Recipes for the week of March 11 - 17, 2024

Corned Beef and Cabbage

This St. Patrick’s Day try CORNED BEEF & CABBAGE for an easy Instant Pot or Slow Cooker meal!

INGREDIENTS

  • 3 lbs corned beef brisket with seasoning packet

  • 3 cups beef broth or bone broth

  • 1 yellow onion peeled and sliced

  • 2 tbsp minced garlic

  • 8 red potatoes quartered

  • 1 bunch of carrots peeled and cut into 2” pieces

  • 1 head of cabbage stem cut off and cut into wedges


INSTRUCTIONS

  1. Rinse corned beef under cold water. This removes the excess salt and brine.

  2. Place your trivet inside the Instant Pot. Lay beef on top of trivet and sprinkle with seasoning packet. Sprinkle with minced garlic and lay sliced onion on top. Pour the beef broth on top.

  3. Seal Instant Pot and cook on High pressure for 90 minutes. When done, quick release the pressure (turning the valve to release pressure as soon as cooking time is done).

  4. Remove beef and set aside. Cover with foil until you are ready to slice it. Remove Instant Pot trivet.

  5. Add sliced potatoes, carrots, and cabbage wedges into the Instant Pot and broth. Seal Instant Pot and cook on High for 3 minutes. Quick release and remove from broth. Broth can be removed and stored for a future soup.

  6. Slice corned beef against the grain into thin slices. Serve with cabbage wedges, carrots, and potatoes.

Slow Cooker - Place carrots, potatoes and onion in the bottom of a large slow cooker. After rinsing beef, lay it on top of the vegetables. Sprinkle it with seasoning and top with garlic and onion. Pour beef broth over all. Cook on high for 5 hours or low for 8 hours. Add cabbage wedges during the last hour if cooking on high, or last 2 hours if cooking on low.

For more go to Whole30.

Fennel and Apple Salad 

This recipe will make you love fennel!

INGREDIENTS

  • 1 large fennel bulb, thinly sliced

  • 2 apples, thinly sliced (use a crisp variety like Granny Smith or Honeycrisp)

  • 1/4 cup fresh parsley leaves, chopped

  • 1/4 cup walnuts, chopped (optional, for added crunch)

  • 2 tablespoons apple cider vinegar

  • 2 tablespoons extra virgin olive oil

  • Juice of 1 lemon

  • 1 teaspoon honey or maple syrup (optional, for sweetness)

  • Salt and pepper to taste

  • Optional: shaved Parmesan cheese for garnish

INSTRUCTIONS

  1. Trim the tops and bottoms of the fennel bulb. Remove any tough outer layers if necessary. Cut the bulb in half lengthwise and remove the core. Thinly slice the fennel using a sharp knife or mandoline slicer.

  2. Core the apples and thinly slice them. You can leave the skin on for added texture and color, or peel them if you prefer.

  3. Chop the fresh parsley leaves.

  4. If using walnuts, chop them into smaller pieces.

  5. In a small bowl, whisk together the apple cider vinegar, extra virgin olive oil, lemon juice, and honey or maple syrup (if using).

  6. Season with salt and pepper to taste. Adjust the sweetness or acidity according to your preference by adding more honey or lemon juice if needed.

  7. In a large mixing bowl, combine the sliced fennel, sliced apples, chopped parsley, and walnuts (if using).

  8. Pour the dressing over the salad ingredients and toss gently to coat everything evenly.

  9. Transfer the salad to a serving platter or individual plates.

  10. If desired, garnish with shaved Parmesan cheese for an extra layer of flavor.

  11. Serve immediately as a refreshing side dish or light lunch.

Enjoy!

Jim Tinsky