Menu: St. Brighid’s Day Dinner (Feb. 1)

February 1 is the first day of spring in Ireland. Dairy foods are emphasized in the menu, since this is the time of lambs. Serves 4.

Our menu was inspired by this description of the Celtic holiday: “There are no specific food requirements, except that food should be plentiful!  Something green and fresh, such as a salad, would indicate the coming of spring, but since winter is yet with us, the main fare should be hearty, served with a nice, crusty bread.”  This was a wonderful vegetarian meal shared with good friends to welcome the coming spring.

For all that has been, thanks. For all that will be, yes. — Dag Hammarskjold

  • French bread (baguette) with butter
  • Mashed avocado spread (also called “avocado butter”:  Halve and pit 1 ripe avocado. Scoop avocado from its shell. Mash in a bowl. Season with salt and pepper to taste.)
  • Brie and sliced apples
  • Macaroni and cheese with cauliflower (from Real Simple)
  • Double batch of vegetarian Small-Batch Bean Chili (link)
  • Baby spinach salad with blueberries, mandarin orange segments, and sunflower seeds
  • Salad dressing: Curry vinaigrette. Combine 2 T olive oil, 2 T rice wine vinegar (or OJ or lime juice or lemon juice), 2 T white balsamic vinegar, 1 T honey, 2 tsp Dijon mustard, and 1 tsp mild curry powder (source: Cooking for 2)
  • Rice pudding with golden raisins (link)

Tip: A double batch of the salad dressing fits nicely in a Good Seasons brand cruet. Microwave for 10 seconds on High to warm the honey. Close the lid tightly and shake vigorously to combine.

To try next year: Brigid Bread with oatmeal (offsite)