Great Greens: Fresh, Flavorful, and Innovative Recipes

by Georgeanne Brennan, Todd Koons (Foreword), Frankie Frankeny (Photographer)

All it takes is a visit to the local grocery to see the abundant repertoire of greens available today. Great Greens is an inspirational guide to selecting and cooking with fresh greens. Including plenty of delicious salads but traveling far beyond, it's packed with recipes for using these vitamin-packed and versatile veggies in soups, starters, sides, and main dishes. Temptations like Escarole and Lemon Risotto, and Beet and Mesclun Salad with Blood Oranges and Goat Cheese share the stage with updated classics like Shepherd's Pie with Three Greens and Iceberg Wedges with Blue Cheese Dressing. Great Greens lets cooks showcase the best produce available each season, such as Juniper-Brined Pork Chops Smothered with Braised Kale - perfect for a winter supper - or a summer treat like Skewered Lime and Ginger Prawns with Watercress, Mache, and Frise. Author Georgeanne Brennan includes plenty of her renowned culinary wisdom, plus a what's what guide to both classic and newly popular greens, from arugula to mache to cabbage. Lavish color photographs look good enough to eat, making Great Greens the handbook to the latest green revolution.

Genres: Cookbooks

144 pages, Paperback

First published February 28, 2003

About the author

Georgeanne Brennan, born and raised in Southern California, is the author of the James Beard Award winning cookbook, The Food and Flavors of Haute Provence, and the International Association of Culinary Professionals award for her book, Aperitif, among numerous others, including her best-selling memoir, A Pig in Provence, about her years raising goats and pigs and making cheese in France in the 1970s. She’s divided her life for many years between her modest home in Provence, where she learned to make French style aperitifs, and a small farm in Winters, CA. She co-founded the pioneering seed company, Le Marche Seeds International, an important source for emerging organic market growers, in the 1980s. In the 1990s she conducted week-long Culinary Vacations in Provence. In 2014 she founded the on-line store lavierustic.com. She and her work have been featured in numerous publications including the New York Times, Food and Wine Magazine, InStyle, Vogue and many others. She has a bachelor’s degree in History and English from San Diego State University and master’s degree in History from UC San Diego.