Featured recipe from Marilu's table * Arky's colcannon

Yes, today's recipe for St. Patrick's Day is a day early… so you can prepare!

Colcannon is a traditional Irish dish of potatoes and cabbage, and sometimes other things. This is a vegan version, and it's awesome (especially if you love potatoes). You can increase the nutrient value by using half the amount of cabbage and a bunch of kale. Wash the kale, remove the leaves from the stems, and chop the leaves. Add the kale with the onions and cabbage.

We like to serve this with spicy chicken or vegan sausages (and some good Irish beer on St. Patrick's Day).

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Arky's Colcannon

Blue * Serves 8

3 large Idaho potatoes

2 Tablespoons olive oil

1 large onion, chopped

1 green cabbage, cored and cut into 1-1/2 inch chunks

1/3 cup apple cider vinegar

salt

pepper

2 teaspoons Hungarian sweet paprika

1 Tablespoon chopped fresh parsley

Preheat the oven to 350F.

Wash and peel the potatoes. Cut them in chunks, put them in a pot, and cover with cold water. Bring the potatoes to a boil over medium-high heat, and then reduce the heat to maintain a low boil for 20 minutes or until the potatoes are fork-tender. Drain and set aside.

In a large pot, heat 2 Tablespoons olive oil. Add the onion and cabbage, and cook until transparent, about 4-5 minutes. Add the apple cider vinegar, and season with salt and pepper. When the cabbage looks thoroughly wilted, add the potatoes, and mash them into the dish. Continue to cook for 5 minutes, stirring. Add the paprika and parsley, stir well.

Mound the potato mixture into a 2-quart casserole dish. Don't pat it down, you want a mound of potatoes. Bake for 30-40 minutes, or until it gets a light brown crust.