Appetizers include homemade yogurt mixed with chopped spinach and garlic; traditional Persian green platter, served with slices of feta cheese, scallion, tomato, cucumber and fresh greens; and Persian-style lentil or barley soup.
All 10 tables at Restaurant Salute are crowded with pots of green tea, platters of golden French fries showered with chopped garlic and parsley, and piles of Uzbek plov, a cumin-scented pilaf of rice, carrots and chickpeas.
In Italy, where cooks have long known that beans are versatile as well as delicious, the bean repertory runs the gamut from glorious soups laden with garlicky greens to platters of steaming beans adorned with fat, juicy fennel sausages.
So the rice was served with a vibrant green salad, a platter of sliced ripe tomatoes and a cooling bowl of that raita on the side.
For colorful presentations, use decorative greens for the platters such as banana leaves or ornamental kale leaves.
Fantasies of sequestered holy men tending to herb gardens and homemade beer stills were combusted by industrial platters of green beans and pigs-in-blankets provided by Sodexo, the integrated food and facilities management services behemoth.
I remember in summertime bowls of coleslaw, pickled cucumbers and green tomatoes, beet soup, platters of fried or roasted chicken, apple pies and, in winter, double brisket and braised root vegetables, breast of veal stuffed with Swiss chard, lamb braised slowly for hours.
The vegetables are all perfection ($12 for family style, $8 for individual): platters of green beans or spinach (creamed or leaf), Brussels sprouts, wild mushrooms and some incredible hash browns or half & half (cottage fries and fried onions).
A platter of green beans was appealingly crisp-tender, and the fried cassava with its green and red salsas was compelling.
We started with the same bulging platters of greens, progressed through the same assortment of kebabs and ended with glasses of hot chai sweetened with honey.
