Cookbook Saturday: Yotam Ottolenghi's "Plenty"

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Back in July, Yotam Ottolenghi made the rounds in the San Francisco area, cooking dinners at some local restaurants and rolling out his new cookbook, Plenty: Vibrant Recipes from London's Ottolenghi. I heard great things about the dinners and the cookbooks from those who attended, but still haven't had a chance to see the cookbook myself.

That's why I was excited to find this post from Jules of Stone Soup, which talks about the cookbook, and offers a long list of lessons she learned from reading it. Some of the tips aren't far from what I already knew, but others sparked really good ideas for me, and all of them gave me lots to think about when it comes to approaching local, fresh vegetables in new and delicious ways. I encourage you to check out Jules' post, as well as Ottolenghi's cookbook!

18 Things Yotam Ottolenghi Can Teach You About Healthy Cooking

3. Use lemongrass and ginger in dressings
There’s a recipe for sweet potato wedges with lemongrass creme fraiche. Love the sound of a dressing made with sour cream, lemongrass, ginger and lime.

Beet Asparagus Salad

Image Credit: Stone Soup, used by permission

Read more from 18 Things Yotam Ottolenghi Can Teach You About Healthy Cooking at Stone Soup