The monthly lifestyle magazine for New England
Enjoy Irish heritage with hearty foods and a lively atmosphere. On the one day each year that it’s acceptable to pinch non-conforming friends and family, it’d be a shame not to go all out.
These few simple tips can help you put together the perfect party to revel in all things green—and tasty.
• Decorate with purpose. Everyone knows that green is the color of the day, but go one step further by incorporating it into different items.
• Create active fun. Instead of limiting your guests to dining and conversation, plan some simple activities to help the fun flow. Games, competitions, or just turning up Irish-themed music can help get the party started.
• Eat festively. Turn your party’s food and drinks into Irish dining with some delicious recipes like this American Irish Stew, which includes beef, onion, carrots, and potatoes for a tasty meal.
American Irish Stew
1 tablespoon extra-virgin olive oil
1-1/4 pounds beef, top round, cut into
3 cloves garlic, minced
salt, to taste
pepper, to taste
1 medium onion, coarsely chopped
3 medium carrots, peeled and cut into 3/4-inch pieces
2 medium parsnips, cut into large chunks (optional)
3 cups low-fat, reduced-sodium beef broth
4 medium russet potatoes, peeled and cut into large chunks
1 tablespoon chopped fresh rosemary
1 leek, coarsely chopped
2 tablespoons chopped fresh parsley
1. In large pot over medium-high heat, heat oil. Add beef and garlic. Cook, gently stirring until meat is evenly browned. Season with salt
2. Add onion, carrots, and parsnips. Cook three to four minutes. Stir in broth and bring to a boil. Reduce heat to low and simmer about 75 minutes, or until meat is tender.
3. Stir in potatoes and simmer another 30 minutes. Add rosemary and leeks. Continue to simmer, uncovered, until potatoes are tender. To avoid potatoes falling apart, do not overcook.
Simply Savory Meals
Straight from the farm to your table is one of the best ways you can ensure you’re serving a nutritious and delicious meal for family or friends. Wholesome meals can bring everyone together around the dinner table; even little ones can enjoy these fun, flavorful recipes.
Delightfully Baked Fish
When it comes to baking fish, flaky and fresh can make for a great combination. For a classic meal with a seasoned flare, try this delicious baked fish with lemon pepper seasoning and onions.
2 pounds fish fillets (cod, haddock,
1 onion, sliced
1/4 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons olive oil
1/4 teaspoon lemon-pepper seasoning (optional)
1. Heat oven to 350 F.
2. Place 12-inch piece of foil on counter. Place fillets in middle of foil. If fillets have skin, place skin-side down.
3. Spread sliced onions, salt, pepper, and oil on top of fillets. Add lemon pepper seasoning, if desired. Fold foil over fish.
4. Place foil pouch on baking sheet and place in oven. Bake fish 15–20 minutes until fish reaches a minimum internal temperature of 145 F on a food thermometer and is flaky when tested with fork.
5. Divide into four portions and serve.
Simple Side Dish
When you’re looking for a delicious and nutritious side dish to complement any meal, look no further than this Fingerling Potato Salad. Made with nutrient-rich Wisconsin potatoes and topped with a lemon dressing, this simple potato side packs plenty of flavor.
Fingerling Potato Salad
1-1/4 pounds mixed Wisconsin fingerling potatoes
2 large lemons, divided
2 cups water
2 tablespoons coarse kosher salt
3 tablespoons white balsamic vinegar
3 tablespoons extra-virgin olive oil
1-1/2 teaspoons whole cumin seeds
3/4 teaspoon whole coriander seeds
pepper, to taste
4 green onions, thinly sliced
1/4 cup chopped fresh dill
salt, to taste
2 cups baby arugula
1. In large pot of boiling, salted water, cook potatoes until just tender when pierced with fork, about 15 minutes. Drain and cool slightly.
2. Slice one lemon into 1/8-inch-thick rounds. In small saucepan, combine sliced lemon, water, and kosher salt; bring to boil. Reduce heat and simmer until lemon slices are tender, about 10 minutes. Drain lemons then coarsely chop.
3. Cut remaining lemon in half and squeeze out two tablespoons juice. In small bowl, mix chopped lemons, lemon juice, white balsamic vinegar, and oil. Coarsely crush cumin and coriander seeds using mortar and pestle. Mix seeds into lemon dressing. Season with pepper to taste.
4. Cut lukewarm potatoes in half lengthwise. Place in large, shallow bowl. Mix in green onions and dill. Pour lemon dressing over and toss to coat. Season with salt and pepper to taste. Add arugula and toss gently. Serve lukewarm or at room temperature.
For more hosting tips and the perfect themed recipes for any occasion, visit culinary.net.
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