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The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters
The Joys of Eating Vegetarian
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This week it's the story behind Greens, the first eatery to turn vegetables into serious, fabulous eating. Today, some twenty years later, the San Francisco restaurant founded by a group of Buddhists is still going strong. Lynne talks with Chef Annie Somerville, the guiding force behind this American classic and author of Everyday Greens: Home Cooking from Greens, the Celebrated Vegetarian Restaurant . Fire up your grill and try Annie's recipe for Grilled Fingerling Potato Salad with Corn and Cherry Tomatoes. On the other hand, the seductive aroma of sausages moved the Sterns to follow their noses to Otto's Sausage Kitchen and Meat Market in Portland, Oregon. Dorie Greenspan returns with a…