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Greens Restaurant 
In the coming months Herb has arranged to bring you exciting vegetarian recipes from Annie Somerville's great cookbook:  FIELDS OF GREENS 
Click Here To See Recipe #1: DELICIOUS OATMEAL-RAISIN SCONES....and keep watching this page for more recipes.  
 


OATMEAL-RAISIN SCONES 
By Annie Somerville 

Chewy golden raisins and a hint of orange zest keep the flavor of these hearty scones light.  Enjoy them warm from the oven served with apple butter or fresh fruit preserves. 

1/2 cup (110gms) golden raisins 
Zest of one orange 
4 tablespoons fresh orange juice 
1 1/2 cups (150gms) unbleached flour 
1/4 cup (48gms)sugar 
1 teaspoon baking powder 
1/2 teaspoon baking soda 
1/2 teaspoon salt 
1/4 pound (120gms) cold unsalted butter 
1 1/2 cups (100gms) rolled oats 
1/2 cup (1.15dl) buttermilk 
1 egg yolk 
2 tablespoons milk 

Preheat the oven to 375degF (190degC or #5regulo). Plump the raisins in the orange juice. Sift the dry ingredients together.  Cut the butter into small pieces and cut it into the dry ingredients with a pastry blender or 2 knives until it resembles coarse meal.  Add the oats, raisins, juice, stirring with a fork to distribute evenly.  Add the zest to the buttermilk and add to the dry 
ingredients, stirring until it just gathers into a ball.  Do not overmix. 

Turn the dough out onto a floured board; gently shape into a round 1inch ( 2 1/2cm) high and about 8 inches ( 21 cm) across.  Cut the round into 8 wedges and place them 1 inch ( 2 1/2cm) apart on a baking sheet.  Whisk the egg yolk and milk together and brush the egg wash lightly over the scones.  Bake for 20 
to 25 minutes, until the scones are shiny and lightly browned. 

Makes 8 scones
 

ABOUT THE GREENS RESTAURANT &  
CHEF ANNIE SOMERVILLE  
The opening of Greens Restaurant on San Francisco Bay in 1979 changed forever the image of vegetarian cooking in America. From the restaurant's imaginative mix of casual elegance, exciting tastes, and a subtle message of health and harmony, a distinctive cuisine was born that has continued to bring joy to many thousands of diners every year as well as to the hundreds of thousands of readers who delight in The Greens Cookbook.  In its latest incarnation, the restaurant has evolved toward a lighter, leaner, simpler cuisine, one that keeps all the spirit and refinement of the original menu but depends more on the excitement of sparkling fresh produce and its integral relationship to the dishes it inspires. 

In close to 300 original recipes, the new Greens style includes exuberant salads, legendary crusty Greens pizzas, curries and hearty stews, grilled vegetables, and intriguing turnovers made with filo pastry, tortillas, and savory doughs. And of course there are heavenly breads and the famous desserts, like ginger pound cake with poached apricots and cherries. This cornucopia of brilliant dishes focuses on tantalizing tastes, with a new simplicity, clarity, and liveliness as its hallmark. 

Annie Somerville, the executive chef at Greens, goes right to the heart of the matter: extraordinary produce that's bursting with flavor, color, and texture.  Some of her favorites--like crinkly Bloomsdale spinach, candy-striped Chioggia beets, succulent Rosefir potatoes--are highlighted in the text for gardeners and farmers' market aficionados. But the Greens style is above all accessible; ordinary red beets will be just fine if more exotic varieties are unavailable. 
  
To help with availability, there's information on locating farmers' markets throughout the country as well as sources for plants, seeds, and local resources.  Because the garden is at the center of this book, readers are encouraged to try their hand, in tiny backyards and windowsill boxes if necessary.  Invaluable growing tips are offered from Green Gulch Farm, the source of much of the stunning produce served at the restaurant. Other special features include a section on low-fat cooking and another on pairing wine with vegetarian food.   All of the abundance and exuberance that the title Fields of Greens implies is here, for the novice as well as the expert, for simple last-minute meals as well as extravagant occasions. For truly inspired contemporary vegetarian cooking, Fields of Greens is the essential sourcebook. 

Annie Somerville trained under Deborah Madison, the founding chef at Greens Restaurant.  Under Somerville's guidance as executive chef, Greens has become a culinary landmark. Her work has been featured in Gourmet, Food & Wine, Ladies' Home Journal, SF, and California magazine.  She also contributed to The Open Hand Cookbook and Women Chefs cookbook.  

CLICK HERE TO BUY THE BOOK: FIELDS OF GREENS 
441043-5427412