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 […]

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 […]

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

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 […]

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 […]

Tips For Creating Unforgettable Private Events

We host countless special events here at Greens. Our staff goes to extraordinary lengths to make the events unforgettable, but from our experience we’ve compiled this list of things the host should do as well to make things go perfectly!   Any Event: Ask around about special diets. Sometimes this can cause a deluge of folks […]

Pairing Wine With Vegetables

Each Saturday Greens offers a prix-fixe dinner with amazing wine pairings from our wine sommelier, Mike Hale. Mike has been a somm for over three decades. He’s owned and operated (with his wife Carole) two San Francisco  Chronicle Top 100 restaurants in the past 20 years and has been the wine director at Greens for the past eight years. […]

The Cooking and Flavoring Oils Used at Greens

We use oils for both cooking and flavoring our dishes. Because they’re the major carrier of flavor, it’s important to have high-quality oils. Here’s what’s in our pantry. EXTRA-VIRGIN OLIVE OIL: Today, finding a fine extra-virgin olive oil is no problem; one simply must decide which fantastic variety to buy. Extra virgin refers to the […]

Cheeses We Use at Greens Restaurant

From Bellwether Farms in Petaluma bellweathercheese.com Crescenza: This buttery, soft-ripened cow’s milk cheese is slightly tart and yeasty. We spread it over grilled or toasted bread and feature it in a trio of crostini along with warm chanterelles and Picholine Olive Tapenade. Fromage Blanc: This fresh, smooth cow’s milk cheese is wonderfully tangy like chèvre […]