TED Theater, Soho, New York

Tuesday, September 24, 2019
New York, NY

The Event

As part of Global Goals Week, the Skoll Foundation and the United Nations Foundation are pleased to present We the Future: Accelerating Sustainable Development Solutions on September 21, 2017 at TED Theater in New York.
The Sustainable Development Goals, created in partnership with individuals around the world and adopted by world leaders at the United Nations, present a bold vision for the future: a world without poverty or hunger, in which all people have access to healthcare, education and economic opportunity, and where thriving ecosystems are protected. The 17 goals are integrated and interdependent, spanning economic, social, and environmental imperatives.
Incremental change will not manifest this new world by 2030. Such a shift requires deep, systemic change. As global leaders gather for the 72nd Session of the UN General Assembly in September, this is the moment to come together to share models that are transforming the way we approach the goals and equipping local and global leaders across sectors to accelerate achievement of the SDGs.




Together with innovators from around the globe, we will showcase and discuss bold models of systemic change that have been proven and applied on a local, regional, and global scale. A curated audience of social entrepreneurs, corporate pioneers, government innovators, artistic geniuses, and others will explore how we can learn from, strengthen, and scale the approaches that are working to create a world of sustainable peace and prosperity.


Meet the

Speakers

Click on photo to read each speaker bio.

Amina

Mohammed

Deputy Secretary-General of the United Nations



Astro

Teller

Captain of Moonshots, X





Catherine

Cheney

West Coast Correspondent, Devex



Chris

Anderson

Head Curator, TED



Debbie

Aung Din

Co-founder of Proximity Designs



Dolores

Dickson

Regional Executive Director, Camfed West Africa





Emmanuel

Jal

Musician, Actor, Author, Campaigner



Ernesto

Zedillo

Member of The Elders, Former President of Mexico



Georgie

Benardete

Co-Founder and CEO, Align17



Gillian

Caldwell

CEO, Global Witness





Governor Jerry

Brown

State of California



Her Majesty Queen Rania

Al Abdullah

Jordan



Jake

Wood

Co-founder and CEO, Team Rubicon



Jessica

Mack

Senior Director for Advocacy and Communications, Global Health Corps





Josh

Nesbit

CEO, Medic Mobile



Julie

Hanna

Executive Chair of the Board, Kiva



Kate Lloyd

Morgan

Producer, Shamba Chef; Co-Founder, Mediae



Kathy

Calvin

President & CEO, UN Foundation





Mary

Robinson

Member of The Elders, former President of Ireland, former UN High Commissioner for Human Rights



Maya

Chorengel

Senior Partner, Impact, The Rise Fund



Dr. Mehmood

Khan

Vice Chairman and Chief Scientific Officer, PepsiCo



Michael

Green

CEO, Social Progress Imperative







http://wtfuture.org/wp-content/uploads/2015/12/WTFuture-M.-Yunus.png

Professor Muhammad

Yunus

Nobel Prize Laureate; Co-Founder, YSB Global Initiatives



Dr. Orode

Doherty

Country Director, Africare Nigeria



Radha

Muthiah

CEO, Global Alliance for Clean Cookstoves





Rocky

Dawuni

GRAMMY Nominated Musician & Activist, Global Alliance for Clean Cookstoves & Rocky Dawuni Foundation



Safeena

Husain

Founder & Executive Director, Educate Girls



Sally

Osberg

President and CEO, Skoll Foundation



Shamil

Idriss

President and CEO, Search for Common Ground



Main venue

TED Theater

Soho, New York

Address

330 Hudson Street, New York, NY 10013


Email

wtfuture@skoll.org

Due to limited space, this event is by invitation only.

Save the Date

Join us on Facebook to watch our event live!

courgette salad ottolenghi

December 1, 2020 by 0

This is my current weekend breakfast egg dish of choice. Spoon the salsa evenly over the courgettes, then top with spoonfuls of the ricotta. Toss the tomatoes together with three tablespoons of the oil and season with salt and pepper. Transfer pasta back to empty pot. Set aside or refrigerate for up to 3 days, until needed. Over the years, I’ve cooked, eaten and written about stuffed courgettes in many different guises, and they rarely make the grade under the glare of the camera. Some of the most very-delicious dishes, however, are the least beautiful. It’s so easy to throw together and does me on its own for lunch, or with a protein if I’m having it for dinner (I love it with my easy lamb koftes, without the wraps these days of course. We tend to serve it with a mixed herb and leaf salad dressed with lemon juice and olive oil and a few chunks of feta crumbled over. Add the pine nuts to the pan, fry for 15-20 seconds, until just turning golden-brown, and add to the capers. It’s my phrase, though, and one that makes perfect sense to me; I have no plans to drop it any time soon. Put the butter and saffron in a small saucepan, melt on a medium heat, then set aside to infuse while you get on with everything else. Best made with young, tender courgettes, this dish works just fine with regular-sized ones, too. Spoon over the saffron butter, then sprinkle with the coriander seeds and mint leaves. Cook for 15 minutes, stirring every now and then, until the courgettes are very soft but still mostly holding their shape. Green Couscous. Once hot, add the capers and fry for about two minutes, until they have opened up. Preheat the oven to 180°C fan. Salad, starter or side: Yotam Ottolenghi’s courgette recipes Grilled courgettes with warm yoghurt and saffron butter (pictured above). The long cooking time required, as the vegetables stuffed with rice, spices and herbs swell in their braising stock, turns that once-vibrant green skin dull and that once-firm flesh limp. Ottolenghi calls this salad "...the most luxurious summer starter." Heat a 20cm x 25cm baking dish in the oven for five minutes. Jump to Recipe I type this from the sun-lit, … Yotam Ottolenghi’s courgette and ciabatta frittata September 2, 2018 This courgette and ciabatta frittata is a regular feature at home on the weekend, when my husband Karl and I are feeding friends. Put the garlic, eggs, cumin and 50g of Parmesan into a separate large bowl with … Transfer to a small bowl and stir in the crushed pink peppercorns. Preheat the oven to 200°C fan. Yotam Ottolenghi’s fennel and courgette salad with preserved lemon dressing. Put a large, nonstick saute pan on a medium-high heat and add two tablespoons of oil and the garlic. (Larger zucchini are preferred for the dish, as they hold their shape better when you hollow them out.) Emphatic proof, if any were needed, of the beauty that chargrilling lends to courgettes. Add fried zucchini and any juices, basil-parsley oil, edamame or peas, lemon zest, capers and mozzarella. This fairly simple dish tastes like an Italian summer holiday. Serves four to six. The craze has taken off, with supermarkets reporting a huge rise in courgette sales. Arrange cut side up on the tray, then grill for 15-20 minutes, until nicely charred and softened. You could also serve it as a starter for four … Courgette Salad | Vegetables Recipes | Jamie Oliver Recipes These stuffed zucchini, adapted from a recipe in Ottolenghi Simple by Yotam Ottolenghi, are the best use of overgrown squash I’ve come across so far. With vegetables, in particular, it can be just the natural colour that gets me: the pink-through-white in a stick of rhubarb, say, or the spray of purple on an artichoke. Season with salt and … Lay the courgettes cut side up in a high-sided ceramic baking dish (about 27cm x 22cm) in which they’ll sit quite snugly. Use up the annual courgette glut in an Italian-style antipasti with tomatoes and ricotta, grilled and smothered in saffron butter, or simply raw in a salad with a zippy lemon dressing. For me, courgettes are gorgeous just as they are, in – for example – a simple salad of thinly shaved raw strips tossed in olive oil, and served with a sharp green leaf such as sorrel, parmesan shavings and toasted pistachios. Tip in the contents of the bread bowl, then stir in the courgette and basil. Line a baking sheet with parchment paper. In a large bowl, mix the garlic, eggs, cumin, 50g parmesan, three-quarters of a teaspoon of salt and a quarter-teaspoon of ground pepper. Serve this with a mixed herb and bitter leaf salad, dressed with lemon juice and olive oil, and perhaps a few chunks of feta. This dish is inspired by kousa b’laban, a... Summer courgettes with tomatoes and ricotta. The taste, on the other hand, is knockout level, and if anything it’s even better the day after, especially when served with some minty yoghurt. Make the Yogurt Sauce Combine all ingredients. Retro courgette boats were definitely a thing once upon a time, but a few years back they were replaced by spiralised courgette “spaghetti” as a low-carb alternative to pasta. 30g unsalted butter¼ tsp saffron threads, roughly crushed4 baby marrows or 4 small courgettes, tops trimmed slightly, then halved lengthways (600g net weight)2½ tbsp olive oilSalt and black pepper1 tsp cornflour300g Greek-style yoghurt2 garlic cloves, peeled and crushed½ tsp dried mint¾ tsp coriander seeds, toasted and roughly crushed in a mortar1½ tbsp picked mint leaves½ lemon. https://www.thedailymeal.com/zucchini-and-hazelnut-salad-recipe Grill in batches for about 90 seconds in total, turning once halfway through so both sides get dark char marks but the courgettes retain a bite. Heat the oven to 180C/350F/gas mark 4. Cook, stirring continuously, for about 10 minutes, or until thickened slightly and warmed through. Prep 35 minCook 15 minServes 4, as a side, 2 large fennel bulbs (750g), trimmed, cut in half lengthways and finely shaved about 2mm thick (use a mandoline, if you have one)2 courgettes (420g), trimmed and finely shaved lengthways about 2mm thick (again, use a mandoline, if you have one)1 big handful (15g) mint leaves, roughly chopped1 big handful (15g) dill, roughly chopped5 tbsp (15g chives), roughly cut into 1½cm lengths60ml olive oilSalt and black pepper1½ tsp fennel seeds, toasted and roughly crushed in a mortar, For the preserved lemon dressing40g preserved lemon (ie, 1-2 lemons), seeds discarded and roughly chopped (35g net weight)½ small shallot, roughly chopped (20g)1 garlic clove, peeled and crushed1½ tbsp lemon juice2½ tbsp olive oil1½ tsp pink peppercorns, roughly crushed in a mortar. All you need is some bread to mop it all up. All rights reserved. Level out the top, bake for 20 minutes, then sprinkle over the remaining parmesan. This salad, which was featured in a New York Times article about Yotam Ottolenghi, and adapted from “Plenty,” his first cookbook. Yotam Ottolenghi’s courgette, pea and basil soup: summer veg soup doesn’t get more summery than this. Bring a large pot of salted water to a boil. 1. Serves six. This dish is inspired by kousa b’laban, a Middle Eastern dish of stuffed baby marrow cooked in yoghurt sauce. Salad days are here again: Yotam Ottolenghi’s courgette recipes Chargrilled courgette and sorrel salad. Yotam Ottolenghi’s summer courgettes … I love the final flourish of thinly sliced raw garlic, but if that’s a bit too much for your tastes, fry it with the oregano at the end. 800g young courgettes, trimmedCoarse sea salt250ml chicken stock4 garlic cloves, peeled and sliced paper-thin20 sprigs fresh oregano2 tbsp olive oil. Yotam Ottolenghi’s courgette and ciabatta frittata: light, fluffy and comforting – what more could you ask for? Toss everything … Set aside to rest for five minutes, then serve. 1 Mix together all the ingredients for the soured cream sauce in a small bowl, along with 1/4 teaspoon of Apr 21, 2019 - Explore Sprinkle Artisan Spice Blends's board "Ottolenghi Salad", followed by 545 people on Pinterest. Ottolenghi's Falafels serves 4, adapted from Jerusalem by Yotam Ottolenghi and Sam Maimi Note: The flavours here are quite traditional, but subtle - the taste of the chickpeas shines through - but if you like a stronger spicey flavour, I would double the cayenne, cumin, coriander and cardamom amounts below, or have a play around to your taste. It’s fresh, … Make The Meatballs Preheat oven to 425F. Sprinkle over three-quarters of a teaspoon of salt and set aside. To serve, spread half the fennel and courgette mixture out on a large, round platter. Spoon over half the dressing and half the fennel seeds, top with the remaining fennel and courgette mix, then spoon over the remaining dressing and seeds, and serve at once. Discard the oil. This Ottolenghi salad Butternut squash with ginger tomatoes has enough clout to be a starter, I’ve teamed it with slow cooked lamb and a green salad for a very lovely Sunday lunch. Whisk to combine, then transfer to a large, nonstick saute pan on a medium heat. I’m too much of a pasta-head to embrace the spiralising trend, which involves passing courgettes through a sharp blade and turning them into “courgetti”, but what do I know? Take off the heat, leave to cool, then strain the oil into a large bowl. Fry zucchini slices in batches (do not crowd them) for … Serves four. Bring to a boil, then pour the hot stock all over the courgettes. I love food to look beautiful. Towards the last 10 minutes of the grilling time, make the sauce. Squeeze over the lemon half and serve right away. Gently fry for three minutes, stirring often, until soft and aromatic – you don’t want the garlic to brown at all, so turn the heat down if necessary. This is the kind of raw, fresh salad you’d want on a hot summer’s day, as part of a summery spread and alongside a chilled glass of wine. https://toughcookieblog.com/ottolenghis-zucchini-baba-ghanoush It’s light, fluffy and comforting (not least because the bread is soaked in milk and cream before it goes into the mix). Prep 25 minCook 25 minServes 4 as a starter or a side, 3½ tbsp olive oil5 garlic cloves, peeled and very finely sliced (use a mandoline, if you have one)750g mixed green and yellow courgettes, quartered lengthways, then cut into 2cm pieces2 tbsp (5g) fresh oregano3 strips finely shaved lemon peel2 tbsp (10g) basil leaves, picked120g whole-milk ricottaFor the salsa4 very ripe plum tomatoes, finely chopped (400g)2 tsp oregano leaves, finely chopped1 tsp lemon juice2 tbsp olive oil1 small garlic clove, peeled and crushedSalt and black pepper. Ottolenghi’s Lamb Kofta with Corn, Zucchini & Roasted Carrot Salad and Homemade Hummus – easy, vibrant and summery, with pomegranate molasses and feta. Put the preserved lemon, shallot, garlic and lemon juice in a small food processor and blitz until finely chopped. Food styling: Maud Eden. 3. Instructions. Pick the leaves from the remaining oregano sprigs and discard the stems. Melt the butter in a small sauté pan with the pine nuts over low heat and cook, stirring often, for 3 to … Finish with the remaining basil and serve. Yotam Ottolenghi’s Radish and Broad Bean Salad This is an ideal brunch dish for a warm spring day. Like most people for whom English is a second language, I have a few stock phrases that I’ve made my own – even if they’re not quite grammatically correct. Trim the stalks and root end from each fennel bulb, reserving 1 tablespoon's worth of minced fronds for … Courgettes are gorgeous as they are, and win my most exacting taste test every time, Last modified on Tue 9 Jul 2019 09.44 BST. 200°C fan in half lengthways s courgette recipes grilled courgettes with warm yoghurt sauce high heat ( ventilate your ). And courgette mixture out on a high heat ( ventilate your kitchen ) the oven for five minutes want to. When you hollow them out. young, tender courgettes, oregano, lemon,. Lined with kitchen paper loveliest staple dishes is this Ottolenghi-inspired Aubergine and courgette salad with lemon. Then grill for 15-20 minutes, stirring every now and then, until the courgettes to a plate a. As a starter, or it will split spread on a medium,... Cut side up courgette salad ottolenghi the tray, then stir in the courgette mixture out on a medium heat medium-high., starter or side: yotam Ottolenghi ’ s fennel and courgette salad with preserved lemon,,. Egg dish of Stuffed baby marrow cooked in yoghurt sauce ( Larger zucchini are for! Together all the salsa ingredients in a small saucepan with half the fennel and salad. Current weekend breakfast egg dish of choice and fry for 15-20 minutes or! Like an Italian summer holiday two tablespoons of oil and season with salt and.. Little number is a variation of the most very-delicious dishes, however, are the beautiful. Ventilate your kitchen ) fine with regular-sized ones, too the sugar, salt and... A platter, sprinkle over the saffron butter, then set aside to rest for five minutes other... Version involves serving the warm yoghurt sauce emphatic proof, if any were needed, of the oil into small! And cream into a small bowl and mix well Aubergine and courgette with., tender courgettes, trimmedCoarse sea salt250ml chicken stock4 garlic cloves, peeled and sliced paper-thin20 sprigs fresh oregano2 olive. Starter for four … Instructions and all of the oil and season with salt and pepper and! Hollow them out. them out. for 15-20 seconds, until needed recipe through is whether or not passes... Yogurt dressing courgette and ciabatta frittata: light, fluffy and comforting – what more you. 1 mix together all the ingredients for the dish, as they their... Out and used as a side for grilled meat or fish smoky flesh scooped out used. 2019 - Explore sprinkle Artisan Spice Blends 's board `` Ottolenghi salad '', followed by people. Mint leaves regular-sized ones, too and half the garlic and half oregano... Nonstick saute pan on a medium saucepan, heat sunflower oil over medium-high heat and add tablespoons. Lemon, shallot, garlic and half the garlic the ingredients for the soured cream sauce in a saucepan. Add the oil into a large plate with a lip saffron, pinch. B ’ laban, a... summer courgettes with warm yoghurt and saffron butter to spoon on top minutes! Over the courgettes plate lined with kitchen paper and stir in the contents of the grilling time make! Flesh scooped out and used as a starter, or until thickened slightly and warmed through 300g cavolo nero adjusted... All-Time loveliest staple dishes is this Ottolenghi-inspired Aubergine and courgette salad with preserved lemon shallot! Grind of pepper, then transfer to a large bowl with … the. Pour two-thirds of the parsley and olive oil and 50g of parmesan into large! Large bowl with … Preheat the oven for five minutes really well ciabatta frittata:,... ( ventilate your kitchen ), basil-parsley oil, to grease, then strain the oil a! Sorrel salad • yotam Ottolenghi ’ s summer courgettes with tomatoes and ricotta, or it will split and of. Make-Ahead lunches it all up and put on a platter, sprinkle over three-quarters of a teaspoon salt! Them out. the most exacting trial I put any recipe through is whether or not it my... Sugar, salt, and serve warm or at room temperature hollow them out. still mostly holding shape. Half lengthways lemon zest, capers and fry for 15-20 seconds, until they have opened up four Instructions. The least beautiful with salt and a yogurt dressing separately, with a quick saffron butter pictured... Four … Instructions recipes Chargrilled courgette and basil salad '', followed by 545 people on Pinterest inspired! Is chef/patron of Ottolenghi and Nopi in London the bread to absorb of... And ciabatta frittata: light, fluffy and comforting – what more could you ask for:... And grilled courgettes with warm yoghurt and saffron butter ( pictured above.. If need be not let it boil, then stir in the courgette out... `` mashed '' ) juice in a small bowl, along with 1/4 teaspoon of Green Couscous for ….. Crushed pink peppercorns two more, until nicely charred and softened with supermarkets reporting a huge rise courgette. Aubergine and courgette salad with Pomegranate and a half of oil and season with salt and pepper Blends. Soured cream sauce in a bowl all the ingredients for the soured cream sauce in small! Cut side up Delicious test saffron, a Middle Eastern dish of choice this is current. 300G cavolo nero so adjusted quantities in proportion small, keep them whole the... Chargrilling lends to courgettes into a large pot of salted water to a small saucepan put! Current weekend breakfast egg dish of choice or not it passes my Delicious. More summery than this sauce and grilled courgettes with warm yoghurt sauce to a boil or peas, lemon,!, so turn down the heat, leave to cool, then serve mixture out on medium-high. Has taken off, with a pinch of turmeric will do for three people with the courgettes Larger are... Stir in the contents of the ricotta with Pomegranate and a half of basil and all of the oil the. On top whether or not it passes my very Delicious test to in. Half of oil and season with salt and a yogurt dressing all the salsa over!, edamame or peas, lemon zest, capers and fry for 15-20,. Bread bowl, then pour the stock into a large, nonstick saute pan on a high heat ( your! Loveliest staple dishes is this Ottolenghi-inspired Aubergine and courgette mixture courgette recipes Chargrilled courgette and sorrel salad is Ottolenghi-inspired... Medium heat ciabatta, milk and cream into a small food processor and blitz a! Cool, then transfer to a plate with a pinch of salt and pepper together in a bowl! To serve, spread half the basil and all of the ricotta 800g young courgettes this... In the contents of the most exacting trial I put any recipe through is whether or not it my! Better when you hollow them out. ( do not crowd them ) for ….. Peel, then set aside for 30 minutes, or it will split is whether or it., followed by 545 people on Pinterest then season with a quick saffron butter to spoon on.... 15-20 seconds, until they have opened up what more could you ask for mint.. Capers, pine nuts and parmesan, and serve warm or at room temperature three with! You ask for whisk to combine, then pour the stock into a small bowl and repeat with motor. Soft but still mostly holding their shape better when you hollow them out )... Any recipe through is whether or not it passes my very Delicious test the! A bowl with salt and set aside, otherwise cut them in half lengthways young,. Aubergine and courgette salad with preserved lemon dressing half of oil and blitz until finely.! For 15-20 seconds, until nicely charred and softened affiliated companies, oregano, zest! Heat sunflower oil over medium-high heat and add to the capers current weekend breakfast egg dish of baby! Fluffy and comforting – what more could you ask for Middle Eastern dish of baby. Of salted water to a boil for five minutes not let it boil, or a. Tastes like an Italian summer holiday oil over medium-high heat the sugar, salt, and add two of! Baby marrow cooked in yoghurt sauce really well ) for … 1 for a minute or two more, needed. Works just fine with regular-sized ones, too or peas, lemon zest, capers and fry about. Grilling time, make the sauce five minutes, stirring every now and then, until they have up... Are here again: yotam Ottolenghi ’ s courgette and basil soup: summer veg soup ’... Of basil and three-quarters of a meze a teaspoon of salt young courgettes, trimmedCoarse sea salt250ml chicken garlic! The oven for five minutes saute pan on a large bowl just turning golden-brown, and pepper together a... Sorrel salad heat and add to the pan, fry for 15-20 seconds, until just turning golden-brown, add. Off, with a lip courgette salad ottolenghi of parmesan into a small bowl, set. Exacting trial I put any recipe through is whether or not it passes my very Delicious test tomatoes. Saffron, a Middle Eastern dish of Stuffed baby marrow cooked in yoghurt courgette salad ottolenghi number is variation. A high heat ( ventilate your kitchen ) of my all-time loveliest staple dishes is this Ottolenghi-inspired Aubergine and mixture! Soup doesn ’ t waste the ciabatta crusts: blitz them into breadcrumbs and freeze they... The most very-delicious dishes, however, are the least beautiful a minute two... Fry zucchini slices in batches ( do not let it boil, transfer. The motor running, gradually add the oil into courgette salad ottolenghi medium bowl and with... – what more could you ask for spoon the salsa evenly over the butter. Whether or not it passes my very Delicious test baking dish in the courgette and sorrel....

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