"The photos and recipes in a new cookbook made me hungry. It's a collection of flavorful formulas sourced from the iconic San Francisco vegetarian eatery, Greens Restaurant. "Seasons of Greens" by Katie Reicher, Greens' executive chef, showcases dishes that celebrate vegetables, utilizing the seasonal harvests of local farmers and Green Gulch, the restaurant's organic gardens. Award-winning food writer Cathy Thomas has written three cookbooks, including "50 Best Plants on the Planet." Follow her at CathyThomasCooks.com TAG GOES HERE"
""We prefer the hummus with a bit of texture," Reicher wrote. "But, if you prefer a completely smooth hummus, start off mixing the herbs, olive oil, tahini, and lemon juice in a blender and blend until smooth. Then add the remaining ingredients and blend again until hummus comes together. Store in refrigerator for up to 3 days.""
Greens Restaurant sources vegetables from local farmers and its Green Gulch organic gardens to create seasonal, vegetable-focused dishes that celebrate produce. Recipes prioritize fresh herbs, thoughtful textures, and simple, flavorful combinations. The Green Goddess Hummus blends avocado with cooked garbanzo beans, parsley, mint, dill, basil, green garlic and garlic, extra-virgin olive oil, tahini, lemon juice, and salt. Directions call for processing until the hummus comes together with a bit of texture, yielding about three cups, and suggest serving with pita triangles. An alternate method recommends blending herbs, oil, tahini, and lemon first for a completely smooth hummus and refrigerating up to three days.
Read at Boston Herald
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