Greens Restaurant

Gluten Free, Vegan Possible

served with honey butter. (Vegan without the butter)

Gluten Free, Vegan

Gluten Free, Vegan Possible

Gluten Free, Vegan

pole beans, cherry tomatoes, blue cheese, golden balsamic, walnuts

with salsa macha, a salsa from Veracruz, Mexico that is similar to chili crisp. Vegan, Gluten Free. CONTAINS PEANUTS

Roasted, smashed, and then fried fingerling potatoes from our farm, tossed in a flavorful spice blend. Served with meyer lemon yogurt and harissa oil. Gluten Free, Vegan Possible (with cashew cream).

with jalapenos, cheddar cheese, cilantro, and scallions. Served with fire roasted tomato salsa and creme fraiche. Gluten-free, vegan possible.

with garbanzo beans, red onion, roasted sweet potatoes, toum sauce, and shawarma spices. Gluten free, Vegan.

creamy porcini broth, cherry tomatoes, cilantro, bean sprouts, ginger

served with honey butter. (Vegan without the butter)

Fudgy, rich, crinkle-topped, and gluten free!

with butter or tomato sauce. Side of steamed broccolini

10" pizza topped with marinara sauce and asiago cheese. Baked on our classic cornmeal crust. Great for kids!

Everyday Greens: Everyday Greens by Annie Somerville Hardcover, 384 pages With 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 Tassajara Bread Book by Edward Espe Brown, Ron Suresha (Editor) Good bread needs more than just flour and water, milk, or eggs. It requires nurturing and care. In this twenty-fifth anniversary edition of the international best-seller that started a generation of Americans baking, Ed Brown shows how to make—and enjoy—breads, pastries, muffins, and desserts for today's sophisticated palates.