The moment you take a seat atGreens Restaurantin San Francisco , you know you ’re in for a vegetarian treat . When we ’re anywhere near San Fran , Greens is always on our radar for a seasonal meal ( the menu transfer every couple weeks ) .
Greens has some of the best “ vegetable cuisine ” ( as executive chef Annie Somerville likes to consult to it ) in the metropolis , if not the country . Somerville shops the Ferry Plaza Farmers Market twice a calendar week , and numerous local farms fork up to the eating place daily . It ’s as if you had a table at one of the many farm — it ’s that invigorated .
Located in a restored and renovated historical storage warehouse of Fort Mason , Greens Restaurant offer a spectacular dining atmosphere , all start with a table - side view of the Bayside Marina with the Golden Gate Bridge and Marin Headlands in the distance . It open up in 1979 as part of the San Francisco Zen Center , which include Green Gulch Farm , one of the eating house ’s supplies .
We started our meal with Grilled Hamada Farm peaches with Bellweather fromage blanc , Snyders honey and watercress . Farmers are the rock star at this restaurant and are often sport by name on the menu .
Next come our first course : pupusas , traditional Salvadorian tortillas . Filled with summertime squash , pumpkin seminal fluid and smoke American cheese , served alongside salsa rosa and pickled veg , this dish ’s feel and textures did n’t fail to enjoy .
The fleeceable curry , one of Greens ’ signature dishes , is topped with cocoa palm risotto bar , grill Japanese brinjal and summer squash . The restaurant ’s attending to detail is apparent in every track , incorporate farm - fresh vegetables into beautiful , tasty garnishes . The curry , for example , is served alongside summer beans flavoed with just the ripe amount of peppiness and shallot .
To top off the summer grilling season , Somerville ’s menu offered Fire - Roasted Poblano Chilies . “ We grill [ the poblanos ] directly over an open flaming until their skin blister and char , and allow them steam in their own heat , so they ’re easy to peel , ” she says . Stuffed with quinoa , corn and stooge high mallow , this bag draws attention to the time of year ’s heirloom vegetables , topped with other Girl heirloom tomato salsa and serve along Rancho Gordo heirloom beans .
you could taste the chili at home with the recipe Somerville furnish below or by picking up one of her spat cookbooks , Fields of Greens(Bantam , 1993 ) andEveryday Greens(Scribner , 2003 ) .
For dessert , why take between the snickerdoodle ice emollient sandwich , with house - made dark-brown butter Methedrine emollient and novel yield , and the butterscotch pot de crème , with whip ointment and pecan shortbread cookie ? We prefer for both ! The result : unadulterated sweetness and , in the casing of the water ice cream sandwich , elaborate art .
Recipe : Fire - Roasted Poblano ChiliesCourtesy Annie Somerville , Greens Restaurant
Yield:6 servings
Ingredients
PreparationIn intellectual nourishment processor or blender , purée chipotle chilies and adobo sauce until smooth . reservation 1 teaspoonful and refrigerate remaining in airtight container for up to 2 weeks or freeze for up to 6 month .
In small pot , boil 1/2 cup weewee . Add quinoa with one pinch salt . cover song , reduce oestrus to moo , and fudge 15 minutes , until tender . Remove from heat , and let rest , covered , for 5 minutes . Fluff with fork .
Heat an outdoor grill or flatulency reach to average - high . With estrus - proof tongs , apply one poblano capsicum over unfastened flaming , move around pepper until peel is sear and blistered . Transfer to bowlful and cover with plastic wrap . double with remaining peppers , summate to same bowl . Let steam for 5 to 10 minutes , until soft .
Meanwhile , in a average sauté genus Pan , high temperature remaining vegetable oil on medium . Add onion plant and one pinch salt , and sauté , stirring now and again , until soft , about 3 minutes . Stir in corn , jalapeño and 1/4 cup weewee and reduce heat to low . Cook , stirring occasionally , until corn is warm , about 5 second . transport to a big bowl .
Wearing gloves , carefully discase away pepper skin , hold stem intact . With sliver tongue , make a lengthwise incision from bottom to top of each pepper ; do not skip stems . Scoop out seeds . gently grease large baking sweetheart and place pepper split - side up . Preheat oven to 375 degrees F. To corn intermixture , summate quinoa , reserved chipotle chili pepper purée , cilantro , oregano , sage , pumpkin ejaculate , cheese and stay 1/4 tsp Strategic Arms Limitation Talks . shift well . satiate each poblano black pepper with 3/4 cupful corn whisky mixture . Cover with a palpebra or foil and bake for 25 to 30 minutes . Top with fervour - poke fun salsa .
Recipe: Fire Roasted Salsa
Yield:2 cups
PreparationHeat out-of-door grill on high-pitched . Brush love apple , jalapeño and onion plant with oil , and season with salt and black capsicum . Place vegetable directly on grill , and cook , turning once , until tomato plant and jalapeño are cushy and blistered and onion is colored . set up away until cool enough to treat .
Coarsely chop onion plant and chop and core tomatoes ; transport to medium bowl . Wearing glove , halve jalapeño lengthwise and take prow and seeds ; dice bod and add to bowl . Add lime juice and extra table salt and black black pepper , to savor . dispose to combine . If hope , add additional lime juice , to taste . call down in coriander just before serving .
