The Feast of St. Patrick is both a religious and cultural event that people of all backgrounds come together to celebrate by eating traditional Irish food and drinks. For foodservice operators, it’s an opportunity to showcase traditional favorites and modern takes on all things green. Erin go bragh!
- Corned Beef & Cabbage. Give this well-known dish of braised corned beef with green cabbage a modern makeover by adding shaved fennel, Brussels sprouts, red potatoes, and fresh horseradish. Cross utilize leftover ingredients in tacos and wraps to prevent waste.
- Colcannon. Also known as Irish mashed potatoes, this side get color and flavor from the addition of greens like cabbage, kale, or leeks. Don’t forget the butter and garlic!
- Boxty. Another delicious way to showcase potatoes—in pancake form. Ideal for breakfast/lunch or late-night dining, these crunchy on the outside, tender on the inside blanks can be fortified with shredded Brussels sprouts, green onions, bacon, and cheese.
- Irish Stew. This classic combines hearty ingredients like potatoes, carrots, beef and x perfect for chilly March meals. The ultimate comfort food!
- Shepherd’s Pie. Simple and satisfying, this crustless pie has a ground lamb or beef filling fortified with peas, carrots, onions, and parsley and a cheesy mashed potato topping.
- Simple and satisfying, this crustless pie has a ground lamb or beef filling fortified with peas, carrots, onions, and parsley and a cheesy mashed potato topping.
Seasonal Produce Chefklist
- RSS Diced Green Cabbage
- RSS Carrot Coins
- RSS Brussels Sprout Halves
- MFC Fennel
- RSS Shredded Kale
- MFC Trimmed Leeks
- RSS Washed & Trimmed Green Onions
- MFC Baby Dill
- RSS Whole Peeled Onions
- MFC Idaho Potatoes
- RSS Triple-Washed Spinach