Incase you don’t know Yotam Ottolenghi is a James Beard and Multi Award wining chef, restauranteur, and cookbook author. Somehow he comes up with the most interesting unique amazing recipes ever. I did a variation of his Butternut Squash in Cheesy Custard before.

This time I added sweet potato, used different cheeses, made crepes, and made the rayu sauce.

Used a nonstick pan to fry blintzes. You will get 9-11 crepes. For the filling feel welcome to cut the recipe in half. I got about double the filling I needed….I used 1/2 and froze the other half.

Crepes

4 eggs

1 cup water

6 Tablespoons unsalted butter – melted + MORE BUTTER TO FRY BLINTZES

2 Tablespoons Greek yogurt

couple drops vanilla extract

1 cup flour

2 Tablespoons sugar

1/2 teaspoon sea salt

Filling

6 oz vegetable stock

8 oz heavy cream

2 garlic cloves – ground to paste

2 teaspoons corn starch

2 teaspoons white miso

3 oz Swiss Cheese – shredded

3 oz Gouda Cheese – shredded

about 2 lbs butternut squash (large dice) (I precooked mine with around 2 Tablespoons olive oil, salt and pepper and a sprinkle of turbinado sugar.

about 1 pound sweet potatoes (large dice) (I precooked mine with a small amount of oil and salt and pepper.

non stick spray.

This all gets mixed together and goes in a sprayed baking dish in a preheated 400 degree F oven.

Orange Rayu

2 ounces olive oil

2 scallions cut in thin slices

1/2 Tablespoon fresh grated ginger

3 garlic cloves – ground to paste

1/2 teaspoon ground Aleppo

1 Tablespoon white sesame seeds

1 teaspoon black sesame seeds

1 large orange – fresh squeezed juice and all the zest

2 Tablespoons soy sauce

Heat all the ingredients up in a sauce pan for a few minutes on medium heat.

Assemble

A special THANKS!!!! To Yotam Ottolenghi for an amazing recipe that keeps giving and giving!

I actually never made spinach artichoke dip before. I read about 10 recipes on the internet for it. Then I knew what to do….There are two different ways to make spinach artichoke dip. One way is to make a white sauce as your base. The other way is to just mix a lot of stuff up. This dip can be served warmed up or room temperature. Most people do prefer it warmed up. This is great to serve with crostini or crackers (flat breads pictures are called crisp breads and recipe can be found in the search). Serving size is always difficult to determine. If you are just doing tasting portions then you will get about 20 servings. I’d say for people at home this is more like 12 portions. For best results make this the day before you need it so the dried chopped onions can rehydrate.

Ingredients for around 12 portions.

8 oz cream cheese

1/4 cup greek yogurt

1/4 cup ranch dressing

1/4 cup mayonnaise

1 Tablespoon (heaping) garlic confit (blended)

10 oz fresh spinach chopped and heated for one minute in the microwave

10 oz marinated artichokes – chopped

3/4 cup mozzarella cheese – shredded

1 cup parmesan cheese – shredded

1/2 teaspoon granulated onion

1/2 teaspoon granulated garlic

1/2 teaspoon Italian seasoning

2 Tablespoons dried chopped onion

1/2 cup scallions – sliced thin and chopped

1/2 teaspoon ground white pepper (or to taste some people might only want 1/4 t.)

1/4 teaspoon ground nutmeg -or use fresh ground for better flavor

sea salt – to taste

fresh ground black pepper – to taste

optional – 2 Tablespoons – bottom of the jar giardiniera (mine was in tiny pieces like a very fine chop)

Directions

Mix cream cheese, sour cream, ranch, mayonnaise, garlic confit, spinach, artichokes, mozzarella, parmesan, granulated onion, granulated garlic, Italian seasoning, dried chopped onion, white pepper, nutmeg and scallions together. Add giardinera if using. Add salt and pepper to taste.

Serve either room temperature or warmed up from the oven.

Enjoy!!!

I was thinking guacamole and basically did guacamole with some Asian ingredients. This makes 4-8 servings. 8 serving if you only eat 1/2 an avocado but up to 4 servings if you eat a whole avocado. I do need to note that this is far more flavorful on the day that you make it but the good news is that it is always tasty. Some people eat more and some people eat less….So I will say 6 servings

Ingredients for around 6 servings

4 avocados – opened up, pit removed, and flesh scraped out

1 lime – just the fresh juice

1 shallot – fine chopped

3-4 Tablespoons rice wine vinegar (I did 3 and at the end decided I wanted a splash more)

1 Tablespoon – yuzu kosho – or to taste (this is a hot pepper/citrus/garlic condiment that is delicious)

1/2 oz. cilantro – chopped

1/2 oz. scallions – chopped

1 teaspoon – dried mint (or use some fresh mint if you have it)

0.16 oz package nori seaweed – fine chopped

1/2 apple – peeled, cored, – fine chopped or thick grated

optional sea salt to taste

optional black pepper to taste

optional more cilantro and or scallions to finish

optional a few pomegranate seeds to finish

Directions

Gently mix all the ingredients together and try not to break up the avocado all the way. You want it to be lumpy.

This is delicious Enjoy!

This is a delicious cauliflower recipe that is a reduced fat recipe based on Michelin Stared Chef Rohit Ghai’s Recipe. It’s pretty much the same recipe except that this is oven roasted instead of fried. I also omitted curry leaves because I didn’t have any but it still came out delicious anyway. Depending on the size of your cauliflower and appetite will determine the amount of servings that you will get. On average one cauliflower makes around 4 servings.

Ingredients for around 4 servings.

1 cauliflower – break down to florets

Optional – 2 sprigs curry leaves

2 teaspoons mild chili powder

1 lime – just the fresh squeezed juice

2 Tablespoons rice flour

3 Tablespoons corn starch

2 green chilies – fine chopped

1/2 teaspoon garam masala

3/4 teaspoon grated ginger

3/4 teaspoon ground garlic

1/4 teaspoon ground black pepper -or to taste

sea salt – to taste

1/4 cup loose – fresh cilantro chopped or torn

handful coconut chips

1/4 cup extra virgin olive oil

Directions

Preheat oven to 400 degrees F.

In a large bowl add the cauliflower and spray well with oil. Add (if using curry leaves), chili powder, lime juice rice flour, corn starch, green chilies, warm masala, ginger, garlic, black pepper, salt. Mix Well.

Lay out in even layer on sheet pan(s)

This goes in preheated 400 F degree oven for around 30 minutes or cooked to your liking.

Finish with cilantro and and coconut chips.

THIS CAME OUT FORKING DELICIOUS!!!!

A Special THANKS!!!!!!! to Chef Rohit Ghai so I could do what I got here!!!!