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Beet Stained Gravlax

["Gravlax", "1 / 2 pounds salmon filet (cut from the belly, so it's a thick piece)", "2 beets (boiled or you can use canned beets if you must)", "2 tablespoons sea salt", "2 tablespoons sugar", "1 tablespoon dill seeds", "Salad and Beet Dressing", "4 ounces mixture of colored greens", "3 - 4 small heirloom carrots of different color varieties", "1 tablespoon balsamic vinegar", "1 tablespoon olive oil", "1 small container of salmon roe", "2 red beets", "1 cup buttermilk", "1 cup lemon juice", "2 tablespoons pink peppercorn", "1 garlic clove", "1 / 2 cups olive oil", "1 teaspoon dried cilantro"]

["Mix sugar, salt and dill seeds and dredge the salmon filet until it's coated on all sides.", "Place 4 thin slices of beets on a sheet of plastic wrap, about 4 times the size of the filet. Place the filet on top of the beets and then place more thin slices of beets on top of the filet to cover it. Wrap the salmon and beets with the plastic wrap. Prick holes in the saran wrap on both sides. Place the wrapped filet on a dish, with a small wire rack, like the kind used to cool cakes, under the salmon, to create a space for the oil in the salmon to drip into. Use a book or another plate to weight the salmon.", "Refrigerate. In 24 hours, turn the salmon to its other side. Wipe off any juices that may have drained into the plate. Continue turning the salmon once a day for 3 days, until it's cured. Remove beets, wash off spices and pat dry before cutting. With a SHARP knife, slice on an angle, as thin as possible.", "Peel carrots and slice thinly in matchstick pieces, 4\" long. Toss your mixture of greens with a drizzle of olive oil and balsamic vinegar. sprinkle with sea salt and pepper.", "Spoon dressing on one end of the plate. Arrange salmon on the other end of the plate. Top with greens and carrots.", "Place salmon roe around the plate, resist the urge to over do it."]

food52.com/recipes/31574-beet-stained-gravlax

0Gathered

["Gravlax", "salmon filet", "beets", "salt", "sugar", "dill seeds", "Salad", "colored greens", "carrots", "balsamic vinegar", "olive oil", "salmon", "red beets", "buttermilk", "lemon juice", "pink peppercorn", "garlic", "olive oil", "cilantro"]

Reuben Dip

["18 ounces sauerkraut, rinsed and drained", "2 cups extra-sharp cheddar cheese, shredded", "2 cups swiss cheese, shredded", "8 ounces corned beef, chopped", "3/4 cup mayonnaise", "1/8 teaspoon caraway seeds (optional)", "cocktail rye bread, rye flatbread or crakers"]

["Preheat oven to 350.", "Pat sauerkraut with paper towels to remove excess moisture.", "Combine all ingredients well.", "Spoon into an oven-safe serving dish. Bake 30 minutes or until bubbly.", "Serve warm with bread or crackers."]

food52.com/recipes/8857-reuben-dip

0Gathered

["sauerkraut", "cheddar cheese", "swiss cheese", "beef", "mayonnaise", "caraway seeds", "cocktail rye bread"]

Walnut, Oat & Apricot Squares

["1 cup Oat Flakes", "1 cup Walnut Halves, heaping", "8 Organic Dried Apricots", "2 tablespoons Organic Brown Rice Syrup or other sweetener of choice", "1 tablespoon Cold Pressed Sunflower Oil (unflavoured/odourless) or other neutral baking oil of choice", "1/2 teaspoon Pure Organic Bourbon Vanilla Powder"]

["Grind the walnuts into a medium fine meal, a little bit at a time, being careful not to over process and overheat the mixture, otherwise it will turn into walnut butter. Set aside.", "Add oats to a food processor and pulse into a flour.", "Add walnut meal and dried apricots to the oat flour in the food processor and pulse to combine and break down the apricots.", "Add vanilla, rice syrup, oil and a pinch of salt, if using and pulse to combine. By now the mixture should be clumping together a bit.", "Press mixture firmly into an 11x 9 baking dish and bake in a preheated oven at 180 C (356 F) for about 20 minutes. Baking times vary by oven, so you will want to adjust the baking time accordingly. You could also make these in a smaller pan (8x8 for example) to get slightly thicker squares, but again, be sure to adjust the baking time accordingly. You will know they're ready when the edges start to brown.", "Remove from the oven and let cool enough to handle without burning your fingers, then slice into squares and serve. Store them in an air tight container."]

food52.com/recipes/28302-walnut-oat-apricot-squares

0Gathered

["Oat Flakes", "Walnut Halves", "Brown Rice Syrup", "Sunflower Oil", "Vanilla Powder"]

Smoky Tuna-Cauliflower Turnovers In An Orange-Scented Dough

["Crust", "2 1/2 cups flour (I like to swap in half cup whole wheat, but that's optional)", "1 pinch salt", "zest of 1 orange", "1/2 pound cold butter, cut into pats", "1/3 cup orange juice (you can squeeze this from the orange you zested", "Filling", "3 tablespoons olive oil", "1 yellow onion, sliced into thin half-moons", "3 cloves garlic, thinly sliced", "2 teaspoons pimenton (smoked spanish paprika), sweet or hot", "1 pinch chili flakes (omit if using hot pimenton)", "1/2 cup tomato puree", "1/2 small cauliflower, broken into small florets", "2 5-ounce cans oil-packed tuna, drained", "1/4 cup drained capers", "1/4 cup chopped parsely", "1 splash sherry vinegar", "2 sprigs fresh thyme (leaves only)", "salt and pepper to taste"]

["In a large bowl, mix together the flour, salt, and orange zest. Add the butter, toss to coat with flour, and press down with the heel of your hand to flatten it into flour-coated flakes. Stir from the bottom to distribute, and repeat the pressing and stirring process until all of the flour is incorporated into flakes or bits. Add the orange juice, and work the dough until it *just* comes together (you'll work it more later, so no need to go nuts -- smears of butter are fine). You may not need all of the orange juice, or you may need more, depending upon your dough. Wrap in plastic and refrigerate for 20-30 minutes.", "While the dough is chilling, prepare the filling. Heat the oil in a large skillet over a medium-high heat. Saute the onions about 7 minutes, until beginning to soften, then add the garlic and saute another 2 minutes. Add the pimenton and chili flakes, stir to toast, then add the tomato puree and cauliflower. Cover and cook until the cauliflower barely begins to lose its rawness but is still plenty snappy -- just a minute or two. Turn off the heat, and add the remaining ingredients. Place in the refrigerator to chill.", "While the filling is chilling, take out the dough out of the fridge, and unwrap on a lightly-floured countertop. Roll out to a rectangular shape, then fold like an envelope and rotate 90 degrees. Repeat twice more, then re-wrap and return to the fridge for another chill, ~30 minutes.", "Preheat the oven to 400 degrees. Line two baking sheets with parchment, and prepare your egg wash.", "When the dough has chilled, remove from the refrigerator, and let soften for a few minutes. Roll out thinly, and cut out 6\" circles (if you, like me, don't have a 6\" cutter or bowl to use, you can just use a 4\" cutter, and then roll them out further, or divide the dough into 10 pieces, and roll each one into a round). Scoop 1/4 filling onto each round, and brush the edges of the dough circles with the egg wash. Fold over to make a half circle, securing the seal by pressing with your fingers or crimping with a fork. Place the filled turnovers on your baking sheets, brush with the egg wash, and cut a couple tiny holes for the steam to vent. If the kitchen is quite warm, you might need to chill them for a bit after this step, but ordinarily you can transfer them right into the oven. Bake until browned and bubbling, ~30 minutes. Devour."]

food52.com/recipes/16273-smoky-tuna-cauliflower-turnovers-in-an-orange-scented-dough

0Gathered

["Crust", "flour", "salt", "cold butter", "orange juice", "Filling", "olive oil", "yellow onion", "garlic", "paprika", "chili flakes", "tomato puree", "cauliflower", "tuna", "capers", "sherry vinegar", "thyme", "salt"]

Chicken Tikka Masala

["For chicken marination", "2.2 pounds chicken breast", "5 tablespoons yogurt", "2 tablespoons chicken tikka masala powder", "1/2 tablespoon turmeric powder", "1/2 tablespoon dried fenugreek leaves", "2 tablespoons ghee", "1 tablespoon lemon juice", "1/4 teaspoon saffron food colour", "1/2 tablespoon Salt", "For gravy", "1 big onion", "2 tomatoes", "2 green chilies", "1 tablespoon ginger garlic paste", "1/2 teaspoon cumin seeds", "1 teaspoon Coriander powder", "1 teaspoon Turmeric powder", "1 teaspoon Red chili powder", "1 teaspoon chicken tikka masala powder", "1/2 teaspoon sugar", "1/4 cup cream", "1 handful Coriander leaves", "1 teaspoon salt"]

["Cut chicken breast in medium sized kebab pieces. Transfer chicken pieces in a bowl and mix all the ingredients mentioned for marination with yogurt.", "We need thick yogurt for this. Just keep the yogurt in a strainer for some time, this will drain off excess water and you will get thick creamy yogurt. Let chicken marinate for couple of hours.", "Pre heat the oven at 200'C or 390 F.Put chicken pieces on a skewer, if not, simply put it in oven dish and place it in oven for 10-15 minutes. With this chicken tikkas are ready for the gravy.", "For making gravy for chicken tikka masala, heat oil in a pan. When oil is hot add cumin seeds. When cumin seeds start to splutter, add finely chopped onion and split green chili. Let it cook till onions are slight golden brown in colour.", "Add finely chopped tomatoes at this point. You can also make a paste of the tomatoes in blender and add if you like it that way.", "In a small bowl, add coriander, red chili, turmeric and chicken tikka masala powder with little water and transfer this paste in the pan.", "Let it cook for 2-3 minutes or till masala gets cooked, you will know masala is cooked when oil starts separating from masala. Add sugar and salt.", "When masala is fully cooked add cream. You can also substitute cream with yogurt if you like. Slowly add yogurt in masala.", "Add little water to make the gravy of the desired consistency. Wait for 3-4 minutes then add chicken tikka to it.", "After a boil, garnish with chopped coriander. With this chicken tikka masala is ready. Serve with naan or rice."]

food52.com/recipes/32601-chicken-tikka-masala

0Gathered

["chicken marination", "chicken breast", "yogurt", "chicken tikka", "turmeric powder", "fenugreek leaves", "ghee", "lemon juice", "saffron food colour", "Salt", "onion", "tomatoes", "green chilies", "ginger garlic", "cumin seeds", "Coriander powder", "Turmeric", "Red chili powder", "chicken tikka", "sugar", "cream", "handful Coriander leaves", "salt"]

Gianduja

["250g hazelnuts", "100g milk chocolate", "30g cocoa butter", "250g icing sugar"]

["First roast the hazelnuts in oven at 302\u00b0F for 10 minutes, until they got the nice color of amber\r\n wait a few minutes and peel them.", "coarsely chopp the chocolate and put it on a \"bain marie\" with the cacao butter to melt.", "then finely ground the nuts with icing sugar to make a paste and add the melted chocolate"]

food52.com/recipes/11066-gianduja

0Gathered

["hazelnuts", "milk chocolate", "cocoa butter", "icing sugar"]

Potato Gnocchis In Mushroom Pesto

["For the Gnocchis", "200 grams potatoes", "250 grams potato flour", "2 pieces eggs", "1 piece salt, to taste", "1 piece pepper, to taste", "1 piece basil leaves (for garnish)", "For the Mushroom Pesto", "250 grams wild mushrooms", "50 grams shallots", "50 milliliters olive oil", "50 grams pine nuts", "1 piece salt, to taste", "1 piece pepper, to taste"]

["Put all ingredients for the pesto in a food processor and pulse into a paste. Set aside.", "Peel and boil potatoes until fully cooked.", "Mash the potatoes.", "Add in eggs and almound flour and knead into a dough.", "Form dough into 1 inch round logs and cut into 1 inch pieces.", "Cook in a pot of salted boiling water until they float to the top. Drain and set aside.", "Saute the cooked gnocchis with a little olive oil in a pan for 1 minute. Stir in mushroom pesto.", "Serve topped with chopped basil leaves."]

food52.com/recipes/74045-potato-gnocchis-in-mushroom-pesto

0Gathered

["potatoes", "flour", "eggs", "salt", "pepper", "basil", "Mushroom Pesto", "wild mushrooms", "shallots", "olive oil", "nuts", "salt", "pepper"]

Carmel Rum Apple Cake

["Cake Recipe", "1 cake mix (yellow)", "4 eggs", "3 ounces package instant vanilla pudding", "1/2 cup vegetable oil", "1/2 cup water", "1/2 cup rum (spiced works best)", "Rum mixture", "8 tablespoons butter", "1 cup sugar", "1/4 cup oil", "1/2 cup rum"]

["Mix together the ingredients. Grease the bundt pan, sprinkle the bottom of the pan with toasted walnut pieces. Pour cake mix over nuts. Bake at 350 degrees for 50 minutes.", "5 minutes before the cake is done, mix together the rum mixture in a small saucepan, Bring to a boil. When cake is done, take fork and poke holes while still in the bundt pan. Then, POUR SLOWLY the sauce over cake-Let cake set for 15 minutes then turn it out.", "While cake is setting, chop 2 apples, and toss with teaspoon of lemon juice and teaspoon of cinnemon. take carmel topping (found in the ice cream condiments section of grocery stores) and warm in the microwave.", "Pour warmed carmel sauce over turned out cake. Sprinkle apples over warmed carmel. Serve with vanilla ice cream, or whipped cream."]

food52.com/recipes/671-carmel-rum-apple-cake

0Gathered

["Recipe", "cake", "eggs", "instant vanilla pudding", "vegetable oil", "water", "rum", "mixture", "butter", "sugar", "oil", "rum"]

Utica Greens

["1 packet escarole, chopped, fresh (15 ounces)", "4 tablespoons butter, unsalted", "5 tablespoons extra-virgin olive oil", "3 cloves garlic, minced", "1/4 cup sliced, hot pickled peppers (Hungarian or banana peppers), chopped", "1/3 pint prosciutto, chopped", "1 cup fresh breadcrumbs", "1/2 cup Pecorino-Romano cheese, freshly grated", "1 1/2 teaspoons oregano", "1/2 teaspoon freshly ground pepper", "1 tablespoon sea salt"]

["Bring 5-quart stock pot filled with 1 tablespoon sea-salted water to a boil. Add escarole and cook until tender (about 1-2 minutes if using Wegmans chopped escarole; about 5 minutes if yours is tougher). Drain.", "Reserve about 2 tablespoons each of breadcrumbs and cheese for topping.", "Mix remaining breadcrumbs with cheese, oregano and pepper.", "In a large ovenproof saute pan, heat butter and olive oil over medium heat. Add garlic and cook until fragrant, about 1 to 2 minutes. Add cooked greens to pan and stir to combine. Mix in chopped peppers, prosciutto, breadcrumbs/cheese mixture.", "Top with remaining breadcrumbs and cheese.", "Heat oven to broil.", "Place casserole under broiler for 4 to 6 minutes until brown, checking frequently. Remove from oven and allow to rest about 15 minutes before serving."]

food52.com/recipes/26161-utica-greens

0Gathered

["packet", "butter", "extra-virgin olive oil", "garlic", "peppers", "fresh breadcrumbs", "Pecorino-Romano cheese", "oregano", "freshly ground pepper", "salt"]

Basil Pesto

["1 tablespoon garlic - minced", "1/4 cup olive oil", "2 cups fresh basil", "1/4 teaspoon salt", "1/2 tablespoon lemon juice"]

["Place all ingredients in a food processor and pulse 3 minutes or until completely pureed.", "Notes: Add in 1/2 tbsp of nutritional yeast if you want a cheesy flavor. Substitute up to 1 cup of the basil with spinach or kale."]

food52.com/recipes/33315-basil-pesto

0Gathered

["garlic", "olive oil", "fresh basil", "salt", "lemon juice"]

Carciofi Alla Romana (Artichokes With Garlic And Mint)

["6 globe artichokes", "1/2 cup olive oil", "6 garlic cloves, minced", "1/4 cup fresh mint leaves", "3 teaspoons chopped parsley", "1/2 teaspoon salt", "1/2 cup dry white wine", "juice of one lemon"]

["Trim the artichokes to their yellow portions, and using a grapefruit spoon, scoop out the hair chokes. Cut in half. In a large lidded pot, heat the oil until smoking. Carefully lower the artichokes into the oil, and cook, turning once, for approximately 5 minutes. Add the garlic, mint, parsley, and salt, then cover again, simmering for 5-6 minutes. Slowly pour in the wine, then lower the heat and cook for 20 minutes. The chokes should be fork tender when done.", "Pour out the oil into a long thin platter with high sides. Line the artichokes in single file up the center and squeeze the lemon juice over them just prior to serving."]

food52.com/recipes/4431-carciofi-alla-romana-artichokes-with-garlic-and-mint

0Gathered

["artichokes", "olive oil", "garlic", "fresh mint", "parsley", "salt", "white wine", "lemon"]

Italian White Bean And Tuna Salad

["3 cups mixed greens", "3+1/2 cups cannellini beans", "3 ounces canned tuna in olive oil", "1 garlic clove, minced", "1/2 tablespoon lemon juice, freshly squeezed", "1 tablespoon parmesan cheese, shaved", "sea salt and black pepper"]

["Rinse the beans and set aside. In a bowl, place the oil, minced garlic, freshly-squeezed lemon juice, salt and pepper and stir to combine. Add the beans and tuna, and toss well. Add the greens and mix gently using your hands.", "Taste the salad and season with salt and pepper if necessary. Place the salad onto a plate and top it off with shaved parmesan cheese and cracked pepper."]

food52.com/recipes/23691-italian-white-bean-and-tuna-salad

0Gathered

["mixed greens", "+", "tuna", "garlic", "lemon juice", "parmesan cheese", "salt"]

Cheesy Beef Stuffed Peppers

["3-4 peppers, assorted colors, sliced in half, seeds removed (assortment of colors)", "1 pound grass fed ground beef", "1/2 onion, diced", "1/2 cup Italian bread crumbs", "1/3 cup dried Parmesan cheese", "1 egg", "2 garlic cloves, minced", "2 tablespoons tomato paste", "1 1/2 teaspoons salt", "1/2 teaspoon black pepper", "1 bunch fresh basil, divided", "2/3 cup shredded mozzarella cheese, divided", "1-2 cups Marinara sauce", "1/3 cup fresh Parmesan cheese"]

["Cut the peppers in half and pull out the seeds.", "In a large mixing bowl combine the beef, bread crumbs, Parmesan cheese, 1/3 cup Mozzarella cheese, egg, tomato paste, garlic, salt, pepper, and half of the fresh basil.", "Mix well, using your hands to get the mixture combined.", "Place a heaping spoonful of the meat mixture into each pepper, pressing it down.", "Place the stuffed peppers in a baking dish, pour the sauce evenly over the top, then sprinkle with the fresh Parmesan cheese and 1/3 cup of the Mozzarella cheese.", "Cover with foil, and bake for 30 minutes at 400*.", "Sprinkle the fresh Parmesan cheese and 1/3 cup of the Mozzarella cheese evenly over the peppers, cover again, and bake an additional 15 minutes.", "Sprinkle the cooked peppers with fresh basil, and serve hot.", "WATCH ME MAKE THIS RECIPE STEP BY STEP ON MY YOUTUBE CHANNEL: DASH OF AMY"]

food52.com/recipes/77724-cheesy-beef-stuffed-peppers

0Gathered

["peppers", "ground beef", "onion", "Italian bread crumbs", "Parmesan cheese", "egg", "garlic", "tomato paste", "salt", "black pepper", "fresh basil", "mozzarella cheese", "Marinara sauce", "Parmesan cheese"]

Orange And Apricot Jam Squares

["For the shortbread base:", "200 grams butter, softened", "100 grams castor sugar", "150 grams flour", "100 grams cornflour", "1 teaspoon baking powder", "1/3 cup smooth apricot jam", "For the topping:", "100 grams butter", "1/2 cup flour", "1/2 cup brown sugar", "1/2 cup desiccated coconut", "1 teaspoon finely grated orange zest"]

["Preheat your oven to 170\u00b0C. Grease and line your baking tin.", "Start by making the base. Cream the butter and castor sugar together until pale and fluffy. Add the flour, cornflour and baking powder. Beat for a minute, then use your hands to bring the mixture together.", "Press the dough into the tin in an even layer. Spread the apricot jam over the shortbread base layer. Set the tray aside.", "Place all of the topping ingredients in a bowl. Use your fingertips to rub everything together until evenly combined. Crumble small clumps of the topping over the jam layer as evenly as you can.", "Pop the tin in the oven and bake for 40 minutes until the topping is golden. Allow to cool completely before removing from the tin and cutting into squares."]

food52.com/recipes/68718-orange-and-apricot-jam-squares

0Gathered

["shortbread", "butter", "sugar", "flour", "cornflour", "baking powder", "smooth apricot", "butter", "flour", "brown sugar", "coconut", "orange zest"]

Hot Spiced Drunken Apple Cider

["1/2 gallon apple cider (I have used unfiltered)", "3/4 bottle of gewurztraminer (or other white wine which is not too dry, or you can use even semi sweet one like Muscat)", "4 to 5 sticks of cinnamon", "4 to 5 cloves", "1/4 teaspoon nutmeg", "1 vanilla bean, split lengthwise", "3 tablespoons to 4 tablespoons honey (depends on how sweet the wine you're using)", "1 cup fresh cranberries (or cubes of apple if not in cranberry season)"]

["Put the cider and all spices in a pot and bring to a boil.", "Reduce the heat and simmer for about 10 minutes.", "When on low heat add the wine. Do not boil again so the alcohol won't evaporate too much, just let it warm.", "Add the cranberries and simmer for a few more minutes until they color the liquid a bit."]

food52.com/recipes/1896-hot-spiced-drunken-apple-cider

0Gathered

["apple cider", "white wine", "cinnamon", "cloves", "nutmeg", "vanilla bean", "honey", "fresh cranberries"]

Chilled Pea And Sorrel Soup With Lemon Coconut Cream

["Soup", "1 tablespoon avocado oil", "3-4 shallots, chopped", "1 garlic clove, minced", "1/2 cup white wine (I like a nice Albarino )", "2 pounds peas (fresh or frozen)", "2 cups baby sorrel", "2 cups water", "1 teaspoon sea salt", "2 tablespoons extra virgin olive oil", "garnish: purple radish micro greens (or sliced radishes), olive oil", "Lemon-Coconut Cream", "1 can full-fat coconut milk, chilled in the fridge overnight", "1 lemon", "sea salt"]

["Wash the sorrel and if the plant is mature or the stems look tough and stringy, remove the stems.", "Heat the avocado oil in a large soup pot over medium heat. Saute the shallots until soft, about 3 to 4 minutes. Add the garlic and white wine and cook for a few more minutes until the wine reduces by half.", "Add the peas, sorrel, and about 2 cups of water. Bring to a boil and cook until the sorrel wilts and the peas are just cooked through (for fresh peas) or warmed through (for frozen peas). Do not overcook. Take the soup off the heat and allow it to cool. If it looks too watery, remove some of the excess liquid. Blend the soup with 2 tablespoons of olive oil until creamy. Return to the soup pot, season with a teaspoon of sea salt, and set aside. At this point, you can chill the soup for a few hours to serve later or you can serve right away at room temperature.", "To prepare the coconut cream, turn the can upside down and open it. The coconut fat will be at the bottom of the can and the liquid will be at the top. Carefully pour out the liquid but reserve it. Scoop the coconut fat out into a separate bowl and add the zest and juice of a lemon. Stir until creamy, adding a few tablespoons of the reserved coconut liquid if the cream seems too stiff. Add sea salt to taste.", "To serve the soup, ladle into bowls and swirl a tablespoon of coconut cream into each bowl. Top with a small handful of radish micro greens and a few more drops of olive oil, if desired.", "The soup can be stored in the fridge for up to three days. Serve chilled or gently heated.", "Note: You can either use fresh or frozen peas but frozen peas are sweeter, in my opinion. To preserve the bright color, don't overcook the peas -- take the soup off the heat as soon as the peas are cooked (for fresh peas) or defrosted (for frozen peas). Be sure to use chilled coconut milk. Note that when the coconut cream is chilled again, it will solidify and adopt a texture similar to firm cream cheese."]

food52.com/recipes/28338-chilled-pea-and-sorrel-soup-with-lemon-coconut-cream

0Gathered

["avocado oil", "shallots", "garlic", "white wine", "peas", "baby sorrel", "water", "salt", "extra virgin olive oil", "purple radish", "Lemon-Coconut Cream", "full-fat coconut milk", "lemon", "salt"]

Sugar Free Chocolate Granola

["1 cup sunflower seeds", "1.5 cups coconut flakes", "1/3 cups brown linseeds", "3 tablespoons raw almonds", "3 tablespoons raw cashews", "1/3 cups coconut flour", "2 tablespoons pumpkin seeds", "2 tablespoons cocoa powder", "2 tablespoons raw cacao nibs", "1/4 cups coconut oil, melted", "1 teaspoon vanilla extract"]

["Preheat your oven to 160\u00b0C and grease a baking tray.", "Combine all of the dry ingredients in a bowl. Add the coconut oil and vanilla extract. Mix well until everything is coated in the oil.", "Spread the mixture into an even layer on the tray. Bake for 20 minutes.", "Allow the granola to cool on the tray before transferring to an airtight container."]

food52.com/recipes/68393-sugar-free-chocolate-granola

0Gathered

["sunflower seeds", "coconut flakes", "brown linseeds", "almonds", "cashews", "coconut flour", "pumpkin seeds", "cocoa powder", "cacao nibs", "\u00bc", "vanilla"]

Beet-Burrata Carpaccio

["8 ounces pre cooked beets", "1 piece burrata", "2 tablespoons crushed pistachios", "3 tablespoons minced chives", "2 tablespoons olive oil", "2 tablespoons balsamic", "1 piece pressed garlic clove", "1/4 teaspoon salt", "pepper to taste"]

["Make the dressing: Blend olive oil, balsamic, salt, garlic, pepper and 1 tbsp chive together. Set aside.", "Place peeled pistachios in a zip lock bag and crush them with a rolling pin. They don't have to be super fine.", "Cut beets into thin slices and place them on a serving plate. Chop burrata into desired pieces with your fingers and place it over the beets.", "Pour the dressing over the beets and burrata, and sprinkle with pistachios and remaining chives. Serve with some good bread and enjoy!"]

food52.com/recipes/26545-beet-burrata-carpaccio

0Gathered

["beets", "burrata", "pistachios", "chives", "olive oil", "balsamic", "pressed garlic", "salt", "pepper"]

Spanakopita Frittata

["9 ounces Fresh Spinach", "2 tablespoons Olive Oil", "1 Yellow Onion (Chopped)", "3 Garlic Cloves (Chopped)", "4 Eggs", "1 teaspoon Baking Powder", "6 ounces Reduced Fat Feta", "1/4 cup Fresh Dill (Chopped)", "1/4 cup Fresh Parsley (Chopped)", "Salt and Pepper to taste"]

["Preheat oven to 350 degrees. Then in a medium pot saute 1 onion with 3 garlic cloves in olive oil until fragrant and lightly brown.", "Next, stir in 9 ounces of fresh spinach and cook until wilted.", "Remove from heat and mix in eggs, baking powder, Feta (reduced fat), parsley, and dill until well incorporated. Season with salt and pepper to taste.", "Transfer the spinach mixture into a PAM sprayed pie or dish and bake at 350 degrees for 30 minutes or until lightly browned."]

food52.com/recipes/31144-spanakopita-frittata

0Gathered

["Fresh Spinach", "Olive Oil", "Yellow Onion", "Garlic", "Eggs", "Baking Powder", "Fresh Dill", "Fresh Parsley", "Salt"]

Rosemary And Goat Spuds

["2 Sweet Potatoes", "2 teaspoons Rosemary (or, to your taste)", "8 ounces Goat cheese", "2 tablespoons Oil (I used olive but you could use coconut or vegetable)", "Salt and pepper"]

["Pre-heat oven to 400.", "Chop the sweet potatoes in 1 inch size pieces.", "Toss the potato pieces with the oil, rosemary, and some salt and pepper.", "Put the potatoes on a parchment or foil lined baking sheet and roast for 45-55 minutes. Toss them once about halfway through the cooking time.", "Crumble the goat cheese and sprinkle it over the potatoes. Return them to the oven until the cheese melts.", "Enjoy!"]

food52.com/recipes/36407-rosemary-and-goat-spuds

0Gathered

["Sweet Potatoes", "Rosemary", "cheese", "Oil", "Salt"]

Banana Chocolate Cashew Panini

["1 banana-cut into 1/8th inch rounds", "1/4 cup semi-sweet chocolate medallions (or chips)", "1/4 cup cashews-toasted", "2 slices super-seed bread"]

["Place banana rounds, chocolate medallions, and cashews between the two bread slices.", "Turn on panini maker and toast sandwich (alternatively, spray a heated pan with cooking spray, lay sandwich into the pan, top with another pan-for pressure, and cook until toasted)."]

food52.com/recipes/2646-banana-chocolate-cashew-panini

0Gathered

["banana", "semi-sweet chocolate medallions", "cashews", "bread"]

Lemony Pancakes

["2 cups sifted flour", "1.5 teaspoons baking powder", "0.5 cups heavy cream", "1.5 cups whole milk", "2 eggs", "1 tablespoon honey", "juice of a half a lemon (or one lemon if it is small)", "1 pinch salt", "1 tablespoon olive oil"]

["Mix all the ingredients with a hand mixer on high speed.", "Let it rest for 15 minutes.", "Cook one ladle at a time, turning the pancakes only once.", "Serve topped with fresh fruits and some honey or your favorite homemade jam. Enjoy!"]

food52.com/recipes/27303-lemony-pancakes

0Gathered

["flour", "baking powder", "heavy cream", "milk", "eggs", "honey", "lemon", "salt", "olive oil"]

Thai Style Barramundi Fish Cakes With Cucumber Relish

["For the Fish Cakes:", "1 pound skinless barramundi fillets, cut into large chunks", "2 tablespoons red curry paste", "4 kaffir lime leaves, finely chopped", "1 egg", "1 teaspoon fish sauce", "1 teaspoon corn starch", "1/2 cup thinly sliced Chinese long beans or green beans", "Vegetable oil, for frying", "For the Cucumber Relish:", "2 tablespoons white sugar", "2 tablespoons fish sauce", "2 tablespoons white vinegar", "1 medium cucumber, peeled, seeded and diced", "1-2 Thai bird chiles, thinly sliced", "1 shallot, minced", "2 tablespoons finely minced cilantro", "Crushed peanuts, for garnish, optional"]

["Place the barramundi pieces, curry paste, kaffir lime leaves, egg white, fish sauce and cornstarch into the bowl of a food processor. Pulse a few times to break everything up, scrape down the sides, then let it run until it forms a smooth puree, about one minute. Stir in the sliced Chinese long beans, then cover and place in the refrigerator while you prepare the cucumber relish.", "Whisk together the sugar, fish sauce and vinegar in a medium bowl until the sugar has fully dis-solved. Add the cucumber, chiles, shallot and cilantro and toss to combine. Pour into a serving bowl and top with crushed peanuts if desired.", "Rub your hands with a little bit of oil, then form the mixture into approximately 18 small patties. Heat 1/4 inch of vegetable oil in a large frying pan over medium-high heat. Fry the patties in batches until golden brown on both sides, then transfer to paper towels to drain.", "Transfer the fish cakes to a platter with the bowl of cucumber relish on the side. Serve immediately."]

food52.com/recipes/66114-thai-style-barramundi-fish-cakes-with-cucumber-relish

0Gathered

["barramundi", "red curry", "lime", "egg", "fish sauce", "corn starch", "beans", "Vegetable oil", "Cucumber", "white sugar", "fish sauce", "white vinegar", "cucumber", "bird chiles", "shallot", "cilantro", "peanuts"]

Thai Peanut Butter Cups

["1 cup coconut milk", "1/4 cup sugar", "2 stalks lemon grass, cut into 2-inch segments and bruised with the back of a knife", "4 large coins galangal, bruised with the back of a knife", "3 Thai chilis (up to 5, to taste)", "2 teaspoons lime zest, grated", "1 cup peanut butter", "1 tablespoon lime juice", "2 pounds bittersweet chocolate", "36 small candy cups", "36 small strips of candied ginger (optional)", "2 tablespoons roasted peanuts (optional)"]

["In a small sauce pan, bring the coconut milk to a boil then reduce to a simmer. Add the sugar and stir until dissolved. Add the lemon grass, galangal, chilis and lime zest. Muddle the spices with the back of a spoon. Continue to simmer very low for 5 minutes, stirring occasionally. Remove from heat and strain out the solids.", "In a mixing bowl, combine peanut butter, coconut milk and lime juice. Mix thoroughly and spoon into a piping bag. Place the bag in the refrigerator for at least 30 minutes or until it solidifies slightly.", "Meanwhile, chop the chocolate into chunks. You may temper the chocolate for a nice, finished look. For directions on how to do that, see David Liebowitz's website. \r\nhttp://www.davidlebovitz.com/2005/08/tempering-choco/\r\nYou may also simply melt the chocolate by placing it in a large bowl and microwaving it for 30 seconds at a time. Stir well between each round in the microwave.", "Once the chocolate is ready, prepare your chocolate cups. Keep all the cups in a stack, but loosen the top one. With a pastry brush (silicone works great), coat the inside of the cup with melted chocolate. Set aside and continue doing the same with all of the cups. Whatever chocolate is leftover, set aside and you can retemper (or just remelt) for the topping later.", "Once the chocolate in the cups has hardened, take your peanut butter mixture and pipe it into the cups, leaving about 1/4 inch at the top. Remelt or retemper the chocolate and either put it in another piping bag or leave it in the bowl. Top the candy cups by piping the chocolate in a spiral from the outside in. Or you can simply spoon the chocolate from the bowl and gently spread it over the tops of the cups.", "You may optionally top each cup with a roasted peanut and a sliver of candied ginger. Drop them on the top while the chocolate on top is still melted so that they'll stick.", "These peanut cups are considerably creamier than the store-bought kind so it's best to eat them in a single bite. They'll keep for a couple days in a cool, dark place (they'll last a bit longer in the fridge)."]

food52.com/recipes/16137-thai-peanut-butter-cups

0Gathered

["coconut milk", "sugar", "lemon grass", "coins galangal", "chilis", "lime zest", "peanut butter", "lime juice", "bittersweet chocolate", "ginger", "peanuts"]

Chilled Plum Summer Soup

["4 cups canned or jarred plums", "1/2 pint Creme Fresh or Sour Cream", "1 pint of whipping cream", "drizzle of maple syrup"]

["Using a canned ( home made is best) or jar of pitted plums- using a blender or cuisinart - the ingredients together then optionally you may warm up then bring to room temp, then refrigerate for later use or you may omit cooking step and simply blend Creme Fresh (Sour Cream or Yogurt) , till it's a beautiful burgundy color.", "Serve chilled - and garnish with a dollup of freshly whipped cream"]

food52.com/recipes/6102-chilled-plum-summer-soup

0Gathered

["pint Creme", "whipping cream", "drizzle of maple syrup"]

Marzipan Finger Food

["1 1/4 cups honey", "4 cups almond flour/meal", "2 egg whites", "1 teaspoon vanilla essence", "2 tablespoons beetroot juice (for body parts)"]

["Fill your large pan with cold water, adding ice cubes if you wish.", "Pour your honey into a saucepan and bring to a simmer on low.", "Simmer for 10 minutes.", "Remove pot from heat, leaving the element on the stove on.", "Place the pot in the cold water. Add honey and stir for 3-4 minutes or until thick and creamy.", "Add the egg whites and almond flour/meal, place back on heat and stir for 2-3 minutes until thick.", "Pour into electric food processor and mix on low for about 20-30 minutes, or until it cools to room temperature.", "Place in a sealed container and refrigerate overnight (minimum 8 hours)."]

food52.com/recipes/31719-marzipan-finger-food

0Gathered

["honey", "meal", "egg whites", "vanilla essence", "beetroot juice"]

Fresh City Cheese Platter (Party Series)

["1 packet Shepherd's Harvest Gold Pecorino Cheese", "1 packet Ramembert Camembert-style Sheep Cheese", "1 packet Blyth Smoked Cheese", "1 packet Golden Blyth Cheese", "2 apples, rinsed, cored, and sliced", "1 packet Fuji Premium Salty Trail Mix"]

["Remove all cheeses from packed. Display on a cheese board (or cutting board) along with knives for each individual cheese. Make labels for each cheese.", "Serve with sliced apples and a salty trail mix."]

food52.com/recipes/74709-fresh-city-cheese-platter-party-series

0Gathered

["'s Harvest", "Cheese", "packet", "apples", "packet"]

Butter Scone Layer Cake Ft. Devonshire Cream

["Butter Scone Layer Cake", "1-1/4 cups strongly brewed English Breakfast tea", "3/4 cup granulated", "1/2 cup butter, room temperature", "1 cup butter golden (or yellow) cake mix", "1 cup flour", "1/2 cup milk", "1 cup egg", "Devonshire Cream", "3 ounces cream cheese", "1 tablespoon granulated sugar", "1 cup whipping cream"]

["On the stovetop, mix 1 cup of the tea and the granulated sugar in a small saucepan over medium heat for 5-10 minutes. When mixture starts to bubble, stir to prevent sticking. Let syrup cool and thicken for 1 minute.", "In a mixing bowl, cut in 1 stick of room temperature butter and whip until fluffy. Pour in 1/2 cup of tea syrup from above, and beat for 2 minutes until mixture is smooth and has the consistency of honey. Refrigerate overnight for compound butter to solidify.", "Preheat oven to 400 degrees F and grease two 8-inch round cake pans with butter or PAM spray.", "In a large mixing bowl, sift cake mix and flour together until fine. Cut in 1/2 cup of the prepared tea butter and mix with a fork until it forms a crumbly dough", "In a separate small bowl, whisk together milk, 1/4 cup tea, and egg until combined.", "Slowly fold the wet mixture into the flour mixture, and press smooth with a rubber spatula without overmixing. Once the lumps have been pressed out, it should be somewhere between cake batter and cookie dough.", "Spoon 1 cup of scone 'batter' into each greased cake pan, filling it about 1/2\" deep. Use the rubber spatula to press the batter into each greased pan, making sure it covers the entire bottom of each pan.", "Bake cakes for 20-25 minutes, remove from oven, and let cool on wire rack.", "In a medium mixing bowl, stir cream cheese and sugar together.", "Pour in whipping cream. With beaters or an electric mixer, beat mixture for 1 minute on low and then 1 minute on high until a whipped cream forms. Use immediately or refrigerate until later use and re-whip before decorating."]

food52.com/recipes/20721-butter-scone-layer-cake-ft-devonshire-cream

0Gathered

["Butter", "tea", "butter", "butter golden", "flour", "milk", "egg", "Cream", "cream cheese", "sugar", "whipping cream"]

Cinnamon-Spiced Poison Apple Cupcakes

["Apple Cinnamon Spice, Streusel Topping, Cinnamon Cream Cheese Frosting, and Candy Apple Shells", "6 tablespoons ground cinnamon", "1/2 cup unsalted butter, room temp", "6 pieces mini Tootsie roll candies", "2 teaspoons ground nutmeg", "3/4 teaspoon allspice", "1 1/2 teaspoons ground ginger", "2 teaspoons ground cardamom", "1/2 cup white sugar", "1/3 cup all-purpose flour", "1 cup unsalted butter, softened, divided", "8 ounces cream cheese, softened", "3/4 cup powdered sugar", "3/4 teaspoon vanilla", "2 cups red candy melts", "2 cups lime green candy melts", "1 Apple shaped chocolate mold (I got mine on Amazon)", "Apple Cinnamon Cake", "1 1/2 cups all-purpose flour", "3/4 cup white sugar", "1/2 teaspoon salt", "2 teaspoons baking powder", "2 tablespoons apple cinnamon spice mix (recipe above)", "1/3 cup vegetable oil", "1 egg", "1/3 cup milk", "2 apples, peeled, cored and grated", "streusel topping (recipe above)", "cinnamon cream cheese frosting (recipe above)", "6 mini tootsie roll candies"]

["The first thing we need to do is make our apple cinnamon spice mixture which we will be using in our apple cake as well as our frosting. In a bowl, mix together your ground cinnamon, ground nutmeg, allspice, ginger, and cardamom. Set this aside as we will use it several times in our recipe.", "To create the streusel topping for your apple cake, mix together two tablespoons of your now created cinnamon apple spice mix with your 1/2 cup of sugar and 1/3 cup of all-purpose flour.", "Ad in 1/2 cup of your butter and mix to combine. You should end up with a mixture that is crumbly but holds together when tightly squeezed. Set aside for now.", "Now let's make our frosting. In a mixing bowl, beat together your cream cheese and the remaining 1/2 cup butter until smooth.", "Add the powdered sugar, 2 Tablespoons of your apple cinnamon spice mixture, and the vanilla and continue beating until smooth and combined. Set aside for now.", "To make your candy apple shells, start by first melting your red candy melts by zapping them in the microwave for 15-30 second bursts, stirring between each zap. Make sure your candy melts are completely melted and smooth.", "Fill up both the top and bottom of your apple mold with the melted candy and swirl to evenly coat the inside with a layer of candy and then dump out the excess. Turn the molds upside down and suspend over a piece of waxed paper using two chopsticks set on their sides and allow to continue to drain for about 5 minutes.", "Pop the molds into your freezer for another 5 minutes to firm up.", "Depending on how thick you made your first layer of candy melts inside your apple, you might want to do a second coat. The idea is to have a candy shell that's thick enough to hold your apple cake and frosting dough but not so thick that it's hard to eat. Usually, a good coat or two is enough. Set your candy melt apple shells aside for now.", "In a large mixing bowl, combine your all-purpose flour, sugar, salt, baking powder, and 2 Tablespoons of the apple cinnamon spice mix we made earlier (recipe above).", "Mix in your oil, egg, and milk.", "Once those are combined, add in your grated apples and mix well to combine.", "Pour into your cake pan and sprinkle your streusel mixture (recipe above) across the top of your uncooked apple cake and place the whole thing in the oven.", "Bake for approximately 35-40 minutes or until a skewer or toothpick inserted into the middle comes out clean.", "Set your cake aside to cool completely.", "Once your cake is fully cooled, transfer it to a large bowl. Using either a wooden spoon or clean hands, crumble the cake up until no large chunks remain.", "Add in your cinnamon cream cheese frosting (recipe above), 1/4 cup at a time, until you end up with a thick dough. Keep an eye on how much frosting you add. You want enough in there to create a thick dough that holds together when gently squeezed but not so much that it becomes more paste-like and gluey. Less is more in this recipe.", "Use this mixture to gently fill up your hollow candy apple shells. You want to fill them up but not pack too firmly as you don't want to accidentally crack your apple shells.", "Use an additional bit of melted red candy melt to glue the two halves of your filled apple molds together.", "Cut your Tootsie Rolls into thirds and, using the heat of your hands, warm them up until they're easy to roll into a stem shape. With some more candy melt, attach to the top of your apple.", "Melt your lime green candy melts the same way you did your red and fill a small squeeze bottle with them once they're liquid. Let it cool for about 2-3 minutes before applying to your apple. You want it to remain liquid but not be so warm that it melts through your apple.", "Holding your apple in a paper towel in one hand (to keep it from melting in the heat of your hand), gently use the tip of your squeeze bottle to outline the eyes and nose of your skull.", "Allow this to harden, then, using your squeeze bottle, drip green all down the top and sides of your apple, being careful to work around the outlines you did for your eyes and nose.", "Pop your finished apples into your fridge to fully cool and allow all the candy melt to harden and then serve and enjoy and...\r\n\r\nBone Appetite!"]

food52.com/recipes/77837-cinnamon-spiced-poison-apple-cupcakes

0Gathered

["Apple Cinnamon Spice", "ground cinnamon", "unsalted butter", "ground nutmeg", "allspice", "ground ginger", "ground cardamom", "white sugar", "flour", "unsalted butter", "cream cheese", "powdered sugar", "vanilla", "red candy", "lime green candy", "Apple shaped chocolate mold", "Apple Cinnamon", "flour", "white sugar", "salt", "baking powder", "apple cinnamon spice", "vegetable oil", "egg", "milk", "apples", "streusel topping", "cinnamon cream cheese", "tootsie roll candies"]

Pb&J French Toast

["4 slices good quality sandwich bread or challah, cut 1/2-inch thick", "3/4 cup whole milk, warmed to 90-ish degrees", "2 large egg yolks, room temperature", "1 tablespoon sugar", "1 tablespoon unsalted butter, melted", "1/4 teaspoon table salt", "2 t vanilla extract", "3 to 4 tablespoons peanut butter", "1 tablespoon unsalted butter (for skillet)", "jam or jelly for serving"]

["Adjust oven rack to middle position and heat oven to 250 degrees. Place bread on wire rack set on baking sheet. Bake bread until almost dry (the bread should still have a little \"give\" when pressed lightly), about 20 minutes, flipping slices after 10 minutes. Remove bread from rack and let cool 5 to 10 minutes.", "Combine milk, yolks, sugar, melted butter, salt, and vanilla in large bowl and whisk until well blended. Transfer mixture to a pie plate or other flat-bottomed dish.", "Make peanut butter sandwiches by spreading 1 1/2 to 2 tablespoons peanut butter per sandwich. Do not use jam or jelly at this point as it tends to make the final dish too soggy.", "Soak first sandwich in milk mixture until saturated about 30 to 35 seconds per side. Using slotted spatula, pick up sandwich and allow excess milk mixture to drain; repeat with second sandwich. Set sandwiches aside on a clean pan or plate.", "Heat 1 tablespoon butter in 12-inch skillet over medium-low heat. When foaming subsides, use slotted spatula to transfer sandwiches to skillet and cook until golden brown, 6 to 7 minutes per side. (If sandwiches are cooking too quickly, reduce temperature slightly.) Serve immediately with a large dollop of jam or jelly on top.", "Cooks Note: If you want to double or triple the recipe, either cook the french toast on a griddle pan or electric griddle or keep warm on a cooling rack set over a sheet pan in a 200\u00b0 oven if cooked in batches."]

food52.com/recipes/11989-pb-j-french-toast

0Gathered

["sandwich bread", "milk", "egg yolks", "sugar", "unsalted butter", "\u00bc", "vanilla", "peanut butter", "unsalted butter"]

My Bubbie'S Gefilte Fish (Parev)

["1 pound whitefish filtes", "1 pound Pike filets", "1 pound carp filets", "3 med. onions", "3 tablespoons salt", "3 eggs, lightly beaten", "1 1/2 tablespoons potato starch", "1 carrot", "5 to 6 cups water", "skin, bones, heads from fish"]

["Make fish stock with the heads, bones, and skin from the fish. Add two of the onions, sliced 1 1/2 t of salt, 1/4 t of pepper, and 5 C to 6 C. of water in large pot to cover. Bring to boil, turn down to simmer, skim, and cook. While stock is simmering (~30 to 45min). Strain.", "Grind fish with remaining onion. This is best done in a meat grinder or best chopped by hand. However, if absolutely necessary you can use a food processor, but it must be done carefully in short pulses to avoid a too smooth paste-like texture.", "Mix in the rest of the ingredients. Mix well by hand.", "Wet hands and form into oval shaped patties. You should have 12 to 15.", "Drop carefully into simmering stock, (add water as needed to cover fish) with sliced carrot and cook ~1hr. Let cool slightly and remove fish and carrot from pot.", "Strain stock over fish and chill.", "Serve fish with a piece of carrot, aspic, and horseradish.", "(The stock should jell. I personally hate the aspic, but my grandparents and mother loved it. Many consider it the best part. I guess it depends on how you feel about fish flavored jello)"]

food52.com/recipes/51367-my-bubbie-s-gefilte-fish-parev

0Gathered

["whitefish filtes", "filets", "carp filets", "onions", "salt", "eggs", "potato starch", "carrot", "water", "skin"]

Bacon Brussels Sprouts With Garlic Parmesan Cream

["6 slices, thick cut bacon (TIP: start with room temp bacon for more even crisping)", "1 1/2 pounds Brussels sprouts, cleaned and halved", "1 tablespoon butter", "1 tablespoon minced onion", "1/4 cup panko bread crumbs (optional)", "Sauce", "1/2 cup heavy cream", "1/2 cup parmesan cheese, grated", "3 cloves garlic, minced", "sea salt", "fresh ground pepper"]

["In a large cast iron skillet, lay the bacon in rows. Turn heat to medium and cook the bacon, flipping halfway through, about 10 minutes until crispy and brown. Remove the bacon from the pan onto paper towels, crumble and set aside. Drain most of the bacon drippings into a heat proof container leaving just a tad in the skillet to saute the Brussels sprouts in.", "Place the skillet back on the stove at medium-high. Add butter. Once melted add minced onion and Brussels sprouts.", "Saute, tossing occasionally until the sprouts are crisp, tender and golden brown. About 7 to 10 min. Add the crumbled bacon back to the pan and toss. Turn off heat.", "In a small sauce pan over medium high heat add heavy cream, cheese, garlic salt and pepper.", "Pour over the top of the roasted Brussels. Serve or top with optional bread crumbs, step below.", "Optional: top with 1/4 cup panko bread crumbs and place under the broiler for 2 min until golden."]

food52.com/recipes/65319-bacon-brussels-sprouts-with-garlic-parmesan-cream

0Gathered

["bacon", "Brussels sprouts", "butter", "onion", "bread crumbs", "Sauce", "heavy cream", "parmesan cheese", "garlic", "salt", "fresh ground pepper"]

Spinach + Feta Hand Pies

["yeast, water, flour, salt, olive oil", "1 packet dry active yeast", "1 cup warm water", "2 - 2 1/2 cups all-purpose flour", "1 teaspoon kosher salt", "2 tablespoons olive oil + more for greasing", "spinach, onion, feta", "2 cups spinach", "1 small yellow onion, diced", "5 ounces feta, crumbled"]

["To make the dough:\r\nPlace the warm water and yeast in a bowl. Let stand for 5-10minutes, or until foamy. In another bowl, whisk together the flour and salt. Once frothy, add the yeast mixture to the dry ingredients, along with the olive oil and stir with a fork until dough comes together (*Note, you may need more or less flour depending on the consistency of the dough; but I like to start with 2 cups, even if the dough is sticky and then add more flour as I knead the dough).", "Transfer the dough onto a lightly floured surface and knead for 7-10 minutes, until elastic and holds its shape. Flour your hands to help the dough along.", "Grease a clean bowl with olive oil and place in the dough, lightly brushing the top with oil olive. Cover the bowl with plastic wrap and store in a warm place for 1 hour, or until the dough has doubled in size.", "To make the hand pies:\r\nPreheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.", "Place the dough onto a lightly floured surface and roll out to 1/4 inch thickness. You may need to cut the dough in two and rough out 2 separate pieces, to get more out of the dough. Using a round stencil about 4 1/2 - 5inches in diameter (I used the top of a plastic container), trace and cut out the dough into equal circles (You can cut in any shape or size, just note that cooking time will depend on the size of your pies). You should get about 14-18 circles.", "Place half the circles onto the baking sheet; these will be the bottom. Add the onions, feta, and spinach to the center of each dough circle. Make sure not to over pack and to leave a small border. Lightly dampen the edges with some water.", "Place the remaining top circles onto each pie and pinch the edges. You can use a fork to perforate the border for a decorative look. Slice a little hole at the top, so steam can get out when it cooks. Brunch the tops with olive oil. Cover the pies with a damp towel and let sit for 45 minutes.", "Place into the oven and bake until golden brown, about 20 minutes. Best served warm. Enjoy!"]

food52.com/recipes/38758-spinach-feta-hand-pies

0Gathered

["yeast", "active yeast", "water", "all-purpose", "kosher salt", "olive oil +", "onion", "spinach", "yellow onion", "feta"]

Chicken Al Mattone With Thyme Pesto

["1 whole chicken (3 to 4 pounds), rinsed and patted dry, and backbone removed", "4 tablespoons fresh lemon juice", "3 tablespoons olive oil", "2 tablespoons fresh thyme or lemon thyme leaves", "2 cloves garlic, chopped", "1 pinch salt and freshly ground black pepper", "1 1-foot-square paving stone wrapped in aluminum foil (use a cast iron skillet if you can't find one)", "1 lemon, cut into wedges", "1 1/2 cups Italian flat-leaf parsley", "1/2 cup thyme leaves", "1/2 cup Parmesan cheese, grated", "1 lemon, zested", "1/2 cup toasted walnuts", "2 garlic cloves", "1/2 cup extra-virgin olive oil"]

["To marinate the chicken: Place chicken, skin side up, in a glass baking dish. Press down on the center of the breast to break the sternum. The chicken should lie flat now. Rub it with marinade, making sure to loosen the skin and rub the marinade under the skin as well. Cover with foil and refrigerate overnight.", "To grill the chicken: Remove chicken from refrigerator. Drain the marinade and pat the chicken dry. Season it with salt and pepper. Wrap your paving stone in foil (I pulled a cement paving stone out of my garden and washed it off). Prepare your grill. (Note: I threw a few mesquite wood chips onto my grill to give it a little something extra.) Brush your grill rack with a bit of oil. When the fire reaches medium-high heat and you can hold your hand over the grill about 5 seconds, place the chicken skin-side-down on the grill grate. Brush your wrapped paving stone with a little oil and then place it on top of the chicken. Grill for 12 to 15 minutes. Using grilling gloves, very carefully remove the stone. Flip the chicken, replace the stone on top, and grill until chicken is done, about 12 to 15 minutes longer. About five minuets before chicken is done, grill the lemon wedges. Transfer everything to a serving platter. Let chicken rest, covered with foil, for 5 to 10 minutes, and then cut into quarters.", "For the pesto: Combine parsley, thyme leaves, lemon zest, Parmesan, walnuts, and garlic in a food processor. When finely chopped, add olive oil in a steady stream until pesto is smooth. Season to taste with salt. (Note: this can be done up to 1 week ahead.)", "Serve grilled chicken with a dollop of pesto and a lemon wedge. Tell your diners to squeeze the lemon over the pesto. Enjoy."]

food52.com/recipes/4995-chicken-al-mattone-with-thyme-pesto

0Gathered

["chicken", "lemon juice", "olive oil", "thyme", "garlic", "salt", "lemon", "Italian flat", "thyme", "Parmesan cheese", "lemon", "walnuts", "garlic", "extra-virgin olive oil"]

Wheat Berry Bowl With Lime-Bacon Vinaigrette

["2 pieces bacon, sliced into 1/4\" strips", "1/2 lime", "3 tablespoons whole milk yogurt", "salt and pepper", "1/4 cup mint leaves, chopped", "1 cup cooked wheat berries", "1 large tomato, chopped", "1/2 avocado, cut into 1/4\" cubes", "1 hand full arugula"]

["Cook the bacon until crispy, then set aside. While it's cooking, juice the lime into a small jar. Add the salt and pepper, yogurt, and chopped mint, and stir well. When the bacon is done cooking, pour about two tablespoons of the accumulated fat into the yogurt mixture and stir well.", "In a large bowl, combine the remaining ingredients and toss with the dressing."]

food52.com/recipes/19395-wheat-berry-bowl-with-lime-bacon-vinaigrette

0Gathered

["bacon", "lime", "milk yogurt", "salt", "mint", "cooked wheat berries", "tomato", "avocado", "arugula"]

Leftover Potato Quick Bread

["1 1/2 cups all-purpose flour", "1 teaspoon baking powder", "1/2 teaspoon baking soda", "1 teaspoon sea or kosher salt", "Greens of 1 bunch scallions, trimmed, washed, 1/4\" slice", "2 sort of small fist-sized cooked potatoes, smashed (not mashed - leave some color and texture to them)", "2 large eggs", "4 ounces buttermilk or sour milk"]

["Preheat oven to 375 degrees. Line a baking sheet with parchment.", "Sift together into a mixing bowl the flour, baking powder baking soda, and salt. Add the scallions and potatoes and toss to blend. Add the eggs and buttermilk or sour milk. Gently stir to blend with a rubber spatula just until no trace of dry ingredients remains. Turn batter out onto a floured surface. Dip your palms in some flour. Gently round up the bread into a ball. Turn it over so that both sides are floured for that gorgeous rustic look. Set on a baking sheet lined with parchment. Bake for 40 minutes, rotating at the halfway point. Bread should be not sticky to the center when you insert a long bamboo skewer into it. Add 5-minute increments if necessary.", "Remove to a cooling rack while you finish whatever you plan to serve alongside. Serve with lots of soft butter. Great when served with a salad for lunch or a fritatta for dinner."]

food52.com/recipes/12192-leftover-potato-quick-bread

0Gathered

["flour", "baking powder", "baking soda", "kosher salt", "scallions", "potatoes", "eggs", "buttermilk"]

Spaghetti With Cilantro-Pistachio Pesto And Shrimp

["Pesto", "two big handfuls of cilantro, stems and all", "25 roasted, shelled pistachios", "1-2 cloves of garlic, chopped", "1/2 a lime, juiced", "1 pinch red pepper flakes", "2 tablespoons olive oil", "salt and pepper to taste", "2 green onions, chopped", "Pasta", "8 ounces spaghetti", "12 peeled, deveined shrimp (the largest you can find!)", "1 1/2 tablespoons olive oil", "1 1/2 tablespoons dry white wine", "2 handfuls cherry tomatoes, halved"]

["Get your spaghetti going in a pot of heavily salted water, and cook until al dente - reserving about a half a cup of pasta water.", "While you wait for you water to boil, make your pesto. Combine all of the pesto ingredients in a food processor, and alternate between pulse and scraping down the sides - adding the olive oil last - until combined into a paste.", "Pat the shrimp dry with paper towels and season with salt and pepper. Heat a 12 inch stainless steel saute pan to medium high heat, and after a few minutes coat the bottom with olive oil (should be about 1 1/2 tbsp.)", "Once the oil is hot, arrange the shrimp evenly in the pan a cook for about 3-4 minutes per side (depending on how big) and set aside.", "Turn down the heat to medium and deglaze the pan with 2 tbsp. of dry white wine (I used a pinot grigio) and scrape up any fond or bits that have accumulated.", "Toss in your cherry tomatoes into the pan and toss for 1-2 minutes. Add in your cooked pasta, a few splashes of pasta water, and two heaping tbsp. of your cilantro pesto. Stir this all around and toss the pan to combine for another 2 minutes or so.", "Divide the pasta between two bowls and arrange the shrimp on top. Top with a sprig of cilantro each and serve!"]

food52.com/recipes/34218-spaghetti-with-cilantro-pistachio-pesto-and-shrimp

0Gathered

["Pesto", "cilantro", "pistachios", "garlic", "lime", "red pepper", "olive oil", "salt", "green onions", "Pasta", "spaghetti", "shrimp", "olive oil", "white wine", "tomatoes"]

Honeyed Blueberry Tart

["Tart Crust", "7 tablespoons unsalted butter, melted", "1/4 cup granulated sugar", "1/4 teaspoon salt", "1/2 cup toasted pine nuts, coarsely chopped", "1 teaspoon vanilla extract", "1 cup unbleached all-purpose flour", "Tart Filling", "4 cups blueberries", "1 lemon, zested and juiced, divided", "1/2 cup honey, divided", "3 sprigs rosemary", "8 ounces mascarpone", "1/4 cup heavy cream", "salt"]

["To make the crust, mix butter, sugar, salt, pine nuts, and vanilla extract in a medium bowl. Add flour and stir until just blended. Press the dough evenly over the bottom and up the sides of a 91/2-inch tart pan with a removable bottom. Generously prick the bottom and sides with the tines of a fork. Bake in the lower third of an oven preheated to 350\u00b0 F until the crust is pale golden, about 20 to 25 minutes. Cool completely.", "To roast blueberries, toss berries with lemon juice, 2 tablespoons of the honey, and rosemary sprigs on a rimmed baking sheet lined with foil. Roast in an oven preheated to 400\u00b0 F until very tender and just starting to collapse, 10 to 15 minutes. Remove from oven. Discard rosemary sprigs (it's okay if a few leaves remain with the blueberries). Set aside to cool to room temperature.", "For the cream filling, whisk together mascarpone, 1/4 cup of the honey, heavy cream, and a pinch of salt in the bowl of a standing electric mixer until smooth and thick, taking care not over-beat. Scrape mixture into the cooled tart crust, spreading it evenly to the edges.", "Strain the cooled blueberries over a small bowl. In a separate bowl, toss blueberries gently with reserved lemon zest and a pinch or two of salt.", "Top cream-filled tart crust with blueberries and drizzle with remaining honey. Garnish with fresh rosemary sprigs, if desired, and serve with reserved berry juices."]

food52.com/recipes/34312-honeyed-blueberry-tart

0Gathered

["Crust", "unsalted butter", "granulated sugar", "salt", "nuts", "vanilla", "flour", "Filling", "blueberries", "lemon", "honey", "rosemary", "mascarpone", "heavy cream", "salt"]

Brussels Sprouts Salad

["12 brussells sprouts, washed", "1/2 cup toasted almond slices", "1/4 cup freshly grated parmesan", "3.5 tablespoons canola oil", "1 teaspoon walnut oil", "1.5 tablespoons white balsamic vinegar", "1 teaspoon dijon mustard", "1/4 teaspoon kosher salt"]

["Slice the brussells sprouts into thin slivers, either by hand or using a mandoline.", "Put the shredded sprouts, almonds and parmesan in a bowl.", "Mix the oils, vinegar, dijon and salt together - I like to shake it up in a small jar.", "Pour the dressing over the sprouts/cheese/almonds and mix well - don't be afraid to use your hand to make sure the dressing is really worked in. Let sit for at least 30 minutes before serving."]

food52.com/recipes/35734-brussels-sprouts-salad

0Gathered

["brussells sprouts", "freshly grated parmesan", "canola oil", "walnut oil", "white balsamic vinegar", "mustard", "kosher salt"]

Happy Holidays Chard Salad

["Chard", "1 small red onion, diced", "1/2 cup lemon juice", "1/3 cup olive oil", "salt and pepper to taste", "1 bunch Swiss chard", "1 pomegranate, seeded", "1 cup candied (or toasted) pecans (see recipe below)", "Candied Pecans", "1/4 cup butter", "1/4 cup brown sugar", "1 cup pecans"]

["Bring about a quart of water to a boil. Put the diced red onions in a large bowl and cover them with the hot water for about 5 minutes. This will take some of the sharpness off of the onions. Drain well.", "While the onions are steeping, whisk together the lemon juice, olive oil, salt, and pepper. As soon as you've drained the onions (and they're still warm) add the onions. Let the onions steep in the dressing while you complete the salad -- this will give the onions a pickle-y brightness.", "Clean and stem the chard. Cut the chard into chiffonade (thin ribbons) by rolling the stemmed halves of the leaves into a long, skinny roll and slicing about a 1/4-inch slices from the end. Note that you can also use the thinner, less fibrous ends of the chard stems, too. If you have rainbow chard, this will add even more colorful zing to your salad. Dice the stems and discard the tough ends.", "Toss the chard, pomegranate, and pecans in a large salad bowl. Toss the dressing with the salad. I think it's best to let the salad rest for about an hour in the fridge before serving to let the flavors meld a little.", "Heat a heavy bottomed skillet over medium heat. Melt the butter in the pan and then add the brown sugar. Allow to cook for a bout one minute, stirring slightly. Add the pecans and stir for about 1 minute more. Pour the whole mixture out onto a baking sheet lined with wax paper (or better yet, a SIlpat). Separate the pecans and allow to cool completely, about 30 minutes to an hour."]

food52.com/recipes/19893-happy-holidays-chard-salad

0Gathered

["Chard", "red onion", "lemon juice", "olive oil", "salt", "Swiss chard", "pomegranate", "candied", "Pecans", "butter", "brown sugar", "pecans"]

Fresh Plum Tart

["Dough", "1 1/2 cups flour", "2 egg yolks", "6 tablespoons cold butter", "1/2 cup sucanat", "1/2 teaspoon salt", "1 teaspoon vanilla", "1 1/2 teaspoons brandy", "2 tablespoons cream", "Filling", "1 stick of butter", "1/2 cup sucanat", "2 eggs", "1/4 cup flour", "1 teaspoon vanilla", "1 teaspoon brandy", "2 tablespoons cream"]

["For the crust - cut the butter into the flour and sugar with a pastry cutter.", "Add in the salt, vanilla, egg yolks and cream until a pastry dough is formed (like a pie crust)", "Roll out between 2 pieces of parchment paper.", "Put into a tart pan.", "Put the into the freezer for 15 minutes.", "Put directly from freezer into a hot 350 degree oven.", "Bake for 15 minutes until lightly browned.", "Let cool.", "Meanwhile make the filling.", "Blend the room temperature butter and sucanat until well blended and fluffy.", "Add eggs one and a time.", "Add in flour, vanilla, brandy and salt.", "Slice the plums and arrange into the bottom of the tart pan.", "Pour the filling over top.", "Bake for 35-40 minutes.", "Dust with powdered sugar if desired."]

food52.com/recipes/31973-fresh-plum-tart

0Gathered

["Dough", "flour", "egg yolks", "cold butter", "salt", "vanilla", "brandy", "cream", "Filling", "butter", "eggs", "flour", "vanilla", "brandy", "cream"]

Pumpkin Spice Cashew Cheese

["15 ounces canned pumpkin", "2 cups raw cashews, soaked overnight in salted water", "1/2 cup reserved soaking water", "1/4 cup maple syrup", "3 tablespoons grapeseed oil", "2 tablespoons lemon juice", "1 tablespoon pumpkin pie spice", "1/2 teaspoon cayenne", "2 tablespoons pumpkin seeds", "1/2-1 teaspoons sea salt"]

["Soak the raw cashews overnight in salted water. Drain, but reserve the water for use in the dip.", "Preheat oven to 250 degrees.", "Add the drained cashews, pumpkin, maple syrup, lemon juice, oil, salt and spices to a food processor or high speed blender,\r\n\r\nAdd the water in a few splashes at a time. (If you are infusing the water with saffron, as I mentioned in my Hot Dip Tip, be sure to add in that step) Add more if needed. You want to process the cheese into a thick texture - a bit thicker than hummus. Process until the desired texture is reached (at least 2 minutes on high). \r\n\r\nDo a taste test. Add in more spices/salt/sweetener/lemon juice as you see fit. You can also add in additional flavor changers like harissa for a smoky/spicy taste. Or crushed sage for a warm herbed flavor.", "Pour your cheese into your baking serving dish. Sprinkle a few modest spices on top. You can also top with a few pumpkin seeds as a nice garnish. The seeds will toast up nicely in the oven. Shallow dishes will result in a firmer/drier end product. Deep dishes will keep your smooth creamy texture.", "For a shallow dish, bake at 250 for 50+ minutes. For the deep dish where you only want to warm the center and crisp the top you only need to bake at 250 for 20-30 minutes. The cheese dip will dry out the longer you bake it. The more you bake cashew cheese the more familiar you will get with your baking preferences.", "Plating. Serve warm. You can also chill and firm up in the fridge if you'd like a cold pumpkin cheese dip. I enjoy both options. Serve with veggies, crackers, bread cubes. You can also add a drizzle of oil and/or maple syrup over top the final serving cheese if you'd like."]

food52.com/recipes/8086-pumpkin-spice-cashew-cheese

0Gathered

["pumpkin", "cashews", "water", "maple syrup", "grapeseed oil", "lemon juice", "pumpkin pie spice", "cayenne", "pumpkin seeds", "salt"]

To Brine Be True!

["1 handful juniper berries", "4 cups salt", "2 cups brown sugar", "5 lemons", "2 bay leaves", "4 cups orange juice", "1 handful garlic cloves", "4 cups water", "1 turkey"]

["Boil water\r\nadd all ingredients\r\nadd frozen turkey or not... brine should be cold though.... however frozen turkey can act as a giant ice cube", "This brine is fun because it is easy. I don't think a lot of people understand the importance of the brine.\r\n\r\nLet marinate overnight"]

food52.com/recipes/19461-to-brine-be-true

0Gathered

["handful", "salt", "brown sugar", "lemons", "bay leaves", "orange juice", "handful garlic", "water", "turkey"]

Orange And Black (Olive) Chocolate Cake

["2 eggs", "1 cup sugar", "2 teaspoons pure vanilla extract", "1/4 cup unsalted butter at room temperature", "3/4 cup flour", "1/2 cup cocoa powder (not Dutch process)", "1 teaspoon baking soda", "1 teaspoon baking powder", "1/2 cup black coffee at room temperature", "4.25 ounce can (or 1/2 cup packed) finely chopped black olives", "finely grated zest of one orange", "powdered sugar for decorating (optional)"]

["Preheat oven to 350 F. Grease an 8\" cake pan and either line bottom of pan with parchment paper or dust with flour.", "In a large bowl, beat the eggs, sugar, vanilla and butter until pale and even. Sift the flour, cocoa, baking soda and baking powder over the egg mixture. Begin to stir, gradually adding the coffee. Mix until completely smooth. Fold in the olives and orange zest, stirring until evenly distributed.", "Spread the batter into prepared cake pan, and bake for about 30-35 minutes, until a toothpick inserted in the center tests clean. Let cake cool completely in pan before inverting and decorating with powdered sugar. (A witch or jack-o-lantern stencil make an especially cute Halloween cake that mirrors the orange and black ingredients!) Serve at room temperature, and store covered, eating within two days."]

food52.com/recipes/30670-orange-and-black-olive-chocolate-cake

0Gathered

["eggs", "sugar", "vanilla", "unsalted butter", "flour", "cocoa powder", "baking soda", "baking powder", "black coffee", "black olives", "orange", "powdered sugar"]

The Filthiest Martini

["Cucumber Dill Infused Vodka", "A bunch of fresh dill", "1 large cucumber, chopped", "1.75 liters vodka, the cheaper the better", "The Cocktail", "2 ounces Cucumber Dill Infused Vodka", "1 ounce Vermouth (optional)", "1 splash Pickle juice"]

["Add cucumbers and dill to a large sealable container. I used a large mason jar. Add the vodka and let it sit for about 6-7 days, shaking the container once a day.", "Strain cucumbers and dill and enjoy. The leftover vodka should be kept in a cool, dark place and is good for at least a couple months.", "In a cocktail shaker combine ingredients with a handful of ice, and pour into a chilled martini glass. Or you can combine ingredients and then pour over ice.", "Garnish with a pickle, or some olives, or both!"]

food52.com/recipes/31551-the-filthiest-martini

0Gathered

["Cucumber", "dill", "cucumber", "liters vodka", "Cucumber", "Pickle juice"]

A Vegetable Lover'S Miso Soup

["1 tablespoon sesame oil", "1/2 inch fresh ginger, minced", "3 garlic cloves, minced", "3 green onions, chopped (including green tops)", "2 bunches bok choy", "2 cups bean sprouts", "2 cups mushrooms (enokitake, shitake, cremini)", "8 cups water", "1 tablespoon vegetable broth seasoning or Hondashi fish broth for authentic flavor", "2 tablespoons shiro 'white' miso paste", "1/2 cup dried nori seaweed", "1 lemon, juiced", "1/2 cup cilantro", "1 teaspoon chili sauce/paste", "1 packet noodles"]

["Heat sesame oil in soup pot. Saute ginger, garlic, and green onions till soft. Add bok choy and bean sprouts to pot and cook for 5 minutes, then add mushrooms and saute for a minute extra.", "Add the water to the pot and season with the Hondashi/or vegetable broth seasoning and miso paste. Bring pot to a boil, and then add the lemon, cilantro, and chili sauce to taste. Add seaweed to soup and still to help it hydrate and expand.", "In another pot, boil water, add the noodles, and cook till soft. (Ramen, wheat, rice, glass, or soba noodles are all good!) Drain noodle from water. Add noodles to bottom of serving bowls and pour soup broth and veggies on top. Sprinkle extra cilantro and green onions on top, spice as desired and enjoy!"]

food52.com/recipes/20587-a-vegetable-lover-s-miso-soup

0Gathered

["sesame oil", "ginger", "garlic", "green onions", "choy", "bean sprouts", "mushrooms", "water", "vegetable broth seasoning", "paste", "lemon", "cilantro", "chili sauce/paste", "noodles"]

Strawberry Rosemary Ice Cream - Philly Style

["1 1/2 cups strawberries, chopped", "1 tablespoon honey", "2 cups heavy cream", "1/2 cup whole milk", "1/2 cup sugar", "1 pinch salt", "1 tablespoon fresh chopped rosemary"]

["In a small bowl mix strawberries and honey. Let macerate for at least 1 hour at room temperature.", "In a medium saucepan whisk cream, milk, sugar and salt over low heat. Cook until sugar is completely dissolved and cream is just below boiling. Stir in rosemary, cover and let steep for 30 minutes.", "Strain cream mixture into a medium metal bowl, discarding rosemary. Stir in strawberries and juice. Cover with plastic wrap and chill for at least 6 hours or overnight.", "Churn mixture in ice cream maker according to manufacturer's instructions."]

food52.com/recipes/22664-strawberry-rosemary-ice-cream-philly-style

0Gathered

["strawberries", "honey", "heavy cream", "milk", "sugar", "salt", "rosemary"]

Sea Salted Caramel Pears

["3 medium pears, about 3\" by 2\", not too firm, not too ripe", "3 sturdy 31/2\" cinnamon sticks, or strong maple or oak twigs", "8 ounces good-quality caramels (I use Werther's)", "4 teaspoons heavy cream", "coarse sea salt, or have your salt grinder at the ready", "three 41/2\" squares of waxed paper"]

["Wash pears and dry very well. Pinch off the stems. Carefully push cinnamon sticks into tops of pears. Set aside.", "Line a cookie sheet or large dinner plate with parchment paper and set near saucepan.", "Place salt in a small shallow dish and set near saucepan.", "Place caramels and heavy cream in small saucepan and melt over low heat.", "When caramel is smooth, take one pear at a time and as deftly as possible, dunk into caramel, tilting saucepan and spooning mixture as needed, covering 3/4 of the pear. It looks nice if some of the green/red skin is showing.", "Quickly lean your pear into the salt, covering just a small area. Don't overdo the sea salt. Gently run a spatula under bottom of pear to scrape off excess. Place pear on parchment. Repeat with remaining pears. Or, instead of dipping into the coarse salt, you can grind a dusting of salt over the coated pear for a finer finish, which I prefer.", "Pour any leftover caramel onto some waxed paper, grind some salt over, and refrigerate until firm. This is the cook's treat.", "Chill pears in refrigerator for about an hour. Transfer each pear to a wax paper square and place on serving plate.", "Happy Hallowe'en!"]

food52.com/recipes/7108-sea-salted-caramel-pears

0Gathered

["cinnamon", "caramels", "heavy cream", "salt", "three"]

Asparagus & Radish Salad With Spring Herb Dressing

["3 pounds asparagus, blanched, trimmed and cut into 1 inch pieces", "1 bunch radishes, thinly sliced", "1 cup sour cream", "1/2 cup fresh buttermilk", "2 tablespoons mayoniasse", "2 tablespoons extra virgin olive oil", "1 lemon, zested and juiced", "1 splash white wine vinegar", "1/2 cup fresh dill, chopped", "4 scallions, white and green part, chopped", "1/4 cup Italian parsley, chopped", "salt to taste", "1 pinch fresh black pepper"]

["Combine all the dressing ingredients in a blender and puree until well incorporated.", "Toss asparagus and radishes with enough dressing to coat, about 1 cup and season with salt and pepper.", "Keep salad well chilled until ready to serve.", "Extra dressing may be kept refrigerated in an airtight container for up to one week. Great used as a dip for raw veggies."]

food52.com/recipes/3990-asparagus-radish-salad-with-spring-herb-dressing

0Gathered

["radishes", "sour cream", "fresh buttermilk", "mayoniasse", "extra virgin olive oil", "lemon", "white wine vinegar", "fresh dill", "scallions", "Italian parsley", "salt", "fresh black pepper"]

Adzuki Bean And Brown Rice Okayu

["1 cup Brown Sweet Rice", "1/3 cup Adzuki Beans", "5 cups Water", "2 tablespoons Honey", "2 tablespoons Raw Sugar", "1 pinch Salt"]

["Wash the adzuki beans and the rice.", "Place the beans and rice in a rice cooker.", "Cook on the porridge setting. Let steam for about 10 minutes before serving.", "Serve hot, with sugar, honey, and iced green tea."]

food52.com/recipes/20963-adzuki-bean-and-brown-rice-okayu

0Gathered

["Brown Sweet Rice", "Adzuki Beans", "Water", "Honey", "Sugar", "Salt"]

Decoction Coffee

["Coffee powder - 3 tbsp", "Water - 11/2 cup", "Sugar - 1 tsp per cup or according to taste", "milk - 1/4 cup"]

["Heat water", "Put the coffee powder in the top filter part. Put the stick filter on the coffee powder.", "When the water gets hot, pour it carefully on the stick.", "Cover the filter. It will take about 8-10 minutes for all the water to pass through coffee powder.", "Heat milk", "Take some(about 3/4th) coffee decoction in a cup.", "Add little milk and sugar according to taste. Stir", "Serve hot"]

food52.com/recipes/11242-decoction-coffee

0Gathered

["Coffee", "Water", "Sugar", "milk"]

Vanilla Apple & Potato Tart

["300 grams potatoes", "4 small apples", "400 milliliters vanilla soy cream", "150 milliliters agave syrup", "1 cinnamon stick", "1 pinch salt", "2 tablespoons lemon juice", "butter to grease the tin"]

["Add vanilla soy cream, agave syrup cinnamon stick and salt in a pot and bring to boil. Leave to infuse for at least 30 minutes. Then remove cinnamon stick.", "Peel potatoes and apples and cut into very thin slices. Sprinkle with lemon juice and set aside.", "Grease tart tin with butter. Layer apples and potatoes into the tin and pour warm vanilla soy cream over it.", "Bake at 375\u00b0F for 25-30 minutes or until golden brown. The potatoes and apples should be soft but firm"]

food52.com/recipes/40432-vanilla-apple-potato-tart

0Gathered

["potatoes", "apples", "vanilla soy cream", "milliliters", "cinnamon", "salt", "lemon juice", "butter"]

Mango Sorbetto "Colada" Float

["3/4 cup (6 ounces) dark rum", "3/4 cup (6 ounces) light rum", "3/4 cup (6 ounces) lime juice", "3/4 cup (6 ounces) pineapple juice", "1/4 cup raw sugar", "1 pint mango sorbet", "Fizzy water", "1/2 cup (4 ounces) coconut milk"]

["To make the boozy base, whisk together the dark and light rums, the lime and pineapple juices, and the raw sugar; the sugar does not have to be completely dissolved. Refrigerate until very cold, at least 4 hours.", "To make the floats, divide the rum-and-juice base between the glasses. With the fizzy water, fill the glasses until they are 3/4-full. Add a small scoop of mango sorbet to the top of each glass, along with 1 tablespoon of coconut milk."]

food52.com/recipes/71460-mango-sorbetto-colada-float

0Gathered

["dark rum", "light rum", "lime juice", "pineapple juice", "sugar", "mango", "water", "coconut milk"]

Greek Salsa

["2 pickling cucumbers, diced with skin on", "2 fresh tomatoes, seeded, diced", "1/2 large sweet onion (or 1 medium sweet onion), diced", "1 clove of garlic, minced", "1/4 cup fresh parsley, chopped fine", "1/2 tablespoon dried basil (or 1 tablespoon fresh basil)", "1/4 tablespoon oregano (or 1/2 tablespoon fresh oregano)", "1 tablespoon lemon juice", "1 pinch fresh mint", "salt and pepper to taste"]

["Mix all ingredients together and refrigerate for 1-2 hours. Serve with pita chips."]

food52.com/recipes/4996-greek-salsa

0Gathered

["pickling cucumbers", "fresh tomatoes", "sweet onion", "clove of garlic", "fresh parsley", "basil", "oregano", "lemon juice", "fresh mint", "salt"]

Strawberry Yogurt Cake

["2 eggs", "1/2 cup granulated sugar", "1 cup oil (I used sunflower)", "1 cup vanilla-flavored vegan yogurt", "zest of 1 lemon", "1 tablespoon dark rum or burbon", "2 cups flour", "2 teaspoons baking powder", "1 cup strawberries", "2 tablespoons almond flakes", "icing sugar"]

["Preheat oven to 180\u00b0C / 356\u00b0F. Wash and dry strawberries and cut into slices.", "Separate egg yolks from the whites. In a bowl, combine egg yolks, sugar, oil, yogurt, lemon zest and rum (or bourbon). In a separate bowl mix flour and baking powder. Sift the flour into the egg yolk and yogurt mixture. Fold the flour in gently.", "Beat egg whites into a firm snow and fold into the batter.", "Grease a round baking tin (about 20 cm large) and pour in the batter. Top with strawberry slices and almond flakes and bake for about 30-40 minutes, until the cake is golden brown. Test your cake with a toothpick - insert the toothpick into the cake and remove it. If the toothpick comes out clean, your cake is ready and you can remove it from the oven to cool down.", "Once cooled, top with icing sugar and serve."]

food52.com/recipes/71078-strawberry-yogurt-cake

0Gathered

["eggs", "granulated sugar", "oil", "vanilla-flavored vegan yogurt", "dark rum", "flour", "baking powder", "strawberries", "almond flakes", "icing sugar"]

Citrusy Brussels Sprout Salad

["Citrus Vinaigrette", "1 teaspoon Dijon Mustard", "1 teaspoon freshly squeezed orange juice", "1 tablespoon red wine vinegar", "1/4 cup olive oil", "Pinch salt and pepper", "Salad", "12 ounces Brussels sprouts, stemmed and finely shredded with a knife or mandolin", "1 cup toasted walnuts", "2 segmented naval oranges", "1/2 cup fresh flat leaf parsley, chopped", "1 cup Parmigiano Reggiano cheese, shaved"]

["Whisk all of the Citrus Vinaigrette ingredients together in a small bowl and set aside.", "Throw the Brussels sprouts into a salad bowl, allowing the layers to separate.", "Add the walnuts, orange segments and flat leaf parsley.", "Drizzle the dressing over and toss to combine.", "Top with the shaved Parmiggiano Reggiano"]

food52.com/recipes/37741-citrusy-brussels-sprout-salad

0Gathered

["Vinaigrette", "Dijon Mustard", "freshly squeezed orange juice", "red wine vinegar", "olive oil", "salt", "Salad", "Brussels", "walnuts", "oranges", "flat leaf parsley", "cheese"]

Raspberry Almond Tart

["1 1/2 cups almonds", "1/2 cup walnuts", "1/2 cup unsweetened coconut flakes", "1/2 cup pitted dates", "1 dash sea salt", "2 can chilled full fat coconut milk (13.5oz)", "1/4 cup unsweetened coconut flakes", "1 tablespoon date sugar", "1 teaspoon vanilla flavoring", "1 teaspoon almond flavoring", "2 6 oz. packages fresh raspberries"]

["Crust\r\nPlace almonds, walnuts, dates and coconut in a food processor.", "Pulse until well combined. You want a sticky texture. If too dry add a little water or more dates.", "Place crust in an 8 or 9 inch tart pan.", "Place crust in fridge while combining the filling ingredients.", "Filling\r\nPlace the solid part of the coconut milk in a mixing bowl. Discard the liquid part, I usually save it for smoothies later.", "Put the coconut, date sugar, almond flavoring and vanilla flavoring into the bowl and mix on med-high until a fluffy texture is formed.", "Pour the filling into the crust and top with fresh raspberries. Place in the fridge for about 30 minutes and enjoy! Store in the fridge."]

food52.com/recipes/33796-raspberry-almond-tart

0Gathered

["almonds", "walnuts", "unsweetened coconut flakes", "dates", "salt", "chilled full", "unsweetened coconut flakes", "sugar", "vanilla flavoring", "almond flavoring", "fresh raspberries"]

Winter Greens Gremolata And Pesto

["Winter Greens Gremolata", "1 bunch arugula", "1 bunch Italian parsley", "1 bunch dinosaur kale", "1 tablespoon kosher salt, for the blanching water", "6 anchovy fillets", "6 garlic cloves, peeled", "3 tablespoons lemon juice", "1 tablespoon lemon zest", "2 tablespoons capers (drained of brine)", "2 teaspoons white wine or champagne vinegar", "1/2 cup extra virgin olive oil", "Kosher salt, to taste", "Winter Greens Pesto", "1 cup Winter Greens Gremolata", "1/2 cup blanched almonds, lightly toasted", "1/2 cup goat cheese (fresh, not aged)", "1/2 cup parmesan, finely grated", "1/2 cup extra virgin olive oil", "Kosher salt, to taste", "Lemon juice. to taste", "White wine vinegar, to taste"]

["Bring a large pot of water to the boil. Wash arugula, parsley, and kale (no need to dry them). Trim off any large stems. Add salt to water and turn down to a simmer. Toss in the kale. Blanch for five minutes, stirring occasionally. Remove kale with tongs and place in a colander over a large bowl. Using the same water, blanch parsley and arugula for only one minute. With tongs, remove second batch of greens and add to draining kale. Allow all greens to cool for a few minutes. Form greens into a ball and squeeze out most of the liquid. Place in food processor.", "With a mortar and pestle, bash anchovy and garlic to a paste. Into the food processor, add anchovy/garlic paste, lemon juice/zest, capers, vinegar, and olive oil. Pulverize the heck out of it for 30 seconds. Taste for balance and texture. Add salt, more lemon juice, or vinegar as needed. Pulverize more if texture is too coarse.", "You can keep it in a jar in the fridge with a thin layer of olive oil on top (just know that it won't be vibrant green by the next day). Or you can freeze it in a jar or in an ice cube tray. It stays green and beautiful when you freeze it. Thaw for an hour or so at room temperature before using.", "If you're extending some of the Gremolata into pesto, leave 1 cup of Gremolata in the food processor. Add warm nuts, goat cheese, parmesan, and olive oil. Taste. It will probably need more salt. Maybe a bit more acid like lemon or vinegar.", "Keeps for a few days in the fridge in a jar with a thin layer of olive oil on top of the pesto. Alternatively, you can freeze it in a jar or in an ice cube tray for easy access. Thaw by leaving it out room at temperature for an hour or so."]

food52.com/recipes/19964-winter-greens-gremolata-and-pesto

0Gathered

["Winter", "arugula", "Italian parsley", "dinosaur kale", "kosher salt", "anchovy", "garlic", "lemon juice", "lemon zest", "capers", "white wine", "extra virgin olive oil", "Kosher salt", "Winter", "Winter", "blanched almonds", "goat cheese", "parmesan", "extra virgin olive oil", "Kosher salt", "Lemon juice", "White wine vinegar"]

Pluot (Or Plum) And Apple Chutney

["1 medium yellow onion, finely chopped", "1 tablespoon olive oil", "Pinch of salt", "4 medium garlic cloves, minced", "1 tablespoon finely grated ginger root", "1/4 cup ruby port", "3/4 cup Zante raisins (sometimes called \"currants\")", "1/2 cup dried red currants", "3 pounds of pluots and/or plums, any variety, pitted and quartered (or cut into eighths, if they're large)", "1 lb. peeled, cored and sliced apples (weighed after trimming)", "1 cup light brown sugar", "1 teaspoon aniseed, lightly crushed", "1/2 teaspoon yellow mustard seeds, lightly crushed", "1/8 teaspoon ground coriander", "1/8 teaspoon mace", "1 teaspoon kosher salt", "1 cup white wine vinegar", "1/4 teaspoon freshly ground green or black pepper"]

["In a heavy, non-reactive saucepan cook the onion in the oil with a pinch of salt until translucent. Add the ginger and cook for a minute more; then, add the garlic and cook for another minute, stirring frequently.", "Deglaze the pan with the port. Add the currants, pluots, apples, sugar, spices (except the pepper) and salt, with about a quarter cup of vinegar.", "Cook over medium heat, stirring constantly. After a few minutes, add another 1/4 cup of vinegar and continue to stir. As the mixture reaches a boil, add the remaining 1/2 cup of vinegar; stir well to blend.", "Reduce to a simmer, stirring occasionally as the mixture thickens, for about 20 to 30 minutes. Stir in the freshly ground pepper.", "If processing for shelf stability, pour into sterilized jars and process according to the manufacturer's instructions for 10 minutes in a boiling water bath.", "If not processing, this will last for 2 to 3 weeks tightly covered in the fridge.", "I do hope you enjoy this. Affectionately yours, AntoniaJames ;o)", "CANNING TIP: A procedure I discovered (and have wondered how on earth it's taken so long, after all these years of canning, to figure out) is to use a large, towel-lined rectangular baking pan for moving jars to and from the hot water bath, to and from my workspace, and from the stove to the shelf where I cool the jars. Just make sure it's a pan you don't need to use for other things during the twenty-four hours that the jars are cooling. It's a really safe way to move hot jars, and is so efficient, too!!"]

food52.com/recipes/6426-pluot-or-plum-and-apple-chutney

0Gathered

["yellow onion", "olive oil", "salt", "garlic", "ginger root", "\u00bc", "raisins", "dried red currants", "pluots", "apples", "light brown sugar", "yellow mustard seeds", "ground coriander", "mace", "kosher salt", "white wine vinegar", "freshly ground green"]

Roasted Root Vegetable Salad

["2 cups cubed cooked vegetables (roasted beets, potatoes, carrots, and sauteed beet greens/spinach)", "1/2 cup stale bread, cubed (or store bought croutons)", "6 walnuts, toasted in a pan and chopped", "1 scallion, washed and sliced thinly (white and light green parts only)", "1 tablespoon chopped parsley", "1 tablespoon olive oil", "1/4 teaspoon mustard", "1 teaspoon white wine vinegar", "Juice from half a lemon", "1/4 teaspoon course salt", "5 turns freshly cracked black pepper"]

["In a large mixing bowl toss together olive oil and green onions, salt, pepper and mustard.", "Add in all roasted vegetables (if refrigerated, allow them to get to room temperature), stale bread, walnuts and toss again.", "Add in vinegar, lemon juice and parsley and toss again.", "Let sit for a few minutes to allow bread to soak up dressing, toss again and serve."]

food52.com/recipes/19733-roasted-root-vegetable-salad

0Gathered

["vegetables", "stale bread", "walnuts", "scallion", "parsley", "olive oil", "mustard", "white wine vinegar", "course salt", "pepper"]

Clementine Pound Cake

["1 1/2 sticks butter, softened, plus more for the pan", "1 3/4 cups all-purpose flour, plus more for the pan", "2 tablespoons olive oil", "1 1/4 cups sugar", "1/4 cup brown sugar", "3 large eggs", "1/2 teaspoon salt", "1 1/4 teaspoons vanilla extract or paste", "1 teaspoon ground cardamom", "1 tablespoon clementine zest, from about 2 clementines", "4 tablespoons clementine juice, from about 2 clementines", "1/4 cup milk"]

["Heat the oven to 350F. Butter and flour a 9x5x3? loaf pan.", "Cream the butter, olive oil and sugars together until smooth.", "Mix in the eggs, one at a time, until completely blended.", "Stir in 1 cup of the flour, followed by the salt, vanilla, cardamom, clementine zest and juice.", "Add the milk and the rest of the flour. Beat until the batter is smooth and consistent, but do not over-beat!", "Scrape the cake batter into the prepared pan and smooth the top. Bake for about 1 hour and 15 minutes, until the edges are browned and just pulling away from the sides of the pan, and a cake tester inserted in the middle of the cake comes out clean.", "Allow to cool for 10 minutes in the pan. Run a knife or spatula around the edges of the cake to release it from the pan, and flip onto a wire rack to cool completely before slicing and serving."]

food52.com/recipes/9322-clementine-pound-cake

0Gathered

["butter", "flour", "olive oil", "sugar", "brown sugar", "eggs", "salt", "vanilla", "ground cardamom", "clementine zest", "clementine juice", "milk"]

Fried Chicken & Waffles

["Fried Chicken", "2 pounds mixture of chicken parts (thighs, drumsticks, drummettes, wings)", "2 cups buttermilk", "1/2 cup flour", "1/2 cup cornstarch", "1/2 teaspoon cayenne pepper", "1/2 teaspoon garlic powder", "1/2 teaspoon onion powder", "1 teaspoon Italian seasoning", "vegetable shortening, for frying", "Waffles", "1 cup whole wheat flour", "1 & 1/2 teaspoons baking powder", "pinch of salt", "1 & 1/2 tablespoons sugar", "1 egg", "1 cup milk", "2 tablespoons unsalted butter, melted", "1 teaspoon vanilla extract", "maple syrup, optional"]

["Place the chicken pieces in a large plastic Ziploc bag and cover with the buttermilk. Seal bag and refrigerate for at least 4 hours. This will help to tenderize the chicken.", "Remove chicken from bag and pat dry with paper towels. Set aside.", "In a large cast iron skillet, heat about 1 cup of vegetable shortening. You want to get about an inch or so layer once it's melted (or at least be able to cover the chicken pieces by half). Heat until between 325 - 375 F.", "In a medium shallow dish, combine the flour, cornstarch, cayenne pepper, garlic powder, onion powder, and Italian seasoning.", "Dredge each piece of chicken in the flour mixture and shake off any excess.", "Working in batches (I did about 4-5 pieces per batch), fry the chicken until cooked throughout, about 4-7 minutes per side (depending on the type of pieces you used, some cook faster than others).", "While the chicken is frying, you can prepare your waffles.", "In a medium bowl, combine flour, baking powder, salt, and sugar. In a small bowl, whisk together the egg, milk, and vanilla until combined. Combine the dry ingredients with the wet ingredients. Then whisk in the melted butter until just incorporated.", "Grease your waffle maker with non-stick spray or butter and add about 1/2 cup of batter per waffle. Cook per machine instructions and waffles are browned and crisp.", "Serve fried chicken atop one large waffle and drizzle maple syrup around waffle. Enjoy absolute bliss."]

food52.com/recipes/14802-fried-chicken-waffles

0Gathered

["Chicken", "chicken", "buttermilk", "flour", "cornstarch", "cayenne pepper", "garlic", "onion powder", "Italian seasoning", "vegetable shortening", "whole wheat flour", "baking powder", "salt", "sugar", "egg", "milk", "unsalted butter", "vanilla", "maple syrup"]

Harvest Chopped Salad With Creamy Cranberry-Shallot Dressing

["Creamy Cranberry-Shallot Dressing", "4 tablespoons Cranberry sauce", "2 teaspoons Dijon mustard", "1/3 cup Low fat plain Greek yogurt", "2 tablespoons Finely chopped shallots", "2 tablespoons Cider vinegar", "1 tablespoon Extra virgin olive oil", "Harvest Chopped Salad", "3 cups Butternut squash, cut into bite sized pieces", "2 tablespoons Olive oil", "1 Salt and pepper", "1 Avocado, pitted and diced", "1 Apple, seeded and diced", "Juice from one lemon", "3 cups Chopped kale, stems removed", "1 1/2 cups Shredded raw Brussels sprouts", "1/2 cup Pomegranate seeds", "1 cup Toasted pecans"]

["Preheat oven to 325 degrees. Toss the squash with the olive oil, salt and pepper and spread out on a baking sheet in a single layer. Roast for approximately 20 minutes or until tender. Set aside to cool.", "In the bowl of a small food processor, add the cranberry sauce, mustard, yogurt, shallots, vinegar, and olive oil. Process until smooth. Season with salt and pepper to taste. Set aside.", "In a small bowl, gently toss the avocado and apple with the lemon juice.", "In a large bowl, toss together the kale and brussel spouts. Add the squash, avocado, apple, pomegranate seeds, pecans and dressing and lightly toss to combine. Wrap tightly with plastic wrap or transfer to an airtight container to store in the refrigerator for at least 1 hour. Can be made up to 1 day in advance."]

food52.com/recipes/26314-harvest-chopped-salad-with-creamy-cranberry-shallot-dressing

0Gathered

["Cranberry-Shallot Dressing", "Cranberry sauce", "mustard", "yogurt", "shallots", "vinegar", "Extra virgin olive oil", "Salad", "Butternut squash", "Olive oil", "Salt", "Avocado", "Apple", "lemon", "Chopped kale", "Brussels", "Pomegranate seeds", "pecans"]

Dina'S Pot Roast

["2 tablespoons olive oil", "1 3-4 lb 7 bone roast", "1 teaspoon dried thyme", "1/4 teaspoon black pepper", "1/2 teaspoon salt", "2 1/2 cups chicken broth or to cover", "1 bay leaf", "2 cloves garlic, whole", "1 large onion, cut in 1 inch pieces", "4 large carrots, cut into 1 inch pieces", "3 medium russet potatoes, peeled and cut into 1 inch pieces", "1 tablespoon Wondra flour", "1/2 cup cold water"]

["Preheat the oven to 300 degrees. In a dutch oven, heat the olive oil over medium-high heat.", "Season roast with thyme, salt and pepper. Brown it on all sides in the hot oil.", "Add chicken broth, bay leaf, garlic and onion to the pot.", "Cook the roast for one hour. Add the carrots and potatoes and cook another 45 minutes to an hour or until tender.", "Remove the roast and vegetables to a serving platter and keep warm.", "Heat the pan juices on the stove top to a boil.", "In a small bowl, stir together the flour and cold water. Add this to the simmering juices while stirring to prevent lumps.", "Cook the gravy 2-3 minutes over medium high heat.", "Serve the gravy on the side of your Sunday roast and vegetables.", "If you still have her, call your mother and tell her that you love her."]

food52.com/recipes/4216-dina-s-pot-roast

0Gathered

["olive oil", "bone roast", "thyme", "black pepper", "salt", "chicken broth", "bay leaf", "garlic", "onion", "carrots", "russet potatoes", "flour", "cold water"]

Bobbi'S Best Potato Latke Recipe

["5 lb potatoes", "4 onions", "3 eggs", "1 tablespoon flour (or more)", "1 tablespoon baking powder", "1 teaspoon kosher salt", "1 pinch white pepper", "sour cream", "applesauce", "canola oil"]

["Peel and grate the potatoes (medium grind, not fine). This can be done on a box grater or in a food processor (so much easier!). Ring them out in a clean towel to get most of the water out.", "Peel and grate the onions.", "Mix all the ingredients together in a large bowl. Add salt to taste and more flour if needed (the mixture shouldn't be watery).", "Fry in plenty of canola oil until crisp, flipping once.", "Serve with sour cream and/or applesauce.", "NOTE: These freeze well so you can make them ahead and pop them frozen into a 350 oven for 10-12 minutes."]

food52.com/recipes/7910-bobbi-s-best-potato-latke-recipe

0Gathered

["potatoes", "onions", "eggs", "flour", "baking powder", "kosher salt", "white pepper", "sour cream", "applesauce", "canola oil"]

Asparagus And Parsley Pasta

["18 ounces spaghetti, dried tagliatelle or pappardelle", "1 bunch asparagus (about 10 spears)", "1 handful flat leaf parsley", "olive oil", "sea salt"]

["Roughly chop the parsley, cut the asparagus spears in 5 cm sticks. In a pan heat a little olive oil, add the parsley and asparagus and cook stirring occasionally on a medium heat until asparagus gets golden crisp. Season with sea salt.", "Cook the pasta in salted boiling water according to packet instructions until al dente, then drain and add to the pan. Mix with asparagus and parsley, drizzle with some more olive oil and serve with a green side salad and a glass of dry red wine.\r\n\r\nBon Appetit!"]

food52.com/recipes/18905-asparagus-and-parsley-pasta

0Gathered

["tagliatelle", "handful", "olive oil", "salt"]

Spicy Butternut Squash Soup With Apples

["1 Medium Butternut Squash", "1 Large Shallot", "2 Granny Smith Apples", "1-2 tablespoons Chinese Chili Garlic Paste", "2 tablespoons Olive Oil", "5 cups Chicken or Vegetable Broth", "Pinch Salt and Pepper to taste"]

["Peel, chop, and core butternut squash and apples set aside", "Finely chop shallot", "Warm olive oil in dutch oven or stock pot", "Add shallots and cook over medium heat approximately 1-2 minutes", "Add chili garlic paste , cooking 30 seconds until fragrant", "Add apples toss and coat with shallots and chili garlic paste", "Add butternut squash and chicken/vegetable broth", "Bring to boil and then reduce to simmer", "Cook until squash is tender when pierced approximately 20 minutes", "Remove from heat", "With either immersion blender or carefully in batches with regular blender puree until smoothe. Season with salt and pepper to taste , serves 4-6"]

food52.com/recipes/77927-spicy-butternut-squash-soup-with-apples

0Gathered

["Butternut Squash", "Shallot", "Apples", "Chinese Chili Garlic", "Olive Oil", "Chicken", "Salt"]

Ginger Cranberry Cooler

["2 ounces vodka", "4 ounces cranberry juice", "2 ounces ginger ale", "1 lime wedge", "ice"]

["Fill tall glass with ice.", "Pour vodka and cranberry juice over ice. Stir.", "Top with ginger ale and garnish with lime."]

food52.com/recipes/13308-ginger-cranberry-cooler

0Gathered

["vodka", "cranberry juice", "ginger ale", "lime"]

Blueberry White Chocolate Granola--With A Quinoa Crunch!

["1/2 cup honey", "1/3 cup canola oil", "1 teaspoon cinnamon", "1 teaspoon cardamom", "1 pinch salt", "4 cups oats", "1/2 cup slivered almonds", "1/4 cup flaxseed", "1/2 cup pepitos", "1/2 cup quinoa", "1 cup dried blueberries", "1 cup white chocolate chips"]

["Preheat oven to 325\u00b0F.", "In a small bowl whisk honey and canola oil until smooth. YouaTMll need a bit of muscle for this! Add cinnamon, cardamom and salt and blend well.", "In a large bowl, mix oats, almonds, flaxseed, pepitos and quinoa.", "Stir in honey oil mixture until granola is well coated.", "Spread oats on parchment lined cookie sheet and bake for 20 minutes, stirring once halfway through.", "Let granola cool and break apart into a clean large bowl.", "Stir in white chocolate and dried blueberries (make sure your granola is COMPLETELY cooked or the chocolate will melt all over).", "Store in an air tight container."]

food52.com/recipes/21655-blueberry-white-chocolate-granola-with-a-quinoa-crunch

0Gathered

["honey", "canola oil", "cinnamon", "cardamom", "salt", "oats", "almonds", "flaxseed", "pepitos", "quinoa", "blueberries", "white chocolate chips"]

( I'M In ) Chocolate And Vanilla Heaven

["For the pudding filling", "6 egg yolks from extra large eggs", "1 cup granulated sugar", "2 cups whole milk", "1 tablespoon unflavored gelatin (granules) mixed with 1/4 cup water to dissolve", "1 tablespoon vanilla extract", "1 1/2 cups whipping cream", "For the second filling and topping and assembly", "8 ounces softened mascarpone cheese", "1/2 cup confectioner's sugar", "1 tablespoon vanilla extract", "3 cups whipping cream", "Two 14.4 ounce packages chocolate graham crackers (you won't need all of them)", "Chocolate and caramel sauce", "Chopped salted peanuts or English toffee bits", "The previously made pudding filling"]

["In a mixing bowl beat the egg yolks and sugar together until very pale yellow and then transfer to a double boiler or a bowl set over a pan of simmering water.", "Slowly add the milk to the egg sugar mixture, whisking all the way, while on the heat. Continue whisking until the mixture thickens and heavily coats the back of a spoon.", "Remove the bowl from the heat and stir in the gelatin mixture and vanilla extract. Cool to room temperature and then refrigerate a few hours to thicken more. ( You can do this the day before assembling the dessert)", "Whip the cup and a half of whipping cream and then fold into the pudding mixture. Return to the fridge until ready to assemble.", "In a large mixing bowl beat the mascarpone, powdered sugar and vanilla. Slowly add the whipping cream while continuing to beat until fluffy.", "Line a 9x13 inch baking pan with high sides with a single layer of the chocolate graham crackers, breaking some of them to fit in the pan. ( I use a disposable pan with a domed lid)", "Spread 1/2 of the pudding filling over the crackers to completely cover and then place another single layer of graham crackers over.", "Spread 1/2 of the whipped mascarpone and whipping cream topping over and then drizzle with a little chocolate and caramel sauce and scatter with the chopped nuts.", "Repeat with another layer of crackers, the remainder of the pudding filling, more graham crackers and then top with the remaining mascarpone and whipped cream topping. Drizzle with more chocolate and caramel sauce and sprinkle with the nuts.", "Cover and place in the freezer until ready to serve or at least 6 hours. (Can be made a week ahead) When ready to serve, let the dessert sit out for 20 minutes or so before cutting into small squares."]

food52.com/recipes/22342-i-m-in-chocolate-and-vanilla-heaven

0Gathered

["filling", "egg yolks", "sugar", "milk", "unflavored gelatin", "vanilla", "whipping cream", "mascarpone cheese", "sugar", "vanilla", "whipping cream", "crackers", "Chocolate", "peanuts", "filling"]

Rocket Salad With Prosciutto And Figs (Insalata Di Prosciutto, Rucola E Fichi)

["50 grams rocket, washed and dried", "30 milliliters extra virgin olive oil", "10 milliliters balsamic vinegar", "4 very ripe figs, washed and sliced into four pieces", "8 pieces prosciutto, thinly sliced with a silky feel", "sea salt", "Black pepper, freshly ground", "crusty white bread to serve"]

["Just before serving, in a bowl, toss the rocket with salt, pepper, olive oil, and balsamic vinegar. (If you do this too far in advance, the acid in the vinegar will cook the rocket leaving you with a limp, mushy, unpalatable mess.)", "Place the rocket onto four plates and place six pieces of fig on top. Drape 2 pieces of prosciutto over top of each plate and serve with nice crusty bread."]

food52.com/recipes/35186-rocket-salad-with-prosciutto-and-figs-insalata-di-prosciutto-rucola-e-fichi

0Gathered

["rocket", "olive oil", "balsamic vinegar", "very ripe figs", "silky", "salt", "Black pepper", "crusty white bread"]

Gingered Beer

["1 bottle Blue Moon Belgian White Ale (or your brand of choice)", "4-6 oz. Reed's Ginger Beer (can be found at Trader Joe's and interchanged with your favorite brand)", "squeeze of orange or lime juice"]

["In a large glass (I find that a wheat beer glass works best), pour the ginger beer in first and then carefully pour the beer on top of it. Top with a squeeze of orange or lime if you'd like."]

food52.com/recipes/1320-gingered-beer

0Gathered

["White Ale", "Ginger", "orange"]

Sweet Potato Biscuits

["3 large sweet potatoes", "3 packets active dry yeast", "3/4 cup warm water", "7 1/2 cups AP flour", "1 1/2 cups sugar", "1 tablespoon baking powder", "1 tablespoon salt", "1 1/2 cups shortening"]

["Bake sweet potatoes at 375F for 1 hour. Let potatoes cool. Peel and mash, set aside.", "Combine yeast and warm water; let stand 5 minutes. Be careful that the water isn't too warm or you'll kill the yeast and your biscuits will be flat and sad.", "Combine flour, sugar, baking powder and salt in a large bowl. Cut in shortening until crumbly.", "Add yeast mixture and sweet potatoes; mix (I use my hands) until all ingredients are combined- try to mix as little as possible!", "Turn dough out onto floured surface and knead gently until fully combined- again, as little as possible. Place dough in lightly greased bowl. Cover and refrigerate 8hrs-overnight.", "Roll dough out to 1/2\"-3/4\" thickness, cut with a 2\" round cutter. Place on cookie sheet and allow to rise for ~20 minutes.", "Bake at 400F for 10-12 minutes until lightly browned."]

food52.com/recipes/20349-sweet-potato-biscuits

0Gathered

["sweet potatoes", "yeast", "water", "flour", "sugar", "baking powder", "salt", "shortening"]

Cherry Tomato Zucchini Noodles

["3 medium zucchini", "200 grams cherry tomatoes", "4 cloves garlic", "olive oil", "salt, pepper to taste", "fresh basil leaves", "2 tablespoons breadcrumbs (or grated Parmesan / vegan substitute)"]

["Wash and dry zucchini and cherry tomatoes.", "Preheat the oven to 200 C/ 392 F. Place cherry tomatoes in a small baking tray, then add grated garlic cloves. Drizzle with olive oil and season with salt and pepper to taste. Combine well, then place baking tray in oven and roast for about 20 minutes, until the cherry tomatoes burst. Remove from oven.", "Using a spiralizer or vegetable julienne peeler, cut the zucchini into thin strips resembling noodles. Add zucchini noodles to the cherry tomatoes and combine well, so that the noodles get well coated.", "Transfer zucchini noodles and cherry tomatoes to plates and top with a bit of breadcrumbs and fresh basil leaves and serve. You can replace breadcrumbs with parmesan or a vegan subsitute."]

food52.com/recipes/72957-cherry-tomato-zucchini-noodles

0Gathered

["zucchini", "cherry tomatoes", "garlic", "olive oil", "salt", "fresh basil", "breadcrumbs"]

Potato-Tomato-Avocado Tango

["2 medium Yukon gold potatoes, steamed, chilled and cut into 1/2? cubes", "small handful fresh basil, chopped", "1 flavorful tomato (I used a yellow heirloom called Tangerine), cut into 1/2? cubes, chunks of seeds discarded", "1-2 tablespoons chopped shallot", "1 avocado, cut into 1/2? cubes (do this just before putting salad together)", "1-2 garlic cloves, minced (if 1, make sure it's large)", "1/4 cup extra-virgin olive oil", "2 tablespoons (maybe more) fresh lemon juice", "salt and pepper"]

["In a small saucepan (butter warmer is the right kind of size), heat the olive oil until hot. Add minced garlic, a good squeeze of fresh lemon juice and remove from heat. Sprinkle with salt.", "When warm, pour over the chilled potato cubes and toss. Add the chopped basil, tomato cubes, shallot, sprinkle with salt and freshly ground pepper and toss gently.", "When you're ready to serve, gently fold in the cubed avocado to the potato-tomato mixture. Pack salad gently into 2 ramekins and invert over dinner plate. Add extra salt, pepper and/or lemon juice if needed."]

food52.com/recipes/17859-potato-tomato-avocado-tango

0Gathered

["gold potatoes", "handful fresh basil", "tomato", "shallot", "avocado", "garlic", "extra-virgin olive oil", "lemon juice", "salt"]

Pulled Pork

["2.5kg Shoulder of pork. Butterflied, bones removed, fat removed - ask your butcher to do this if you're not able to do it yourself.", "1 Diced onion", "50 grams Butter", "1/2 tablespoon Cayenne Pepper", "1/2 tablespoon Paprika", "1/2 tablespoon Dried Oregano", "1 teaspoon Seeded Mustard", "4 tablespoons Castor Sugar", "2 tablespoons Brown Sugar", "100 milliliters White Vinegar", "30 milliliters Soy Sauce", "410 grams (or 1 can) Diced Tomatoes", "1 tablespoon Worcestershire Sauce", "1-5 liters Chicken Stock (Up to 5lt, pour into pot until covering pork about 3 inches over) (if buying it pre made go for a reduced salt type so you can season as necessary)"]

["Pre heat oven to 140 degrees celsius and turn BBQ on to highest heat.", "Sweat the onion in butter for 5 mins on lowest heat. Add cayenne pepper/paprika/dried oregano/seeded mustard. Cook for a further 2 minutes. Add sugar, cook for a minute or 2. Add white vinegar. Turn heat to full. When boiling add can diced tomato, Worcestershire Sauce, Soy Sauce and season with salt and pepper. Cook until combined and thick, (about 5 minutes).", "Pour your marinade, while hot, over the pork and leave to marinate for 15 minutes.", "Cook butterflied pork shoulder on a HOT bbq until the outside begins to char on all sides, then remove from heat.", "Place pork in heavy crock pot with remaining marinade and chicken stock. Depending on your pot size you will need up to 5lt stock, pour it in until it covers the pork with about 3 inches higher than the pork. Put into oven for around 5 hours, check on it! When the pork is tender and falling apart take it out of the pot.", "Pour the marinade left in the pot into a smaller saucepan and put that on the stove on a high heat. Reduce the marinade until it's thick, like a smoothie consistency don't let it go too far! Make sure there is enough to coat the pork adequately. Pour the marinade over the pork and pull at it with two forks. Season to taste.", "Serve in brioche rolls with an apple slaw or over mash."]

food52.com/recipes/36561-pulled-pork

0Gathered

["pork", "onion", "Butter", "Cayenne Pepper", "Paprika", "Oregano", "Seeded Mustard", "Sugar", "Brown Sugar", "White Vinegar", "milliliters", "Tomatoes", "Worcestershire Sauce", "liters Chicken"]

Ploughman'S Quiche

["Quiche Crust", "1.5 cups white all-purpose flour", "Pinch salt", ".5 cups chilled, unsalted butter", "1 eggs", "3-4 tablespoons ice water", "Filling", "7 eggs", ".3 cups cream", "1 tablespoon worcestershire sauce", ".25 cups Stilton cheese", ".25 cups mature cheddar", ".3 cups caramelized onions", "6 cherry tomatoes"]

["For the crust:\r\nPreheat oven to 400\u00b0F.", "Combine flour and salt in food processor.", "Add chilled butter in pieces and pulse to cut the butter into the flour.", "Add egg and water, then process until a rough dough is formed.Form dough into a ball, then roll it out on a lightly floured surface.", "For the quiche:\r\nTurn the oven down to 375\u00b0F.", "Beat eggs and cream together in a bowl. Add a dash of Worcestershire sauce and stir in the teaspoon of English mustard.", "Crumble Stilton and cheddar into mixture. Stir in caramelized onions.", "Pop tomatoes under the broiler for a minute. Remove to cool, and then add to quiche filling", "Pour mixture into tart crust.", "Reduce oven temperature to 350\u00b0F. Pop the quiche in the oven for 40 minutes, until set and golden.", "Remove to cooling rack for 15 minutes. Serve!"]

food52.com/recipes/18503-ploughman-s-quiche

0Gathered

["Crust", "flour", "salt", "butter", "eggs", "water", "Filling", "eggs", "cream", "worcestershire sauce", "Stilton cheese", "cheddar", "caramelized onions", "tomatoes"]

Roasted Melon Pie

["1 short crust pastry", "400 milliliters milk", "1-2 Vanilla pods", "5 tablespoons sugar", "6 tablespoons flour", "2 tablespoons cornstarch", "4 egg yolks", "1 egg white", "1 large Charentais type melon (800 g with skin)", "1 tablespoon honey", "2 tablespoons butter", "25 milliliters rum", "1 handful pistachios, crumbled"]

["Pour the milk in a saucepan and heat over medium-low heat. Cut the vanilla pod in half, lengthwise. Add the cooking milk and stir for a couple minutes. Remove the seeds with the tip of a knife. Remove from heat cover and let brew for 15 minutes.", "In the meantime, whisk the egg yolks with the sugar. Add the cornstarch and whisk again. Add the milk and pour in a saucepan. Cook the cream, stirring constantly until mixture thickens. Pour in a bowl, cover with plastic wrap directly onto surface of cream to prevent a skin from forming. Set in the fridge", "Form small melon balls with a melon baller. In a pan, caramelize the honey, rum and butter. Add the melon and cook for 1-2 minutes, gently stirring the melon balls into the caramel. Make sure not to break them. Set aside.", "Preheat oven to 450F", "Roll out the dough. Press into a pie dish and prick the base of the tart with a fork. Line a pie dish with baking paper and add pie weights. Bake for about 25 minutes. Remove the pie weights and cook for another 3-5 minutes.", "Take the cream from the fridge and spread out on the bottom of pie. Before serving, arrange the melon balls on top and decorate with crumbled pistachios. Adding the melon before serving prevents the pie to get soggy in case the melon looses more water."]

food52.com/recipes/29198-roasted-melon-pie

0Gathered

["short crust pastry", "milk", "Vanilla pods", "sugar", "flour", "cornstarch", "egg yolks", "egg", "Charentais type", "honey", "butter", "milliliters", "handful pistachios"]

Cacao Nib & Coconut Bars

["250 grams pitted dates", "4 tablespoons unsweetened dark cacao powder", "4 tablespoons cacao nibs", "6 tablespoons ground almonds", "6 tablespoons coconut oil (or nut butter)", "1/2 teaspoon salt", "1/2 teaspoon spices such as cinnamon, fennel seeds, ground ginger, cardemom", "sprinkle of chia seeds (optionally)"]

["Simply combine all ingredients in your kitchen machine and ground until the structure is almost like crumbly sand. The coconut oil (or nut butter) will warm a little due to the friction of the kitchen machine. This is very helpful, as it will help all ingredients to stick together and to make it easy to handle. Press the mixture down in a form lined with baking paper. Optionally sprinkle over some chia seeds. Let it firm up overnight and slice it into bars. They hold their shape very well, but in a warmer environment they tend to get a little softer. Wrap these bars individually in waxed paper.", "These will stay good for at least two weeks."]

food52.com/recipes/37386-cacao-nib-coconut-bars

0Gathered

["dates", "cacao powder", "cacao nibs", "ground almonds", "coconut oil", "salt", "cinnamon", "chia seeds"]

Heirloom Carrot Salad W Dates, Almonds & Herbs

["Vinaigrette", "2/3 cup Olive oil", "1/3 Walnut , almond or grapeseed oil", "1/3 Sherry vinegar", "1 tablespoon date molasses, dark honey or grade bmaple syrup", "1 squeeze lemon juice", "1 shallot minced", ".5 teaspoons fresh thyme leaves", "1 really small garlic clove minced", "for the salad", "1 cup almonds, marcona or blanched", "1 teaspoon ground cumin", "1 teaspoon lemon juice", "1 tablespoon kosher salt", "1 tablespoon powdered sugar", "2 bunches the most beautiful carrots you can find", ".5 cups slivered dates", "2 cups baby arugula", "1 cup mixed mint leaves, italian parsley, nastursium flowers (if you can find them)"]

["Preheat oven to 350", "toss almonds with cumin lemon juice & salt, put on baking sheet and toast", "when toasted toss almonds with powdered sugar, crush almonds slightly with chef knife, they should look rustic..reserve (can be done a day ahead)", "To make Vinaigrette...combine shallots, garlic, thyme, lemon juice, date molasses, salt & pepper, slowly whisk in oils till emulsified..taste, adjust seasoning to taste (can be done a day ahead)", "wash carrots, peel off & discard first layer if necessary, set bowl of ice cold water in sink or on counter", "using vegetable peeler continue to peel carrots down to the core creating ribbons, let carrot ribbons fall in to cold water to keep crisp. When all the carrots have are finished, drain and dry well (can be done a day ahead, if so keep carrots in water in fridge till ready )", "wash & dry arugula & herbs", "to serve: combine carrots with 2/3rd of vinaigrette, almonds & dates and toss well, (can be made about 1 hour ahead of time)..toss carrots with arugula and herbs, adjust vinaigrette amount to taste."]

food52.com/recipes/1636-heirloom-carrot-salad-w-dates-almonds-herbs

0Gathered

["Vinaigrette", "Olive oil", "oil", "Sherry vinegar", "molasses", "lemon juice", "shallot", "thyme", "garlic", "salad", "almonds", "ground cumin", "lemon juice", "kosher salt", "powdered sugar", "carrots", "dates", "baby arugula", "mixed mint"]

Nectarine Pull-Appart Bread

["250 milliliters Milk, warm (not hot)", "3 teaspoons active dry yeast", "5 tablespoons sugar", "3 cups flour", "1 teaspoon salt", "4 tablespoons Butter, softened", "300g Nectarines", "4 tablespoons cold butter", "1 egg", "1/2 cup powder sugar", "2-3 tablespoons lemon juice", "3 tablespoons almond slivers"]

["Dissolve the yeast and 1 tbsp sugar in a little less than a cup of lukewarm milk (220ml). Stir then let stand for 8-10 minutes.", "In a bowl, stir together flour and salt. Add the butter and the milk mixture. Knead with a wooden spoon first then by hand or in a stand-in mixer until dough comes together. Knead the dough for 6-8 minutes. Add a little bit of flour if the dough seems too sticky.", "Place the dough in a lightly oiled bowl, cover with plastic wrap and place somewhere warm for an hour to let rise", "In the meantime, cut the nectarines in two. Remove the pit and cut the nectarines into small dices. Dice the cold butter as well\r\nGrease and dust a 9x5 loaf pan with flour", "Once the dough is ready, punch it down and knead again for a minute or two. Roll out the dough into a 20x12 inch rectangle. Brush the rest of the milk and the sugar on the surface. Finally, spread out the nectarines and butter dices on the dough (press gently)", "Cut the dough into squares of the same size (they should fit into the loaf pan - basically like a toast). Line up each square in the pan (vertically). Cover again with a clean dishcloth and let it rise again for 30 minutes.", "Pre-heat the oven to 350F", "Whisk the egg and brush it over the dough. The cake needs to bake for about 35-45 minutes. After 20 minutes, cover with aluminium foil and bake for another 20 minutes. The top should be golden", "In the meantime, toast the almond slivers in a pan. For the glaze, whisk together lemon juice and powder sugar", "Remove the cake out of the pan, brush with the glaze and sprinkle with the almond. And it's ready to serve!"]

food52.com/recipes/59672-nectarine-pull-appart-bread

0Gathered

["milliliters Milk", "active dry yeast", "sugar", "flour", "salt", "Butter", "Nectarines", "cold butter", "egg", "sugar", "lemon juice", "almond slivers"]

Bibimbap (Mixed Rice With Vegetables & Beef)

["For the gochujang sauce", "3 tablespoons gochujang chilli paste", "1 tablespoon soy sauce", "1 tablespoon roasted sesame seed oil", "2 garlic cloves, crushed", "1 tablespoon sugar or maple syrup", "For the marinated beef", "2 1/2 tablespoons soy sauce", "2 teaspoons roasted sesame seed oil", "3 garlic cloves, crushed", "3 spring onions, very finely chopped", "1/2 teaspoon ground black pepper", "300 grams beef sirloin, very thinly sliced", "400 grams short-grain white rice", "For the toppings", "150 grams carrots, cut into very thin strips", "300 grams zucchini, quartered lengthways and thinly sliced", "150 grams cucumber, halved lengthways, deseeded and thinly sliced", "150 grams daikon radish, peeled and cut into thin strips", "150 grams bean sprouts", "roasted sesame seed oil, to season", "soy sauce, to season", "200 grams shiitake mushrooms, sliced", "300 grams spinach", "4 eggs", "sunflower or vegetable oil, to fry", "toasted sesame seeds, to serve", "few leaves garden cress, to serve"]

["In a bowl, combine together all the gochujang sauce ingredients and set aside. In another bowl, mix together the ingredients for the beef marinade (soy sauce through black pepper), add the sliced beef, cover, and set aside for 30 to 60 minutes.", "Cook the rice according to the packet instructions. Keep warm. Meanwhile, fill a large pan with water and bring it to a rolling boil. One by one, blanch the carrots, zucchini, cucumber, and radish for 1 minute and the bean sprouts for 2 1/2 minutes. Use a slotted spoon or sieve to remove them from the water and drain fully. Season each vegetable with 1/2 a teaspoon of roasted sesame seed oil and soy sauce, keeping the vegetables separate at all times.", "Heat 1 tablespoon of sunflower oil in a pan. Add in the mushrooms and stir-fry over a high heat for 4 to 5 minutes until softened. Remove from the pan and season with 1/2 teaspoon of roasted sesame seed oil and soy sauce.", "In the same pan, add in the spinach and sprinkle over 2 teaspoons of water. Fry over a high heat for a few minutes, stirring all the time, until the spinach has wilted. Remove the spinach, squeeze out any excess water and season as before with the 1/2 teaspoon of roasted sesame seed oil and soy sauce. In Korea, these vegetables are served at room temperature so don't worry about keeping them warm.", "In the same pan, add the marinated beef. Stir-fry over a high heat for 3 to 5 minutes, until the sauce has reduced and the meat is cooked through. In a clean frying pan, fry the eggs to your liking.", "Serve the hot rice in 4 individual bowls. Place 1 egg onto the center of the rice, then arrange the vegetables and meat around it. Sprinkle over some sesame seeds and garden cress and serve with the gochujang sauce. Start with a couple of spoonfuls of the sauce and mix everything together well. Add more gochujang sauce to taste."]

food52.com/recipes/48610-bibimbap-mixed-rice-with-vegetables-beef

0Gathered

["gochujang sauce", "gochujang chilli", "soy sauce", "oil", "garlic", "sugar", "beef", "soy sauce", "oil", "garlic", "spring onions", "ground black pepper", "beef sirloin", "short-grain white rice", "toppings", "carrots", "zucchini", "cucumber", "daikon radish", "bean sprouts", "oil", "soy sauce", "shiitake mushrooms", "spinach", "eggs", "sunflower", "sesame seeds"]

Maple Quinoa Granola

["2 cups whole rolled oats", "1/3 cup pre-rinsed, uncooked quinoa", "1/2 cup raw walnuts, in pieces or coarsely chopped", "1/3 cup raw almonds, coarsely chopped", "1/3 cup raw sunflower seeds", "1/3 cup unsweetened coconut flakes (raw)", "1/4 cup white raisins", "1/4 cup dried sweetened cranberries", "3 tablespoons split hemp seeds (optional)", "1/3 cup coconut oil", "1/3 cup grade B maple syrup", "1 dash cinnamon", "1 dash nutmeg"]

["Preheat your oven to 225\u00b0 F.", "Mix all dry ingredients (excluding cinnamon and nutmeg) in a great big mixing bowl.", "In a small saucepan over really low heat (or just in a bowl if your coconut oil is liquid), combine oil, syrup, and a dash each of the spices. You only need to get it up to a temperature that melts the coconut oil, then turn it off immediately. Pour your syrup/oil over the mixing bowl, then stir it all up until you don't see any more dry oats. Mix it up good.", "Spread the mix onto a cookie sheet lined with parchment paper. Flatten it out so it's even; it should take up the whole sheet. Bake at 225\u00b0 F for 60 minutes.", "Let cool completely. When cooled, lift the ends of the parchment and let it crumble to the center. I leave the big chunks big; they'll break up as you pour everything into your jar. You can also just grab them and eat them.", "Because of the coconut oil here, this needs to be kept in an airtight container in the fridge, or safely below 70\u00b0, otherwise it risks losing its crispety crunchety."]

food52.com/recipes/23593-maple-quinoa-granola

0Gathered

["rolled oats", "quinoa", "walnuts", "almonds", "sunflower seeds", "unsweetened coconut", "white raisins", "cranberries", "hemp seeds", "coconut oil", "maple syrup", "cinnamon", "nutmeg"]

Apricot-Apple Cider Punch

[" 1 gallon apple cider", " 1 (11.5-ounce) can apricot nectar", " 2 cups sugar", " 2 cups fresh orange juice", " 3/4 cup fresh lemon juice", " 4 (3-inch) cinnamon sticks", " 2 teaspoons ground allspice", " 1 teaspoon ground cloves", " 1/2 teaspoon freshly ground nutmeg"]

["Bring all ingredients to a boil in a Dutch oven; reduce heat, and simmer 10 minutes. Remove cinnamon sticks. Serve hot."]

food52.com/recipes/15039-apricot-apple-cider-punch

0Gathered

["apple cider", "apricot nectar", "sugar", "orange juice", "lemon juice", "cinnamon sticks", "ground allspice", "ground cloves", "freshly ground nutmeg"]

Black-Eyed Pea And Bulgur Melange

["The Melange", "1 cup Sliced okra rounds, dipped in cornmeal", "Vegetable oil for frying", "1/4 cup olive oil", "1/4 cup molasses", "1/4 cup apple cider vinegar", "2 large garlic cloves, minced", "A dash of cayenne", "2 cups bulgur", "2 cups warm water", "3 cups cooked black-eyed peas (see below)", "1 cup diced cooked tomatoes (canned is okay)", "1 cup chopped fresh parsely and/or cilantro", "1/2 cup chopped red onion", "1/2 cup chopped toasted walnuts", "1 tablespoon sambal olek (more or less, according to taste)", "Salt and pepper to taste", "1 cup cooked, but not overcooked, diced sweet potato (optional)", "1 cup fried spicy sausage slices, either meat-based or vegetarian (optional)", "Cooked Black-Eyed Peas", "Dried black-eyed peas", "Water", "A bay leaf", "Small onion, cut in quarters", "Black peppercorns (count them or wrap them in cheesecloth)", "A small dried hot pepper", "Salt"]

["Fry the sliced okra in the vegetable oil until crispy and browned. Set aside.", "Whisk together the olive oil, molasses, vinegar, garlic, and cayenne. Set aside.", "In a saucepan, add the warm water to the bulgur. Cover and simmer at low heat until the water is absorbed.", "Add the bulgur to the black-eyed peas, along with all the remaining ingredients and otpional ingredients. Mix in the olive oil mixture to moisten (you may not use all of the oil mixture). Season to taste with salt and pepper.", "Top with the fried okra and serve.", "One cup of dried peas will make approximately three cups of cooked peas.", "Pick through the dried peas and rinse them. Soak them overnight in water to cover by about 2 inches.", "Drain and rinse the peas. Put htem in a pot and add water double the volume of the peas.", "Boil for about 10 minutes, skimming off any foam. Lower the heat and add everything but the salt. Partially cover and simmer until they just start to become tender - about 30 minutes.", "Now add salt to taste and continue cooking until the peas are tender but not mushy.", "Let the peas cool in their broth. When cool enough, remove the bay leaf, pepercorns, onion, and pepper. Strain (reserving the stock for another use) and the cooked peas are ready for whatever happens next."]

food52.com/recipes/10664-black-eyed-pea-and-bulgur-melange

0Gathered

["Melange", "okra", "Vegetable oil", "olive oil", "molasses", "apple cider vinegar", "garlic", "cayenne", "bulgur", "water", "tomatoes", "fresh parsely and/or", "red onion", "walnuts", "sambal olek", "Salt", "sweet potato", "sausage", "black-eyed peas", "Water", "bay leaf", "onion", "Black", "pepper", "Salt"]

Peach Or Cherry Pie

["Fruit and Pastry", "1 pound sliced peaches, frozen or fresh (never canned), or canned, unsweetened sour cherries", "1 or 2 pastry sheets, round or oblong, homemade or store-bought", "Filling", "1 cup Either white sugar or Splenda, dissolved in 1 cup water", "2 tablespoons Butter", "2 tablespoons Cornstarch", "1/2 teaspoon Cinnamon"]

["Prepare a top and bottom pastry for the pan you want to bake it in, round or oblong, or if you only want to use one, you can still make a galette in a pie plate or on a baking sheet. Rustic is beautiful, too!", "Thaw the fruit if it has been frozen.", "Dissolve the sugar or Splenda in 1 cup of water, and add the cornstarch. Bring to a low, gentle boil. When thickened, add the cinnamon and butter. Stir until butter is melted. Remove from heat.", "Place pastry in a pan. Place fruit into the bottom pastry and cover with the filling. For a galette, pull the pastry up and over the fruit, enclosing it, but with an open center. Bake. For a two-crust pie, top with the second pastry sheet, trim and crimp the edges, and make slits in center or cut out a small decorative shape. Bake at 450F until the pastry is golden and the filling bubbles. Cool and serve. You can increase the amounts of all, and bake in a 9 x 13 pan, or use a standard pie plate, or a couple of 6 inch pie plates or even half-pint canning jars."]

food52.com/recipes/34487-peach-or-cherry-pie

0Gathered

["Pastry", "peaches", "pastry sheets", "Filling", "Either white sugar", "Butter", "Cornstarch", "Cinnamon"]

Red Thai Curry Chili

["1 red onion, diced", "1 red bell pepper, diced", "1 teaspoon salt, plus a pinch", "3 cloves garlic, minced", "2 cups cherry tomatoes, quartered", "1 cup red lentils", "1 1/2 pounds sweet potatoes, cut into 3/4 inch cubes", "2 tablespoons chili powder (I just used a mix of smoked paprika, cayenne, and cumin)", "4 cups water", "1 1/2 cups cooked dark red kidney beans", "14 ounces can coconut milk", "2 tablespoons red Thai curry paste", "1/2 cup chopped cilantro", "lime wedges, for serving", "1 tablespoon coconut oil"]

["Heat the coconut oil in a large soup pot over medium heat. Add the onion, bell pepper, and pinch of salt. Saute for about six minutes, until the vegetables are softened a bit and have some color.", "Add the garlic; let cook a minute. Then, add the tomatoes, lentils, sweet potatoes, chili powder, and water. Bring to a boil, cover, and turn the heat down to a simmer. Let cook for 15 to 20 minutes, until the lentils and sweet potatoes are softened. Add water as needed to keep from burning.", "Now, add the kidney beans. Pour into the pot just half of the can of coconut milk (save the rest of the coconut milk for something else) and then fill up the can halfway with water. Pour the water in. Add the curry paste and cilantro. Let these ingredients heat through in the stew for a few minutes. Squeeze in a bit of fresh lime juice.", "Turn off the heat, and taste for seasoning. Serve with lime wedges, and garnish with cilantro."]

food52.com/recipes/36314-red-thai-curry-chili

0Gathered

["red onion", "red bell pepper", "salt", "garlic", "cherry tomatoes", "red lentils", "sweet potatoes", "chili powder", "water", "beans", "coconut milk", "red Thai curry", "cilantro", "lime wedges", "coconut oil"]

Manna From Green Split Peas

["1 cup green split peas", "3/4 cup diced carrots", "1/2 cup diced onions", "1 bay leaf", "1/4 - 1/2 teaspoons Jane's Crazy Mixed Up Salt*", "1/4 teaspoon fresh ground pepper**", "3 tablespoons cornmeal", "2 cups water (add 1/4 cup or more, if needed)", "12.3 ounces box firm silken tofu", "1 tablespoon tamari soy sauce (gluten free)"]

["Put split peas in a 2 quart pot with carrots, onions, bay leaf, cornmeal, water, salt and pepper. Bring to a boil, then simmer with lid slightly ajar for about an hour, or until the peas are very soft. Stir periodically so that it cooks evenly and does not stick to the bottom of the pot. Add a small amount of water if you need it. It should be mashable, but thick.", "Use an immersion blender to puree in the pot along with the drained tofu and tamari -- smooth or chunky. Or transfer to a food processor, when safely cooled, to puree.", "Check seasoning. At this point it is ready to serve, or can be the starting point for seasoning or textural additions. Mayonnaise or yogurt, about 1/2 cup, can be added; Aleppo peppers or hot sauce can spice it up. Garnish with carrot curls. And if you'd prefer soup, another 2 cups of liquid should be about right.", "*Use any tasty seasoned salt, or celery salt. \r\n**For a pepper with more zing, mix 2 parts black peppercorns with 1 part pickling spice with chiles (or add some crushed chiles); put them in a pepper grinder."]

food52.com/recipes/10546-manna-from-green-split-peas

0Gathered

["green split peas", "carrots", "onions", "bay leaf", "Salt", "fresh ground pepper", "cornmeal", "water", "soy sauce"]

Sweet Potato Bake

["1 pound Sweet potato", "1/2 cup Maida flour ( refined and finely milled wheat flour).", "1 cup Milk", "3 Egg", "2 teaspoons Butter", "1/2 cup Sugar", "1/4 cup Seedless sweet cherry plums", "2 teaspoons Almond sliced", "1 teaspoon Nutmeg powder", "1/2 cup Coconut milk"]

["Boil sweet potatoes then peel and mash them well. To flour, add milk, mix well till free from lumps. Add to egg, butter, sugar, plum, almonds, nutmeg powder, and coconut milk. Mix well and bake in a baking dish at 180 centigrade for 20 minutes."]

food52.com/recipes/1621-sweet-potato-bake

0Gathered

["flour", "Milk", "Egg", "Butter", "Sugar", "sweet cherry plums", "Nutmeg powder", "Coconut milk"]

Warm Brussel Sprout Salad With Crispy Shaved Parsnip

["Shaved Parsnip", "1 parsnip", "olive oil", "kosher salt", "hot paprika", "Brussel Sprout", "12 brussel sprouts, quartered", "olive oil", "2 shallots", "2 cloves garlic", "1 1/2 teaspoons anise seeds", "1 tablespoon coriander powder", "salt and pepper", "nutmeg, freshly grated", "Handful red grapes, halved", "Handful golden raisens", "Handful pistachio nuts, toasted and crushed"]

["Preheat oven to 420 degrees", "Using a vegetable peeler, gently shave pieces of parsnip.", "Combine shaved parsnip, olive oil, salt and paprika in oven safe baking dish / bowl and roast for approximately 30 minutes. Cooking times may vary, but parsnips are done when crispy (but not burned).", "Heat olive oil in non-stick pan and add shallots and garlic; cook for approximately 2 minutes or until shallots have slightly caramelized.", "Add anise seeds and continue cooking on medium heat for another 1 minute. Add about half of the coriander powder. With the addition of the coriander powder, the ingredients in the pan might become quite dry; if this is the case, you can add a little water / stock / oil.", "Add brussel sprouts, salt and pepper, and remaining coriander powder to pan and cook for 10 minutes, or until sprouts are slightly charred.", "Finish salad by combining grated nutmeg, red grapes, raisens, pistachio nuts and parsnips with cooked brussel sprouts. Enjoy!"]

food52.com/recipes/1382-warm-brussel-sprout-salad-with-crispy-shaved-parsnip

0Gathered

["parsnip", "olive oil", "kosher salt", "paprika", "Brussel", "brussel sprouts", "olive oil", "shallots", "garlic", "anise seeds", "coriander powder", "salt", "nutmeg", "Handful red grapes", "Handful golden raisens", "Handful pistachio nuts"]

Crispy Brown Buttered Eggs

["12 fresh eggs", "2 teaspoons dijon mustard", "1 tablespoon mayo", "1 pinch cayanne pepper", "1 finely chopped shallot", "optional garlic powder to taste", "salt and pepper to taste", "butter for frying", "a tiny bit of extra virgin olive oil can be added if egg mixture is too dry, or if you don't like mayo"]

["Hard boil the eggs and when cool, shell and slice them in half, placing the yolks into a separate bowl .", "Mix the egg yolks with the Dijon, mayo, or a bit of your best olive oil if you're not a mayo lover. Add some garlic powder to taste (your choice) a pinch of cayanne and salt & pepper and what ever you choose! Meanwhile, mince a fresh shallot and saute it in olive oil until translucent and add to the egg yolk mixture when cooled.", "Then, spoon the cooled egg yolk mixture into the cooled egg white halves and heat up a fry pan with butter. When the butter is browning, place the filled egg on the yolk side down and saute for about a minute, when it should be nicely crisped!", "If you have fresh chives add them on top. If not, they're just as good as is!"]

food52.com/recipes/14882-crispy-brown-buttered-eggs

0Gathered

["eggs", "mustard", "mayo", "cayanne pepper", "shallot", "garlic", "salt", "butter", "olive oil"]

Fig & Roasted Onion Salad

["2-3 Onions", "1-2 bunches fresh figs", "1 pinch brown sugar", "3-4 tablespoons high quality balsamic vinegar", "2-3 tablespoons olive oil", "1 sprig fresh mint", "1 sprig fresh basil", "1 handful crumbled feta (sheep or goat)"]

["Cut onions in large chunks. Toss with one tablespoon olive oil, one tablespoon balsamic, pinch of brown sugar, salt and pepper.", "Roast onions in 350 degree oven for 45-60 minutes or until soft and slightly carmelized. Remove to cool.", "Cut figs in half. Toss them with roasted onions, remaining oil and vinegar, chopped herbs and feta."]

food52.com/recipes/959-fig-roasted-onion-salad

0Gathered

["Onions", "fresh figs", "brown sugar", "balsamic vinegar", "olive oil", "mint", "fresh basil", "handful"]

Butternut Squash Soup

["2 onions", "4 cloves of garlic", "1 2 inch piece of ginger", "2 carrots", "2 celery stalks", "1 yam", "1 butternut squash", "2 tablespoons olive oil", "3/4 tbsp tablespoons salt, adjust to your own taste", "1 tablespoon lemon juice or apple cider vinegar", "2 tablespoons maple syrup", "1/2 teaspoon allspice", "1/4 teaspoon nutmeg", "1/4 teaspoon cloves", "1/4 teaspoon cumin", "1/4 teaspoon coriander", "1/4 teaspoon smoked paprika", "1/4 teaspoon cinnamon", "1/4 teaspoon chili flakes"]

["Cut the onions, garlic and ginger and put into a bowl.", "Peel the carrots, apple, yam and squash and cut into rough equal pieces. Chop two stalks of celery.", "Brown the onions, garlic and ginger with the olive oil in a pan over medium heat. Stir in the salt and spices. Add the remaining vegetables and pour water until everything is JUST covered.", "Bring to a boil, then simmer until all vegetables are fork or knife tender (you can cut through them easily). This means they are ready to be blended.", "Blend in batches. Add back to the pot and adjust seasoning with salt and spices to your preference. Also, this is where you add the vinegar or lemon juice, and maple syrup.", "I garnished with celery leaves, pepper flakes and olive oil but you can use whatever you have in your pantry. Yoghurt, herb oils, toasted nuts, parsley or julienned apple would be nice garnishes as well.", "Bon appetit from The Simmering Pot"]

food52.com/recipes/75746-butternut-squash-soup

0Gathered

["onions", "garlic", "ginger", "carrots", "celery stalks", "yam", "butternut squash", "olive oil", "salt", "lemon juice", "maple syrup", "allspice", "nutmeg", "cloves", "cumin", "coriander", "paprika", "cinnamon", "chili flakes"]

Grandma Batali'S Chocolate Biscotti

["2 1/4 cups all-purpose flour", "1/2 cup unsweetened cocoa powder", "1 2/3 cups sugar", "1 teaspoon baking powder", "3 large eggs", "4 egg yolks", "1 tablespoon Amaretto", "3/4 cup hazelnuts, skin on", "1/2 cup mini chocolate chips"]

["Preheat the oven to 350\u00b0 F.", "In a large mixing bowl, stir together the flour, cocoa powder, sugar, and baking powder. In a separate bowl, whisk together the eggs, egg yolks, and Amaretto.", "Add the wet ingredients to the dry ingredients and stir until the dough comes together, about 1 minute. Add the hazelnuts and chocolate chips and mix until just incorporated.", "Roll the dough into 3 logs about 10 inches by 2 inches and place on an ungreased baking sheet. Bake for 20 minutes until light golden brown and remove from the oven.", "As soon as they are cool enough to handle, cut the logs into slight diagonal pieces 1/3-inch thick and arrange cut side down on the sheets. Lower the heat to 275\u00b0 F, return the pieces to the oven, and bake 40 minutes longer, until crisp and dry. Allow to cool."]

food52.com/recipes/66392-grandma-batali-s-chocolate-biscotti

0Gathered

["flour", "cocoa", "sugar", "baking powder", "eggs", "egg yolks", "hazelnuts", "chocolate chips"]

The Only Gluten Free Banana Bread Recipe You'Ll Ever Need

["2/3 cup brown rice flour", "3.5 tablespoons potato starch", "2 tablespoons tapioca starch", "1/3 cup light brown sugar", "1 teaspoon baking soda", "1 teaspoon cinnamon", "1/2 teaspoon xanthan gum or psyllium husk powder", "1 cup mashed bananas (about 2-3 medium)", "1 eggs", "1/4 cup melted butter", "1/4 cup applesauce", "1 teaspoon vanilla"]

["In a large mixing bowl, combine the flours, baking soda,guar gum, and cinnamon Set aside.", "Beat the eggs with the mashed banana, brown sugar, eggs, butter, applesauce, and vanilla until well blended.", "Slowly pour the wet mixture over the dry and stir until just combined.", "Pour batter into a parchment lined loaf pan.", "Bake at 350 degrees for 1 hour, or until a toothpick inserted in the center comes out clean."]

food52.com/recipes/33525-the-only-gluten-free-banana-bread-recipe-you-ll-ever-need

0Gathered

["brown rice flour", "potato starch", "tapioca starch", "light brown sugar", "baking soda", "cinnamon", "xanthan", "bananas", "eggs", "butter", "applesauce", "vanilla"]

Roasted Corn And Tomato Lasagna

["6 fresh ears of corn (about 3 cups of kernels)", "3 ripe tomatoes", "3 cloves garlic", "28 ounces canned crushed tomatoes", "1 onion", "5 tablespoons butter", "1/2 pound burrata cheese (fresh mozzarella or ricotta cheese can be substituted)", "16 sheets of lasagna noodles, ideally fresh (you'll need to make 4 layers of pasta, though the number of sheets may differ based on pan size)", "1/2 cup fresh basil leaves, roughly chopped", "1 cup shredded mozzarella cheese"]

["Preheat the oven to 350 degrees. Shuck the corn (remove the husks - the papery outer layer) and use a knife to cut off the kernels. Chop the fresh tomatoes into 1-inch pieces, removing seeds. Coat the corn, tomatoes, and garlic with olive oil and season with salt and pepper. Do not peel the garlic before roasting. Roast the vegetables on rimmed baking sheets for 30 minutes. Use a spatula to stir every 10 minutes, scraping up any bits that are sticking.", "While the vegetables are roasting, prepare the tomato sauce. Peel the onion and cut into halves. Combine the canned tomatoes, butter, and onion halves in a saucepan. Bring to a simmer, then cook for 45 minutes, stirring occasionally. (This sauce was created by Marcella Hazan's)", "Remove the corn from the oven and transfer half of the kernels to a food processor. Peel the roasted garlic (carefully - it will be hot, so you may need a fork and knife) and add it to the food processor. Blend until the corn forms a rough paste. Allow to cool about 5-10 minutes (until the corn stops steaming). Add the solid burrata cheese and blend until smooth. Use some of the liquid from the burrata container to thin the cheese-corn mixture if it is thick. It should be smooth and spreadable.", "Assemble the lasagna: Start with a layer of roasted tomatoes, basil, and tomato sauce on the bottom of the pan, add a layer of lasagna noodles (either fresh, precooked dry pasta, or no-boil noodles), and finish with the burrata-corn mixture. Sprinkle half of the remaining whole roasted corn kernels over the burrata. Add another layer of pasta sheets and repeat the process. The lasagna should have 2 tomato layers and 2 burrata-corn layers. Spread the top layer of lasagna noodles with any remaining tomato sauce and sprinkle with shredded mozzarella cheese. Cover with tinfoil and bake 30 minutes, rotating every 10 minutes. Turn the heat up to 400 degrees, remove the foil, and bake a final 10 minutes. Allow to cool slightly but serve hot."]

food52.com/recipes/28552-roasted-corn-and-tomato-lasagna

0Gathered

["corn", "tomatoes", "garlic", "tomatoes", "onion", "butter", "burrata cheese", "lasagna noodles", "fresh basil", "mozzarella cheese"]

Chile Verde With Chicken

["12 chicken thighs, boneless", "flour for dredging chicken", "10-12 tomatillos, cleaned and halved", "1 medium onion, quartered", "5 cloves of garlic, smashed", "1 jalapeno, halved", "1 1/2 cups pepitas, (roasted pumpkin seeds)", "1 1/2 cups chicken stock", "handful of torn cilantro", "2 teaspoons toasted cumin seeds", "zest of one lime", "1/2 a red onion, sliced into half moons", "1 cup extra virgin olive oil"]

["Flour chicken lightly and sear in hot olive oil until browned and crisp. Remove to a plate.", "Roast at 375 - tomatillos, onion, garlic, and jalapeno in olive oil until soft. (about 20 minutes)", "Blitz in a food processor or blender, the pepitas, cilantro, cumin seeds, and lime zest, adding chicken stock to form a rough saucy paste.", "When veg is soft - cool a bit before adding to the cilantro paste and blitz again until incorporated. Loosen with a bit of stock if too thick. You want the sauce-not too thick, loose enough to be a saucy sauce. So add more stock if needed.", "In a 375 preheated oven, to a casserole add; the chicken, the sauce, red onion slices, and a few torn cilantro stems and leaves. Braise for about an hour, uncovered- the chicken will be softly cooked, and melty, while the bits above the sauce and stock will be nicely roasted.", "Serve with beans, charred corn tortillas, lime wedges, and chopped cilantro."]

food52.com/recipes/26638-chile-verde-with-chicken

0Gathered

["chicken", "flour", "onion", "garlic", "pepitas", "chicken stock", "handful", "cumin seeds", "zest of one lime", "red onion", "extra virgin olive oil"]

Cucumber Honeydew Soup

["1 cup English cucumber - peeled and chopped", "1 cup ripe honeydew melon, peeled seeded and chopped", "1/2 cup coconut water (I used Zico)", "2 tablespoons lemon yogurt", "2 mint leaves", "paper thin slices of peeled cucumber and chopped mint for garnish"]

["Blend the cucumber, melon, yogurt and coconut water until smooth, then pour through a strainer to remove any lumps. Put in the fridge to chill.", "Chill 2 bowls. Stir the soup back together (it will separate a little) and pour into the bowls. Top each with thin slices of cucumber and mint and serve. That's all there is to it!!"]

food52.com/recipes/4903-cucumber-honeydew-soup

0Gathered

["cucumber -", "honeydew melon", "coconut water", "lemon yogurt", "mint", "cucumber"]

Vegan Anchovies

["2 large eggplants", "1 cup white vinegar", "1 cup water", "1/2 cup extra virgin olive oil", "seasonings (capers, orange peel, rosemary, salt, pepper, garlic, thyme, salt, pepper - whatever appeals to you)"]

["With a vegetable peeler - peel eggplant and discard the skin.", "Continue peeling eggplant until you have a pile of long strips (skipping the very core with the bitter seeds).", "Put the strips in a colander, altering layers of eggplant with liberal amounts of kosher salt.", "Let sit in a bowl in the fridge overnight.", "Squeeze all the liquid out of the eggplant with your hands.", "Bring 1 cup water and 1 cup vinegar to a boil.", "Throw the eggplant in and blanch for 2 minutes.", "Mix the eggplant with olive oil and your choice of seasonings - garlic, chili peppers, capers, salt, pepper, sprig of fresh rosemary or thyme, lemon or orange peel .", "Enjoy the resulting vegan anchovies!"]

food52.com/recipes/31194-vegan-anchovies

0Gathered

["eggplants", "white vinegar", "water", "extra virgin olive oil", "capers"]

Avocado And Spinach Grilled Cheese

["1/2 avocado", "6 spinach leaves", "2 slices of swiss cheese", "2 tablespoons goat cheese", "2 slices of whole wheat bread"]

["Place swiss on both sides of slices of bread. Spread goat cheese on top slice.", "Slice avocado leaves and lay on top of goat cheese. Place spinach leaves on top of avocado and cover with other slice of bread.", "Spray small frying pan with cooking oil and put on low-medium heat. Place the sandwich on the frying pan and cover for two minutes. Spray the top of the sandwich with more cooking oil. Flip the sandwich and cook for one more minute.", "Remove sandwich from frying pan. Let cool and enjoy."]

food52.com/recipes/29525-avocado-and-spinach-grilled-cheese

0Gathered

["avocado", "leaves", "swiss cheese", "goat cheese", "whole wheat bread"]