As you can probably tell from the lack of activity on this website lately, school has started again and it is turning out to be a very busy semester! I am of course still trying to cook as much as possible, and with the cooler temperatures we’ve been having am looking forward to doing some baking soon!
Today’s recipe is one that I made a few weeks ago that I thought would be fun to share. It came from the cookbook, Jerusalem, by Yotam Ottolenghi and Sami Tamimi. I’ve been a fan of Yotam Ottolenghi for a while, and have made several of the recipes in one of his other cookbooks, Plenty. Although I received Jerusalem a while ago as a gift, I hadn’t yet had a chance to make anything from it. This was my attempt to remedy that situation, and if the other recipes in Jerusalem are anything like this one, I’ll be making a lot more of them!
I followed the recipe pretty closely (which has been reprinted here), except I omitted the chili (because I didn’t have one on hand) and replaced the soft goat cheese with crumbled ricotta salata, which might be a new favorite around here. If fresh figs are still available where you live, snatch them up and give this dish a try!
Tasty Easy Healthy Green Recipe Ratings:
|Recipe Report Card||Notes About Recipe Ratings|
Four Chefs (Delicious!)
|This surprisingly hearty dish has a great balance of sweet and savory flavors.|
Four Easy Chairs (“ABC, Easy as 123…”)
|There are a few different steps involved in making this dish, but none of them are particularly challenging.|
Five Apples (My Body is My Temple!)
|If you go easy on the cheese and oil, you’ll have one healthy side dish.|
Four Leaves (Mother Earth Approved)
|The sweet potatoes were local and organic and many of the rest of the ingredients were organic.|