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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
This rustic gratin is a Greens favorite. The chilies’ smoky heat and the butternut squash’s sweetness work together beautifully. We bake the gratins in six individual portions, but you can use a single dish, too.
Manchego and Yellow Finn Potato Cakes with Romesco Sauce
This recipe by Chef Annie Somerville of Greens Restaurant in San Francisco uses starchy Yellow Finn potatoes as delightful hosts for leeks, spring onions, tender shoots of green garlic, and a variety of cheeses. (If you can’t find Yellow Finn potatoes, Yukon Golds will work.) While Manchego is the featured cheese here, any creamy melting […]
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
Pizza with Wilted Greens, Goat Cheese, & Hot Pepper
Creamy goat cheese, salty olives, and hot pepper come together for an intense and tasty pizza
Wilted Spinach Salad with Asian Pears & Blue Cheese
This warm and hearty fall salad can be a starter or a whole meal
