{"id":3170,"date":"2009-03-17T22:16:36","date_gmt":"2009-03-18T02:16:36","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=3170"},"modified":"2009-03-17T22:16:36","modified_gmt":"2009-03-18T02:16:36","slug":"orzo-with-ham-and-egg%e3%82%a2%e3%83%9c%e3%82%ab%e3%83%89%e3%83%91%e3%82%b9%e3%82%bf%e3%81%a8%e3%83%8f%e3%83%a0%e3%82%a8%e3%83%83%e3%82%b0","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=3170&lang=en","title":{"rendered":"Orzo with Ham and Egg
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Orzo with Ham and Egg<\/strong>
\nLunch March 14, 2009<\/em><\/p>\n

Mix cooked orzo pasta with avocado, pea shoots, and olive oil. Salt and pepper. Serve it with fried ham and egg. Drizzle olive oil and wasabi soy sauce over the whole thing. <\/p>\n

Please help us promote our blog by clicking on the following button. That helps our ranking on the site (but does not provide us any financial gain). Thank you.<\/p>\n

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Orzo with Ham and Egg Lunch March 14, 2009 Mix cooked orzo pasta with avocado, pea shoots, and olive oil. Salt and pepper. Serve it with fried ham and egg. Drizzle olive oil and wasabi soy sauce over the whole thing. Please help us promote our blog by clicking on the following button. That helps […]<\/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-3170","post","type-post","status-publish","format-standard","hentry","category-starches"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/3170","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=3170"}],"version-history":[{"count":21,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/3170\/revisions"}],"predecessor-version":[{"id":3242,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/3170\/revisions\/3242"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3170"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3170"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3170"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}