Sharin' o' the greens: veg-rich dishes for St. Patrick's feasts. (food).

It's March, and the color of the month is green. But you don't have to be Irish to get into the spirit of St. Patrick's Day, as this collection of emerald-imbued dishes from around the world proves.

 
mushroom omelet with 
chopped greens 
 
SERVES 2   30 MINUTES OR LESS 
 
This simple, taste-tempting brunch 
or luncheon main dish welcomes a 
tossed greens side salad and toasted 
onion bagels. 
 
As with any omelet, you can vary 
the filling to suit the occasion, substituting 
fried potato cubes for the 
mushrooms and a generous sprinkling 
of minced parsley for the 
greens. Or you can give this dish an 
Asian flavor by using fresh coriander 
with the eggs and stir-fried bean 
sprouts with soy sauce for the filling. 
 
12 oz. sliced portobello mushrooms 
3 Tbs. olive oil 
1 bunch greens such as watercress, 
  dandelion or arugula 
6 large eggs 
Salt and freshly ground 
  black pepper to taste 
1/4 tsp. crushed red pepper, 
  optional 
1/2 cup grated fontina cheese 
 
1. Wipe sliced mushroom caps 
with damp towel, and scrape off 
and discard black gills from 
underneath caps. Heat large skillet, 
and, when hot, add 2 tablespoons 
oil. 
 
2. Saute portobello slices, cooking 
until slightly soft but not 
browned, 5 to 7 minutes. Remove 
from heat, and set aside. 
 
3. Rinse greens well, shake off 
excess water and chop into small, 
uniform pieces. 
 
4. Beat 6 eggs in large mixing bowl, 
season with salt and pepper to 
taste and add crushed red pepper, 
if desired. Fold in grated 
cheese and chopped greens. 
 
5. Heat remaining oil in skillet. 
When hot, pour in eggs, cooking 
until bottom sets, tipping skillet 
so uncooked eggs run to pan. 
 
6. When egg mixture firm and bottom 
golden, heap portobello 
slices on top of omelet, and flip 
other side over top to Cover. Slice 
in skillet, and serve. 
 
afghan bread with spinach 
 
SERVES 6   30 MINUTES OR LESS 
 
Afghan bread and the seasoning 
zahtar are available at Middle 
Eastern markets and some well-stocked 
supermarkets. If Afghan 
bread is not available, you may 
substitute pita loaves--plan to use 
the two-ounce size, one loaf per 
serving. As an alternative to zahtar, 
use your favorite seasoning mix, 
one that has plenty of flavor. 
 
Dried fruits such as dates, raisins 
and apricots, plus a good cup of 
hot tea, complement this simple, 
light meal. 
 
14-oz. loaf Afghan bread or 
  12-oz. pkg. pita loaves 
1 1/4 lb. spinach, rinsed, stemmed 
  and cut into thin strips 
3 Tbs. balsamic vinegar 
1 cup canned fava beans, rinsed 
  and drained 
1 Tbs. olive oil 
1 tsp. sesame oil 
1 Tbs. minced garlic 
Zahtar to taste 
Salt and freshly ground black 
  pepper to taste 
1 8-oz. container herb-flavored 
  soy cream cheese 
4 to 6 Tbs. toasted sesame seeds 
 
1. Preheat oven to broil. 
 
2. Open up and flatten Afghan 
bread loaf, and slice into 2-oz. 
sections; there will be one leftover 
section. Sprinkle with 
water, and heat under broiler for 
about 30 seconds, until softened. 
Remove from oven. 
 
3. Meanwhile, take rinsed spinach 
with water still on leaves, and 
place in large pot. Add 2 tablespoons 
balsamic vinegar, and 
steam spinach over medium heat 
about 5 minutes, or until wilted, 
taking care not to scorch. 
Remove from heat, press firmly 
with tongs to press out excess 
water and drain carefully. 
 
4. Chop spinach, and separate into 
6 equal-sized portions. Mash lava 
beans coarsely with olive oil, 1 
tablespoon balsamic ...