Tag Archives: vegetarian cookbook

Stuffed Peppers Of A Different Sort

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Feta, olives and pesto make up the delectable filling for these stuffed peppers.
Feta, olives and pesto make up the delectable filling for these stuffed peppers.

Take summer bell peppers from supporting players to superstars.

The fruit that we mistakenly think of as a vegetable is so often relegated to a secondary role, cut up for salads, soups, and stir-fries, where it lingers in the background of so many other ingredients.

But “Peppers, Pesto, Feta” shines the spotlight directly on them prominently.

This super easy recipe is from ““Greenfeast: Spring, Summer” (Ten Speed Press), of which I received a review copy.

By best-selling food writer Nigel Slater, this is the companion cookbook to his “Greenfeast: Autumn, Winter” (Ten Speed Press), which debuted last year.

Like that book, this one is also vegetarian, comprising 110 no-frills recipes that take the simple approach to highlighting the fresh bounty of spring and summer.

The recipes all take their name from the three ingredients they most highlight. Most of them require only a handful or two of total ingredients, too, many of which you probably already have on hand, to create such delights as a salad of “Bulgar, Nectarines, Parsley,” the contrast of “Eggplant, Honey, Sheep Cheese,” the unique combo of “Green Falafel, Watermelon, Yogurt,” and a jammy compote of “Plums, Cloves, Bay Leaves.”

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Yotam Ottolenghi’s Squash with Chile Yogurt and Cilantro Sauce

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Butternut squash gets drizzled with Sriracha-spiked yogurt and more.

Butternut squash gets drizzled with Sriracha-spiked yogurt and more.

 

He has been dubbed a genius with vegetables.

His cooking may not be vegetarian per se, but Yotam Ottolenghi, the chef-owner of four London restaurants, definitely is a champion of putting vegetables front and center, in especially vibrant ways.

His three previous cookbooks have all been best-sellers: “Ottolenghi,” “Jerusalem,” and “Plenty.” No doubt, his fourth one, “Plenty More” (Ten Speed Press), also will top the charts.

In this cookbook, of which I received a review copy, Ottolenghi continues his foray into dazzling veg-centric dishes such as “Steamed Eggplant with Sesame and Green Onion,” “Iranian Vegetable Stew with Dried Lime,” and “Grilled Banana Bread with Tahini and Honeycomb.”

PlentyMoreBook

At this time of year, I love roasting winter squashes. But I’m always looking for new ways to accent them. “Squash with Chile Yogurt and Cilantro Sauce” fit the bill perfectly.

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