Shenanigans O’Sprunger Tips his Hat to the Emerald Isle!

This week’s challenge was to go green, whatever that meant to you, our readers. Ben and I read over all your ideas together, and he wanted to make ALL the food. 

Green eggs and ham? Yes. 

Palak Paneer? Never heard of it. Wait. The green ‘Indian rice’? I love it!

Ingredients that spell G-R-E-E-N? Why not? 

Something Irish? Yes.

With potatoes? Yes.

Irish-themed green (plant-based meal) with potatoes and or soda bread? Bread made with soda, are you crazy? Oh, the powder kind of soda like for biscuits? OK, let’s do it!

As you can see, we had some troubles narrowing things down. We decided to put an Irish spin on sliders, with potato rolls, corned beef and Dubliner cheddar. To meet the green end of the bargain, we made grilled Romaine lettuce salad with a Green Goddess dressing, which was both green in color, and plant-based. For dessert, we made shamrock shakes, with mint ice cream. We know they are no more Irish in nature than Lucky Charms cereal, but Ben has a fairly clear dessert vision, and who doesn’t love a shamrock shake?

Grilled Romaine Salad with Green Goddess Dressing

2 hearts of romaine lettuce

Olive oil

1/2 cup mayonnaise

1/2 cup sour cream

1/3 cup coarsely chopped chives

1 green onion, coarsely chopped

1 garlic clove, peeled

2 tablespoons parsley leaves

1 tablespoon white wine vinegar

1 teaspoon Worcestershire sauce

1/2 teaspoon dried tarragon

1/2 teaspoon sugar

1/4 teaspoon salt (or to taste) plus more for serving

1/4 teaspoon freshly ground pepper

1. Rinse romaine hearts, and keeping intact, slice lengthwise through stem end.
2. Drizzle a little olive oil on a plate and dredge cut side of lettuce through oil.
3. Combine all other ingredients in blender, and mix until smooth.
4. Grill lettuce on high for a couple minutes until it is slightly charred in spots.
5. Serve lettuce with dressing drizzled on top, adding salt if necessary.

Irish Sliders

1 dozen potato rolls

1 to 1 1/2 pound sliced corned beef

1 to 2 cups grated Dubliner cheddar cheese

1 teaspoon Dijon mustard

2 tablespoons butter

1. Preheat oven to 350º. Melt butter in microwave, and stir in mustard.
2. Slice rolls horizontally, and place bottom halves in greased 9X13 inch pan. Turn top halves cut side up on work surface. Brush mustard butter on cut halves of rolls (both those in pan and those on work surface).
3. Place sliced corned beef on top of rolls. Top with shredded cheese. Place in oven and bake until cheese starts to melt, about 15 minutes.
4. Remove and place roll tops on top of cheese/meat/rolls. Cover with foil and bake 15 more minutes. Cut apart as individual sandwiches to serve.

A year ago, our world shut down. We still aren’t quite ready for travel, but this week’s challenge is the next best thing. We’re going international. What country would you like to see us use as inspiration for our next Ben’s Day Wednesday meal? Tell us the country you choose by noon on Saturday (on the blog or Facebook), and we’ll hope something gets more than one vote. It’s a big world! In the event of a tie, Chef Ben will choose.

There’s another reason to take on the world this week. Sunday is World Down Syndrome Day! (3-21 for trisomy 21.) Don’t forget to be a hipster like Ben on Sunday, and wear your mismatched socks to celebrate the day!