We’ve had a green theme going on this week, not so much on purpose but it works given St. Patrick’s Day. The week started nicely with the long anticipated Shamrock Shake.
Colcannon was a perfect side with lamb sausage and brown bread. It is essentially mashed potatoes with lightly sauteed cabbage and green onions mixed in.
The four year-old has been asking for green eggs and ham for awhile now, finally got around to it. I pureed some steamed spinach with garlic, chicken broth, Parmesan cheese, and some olive oil. It turned out delicious, much better than green food dye. I actually whipped the puree into a few eggs and made them led as scrambled eggs for the kids.
Though we did bust out the green food dye to go with our Lucky Charms, a rare sugar breakfast treat.
The green tomato jam I made at the end of the summer was a great topping for the leftover brown bread I made. A good hearty snack.
The week wouldn’t be complete without corned beef. Home cured corned beef is green to me since I have never attempted it before. Though, I got a late start with this project so we won’t be enjoying it until next week. It is at home resting comfortably in a spice bath.