A new cookbook by its executive chef showcases the plant-based offerings of one of the Bay Area’s most iconic restaurants, Greens.
“Seasons of Greens” (Weldon Owen, 256 pages, $45, April 22, 2025) by Katie Reicher features over 120 recipes from Greens, which has been serving nourishing meat-free cuisine since before vegetarianism was a culinary trend.
The restaurant opened in 1979 as part of the San Francisco Zen Center at Fort Mason. Today, diners from around the world continue to flock there for meals crafted using vegetables sourced from the restaurant’s own farm paired with plant-centric cocktails and local wines.
Reicher, who joined Greens in 2015 after studying at the Culinary Institute of America, became the restaurant’s fourth executive chef in 2020.
The new cookbook showcases veggie centric dishes with options for vegans, gluten-free, dairy-free, nut-free and soy-free diners.
Reicher presents foundational recipes for everything from creamy green goddess dressing and compound butters to broths that can be staples for countless dishes.
Many of the recipes are globally inspired, including root vegetable biryani, summer rolls layered with sweet potato, and a piccata dish where spring veggies, not chicken, are the stars. Reicher offers a bit of everything: salads, sides, snacks and main dishes.
Desserts are also on the menu, including ginger parsnip oatmeal cookies and a coconut frangipane tarte.
Reicher launches “Seasons of Greens” at the inaugural Mandala Springs Wellness Retreat Center Earth Day Celebration and Summit Weekend from April 25-27 at 14117 Bottle Rock Road, Cobb. Tickets are $110-$260 (does not include accommodations) at mandala.org.
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