Plenty by Yotam Ottolenghi

Notes about this Book

Notes about Recipes in this Book

• Lentils with grilled aubergine

  • Tommelise on July 10, 2011

    A very good recipe. The roasted tomatoes and carrots go well with the lentils and spice. The dish is a favorite of our (vegetarian) daughter with the grilled aubergine for dinner. But if we are out of aubergine the lentils are equally good as a side dish and in the lunchbox the next day.

• Green bean salad with mustard seeds and tarragon

  • Jane on May 18, 2011

    Loved this though I must admit to missing out a few ingredients - nigella seeds (didn't have them), red onion (too pushed for time), tarragon (didn't feel like it) and baby chard leaves (which were optional anyway). But the ingredients I did use - French beans, snow peas, green peas, coriander seeds, mustard seeds, garlic, lemon zest made for a really refreshing, tasty vegetable dish. I served this with Quinoa salad on p.245 and the Chicken with sumac, za'atar and lemon on p.122 of Ottolenghi the Cookbook.

• Quinoa salad with dried Iranian lime

  • Jane on May 18, 2011

    Or rather Quinoa salad without dried Iranian lime as I didn't have any (and to be honest have never owned any). But the photo on page 247 was so appetizing I just had to make this, even without a key ingredient in the title. I didn't have mixed basmati and wild rice either so I used basmati with the quinoa. I thought this was really good - the caramelized sweet potatoes, the mint, sage and oregano, the crumbled feta all provided a flavorful contrast to the rice and quinoa. I thought it made a lot - more like 8 servings than 4-6. I will definitely make this again and will try to source some dried Iranian lime before that - anyone know where to get them? I served this with Roast chicken with sumac, za'atar and lemon on p.122 of Ottolenghi and Green bean salad with mustard seeds and tarragon p.196 of Plenty.

• Green couscous

  • Jane on June 01, 2011

    I thought this was a fantastic side dish. So much flavor in all those herbs, arugula (rocket), green onions, chilli. It really is a lovely green color too. It is rather time consuming preparing all the herbs but the end result was definitely worth it.

• Freekeh pilaf

  • Jane on April 10, 2012

    This was tasty but it wasn't a meal on its own. It really needs some protein alongside, a chicken breast or lamb chop which I know defeats the object of cooking from a vegetarian book. The freekah was very chewy after its allotted cooking time - next time I'll give it another 10 mins (and therefore add some more stock). The addition of fresh herbs at the end gave it a flavor boost it needed. The contrast with the lemony garlic yogurt was also a good touch.

• Asparagus mimosa

  • Breadcrumbs on May 08, 2011

    p. 182 Another enticing photograph in the book and, some lovely looking asparagus at the market was all it took to convince me to try this recipe. I love eggs and asparagus together and the idea of inviting some capers to the party had me salivating!! This dish comes together fairly quickly. Eggs are hardboiled and grated. Asparagus is boiled to cook then drained, drizzled w olive oil and sprinkled with capers, salt, pepper and the grated eggs. That's it, you're done! I think this would make a lovely starter however tonight I served it as a side dish w some bistecca style grilled steaks. We really enjoyed this dish and would be happy to have it again. A perfect spring dish and, now I’m two for two w this book!! Photos here: http://chowhound.chow.com/topics/781958#6522075

• Warm noodles and edamame beans

  • Breadcrumbs on May 11, 2011

    p. 198 A lovely sweet, salty, spicy, sour noodle salad that was the perfect accompaniment to our grilled Asian chicken. We really enjoyed this dish and I’ll happily recommend it. I was a bit nervous about the acidity in the dressing since the quantity of lime juice far exceeded the quantity of oil so I incorporated the lime juice slowly until the flavours were balanced. All told I likely used 3 limes. We especially enjoyed the salad warm and I’m hoping it will stand up to a quick re-warm for lunches. Very nice indeed

  • Delys77 on February 24, 2012

    Pg 198 I should have read breadcrumbs comments before starting this dish as I was also worried about the amount of acidity from the tamarind and the limes. I ended up cutting the lime back to two but I honestly think that was still a little too much. Overall I liked this dish but I would tweak it by dropping the lime to 1 or 1.5 and then increase all the herbs by about 25%. Finally I would up the soy to 1 tb and add 1 tsp of sesame oil. Might repeat with these changes since it is very healthy, comes together very quickly, and will be very good with the modifications. I also added baked tofu to make this a whole meal.

• Char-grilled asparagus

  • Breadcrumbs on May 30, 2011

    p. 182 - Picked up some lovely fresh-picked asparagus and had to give this recipe a try. I used garlic-infused grapeseed oil from NOTL which was just wonderful. The sweetness of the asparagus worked beautifully with the smoky flavours from the charcoal grill and the subtle tang of the feta and lemon zest took this dish from good to great. A definite winner that we'll happily serve again. YO suggests fresh ricotta as a sub for the feta so will have to give that a try. K had second helpings!! 'Nuff said!

  • MelMM on April 02, 2012

    Very simple and very delicious. Asparagus is delicious on the grill as it is, but the feta adds a nice touch, and the lemon zest really works to bring the dish together into something greater than the sum of its parts. I used grapeseed oil for the initial toss with the asparagus pre-grilling, and olive oil for the final drizzle.

  • L.Nightshade on June 04, 2011

    Mr. Nightshade made me promise to do this one again. We got asparagus at the farmer's market, a lovely feta from the cheesemonger, some lemon zest and olive oil, that's it and you've got a wonderfully flavorful dish. The recipe in the book is overshadowed by the photo of the other asparagus dish.

• Marinated buffalo mozzarella and tomato

  • Breadcrumbs on May 30, 2011

    p. 126 I’m a sucker for a lovely photo and this book is chock full of them! In addition to a beautiful picture, Ottolenghi notes this is probably one of the simplest, yet finest starters you can offer. . . . Sold! I’ll make that!! As promised, prep is super-simple.I was delighted to find that Costco has started selling buffalo mozzarella imported from Italy – for a song I might add! The marinade is full of fresh, vibrant flavours and aromas and together, this dish is like having a lovely plate of sunshine. The additional herbs and lemon zest take this beyond the traditional Caprese salad and really do make this something special. I’d highly recommend this recipe and will most definitely make it again.

• Soba noodles with wakame

  • Breadcrumbs on May 31, 2011

    Soba Noodles with Wakame – p. 188 As I looked through the ingredient list for the sauce in this recipe I just knew we would love it and, I was wrong, we loved it!! This is a soba noodle salad w cucumbers, wakame and chopped herbs. It makes a perfect summer meal or side dish and I’m delighted to have some leftover for lunches. The sauce is made by mixing together rice vinegar, lime juice and zest, ginger, chilis, sugar, toasted sesame oil, peanut oil, sweet chili sauce, garlic and salt. Everything is tossed together and topped w the toasted sesame seeds and herbs. YO also suggests radish sprouts however there were none to be had in my neck of the woods. This dish is an explosion of flavours and texture truly a delight. I wasn’t sure how mr bc would feel about the wakame but he loved it. So glad to have discovered this recipe, I’d highly recommend it. Definitely a favourite from the Ottolenghi collection. Photos here: http://chowhound.chow.com/topics/781958#6576411

• Roasted parsnips and sweet potatoes with caper vinaigrette

  • Laura on December 01, 2011

    Pg. 16. This was really good, and even better on the morning of the second day for breakfast! And I'm looking forward to more leftovers for dinner tonight -- this does make an enormous quantity. It's quite a versatile recipe in that you can basically use any root vegetable in this dish. I did stick with the parsnips and sweet potatoes because I had a lot of both and needed to use them up. I really liked that none of the vegetables burned; the cooking times and temperature seemed to be about perfect. The amount of olive oil seemed excessive to me, so I did halve the amount that was tossed with the vegetables. In the future, I would add the garlic cloves separately. To cut down on fat, I might also skip the vinaigrette, although not the capers -- they're a really nice addition. I did not add the sesame seeds.

  • ComeUndone on May 20, 2011

    One of my favourite way to enjoy parsnips. Incredible mix of flavours. http://www.flickr.com/photos/wscwong/5669866147/

• The ultimate winter couscous

  • Laura on December 12, 2011

    Pg. 262. This is a really luscious dish. I made it exactly as written with the one exception that I substituted dried cranberries for the apricots because that's what I had. We really enjoyed this dish and look forward to leftovers tomorrow.

  • Emily Hope on December 15, 2011

    This recipe was quite simple and tasty--I like the approach of cooking it in the oven, makes it easy and flexible. The end result was a bit on the sweet side, even with the parsnips left out and swapped for turnips (didn't have parsnips). A dollop of yogurt on top helped. The couscous was a bit dry as written--a bit more liquid needed (I used whole wheat, don't know if that would make a difference). I put some harissa in the veg stock to be used for the harissa--tasty. Also melted the butter in the boiling water before pouring over couscous.

• Soba noodles with aubergine and mango

  • vinochic on February 23, 2012

    good recipe. i used less oil though, and next time i will probably cut back on the sugar a just a bit.

  • bgood on November 09, 2011

    Make sure soba are al dente, they go soft very quickly

• Burnt aubergine with tahini

  • Foodo on May 11, 2012

    page 122 An excellent dish! I didn't have any Pom seeds, and it was still an outstanding recipe, I can't wait to make it again.

• Celeriac and lentils with hazelnut and mint

  • lizwinn on December 24, 2010

    This was fabulous. Fussy to make, yes, but worth every bit of effort. Got rave reviews by our friends and family. Very "meaty" and substantial, though vegan.

  • RosieB on July 23, 2011

    Yes, I made it too. It was a great combination and not too challenging. A great addition to our vegetarian favourites.

• Tamara's ratatouille

  • ComeUndone on August 21, 2011

    Good vegan main course with bold flavour purely drawn from the vegetable. Bonus is being able to use up so many items in the produce drawer in one go. http://www.flickr.com/photos/wscwong/6066256049/in/photostream/

  • Delys77 on February 04, 2012

    Pg 74 This recipe takes about 1.5 hours and involves a good deal of chopping and layering compared to other ratatouille recipes Ive tried. Overall the flavour was quite nice and it is quite healthy but the lack of herbs leaves it a little flat. Perhaps next time you could do a touch of thyme or basil to lift it a bit. The approach does yield lots of flavour from the vegetables.

• Farro and roasted pepper salad

  • ComeUndone on September 01, 2010

    Quite good. Big flavours and keeps well. http://www.flickr.com/photos/wscwong/4766208268/

• Okra with tomato, lemon and coriander

  • ComeUndone on September 01, 2010

    quick easy seasonal sidedish

  • serasyl on September 11, 2011

    The recipe doesn't specify...if you're using the tiny frozen okra, are you supposed to thaw it first, or just throw it in the oven still frozen? My bag actually says for best taste DO NOT thaw first, but then the only cooking instructions it gives I think are for boiling, so that's not quite the same.

• Watercress, pistachio and orange blossom salad

  • amraub on January 14, 2012

    Light and refreshing.

• Jerusalem artichokes with manouri and basil oil

  • amraub on January 29, 2012

    Makes a lot of oil. Substituted goat cheese for manouri.

• Cucumber salad with smashed garlic and ginger

  • KarenS on September 18, 2011

    We quite enjoyed this salad. The garlic and ginger flavors were very pronounced, not at all subtle, though the vinegar effect was mild, so I would consider it a salad rather than a pickle. I used a mature Asian cucumber, so I scooped out the seeds after halving it, which meant there wasn't very much accumulated liquid. I'll definitely make this again next summer.

  • Delys77 on March 05, 2012

    I think the flavor of the Garlic and ginger overpowers the salad a bit and there is too much onion for my taste. I don't think I wil repeat as written, but might try again and ease the throttle on the garlic, ginger and onions because the dressing is nice and the technique is fun.

• Sweetcorn polenta

  • bgood on July 12, 2011

    This is a 2 step recipe but the eggplant sauce makes it perfect. Good quality feta is not out of place here.

  • Emily Hope on July 30, 2011

    This is really great. A bit of work, as all of their recipes are, but worth it. The salty-sweet polenta with feta contrasts well with the acidic notes in the sauce. My only issue is that it could use more textural contrast--next time I might cook down the tomato sauce separately and add the sauteed eggplant toward the end of cooking time. Definitely company-worthy.

• Aubergine with buttermilk sauce

  • mziech on November 10, 2011

    made this a few times for guests. easy recipe, can be prepared in advance, and guests are always impressed, recommended

• Coconut rice with sambal and okra

  • mziech on March 31, 2012

    Delicious, ate this as a light supper (is actually a breakfast dish). Added some tomatoes to the sambal. Takes less than 30 minutes to make.

  • lilham on May 16, 2012

    I have made this plenty of times with courgette, as okra is a little hard to come by where I live. I would imagine you can use green beans too. I cook the coconut rice in a rice cooker, making this a very simple weeknight supper. Served it with simply grilled chicken or fish, drizzle with plenty of sambal from this recipe.

• Caramelized garlic tart

  • Emily Hope on November 18, 2010

    This was absolutely delicious. As I recall, I found the instructions for caramelizing the garlic a bit confusing--I ended up cooking it for longer than the recipe says to get the rawness out, and didn't really end up with any sauce as they say there will be. Nevertheless, a pretty spectacular veg entree and worth the effort (and calories). Served for a dinner party with starter of Deb Madison's sungold soup, side of long-roasted tomatoes and peppers (a good match), an arugula/fennel/walnut salad, and David Lebovitz's ginger cake.

  • mfto on August 08, 2011

    p 38 US - the online recipe at the Guardian is slightly different than the one in US edition - Martha Stewart has the recipe at http://www.marthastewart.com/344169/caramelized-garlic-tart along with a video of Chef Ottolenghi making the tart.

• Vine leaf, herb and yoghurt pie

  • mfto on August 08, 2011

    In the US edition the title is Grape leaf, herb and yogurt pie p 158

• Stuffed portobello with melting Taleggio

  • trufflemutt on December 31, 2011

    I'd like to try this again using oven dried tomatoes in place of sun dried. The sun dried tomatoes available here were sharp and over powering when used in this dish.

• Saffron cauliflower

  • trufflemutt on December 31, 2011

    Tried this recipe for Christmas dinner. It was a bland and uninspiring use of cauliflower.

• Herb-stuffed tomatoes

  • trufflemutt on December 31, 2011

    The stuffing for the tomatoes wasn't bad, but they turned out a bit bland.

• Baked eggs with yoghurt and chilli

  • trufflemutt on December 31, 2011

    I made this on the stove top and just covered the pan to finish cooking the egg. The recipe seems to simple to be good, but the yogurt is a perfect pairing.

  • L.Nightshade on May 22, 2011

    I made this with spinach and sorrel. While the spinach turned bright green in the pan, the sorrel immediately turned brown. I think that a 300 degree oven is too slow, at least when you turn the eggs into a cold dish for baking. But I had difficulty with the eggs anyway, by the time the whites had solidified, the yolks were a bit overdone. But still delicious. I used piment d'espelette with chile flakes and sage in the butter. Very tasty. I'll be happy to try this again with arugula (if my market ever again decides to carry it).

• Spicy Moroccan carrot salad

  • L.Nightshade on June 04, 2011

    We really liked this salad. I made it when I made the lamb and apricot tagine from AMFT, thought the salad was better than the entree. I used whole baby carrots instead of slices. I added the spices part way through the onion saute as I think that really releases their aromas. I served the yogurt on the side. This recipe is rather similar to the Moroccan carrot salad in the ENYT Cookbook, with less time needed for marinating. I liked them both.

• Smoky frittata

  • L.Nightshade on June 04, 2011

    Cauliflower florets are blanched and then fried in a skillet until golden on one side. Then a mixture of eggs, creme fraiche, mustard, smoked paprika, chives, and cheeses are poured into the pan. The recipe calls for a mix of smoked scarmoza ("often called smoked mozzarella") and cheddar. Scarmoza was not available in my town, so I used a mix of smoked red cheddar and fresh mozzarella. This was a good frittata, but I would not be likely to serve it again for breakfast or brunch. But that is just me, as I don't really go for most of the brassicas in the morning. I'd love to try it with the scarmoza the recipe calls for, but I'd make it as a tapa, probably. Alternately, I'd make this for breakfast, using all the same ingredients but substituting potatoes for the cauliflower.

  • Delys77 on February 04, 2012

    Pg 96 This is a delicious and different frittata. I used the smoked mozzarella and it was fabulous with the cauliflower. I added an egg as my cauli was large and served for lunch. The overall texture is good but cut the cauli into relatively small florets. I agree that it would be a great tapa or even main with a good salad, which would offset the richness.

• Watermelon and feta

  • L.Nightshade on May 22, 2011

    This salad excited every one of my taste buds. It is as easy as can be. Chop up some watermelon. Crumble some feta. Cut a few thin slices of red onion. Toss in some basil leaves. Drizzle olive oil and voila! It's sweet, salty, sharp, herby, refreshing, and oh so pretty! I know I was pushing summer, but I had a mini seedless watermelon that turned out to be crisp and sweet. I ground some pepper over it, as it seemed to call out for that (and I think I see pepper in he photo also). Fairly complex flavors for such an easy-peasy dish.

  • pushka on July 27, 2011

    Really refreshing and light, so easy to make and tasty even with a ropey watermelon. Perfect starter for a summer lunch in the garden with friends.

• Lettuce salad

  • L.Nightshade on May 22, 2011

    I had a spring mix of lettuces, and some purple spring onions, but other than that I followed the recipe. I agree with the "exploding with flavour" description. I loved the tomatoes roasted with thyme, I could have eaten an entire plate of them. Mr. Nightshade, however, felt the dressing was too lemony, and consequently the salad too tart. No accounting for taste!

• Sweet potato wedges with lemongrass and crème fraîche

  • L.Nightshade on May 22, 2011

    The dipping sauce can be made while roasting, but I made it early to let the flavors mix and mingle a bit. 3/4 cup creme fraiche is combined with 1/2 lemongrass stalk, very finely chopped, zest and juice of two limes, one inch of ginger, grated, and 1/2 tsp fine sea salt. I chopped the lemongrass VERY finely but it still felt gritty in the sauce. So I put the completed sauce into a tumbler and hit it with an immersion blender. Perfect. Tasty and oh so fragrant! When the potatoes are done (and cooled a bit) they are sprinkled with a diced red chile and 1 cup of cilantro. The dipping sauce is served on the side. This was an easy, tasty dish, nice for an appetizer or a side. It's quite colorful on the plate as well. The recipe for the dipping sauce makes quite a bit.

• Pear crostini

  • L.Nightshade on May 22, 2011

    Sourdough bread is oven-toasted, then topped with a paste of ground pine nuts, olive oil, garlic, salt and pepper. Grilled pear slices are layered on the toast with goat cheese (my cheesemonger steered me towards a lovely bucherondin), then warmed in the oven for a few minutes. When done they are topped with fresh chervil, drizzled with olive oil, and sprinkled with salt and pepper. Outstanding. Good fruit, good cheese, a little herb, a little nut, how could it go wrong? This is an easy first course for a meal, even for a dinner party.

• Courgette and cobnut salad

  • L.Nightshade on May 22, 2011

    Zucchini and Hazelnut in the US edition. Sliced zucchini is oiled and charred in a hot grill pan, then tossed with balsamic vinegar and cooled a bit. Then basil leaves, toasted hazelnuts and parmesan cheese are added. I chose not to add the additional olive oil at the end, and I completely forgot to add the hazelnut oil. Hazelnut oil would have added an extra layer of flavor, and I will add it next time, but the dish didn't suffer much by it's absence. We loved this. The tastes come out at room temperature, so it's easy to put together in advance of serving.

• Fried butterbeans with feta, sorrel and sumac

  • L.Nightshade on May 22, 2011

    Limas in the US edition. I had some limas in the freezer left over from a Persian recipe that required them. So I didn't go the soaking and boiling route, just used the frozen. After the beans are cooked they are lightly fried in oil and butter. Near the end of cooking, garlic, green onions (I used purple spring onions), chopped red chiles, and sorrel strips are added and sauteed briefly. The mixture is seasoned with salt. Before serving they are topped with lemon juice, feta, sumac, sorrel chiffonade, and other fresh herbs (I just used chervil). Olive oil is drizzled over. The flavors here are so interesting. The sumac and sorrel combination brings a lot to the dish, the dash of lemon juice brings everything out. I loved this dish. And, truth be told, I don't even like lima beans!

  • jessekl on February 29, 2012

    Made this with black-eyed peas and it was fantastic.

• Green pancakes with lime butter

  • lilham on April 12, 2012

    Baby friendly finger food, and went down well with my little 1 yo. I wonder if a drizzle of lime juice and a small cube of butter will be an acceptable substitute to the lime butter. I used only half the lime butter Ottolenghi has you made in the recipe. I ended up stirring the left overs into blanched spinach.

  • michalow on April 30, 2012

    calls for self-rising flour

• Chickpea, tomato and bread soup

  • Franci on November 03, 2011

    Not bad. My mom really enjoyed it, I thougt it was ok. Used one celery stalk and some celeriac, less wine, cooking water from the chickpeas instead of veg. stock. No pesto.

• Mushroom lasagne

  • dvajefink on August 27, 2011

    Love this recipe. If you love mushrooms this will be a favorite in your house!Definitely a special occasion meal, very high in fat.

• Leek fritters

  • michalow on April 30, 2012

    calls for self-rising flour

• Chickpea sauté with Greek yoghurt

  • Delys77 on February 04, 2012

    Pg 211 Very healthy and nutritious with good colour and texture. Flavour wise I added much more lemon to the dish and the yogurt and it pepped it up nicely. Overall a nice veggie dish with good protein from the legumes.

• Mixed vegetable paella

  • Delys77 on January 27, 2012

    The overall flavour of this dish is very nice with a bit of heat and a nice smokiness, and the addition of the sherry gives it a slight sweetness that works very well. It is very healthful and works very well as a vegetarian main. There are a few tweaks required however. Firstly the rice took closer to 30 minutes, which might have been due to the early addition of salt, either way maybe salt the dish at the end and give it a bit more time. Also the olives didn't really work, so maybe rinse thm first to remove so salt or perhaps leave them out.

• Chard and saffron omelettes

  • veronicafrance on December 20, 2011

    We made this with some red chard. It looked a mess when served, but it was really delicious -- I loved the combination of flavours, very unusual. Quite quick to make too. I don't know why it's listed as a starter, we ate it as a main course.

• Black pepper tofu

  • meggan on April 04, 2012

    This recipe is unbelievably good. It is pretty peppery but you can always reduce the amount. The cornstarch fried tofu has a lot of other applications too.

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Reviews about this Book

Reviews about Recipes in this Book

• Lemon and goat's cheese ravioli

  • Lisa Is Cooking

    Each part of this dish is simple but just right. Pasta is plain by nature, but here it gets a boost from lemon zest...But, all those simple parts resulted in something as fabulous as I knew it would..

    Full review

• Lentils with grilled aubergine

  • The Kitchn

    Ottolenghi does a particular good job using citrus to punch up vegetables, and dairy to make them feel a bit more luxurious...this is a good example of his style, and it's a fabulous weeknight dinner.

    Full review

• Seasonal tempura

  • Leite's Culinaria

    This tempura is a breathtaking work of staggering genius, considering it works well in all seasons with just about all vegetables. It’s also breathtakingly, staggeringly stunning...

    Full review

• Crusted pumpkin wedges with soured cream

  • Proud Italian Cook

    I knew I was going to like this recipe the minute I saw the picture...it's all about the coating that gets pressed into the pumpkin and then when baked, turns crispy and crunchy!

    Full review

  • Sprouted Kitchen

    It’s a why-haven’t-I-done-this-before? kind of recipe – written with a short list of familiar ingredients...out comes a tender squash with just the right crunch of breadcrumbs and parmesan.

    Full review

• Sweet potato cakes

  • Lisa Is Cooking

    At this size, the cakes hold together well for picking up off a tray, and each one offers a bite or two of sweet, tangy, spicy, fresh flavors.

    Full review

• Lettuce salad

  • Kalyn's Kitchen

    ...the recipe combines several kind of lettuce, radicchio, radishes, tomatoes, green onions, and capers, and I think those flavors go perfectly with the lemony vinaigrette he uses.

    Full review

• Soba noodles with aubergine and mango

  • Marcus Samuelsson

    With its tangy, sweet, and salty notes, it is delicious whether served warm, cold, or at room temperature - perfect for this time of year when you never really know what surprises the weather holds.

    Full review

  • Nord1jus

    I’m a total noodle fiend (apparently so is Yotam) and... this is one of my favourites. I wasn’t so sure about mixing aubergine and mango with soba at first, but it works and it’s lovely

    Full review

• Fried butterbeans with feta, sorrel and sumac

  • David Lebovitz

    ...tossing them in the wilted sorrel and spring onions. And I was surprised at how delicious they were.

    Full review

• The ultimate winter couscous

  • Lisa Is Cooking

    I think this is the ultimate winter dish because it really couldn’t go wrong. It was full of warm spice flavors, sweet roasted charm, and perky acidity and heat.

    Full review

• Quinoa salad with dried Iranian lime

  • Lisa Is Cooking

    ...a pleasant mix of nutty, chewy grains, and the garlic, onion, and herbs hit all the right flavor notes. The dried lime with its concentrated citrus was well-matched with the sweet potato and feta.

    Full review

• Castelluccio lentils with tomatoes and Gorgonzola

  • Lisa Is Cooking

    With the bite of Gorgonzola and the fabulousness of oven-roasted tomatoes, this is no shy, vegetarian dish. Simple, earthy lentils carried both well, and the herbs added fresh flavors.

    Full review

• ISBN 10 0091933684
• ISBN 13 9780091933685
• Linked ISBNs
  • 9781446407134 eBook (United Kingdom) 12/15/2010
  • 9781452101248 Hardcover (United States) 3/9/2011
• Published Apr 29 2010
• Format Hardcover
• Language English
• Countries United Kingdom
• Publisher Ebury Press
• Imprint Ebury Press

Publishers Text

Other cookbooks by this author

• Ottolenghi: The Cookbook
• Ottolenghi: The Cookbook
• Plenty
• Plenty: Vibrant Vegetable Recipes from London's Ottolenghi