{"id":125376,"date":"2021-05-17T18:36:52","date_gmt":"2021-05-17T18:36:52","guid":{"rendered":"https:\/\/precoinnews.com\/?p=125376"},"modified":"2021-05-17T18:36:52","modified_gmt":"2021-05-17T18:36:52","slug":"five-weeknight-dishes-just-right-recipes-the-denver-post","status":"publish","type":"post","link":"https:\/\/precoinnews.com\/world-news\/five-weeknight-dishes-just-right-recipes-the-denver-post\/","title":{"rendered":"Five Weeknight Dishes: Just-right recipes &#8211; The Denver Post"},"content":{"rendered":"<p><strong>By Emily Weinstein<\/strong>, <em>The New York Times<\/em><\/p>\n<p>The sun is out. It\u2019s time for the annual switch to iced coffee, or to buy Lambrusco and make a spritz. Summer is nigh! But, OK, let\u2019s still take a beat to revel in spring. Many of the recipes below are gloriously green, and all are just the right heft for this in-between moment. Best of all, they are legitimately easy to make. Here are five dishes to cook this week.<\/p>\n<h3>1. Glazed Tofu With Chile and Star Anise<\/h3>\n<p><i>This sauce &#8212; a dark, star anise-spiced caramel intermingled with rice wine, soy sauce, ginger and scallions \u2014 builds sweet, acidic and umami notes as it coats and infuses tofu. Sichuan hui guo rou, or twice-cooked pork, inspired the technique which is used here with tofu: The blocks are first seared whole, then torn into bite-size pieces and returned to the pan, where the craggy edges absorb the sauce. Additions from your pantry, such as a spoonful of doubanjiang, or fermented broad bean paste, fermented black beans or chile oil can invite deeper, more complex flavors. Serve warm with steamed rice and stir-fried greens.<\/i><\/p>\n<p><strong>By:<\/strong> Yewande Komolafe<\/p>\n<p><strong>Yield:<\/strong> 4 servings<\/p>\n<p><strong>Total time:<\/strong> 30 minutes<\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<ul>\n<li>2 (14-ounce) packages firm tofu, drained<\/li>\n<li>2 tablespoons neutral oil, such as canola or grapeseed<\/li>\n<li>Kosher salt<\/li>\n<li>1\/4 cup sugar<\/li>\n<li>1 whole star anise<\/li>\n<li>1 cup vegetable broth or stock<\/li>\n<li>1\/4 cup Shaoxing wine<\/li>\n<li>1\/4 cup dark soy sauce (see tip)<\/li>\n<li>2 garlic cloves, thinly sliced<\/li>\n<li>1 (1\/2-inch) piece fresh ginger, scrubbed and thinly sliced<\/li>\n<li>1 small hot dried chile<\/li>\n<li>6 scallions, whites cut into 1\/2-inch pieces, greens thinly sliced<\/li>\n<li>Steamed rice, for serving<\/li>\n<\/ul>\n<p><strong>Preparation<\/strong><\/p>\n<p>1. Place the tofu blocks between paper towels and press gently to remove excess liquid.<\/p>\n<p>2. In a large skillet or cast-iron pan, warm the oil over medium-high heat until shimmering. Season both sides of the tofu with salt and place in the pan; sear without moving until the contact side is browned, about 4 minutes. Turn the pieces over and sear the other side until browned, about 3 minutes. Transfer the tofu to a plate.<\/p>\n<p>3. Carefully add 1\/2 cup water, the sugar and star anise to the pan. (The mixture will sputter and steam.) Cook, stirring, until the syrup is reduced and turns deep amber, 4 to 5 minutes. Pour in the stock carefully (again being mindful of sputtering), Shaoxing, soy sauce, garlic, ginger and chile and cook, stirring frequently, until reduced, syrupy and glossy, 5 to 7 minutes.<\/p>\n<p>4. Use your fingers to break the tofu into 1\/2-inch pieces, return to the pan and add the scallion whites. Toss to coat with the sauce and cook until warmed through, 2 to 3 minutes. Remove and discard the star anise and dried chile. Garnish with scallion greens and serve immediately with steamed rice.<\/p>\n<p>TIP: To replicate 1\/4 cup dark soy sauce using regular or light soy sauce, combine 1\/4 cup regular or light soy sauce with 2 teaspoons molasses.<\/p>\n<h3>2. Crispy Grains and Halloumi With Smashed Cucumbers<\/h3>\n<p><i>This vegetarian sheet-pan meal is inspired by crispy rice dishes like tahdig, fried rice and pegao, but, instead of white rice, this recipe calls for whole grains like brown rice, wheat berries or farro. For best results, spread the grains and chickpeas on a sheet pan and pat lightly with a paper towel to remove moisture before cooking &#8212; the drier they are, the more they\u2019ll crisp up. Then top everything with smashed cucumbers that have been combined with citrus and fresh herbs. As the whole grains cook, the cucumbers marinate, releasing sweet, grassy juices that are then used as a dressing. (You can also use the liquid on a simple panzanella or a baby-green salad.)<\/i><\/p>\n<p><strong>By:<\/strong> Ali Slagle<\/p>\n<p><strong>Yield:<\/strong> 4 servings<\/p>\n<p><strong>Total time:<\/strong> 20 minutes<\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<ul>\n<li>3 cups cooked grains (such as brown rice, wheat berries, farro or a mix), shaken or patted dry<\/li>\n<li>8 to 9 ounces halloumi or feta, torn into 1\/2- to 1-inch pieces<\/li>\n<li>1 (15-ounce) can chickpeas, drained, rinsed and shaken dry<\/li>\n<li>4 Persian or mini seedless cucumbers<\/li>\n<li>Kosher salt<\/li>\n<li>2 limes or lemons or 1 grapefruit<\/li>\n<li>1\/2 cup finely chopped cilantro, dill or parsley leaves and stems, or a mix<\/li>\n<li>1\/4 cup extra-virgin olive oil, plus more as needed<\/li>\n<li>1 teaspoon ground cumin or coriander<\/li>\n<li>Black pepper<\/li>\n<\/ul>\n<p><strong>Preparation<\/strong><\/p>\n<p>1. Heat the broiler on high with a rack 6 inches or less from the heat source. Put the grains, halloumi and chickpeas on a sheet pan to air dry while you prepare the other ingredients. (You can do this up to a day ahead and refrigerate the sheet pan.)<\/p>\n<p>2. Meanwhile, smash the cucumbers with the side of your knife until they\u2019re craggy and split. Coarsely chop into irregular 1\/2-inch pieces. Transfer the cucumbers and any liquid on the cutting board to a small bowl and season with salt. Finely grate about 1 teaspoon of the citrus zest over the cucumbers, then squeeze in 3 tablespoons juice. Cut any remaining citrus into wedges for serving. Add the herbs and 1 tablespoon olive oil, stir to combine and set aside. (Cucumbers can be prepared up to 3 hours in advance.)<\/p>\n<p>3. Add remaining 3 tablespoons olive oil and the cumin to the sheet pan. Stir to combine. Season with salt and pepper, spread in an even layer, and broil, shaking the pan occasionally or tossing with a fork, until the chickpeas start to pop and everything is crisped and golden brown, 7 to 10 minutes.<\/p>\n<p>4. Serve the grain-bean mixture topped with the cucumbers and the dressing in the bowl. Season to taste with salt, pepper, citrus juice and olive oil.<\/p>\n<p>TIP: You can crisp the grains, halloumi and chickpeas in a large skillet over medium high in a little oil instead of the broiler; simply work in batches. If you choose to use feta instead of halloumi, know that depending on the type, it may melt instead of crisp.<\/p>\n<h3>3. Roasted Salmon and Brussels Sprouts With Citrus-Soy Sauce<\/h3>\n<p><i>Roasting vegetables like Brussels sprouts, scallions and jalape\u00f1o next to salmon fillets as they cook makes for a crunchy, sweet and spicy side that requires very little work on your part. When the salmon and vegetables are done, spoon a lively sauce made of citrus juice (any you choose), rice vinegar and soy sauce over everything. If you like, serve with rice, whole grains, soba or udon &#8212; there\u2019s plenty of sauce to go around.<\/i><\/p>\n<p><strong>By:<\/strong> Ali Slagle<\/p>\n<p><strong>Yield:<\/strong> 4 servings<\/p>\n<p><strong>Total time:<\/strong> 20 minutes<\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<ul>\n<li>1 pound Brussels sprouts, thinly sliced (about 4 1\/2 cups)<\/li>\n<li>3 to 4 scallions, trimmed, white and green parts thinly sliced (about 1\/2 cup)<\/li>\n<li>1 jalape\u00f1o, thinly sliced (about 1\/4 cup)<\/li>\n<li>2 tablespoons toasted sesame or extra-virgin olive oil<\/li>\n<li>Kosher salt and black pepper<\/li>\n<li>4 (6-ounce) skin-on salmon fillets, about 1-inch thick<\/li>\n<li>1\/4 cup freshly squeezed lemon, lime or tangerine juice<\/li>\n<li>2 tablespoons rice vinegar<\/li>\n<li>2 tablespoons soy sauce<\/li>\n<li>Honey, to taste (optional)<\/li>\n<\/ul>\n<p><strong>Preparation<\/strong><\/p>\n<p>1. Heat oven to 400 degrees, and line a baking sheet with parchment paper. In a large bowl, toss Brussels sprouts, scallions and jalape\u00f1o with the 2 tablespoons oil to coat. Season with salt and pepper, then spread out on the prepared baking sheet.<\/p>\n<p>2. Pat the salmon fillets dry, then season with salt and pepper and nestle them, skin side down, among the Brussels sprouts. Roast, stirring the Brussels sprouts occasionally, until the Brussels sprouts are tender and the salmon is cooked through, 12 to 14 minutes. (The salmon is done when a knife slides through it easily and the fish flakes, or when an instant-read thermometer reaches 120 degrees.)<\/p>\n<p>3. While the salmon is roasting, stir together the citrus juice, rice vinegar, soy sauce and 2 tablespoons water. (If you find it too puckery, add a little honey or more water.) Serve the sauce alongside the salmon and Brussels sprouts for drizzling and dipping.<\/p>\n<h3>4. Chicken Katsu<\/h3>\n<p><i>Katsu, a popular Japanese comfort food of breaded cutlets, is commonly made with chicken or pork. For this chicken version, boneless chicken breasts are pounded thin, dredged in flour, egg and panko, then fried until golden brown for an irresistible crispy crust that yields to &#8212; and protects \u2014 juicy meat inside. The traditional accompaniments are a mound of crunchy shredded cabbage, steamed rice and a generous drizzle of sweet-savory katsu sauce. Also called tonkatsu sauce, it\u2019s a tangy Japanese-style barbecue sauce made with soy sauce, Worcestershire sauce, tomatoes, ginger and clove. Though you can purchase bottles of it in Asian markets or online, the sauce is easy to make, lasts indefinitely in the fridge and serves as a great all-purpose dip.<\/i><\/p>\n<p><strong>By:<\/strong> Kay Chun<\/p>\n<p><strong>Yield:<\/strong> 4 servings<\/p>\n<p><strong>Total time:<\/strong> 30 minutes<\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<p><em>For the tonkatsu sauce:<\/em><\/p>\n<ul>\n<li>6 tablespoons ketchup<\/li>\n<li>6 tablespoons Worcestershire sauce<\/li>\n<li>4 teaspoons unsulphured molasses<\/li>\n<li>2 teaspoons low-sodium soy sauce<\/li>\n<li>2 teaspoons sugar<\/li>\n<li>1\/4 teaspoon grated peeled fresh ginger<\/li>\n<li>1\/8 teaspoon ground cloves<\/li>\n<\/ul>\n<p><em>For the chicken katsu:<\/em><\/p>\n<ul>\n<li>Vegetable oil, as needed for frying<\/li>\n<li>1\/2 cup all-purpose flour<\/li>\n<li>2 large eggs, beaten<\/li>\n<li>1 1\/2 cups panko breadcrumbs (about 3 1\/2 ounces)<\/li>\n<li>2 (8-ounce) boneless, skinless chicken breasts, halved crosswise then pounded 1\/4-inch-thick<\/li>\n<li>Kosher salt and black pepper<\/li>\n<li>4 cups tightly packed finely shredded green cabbage (about 12 ounces)<\/li>\n<li>Tonkatsu sauce, steamed rice and lemon wedges, for serving<\/li>\n<\/ul>\n<p><strong>Preparation<\/strong><\/p>\n<p>1. Prepare the tonkatsu sauce: In a small bowl, combine all of the ingredients and mix well. (Makes 2\/3 cup.)<\/p>\n<p>2. Prepare the chicken: Fill a large cast-iron or heavy skillet with 1\/3-inch oil. Heat over medium until an instant-read thermometer registers 350 degrees.<\/p>\n<p>3. Place flour, eggs and breadcrumbs in 3 separate wide, shallow bowls or large plates.<\/p>\n<p>4. Season chicken cutlets with salt and pepper. Working with one cutlet at a time, dredge in flour until fully coated, then shake off excess. Dip in egg, coating both sides, let excess drip off, then press into breadcrumbs until well coated. Transfer to a clean plate and repeat with remaining 3 cutlets.<\/p>\n<p>5. Gently lower 2 cutlets into the oil and fry until golden underneath, about 2 minutes. Adjust heat to keep it as close to 350 degrees as possible. Turn over and fry until chicken is golden on the second side and cooked through, 1 1\/2 to 2 minutes longer. Transfer to a paper towel-lined plate to drain, and season with salt. Repeat with remaining 2 cutlets.<\/p>\n<p>6. Slice cutlets into thick slices and transfer to plates. Divide the cabbage in mounds next to the katsu. Drizzle the katsu with some of the tonkatsu sauce. Serve with small bowls of rice, lemon wedges and extra tonkatsu sauce.<\/p>\n<h3>5. Spring Minestrone With Kale and Pasta<\/h3>\n<p><i>This one-pot springtime minestrone combines asparagus, peas and kale with a healthy dose of fresh ginger. The ginger is optional, but it energizes the broth. This recipe is fairly flexible overall: You can swap green vegetables according to taste, use vegetable or chicken stock and toss in any type of short pasta. The pesto and Parmesan swirled in at the end provide brightness and richness, but you could also finish the soup with tapenade, sour cream, ricotta or even a splash of your favorite hot sauce.<\/i><\/p>\n<p><strong>By:<\/strong> Kay Chun<\/p>\n<p><strong>Yield:<\/strong> 4 servings<\/p>\n<p><strong>Total time:<\/strong> 20 minutes<\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<ul>\n<li>1\/4 cup extra-virgin olive oil<\/li>\n<li>2 large shallots or 1 small onion, thinly sliced<\/li>\n<li>2 celery stalks, thinly sliced<\/li>\n<li>Kosher salt and black pepper<\/li>\n<li>2 tablespoons minced fresh ginger (optional)<\/li>\n<li>2 tablespoons minced garlic<\/li>\n<li>2 quarts low-sodium chicken or vegetable stock<\/li>\n<li>1 cup ditalini or other small shaped pasta (about 5 ounces)<\/li>\n<li>8 ounces asparagus, trimmed and sliced into 1\/2-inch pieces (1 1\/2 cups), thinly sliced zucchini or chopped broccoli<\/li>\n<li>1 cup fresh or frozen peas<\/li>\n<li>5 ounces baby kale, baby spinach or torn spinach (about 4 cups)<\/li>\n<li>Store-bought pesto and grated Parmesan, for serving<\/li>\n<\/ul>\n<p><strong>Preparation<\/strong><\/p>\n<p>1. In a heavy soup pot or Dutch oven, heat the oil over medium. Add shallots and celery and season with salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes.<\/p>\n<p>2. Add the ginger, if using, and garlic and stir until very fragrant, about 2 minutes. Add stock and bring to a simmer.<\/p>\n<p>3. Stir in pasta and cook according to package instructions until al dente. Stir in asparagus and peas and cook until vegetables and pasta are tender, about 3 minutes longer. Stir in kale and season with salt and pepper.<\/p>\n<p>4. Divide soup among bowls. Swirl in some pesto and top with Parmesan.<\/p>\n<p>Source: <a href=\"https:\/\/www.denverpost.com\/2021\/05\/17\/just-right-recipes\/\" target=\"_blank\" rel=\"noopener\">Read Full Article<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>By Emily Weinstein, The New York Times<\/p>\n","protected":false},"author":3,"featured_media":125375,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[23056],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.7 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Five Weeknight Dishes: Just-right recipes &#8211; The Denver Post - Pre Coin News<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/precoinnews.com\/world-news\/five-weeknight-dishes-just-right-recipes-the-denver-post\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Five Weeknight Dishes: Just-right recipes &#8211; The Denver Post - Pre Coin News\" \/>\n<meta property=\"og:description\" content=\"By Emily Weinstein, The New York Times\" \/>\n<meta property=\"og:url\" content=\"https:\/\/precoinnews.com\/world-news\/five-weeknight-dishes-just-right-recipes-the-denver-post\/\" \/>\n<meta property=\"og:site_name\" content=\"Pre Coin News\" \/>\n<meta property=\"article:published_time\" content=\"2021-05-17T18:36:52+00:00\" \/>\n<meta name=\"author\" content=\"mediabest\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:image\" content=\"https:\/\/precoinnews.com\/wp-content\/uploads\/2021\/05\/Five-Weeknight-Dishes-Just-right-recipes-\u2013-The-Denver-Post.jpg\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"mediabest\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"10 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/precoinnews.com\/world-news\/five-weeknight-dishes-just-right-recipes-the-denver-post\/\",\"url\":\"https:\/\/precoinnews.com\/world-news\/five-weeknight-dishes-just-right-recipes-the-denver-post\/\",\"name\":\"Five Weeknight Dishes: Just-right recipes &#8211; The Denver Post - Pre Coin News\",\"isPartOf\":{\"@id\":\"https:\/\/precoinnews.com\/#website\"},\"datePublished\":\"2021-05-17T18:36:52+00:00\",\"dateModified\":\"2021-05-17T18:36:52+00:00\",\"author\":{\"@id\":\"https:\/\/precoinnews.com\/#\/schema\/person\/ad0e9920e03d3b41c7ad02a18375d76a\"},\"breadcrumb\":{\"@id\":\"https:\/\/precoinnews.com\/world-news\/five-weeknight-dishes-just-right-recipes-the-denver-post\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/precoinnews.com\/world-news\/five-weeknight-dishes-just-right-recipes-the-denver-post\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/precoinnews.com\/world-news\/five-weeknight-dishes-just-right-recipes-the-denver-post\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/precoinnews.com\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"World News\",\"item\":\"https:\/\/precoinnews.com\/category\/world-news\/\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"Five Weeknight Dishes: Just-right recipes &#8211; The Denver Post\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/precoinnews.com\/#website\",\"url\":\"https:\/\/precoinnews.com\/\",\"name\":\"Pre Coin News\",\"description\":\"precoinnews.com\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/precoinnews.com\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-US\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/precoinnews.com\/#\/schema\/person\/ad0e9920e03d3b41c7ad02a18375d76a\",\"name\":\"mediabest\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/precoinnews.com\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/f5f13cb3b94fc348d515c0951f6ca073?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/f5f13cb3b94fc348d515c0951f6ca073?s=96&d=mm&r=g\",\"caption\":\"mediabest\"}}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Five Weeknight Dishes: Just-right recipes &#8211; The Denver Post - Pre Coin News","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/precoinnews.com\/world-news\/five-weeknight-dishes-just-right-recipes-the-denver-post\/","og_locale":"en_US","og_type":"article","og_title":"Five Weeknight Dishes: Just-right recipes &#8211; The Denver Post - Pre Coin News","og_description":"By Emily Weinstein, The New York Times","og_url":"https:\/\/precoinnews.com\/world-news\/five-weeknight-dishes-just-right-recipes-the-denver-post\/","og_site_name":"Pre Coin News","article_published_time":"2021-05-17T18:36:52+00:00","author":"mediabest","twitter_card":"summary_large_image","twitter_image":"https:\/\/precoinnews.com\/wp-content\/uploads\/2021\/05\/Five-Weeknight-Dishes-Just-right-recipes-\u2013-The-Denver-Post.jpg","twitter_misc":{"Written by":"mediabest","Est. reading time":"10 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/precoinnews.com\/world-news\/five-weeknight-dishes-just-right-recipes-the-denver-post\/","url":"https:\/\/precoinnews.com\/world-news\/five-weeknight-dishes-just-right-recipes-the-denver-post\/","name":"Five Weeknight Dishes: Just-right recipes &#8211; The Denver Post - Pre Coin News","isPartOf":{"@id":"https:\/\/precoinnews.com\/#website"},"datePublished":"2021-05-17T18:36:52+00:00","dateModified":"2021-05-17T18:36:52+00:00","author":{"@id":"https:\/\/precoinnews.com\/#\/schema\/person\/ad0e9920e03d3b41c7ad02a18375d76a"},"breadcrumb":{"@id":"https:\/\/precoinnews.com\/world-news\/five-weeknight-dishes-just-right-recipes-the-denver-post\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/precoinnews.com\/world-news\/five-weeknight-dishes-just-right-recipes-the-denver-post\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/precoinnews.com\/world-news\/five-weeknight-dishes-just-right-recipes-the-denver-post\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/precoinnews.com\/"},{"@type":"ListItem","position":2,"name":"World News","item":"https:\/\/precoinnews.com\/category\/world-news\/"},{"@type":"ListItem","position":3,"name":"Five Weeknight Dishes: Just-right recipes &#8211; The Denver Post"}]},{"@type":"WebSite","@id":"https:\/\/precoinnews.com\/#website","url":"https:\/\/precoinnews.com\/","name":"Pre Coin News","description":"precoinnews.com","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/precoinnews.com\/?s={search_term_string}"},"query-input":"required name=search_term_string"}],"inLanguage":"en-US"},{"@type":"Person","@id":"https:\/\/precoinnews.com\/#\/schema\/person\/ad0e9920e03d3b41c7ad02a18375d76a","name":"mediabest","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/precoinnews.com\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/f5f13cb3b94fc348d515c0951f6ca073?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/f5f13cb3b94fc348d515c0951f6ca073?s=96&d=mm&r=g","caption":"mediabest"}}]}},"_links":{"self":[{"href":"https:\/\/precoinnews.com\/wp-json\/wp\/v2\/posts\/125376"}],"collection":[{"href":"https:\/\/precoinnews.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/precoinnews.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/precoinnews.com\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/precoinnews.com\/wp-json\/wp\/v2\/comments?post=125376"}],"version-history":[{"count":0,"href":"https:\/\/precoinnews.com\/wp-json\/wp\/v2\/posts\/125376\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/precoinnews.com\/wp-json\/wp\/v2\/media\/125375"}],"wp:attachment":[{"href":"https:\/\/precoinnews.com\/wp-json\/wp\/v2\/media?parent=125376"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/precoinnews.com\/wp-json\/wp\/v2\/categories?post=125376"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/precoinnews.com\/wp-json\/wp\/v2\/tags?post=125376"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}