Joe McNamee: How a glut of greens became a good news story
Picture: Kirsty LyonsSun, 26 Jul, 2026 - 20:43Joe McNameeA former chef, Joe McNamee is Senior Food Writer at the Irish Examiner. Holding a BA in Culinary Arts, he writes about food and reviews restaurants for Weekend. A vegan friend was visiting and I was determined to feed him well. That included a courgette carpaccio, a divinely simple yet simply divine dish: raw courgette, sliced wafer-thin on a mandoline, dressed with premium extra virgin olive oil, lemon juice, salt, fresh herbs and grated parmesan.
- ▪Picture: Kirsty LyonsSun, 26 Jul, 2026 - 20:43Joe McNameeA former chef, Joe McNamee is Senior Food Writer at the Irish Examiner.
- ▪Holding a BA in Culinary Arts, he writes about food and reviews restaurants for Weekend. A vegan friend was visiting and I was determined to feed him well.
- ▪That included a courgette carpaccio, a divinely simple yet simply divine dish: raw courgette, sliced wafer-thin on a mandoline, dressed with premium extra virgin olive oil, lemon juice, salt, fresh herbs and grated parmesan.
IrishExaminer.com files mainly under design. We currently carry 5 of its stories.
Opening excerpt (first ~120 words) tap to expand
HomepageFood ColumnistsJoe McNamee: How a glut of greens became a good news storyEveryone should endeavour to support local growers of fresh, seasonal Irish produce, which can still be enjoyed without melting yourself in the kitchen Founder Kenneth Keavy pictured holding Green Earth Organics summer essentials grocery box. Picture: Kirsty LyonsSun, 26 Jul, 2026 - 20:43Joe McNameeA former chef, Joe McNamee is Senior Food Writer at the Irish Examiner. Holding a BA in Culinary Arts, he writes about food and reviews restaurants for Weekend. A vegan friend was visiting and I was determined to feed him well.
…
Excerpt limited to ~120 words for fair-use compliance. The full article is at IrishExaminer.com.
Discussion
0 commentsMore from IrishExaminer.com
