Monday, July 1, 2013

Paint the Town Red!

It's time to Paint the Town Red!



Or at least it's time to make some Ottolenghi recipes that feature or include ingredients with a reddish hue!

There are a wide variety of reds to choose from like rosy red apples, juicy pinky-red watermelon, crispy red and white radishes, sharp purplish-red onions, or scarlet-colored cherries or grapes. You could make a dish with red lentils, red meat or even red snapper. It's up to you!

Just make sure it is a Yotam Ottolenghi recipe and that you post it by Sunday, July 7th.

Don't forget to link your dish with a thumbnail image, below.  Please remember to leave a comment after linking so that we don't miss out on your dish


New to IHCC?  Need help linking up?  Please see our Welcome pageIf you have any questions, please leave a comment below and we will get back with you.  

If you didn't check out the entries for last week's Got a Pulse? theme, be sure to check out the links and see the fabulous bean, lentil & legume creations that were made.

9 comments:

Couscous & Consciousness said...

Running a little bit late to get my hummus dish for Monthly Community Recipe done, but boy was it worth it.

kitchen flavours said...

I'm late for last week's hummus posting! And like Sue says, it is worth it! So good!

Zosia said...

I made fantastic strawberry tarts for our Canada Day celebration.

Michelle said...

Fried cauliflower was very good--one of my favorites so far!

Deb in Hawaii said...

When you have fresh ripe tomatoes make Ottolenghi's Baked Tomatoes with Baguette. It was excellent! ;-)

Deb in Hawaii said...

BTW--to those of you who plan ahead, we just put the August themes up on the side bar. Happy cooking!

kitchen flavours said...

My post is up, going red with pomegranate, red pepper and tomatoes salad! It was so good!
Thank you for putting up the August, great themes!

Kaye said...

Red soup here, and good it was!

Kim said...

Looks like Sue and I were on the same wavelength this week! We really liked this dish, but I liked the harissa even more. It's going to be a new staple for me. I've been adding it to everything.