Teriyaki Charred Broccoli and Shiitake Mushrooms

Ingredients

• 8 oz Broccoli
• 1 Green Onion
• 1 Red Bell Pepper
• 5 ½ oz Shiitake Mushrooms
• 6 oz Linguine
• 4 fl. oz. Teriyaki Glaze
• 1 tsp. Sriracha
• ½ fl. oz. Toasted Sesame Oil
• 1 tsp. Multicolor Sesame Seeds
• Olive Oil
• Salt Pepper
• Thinly slice green portion of green onions on an
• angle. Stem, seed, and slice red bell pepper into ¼”
• strips. Halve strips. Stem shiitake mushrooms and

Instructions

1. 1

   Cook Within: Warm pasta absorbs flavor better than cold pasta. Have dressing ready by the time you drain cooked linguine so you can toss it immediately after returning it Teriyaki, the cooking technique used in Japanese cuisine, describes when foods are broiled or grilled with a glaze of soy sauce, mirin, and sugar.

2. 2

   Prepare the Ingredients: Cut broccoli florets into bite-sized pieces. Trim and slice white portion of green onion into ½” pieces. Thinly slice green portion of green onions on an angle. Stem, seed, and slice red bell pepper into ¼” strips. Halve strips. Stem shiitake mushrooms and cut caps into ¼” strips. Discard stems.

3. 3

   Make the Dressing: (reserve 1 Tbsp. for garnish), Sriracha (to taste), sesame oil, and 2 Tbsp. water.

4. 4

   Roast the Vegetables: Place bell pepper, broccoli, shiitake mushrooms, and white portions of green onion on prepared ¼ tsp. salt and a pinch of pepper, and spread into a single layer. Roast until vegetables are tender and broccoli florets just begin to char, 14-16 minutes.

5. 5

   Remove from oven and rest 5 minutes. While: vegetables roast, cook pasta.

6. 6

   Toss the Pasta: Add dressing to pot with pasta along with half the green portion of green onion (reserve remaining for garnish). Toss to combine.

7. 7

   Cook the Pasta: Add linguine to boiling water and cook until al dente, 10-12 minutes. Drain in colander and return to pot. While pasta cooks, make sesame dressing.

8. 8

   Plate the Dish: Place a serving of pasta on a plate and top with roasted vegetables. Garnish with sesame seeds, remaining green portions of green onions, and drizzle with reserved teriyaki glaze. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts is used three times. White portions are roasted with vegetables, half of green portions are added to cooked pasta, and remaining garnish used twice. Most is used in dressing, and 1 Tbsp. is drizzled over finished dish. hot sauce du jour. Its garlicky- chile flavor complements just about everything. Use to taste or omit for less spice. the recipe before you start–we promise it will be time • Bring a medium pot of lightly salted water to a boil • Place a colander in the sink

9. 9

   Cut broccoli florets into bite-sized pieces. Trim and

10. 10

    slice white portion of green onion into ½” pieces.

11. 11

    cut caps into ¼” strips. Discard stems.