After almost three decades at the helm of Greens restaurant, chef Annie Somerville doesn't need any more accolades to prove that she's a master of vegetarian cuisine — though we would like to nominate her as queen of veggie empanadas. Venture to the Greens to Go takeout counter on a Sunday morning, and you might be lucky enough to score one of its delectable empanadas ($6.50) before they sell out. The buttery and flaky crust holds an incredibly colorful filling of butternut squash chunks and slices of green and red bell peppers, seasoned by what we'd describe as Indian spices. They're a stark contrast to the drab and boring leftover-vegetable fillings we've grown used to from other empanada makers across the city.