Japanese eggplant

Roasted Japanese Eggplant Salad with Pine Nuts and Capers

The rustic flavors of this exceptionally good summer salad bring out all the complexity of theroasted eggplant. Crunchy, toasted pine nuts and fragrant basil balance the little bites of pungentcapers, while balsamic and red wine vinegars add both sweetness and intensity. This recipe issimilar to caponata, but the eggplant is roasted – not fried – […]

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Green Beans and Shelling Beans with Cherry Tomatoes

Young shelling beans – available at farmers’ markets throughout the summer months – are the big deal here, cooked until completely tender and dressed warm, so they soak up the sharp Champagne Vinaigrette. You can use different varieties of beans; just be sure to cook them separately, as the cooking time will vary with their […]

corn poblano credit g

Corn and Fire-Roasted Poblano Salad with Cilantro

We feature this zesty summer salad with quesadillas, guacamole, and Fire Roasted Salsa.  The combination couldn’t be better.  Be sure to taste the roasted chilies before adding them to the salad; though usually mild, they can be surprisingly fiery.  Serves 4 to 6   ¼ large red onion, diced, about ½ cup1 tablespoon Champagne or […]

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Italian Butter Beans with Meyer Lemon and Tarragon

Large, starchy Italian butter beans are our choice for this versatile, year round salad.  If Italian butter beans beans aren’t available, use cannellini, white runner, or any large white bean instead.  Allow plenty of time and cook the beans gently, so they hold their shape when tossed with the vinaigrette.  Serves 4 to 6  Makes […]

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Pappardelle with Spring Vegetables and Lemon Cream

This lovely spring pasta celebrates green: asparagus, English peas, and fava beans are tossed with wide noodles and a rich lemon-infused cream.  We steep the cream with lemon rind to intensify the flavor.  If Meyer lemons are available, by all means use them here.  You can substitute spring onions or leeks for the shallots.  If […]

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Vegetable Brochettes with Marinated Tofu

Vegetable Brochettes with Marinated Tofufrom Executive Chef Annie Somerville, Greens Restaurant Certain vegetables are always good to include— mushrooms, cherry tomatoes, boiling onions, and green peppers—to provide contrasting colors and textures, but others can be included when in season. In summer try round of sweet corn, zucchini, eggplant, and new potatoes. In winter include winter […]

Greens Chili

Greens’ Black Bean Chili Recipe

Black Bean ChiliFrom The Greens Cookbook, page 109 Black Bean Chili has been served every day since Greens opened in 1979. It has a woodsy campfire quality and a complexity of tastes from the various smoked and roasted chilies. In addition to serving these beans as chili, we also use them as an ingredient in […]

pjay

Valentine’s Day at Greens

Valentine’s Day at Greens will be a fabulous Prixe-Fixe 4-course meal for $130 per person and additional $48 for the optional wine pairing. Pjay Smik Smak will be back to play sultry jazz while people enjoy dinner. Click here for the complete menu! Click here for Reservations

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Lentil Salad with Goat Cheese and Mint

Little green lentils are the key ingredient that make this classic salad such a hit. Unlike the lager lentils we use for soups and Indian dishes, the small green variety holds its shape when cooked. Toss the warm lentils right away with the Lemon Vinaigrette, so they absorb all the flavors. Serve with Simple Artichoke […]

squash rounds

Roasted Butternut Squash Rounds with Sage Leaves

This simple fall side dish is a delightful alternative to roasted potatoes.  The deep orange rounds of squash caramelize as they roast in the oven, releasing their natural sweetness. It’s a perfect savory holiday side dish, quick and easy to prepare. Serves 4 to 6   Two 3-pound butternut squash with long necks 1 tablespoon Garlic […]