St. Patrick’s Day Restaurant Recipes

Try these delicious St. Patrick’s Day inspired recipes for your seasonal menu. Serve them all with this delicious Irish Soda Bread from Sharmock Farms®.

Instructions

1 – 12” Vista Verde™ Flour Tortilla
4 oz. Cobblestreet MKT.™ Corned Beef Brisket
3 oz. Markon® Cabbage
1 oz. Cobblestreet MKT. Sauerkraut
½ oz. Katy’s Kitchen® Thousand Island Dressing

Instructions

Place corned beef in a large pot or Dutch oven and cover with water. Add the spices.

Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound, or until tender.

Add cabbage and cook for 15 more minutes (until cabbage is tender). Remove meat and let rest 15 minutes.

Slightly warm tortilla and add thin sliced cooked corned beef. Layer on sauerkraut and Thousand Island dressing.

Carefully roll tortilla and ingredients into a sandwich wrap. Hold together with toothpicks. Serve with a pickle spear and fries.

Ingredients

3 lbs Markon potatoes
Kosher salt
3/4 tablespoons Shamrock Farms® Unsalted Butter
2 leeks, white and pale-green parts only, sliced in half lengthwise, thinly sliced crosswise
4 garlic cloves, thinly sliced
4 cups Markon Ready-Set-Serve shredded cabbage
3 cups Shamrock Farms Whole Milk
Katy’s Kitchen® Coarsely Ground Black Pepper
1 scallion, thinly sliced

Instructions

Cover potatoes with water and 1 tbsp salt. Bring to a boil over medium-high heat, then reduce heat and simmer until a paring knife slides easily through the flesh, 30–40 minutes. Drain, let cool slightly, and peel.

Meanwhile, melt butter in a large saucepan over medium heat. Add leeks and cook, stirring frequently, until very soft, 8–10 minutes. Add garlic and cook until garlic is fragrant and leeks are just beginning to brown, about 3 minutes longer. Mix in 2 cups cabbage and cook, stirring constantly, until wilted. Then, add milk and cream and bring the mixture to a simmer.

In a large bowl, add potatoes and remaining 2 cups cabbage, then coarsely mash with a potato masher. Season with salt and pepper.

To serve, top with butter and sprinkle with scallion.

Ingredients

12oz Katy’s Kitchen Beef Gravy
1 lb Prairie Creek® Meatballs
8 oz Bountiful Harvest® vegetable blend
Brickfire Bakery® French Bread Loaf, Thinly-Sliced
3 tbsp Shamrock Farms® Butter, Softened
Colcannon (mashed potatoes)
Fresh Markon® Chives, chopped

Instructions

Head beef gravy in a large saucepan. Add meat balls and vegetable blend and warm through.
Generously butter bread slices evenly. Toast in the oven and remove when golden brown and cool to just warm.

Spoon 1.5 Tbsp Colcannon (or mashed potatoes) onto each toasted bread slice. Press one Meatball into each Colcannon scoop and top with gravy and fresh chives.