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"Lentilballs" With Kale And Coconut Stir Fry

["1 bunch fresh kale", "1/2 teaspoon mustard seeds", "1/2 teaspoon curry leaves", "1 ancho chile, seeds removed", "2 tablespoons Shallots thinly sliced", "1/2 cup coconut shredded", "3 garlic diced", "1/4 cumin powder", "salt a taste", "1 tablespoon coconut oil"]

["Wash Kale well.", "Chop the stem finely and set it aside.", "Cut the leaves and keep them in a separate bowl.", "The stems are a little woody so they need more time to cook.", "Saute shallots and garlic with the coconut oil until golden.", "Add the stems and ancho chile and cook until crisp tender.", "Add the leaves and mix well.", "Add all the spices and the shredded coconut.", "Mix it well and it's done! (Personally, I don't like the kale over cooked)."]

food52.com/recipes/37349-lentilballs-with-kale-and-coconut-stir-fry

0Gathered

["fresh kale", "mustard seeds", "curry", "ancho chile", "Shallots", "coconut shredded", "garlic", "cumin", "salt", "coconut oil"]

Saffrony Pasta Salad

["2 cups Pasta like bowtie or fusilli spiral ones, boiled", "1 cup Mix of all the three bell pepper Green, yellow and red chopped medium sized", "1/3 cup Artichoke hearts, drained and thawed, chopped in quarters", "1/2 cup Cherry or grape tomatoes, chopped", "1 small vidalia onion, chopped", "Handful Black Olives", "2 to 3 tablespoons Cranberries or dried cherries", "2 to 3 tablespoons Pine nuts + few tbsp of garnish", "Salt to taste", "1 Clove of garlic", "2 tablespoons Red wine vinegar", "3 tablespoons olive oil", "1/2 cup Mayonnaise", "2 tablespoons Milk", "2 teaspoons Saffron threads", "1 teaspoon Thyme leaves, chopped", "1 to 2 tablespoons parsley"]

["Take saffron threads, rub them a little bit between your palm (to release flavor) and then soak it in warm milk for about 10 minutes.", "In a big bowl, take the boiled pasta, tomatoes, onions, bell peppers, onions, artichoke hearts, olives, cranberries and mix it well. Leave it aside till we make the dressing.", "For the dressing - Take the mayonnaise, milk along with saffron, pine nuts, vinegar, olive oil and garlic and blend it in the food processor till everything becomes smooth. Add salt and black pepper also. Mix it well.", "At the time of serving , dress the pasta and vegetables and season it well. Garnish it with some fresh chopped thyme and parsley, pine nuts."]

food52.com/recipes/18369-saffrony-pasta-salad

0Gathered

["fusilli spiral ones", "Mix of all the three bell pepper", "hearts", "grape tomatoes", "vidalia onion", "Handful Black Olives", "Cranberries", "nuts +", "Salt", "garlic", "Red wine vinegar", "olive oil", "Mayonnaise", "Milk", "Saffron threads", "Thyme", "parsley"]

Aubergine Veggie Rolls

["2 pieces aubergines/eggplants", "1 teaspoon sesame seeds", "4 tablespoons coconut oil", "1 piece red onion", "1 teaspoon grated ginger", "1 teaspoon garlic powder", "1/2 teaspoon turmeric", "1 piece beetroot, grated", "2 pieces carrots, grated", "1 piece red bell pepper, diced", "195 grams cooked quinoa"]

["Trim the edges from the aubergines/eggplant, then slice lengthways into 4mm slices.", "Brush the aubergine/eggplant slices with coconut oil, then sprinkle the sesame seeds on top. Place in a frying pan or griddle pan and fry for 2-3 mins each side.", "Set aside in between 2 kitchen towels to remove any excess water.", "Meanwhile start making the filling. Gently fry the onion over a medium heat until browned.", "Add the grated ginger, turmeric, garlic powder and cooked quinoa and leave for a further 5 minutes.", "Place a layer of the quinoa mixture on top of each of the aubergine/eggplant slices, then add the beetroot, carrot and red pepper on top.", "Roll up and serve!"]

food52.com/recipes/73276-aubergine-veggie-rolls

0Gathered

["eggplants", "sesame seeds", "coconut oil", "red onion", "ginger", "garlic", "turmeric", "beetroot", "carrots", "red bell pepper", "quinoa"]

Sponge Cake With Tiger Nut Flour

["Ingredients", "1-2 large oranges, preferably organic or unsprayed", "1 large lemon, preferably organic or unsprayed", "1 1/4 cups sugar (250 grams), divided", "1/4 teaspoon salt", "8 large eggs, separated and at room temperature", "1 cup (95 grams) tiger nut flour", "1/4 cup (40 grams) potato starch", "1 1/4 teaspoons ground cinnamon, optional", "Powdered sugar for dusting, optional", "Equipment", "A handheld mixer and a stand mixer fitted with the whisk attachment", "10 to 12 cup tube/angel food cake pan with removable bottom"]

["Position a rack in the lower third of the oven and preheat the oven to 325\u00b0 F. If your tube pan does not have feet, locate a bottle or something that will allow you to suspend and cool the cake upside down.", "Put 1 cup (200 grams) of the sugar and the salt in a large bowl. Grate the zest of one orange and the lemon over the sugar.", "Squeeze, and set aside, enough of the orange to make 6 tablespoons of juice. In a separate cup, squeeze enough of the lemon to make 2 teaspoons of juice.", "Add the egg yolks to the sugar and beat with the handheld mixer until very light and thick. (If you have arm strength and stamina, you can do this by hand with a whisk.) Beat in the orange juice, tiger nut flour, and starch. Set aside.", "Put the eggs whites and lemon juice in the bowl of the stand mixer. Beat with the whisk attachment on medium-high speed until the whites are creamy white (no longer translucent) and hold a soft shape. Slowly sprinkle in the remaining 1/4 cup sugar, beating on high speed until the egg whites are stiff but not dry.", "Scrape 1/3 of the egg whites on top of the yolk mixture and fold until almost completely blended. Fold in the remaining egg whites in two additions.", "If using cinnamon, scrape about one third of the batter into the pan and sprinkle pinches of half of the cinnamon over it. Cover with half of the remaining batter and sprinkle with the rest of the cinnamon. Top with the remaining batter. If not, scrape all of the batter into the pan. Tilt the pan to level the batter. Bake until the top of the cake is golden brown and springs back when gently pressed (about 30 minutes). A wooden skewer inserted into the cake should come out clean. Invert the pan over a bottle and let it cool for at least two hours before setting right side up."]

food52.com/recipes/69727-sponge-cake-with-tiger-nut-flour

0Gathered

["Ingredients", "oranges", "lemon", "sugar", "salt", "eggs", "flour", "potato starch", "ground cinnamon", "Powdered sugar", "attachment", "cake pan"]

Oatmeal Purple Sweet Potato Pancakes With Blueberries

["1 large purple sweet potato, 1 cup mashed", "1 cup rolled oats", "1 tablespoon baking powder", "1/2 teaspoon kosher salt", "10 packets Truvia", "1 tablespoon unsweetened cocoa powder", "1 teaspoon ground cinnamon", "1/2 teaspoon freshly grated nutmeg", "1/2 teaspoon ground ginger", "1 pinch ground cloves", "1 teaspoon pure vanilla extract", "Milliliter juice of half a lemon", "138 grams egg whites (3 large eggs or 1/2 cup + 1 T)", "190 milliliters unsweetened vanilla almond milk", "3/4 cup fresh blueberries (or frozen, thawed)"]

["Preheat oven to 450\u00b0. Prick potato all over with a fork, wrap in foil, and bake for 40-60 minutes, until cooked through and very soft when pierced with a fork. (Alternately, pierce and wrap in a paper towels, microwaving for about 5 minutes, flipping it halfway through cooking until completely soft and cooked through. May take shorter or longer depending on microwave and potato size. This is my preferred weekday method.)", "Meanwhile, if using rolled oats, grind in a food processor (my mini works great for this) until powdered. Sift dry ingredients into a mixing bowl. Slightly larger bits of oat will remain, add these in after all that can be sifted has been for a slightly more textured pancake; I do.", "In a separate bowl mix sweet potato very thoroughly with the rest of the wet ingredients. The lemon juice will turn the mixture a bright pink when added. This is quite alright, a natural chemical reaction.", "Heat a frying pan or griddle over medium heat to about 250\u00b0 or until droplets of water sizzle and evaporate in the pan. Once hot, reduce heat to medium-low (I fry mine on \"4 out of 10\").", "Mix the wet ingredients into the dry, folding them in with a spatula until just wet and combined. Do not overmix. Lumps are okay. Mix in the berries last or just drop them into the batter as you fry each pancake (the latter produces \"prettier\" results). Thin batter if needed or desired with additional almond milk. I do not find this necessary.", "Spray pan lightly with canola oil, and add batter to the hot pan by the quarter cupful, frying about 3-4 minutes on the first side, until the sides begin to look dry and bubbly, and then fry for about 2-3 minutes on the other side until brown and cooked through. The pancakes will be puffed, crisp and golden on the outside and moist on the inside.", "Top as desired and enjoy perhaps the most antioxidant rich pancake ever created--and they're high-fiber and protein and low sugar and fat! These can also be kept warm in a 180\u00b0 oven on a parchment lined sheet pan while frying in batches if need be.", "Topping suggestions: greek yogurt or skyr, agave nectar, fresh berries, toasted walnuts, cinnamon-vanilla butter studded with candied ginger, honey..."]

food52.com/recipes/16973-oatmeal-purple-sweet-potato-pancakes-with-blueberries

0Gathered

["purple sweet potato", "rolled oats", "baking powder", "kosher salt", "packets", "cocoa", "ground cinnamon", "nutmeg", "ground ginger", "ground cloves", "vanilla", "Milliliter", "egg whites", "milliliters", "fresh blueberries"]

Earl Grey Cookies

["2 1/2 cups all purpose flour", "1 teaspoon vanilla extract", "2 tablespoons cream cheese", "2 1/2 tablespoons loose earl grey tea", "1/2 cup sugar", "1/4 teaspoon salt", "6 ounces coconut oil", "2 teaspoons apple juice", "Chocolate Ganache for dipped cookies (optional)"]

["Grind the tea in a coffee grinder until it's fine. Put the ground tea, sugar and salt into a food processor and mix together. After each addition, process for a few seconds to combine: flour, butter, cream cheese, vanilla extract and apple juice. Once the dough starts forming together, take the dough out of the processor and form into 2 balls. Refrigerate for 1 hr.", "Preheat your oven to 375\u00b0. Keep one ball in the fridge while you're working with the other one. On a slightly floured surface, roll out one ball to a 1/8? thickness.", "Line your sheet with parchment paper. Once you roll out the dough, cut out forms with your cutter. Carefully lift each cookie onto the parchment paper. Once your cookie sheet is full (they will not expand too much, so you can place them fairly close to one another), place the sheet with the cookies on it in the fridge for less than a minute. Bake for 10-12 minutes. Let the cookies cool on the sheet before you slide them off and let them finish cooling on a wire rack. Keep re-rolling and cutting the shapes until all your dough is gone, or roll dough into a log and freeze for later.", "Need Chocolate or gifting this? Ganache it up: Dip 1//3 of the cookie into chocolate ganache after the cookies have completely cooled off. In this case, make the cookie 1/4-1/2? thick and keep your ganache on the thin side so the cookies don't break."]

food52.com/recipes/20795-earl-grey-cookies

0Gathered

["flour", "vanilla", "cream cheese", "earl grey", "sugar", "salt", "coconut oil", "apple juice", "Chocolate Ganache"]

Chickpea Flour Crêpes (Puda)

["1 cup chickpea flour", "1 cup water", "3 tablespoons Greek yogurt (optional)", "2 tablespoons flaxseed meal (optional)", "1/2 teaspoon ground cumin", "1/2 teaspoon chili powder", "1/4 teaspoon turmeric", "1/2 cup cilantro leaves, finely chopped. (Or add herbs of your choice: dill, mint, sage, etc.)", "1 teaspoon salt", "Olive or coconut oil, for cooking"]

["Mix chickpea flour, chopped cilantro leaves, salt, flaxseed, cumin, chili powder, and turmeric in a mixing bowl. Add yogurt and water, then whisk until everything is mixed well. You can also use a blender to make this batter. The batter should have a thinner consistency than pancake batter. Add chickpea flour or water to get the right consistency.", "Next, heat 1/4 teaspoon olive or coconut oil in a nonstick pan. Pour a ladle of batter onto the hot pan. (You can also put this batter in a squeeze bottle to make perfectly round crepes.) Cook on medium heat for about 1 to 2 minutes, or until the bottom side is golden brown. Using a flat spatula, flip the crepe and cook the other side until golden brown. Remove from the pan and repeat with the rest of the batter."]

food52.com/recipes/25554-chickpea-flour-crepes-puda

0Gathered

["chickpea flour", "water", "Greek yogurt", "meal", "ground cumin", "chili powder", "turmeric", "cilantro", "salt", "Olive"]

Jalapeno Cornbread For One Or Two

["1/2 cup all-purpose flour", "1/2 cup cornmeal", "1/2 teaspoon baking powder", "1/4 teaspoon salt", "2 tablespoons coconut oil, melted", "2 ounces sourdough starter", "2 tablespoons agave syrup", "1/2 cup soy milk", "1 jalapeno, finely diced."]

["Preheat the oven to 400 degrees. Grease thoroughly a 6-inch round cake pan.", "In a small bowl, stir together the dry ingredients.", "In the small bowl that you melted the coconut oil in, stir together the coconut oil, sourdough starter and the agave syrup. Set aside.", "Add the milk to the dry ingredients and stir until just combined. Add the coconut oil mixture and the diced jalapeno. Add the cheese here if you want it. Stir again...gently.", "Pour the batter into the pan. Add more cheese on top to be extra awesome. Bake for 15-20 minutes or until a pick comes out clean. Eat with butter or chili, or just plain."]

food52.com/recipes/81843-jalapeno-cornbread-for-one-or-two

0Gathered

["all-purpose", "cornmeal", "baking powder", "salt", "coconut oil", "starter", "syrup", "soy milk"]

Roasted Brussels Sprouts With Sesame Seeds

["1 1/2 pounds brussels sprouts, bottoms trimmed, yellowed out leaves pulled off (halve large ones, leave small ones whole)", "3 tablespoons olive oil", "Kosher salt, fresh ground pepper", "3 tablespoons sesame seeds"]

["If not already in use, preheat oven to 375 degrees", "in a large bowl, toss brussels sprouts with olive oil", "Spread brussels sprouts on a cookie sheet and sprinkle with salt and pepper; roast for 20 minutes or until leaves begin to brown nicely", "Meanwhile, in a small pan, toast sesame seeds over medium heat until they turn light brown; set aside", "Remove brussels sprouts from oven and sprinkle with toasted seeds before serving"]

food52.com/recipes/7785-roasted-brussels-sprouts-with-sesame-seeds

0Gathered

["brussels sprouts", "olive oil", "Kosher salt", "sesame seeds"]

Spicy Ginger-Orange Tofu

["1 lb. extra-firm tofu, rinsed, well-drained, cut into 1\" cubes", "2 tablespoons corn starch", "2 inch peel of an orange", "sea salt & cracked pepper", "1/2 cup rice vinegar", "1/4 cup brown sugar", "2 tablespoons freshly squeezed orange juice (keep 2 1\" pieces of orange peel too)", "1/2 cup scallions, chopped", "1/4 cup fresh ginger, sliced & minced", "1/4 cup garlic, minced", "(optional) 1 chili of your hotness-choice, diced", "2 tablespoons canola or vegetable oil", "1 teaspoon sesame oil", "2 tablespoons tamari", "2 teaspoons sesame seeds"]

["Toss tofu, corn starch, orange peel, sea salt & cracked pepper together in a bowl & set aside.", "Whisk together vinegar, brown sugar, oj & pepper; & set aside", "In a large pan over medium high heat, cook tofu in in oils for 4-5 minutes or until the tofu begins to turn golden. Add scallions, ginger, garlic & optional chili & continue to cook for 2-3 minutes. Pour in the vinegar & sugar mixture & cook until the liquid has reduced about half & begins to look a bit sticky (3-4 minutes). Add tamari & sesame seeds & cook for another minute.", "Serve with jasmine rice & steamed veggies (as you can see here, my veg of choice was broccoli--still with a bit of crunch)."]

food52.com/recipes/18211-spicy-ginger-orange-tofu

0Gathered

["extra-firm tofu", "corn starch", "orange", "salt", "rice vinegar", "brown sugar", "freshly squeezed orange juice", "scallions", "fresh ginger", "garlic", "vegetable oil", "sesame oil", "tamari", "sesame seeds"]

Vegetarian Nachos

["1 large jicama, peeled and sliced thin or into wedges", "2 avocados, halved and pitted", "1/2 large papaya, peeled, seeded, and diced", "2 roma tomatoes, seeded and diced", "juice from 8 key limes", "1 teaspoon ground coriander", "1 teaspoon ground cinnamon", "2 tablespoons olive oil", "salt and pepper to taste", "10 corn tortillas, quartered", "1/2 cup fresh cilantro, chopped", "vegetables oil, for frying", "sour cream", "shredded cheddar cheese"]

["Because I couldn't use my jicama as taco shells, I used them as faux nacho chips instead. Along with a mixture of corn tortilla chips (which I'll give the details on making here in a minute) to give it some added texture. And let me just say... I love jicama. Not many people know about jicama (key example, the grocery store clerk who completely had the \"what the hell is this?\" look on his face). It's kind of ugly on the outside, but on the inside is a sweet apple-y flavored vegetable after you peel the exterior. Anyway, I digress...", "In a medium bowl, lightly mash up the avocados, papaya, and tomato. Mix in the lime juice, coriander, cinnamon, olive oil, salt, and pepper. Mix in as much of the 1/2 cup of cilantro as you'd like, but save some for topping if you wish.", "To make your tortilla chips, add enough vegetable oil to a large heavy pan to bring it up about 1/2 and inch. Heat the oil under medium high heat and fry about 10 chips at a time, or more if you wanted to and had a big enough pan. Cook each for about 30-45 seconds per side. Place in a bowl lined with paper towels and salt each batch as they come out of the oil. It will allow the salt to \"stick\" on the chip, if you will.", "To plate, get a large plate and mix in the jicama with the chips. Pile on the avocado mixture, top with shredded cheese, and then sour cream, if desired. Maybe strict vegans can't do those last 2 toppings, but pile it on however you wish!"]

food52.com/recipes/3257-vegetarian-nachos

0Gathered

["jicama", "avocados", "papaya", "roma tomatoes", "ground coriander", "ground cinnamon", "olive oil", "salt", "corn tortillas", "fresh cilantro", "vegetables oil", "sour cream", "cheddar cheese"]

Pear Tarte Tatin

["For the dough:", "1 1/3 cups all purpose flour", "1/4 cup confectioners' sugar", "1/4 teaspoon salt", "8 tablespoons (1 stick) unsalted butter, cut into about 10 pieces", "1 large egg", "For the fruit:", "4 tablespoons unsalted butter", "1/2 cup granulated sugar", "5 or so Bosc pears, peeled and cut in half lengthwise"]

["Pulse the flour, confectioners' sugar, and salt together in a food processor. Add the butter and pulse until the butter ranges in size from that of a small pebble to that of cornmeal. Empty the flour mixture into a bowl, and crack the egg on top. Lightly scramble the egg and then, using your hands, work it into the dough until the dough starts to come together. Roll the dough into a ball, and then flatten it into a disc about 4 inches around. Wrap it in plastic wrap and refrigerate it for at least 30 minutes.", "When you are ready to cook the tart, preheat the oven to 375 degrees. Heat the butter in an 10-inch oven-proof skillet over medium heat. When the butter has melted, sprinkle the sugar evenly over the pan. Add the pears cut side down with their fatter sides towards the outside of the pan. Squeeze in as many as you can because they will reduce slightly in size as they cook. Trim one pear half to fit in the middle.", "Turn the heat up to high and cook the pears until the sugar turns a rich, golden brown, about 10 minutes. Rotate the pan if needed to ensure that the sugar browns evenly. If the sugar begins to get darker than a medium brown, turn the heat down slightly. Remove the pan from the heat, and, using two forks, carefully turn the pears over so that their cut sides face up. Return them to the high heat and cook until the sugar is a deep caramel brown, about 5 minutes.", "While the pears are cooking, roll the dough out into a circle that is about an inch larger than the diameter of your pan. When the pears are done, remove the pan from the heat and carefully drape the dough over the pan. Taking care not to burn your fingers, tuck the edge of the dough along the side of the pan. If you have measured accurately, the dough should just fit with a bit extra to slip down into the sides. If you do what I usually do and roll it a bit too big, just squeeze it into the pan. Don't worry if the dough is a bit lumpy because this will be the underside of the tart when you are done. Place the pan in the oven and let it cook until the crust is lightly browned, 25 to 30 minutes.", "Remove the pan from the oven and let the tart cool for 15 minutes or more. Place a large serving plate over the top of the pan. With oven mitts or pot holders, pick up the pan with the plate on top and quickly flip the pan over so that the tart inverts onto the plate. I recommend that you do this over a surface that is easy to clean (or the sink) because more than once a bit of caramel has oozed out of the side as I flip the pan. Serve warm or at room temperature.", "If you make the tart in advance and would like to serve it warm, you can reheat it in a warm oven -- say 250 to 300 degrees -- just before serving."]

food52.com/recipes/7620-pear-tarte-tatin

0Gathered

["flour", "confectioners", "salt", "unsalted butter", "egg", "unsalted butter", "granulated sugar", "lengthwise"]

Fried Tofu In Tomato Sauce

["1 pound firm tofu, drained", "Vegetable oil", "3-4 ripe tomatoes (e.g., plum, hot house, heirlooms)", "2 teaspoons fish sauce", "1 teaspoon granulated sugar", "1/2 cup low-sodium chicken broth", "5 green onions, cut into 1/2-inch pieces"]

["Fill a wide shallow pan with about 1 inch of vegetable oil and heat over medium-high heat until thermometer reaches 350\u00b0. Meanwhile, set a few layers of paper towels on a wire rack to prepare for the fried tofu.", "Pat the drained tofu dry with paper towels. Cut the tofu into flat rectangles, roughly the size of two dominoes stacked on top of each other (2 in. X 1 in. X 1/2 in.). Fry the tofu pieces in batches, frying the first side until the tofu is light yellow, like the color of raw corn kernels. Flip the tofu over and continue frying until all of tofu is finished. Drain on paper towels.", "Place tomatoes in blender and puree until smooth, about 20 seconds. Measure out blended tomatoes, ensuring that about 1 cup of tomatoes is produced. Blend more tomatoes, if necessary, to get 1 cup of tomatoes.\r\n\r\nIn a large pan, heat 2 teaspoons of vegetable oil over medium-high heat. Pour in blended tomatoes and heat until bubbling, about 1 minute. Mix in fish sauce and sugar, and heat for another minute. Add chicken broth, and allow sauce to simmer for 2 minutes.", "Add fried tofu and cover pan with lid. Allow tofu to absorb sauce for 5 minutes on medium-high heat. Remove lid and allow sauce to reduce, about 3 minutes. Tomato sauce should lightly coat tofu and not be too thin. Adjust for seasoning with more fish sauce and sugar, if necessary. Stir in sliced scallions and serve immediately. Serving suggestions: white or brown rice."]

food52.com/recipes/23391-fried-tofu-in-tomato-sauce

0Gathered

["firm", "Vegetable oil", "tomatoes", "fish sauce", "sugar", "chicken broth", "green onions"]

Coco-Ginger-Hazelnut Oatmeal

["1/4 cup hazelnuts", "1 cup rolled oats", "2 cups water", "1 teaspoon grated fresh ginger root", "2 tablespoons chia seeds", "1-2 tablespoons maple syrup", "1/4 cup almond milk or light coconut milk"]

["Toast and chop hazelnuts. In a baking sheet, lay hazelnuts in toaster oven and toast for 2-3 minutes, until skins begin to blister and hazelnuts become a light golden brown. Or toast in oven at 350 for 10-15 minutes. Remove from heat and let cool. Wrap in a clean, dry kitchen towel and rub hazelnuts until all skins fall off. Roughly chop skinned hazelnuts.", "In a medium saucepan, bring water and oats to a boil.", "Reduce heat to medium, add ginger, chia seeds, coconut, hazelnuts, and maple syrup. Cook for about 5 minutes until thick and creamy. Add almond milk and stir for about a minute, until heated through.", "Serve, and top with a bit more chopped hazelnuts and coconut for garnish. Enjoy!"]

food52.com/recipes/15399-coco-ginger-hazelnut-oatmeal

0Gathered

["hazelnuts", "rolled oats", "water", "ginger root", "chia seeds", "maple syrup", "almond milk"]

Cuban Orange Mojito

["6 Mint Leaves + for garnish", "2 Shots White Rum", "1 Shot Lime Juice", "1-2 Shots Freshly Squeezed Orange Juice", "Sparkling Water/Soda Water", "2 teaspoons Teaspoons Sugar", "Ice (Half a Glass)"]

["Muddle sugar, mint and lime juice together in a glass.", "Fill the glass with ice cubes so it's half full. Pour in 2 shots of white rum & 1-2 shots of freshly squeezed orange juice.", "Top it with sparkling water/soda water. Stir a bit.", "Garnish with mint leaves lime and orange slices."]

food52.com/recipes/64783-cuban-orange-mojito

0Gathered

["+", "Shots", "Lime Juice", "Freshly Squeezed Orange Juice", "Sparkling Water", "Sugar"]

Spiced Plum Chutney

["1/2 medium sized yellow onion", "1 tablespoon minced ginger", "2 cloves minced garlic", "1 cinnamon stick", "3 cups chopped plums", "1/3 cup raisins", "1/4 cup raw unfiltered apple cider", "1/4 cup raw sugar", "1 teaspoon stone ground mustard", "1/4 teaspoon sea salt", "1/4 teaspoon freshly ground black pepper"]

["Heat oil in a large saucepan over medium-high heat. Add onion, ginger, cinnamon and garlic; saute 5 minutes or until tender.", "Add remainder of ingredients; bring to a boil.", "Cover, reduce heat, and simmer 30 minutes, stirring occasionally.", "Uncover and simmer an additional 15 minutes or until liquid almost evaporates, stirring occasionally.", "Cool completely."]

food52.com/recipes/7488-spiced-plum-chutney

0Gathered

["onion", "ginger", "garlic", "cinnamon", "plums", "raisins", "apple cider", "sugar", "stone ground mustard", "salt", "freshly ground black pepper"]

Chicken-Asparagus Soup W/Orzo

["1 pound cooked chicken breast, diced", "1 pound orzo pasta", "1 pound fresh asparagus spears, cut in half, woody bottoms removed", "1 lemon, juiced", "1 tsp lemon zest", "1 tbsp minced garlic", "6 oz frozen green peas", "1/2 lb diced white potatoes", "1 cube chicken bouillon", "salt & white pepper to taste"]

["Set about 6 cups w ater to boil, add a pinch of salt and toss in the orzo pasta. Boil for 5 minutes, then add garlic, chicken bouillon, lemon juice, lemon zest, cooked chicken cubes, peas and cubed potatoes with salt and white pepper to taste. Simmer for 20 minutes covered on medium heat.", "While soup is cooking, gently steam the asparagus spears (cut off the woody bottoms) for no more than 3 minutes tops! When the soup has been cooking for the 20 minutes, toss in the asparagus and stir, then serve."]

food52.com/recipes/33612-chicken-asparagus-soup-w-orzo

0Gathered

["chicken", "orzo pasta", "lemon", "lemon zest", "garlic", "green peas", "white potatoes", "chicken bouillon", "salt"]

Crispy Baked Tofu With Marinara

["1 large block extra-firm tofu", "1/2 cup yellow cornmeal", "1/3 cup graham cracker crumbs", "1/2 teaspoon salt", "1 teaspoon ground mustard", "1/2 teaspoon Spanish paprika", "1 teaspoon chili powder", "1/4 teaspoon ground black pepper", "2/3 cup Egg Beaters liquid egg replacement or 2 large eggs, lightly beaten", "1/2 cup warmed marinara sauce"]

["Place two paper towels on a large dinner plate. Place the block of tofu on the paper towels. Top with two additional paper towels and another dinner plate. Put a cookbook atop the dinner plate and allow the water to drain out of the tofu (this will help the tofu crisp up in the oven) for about 20 minutes. Discard paper towels.", "Preheat oven to 400\u00b0F. Line a baking sheet with aluminum foil. Lightly spray with nonstick cooking spray or coat lightly with olive oil. Set aside.", "Cut tofu lengthwise into two rectangles. Cut each rectangle into two triangles to form four triangles total.", "Place Egg Beaters or eggs in a shallow bowl. In a second shallow bowl, combine the cornmeal, graham cracker crumbs, salt, cumin, ground mustard, paprika, chili powder and ground black pepper. Stir until evenly combined.", "Dip each tofu triangle into the egg mixture, followed by the cornmeal mixture, coating evenly with the dry crumbs. Transfer coated tofu to the lined baking sheet. Bake tofu for 20 minutes, turning once halfway through. Serve with the marinara sauce. Makes 2 servings"]

food52.com/recipes/17221-crispy-baked-tofu-with-marinara

0Gathered

["yellow cornmeal", "graham cracker crumbs", "salt", "ground mustard", "Spanish paprika", "chili powder", "ground black pepper", "Egg Beaters", "marinara sauce"]

Grain-Free Cinnamon Rolls

["2 1/4 teaspoons active dry yeast", "1/4 cup coconut sugar", "1 cup warm milk (use your favorite non-dairy milk, if you wish)", "300 grams finely ground almond flour", "170 grams arrowroot four", "30 grams psyllium husk", "1/2 teaspoon kosher salt", "2 large eggs, at room temperature", "6 tablespoons unsalted butter, melted and cooled", "2 teaspoons cinnamon", "1/2 cup coconut sugar", "8 tablespoons unsalted butter, very soft at room temperature"]

["Proofing the yeast. Stir together the yeast, coconut sugar, and milk in a small bowl. Let them sit and mingle until there is a bubbly foam on the surface of the water. This means your yeast is alive and ready to go.", "Combining the dry ingredients. Whisk together the almond flour, arrowroot flour, psyllium husk, and salt. (For best results, whirl them together in the food processor to aerate the flours.) Set aside.", "Making the dough. Put the dry ingredients in the bowl of a stand mixer and turn the mixer on low. Add the two eggs, one at a time, waiting until the first egg is fully incorporated into the dough before adding the next. Slowly, pour in the melted butter, then the yeasty water. The final dough should be wet, gathering around the paddle of the mixer, then slowly slumping off it when you turn off the mixer. Do not expect this to look like gluten dough.", "Letting the dough rest. Transfer the cinnamon roll dough to a large, greased bowl. Cover the bowl with plastic wrap and set the dough in a warm place. Allow the dough to sit for 2 to 3 hours. Remember that gluten-free dough will not rise as much as gluten dough. What you are really doing here is letting the flours and psyllium and liquids hydrate. When the dough is softer to the touch than it was before, slightly risen, and feels more like traditional dough than it did before, you are ready to go.", "Preparing to bake. Heat the oven to 375\u00b0 F. Grease a 9-inch cake pan.", "Rolling out the dough. Cut the dough into two balls. Lay a greased piece of parchment paper down on the counter. Put one of the dough balls onto the paper. Top with another greased piece of parchment paper. Slowly, roll out the dough into a long oval shape.", "Filling the dough. Mix the cinnamon and coconut sugar together. Spread the butter over the dough, taking it almost to the edge. Sprinkle the cinnamon sugar over the dough.", "Rolling up the dough. Roll the long side of the dough, using the parchment paper to push the dough onto itself. Keep the dough log as tight as possible. Use a knife or bench scraper to cut the log into 2-inch pieces. (You can make the rolls as small or large as you want, of course.) Put the rolls into the greased cake pan. \r\nRepeat with the other ball of dough, filling the cake pan.", "Let the rolls sit in a warm place to rise again, about 45 minutes.", "Bake the rolls until the rolls are slightly firm to the touch and beginning to brown, about 20 minutes.", "Let the rolls cool for 15 minutes, then put a plate on top of the cake pan, and flip them over. Voila! Cinnamon rolls. Frost as you desire."]

food52.com/recipes/25493-grain-free-cinnamon-rolls

0Gathered

["active dry yeast", "coconut sugar", "warm milk", "ground almond flour", "arrowroot four", "husk", "kosher salt", "eggs", "unsalted butter", "cinnamon", "coconut sugar", "unsalted butter"]

Baked Curried Aubergine

["3 large, firm Eggplants (aubergine)", "onions - 3 (finely chopped)", "Ginger - 1\" piece(finely chopped)", "Green chilies - 2 (finely chopped)", "Tomato - 2 (finely chopped)", "Cumin seeds- 1 tsp", "Mustard seeds - 1/4 tsp", "Turmeric powder - 1/4 tsp", "Chili powder - 2 tsp", "Turmeric Powder 1tsp", "Garam masala - 1/2 tsp(recipe posted)", "Oil 2 tbsp", "Salt - to taste", "oregano 1 tsp"]

["Cut the eggplant into into 1/2\" cubes", "Marinate the eggplant with chili powder, turmeric powder and salt for 60 mins.", "Deep fry the marinated eggplant pieces. Set aside", "Heat oil in a frying pan.", "Add mustard when mustard seeds when splutter add onions, ginger and green chilies. saute, till the oil separates", "Add the finely chopped tomato , coriander powder and garam masala saute for 2 minute", "Add 1 1/2 cups of water salt.", "Allow it to boil.", "Add the fried eggplant", "Cover and cook for 5 mins.", ":FOR WHITE SAUCE", "Heat butter on medium low heat.", "Add refined wheat flour and fry until it smells cooked (don't let it get pink or brown )", "Let it cool for a while", "Add the milk and let the mixture boil until it seems a little thick", "Remove from the flame", "When it cools add pepper powder and salt to taste", "Put the eggplant curry in a baking dish", "Pour the white sauce over it", "Bake at 350\u00b0 for 20 minutes", "Cover top of casserole with grated cheese, sprinkle with oregano and bake till the cheese melts", "Serve hot"]

food52.com/recipes/6551-baked-curried-aubergine

0Gathered

["Eggplants", "onions", "Green chilies", "Cumin", "Turmeric", "Turmeric", "Garam masala", "Salt", "oregano"]

Fish Fillets (Cod, Haddock, Pollack—You Name It!) In Roasted Tomato Broth

["1/2 to 3/4 pounds haddock, cod, pollack, mahi mahi", "2 pounds tomatoes, roughly 2 inches in diameter; or 2 pounds cherry or grape tomatoes", "2 sprigs fresh thyme", "2 sprigs fresh rosemary", "1 large bay leaf, dried, or 2 fresh", "1/2 teaspoon dried oregano", "1 tablespoon balsamic vinegar", "1 tablespoon dry vermouth", "3 tablespoons olive oil", "Salt and freshly ground black pepper"]

["Preheat oven to 375 degrees F. With a paring knife, gouge out the stem end of the tomatoes. Pack the tomatoes stem side down in a baking dish sized so the tomatoes are tightly crowded together and there is no extra space in the dish. Alternatively, halve the tomatoes crosswise and place the cut sides down in the roasting pan. If you are using cherry or grape tomatoes, simply prick each tomato with a knife and continue with the recipe.", "Throw in the herbs; add the balsamic vinegar and dry vermouth. Add a bit of salt and pepper. Sprinkle with the olive oil to cover all the tomatoes.", "Place in the oven for 30 minutes. Then, reduce the heat to 325 and allow to cook until the tomato skins begin to get wrinkly and brown. Work toward reducing the liquid. The forgiving part of this recipe is within this step. Should you have late arrivals, you can stretch out this step before you add the fish.", "Return the heat to 375, and pack the fish fillets into the baking dish, making sure to submerge the fillets into the tomato concoction. Bake for 30 minutes.", "You have two choices at this point. Either serve the dish as a fish \"soup\", and make sure you have plenty of bread to douse up the broth; or, pour off the juices from the roasted tomatoes, and reduce them in a skillet until the sauce becomes thicker. Then you can plate the fish and tomatoes atop the reduced sauce."]

food52.com/recipes/11500-fish-fillets-cod-haddock-pollack-you-name-it-in-roasted-tomato-broth

0Gathered

["haddock", "tomatoes", "thyme", "rosemary", "bay leaf", "oregano", "balsamic vinegar", "olive oil", "Salt"]

Brown Rice Patties With Pesto

["1 cup cooked brown rice", "1/2 cup plus 2 tablespoons whole grain bread crumbs", "1/4 cup pecan meal", "1/4 teaspoon sea salt", "1/4 teaspoon black pepper", "1/4 teaspoon garlic powder", "1/4 teaspoon smoked paprika", "1/2 teaspoon dried oregano", "2 eggs", "Pesto, homemade or store-bought"]

["Preheat oven to 425\u00b0 F and cover a baking tray with parchment paper. In a bowl, combine brown rice, bread crumbs, pecan meal, salt, pepper, garlic, paprika, and oregano. In a separate bowl, whisk the eggs. Pour the eggs into the brown rice mixture and stir until well combined. Let sit for 5 minutes.", "Wet your hands and scoop out mixture into roughly golf-ball size spheres. Compact the balls and place on the baking tray. Press down with the palm of your hand to form a patty, packing down any loose rice pieces. Continue with the rest of the mixture.", "Bake patties for 15 minutes, flip, and return to oven for another 10 to 15 minutes. Patties should be lightly golden and crisp on the outside. Serve brown rice patties with a drizzle of homemade or store-bought pesto."]

food52.com/recipes/29899-brown-rice-patties-with-pesto

0Gathered

["brown rice", "bread crumbs", "pecan meal", "salt", "black pepper", "garlic", "paprika", "oregano", "eggs"]

Garlic Scape Pesto

["2 cups garlic scape pieces, about 1/2\" each in size", "1 cup parmesan cheese, grated", "1/2 lemon, juiced", "salt and pepper to taste", "Olive oil as needed"]

["Combine garlic scapes, Parmesan, lemon juice salt and pepper in a food processor and pulse until combined. You may have to scrape down the sides to ensure that all the garlic scape pieces have met with the blades.", "Once the mixture has been chopped roughly, turn on the food processor and slowly drizzle in the olive oil, until a paste forms. You can make your pesto smoother, should you want to, with the addition of more olive oil."]

food52.com/recipes/17110-garlic-scape-pesto

0Gathered

["garlic", "parmesan cheese", "lemon", "salt", "Olive oil"]

Blueberry Pie

["1 Premade Crust", "4 cups Fresh Blueberries", "1/3 cup Water", "2 tablespoons Chia Seeds", "1/2 cup Coconut Sugar", "2 tablespoons Fresh Lemon Juice"]

["In a small bowl mix together 2 Tablespoons of chia seeds and ? cup of water. Set aside.", "Wash blueberries thoroughly, place 1 cup of blueberries into a medium pot over medium high heat with ? cup of water. Bring to a boil, then lower to a simmer and stir frequently until blueberries burst and water begins to cook down (7 minutes).", "Remove from heat pour in the remaining 3 cups of blueberries, chia seed mixture, 1/2 cup of coconut sugar, and 2 Tablespoons of lemon juice. Mix until fully incorporated (The mixture will be runny, but as the pie sets in the refrigerator the chia seeds will expand and soak up the mixture).", "Pour into baked pie crust and place in refrigerator for at least 2 hours to set."]

food52.com/recipes/28703-blueberry-pie

0Gathered

["Premade Crust", "Fresh Blueberries", "Water", "Chia Seeds", "Coconut Sugar", "Lemon Juice"]

Garlicky Pimento Pepper Spread

["6-7 pimento peppers (whole)", "1 head garlic (unpeeled)", "1 onion (halved)", "1/2 cup olive oil", "salt and pepper"]

["Preheat oven to 350 degrees. Place pimento peppers, whole head of garlic and onion on a baking sheet and place in oven. Roast for about 20-25 minutes. You can see if they are done by pressing the garlic to see if it is soft, and the peppers should be starting to burn a bit on skin, and be nice and soft.", "Let cool. Remove seeds from the peppers and toss into a food processor. Squeeze the garlic out of the skin an drop, and peel the onion. Put into the food process and pulse everything together. Add salt and pepper and pulse again. Stream in the olive oil as the food processor is running. Taste, and adjust seasoning. Serve hot or cold!"]

food52.com/recipes/14764-garlicky-pimento-pepper-spread

0Gathered

["peppers", "garlic", "onion", "olive oil", "salt"]

Gluten Free Beef Stew

["2 pounds beef chuck roast or similar, cut into large chunks", "olive oil and salt", "1 russet potato, peeled and cubed", "1 large onion, peeled and chopped", "6 medium carrots, chopped", "3 large stalks celery, chopped", "4 cloves garlic, minced", "1/4 cup tomato paste", "1/2 teaspoon dried rosemary", "1/2 teaspoon dried thyme", "1/2 cup dry red wine", "2 cups beef stock"]

["Preheat a soup pot to medium-high with 1/4 cup olive oil, or enough to make a smooth layer in the bottom of the pot. Sprinkle the beef chunks all over with salt.\r\n\r\nWhen the oil is very hot, add the beef in a single layer (you may need to do two batches), and let it sear undisturbed for 4-5 minutes. When ready to flip, the meat should release easily from the pan; if it doesn't, let it sit until it doesn't stick. Brown the meat in this way on all sides, then remove the beef to a plate to rest.", "Reduce the heat on the pot to medium, and add the potato, onion, celery, and carrot chunks. Cook, stirring, for about 5 minutes to soften the veggies slightly. Add the garlic, tomato paste, rosemary, and thyme to the pot. Stir the mixture together, and cook for 2 minutes more.", "Pour the wine and broth into the pot. Stir to combine everything, and add a few pinches of salt to the pot. Add the seared beef chunks back to the pot.", "Cover the stew and reduce the heat on the stovetop to medium-low. Simmer the soup covered for 90 minutes, stirring once or twice during this time. Remove the lid and simmer uncovered for 30 minutes more (or more if needed) until the stew is thick and the beef is very tender and can be cut with a fork.", "If the stew is too thick, splash in some more stock as you go to maintain an even consistency. Taste the stew every once in awhile and add salt throughout the cooking process.\r\n\r\nServe with crusty bread. Enjoy!"]

food52.com/recipes/75130-gluten-free-beef-stew

0Gathered

["chuck roast", "olive oil", "russet potato", "onion", "carrots", "stalks celery", "garlic", "tomato paste", "rosemary", "thyme", "red wine", "beef stock"]

Rhubarb Swirl Gelato

["6 cups rhubarb, sliced", "1 cup honey", "1/4 cup lemon juice", "2 cans full fat coconut milk", "2 teaspoons pure vanilla extract", "Pinch salt", "1 tablespoon arrowroot powder"]

["Cook the rhubarb, honey, and lemon juice over medium heat for 8-10 minutes, or until very soft. Cool slightly and pour into your blender, mixing until smooth.", "In a medium saucepan, cook the coconut milk, vanilla, salt, and arrowroot over low-medium heat for 10-12 minutes, or until thickened, stirring frequently. Do not boil. It will coat the back of a wooden spoon when it's ready.", "Mix half of the rhubarb compote (refrigerate the other half) into the gelato mixture and stir until fully combined. If you have an ice cream maker, cool, and follow the manufacturer's instructions. If not, pour into an 8x10 metal tray lined with parchment paper. Freeze for about four hours, stirring with a fork every hour, until frozen solid. After the first two hours, pour the remaining (cold) compote onto the gelato and swirl in with the fork.", "Let the gelato sit at room temperature for ten minutes before scooping and serving."]

food52.com/recipes/37000-rhubarb-swirl-gelato

0Gathered

["rhubarb", "honey", "lemon juice", "coconut milk", "vanilla", "salt", "arrowroot powder"]

Roasted Acorn Squash With Maple And Red Pepper Flakes

["1 medium acorn squash, cored and cut into wedges", "2 tablespoons olive oil", "1/4 cup (scant) maple syrup", "pinch salt", "red pepper flakes (to your desired spiciness; I like a good hit)"]

["Preheat oven to 400\u00b0 F.", "Toss the squash wedges in a large bowl with olive oil and maple syrup.", "Spread into one layer on a baking sheet, and then sprinkle with salt and red pepper flakes. Roast for 40 to 50 minutes or until squash is cooked through."]

food52.com/recipes/32064-roasted-acorn-squash-with-maple-and-red-pepper-flakes

0Gathered

["acorn", "olive oil", "maple syrup", "salt", "red pepper"]

Roasted Chicken Quarters Over Warm Winter Salad With Bagna Cauda Vinaigrette

["Chicken and Salad", "4 chicken quarters, skin on", "1 cup whole brussel sprout leaves, washed", "2 sprigs rosemary, minced finely", "2 tablespoons olive oil", "salt and pepper", "1 bunch curly kale, ribs removed and roughly torn", "1.5 pounds brussel sprouts, washed and split down the middle", "1 cup grated parmesan (reggiano preferred)", "Bagna Cauda Vinaigrette", "4 anchovy fillets, chopped finely", "8 cloves of garlic, smashed and minced", "1 teaspoon crushed red chili flakes", "zest and juice of 1 lemon", ".25 cups champagne vinegar", ".75 cups olive oil", "salt and pepper"]

["Preheat the oven to 400 degrees. Pat the chicken dry and season on both sides with salt and pepper. Sprinkle the rosemary over the skin side of the chicken, patting to adhere.", "Heat the oil in an ovenproof or cast iron skillet. When the oil shimmers, place the chicken skin side down in the pan and cook for 6-7 minutes or until the skin is golden and crisp. Flip the chicken over, sprinkle the cup of brussel sprout leaves over the chicken, and roast in the oven for 18-20 minutes or until the chicken is cooked through.", "While the chicken is cooking, place the kale into a large mixing bowl and lightly season with salt. Coat your hands with a bit of olive oil and give the kale a good massaging until it looks dark and a bit softer than raw. Set aside.", "Shave your brussel sprouts into thin strips by cutting perpendicular to the stem. You should have a little stem nub left over. Place the sprouts on top of the kale and toss to combine. Top with parmesan cheese.", "Remove the chicken from the oven and transfer to a platter. Pour roasted leaves and all pan drippings from your skillet over the kale and brussel sprouts. Dress to taste with warm bagna cauda vinaigrette and toss to combine. Top with a chicken quarter and serve immediately.", "In a small sauce pan over low heat, warm the oil. Add the garlic, anchovies, and chili flake, stir to combine and allow to meld for about 10 minutes.", "Stir in the vinegar, zest, and lemon juice and season to taste with salt and pepper. Turn heat down to low and hold warm until ready to dress your greens."]

food52.com/recipes/39764-roasted-chicken-quarters-over-warm-winter-salad-with-bagna-cauda-vinaigrette

0Gathered

["Chicken", "chicken quarters", "rosemary", "olive oil", "salt", "curly kale", "brussel sprouts", "parmesan", "anchovy", "garlic", "red chili", "lemon", "champagne vinegar", "olive oil", "salt"]

Honey Glazed Roasted Butternut Squash, Apples And Walnuts

["1/2 butternut squash", "2 apples", "1 handful walnuts", "1 tablespoon olive oil", "1 teaspoon cinnamon", "1/2 teaspoon nutmeg", "1 dash seasalt"]

["Cut and cube the butternut squash and apples\r\n\r\n\r\n\r\nTake squash and apples out of the oven, mix them up, and roast for another 15 minutes. \r\n\r\nRemove squash and apples and put into a bowl. Top with walnut mixture and stir. Serve it up!", "Place in oven at 400 degrees for about 20 minutes.", "Put the walnuts into a small bowl. Pour honey, olive oil, cinnamon, nutmeg and salt over walnuts and stir.", "Take squash and apples out of the oven, mix them up, and roast for another 15 minutes.", "Remove squash and apples and put into a bowl. Top with walnut mixture and stir. Serve it up!", "credit for recipe to wwwbeyonediet.com"]

food52.com/recipes/28178-honey-glazed-roasted-butternut-squash-apples-and-walnuts

0Gathered

["butternut squash", "apples", "handful walnuts", "olive oil", "cinnamon", "nutmeg", "seasalt"]

Roasted Banana Strawberry Popsicles

["3 ripe bananas", "1 cup strawberries", "1/4 cup plant based milk (I used cashew0", "Pinch salt"]

["Preheat oven to 400", "", "Grab a baking sheet and lightly grease it up. Peel bananas and cut into i inch pieces. and place on baking sheet. Remove stems from strawberries and cut in half. Stick those onto baking sheet as well then place the baking sheet into the hot oven.", "", "Roast for about 20 minutes.", "", "Remove from oven and let cool enough to handle. Place the roasted bananas into a blending device, add a pinch of salt and the milk. Blend until smooth. Take a fork and mash up the strawberries, which can be done directly on the backing sheet.", "", "Scoop a bit of banana into each mold, then add a little mashed strawberry.. Continue layering until each mold is filled to the fill line. Add in popsicle stick then pop the filled molds into freezer,", "", "Freeze for at least 4 hours, but 6 to 8 is safer.", "", "Once frozen, pop from molds and eat. You can share but you don't have too."]

food52.com/recipes/76530-roasted-banana-strawberry-popsicles

0Gathered

["bananas", "strawberries", "plant based milk", "salt"]

Sprinkles Brownies

["100 grams dark chocolate (minimum 50% cocoa solids), chopped", "25 grams milk chocolate, chopped", "115 grams unsalted butter, diced", "250 grams caster sugar", "1 tablespoon vanilla extract or vanilla bean paste", "3 large eggs, beaten", "100 grams plain flour", "50 grams self-raising flour", "30 grams cocoa powder", "3 tablespoons heaped Tbsp Cadburys chocolate spread", "1 tablespoon sprinkles"]

["You will also need a 20cm (8 inch) square baking tin, greased and lined with baking parchment", "Preheat the oven to 170\u00b0C/325\u00b0F/gas mark 3.", "Combine the dark and 25g of milk chocolate in a heatproof bowl. Add the butter and melt together carefully in a microwave in 20 second bursts or over a pan of simmering water. Stir until smooth and combined and leave to cool slightly.", "Add the sugar, vanilla and beaten eggs to the melted chocolate and butter and mix to combine.", "Sift both of the flours and cocoa powder into the bowl and mix until smooth. spoon into the prepared tin. Spread level with a palette knife and bake on the middle shelf of the preheated oven for *25 minutes.\r\n*For a clean cut wipe the knife with a damp cloth between cuts", "Leave to cool in the tin, heat the chocolate spread slightly in the microwave. Spread in an even layer over the cooled brownies, sprinkle with the sprinkles then cut into squares, chill in the fridge for at least an hour then devour."]

food52.com/recipes/50554-sprinkles-brownies

0Gathered

["chocolate", "milk chocolate", "unsalted butter", "caster sugar", "vanilla", "eggs", "flour", "flour", "cocoa powder", "Cadburys chocolate spread", "sprinkles"]

Stuffed Calamari With Tomato Sauce, Polenta

["10 medium calamari tubes, 2 calamari thinly sliced", "1/2 pound wild-caught shrimp, peeled and deveined", "4-5 sea scallops, roughly chopped", "1/4 cup Parmigiano-Reggiano, finely grated", "1 garlic clove, minced", "3 tablespoons parsley, finely chopped", "1/8 teaspoon red pepper flakes or pinch of cayenne", "Salt and freshly ground black pepper", "1 medium-size white or yellow onion, chopped", "2 cups Roma or wine tomatoes, skinned and finely chopped", "1 garlic clove, minced", "1 tablespoon sugar", "Olive oil", "Sea salt and freshly ground black pepper", "1 cup polenta (with truffles)", "2 1/2 cups water", "Sea salt and freshly ground black pepper"]

["Cut shrimp and scallops in three pieces.", "In a food processor, blend shrimp, scallops, 2 sliced calamari tubes and garlic into a coarse paste. Transfer to a bowl.", "Then add cheese, parsley, red pepper flakes and season with salt and pepper. Mix to combine.", "Kitchen tip: make a small patty and cook it in the pan for few minutes on both sides, taste and adjust the seasoning if needed.", "Using a small spoon, start stuffing the calamari tubes until almost full and shapely, leaving just 1/2 inch opening, pierce and secure with the toothpick.", "Using a sharp knife, cut an \"X\" on the bottom of each tomato, it will help to loosen the skin.", "Place them in rapidly boiling water for 1 minute, then plunge the tomatoes into an ice bath with the slotted spoon. Let them cool slightly, peel the skin off.", "Chop the tomatoes finely", "Heat the oil in a large wide-sided skillet, add onions and saute for 5 minutes until translucent.", "Add garlic and cook for 1 more minute.", "Then add tomatoes and sugar, season with salt and pepper and cook for 10 minutes on medium heat.", "In a single layer, place stuffed calamari on top of the sauce, cover with the lid and cook for 20 minutes on medium-low heat.", "Meanwhile, bring the water to a boil, add polenta, bring back to a boil.", "Reduce the heat to low and cook for 8 minutes, stirring constantly. Season with salt and pepper.", "Serve calamari either sliced on the bias or intact on a bed of polenta with the tomato sauce.", "Sprinkle with finely chopped parsley and extra serving of Parmigiano-Reggiano cheese on top."]

food52.com/recipes/31377-stuffed-calamari-with-tomato-sauce-polenta

0Gathered

["calamari tubes", "wild-caught shrimp", "garlic", "parsley", "red pepper", "Salt", "white", "wine tomatoes", "garlic", "sugar", "Olive oil", "salt", "polenta", "water", "salt"]

Grilled Pork Loin With Garlic

["1 2 pound pork loin roast", "1 head garlic", "1 teaspoon celery seed", "1 teaspoon medium chili powder", "1 teaspoon garlic salt", "1/2 teaspoon cayenne pepper", "1/2 teaspoon ground black pepper", "1 teaspoon lowry's season all"]

["with a paring knife, make 1 deep slit into the pork at 2 inch intervals", "insert a sliver of raw garlic into each incision", "mix dry spices and rub into pork on all sides", "heat grill to 375 or 400", "place loin over indirect heat and cover", "turn every 7 minutes until all four sides have seared and are dry", "place over more direct heat and allow spices to mix with juices and create a crust", "once done (internal temp or 135/140), remove and let rest", "slice and serve"]

food52.com/recipes/12595-grilled-pork-loin-with-garlic

0Gathered

["pork loin roast", "garlic", "celery", "chili powder", "garlic salt", "cayenne pepper", "ground black pepper", "lowry's season"]

Texas Proud Beef Fajitas

["2 pounds tenderized beef skirt steak", "1/4 cup chili powder (I used guajillo, cascabel and ancho)", "3 large cloves garlic coarsely chopped", "1 tablespoon cumin", "1 tablespoon salt", "1 cup papaya juice", "1/2 cup gold tequila", "zest and juice from 2 limes", "TO SERVE: tortillas (corn, flour - your choice) cheese, sour cream, cilantro, salsa, pico de gallo, guacamole, chopped onion - the choices are endless!"]

["Put all ingredients except the beef (and toppings / tortillas of course) in a blender or food processer and whiz to combine.", "Toss the marinade with the beef and allow to sit for at least a couple of hours ... if you have more time, let them marinate longer", "Fire up the grill. You want the heat fairly high, Shake off excess marinade (some will stay in the nooks and crannies, this is a good thing) and grill your fajitas for several minutes on each side until they are nicely seared (alternately, you can cook them on a hot griddle or iron skillet)", "Allow them to rest for a few minutes, then slice and serve with your toppings of choice, and an ice cold beverage."]

food52.com/recipes/11096-texas-proud-beef-fajitas

0Gathered

["chili powder", "garlic", "cumin", "salt", "papaya juice", "gold tequila", "limes", "SERVE"]

Quinoa & Roasted Sweet Potato Superfood Salad

["salad", "1/2 cup quinoa", "1 sweet potato", "1/3 cup walnuts or pumpkin seeds", "1 avocado", "3 cups hearty mixed greens", "2 pinches salt and pepper", "chili lime vinaigrette", "1 lime juiced", "1/2 cup olive oil", "1/2 teaspoon chili powder", "1 teaspoon honey"]

["Prepare quinoa per package instructions.", "Preheat oven to 350. Peel your sweet potato and cut into 1-inch chunks. Toss the sweet potato with olive oil and salt and pepper. Place on parchment-lined cookie sheet and roast for about 25 minutes, flipping them over once in the middle of roasting.", "Slice avocado.", "Prepare the dressing. Then combine the warm ingredients (quinoa and sweet potato) and add half of your dressing to those ingredients.", "Toss the remaining ingredients with the dressing and compose your salad."]

food52.com/recipes/28781-quinoa-roasted-sweet-potato-superfood-salad

0Gathered

["salad", "quinoa", "sweet potato", "walnuts", "avocado", "mixed greens", "salt", "chili lime vinaigrette", "lime juiced", "olive oil", "chili powder", "honey"]

Carmelized Tomato And Leek Crostini

["4 pints cherry tomatoes", "1 leek", "1 Pasilla, Chilaca or other hot pepper", "4 tablespoons olive oil", "2 tablespoons chopped garlic"]

["Preheat oven to 400 degrees.", "Rinse and halve cherry tomatoes. Add to a mixing bowl.", "Trim leek. Discard end and the top leaves after the pale green part. Halve leek lengthwise and slice into quarter-inch pieces. Rinse and dry. Add leeks to cherry tomatoes.\r\n\r\n(A&M have a great video on how to cut and clean leeks. http://www.food52.com/blog/1988_how_to_cut_and_clean_leeks)", "Clean the hot pepper and remove the seeds. Finely dice the pepper and add it to the tomato and leek mixture. Depending on the heat of the pepper and your desired hotness of the dish, you can adjust the amount of diced pepper you add.", "Add two cloves of chopped garlic, four tablespoons of olive oil and salt and pepper to taste to the tomato/leek mixture and mix to combine.", "Place the tomato/leek mixture on a baking sheet and roast in the oven for 20-25 minutes or until caramelized. Roast the mixture in batches depending on the size of your baking sheet. Cool to room temperature.", "Prior to serving, slice the baguette into diagonal pieces and toast in the oven. Scoop tomato/leek mixture on pieces of the toasted baguette and serve"]

food52.com/recipes/15249-carmelized-tomato-and-leek-crostini

0Gathered

["tomatoes", "leek", "pepper", "olive oil", "garlic"]

Absolutely Amazing Spiced Butternut Squash Soup!

["1 Medium Butternut Squash, peeled and chopped into cubes", "1 Large potato, peeled and chopped into cubes", "2 Celery sticks, chopped", "2 Large carrots, peeled and chopped", "1 Medium to large onion, roughly chopped", "3 Garlic cloves, crushed", "1 Small green chili", "1 Large sprig of Rosemary", "3 Bay leaves", "1 teaspoon Cumin seeds", "1/2 teaspoon Chili powder", "1 teaspoon Paprika", "4 cups Water", "2 tablespoons Olive oil"]

["Heat your olive oil In a large saucepan and add your sliced green chili, chili powder, paprika, bay leaves, crushed garlic, the whole rosemary sprig, and cumin seeds. Heat for 30 seconds to open up the flavors (do not brown or burn).", "Add the rest of the ingredients other than the water and the stock cubes. Mix the vegetables so they are evenly coated by the spices (cook for about 3 minutes).", "Now add the water and crumble in the stock cubes (remember if you have decided to not use the green chili, simply add one more stock cube for some extra flavor) let the soup simmer for 45 minutes.", "Remove the bay leaves and the rosemary branch from the sprig and ladle the soup into a blender and blend until smooth.", "Pour the soup back into the pot and ladle into bowls. Serve with cheesy scones or toasted bread and there it is, the meal of your (and my) dreams!!! mmmmm...."]

food52.com/recipes/19594-absolutely-amazing-spiced-butternut-squash-soup

0Gathered

["Butternut", "potato", "Celery", "carrots", "onion", "Garlic", "green chili", "Rosemary", "Bay leaves", "Cumin seeds", "Chili powder", "Paprika", "Water", "Olive oil"]

Key Lime Pie Yogurt

["1 cup Plain Yogurt", "1/4 teaspoon Powdered Stevia", "Zest and Juice of 1/2 Key Lime", "1/4 Avocado"]

["Blend with until smooth with blender or immersion blender.", "Topping ideas: freshly cut mango, chia seeds, gram crackers, kiwi...\r\n\r\n(original recipe: http://www.aliviaduran.com/2012/06/11/key-lime-pie-yogurt/ )"]

food52.com/recipes/20247-key-lime-pie-yogurt

0Gathered

["Yogurt", "Powdered Stevia", "Lime", "Avocado"]

Savory Butternut And Yukon Gold Gratin

["1 1/2 lbs butternut squash (about 1/2 medium squash)", "1 1/2 lbs Yukon Gold potatoes (about 4 - 5 medium)", "1/2 - 3/4 c heavy cream", "Kosher salt & freshly ground pepper", "3 -4 T finely chopped fresh sage leaves (about 10 or so)", "2 T finely chopped fresh oregano", "1 T finely chopped fresh thyme", "4 T butter", "About six 1/2\" slices of stale French bread (or enough to make about 2 c crumbs)", "3/4 c gruyere cheese, grated fine"]

["Preheat oven to 375.", "Butter a shallow baking dish or individual ramekins (if you use ramekins, cut the baking time in half, with a total of about 30 min)", "Whir bread, crusts and all, in food processor to make coarse crumbs (or pull apart bread and chop it up with a knife if you like).", "Finely chop sage, oregano and thyme, and mix together. Add 2 T herbs to bread crumbs, and reserve the rest for the squash and potatoes.", "Prepare butternut squash: microwave for 30 seconds, cut off tough ends, and then slice lengthwise down center. Scoop out seeds and peel with a vegetable peeler or paring knife. Slice lengthwise again, and then thinly slice across the quartered squash, so that you have pieces that are about one or two inches across and between 1/8 and 1/16\", trying to keep them about the same thickness.", "Peel potatoes, and, if they're large, slice lengthwise in half before slicing them into slices between 1/8 and 1/16\", trying to keep them about the same thickness.", "Place a layer of potatoes across bottom of buttered baking dish, overlapping pieces slightly, and covering the bottom of the dish entirely. Sprinkle lightly with some herbs and salt and pepper.", "Place a layer of butternut squash on top of the potatoes, overlapping pieces slightly and covering potatoes entirely. Sprinkle lightly with some herbs and salt and pepper.", "Repeat layers once or twice, seasoning lightly with herbs and salt and pepper, and keeping gratin fairly shallow.", "Pour cream over all, making sure to cover bottom of pan with cream. If you've got really thick cream, just spoon it on top and it will melt down into the squash and potatoes.", "Cover tightly with foil and bake for 30 - 40 minutes, until squash and potatoes begin to get soft but still resist when pierced with a fork.", "Meanwhile, melt butter in large frying pan, letting it brown up a bit. Turn off heat, and add bread crumbs, mixing to coat them with the melted butter. Add a bit of salt and pepper to this too.", "Remove foil from dish, and check to make sure that all of the cream hasn't evaporated from the bottom of the dish. If it has, add a small amount of cream to just cover bottom of the dish. Cover the squash and potato layers first with the cheese, and then with breadcrumb mixture. Return to oven and bake for another 15 or 20 minutes, until the breadcrumbs are nicely browned and the butternut squash and potato gratin is soft. Serve hot."]

food52.com/recipes/7377-savory-butternut-and-yukon-gold-gratin

0Gathered

["butternut squash", "potatoes", "\u00bd - \u00be", "Kosher salt", "T", "T", "T", "T", "bread", "gruyere cheese"]

Hardly A Recipe At All

["1 large bunch seedless grapes - red or green, or a mix", "1 cup sour cream", "1/4 cup dark brown sugar", "1/4 teaspoon ground cardamon"]

["Wash and destem the grapes.", "Dry gently with paper towel.", "Blend the sour cream and brown sugar. Sometimes I add about 1/4 tsp. ground cardamon: pretty good, but I prefer the simplest version.", "Pour over the grapes, and mix very gently.\r\nDo this just before serving - or as you sit down, if you hate doing things once you've sat."]

food52.com/recipes/19320-hardly-a-recipe-at-all

0Gathered

["grapes - red", "sour cream", "dark brown sugar", "ground cardamon"]

Pink Bolognese

["1/2 pound ground pork", "1/2 pound ground veal", "1/2 pound ground dark meat turkey", "2 tablespoons olive oil", "1 medium carrot, finely chopped", "1 medium yellow onion, finely chopped", "2 cloves garlic, minced", "2 small tomatoes, cored and finely chopped", "1 cup red wine", "1 quart homemade or organic chicken broth", "1 tablespoon chopped sage plus 2 sage leaves", "1/2 teaspoon dried thyme", "1/2 teaspoon dried oregano", "1/2 teaspoon dried basil", "1/2 teaspoon dried rosemary", "2 tablespoons double-concentrate tomato paste, plus more to taste", "1 cup cream", "2 tablespoons vodka", "salt", "Freshly ground pepper", "1 pound short pasta, like penne rigate"]

["In a large, heavy saucepan, brown the pork, veal and turkey over medium-high heat. Keep smashing and separating the meat while cooking. Transfer the browned meat to a bowl, and reserve. Return the pan to the stove.", "Add olive oil to the pan and place over medium high heat. Add the carrots, onion and garlic, and stir to combine. Reduce the heat to medium and cook until tender, 5 to 10 minutes. Return the meat to the pan. Stir in the tomatoes. Pour in the red wine and bring to a boil. Add the chicken broth and all the herbs and simmer for 30 minutes, stirring occasionally", "Stir in the tomato paste and continue simmering for another hour, stirring every 10 minutes or so -- you don't want any sticking or burning. The sauce should reduce and thicken.", "Pour in the cream and vodka and cook until sauce is the desired consistency. Season with salt and pepper. Taste, taste, taste -- it's up to you.", "Meanwhile, bring a large pot of generously salted water to a boil. Add the pasta and cook until al dente. Drain, then toss with the bolognese."]

food52.com/recipes/164-pink-bolognese

0Gathered

["ground pork", "ground veal", "turkey", "olive oil", "carrot", "yellow onion", "garlic", "tomatoes", "red wine", "chicken broth", "sage", "thyme", "oregano", "basil", "rosemary", "double-concentrate", "cream", "vodka", "salt", "Freshly ground pepper", "pasta"]

Fancy Schmancy Mac 'N Cheese

["1/4 cup butter", "5 cups chopped leeks, white and pale green parts only", "1/4 cup flour", "3 1/2 cups whole milk, at room temperature", "1 pound cheddar cheese", "1 tablespoon Dijion style mustard", "1 teaspoon hot sauce (like Sriracha", "2 eggs", "1 pound penne pasta", "1 (1-1 1/2) pound lobster"]

["First put about 1\" of water into the bottom of a large pot, and place on medium-high heat. Once the water is boiling, place the lobster in the pot and cover. Steam the lobster for about 6-7 minutes, or until it turns bright red. It doesn't need to be completely cooked through, but the shell should still be red.", "Once the lobster is done, remove it from the pot and let rest until cool enough to handle. I like to pull off the claws first, and then attack the tail. But do it any way it's easiest for you. Once the lobster has been picked, set the meat aside.", "Melt 1/4 cup butter in heavy large saucepan over medium heat. Add leeks; stir to coat. Cover saucepan and cook until leeks are tender, stirring occasionally, about 12 minutes (do not brown). Uncover saucepan; add flour. Stir 2 minutes. Add the milk; bring to simmer, stirring often. (Do Not boil!) Add cheese, mustard, and pepper sauce. Stir until cheese melts. Remove from heat. Season cheese sauce to taste with salt.", "Whisk eggs in medium bowl. Slowly whisk in 1 cup cheese sauce, to warm the eggs to sauce temperature. Stir egg mixture into cheese sauce in saucepan.", "Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return to pot.", "Preheat oven to 400\u00b0F. Stir cheese sauce and lobster into pasta in pot. Transfer to a lightly buttered, large, baking dish. Bake pasta until cheese sauce is bubbling around edges and some ends of pasta are golden brown, 25 to 30 minutes. \r\nLet stand 15 minutes."]

food52.com/recipes/9095-fancy-schmancy-mac-n-cheese

0Gathered

["butter", "leeks", "flour", "milk", "cheddar cheese", "Dijion", "hot sauce", "eggs", "penne pasta", "lobster"]

Double Cherry Almond Cobbler

["Cherries", "3 cups pitted sweet cherries", "3 cups pitted sour cherries (or more sweets if you can't find any)", "3/4 cup white sugar", "2 tablespoons pearl tapioca, finely ground in a spice mill or blender", "pinch of salt", "2 tablespoons corn starch", "1 teaspoon vanilla", "Almond Biscuits", "2 cups all-purpose flour", "1/4 cup sugar", "2 teaspoons baking powder", "1/4 teaspoon salt", "6 tablespoons frozen butter", "1/2 cup almond paste, crumbled", "1/2 cup buttermilk", "1 egg", "2 tablespoons heavy cream", "sliced almonds", "turbinado sugar (optional)"]

["For the filling, combine 2 cups each of the sweet and sour cherries along with the sugar, tapioca, salt in a medium sauce pan. Bring to a simmer and let bubble for about 10 minutes, uncovered and stirring frequently, until the juices have begun to thicken. In a small bowl, dissolve the corn starch with a little cold water and slowly add it to the simmering fruit. Let it simmer for a couple more minutes to thicken, then remove from the heat. Let it cool slightly before stirring in the remaining cherries and vanilla. Pour into a buttered 9x9 inch baking dish.", "Heat oven to 425 degrees. Sift the flour, sugar, baking powder and salt into a large bowl. Using a box grater, shred the butter into the flour, add the almond paste, and toss just with your finger tips to combine. In a separate bowl, beat together the buttermilk and egg. Stir into the flour until dough just comes together. Turn out onto a floured surface and knead it a couple times before patting it into a 1 inch thick rectangle. Cut into 6 squares and place on top of the fruit. Brush with the heavy cream and sprinkle with sliced almonds and turbinado sugar, if using. Bake for 12-15 minutes, until biscuits are golden brown and fruit is bubbling. Let stand for at least 30 minutes before serving."]

food52.com/recipes/22974-double-cherry-almond-cobbler

0Gathered

["Cherries", "sweet cherries", "sour cherries", "white sugar", "pearl tapioca", "salt", "corn starch", "vanilla", "Almond Biscuits", "flour", "sugar", "baking powder", "salt", "frozen butter", "almond paste", "buttermilk", "egg", "heavy cream", "almonds", "turbinado sugar"]

Spicy Power Bars

["1/2 cup macadamia nuts", "1/2 cup dates", "1/2 cup tart dried cherries", "1 tablespoon vanilla extract", "1 teaspoon ground ginger", "1 teaspoon ground cinnamon", "1 teaspoon ground cardamom", "1/4 teaspoon sea salt"]

["lace nuts, dates and cherries in a food processor, pulse until well ground", "Pulse in vanilla, ginger, cinnamon, cardamom and salt", "Remove mixture from food processor and press into an 8 by 8-inch baking dish", "Refrigerate overnight (6-8 hours)", "Cut into squares and serve"]

food52.com/recipes/6870-spicy-power-bars

0Gathered

["nuts", "dates", "cherries", "vanilla", "ground ginger", "ground cinnamon", "ground cardamom", "salt"]

Marconi And Cheese Pai.

["11/2 cup scalded milk", "1 cup soft bread crumbs", "1/1/2 cups grated cheddar cheese", "1 cup cooked macaroni", "3 eggs separated", "1/2 diced pimiento", "1 tbsp grated onion", "1 tsp salt", "1 tbsp melted butter"]

["Pour milk over soft bread crumbs . add cheese", "Cover and let stand 10 minute.", "Add macaroni combine and add beaten egg yolk ,pimento ,parsley ,onion, salt and melted butter", "Beat egg whites until stiff but not dry and fold into mixture.", "Pour into a greased casserole.", "Bake at 350c for about 35 minutes.", "Served with tomato sauce."]

food52.com/recipes/6723-marconi-and-cheese-pai

0Gathered

["milk", "bread crumbs", "cheddar cheese", "macaroni", "eggs", "pimiento", "onion", "salt", "butter"]

Panaka - Tini

["Flavored Vodka", "500 milliliters Good quality vodka", "1 piece 1 inch piece dried ginger root, smashed up pretty good, NOT powdered)", "4-5 pods whole cardamom crushed, skin & seeds", "Panakatini", "6 fl oz. Cardamom & ginger infused vodka", "Juice of 1 lime + the rind cut up into pieces", "seeds from one cardamom pod, crushed", "1-2 teaspoon Dark brown sugar or powdered jaggery", "6 Fl Oz. Ginger beer.", "Ice as required."]

["Combine the ginger, cardamom and the vodka together and pour into a bottle with an airtight lid. Allow to steep for about 3-5 days. Filter and discard the spices and use the flavored vodka as needed", "Combine the infused vodka, lime juice, the rinds, the crushed cardamom and the sugar in a cocktail shaker and muddle the mix together until the brown sugar is dissolved.", "Add ice and ginger beer and shake the mix to combine. Strain out into martini glasses, garnish with a slice of lime and serve."]

food52.com/recipes/31477-panaka-tini

0Gathered

["Vodka", "ginger root", "cardamom", "Panakatini", "Cardamom", "lime +", "cardamom", "brown sugar", "Fl"]

Ariana'S Greek Pastitso

["For the filling", "1/4 cup olive oil", "2 small onions, finely chopped", "1 pound ground beef", "14 ounces diced tomatoes with juice", "1/4 cup red wine", "1 pound perciatellia pasta (or any long pasta with ridges or curls for absorbing sauce", "1 1/2 cups Kefalotiri cheese, grated", "For the sauce", "1/4 cup butter", "1/2 cup flour", "3 cups whole milk", "3 eggs, lightly beaten", "1 cup Kefalotiri cheese, grated", "1 pinch freshly grated nutmeg", "salt and pepper"]

["Preheat oven to 400. Heat the oil in a large skillet, add onions and stir until translucent. Add the meat and cook until fully browned. Add the red wine and reduce it by half. Then, add the tomatoes and let the mixture simmer on low-heat for about 30 minutes. If it get's too dry, add a small amount of water to loosen it up.", "To make the bechamel: Heat the milk in a saucepan over low-heat until it is warm to touch. In a large saucepan melt the butter over low-heat then, working quickly, add the flour and whisk together to make a roux. Whisk for 1 minute to cook the flour slightly. Gradually add the warm milk, stirring constantly so that the mixture stays smooth and everything is fully combined. Keep whisking the sauce until it starts to thicken enough to coat the back of the spoon. Then, remove it from the heat. Crack the eggs into a small bowl and add a small amount of the hot sauce to them. This will temper the eggs so that they don't cook when added into the hot bechamel. Once the eggs are combined, add the 1c. of grated cheese and stir until it is melted and totally incorporated. Add salt and pepper to taste.", "Meanwhile, cook pasta in salted water according to package directions. Drain and set aside to cool slightly.", "Once pasta is cool, toss it with 1 t. olive oil to coat and divide it in half. Spread half of the pasta on the bottom of a 9x13 baking dish. Cover with a layer of the grated cheese and all of the meat mixture. Top meat mixture with the remaining half of pasta.", "Pour bechamel over the pasta and sprinkle remaining grated cheese over the top. Bake for 30 minutes, or until top is brown."]

food52.com/recipes/2718-ariana-s-greek-pastitso

0Gathered

["filling", "olive oil", "onions", "ground beef", "tomatoes", "red wine", "pasta", "cheese", "butter", "flour", "milk", "eggs", "cheese", "nutmeg", "salt"]

Pantry Pasta

["1/3 cup extra virgin olive oil", "1 dry pint grape tomatoes, halved", "4 cloves garlic, minced", "1/2 teaspoon dried oregano", "1/2 teaspoon crushed red pepper flakes(optional or use more or less depending on your \"heat\" tolerance)", "1/4 teaspoon ground fennel seed", "1 teaspoon salt", "1/2 teaspoon black pepper", "3 6.5 ounce cans chopped clams, drained, broth reserved", "1 15.5 ounce can cannelini beans, drained and rinsed", "2 8ounce bottles clam juice", "1 cup chopped flat leaf parsley", "12 ounces dry spaghetti or linguini"]

["In a large saute pan heat the oil and add the cut grape tomatoes. Cook over medium heat for a few minutes until the tomatoes just barely begin to soften.", "Add the garlic, oregano, ground fennel, salt, pepper and crushed red pepper, if using, and continue to saute until the garlic softens and smells fragrant. Stir in the drained clams and beans and heat through.", "While you're making the sauce, heat the reserved clam juice, the bottled clam juice and enough water to cook the pasta.( trust me - you don't need copious amounts of liquid to cook the pasta). Cook the pasta about 2 minutes less than the recommended cooking time.", "Drain the pasta, reserving a cup or two of the liquid, add the pasta to the sauce and as much of the clam liquid as you like.(I like a brothy sauce) Stir in the parsley and serve in bowls."]

food52.com/recipes/17549-pantry-pasta

0Gathered

["extra virgin olive oil", "grape tomatoes", "garlic", "oregano", "red pepper", "ground fennel", "salt", "black pepper", "clams", "cannelini beans", "clam juice", "flat leaf parsley", "linguini"]

Spinach And Three Cheese Pie

["5 sheets ready prepared filo pastry", "3 tablespoons unsalted butter, melted", "1 cup spinach, blanced", "1/4 cup feta, crumbled", "1/4 cup parmesan, finely grated", "3 eggs, whipped", "1/2 cup heavy cream", "2 tablespoons chopped chives", "Dash kosher salt and pepper"]

["Preheat oven to 350 degrees.", "In a 11 x 7 shallow baking pan layer the filo sheets overlaying edges brushing with the butter between each sheet. You can use any size small shallow baking pan that holds 7-8 cups, the rectangular shape will be the easiest to layer the dough. Layer sheets to cover edges of pan and overhang a bit.", "Top phillo with the spinach, ricotta, feta and parmesan. Whisk together the eggs, cream, chives, salt and pepper and pour over the spinach mixture.", "Brush edges of pastry with remaining butter. Bake for 30 minutes or until egg is set and pastry is golden.\r\n\r\nServe and Savor!"]

food52.com/recipes/19629-spinach-and-three-cheese-pie

0Gathered

["pastry", "unsalted butter", "spinach", "feta", "parmesan", "eggs", "heavy cream", "chives", "kosher salt"]

Filipino Shrimp Pancit

["1 packet rice noodles (6-8 oz)", "1 pound shrimp, peeled and deveined", "1/4 cup soy sauce", "2 teaspoons rice wine vinegar (optional)", "2 cloves garlic, minced", "2 stalks carrots, chopped", "1 medium onion, diced", "2 cups cabbage, chopped", "2-3 tablespoons olive oil", "1/2 cup green beans or corn for additional veggies (optional)", "2 teaspoons black pepper"]

["Soak rice noodles in warm water for 15-30 minutes. Drain completely, and set aside.", "Heat a large frying pan with 1 tbl. of the oil on high heat. Add shrimp and season with 2 tbl of the soy sauce, vinegar, and black pepper. Cook until shrimp are completely done (should be pink and no longer clear). Remove from pan and set aside.", "Add more oil if necessary and add vegetables. Cook until onions are clear and veggies are crisp on the outside. Add shrimp back in the pan and then add rice noodles, mixing everything together. Add remainder of soy sauce, additional black pepper if needed, and the rest of the oil. Cook on high heat and mix noodles with veggies and shrimp, until noodles are tender. Serve with a side of lemon and green onion!"]

food52.com/recipes/40970-filipino-shrimp-pancit

0Gathered

["rice noodles", "shrimp", "soy sauce", "rice wine vinegar", "garlic", "stalks carrots", "onion", "cabbage", "olive oil", "green beans", "black pepper"]

Quick Zucchini Sauté

["4 tablespoons butter", "1/2 cup sliced almonds", "3-4 medium sized zucchini, cut into matchsticks or thin rounds", "salt and pepper", "1/4 cup parmesan shavings", "Maldon salt, for serving"]

["Heat a large saute over high heat. When the pan is hot, add half of the butter. Once the butter melts and becomes foamy, add half of the almonds and stir them around the pan for only about a minute. Add half of the zucchini. Saute, moving around the pan, for just about a minute or two. You want the zucchini to cook but still be quite al dente. Season with 1/4 teaspoon salt and a pinch of pepper. Remove to a serving dish.", "Repeat this process with the remaining ingredients.", "Before serving, add an extra pinch of salt (flaky sea salt, if you have it) and top with parmesan shavings."]

food52.com/recipes/71694-quick-zucchini-saute

0Gathered

["butter", "almonds", "zucchini", "salt", "parmesan shavings", "salt"]

I Messed With Texas Chili

["4 pounds beef shortribs, boned cut into 1\" cubes", "1 large yellow onion", "2 med yellow/orange or red bell pepper", "4 cloves garlic, sliced", "1 large orange fleshed sweet potato", "3 15 oz cans diced tomato", "1 pint cherry tomatoes", "1 cup chicken stock", "1.5 cups red wine", "1 tablespoon Penzey's Rogan josh seasoning", "2 teaspoons cinnamon", "2 tablespoons ancho chili powder", "1 tablespoon cocoa", "2 teaspoons ground coriander", "salt and freshly ground pepper", "olive oil", "4 tablespoons tomato paste"]

["In a large heavy dutch oven heat 1-2 TBS olive oil over medium heat. Salt and pepper cubed beef and sear until browned in small batches. Don't put it all in at once or it will steam. Remove to a bowl and set aside.", "Cut peppers and onions into 1/2\" dice. In the same pan you used for the meat, saute them until translucent/soft and lightly browned. Add more olive oil if it looks like it needs it, add garlic at last minute and cook til fragrant. Remove vegetables to bowl with meat.", "Add another TBS of olive oil to pan and saute all the spices except cocoa for ~1 minute or until fragrant. Return meat/veg to pan.", "Add cocoa, canned and cherry tomatoes, wine, tomato paste and stock. Cover and bring to a boil, then reduce heat and simmer. The longer you simmer, the more tender the meat will be. If you don't want to babysit the chili you can do the simmering in a crock pot on the low setting for 6-8 hours.", "Peel and cut sweet potato into 1/2\" dice. Add to chili and simmer additional hour. Adjust seasonings.", "Cool slightly, then refrigerate overnight. Tastes better the next day."]

food52.com/recipes/15922-i-messed-with-texas-chili

0Gathered

["beef shortribs", "yellow onion", "red bell pepper", "garlic", "orange fleshed sweet potato", "tomato", "tomatoes", "chicken stock", "red wine", "cinnamon", "ancho chili powder", "cocoa", "ground coriander", "salt", "olive oil", "tomato paste"]

Slow Roasted Tomato And Herbed Cream Cheese Dip

["Slow Roasted Tomatoes", "4 - 6 tomatoes, the best you can find", "kosher salt and ground pepper", "2 tablespoons powdered sugar", "1/4 teaspoons each - oregano, basil, thyme", "Olive Oil", "Cream Cheese Pie", "16 ounces cream cheese", "1/2 cups sour cream", "4-6 green onions", "chopped fresh basil to taste"]

["Preheat over to 250 degrees.", "Line a baking sheet (or two) with parchment paper.", "Slice the tomatoes into 4 - 5 slices and place on baking sheet.", "Sprinkle with salt and pepper.", "Mix powdered sugar and herbs together in a small bowl and sprinkle over the tomatoes.", "Drizzle all with good olive oil.", "Place in preheated oven and roast for 2 hours - until shriveled but not dried out. \r\nLet cool and then coarsely chop.", "Can be made ahead and refrigerated. Bring to room temperature when ready to serve.", "Place all ingredients in a food processor and pulse until smoothly combined.", "Empty out onto a flat serving platter and form into a flattened disk about 1/2 inch high. \r\nCover with plastic wrap and chill until ready to serve. Can be made a day ahead.", "When ready to serve - remove the cream cheese from the refrigerator, remove the plastic and mound the chopped tomatoes over the pie, spreading to the edges.", "Surround by your favorite crackers and serve."]

food52.com/recipes/25198-slow-roasted-tomato-and-herbed-cream-cheese-dip

0Gathered

["Tomatoes", "tomatoes", "kosher salt", "powdered sugar", "\u00bc", "Olive Oil", "Cream Cheese Pie", "cream cheese", "sour cream", "green onions", "fresh basil"]

Tea With Honey And Lemon Compound Butter

["1/2 pound unsalted butter, softened to room temperature", "1/2 pound salted butter, softened to room temperature", "1 tablespoon honey", "5 orange pekoe tea bags", "1 teaspoon lemon rind, grated", "1 teaspoon orange rind, grated", "1 teaspoon lemon juice"]

["Place three tea bags into a mug and cover with boiling water, allowing to steep to until very strong. Set aside for later.", "Open up the other 2 tea bags, and pour contents into the bowl of a mixer. (NOTE: If your tea is not a very find grind already, you will need to grind it down using a spice grinder, or a mortar and pestle).", "Add butter, honey, lemon rind, orange rind, and lemon juice to the bowl with the dry tea, and add three tablespoons of the strongly brewed tea and whip until all ingredients are well combined.", "Line a small bowl or container with plastic wrap, and scrape the butter into the plastic wrap. Seal container and allow to chill in the refrigerator for at least 2 hours, but overnight for best results. (NOTE: You can also make a free form log of compound butter by laying a large piece of plastic wrap onto a flat surface and spooning butter into a log shape then rolling and tightening the ends to form a tight log.)", "If using as a spread or in place of butter in a recipe, remove from fridge and allow to cool to room temperature prior to using.\r\n\r\nIf you are serving on warm items, a \"pat' of butter can be sliced from the form/log."]

food52.com/recipes/20885-tea-with-honey-and-lemon-compound-butter

0Gathered

["butter", "butter", "honey", "orange pekoe tea bags", "lemon rind", "orange rind", "lemon juice"]

Farmhouse Whole Wheat Bread

["2 1/2 cups warm buttermilk, body temperature is good", "2 tablespoons honey", "1 tablespoon dry active yeast", "5 1/2 cups fine grind whole wheat flour", "1 cup unbleached bread flour, plus more as needed", "1 tablespoon kosher salt", "1 egg", "3 tablespoons unsalted butter, soft", "2 tablespoons poppy seeds", "1 egg white mixed with a tablespoon of water"]

["Warm the buttermilk to body temperature. In other words when you stick a finger into it you shouldn't feel it.", "Place the buttermilk in a large bowl. Add the tablespoon of yeast and the honey to it. Let the yeast dissolve either by whisking it or letting it bloom. Add the whole wheat flour, 1 cup of bread flour, egg and salt.", "Using a thick handled wooden spoon mix the dough in a circular fashion adding the softened butter once the dough has started to form. Once the dough has formed remove it from the bowl to a clean counter top and knead the dough until it is smooth, elastic and the gluten has formed. Consider this your workout for the day. Roll the dough into a tight ball.", "Place the dough back into the bowl, cover it with a damp warm towel and set it in a warm place. Set a timer for 1 hour.", "At the end of the hour punch down the dough and set the timer for another hour. At the end of this hour the dough should be doubled in size.", "Punch down the dough and divide it in half. Roll it into a ball and either divide it into thirds so you can roll it into logs and braid it or roll it into two big logs.", "Place the loaves into prepared pans. I always oil and then shake flour into my pans. The thin coating of flour lets the baked bread easily release from the pan . Cover with a warm damp towel and let the dough rise for 40 minutes to an hour.", "Preheat the oven to 375\u00b0 F. Once the loaves have doubled brush them with the egg wash and sprinkle with poppy seeds or sesame seeds. You can also dust the tops with flour but if you do this don't use the egg wash.", "Bake the loaves in the oven for 45 to 50 minutes rotating them halfway through baking.", "Remove the loaves from the oven and remove them from the bread pans to a rack and let them cool."]

food52.com/recipes/16545-farmhouse-whole-wheat-bread

0Gathered

["warm buttermilk", "honey", "active yeast", "fine grind", "flour", "kosher salt", "egg", "unsalted butter", "poppy seeds", "egg"]

Ambrosianos Wholesome Lentil Soup

["1 pound dry lentils", "3 carrots (peeled and cut in rounds)", "1/2 cup chopped onions (white or yellow)", "2 garlic cloves", "1/2 cup grated Parmesan (optional)", "1 cup spinach (optional)", "1 Loaf of bread or croutons made from whole wheat toast (Optional)"]

["Saute chopped onions and garlic in olive oil. Add carrots and cook for 10 to 12 minutes until the carrots soften.", "Add lentils and 6 cups of water.", "Cook for 45 minutes until lentils soften.", "OPTIONAL: Top with fresh chopped spinach leaves, homemade whole wheat croutons or freshly grated parmesan cheese. Excellent served with fresh bread, a salad or just by the bowlful.", "Enjoy leftover lentil soup with crushed tomatoes or a splash of your favorite marinara sauce."]

food52.com/recipes/8470-ambrosianos-wholesome-lentil-soup

0Gathered

["lentils", "carrots", "onions", "garlic", "Parmesan", "spinach", "bread"]

Ham And Pea Pasta Salad

["2 cups arugula", "1/2 cup walnuts", "1 cup freshly grated parmesan, divided", "2 cloves of garlic", "1/2 cup olive oil", "1 pound shaped pasta, such as lumache, fusili or shorter rigatoni", "1 cup frozen peas, thawed", "1/2 pound ham, diced", "salt and pepper, to taste"]

["Combine arugula, nuts, 1/2 cup of parmesan, garlic, and olive oil in a food processor and combine. Add salt and pepper to taste.", "Bring a large pot of water to a boil. Season well with salt. Add pasta and follow package instructions, cooking until al dente. Before draining, reserve about 1/2 cup of pasta water.", "Return drained pasta to pot, stir in the pesto, peas, ham and remaining grated cheese. Add reserved pasta water as needed and mix well to combine. Taste, add more salt and pepper if desired. Serve."]

food52.com/recipes/80562-ham-and-pea-pasta-salad

0Gathered

["arugula", "walnuts", "freshly grated parmesan", "garlic", "olive oil", "pasta", "frozen peas", "ham", "salt"]

Pie Crust Cookies With Sugar & Cinnamon

["For your Pie Dough", "3 3/4 cups all-purpose flour", "3 tablespoons granulated sugar", "1/2 teaspoon kosher salt", "1 1/3 cups COLD unsalted butter (cube the butter and re-chill, you want this stuff ice cold)", "2/3 cup ice water", "3 teaspoons distilled white vinegar or vodka", "For the Pie Crust Cookies", "1 egg", "1 teaspoon water", "1/2 cup granulated sugar", "1 teaspoon ground cinnamon"]

["Whisk together the flour, sugar, and salt in a large bowl. Add in the chopped pieces of cold butter (cold is essential for a flaky pie crust). Blend together with your hands (or, alternatively, a food processor) until you have coarse crumbs (it doesn't have to be perfect). You can use a pastry cutter, too, if you like.", "Place the dough back into the fridge for 15 minutes or so, so it stays cold. I don't always do this if I'm short on time, but if you can spare the minutes, it helps the dough a lot. Mix together the water and vinegar or vodka in a small bowl. When ready, slowly drizzle it over the dough, a tablespoon or so at a time, gently stirring the mixture with a fork or pulsing with your processor, until fully incorporated and the dough forms into a nice ball. You may not need all of the water. It might seem a bit too wet at this point, but it will dry up while it sits in the fridge. Form the dough gently into 2 loose balls, wrap tightly in plastic wrap, and chill in the fridge for a minimum of 3 hours or as long as overnight (obviously, overnight is best - I sometimes let this dough sit for 36 hours).", "At this point, you can use this pie crust to make whatever pie you like, or you can use all of the dough to make cookies, or even freeze half of the dough and use the other half to make cookies.", "Preheat your oven to 375 degrees F to make the cookies, let the dough sit out on the counter for a few minutes so you can roll it out more easily. Roll the dough out to about 3/4-inch thick, then cut out into your favorite shapes. Place the cookies on parchment lined baking sheets - you can place them pretty close together because they won't rise or spread much. Brush the cookies with your egg wash, combine the sugar and cinnamon in a small bowl, then sprinkle all of the cookies with this mixture.", "Bake the cookies for 15-20 minutes, until golden and flaky. Allow to cool slightly, then remove from the pans. Enjoy these warm alongside some ice cream or cooled, all on their own. These will keep well at room temperature in an air-tight container or sealed bag for up to 3 days."]

food52.com/recipes/29853-pie-crust-cookies-with-sugar-cinnamon

0Gathered

["flour", "granulated sugar", "kosher salt", "COLD unsalted butter", "water", "distilled white vinegar", "Cookies", "egg", "water", "granulated sugar", "ground cinnamon"]

Easiest Carrots Ever!

["1 packet Smoked Bacon", "1 large carrot (will depend on the amount of bacon ur packet brings)", "1 tablespoon sesame oil", "1/2 cup mayonnaise", "Pinch cayenne pepper"]

["Start by preheating your oven 325 degree F", "Peel your carrots and julienne them, try to do them as evenly as possible as they will go in the oven and you want them to bake at the same time! After Julienned cut them about 2-3 inches long", "take each slice of bacon and cut them in the middle", "Take a bunch of your julienned carrots and wrap them in the bacon (as much carrot as the bacon can handle), place them on a baking tray lined with aluminum foil", "bake until bacon is crispy (sometimes i turned them halfway when the top part is crispy, it'll depend if i remember to do so)", "When you take them out of the oven place them on some paper towel to drain some of the fat", "Meanwhile, take a bowl, throw in your mayo, sesame oil and cayenne pepper (amounts can vary depending on how spicy you like it or how much you love sesame oil!) mix it all together (you could also try throwing other ingredients in)", "What i like to do is just take the plate where i'll serve it and squeeze or brush some of the sesame mayo and then place on top the wrapped bacon! For added color you could sprinkle some chopped cilantro on top"]

food52.com/recipes/14578-easiest-carrots-ever

0Gathered

["packet", "carrot", "sesame oil", "mayonnaise", "cayenne pepper"]

Chanterelle Infused Vodka

["750 milliliters bottle of 80 proof vodka (not top shelf, but something decent)", "1 ounce dried chanterelles", "1/2 vanilla pod", "1/2 star anise pod", "2 teaspoons black peppercorns, slightly crushed"]

["Mix all ingredients in a quart sized jar. Set in a cool, dark place. Shake mix every day or so. Taste vodka after 3 or 4 days, if the peppery bite hasn't started to come through yet continue to infuse another day or 2. Strain with a fine mesh sieve or through cheesecloth and store in the original vodka bottle, or a fancier bottle if you've got one."]

food52.com/recipes/11194-chanterelle-infused-vodka

0Gathered

["vodka", "chanterelles", "vanilla pod", "anise pod", "black peppercorns"]

Sausage And Zucchini Fettucine

["1 packet Mild Italian Sausages, casings removed, crumbled (about 5 dinner sized links)", "1/2 Medium Spanish Onion, chopped", "2 cloves Garlic, minced", "1 Tin ( 28oz) of Crushed, Diced or Stewed Tomatoes", "2 Small Zucchini, green or yellow will work", "1 Package of Fresh Fettucine, or 1/2 package of Dried Fettucine", "Salt and Pepper, to taste", "Canola Oil, as needed", "Honey or Sugar, as needed"]

["Heat a large frying pan to medium high and add the crumbled sausage. You may need to break this up further with a wooden spoon. Brown the sausage for about 5 minutes.", "If the sausage hasn't released many drippings, add about a tablespoon of oil. Then add onions and garlic and saute for 3-5 minutes.", "Add the tin of tomatoes. If you're using diced or stewed, break the pieces up with the back of wooden spoon. Stir well and let simmer for 10-15 minutes, stirring occasionally.", "Add sliced zucchini and cook for an additional 8-10 minutes, seasoning with salt and pepper to taste. If you find the sauce too acidic add a big squeeze of honey, or a tablespoon or two of sugar. Sounds weird, but trust me, it works. Cook your pasta at this time too.", "When your pasta is done, mix the whole mess together so that the pasta can absorb a bit of the sauce. Then serve with some parmesan cheese on top if you like."]

food52.com/recipes/11884-sausage-and-zucchini-fettucine

0Gathered

["packet", "Spanish Onion", "Garlic", "Tomatoes", "Zucchini", "Fettucine", "Salt", "Canola Oil", "Honey"]

Homemade Bloody Mary Mix (Spicy Vegetable Tomato Juice)

["5 pounds assorted tomatoes, washed well, quartered, all stem ends and blemishes removed", "1 medium onion, rough chopped", "1 sweet pepper - I like Cubanelles, banana peppers, or Jimmy Nardellos (If you can find them)", "1 handful spinach leaves, washed & stemmed (can substitute kale or chard)", "1 jalapeno, including seeds & stems (can substitute more or hotter peppers, according to taste)", "2 carrots, rough chopped", "1/4 teaspoon celery seed", "1/4 cup lemon juice", "2 teaspoons kosher salt"]

["In a non-reactive large stockpot, add tomatoes and start cooking as you chop, crushing with a large spoon or potato masher as you go. Keep cooking at a slow simmer as you complete the next steps.", "Add onion, pepper, spinach, jalapeno and carrots to the blender and blend to a puree. Add in some of the tomato liquid if it gets too thick to blend. Add to the tomatoes. Add celery seed.", "Simmer, covered, 90 minutes.", "Pour through a food mill to remove skins and seeds. Add lemon juice and salt and pour into a two quart pitcher or other container. Cover tightly.", "Chill well for at least one day."]

food52.com/recipes/321-homemade-bloody-mary-mix-spicy-vegetable-tomato-juice

0Gathered

["tomatoes", "onion", "sweet pepper", "handful spinach leaves", "stems", "carrots", "celery", "lemon juice", "kosher salt"]

Blackberry Basil Milkshake

["1 1/2 cups fresh blackberries", "1 cup Sugar(If berries are very sweet decrease sugar by 1/4 cup)", "1 cup water", "9 Basil leaves", "Vanilla Ice Cream", "Whole milk (Or you can use reduced or low fat if you prefer)"]

["To a medium saucepan add your blackberries, sugar, water and 8 basil leaves. On high heat bring to a boil, then reduce to med/high and let cook for 20 minutes Only stir after all the sugar has dissolved. Take off flame and let it cool to room temperature.Pour through a sieve pressing the blackberries until just about all thats left is the seeds and a little pulp. Pour into a jar add a basil leaf and refrigerate.", "To make the milk shake: For 1 serving add 1/2 cup milk to blender, add 6 tbs blackberry syrup and 2 scoops vanilla ice cream. Blend until incorporated. Pour into a glass add another small scoop of ice cream and drizzle with syrup."]

food52.com/recipes/12264-blackberry-basil-milkshake

0Gathered

["fresh blackberries", "Sugar(If berries", "water", "Basil", "Vanilla", "milk"]

Tapenade

["1 pound large plump ripe olives (they should be slightly wrinkled, cured in oil rather than brine)", "1 2-ounce tin anchovies preserved in olive oil", "2 large cloves garlic, peeled and slightly crushed", "3 tablespoons capers preserved in vinegar, well drained", "3 tablespoons best quality extra-virgin olive oil", "Freshly ground black pepper to taste"]

["Pit the olives with an olive pitter, or crush the olive meat (but not the pit) with the flat side of a large knife or cleaver, and remove the seed. Put the olive meat into a food processor fitted with the metal blade.", "Add the tin of anchovies with oil, and the garlic, capers, and olive oil and a few good turns of the pepper mill. Pulse with on/off switch to blend the ingredients together all at once. Keep this preparation brief so that the puree retains a coarse texture", "Teacher's Tips: To store the Tapenade for future use, pack it in small jars (preferably glass). Cover jars tightly and refrigerate. [I've known it to keep as long as 2 months.]", "Tapenade is a very versatile condiment. You can spread it on toasted slices of French bread and serve it with aperitifs; serve it as an hors d'oeuvre with raw vegetables and hard boiled eggs or use it as the basis for a sandwich. Spread it on a long thin baguette of French bread, split in half and lightly toasted, then layer the sandwich with slices of tomato, hard-boiled eggs, sweet spring onions and a few anchovy fillets (or chunks of well-drained canned tuna). It also perks up the flavor of a turkey sandwich, when used as a substitute for mayonnaise."]

food52.com/recipes/6478-tapenade

0Gathered

["plump ripe olives", "garlic", "capers preserved", "olive oil", "Freshly ground black pepper"]

Grilled Swordfish With Coconut Curry Sauce

["2 pounds swordfish steak", "4 tablespoons neutral flavored oil, like canola, divided", "kosher salt and freshly ground black pepper", "2 limes, juiced, divided", "1/3 cup chicken stock", "1/2 cup chopped green onions (white and light green parts)", "2-4 teaspoons Thai red curry paste, or to taste", "1 tablespoon minced ginger", "1 medium ripe tomato, peeled, chopped", "1 can coconut milk"]

["Brush swordfish with 3 tbs oil and sprinkle with salt and pepper. Grill 7 minutes on a side over medium hot fire. Remove to platter and squeeze juice of one lime over fish. Tent with aluminum foil and allow to rest for 10 minutes.", "While steaks are grilling, saute green onions and ginger in oil. Add chicken stock and boil until reduced to a glaze, about 1-2 minutes. Add curry paste and juice of remaining lime, and saute until fragrant. Add tomato and cook until tomato pieces begin to break down. Add coconut milk and simmer about 10 minutes. Serve over fish."]

food52.com/recipes/5728-grilled-swordfish-with-coconut-curry-sauce

0Gathered

["swordfish steak", "neutral flavored oil", "kosher salt", "chicken stock", "green onions", "red curry", "ginger", "tomato", "coconut milk"]

Home Made Yogurt

["1 quart Whole Milk", "2 tablespoons Yogurt"]

["Heat milk in enameled cast iron pot. Skim occasionally to remove protein coagulating at surface. When it reaches 190 degrees, pour milk into plastic container.", "Continue to skim protein as milk cools. At 110 degrees, pour a cup into a mixing bowl. Add yogurt, whisk. Pour back into container.", "Store covered in a warm place in kitchen (where cats cannot discover it) for 6-12 hours. The longer it sets, the thicker and tangier it becomes.", "Refrigerate.\r\nIf you prefer a thicker yogurt, place a folded paper towel on top of yogurt to wick out moisture. Repeat to desired thickness."]

food52.com/recipes/65917-home-made-yogurt

0Gathered

["Milk", "Yogurt"]

Curried Fruit And Nut Snack Mix

["2 tablespoons olive oil", "2 teaspoons curry powder", "1 1/2 cups whole almonds", "1 cup pumpkin seeds (pepitas)", "1 cup chopped dried apples", "1 cup chopped dried apricots", "1 cup halved dried figs"]

["Preheat oven to 325\u00b0F. Stir together oil and curry powder; add almonds, pumpkin seeds and pistachios, tossing to combine. Spread into a baking sheet sprayed with cooking spray.", "Bake 15 to 20 minutes or until nuts are just starting to brown, stirring occasionally. Remove from oven and cool.", "When cool, combine nut mixture and remaining ingredients. Store in a cool, dry place."]

food52.com/recipes/37635-curried-fruit-and-nut-snack-mix

0Gathered

["olive oil", "curry powder", "whole almonds", "pumpkin seeds", "apples", "apricots"]

Easy Pork In Red Souce

["boneless porkchop (12 slices)", "1 piece big onion", "ketchup", "seasoning (i use Motreal steak)"]

["fry the boneless porkchop slices (make them brown)", "after that put them boiler", "between layers of porkchops, put slices of onion, seasoning, ketchup", "bring it to boil", "reduce the heat to medium (even low medium) and boil for 40 minutes", "bon appetetit :)"]

food52.com/recipes/10952-easy-pork-in-red-souce

0Gathered

["onion", "ketchup", "seasoning"]

Gulashsuppe (Goulash Soup)

["2 tablespoons extra-virgin olive oil", "2 tablespoons unsalted butter", "1 teaspoon sugar", "2 cups chopped yellow onion", "1 tablespoon minced garlic", "1/4 cup Hungarian sweet paprika", "1/4 teaspoon cayenne pepper", "1 28 oz can whole peeled tomatoes, chopped in a food processor (3-5 pulses)", "1 pound grass fed ground sirloin", "1/2 pound ground pork", "1 red bell pepper, cored, seeded and cut into 1/2\" dice", "3 tablespoons tomato powder or paste", "2 bay leaves", "1/4 cup dry red wine", "6 cups homemade chicken broth", "8 ounces elbow macacroni", "1 1/2 teaspoons kosher salt", "1/2 freshly ground black pepper", "sour cream for serving", "freshly chopped flat-leaf Italian parsley for serving"]

["In a large Dutch oven (I use a 9 quart) heat oil and butter over medium heat.", "Add the onion, sprinkle with sugar and saute for 8-10 minutes until soft and translucent.", "Add the garlic and caraway and cook for 1 minute.", "Stir in the paprika and cayenne and cook for 1 minute.", "Add the ground meats, along with the red pepper and cook for 5 minutes breaking up the meat, until no pink remains.", "Pour in the tomatoes (and their juices), stock, bay leaves and 1/2 tsp salt.", "Meanwhile in a separate pot of salted water, cook the pasta per package instructions until al dente.", "Taste for seasonings and serve with a dollop of sour cream and freshly chopped parsley."]

food52.com/recipes/24079-gulashsuppe-goulash-soup

0Gathered

["extra-virgin olive oil", "unsalted butter", "sugar", "yellow onion", "garlic", "sweet paprika", "cayenne pepper", "tomatoes", "ground sirloin", "ground pork", "red bell pepper", "tomato powder", "bay leaves", "red wine", "chicken broth", "macacroni", "kosher salt", "ground black pepper", "sour cream", "flat-leaf Italian parsley"]

Chinese Sweet Dumplings

["3/4 cup glutinous rice flour", "6 tablespoons water (for dough)", "4 tablespoons crushed sesame seeds", "1 teaspoon sugar", "2 teaspoons crystalized ginger, finely chopped", "2 teaspoons water (for filling)"]

["Mix the flour and water for the dough to make a smooth dough.", "Chop the ginger as small as possible and mix with the sesame, sugar and water for filling to form a paste.", "Divide the dough into eight equal pieces and flatten each one out into a circle around 2in/5cm across.", "Put a rounded teaspoon of the sesame paste in the middle of each piece of dough and press the paste together to hold tight.", "Carefully bring up the sides of the dough to join together round the filling. Once all joined, gently roll in floured hands to form a ball. Do this with all of the pieces of dough before cooking any.", "When ready to cook, bring a pan of water to the boil and add the balls of dough. Cook for a couple of minutes until they rise to the top then remove and serve, dusted with ground peanuts/almonds if you prefer."]

food52.com/recipes/42117-chinese-sweet-dumplings

0Gathered

["rice flour", "water", "sesame seeds", "sugar", "crystalized ginger", "water"]

Stuffed Avocado With Poached Egg

["1 ripe avocado halved", "1/2 cup grape tomatoes halved", "1 lobe of the shallot chopped", "1/2 cup fresh breadcrumbs", "olive oil for pan", "salt and pepper to taste", "2 large eggs poached or fried", "1/2 lime (for the avocado)"]

["Add olive oil to saute pan and add the chopped shallot, when it has softened add the tomatoes and saute just until the tomatoes start to soften and give off a little of their juices, season with salt and pepper. Remove from pan and add the bread crumbs.saute until they have absorbed the oil and are lightly browned. Remove from pan", "Turn oven to broil, place rack in the middle of the oven. Line a baking sheet with foil. Cut your avocado in half, squeeze the lime on both halves, sprinkle each with a pinch of sea salt. Fill the cavity with the tomato and shallots, top with bread crumbs and place in oven for approximately a minute just so it's warmed and the crumbs are golden brown.", "Top with poached or fried egg and enjoy."]

food52.com/recipes/17885-stuffed-avocado-with-poached-egg

0Gathered

["avocado", "grape tomatoes", "shallot", "fresh breadcrumbs", "olive oil", "salt", "eggs", "lime"]

Good Morning Raspberry Smoothie

["1 cup buttermilk", "1 cup plain kefir", "1/2 cup frozen or fresh raspberries", "1 splash maple syrup"]

["Put all the ingredients into a blender.", "Blend until well mixed. Voila: breakfast!"]

food52.com/recipes/13086-good-morning-raspberry-smoothie

0Gathered

["buttermilk", "kefir", "fresh raspberries", "maple syrup"]

Banana Split Ice Cream Cake

["Oreo Crust", "1 1/2 cups Oreo cookie crumbs", "1/4 cup unsalted butter, melted", "Chocolate Ganache", "200 grams dark chocolate, cut into small chunks", "2/3 cup heavy cream", "1 tablespoon corn syrup", "Whipped Cream", "2 cups whipping cream", "1/4 cup powdered sugar", "Filling", "2 bananas, sliced", "2 cups strawberry ice cream", "2 cups vanilla ice cream", "10 marachino cherries", "1 tablespoon sprinkles"]

["Lightly grease a 7-inch springform pan. Line the bottom and sides with parchment paper.", "To prepare crust, mix Oreo cookies crumbs and melted butter in a small bowl, until a moist yet crumbly mixture forms. Firmly press the mixture into the bottom of the pan.", "To prepare ganache, place chocolate, heavy cream and corn syrup in a medium heatproof bowl over a pot of simmering water. Stir the mixture using a wooden spoon until melted and smooth, about 5 minutes. Remove from heat and let cool slightly.", "To prepare whipped cream, combine the whipping cream and powdered sugar in the bowl of a standing mixer. Using the whisk attachment, whip on medium-high speed until the cream holds firm peaks. Keep it chill in the refrigerator.", "To assemble, place banana slices on the crust.", "Use an offset spatula to spread the strawberry ice cream on top of the banana slices.", "Pour half of the ganache over the strawberry ice cream. Place the pan in the freezer for 15 minutes.", "Top with vanilla ice cream.", "Followed by half of the whipped cream.", "Cover the cake with plastic wrap. Return it to the freezer and freeze overnight.", "To release the cake from the pan, invert the cake onto a plate and wrap a hot kitchen towel around the cake pan for 20 seconds. Loosen the ring of the springform pan. Remove the parchment papers. Top with a serving plate and turn the cake right side up.", "Pour the remaining ganache over the cake. Use a spatula to quickly push the ganache over the edges of the cake and let it drip down to create the drip effect.", "Using a large star tip to pipe a decorative border with the reserved whipped cream along the top edge of the cake. Place cherries on top and garnish with sprinkles."]

food52.com/recipes/62259-banana-split-ice-cream-cake

0Gathered

["Crust", "cookie crumbs", "unsalted butter", "Chocolate Ganache", "dark chocolate", "heavy cream", "corn syrup", "Cream", "whipping cream", "powdered sugar", "Filling", "bananas", "strawberry ice cream", "vanilla ice cream", "cherries", "sprinkles"]

Pickled Corn Relish

["4 fresh ears corn", "1/4 cup chopped red bell pepper", "1/4 cup chopped sweet onion", "2 tablespoons snipped fresh dill", "1/3 cup seasoned rice vinegar", "1 clove garlic, pressed", "1/2 teaspoon toasted mustard seeds", "1/2 teaspoon ground black pepper", "1/2 teaspoon lemon zest", "1 teaspoon Dijon mustard"]

["Cut the corn kernels from the cobs and place in a medium size bowl along with the bell pepper, onion and dill.", "Whisk together the rest of the ingredients till well blended, adding to the corn mixture till well mixed.", "Cover and refrigerate till serving time."]

food52.com/recipes/6351-pickled-corn-relish

0Gathered

["corn", "red bell pepper", "sweet onion", "dill", "rice vinegar", "clove garlic", "seeds", "ground black pepper", "lemon zest", "mustard"]

Tackle Game Day Hunger With Fire Roasted Ribs

["1 Rack of Pork Ribs", "1 dash Salt & Pepper", "1 5 ounces Rojo's Fire Roasted Salsa"]

["Preheat oven to 400 degrees Fahrenheit.", "Place ribs into baking pan prepared with pan spray and season with salt and pepper.", "Bake, uncovered, at 400 degrees Fahrenheit for 15 minutes.", "Remove and dress ribs with a layer of Rojo's Fire Roasted Salsa.", "Cover pan and reduce oven heat to 300 degrees Fahrenheit.", "Bake for 3 hours or until pork pulls away easily from the bone.", "Uncover and bake for an additional 15 minutes."]

food52.com/recipes/38913-tackle-game-day-hunger-with-fire-roasted-ribs

0Gathered

["Salt", "Salsa"]

Yellow Jacket

["2 ears corn", "1 cup black quinoa", "2 cups vegetable stock", "1 yellow bell pepper", "Olive oil", "Salt and generous cracked black pepper"]

["In your kitchen, over a gas burner, roast the yellow pepper until it get's charred all around. Stick it in a paper bag, crimped to seal or in a bowl which you can seal up with cling wrap.", "Fire up your grill, we always prefer real wood charcoal, but gas is okay here. Pull back the husks on the corn and grill until it's cooked and showing some charring. Set aside.", "Back to your yellow pepper. When it's cool enough to handle, peel off most of the charred skin but actually a bit of black is still desirable. Cut off the stem end and remove the seeds. How hard is that? Strip out the veins and cut the damn thing into strips. Hold covered until ready to use.", "Using a sharp knife strip the corn kernels off the cobs and hold in a bowl until I tell you not to.", "Bring the vegetable stock to a simmer and add the black quinoa (I did say black right), cook for about 15 minutes covered. When done dress with just olive oil, the salt and black pepper.", "To present, mix the corn kernels with the quinoa. Spoon out onto a platter and then arrange the yellow pepper strips crosswise over that.", "Note to cook: I'm keeping the seasonings minimal here because I want these flavors to sing on their own, although black pepper matters. Also if you are grill master you can roast that pepper over your hot coals but be sure that you have enough heat to finish the corn."]

food52.com/recipes/13783-yellow-jacket

0Gathered

["corn", "black quinoa", "vegetable stock", "yellow bell pepper", "Olive oil", "Salt"]

Baba Ganoush Pizza

["1/2 the dough from King Arthur's sourdough pizza crust recipe (or whatever dough you like to use)?.", "1 recipe for baba ganoush. Whichever is your favorite (or if you don't have a favorite try the parsley thief's recipe for Grilled Baba Ganoush).", "1/3 cup Sun dried-tomatoes (enough to cover the dough)", "1 small red onion (sliced thin and sauteed over low heat until caramelized)", "Mozzarella cheese (You want at least 4 oz. but I use closer to 6-8 oz. because I like it like that)", "Small handful of parsley; finely chopped."]

["Pre-heat oven to 500 degrees.", "Roll out the dough to a 12 inch round. Transfer dough to a pizza stone, or a greased pizza pan.", "Spread baba ganoush just like you would a tomato sauce onto the dough leaving a 1/2 inch space free around the edges.", "Sprinkle a small amount of cheese (maybe a 1/3 of it) on top the baba ganoush. Then layer with the sun-dried tomatoes, sprinkle the caramelized onions, and finish by sprinkling the remaining cheese across the top of the pizza.", "Cook the pizza in the oven for 8-10 minutes until the crust is golden and the cheese is slightly browned. Remove from the oven.", "Once the pizza is out of the oven garnish the pizza by sprinkling the chopped parsley across the top.", "Allow the pizza to cool for 5 minutes before slicing and serving."]

food52.com/recipes/14476-baba-ganoush-pizza

0Gathered

["crust", "favorite", "tomatoes", "red onion", "Mozzarella cheese", "handful of parsley"]

Harvest Spice Pumpkin Butter

["3 1/2 cups Pumpkin Puree (can use winter squash puree)", "3/4 cup Fresh Apple Cider", "1 1/4 cups Light Brown Sugar, packed", "1 1/2 teaspoons Pumpkin Pie Spice", "3 Cinnamon Sticks", "2 Vanilla beans, split lengthways and seeded"]

["In a large sauce pan add in the pumpkin puree, apple cider, brown sugar and pumpkin pie spice. Mix to combine", "Add in the vanilla bean seeds and pods plus the cinnamon sticks. Stir well to combine", "Place the pan over medium-high heat and bring to a slow boil (where the edges start to bubble).", "Immediately reduce the heat to a simmer and allow to cook for 30-45 minutes or until the mixture is thick.", "While the mixture is cooking stir frequently as you don't want to burn the bottom.", "Taste for seasoning.", "Remove vanilla bean pods and cinnamon sticks from the mixture and discard.", "Place into a glass storage container (can you plastic but glass is prettier) and allow the butter to cool completely.", "Cover and store in the fridge for 2-4 weeks... if it'll last that long!"]

food52.com/recipes/24496-harvest-spice-pumpkin-butter

0Gathered

["Pumpkin Puree", "Apple Cider", "Light Brown Sugar", "Pie Spice", "Cinnamon", "Vanilla beans"]

Cedar-Planked Lemon Thyme Chicken

["1 whole, organic chicken (mine weighed 1.25 kg), rinsed inside and out", "1 large bunch bunch of fresh lemon thyme", "1-2 tablespoons Seasalt", "1 tablespoon Butter", "1-2 bulbs of garlic", "Cedar plank, prepared according to manufacture's instructions or soak in water for 20 minutes prior to use"]

["Preheat your oven to 240 degrees centigrade. Set an oven rack in the middle. Place your cedar plank in an oven tray/brownie tin, place that on the rack and let heat up till it starts to crackle", "In the meantime, make a fragrant salt by pounding a large handful of lemon thyme with 1 - 2 tablespoons of sea salt, till a rough paste is formed", "Mix half of this paste with 1 tablespoon of butter and reserve the other half.", "Gently separate the skin above the breast from the flesh, so it doesn't tear and rub some lemon thyme butter underneath.", "Rub the remainder of the lemon thyme butter inside the cavity of the chicken, then stuff it with some stalks of lemon thyme and garlic cloves. Secure the opening with a toothpick or truss it up.", "Rub the reserved lemon thyme paste on the outside of the chicken, ensuring all bits are well rubbed.", "By this time, the cedar plank should be crackling. Bring it out of the oven and using a tea towel soaked in olive oil, rub it all over.", "Place the chicken on top of the plank, breast side up and pop in the oven. {Note you will need an hour per kg of chicken. Mine was ready in 1 hour 15 minutes.} If at anytime, you're worried the plank is getting too dry, put some water in the tray.", "About 10 minutes before the end of the cooking time, flip the bird over so the underside crisps up", "Once ready, bring out of the oven and leave to rest for 10 minutes.", "Serve and carve the chicken...from the plank and serve with roasted garlic...on the side and potatoes!"]

food52.com/recipes/3312-cedar-planked-lemon-thyme-chicken

0Gathered

["chicken", "lemon thyme", "Seasalt", "Butter", "garlic", "Cedar plank"]

Onion And Bacon Tart

["2 cups all-purpose flour", "1 teaspoon salt", "1 cup unsalted butter", "1/4 cup ice water", "4 large yellow onions, thinly sliced", "1 tablespoon butter", "1 tablespoon olive oil", "1/2 pound thick-cut cacon, diced", "1/2 cup heavy cream", "1 egg", "1 tablespoon rosemary, dried", "1 tablespoon thyme, dried", "1/2 teaspoon garlic powder", "Salt, to taste", "Freshly ground black pepper, to taste"]

["Prepare dough: Combine flour, salt, and butter in a food processor. Pulse until small balls form, then add water until dough comes together. Roll into a disk and cover with plastic wrap. Refrigerate for 30 minutes.", "Prepare filling: Heat olive oil in a nonstick pan and gently saute onions until translucent. Remove the onions and set aside. Next, saute bacon until crisp. Combine onions, bacon, cream, egg, thyme, rosemary, and garlic powder.", "Preheat oven to 375\u00b0 F. Roll out the dough to 1/8-inch thickness and press into a 4- x 13-inch rectangular tart tin. Dock the dough with a fork. Spoon in the onion mixture and top with salt and pepper. Bake for 45 minutes or until lightly browned. Cool to room temperature and serve."]

food52.com/recipes/40191-onion-and-bacon-tart

0Gathered

["flour", "salt", "unsalted butter", "water", "yellow onions", "butter", "olive oil", "cacon", "heavy cream", "egg", "rosemary", "thyme", "garlic", "Salt", "Freshly ground black pepper"]

Peanut Butter Aioli With 'Thai' Chicken Satays

["Thai Chicken Satays", "2 skinless chicken breasts", "3 shallots, chopped", "2 garlic cloves, crushed", "1 tablespoon light soy sauce", "1/2 teaspoon cayenne pepper", "1 teaspoon ginger, finely chopped", "1/2 teaspoon sea salt", "1 teaspoon brown sugar", "1 teaspoon tumeric", "1 egg white, lightly beaten", "2 tablespoons plain flour", "1 teaspoon fish sauce", "1-2 tablespoons water", "Groundnut oil for deep-frying", "Peanut aioli to serve", "Peanut Butter Aioli", "1 large egg yolk, preferably from organic eggs", "2 teaspoons apple cider vinegar", "1 teaspoon rice wine vinegar", "1 clove (smoked) garlic, mashed or passed through a garlic press", "3/4 cup grapeseed oil", "1/3 cup olive oil", "1-2 tablespoons of chilli oil", "2 tablespoons smooth peanut butter", "1 teaspoon or more of jarred lemongrass", "Kosher salt, to taste", "Crushings of grains of paradise, to taste", "Lime juice, Light soy sauce, chilli oil, to taste"]

["Cut the chicken into cubes and then mince with a large knife, a mincer of food processor.", "In a bowl, mix the chicken well with the shallots, garlic, soy sauce, cayenne, ginger, salt and sugar. Stir in the egg white and flour and knead gently to combine. Cover the mix with some cling film and refrigerate for several hours or overnight.", "When ready to cook, heat about 2cm of oil in a lnon-stick pan. When the oil is hot, shape the chicken into balls or a sausage shape using a cooking spoon and though the mixture looks soft and unconsolidated, it will keep its form, so don't worry. Fry a few pieces at a time, being careful not to overcrowd the pan. Turn them around so they colour evenly and leave to cook for 2-3 minutes. Remove from pan using a slotted spoon and into a colander, so the excess oil drains away.", "While the chicken pieces cool, prepare skewers. If using wooden skewers, soak in water for half an hour. \r\n\r\nCheck a piece for doneness - if still raw, place on skewers and bake in middle of oven at 180 degrees centigrade for 10 - 12 minutes. Repeat till all pieces are warm. You can serve immdeiately or set aside and reheat gently just before serving in a gill pan.", "Serve with peanut aioli", "Rinse a stainless steel bowl with hot water and then dry with kitchen tissues. Put the egg yolk, vinegar vinegars, mashed garlic and a tiny pinch of salt in the clean bowl. Using a large balloon whisk, whisk as you gently pour in the grapeseed oil in a thin stream. The mixture will thicken and lighten in colour as you whisk. Once the grapeseed oil is finished, continue with the olive oil and chilli oil.", "Gently warm the peanut butter in a pan, thinning with some water till fluid. Add the warmed peanut butter to the aioli mixture, with the lemon grass. combine gently and taste. Adjust seasonings, and serve with satays"]

food52.com/recipes/12126-peanut-butter-aioli-with-thai-chicken-satays

0Gathered

["Chicken", "chicken breasts", "shallots", "garlic", "soy sauce", "cayenne pepper", "ginger", "salt", "brown sugar", "tumeric", "egg", "flour", "fish sauce", "water", "oil", "Peanut aioli", "Peanut Butter", "egg yolk", "apple cider vinegar", "rice wine vinegar", "garlic", "grapeseed oil", "olive oil", "chilli oil", "smooth peanut butter", "Kosher salt", "Crushings of grains of paradise", "Lime juice"]

Ajil-E Moshkel Gosha (Problem Solving Nuts)

["1 cup roasted, salted pumpkin seeds", "1 cup shelled whole, salted pistachios", "1/2 cup hazelnuts", "1/2 cup cashews", "1/2 cup roasted, unsalted almonds", "1/2 cup Leblebi (dried, salted chickpeas)", "1 cup noghl (sugar-coated slivered almonds)", "2/3 cup golden raisins", "1/2 cup black raisins or dried mulberries", "10 apricots, chopped or whole", "10 dried figs, halved", "1 mall box of Turkish delight cubes (1/2 inch pieces)"]

["Stir together all ingredients to evenly combine. Store in an airtight container for 2 to 3 weeks."]

food52.com/recipes/65685-ajil-e-moshkel-gosha-problem-solving-nuts

0Gathered

["pumpkin seeds", "pistachios", "hazelnuts", "cashews", "Leblebi", "noghl", "golden raisins", "black raisins", "Turkish"]

Pork Pie With Hot Water Crust

["filling", "1 1/2 pounds lean, cooked pork, cut into small cubes (boneless loin/tenderloin/ribs)", "2 large or 3 medium apples", "6 pieces bacon, chopped", "1 large onion, sliced into thin half-moons", "Pinch salt", "1/2 teaspoon black pepper", "1/4 teaspoon nutmeg", "1 tablespoon butter", "1 cup hard or regular apple cider", "Milk for brushing on top", "crust", "3 1/2 cups all-purpose flour", "1/2 teaspoon salt", "5 tablespoons butter", "1 cup lard", "1/2 cup water", "1 tablespoon milk"]

["Cut up pork, bacon, onion, and apples. Fry bacon until cooked; remove and fry onions in bacon grease until soft. Remove from heat; add bacon back to pan and mix.", "For dough, combine flour and salt in a large bowl; lightly grease a 10\" springform pan. Bring the butter, lard, water and milk to a boil over medium heat, stirring until butter and lard are melted. Pour mixture into bowl with flour and salt; mix quickly. If the mixture doesn't form a cohesive dough, add a bit more boiling water until it does. Then, use three-quarters of the dough to press and mold around the inside of the springform pan, going all the way up to the top and leaving a small overhang if possible.", "Preheat oven to 350. Roll out remaining dough to fit top; place, cut, and crimp. Cut one large or a few small vent holes; brush with milk. Bake pie for 1 1/2 to 2 hours, covering with foil for the first hour. Remove to wire rack to cool. Unmold carefully if you dare; if the pie isn't perfectly sealed, however, you may end up losing all the good juices!"]

food52.com/recipes/65088-pork-pie-with-hot-water-crust

0Gathered

["filling", "lean", "apples", "bacon", "onion", "salt", "black pepper", "nutmeg", "butter", "regular apple cider", "Milk", "crust", "flour", "salt", "butter", "lard", "water", "milk"]

Roasted Eggplant, Tomato & Mint Salsa

["1 large eggplant, skin on, medium dice", "1/4 cup extra virgin olive oil", "1 teaspoon kosher salt", "1/4 cup extra virgin olive oil", "1 small red onion, medium dice", "1/2 each red & yellow bell pepper, medium dice", "4 medium garlic cloves, minced", "1/2 cup golden raisins or currants", "1 pound cherry tomatoes, quartered, or grape tomatoes, halved", "1 teaspoon Spanish smoked paprika", "1/2 teaspoon crushed New Mexico red chile (chile caribe) or red pepper flakes", "1 tablespoon good quality sherry vinegar", "1 tablespoon good quality balsamic vinegar", "1/2 cup mint leaves, chiffonade (cut into very thin ribbons)", "kosher salt, to taste", "freshly milled black pepper, to taste", "pita chips, to serve"]

["Preheat the oven to 450 degrees F.", "On a rimmed sheet pan, toss the eggplant with 1/4 cup olive oil and 1 teaspoon salt. Spread the eggplant into one layer and put into the oven. Gently turn the eggplant with a spatula every so often. Roast until tender, about 20 or so minutes. Remove from oven and cool.", "In the meantime, heat 1/4 cup olive oil in a saute' pan. Add the onions and bell peppers and cook until slightly caramelized. Add the minced garlic and raisins or currants and cook until fragrant. Remove from heat and set aside to cool.", "In a mixing bowl, combine the onion mixture, roasted eggplant, tomatoes, smoked paprika, New Mexico chile, vinegars and mint. Gently toss to combine. Season with salt and pepper to taste.", "Transfer to a serving bowl and serve at room temperature with pita chips."]

food52.com/recipes/6420-roasted-eggplant-tomato-mint-salsa

0Gathered

["eggplant", "extra virgin olive oil", "kosher salt", "extra virgin olive oil", "red onion", "yellow bell pepper", "garlic", "golden raisins", "tomatoes", "Spanish smoked paprika", "red pepper", "sherry vinegar", "balsamic vinegar", "mint", "kosher salt", "black pepper", "pita chips"]

Mykinos Medly

["1 box fresh blueberries", "1 box fresh strawberries", "2 bananas", "1 small container vanilla greek yogurt", "1 tablespoon fresh basil leaves finely chopped"]

["Wash and pick through blueberries discarding any spoiled berries. Place in medium glass bowl", "Wash and hull strawberries then cut into bite size pieces, add to the blueberries", "Add the yogurt and basil to the blueberries and chill."]

food52.com/recipes/61054-mykinos-medly

0Gathered

["fresh blueberries", "fresh strawberries", "bananas", "yogurt", "fresh basil"]

Pull-Apart Cheesy Baked Potato

["1 Russet potato, scrubbed clean and dried", "Fillings of choice: Some idea combos include cheddar + kimchi, mozzarella + lemon zest + rosemary, bacon + curry powder + gruyere, blue cheese + hazelnuts, jalapeno + scallion + jack cheese", "1 teaspoon olive oil", "Salt and freshly ground pepper"]

["Preheat the oven to 400\u00b0F.", "Wrap the potato in a paper towel and microwave for 4 minutes, flipping over halfway through. The potato should have a little give; if it doesn't, stick it in the microwave for a minute or two more.", "Meanwhile, prepare your fillings. Cheese should be grated, and all other ingredients should be ready for eating-meaning cooked and bite-sized.", "Let your taters cool until you can handle them easily. Then, coat the outside of the potato with oil. Using a serrated knife, and starting from one side, use a serrated knife to slice the potato 3/4 of the way through, then move a little over and slice again. Then do the same thing the other way.", "Then, gently stick the not-cheese toppings into each slit (don't forget the crosswise ones). Then do the same with the cheese (this way, the toppings don't burn and the cheese melts). Season with salt and pepper.", "Transfer to a foil or parchment-lined baking sheet and roast until the potato is cooked through and the cheese is melty, 5 to 10 minutes. Eat! With your hands, preferably."]

food52.com/recipes/74545-pull-apart-cheesy-baked-potato

0Gathered

["potato", "choice", "olive oil", "Salt"]

Cold Drip Coffee Chip Ice Cream

["1 14 oz. can sweetened condensed milk", "1 1/2 cups cold drip coffee (or very strong cold brew)", "1 cup half-n-half", "1 3.5 oz. bar 85% cacao Valrhona chocolate, finely chopped"]

["Line a bread pan with plastic wrap with enough overage to cover the top of the pan. Set aside.", "Whisk together the condensed milk, coffee and half-n-half in a medium mixing bowl. Chill for 1-2 hours.", "Pour the mix into your ice cream maker and chill according to manufacturer's directions. When the ice cream is firming up and you have about 5 minutes to go, add in the chocolate and continue churning.", "When done, scoop the ice cream into the bread pan and store in the freezer until completely firm. The plastic wrap will help form a cover if you don't plan to eat it all immediately, which you'll want to do, but probably really shouldn't."]

food52.com/recipes/23190-cold-drip-coffee-chip-ice-cream

0Gathered

["condensed milk", "cold drip coffee", "half-n", "chocolate"]

Roasted Butternut Squash & Toasted Farro Salad With Curried Brown Butter

["1 medium butternut squash (about 2 lbs)", "1 large shallot, thinly sliced (about 3/4 cup)", "6 tablespoons butter", "2 teaspoons curry powder, such as The Spice Hunter's Curry Seasoning Blend", "3/4 cup uncooked pearled farro", "2 teaspoons white wine vinegar, plus more to taste", "1 tablespoon extra-virgin olive oil, plus more to taste", "1/3 cup sliced almonds", "1/3 cup raisins", "2 cups greens (mizuna or arugula recommended)"]

["Heat oven to 425\u00b0F. Line sheet pan with parchment.", "Peel the butternut squash, cut in half lengthwise, and remove the seeds. Separate the long neck of the squash from the round base. Cut the neck again in half lengthwise (you'll have four segments). Working with one segment at a time, thinly slice crosswise into 1/4-inch slices. Cut the rounded end of the squash into similarly-sized slices. Add the squash and shallots to the prepared sheet pan.", "In a 2 to 3-quart saucepan, melt the butter over medium heat and cook until it turns brown and smells nutty, about 5 minutes. Stir frequently, scraping up any browned bits from the bottom so they don't burn. Off the heat, add the curry powder and stir well to incorporate. Remove 4 tablespoons of the curried brown butter from the saucepan and drizzle it over the squash and shallots, tossing well to evenly distribute. Leave the remaining 2 tablespoons of curried brown butter in the saucepan.", "Roast the squash and shallots for about 20 to 25 minutes, or until the squash is just tender. Add the almonds to the sheet pan, and continue roasting for another 5 minutes to 7 minutes, or until lightly toasted. Remove the pan from the oven.", "While the squash and shallots are roasting, return the saucepan to medium heat, and add the farro to the curried brown butter, stirring to coat the grains evenly. Cook, stirring frequently, until toasted, 3 to 5 minutes. Add a generous pinch of salt and 5 cups of water. Bring to a boil, then turn down the heat and simmer until the farro is tender, about 25 minutes (or according to package directions). Drain the farro, and return to the saucepan. Immediately stir in white wine vinegar, extra-virgin olive oil, a pinch of salt, and raisins (which will plump in the warm farro). Let cool for several minutes, then adjust seasoning and acidity to taste.", "Once the squash and shallots have cooled for about 5 to 10 minutes, toss in the farro and greens on the sheet pan. Taste again, adding white wine vinegar and salt if needed. Finish with a thin drizzle of extra-virgin olive oil, if desired, though I usually find none is needed. Transfer to a serving platter or bowl, and serve warm or at room temperature."]

food52.com/recipes/75544-roasted-butternut-squash-toasted-farro-salad-with-curried-brown-butter

0Gathered

["butternut squash", "shallot", "butter", "curry powder", "white wine vinegar", "extra-virgin olive oil", "almonds", "raisins", "mizuna"]

Horseradish Vodka Bloody Mary

["Horseradish Vodka", "1 piece fresh horseradish root (enough for 1 cup coarsely grated)", "1/4 cup whole peppercorns", "1-3 whole dried chiles", "Bloody Mary Mix", "1 32 ounce bottle of low sodium V8", "1 tablespoon Worcestershire sauce", "1 tablespoon Tabasco sauce", "1-3 tablespoons prepared horseradish", "salt and pepper", "lemon", "celery seed", "Old Bay", "garnishes of choice: celery, pickled green beans, and lemon wedges"]

["Grate 1 cup fresh horseradish on large holes of a box grater. This will be very fragrant. Add grated horseradish to 1 liter of vodka with the peppercorns and whole chiles. Let steep overnight (not longer!).", "Strain vodka and put back in bottle. Taste the vodka for heat before adding horseradish to the Bloody Mary mix.", "Pour 1/4 cup of V8 juice out of bottle into a cup. Mix Worcestershire, Tabasco, horseradish, salt, and pepper into the bottle of V8 and shake vigorously. If using immediately distribute the non-mixed V8 between the drinks.", "Add ice to glasses, add vodka, add Bloody Mary mix, add a squeeze of lemon, sprinkle of celery seeds, sprinkle of Old Bay and stir. Add celery, pickled green bean, and lemon wedge as garnish.", "Drink and enjoy the holidays with your friends and family!"]

food52.com/recipes/8103-horseradish-vodka-bloody-mary

0Gathered

["Horseradish Vodka", "horseradish root", "peppercorns", "chiles", "Mix", "Worcestershire sauce", "Tabasco sauce", "horseradish", "salt", "lemon", "celery", "Bay", "celery"]

Cardamom Sundae With Cognac Cardamom Caramel And Grapefruit Cardamom Lace Cookie Crumble

["Cardamom Ice Cream and Cardamom Cognac Caramel", "1 cup sugar", "1/4 cup water", "1 tablespoon Corn Syrup", "1/4 cup Cognac", "10 pieces cardmom pods", "1/2 cup cream", "2 cups whole milk", "1 piece vanilla bean, split lengthwise", "8 pieces caradmom pods, lightly crushed", "3/4 cup sugar", "4 pieces egg yolks", "1 cup heavy cream", "1/4 teaspoon ground cardamom", "Cardamom Grapefruit Lace Cookies", "1/2 cup light brown sugar", "1/4 cup (half stick) butter", "1/4 cup corn syrup", "1/3 cup all purpose flour", "1/2 cup blanched almonds", "1 and 1/4 teaspoons (freshly ) ground cardamom", "1.5 teaspoons grapefruit zest", "1 teaspoon vanilla"]

["To create the cardamom caramel sauce, boil cream with crushed cardamom pods. Cover cream tightly, take off heat and let steam at LEAST 30 minutes with pods.", "Boil 1 cup sugar, 1/4 cup water and 1 tablespoon corn syrup. Simmer until mixture turns a medium amber color.", "Remove cardamom pods from cream. Add cream and cognac to caramel mixture. Take off heat and stir.", "To make the Cardamom Ice Cream, place the milk vanilla bean and crushed cardamom pods in a heavy pan and slowly bring to a boil. Remove from heat, cover and let infuse for 20 minutes. Take out vanilla bean and scrape seeds into liquid. Strain cardamom seeds.", "Beat the egg yolks and sugar until thick and pale. Gently reheat the milk or cream and beat about 1 cup of it into the mixture. Pour the mixture into the milk and return the pan to a low heat. Stir until the custard is thick enough to coat the back of a spoon; this may take approximately 10 minutes. Do not boil.", "Remove the pan from the heat and continue to stir until it has almost cooled. Fold the cream and the ground cardamom into the custard. Freeze entire mixture in an ice cream maker following the manufacturer's instructions. (Make sure that the ice cream base is fully chilled before spinning in the ice cream maker as some machines won't spin to the correct consistency if it's not cold enough.)", "Toast almonds 5 minutes in 350 oven until lightly browned. Pulse in food processor with a tablespoon of sugar until slightly choppy mince is achieved.", "Heat brownsugar, butter, corn syrup and vanilla in sauce pan. Stir until smooth. Remove from heat. Add flour, almonds and grapefruit zest.", "Preheat oven to 350F. Spoon scant tablesppons of batter several inches apart on a silicon mat. Cook 6 minutes till golden brown. Cool 2 minute and transfer to rack to cool.", "Construct the Cardamom sunday : \r\nScoop fresh ice cream. Drizzle with warmed Cognac Cardamom Caramel. Crumble a cookie and scatter on top. Stick another half cookie in the top."]

food52.com/recipes/9353-cardamom-sundae-with-cognac-cardamom-caramel-and-grapefruit-cardamom-lace-cookie-crumble

0Gathered

["Cream", "sugar", "water", "Syrup", "Cognac", "cardmom pods", "cream", "milk", "vanilla bean", "caradmom pods", "sugar", "egg yolks", "heavy cream", "ground cardamom", "Cardamom", "light brown sugar", "butter", "corn syrup", "flour", "blanched almonds", "ground cardamom", "vanilla"]

The Perfect Ciabatta

["Biga", "2 grams Dried yeast (about 1/2 of a packet) or 7g Fresh", "400 milliliters Warm water--unchlorinated!", "500 grams AP Flour", "Ciabatta", "2 grams Dried yeast (about 1/2 of a packet) or another 7g Fresh", "100 milliliters Warm Skim milk", "300 milliliters Warm Water", "1.5 tablespoons Extra Virgin Olive Oil--good quality", "500-600 milliliters Biga--measured", "350 grams Bread Flour", "150 grams AP Flour", "15 grams Kosher salt"]

["The night before: make the biga. Warm 400ml of unchlorinated water in a pot or in the microwave until it is comfortable on the fingertips and not stinging. If it is stinging to the touch, it is too hot for the yeast. Place the yeast in the warm water, stir and allow to sit for 5-10mins--until it is foamy on top.", "While waiting for the yeast to bloom, measure out the 500g of AP Flour in a bowl twice the size that you think you need.", "Mix until the flour is well-incorporated. If it is lumpy, do not worry! This is only the pre-ferment. Cover tightly with clingfilm and leave in a dark corner of your kitchen overnight--at least 12 hours.", "The next morning--or 12 hours later--the biga should be near the top of the bowl and almost bursting at the seams of the plastic wrap. When you peel back the plastic wrap, it should smell a touch pungent and sour.", "Now, warm the 100ml milk in a saucepan or in the microwave until it is comfortable to the touch and pour into the bowl of a stand mixer. Mix in the rest of the yeast and allow to bloom for 5-10 minutes. Do not worry if this yeast is not foamy on top. After 5-10 minutes, add the 300ml of warm water, 1.5 tbsp of oil and measured biga. Mix with paddle attachment of stand mixer until blended.", "Slowly add the mixture of AP flour and bread flour with salt into the stand mixer. Continue with paddle attachment on low speed until the flour is incorporated.", "Stop the mixer, move it near a power outlet on the floor, switch to the dough hook and scrape down the sides of the bowl. Turn the mixer to power level 5 or 6. The mixing/kneading will be vigorous and your stand mixer will \"walk,\" hence why we took it off of the counter. Allow to knead at this high speed until it comes away cleanly from the bottom of the bowl--approx. 10-20mins.", "Lightly oil a large glass bowl and transfer the dough. It should be soft and wet, but not overly sticky. Cover with clingfilm. Allow to rise for 1-1.5 hours. In the meantime, prepare two baking trays, by covering them with parchment paper.", "When doubled in size, turn the dough out onto a generously floured cutting board. Be gentle! You want to reserve as much air in the dough as possible. That is what makes these loaves so ethereal and light. Now, dust the top with flour.", "Using two dough scrapers, divide the dough in half. Make the first half into 4 loaves. And the second half into 8 buns or 12 rolls. With each loaf/bun/roll cut, carefully tuck the edges underneath while lifting with your dough scrapers and place gently onto one of your prepared trays. This process creates those beautiful rolled edges on the ciabattas.", "Cover the trays with light kitchen towels and allow to rise for 30mins. And preheat your oven to 425f.", "When the loaves have risen enough, you should be able to poke them with your fingertip and the indentation does not bounce back. If you are at this point, put your buns/rolls into the oven first (because the larger loaves will most likely need an extra 20 minutes of rising). And before you close the oven door, toss a single ice cube into the bottom of your oven--this will provide enough steam to create a delicate crust. Set your timer for 20-25 minutes.", "Check on your bread, once they are golden brown on top, remove from the oven. They should feel light for their size and sound hollow when tapped on the bottom. If you are satisfied, remove from the tray to a cooling rack. And repeat.", "Here is the hard part. Allow to cool completely before indulging. The slightly sour flavor really develops as they cool and it is better if you wait! Trust me."]

food52.com/recipes/32316-the-perfect-ciabatta

0Gathered

["yeast", "milliliters", "yeast", "milliliters", "Water", "Bread Flour", "Flour", "Kosher salt"]

Döner Tabouli Sandwich

["Tabouli", "1/3 cup medium grind red bulgur", "1/3 pound ripe tomatoes", "1 small picking cucumber or 1/2 english cucumber, seeded", "3 green onions, white and light green parts only", "2 lemons, juiced", "1 bunch flat leaf parsley, (to yield 1.5 to 2 cups of chopped leaves)", "1/2 bunch fresh mint (to yield 1/3 cup chopped leaves)", "1/4 cup extra virgin olive oil", "1/4 teaspoon freshly ground black pepper", "1/8 teaspoon freshly ground nutmeg", "1/8 teaspoon ground ginger", "1/4 -1/2 teaspoons kosher salt", "extra salt and pepper to taste", "Doner meatloaf", "1 pound ground beef (80/20 fat ratio, and grass fed if you can get it), very cold", "1 small onion, roughly chopped", "2 cloves garlic, roughly chopped", "2-3 pitted prunes, roughly chopped (2 tablespoons)", "1/2 teaspoon dried oregano", "1/4 teaspoon cumin", "1/4 teaspoon coriander", "1/4 teaspoon paprika", "1/8 teaspoon cinnamon", "1/2 teaspoon coarsely ground black pepper", "2 teaspoons kosher salt", "Olive oil", "4 Crusty bread or rolls, I used ciabatta rolls from the grocery store, you could also make your own bread, or use thick pita like pide", "Sheep's milk feta cheese in brine, crumbled"]

["Bring a cup or two of water and a pinch of salt to boil on stove; pour over bulgur and let sit 10 minutes. While bulgur soaks, finely chop tomatoes and cucumber. Cut green onion stalks in half lengthwise, then finely slice. Drain bulgur and place in a large bowl; add vegetables and lemon juice to bulgur and mix to combine; let sit together for 10 minutes.", "Rinse your herbs in cold water and thoroughly dry. Pull leaves off of mint stems and finely slice. Handfuls at a time, line up where the parsley stems split into leaves and then chop between the split and the leaves. Reserve the thick stems for another use (I like to freeze and use for stock) and finely slice the leaves; add to bowl. (Note: don't use the food processor to chop your herbs. Even though the desire may be strong since you're using it later in the recipe, resist. Using the food processor for your herbs will get you pesto, not tabouli).", "Add the olive oil, spices and salt; stir. Feel free to tweak the seasoning to your liking. Cover and refrigerate (Can be made a day ahead, which helps the flavors blend and bulgur absorb some of the juices).", "Put ground beef, onion, garlic, spices, salt and pepper in food processor. Work quickly so that your meat remains as cold as possible (you could even pop the meat and veggies in the freezer for a few minutes to boost the cold and help combat the heat your food processor will generate). Puree until the mix is good and smooth, stopping to scrape down the sides. In a 9 x 13 inch baking dish, form into a 1 inch-high meatloaf, doing your best to square off the sides for uniform slicing later. Cover and refrigerate for a couple hours or as long as overnight.", "Preheat oven to 325 degrees. Cook until internal temperature reads 160, about an hour. Let cool in pan set on rack. (Can be made ahead to this point and refrigerated for a week).", "Reduce oven heat to 200. Cut cooked loaf into 1/8 to 1/4 inch thick slices. Heat a skillet over medium high heat with a teaspoon of olive oil; once hot add in doner loaf slices 3 at a time and cook until crisp on the outside, about 2 minutes per side. Move cooked slices to oven to keep warm.", "Wipe out skillet with a paper towel, add in a touch more olive oil. Toast bread in skillet, a couple minutes per side. Split bread and put several slices of doner meat, a sprinkling of feta cheese, and a scoop of tabouli. If you're using a denser bread or something like a baguette that's a little thicker, use a spoon to scoop out some of the bread on the inside. Repeat with remaining bread and fillings.", "Notes: 1) Feel free to improvise with other fillings. You could mix full-fat greek yogurt and some dill and spread that on one side of your toasted bread, or layer your cooked beef with some shredded cabbage for crunch. Make a spread of various fillings and have a doner sandwich party! 2) You're going to have leftover tabouli, which is never a bad thing. You can make yourself another Whiteway classic the next morning: tabouli topped scrambled eggs. With a strong cup of black coffee. That's the stuff."]

food52.com/recipes/37622-doner-tabouli-sandwich

0Gathered

["Tabouli", "medium grind red bulgur", "tomatoes", "cucumber", "green onions", "lemons", "flat leaf parsley", "fresh mint", "extra virgin olive oil", "freshly ground black pepper", "freshly ground nutmeg", "ground ginger", "kosher salt", "salt", "meatloaf", "ground beef", "onion", "garlic", "prunes", "oregano", "cumin", "coriander", "paprika", "cinnamon", "ground black pepper", "kosher salt", "Olive oil", "Crusty bread", "'s milk"]

Vegan Butternut Squash & Black Bean Chili

["1 small butternut squash, peeled and diced (2 pounds or less)", "1 medium red onion, diced", "1 red bell pepper, diced", "1 jalapeno pepper, diced", "4 cloves garlic, diced", "2 tablespoons olive oil", "1/2 cup quinoa, uncooked", "1 (14 oz) can diced tomatoes, including liquid", "1 (14 oz) can black beans, drained and rinsed", "2 1/2 cups vegetable broth, low sodium if possible", "1 tablespoon chili powder", "1 tablespoon cumin", "1/4 teaspoon cacao, or cocoa powder", "1/4 teaspoon cinnamon", "1 avocado, diced (to garnish)", "1 bunch fresh cilantro, roughly chopped (to garnish)", "Pinch sea salt & pepper, to taste"]

["In a large dutch oven or sauce pot, heat 2 T olive oil over medium heat. Add in butternut squash, onion, bell pepper, jalapeno, and garlic and saute for 10 minutes, stirring every now and then, until onions appear translucent.", "Lower the heat to medium-low and add in the spices, uncooked quinoa, tomatoes, black beans, vegetable broth, and freshly ground sea salt and pepper to taste. Cover chili and let bubble away on medium-low heat for about an hour, stirring occasionally.", "When chili is done, serve in individual bowls and top with diced avocado and a sprinkle of fresh cilantro if desired. Feel free to drizzle with hot sauce (Sriracha is amazing) if you want a spicier chili. Enjoy!"]

food52.com/recipes/38417-vegan-butternut-squash-black-bean-chili

0Gathered

["butternut squash", "red onion", "red bell pepper", "pepper", "garlic", "olive oil", "quinoa", "tomatoes", "black beans", "vegetable broth", "chili powder", "cumin", "cacao", "cinnamon", "avocado", "fresh cilantro", "salt"]

Cauliflower Al La Plancha

["My basic interpretation for Romesco", "1 Jar of \"Mancini\" jarred roasted bell peppers", "1/2 Cup Pine Nuts (Lightly toasted)", "1 Cup of cherry tomatoes (blanched and peeled)", "1 Head of roasted garlic", "2-3 Tbsp of Extra Virgin Olive Oil", "1 Tbsp sherry vinegar", "Salt and pepper to taste", "1 Tsp red pepper flakes", "1/2-1 Cup of day old bread, crust removed", "Cauliflower", "1 Small-medium head of cauliflower (base leaves removed)", "1 Tsp. of smoked paprika", "1 Tsp. Kosher salt", "1 Tsp Coarsely ground black pepper", "Extra virgin olive oil", "Handful of parsley leaves (stems removed)"]

["Preheat your oven to 275 degrees, slice your garlic head in half and drizzle with extra virgin olive oil, and add salt and pepper. Roast until soft and aromatic. Combine all ingredients in a blender or food processor. Blend until you get the consistency you like. It should be somewhere in between smooth/thick. Taste for seasoning, and adjust to your taste. I like it to have some tartness to it. Set this aside in the refrigerator, or you can use it straight away.", "Remove the base leaves from the cauliflower, and using a sharp chef knife, slice the head into one inch slices. If you slice it thick enough, it will hold together.", "Lay the slices flat onto a plate or cutting board, drizzle extra virgin olive oil over each slice, sprinkle with the smoked paprika, and add kosher salt/black pepper.", "It's best if you use a cast iron pan, as it will allow you to get nice color on each slice. Preheat the cast iron skillet until it starts to smoke, you want it to be extremely hot as if you're about to sear a steak. Lay each slice of cauliflower seasoned side down into the pan. Let these sear without moving them around for about a minute or two. You can take a peak to check for color, then turn them over carefully using a flat fish turner or a flat spatula. Season the other side.", "Once you turn them and season the second side. turn the heat down to low, and let them cook through until slightly tender. I like them to have some resistance, I dont want them to be over cooked and too soft.", "Once you get the nice brown color on the first side, and you feel they're cooked to your liking, remove from the skillet. Drizzle the romesco sauce over each slice using either a spoon or a squeeze bottle. Garnish with parsley leaves and serve."]

food52.com/recipes/20803-cauliflower-al-la-plancha

0Gathered

["My basic interpretation", "Mancini", "tomatoes", "garlic", "Olive Oil", "sherry vinegar", "Salt", "red pepper", "bread", "Cauliflower", "head of cauliflower", "paprika", "Kosher salt", "ground black pepper", "Extra virgin olive oil", "Handful of parsley"]

Smoked Salmon Penne

["12 ounces Penne pasta, or your favorite shape; imported is best!", "4 ounces Lox or smoked salmon", "1 tablespoon Olive oil", "1 cup Green peas; frozen are fine", "1 to 1 1/2 cups Whole milk or half and half", "1 tablespoon Flour", "1 tablespoon Fresh basil, shredded, or an equal amount of your favorite basil pesto", "Salt and pepper to taste"]

["Cook the pasta according to package directions.", "Cut the lox into 1/2 inch pieces; if using smoked salmon, break the fish into bite-size chunks. Heat the oil in a large skillet over medium heat, and add the salmon. Turn the heat to low and stir the fish to warm.", "Add the peas, stirring, then add a cup of milk and heat gently, until the peas are cooked through. Sprinkle the flour over the milk and stir in, until the sauce begins to thicken.", "Season with basil, salt and pepper. Add a bit more milk if the sauce seems too thick; it should be pourable.", "Toss the pasta with the sauce, and serve hot, with a sprinkling of additional pepper if desired. Mangia!"]

food52.com/recipes/33874-smoked-salmon-penne

0Gathered

["pasta", "Lox", "Olive oil", "Green peas", "milk", "Flour", "Fresh basil", "Salt"]

Spicy Labane

["3 liters low fat white Yogurt", "1 bag of white fabric (could be made from fabric diaper)", "1 piece chilly", "2 teaspoons sumak", "1 teaspoon sea salt", "1 bunch dill"]

["Fill the bag or piece of fabric with the Yogurt, add some sea salt, close and hang out to dry for at least 24 hours. don't forget to put a bowl under to absorb all liquids.", "After 24 hours you check the Labane if it's too soft keep it in the bag for a few more hours if not take it out spread some olive oil, salt, sumak and hot chilly and you have this great white low-calories cheese..\r\n optional: some chopped dill or pickels..."]

food52.com/recipes/24187-spicy-labane

0Gathered

["liters", "white fabric", "chilly", "sumak", "salt", "dill"]

Long Life Noodle Soup

["for the chicken broth", "3 pounds chicken legs and thighs, bone-in, skin-on", "1 large yellow onion, unpeeled and quartered", "2 carrots, peeled, cut in half", "1 large celery rib, with leaves, cut in half", "2 parsnips, unpeeled, cut in half", "3 garlic cloves, unpeeled, cut in half", "1 bay leaf", "5 sprigs fresh flat-leaf parsley", "5 sprigs fresh thyme", "3 teaspoons kosher salt", "3/4 teaspoon whole black peppercorns", "2\" knob of fresh ginger, sliced into 3 coins", "12 cups water", "scallion, cut into strips, for garnish", "cilantro leaves for garnish", "Rooster chili garlic sauce, if desired", "soy sauce, if desired", "For the Long Life Noodles (or substitute any store-bought long noodle of your choice, e.g. ramen, cellophane, egg)", "400 grams unbleached all-purpose flour (about 3 1/3 cups)", "3/4 teaspoon kosher salt", "215 grams cold water (just under a cupful)", "vegetable oil, for brushing on dough"]

["Place all ingredients, except garnishes, chili sauce and soy sauce, in a large stock pot. Bring to a boil. Reduce heat to simmer, and cook for 2 to 3 hours with the lid askew.", "Let cool slightly. Remove large pieces of chicken, carrot and celery, and reserve for the noodle soup. Shred chicken, and cut veggies into small pieces.", "Strain broth through a colander or fine-mesh strainer. Repeat two, or more, times, if you want very clear broth. I use the gold cone Krups coffee filter, which I never use for coffee. It works great as a strainer.", "Pour strained broth into a clean pot. Keep hot over low heat.", "In a large bowl, whisk together the flour and salt. Make a well in the middle and pour in the water. With a fork, gently stir in the flour until a dough forms. You may need a smidge more water. Knead until smooth.", "Cover dough and let rest for about 10 minutes or so.", "Shape dough into a long rectangular strip 24\" x 4\" x 3/8\". Cut into 2\" x 4\" rectangular pieces. Brush pieces lightly with vegetable oil. Using a pastry scraper or bench knife or spatula, transfer the pieces to a tray, flipped over so you can brush the other sides. Cover with plastic wrap and refrigerate until you are ready to cook the noodles.", "Bring a large pot of lightly salted water to a boil.", "Place one piece of dough in front of you, ideally on a stainless steel counter, and press it out a bit. Pick it up and slightly stretch it -- grab the left side with your left hand and right side with your right hand, and start slapping it up and down onto your counter. It will lengthen and get really long. Once it's super long, like arms length long, find the middle and rip the noodle in half right down the middle to make a really REALLY long noodle. View the video I mention in the headnote for better understanding - i realize it sounds complicated, but once you see it, you'll be like \"oh, that's easy.\" Set noodle aside on a very lightly floured cookie sheet. Cover noodles loosely with a kitchen towel. Try not to bunch them up. Continue with the rest of the dough.", "Add the noodles to the boiling water and cook for a few minutes.", "Get your bowls ready. It's best to prepare one bowl at a time so that each person gets a piping-hot bowl of soup. Ladle some hot broth into the bowl. Using a strainer and/or long tongs, scoop up some noodles and place in soup bowl. Add chicken, veggies, a dollop of chili sauce, and garnishes.", "Happy New Year! Gong Xi Fa Cai!"]

food52.com/recipes/20709-long-life-noodle-soup

0Gathered

["chicken broth", "chicken", "yellow onion", "carrots", "celery", "parsnips", "garlic", "bay leaf", "parsley", "thyme", "kosher salt", "whole black peppercorns", "knob of fresh ginger", "water", "scallion", "cilantro", "Rooster chili garlic sauce", "soy sauce", "Noodles", "flour", "kosher salt", "cold water", "vegetable oil"]

Lasagna Grilled Cheese

["8 ounces sweet Italian sausage", "4 ounces sliced provolone cheese", "3 ounces shredded parmesan cheese", "8 ounces ricotta cheese", "1/2 teaspoon dried oregano", "1/4 teaspoon granulated garlic", "2 tablespoons fresh minced parsley", "1/2 cup Traina Sun Dried Tomato Ketchup", "8 slices thick crusty bread", "4 tablespoons mayonaise"]

["Cook and crumble sausage, strain off the fat and set aside", "Mix together the ricotta, 3 ounces shredded Parmesan, 1/2 tsp dried oregano, 1/4 tsp granulated garlic and 2 T fresh, minced parsley.", "Heat a non-stick or cast-iron skillet over medium high heat", "Take two pieces of bread and spread some of the Traina Sun Dried Tomato Ketchup on both pieces. Then, layer on one of them 1/4 of the ricotta mixture, 1/4 of the sausage, 1/4 of the provolone and place the other slice of bread, ketchup side down, on top.", "Spread 1 T of mayo on top of the top slice of bread, then place the sandwich mayo side down in the heated pan, using a spatula to help steady your sandwich. You should hear it searing, though not burning. If the heat is too high, turn it down. Once it's seared and golden brown (approximately 1 - 2 minutes), smear mayo on the un-browned top, then flip and sear another 1 to 2 minutes.", "Serve immediately, sliced down the middle."]

food52.com/recipes/39506-lasagna-grilled-cheese

0Gathered

["sweet Italian sausage", "provolone cheese", "parmesan cheese", "ricotta cheese", "oregano", "garlic", "parsley", "Ketchup", "crusty bread", "mayonaise"]

Lady Bug Decorated Sandwich

["1 piece french baguete", "1/3 pound ham or salami", "7 pieces black olives", "8 pieces grape tomatoes", "1 sprig parsley", "2 ounces salted butter"]

["cut the baguette in even slices", "spread the butter on each individual slice", "decorate with ham", "slice the tomatoes in half and put on the top of the parsley", "decorate with 1/4 of the black olive", "cut olive into small pieces to use as dots"]

food52.com/recipes/25269-lady-bug-decorated-sandwich

0Gathered

["baguete", "ham", "black olives", "grape tomatoes", "parsley", "butter"]