This week we’re highlighting an oldie but a goodie: Plenty by Yotam Ottolenghi. Years later it is still as exciting as before – even inspiring a sequel, Plenty More! This vegetarian cookbook highlights different vegetables instead of the traditional appetizers, mains, and desserts. For those looking for new recipes to keep eating seasonally, this book is perfect! Ottolenghi uses his Middle-eastern heritage and pairs it up with modern cooking techniques to bring readers simple, delicious food.
I love his Green Bean Salad With Mustard Seed and Tarragon. If you’d like to bulk up these dishes, you could easily make them a meal – with the Green Bean Salad, Ottolenghi suggests a Two-Potato Vindaloo or Fried Lima Beans with Feta!
Feeling creative? Try out this flavor combination, inspired by Ottolenghi’s Plenty.
Grilled Zucchini and Hazelnut Salad :
- shelled hazelnuts
- olive oil
- salt & pepper
- balsamic vinegar
- mixed greens (any kind you like!)