Seasons of Greens: 120 Recipes from the Iconic SF Restaurant

Greens Restaurant was founded in 1979 by San Francisco food aficionado Deborah Madison and quickly gained recognition as a pioneering restaurant devoted to vegetarian cuisine and a farm-to-table philosophy long before it became a mainstream trend. Fast forward to today with Executive Chef Katie Reicher, as she continues the legacy of gourmet, creative, and culturally diverse vegetarian food, incorporating traditional methods while letting the seasons guide her. Using flavors and ingredients from Ethiopia, Korea, Iran, Hungary, and more, Chef Reicher has boldly brought Greens Restaurant to new heights. Dishes such as roasted carrot hummus with harissa sauce to yuzu kosho-lathered brussels sprouts to aloo saag pot pie, all highlight the amazing diversity, versatility, and creativity she brings to vegetable dishes, showcasing how vegetarian cuisine can be both classic and contemporary. Rooted in California’s openness to global flavors and culinary reinvention, the book presents recipes that are thoughtful without being fussy—well within reach for experienced home cooks and professionals alike. Details: More than 120 recipes Dimensions: 11 x 9 inches Hardcover Vegetarian Katie Reicher is the Executive Chef of San Francisco’s renowned Greens Restaurant. After studying at the Culinary Institute of America, Katie began working at Greens in 2015 and was named Executive Chef in 2020. As the fourth Executive Chef in Greens' history, she continues the legacy of all-female culinary leadership. Originally from New York State, Katie draws on personal traditions, global flavors, professional training, and seasonality to create innovative vegetarian dishes.