Magazine article Sunset

Green Thanksgiving

Magazine article Sunset

Green Thanksgiving

Article excerpt

A vegetarian holiday menu that everyone can love, from the chef at San Francisco's Greens Restaurant

As executive chef at Greens, San Francisco's landmark vegetarian restaurant, Annie

Somerville's tastes run to the refined but unfussy. Equally straightforward is her advice on planning a meatless holiday menu.

"It's not about finding a substitute for meat or fish," she says. "It's about combining beautiful produce and high-quality ingredients to make great food." In her upcoming book, Everyday Greens (Scribner, New York, scheduled for spring 2003), Somerville hopes to convey that flavorful vegetarian food doesn't have to be complicated. This Thanksgiving menu is a good example: autumn root vegetables, leafy greens, hearty beans and grains, and seasonal fruit are deftly coaxed into simple dishes that are distinctive enough for the holiday table.

Start the meal by offering a casually assembled variety of flavors-marinated vegetable salads, olives, a few special cheeses, and slices of artisan bread. Follow the selection of roomtemperature appetizers with a warm spinach salad tossed with goat cheese, crisp Fuji apple slices, pumpkin seeds, and roasted sweet onions. The centerpiece of the meal, a juicy autumn vegetable ragout with white beans, butternut squash, and kale, is served over a mound of soft polenta. Sweet pears and tart cranberries baked under a buttery crisp topping make a delicious ending to a meal from which nothing is missing.

Holiday menu

Relish Plate:

Roasted Beets with Orange Vinaigrette

Celery Root Salad

Olives

Assorted Cheeses

Artisan Bread

Warm Spinach Salad with

Goat Cheese and Apples

Autumn Vegetable Ragout with

Soft Polenta

Cranberry-Pear Crisp

For wine recommendations, see "Paired vegetables" on page 154.

Autumn Vegetable Ragout with Soft Polenta IMAGE FORMULA12IMAGE FORMULA13

Roasted Beets with Orange Vinaigrette IMAGE FORMULA15IMAGE FORMULA16

Celery Root Salad IMAGE FORMULA18IMAGE FORMULA19

Warm Spinach Salad with Goat Cheese and Apples IMAGE FORMULA24IMAGE FORMULA25

Cranberry-Pear Crisp IMAGE FORMULA30IMAGE FORMULA31IMAGE FORMULA32

Paired vegetables

If you're used to choosing wines based on the meat, fish, or fowl you're serving, a vegetarian menu may seem confounding. …

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