{"id":15265,"date":"2010-09-19T12:42:31","date_gmt":"2010-09-19T16:42:31","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=15265"},"modified":"2010-09-19T12:43:41","modified_gmt":"2010-09-19T16:43:41","slug":"zucchini-and-shiso-pasta%e3%82%ba%e3%83%83%e3%82%ad%e3%83%bc%e3%83%8b%e3%81%a8%e5%a4%a7%e8%91%89%e3%81%ae%e3%83%91%e3%82%b9%e3%82%bf","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=15265&lang=en","title":{"rendered":"Zucchini and Shiso Pasta
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\"\"<\/a> \"\"<\/a><\/p>\n

Zucchini and Shiso Pasta<\/strong>
\nLunch September 10, 2010<\/em><\/p>\n

Sometimes simple dishes taste the best. Sauteed zucchini, yellow squash, red onion, grape tomatoes, and garlic were mixed with cooked pasta, shiso (Japanese basil), salt, and pepper. I like to add a few drops of olive oil and red wine vinegar right before serving.<\/p>\n

Click here<\/a> for recipe information.<\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n

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Zucchini and Shiso Pasta Lunch September 10, 2010 Sometimes simple dishes taste the best. Sauteed zucchini, yellow squash, red onion, grape tomatoes, and garlic were mixed with cooked pasta, shiso (Japanese basil), salt, and pepper. I like to add a few drops of olive oil and red wine vinegar right before serving. Click here for […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-15265","post","type-post","status-publish","format-standard","hentry","category-starches"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/15265","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=15265"}],"version-history":[{"count":19,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/15265\/revisions"}],"predecessor-version":[{"id":15360,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/15265\/revisions\/15360"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=15265"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=15265"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=15265"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}