An Irish Celebration

www.farmfoodieandfitness.comIt’s St. Patty’s Day! My favorite holiday! Today we woke up to 5 plus inches of snow on the ground again!!! Ughhh, kids out of school once again and so much for the spring like weekend we just had! But instead of wallowing in my winter grumpiness, I decided to have a cooking fest in the kitchen to celebrate my heritage.

My great grandmother Winnie came over “on the boat” from Donegal, Ireland in 1900 at the age of 15. She came into Ellis Island alone after spending weeks upon weeks at the bottom a rat infested ship sending immigrants over to the States. So to celebrate my Irish nationality and celebrate my brave great gram and also my inspiring 93 year old grandmother that continues to fills my head with lots of family stories, photo credit: www.whereamigoing.pbworks.comtales, and lessons from the motherland… I decided to get my little ones involved on the food side of our heritage and hope that they fall in love with the dreams and hopes their great and great-great grandmother also shared with me. We still have family living in Donegal so I hope one day soon we can all take a trip to truly experience the food, culture, ideals, and traditions of Ireland.

So, with my wee little ones completely excited and totally under my feet in the kitchen, we made Potato Leek Soup, Watercress and Blood Orange Salad with Homemade Lemon Caper Dressing, Oven Roasted Tomatoes, and Baked Salmon in fresh herbs and leeks with sauteed broccoli. Then we had an Irish breakfast this morning! Scrambled eggs, smoked salmon, cornichons, roasted tomatoes, hash browns, and of course a little Irish soda bread. That’s a lot of cooking so I’m going to pass along a couple recipes we made and save some of the others for later. 😉 Hope you enjoy them! Happy St. Patty’s Day! Wishing you all the luck of the Irish!!

Watercress and Blood Oranges with Lemon Caper Vinaigrette:

  • 1 bunch watercress-roughly chopped
  • 2 blood oranges
  • 1/4 shallot-sliced thin
  • 2 Tablespoons olive oil
  • 1 Tablespoon fresh lemon juice
  • 5-8 capers- chopped
  • Pinch sea salt
  • Fresh ground pepper

In a bowl add watercress, oranges, and onions. Toss well. In an old mason jar or unused bottle add olive oil, lemon juice, capers, salt, and pepper. Shake well. Pour on top of salad. Mix well and serve

Oven-Roasted Tomatoes:

  • 2-3 Medium to Large Organic Tomatoes
  • 2 teaspoons olive oil
  • pinch sea salt
  • fresh ground pepper

In a baking dish, add olive oil. Slice tomatoes in half and place in baking dish. Top with salt and pepper. Roast at 350 degrees F for 20-25 minutes.

Baked Salmon with Fresh Herbs and Leeks:

  • 16 oz Wild-Caught Salmon- Fresh
  • 1 small leek-sliced
  • handful fresh dill-diced
  • handful fresh sage-diced
  • 2 Tablespoons olive oil
  • Sea Salt
  • Fresh ground pepper

Preheat oven 350 degrees F. In a baking pan, add olive oil, place salmon on top. Tops with a dash of olive oil, fresh herbs, sliced leeks, salt and pepper. Bake for 15-20 minutes. Remember fish cooks fast so keep and eye on it so it doesn’t over cook! Place everything on a plate and devour! Add a Guinness for extra taste and of course celebrating! CHEERS!!

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About Farm, Foodie and Fitness

Kelly Roberts is a Healthy Living Advocate. She is the owner and CEO of Beach Pilates and Wellness and Farm Foodie Fitness. She is a Certified Holistic Health Coach and received her training from the Institute of Integrative Nutrition in New York City. Fueled by passion, she founded her holistic health practice, Farm Foodie Fitness. She educates and teaches her clients and the community the life changing benefits of nutrition and living a healthy lifestyle. Her practice consists of corporate and private clients from all across the country. Kelly is also the owner of Pilates on the Beach in Ocean City, Maryland and Bethany Beach, Delaware. She offers classes out on the beach for locals and visitors from May to September. She is a Certified Pilates instructor by world renowned Body Arts and Science International. BASI Pilates ®. For the past ten years, she has specialized in Pre and Post-Natal, athletes, rehabilitation, and clients with chronic illness. Kelly also offers private one-on-one sessions, as well as semi-private sessions. Kelly first discovered Pilates twelve years ago after a serious car accident left her with debilitating back and neck pain. She incorporates the Pilates method into her teaching and daily practice to maintain movement, a healthy lifestyle, and to live pain free. Kelly holds a Bachelor of Arts in Communications from Salisbury University with a concentration in Mass Media. Her passion for nutrition and food lead her to Alissa Cohen, where she studied to become a Certified Raw Chef. She enjoys incorporating raw foods into her diet and sharing her knowledge with her clients, friends, and family. She offers private and group cooking classes, food demos, and has also been a private chef to a number of families. Also a Certified Master Gardener, she understands the importance of fresh, local foods, and knowing where your food comes from. Kelly offers gardening knowledge, advice, and hands on training through community gardens. She also teaches elementary children the benefits of nutrition and how growing your own food through edible school yards. Kelly is also a published author; her fiction novel, "The Road to Chianti" and her summer and winter cookbooks, "Farm Foodie Fitness Homegrown.” She has been featured in Mind Body Green, Charleston Home Magazine, and many other publications. Kelly recently released her first fitness DVD "Beach Pilates and Wellness, Pilates Mat Workout." She also has a successful health, nutrition, fitness, and organic gardening blog. Make sure to check it out! www.farmfoodieandfitness.com. When Kelly is not running businesses she's chasing her two little ones. Contact Kelly to book seminars, demonstrations, book signings, or speaking engagements.

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