Ottolenghi’s Sweet Corn Polenta with Eggplant Sauce- insanely delicious!

From a famous London café/deli: Ottolenghi’s Tomato Party Couscous Salad. You want this one in your summer arsenal!

Ottolenghi’s Creamy Hummus

Apricot Walnut and Lavender Cake from Yotam Ottolenghi’s “Plenty More” Cookbook

Summer berries of choice and a creamy, wonderful cream cheese filling.

Sweet pastry filled with white chocolate ganache and raspberry jam.

Wonderfully soft and aromatic plum clafoutis

Easy to make, oven roasted Chermoula Spiced Eggplant Wedges are a wonderful combination of contrasting textures and delicious flavours.

These tahini cookies are simple, easy to make and deliciously nutty. They are the perfect afternoon snack to eat with a nice cup of tea.

South East Asian black rice, eggplant and mango salad with zesty lime and ginger dressing. Vegan, gluten-free.

Ottolenghi inspired savory quiche filled with mellow and tangy caramelized garlic, creamy tofu and parsnip filling with fresh thyme. Vegan.

A delicious Ottolenghi inspired dip that will forever be on your table!

Roast Chicken with Saffron, Hazelnuts & Honey has a delicate blend of exotic spices that will take you straight to Marrakesh.

Gorgeous giant delicate huckleberry meringues (or you can make them any berry flavor)

Crispy brussels sprouts with sweet shallots and tangy pomelo

Ottolenghi’s Orange and Date Salad from his cookbook Plenty More.

This hearty soup combines bulgur with chickpeas, onions, carrots and celery, adding texture as well as substance.

Yotam Ottolenghi’s fabulous roasted butternut squash with Sriracha-spiked yogurt.

Pomegranate Pear Upside-Down Cake, versatile & delicious -almost any seasonal fruit can be substituted. Surprise your love.

Who doesn’t love hummus? So why spend so money at the grocery store, when you can make perfect hummus at home!

Pomegranate Tomato Salad: The sharp, almost bitter sweetness of pomegranates marry beautifully with the savory sunny sweetness of tomatoes.

A meal-worthy salad made with roasted red onions, and topped off with a salsa made with red chile, walnuts, and garlicky vinaigrette.