St Patrick's Terrine

St Patrick's Day holds a special place in my heart.  It comes at a time when life is blossoming and the rays of the sun have a new sparkle.  Pretense and expectations are left at the door.  It's a time to celebrate our lives and the people who make it special.

A couple years ago Mark Darragh shared his recipe for this festive dish.  He actually emailed it to me from an Irish Pub in Manhattan after the parade.  "When you slice it you see the Irish Flag."  We've made a couple changes.   Parsnips and sweet potato are under utilized gems we just cant get enough of.  

Blend  sweet potato together with a pinch of Beau Monde Seasoning, Sea Salt and White Pepper and 1 egg and place in bottom of a greased loaf pan.  Steam parsnips until tender, mash and mix with sea salt and white pepper to taste.  Fold in 1 large egg and butter, spread - layer on to of potato mixture. Blend spinach,  a pinch of Beaumonde, the juice of 1/2 lemon and 1 egg - mix well and layer on top of the potato mix. Bake in 350 oven until set but not browned, about 20-30 minutes. Do not try and slice right away. The terrine has to set up. It can be chilled for 2 hours and served by the slice or even heated up if you prefer. 


More fresh ideas for this special day;


Photo Credit:  Julie Cecchini

Roasted Beet Casserole

  Roasted Beet Casserole

I love beets!  Fresh, pickled, roasted you name it.  Last week I lived off beet hummus and all the healthy options I could dunk into it.  Ironically I was catching up on missed episodes of Portlandia and laughed until I cried upon watching the 911 Beet Emergency skit.  This healthy and yummy meatless meal is in honor of Carrie Brownstein and Fred Armisen.  Go Beets!

Roasted Beet Casserole

Roasted Beet Casserole

Preheat oven to 425f.  Add squash, onions, kale and radish to a casserole dish greased with 1 tbsp of the coconut oil.  Roast for 25 minutes or until the vegetables are tender.   Combine seasoning and tofu or cheese and spread over the vegetables. Add lentils, kale and then top with beets for the last 5 minutes or so. Melt remaining coconut oil and mix with seeds, almond flour and oats.  Salt and pepper the topping to taste.  Spread topping over the casserole.  Reduce heat to 350 f and bake for another 20 minutes or until the topping has browned to your liking.

Roasted Beet Casserole

This dish is great frozen.  I like to make it ahead of time and divide into lunch sized portions.


More for Beet Lovers:


Photo Credit: Julie T Cecchini