Mediterranean-Style Toasted Orzo with Parmesan and Sundried Tomatoes

SERVINGS 6 sides

INGREDIENTS

• Extra virgin olive oil
• 1 1/2 cups orzo pasta
• Kosher salt
• 5 cloves garlic (minced)
• red pepper flakes (optional)
• 1/2 lemon (juice of)
• 1 cup parsley (chopped, packed)
• 1/2 cup dill (chopped)
• 1/3 cup sundried tomatoes in olive oil (chopped)
• black pepper
• 1/2 to 3/4 cup grated parmesan (more to your liking)

INSTRUCTIONS

1. In a large saucepan, heat 2 tablespoons extra virgin olive oil over medium-high. Add the orzo and cook, tossing around, until toasted to a beautiful golden brown.
2. Add at least 7 cups of boiling water to the saucepan and season well with kosher salt. Cook the pasta in boiling water to al dante according to the package instructions (about 7 to 8 minutes).
3. Just before the pasta is fully cooked (about 5 minutes), take a cup of the starchy pasta water and save it aside for now.
4. In a large pan, warm ½ cup extra virgin olive oil over medium heat. Add the garlic and season with a pinch of kosher salt and red pepper flakes, if using. Cook, tossing regularly, until just fragrant. Add the lemon juice and ½ cup of the pasta cooking water. Raise the heat if needed to bring to a boil. Add the parsley and dill.
5. When the pasta is ready, drain and add it to the pan and toss to combine. Season with kosher salt and black pepper. Add the sundried tomatoes and a bit of the grated parmesan. Toss to combine. If needed, add a little more of the pasta cooking water. Finish with more Parmesan and red pepper flakes, if you like.

From: https://www.themediterraneandish.com/orzo-pasta-recipe/

Easy Tonkatsu Sauce

INGREDIENTS

• 1/4 cup ketchup
• 1/4 cup Worcestershire sauce
• 1 teaspoon granulated sugar
• 2 teaspoons soy sauce

From: https://pickledplum.com/tonkatsu-sauce/

Baked Chicken Katsu Recipe

INGREDIENTS

• 1/2 pound boneless, skinless chicken breast
• 1/2 cup panko breadcrumbs
• 1 tablespoon extra virgin olive oil
• 3 tablespoon all-purpose flour
• 1 large egg
• salt and pepper to taste
• tonkatsu sauce (optional)

INSTRUCTIONS

1. Move one of the oven racks to the upper-middle part and preheat oven to 400ºF.
2. Line a baking sheet with parchment paper and set aside.
3. Place three shallow bowls one next to another and fill the first one with flour and the second with the egg. Leave the third one empty for now – this will be for the panko breadcrumbs.
4. In a small pan over medium heat, add breadcrumbs and olive oil and toss to coat evenly. Season with salt and pepper and cook until breadcrumbs are golden brown. Turn the heat off and add breadcrumbs to the last shallow bowl.
5. Pound chicken to about 1/2-inch thickness and dip each piece in flour, egg and panko breadcrumbs. Press gently to coat the chicken evenly on each side.
6. Place chicken pieces on parchment paper and bake in the oven for 12-13 minutes on each side, until the chicken’s internal temperature reaches 165° Fahrenheit (75° Celsius).
7. Serve with tonkatsu sauce or ketchup.

From: https://pickledplum.com/baked-chicken-katsu-recipe/

Japanese Curry Recipe

INGREDIENTS

• 2 tablespoons peanut oil
• 1 pound stewing beef, chopped into bite size pieces
• 1 large onion peeled and finely chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, peeled and minced
• 1 apple, peeled, finely chopped or grated
• 3 tablespoons all-purpose flour (4 T?)
• 2 large carrots (peeled and roughly chopped on the bias)
• 1 large potato (peeled and roughly chopped)
• 1 teaspoon garam masala
• 4 tablespoons curry powder
• 2 tablespoons tomato paste
• 2 cups red wine
• 1 1//2 tablespoons granulated sugar
• 2 tablespoons soy sauce
• 4 cups water (try 3)

INSTRUCTIONS

1. In a large pot over medium high heat, add 1 tablespoon peanut oil and stewing beef. Cook for 5 minutes or until meat is cooked through. Transfer to a plate and set aside.
2. Lower heat to medium low and in the same pot, add remaining 1 tablespoon peanut oil with onions and cook for about 10 minutes, until onions are translucent and slightly caramelized.
3. Add garlic, ginger and apple and cook for 2 minutes.
4. Add flour and stir for 1 minute.
5. Add carrots, potatoes, garam masala and curry powder and stir well.
6. Add tomato paste, stir well and slowly add red wine and bring to a boil.
7. Add sugar, soy sauce and water, stir and bring to a boil again.
8. Add beef and lower heat to a simmering boil. Cover and cook for 30 minutes.
9. Take the lid off and cook for another 30 minutes or until curry soup has reduced by a third.
10. Season with salt and pepper and serve with rice.

From: https://pickledplum.com/japanese-curry-recipe/

French Grated Carrot Salad with Lemon Dijon Vinaigrette

Servings: 4

INGREDIENTS

• 1 pound carrots, peeled
• 2 teaspoons Dijon mustard
• 1 tablespoon freshly squeezed lemon juice, from one lemon
• 1½ tablespoons vegetable oil
• 1½ tablespoons extra virgin olive oil
• 1-2 teaspoons honey, to taste
• Heaping ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley
• 2 finely sliced scallions (or 1tablespoon finely chopped shallots)

INSTRUCTIONS

1. Shred the carrots in a food processor. Set aside.
2. In a salad bowl, combine the dijon mustard, lemon juice, honey, vegetable oil, olive oil, salt and pepper. Add the carrots, fresh parsley and scallions (or shallots) and toss well. Taste and adjust seasoning if necessary. Cover and refrigerate until ready to serve.
3. Notes: Depending on the sweetness of the carrots, you may want to add more or less honey. Also, if you make this salad ahead of time, be sure to check the seasoning again before serving as the flavors tend to mellow.

From: https://www.onceuponachef.com/recipes/french-grated-carrot-salad.html

Carrot Slaw with Cranberries, Toasted Walnuts & Citrus Vinaigrette

Servings: 4-6

INGREDIENTS

• ½ cup walnuts, coarsely chopped
• 1 pound shredded carrots, or 1⅓ pounds carrots, peeled and shredded
• 3 tablespoons extra virgin olive oil or walnut oil
• 1 teaspoon lemon zest and 2 tablespoons lemon juice, from 1 lemon
• 3 tablespoons freshly squeezed orange juice, from 1 orange
• 2 tablespoons honey
• ½ cup dried cranberries
• 3 scallions, white and green parts, thinly sliced
• 3 tablespoons chopped fresh Italian parsley
• Heaping ¼ teaspoon salt
• ¼ teaspoon ground black pepper

INSTRUCTIONS

1. Set oven rack to middle position and preheat oven to 350 degrees. Place walnuts on baking sheet and bake until toasted and fragrant, 5 minutes. Set aside to cool.
2. Combine all remaining ingredients in a large bowl and toss well. Cover and refrigerate for at least 15 minutes to allow the flavors to blend. Season to taste with salt, pepper, honey or more citrus. Toss in walnuts and serve.

From: https://www.onceuponachef.com/recipes/carrot-slaw-with-cranberries-toasted-walnuts-citrus-vinaigrette.html