Tuesday, March 17 is the day to dress from head to toe in green to celebrate St. Patrick's Day! When we think of this Irish holiday, corned beef and cabbage, leprechauns, green beer, and shamrocks all come to mind.

IRISH POTATO AND CABBAGE SOUP

This soup is reminiscent of the traditional Irish dish called colcannon, which is mashed potatoes with chopped cabbage and/or kale and lots of butter. Yum!

6 Tbsp. butter

2 cups sliced leeks (see tip for cleaning)

2 cups chopped green cabbage

2 cups chopped kale

4 cups peeled and diced Russet potatoes

6 cups reduced sodium chicken stock

2 bay leaves

1-1/2 salt

1/4 tsp. white pepper

1/3 cup heavy cream

4 green onions, chopped (optional garnish)

Melt butter in a Dutch oven (or other large soup pot) set over medium heat. Add leeks, cabbage and kale and stir until well coated with the butter. Reduce heat to low; cover and cook 12-14 minutes or until greens are wilted.

Add potatoes, chicken stock, bay leaves and salt. Increase heat to high; reduce heat to low and cover. Cook 10-12 minutes or until potatoes are very soft. Remove pan from heat; stir in white pepper and cream. Season to taste with additional salt and pepper. Ladle into bowls and garnish with shopped green onions. Yield: 8 servings.

Tip: Most of the dirt is between the layers of the leek. To clean, discard tough outer leaves and cut about 2/3 of the green top leaves off. Slit leeks the long way (from top to bottom) and separate layers rinsing under cold running water.

CORNED BEEF AND CABBAGE SOUP

A great way to use leftover corned beef from the holiday meal.

2 Tbsp. vegetable oil

1 large onion, peeled and diced

6 carrots, peeled and sliced

1 cup diced celery

3 cloves garlic, peeled and minced

1 tsp. freshly ground black pepper

4 quarts reduced sodium beef stock

2 cups diced peeled potatoes

1 can (16 oz.) whole peeled tomatoes, crushed

1 medium head green cabbage, cored and cut into thin strips

2 cups diced cooked corned beef

Heat vegetable oil in a large Dutch oven or other soup pot set over medium high heat. Add onions, carrots, celery and garlic and cook 7-8 minutes or until tender, stirring often. Sprinkle with pepper; add stock, potatoes, tomatoes, cabbage and corned beef and increase heat to high. Bring just to a boil; reduce heat to low and cook 20-25 minutes or until potatoes and cabbage are tender. Yield: 10 to 12 servings.

GUINNESS GINGERBREAD

Serve slightly warm or at room temperature garnished with whipped cream.

3/4 cup Guinness (Irish beer)

1/2 tsp. baking soda

1 cup molasses

3/4 cup packed dark brown sugar

1/4 cups granulated sugar

1-1/2 cups all purpose flour

2 Tbsp. ground ginger

1/2 tsp. baking powder

1/2 tsp. salt

1/2 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1/4 tsp. finely ground black pepper

1/8 tsp. ground cardamom

2 large eggs

1/3 cup vegetable oil

1 Tbsp. freshly grated ginger

Sweetened whipped cream

Pour beer into a medium saucepan set over medium high heat: bring to boil. Remove pan from heat; stir in baking soda. (Use care: mixture will foam a lot!) Add molasses, brown sugar, and granulated sugar and stir until dissolved. Set aside.

Whisk together flour, ground ginger, baking powder, salt, cinnamon, nutmeg, black pepper, and cardamom in a large bowl and set aside.

Pour beer/molasses mixture to a large bowl; add eggs, oil, and grated ginger and whisk vigorously until combined. Slowly whisk the wet mixture into the flour/spice mixture, adding only a third at a time, and stirring until smooth after each addition.

Transfer the batter to an 8-inch square baking pan coated with non-stick spray and dusted with flour. Gently tap pan on counter to dislodge any air bubbles and bake in a preheated 350°F oven for 40-45 minutes or until tester inserted near center comes out clean. Cool cake in the pan on a wire rack before cutting. Serve with a dollop of whipped cream. Yield: 6-9 servings.

LUCK OF THE IRISH SQUARES

A creamy chocolate dessert that leprechauns love.

FOR THE CRUST:

1 cup graham cracker crumbs

1/4 cup sugar

1/4 cup unsweetened cocoa powder

5 Tbsp. melted butter

FOR THE FILLING:

3 oz. cream cheese, softened

1/2 cup sugar

1/2 cup unsweetened cocoa powder

1/4 cup milk

1 tub (12 oz.) frozen non-dairy whipped topping, thawed (like Cool Whip™), divided use

1/4 to 1/2 tsp. peppermint extract (depending on how minty you want it)

Green food coloring (optional)

To prepare the crust: Combine crumbs, sugar, cocoa powder and butter in a small bowl; mix well. Press mixture onto bottom of a 9-inch square baking dish. Set aside.

To prepare filling: Place cream cheese in a medium bowl. With electric mixer on medium low speed, beat until fluffy and smooth. Gradually add sugar, beating until well blended. Add cocoa alternately with milk, beating until smooth. Gradually fold in 3 cups whipped topping; spoon mixture over crumb crust in pan. Combine remaining 2 cups whipped topping with peppermint extract and food coloring in a small bowl and mix well. Spread over chocolate layer. Cover and refrigerate 6 hours or until set. Cut into squares. Refrigerate leftover dessert. Yield: 6-9 servings.