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Light and bright recipes from Ottolenghi: Sweet potato shakshuka and fava bean salad

Show some love to the ingredients on your kitchen shelf.
/ Source: TODAY

Chef, restaurateur and author Yotam Ottolenghi and chef Noor Murad are giving TODAY a tour of the Ottolenghi Test Kitchen and sharing a couple of their favorite recipes from their new cookbook, "Ottolenghi Test Kitchen: Shelf Love: Recipes to Unlock the Secrets of Your Pantry, Fridge, and Freezer." They show us how to make herbed fava bean salad with an intensely garlicky yogurt sauce and a sweet potato shakshuka with spicy Sriracha butter.

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A far cry from a classic shakshuka, yes, but we've found that sweet potatoes provide just the right amount of moisture and heft to serve as a base for these eggs. Serve this vibrant dish as a weekend brunch; it sure looks the part.

Fava Bean and Herb Salad with Toum

This fresh, sharp salad and toum-yogurt makes a lovely side to heartier dishes, grilled meat (particularly when rich and fatty) and just about anything battered and fried.

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Quince and Walnut Rugelach