top of page

This Week's Luck of the Irish Recipes

Meal #1

Main Dish with Sides

Corned Beef and Cabbage (Instant Pot)

Instant Pot corned beef and cabbage is the perfect St. Patrick's Day meal. Pressure cooked into tender pieces and topped with dijon mustard and brown sugar.

Prep Time10 mins

Cook Time1 hr 30 mins

Total Time1 hr 40 mins

Course: Entree

Cuisine: Irish

Yield: 4 servings

Calories: 625kcal

Author: Jessica Gavin


2 pounds corned beef brisket, (908g), 1.5-inch thick

pickling spices, from corned beef package

1 yellow onion, medium-sized, peeled and quartered

3 cloves garlic, roughly chopped

2 dried bay leaves

3 cups beef stock, (720ml)

1 cup guinness stout beer, (240ml)

1 ½ pounds red potatoes, (681g), quartered

5 carrots, (400g, 14 ounces), cut into 2-inch pieces

1 head cabbage, (1 .14kg, 2 1/2 pounds), cut into 8 wedges

3 tablespoons coarse ground dijon mustard, (45ml)

2 tablespoons dark brown sugar, (16g)

1 tablespoon chopped Italian parsley, (5g)


Trim excess fat from the brisket. Rinse under cold water and dry with paper towels.

Transfer the meat to the Instant Pot. Add in pickling spices, yellow onions, garlic, bay leaves, beef stock and beer.

Place the lid on and close. Make sure the steam release handle is positioned to the "sealing" setting.

Select the "manual" setting on "high pressure". Use the "- or +" buttons to adjust the time to 70 minutes. It will take some time (about 10 minutes) for the pot to gather steam and pressurize. You may see some traces of steam exit from the float valve as its pressurizing.

Once the display indicates "On" and begins the countdown at "70” it beeps when the cycle is complete.

Allow the Instant Pot to "Natural Release" for 15 minutes. Quick release the remaining pressure, sliding the steam release handle to the "Venting" position, releasing all of the steam until the float valve drops down.

Carefully remove the lid.

Line a sheet pan with foil and place the corned beef on top.

Add the potatoes, carrots, and then the cabbage to the Instant Pot. The pot will be nearly full.

Place the lid on and close. Make sure the steam release handle is positioned to the "sealing" setting.

Select the "manual" setting on "high pressure." Use the "- or +" buttons to adjust the time to 3 minutes.

"Quick Release" by covering your hand with an oven mitt, and then slide the steam release handle to the "Venting" position, releasing all of the steam until the float valve drops down.

Transfer vegetables to a platter.

Prepare the glaze for the corned beef. Evenly distribute mustard on top and sides of the corned beef with a spoon.

Sprinkle brown sugar evenly on top and sides.

Broil the beef on high, about 12-inches from the top of the broiler until a golden brown crust forms, about 5 to 8 minutes. Make sure to check every few minutes as oven temperatures vary.

Slice the meat against the grain and serve with potatoes, carrots and cabbage. Garnish with parsley.

Special Equipment

Instant Pot

Instant-Read Thermometer

Kitchen Scale


Weight: Purchase a 3 to 3 ½-pound brisket as the excess fat will be trimmed off giving about a 2-pound yield.

Thickness: This recipe is for a 1 ½-inch thick corned beef brisket once the fat has been trimmed. Add an extra 5 minutes of cook time for every additional ½-inch thickness.

Guinness beer can be substituted with 1 cup of beef stock.

Baked Honey Mustard Corned Beef

Easy oven-baked corned beef recipe for St. Patrick's Day that's made with a delicious honey mustard glaze. It's far more flavorful than boiling!

Prep Time10 mins

Cook Time1 hr 50 mins

Total Time2 hrs

Course: Entree

Cuisine: Irish

Yield: 8 servings

Calories: 279kcal

Author: Jessica Gavin


2 pounds corned beef, (908g, 32 ounces)

1 tablespoon whole grain mustard, (15ml)

5 tablespoons dijon mustard, (75ml)

1 tablespoon honey, (15ml)

1/4 cup dark brown sugar, (50g)


Set the oven rack to the center position. Preheat to 350°F (177ºC).

Remove the corned beef from the package, discarding the spice packet.

Dry the meat with paper towels, and then place fat-side up on a wire rack set on top of a roasting pan.

Add about 1-inch of water to the bottom of the pan, this will prevent the juices from burning while cooking.

Combine the whole grain mustard, Dijon mustard, and honey. Evenly spread 3 tablespoons (about half) of the mixture on top of the meat.

Sprinkle 2 tablespoons of the brown sugar over the top of the roast.

Loosely cover the meat and pan completely with foil.

Bake the corned beef until tender and the internal temperature reaches 160ºF (71ºC), about 75 minutes. Add more time as needed to fully cook.

Carefully remove the pan from the oven and transfer the corned beef to a baking sheet lined with foil.

Preheat oven to broil.

Top the corned beef with the remaining mustard mixture, then sprinkle with 2 tablespoons of brown sugar.

Cook until the top becomes golden brown, about 3 to 5 minutes.

Remove beef from the oven and allow to rest for 10 minutes on a cutting board. Slice against the grain and serve hot.

Special Equipment

Instant-Read Thermometer


Check the water level in the pan every hour, add more as needed so the juices don't burn on the bottom of the pan.

Serving Size: 4 ounces or sliced corned beef

6 tablespoons of pre-mixed whole grain Dijon mustard can be substituted for the individual ingredients.


Sweet Roasted Grapes

Level: Easy

Total: 42 min

Prep: 10 min

Cook: 32 min

Yield: 4 servings


Serve these syrupy grapes with cheese for dessert: Grease an ovenproof skillet with 2 tablespoons butter. Add 1 pound seedless grapes and 3/4 cup walnuts; sprinkle with 2 tablespoons sugar. Roast about 25 minutes in a 500 degree F oven. Transfer to a bowl using a slotted spoon. Simmer the juices with 1 tablespoon honey on the stove until syrupy, 6 to 7 minutes. Off the heat, add a squeeze of lemon juice and a pinch of pepper. Pour the syrup over the grapes.

Photograph by Con Poulos

Meal #2



READY IN: 45mins



lb cabbage or 1 lb kale


lb potato, peeled and diced (about 4 potatoes)


2 small onions or 6 green onions with tops, chopped


cup cream or 1/2 cup milk


teaspoon salt


teaspoon pepper


teaspoon mace


Strip outer leaves from cabbage.

Shred cabbage (or kale), place in a saucepan with water to cover the bottom and bring to a boil.

Reduce heat and simmer until crisp-tender, about 5-10 minutes.

Drain well.

(opt.) Liquefy in blender.

Boil potatoes in a separate kettle, covered with water, until tender.

In a small saucepan cook leeks or onions and cream(or milk) about 10 minutes.

Mash potatoes then season with salt, pepper and mace.

Mix in the onions and milk.

Combine the potato mixture with cabbage or kale, beating it to a pale green fluff over low heat.

Pour into a deep warmed dish.

Dab with butter or margarine.

NOTE: Leftovers can be fried in oil until crisp and brown on both sides.

OPTION: Substitute ground nutmeg for mace.


Parmesan Garlic Cabbage

Prep Time:5 minutes

Cook Time:5 minutes

Total Time:10 minutes

Course: Side Dish

Servings: 4


2 1/2 tbsp olive oil

3 garlic cloves minced

1 red onion finely sliced

7 handfuls shredded green cabbage

1/2 - 3/4 cup shredded parmesan

Salt and pepper


Heat oil in a large skillet over high heat.

Add garlic and onion - cook for 2 minutes until onion is translucent.

Add cabbage and cook until wilted.

Stir through parmesan, season to taste with salt and pepper. Serve!


Main Dish

Roasted Asparagus and Apple Salad


40 m8 servings218 cals

1 1/2 pounds thin asparagus, trimmed and cut into 4-inch pieces

2 tablespoons olive oil

1/2 cup honey

1/4 cup white wine vinegar

2 tablespoons olive oil

2 cloves garlic, minced

1 pound mixed salad greens

1 apple - peeled, cored, and sliced thin

1/4 pound shredded sharp white Cheddar cheese


Preheat an oven to 400 degrees F (200 degrees C).

Arrange asparagus pieces on a baking sheet. Drizzle 2 tablespoons olive oil over the asparagus; toss gently to coat and spread into a single layer.

Roast asparagus in preheated oven until tender, about 25 minutes. Remove from oven and set aside to cool.

Combine honey, white wine vinegar, 2 tablespoons olive oil, and garlic in a jar; seal tightly and shake vigorously to blend into a salad dressing.

Arrange salad greens onto a large platter; top with apple slices, shredded white Cheddar cheese, and cooled asparagus.

Drizzle the salad dressing over the salad greens and toppings.



PREP TIME10 minutes

COOK TIME1 hour 5 minutes

TOTAL TIME1 hour 15 minutes


250 grams (2 cups) all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon kosher salt

195 grams (1 cup) extra virgin olive oil

3 large eggs

165 grams (2/3 cup) ricotta

150 grams (3/4 cup) granulated sugar, demerara or turbinado would be lovely

1/2 teaspoon fresh rosemary, finely chopped

250 grams (1 1/2 cups) fragrant seedless grapes, such as Canadice, Jupiter, or Thomcord grapes, stems removed

Report this ad


Preheat oven to 350°F. Line a 9-inch springform pan with parchment paper (I do this by separating the sides and bottom, covering the bottom with the parchment leaving the overhang on the outside, then reclamping the sides around the parchment to hold it in place). Spray with nonstick spray.

Add the flour, baking powder, and salt to a large mixing bowl and whisk until combined.

Add the olive oil, eggs, ricotta, sugar, and rosemary to another large mixing bowl and whisk until thoroughly mixed.

Add the wet ingredients to the dry ingredients and stir until just combined. The batter will be thick.

Spread the batter evenly in the springform pan with a silicone spatula.

Spread the grapes over the top in an even layer--they should just about cover the cake--and gently press them about halfway into the batter to hold them in place.

Bake for 60-65 minutes or until a toothpick inserted in the middle of the cake comes out clean. Let cool in the pan, then gently release and remove the sides and serve.

Meal #3


Apple Grape Salad {Gluten-free}

PREP TIME15 minutes

TOTAL TIME15 minutes


4 tart apples (recommend Pink Lady, Braeburn or Granny Smith)

1 lb. seedless red or green grapes

1 cup sour cream

4 oz. cream cheese (softened)

1/4 cup sugar

1/2 tsp. pure vanilla extract

1/4 c. light brown sugar (for topping only)


Wash grapes and remove stems. Cut each grape in half lengthwise.

Wash and cut up the apples into bite sized chunks. I leave the peels on, but when my kids were younger, I did peel the apples first. Feel free to do either way!

In a medium size bowl, beat the sour cream, cream cheese, sugar, and vanilla extract with beaters.

Stir the grapes and apple chunks into mixture, until well coated.

Transfer to serving bowl. If not serving immediately, cover and put in refrigerator.

When ready to serve, sprinkle 1/4 cup brown sugar over apple grape salad. Enjoy!


I often use light sour cream and light cream cheese and this still turns out really good so feel free to do the same!

You can double this recipe if you want to feed a larger group!



yield: 2 SERVINGS

prep time: 3 MINUTES

cook time: 5 MINUTES

total time: 8 MINUTES

5.0 Stars (5 Reviews)

Top of Form


1 tsp olive oil

1 tbsp butter

1 lb asparagus, about 15-20 spears, woody ends popped

2 cloves garlic, minced or pressed

Salt and Pepper to taste

1/2 lemon's zest and juice

Freshly grated parmesan, to garnish


In a medium sized skillet over medium heat, melt butter and oil together. Add asparagus spears to the pan, and saute until the asparagus for about 2 minutes, then add in garlic, lemon zest and juice, and season with about 1/2 tsp salt and 1/2 tsp pepper.

Keep cooking can be easily pierced by a fork but is still crisp and crunchy, about 1 or 2 more minutes. The asparagus should still be a lovely green color not an olive green or a 'canned' looking green, that means it's cooked too far. Taste and adjust seasoning to taste.

Serve on a plate sprinkled with parmesan cheese

Main Course


This wine infused vegetable topper for baked potatoes has amazing flavor. Sauté and simmer tomatoes, onion, and any vegetables of your choice in a wine-garlic sauce and ladle over baked potatoes. Comforting, filling, and versatile. Use lime juice in place of wine if children will be at the table.


1 teaspoon extra virgin olive oil

1/2 cup chopped onion

2 tablespoons Spice World Organic Minced Squeeze Garlic

3 roma tomatoes, diced

1 1/2 cup dry, white wine such as Pinot Grigio – I love Ohio Firelands Winery Pinot Grigio

12 spears of asparagus, cleaned and chopped into bite sized pieces

2 cups of broccoli florets

1/2 cup zucchini, chopped

1/2 teaspoon of salt

1/4 teaspoon Dried Sweet Basil

2 baking potatoes, medium such as Yukon Gold


add variety of proteins such as chickpeas, tofu, beyond chicken, or tempeh.

If wine is not used, substitute veggie broth and fresh lime juice

**Only If you are going to prepare the original, wedding version of seasoned potato wedges, then:

1–2 tablespoons of extra virgin olive oil

1/2 cup AP flour

1/4–1/2 teaspoon Paprika

Salt and Pepper to taste


Begin by scrubbing and cleaning your baking potatoes. If you are going to use baked potatoes, then start in the microwave until almost done and then bake the last few minutes in the oven to crisp up. (if you’re making the seasoned potato wedges, see last instruction)

Heat a heavy bottomed pan, like an All-Clad to medium heat and add the oil. Use a spatula and cover the bottom of the pan with a shimmering layer.

Add the chopped onion and stir with spatula. Sauté for about 5 minutes until transluscent.

Add the garlic and stir for about a minute.

Add some diced tomato and 1/2 cup of wine.

Continue adding the chopped, prepped vegetables: broccoli, asparagus, zucchini, and peppers.

Add the salt. Add the dried basil. You can add any other seasonings you desire.

Add the next 1/2 cup of wine and stir.

Continue to allow your vegetables to cook and the wine to reduce, about 10 minutes.

Taste your vegetables for doneness and for seasoning.

If you prefer, you can add up to another 1/2 cup of wine to loosen the sauce.

Place your potatoes in a bowl or serving dish and squeeze upen, then ladle the hot sauce over top.

Serve immediately.

**Only If you are going to prepare the original, wedding version of seasoned potato wedges, then: slice your potatoes into wedges and coat with evoo. Into a ziplock bag add the flour, paprika, salt and pepper and add the oiled potato wedges, a few at a time. Gently toss the potato wedges around inside the bag to coat with seasoned dredge. Once all pieces are coated then bake at 375 degrees for 20 – 25 minutes or until the potatoes are tender and crispy.


My Mum’s Irish Apple Cake

Prep Time25 mins

Cook Time1 hr 5 mins

It doesn't get much better than my mum's Irish Apple Cake recipe — authentically Irish with tart Granny Smith apples and a streusel topping.

Author: Gemma Stafford

Servings: 8 people


Streusel topping

3/4 cup (3 ¾oz/105g) all-purpose flour

1/4 cup (¾oz/21g) rolled oats

1/2 cup (4oz/115g) sugar

1/16 teaspoon salt

6 tablespoons (3oz/85g) butter

Irish Apple Cake

1/2 cup (4oz/115g) butter at room temperature

1/2 cup (4oz/115g) sugar

2 teaspoons vanilla extract

2 large eggs

1 1/4 cups (6 1/4oz/177g) all-purpose flour

1 teaspoon baking powder

1 teaspoon cinnamon

1/8 teaspoon salt

3 tablespoons milk

3 granny smith apples , peeled and sliced thin


Preheat your oven to 350°F (180°C) then butter and line a 9-inch bake pan. Set aside.

For the Streusel topping:

In a medium bowl, combine the flour, oats, sugar, and salt. Next rub in the cold butter until fully incorporated and you've reached the texture of coarse breadcrumbs. Set aside in the fridge while you make the cake.

For the Irish Apple Cake:

Cream the butter and the sugar together in a large bowl until light and fluffy.

Next, add in the vanilla then beat in the eggs one at a time.

In a separate medium bowl combine the flour, baking powder cinnamon, and salt.

Fold the dry ingredients into the wet along with the milk.

Once the batter has formed, transfer it to the prepared cake pan and lay on the sliced apples, making sure they are arranged in one even layer.

Cover the apples with all the streusel topping.

Bake for roughly 65-75 minutes, or until the top is golden brown all over and crisp.

Remove from the oven and allow cooling slightly before turning out of the tin.

When ready to serve, dust the cake with powdered sugar, slice and enjoy. Store the cake in an airtight container at room temperature for up to 4 days.

bottom of page