When I think of summer, my mind immediately turns to thoughts of fresh vegetables and fruit, farmer’s markets in full swing and hazy humid weather where all you want is something light and refreshing to eat. And who wants to cook in the kitchen when that time could be so much better spent outside enjoying the sun? Enter our Summer Strawberry Salad: quick, easy, nutritious and delicious. Plus there’s something about these classic salad ingredients that play so well together.

Ingredients

• Spring mix
• Strawberries
• Feta cheese
• Cashews
• Extra Virgin Olive Oil
• Balsamic vinegar

I think I have the definition of stick-to-your-ribs soup. Made from ham stock, everyone’s favorite green seed (yes, seed) and smoky bacon, this split pea and bacon soup is sure to please. I’ve avoided the Irish tradition of pureeing the soup, skipping the step while letting the peas break down of their on volition.

I just happened to run across a pound or so of ham bones from a local farm and figured a ham stock was the easiest way to use them. I simmered them with onions, garlic, sliced carrots, celery, a bay leaf, a handful of peppercorns and a half teaspoon of salt in enough water to cover for at least a couple hours. When it tasted full and “hammy” I strained the stock and refrigerated, scraping off the fat after it cooled before freezing until I was ready to use it.

Ingredients
4 cups ham stock (see above)
1 cup chopped onions
2 cloves of garlic minced
2 teaspoons black pepper (freshly ground preferably)
1 pound dried split peas
1 cup chopped carrots
5 slices bacon

Bring ham stock to a simmer and add onion, garlic and pepper, allowing to simmer for 1 hour. Pour in the peas and carrots and simmer 1½-2 hours, adding a pint of water if needed, until the peas have broken down and are soft.

Cook bacon and strain on paper towels. I microwave the bacon surrounded by plentiful paper towels two minutes and then in 30 second to 1 minute intervals until the bacon is crisp (maybe another 3 minutes depending on microwave strength). Cut or break bacon into bits and add to soup. And enjoy.

Ham stock with onions, garlic and pepper added


Split peas and carrots added


Split pea soup cooked

Champ is one of the staples in Irish food — mashed potato, scallions, butter and milk. It’s such a favorite of mine that I began to wonder how I could introduce it as an appetizer. What I came up with was Cheesy Champies: potatoes, cheese, eggs, scallions and bacon — bite sized. (The cheese replaced the milk and butter, and why add bacon… well, why not?)

As a caveat, I baked these using muffin liners and that was a mistake. The Champies stuck like glue to the liners, so oil the muffin pan instead.

These are every bit as delicious as you might imagine with a full cheesy potato-y bacon-y flavor. I used American bacon, but ham or Irish bacon would work well too. Alternatively, you can omit the meat for a vegetarian version.

Ingredients (makes 24 mini muffins)

• 1 large russet potato
• 3 large eggs
• 1 cup freshly grated Kerrygold Dubliner cheese - separated (pre-grated cheese cannot compare)
• ¼ cup fresh scallions (green onions), sliced into rings
• 2-3 strips American bacon, cooked and broken or cut into small bits, optional (microwaving bacon works well; line a microwave safe plate with paper towels, place bacon on and cover with more paper towels, cook for one minute on high, then go in 30 second increments checking for desired doneness each time; drain on fresh paper towels)
• Salt and pepper

This is two potatoes. I like to make more than enough.


Ready to mix.


Ready to spoon into the muffin pan.


Ready to bake.


Fresh out of the oven.

I always thought of seaweed as something only used in Japanese cuisine; however, after a study of Irish foods, I realize it has a long tradition of use in some recipes. Darina Allen says: “...seaweeds are an entire world of undiscovered knowledge for many people although they have been part of the diet of coastal peoples since time immemorial....In our family, the babies are weaned onto carrageen moss (a type of seaweed) pudding” (The Forgotten Skills of Cooking, page 65). I never knew about this aspect of Irish food history until recently, and the more I learn, the more fascinated I am.

Despite my foray at the beach that you see in the pictures, I chose to purchase my seaweed at a local health food store to ensure freshness/safety, and to be certain I knew the variety. I plan on taking a seaweed walk in Ireland to improve my knowledge of the varieties, of course (see below for seaweed walk companies).

At a local health food store, I was lucky to find raw kelp that was already cut into noodles (Ocean Approved is the brand name). The kelp I purchased was green and simply seaweed cut into noodle shapes. There are clear “kelp noodles” found in most health food stores or Asian markets; however, these are not raw. I wanted as close an experience to raw seaweed, and I found it with the Ocean Approved Kelp!

Kelp, Noodle Cut

Below I have listed where you can purchase kelp and Irish sea spaghetti, which Clodagh McKenna uses in her Vegetable and Seaweed Salad. Her dish simply inspired mine, so I have not tasted the sea spaghetti; however, the kelp worked delightfully! I am sure the Irish sea spaghetti will also.

Ingredients (serves 4)

For the salad

• 3-4 sweet potatoes, peeled and chopped into bite size pieces
• Olive oil
• Salt
• Half head of red cabbage, chopped
• 3 scallions, diced
• 1 granny smith apple, peeled and grated
• 1-2 handfuls of rinsed and blanched seaweed (either Irish sea spaghetti or raw Kelp- noodle cut)

• 2 tbs of lime juice (about 1 or 2 limes)
• 2 tbs of honey
• 2 tbs of olive oil
• Salt and pepper to taste

Tentatively identified as the Alaria variety by the folks from Atlantic Irish Seaweed!