Acknowledgments

It takes a village to write a book such as Seasons of Greens, and I am incredibly grateful to all those who have supported this journey. I feel privileged to share a new Greens cookbook with the world after 20+ years, and I couldn’t have done it without the help of the many folks who share my passion.

The kitchen team at Greens is a buzzing hive of energy and enthusiasm, and their hard work every day inspires me to continue creating and pushing the boundaries of vegetarian cuisine. Thank you to each and every one of you who make my job the very best. An extra-special thank-you to the sous chef team: Sergio Galdamez who not only drives our team toward success, but was also instrumental in helping me to test the recipes in this book, Nicole Edwards who leads the kitchen as my right hand, and Mariano Osario who takes on the vigor of dinner service with grace. Bri Walter, our pastry chef, is a force of nature whose understanding of flavor is sensational and inspirational, and her willingness to jump into any project, including testing a few of the pastry recipes in this book, is greatly appreciated.