Cooking from ‘Jerusalem’: Roasted Butternut & Red Onion w/ Tahini & Za’atar

After one last sip of champagne, we’re collectively about to lay down the cheesy appetizers and cookies that sustained us through December and trade them in for big bowls of salad, platefuls of roasted vegetables and after work trips to the gym. If that transition seems tough, there’s hardly a book better than Yotam Ottolenghi and Sami Tamimi’s Jerusalem to inspire you. Currently ranked #57 on Amazon’s bestseller list, it’s clearly a book a lot of us got for Christmas and Hanukkah. Everything, and I mean everything, in this book looks fantastic. Even vegetables I don’t usually care much for, like eggplant and okra, are enticingly photographed. Not knowing where exactly to start, I took Emmy’s (of Emmy Cooks) advice and started with the roasted butternut squash and red onion with tahini and za’atar. Spoiler alert: It’s DELICIOUS.

ByMichelleDecember 30, 20120Comments

Main Course Recipes Salads Side Dishes

Fall Salad/Side Dish: Butternut Quinoa with Cranberries & Pepitas

If you need any proof that it's possible to eat fabulously as a vegan, you only need to visit Denver. We just spent the weekend with our friends Jed and Lara there and ate at Justin Cucci's restaurants, Linger and Root Down. Not only is Linger's menu focused on global street food, which would be a potential disaster in less capable hands, these restaurants serve both carnivores and vegans, satisfying all parties. And Root Down makes a mean blood orange mimosa at brunch. I came back from Denver thinking about vegetarian dishes, and while I made a beefy, warms-your-soul pot of chili earlier in the week, I also roasted up a butternut squash and made a little butternut and quinoa salad with the flavors of fall.

ByMichelleOctober 25, 20122Comments