Soups & Salads

What I love most about soups and salads is their versatility. They can be bright and light or rich and deeply filling, eaten as a starter or as an entire meal, and, my favorite, they always match the seasons. (I don’t know about you, but I’m not eating Heirloom Tomato & Stone Fruit Gazpacho in the middle of winter.) Like everything on the menu at Greens, we focus on the seasons first, then build the menu off of what we have available to us. Because of this, we change the menu so often that I probably could have written an entire book with only soup and salad recipes, given that there are always at least six choices on any menu. Luckily, I’ve managed to pare that long list down to my favorite few. The salad recipes in this chapter are all salads that have been featured on the menu at Greens over the last couple of years. The soups, on the other hand, may or may not have graced our menus. The soup of the day at Greens is always vegan, so while I have adjusted some of our classic recipes to include dairy, they are still tributes to the many soups we have served over the years. Enjoy as starters before an entrée or double the portion and enjoy as the main event.