It has been a week since Harper and I stepped foot on Irish soil and life here is truly “grand” (as they say). I could go on and on about everything we have seen and experienced, but for now, I will let Instagram do all the talking…
First stop? A proper pub on the mountaintop complete with Irish dancing and finished off with an Irish coffee :)
How do you recover from a crazy night out the with locals? Well, an Irish Breakfast of course…
After filling my tummy with goodness it was time to brush up on my Irish history and explore some ancient ruins…
Harper was so inspired by digging down deep into her Irish roots, she decided to pick up the tin whistle…
We have also visited the local zoo, done some cooking and of course lots of relaxing. Life in the motherland (as my mom calls it) is gorgeous :)
And you know what else is gorgeous? Last week’s links…all 12 of them. What I love most about each week’s link ups is how much I learn from you guys. And this week is no different. Agrigirl taught us that corn silk has many health benefits…who knew? And The Novice Gardener introduced me to Lemon Balm in addition to giving me loads of ways to use it. Now I want to grow it all over my garden. And finally, Have Dessert First is back at the party with a killer recipe for Grilled Shrimp and Polenta. Thanks to everyone who linked up and shared their delicious dishes. I appreciate your support and loyalty :)
As for me, there is no box this week. So I thought I would share some of my favorite CSA BBQ recipes with you all. With the 4th of July right around the corner, I couldn’t help but ensure that we all have at least one inspired CSA dish at our cookouts.
So without further ado, CSA produce does BBQ…
While you wait for the grill to heat up and prepare to cook your meat, why not grab for a healthy and delicious dip that utilizes only the freshest of ingredients…Seven Layer Bean Dip with Fresh Tortilla Chips
As much as I am a meat girl, no BBQ is complete without a bunch of side dishes. This is the best way to load up on CSA fruits and veggies. Some of my favorites are Roasted Beets with Gorgonzola and Walnuts…
and Summer Pasta Salad…
For the mains, why not try something different this year and throw some lamb on the grill…Cumin, Honey, and Mint-Marinated Lamb Chops…
And finally, we all know that no meal is complete without dessert…Pluot Crumble
Your turn: What are your favorite ways to incorporate your CSA fruits and veggies into your BBQ and cookouts? Looking forward to drooling over your dishes.
Linking up for the first time? Click here for more info…and Welcome!
PS: Don’t forget to tell your readers about the party by linking back to this post and grabbing the official “What’s in the Box?” button at the bottom of my blog. Thanks!
Heather,
Ok, so this is making more sense to me. When I first found your blog your mom was visiting, I think from Ireland, so I thought you were an Irish lass who went to America and fell in love. Later you talked about childhood on the States and I really had no clue (I swear I’m not a stalker, I just formed an impression with the comments about mom from Ireland).
Whatever your connection to the Emerald Isle, I’m delighted to see you’re having a grand time.
Eat a scone with clotted cream and jam for me.
I love the BBQ sides–my box this week is transitioning from spring to summer (mustard greens and zucchini) and we’ve successfully grilled once without the spouse, so the grill is coming out to work on some of these goodies.
Meantime, here’s what I’ve got: a berry crust pizza topped with chicken, cranberry, red onion and fresh mozzarella. My contribution to the “red, white, and blue jello” 4th of July picnic fare.
I’ve also got a pair of recipes that build on each other–Slow Cooker Greek Chicken Tacos and Five Layer Mediterranean Dip. The first recipe keeps my kitchen cool and makes a delicious flavorful meat good on salads, tacos, or over rice. The second recipe takes the leftovers from the first (or use marinated chick peas for a vegetarian Five Layer Dip) and makes an amazing appetizer.
Any suggestions for young, tender mustard greens? I’m all ears. I’ve got a big bag, and 3 eaters, two of which aren’t really fond of greens in general.
Thanks for hosting!
I have only received mustard greens once and I did what I always tend to do with greens…sauté.
as for my connection with ireland. I was born and raised in the states, as was my mother, but she got her irish duel citizenship a few years back through my great grandfather and decided to move there. she love it! And I am glad to be back for the 4th time.
I just made a turnip greens thoran, an Indian stir fry. I’m pretty sure you can use mustard greens instead.
sounds amazing! I will have to try that with my next batch of greens :)
Thank you so much, sounds very intriguing and I’ll come check it out!
Thanks for the welcome back! I’ve been missing participating in “What’s in the Box” but happy to be back now that my CSA has started up again. :)
So nice to have you and your delicious recipes back :)
Your barbecue sides are beautiful. I’ve become more about the sides over the years.
Thanks Tammy :)
Glad to hear you are enjoying your trip! My boyfriend has been hinting he wants lamb for the 4th so I am definitely going to bookmark your recipe. And those beets look fantastic!
It’s a delicious and super easy recipe…perfect for the 4th :) let me know how it all turns out.
Glad you’re enjoying the old sod as Grandpa O’Neill used to call it. Miss you. Love, GG
miss you too aunt rosemary! Harper was asking to skype with GG today…maybe tomorrow?
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I thought it’s appropriate to link up my scalloped potatoes since we’re talking about Ireland. I hope you’re having a great time, I’d love to visit Ireland someday. Btw, your daughter is adorable!
Perfect :) Those Irish sure do love their spuds!