“Coaste” de porumb cu sos spicy

4 cobs of pre-boiled corn, olive oil, salt, pepper, garlic powder, smoked paprika powder, onion flakes, Hellmann's vegan mayonnaise sauce, siracha sauce

Cut the corn into 4 parts vertically, it is best to cut the corn lengthwise, standing it up on the chopper.
In the meantime prepare the mix with which we will coat the corn cobs, mix all the spices in a small bowl together with the olive oil, then coat the cobs.
Place the pieces of corn in a tray lined with baking sheet and add them to the oven preheated to 190ºC for 25 minutes.
While the corn "ribs" are getting crispy in the oven, you can prepare spicy mayonnaise sauce. It's very simple, mix 3 generous tablespoons of Hellmann's Vegan Mayonnaise with 1 teaspoon of Siracha Sauce.

One-Pan Cajun Orzo with Sausage

1 tbsp. extra-virgin olive oil, 1 small yellow onion, chopped, 1 red bell pepper, chopped, 2 cloves garlic, minced, 12 oz. andouille sausage, sliced, 8 oz. orzo, 1 can fire roasted diced tomatoes, 2 c. low-sodium chicken broth, 2 tsp. cajun seasoning, Kosher salt, Freshly ground black pepper, 4 oz. cream cheese, cut into cubes, 2 green onions, thinly sliced

In a large deep skillet over medium heat, heat oil. Add onion and pepper and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add sausage and cook until warmed through and golden, about 2 minutes.  

Add orzo and stir to toast for 1 minute. Add diced tomatoes, broth, and cajun seasoning. Season with salt and pepper. Bring to a boil, then reduce heat and simmer until orzo is cooked through and tender, about 10 minutes, stirring occasionally.  

Add cream cheese and stir until melted, then stir in green onions.

Spaghetti alla Nerano

Spaghetti alla Nerano or the Stanley Tucci spaghetti

1 quart sunflower oil, or as needed, 6 medium green zucchini, 4 ounces spaghetti,
2 tablespoons olive oil, 1 pinch salt, 2 basil leaves, torn into small pieces, 2 tablespoons unsalted butter, 5 tablespoons grated Pecorino Romano cheese, 3 tablespoons grated Parmigiano-Reggiano cheese

Place sunflower oil in a deep fryer and heat to 350 degrees F (175 degrees C). Slice zucchini into 1/8-inch rounds.
Add some zucchini to the hot oil and deep-fry until lightly browned, 4 to 5 minutes. Transfer to a single layer on paper towels to drain and repeat to cook remaining zucchini. Let zucchini cool to room temperature.
Transfer cooled zucchini to a bowl. Cover and refrigerate, 8 hours to overnight.
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until it's 2 minutes away from being tender yet firm to the bite, 9 to 10 minutes.
As you are cooking the spaghetti, heat olive oil in a skillet over medium heat. Add zucchini and salt and cook, stirring occasionally, until it starts to release juices, soften, and break down, 3 to 5 minutes. Add a couple splashes of the pasta water to the zucchini, but don't overdo it. Break zucchini into small pieces with the edge of a spoon or spatula. Reduce heat to low and toss in basil and butter; stir until butter melts.
Grab spaghetti with tongs and transfer it right into the sauce; stir until coated. Mix in Pecorino Romano and Parmigiano-Reggiano cheeses. Add a final splash of pasta water and adjust salt if needed.
Serve with more grated cheese and fresh basil.