Update: Apparently Tuesday March 2 is also Dr. Suess' birthday, making this fun dish even more timely. I can't think of a more flavorful or fun way to celebrate this literary icon's birthday.
Now I know I usually post meatless recipes for Meatless Monday, but today is the inaugural post for my new Knitting & Food Series. I have partnered with In the Loop, a knitting store back in my hometown of Norfolk, MA to create recipes that go along with the store's monthly themes. In the Loop's theme for March is "Green," which I think is great since all of us who live in snowy, cold places are craving a bit of green in our lives, myself included. They don't call Canada the Great White North for nothing and while it was wonderful to wake up yesterday morning for a lovely dusting of fresh snow, I'm just about ready for Spring to get here.
With a task set forward I began to brainstorm. It initially seemed like such a broad assignment, there is a plethora of green foods and I was given complete freedom to take it in any direction. I thought about St. Patty's Day and about the possibility of incorporating that into my recipe. I thought of all kinds of veggies. I thought of these Green Velvet Cupcakes I made a few years ago, when I finally settled on one of my favorite children's books Green Eggs & Ham. There have been a few different Food Network Chef treatments of this book, but I was determined to make my own version, utilizing some fabulous ingredients and turning it into a flavorful and simple brunch dish that will help ring in the spring.