Vegetarian Delight with Ottolenghi

By Libby Barnea for Hadassah Magazine

In the midst of the dog days of summer, slaving away in a hot kitchen—roasting or baking meats and preparing other rich dishes—just doesn’t appeal to the home chef. For vegetable and general summer cooking inspiration, who better to turn to than Yotam Ottolenghi and Sami Tamimi, the famed London duo behind the burgeoning Ottolenghi restaurant empire in England’s capital and the authors of several cookbooks, including Jerusalem and the upcoming Plenty More (due out in October; both books published by Ten Speed).

These two recipes—Fennel, Cherry Tomato and Crumble Gratin and Radish and Fava Bean Salad—come from the recent American reissue of the pair’s first tome, simply called Ottolenghi: The Cookbook. The chefs’ focus here on light dishes infused with herbs, olive oil and other layers of flavor—and no doubt largely inspired by their Israeli childhoods steeped in Mediterranean cooking—translate seamlessly to delicious summer cooking. Enjoy, and stay cool. Oh, and because I couldn’t resist a little something chocolate-y, try Ottolenghi’s Macadamia and White Chocolate Brownies, they are delicious.

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