Plenty More: Vibrant Vegetable Cooking from London’s Ottolenghi

Tossed

• Tomato and Pomegranate Salad
• Soft-of-Waldorf
• Fancy Coleslaw
• Raw Beet and Herb Salad
• Celery Salad with Feta and Soft-Boiled Egg
• Watercress Salad with Quail Eggs, Ricotta, and Seeds
• Raw Vegetable Salad
• Crunchy Root Vegetables
• Fig Salad
• Pomelo Salad
• Pink Grapefruit and Sumac Salad
• Tart Apple and Celery Root Salad
• Parsley, Lemon, and Cannellini Bean Salad
• Orange and Date Salad
• Sprout Salad
• Sprout Salad, Part Two
• Spring Salad
• Dakos
• Caramelized Fig, Orange, and Feta Salad

Steamed

• Steamed Eggplant with Sesame and Green Onions
• Rice Salad with Nuts and Sour Cherries
• Lemon and Curry Leaf Rice
• Saffron, Date, and Almond Rice
• Miso Vegetables and Rice with Black Sesame Dressing

Blanched

• Tomato and Roasted Lemon Salad
• Rice Noodles with Green Onions and Edamame
• Seaweed, Ginger, and Carrot Salad
• Spicy Turnip
• Soba Noodles with Quick-Pickled Mushrooms
• Sprouting Broccoli and Edamame Salad with Curry Leaves and Coconut
• Beet, Avocado, and Pea Salad
• Sprouting Broccoli with Sweet Tahini
• Peas with Sorrel and Mustard

Simmered

• Tagliatelle with Walnuts and Lemon
• Brussels Sprout Risotto
• Legume (Noodle) Soup
• Fregola and Artichoke Pilaf
• Hot-and-Sour Mushroom Soup
• Spicy Chickpea and Bulgur Soup
• Green Onion Soup
• Thai Red Lentil Soup with Aromatic Chile Oil
• Tomato and Watermelon Gazpacho
• Alphonso Mango and Curried Chickpea Salad
• Candy Beets with Lentils and Yuzu
• Globe Artichoke Salad with Preserved Lemon Mayonnaise
• Globe Artichoke and Mozzarella with Candied Lemon
• Curry Laksa
• Quinoa Porridge with Grilled Tomatoes and Garlic
• Iranian-Style Pasta
• Stuffed Zucchini
• Slow-Cooked Chickpeas on Toast with Poached Egg
• Quinoa and Fennel Salad
• Green Beans with Freekeh and Tahini
• Urad Dal with Coconut and Cilantro

Braised

• Lentils with Mushroom and Preserved Lemon Ragout
• Lightly Stewed Fava Beans, Peas, and Gem Lettuce
• Fava Beans with Lemon and Cilantro
• Braised Kale with Crispy Shallots
• Sweet-and-Sour Leeks wiht Goat’s Curd and Currants
• Butternut Squash with Buckwheat Polenta and Tempura Lemon
• Lentils, Radicchio, and Walnuts with Manuka Honey
• Indian Ratatouille
• Fennel with Capers and Olives
• Mushrooms, Garlic, and Shallots with Lemon Ricotta
• Iranian Vegetable Stew with Dried Lime

Grilled

• Grilled Lettuce with Farro and Lemon
• Zucchini and Fennel with Saffron Crumbs
• Squash with Labneh and Pickled Walnut Salsa
• Grilled Ziti with Feta
• Corn Slaw
• Butternut Tataki and Udon Noodle Salad
• Zucchini “Baba Ghanoush”
• Corn on the Cob with Miso Mayonnaise
• Marrow with Tomato and Feta

Roasted

• Eggplant with Black Garlic
• Squash with Cardamom and Nigella Seeds
• Honey-Roasted Carrots with Tahini Yogurt
• Red Onions with Walnut Salsa
• Cauliflower, Grape, and Cheddar Salad
• Eggplants with Crushed Chickpeas and Herb Yogurt
• Carrot and Mung Bean Salad
• Roasted Brussels Sprouts with Pomelo and Star Anise
• Smoked Beets with Yogurt and Caramelized Macadamias
• Sweet Potatoes with Orange Bitters
• Curry-Roasted Root Vegetables with Lime Leaves and Juice
• Beet and Rhubarb Salad
• Squash with Chile Yogurt and Cilantro Sauce

Fried

• Pea and Mint Croquettes
• Polenta Chips with Avocado and Yogurt
• Seared Chanterelles with Black Glutinous Rice
• Mixed Vegetables and Yogurt with Green Oil
• Smoky Polenta Fries
• Buttermilk-Crusted Okra with Tomato and Bread Sauce
• Fried Upma with Poached Egg
• Fried Cauliflower with Mint and Tamarind Dipping Sauce
• Brussels Sprouts with Caramelized Garlic and Lemon Peel
• Quinoa and Wild Garlic Cakes with Salbitxada Sauce
• Udon Noodles with Fried Eggplant, Walnut, and Miso
• Crispy Saffron Couscous Cakes
• Eggplant, Potato, Tomato
• Coated Olives with Spicy Yogurt
• Pot Barley and Lentils with Mushrooms and Sweet Spices
• Eggplant Pahi

Mashed

• Root Masuh with Wine-Braised Shallots
• Fava
• Fava Bean Spread with Roasted Garlic Ricotta
• Crushed Puy Lentils with Tahini and Cumin
• Cannellini Bean Purée with Pickled Mushrooms and Pita Croutons
• Crushed Carrots with Harissa and Pistachios
• Spice-Stuffed Potato Cakes
• Yogurt and Kaffir Lime Leaf Spread

Cracked

• Crespéou
• Eggplant Kuku
• Eggplant Cheesecake
• Fritter Roulette
• Cauliflower Cake
• Membrillo and Stilton Quiche
• Corn and Green Onion Pancakes
• Spicy Scrambled Eggs
• Kale and Cheese Pikelets

Baked

• Corsican Pie with Zucchini Flowers
• Eggplant Kadaifi Nests
• Bread and Pumpkin “Fondue”
• Mushroom and Tarragon Pithivier
• Stuffed Peppers with Fondant Rutabaga and Goat Cheese
• Baked Artichoke and Pearled Spelt Salad
• Winter Saffron Gratin
• Tomato and Almond Tart
• Ricotta and Rosemary Bread Pudding
• Baked Orzo with Mozzarella and Oregano
• Taleggio and Spinach Roulade
• Batata Harra
• Baigan Choka
• Root Vegetable Pies

Sweetened

• Black Currant Friends
• Baked Rhubarb with Sweet Labneh
• Quince Poached in Pomegranate Juice
• Bitter Frozen Berries with White Chocolate Cream
• Caramelized Brandy Pears with Fennel Seed Crackers
• Fig and Goat Cheese Tart
• Roasted Figs with Pomegranate Molasses and Orange Zest
• Grilled Stone Fruit with Lemon Geranium Water
• Stewed Blackberries with Bay Custard and Gin
• Set “Cheesecake” with Plum Compote
• Apricot, Walnut, and Lavendar Cake
• Esme’s Old-Fashioned Apple and Rhubarb Pudding
• Ricotta Pancakes with Gooseberry Relish
• Walnut and Halvah Cake
• Halvah Ice Cream with Chocolate Sauce and Roasted Peanuts
• Grilled Banana Bread with Tahini and Honeycomb
• Super French Toast
• Ricotta Fritters with Orange and Honey
• Pot Barley, Orange, and Sesame Pudding
• Tau Fu Fa
• Cold Rice and Pandan Pudding with Alphonso Mango
• Meringue Roulade with Rose Petals and Fresh Raspberries