Fields of Greens: New Vegetarian Recipes from the Celebrated Greens Restaurant by Annie Somerville

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    • Categories: Dressings & marinades; Salads; Side dish; Vegetarian
    • Ingredients: romaine lettuce; sourdough bread; Niçoise olives; Parmesan cheese; lemons
    • Categories: Dressings & marinades; Salads; Side dish; Vegetarian
    • Ingredients: yellow wax beans; sherry vinegar; lettuce; radicchio; hazelnuts; goat cheese; shallots; hazelnut oil; rocket
    • Categories: Dressings & marinades; Salads; Side dish; Vegan; Vegetarian
    • Ingredients: romaine lettuce; mangoes; pine nuts; avocados; limes; oranges; fresh ginger; red romaine lettuce
    • Categories: Salads; Side dish; Vegetarian
    • Ingredients: red onions; baguette bread; spinach; balsamic vinegar; Niçoise olives; Parmesan cheese; peppers of your choice; frisée lettuce
    • Categories: Salads; Dressings & marinades; Side dish; Vegan; Vegetarian
    • Ingredients: radicchio; avocados; pecans; grapefruit juice; Champagne vinegar; shallots; butter lettuce; ruby grapefruits
    • Categories: Salads; Side dish; Fall / autumn; Vegetarian
    • Ingredients: fennel; balsamic vinegar; lettuce; endive; Gruyère cheese; pine nuts; sherry vinegar; white mushrooms; radicchio
    • Accompaniments: Butternut squash soup with apple confit
    • Categories: Salads; Dressings & marinades; Side dish; Vegan; Vegetarian
    • Ingredients: kumquats; escarole; radicchio; watercress; tangerines; Champagne vinegar; navel oranges; ruby grapefruits
  • show
    • Categories: Salads; Side dish; Vegetarian
    • Ingredients: lettuce; escarole; watercress; pine nuts; sun-dried tomatoes; goat cheese; balsamic vinegar; sherry vinegar
    • Categories: Salads; Dressings & marinades; Side dish; Vegetarian
    • Ingredients: escarole; radicchio; watercress; frisée; pears; walnuts; baguette bread; Roquefort cheese; sherry vinegar; shallots; walnut oil
    • Categories: Salads; Dressings & marinades; Side dish; Vegan; Vegetarian
    • Ingredients: romaine lettuce; jicama; Champagne vinegar; ground cayenne pepper; cumin seeds; navel oranges
    • Categories: Dressings & marinades; Salads; Side dish; Vegan; Vegetarian
    • Ingredients: mangoes; papayas; mizuna; limes; oranges; Champagne vinegar; fresh ginger
    • Categories: Salads; Dressings & marinades; Side dish; Vegan; Vegetarian
    • Ingredients: frisée; spinach; red onions; tangerines; sesame seeds; fresh ginger; sesame oil; soy sauce; rice wine vinegar
    • Categories: Salads; Dressings & marinades; Side dish; Summer; Vegan; Vegetarian
    • Ingredients: rocket; melons; figs; pine nuts; oranges; Champagne vinegar
    • Categories: Salads; Side dish; Vegan; Vegetarian
    • Ingredients: cannellini beans; bay leaves; herbs of your choice; red onions; Champagne vinegar; lemons; tomatoes; basil
    • Categories: Salads; Dressings & marinades; Side dish; Vegan; Vegetarian
    • Ingredients: flageolet beans; bay leaves; tarragon; white beans; carrots; celery; shallots; sherry vinegar; green beans
    • Categories: Dressings & marinades; Salads; Side dish; Vegan; Vegetarian
    • Ingredients: pinto beans; black beans; red onions; jicama; jalapeño chiles; cilantro; oranges; Champagne vinegar; cumin seeds; ground cayenne pepper; red beans
    • Accompaniments: Pickled red onions
    • Categories: Salads; Side dish; Vegan; Vegetarian
    • Ingredients: chickpeas; bay leaves; sage; marjoram; red onions; Champagne vinegar; parsley; sun-dried tomatoes
    • Categories: Salads; Side dish; Vegan; Vegetarian
    • Ingredients: black beans; carrots; celery; limes; Champagne vinegar; ground cayenne pepper; jalapeño chiles; cilantro; mint
    • Accompaniments: Jicama-orange salad; Pickled red onions
    • Categories: Salads; Side dish; Vegetarian
    • Ingredients: lentils; bay leaves; red onions; Champagne vinegar; carrots; yogurt; cumin seeds; turmeric; ground coriander; ground cayenne pepper; cilantro; red bell peppers
    • Categories: Salads; Rice dishes; Side dish; Vegan; Vegetarian
    • Ingredients: wild rice; basmati rice; tangerines; dried currants; Champagne vinegar; pine nuts
    • Categories: Salads; Side dish; Vegan; Vegetarian
    • Ingredients: bulghur; corn; red onions; jalapeño chiles; limes; ground cayenne pepper; cilantro; sage
    • Categories: Rice dishes; Salads; Side dish; Greek; Vegan; Vegetarian
    • Ingredients: ground cinnamon; lemons; dried currants; pine nuts; long grain rice; brine-packed grape leaves
    • Accompaniments: Cucumbers with yogurt and mint
    • Categories: Salads; Side dish; Vegan; Vegetarian
    • Ingredients: couscous; Champagne vinegar; dried apricots; fresh ginger; red onions; pine nuts; oranges; golden raisins; dried currants
    • Categories: Salads; Side dish; Vegan; Vegetarian
    • Ingredients: corn; jalapeño chiles; Champagne vinegar; limes; ground cayenne pepper; scallions; cilantro; cherry tomatoes
    • Accompaniments: Chipotle puree

Notes about this book

  • Eat Your Books

    1994 International Association of Culinary Professionals Award Winner

  • Tfrederick on November 29, 2020

    Every time I want to prepare a special dinner, this is the cookbook I end up using. Every single time. I've deliberately tried to use others for variation, I guess, but recipes from other cookbooks can't match the flavorful, gorgeous, and elegant recipes in this book. I don't usually review books (or anything for that matter), but this one stands so far above the rest, I felt compelled to share.

  • Vanessa on May 22, 2011

    I've had this (and the original Greens) for years and didn't use them too much until I got EYB. Since then, I use this frequently. It seems that the ingredients in my refrigerator keep pointing me in this direction! I have always found these two books to be hard to read (literally, difficult to read the typeface). I especially recommend the pastas, risottos, and egg dishes.

  • rathgrith on March 04, 2010

    I've never used this. We are carnivores, but my husband had this for some reason. Maybe I'll actually use it now that I have it in my database!

  • gcottraux on February 01, 2010

    One of my favorite vegetarian restaurants. Always good to have vegetarian recipes that actually use vegetables rather than relying on cheese or other dairy.

Notes about Recipes in this book

  • Fall risotto with chanterelles and late harvest tomatoes

    • Cheri on October 15, 2013

      Yumm! We have beautiful wild chanterelles here in the Northwest right now, and this dish shows them off nicely. It's the kind of dish that when you have all the right fresh ingredients it is really superb. I will make this again next fall if the mushrooms are again as plentiful and delicious (and I still have some good tomatoes!) I did reduce quantities, using only 1cup of rice, and 3-3/4 cup broth to meet the qty. of mushrooms that I had. She indicates that the dish will be soupy when finished. I cooked longer and slower to absorb all the liquid, which I would recommend for a more authentic risotto.

    • Laura on March 13, 2010

      Pg. 162. Could not resist the sale at my local Whole Foods on Chanterelles ($9.99 /lb!). Consulting EYB, I discovered this recipe and it was quite delicious, although I confess I did not use the tomatoes because they're out-of-season here. Served it with a spinach salad with roasted beets and red onions, ricotta salata cheese and an orange vinaigrette. Edited to add: just had the leftovers for lunch and I believe it's even better today.

  • Butternut squash soup with apple confit

    • Cheri on January 24, 2010


  • Sicilian salad with roasted eggplant, peppers, and garlic

    • Laura on May 08, 2012

      Pg. 54. With fresh eggplants and watercress from the farmers market, this recipe seemed intriguing. I followed the directions exactly with the exception that I added capers and more kalamata olives than it called for. It took much longer than 15 minutes to blister the red peppers and I thought that the roasting time for the eggplants and garlic was too short as well. I let it marinate on the counter for a couple of hours before serving. We enjoyed it but not so much that I'd go to the trouble of making it again.

  • Tomato-mushroom stock for risotto

    • Laura on September 05, 2012

      Pg. 157. This recipe creates an earthy broth that is darkly reddish-brown in color. Compared with meat-based stocks, this is far less time-consuming, as it simmers for only one hour. It made a great base for the Risotto with Summer Beans, Tomatoes, Peppers, and Basil.

  • Risotto with summer beans, tomatoes, peppers, and basil

    • Laura on September 04, 2012

      Pg. 160. We really liked this dish. We always enjoy a dish when we are able to use a lot of foods from the farmers market: green beans, tomatoes, basil, red pepper, onions. I made the Tomato-Mushroom Stock the day before and I think it is well worth the effort -- it provided a nice earthiness to the dish and, of course, colored it a pale red. I also added the saffron and I think that is a good touch. I waited to add the basil until the dish was done so that the basil flavor would be more prominent. Grated parmigiano-reggiano over the finished dish. I would make this again.

  • Winter vegetable curry

    • Laura on December 05, 2010

      Pg. 190. This is very good.

    • radishseed on May 30, 2012

      This curry has a lovely, rich sauce. I would suggest adding a little honey to taste at the end (one or two teaspoons) and some lime juice to highlight the flavors.

  • Potato soup with pesto

    • Laura on September 03, 2014

      Pg. 102. I made the Light Vegetable Stock recipe (pg. 79) prior to starting the soup, so this was a rather labor-intensive endeavor. I followed the directions to the letter, including using a food mill to puree the cooked potatoes. What I ended up with after milling the potatoes bore a strong resemblance to mashed potatoes and I was fearful that I was on track for a total fail on this recipe. But, after adding 2 more cups of the stock to the potato puree it turned into a thick, but not too thick, soup that had just the right texture and amount of liquid. The diced carrots and potato were a bit too al dente, so I would cook those longer. I also felt that the garlic was too strong, so would cut back on that in future. The pesto (from VCFE, not the recipe in this book) added a nice flavor punch. I'm not convinced the soup was worth all the work -- the result was fine, but nothing special.

    • radishseed on May 02, 2012

      This is a very nice soup. I substituted parsnips for carrots and cooked the onions extra long, till they were more or less caramelized (that was an accident, but it turned out great). I stirred in pesto made from fennel greens at the end, which added a nice herbal flavor.

  • Mexican lentil soup with roasted garlic and chilies

    • Laura on May 01, 2014

      Pg. 101. This recipe is very labor-intensive, so I was expecting something spectacular. It was good, but it was not so good that it justifies in my mind all of the work and the numerous pots, pans, blenders and grinders. I wouldn't bother to make it again.

    • michalow on December 31, 2012

      Terrific depth of flavor. Roasting and pureeing the garlic and making the chile pastes can seem time consuming, but there's not a great deal of chopping to be done, and this recipe can easily be scaled up and freezes very well. A favorite!

  • Roman tomato-lentil soup with mint

    • Laura on April 24, 2010

      Pg. 116. This makes a tasty lentil soup, if nothing too exciting. The cook times leave the lentils and vegetables still somewhat crunchy, which we liked; if you prefer less crunch, you'll want to increase the cooking times. I would also increase the amount of mint -- the mint flavor did not come through

  • Linguine with chanterelles and leeks

    • Laura on November 19, 2020

      Pg. 133. Having both chanterelles and spinach linguine on hand, this recipe seemed interesting. It was easy and quick to prepare. And it was pretty good, too. In case it’s not obvious from the recipe, this does not produce a ‘sauce’ per se. There is virtually no liquid left by the end. In fact, it’s important to watch that the mushroom and leek mixture doesn’t burn.

  • Rhubarb-strawberry cobbler

    • Laura on May 11, 2010

      Pg. 378. This was very disappointing -- not much flavor at all -- even the orange flavor did not come through.

    • michalow on January 01, 2013

      Love the filling and the topping, though biscuit topping does not always cook through, and gummy cobbler is a bummer. Keep dollops of batter small.

  • Ginger-lemon muffins

    • wester on November 21, 2010

      These make your house smell lovely. They taste lightly spicy, not too much. I thought the amount of ginger looked a bit much, so I used one tablespoon less - maybe with the full amount they would get a bit sharp. I made this with yogurt instead of buttermilk. I had to add a bit more to keep the batter thin enough.

  • Potato, leek, and celery root soup

    • wester on September 26, 2012

      Not wild about this - a bit bland. I did like the orange crème fraîche though, I might use it in other recipes.

  • Winter greens with pears, walnuts, and warm Roquefort croutons

    • radishseed on October 16, 2012

      This salad is wonderful. Ate it with lentil soup. It's also good if you skip the croutons and just crumble the cheese on top.

  • Goat cheese, pears and walnuts on toasted sourdough bread

    • radishseed on September 12, 2013

      This is a great, simple tartine. I've made it with fresh pears and with Karen Solomon's Pickled Asian Pears. Both are delicious.

  • Orange-pecan scones

    • radishseed on February 09, 2014

      I used this recipe to make Meyer lemon-hazelnut scones. Nice combination.

  • Spicy corn and chick-pea soup with chilies

    • bloncosky on July 09, 2013

      This is a great soup for the summer corn season. It is really versatile too,you can leave out the hominy and add more fresh corn. You can use your own canned chickpeas and just add 2 cups stock to make up for the bean liquid. A couple hints for omnivorous, you can add a couple pieces of leftover chopped bacon and even substitute chicken for the hominy.

    • Avocet on February 26, 2021

      Delicious soup, great with pantry items. Used frozen white corn, one can of chickpeas, canned tomatoes. Didn't use the jalapeno peppers or the cayenne, the chipotles gave it lots of flavor and heat. Used more lime than called for. Toasted tortillas to sprinkle on top.

  • Gratin of eggplant, roasted peppers, and garlic

    • Vanessa on July 12, 2012

      Awesome. Even though I made it with bottled marinara sauce and used three slightly older (seedy) graffiti eggplants rather than the Japanese eggplants called for me, it was a hit. Husband said "make this any time". Sons (20 and 21, and NOT eggplant fans) both scarfed down their portions too.

  • Carrot soup with North African spices

    • michalow on September 29, 2018

      This was more subtly spiced than I expected, but it grew on me. Very easy and worth making again. I think I might prefer a sharper citrus than orange juice--will try lime next time.

    • dgiles on April 22, 2021

      I thought this soup was even better served cold.

  • Moroccan lentil soup

    • michalow on October 12, 2019

      This soup is relatively easy to prepare and reasonably tasty. I might make it again if I happened to have the ingredients on hand, but there are other lentil soups that I like more.

  • Yeasted tart dough

    • michalow on April 16, 2019

      Nice tart dough--rich but with a light texture. Takes about an hour to rise, and once that's done it is easily pressed into shape in the pan. I didn't care for the optional lemon zest--I thought this would complement my filling nicely but it tasted too perfumy.

  • Spring tart with asparagus and red onions

    • michalow on April 17, 2019

      Not amazing, but good and pretty straightforward to assemble. Will reduce salt by about 25% next time. Tart was filled to the brim when it went in the oven, so set it on a sheet pan and don't try to sneak in any extra ingredients.

  • Spring vegetables with Meyer lemon vinaigrette

    • michalow on April 17, 2019

      I made this vinaigrette for a green salad and thought it needed only about 5 Tbs of olive oil and half the salt called for in the recipe.

  • Oatmeal-raisin scones

    • michalow on May 27, 2013

      Very nice flavor and texture -- tender, buttery, and a little nubby from the oats. A little on the sweet side, especially if using raisins -- I will decrease sugar a bit next time.

  • Chocolate-almond biscotti

    • michalow on August 06, 2021

      These taste a little too boozy for me.

  • Cranberry lattice tart

    • michalow on December 03, 2014

      Beautiful and delicious -- excellent value for effort. Added a cinnamon stick and a bit of cardamom to the crans as they simmered. Might try a bit of lemon zest in the pastry next time.

  • Warm cannellini beans with sage

    • hyperbowler on October 26, 2016

      The seasonings are great, something I'll make again. However, the bean-cooking technique should be replaced by another recipe--- 35-45 minutes, uncovered, for cannellini beans? Mine took more than two hours, and several replacements of water.

  • Chinese cabbage with lemon and ginger

    • blozoff on June 11, 2020

      I used napa cabbage. Also a bit more ginger and lemon juice

  • Mango-papaya salad with citrus-ginger vinaigrette

    • blozoff on August 06, 2018

      Only make if papaya is very ripe. I skipped the orange juice and increased lime juice and Zingerman's vinegar

  • Spicy black bean soup

    • TiaGoats on April 29, 2022

      Absolutely delicious! And tastes great with various time-saving measures such as using canned beans.

  • Mushrooms and roasted pepper with rocket

    • TiaGoats on March 08, 2022

      I made this without the arugula or capers -- basically just marinated mushrooms with home-roasted peppers (so easy to do!), and it was absolutely delicious.

  • Spring vegetable curry with Sri Lankan spices

    • johanson on September 21, 2021

      I followed the recipe except I did not do the step with snap peas or English peas. Instead I added frozen peas at the end and that worked out fine.

  • Cranberry-pear relish

    • hashi on November 24, 2022

      This is the first time I've made cranberry sauce from scratch (I know, I know!) and now I'll be making this one every year. It's super easy, fast, and delicious.

    • Tfrederick on November 29, 2020

      I look forward to Thansgiving every year because of this dish! The pears add texture and flavor, and the orange liquor adds complexity. It's gorgeous on the table. Cointreau works as well as Grand Marnier.

  • Pickled red onions

    • dkazmercyk on April 17, 2017

      This recipe is quick and easy and the results are fabulous!

  • Raspberry-almond bread

    • anya_sf on September 16, 2020

      I used half white whole wheat flour and whole milk yogurt instead of creme fraiche. I only had 1/2 cup almonds but it seemed like plenty. The bread turned out very moist and sweet (it's more like cake than bread) with a really nice flavor. Unfortunately, most of the raspberries sank; only the broken bits stayed towards the top, but those turned blueish gray. Next time I'll put some of the batter in the pan before stirring the raspberries into the remaining batter. I'd also decrease the sugar a bit.

  • Port beurre rouge

    • anya_sf on March 20, 2019

      The sweetness from the port and balsamic vinegar give this sauce a more mellow, smooth flavor than traditional beurre blanc, which can be rather sharp.

  • Beets with watercress and orange

    • anya_sf on December 31, 2022

      Light and refreshing. For convenience, I used 8 oz cooked, vacuum-packed beets with half the dressing. Served over a larger volume of arugula instead of watercress, tossed with more dressing, but with 1 Tbsp added olive oil. Since half the orange was left over, I sliced it and added it to the salad, a nice addition.

  • Basmati and wild rice salad with tangerines and pine nuts

    • anya_sf on December 09, 2022

      My wild rice took 40 min to cook and the water did not get completely absorbed, so it needed to be drained. This was a tasty, refreshing salad, with good texture and a nice touch of sweetness. A chopped green herb, such as parsley, would be a colorful addition.

  • Garden lettuces and rocket with summer beans, goat cheese, and hazelnuts

    • anya_sf on July 21, 2022

      Delicious salad. For the greens I used arugula, red leaf lettuce, and romaine. To make the salad more substantial, I doubled the beans and added diced, cooked beets. I used walnut oil in the dressing as I didn't have hazelnut oil, but did use hazelnuts in the salad (but walnuts would be good too).

  • Red and green romaine hearts with avocado, mango, and ginger

    • anya_sf on June 18, 2021

      I used 2 large hearts of green romaine, 2 mangos, 2 avocados, and 2 Tbsp pine nuts as a base for a main course salad, topped with grilled tuna, to serve 3. Used a cube of crushed ginger in the dressing so it was easy to shake in a jar. There was extra dressing to drizzle over the fish. Very tasty.

  • Sweet pepper rice

    • sdeathe on January 26, 2023

      This was such a pretty dish! I made it with a red pepper, and the turmeric turned the rice deep yellow. Easy to prepare, not too much chopping, and very good. Worth repeating.

  • Creole mushroom and pepper stew

    • deboChicago on September 10, 2019

      This turned out really well. Each step took a bit longer than advertised but the resulting flavor was excellent.

  • Gazpacho

    • deboChicago on August 30, 2019

      This is a wonderful recipe. It is a great idea to puree just half the tomatoes and chop the rest. I made a few other changes: I prepared it with half the tomatoes, so the ratio of other ingredients to tomatoes is higher, I peeled but did not seed the tomatoes, I added a bell pepper and a couple of garlic cloves, and also, I blitzed EVERYTHING (except half the tomatoes) in the blender. I had two colors of tomatoes from the farmer's market so I blitzed the green zebra ones and chopped the red ones. So delicious! I am going to make it again today, I think!

  • Peach-blueberry pie

    • janecook on August 21, 2021

      Love this peach pie. It has a wonderful all butter crust recipe which I use for all my pie recipes, including pumpkin pie.

  • Tomato, white bean, and sorrel soup

    • jenburkholder on May 23, 2022

      Good, straightforward with a nice tang from the sorrel. Nothing amazing but certainly solid and tasty.

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Reviews about Recipes in this Book

  • ISBN 10 0553091395
  • ISBN 13 9780553091397
  • Linked ISBNs
  • Published Apr 01 1993
  • Format Hardcover
  • Page Count 437
  • Language English
  • Edition 1st
  • Countries United States
  • Publisher Bantam Books

Publishers Text

The opening of Greens Restaurant on San Francisco Bay in 1979 changed forever the image of vegetarian cooking in America.  From the restaurant's imaginative mix of casual elegance, exciting tastes, and a subtle message of health and harmony, a distinctive cuisine was born that has continued to bring joy to many thousands of diners every year as well as to the hundreds of thousands of readers who delight in The Greens Cookbook. In its latest incarnation, the restaurant has evolved toward a lighter, leaner, simpler cuisine, one that keeps all the spirit and refinement of the original menu but depends more on the excitement of sparkling fresh produce and its integral relationship to the dishes it inspires.

In close to 300 original recipes, the new Greens style includes exuberant salads, soups, the legendary crusty Greens pizzas, curries and hearty stews, grilled vegetables, and intriguing turnovers made with filo pastry, tortillas, and savory doughs.  And of course there are heavenly breads and the famous desserts, like ginger pound cake with poached apricots and cherries.  This cornucopia of brilliant dishes focuses on tantalizing tastes, with a new simplicity, clarity, and liveliness as its hallmark.

Annie Somerville, the executive chef at Greens, goes right to the heart of the matter: extraordinary produce that's bursting with flavor, color, and texture.  Some of her favorites--like crinkly Bloomsdale spinach, candy-striped Chioggia beets, succulent Rosefir potatoes--are highlighted in the text for gardeners and farmers' market aficionados.  But the Greens style is above all accessible; ordinary red beets will be just fine if more exotic varieties are unavailable.  To help with availability, there's information on locating farmers' markets throughout the country as well as sources for plants, seeds, and local resources.

Because the garden is at the center of this book, readers are encouraged to try their hand, in tiny backyards and windowsill boxes if necessary.  Invaluable growing tips are offered from Green Gulch Farm, the source of much of the stunning produce served at the restaurant.  Other special features include a section on low-fat cooking and another on pairing wine with vegetarian food.

All of the abundance and exuberance that the title Fields of Greens implies is here, for the novice as well as the expert, for simple last-minute meals as well as extravagant occasions.  For truly inspired contemporary vegetarian cooking, Fields of Greens is the essential sourcebook.

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