One of the things that I love most about St. Patrick’s day is that it feels like it is a gateway to spring, and all that comes with that season. I love filling the house with fresh greenery. On that green note, my favorite way to start the St. Patrick’s Day feast is with an assortment of fresh green vegetables and green goddess dressing made with plenty of fresh herbs.
Click on the caption below for the recipe and preparation tips.
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| Green Crudite and Green Goddess Dip in a Cabbage |
I am going to a friend’s birthday party Saturday night, I haven’t seen her in awhile, so I can’t wait to see her Irish eyes a~smiling. I’ll be preparing the traditional feast on Sunday night for a family supper. Over the years I’ve tried a few recipes for corned beef, but I must say my favorite is one from the Silver Palate. After cooking the brisket until it is tender as can be, you cook the vegetables {cabbage, leeks, carrots, onions and potatoes} in the same stock. It is simple, satisfying and delicious.
If you want to go ALL OUT, glaze the beef with their Ruby Cumberland Sauce, it adds a marvelous sweet, tangy, spicy layer to the meal.
Click on the caption below the image for the Silver Palette recipe and another more basic recipe for preparing Corned Beef. This link is being a little uncooperative for some reason, if it gives you any trouble, just click on “CULINARY” on the bar above, and once you are in the culinary section, scroll down to find the recipe listed under beef.
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| Corned Beef glazed with Ruby Cumberland Sauce and vegetables |
Green and white floral displays are the perfect way to freshen up the home and celebrate the season. Living or cut, here are some ideas for flowers that should take you into spring. Click on the caption below the image for more details and notions.
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| Fields of Shamrocks, a perfect St. Patrick’s Day centerpiece |
You probably saw this post already, but just in case….well, I’m sure you know what to do.
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| Green Parrot Tulips in silver urn |
Oh, one more thing. If the luck of the Irish is with you, and you end up with some leftover Corned Beef, why not pick up some rye bread, sauerkraut and the few ingredients it takes to make a fresh Thousand Island Dressing for sandwiches? Fresh Thousand Island Dressing only takes minutes to prepare and it is more than a thousand times better than anything in a bottle. Click below for all of the details.
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| Fresh Thousand Island Dressing served with duck rumaki |
I’ll close with the words to one of my very favorite songs, which I think was originally an Irish proverb. My son sang this with his class for a school concert when he was just a wee little one, I can still hear their sweet little voices, and I can’t deny it makes me a little misty whenever I hear it:
“May the road rise up to meet you, may the wind be always at your back. May the sun shine warm upon your face and the rain fall softly on your fields. And until we meet again, May God hold you in the palm of his hand”.
Could there be a better name for a salad dressing than "Green Goddess"? 🙂 I love the silver vessel too!
Belated Happy St. Patrick's Day! Love your pretty green dip presentation!! I have never made corned beef and cabbage but my father did every yea! Love all the green!