Recipes : Entrees

Recipes

Angel Hair Pasta with Carrot Pesto

The leafy green tops of carrots are nothing to be afraid of, they are earthy in flavor and taste surprisingly similar to carrots! We blended our leafy tops with garlic, Parmesan, toasted almonds, honey and red wine vinegar for this delicate carrot top pesto.

This recipe could serve 4 as a main vegetarian dish, or 8 as a side dish paired with grilled shrimp, chicken or fish. 

Chef

Recipes

Baked Ham with Apricot-Peach Chutney

At the heart of every classic Easter buffet is a perfectly baked ham; we added a savory-sweet apricot-peach chutney to complement the smoky salty flavor of our slow-baked ham. Perfect served with small buttermilk biscuits or yeast dinner rolls.

Chef

Recipes

Beef & Guinness Stout Pie

Beef & Guinness Stout Pie is a traditional Irish pub favorite that features creamy rich Guinness Stout-braised beef with caramelized mushrooms and fresh thyme. It's then baked hot and bubbly topped with golden flaky puff pastry. We baked our beef and stout pies in individual-sized baking dishes for an impressive presentation, although it is just as delicious baked in a full-size baking dish or pie pan.

Chef

Recipes

Irish Fish and Chips

Celebrate St. Patrick’s Day with classic Irish pub-style fish and chips. Unlike English fish and chips, which were traditionally serve in folded newspaper, these light crispy beer battered fish and chips are served Irish pub-style piled on rustic torn brown paper bags with fresh-made tartar sauce, lemon and malt vinegar.

Chef

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