Anna Getty's Easy Green Organic - Anna Getty [0]
Easy Green Organic
cook well–eat well–live well
PHOTOGRAPHS BY
DAN GOLDBERG AND RON HAMAD
To my husband, who tells me all the time how much he loves the food I cook. Thank you for your loving support.
To my daughter, for inspiring me every day.
Acknowledgments
Thank you:
To Mom, despite your reluctance to be in the kitchen, I have learned so much about food and cooking from you.
To Oma Gail, you gave me my first real set of pots and pans.
To all my family members for being on this great ride of life with me.
To Darra Crouch for hiring me with so little experience and forgiving me when I burned the salmon. Hadley, you introduced me to Darra in the first place. You are a true good friend to me. We will always have the mashed potatoes on the face night.
To Alex, another amazing cook.
To Akasha, my dear friend and organic food mentor. You always told me I was a good “seasoner.” And thank you for letting us shoot photos in your amazing restaurant Akasha. I am so proud of you.
To Alisa, my dear, dear friend and backbone in this endeavor and others.
To Rob Weller, Gary Grossman, and Debbie Supnik. Wasn’t the cookbook your idea in the first place? You have all been my cheerleaders.
To my faithful recipe developers Amy Brown, Paul Barnet, and JJ. You all kept my spirits high in the kitchen while lending me your distinguished palates and skills.
To all my friends who came by day after day for “tastings.”
And to all my friends who have supported me along the way. Jeff Vespa, always there to push me in great ways; Debbie de la B., for your love and never-ending encouragement; Sat Kaur, for lending me your husband in the kitchen and for your love and support; Laura Holmes Haddad, for your expertise and for really saving the day.
To my photographers Dan Goldberg and Ron Hamad and the entire team who helped make this book so beautiful.
To Bill LeBlond, Sarah Billingsley, Doug Ogan, Anne Donnard, Jane Chinn, and the Chronicle team. It has been a great honor working with you.
To the Organic Center for your support and the great work you do.
To all the farmers who strive to bring us organic food that is as pure as nature intended.
To all the chefs who inspire me.
To Gahl, the astrologer, you always told me I was “meant to write.” Your words have guided me and continue to do so.
To all the leaders in the health and sustainability movement. We still have a long way to go to help this planet heal but because of all of you, I am optimistic.
To Justin Meyers, Paul Knobel, and my Sutton Place team, thank you all. You always have my back.
To Matthew Guma.
To David Silverman. Thank you for the second kitchen.
To Nina and Jessica for recipe logging. You rock.
To Dan and Hal. You’re the best.
To all my friends who came by day after day for “tastings,” Amy S., Hartwell, and Juliet R.
Thank you Dr. Alan Greene and Cheryl Greene for your never-ending support. You inspire me . . . and for loaning an excerpt from Raising Baby Green to this book.
Thank you Green Gulch and Tassajara for my roots.
Thank you to the farmers at Hollywood Farmers market, especially Julian and Carol Pearce at Soledad Goats, Laura my avocado gal, and the “Jazzy Sproutman.”
contents
preface
introduction: why green, why organic?
chapter 1 greening your kitchen
chapter 2 starters
chapter 3 soups page
chapter 4 salads
chapter 5 main dishes
chapter 6 side dishes
chapter 7 desserts and sweets
menu suggestions
organic california wines
resources
index
table of equivalents
preface
I was born in Germany and raised in both Los Angeles and San Francisco. My mother, Gisela, studied Buddhism in the early 1980s at the Green Gulch Center in Marin County, California. And that is where my food education began. I watched Buddhist monks lovingly farm organic fruits and vegetables, which made their way across the Golden Gate Bridge to the famous vegetarian restaurant, Greens, which we frequented. We were strictly vegetarian at the time—and I mean really vegetarian. I remember going into our small local health food