Today I have a great recipe to share with you from my friend Sera. Sera is a part of my life in so many ways. Her family was not only one of the founding Cool Breeze Farm members (or the "OG" Original Gagstas as we sometimes refer to those 4 sweet families that helped the launch of our farm) but we also sing in a band together and she is a wildly talented local photographer that has captured some of the best pictures of my family. She's also a fabulous cook so I can always trust her opinion on a new recipe. When she picked up some of our new Italian sausage and shared this dish she made with it I knew I had to try!
We've had great feedback about our mild Italian sausage and are stocked up at the market! Swing by and pick up some for your meal plan this week or next. Thanks so much for sharing this meal with us Sera!
Servings: 6 servings Source: alaskafromscratch.com
Ingredients1 tablespoon olive oil
1 pound italian sausage
4 slices bacon crumbled
¼ teaspoon red pepper flakes (or to taste)
2 cloves garlic, minced
1 onion, diced
8 cups chicken broth (2 cartons)
4 red potatoes, sliced into quarters
1 bunch kale, chopped
1 cup heavy cream
1/2 teaspoon oregano
salt and pepper to taste
DirectionsIn a large pot over medium heat, brown the sausage. Drain. In thevsame pot cook the bacon and then drain and crumble. Clean out pan leaving some of the bacon fat. If needed add 1 tablespoon olive oil. Add the red pepper flakes, garlic, and onion and cook, stirring often, until the onions a translucent and the garlic is fragrant, about 4 minutes. Add the chicken broth, potatoes, kale, sausage and bacon. Bring the broth to a simmer, reduce the heat to medium-low, and cook until the potatoes are tender, about 20-30 minutes. Remove the soup from the heat, stir in the cream, and season with salt and pepper to taste. Ladle into soup bowls and serve.
My Nan has this same quote hanging on a plaque in her kitchen and it's always made me chuckle. Growing up we always celebrated St. Patty's day with the traditional corned beef & cabbage dinner. It's the only time of the year that we have it and I have the best memories of sitting down together as a family and enjoying this Irish tradition.
I've never thought to look up how corned beef is actually made (isn't if funny the things you eat that you don't even question how it got that color or taste?!) but it turns out it is a beef brisket soaked in a brine for a few days with curing salts and spices. Who knew?! My timeline was a little off to undertake that new frontier of curing beef but I've got it on my curing bucket list now. Have no fear--I've got two substitute recipes that will make your St. Patrick's day feast special with a nod to our friends in green.
Irish Beef Stew via Simply Recipes
I think this looks delicious and the perfect dish for this last cold snap of weather we are having in March. Using our grass-fed, tender stew meat slowly simmered in broth made with Guinness, your family & guests will feel lucky to have you as the cook in the kitchen on Saturday!
Roast Pork with Cabbage and Potatoes via Upstate Ramblings
I think my favorite part of the traditional corned beef dish is the cabbage and potatoes so I LOVE this alternative recipe using a pork loin roast. You can even sub some Irish beer instead of the broth for a little more festive flavor.
What are you planning on cooking up for St. Patrick's day?! If you aren't into corned beef or just want to try something different this year, I hope these give you some inspiration and you visit our Market to pick up your grass fed beef or pasture pork cut to make a new tradition this weekend! Give us a heads up and we can go ahead and thaw out your selection for pick up on Saturday morning so you are all ready to cook up a storm!
May the luck of the Irish be with you!
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273 Salem Church Rd.
Mt. Sidney, VA 24467