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091415_broccolini  

Few people do vegetarian like Yotam Ottolenghi. The prolific chef and author had celebrated plant-based fare in multiple cookbooks over the years, and we’re taking a tip from his book, Plenty More, for tonight’s dinner. Sprouting Broccoli with Sweet Tahini sees fresh snow peas, haricot vert and broccolini quickly blanched and then tossed in a sauce of tahini paste, garlic, soy sauce, honey and cider vinegar. Pile the bright green veggies on a serving platter, drizzle with the sweet tangy sauce and sprinkle with sesame and nigella seeds for crunch. Get this dreamy green recipe here.

 

This article appears in September 2015.

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