Everyday Greens: Home Cooking from Greens, the Celebrated Vegetarian Restaurant

Everyday Greens

Home Cooking from Greens, the Celebrated Vegetarian Restaurant

For more than twenty years, San Francisco's beloved Greens Restaurant has been in the avant garde of the cooking revolution in America. Through its endlessly inventive, ever-changing menus and bestselling cookbooks, Greens has introduced millions of delighted fans to a sophisticated, meatless cuisine packed with transcendent, satisfying flavor.

The innovation continues. Everyday Greens is the first Greens book in a decade, and author Annie Somerville, executive chef since 1985, has written the most accessible cookbook yet. Greens's high level of flavor and creativity is everywhere, but the cooking is simpler, more relaxed. Here are more than 250 of the restaurant's most popular dishes fine-tuned for the home cook in straightforward recipes for the way we live today.

This is spirited cooking for every day — from casual lunches and quick weeknight meals to family feasts and elegant entertaining. There are main-dish salads; soups that make a meal; rustic ragoûts; satisfying stews; vegetables on the grill; quick stir-fries; casseroles layered with flavor; innovative side dishes; pizzas, tortilla dishes, and savory tarts; pastas and risottos; warm beans and grains; sandwiches; salsas; pickles; and the famous Greens desserts.

The heart of Greens cooking is to use the best, freshest ingredients — whether from the grocery store or your local farmers' market. Advice on finding and preparing these ingredients is combined with restaurant tips that simplify work in the kitchen. Through clever use of the freezer and pantry, Somerville shows how to minimize prep time with make-ahead dishes and born-again leftovers. Special features include pairing wine with Greens's food; advice on stocking the pantry with Asian ingredients, cooking oils, and dessert-making essentials; a resource guide for locally made cheeses; and the Kitchen Tool Box, a decidedly low-tech list of invaluable equipment. A final section on worm composting brings everything back to the source — the earth — and is sure to delight the passionate gardener.

Readers of Fields of Greens love Somerville's warm, inspiring, friend-in-the-kitchen style. And Everyday Greens is more personal, so confidence-building that even beginners will want to dash into the kitchen and start cooking.

"Ranging in skill levels, the recipes vary in complexity but are full of flavor....all the recipes are bursting with texture and taste." Publishers Weekly

"Those who relished the earlier Greens cookbooks won't want to miss this newest addition to the series." Mark Knoblauch, Booklist

Following the success of "The Greens Cookbook" and "Fields of Greens" comes the most accessible Greens' collection to date, with 200 delicious, everyday dishes from the chef of America's most celebrated vegetarian restaurant. Full-color woodcuts.

Annie Somerville is the executive chef of Greens Restaurant and the author of the award-winning cookbook Fields of Greens. She came to Greens in 1981, trained under Deborah Madison, and has been the executive chef since 1985. Under her culinary guidance, Greens has flourished, expanding and adapting to a rapidly changing marketplace while leading the way with innovative vegetarian cuisine. Now in her twenty-second year at Greens, Somerville finds that her commitment to using garden-fresh produce and cooking based on the seasons remains stronger than ever. She works closely with the organic gardeners at Green Gulch Farm, local growers, cheese makers, and other purveyors, as well as with the Greens chefs, planning menus and overseeing a talented kitchen staff.

Contents

Introduction

Savory Bites

Warm Spiced Almonds

Lotus Root Pickles

Pickled Daikon Radish

Crispy Spring Rolls with Spicy Dipping Sauce

Vietnamese Spring Rolls with Peanut-Hoisin Sauce

Filo Turnover Samosas

Hummous

Guacamole

Grilled Asparagus

Grilled Artichokes with Mint

Quince and Sour Cherry Compote

TO SPREAD ON BREAD

Garlic Toasts

Picholine Olive Tapenade

Artichoke Relish

Fava Bean Puree

Warm Cannellini Beans and Wilted Greens

Grilled Pepper and Fennel Relish with Capers

Spicy Tomato Jam

Salads of All Kinds

LEAFY GREENS WITH LIVELY VINAIGRETTES

Green Salad with Beets, Fennel, Walnuts, and Ricotta Salata

Butter Lettuce with Ruby Grapefruit, Avocado, and Grapefruit-Chili Vinaigrette

Butter Lettuce with Blood Oranges, Tangerines, Pistachios, and Citrus-Honey Vinaigrette

Garden Lettuces with Pears, Fennel, Pomegranates, and Pear Vinaigrette

Bitter Greens with Fuyu Persimmons, Asian Pears, and Pecans

Romaine Hearts and Watercress with Apples, Beets, Stilton, and Cider Vinaigrette

Romaine Hearts with Sun-Dried Tomatoes, Chunky Sourdough Croutons, and Red Wine Vinaigrette

Wilted Spinach and Escarole Hearts with Portobello Mushrooms and Parmesan

Wilted Spinach Salad with Pears, Gorgonzola, and Toasted Pecans

PICK-OF-THE-SEASON SALADS

Asparagus and Beets with Meyer Lemon Vinaigrette

Panzanella with Artichokes, Olives, and Manchego

Moroccan Beet Salad

Simple Artichoke Salad

Fennel and Parsley Salad with Meyer Lemon

Corn and Cherry Tomato Salad with Arugula

Green Beans and Shelling Beans with Cherry Tomatoes

Couscous Salad with Cherry Tomatoes, Lemon, and Pine Nuts

White Runner Beans with Champagne Vinaigrette and Tarragon

Corn and Fire-Roasted Poblano Salad with Cilantro

Heirloom Tomato Salad with Shaved Manchego

Tomato Salad with Creamy Blue Cheese Dressing

Grilled Fig and Endive Salad with Watercress

Grilled Fingerling Potato Salad with Corn and Cherry Tomatoes

Yellow Finn Potato Salad with Green Beans and Tarragon

Roasted Japanese Eggplant Salad with Pine Nuts and Capers

Farro Salad with Roasted Peppers and Arugula

Green Papaya Salad

Lentil Salad with Goat Cheese and Mint

Grilled Portobello Mushroom and Endive Salad with Shaved Parmesan

Asian Noodle Salad with Peanut Sauce and Lime

Soups

Corn Soup with Ginger and Thai Basil

Chilled Three Beet Soup

Chilled Cucumber Soup with Yogurt and Mint

Kabocha Squash Soup with Coconut Milk and Lime Leaves

Potato, Spring Onion, and Sorrel Soup

Borlotti Bean Soup with Roasted Garlic and Parmesan Croutons

Butternut Squash and Chestnut Soup

Carrot-Parsnip Soup with Orange Crème Fraîche

Potato, Fennel, and Celery Root Soup

Moroccan Chick-Pea Soup

Mushroom-Farro Soup

Giant Peruvian Lima Bean Soup

Curry-Laced Lentil Soup

Vegetable Stock

Corn Stock

Mushroom Stock

Sandwiches

Sourdough Baguette with Goat Cheese, Watercress, and Tomatoes

Avocado and Tomato Sandwich with Chipotle Aïoli

Baguette with Tapenade, Grilled Peppers, and Fontina

Grilled Mexican Sandwich with Poblano Chilies and Cheddar

Focaccia with Roasted Eggplant, Sun-Dried Tomatoes, and Asiago

Fresh Mozzarella Sandwich with Grilled Onions and Wilted Chard

Santorini Sandwich on a Rosemary Roll

Baguette with Grilled Summer Vegetables, Fromage Blanc, and Basil

Portobello Sandwich with Tomatoes, Roasted Onions, and Basil Aïoli

Tai's Vietnamese Tofu Sandwich

All Wrapped Up: Filo, Tarts, and Tortillas

Filo Purses with Artichokes, Mushrooms, and Asiago

Filo Turnovers with Butternut Squash and Gruyère

Filo Turnovers Filled with Goat Cheese, Leeks, and Walnuts

Artichoke and Spring Onion Tart

Corn and Basil Tart

Provençal Tartlets

Chanterelle Tart with Roasted Garlic Custard

Mexican Tartlets with Roasted Winter Vegetables

Tart Dough

Yeasted Tart Dough

Corn Quesadillas

Soft Tacos with Grilled Summer Vegetables

Soft Tacos with Butternut Squash, Plantain, and Poblano Chilies

Roasted Winter Vegetable Enchiladas

Pizza

Tomato Pizza with Feta, Lemon, and Scallions

Mexican Pizza with Corn, Tomatillos, and Chipotle Chilies

pardRoasted Eggplant and Cherry Tomato Pizza with Basil

Potato Pizza with Roasted Tomatoes, Olives, and Manchego

Pizza with Wilted Greens, Goat Cheese, and Hot Pepper

Artichoke and Roasted Shallot Pizza

Pizza with Portobello Mushrooms, Spring Onions, and Arugula

Pizza Dough

Griddle Cakes and Crêpes

Corn and Scallion Griddle Cakes

Spinach and Feta Griddle Cakes

Artichoke Griddle Cakes with Gruyère

Butternut Squash Risotto Griddle Cakes

Yellow Finn Potato Cakes with Asiago

Two Potato Griddle Cakes

Potato Gordas

Masa Harina Crêpes with Summer Vegetables, Poblano Chilies, and Cheddar

Rosemary Crêpes with Goat Cheese and Wilted Greens

Buckwheat Crêpes with Winter Vegetables and Caramelized Onions

Crêpe Batter

Curries, Ragoûts, and Stews

Indian Curry with Tamarind and Chilies

Red Curry with Summer Vegetables and Thai Spices

Vietnamese Yellow Curry

Fall Vegetable Ragoût with White Beans

Winter Vegetable Ragoût with Portobello Mushrooms

Spring Vegetable Tagine

Spring Stir-Fry with Peanut Sauce and Thai Basil

New Mexican Border Stew

Baked in a Casserole

Asparagus Bread Pudding

Corn Pudding

Macaroni and Cheese

Potato and Green Garlic Gratin

Butternut Squash Gratin

Polenta Gratin with Fire-Roasted Poblano Chilies and Roasted Garlic

Winter Root Vegetable Gratin

Artichoke and Portobello Mushroom Lasagne

Roasted Winter Vegetable Lasagne

Pasta and Risotto

Fusilli Col Bucco with Grilled Tomatoes, Gorgonzola, and Pine Nuts

Linguine with Summer Beans, Gremolata, and Olives

Papparadelle with Spring Vegetables and Lemon Cream

Spinach Tagliarini with Corn, Cherry Tomatoes, and Basil

Pasta and White Beans with Roasted Garlic, Rainbow Chard, and Olives

Orecchiette with Broccoli Rabe, Almonds, and Manchego

Linguine with Arugula, Sun-Dried Tomatoes, and Ricotta Salata

Penne with Roasted Butternut Squash, Brown Butter, and Sage

Udon with Miso, Shiitake Mushrooms, and Bok Choy

Risotto with Asparagus, Morels, and Parmigiano-Reggiano

Summer Risotto with Tomatoes, Mascarpone, and Basil

Risotto with Roasted Butternut Squash and Kale

Roasted and Stuffed Vegetables

Roasted Butternut Squash Rounds with Sage Leaves

Glazed Cipollini Onions

Crisp Sliced Potatoes with Garlic and Fresh Thyme

Gingered Yams

Roasted Portobello Mushrooms

Roasted Tomatoes

Mashed Yellow Finn Potatoes

Roasted Portobello Mushrooms Filled with Winter Vegetables and Fontina

Anaheim Chilies Filled with Corn, Cheddar, and Cilantro

Gypsy Peppers Filled with Fromage Blanc and Fines Herbes

Artichokes Stuffed with Garlic Bread Crumbs, Lemon, and Pine Nuts

Warm Beans and Grains

Spicy Rattlesnake Beans

Warm White Beans

Braised French Lentils

Basmati Rice with Pumpkin Seeds

Jasmine Rice with Cashews

Coconut Jasmine Rice

Almond-Cherry Couscous

Polenta

Crisp Polenta Triangles with Gorgonzola Cream, Walnuts, and Basil

Salsas and Sauces

Cucumber Raita

Avocado-Mango Salsa

Corn and Tomatillo Salsa

Fire-Roasted Salsa

Salsa Negra

Tomatillo Sauce

Roasted Pepper Sauce

Grilled Tomato, Garlic, and Basil Sauce

Charmoula

Mushroom-Sherry Sauce

Tomato-Zinfandel Sauce

Meyer Lemon Beurre Blanc

Herb Cream

A Few of Our Favorite Greens

Broccoli Rabe with Hot Pepper

Dinosaur Kale with Toasted Almonds

Rainbow Chard with Pumpkin Seeds

Saut&#;ed Winter Greens

Spicy Asian Greens

Desserts and Pastries

Ginger Cookies

Almond Macaroons

Candied Ginger Shortbread

Debbie's Pecan Brownies

Raspberry-Plum Cobbler

Shortcake

Nectarine-Blackberry Shortcake

Ginger Crunch Cake with Poached Pears

Almond Brown Butter Cake with Plums

Nectarine-Almond Upside-Down Cake

Poached Pears

Poached Sour Cherries

Rhubarb Tartlets with Almond Streusel

Apricot Lattice Tart

Apple-Quince Turnovers

Cream Cheese Dough

Fromage Blanc Cheesecake with Pistachio Crustr

Triple Chocolate Angel Food Cake

Chocolate Mousse with Filo Crisps

Chocolate-Rum Steamed Pudding

Chocolate-Chestnut Mousse Cakes

Basmati Rice Pudding with Mascarpone

Cranberry Compote with Tangerines

Bittersweet Chocolate Sauce

Rose Geranium Ice Cream

Toasted Almond Ice Cream

Plum Sorbet

Blackberry Sorbet

Blueberry-Orange Bread

Currant-Pecan Scones

Maple-Pecan Spice Muffins

The Kitchen Cupboard

Wines with Greens

Oils in the Greens Kitchen

Some Outstanding Locally Made Cheeses

The Asian Pantry

The Dessert Pantry

Kitchen Tool Box

Worm Composting

Acknowledgments

Index