In this episode, host Toni Martinez cooks up some Irish-inspired appetizers and a fun green drink perfect for St. Patty’s parties.

Pots of Gold

(Recipe by Quinn Zweigle)
Prep Time: 45 min
Level: Easy- Intermediate
Serving: 3 pot stickers
Yield: 18 servings (36 pot stickers)

Ingredients
For the Pots of Gold
• 1 pack of pot sticker wraps (usually contains up to 50 wraps)
• 1 lb. ground turkey
• ½ head Napa cabbage, chiffonade
• ½ small yellow onion, finely chopped
• 3-5 cloves garlic, finely chopped
• 2 Tbs. pickled ginger, finely chopped
• 3 stalks of green onion, sliced lengthwise into thin strips
• 1 Tbs. extra virgin olive oil
• 2 tsp. salt
• ½ tsp. pepper
• 1 large egg
• 1 Tbs. water
For the dipping sauce
• 10 oz. low sodium soy sauce
• 5 oz. water
• ½ tsp. fresh ginger
• 1 tsp. chili garlic sauce

For the Pots of Gold
Sweat the onions on medium heat with the olive oil until they become translucent.

Add the cabbage with a sprinkle of salt and pepper. Cook for about 3 minutes or until the cabbage reduces to half its original size. In the last minute, add the garlic.

Remove the mixture from the heat and place in a metal bowl or pan. Place the container in the refrigerator or freezer until room temperature or colder.

When cool, remove the container from the refrigerator and mix in the turkey, pickled ginger, and the remaining salt and pepper. Hand mix until fully incorporated.

Create an egg wash to use on the pasta by whisking the egg and 1 Tbs. water in a bowl.

Place and individual pasta wrap on a flat surface. With a spoon or your fingers, spread a thin film of egg wash in a half-moon shape on both ends of the wrap. Fold the wrap on both ends towards the middle and pinch. Take both of the folded ends and fold them again in opposite directions from each other, forming a bowl shape or little pot.

Fill about 1 Tbs. of the meat and cabbage mixture into the wraps and tie a green onion around the little pots. To secure the bowl shape while cooking, stick a toothpick through the green onion tie, piercing it on both sides of the wrap.

Place the little pots on a baking sheet lined with parchment paper and bake in the oven at 350º F for 17-20 minutes, or until the meat is brown and the wraps are golden.

While waiting for the cabbage mixture to cool, place the soy sauce in a saucepan over high heat. Once the sauce comes to a rolling boil, reduce the heat to medium-low and simmer.

Add the fresh ginger and chili garlic sauce and continue simmering for 10-15 minutes.

Remove from heat and add the water.

Strain the sauce and serve in dipping bowls.

Lime Sherbet Punch

(Recipe by Paula Dean from Paula’s Home Cooking. Source: www.foodnetwork.com)
Prep Time:5 min
Level: Easy
Yield: 18 to 20 servings

Ingredients
• 2 quarts lime sherbet
• 2 liters ginger ale
• 1 (46-ounce) can pineapple juice
• Lemon slices
• Lime slices
• Maraschino cherries

In a punch bowl, add 2 quarts of lime sherbet. Then add ginger ale and pineapple juice. Decorate with lemon and lime slices and some maraschino cherries.