Everyday Greens or The Well Fed Backpacker

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

Author: Annie Somervill

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-aheaddishes 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.

The New York Times

Chef Annie Somerville's cuisine couldn't be more shrewd and exacting -- she's a long way from tofu and spinach-chickpea mush. Cooking from this accessible book, you simply won't miss the meat. Somerville's recipes run the gamut from soups and sandwiches to tarts, salads, pastas, risottos, casseroles and curries. — Dwight Garner

Publishers Weekly

San Francisco Bay restaurant Greens has always had a reputation for innovative vegetarian cooking, and once more Somerville (Field of Greens) brings together more of her distinctive style in this latest volume. While the Everyday Greens of the title refers to the Zen concept of everyday mindfulness, the Buddhist teaching of bringing awareness and acceptance to every moment of everyday life, most of the recipes could be competently produced at home. Ranging in skill levels, the recipes vary in complexity but are full of flavor. Whether it's the ingredient-intensive but simple to cook Spring Stir-Fry with Peanut Sauce and Thai Basil, dense Debbie's Pecan Brownies or the composite Baguette with Tapenade, Grilled Peppers, and Fontina, all the recipes are bursting with texture and taste. Mixing the influences of world cuisine whether from the Far East, Middle East or South American, Somerville blends and melds cuisine styles with ease, drawing her inspiration from the fresh and unusual ingredients that have now become readily available. In Somerville's hands, tofu becomes another ingredient rather than a substitute. Unusually the chapter on ingredients and tools, The Kitchen Cupboard, is located at the end of the book; coupled with explanatory panels throughout the book, this section helps the home cook select items available in most markets, allowing anyone to experiment with vegetarian recipe options and lifestyle. (May) Copyright 2003 Reed Business Information.

Library Journal

Somerville (Fields of Greens) has been executive chef of Greens, the well-known San Francisco restaurant, since 1985. When she started working there, the chef was Deborah Madison, who wrote the restaurant's first cookbook, The Greens Cookbook. Greens has always been known for its sophisticated, innovative vegetarian food, and it was one of the first to offer a menu that showcases seasonal local ingredients at their best. Like the earlier cookbooks, Somerville's latest offers fresh and imaginative vegetarian recipes, but this time more of them are relatively easy and quick to prepare (the earlier books were noteworthy for the length of their ingredients lists). In addition to the 200 recipes, a section called "The Kitchen Cupboard" provides useful information on ingredients, pairing wine with vegetarian dishes, and other topics (including composting), and lovely woodcuts illustrate the text. For most collections. Copyright 2003 Reed Business Information.

Table of Contents:

	Introduction	xvii
	Savory Bites	1
	Warm Spiced Almonds	2
	Lotus Root Pickles	3
	Pickled Daikon Radish	4
	Crispy Spring Rolls with Spicy Dipping Sauce	5
	Vietnamese Spring Rolls with Peanut-Hoisin Sauce	7
	Filo Turnover Samosas	10
	Hummous	12
	Guacamole	13
	Grilled Asparagus	14
	Grilled Artichokes with Mint	15
	Quince and Sour Cherry Compote	16
	To Spread on Bread
	Garlic Toasts	17
	Picholine Olive Tapenade	18
	Artichoke Relish	19
	Fava Bean Puree	20
	Warm Cannellini Beans and Wilted Greens	22
	Grilled Pepper and Fennel Relish with Capers	23
	Spicy Tomato Jam	24
	Salads of All Kinds	25
	Leafy Greens with Lively Vinaigrettes
	Green Salad with Beets, Fennel, Walnuts, and Ricotta Salata	28
	Butter Lettuce with Ruby Grapefruit, Avocado, and Grapefruit-Chili Vinaigrette	30
	Butter Lettuce with Blood Oranges, Tangerines, Pistachios, and Citrus-Honey Vinaigrette	32
	Garden Lettuces with Pears, Fennel, Pomegranates, and Pear Vinaigrette	34
	Bitter Greens with Fuyu Persimmons, Asian Pears, and Pecans	35
	Romaine Hearts and Watercress with Apples, Beets, Stilton, and Cider Vinaigrette	37
	Romaine Hearts with Sun-Dried Tomatoes, Chunky Sourdough Croutons, and Red Wine Vinaigrette	40
	Wilted Spinach and Escarole Hearts with Portobello Mushrooms and Parmesan	42
	Wilted Spinach Salad with Pears, Gorgonzola, and Toasted Pecans	45
	Pick-of-the-Season Salads
	Asparagus and Beets with Meyer Lemon Vinaigrette	48
	Panzanella with Artichokes, Olives, and Manchego	50
	Moroccan Beet Salad	51
	Simple Artichoke Salad	53
	Fennel and Parsley Salad with Meyer Lemon	55
	Corn and Cherry Tomato Salad with Arugula	56
	Green Beans and Shelling Beans with Cherry Tomatoes	58
	Couscous Salad with Cherry Tomatoes, Lemon, and Pine Nuts	60
	White Runner Beans with Champagne Vinaigrette and Tarragon	61
	Corn and Fire-Roasted Poblano Salad with Cilantro	63
	Heirloom Tomato Salad with Shaved Manchego	65
	Tomato Salad with Creamy Blue Cheese Dressing	66
	Grilled Fig and Endive Salad with Watercress	68
	Grilled Fingerling Potato Salad with Corn and Cherry Tomatoes	70
	Yellow Finn Potato Salad with Green Beans and Tarragon	72
	Roasted Japanese Eggplant Salad with Pine Nuts and Capers	74
	Farro Salad with Roasted Peppers and Arugula	75
	Green Papaya Salad	76
	Lentil Salad with Goat Cheese and Mint	77
	Grilled Portobello Mushroom and Endive Salad with Shaved Parmesan	80
	Asian Noodle Salad with Peanut Sauce and Lime	82
	Soups	85
	Corn Soup with Ginger and Thai Basil	86
	Chilled Three Beet Soup	87
	Chilled Cucumber Soup with Yogurt and Mint	89
	Kabocha Squash Soup with Coconut Milk and Lime Leaves	90
	Potato, Spring Onion, and Sorrel Soup	91
	Borlotti Bean Soup with Roasted Garlic and Parmesan Croutons	93
	Butternut Squash and Chestnut Soup	95
	Carrot-Parsnip Soup with Orange Creme Fraiche	97
	Potato, Fennel, and Celery Root Soup	99
	Moroccan Chick-Pea Soup	101
	Mushroom-Farro Soup	103
	Giant Peruvian Lima Bean Soup	105
	Curry-Laced Lentil Soup	108
	Vegetable Stock	110
	Corn Stock	111
	Mushroom Stock	112
	Sandwiches	113
	Sourdough Baguette with Goat Cheese, Watercress, and Tomatoes	114
	Avocado and Tomato Sandwich with Chipotle Aioli	115
	Baguette with Tapenade, Grilled Peppers, and Fontina	117
	Grilled Mexican Sandwich with Poblano Chilies and Cheddar	119
	Focaccia with Roasted Eggplant, Sun-Dried Tomatoes, and Asiago	120
	Fresh Mozzarella Sandwich with Grilled Onions and Wilted Chard	121
	Santorini Sandwich on a Rosemary Roll	123
	Baguette with Grilled Summer Vegetables, Fromage Blanc, and Basil	125
	Portobello Sandwich with Tomatoes, Roasted Onions, and Basil Aioli	127
	Tai's Vietnamese Tofu Sandwich	129
	All Wrapped Up: Filo, Tarts, and Tortillas	131
	Filo Purses with Artichokes, Mushrooms, and Asiago	133
	Filo Turnovers with Butternut Squash and Gruyere	135
	Filo Turnovers Filled with Goat Cheese, Leeks, and Walnuts	137
	Artichoke and Spring Onion Tart	139
	Corn and Basil Tart	141
	Provencal Tartlets	142
	Chanterelle Tart with Roasted Garlic Custard	144
	Mexican Tartlets with Roasted Winter Vegetables	146
	Tart Dough	148
	Yeasted Tart Dough	150
	Corn Quesadillas	151
	Soft Tacos with Grilled Summer Vegetables	152
	Soft Tacos with Butternut Squash, Plantain, and Poblano Chilies	154
	Roasted Winter Vegetable Enchiladas	156
	Pizza	159
	Tomato Pizza with Feta, Lemon, and Scallions	161
	Mexican Pizza with Corn, Tomatillos, and Chipotle Chilies	162
	Roasted Eggplant and Cherry Tomato Pizza with Basil	164
	Potato Pizza with Roasted Tomatoes, Olives, and Manchego	165
	Pizza with Wilted Greens, Goat Cheese, and Hot Pepper	167
	Artichoke and Roasted Shallot Pizza	169
	Pizza with Portobello Mushrooms, Spring Onions, and Arugula	171
	Pizza Dough	172
	Griddle Cakes and Crepes	173
	Corn and Scallion Griddle Cakes	174
	Spinach and Feta Griddle Cakes	175
	Artichoke Griddle Cakes with Gruyere	177
	Butternut Squash Risotto Griddle Cakes	179
	Yellow Finn Potato Cakes with Asiago	180
	Two Potato Griddle Cakes	182
	Potato Gordas	184
	Masa Harina Crepes with Summer Vegetables, Poblano Chilies, and Cheddar	185
	Rosemary Crepes with Goat Cheese and Wilted Greens	187
	Buckwheat Crepes with Winter Vegetables and Caramelized Onions	189
	Crepe Batter	191
	Curries, Ragouts, and Stews	193
	Indian Curry with Tamarind and Chilies	194
	Red Curry with Summer Vegetables and Thai Spices	196
	Vietnamese Yellow Curry	200
	Fall Vegetable Ragout with White Beans	203
	Winter Vegetable Ragout with Portobello Mushrooms	205
	Spring Vegetable Tagine	207
	Spring Stir-Fry with Peanut Sauce and Thai Basil	210
	New Mexican Border Stew	212
	Baked in a Casserole	215
	Asparagus Bread Pudding	216
	Corn Pudding	217
	Macaroni and Cheese	218
	Potato and Green Garlic Gratin	220
	Butternut Squash Gratin	222
	Polenta Gratin with Fire-Roasted Poblano Chilies and Roasted Garlic	223
	Winter Root Vegetable Gratin	225
	Artichoke and Portobello Mushroom Lasagne	227
	Roasted Winter Vegetable Lasagne	229
	Pasta and Risotto	231
	Fusilli Col Bucco with Grilled Tomatoes, Gorgonzola, and Pine Nuts	232
	Linguine with Summer Beans, Gremolata, and Olives	234
	Papparadelle with Spring Vegetables and Lemon Cream	236
	Spinach Tagliarini with Corn, Cherry Tomatoes, and Basil	238
	Pasta and White Beans with Roasted Garlic, Rainbow Chard, and Olives	239
	Orecchiette with Broccoli Rabe, Almonds, and Manchego	241
	Linguine with Arugula, Sun-Dried Tomatoes, and Ricotta Salata	243
	Penne with Roasted Butternut Squash, Brown Butter, and Sage	244
	Udon with Miso, Shiitake Mushrooms, and Bok Choy	246
	Risotto with Asparagus, Morels, and Parmigiano-Reggiano	249
	Summer Risotto with Tomatoes, Mascarpone, and Basil	251
	Risotto with Roasted Butternut Squash and Kale	253
	Roasted and Stuffed Vegetables	255
	Roasted Butternut Squash Rounds with Sage Leaves	256
	Glazed Cipollini Onions	257
	Crisp Sliced Potatoes with Garlic and Fresh Thyme	258
	Gingered Yams	259
	Roasted Portobello Mushrooms	260
	Roasted Tomatoes	261
	Mashed Yellow Finn Potatoes	262
	Roasted Portobello Mushrooms Filled with Winter Vegetables and Fontina	263
	Anaheim Chilies Filled with Corn, Cheddar, and Cilantro	265
	Gypsy Peppers Filled with Fromage Blanc and Fines Herbes	267
	Artichokes Stuffed with Garlic Bread Crumbs, Lemon, and Pine Nuts	269
	Warm Beans and Grains	271
	Spicy Rattlesnake Beans	272
	Warm White Beans	273
	Braised French Lentils	275
	Basmati Rice with Pumpkin Seeds	276
	Jasmine Rice with Cashews	277
	Coconut Jasmine Rice	278
	Almond-Cherry Couscous	279
	Polenta	280
	Crisp Polenta Triangles with Gorgonzola Cream, Walnuts, and Basil	281
	Salsas and Sauces	283
	Cucumber Raita	284
	Avocado-Mango Salsa	285
	Corn and Tomatillo Salsa	286
	Fire-Roasted Salsa	287
	Salsa Negra	288
	Tomatillo Sauce	289
	Roasted Pepper Sauce	290
	Grilled Tomato, Garlic, and Basil Sauce	292
	Charmoula	293
	Mushroom-Sherry Sauce	294
	Tomato-Zinfandel Sauce	295
	Meyer Lemon Beurre Blanc	296
	Herb Cream	297
	A Few of Our Favorite Greens	299
	Broccoli Rabe with Hot Pepper	300
	Dinosaur Kale with Toasted Almonds	301
	Rainbow Chard with Pumpkin Seeds	302
	Sauteed Winter Greens	304
	Spicy Asian Greens	305
	Desserts and Pastries	307
	Ginger Cookies	308
	Almond Macaroons	309
	Candied Ginger Shortbread	310
	Debbie's Pecan Brownies	312
	Raspberry-Plum Cobbler	313
	Shortcake	314
	Nectarine-Blackberry Shortcake	315
	Ginger Crunch Cake with Poached Pears	316
	Almond Brown Butter Cake with Plums	318
	Nectarine-Almond Upside-Down Cake	320
	Poached Pears	322
	Poached Sour Cherries	323
	Rhubarb Tartlets with Almond Streusel	324
	Apricot Lattice Tart	326
	Apple-Quince Turnovers	328
	Cream Cheese Dough	331
	Fromage Blanc Cheesecake with Pistachio Crust	332
	Triple Chocolate Angel Food Cake	333
	Chocolate Mousse with Filo Crisps	335
	Chocolate-Rum Steamed Pudding	337
	Chocolate-Chestnut Mousse Cakes	338
	Basmati Rice Pudding with Mascarpone	339
	Cranberry Compote with Tangerines	341
	Bittersweet Chocolate Sauce	342
	Rose Geranium Ice Cream	343
	Toasted Almond Ice Cream	344
	Plum Sorbet	345
	Blackberry Sorbet	346
	Blueberry-Orange Bread	347
	Currant-Pecan Scones	348
	Maple-Pecan Spice Muffins	349
	The Kitchen Cupboard	351
	Wines with Greens	351
	Oils in the Greens Kitchen	352
	Some Outstanding Locally Made Cheeses	354
	The Asian Pantry	358
	The Dessert Pantry	363
	Kitchen Tool Box	369
	Worm Composting	371
	Acknowledgments	375
	Index	377

Book about: Mac OS X Leopard Bible or Digital Photography For Dummies

The Well-Fed Backpacker

Author: June Fleming

A vastly expanded edition. Offers a long list of food sources, new material on drying techniques and many more winter meals to provide heat and sustenance on an icy hike. Haute hiking menus for spring, summer, fall, and winter.