It’s no secret that around the DMA offices, we love any excuse to EAT and enjoy a few libations along with it – and Saint Patrick’s Day is the perfect occasion for this. Many of our clients grow beautifully GREEN products, so we decided to put these to use in a feast that would make any leprechaun proud. Our team created some wonderful FRESH (and admittedly some not-so-fresh) dishes for a St. Paddy’s Day potluck that feature many of your products. We’ve included our recipes below for fresh produce marketers to share on your social media networks tomorrow to inspire your followers. Feel free to share any of these images and recipes and happy St. Paddy’s Day!

Megan’s Slow Cooker Corned Beef

• 1 onion, halved and quartered
• 2 carrots, sliced
• 1 2.5lb Corned Beef, washed
• 1 pack Caraway seed mix from Corned Beef
• oz. beef broth
• 5 Tbsp. Mustard
• 5 Tbsp. Brown Sugar
• 2 Garlic Cloves Chopped
• 2 Bay Leaves

1. Put the veggies on the bottom of a 12 quart slow cooker
2. Place the corned beef on top of the veggies, fat side up
3. Mix the next 5 ingredients and pour over the top of the corned beef then top with the bay leaves
4. Cover and cook on high for one hour
5. After an hour, lower the heat to low and cook for 8 hours
6. Trim the fat from the beef, slice and serve with the veggies

Beth’s Shamrock Salad

• 1 tub of mixed baby kale and spinach
• 1 bunch of asparagus, steamed
• 1 cucumber, sliced
• 1 green bell pepper, sliced
• 2 cups snap peas
• 1 bunch of celery, chopped
• 2 avocados, peeled and sliced

Drizzle with your favorite balsamic vinaigrette!

Marci’s Twice Baked Potato Casserole
Recipe from Food.com

• 2 1⁄2 lbs potatoes, peeled and quartered
• 4 tablespoons butter
• 1 1⁄2 cups cheddar cheese or 1 1⁄2 cups swiss cheese, grated and divided
• 3⁄4 cup milk
• 1⁄2 cup sour cream
• 2 eggs
• 3⁄4 cup sliced scallions or 3⁄4 cup green onion
• 5 slices bacon, cooked crisp
• salt and pepper

1. Preheat oven to 350 degrees. Lightly grease a shallow 2-quart baking dish.
2. Cook potatoes in a large pot with salted water to cover for 20 to 25 minutes, until tender when pierced. Drain well and return to pot. While potatoes are still hot, add butter and mash with a potato masher until smooth. Stir in 1 cup of cheese, milk, sour cream and eggs until blended. Then add 1/2 cup of scallions, 3 slices of bacon, crumbled; salt and pepper to taste.
3. Spoon into the prepared baking dish. Sprinkle with remaining cheese and 2 slices of bacon, crumbled.
4. Bake uncovered for 35-40 minutes or until the top is lightly golden brown. Sprinkle with remaining 1/4 cup of scallions and serve.

Mackenzie’s Stuffed Cabbage Casserole
Recipe from Food.com

• 1 head cabbage
• 1 lb ground beef
• 1⁄2 cup onion (chopped)
• 1 green pepper (chopped)
• ½ cup celery (chopped)
• 1 tablespoon cooking oil
• 1 teaspoon salt
• 3 tablespoons uncooked rice
• 1 (10 1/2 ounce) can condensed tomato soup
• 1 (8 ounce) can tomato sauce
• 3⁄4 cup water

1. Brown ground beef in oil; add onion, green pepper, celery, salt and rice.
2. Slice cabbage in bottom of casserole dish; spread beef mixture over cabbage.
3. Mix tomato soup and water; add tomato sauce.
4. Pour over cabbage and meat.
5. Cover and bake at 350° for 1 1/2 hours.

Allison’s Fresh & Easy Green Beans

Steam a serving of fresh green beans and drizzle with lemon juice and a touch of vinegar or a lemon vinaigrette for the perfect simple side!

Michael’s Not-So-Fresh But YUMMY Green Mac n’ Cheese!

Michael made some delicious Annie’s Mac-n-cheese and added a few drops of green food coloring. A sure-fire conversation starter and crowd pleaser!

Lacey’s Irish Cream Bundt Cake
Recipe from Allrecipes.com

• 1 cup chopped pecans
• 1 (18.25 ounce) package yellow cake mix
• 1 (3.4 ounce) package instant vanilla pudding mix
• 4 eggs
• 1/4 cup water
• 1/2 cup vegetable oil
• 3/4 cup Irish cream liqueur
• 1/2 cup butter
• 1/4 cup water
• 1 cup white sugar
• 1/4 cup Irish cream liqueur

1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over bottom of pan.
2. In a large bowl, combine cake mix and pudding mix. Mix in eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Irish cream liqueur. Beat for 5 minutes at high speed. Pour batter over nuts in pan.
3. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then invert onto the serving dish. Prick top and sides of cake. Spoon glaze over top and brush onto sides of cake. Allow to absorb glaze repeat until all glaze is used up.
4. To make the glaze: In a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in 1/4 cup Irish cream.

Kendra’s Irish Apple Cake
Recipe from The View from Great Island

For the Cake:

• 3 Granny Smith apples, peeled and thinly sliced
• 1/2 cup (1 stick) unsalted butter at room temperature
• 1/2 cup sugar
• 2 large eggs
• 3 Tbsp milk or cream
• 1 1/4 cups all purpose flour
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/8 tsp salt
• confectioner’s sugar for dusting

For the streusel topping:

• 3/4 cup flour
• 1/4 cup old fashioned rolled oats
• 6 Tbsp unsalted cold butter, cut in small pieces
• 1/2 cup sugar

For the custard sauce:

• 6 large egg yolks
• 6 Tbsp sugar
• 1 1/2 C. whole milk
• 1 1/2 tsp vanilla

1. Set the oven to 350F
2. Make the custard sauce ahead of time. Bring the milk to a simmer over medium heat. Meanwhile whisk the yolks and sugar until pale. Drizzle a little of the hot milk into the egg mixture, whisking all the time. Drizzle a little more, then transfer that back into the pan of hot milk and continue cooking, stirring constantly, until the mixture coats the back of a spoon. Don’t overcook or it can curdle. Stir in the vanilla. Refrigerate the custard sauce until needed.
3. To make the streusel topping, blend the bits of butter into the flour, sugar, and oats until the butter is incorporated and the mixture has a coarse crumbly texture. Put in the refrigerator.
4. To make the cake, grease a 9 inch round spring form pan.
5. Cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time.
6. Fold in the flour and milk or cream.
7. Spoon the batter in to the pan, and smooth out evenly. Top with the sliced apples, and then the streusel topping.
8. Bake for about 50 minutes to an hour, until the top is lightly browned and a toothpick comes out without wet batter clinging to it.
9. Let cool a bit in the pan before removing. Dust with confectioner’s sugar before serving.

Kelsey’s Guinness Cupcakes
Recipe from Tied & Thyme

• 1 bottle Guinness
• 1 cup (2 sticks) unsalted butter
• 3/4 cup unsweetened cocoa powder
• 2 cups all purpose flour
• 2 cups sugar
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon salt
• 2 large eggs
• 2/3 cup sour cream

For the Bailey’s buttercream:

• 1/2 cup (1 stick) unsalted butter, softened
• 3 to 4 cups confectioners’ sugar
• 3 tablespoons Bailey’s Irish Cream
• 1 tablespoon heavy cream

1. Preheat oven to 350. In a large bowl, combine flour, sugar, baking soda, and salt. Set aside.
2. Bring Guinness and butter to a simmer in large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
3. In the bowl of a stand mixer, beat eggs and sour cream. Add Guinness-chocolate mixture to egg mixture and beat until just combined. Add flour mixture and beat on medium-low speed until combined.
4. Divide batter among cupcake liners, filling them 2/3 to 3/4 of the way. Bake cake until toothpick inserted into center comes out clean, rotating them once front to back if your oven bakes unevenly, about 17 minutes. Cool cupcakes on a rack completely before frosting.
5. For the frosting, place the butter in a large mixing bowl and beat until creamy.
6. Gradually add the sugar, 1/2 cup at a time, beating well after each addition (about 2 minutes after each), until the icing is the consistency you desire. I like it relatively stiff for piping purposes. You may not need to add all of the sugar at this point.
7. After all sugar has been added, add Bailey’s and milk and blend until just combined. Add remaining sugar if the liqueur has made the frosting too soft.

We hope you can enjoy these recipes this week, and PLEASE share amongst your social networks! But don’t forget the Guinness… courtesy of who else but Dan’l? =)