Plenty’s author, Chef Ottolenghi, writes a masterpiece…as far as I’m concerned. You read the recipes thinking, “Hm. I would have never put those together” or “Plenty? Are you sure? But it’s all vegetables!” But each one is a pleasant surprise from the first bite to the last and it is, indeed, plenty. Most are also easily adapted depending on whats in your pantry (within reason) for either a full meal or as a side to a protein, because we do love us some meat.
This past week I had a head of savoy cabbage in my fridge that needed to be used. So I adapted the following recipe and with a hearty “Hooray”, my palette (and wallet) rejoiced.
Cabbage, Cranberry, and Dill Salad
1 medium cabbage, chopped
1/2 bunch of dill, roughly chopped
1 cup of dried cranberries (or dried cherries)
grated zest of a half lemon
6 tsp lemon juice
1/4 olive oil
1 garlic clove, crushed
salt and pepper to taste
Combine all ingredients and mix with hands. Let sit for 10 minutes. Mix again, then adjust salt to taste (Ottonlenghi says you’ll need a fair amount of salt to counteract the lemon, but always taste then adjust).
To serve, lift the salad out of the bowl using your hands, leaving most of the juice behind.
Adapted from Plenty
Ottolenghi has two more recent cookbooks