With the cool weather here to stay, a bowl of steaming hot ramen can be the perfect meal. All of Terakawa’s broths are pork based except for one with soy milk (pictured). It had depth of flavor, perfectly cooked noodles and an adequate amount of veggies. The sesame seeds, dried garlic and hot sauce add-ins on the table made it hard not to finish every last bite. This restaurant is good for a quick meal at the counter by yourself or at at table with friends, and the perfect match for the cold months ahead.
Hold on to the fading flavors of summer with these easy recipes:
Heirloom Tomato Salad: Toss together a variety of chopped heirloom tomatoes, roughly torn basil, mozzarella cheese, olive oil, kosher salt and pepper.
Summer Succotash: Combine 1 cup of fresh corn kernels, 1/2 cup chopped tomatoes, 1/2 cup fava beans, 1 Tbs chives, 1 clove garlic (minced), 1/2 small onion (minced), kosher salt and pepper.
Chimichurri: Finely chop or puree the following in a food processor: 1 cup fresh parsley, 1 Tbs fresh oregano, 1 clove garlic, kosher salt and 1 tsp red wine vinegar. Mix or drizzle in olive oil until smooth.
Roasted Carrots with Dill: Peel and slice carrots on the bias to 3/4″ thickness. Drizzle with olive oil and toss to coat with Kosher salt and pepper. Roast at 375 degrees for ~25 minutes or until carrots are browned. Remove from oven and top with chopped dill and a drizzle of olive oil if needed.