Currently Reading :: Plenty

Green bean salad with mustard seeds and tarragon

Did you catch Jess’s super healthy Veggie Pho recipe yesterday? While we’re on the subject of holiday detox, thought I’d share a few of my fave recipes from my current cookbook of choice, Plenty: Vibrant Recipes from London’s Ottolenghi. I’m trying to eat less meat in 2012, and the 120 vegetarian recipes in the book are chock full of unexpected flavor combinations that will be just as appealing to carnivores. Since Ottolenghi is not a vegetarian, he writes from an innovative perspective that’s all about appreciating the incredible fresh flavors and seasonality of vegetables and grains. The image above shows the green bean salad with mustard seeds and tarragon…keep reading for a few other completely mouthwatering images from the book. 

Tomato party “Tomato Party” with couscous.

Avocado, quinoa and fava bean salad Avocado, quinoa and fava bean salad.

Figs with basil, goat cheese and pomegranate vinaigrette Figs with basil, goat cheese and pomegranate vinaigrette.

Anyone else ready for lunch?

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13 Responses to “Currently Reading :: Plenty”

  1. Beth

    I added this one to my pinterest to remind me to pick it up. I love the idea of a non vegetarian writing this book and the images literally make my mouth water!

    Reply
  2. Clara

    I just received this book for xmas from my mom! It is simple stunning. I can’t wait to try out all his amazing recipes this year.

    Reply
  3. Andrea

    Yes! This is my current go-to cookbook. I’ve made a ton of recipes from here and everything is phenomenal!

    Reply
  4. Jill

    I made the caramelized garlic tart for the holidays, it was amazing.

    Reply
    • Camille Styles

      So good to know – can’t wait to try that one!

      Reply
  5. Ann

    You just sold it! I just bought it! I have a fig tree in my backyard and I cannot wait til summer when I can make that last dish pictured!

    Reply
    • Camille Styles

      Oooh lucky you! I love figs. In fact, I’m having friends over tonight, and I’m incorporating fresh figs into a cheese plate that I’m serving. Yum!

      Reply
  6. Kasey

    I’ve been loving Plenty! Good reminder to make something from it this week :)

    Reply
  7. Sarah Roads

    Got it for Christmas, in fact making the Portabelo Mushrooms with Tallegio tomorrow night!

    Reply
  8. Supal

    Oh these look so fresh and delicious. I love working with seasonal fruits and vegetables!

    Reply
  9. Daniella

    Love all those colours! I’m going to have to check this one out!

    Reply

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