Greens Restaurant was founded in 1979 by San Francisco food aficionado Deborah Madison and quickly gained recognition as a pioneering restaurant devoted to vegetarian cuisine and a farm-to-table philosophy long before it became a mainstream trend. Fast forward to today with Executive Chef Katie Reicher, as she continues the legacy of gourmet, creative, and culturally diverse vegetarian food, incorporating traditional methods while letting the seasons guide her. Using flavors and ingredients from Ethiopia, Korea, Iran, Hungary, and more, Chef Reicher has boldly brought Greens Restaurant to new heights. Dishes such as roasted carrot hummus with harissa sauce to yuzu kosho-lathered brussels sprouts to aloo saag pot pie, all highlight the amazing diversity, versatility, and creativity she brings to vegetable dishes, showcasing how vegetarian cuisine can be both classic and contemporary.

MORE THAN 120 RECIPES: Vegetables, legumes, and grains are the heroes of every dish with substitutions and tips to make any meal a success.

COOKING BY THE SEASONS: Using vegetables that are available locally ensure freshness and is a sustainable way of cooking.

RICH WITH INFORMATION: With essays exploring seasonality, sustainability, and cultural foodways, as well as helpful hints on key ingredients.

WORLD-FOCUSED CUISINE: Blending bold new flavors and ingredients from Asia, Africa, and South America, classic vegetarian dishes are transformed in a modern way.

VEGETARIAN LEGACY: Chef Katie Reicher’s nod to Greens’ incredible vegetarian legacy include favorites passed down over its 40-year history.

HEALTHY WAY TO EAT: Find new ways to add vegetables to your meals from a bounty of choices explored by Chef Reicher.