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Annie Somerville is the executive chef of Greens Restaurant and the author of the award-winning cookbook Fields of Greens and Everyday Greens. She came to Greens in 1981, trained under Deborah Madison, and has been the executive chef since 1985. She works closely with the organic gardeners at Green Gulch Farm, local growers, cheese makers, and other purveyors, as well as with Greens chefs, planning menus and overseeing a talented kitchen staff.

Butternut Squash Gratin with Poblano Chilies, Cheddar, and Fromage Blanc Custard

Manchego and Yellow Finn Potato Cakes with Romesco Sauce

Moroccan Carrot Parsnip Soup with Spiced Yogurt

Moroccan Carrot Parsnip Soup with Spiced Yogurt

This sweet and earth vegetarian carrot parsnip soup by Chef Annie Somerville is topped with rich and spicy yogurt for a satisfying first course