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A Greens Thanksgiving

Celebrate the harvest holiday with a menu from San Francisco's legendary veg restaurant
A Greens Thanksgiving

For over 30 years, Greens Restaurant in San Francisco has been the place for casually elegant vegetarian dining that emphasizes no-fuss preparation of local, seasonal ingredients. So who better to turn to than Greens executive chef Annie Somerville and her staff for a Thanksgiving feast worthy of the harvest holiday? The Greens team developed this menu especially for home cooks, so you can make and share the goodness of Greens right in your own kitchen.

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Roasted Brussels Sprouts

Roasted Brussels Sprouts

This simple, rustic dish is a fall favorite at Greens Restaurant in San Francisco. Serve on its own, or toss with Roasted Carrots and Parsnips.

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Roasted Carrots and Parsnips

Roasted Carrots and Parsnips

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Whole sage leaves and thyme sprigs are tossed with carrots and parsnips to add aromatic flavor as they roast.

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Winter Squash, Leek, and Apple Soup with Cider Crème Fraîche

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Roasting the squash before adding it to the soup concentrates its flavor for this straightforward starter. Both the soup and the Cider Crème Fraîche can be made up to two days ahead.

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Wilted Spinach Salad with Asian Pears, Blue Cheese, and Pecans

Wilted Spinach Salad with Asian Pears, Blue Cheese, and Pecans

Crisp Asian pears, tangy blue cheese, and bitter greens are the star ingredients in this wilted spinach salad.

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Rainbow Chard with Pumpkin Seeds

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This sauté is as much about the chard stems as it is about the greens.

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wild mushroom and caramelized onion shepherds

Wild Mushroom and Caramelized Onion Shepherd’s Pies

This recipe can also be prepared in a 9-inch deep-dish pie plate.

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Mushroom-Pinot Noir Sauce

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The wine and porcini add depth to this sauce. Serve with Wild Mushroom and Caramelized Onion Shepherd’s Pies.

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Honey-Almond Tart with Orange Mascarpone

Honey-Almond Tart with Orange Mascarpone

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Use a high-quality honey to keep this tart from tasting overly sweet.

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comments

Looks and sounds wonderful. Preparation seems daunting

Vonnie - 2011-05-23 13:20:29

I made most of these items for Thanksgiving last year. The whole meal was a big hit. This year my family has requested the shepherd's pies with mushroom sauce and the squash soup again. It was a good bit of work but worth the effort in the end.

Natalie - 2011-10-30 12:35:59