Pasta Shells with Green Peas, Pignoli, Basil, and Greek Yogurt
Ottolenghi Shrimp with Tomatoes and Feta
Red Quinoa with Fresh Mixed Herbs, Scallions, Arugula and Crushed Pink Peppercorns
Grilled Asparagus Mimosa (sieved hard boiled eggs, fresh tarragon, and capers)

Fresh Berry, Meringue and Homemade Ice Cream Pavlova

For those of you who don’t know him, Yotam Ottolenghi is an Israeli-born chef, cookery writer and restaurant-owner now based in London. For years he’s penned a legendary weekly food column for The Guardian and more recently has written three ground-breaking, award-winning, top-of-the-charts cookbooks, one better than the next. I’ve taught several Ottolenghi classes, but am constantly asked to do more. On July 11th, I’m teaching a tweaked version of a summer menu I taught several years ago to rave reviews.

The Shrimp are saucy—perfect over the flavorful rice—and delicious. The unexpected pairing of seafood and feta has made it a priority dish on Ottolenghi’s London catering menu for over 12 years. You can also make the recipe with mixed seafood instead of just shrimp or even chicken.

Lots of fresh herbs, peas, and beautiful green asparagus add a brightness of both color and flavor. I love a traditional “Mimosa”—asparagus sprinkled with an abundance of capers and grated eggs. The added Ottolenghi surprise is the use of tarragon, which is fabulous though not “authentic”. My own addition is roasting or grilling the asparagus, also not traditional but much tastier. Great for right now through summer.

And the warm or room temperature pasta salad is unusual and particularly light with its yogurt-based sauce. You’ll love it. And it’s beautiful to boot as is the red quinoa salad. But then so is the entire menu.

The non-Ottolenghi dessert—a gorgeous fresh berry pavlova is a classic all-time winner, one of my favorite summer desserts and perfect with this menu. Adding insult to injury—or gilding the lily, depending how you see it—it’s served with both ice cream and whipped cream.


Click here to register: bit.ly/OttolenghiSummerBuffet

© Copyright - Gail Monaghan