and make a Celery Root Mash instead. Double up the mashers that go on top to be whipped into these Kale Potato Pancakes as well. Those pancakes match beautifully with the Sorrel Salmon.
Whether you use potatoes or celeriac, pair the creamy goodness with Sweet + Sour Cabbage and Baked Beans for another fun traditional dish. Save extras of the cabbage and tuck it into the Sweet + Sour Grilled Cheese.
Double up your batch of lentils as well to create this simple Roots, Shoots + Lentils dish that is easy to take on the go or pile up for dinner with an easy Spinach Lemon Salad.
Finally, for a taste of the Irish breakfast, whip up Irish Oatmeal with a kiss of Pecan Butter.
Cook seasonally. Eat consciously. Live well,
