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

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

 

 

Excerpt

Corn and Cherry Tomato Salad with Arugula

Make this quick summer salad when both corn and cherry tomatoes are abundant. Use the sweetest, ripest cherry tomatoes you can find. Cut them in half, even though they're little, so their juices mingle with the corn and peppery arugula. This is a great make-ahead dish for a picnic or light supper. Serve it simply with toasted bread and goat cheese.


SERVES 4 TO 6

1 tablespoon olive oil

1 large shallot, diced, about 1/4 cup

Salt and pepper

4 ears corn, shaved, about 4 cups kernels

1/4 cup water

Champagne vinegar

1/2 pint ripe, little cherry tomatoes, cut in half

A large handful of arugula


Heat the oil in a large sauté pan and add the shallots, 1/4 teaspoon salt, and a pinch of pepper. Sauté over medium heat until the shallots begin to soften, about 2 minutes. Add the corn and sauté for 1 minute. Add the water, lower the heat, and cover the pan. Simmer until the corn is tender, about 3 to 4 minutes. Transfer to a bowl and season with 1 tablespoon of the vinegar and 1/4 teaspoon salt. Set aside to cool.

Toss in the cherry tomatoes and arugula just before serving and adjust the seasoning with salt, pepper, and a splash of vinegar, if needed.

VARIATION: Substitute leftover grilled or roasted peppers for the cherry tomatoes. Quickly dice the peppers and don't mind the little flecks of skin — they add a rustic touch to the salad. In place of the shallot and arugula, use scallions and thinly sliced basil.

Copyright © 2003 by Annie Somerville

Product Details

ISBN:
9780743216258
Author:
Oda, Mayumi
Publisher:
Scribner Book Company
Author:
Oda, Mayumi
Location:
New York
Subject:
General
Subject:
Vegetarian cookery
Subject:
American - General
Subject:
Regional & Ethnic - American - General
Subject:
Specific Ingredients - Vegetables
Subject:
Greens (Restaurant: Fort Mason, Calif.)
Subject:
Vegetarian - General
Subject:
Vegetarian - Vegan
Subject:
Cooking and Food-Vegetarian and Natural
Subject:
Spinach, Chard, Kale, Collards, Broccoli, vegan cooking, vegetarian cookbooks, The Greens Cookbook, San Francisco, Mustard Greens, vegan, vegetarian, Fields of Greens, organic, vegetarian diet, arugula, saute, salads, vegetable recipes, healthy recipes, g
Subject:
Spinach, Chard, Kale, Collards, Broccoli, vegan cooking, vegetarian cookbooks, The Greens Cookbook, San Francisco, Mustard Greens, vegan, vegetarian, Fields of Greens, organic, vegetarian diet, arugula, saute, salads, vegetable recipes, healthy recipes, g
Subject:
Spinach, Chard, Kale, Collards, Broccoli, vegan cooking, vegetarian cookbooks, The Greens Cookbook, San Francisco, Mustard Greens, vegan, vegetarian, Fields of Greens, organic, vegetarian diet, arugula, saute, salads, vegetable recipes, healthy recipes, g
Subject:
Spinach, Chard, Kale, Collards, Broccoli, vegan cooking, vegetarian cookbooks, The Greens Cookbook, San Francisco, Mustard Greens, vegan, vegetarian, Fields of Greens, organic, vegetarian diet, arugula, saute, salads, vegetable recipes, healthy recipes, g
Copyright:
Edition Description:
Hardback
Series Volume:
2001-10
Publication Date:
May 2003
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
illustrated with 20 original 4-color bot
Pages:
384
Dimensions:
9.25 x 7.38 in 44.31 oz

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Related Subjects

Cooking and Food » By Ingredient » Vegetables General
Cooking and Food » General
Cooking and Food » Regional and Ethnic » United States » Ethnic
Cooking and Food » Regional and Ethnic » United States » General
Cooking and Food » Vegetarian and Vegan » Vegetarian and Natural

Everyday Greens: Home Cooking from Greens, the Celebrated Vegetarian Restaurant Used Hardcover
0 stars - 0 reviews
$45.00 In Stock
Product details 384 pages Scribner Book Company - English 9780743216258 Reviews:
"Review" by , "Ranging in skill levels, the recipes vary in complexity but are full of flavor....all the recipes are bursting with texture and taste."
"Review" by , "Those who relished the earlier Greens cookbooks won't want to miss this newest addition to the series."
"Synopsis" by , 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.
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