|Lentils with Broiled Eggplant|
The collection is based on the author’s weekly food column for the Guardian newspaper. Plenty by Yotam Ottolenghi was first published in Britain and won a Galaxy National Book Award in 2010. The vegetarian recipes have a strong Mediterranean and Mid-Eastern influence that reflect the author's Jerusalem heritage.
|Figs With Basil, Goat Cheese & Pomegranate Vinaigrette|
|Roasted Parsnips & Sweet Potatoes With Caper Vinaigrette|
|Avocado, Quinoa & Fava Bean Salad|
|Wild Mushroom Parcel|
|I'm being brave here since I know my photo isn't nearly as wonderful as the one on cover of the book.http://catalog.marinet.lib.ca.us/record=b1798167~S3|