I came across this recipe on the beautiful blog, The Year in Food. I served for dinner accompanied with grilled salmon and red quinoa.
Category Archives: Vegetarian
Torn Figs and Burrata
GC introduced me to serving figs with burrata. For this dish, simply tear ripe figs in half and arrange on a platter around large pieces of burrata. Sprinkle with crispy rosemary (fresh rosemary that has been sautéed with olive oil over medium heat until crisp and then patted dry with a paper towel), season with salt and pepper, and drizzle with olive oil. Serve with fresh bread and a nice bottle of wine.
Burrata and Heirloom Tomatoes
If you start with good ingredients, dinner often makes itself. Tonight, I simply sliced some beautiful heirloom tomatoes and arranged on a platter around a large ball of burrata, drizzled with extra virgin olive oil, and sprinkled with torn basil leaves, gray sea salt and a little black pepper. I served with freshly baked bread.
Black Pepper Tofu
I discovered this recipe in Yotam Ottolenghi’s book, Plenty. I don’t cook much tofu, but I really enjoy this dish. I adjusted the recipe slightly in my notes below. You can also modify for spiciness by adding or reducing the chiles and the black pepper. I served with steamed rice.
Caramelized Fennel with Goat Cheese
GC loved this recipe from Yotam Ottolenghi’s book Plenty. I’ve never cared much for fennel’s taste of black licorice, but this recipe is really lovely. The secret is also to use really high-quality goat cheese.
Alejandra's Kitchen 