SWEET START

Breakfast doesn't get any better than this delicious easy-prep loaf featuring two kinds of dried fruit

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Fruity Irish Soda Bread

Whip up a homey St. Patrick's Day tradition

3 cups all-purpose flour

1½ cup packed light brown sugar

3½ tsp. baking soda

½ tsp. salt

½ cup dried cranberries

½ cup golden raisins

2 tsp. orange zest

5 Tbs. cold butter, cut into ½" cubes

1 cup buttermilk

1 egg

½ tsp. vanilla extract

1 tsp. granulated sugar

Butter and/or apricot preserves (optional)

Heat oven to 350°F. Line a large baking sheet with parchment paper. In large bowl, combine flour, brown sugar, baking soda and salt. Stir in cranberries, raisins and orange zest. Using two knives, cut in butter until it resembles peas. In separate bowl, whisk together buttermilk, egg and vanilla. Stir buttermilk mixture into flour mixture until dough forms.

On well-floured surface, knead dough 30 sec.; shape into 8" round loaf. Place on baking sheet. Sprinkle with granulated sugar; cut an X across top of dough. Bake 45–50 min. until golden.

Transfer bread to board. Cool until it can be sliced easily. If desired, serve with butter and/or apricot preserves.

SERVINGS: 10.

ACTIVE time: 15 min.

TOTAL time: 2 hours.

Caraway-Roasted Cabbage

Fresh lemon juice, honey and caraway seeds give this veggie a touch of elegance

2 lemons

large cabbage green

2 Tbs. olive oil

1 Tbs. honey

1 tsp. caraway seeds

¼ tsp. salt

¼ tsp. pepper

Lemon zes and thyme sprigs (optional)

Heat oven to 400°F.