During our weekend at Wilbur Hot Springs, Alex and I prepared yet another dish from the cookbook Plenty. We cooked in the hotel's industrial and communal kitchen filled with all the culinary essentials and a great mix of people. The evenings' preparations were not only delicious but quite entertaining. Take a look at Yotam Ottolenghi's herbed stuffed tomatoes:
The next morning, we paired the leftovers with a black lentil salad (also from Plenty) topped with a fried egg. This cookbook has changed the way we approach our meals in a very good way. If you don't already have own it, buy it and share your favorite dishes with me.