Flavor Packed Feast for St. Patrick’s Day

St. Patrick’s Day Menu

It’s St. Patrick’s Day, which for many means a traditional corned beef dinner. Enjoy this menu featuring wholesome, ingredients and delicious flavors.

Corned Beef Brisket

The night before, or early in the morning, place roast and other ingredients into crockpot.

Ingredients:

• 3 lbs. corned beef brisket (We love the Wellshire Corned Beef that can be purchased at Whole Foods) and seasoning packet
• 3 celery stalks, cut into 1 to 2-inch pieces
• 1 yellow onion, cut into wedges
• 4-6 cups water

Directions:

1. Rinse the corned beef brisket under some water and pat dry.
2. Place the brisket in the bottom of the slow cooker and season both sides of the brisket with the seasoning packet provided with the corned beef.
3. Place celery and onion over the top of the brisket.
4. Add 4-6 cups of water to the crock pot until the brisket is nearly covered, but not quite!
5. Cover and cook on high for about 4 1/2 hours (8 1/2 hours on low).
6. Remove the brisket and shred with two forks. Feel free to discard the broth, but you may also enjoy it with your meal. Some grainy mustard on the side is a great addition.

Roasted Cabbage Wedges

Ingredients:

• 1 tablespoon plus 2 more tablespoons extra virgin olive oil
• 1 head green cabbage, cut into 2-inch-thick rounds
• Coarse salt and ground pepper
• 1 teaspoon caraway or fennel seeds

Directions:

1. Preheat oven to 400°F. Brush a rimmed baking sheet with 1 tablespoon extra virgin olive oil. Place 1 medium head green cabbage, cut into 2-inch-thick wedges, in a single layer on sheet and brush with 2 tablespoons oil. Season with coarse salt and ground pepper and sprinkle caraway or fennel seeds. Roast until cabbage is tender and edges are golden, 20 to 25 minutes.

Smashed Potatoes

• 1 lb red potatoes
• 1 tablespoon plus 2 more tablespoons extra virgin olive oil
• Coarse salt and ground pepper
• Toppings such as minced garlic, grass fed butter, chopped chives, and/or bacon crumbles

Directions

1. Fill a large, heavy pot two-thirds full of water. Add 1 tsp salt into water and bring to a boil. Add potatoes and cook just until they are tender when pierced with a fork. Be careful to overcook them. Remove potatoes and drain.
2. Preheat oven to 450°F, with rack on upper middle position.
3. Cover a large baking pan with foil. Brush foil with olive oil
4. When potatoes have cooled enough to handle, gently press down each potato with a potato masher until they are about ½ inch thick. Lay smashed potatoes on prepared pan. Brush tops with olive oil.
5. Sprinkle tops with kosher salt, pepper, minced garlic, chives, and/or bacon if you are using.
6. Bake 20-25 minutes, or just until they look crispy and browned.

Hassleback Heirloom Carrots

Ingredients:

•  5 large carrots, peeled and ends trimmed
• ⅓ cup extra virgin olive oil, plus more for carrots
• 2 tablespoons lemon juice
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

Directions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Place carrots on a cutting board with a wooden spoon on either side. Make cuts ¼ inch apart, and as far down as the wooden spoons will allow.
3. Rub carrots generously with extra virgin olive oil, lemon juice and salt and pepper.
4. Roast carrots at 375°F for 20 minutes. Brush with more extra virgin olive oil. Roast 20 minutes more, or until carrots are crispy and brown.

Gluten- Free Irish Soda Bread

Ingredients:

• 2 1/4 cups gluten-free flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 3 tablespoons sugar in the raw or coconut sugar
• 2 teaspoons caraway seeds, to taste
• 2 large eggs
• 1 cup full fat yogurt

Directions

1. Preheat the oven to 400°F. Place a small cast-iron skillet in the oven to heat up.
2. In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and caraway seeds.
3. In a separate bowl, whisk together the eggs, and yogurt.
4. Stir together the dry and wet ingredients. Put the dough onto the counter. Gently, knead the dough with the heel of your hands. Form it into a ball. Make an assertive slash across the ball of dough one way, then the other way, to make a cross.
5. Open the oven, pull out the oven rack, and put the ball of dough into the hot skillet. Cover the cast-iron skillet with another skillet, big enough to not press down on the dough. Bake for 20 minutes with the lid on. Remove the lid and bake until the top of the bread is browned and crusty.