It's baked in a cast-iron pan, and smothered with caramelized onions, fresh mint leaves, and pomegranate seeds.

Roasted butternut squash gets dressed up with a quick orange oil, caramelized honey, pepitas, and salty-nutty Pecorino for this showstopper.

Yotam Ottolenghi's roasted eggplant with anchovies and oregano.

It doesn't get better than lamb meatballs in a rich, warm yogurt sauce.

Yotam Ottolenghi's fabulous roasted butternut squash with Sriracha-spiked yogurt.

This is one my favorite crackers and very addictive. Tastes great with hummus, eggplant dip, bean dip, Salsa...Endless.