WHAT'S COOKIN'?

Go Green in The Kitchen

The month of March is all about green, green, and more green! Green markets, green tea, all things Irish and even saving some green! Contrary to what Kermit the Frog says, it’s SUPER easy being green. You can start off by eating your greens and trying your hand at the following recipes inspired by our month-o-green.

“Top of the Day To You” Corned Beef Cabbage Rolls

It’s March, the month where if you aren’t Irish, you wish you were! Get your Irish mojo pumping by trying this new twist to a traditional corned beef and cabbage recipe. Side of green beer, in raised glass, while cheering “Top of the Day to You!”—optional (but recommended!)

• 2 pounds corned beef brisket
• 1 onion, quartered
• 2 pounds Russet potatoes, peeled and quartered
• 16 large outer leaves from a savoy cabbage
• 1 large egg, beaten
• 1/4 teaspoon salt
• 2 tablespoons chopped fresh parsley, divided Mustard, for serving

Bring a large pot of water to a boil. Add shrimp and cook until opaque, about 3 minutes. Using a slotted spoon, transfer shrimp to a large bowl of ice water and drain. Place shrimp in a large bowl. Whisk the oil and next 6 ingredients in a medium bowl to blend. Season with salt and pepper to taste. Pour marinade over shrimp and toss to coat. Layer shrimp, lemon slices and onions in a large glass bowl. Pour any remaining marinade over. Cover and refrigerate for 4 hours. (Can be prepared one day in advance, and kept refrigerated.) If less spice is desired, reduce portions or eliminate jalapeno chilies and cayenne. It’ll be delicious as well without the spice.

Tomato and Mozzarella Fans

This recipe is from Jacques Pepin’s book, Fast Food My Way
Serves 4 as an entrée or 8 when cut in half as part of a salad

• 4 large ripe tomatoes—6-7 ounces each
• 3/4 lb piece of mozzarella cheese
• 2/3 cup diced red onion
• 12 fresh basil leaves

Dressing

• 1/4 cup extra virgin olive oil
• 1 1/2 tablespoons sherry or red wine vinegar
• 3/4 teaspoons salt
• 3/4 teaspoons freshly ground black pepper

Remove the core from each tomato. Place the tomatoes stem sides down on a cutting board & cut them vertically into 1/4-inch thick slice, (6-8 slices per tomato), stopping about ½ inch from the base of each tomato, so that the sides are still attached at the stem end. Cut the mozzarella in half lengthwise, then into 1/4-inch slices, and insert a slice of mozzarella between the slices of tomato, creating a fan effect. Mix the ingredients for the dressing together in a small bowl. Arrange the tomatoes on a serving platter. Sprinkle with the diced onion and spoon some dressing on top so that it runs between the slices of tomato and mozzarella. Tear the basil leaves into pieces and scatter them around and on top of the tomatoes. Serve at room temperature.