St. Patrick’s Day Feast Recipes
Just in time for St. Paddy’s Day and the arrival of spring on Sunday, this week’s box bursts to life with beautiful spring ‘greenery’—from green cabbage and leeks to Red Russian kale and kale rapini, plus garden-fresh herbs and a blooming shamrock plant to enliven your home. Complementing this bounty are all the ingredients for an Emerald Isle-inspired feast: hearty Irish sausages, imported cheddar cheese and soda bread kissed with raisins and caraway seed.
Here are some recipe ideas for this week:
Beet, Cheddar & Apple Tarts
Thinly-sliced beets add beautiful color to these small tarts from Martha Stewart, just the right size for appetizers.
Dublin Coddle
Combining sausage, potatoes, onions and bacon, this slow-cooked, one-pot dish is pure comfort food.
Baked Potatoes with Irish Cheddar
Finished with flavorful Irish cheddar cheese, this casserole boasts a lovely creamy texture.
Mashed Turnips & Potatoes
This side dish is rich and comforting, thanks to the combination of Gilfeather turnips, red potatoes and fresh herbs.
Carrot, Cabbage and Apple Slaw with Creamy Poppy Seed Dressing
This refreshing, brightly-colored slaw from Diane Morgan’s Roots is a snap to do-ahead.
Braised Kale Rapini with Sautéed Leeks & Garlic
This healthy, hearty side is tossed with olive oil-kissed garlic and leeks.
Dublin Coddle
Combining sausage, potatoes, onions and bacon, this slow-cooked, one-pot dish is pure comfort food.
Ingredients:
10 slices of bacon, cut into 1-inch pieces*
1 pound Double D Meats Irish sausages
4 small yellow onions, sliced into rings
3½ pound potatoes, roughly peeled
2-3 tablespoons fresh parsley, minced
2 cups chicken broth or water
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 300°. Place bacon into a 5-quart Dutch oven and heat over medium heat until cooked and crispy, about 8-10 minutes. Using a slotted spoon, transfer the bacon to a paper towel lined plate, leaving excess bacon grease in the pot.
2. Sear sausages for 3-4 minutes on both sides. Transfer to a cutting board and slice into thirds.
3. Remove the pot from the burner and layer the onions, bacon, sausage pieces and potatoes in the Dutch oven, sprinkling with healthy pinches of salt and pepper and the chopped parsley.
4. Pour chicken broth over top, cover and place back onto burner. Bring liquids to a boil before transferring pot to preheated oven for 1 hour and 30 minutes, or until the potatoes are fork tender. Remove and ladle into bowls; serve immediately with soda bread for sopping up the flavorful gravy.
*If you would prefer to omit the bacon, sear sausages in 1-2 tablespoons olive oil instead.
