Happy S t. Patrick’s Day! I hope you’re all wearing green. Let’s hope I remembered to wear green, too.

I did remember to pick up some fixings for an Irish-inspired supper at the farmers market last weekend. Some pretty carrots, mushrooms and oxtails (beef, actually) make for a hearty stew served with some super easy dinner rolls.

I’m calling this an “Irish-inspired” supper because it isn’t completely authentic. This stew’s warm, velvety stock is delicious by itself or over mashed potatoes, risotto or even grits for a Southern adaptation.

The oxtail is considered one of the less desirable cuts of meat to some, but the marrow adds extra depth to the broth.

To go with the stew, I’m going to whip up these quick yeast rolls, which, as the name implies, are really fast to make. You don’t even have to roll them out if you don’t feel like it. Just scoop them and plop them into a greased muffin tin.

I like to bake mine in a cast-iron skillet. I pinch off a bit of dough, roll it in flour with my hands then fill a cast-iron skillet with them. They seem to turn out a little fluffier when they bake snuggled next to each other.

I hope you enjoy this Irish-inspired dinner made with a few Louisiana-sourced ingredients.

Hopefully, a good supper will keep me from smacking anyone for pinching me, because we all know I’m going to forget to wear green … again.

Teresa B. Day is a local food writer and author of the “I Eat BR” blog. You can reach her at ieatbrla@gmail.com.