Chinese Ginger-Garlic Glaze

 This is to transform American Pork Chops to some like a Chinese dish.

Ginger
Garlic
Shaoxing wine
Corn starch
Sugar
Red food coloring, optionally

Hosin

Soy

1 tbsp olive oil

Optional add any of these:

Oyster sauce

Scallion, chopped fine

Marin

Seasoned rice win vinegar to taste

Spaghetti alla Puttanesca (Lady of the Evening)

How this pasta is named is disputed. “The way a whore would make it” or simply quick and dirty, it represents a traditional Italian recipe which thought to have originated in Napoli. The sauce is usually served with spaghetti, although it may also be used with other dry pasta types like buca- tini, vermicelli or even rigatoni.

2 pounds peeled and seeded garden ripened tomatoes 3 cloves of garlic sliced
4 anchovy filets, chopped
1/2 teaspoon fresh chopped oregano (optional)
Garlic 

3 tablespoons olive oil
10 - 12 black olives, stoned and coarsely chopped

 2 tablespoons drained capers
1 tablespoons chopped Italian parsley
1 tablespoons chopped basil
1 small chopped hot red chili

Optionally, add squid slices of the mantle

Optionally, Cooked mussels

Pasta, 1 1/2 pounds
Salt

Heat a large covered pot of lightly salted water to a boil. Taste the water to insure salt level. When the water is boiling, start the sauce.

In a frying pan, cook tomatoes, olives, and chili over medium high heat for 5 minutes stirring occasionally. Start boiling the pasta. Continue cooking the tomatoes for another four minutes then add garlic, capers and anchovies, optional squid and cook 2 minutes more on high heat. Remove from heat. Drain the pasta. Immediately toss with the sauce and garnish with chopped parsley.

Ruccolo and Watercress, Pine Nut Salad

This has evolved from the Ruccolo ( Arugolo ) Salad, but made more main stream in that it includes garlic and olive oil.

Ruccolo

Watercress

Pine nuts

Olive oil

Lemon juice

Slices or Parmesan 

Red onion 

Salt to taste