It it a coincidence that on the front page of the Sunday Review section of the New York Times the lead article was about meat substitutes by Mark Bittman, and then the download feature on page 2 was about Yotam Ottolenghi who wrote the magnificent vegetable cookbook, Plenty? I think not. There are great conversations going on about the composition of your plate. What I like about Ottolenghi’s approach to vibrant vegetables is the perspective that meat should be special and valued, and that we should rely on vegetables and grains for the majority of our calories. With his recipes, you will be happy to do that.
I have been cooking my way through the book with frequent trips to the store to get condiments not in my cabinet. I am now addicted to preserved lemons and glad Dev Patel, Prosser Farm Head Gardener and cooking class teacher, taught us how to make them at the last Cooking with Soul class. Orange blossom water is also now in my pantry along with grape seed oil and sumac. This week I look forward to trying the roasted parsnips and sweet potatoes with caper vinaigrette- just the right seasonal mix.