Entries by Greens Admin

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 – […]

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 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 […]

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 […]

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 […]