All posts tagged: Yotam Ottolenghi

Ottolenghi’s Stuffed Grape Leaves and The Importance of Suckitude

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  I’ve been doing a lot of soul searching lately. I recently saw this video of NPR host and producer Ira Glass, wherein he is speaking about storytelling and sharing about how long it takes to become good at something. It really got me thinking about how I approach my writing and my photography. First let me back up. I would be remiss if I didn’t first explain that I feel like I’ve had a little bit of a breakdown over here at Salty Sweet Life.  I mean, it’s kind of been the elephant in the room, so to speak, or at least that is how I perceive things. It all started in May when I went to a photography workshop with Todd and Diane of White on Rice Couple. The workshop was really amazing. Almost three full days of intensive photography work learning from a couple who really are the best in the business. I took some of the best photos of my life during that workshop and I learned a lot. I came home, ready …

Is that a Zucchini in your pocket…? Mini Turkey-Zucchini Burgers with Tzatziki Sauce

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We unintentionally brought home a human-baby sized zucchini from the Portland Farmer’s Market.  I swear, I had every intention of returning this behemoth to its rightful owners (our friends who purchased it for all of $2) but this zucchini had other plans and instead managed to stow away in my suitcase headed for the bright lights of Las Vegas–sorry Janette!  We spent almost all day Memorial Day making things with this giant zucchini! First I made a casserole with the ingredients you see pictured below.  That was tasty, but not quite tasty enough to share with you yet.  Then we made a zucchini pizza with parmesan, basil pesto and olives.  Now, that was really tasty and I’ll be sharing that one soon.  But this recipe for “Turkey & Zucchini Burgers with Green Onion and Cumin” from the cookbook “Jerusalem” by Yotam Ottolenghi and Sami Tamimi was the clear winner.  Can you believe I was able to get three entire dishes from one giant zucchini? I have had this cookbook for a few months now and so far …