BURNT EGGPLANT WITH TAHINI

This is another winning recipe from my new favorite cookbook called Plenty. This book authored by London based Yotam Ottolenghi, an Israeli born chef, who celebrates the vibrancy of vegetables in this Arab dish.

This is a wonderful eggplant dip recipe that is really easy to make. It can be served with anything from raw vegetables to pita chips.

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WARM GLASS NOODLE AND EDAMAME

My sister in law Sonal has given me the cookbook of a lifetime!

The book is called Plenty  by Yotam Ottolenghi, a renowned chef and author who writes a weekly vegetarian column in London’s weekly  Guardian newspaper. Ottolenghi owns “haute couture” food shops in London, which are well known for innovative dishes, that are made using the best of ingredients.

This is a spectacular dish I recently made for a luncheon, which ended up being a favorite with adults and the kids alike.

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