Celeriac and lentils with hazelnuts and mint

September 12, 2015 at 1:53 pm (Beans, B_(3 stars, like), Fall recipes, Ottolenghi, Root vegetables, Salads, Winter recipes, Yearly menu plan)

This is another recipe from Ottolenghi’s Plenty cookbook. My mom picked it to make last week, as she had never tried celeriac before. I’ve mostly eaten celeriac pureed in soups or raw in salads, so I was also excited to try this recipe—the celery root is boiled but not pureed. I like this recipe, but it’s not something I would want to eat all the time. It makes a nice change of pace, but probably once or twice a year is enough for me.

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Chickpeas chard sauté with caraway and cilantro

September 12, 2015 at 10:04 am (B plus (3.5 stars, like a lot), Beans and greens, Dark leafy greens, Fall recipes, Ottolenghi, Spring recipes, To test on plan) ()

I got Yotam Ottolenghi’s Plenty cookbook from Derek’s father a few weeks ago, and Derek looked through it and chose a recipe for a swiss chard, chickpea and tamarind stew. The stew is seasoned with caraway seeds, cilantro, and yogurt among other things. But then when I went to make it I looked it up in the index and found a different recipe—also a chickpea and chard sauté, which is seasoned with caraway seeds, cilantro, and yogurt, among other things. We stuck with the tamarind stew, but then made the sauté a few days later. I haven’t made the tamarind stew a second time, but I have made the chickpea chard sauté several times now.

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