Green Eggs, Green Ham & A Whole Lot More...

Chef Joshua Tepperberg from Dr. Marinade is back this time with dishes from around the world. Cornbeef & cabbage isn't the only thing you need to eat on St. Paddy's Day. He's showcasing green foods from around the globe.

Chef Tepperberg prepared Caribbean Dirty Rice, Italian Penne with Pesto, Mexican Salsa Verde, Mediterranean Spinach Pies.

VIDEO & RECIPES AFTER THE JUMP...

All of these global dishes are available at Ivy's Bistro; 385 Greenwich Street (at North Moore) in Tribeca; www.ivysbistro.com. You can also check out Dr. Marinade at www.drmarinade.com.

Recipes:

Caribbean Dirty Rice and Peas
1 Cup Long Grain White Rice
1 Cup Vegetable Stock
¾ Cup Water
½ Cup Chopped Spinach
2 Cloves Garlic
2 Scallion Stalks
3 Sprigs Fresh Thyme
10 oz Green Pigeon Peas
3 Tablespoons vegetable margarine
Salt
Pepper

Crush the garlic and scallions. In a medium to large sauce pan (with a cover), melt the butter. Place garlic, scallions, and thyme in the butter and lightly sauté. Toss in the peas, spinach, salt and pepper. Mix well. Add rice and mix well for one minute. Add the vegetable stock and bring to boil. Then add water and bring to a boil again. Once it boils, turn the heat to low, cover tightly and cook for 20 minutes without stirring. Remove from heat, let stand for five minutes, then fluff rice grains with a fork.

Italian Pesto
1 bunch Basil- fresh
1/2 cup Extra Virgin Olive Oil
2 Garlic cloves
3 tbsp toasted pine nuts
2 tsp Lemon Juice,
1 tsp Salt
1/2 tsp Pepper
2-3 oz finely grated Pecorino Romano or Parmigiana Reggiano cheese

Toast the pine nuts. Put the garlic, lemon juice, nuts, salt and pepper into
a food processor and pureé. Add the basil and 'pulse' in food processor until
the basil is almost pureé. Pour mixture from the food processor into a mixing bowl and blend in extra virgin olive oil and cheese.
Pour over cooked pasta and toss together.

Mediterranean Spinach Pies:
Filling:
2 bunches of steamed spinach
8oz crumbled feta cheese
10 extra large pitted olives
1 tablepoon lemon juice
1-2 tablespoons toasted pine nuts
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon pepper

Crust:
1 Cup Whole Wheat Flour
1 teaspoon Honey
1/4 teaspoon Baking Soda
1/8 teaspoon Salt
2-4 teaspoons Water
3" mini pie tins

Directions
Steam the spinach and toast the pine nuts and let both cool. Dice the olives and
crumble the feta. Place all the ingredients in a food processor. Blend until smooth and pour into
crusts.

Crust:
Whisk together the flour, baking soda and salt.
Mix in the honey and then add the water slowly until the flour has absorbed
all it can. Gently kneed the mixture. Separate into small round "balls then press until flat. Place flattened dough pieces
into the base of the pie tins. Bake at 375 for approx 20 minutes or until the crust turns golden brown.

Salsa Verde
2 lbs Tomatillos
2 large Jalapeños
1 large Green Bell Pepper
1 medium Red Onion
1 bunch of Scallions (mostly the white parts)
1/2 Cup of Fresh Cilantro
1 green habañero
1 Tablespoon Lime juice
Salt
Fresh Ground Green Pepper
Olive Oil

Drizzle olive oil over tomatillos and roast in the oven at 375 for 15 minutes. Remove from the oven and let cool.
Add the cooled tomatillos and the remaining ingredients into the food processor and puree until desired
'chunkiness'.