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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

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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!