It’s St. Patty’s Day! My favorite holiday! Today we woke up to 5 plus inches of snow on the ground again!!! Ughhh, kids out of school once again and so much for the spring like weekend we just had! But instead of wallowing in my winter grumpiness, I decided to have a cooking fest in the kitchen to celebrate my heritage.
My great grandmother Winnie came over “on the boat” from Donegal, Ireland in 1900 at the age of 15. She came into Ellis Island alone after spending weeks upon weeks at the bottom a rat infested ship sending immigrants over to the States. So to celebrate my Irish nationality and celebrate my brave great gram and also my inspiring 93 year old grandmother that continues to fills my head with lots of family stories, tales, and lessons from the motherland… I decided to get my little ones involved on the food side of our heritage and hope that they fall in love with the dreams and hopes their great and great-great grandmother also shared with me. We still have family living in Donegal so I hope one day soon we can all take a trip to truly experience the food, culture, ideals, and traditions of Ireland.
So, with my little ones completely excited and totally under my feet in the kitchen, we made Potato Leek Soup, Watercress and Blood Orange Salad with Homemade Lemon Caper Dressing, Oven Roasted Tomatoes, and Baked Salmon in fresh herbs and leeks with sauteed broccoli. Then we had an Irish breakfast this morning! Scrambled eggs, smoked salmon, cornichons, roasted tomatoes, hash browns, and of course a little Irish soda bread. That’s a lot of cooking so I’m going to pass along a couple recipes we made and save some of the others for later. Hope you enjoy them! Happy St. Patty’s Day! Wishing you all the luck of the Irish!!
Watercress and Blood Oranges with Lemon Caper Vinaigrette:
- 1 bunch watercress-roughly chopped
- 2 blood oranges
- 1/4 shallot-sliced thin
- 2 Tablespoons olive oil
- 1 Tablespoon fresh lemon juice
- 5-8 capers- chopped
- Pinch sea salt
- Fresh ground pepper
In a bowl add watercress, oranges, and onions. Toss well. In an old mason jar or unused bottle add olive oil, lemon juice, capers, salt, and pepper. Shake well. Pour on top of salad. Mix well and serve
Oven-Roasted Tomatoes:
- 2-3 Medium to Large Organic Tomatoes
- 2 teaspoons olive oil
- pinch sea salt
- fresh ground pepper
In a baking dish, add olive oil. Slice tomatoes in half and place in baking dish. Top with salt and pepper. Roast at 350 degrees F for 20-25 minutes.
Baked Salmon with Fresh Herbs and Leeks:
- 16 oz Wild-Caught Salmon- Fresh
- 1 small leek-sliced
- handful fresh dill-diced
- handful fresh sage-diced
- 2 Tablespoons olive oil
- Sea Salt
- Fresh ground pepper
Preheat oven 350 degrees F. In a baking pan, add olive oil, place salmon on top. Tops with a dash of olive oil, fresh herbs, sliced leeks, salt and pepper. Bake for 15-20 minutes. Remember fish cooks fast so keep and eye on it so it doesn’t over cook! Place everything on a plate and devour! Add a Guinness for extra taste and of course celebrating! CHEERS!!
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