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St Patty's Recipes for 3/17/22

Check out these amazing recipes coordinated with the ingredients in this week's Organic Fruit & Vegetable basket.

To sign up for a Weekly or Bi-weekly Organic Basket click here

This Week's Ingredients

Red Oak Leaf Lettuce, Local FL

Green Kale, FL (In the large & Jumbo baskets)

Green Beans, FL


Graffiti Eggplant,


Russet Potatoes,

Red Delicious Apples. Extra Fancy

Valencia Oranges,

Strawberries, (In the Jumbo baskets)

Meal 1

Corned Beef and Cabbage Slow Cooker Recipe

PREP TIME10 minutes

COOK TIME8 hours

TOTAL TIME8 hours 10 minutes

SERVINGS6 servings

This Slow Cooker Corned Beef and Cabbage recipe packs all of the deliciousness of corned beef into a meal that cooks itself. Talk about a stroke of good fortune on St. Patrick’s Day or any day of the year!


1 corned beef brisket 3-4 pounds

1 onion

3 cloves garlic

2 bay leaves

2 ½ - 3 cups water

2 pounds potatoes peeled & quartered

2 large carrots chopped

1 small head of cabbage cut into wedges


Chop onion into large chunks and place in the bottom of a 6 qt slow cooker. Top with corned beef and seasoning packet.

Pour water into slow cooker until it just about covers the corned beef. Add garlic and bay leaves.

Cook on low 8-10 hours.

After the initial 3 hours, add potatoes and carrots to the slow cooker.

Two hours before serving, add cabbage wedges to the slow cooker.

Remove corned beef from slow cooker and let rest 15 minutes before slicing. Serve with potatoes, carrots and cabbage.


Once cooked your corned beef should be tender (mine usually cooks closer to the 10 hour time). Appliances can vary, if your corned beef is not tender, it likely needs to cook longer.

It is essential to cut your corned beef across the grain.

Mashed Carrots and Turnips

YIELD: SERVES 6 These mashed carrots and turnips make a great side dish for your Thanksgiving dinner! The perfect low carb alternative to mashed potatoes! PREP TIME15 minutes COOK TIME45 minutes TOTAL TIME1 hour Ingredients 2 pounds Carrots, Peeled and sliced, about 4 1/2 cups 1 pound Turnips (Or rutabagas) peeled and cubed, about 3 cups 1/4 cup Brown Sugar 2 tablespoons Butter 1/2 teaspoon Salt Ground Black Pepper, To taste Instructions For the Instant Pot: Place the carrots and turnips in the insert of your Instant Pot and add 1 cup of water. Put the lid on and turn it to the locking position. Make sure the vent is in the sealing position. Cook at high pressure for 5 minutes. The Instant Pot will take about 10 minutes to come to pressure and then will start counting down the cook time. When the pressure cooking time is complete, quick release the pressure. Drain the vegetables thoroughly. If you want the final mixture to be a bit thicker, mash them a little bit and then let them sit in a fine mesh strainer for about 5 minutes to drain some of the excess liquid. Colcannon PREP TIME10 mins COOK TIME25 mins TOTAL TIME35 mins SERVINGS4 servings Ingredients 4 russet potatoes (2 to 2 1/2 pounds), peeled and cut into large chunks Salt 5 to 6 tablespoons unsalted butter, plus more for serving 3 lightly packed cups chopped kale, cabbage, chard, or other leafy green 3 green onions, minced (about 1/2 cup) 1 cup milk or cream Method Boil the potatoes: Put the potatoes in a medium pot and cover with cold water by at least an inch. Add 2 tablespoons of salt, and bring to a boil. Boil until the potatoes are fork tender, 15 to 20 minutes. Drain in a colander. Cook the greens and the green onions with butter: Return the pot to the stove and set over medium-high heat. Melt the butter in the pot and once it's hot, add the greens. Cook the greens for 3-4 minutes, or until they are wilted and have given off some of their water. Add the green onions and cook 1 minute more. Mash the potatoes with milk or cream and greens: Pour in the milk or cream, mix well, and add the potatoes. Reduce the heat to medium. Use a fork or potato masher and mash the potatoes, mixing them up with the greens. Add salt to taste and serve hot, with a knob of butter in the center. Irish Guinness Brown Bread Level: Easy Total: 1 hr 30 min (includes cooling time) Active: 15 min Yield: 1 loaf Ingredients 1 cup quick-cooking oats (not instant), such as McCann's, plus extra for sprinkling 2 1/4 cups whole wheat flour, such as Heckers 1/4 cup all-purpose flour 1/2 cup dark brown sugar, lightly packed 2 1/4 teaspoons baking soda 1 teaspoon baking powder 2 teaspoons kosher salt 1 (11- to 12-ounce) bottle Guinness extra stout beer, at room temperature 1 cup buttermilk, shaken 5 tablespoons unsalted butter, melted, plus extra for brushing the pan 1 teaspoon pure vanilla extract Salted butter, such as Irish Kerrygold Directions Preheat the oven to 450 degrees. In a large bowl, combine the oats, whole wheat flour, all-purpose flour, brown sugar, baking soda, baking powder, and salt. In a separate bowl, whisk together the beer, buttermilk, melted butter, and vanilla. Make a well in the dry ingredients and pour the wet ingredients into the well. With your fingers, stir the batter from the middle of the bowl to the outside, until it's well mixed. It will look more like cake batter than bread dough. Brush a 9 x 5 x 2 1/2-inch loaf pan with melted butter. Pour the batter into the pan and sprinkle the top with oats. Put the bread in the oven, immediately turn the temperature down to 400 degrees, and bake for 45 minutes, until a toothpick comes out clean. Turn the bread out onto a baking rack and allow to cool completely. Slice and serve with salted butter. Meal 2

Vegetable Shepherd's Pie 26 Reviews Save Recipe

Level: Easy

Total: 1 hr 6 min

Prep: 25 min

Cook: 41 min

Yield: 4 servings

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6 medium Yukon gold potatoes, peeled and diced

Kosher salt

2 tablespoons extra-virgin olive oil

1 large onion, diced

3 large carrots, cut into 1/2-inch chunks

2 stalks celery, cut into 1/2-inch chunks

1 bunch baby turnips, halved or quartered if large

6 cloves garlic, minced

Freshly ground pepper

1/2 bunch fresh parsley, leaves chopped (stems reserved)

1 1/2 tablespoons Worcestershire sauce

5 tablespoons unsalted butter

3/4 cup chopped veggie burgers or vegetarian protein crumbles

2/3 cup milk or half-and-half

Grated parmesan cheese, for sprinkling (optional)

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Preheat the broiler. Cover the potatoes with water in a pot; season with salt, cover and boil until the potatoes are fork-tender, 15 minutes.

Meanwhile, heat the oil in a stovetop casserole dish or shallow enamel pot over medium-high heat. Add the onion, carrots, celery, turnips and garlic. Season with salt and pepper and cook until the vegetables brown, 8 minutes. Add 1 1/2 cups cooking liquid from the potatoes to the casserole dish. Lower the heat and scrape up any browned bits with a wooden spoon. Tie the parsley stems with twine and add to the casserole. Cover and simmer until the vegetables are tender, 8 minutes. Stir in the Worcestershire sauce, 2 tablespoons butter and the chopped veggie burgers and warm through, 5 minutes. Remove the parsley stems and stir in the chopped parsley. Keep warm.

Drain the potatoes and mash with the remaining 3 tablespoons butter and the milk; season with salt and pepper and spoon over the casserole. Sprinkle with parmesan, if desired. Broil until golden brown, 5 minutes.

Thai Green Curry With Eggplant, Carrots And Beans

Prep Time:15 Min Cook Time:30 Min Total Time:45 Min

Serves 4


3 tbsp vegetable oil

3 tbsp green curry paste

350 ml coconut milk

250 ml cream

3 tbsp soy sauce

1 tsp cane sugar

2 carrots, sliced

1 eggplant, sliced

7 yard-long beans, cut into 5 cm long pieces

½ cup basil leaves

1 red spur chilli, sliced diagonally


1 In a wok pan, heat the oil and sauté curry paste until fragnant.

2 Gradually stir in cream and cook until some green oil surfaces. Add coconut milk. Season with the soy sauce and sugar. Bring to boil.

3 Add carrots, eggplant, beans, basil leaves and spur chilli. Continue cooking for 15-20 minutes, until the vegetables are done. Remove from the heat.

4 Serve with Thai jasmine rice.

Oak Leaf Salad with Orange Wedges and Dates


Prep Time

15 mins

Total Time

15 mins





Servings (Default: 4)


1 head oak leaf lettuce

0.5 ½ lemon (the juice from it)

60 ml orange juice

Pepper, whiter from the mill

15 g suar

3 oranges, filleted

100 g date (s), (fresh)

50 g pine nuts, toasted

Oak Leaf Salad with Orange Wedges and Dates


Wash the lettuce well, spin dry and pluck into bite-sized pieces.

Mix lemon juice, orange juice, pepper and sugar into a dressing. Arrange the salad on plates and drizzle with the sauce.

Top with the orange fillets, sprinkle with the chopped dates and roasted pine nuts.


Serves: Serves 12



3 C. Flour

2 t. Baking Powder

⅛ t. Salt

¼ t. Cloves, ground

¼ t. Nutmeg, ground

6 oz. Butter, (cold is fine)

¾ C. Sugar

4 large Granny Smith apples(I used golden delicious to great effect)

2 Eggs

¾ C. Milk

2 T. Sugar(for sprinkling on top of cake)


6 large Egg Yolks

6 T. Sugar

1½ C. Whole Milk

1½ t. Vanilla



Grease and flour an 8" or 9" round springform pan. Using an 8" pan will give you a taller cake.

Preheat the oven to 375 degrees.

Sift the flour, baking powder, salt, cloves and nutmeg into a large mixing bowl. Make sure the bowl is very large to allow room for the apples to be folded in.

Cut the butter into the flour using your fingers or a pastry cutter until the mixture resembles fine crumbs.

Add the ¾ C. sugar to the flour mixture and mix in.

Peel the apples and slice them into uniform pieces. This cake works best and gets that 'chunky apple look' if the slices are about ¼" wide and then cut into 3 pieces.

Toss the apples into the flour mixture and combine them thoroughly.

In a separate bowl, beat the eggs and milk together. Add to the apples and flour and mix in with a large spatula until just combined. Batter will be thick and dough-like.

Transfer the dough into the prepared cake pan and flatten the top surface using the back of your spatula.

Sprinkle the sugar over the top of the cake.

Bake for 45-50 minutes. Test the center for doneness. The top of the cake should be golden brown. Serve slices with custard sauce.


*note that this sauce is not a thick, pudding like sauce. It should have a pour-able, just thickened consistency when done.

Place the egg yolks and sugar in a bowl and whisk until pale yellow, 2-3 minutes. Place the milk in a medium saucepan and bring just to a boil. Slowly whisk the hot milk into the egg/sugar mixture. Transfer the mixture back to the saucepan and stir over medium heat until custard thickens, about 4 minutes. Custard should be thick enough to coat the back of a spoon. Mix in the vanilla. Transfer to bowl or serving saucer.

Serve warm or cold over apple cake.

Meal 3

chinese stir-fried eggplant and green beans

Author: Hannah

Prep Time: 20

Cook Time: 10

Total Time: 30 minutes

Yield: 4 1x


A delicious home-style Chinese dish: garlicky, tender eggplant cooked with green beans. Hearty, umami-packed, and full of satisfying flavor.



2 long Chinese purple eggplants, cut into thin strips

6 oz (170g) green beans, rinsed and ends trimmed

3 tbsp vegetable oil

1 half-inch thumb ginger, julienned

6 cloves garlic, minced

1 red chili pepper, sliced thinly (optional, for heat)

2 tbsp light soy sauce

1 tbsp vegetarian oyster sauce/stir-fry sauce*

1/8 tsp ground white pepper

additional salt to taste, if needed


Cut eggplants into thin strips (about 1/4 inch in width), place in a bowl, and sprinkle liberally with salt. Add enough water to cover and let soak in the salt water for 15 minutes. Drain and pat dry (you want to remove as much moisture as possible).

In a wok or skillet, heat 2 tbsp oil over medium heat. Add eggplant strips and fry until tender and slightly golden brown, about 4-5 minutes. Remove from pan and set aside.

Add remaining 1 tbsp oil and green beans and fry for 5 minutes, until surface is wrinkled. Remove from pan.

Add garlic, ginger, and chopped chili and stir-fry for one minute until fragrant, then return green beans and eggplant to the pan. Stir in soy sauce, oyster sauce, and white pepper, and toss to combine. Serve hot.


These delicious oven roasted green beans and carrots are sure to become a favorite side dish! Packed with flavor thanks to red onion, garlic and fresh rosemary, you’ll want to make them again and again. Easy, simple and fantastic for weeknights or holidays.





1 small red onion, sliced

10 ounces french green beans, trimmed and halved*

10 ounces carrots, cut into 2-inch sticks**

2 tablespoons olive oil

3 large cloves garlic, minced

1 tablespoon minced fresh rosemary

½ teaspoon fine sea salt

¼ teaspoon pepper


Preheat the oven to 400ºF.

Add the red onion, green beans and carrots to a large rimmed baking sheet. Drizzle with the olive oil, then sprinkle with the garlic, rosemary, salt and pepper. Toss to combine then spread in an even layer.

Bake for about 25 to 30 minutes, stirring once halfway through, or until the veggies are tender to your liking.

Season with additional salt and pepper to taste if needed (I usually add about ¼ teaspoon more salt), then serve.

Apple, Kale, and Feta Salad

Prep15 MIN

Total15 MIN






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The perfect flavor combination! This salad will last several days in the fridge. And you can't beat the health benefits of kale.

by: Sandi Arata

Updated May 4, 2015


1bunch kale

kosher Large pinch salt

1apple, chopped

1/2red onion, chopped

1/2cup walnuts, chopped

1/2cup crumbled feta cheese

3tbsp olive oil

2tbsp apple cider vinegar

2tbsp lemon juice

Salt & pepper to taste



Prepare kale: rinse, remove stems and chop into strips. Place in a bowl. Sprinkle with a large pinch of kosher salt. Massage salt into the kale for 3-5 minutes. The kale will appear darker in color and slightly wilted when you are done. (Massaging kale in this manner will decrease the bitterness.)


Combine kale with remaining ingredients: chopped apple, chopped red onion, walnuts, and feta cheese.


Prepare dressing. Combine: olive oil, apple cider vinegar, and lemon juice. Toss over salad.


Add salt & pepper to taste.

Strawberry and Orange Salad with Citrus Syrup and Fresh Mint

By Jennifer Segal, inspired by Maria Hines Sinskey in Bon Appétit

This gorgeous strawberry and orange fruit salad is a refreshing change from the typical pre-cut fruit salad.

Servings: 4

Total Time: 15 Minutes


1 pound strawberries, hulled and halved (or quartered if very large)

3 oranges

1 tablespoon fresh lemon juice, plus more to taste

2½ tablespoons light brown sugar, packed

1 tablespoon finely chopped fresh mint, plus a sprig for garnish


Place the strawberries into a serving bowl.

Cut a slice off the top and bottom of each orange so they sit flat on a cutting board. Using a sharp knife, work your way around the fruits to remove all the skin and pith. Cupping the orange in one hand and working over the serving bowl, carefully cut the segments out from between the membranes. (Be sure to cut only until you reach the middle of the fruit!) Over a separate small bowl, firmly squeeze the remaining membranes to release all the orange juice.

Add the lemon juice and brown sugar to the freshly squeezed orange juice and stir until the sugar is dissolved. Pour over the strawberries and orange segments and gently toss to combine. Sprinkle with fresh mint. Taste and add more lemon juice if necessary (the syrup should have a perfect balance of tart and sweet). Refrigerate for at least 30 minutes or up to six hours. Garnish with a sprig of fresh mint and serve in shallow bowls with spoons.


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