Ingredients:

• 400g (14 oz) spaghetti

• 2 tbsp extra virgin olive oil

• 4 cloves garlic, finely chopped

• 4 anchovy fillets (optional but traditional)

• 1 tsp red chili flakes (adjust to taste)

• 1 can (400g) peeled plum tomatoes, crushed by hand

• 100g (1/2 cup) black olives (preferably Gaeta or Kalamata), pitted and halved

• 2 tbsp capers, rinsed and drained

• Fresh parsley or basil, chopped, for garnish

• Salt and freshly ground black pepper to taste

Instructions:

1. Boil pasta: In a large pot of salted boiling water, cook the spaghetti until al dente. Reserve a cup of pasta water before draining.

2. Prepare the sauce: In a large skillet, heat olive oil over medium heat. Add garlic, anchovies, and chili flakes. Cook until garlic is golden and anchovies dissolve.

3. Simmer: Add crushed tomatoes, olives, and capers. Simmer on low for about 10–12 minutes until the sauce thickens.

4. Combine: Toss drained spaghetti into the sauce. Add a splash of pasta water to bind if needed. Stir well until coated.

5. Serve: Plate immediately, topped with fresh basil or parsley and a drizzle of olive oil.

Buon appetito!

Mediterranean Grilled Chicken Salad

Instructions:

1. Marinate the Chicken:

   • In a bowl, mix olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper.

   • Add chicken breasts, coat well, cover, and refrigerate for 30 minutes to 2 hours.

2. Grill the Chicken:

   • Preheat a grill or grill pan over medium heat.

   • Grill the chicken for about 6–7 minutes on each side or until fully cooked.

   • Let rest for 5 minutes, then slice thinly.

3. Prepare the Salad:

   • In a large bowl, combine mixed greens, cherry tomatoes, cucumber, red onion, and olives.

   • Top with sliced grilled chicken and crumbled feta cheese.

4. Make the Dressing:

   • Whisk together olive oil, vinegar, Dijon mustard, honey, salt, and pepper.

   • Drizzle over salad just before serving.

Serving Tip: Serve with warm pita bread or toasted flatbread for a complete Mediterranean experience!

Ingredients:

• 2 boneless chicken thighs (skin-on preferred for crispiness)

• Salt and pepper to season

• 1 tsp vegetable oil

Teriyaki Sauce (Mix in a bowl):

• 2 tbsp soy sauce

• 2 tbsp mirin (Japanese sweet rice wine)

• 1 tbsp sake (or substitute with water if needed)

• 1 tbsp sugar

Instructions:

1. Prepare the Chicken:
   Trim excess fat from the thighs. Pat dry with paper towel. Lightly season with salt and pepper.

2. Pan-Sear:
   Heat oil in a non-stick pan over medium heat. Place the chicken skin-side down. Cook 5–6 minutes without flipping to render fat and get crispy skin.

3. Flip and Cook:
   Turn the chicken over and cook for another 3–4 minutes.

4. Add Sauce:
   Drain excess oil if needed. Pour the teriyaki sauce mixture into the pan. Let it bubble and reduce, occasionally spooning over the chicken. The sauce will thicken and glaze the meat.

5. Finish:
   Once sauce becomes shiny and coats the chicken beautifully, turn off heat. Let rest for 1 minute before slicing.

6. Serve:
   Slice the chicken and pour the remaining sauce on top. Serve with steamed white rice, sesame vegetables, or miso soup.

Chef’s Tip

For an even more authentic touch, sprinkle some sesame seeds or sliced spring onions before serving.

Ingredients:

For the chicken marinade:

• 2 boneless, skinless chicken breasts

• 2 tablespoons olive oil

• 1 tablespoon lemon juice

• 2 cloves garlic (minced)

• 1 teaspoon dried oregano

• 1/2 teaspoon paprika

• Salt and pepper to taste

For the salad:

• 2 cups mixed greens (arugula, romaine, spinach)

• 1 cup cherry tomatoes (halved)

• 1 cucumber (sliced)

• 1/2 red onion (thinly sliced)

• 1/4 cup Kalamata olives

• 1/4 cup feta cheese (crumbled)

For the dressing:

• 3 tablespoons olive oil

• 1 tablespoon red wine vinegar

• 1 teaspoon Dijon mustard

• 1/2 teaspoon honey

• Salt and pepper to taste