1. Red Potato Colcannon
4 servings, about 1 cup each
Ingredients
1 pound small red potatoes, scrubbed and cut in half
1 tablespoon butter
1/2 cup onion, thinly sliced
6 cups green cabbage, thinly sliced (about 1/2 head)
1 cup low-fat milk
1 teaspoon salt
1/4 teaspoon white pepper
Preparation
1. Bring 1 inch of water to a boil in a Dutch oven. Place potatoes in a steamer basket and
steam, covered, until just cooked through, about 15 minutes. Transfer to a large bowl
and cover to keep warm.
2. Meanwhile, heat butter in a large nonstick skillet over medium heat. Add onion and cook
until translucent, about 2 minutes. Add cabbage and continue cooking, stirring
occasionally, until the cabbage begins to brown, about 5 minutes.
3. Reduce heat to low. Stir in milk, salt and white pepper; cover and cook until the cabbage is
tender, about 8minutes. Add the cabbage mixture to the potatoes. Mash with a potato
masher or a large fork to desired consistency.
Nutrition
Per serving : 182 Calories; 4 g Fat; 2 g Sat; 0 g Mono; 11 mg Cholesterol; 31 g Carbohydrates; 6
g Protein; 5 g Fiber; 653 mg Sodium; 842 mg Potassium

2. Fighting Green Irish Salad
8 servings, about 2 cups each
Ingredients
2 teaspoons freshly grated lemon zest
1/4 cup lemon juice
1/4 cup canola oil or extra-virgin olive oil
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 heads Boston or Bibb lettuce, torn into bite-size pieces
2 cups very thinly sliced fresh asparagus, (about 1 bunch)
2 cups shelled fresh peas, (about 3 pounds unshelled)
1 pint grape or cherry tomatoes, halved
2 tablespoons minced fresh chives, or scallion greens
Preparation
1. Combine lemon zest and juice, oil, sugar, salt and pepper in a large salad bowl. Add lettuce,
asparagus, peas, tomatoes and chives (or scallion greens); toss to coat.
Nutrition
Per serving : 113 Calories; 7 g Fat; 1 g Sat; 4 g Mono; 0 mg Cholesterol; 10 g Carbohydrates; 3 g
Protein; 3 g Fiber; 152 mg Sodium; 339 mg Potassium

3. Lucky Apple Crumble
8 servings
Ingredients
1 cup oats
1/2 cup whole-wheat flour
1/2 cup all-purpose flour
1 cup light brown sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
1/4 cup frozen apple-juice concentrate, thawed
2 tablespoons canola oil
6 cups peeled, cored and thickly sliced apples
Preparation
1. Preheat oven to 350°F. Spread oats on a baking sheet and bake, stirring occasionally, until
lightly browned and fragrant, 15 to 18 minutes. Cool. Coat a 2-quart baking dish with
cooking spray.
2. Combine toasted oats, whole-wheat flour, all-purpose flour, brown sugar, cinnamon, salt,
apple-juice concentrate and oil in a bowl.
3. Spread the apples in an even layer in the prepared baking dish. Sprinkle the oat mixture
over apples and bake until browned, 35 to 40 minutes.
Nutrition
Per serving : 264 Calories; 5 g Fat; 0 g Sat; 2 g Mono; 0 mg Cholesterol; 56 g Carbohydrates; 3 g
Protein; 3 g Fiber; 75 mg Sodium; 183 mg Potassium

4. Brown Soda Bread
1 loaf, 12 servings (serving size: 1 slice)
Ingredients
2 cups all-purpose flour (about 9 ounces)
2 cups whole wheat flour (about 9 1/2 ounces)
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 cups buttermilk
Cooking spray
Preparation
1. Preheat oven to 450°.
2. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking soda,
and salt in a large bowl; stir with a whisk.
3. Make a well in center of mixture. Add buttermilk to flour mixture; stir until blended (dough
will be sticky).
4. Turn dough out onto a generously floured surface; knead lightly 4 to 5 times. Shape dough
into an 8-inch round loaf; place on a baking sheet coated with cooking spray.
5. Cut a 1/4-inch-deep X in the top of the dough.
6. Bake at 450° for 15 minutes. Reduce oven temperature to 400° (do not remove bread from
oven); bake 15 minutes or until loaf sounds hollow when tapped. Cool on a wire rack.
Nutrition
Per serving: 169 Calories; 1.9 g Fat; 0.9 g Sat; 0.1 g Mono; 0.2 g Poly; 6 mg Cholesterol; 32.4 g
Carbohydrates; 6.2 g Protein; 3 g Fiber; 1.7 mg Iron; 355 mg Sodium; 10 mg Calcium

5. Brown Sugar and Mustard Glazed Corned Beef
6-8 servings (serving size: 198 g)
Ingredients
1 (3 -4 lb) corned beef brisket
1/2 cup light brown sugar, packed
1/2 cup water
1/2 cup brown mustard
Preparation
1. Rinse off the brisket under running water. Trim off excess fat.
2. Place in large stock pot and cover with water. (At this point you may use the seasoning
packet that came with the corned beef). Bring to a boil.
3. Lower the heat to simmer.
4. Cook about 3 hours until very tender (skimming fat as necessary). Add more water if needed
to keep covered.
5. Preheat oven to 325º.
6. In a sauce pan, combine the brown sugar and 1/2 cup water. Bring to a simmer over
medium-high heat.
7. After about 5 minutes, stir in mustard. Continue simmering another 2-3 minutes.
8. Place the brisket on a rack in a roaster and thinly coat meat with glaze.
9. Put in oven and bake for 30 minutes, re-glazing every 10 minutes.
10. Remove from oven and let rest at least 15 minutes. Slice thin to serve.
Nutrition
Per serving: 638 Calories; 43 g Fat; 14.3 g Sat; 222 mg Cholesterol; 19 g Carbohydrates; 41 g
Protein; 2576 mg Sodium