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Potatoes, Cabbage, Corned Beef...A St. Patrick's Day Meal

By Bridget Welch, LMT

You have your green outfit all picked out and friends and family invited for a St. Patrick’s Day dinner, but what will you cook?

  • Corned beef is a popular choice for an Irish dinner. If you haven’t left yourself time to prepare it from scratch, it will be featured on the New Leaf Market hot bar Saturday, March 16 beginning at 3 pm.
  • One must-have side is potatoes, which are served with most Irish meals, sometimes prepared in multiple ways. You could start your guests off with a warm potato soup, serve herbed potato wedeges along-side corned beef, prepare boxty (traditional griddle cakes) or go with classic champ (mashed).
  • Cabbage is another tasty and nutritious addition. Some recipes include it in the cooking of the corned beef, others include bacon and some involve still more potatoes. Here's a recipe that cooks the cabbage with the "mash" in Bangers and Mash.
  • A simple Irish soda bread is a quick bread that uses baking soda as a leavener. Dense, moist and hearty, it is best served with a salty butter the day it is made. Pick up a loaf from New Leaf Market beginning March 13.
  • Depending on the size of your gathering or the adventurousness of your guests, you may want to include an Irish lamb or mutton stew. Shepherd’s Pie—traditionally a meat pie with a mashed potato crust—can also be made vegetarian with lentil filling.
  • For beverages, you can feature Irish beer such as bold flavored Guinness, and other Irish beers New Leaf Market carries for the holiday. If you’re unfamiliar with Irish beer selections, stop by the beer tasting on Saturday, March 16 from 4:30-6 pm to sample four Irish selections. Your guests may also enjoy Irish coffee.
  • For dessert, a bread and butter pudding with a dollop of fresh cream on top will finish off the meal nicely.

Enjoy your meal!

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