Happy St. Patrick’s Day! I gave Alton Brown’s Colcannon a shot tonight, it was quite good! What’s there not to like about mashed potatoes and cabbage sautéed and deglazed with Irish whisky! Not to mention, drizzled with browned butter? Good stuff!
I loved this combo of the Winter CSA citrus, storage carrots and cabbage. Hope you like it too, along with the bonus recipes in this Sunday Dinner post(I loved the maple grapefruit combo so much, I went a little crazy). A little dijon mustard goes a long way in putting this vinaigrette over the top.
The carmelized onion idea in this post is a bit buried, but the taste was so good I wanted to share it. Simply caramelize onions as one usually does, and about 1/2 of the way through, add the grapefruit juice and maple syrup concoction. Yummy!
