Plenty: Vibrant Vegetable Recipes from London's Ottolenghi
Soba noodles with eggplant and mango
This is an Asian-inspired noodle dish made in a contemporary style. It is getting hot in Delhi, so I am making the sudden transition to cooler foods, lighter, more aromatic and cooling. The intense heat stifles the desire to cook and spend time in front of a hot flame, so my dishes are getting simpler. This is a cold dish; the noodles are starchy yet light. The dressing is tart-sweet and has a pop of heat. The roasted eggplant adds a lovely earthiness, and the mango fruit nuances. I enjoy...
Quinoa salad with dried Iranian lime
This is a wonderful, hearty salad loaded with lots of grains and herbs. It can serve as a light meal for lunch or dinner. I love Iranian...
Figs with goat cheese, basil, and pomegranate vinaigrette
I am waiting for the fresh fig season to make this salad. Sweet figs, salted goat cheese, and tart pomegranate vinaigrette make the...
Eggplant with buttermilk sauce
It is said, "Never judge a book by its cover", but that rule definitely does not apply to this cookbook. This is a simple yet phenomenal...
Thai green pancakes, green curry, poached shrimp
I sometimes have to create a new dish for my clients, and this is one of those dishes that I have decided to put together as a small...
Herb stuffed tomatoes
A wonderful summer stuffed vegetable recipe. We love the freshness of the tomatoes in contrast to the herb stuffing. This cookbook was...
Roasted butternut squash with sweet spices, lime and green chiles
This dish is about the fall, Thanksgiving, and Christmas when there is abundant pumpkins and hard squashes in the market. You can use any...
Shakshuka
Shakshuka is a slow-cooked pepper and tomato sauce with eggs from North Africa, the Middle East, and the Mediterranean. Every region has...
Bahn Xeo
This recipe is from Ottolenghi. It is outstanding and packed with flavour. Summer here we come. This cookbook was the first one in my...