Plenty More<\/em>.<\/p>\n<\/p>\n
In the introduction of Plenty More<\/em>, Ottolenghi states that just as he was growing up and overcoming his fears (of being pigeonholed as someone who cooks only vegetables and running out of ideas), the world of food was growing up too. “At the time, and in some senses still today, vegetables and legumes were not precisely the top choice for most cooks. Meat and fish were the undisputed heroes in lots of homes and restaurant kitchens. They got the “star treatment” in terms of attention and affection; vegetables got the supporting role, if any.”<\/p>\n“We have moved forward a fair bit since 2006. Overall, more anymore confirmed carnivores, chefs included, are happy to celebrate vegetables, grains, and legumes. They do so for a variety of reasons related to reducing their meat consumption: animal welfare is often quoted, as well as the environment, general sustainability, and health.”<\/p>\n
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Plenty More<\/em>\u00a0contains a wealth of inspiration: extraordinary ingredient and spice combinations as well as techniques beyond roasting, steaming, and saut\u00e9ing. You’ll discover a whole range of cuisines, dishes, and ingredients that make vegetables SHINE!<\/p>\nThe first recipe is this vibrantly colored Tomato and Pomegranate Salad that is the definition of freshness with its sweet-and-sour late-summer flavors. Inspired by a trip to Istanbul, Ottolenghi experienced a “light-bulb moment” when he first tasted a similar salad at a local kebab restaurant near the Spice Bazar and “realized how the two types of sweetness – the sharp, almost bitter sweetness of pomegranates and the savory, sunny sweetness of tomato – can complement each other so gloriously.” I couldn’t\u00a0say it any better…<\/p>\n
And you need this in your life! Excellent as a salad or as a topping for crostini or toasted baguette slices for a twist on bruschetta. The next day, I devoured it with tortilla chips – a truly unique salsa – bring it to a tailgate or football party and bask in the compliments. I had three different kinds of heirloom tomatoes and used them rather than the cherry tomatoes called for in the recipe and it was absolutely phenomenal.<\/p>\n
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