Recipe made by: Robbie Shorr
Today, practically everything is available in grocery stores. I can confidently say that there are articles about this phenomenon which are way more exhaustive than anything I could write, as well as lists detailing the most absurd of these ready-made products. However, I am going to discuss one major category of such mass produced foods: sauces. More than for most foods, it really is a shame that premade sauce is so readily available. This is because making a sauce from scratch is a great way to develop culinary intuition. Making a sauce requires mixing ingredients, which can sometimes be very different, in order to create a product with a homogeneous flavor and texture which enhances a dish. The experience, technique, skills, and comfortability with experimentation learned from such a process can help in every realm of cooking. This nostalgia was the motivation behind this dish and its homemade teriyaki sauce, and while my homemade sauce was not perfect, making it definitely required me to really think about my ingredients, thus sharpening my culinary instincts.
- Garlic (minced, fresh, or powder)
- Soy sauce
- Ginger (minced, fresh, or powder)
- Crushed red pepper
- Prepare the penne according to the directions on the package.
- Chop the broccoli and zucchini.
- Add the broccoli to a pan with olive oil over medium heat. Season with salt, pepper, and garlic. Sauté for about 8 minutes.
- Add soy sauce, garlic, ginger, crushed red pepper, and honey to a stovetop over low heat. Simmer until the desired consistency reached. Add more soy sauce for thinness and saltiness and honey for thickness and sweetness as needed.
- Add the zuchinni to the pan with the broccoli. Season with salt, pepper, and garlic. Sauté, with the broccoli, for about 7 minutes.
- Toss the penne, veggies, and sauce together.
Why this recipe is good for college students: With proper time management, this recipe can be made quickly and with no wasted time. While the pasta is boiling you can start the veggies, and once the veggies are cooking you can make the sauce. This is great for a college student who can’t afford too much dead time in their day.
Why this recipe is good for those who keep Kosher: This dish is… parve. Which is not something you often see in an entrée. But, that means that dish can be taken in so many different directions.
What I would do differently if I made this recipe again
If I were to make this recipe again, I would sweeten the sauce using brown sugar instead of honey. The honey made the sauce thicker than I would’ve liked, and I hope that brown sugar would be able to provide the same sweetness without adding as much heaviness to the texture of the sauce.