St. Patrick’s Day is easily one of my favorite holidays. We have festive parades, Irish music, step-dancing, food, and delicious Guinness! Growing up as an Irish American, I definitely had my fill of the more traditional Irish food (I’m looking at you corned beef). While these recipes will always hold a special place in my heart, I’d like to share some of my favorite, less traditional recipes to celebrate. Grab a green beer and let’s dig in!
Corned Beef and Cabbage Pizza
This is my favorite way to eat corned beef! The chewy pizza crust and the cabbage seasoned with the pickling spices gives you the traditional taste but it’s a lot easier to eat! It’s great for parties and tastes even better the next day for breakfast.
Ingredients
- Store bought pizza dough
- 1 tsp salted butter
- 1 small diced onion
- 3 cup chopped cabbage
- 1 cup vegetable broth
- ½ tsp salt
- 1/8 tsp ground black pepper
- ¼ cup shredded Swiss cheese
- 1 small red potato, sliced thin
- 1 cup chopped cooked corned beef
Directions
- Preheat oven to 375 F.
- Melt butter in a medium sauté pan with a lid.
- Add onions and sauté over medium-high heat until translucent.
- Add cabbage, vegetable broth, salt, and pepper.
- Cover and simmer over medium heat until the cabbage is soft.
- Remove the lid and let most of the remaining moisture steam out.
- Remove the mixture from heat and let cool.
- Press the dough into a 12” round.
- Grease a baking sheet, and transfer the round of dough to the pan.
- Spread the cabbage mixture over the dough.
- Top the cabbage mixture with a layer of thinly sliced potatoes, the shredded Swiss cheese, and the chopped corned beef.
- Bake the pizza for 15-20 minutes, until crust is golden and the cheese is bubbly.
Q Tip: Serve on our Ruffle White Melamine Round Platter!
Guinness and Onion Soup
It’s everyone’s favorite French onion soup gone Irish. The creamy Guinness takes these caramelized onions to a whole other level. Watch out, if you serve this, you just may be hosting St. Paddy’s Day every year!
Ingredients
- 2 tablespoons extra-virgin olive oil
- 5 cloves minced garlic
- 8 cups thinly sliced onions
- 1 tablespoon chopped fresh thyme leaves
- 1/4 cup sherry vinegar
- 1 1/2 cups Guinness (plus more to drink!) :)
- 6 cups beef stock
- 6 slices toasted country bread cut 1/2-inch thick
- 1/2 pound Irish Cheddar, sliced thin
- Salt
Directions
- Heat the olive oil in a large skillet over high heat.
- Add garlic and onions, season with salt and cook until translucent.
- Reduce heat to low and cook until the onions are a deep golden brown and very soft, almost like a jam.
- Add the thyme, vinegar, and beer.
- Reduce beer by half and add the beef stock.
- Bring to a simmer and cook for 10 more minutes.
- Preheat the broiler.
- Transfer soup to ovenproof serving dish.
- Top with toasted bread slices and sliced Cheddar.
- Broil until cheese is bubbly and brown.
- Scoop servings into individual bowls.
- Serve with Guinness!
Q Tip: Serve in our Diamond White Melamine Round Cereal Bowl!
The “Luck of the Irish” Pesto Linguine
This may be the least traditional Irish recipe, but it is green! I also had the best pesto pasta of my life on a trip to Ireland, so it reminds me of the beautiful rolling, green hills! I like it with long cut pasta but feel free to substitute with your favorite!
Ingredients
- 2 cups fresh basil leaves
- 1/2 cup grated Parmesan, plus some shavings to top
- 1/2 cup grated Pecorino
- 1/2 cup toasted pine nuts
- 4 chopped garlic cloves
- 1/4 teaspoon salt
- 1/2 cup olive oil
- 1 pound linguine pasta
Directions
- In a food processor or blender, combine the basil, cheeses, pine nuts, garlic, and salt.
- Blend until a paste is formed.
- Add the olive oil slowly and mix with the basil mixture.
- Prepare pasta in salted, boiling water and drain.
- Using a hot skillet, place pasta in skillet and add the pesto to the warm pasta.
- Stir the pesto into the pasta and serve!
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