A potato tart seems as redundant to me as an actual fact or a free gift, but with caramelized onions, tomatoes and cheese, it’s is a winner!

Caramelized Garlic and Tomato Tart Tatin melts in the mouth and makes an impressive dinner-party starter or summer lunch dish.

Ottolenghi inspired savory quiche filled with mellow and tangy caramelized garlic, creamy tofu and parsnip filling with fresh thyme. Vegan.

Ottolenghi’s Orange and Date Salad from his cookbook Plenty More.

Yotam Ottolenghi’s fabulous roasted butternut squash with Sriracha-spiked yogurt.

A meal-worthy salad made with roasted red onions, and topped off with a salsa made with red chile, walnuts, and garlicky vinaigrette.

Shakshuka is a Middle-eastern breakfast dish of eggs cooked in a sauce of tomatoes, peppers and onions, spiced with cumin, cayenne and herbs.

Roasted sweet potatoes with orange and angostura bitters

Venison stew with black chanterelle, vegetable and cream! (in french)

Bring some new flavors to your winter vegetables with this Roasted Butternut Squash with Browned Butter and Hazelnuts.

Very Full Tart from “Plenty” – a flavorful and beautiful vegetable tart

Yotam Ottolenghis perfect Tabbouleh

How to turn your dinner into brunch or lunch the next day: Put an Egg on It! Polenta with Mushrooms, Cheese & Herbs and An Egg.

Vegetarian & Vegan Burnt Eggplant Dip with Pomegranate Molasses and Pomegranate Arils from Plenty Coockbook.

{RECIPE} Two-Potato Vindaloo from Plenty perfect for Meatless Monday! A delicious and filling vegan recipe.

From Yotam Ottolenghi’s book Plenty, eggplant is accompanied by soba noodles, mango, a tangy lime dressing, and lots of herbs.

Vegetarian Vietnamese Pancakes: A fresh and bright vegetarian meal that will make you want to board the next flight to Viet-Nam.

These spiced red lentils from Yotam Ottolenghi’s new vegetarian cookbook Plenty make a mostly-plants diet a true joy.

A review of Yotam Ottolenghi’s successful book Plenty and the recipe for his Puy Lentil Galettes.

Mushrooms baked in little parchments parcels…full of charm and herby goodness!

Yotam Ottolenghi’s Zucchini and Hazelnut Salad: A luxurious summer starter.

Crispy fried artichoke hearts from Ottolenghis cookbook, ‘Plenty’. Served with garlic mashed marrow beans.