Ready for St. Patrick's Day?
Baby Dutch Yellow Potatoes
Their flavor and versatility make these petite young spuds a hometown favorite. From boiling to roasting, the Baby Dutch Yellow© Potato variety can be prepared in many ways. Try tossing them with olive oil, garlic, and herbs, then baking them as a delicious and easy side dish to serve along with fish or poultry.
Baby Dutch Yellow Potatoes O'Brien
- 4 slices Bacon thick cut
- 1 pound Baby Dutch Yellow® Potatoes (DYP's)
- 1/3 cup Organic Bell Pepper (green) diced
- 1/3 cup Organic Bell Pepper (red) diced
- 1/3 cup Organic Bell Pepper (yellow) diced
- 1 medium Perfect Sweet Onions diced
- 2 cloves Peeled Garlic minced
- 1/2 teaspoon My Grinders (3 pack) sea salt flavor
- 1/2 teaspoon My Grinders (3 pack) rainbow peppercorn flavor
Cook the bacon in a large skillet. Remove from the pan and drain on paper towels. Remove all but 3 tablespoons of the bacon grease.
Add the DYP's, bell peppers, onion and garlic to the pan and cook over medium heat. Cook, stirring occasionally, until potatoes are tender.
Crumble the bacon and add to the potatoes. Cook for 2 minutes and serve.
Note:
I like to sprinkle some grated Swiss or Gruyere cheese over the top.
Organic Cabbage
Cabbage contains a lot of nutrients and is the original weight loss food. These delicious heads of cabbage are organically grown in accordance with the 1990 California Organic Foods Act, without the use of harmful fertilizers, pesticides, or herbicides.
Braised Corned Beef with Cipolline Onions and Cabbage
- 5 pounds Corned Beef Brisket
- 6 tablespoons Peppercorn or Packaged Pickling Spices
- 1 pound Organic Carrots peeled and halved
- 1 medium Organic Cabbage (use Red Cabbage) quartered or cut into wedges
- 2 cloves Fire Roasted Garlic chopped
- Butter melted
- 1 pound Cipolline Onions peeled and halved
Place the corned beef in water to cover along with the peppercorns or mixed pickling spices (corned beef sometimes comes with a pickling spice package). Cover the pot or kettle, bring to a boil, reduce heat and simmer 5 hours or until tender, occasionally skimming scum off surface. During the last hour, add the carrots and onions and cover again. During the last 15 minutes, add the cabbage. Transfer meat and vegetables to a platter and brush the vegetables with the melted butter. Serve with boiled parsley potatoes, cooked separately.
