recipe_image.id,recipe_image.ts,recipe_image.source_content_type,recipe_image.hash_file_content,recipe_image.size,recipe_image.path,recipe_image.title,recipe_image.access,recipe.id,recipe.ts,recipe.title,recipe.image_url,recipe.description,recipe.make_it
101,"2017-11-08 20:35:28",image/jpeg,625f862d496eefeb5aa5dc124abed6efed840206,39784,/62/5f/86/2d/625f862d496eefeb5aa5dc124abed6efed840206.jpg?itok=7RAU1Z76,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/62/5f/86/2d/625f862d496eefeb5aa5dc124abed6efed840206.jpg?itok=7RAU1Z76,102,"2017-11-08 03:19:36","This Low-Calorie Carrot And Zucchini Pasta Is the Perfect Light Lunch",sites/default/files/styles/smallest_16_9/public/1488306548/carrot-zucchini-spaghetti.jpg?itok=7RAU1Z76,,"Step 1 Combine oil, garlic, thyme sprigs, and tarragon sprigs in a small saucepan over medium heat. Cook, stirring occasionally, until garlic just begins to brown, about 4 minutes. Remove from heat; let stand 10 minutes. Discard herb sprigs. Step 2 Using a spiralizer, cut zucchini and carrots into long “noodles.” Combine zucchini, carrots, pepper, and 1/2 teaspoon of the salt in a medium bowl; toss to coat. Let stand 10 minutes; drain. Step 3 Cook pasta according to package directions, omitting salt and fat. During last 6 minutes of cooking, place whole eggs in boiling water with pasta. Drain pasta and eggs. Plunge eggs into a bowl of ice water; let stand 5 minutes. Add pasta, oil mixture, and remaining 1/2 teaspoon salt to zucchini mixture; toss to coat. Step 4 Divide pasta mixture evenly among 4 plates. Peel eggs and cut in half lengthwise. Top each serving with 2 egg halves. Sprinkle servings evenly with cheese, chopped tarragon leaves, and chopped thyme leaves."
102,"2017-11-08 20:35:29",image/jpeg,393614e95d33a994e12bb593f27c3b1bf8449e80,11305,/39/36/14/e9/393614e95d33a994e12bb593f27c3b1bf8449e80.jpg?itok=KSxS2n2c,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/39/36/14/e9/393614e95d33a994e12bb593f27c3b1bf8449e80.jpg?itok=KSxS2n2c,103,"2017-11-08 03:19:42","Avocado Pickles Are a Delicious Thing That You Need to Try",sites/default/files/styles/smallest_16_9/public/1489589880/avocado-a-say-avocado-pickles.jpg?itok=KSxS2n2c,"Use avocados that are not quite ripe in this recipe; pickling softens them.","Step 1  Whisk together vinegar, 1/2 cup water, salt, mustard seeds, sugar, peppercorns, and chile de arbol, if desired, in a medium nonreactive pot. Bring mixture to a simmer over medium heat, stirring until sugar and salt dissolve, then let it cool to room temperature, about 20 minutes. Step 2  Place avocado slices in a 1-pint jar and top with the cooled brine. Refrigerate for at least 1 hour or up to 1 month."
103,"2017-11-08 20:35:32",image/jpeg,3448d608530b9f9f6f0691367ecfeced84f1dcc4,37727,/34/48/d6/08/3448d608530b9f9f6f0691367ecfeced84f1dcc4.jpg?itok=S0cdklsZ,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/34/48/d6/08/3448d608530b9f9f6f0691367ecfeced84f1dcc4.jpg?itok=S0cdklsZ,104,"2017-11-08 03:19:51","Easy Jerk Chicken With Peppers and Pineapple Is a Good Source of Calcium",sites/default/files/styles/smallest_16_9/public/styles/main/public/easy-jerk-chicken-peppers-pineapple-recipe.jpg?itok=S0cdklsZ,"Pat the pineapple and chicken pieces dry before seasoning. That will allow both to sear instead of steam in the oven, yielding much better texture.","Step 1  Preheat oven to broil, with a rack 4 inches from heat. Line a baking sheet with foil. Step 2  Make jerk seasoning: Whisk together thyme, sugar, allspice, garlic powder, salt, cayenne, and black pepper in a small bowl. Step 3  Toss bell peppers, pineapple, and onion on prepared baking sheet with oil and a generous pinch of the jerk seasoning, spreading everything out evenly. Step 4  Rub chicken pieces with remaining jerk seasoning, coating lightly. Nestle chicken pieces among vegetables on baking sheet. Transfer to oven and broil until chicken is cooked through and peppers and pineapple are well charred, 10 to 12 minutes, flipping chicken halfway through. Keep a close eye on baking sheet to prevent burning. Serve hot."
104,"2017-11-08 20:35:34",image/jpeg,0939a06e7e3c5bdc864c0570d7fab7da370dd2fc,19279,/09/39/a0/6e/0939a06e7e3c5bdc864c0570d7fab7da370dd2fc.jpg?itok=a-n9_zzO,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/09/39/a0/6e/0939a06e7e3c5bdc864c0570d7fab7da370dd2fc.jpg?itok=a-n9_zzO,105,"2017-11-08 03:19:53","How to Make One-Pan Broiled Beef and Broccoli",sites/default/files/styles/smallest_16_9/public/styles/main/public/boiled-beef-and-broccoli-recipe.jpg?itok=a-n9_zzO,"Shiitakes are more than tasty. They’re also powerful cancer fighters, plus they boost heart health, brain function, and immunity.","Step 1  Preheat oven to 375 F, with 1 rack in the center position and another 4 inches from broiler. Line a large baking sheet with foil. Step 2  Whisk together soy sauce, sesame oil, brown sugar, garlic, and ginger in a medium bowl. Measure out 1/4 cup of the marinade. Add steak to remainder, turning to coat. Step 3  Toss broccoli florets and mushrooms on prepared baking sheet with olive oil and reserved marinade. Spread vegetables out in an even layer, transfer to center rack in oven, and roast until just tender, about 10 minutes. Remove baking sheet from oven and set oven to broil. Step 4  Push broccoli and mushrooms to edges of baking sheet and place steak in the center, drizzling over any remaining marinade. Slide baking sheet under broiler and broil until steak begins to char on the outside and a thermometer inserted into thickest part registers 125 F for rare or 135 F for medium-rare, 3 to 5 minutes per side. Step 5  Remove baking sheet from oven and let steak rest, loosely covered with foil, for 10 minutes before thinly slicing against the grain. Serve warm, with vegetables alongside."
105,"2017-11-08 20:35:36",image/jpeg,93354d393c9394f3a1a79e497400ce011cc88feb,33836,/93/35/4d/39/93354d393c9394f3a1a79e497400ce011cc88feb.jpg?itok=MQeadifF,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/93/35/4d/39/93354d393c9394f3a1a79e497400ce011cc88feb.jpg?itok=MQeadifF,106,"2017-11-08 03:19:55","These Double-Ginger Gingersnaps Are Grain-Free",sites/default/files/styles/smallest_16_9/public/styles/main/public/grain-free-double-ginger-snaps.jpg?itok=MQeadifF,,"Step 1 Combine flours, baking soda, ground ginger, cinnamon, salt, and pepper in a small bowl, crushing any lumps. Whisk together butter, 3/4 cup of the coconut sugar, molasses, egg, vanilla, and fresh ginger in a large bowl until well combined. Pour in flour mixture; stir until well mixed. Refrigerate for 30 minutes. Step 2 Preheat oven to F. Line 2 baking sheets with parchment. Place remaining 1/4 cup coconut sugar in a small bowl. Scoop batter into small balls (a 1-tablespoon cookie scoop is useful for this), roll lightly in coconut sugar, and place on baking sheets, spacing them 1 inch apart. Use the bottom of a glass to flatten cookies slightly. Step 3  Bake until golden, 13 to 15 minutes, switching baking sheets front to back and top to bottom halfway through. Let cool on sheets on cooling racks for 5 minutes, then transfer to racks to cool completely."
106,"2017-11-08 20:35:43",image/jpeg,fd5a5f4acb2081a598ac2f6f4bc0c5baf6ab3aef,31225,/fd/5a/5f/4a/fd5a5f4acb2081a598ac2f6f4bc0c5baf6ab3aef.jpg?itok=oraYWXxy,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/fd/5a/5f/4a/fd5a5f4acb2081a598ac2f6f4bc0c5baf6ab3aef.jpg?itok=oraYWXxy,107,"2017-11-08 03:19:57","For Dinner Tonight, Try Shrimp-Vegetable Stir-Fry With Sesame-Ginger Sauce",sites/default/files/styles/smallest_16_9/public/styles/main/public/shrimp-vegetable-stir-fry-sesame-ginger-recipe.jpg?itok=oraYWXxy,,"Step 1  Whisk together soy sauce, mirin, vinegar, sesame oil, sriracha, if desired, and cornstarch mixture in a bowl. Step 2  Warm a large skillet over medium-high heat. Add grapeseed oil. When it shimmers, add mushrooms. Cook, stirring occasionally, until mushrooms release their liquid and just begin to brown, about 8 minutes. Add bell pepper, carrots, snow peas, and scallions and cook, stirring often, until just tender, about 1 minute. Stir in bok choy; cook, stirring, for 30 seconds. Step 3  Stir in ginger and garlic and cook, stirring, until fragrant, about 30 seconds. Push vegetables to one side of skillet, add shrimp to skillet, and stir-fry until just opaque, 1 to 2 minutes. Add 2 to 3 Tbsp. water to skillet and quickly stir to loosen any browned bits from bottom of skillet. Stir-fry, mixing all ingredients, just until water evaporates. Step 4  Reduce heat to medium. Quickly whisk sauce and pour into skillet. Cook, stirring, just until sauce begins to thicken and coat shrimp-vegetable mixture, 1 to 2 minutes. Divide rice among 4 shallow bowls, if desired. Spoon sir-fry mixture on top. Sprinkle with reserved dark scallion greens and sesame seeds, if desired."
107,"2017-11-08 20:35:46",image/jpeg,cb42c8f38c9d5935de70bbeb73aea578a310f95e,34371,/cb/42/c8/f3/cb42c8f38c9d5935de70bbeb73aea578a310f95e.jpg?itok=RtM_KlzO,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/cb/42/c8/f3/cb42c8f38c9d5935de70bbeb73aea578a310f95e.jpg?itok=RtM_KlzO,108,"2017-11-08 03:20:01","This Braised Belgian Endive Recipe Is Filled With Fiber",sites/default/files/styles/smallest_16_9/public/styles/main/public/braised-belgian-endive.jpg?itok=RtM_KlzO,"Have it your way. Serve this dish hot, warm, or at room temperature. It makes a great side for fish, chicken, or pork.","Step 1 Place oil and 1 tablespoon of the butter in a large skillet; heat over medium heat until butter melts. Add endive halves cut side down; sprinkle with salt and pepper. Cook until endive begins to lightly caramelize, about 3 minutes. Turn endive halves and cook until lightly browned, 2 to 3 minutes more. Step 2 Add broth to skillet and bring to a simmer. Cover and reduce heat to medium-low. Cook until endive is just tender and cores are soft enough to be easily pierced with a paring knife, about 5 minutes, turning once. Uncover and increase heat to medium-high. Add honey and lemon juice; cook until liquid has reduced by half, about 2 minutes. Gently stir in remaining 1/2 tablespoon butter. Serve sauce over endive halves. Sprinkle with fresh nutmeg, if desired."
108,"2017-11-08 20:35:51",image/jpeg,3b5cec188628fce070b3835733c3f754734d773d,36362,/3b/5c/ec/18/3b5cec188628fce070b3835733c3f754734d773d.jpg?itok=a-aMu4wY,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/3b/5c/ec/18/3b5cec188628fce070b3835733c3f754734d773d.jpg?itok=a-aMu4wY,109,"2017-11-08 03:20:08","This Hearty Braised Chicken Dinner Is the Perfect Meal for Cold Winter Nights",sites/default/files/styles/smallest_16_9/public/styles/main/public/braised-chicken-peppers-tomatoes-olives-recipe_0.jpg?itok=a-aMu4wY,"Round it out. Serve rice or roasted baby red potatoes alongside the chicken for a hearty meal.","Step 1 Pat chicken pieces dry; sprinkle with 1 teaspoon of the salt and 3/4 teaspoon of the pepper. Heat oil in a large, deep skillet or Dutch oven over medium-high heat. Working in batches, place chicken pieces in a single layer, skin side down, in hot oil; cook until pieces are lightly browned and release easily from skillet, 5 to 10 minutes. Turn chicken and cook, turning pieces occasionally with tongs, until brown on all sides, 5 to 7 minutes more. Transfer to a plate. Step 2 Add onion, bell peppers, and capers to skillet and sprinkle with remaining 1/4 teaspoon each salt and pepper. Cook, stirring often, until vegetables have softened, about 5 minutes. Stir in garlic and orange zest; cook, stirring often, for 1 minute. Add wine and cook, stirring and scraping to remove any browned bits from bottom of skillet, until wine has almost evaporated, 1 to 2 minutes. Stir in tomatoes and bring to a boil. Stir in olives, Italian seasoning, and bay leaves. Step 3 Return chicken pieces to skillet. (They will not be fully submerged.) Reduce heat to low. Cover and simmer (do not boil) until a meat thermometer inserted into thighs registers 165 degrees, 30 to 40 minutes, uncovering during final 10 minutes to allow sauce to thicken. Discard bay leaves. Sprinkle with parsley and serve chicken with sauce."
109,"2017-11-08 20:35:53",image/jpeg,02747c29796ad35968f726226e0eb83ff38c59c6,27380,/02/74/7c/29/02747c29796ad35968f726226e0eb83ff38c59c6.jpg?itok=nvMlmfks,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/02/74/7c/29/02747c29796ad35968f726226e0eb83ff38c59c6.jpg?itok=nvMlmfks,110,"2017-11-08 03:20:10","This Sake-Braised Fish With Vegetables Recipe Is Packed With Flavor",sites/default/files/styles/smallest_16_9/public/styles/main/public/braised-sake-fish-vegetables.jpg?itok=nvMlmfks,"Go light. A gentle simmer in sake infuses delicate fish with flavor.","Step 1 Heat grapeseed oil in a large skillet over medium-high heat. Add mushrooms and sprinkle with 1/4 teaspoon of the salt. Cook, stirring often, until mushrooms release their liquid and begin to brown, about 6 minutes. Stir in scallions, carrots, and bok choy. Sprinkle with pepper and remaining 1/2 teaspoon salt. Cook, stirring often, until vegetables are tender and begin to turn golden, 3 to 5 minutes. Stir in ginger and garlic; cook, stirring constantly, for 1 minute. Step 2 Add sake, broth, tamari, and mirin; bring to a boil, stirring to loosen any browned bits from bottom of skillet. Reduce heat to low. Nestle fish in liquid among vegetables. (Fish will not be fully submerged.) Drizzle with sesame oil. Cover and cook until fish is cooked through and flakes easily with a fork, about 10 minutes. Remove fish and vegetables; divide among 4 plates. Increase heat to high and boil cooking liquid until thickened and reduced by half, about 6 minutes; drizzle over fish and vegetables."
110,"2017-11-08 20:35:59",image/jpeg,35b6d6d396b3fec1429d0c067b737b48461f6047,32874,/35/b6/d6/d3/35b6d6d396b3fec1429d0c067b737b48461f6047.jpg?itok=4UGcdgCx,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/35/b6/d6/d3/35b6d6d396b3fec1429d0c067b737b48461f6047.jpg?itok=4UGcdgCx,111,"2017-11-08 03:20:16","This Nutrient-Packed Veggie Side Dish Can Be Made in Advance",sites/default/files/styles/smallest_16_9/public/styles/main/public/braised-spicy-carrots-fennel-chickpeas.jpg?itok=4UGcdgCx,"This dish is best when cooked a few hours (or even a day) in advance. Rewarm gently on the stove before eating.","Step 1 Heat oil in a large, deep skillet over medium heat. Add fennel, carrots, and shallots and sprinkle with 1/2 teaspoon of the salt. Cook, stirring occasionally, until vegetables begin to caramelize, 5 to 8 minutes. Add chickpeas and garlic; cook, stirring occasionally, for 1 minute. Stir in harissa and oregano; cook, stirring occasionally, for 1 minute. Step 2 Add wine and stir to loosen any browned bits from bottom of skillet. Cook, stirring constantly, until wine has almost evaporated, 30 seconds to 1 minute. Stir in broth and bring to a boil. Reduce heat to low and simmer until carrots are tender and most of the liquid has evaporated, about 15 minutes. Stir in lemon juice; cook for 1 minute. Sprinkle with pepper and remaining 1/4 teaspoon salt. Step 3 Divide cooked couscous among 4 shallow bowls, if desired. Top with vegetables and sprinkle with parsley."
111,"2017-11-08 20:36:03",image/jpeg,ff90243f7236bf35ecff99b072ea6bcc3d44329f,26612,/ff/90/24/3f/ff90243f7236bf35ecff99b072ea6bcc3d44329f.jpg?itok=Ho00tZlB,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/ff/90/24/3f/ff90243f7236bf35ecff99b072ea6bcc3d44329f.jpg?itok=Ho00tZlB,112,"2017-11-08 03:20:23","You Need to Try This Recipe for Coconut-Caramel Pears",sites/default/files/styles/smallest_16_9/public/styles/main/public/braised-coconut-caramel-pears.jpg?itok=Ho00tZlB,"So sweet. Pears are a good source of heart-healthy vitamin C.","Step 1 Preheat oven to 425 degrees. Melt butter in a large ovenproof skillet over medium heat. Place pears, cut side down, in skillet. Increase heat to medium-high and cook, gently shaking pan once or twice, until bottoms begin to lightly caramelize, about 5 minutes. Reduce heat to medium. Carefully turn pears over with tongs. Sprinkle pears with sugar and salt; drizzle 2 tablespoons water into skillet around pears. Step 2 Transfer skillet to oven and bake until pears are tender when pierced and sugar has dissolved, about 15 minutes. (Check often; if liquid is getting too dark, add 2 to 3 tablespoons water to skillet and swirl skillet to pull sugar off the bottom.) Step 3 Remove skillet from oven and carefully turn pears over with tongs. Add coconut milk; stir around pears with a heatproof spatula to combine milk with cooking liquid. Return to oven and bake, basting once or twice, until sauce has thickened and darkened, about 10 minutes. Step 4 Transfer 2 pear halves to each of 4 plates. Place skillet on stovetop over medium heat and cook, whisking constantly, until caramel is slightly thickened and smooth, about 5 minutes. Spoon sauce over pear halves and sprinkle with toasted coconut or almonds, if desired."
112,"2017-11-08 20:36:03",image/jpeg,ce360326fd5e1e31531b2ff1f833c322b3451cfa,29174,/ce/36/03/26/ce360326fd5e1e31531b2ff1f833c322b3451cfa.jpg?itok=62vb9yIy,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/ce/36/03/26/ce360326fd5e1e31531b2ff1f833c322b3451cfa.jpg?itok=62vb9yIy,113,"2017-11-08 03:20:27","How to Make Sweet and Sour Pearl Onions",sites/default/files/styles/smallest_16_9/public/styles/main/public/braised-sweet-sour-pearl-onions.jpg?itok=62vb9yIy,"Plant power. Pearl onions (like all onions) are rich in the antioxidant quercetin.","Step 1 Melt 2 tablespoons of the butter with the oil in a large, deep skillet over medium heat. Add onions and sprinkle with 1/4 teaspoon of the salt. Increase heat to medium-high and cook, stirring occasionally, until liquid has cooked off and onions are beginning to caramelize, 10 to 15 minutes. Stir in broth, vinegar, and honey; bring to a boil. Step 2 Reduce heat to medium-low and simmer, stirring occasionally, for 10 minutes. Add remaining 1/2 tablespoon butter; cook until liquid has thickened and reduced to about 2 tablespoons and onions are caramelized, about 5 minutes. Sprinkle with pepper and remaining 1/4 teaspoon salt. Garnish with chopped chives, if desired."
113,"2017-11-08 20:36:05",image/jpeg,dfc62b91a8314ac0ede9cfb468b5cb3ab4cd063f,40400,/df/c6/2b/91/dfc62b91a8314ac0ede9cfb468b5cb3ab4cd063f.jpg?itok=ZtmfEfvk,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/df/c6/2b/91/dfc62b91a8314ac0ede9cfb468b5cb3ab4cd063f.jpg?itok=ZtmfEfvk,114,"2017-11-08 03:20:35","These Red Curry Squash Bowls Are Packed With Flavor",sites/default/files/styles/smallest_16_9/public/styles/main/public/red-curry-squash-bowls-chickpeas-recipe.jpg?itok=ZtmfEfvk,"Before opening a can of coconut milk, be sure to shake it vigorously. This helps homogenize the milk, which often separates as the can sits.","Step 1  Preheat oven to 400 F, with a rack in the center position. Line a baking sheet with foil; mist with cooking spray. Step 2  Place squash halves on baking sheet, brush each with 1 tablespoon of the oil, and sprinkle each with a pinch of salt. Turn squash cut side down, transfer baking sheet to oven, and roast until skins begin to brown and wrinkle and flesh is fork-tender, about 40 minutes. Remove from oven and let cool slightly. (Leave oven on.) Step 3  While squash cooks, place curry paste in a medium bowl and slowly whisk in coconut milk until smooth. Add chickpeas, bell pepper, and scallions and stir to combine. Step 4  When squash halves are cool enough to handle, flip them over and scoop out most of the flesh to form “bowls.” Combine scooped-out flesh with chickpeas and fill squash bowls with chickpea mixture, mounding high. Return baking sheet to oven and bake until warmed through, about 15 minutes. Top curry squash bowls with cilantro; serve warm."
114,"2017-11-08 20:36:10",image/jpeg,c905376c32278672b002730d4db6dfcde0805f07,32394,/c9/05/37/6c/c905376c32278672b002730d4db6dfcde0805f07.jpg?itok=ahKTHhR9,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/c9/05/37/6c/c905376c32278672b002730d4db6dfcde0805f07.jpg?itok=ahKTHhR9,115,"2017-11-08 03:20:42","How to Make Winter Salad With Ginger-Miso Dressing",sites/default/files/styles/smallest_16_9/public/styles/main/public/winter-salad-ginger-miso-dressing-recipe.jpg?itok=ahKTHhR9,,"Step 1  Slice top and bottom ends off orange, just enough to expose flesh. Slicing top to bottom, cut away peel and white pith. Hold orange over a small bowl; cut along membranes and release segments into bowl, catching the juice in the bowl. When you’ve finished cutting, squeeze orange to release remaining juice into bowl. Transfer segments to a large bowl; pour juice into a blender (you’ll have about 2 tablespoons). Step 2  Place 1 tablespoon of the grapeseed oil, ginger, and garlic in a small skillet. Turn heat to medium-low. When mixture sizzles, let it cook for 30 seconds; transfer to blender. Add remaining 3 tablespoons grapeseed oil, vinegar, miso, sesame oil, and carrots to blender. Pulse to chop carrots, then let blender run to puree dressing. Step 3  Place endive, radicchio, and celery in bowl with orange. Add dressing a few tablespoons at a time and toss (you may not use it all). Divide among 4 plates; sprinkle with almonds, if desired."
115,"2017-11-08 20:36:13",image/jpeg,a1f13091d948e8754ef2474a0e3a7f5cbaa1678b,14226,/a1/f1/30/91/a1f13091d948e8754ef2474a0e3a7f5cbaa1678b.jpg?itok=7HZywMUe,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/a1/f1/30/91/a1f13091d948e8754ef2474a0e3a7f5cbaa1678b.jpg?itok=7HZywMUe,116,"2017-11-08 03:20:52","Warm Up With Smoky Turkey and Sweet Potato Chili",sites/default/files/styles/smallest_16_9/public/1481053618/smoky-turkey-sweet-potato-chili-three-ways.jpg?itok=7HZywMUe,"Orange power: Sweet potatoes are loaded with vitamins A and C, plus fiber, iron, and potassium.","Step 1 Heat 2 tablespoons of the oil in a Dutch oven over medium-high heat. Add turkey and cook, stirring often, until browned, 5 to 6 minutes. Transfer turkey to a plate, reserving drippings in Dutch oven. Step 2 Reduce heat to medium. Add onion, bell peppers, garlic, and remaining 1 tablespoon oil to Dutch oven; cook, stirring occasionally, until vegetables are tender, about 8 minutes. Stir in sweet potato, chipotle, and tomato paste; cook, stirring often, for 1 minute. Step 3 Increase heat to high and add ale. Bring to a boil, stirring to loosen browned bits from bottom of Dutch oven. Cook until reduced by half, 2 to 3 minutes. Stir in turkey, broth, kidney beans, salt, and paprika; return to a boil. Reduce heat to medium-low and simmer until liquid has slightly reduced and sweet potato is tender, about 30 minutes. Stir in vinegar."
116,"2017-11-08 20:36:19",image/jpeg,26db0d53c595e81bf46a7815a11c6668ef1e3b32,23437,/26/db/0d/53/26db0d53c595e81bf46a7815a11c6668ef1e3b32.jpg?itok=L8ykyudF,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/26/db/0d/53/26db0d53c595e81bf46a7815a11c6668ef1e3b32.jpg?itok=L8ykyudF,117,"2017-11-08 03:20:54","Easy Romesco Dip With Roasted Almonds and Crumbled Feta",sites/default/files/styles/smallest_16_9/public/1481062892/beet-lentil-skinny-dip.jpg?itok=L8ykyudF,"This yummy dip is packed with flavor, thanks to ingredients like garlic, crumbled feta, and hot paprika.","Pulse almonds in a food processor until finely chopped. Place oil and garlic in a skillet; turn on medium-low heat. When mixture sizzles, wait 30 seconds, then transfer to processor. Add remaining ingredients except salt and pepper; process until well blended. Season with salt and pepper. "
117,"2017-11-08 20:36:20",image/jpeg,bb295c14f97731cf58107387848d46c32b2b852c,16829,/bb/29/5c/14/bb295c14f97731cf58107387848d46c32b2b852c.jpg?itok=NooRe12x,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/bb/29/5c/14/bb295c14f97731cf58107387848d46c32b2b852c.jpg?itok=NooRe12x,118,"2017-11-08 03:21:00","This Beet-Lentil Dip Is Packed With Protein",sites/default/files/styles/smallest_16_9/public/1481062892/skinny-dips-recipe.jpg?itok=NooRe12x,"Give this dip a quick stir (and taste) before serving.","Place all ingredients except oil in a food processor; process until well blended. With machine running, pour oil through feed tube until incorporated. Taste and adjust seasoning, if desired. "
118,"2017-11-08 20:36:28",image/jpeg,7029b331e8b7b3fafec0dbf005ba385d6c16401c,33477,/70/29/b3/31/7029b331e8b7b3fafec0dbf005ba385d6c16401c.jpg?itok=BLnAU_M-,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/70/29/b3/31/7029b331e8b7b3fafec0dbf005ba385d6c16401c.jpg?itok=BLnAU_M-,119,"2017-11-08 03:21:01","Love Spiralized Veggies? Try Winter Squash Noodles With Miso-Glazed Salmon and Leeks",sites/default/files/styles/smallest_16_9/public/1481050658/winter-squash-noodles-miso-glazed-salmon-noodles-made-healthy.jpg?itok=BLnAU_M-,"Get ahead: You can roast the squash noodles up to 1 day in advance; reheat them just before serving.","Step 1 Spiralize squash: Peel squash and cut long neck away from round bulbous part. Spiralize long neck using shredder blade. Take handfuls of spiralized squash and cut into manageable lengths with scissors. Step 2 Combine mirin and sake in a small saucepan; bring to a boil over high heat. Boil for 20 seconds, taking care not to boil off much liquid; reduce heat to low and stir in miso and brown sugar. Whisk over medium heat until sugar has dissolved. Remove from heat; whisk in sesame oil. Let cool. Transfer to a wide heatproof glass or ceramic baking dish. Step 3 Pat fish fillets dry and brush or rub both sides with marinade, then place in baking dish and turn over a few times in remaining marinade. Cover with plastic wrap and marinate for 2 to 3 hours or up to 1 day. Step 4 Preheat oven to 375°F. Line 2 baking sheets with parchment. Divide spiralized squash between baking sheets. Toss each batch with 1 1/2 tablespoons of the olive oil; season with salt. Roast for 10 minutes. Stir squash noodles and switch baking sheets back to front and top to bottom. Roast until noodles are tender and beginning to color, 5 to 10 minutes. Keep warm. Increase oven temperature to 400°F. Remove salmon from refrigerator and transfer to a plate. Add 3 tablespoons water to marinade left in baking dish and add leeks. Toss until thoroughly coated. Bake until tender, 15 to 20 minutes, stirring every 5 minutes. Remove from heat and keep warm. Step 5 Heat remaining 1 tablespoon olive oil in a large heavy skillet over medium-high heat. Place fish skin-side down in pan. Cook until surface browns and blackens in spots, about 3 minutes per side. If necessary, finish in oven until fish is opaque but still moist, about 5 minutes. Place a serving of squash noodles on each plate. Top with a fish fillet, garnish with leeks and serve."
119,"2017-11-08 20:36:34",image/jpeg,4e9e392f44e9743055962e9f3b7859a953cb2156,32840,/4e/9e/39/2f/4e9e392f44e9743055962e9f3b7859a953cb2156.jpg?itok=ycxd2Eom,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/4e/9e/39/2f/4e9e392f44e9743055962e9f3b7859a953cb2156.jpg?itok=ycxd2Eom,120,"2017-11-08 03:21:03","How to Make Beet Pasta With Beet Greens and Goat Cheese",sites/default/files/styles/smallest_16_9/public/1481050658/beet-pasta-beet-greens-goat-cheese-noodles-made-healthy.jpg?itok=ycxd2Eom,"Go green: Just 1/2 cup of cooked beet greens has all your vitamin A for the day, plus tons of vitamins C and K, iron, and potassium.","Step 1 Spiralize beets using shredder blade. Take handfuls of spiralized beets and cut long strands into manageable lengths with scissors. Step 2 Bring 1 inch water to a boil in a large pot. Place beets in a steamer basket, set over water, cover tightly and steam until al dente, about 10 minutes. Noodles should be cooked through and flexible but not mushy. Step 3 Meanwhile, heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add garlic, rosemary, and thyme. Cook, stirring, until garlic is fragrant, 30 seconds to 1 minute. Working with a handful at a time, add greens, which should still be wet from washing. As each handful begins to collapse, add another handful, and when all greens have been added, season with salt and cook, stirring, until wilted and tender, 3 to 5 minutes. Add pepper; taste and adjust seasoning. Step 4 When beet pasta is ready, transfer to a large bowl and toss with remaining 1 tablespoon oil and season with salt. Stir half of goat cheese into wilted greens and heat until cheese has melted. Distribute beet pasta among 4 plates or pile onto a platter. Top with greens. Sprinkle on remaining goat cheese and serve."
120,"2017-11-08 20:36:40",image/jpeg,d98f1292fc5344267f00595dd089936a58273c2b,32585,/d9/8f/12/92/d98f1292fc5344267f00595dd089936a58273c2b.jpg?itok=m1YBiBlz,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/d9/8f/12/92/d98f1292fc5344267f00595dd089936a58273c2b.jpg?itok=m1YBiBlz,121,"2017-11-08 03:21:09","Have Eggs for Dinner With This Tomato-Curry Poached Eggs Recipe",sites/default/files/styles/smallest_16_9/public/1481047896/brown-rice-pasta-carbonara-pancetta-break-out.jpg?itok=m1YBiBlz,"This is spicy! Serve plain yogurt on the side for anyone who wants to cool things down.","Step 1 1 Heat oil in a large straight-sided skillet over medium-high heat. Add onion; cook, stirring often, until tender, 8 to 10 minutes. Add harissa, garlic, curry, honey, cumin, ginger and salt. Cook, stirring constantly, for 2 minutes. Stir in tomatoes; bring to a simmer. Reduce heat to mediumlow and simmer for 10 minutes. Step 2 2 Break 1 egg into a custard cup. Gently slip egg into sauce as close as possible to surface. Repeat with remaining eggs, leaving space between eggs in skillet. Cover and cook just until whites are set and yolks are still runny, 5 to 6 minutes. Remove from heat. (Eggs will continue to cook after skillet is removed from heat.) Top with scallions."
121,"2017-11-08 20:36:43",image/jpeg,f99fa3ba1faf9e535bfd9898861cd28c968a47b2,31433,/f9/9f/a3/ba/f99fa3ba1faf9e535bfd9898861cd28c968a47b2.jpg?itok=uaTCeCFh,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/f9/9f/a3/ba/f99fa3ba1faf9e535bfd9898861cd28c968a47b2.jpg?itok=uaTCeCFh,122,"2017-11-08 03:21:11","How to Make Gluten-Free Brown Rice Pasta Carbonara With Pancetta",sites/default/files/styles/smallest_16_9/public/1481047896/tomato-curry-poached-egg-break-out.jpg?itok=uaTCeCFh,"Brown rice pasta is gluten-free, mild-tasting (i.e., family-friendly) and sturdy, so it can withstand the skillet after it’s cooked.","Step 1 1 Cook pasta according to package directions. Drain, reserving ½ cup of the cooking water. Step 2 2 Meanwhile, cook pancetta in a small skillet over mediumhigh heat, stirring occasionally, until browned and crisp, 5 to 6 minutes. Add garlic; cook, stirring constantly, for 1 minute. Remove from heat. Step 3 3 Whisk together Parmesan, eggs, salt, pepper and 2 tablespoons of the parsley in a bowl. Drizzle in hot cooking water, whisking constantly. Step 4 4 Return pasta pot to stove over low heat. Add cooked pasta, pancetta mixture and Parmesan mixture. Cook, tossing gently to combine, until sauce thickens, 1 to 2 minutes. Step 5 5 Transfer carbonara to a serving bowl. Sprinkle with remaining 1 tablespoon parsley and serve immediately."
122,"2017-11-08 20:36:45",image/jpeg,7bd1950ed1556e712e6da25bcb0e242dc29dc898,28927,/7b/d1/95/0e/7bd1950ed1556e712e6da25bcb0e242dc29dc898.jpg?itok=-xH-ZNhy,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/7b/d1/95/0e/7bd1950ed1556e712e6da25bcb0e242dc29dc898.jpg?itok=-xH-ZNhy,123,"2017-11-08 03:21:19","This Might Be the Best Vegetarian White Bean Chili Recipe Ever",sites/default/files/styles/smallest_16_9/public/1481053618/red-chili-beef-queso-fresco-lime-crema-chili-three-ways.jpg?itok=-xH-ZNhy,"Good seed: This veggie-packed dish gets a protein boost from both beans and quinoa.","Step 1 Heat oil in a Dutch oven over medium heat. Add onion, carrot, and celery; cook, stirring occasionally, until vegetables are tender, about 8 minutes. Stir in beans, cumin, and salt; cook, stirring often, until toasted and fragrant, about 3 minutes. Step 2  Add broth; increase heat to high and bring to boil. Reduce heat to medium-low and simmer until slightly reduced, about 6 minutes. Stir in kale and quinoa; cover and cook until kale and quinoa are tender, about 15 minutes. Stir in oregano."
123,"2017-11-08 20:36:52",image/jpeg,ab8b3918b5ca3d5c3d24c1f3f37df7b3aebf234c,30502,/ab/8b/39/18/ab8b3918b5ca3d5c3d24c1f3f37df7b3aebf234c.jpg?itok=GFCxqJwO,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/ab/8b/39/18/ab8b3918b5ca3d5c3d24c1f3f37df7b3aebf234c.jpg?itok=GFCxqJwO,124,"2017-11-08 03:21:25","This Red Chili Recipe Is Packed With Veggies and Protein",sites/default/files/styles/smallest_16_9/public/1481053618/vegetarian-white-bean-chili-three-ways.jpg?itok=GFCxqJwO,"Swap meat: Brisket has great flavor, but boneless chuck roast would also work well in a pinch.","Step 1 Combine tomatoes, corn, bell peppers, and garlic in a 5- to 6-quart slow cooker. Stir together flour, ancho chile powder, cumin, and salt in a medium bowl. Add brisket cubes to flour mixture; toss to coat.  Step 2 Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add half of the seasoned brisket cubes and cook until browned, about 2 minutes per side. Transfer to slow cooker. Add remaining 1 tablespoon oil to skillet and repeat process with remaining half of the seasoned brisket cubes. Pour brother into slow cooker.  Step 3 Cover slow cooker and cook on low until meat is mostly tender, about 6 hours. Uncover and cook on low until chili has thickened and meat is fully tender, about 1 hour. Step 4 Stir together sour cream, lime zest, and lime juice in a small bowl. Top chili with queso fresco and serve with lime crema. "
124,"2017-11-08 20:36:55",image/jpeg,a0c758e848e989555ba2b58c3ffaa3a2ce08d087,18589,/a0/c7/58/e8/a0c758e848e989555ba2b58c3ffaa3a2ce08d087.jpg?itok=Y23sGxu8,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/a0/c7/58/e8/a0c758e848e989555ba2b58c3ffaa3a2ce08d087.jpg?itok=Y23sGxu8,125,"2017-11-08 03:21:31","You Need to Try This Honey Flan Recipe",sites/default/files/styles/smallest_16_9/public/1481047896/honey-flan-egg-break-out.jpg?itok=Y23sGxu8,"The lighter your honey, the subtler its flavor. Any kind will work—it depends on your preference. Clover or orange blossom are light; buckwheat honey is dark.","Step 1 1 Preheat oven to 325°F. Place 1 tablespoon of the honey in each of 6 6-ounce custard cups or ramekins. Freeze for 5 minutes. Step 2 2 Whisk together milk, eggs, vanilla, salt and remaining 4 tablespoons honey in a bowl until well combined. Pour mixture carefully through a fine wire-mesh strainer into prepared custard cups. Step 3 3 Place custard cups in a 13-by- 9-inch baking dish. Pour boiling water into dish to a depth of ¾ inch. Bake until custards are almost set but still slightly jiggly in centers, about 35 minutes. Transfer custard cups to a wire rack; let cool for 30 minutes. Cover custard cups and refrigerate for 4 hours or overnight. Step 4 4 Run a knife around edges of custard cups to loosen flans; invert onto serving plates."
125,"2017-11-08 20:36:59",image/jpeg,ba14128e48bf8943bc4e47dffc91db6ecd20dc90,24509,/ba/14/12/8e/ba14128e48bf8943bc4e47dffc91db6ecd20dc90.jpg?itok=gud2lDcG,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/ba/14/12/8e/ba14128e48bf8943bc4e47dffc91db6ecd20dc90.jpg?itok=gud2lDcG,126,"2017-11-08 03:21:38","This Broccoli Egg Foo Yong Recipe Is Packed With Protein",sites/default/files/styles/smallest_16_9/public/1481047896/broccoli-egg-foo-young-break-out.jpg?itok=gud2lDcG,"If broccoli slaw isn’t available, just sub in thawed frozen stir-fry vegetables.","Step 1 1 Heat grapeseed oil in a 10-inch nonstick skillet over mediumhigh heat. Add broccoli slaw and scallions; cook, stirring occasionally, until crisp-tender, about 4 minutes. Add garlic and ginger; cook, stirring often, for 1 minute. Step 2 2 Beat eggs, pepper and 1½ teaspoons of the tamari in a bowl with a fork until well combined. Pour egg mixture over broccoli slaw mixture in skillet, tilting skillet to distribute evenly. Reduce heat to medium; cook until golden brown on bottom, 2 to 3 minutes. Step 3 3 Using a spatula, loosen egg foo yong from sides and bottom of skillet. Gently slide onto a plate. Carefully invert skillet over plate, turning quickly to return egg foo yong to skillet, cooked-side up. Step 4 4 Return skillet to stove over medium heat and cook until egg foo yong is golden on bottom, about 2 minutes. Cut in half. Drizzle servings evenly with sesame oil and remaining 2 teaspoons tamari."
126,"2017-11-08 20:37:01",image/jpeg,ac5f2a1b1ae329e535d39fa003d5e1a445fc9e2f,30261,/ac/5f/2a/1b/ac5f2a1b1ae329e535d39fa003d5e1a445fc9e2f.jpg?itok=2ZrtvdK6,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/ac/5f/2a/1b/ac5f2a1b1ae329e535d39fa003d5e1a445fc9e2f.jpg?itok=2ZrtvdK6,127,"2017-11-08 03:21:42","Love Breakfast for Dinner? Try This Kale, Mushroom, and Manchego Frittata",sites/default/files/styles/smallest_16_9/public/1481047896/kale-mushroom-manchego-frittata-egg-break-out.jpg?itok=2ZrtvdK6,"Look for a “pastured” label or the Certified Humane seal on your egg carton. Chickens that roam pasture have the most varied diet, so they yield the most nutrient-rich eggs.","Step 1 1 Preheat broiler with oven rack 6 inches from heat. Heat oil in a 10-inch ovenproof nonstick skillet over medium-high heat. Add mushrooms; cook, stirring occasionally, until browned and tender, 9 to 10 minutes. Add garlic; cook, stirring constantly, for 1 minute. Add kale; cook, stirring occasionally, until kale is tender, about 2 minutes. Step 2 2 Beat eggs in a bowl with a fork or whisk until well blended. Stir in Manchego, salt and pepper. Pour egg mixture over mushroom mixture in skillet. Reduce heat to medium and cook until bottom is set, about 3 minutes. Transfer skillet to oven; broil until frittata is set and top lightly browns, about 2 minutes. Serve immediately."
127,"2017-11-08 20:37:09",image/jpeg,f3e2cae7d71613f9420148faef441f956b5361bf,26450,/f3/e2/ca/e7/f3e2cae7d71613f9420148faef441f956b5361bf.jpg?itok=VxMBL-Lp,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/f3/e2/ca/e7/f3e2cae7d71613f9420148faef441f956b5361bf.jpg?itok=VxMBL-Lp,128,"2017-11-08 03:21:50","This Tzatziki Recipe With Spiralized Cucumbers Will Be Your Favorite Healthy Appetizer",sites/default/files/styles/smallest_16_9/public/1481050658/cucumber-tzatziki-noodles-made-healthy.jpg?itok=VxMBL-Lp,"Fresh and fab: This dip is best made the day it's served. Otherwise it may get watery and lose its punch.","Step 1 Spiralize cucumber: Make a 1/2-inch incision down 1 side of cucumber. Spiralize using shredder blade. Step 2 Place spiralized cucumber in a colander in sink. Sprinkle with salt and let drain for 15 to 30 minutes. Transfer to a bowl. Step 3 Toss cucumber with yogurt and remaining ingredients. Taste and adjust salt and garlic. Cover and refrigerate until ready to serve."
128,"2017-11-08 20:37:14",image/jpeg,25042461aa6aa746904878b5562b09aad32e24b9,27371,/25/04/24/61/25042461aa6aa746904878b5562b09aad32e24b9.jpg?itok=0lbiqRbx,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/25/04/24/61/25042461aa6aa746904878b5562b09aad32e24b9.jpg?itok=0lbiqRbx,129,"2017-11-08 03:21:57","Here's How to Make Low-Carb Celeriac Pasta With Baby Broccoli",sites/default/files/styles/smallest_16_9/public/1481050658/celeriac-pasta-baby-broccoli-noodles-made-healthy.jpg?itok=0lbiqRbx,"Warm up: In summer, try this dish with zucchini noodles instead of celeriac (start with 2 1/2 pounds of zucchini).","Step 1 Spiralize celeriac using shredder blade. Take handfuls of spiralized celeriac and cut into manageable lengths with scissors. Step 2 Bring a pot of water to a boil. Salt generously; add baby broccolini. Cook until tender, about 5 minutes. Using a fine-mesh sieve or slotted spoon, transfer to a bowl of cold water. Drain. Chop finely. (Do not drain cooking water.) Step 3 Heat oil in a heavy skillet over medium heat; add garlic and red pepper flakes. Sauté until garlic is fragrant, 30 seconds to 1 minute. Add broccoli; toss together for 1 minute. Season with salt, remove from heat and keep warm. Step 4 Bring water back to a boil and add spiralized celeriac. Cook celeriac for 1 1/2 to 2 minutes. Drain and toss with baby broccoli and cheese."
129,"2017-11-08 20:37:16",image/jpeg,bdb01e2483f791dbb2017b32bfa09409c74bc397,19525,/bd/b0/1e/24/bdb01e2483f791dbb2017b32bfa09409c74bc397.jpg?itok=AAJ1ZZkI,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/bd/b0/1e/24/bdb01e2483f791dbb2017b32bfa09409c74bc397.jpg?itok=AAJ1ZZkI,130,"2017-11-08 03:21:59","How to Make Creamy Lemon-Herb Dip",sites/default/files/styles/smallest_16_9/public/1481062892/creamy-lemon-herb-skinny-dip.jpg?itok=AAJ1ZZkI,"Serve right away, or cover and refrigerate.","Place 1/4 cup oil, garlic, and shallot in a skillet; turn on medium-low heat. When mixture sizzles, wait 30 seconds, then transfer to a food processor. Add remaining ingredients except salt and pepper; blend until smooth. Season with salt and pepper. Taste and add more lemon juice and/or honey, if desired. Drizzle with oil just before serving."
130,"2017-11-08 20:37:19",image/jpeg,6ee1f6fd8224fe01399fa0dc6e4657b377d5e143,25192,/6e/e1/f6/fd/6ee1f6fd8224fe01399fa0dc6e4657b377d5e143.jpg?itok=HSXZe37z,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/6e/e1/f6/fd/6ee1f6fd8224fe01399fa0dc6e4657b377d5e143.jpg?itok=HSXZe37z,131,"2017-11-08 03:22:06","How to Make Spanish Deviled Eggs",sites/default/files/styles/smallest_16_9/public/1481047896/spanish-deviled-eggs-break-out.jpg?itok=HSXZe37z,"Mayonnaise made with avocado oil is loaded with healthy monounsaturated fats, as well as fat-soluble vitamins D and E.","Step 1 1 Place eggs in a saucepan with enough cold water to cover by 2 inches; bring to a boil over high heat. Remove pan from heat; cover and let stand for 12 minutes. Drain. Plunge eggs into a bowl of ice water; let stand until cold, about 15 minutes. Carefully peel and halve eggs lengthwise. Step 2 2 Spoon egg yolks into a bowl. Add mayonnaise, vinegar, salt, paprika and black pepper. Mash with a fork until smooth and well combined. Stir in piquillo peppers. Step 3 3 Spoon or pipe mixture into egg white halves. Top with chives and additional paprika, if desired."
131,"2017-11-08 20:37:21",image/jpeg,7728b788b5abf5eff073122c7d2a80f771fc4711,35585,/77/28/b7/88/7728b788b5abf5eff073122c7d2a80f771fc4711.jpg?itok=agZ9axkg,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/77/28/b7/88/7728b788b5abf5eff073122c7d2a80f771fc4711.jpg?itok=agZ9axkg,132,"2017-11-08 03:22:10","How to Make a Super-Easy Asian Rice Noodle Salad",sites/default/files/styles/smallest_16_9/public/1479765516/asian-rice-noodle-salad-fresh-fast-fabulous.jpg?itok=agZ9axkg,"Bonus meal: If you have leftover coleslaw mix, sauté it with a little garlic and ginger, and add a protein for a faster-than-takeout mu shu.","Step 1 Cook noodles according to package directions. Drain and transfer to a large bowl to cool. Cut noodles up a bit with kitchen shears or a knife to make them easier to toss. Step 2 Whisk together soy sauce, vinegar, lime juice, honey, sesame oil, ginger, and garlic in a small bowl. Step 3 Add sauce, cilantro, peanuts, and coleslaw mix to bowl with noodles and toss until well combined. Sprinkle with red pepper flakes to taste, if desired. Serve at room temperature or refrigerate for later."
132,"2017-11-08 20:37:26",image/jpeg,e1ece71e919bf77921e34784147c6a46ace075e8,27489,/e1/ec/e7/1e/e1ece71e919bf77921e34784147c6a46ace075e8.jpg?itok=-aK-hPEt,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/e1/ec/e7/1e/e1ece71e919bf77921e34784147c6a46ace075e8.jpg?itok=-aK-hPEt,133,"2017-11-08 03:22:16","How to Make Cauliflower Nuggets",sites/default/files/styles/smallest_16_9/public/1479765516/cauliflower-nuggetsfresh-fast-fabulous.jpg?itok=-aK-hPEt,"New tricks: You've had cauliflower roasted and turned into ""rice,"" but this year's hottest veggie is also amazing breaded and baked.","Step 1 Preheat oven to 450°F. Grease a large rimmed baking sheet with oil. Step 2 Beat eggs in a shallow bowl. Combine bread crumbs, Parmesan, 1/2 teaspoon salt, and pepper to taste in another shallow bowl. Set half of bread crumb mixture aside in a separate bowl. Step 3 Designate one hand as your ""wet hand"" (for eggs) and one as your ""dry hand"" (for bread crumbs). Using your wet hand, drop some cauliflower pieces into egg mixture and turn to coat evenly. Shake off any excess egg, then drop coated pieces into bread crumb mixture. Using your dry hand, sprinkle some bread crumbs on top and roll cauliflower pieces around until evenly coated. Transfer coated pieces to baking sheet and repeat with remaining cauliflower. When you run out of bread crumbs, use the second bowl. (This keeps the bread crumbs from getting too soggy.) Step 4 Brush or spray tops of cauliflower pieces with a light coating of oil. Bake, flipping over halfway through, until cauliflower pieces can be easily pierced with a fork, about 20 minutes. Serve warm."
133,"2017-11-08 20:37:33",image/jpeg,fbf0e499a66813b93d2353652e27ae06bba1d96b,38074,/fb/f0/e4/99/fbf0e499a66813b93d2353652e27ae06bba1d96b.jpg?itok=eJylp7ek,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/fb/f0/e4/99/fbf0e499a66813b93d2353652e27ae06bba1d96b.jpg?itok=eJylp7ek,134,"2017-11-08 03:22:23","This Citrus Salad Recipe Uses Toasted Quinoa for Added Crunch",sites/default/files/styles/smallest_16_9/public/1479765516/citrus-salad-crispy-quinoa-fresh-fast-fabulous.jpg?itok=eJylp7ek,"Go green: A winter salad gets warmed up (and protein-boosted) with toasted quinoa.","Step 1 Make dressing: Combine all ingredients in a jar, screw on lid, and shake vigorously until well combined (or use an immersion blender). Shake again just before using. Step 2 Make salad: Cook quinoa according to package directions. Position a rack in top third of oven and preheat broiler to high. Spread cooked quinoa on a rimmed baking sheet. Toast quinoa under broiler, stirring occasionally and checking frequently, until it begins to crisp and turn golden brown around edges, 10 to 12 minutes. Let cool. Place lettuce in a large salad bowl. Add quinoa, oranges, avocado, scallions, and dressing. Toss well to combine and serve immediately."
134,"2017-11-08 20:37:36",image/jpeg,8e3e8775e8d80559af7303d66634a6db1fa1a491,23573,/8e/3e/87/75/8e3e8775e8d80559af7303d66634a6db1fa1a491.jpg?itok=NfoYe_Mj,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/8e/3e/87/75/8e3e8775e8d80559af7303d66634a6db1fa1a491.jpg?itok=NfoYe_Mj,135,"2017-11-08 03:22:32","This California Omelet Recipe Couldn't Be Easier to Make",sites/default/files/styles/smallest_16_9/public/1479765516/california-omelet-fresh-fast-fabulous.jpg?itok=NfoYe_Mj,"Instant meal: Serve this with a green salad or sliced melon for a fast breakfast, lunch, or even dinner.","Step 1 Whisk together eggs, milk, 1/8 teaspoon salt and pepper to taste in a large bowl until well combined. Step 2 Melt butter over medium heat in a large sauté pan. When butter has melted but not yet browned, add egg mixture. After about 30 seconds, tilt pan while simltaneously using a spatula to push edges of omelet inward toward center of pan. (Tilting the pan will force the runny egg mixture to fill around edges.) Repeat, while rotating pan, until omelet is set and cooked through, 2 to 3 minutes. Step 3 Sprinkle Monterey Jack over half of omelet and top same half with avocado slices. Fold other half of omelet over. Sprinkle with salt and pepper to taste and cut into 4 equal pieces. Serve immediately, topped with dollops of sour cream, if desired."
135,"2017-11-08 20:37:40",image/jpeg,9cbba17e94dc6b450c67e40b2930b324af47229c,20382,/9c/bb/a1/7e/9cbba17e94dc6b450c67e40b2930b324af47229c.jpg?itok=c5Xgwd7I,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/9c/bb/a1/7e/9cbba17e94dc6b450c67e40b2930b324af47229c.jpg?itok=c5Xgwd7I,136,"2017-11-08 03:22:36","Pomegranate-Goat Cheese Dip Will Be Your Favorite Holiday Appetizer",sites/default/files/styles/smallest_16_9/public/1479498332/pomegranates-goat-cheese-dip.jpg?itok=c5Xgwd7I,"Loaded with antioxidants¸ pomegranates are heart-healthy cancer and inflammation fighters.","Beat goat cheese and cream in a medium bowl with an electric mixer on high speed until light and fluffy, about 2 minutes. Add lemon zest, thyme, salt, pepper and 2 teaspoons of the honey; beat until just combined, about 1 minute. Fold in 6 tablespoons of the pomegranate seeds. Drizzle with remaining 1 teaspoon honey and sprinkle with remaining 2 tablespoons pomegranate seeds. Serve in endive leaves or with wholegrain crackers or crudités."
136,"2017-11-08 20:37:42",image/jpeg,d5f63b95e44111d8dd673ff26d6b7782d7db7c81,14933,/d5/f6/3b/95/d5f63b95e44111d8dd673ff26d6b7782d7db7c81.jpg?itok=DR_mZlcB,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/d5/f6/3b/95/d5f63b95e44111d8dd673ff26d6b7782d7db7c81.jpg?itok=DR_mZlcB,137,"2017-11-08 03:22:37","Your Thanksgiving Guests Will Love This Pomegranate-Sage-Gin Sparkler",sites/default/files/styles/smallest_16_9/public/1479498332/pomegranates-sage-gin-sparkler.jpg?itok=DR_mZlcB,"The leftover honey syrup is divine drizzled over oatmeal. (Remove sage¸ cover syrup and refrigerate for up to 1 month.)","Step 1 Bring honey and water to a simmer in a small saucepan over medium-high heat. Remove pan from heat and let cool completely, about 10 minutes. Step 2 Muddle sage leaves, 5 tablespoons of the pomegranate seeds and 2 tablespoons of the honey syrup in a cocktail shaker to release flavors. Add gin, pomegranate juice, elderflower liqueur and enough crushed ice to fill shaker halfway. Cover with lid and shake vigorously until thoroughly chilled, about 30 seconds. Step 3 Strain into 2 collins glasses filled with crushed ice. Top each glass with ¼ cup of the club soda; sprinkle with remaining 1 tablespoon pomegranate seeds."
137,"2017-11-08 20:37:44",image/jpeg,7cb80fefcad80ec2832d06e3acf866d0c3809685,31846,/7c/b8/0f/ef/7cb80fefcad80ec2832d06e3acf866d0c3809685.jpg?itok=8vbVzeiy,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/7c/b8/0f/ef/7cb80fefcad80ec2832d06e3acf866d0c3809685.jpg?itok=8vbVzeiy,138,"2017-11-08 03:22:37","How to Make Spelt, Toasted Oat, and Pomegranate Scones",sites/default/files/styles/smallest_16_9/public/1479498332/spelt-toasted-pomegrates-scones.jpg?itok=8vbVzeiy,"Store pomegranate arils covered and refrigerated for up to 3 days¸ or freeze for up to 6 months.","Step 1 Line a large baking sheet with parchment. Spread oats on baking sheet and place in oven. Preheat oven to 375°F. (Do not remove baking sheet while oven preheats.) Leave baking sheet in oven until oats are lightly toasted, about 6 minutes. Transfer to a large bowl and let cool for 5 minutes. (Do not turn off oven.) Step 2 Add all-purpose flour, spelt flour, baking powder and salt to bowl with oats; whisk until combined. Cut butter into flour mixture with a pastry blender or 2 knives until mixture resembles coarse meal. Add pomegranate seeds; toss until combined and well coated with flour mixture. Add milk, honey and vanilla, stirring until just combined. (Dough will be sticky and slightly wet.) Step 3 Turn dough out onto a lightly floured surface; knead gently 4 or 5 times with floured hands. Pat dough into a 10-inch circle on lined baking sheet. Cut dough into 10 wedges, cutting into but not through dough. Step 4 Whisk together egg and water in a small bowl. Lightly brush egg wash over dough; discard remaining egg wash. Sprinkle dough evenly with sugar. Bake scones until golden, 25 to 28 minutes."
138,"2017-11-08 20:37:47",image/jpeg,4701436fd00e26399c87dcbd6cbfb7ef8e27715c,32580,/47/01/43/6f/4701436fd00e26399c87dcbd6cbfb7ef8e27715c.jpg?itok=ZiJ3RL81,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/47/01/43/6f/4701436fd00e26399c87dcbd6cbfb7ef8e27715c.jpg?itok=ZiJ3RL81,139,"2017-11-08 03:22:43","You Need to Try Glazed Cornish Hens with Wild Rice Stuffing",sites/default/files/styles/smallest_16_9/public/1478728083/garlicky-roasted-lamb-pistachio-gremolata-recipe.jpg?itok=ZiJ3RL81,"To split hens, use a sharp knife to cut along both sides of the breastplate, through the breastbone and along both sides of the backbone.","Step 1 Melt 1 tablespoon of the butter in a medium saucepan over medium-high heat. Add onion and celery; cook, stirring often, until onion is tender, about 5 minutes. Add garlic and cook, stirring constantly, for 1 minute. Stir in rice; cook, stirring constantly, for 1 minute. Stir in chicken broth and bring to a boil. Reduce heat to low; cover and simmer until rice is tender and liquid is absorbed, about 1 hour and 5 minutes. Stir in grapes, chopped thyme, ½ teaspoon of the salt and ¼ teaspoon of the pepper. Transfer to a bowl; let cool for 15 minutes. Step 2 Preheat oven to 425°F. Place a wire rack in a foil-lined large rimmed baking sheet; coat rack with cooking spray. Stuff warm rice mixture into cavities of hens; tie ends of legs together with kitchen twine and tuck wing tips under. Place hens breast-side up on rack. Rub with remaining 2 tablespoons butter and sprinkle with remaining 1½ teaspoons salt and ¾ teaspoon pepper. Bake until golden brown and a thermometer inserted into thigh registers 160°F, about 35 minutes. Step 3 Meanwhile, combine vinegar, honey and thyme sprig in a small saucepan; bring to a boil over medium-high heat. Boil, stirring occasionally, until mixture is syrupy and reduced to about ¼ cup, 7 to 8 minutes. Discard thyme sprig. Step 4 After hens have baked for 35 minutes, brush with vinegar mixture. Continue baking until hens are deeply browned and a thermometer inserted into thigh registers 165°F, about 10 minutes. (Shield hens with foil if needed to prevent excessive browning.) Remove from oven and let stand for 10 minutes. Split hens in half length"
139,"2017-11-08 20:37:51",image/jpeg,90bf4c6e0a19c17e68526d301a5e9eb948707de6,25745,/90/bf/4c/6e/90bf4c6e0a19c17e68526d301a5e9eb948707de6.jpg?itok=1ubYVMKY,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/90/bf/4c/6e/90bf4c6e0a19c17e68526d301a5e9eb948707de6.jpg?itok=1ubYVMKY,140,"2017-11-08 03:22:46","Farro-and-White-Bean-Stuffed Acorn Squash Is the Perfect Vegetarian Fall Dinner",sites/default/files/styles/smallest_16_9/public/1478728083/farro-white-bean-stuffed-acorn-squash-recipe.jpg?itok=1ubYVMKY,"Have a vegan guest coming to dinner? Use additional olive oil or coconut oil in place of the butter.","Step 1 Rinse farro under cold running water. Combine farro and water in a medium saucepan; bring to a boil over high heat. Reduce heat to medium-low and simmer, stirring occasionally, until farro is tender, about 30 minutes. Stir in cherries after 27 minutes of cooking time. Drain cooked farro mixture. Step 2 Heat oil in a medium skillet over medium heat. Add onion, celery and carrot; cook, stirring often, until tender and beginning to brown, 10 to 12 minutes. Add sage; cook, stirring constantly, for 1 minute. Remove from heat and stir in farro mixture, beans, hazelnuts, ¾ teaspoon of the salt and ½ teaspoon of the pepper. Step 3 Cut each squash in half lengthwise; scoop out and discard seeds. Place squash cut-side up on a large rimmed baking sheet. (Trim bottoms, if necessary, so squash will sit flat.) Brush insides of squash with 2 tablespoons of the butter; sprinkle with remaining ¾ teaspoon salt and ½ teaspoon pepper. Bake until tender, about 45 minutes. Step 4 Spoon farro mixture evenly into squash halves, pressing lightly and mounding in the center. Drizzle farro with remaining 2 tablespoons butter. Return to oven and bake until filling is lightly browned, 10 to 15 minutes."
140,"2017-11-08 20:37:55",image/jpeg,b5ea0b0edf64b4b84a8274567a26695761dbe182,30852,/b5/ea/0b/0e/b5ea0b0edf64b4b84a8274567a26695761dbe182.jpg?itok=yNcAI2_P,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/b5/ea/0b/0e/b5ea0b0edf64b4b84a8274567a26695761dbe182.jpg?itok=yNcAI2_P,141,"2017-11-08 03:22:51","How to Make Pork Roast With Fennel and Apples",sites/default/files/styles/smallest_16_9/public/1478728083/pork-roast-fennel-apples-recipe.jpg?itok=yNcAI2_P,"This recipe puts your protein and vegetables on one platter. Toss a salad or make an easy whole-grain side (like quinoa or barley) and dinner is ready.","Step 1 Combine sugar, peppercorns, bay leaves, 1½ cups of the cider and ¼ cup of the salt in a medium saucepan; bring to a boil over medium-high heat. Cook, stirring constantly, until sugar and salt have dissolved, about 2 minutes. Remove from heat; stir in ice and remaining 1½ cups cider. Place brine and pork in a 2-gallon ziplock plastic bag; seal bag and refrigerate for 8 to 24 hours. Step 2 Preheat oven to 425°F. Remove pork from brine and pat dry with paper towels. Discard brine. Finely chop leaves from 4 of the rosemary sprigs to measure 1 tablespoon. Combine rosemary leaves, fennel seeds and ½ teaspoon each of the salt and pepper in a small bowl; rub mixture all over pork. Step 3 Combine carrots, apples, fennel, onion and remaining 2 rosemary sprigs in a large bowl; drizzle with 3 tablespoons of the oil and sprinkle with remaining 1 teaspoon salt and ½ teaspoon pepper. Toss gently to coat. Spread in an even layer in a large roasting pan. Step 4 Heat remaining 1 tablespoon oil in a large skillet over mediumhigh heat. Add pork and cook, turning, until brown on all sides, about 10 minutes. Place on top of vegetables in roasting pan. Bake until a thermometer inserted into thickest portion of pork registers 145°F, about 30 minutes. Transfer pork to a cutting board; let stand for 15 minutes before slicing. Stir vegetables and return roasting pan to oven. Bake vegetables until tender and caramelized, about 15 minutes. Serve pork with vegetables and pan drippings, garnished with fennel fronds and additional rosemary sprigs."
141,"2017-11-08 20:38:01",image/jpeg,65ae7d6b03e0ca3728aaed4f986eebb9952bd3ec,34224,/65/ae/7d/6b/65ae7d6b03e0ca3728aaed4f986eebb9952bd3ec.jpg?itok=mItuv05i,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/65/ae/7d/6b/65ae7d6b03e0ca3728aaed4f986eebb9952bd3ec.jpg?itok=mItuv05i,142,"2017-11-08 03:22:54","Tired of Turkey? Try Garlicky Roasted Lamb with Parsley-Pistachio Gremolata for Thanksgiving This Year",sites/default/files/styles/smallest_16_9/public/1478728083/glazed-cornish-hens-rice-stuffing-recipe.jpg?itok=mItuv05i,"“Frenched” leg of lamb means the meat, fat and membranes have been removed from the exposed bone. Ask the butcher to do it for you.","Step 1 Let lamb stand at room temperature for 30 minutes. Trim fat from around hip (large) end. Trim excess fat from surface of lamb, leaving about 1⁄8 inch of fat. Make 1-inchwide- by-½-inch-deep slits over surface of lamb; insert 1 or 2 garlic slices into each slit. Rub lamb with 2 tablespoons of the oil; sprinkle with pepper and 2 teaspoons of the salt. Stir together parsley, oregano, minced garlic and 4 tablespoons of the remaining oil in a small bowl; rub 3 tablespoons of the mixture over lamb. Step 2 Preheat oven to 425°F. Place a rack in a large roasting pan. Stir pistachios, lemon zest and remaining 2 tablespoons oil and ¼ teaspoon salt into remaining parsley mixture. Place in a mini food processor and pulse until finely chopped, about 3 times. Reserve for serving with lamb. Step 3 Place lamb fat-side up on rack. Bake for 20 minutes. Reduce oven temperature to 325°F; bake lamb until a thermometer inserted into thickest part of flesh near the bone registers 130°F to 135°F for medium-rare, about 1 hour and 10 minutes. Transfer lamb to a cutting board; let stand for 10 to 20 minutes before slicing. Serve with reserved parsley mixture."
142,"2017-11-08 20:38:03",image/jpeg,9427469dc3b8a990838806fbf2dee6a59123d288,27369,/94/27/46/9d/9427469dc3b8a990838806fbf2dee6a59123d288.jpg?itok=dn2dZoIe,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/94/27/46/9d/9427469dc3b8a990838806fbf2dee6a59123d288.jpg?itok=dn2dZoIe,143,"2017-11-08 03:23:00","Horseradish-and-Herb-Crusted Beef Tenderloin Will Be Your Favorite Holiday Dish",sites/default/files/styles/smallest_16_9/public/1478728083/horseradish-herb-crusted-beef-tenderloin-recipe.jpg?itok=dn2dZoIe,"Look for grass-fed beef, which is higher in immune-boosting conjugated linoleic acid than conventional beef.","Step 1 Preheat oven to 400°F. Place a rack in a large roasting pan or large rimmed baking sheet; coat rack with cooking spray. Shred horseradish using the large holes of a box grater (or use a food processor with the grater attachment) to measure 1 cup. Combine horseradish, parsley, thyme, rosemary and garlic in a small bowl. Step 2 Pat tenderloin dry with paper towels; sprinkle with salt and pepper. Combine oil and mustard in a small bowl; brush mixture over beef. Sprinkle horseradish mixture over beef to coat, pressing to adhere. Place on rack. Step 3 Bake tenderloin until a thermometer inserted into thickest portion registers 130°F for medium-rare, about 45 minutes. Transfer to a cutting board; let stand for 15 minutes before slicing."
143,"2017-11-08 20:38:07",image/jpeg,e117d71917b6ee79663e375ec5afe30ed329c142,52177,/e1/17/d7/19/e117d71917b6ee79663e375ec5afe30ed329c142.jpg?itok=ym6nthVi,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/e1/17/d7/19/e117d71917b6ee79663e375ec5afe30ed329c142.jpg?itok=ym6nthVi,144,"2017-11-08 03:23:01","How to Make a Whole Roasted Chinese Red Snapper",sites/default/files/styles/smallest_16_9/public/styles/main/public/whole-roasted-chinese-red-snapper-recipe.jpg?itok=ym6nthVi,"Rice and sautéed broccoli or bok choy would be perfect accompaniments to this flavorful fish.","Step 1 Preheat oven to 400°F. Line a large rimmed baking sheet with foil. Brush 1 tablespoon of the peanut oil over foil. Place fish on baking sheet. Brush exterior and inside cavity of fish with remaining 2 tablespoons peanut oil; drizzle 1 tablespoon of the soy sauce inside cavity. Cut 3 2-inch slits all the way to the bone on both sides of fish. Step 2 2. Cut 5 of the scallions diagonally into 2-inch pieces. Stuff cavity of fish with ginger, garlic, scallion pieces and twothirds of the cilantro. Step 3 Bake fish until opaque and flakes easily with a fork, about 45 minutes. (To test for doneness, insert a small knife into slits; fish should pull away easily from the bone.) Remove fish from oven. Increase oven temperature to broil with oven rack 6 inches from heat. Step 4 Stir together sesame oil, mirin and remaining ¼ cup soy sauce in a small bowl. Stir in crushed red pepper, if desired. Brush fish with 2 tablespoons of the soy sauce mixture; return fish to oven and broil until lightly charred in spots, about 6 minutes. Transfer to a serving platter. Step 5 Thinly slice remaining 2 scallions; remove and reserve leaves from remaining cilantro. Sprinkle sliced scallions and cilantro leaves over fish. Serve with remaining soy sauce mixture and lime wedges."
144,"2017-11-08 20:38:11",image/jpeg,ccdaeab8f79236ac8393e472df3887f3261045ad,28560,/cc/da/ea/b8/ccdaeab8f79236ac8393e472df3887f3261045ad.jpg?itok=0glpfmS4,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/cc/da/ea/b8/ccdaeab8f79236ac8393e472df3887f3261045ad.jpg?itok=0glpfmS4,145,"2017-11-08 03:23:03","This Cranberry-Orange-Chocolate Smoothie Is Packed with Fiber",sites/default/files/styles/smallest_16_9/public/1476891288/cranberry-orange-chocolate-smoothie-recipe.jpg?itok=0glpfmS4,"Good-for-you chocolate: Cacao nibs, no-sugar-added bits made from cacao beans, are high in fiber, iron, and magnesium.","Step 1 Cut 1 orange in half and squeeze juice from orange to equal 1/4 cup. Peel and section remaining orange into segments, removing any seeds. Chop orange segments.  Step 2 Process yogurt, cranberries, orange juice, honey, lime juice, chopped orange segments, ice cubes, and 2 tablespoons of the cacao nibs in a high-speed blender until well combined and almost smooth. Divide smoothie among 4 glasses; sprinkle tops evenly with remaining 1 teaspoon cacao nibs. Serve immediately. "
145,"2017-11-08 20:38:15",image/jpeg,80a398e95e4eec45d443fb376d5ed1b7e944c0d7,29589,/80/a3/98/e9/80a398e95e4eec45d443fb376d5ed1b7e944c0d7.jpg?itok=VPT-Wgsn,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/80/a3/98/e9/80a398e95e4eec45d443fb376d5ed1b7e944c0d7.jpg?itok=VPT-Wgsn,146,"2017-11-08 03:23:05","You NEED to Try Cranberry Salsa",sites/default/files/styles/smallest_16_9/public/1476891288/cranberry-salsa-recipe.jpg?itok=VPT-Wgsn,"Power up: Cranberries are an antioxidant star, second only to blueberries in disease-fighting compounds.","Step 1 Bring cranberries, syrup, and water to a boil in a medium saucepan over medium-high heat. Reduce heat to medium and cook until cranberries just start to pop, about 5 minutes. Drain, reserving 1 tablespoon of the cooking liquid. Let cool completely, about 30 minutes.  Step 2 Stir together cranberries, onion, cilantro, jalapeño, lime zest, lime juice, salt, cayenne pepper, and reserved 1 tablespoon cooking liquid in a medium bowl. Serve at room temperature or chilled. "
146,"2017-11-08 20:38:20",image/jpeg,215520116cc31292381a8867486ba34af7ee2b08,20422,/21/55/20/11/215520116cc31292381a8867486ba34af7ee2b08.jpg?itok=32vjJpiK,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/21/55/20/11/215520116cc31292381a8867486ba34af7ee2b08.jpg?itok=32vjJpiK,147,"2017-11-08 03:23:13","Cranberry-Port-Glazed Pork Tenderloin Is the Ultimate Fall Dinner",sites/default/files/styles/smallest_16_9/public/1476891288/cranberry-port-glazed-pork-tenderloin-recipe.jpg?itok=32vjJpiK,"Oil change: Avocado oil is excellent for roasting because it has a very high smoke point, and it's healthier than vegetable oil.","Step 1 Make glaze: Stir together cranberries, cranberry juice, wine, syrup, thyme, mustard, salt, and pepper in a medium saucepan; bring to a boil over medium-high heat. Cook, mashing cranberries with a potato masher, until reduced to 1 cup, about 25 minutes. Remove pan from heat: add butter and stir until melted and combined. Stir in vinegar. Step 2 Make pork: Preheat oven to 500°F; brush a roasting pan with avocado oil. Sprinkle salt and pepper evenly over pork. Place in pan and roast for 15 minutes. Turn over and brush each tenderloin with 1/4 cup glaze. Cook until a thermometer inserted into the thickest portion registers 145°F, about 5 minutes or more, or to desired degree of doneness. Remove from the oven and let stand for 5 minutes before slicing. Serve with remaining glaze."
147,"2017-11-08 20:38:23",image/jpeg,b69cf1dc9b03e64a8927b23f5c03bcd5a1cd065b,23898,/b6/9c/f1/dc/b69cf1dc9b03e64a8927b23f5c03bcd5a1cd065b.jpg?itok=P4GX1PXI,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/b6/9c/f1/dc/b69cf1dc9b03e64a8927b23f5c03bcd5a1cd065b.jpg?itok=P4GX1PXI,148,"2017-11-08 03:23:19","Chipotle Sweet Potato Soup Is the Ultimate Fall Comfort Food",sites/default/files/styles/smallest_16_9/public/1476380405/chipotle-sweet-potato-soup-root-vegetables-recipe.jpg?itok=P4GX1PXI,"Leave the seeds in the chipotle if you like your soup very spicy.","Step 1 Melt butter in a Dutch oven over high heat. Add onion; sauté until lightly browned, 3 to 4 minutes. Reduce heat to medium-high; cook, stirring occasionally, until onion is soft and translucent, about 4 minutes. Stir in oregano and garlic; sauté for Step 2 minutes. 2 Whisk together flour and ¼ cup of the broth. Add flour mixture, sweet potatoes, chipotle, adobo, orange zest, salt, cinnamon and remaining 5¾ cups broth to onion mixture. Bring to a boil over high heat. Reduce heat to medium; cover and simmer, stirring occasionally, until sweet potatoes are very tender, about 15 minutes. Remove from heat; let cool for 10 minutes. Step 3 Transfer mixture, in batches, to a blender. Remove center piece of blender lid to allow steam to escape; secure lid. Place a clean towel over lid opening to avoid splatters. Blend until smooth. Return to pot. Step 4 Whisk together crème fraîche and water. Add additional water, if necessary, until mixture is thin enough to drizzle. Ladle soup into bowls; drizzle soup with crème fraîche mixture and sprinkle with pumpkin seeds."
148,"2017-11-08 20:38:28",image/jpeg,e7ffa1ebd625a9b441656a00105f60357f09bbc8,26877,/e7/ff/a1/eb/e7ffa1ebd625a9b441656a00105f60357f09bbc8.jpg?itok=8BZcxM7V,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/e7/ff/a1/eb/e7ffa1ebd625a9b441656a00105f60357f09bbc8.jpg?itok=8BZcxM7V,149,"2017-11-08 03:23:23","This Recipe for Miso-Glazed Carrots Is SO Easy to Make",sites/default/files/styles/smallest_16_9/public/1476382019/miso-glazed-carrots-root-vegetables-recipe.jpg?itok=8BZcxM7V,"Stick with white miso (fermented soybean paste) for this dish. The red kind is stronger and will overwhelm the carrots.","Step 1   Bring a large pot of water to a boil. Reduce heat to medium. Add carrots; simmer until just tender, 8 to 10 minutes. Drain. Step 2 Whisk together honey, vinegar and miso. Step 3  Melt butter in a large nonstick skillet over medium-high heat. Add carrots and miso mixture; cook, stirring frequently, until carrots are well coated, 2 to 3 minutes. Stir in cilantro and salt. Transfer to a serving platter and sprinkle with sesame seeds."
149,"2017-11-08 20:38:35",image/jpeg,c3fb2c5dc56e817ec53c56e451d0626235819d96,26387,/c3/fb/2c/5d/c3fb2c5dc56e817ec53c56e451d0626235819d96.jpg?itok=nF3WO2_4,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/c3/fb/2c/5d/c3fb2c5dc56e817ec53c56e451d0626235819d96.jpg?itok=nF3WO2_4,150,"2017-11-08 03:23:28","Satisfy Your Carb Cravings with Celery Root and Cauliflower Mash",sites/default/files/styles/smallest_16_9/public/1476380405/celery-root-cauliflower-mash-recipe.jpg?itok=nF3WO2_4,"Celery root may be unlovely, but it tastes like a delicious mix of celery and parsley.","Step 1 Combine celery roots, cauliflower, potatoes, lemon juice and bay leaves in a large saucepan; add cool water to cover. Bring to a boil over high heat. Reduce heat to medium and simmer until vegetables are very tender, 20 to 22 minutes. Drain well; let stand for 3 minutes. Shake to remove any excess moisture. Discard bay leaves. Step 2 Process celery root mixture in a food processor just until smooth, about 1 minute. Stir in butter, salt, white pepper and nutmeg."
150,"2017-11-08 20:38:39",image/jpeg,2694216bd1da4efc3e43cdd1f6a0737d439f1889,35478,/26/94/21/6b/2694216bd1da4efc3e43cdd1f6a0737d439f1889.jpg?itok=yQc-VwHM,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/26/94/21/6b/2694216bd1da4efc3e43cdd1f6a0737d439f1889.jpg?itok=yQc-VwHM,151,"2017-11-08 03:23:37","Warm Up with Lentil Stew with Root Vegetables",sites/default/files/styles/smallest_16_9/public/1476381553/lentil-stew-root-vegetables.jpg?itok=yQc-VwHM,"One serving of this hearty stew has more than half your daily fiber.","Step 1 Place broth, lentils and bacon in a saucepan. Bring to a boil over high heat. Reduce heat to medium-low; simmer until lentils are tender, about 25 minutes. Remove from heat. Stir in 1 tablespoon of the butter and ¼ teaspoon each of the salt and pepper. Step 2 Melt remaining 2 tablespoons butter in a large nonstick skillet over medium-high heat. Add turnips, rutabaga, carrots, onion, thyme and garlic. Sauté until tender, 8 to 10 minutes. Add spinach, vinegar and remaining ½ teaspoon salt and ¼ teaspoon pepper; stir just until spinach wilts, about 1 minute. Step 3 Remove and discard bacon. Divide lentils among 4 bowls; top evenly with vegetable mixture."
151,"2017-11-08 20:38:45",image/jpeg,8334346bef9f3e4769c397e07b5cf1b06beb42d4,32574,/83/34/34/6b/8334346bef9f3e4769c397e07b5cf1b06beb42d4.jpg?itok=NnYTlaU6,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/83/34/34/6b/8334346bef9f3e4769c397e07b5cf1b06beb42d4.jpg?itok=NnYTlaU6,152,"2017-11-08 03:23:43","The Ultimate Fall Salad: Triple Beet with Pistachios and Goat Cheese",sites/default/files/styles/smallest_16_9/public/1476380405/triple-beet-salad-pistachios-goat-cheese-recipe.jpg?itok=NnYTlaU6,"Beets help boost endurance, lower blood pressure and fight disease.","Step 1  Pour water in a medium saucepan to a depth of 1 inch. Bring to a simmer over medium heat; adjust as necessary to maintain a low simmer. Make a small foil bowl; place red beets in foil bowl. Place foil bowl on 1 side of a steamer basket; place golden beets on the other side (to keep the color of the red beets from bleeding onto the golden beets). Place steamer basket over simmering water; cover and steam until beets are very tender, 20 to 30 minutes. Keeping beet colors separate, peel beets under cold running water. (Use paper towels to handle, if desired.) Step 2  Combine shallot, vinegar, thyme, salt, Dijon and pepper in a large serving bowl. Slowly whisk in oil. Add cooked beets, watercress and Chioggia beets; toss to coat. Sprinkle with goat cheese and pistachios."
152,"2017-11-08 20:38:46",image/jpeg,61fc0956a1eb2182f8e1ae790d76971c3f53794a,32480,/61/fc/09/56/61fc0956a1eb2182f8e1ae790d76971c3f53794a.jpg?itok=mUzbKb2x,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/61/fc/09/56/61fc0956a1eb2182f8e1ae790d76971c3f53794a.jpg?itok=mUzbKb2x,153,"2017-11-08 03:23:47","This Is The Best Cranberry Magic Bars Recipe Ever",sites/default/files/styles/smallest_16_9/public/1476301083/cranberry-magic-bars.jpg?itok=mUzbKb2x,"Compounds in cranberries may help prevent tooth decay, research shows.","Step 1  Preheat oven to 350°F. Coat an 8-inch square baking pan with cooking spray. Line bottom and sides with parchment; spray again. Step 2  Pulse graham crackers, ¼ cup of the pecans and 3 tablespoons of the sugar in a food processor until finely ground. Pulse in butter until fine crumbs form. Press into an even layer in pan. Bake until edges are golden brown and center is dry, 12 to 15 minutes. Let cool on a wire rack for 5 minutes. Step 3  Combine cranberries, orange juice and remaining ½ cup sugar in a small pan; bring to a boil over medium heat. Boil, stirring occasionally, until mixture has reduced to 1 cup, 8 to 10 minutes. Spread evenly over crust. Sprinkle coconut and remaining ½ cup pecans on top; gently press into cranberry mixture. Scatter chocolate over top; press in. Step 4  Bake until filling is gently bubbling and coconut is golden, about 20 minutes. Let cool completely in pan on a wire rack. Lift out of pan using parchment. Cut into 16 squares."
153,"2017-11-08 20:38:51",image/jpeg,d45b9731258b4c9151405f042482443d46f97e65,16655,/d4/5b/97/31/d45b9731258b4c9151405f042482443d46f97e65.jpg?itok=340nI949,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/d4/5b/97/31/d45b9731258b4c9151405f042482443d46f97e65.jpg?itok=340nI949,154,"2017-11-08 03:23:51","Immune-Boosting Dessert: Black Rice Pudding with Coconut and Persimmons",sites/default/files/styles/smallest_16_9/public/1476301083/puddings-black-rice-pudding.jpg?itok=340nI949,"Black rice, rich in immune-boosting vitamin E, has more anthocyanin antioxidants than blueberries.","Step 1  Combine rice, ¼ teaspoon of the salt and water in a medium saucepan; bring to a boil. Reduce heat to low, cover and simmer until rice is almost tender but still chewy, 30 to 45 minutes. Open coconut milk; carefully scoop off solid cream on top, taking care not to get any liquid. Refrigerate cream. Step 2  Stir sugar, remaining ¼ teaspoon salt and liquid coconut milk into rice; bring to a boil over high heat. Reduce heat to low; simmer, uncovered, stirring occasionally, until mixture is thick and rice is tender but still slightly chewy, 15 to 30 minutes. Remove from heat and let cool, stirring occasionally, for at least 30 minutes. Step 3  Divide pudding among 8 bowls. Arrange persimmons on top. Sprinkle lightly with sugar, if desired. Whisk coconut cream until soft peaks form. Dollop onto puddings and serve immediately."
154,"2017-11-08 20:38:53",image/jpeg,9ab7ad4e4530ba778580a16dcbcd634ed9ef2544,20673,/9a/b7/ad/4e/9ab7ad4e4530ba778580a16dcbcd634ed9ef2544.jpg?itok=AILnADW-,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/9a/b7/ad/4e/9ab7ad4e4530ba778580a16dcbcd634ed9ef2544.jpg?itok=AILnADW-,155,"2017-11-08 03:23:55","How to Make Homemade Apricot-Pine Nut Granola Bars",sites/default/files/styles/smallest_16_9/public/1476301083/grown-up-granola-bars.jpg?itok=AILnADW-,"Pine nuts are loaded with minerals, especially iron, magnesium, zinc, copper, and manganese.","Step 1  Coat a 9-inch square baking pan with cooking spray. Line bottom and sides with foil or parchment; spray again. Put apricots and water in a microwave-safe bowl; microwave on high until water is bubbling, about 1 minute. Stir well to ensure apricots evenly absorb water and soften while they cool. Step 2 Meanwhile, combine honey, oil and sugar in a large saucepan and cook over medium heat, stirring frequently, until sugar dissolves and mixture starts to bubble, about 5 minutes. Add oats, pine nuts, cardamom and salt and cook, stirring constantly, until oats and pine nuts are golden brown, 3 to 5 minutes. Remove pan from heat and fold in apricots and any remaining liquid and ground flaxseed until evenly distributed. Immediately transfer mixture to prepared pan and spread in an even layer. Using a spatula, press mixture firmly and evenly into pan. Step 3  Let mixture cool completely in pan on a wire rack. Lift bars out of pan using sides of foil or parchment. Cut in half, then cut into eighths crosswise to form 16 bars."
155,"2017-11-08 20:38:58",image/jpeg,66a75207d3748585d9929f2d0765c9f302c37a41,18169,/66/a7/52/07/66a75207d3748585d9929f2d0765c9f302c37a41.jpg?itok=F2hTuJ1i,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/66/a7/52/07/66a75207d3748585d9929f2d0765c9f302c37a41.jpg?itok=F2hTuJ1i,156,"2017-11-08 03:24:00","How to Make Classic Roasted Root Vegetables",sites/default/files/styles/smallest_16_9/public/1476380405/roasted-root-vegetables-recipe.jpg?itok=F2hTuJ1i,"You can change up the mix of vegetables in this dish. Just keep the total weight about the same.","Preheat oven to 425°F. Line a large rimmed baking sheet with foil. Combine potatoes, parsnips, carrots, turnips, beets, garlic and rosemary in a large bowl. Drizzle with oil; toss to coat. Sprinkle with salt and pepper; toss to coat. Arrange vegetables in a single layer on baking sheet. Roast, stirring halfway through, until vegetables are caramelized and tender, 25 to 30 minutes. Squeeze garlic pulp from cloves. Discard rosemary sprigs."
156,"2017-11-08 20:39:03",image/jpeg,8d14ac8f6d17479b06f307a7f641a2d3ab242fa8,19510,/8d/14/ac/8f/8d14ac8f6d17479b06f307a7f641a2d3ab242fa8.jpg?itok=C0MEtKYn,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/8d/14/ac/8f/8d14ac8f6d17479b06f307a7f641a2d3ab242fa8.jpg?itok=C0MEtKYn,157,"2017-11-08 03:24:03","You HAVE to Try This Recipe for Chocolate-Almond Tassies",sites/default/files/styles/smallest_16_9/public/1476301083/tarts-coconut-almond-candy-bar-tassies.jpg?itok=C0MEtKYn,"You can make the shells up to 3 days in advance. Keep them in an airtight container at room temperature.","Step 1  Make shells: Position a rack in center of oven and preheat to 350°F. Coat 24 mini muffin cups with cooking spray. Stir coconut, egg whites and sugar in a bowl until mixture forms a smooth, cohesive mass. Place 1 scant tablespoon in each muffin cup. With lightly moistened fingers, press mixture evenly into bottom and sides of each cup. Bake until bottoms are golden and edges are brown, 11 to 13 minutes. (The surface should feel dry.) Let cool in cups on a wire rack for 10 minutes, then carefully slide a small offset spatula or knife between each shell and cup to pop shells out. Let cool completely on rack. Step 2  Just before serving, make filling: Melt chocolate and almond butter in a heatproof bowl set over a saucepan of simmering water, stirring until smooth (don’t let bottom of bowl touch water). Remove from heat and stir occasionally until cooled to room temperature. Divide filling among shells, about 2 teaspoons each, to almost reach rim. When chocolate has firmed a bit, gently press an almond on top of each tassie. Let stand until chocolate sets."
157,"2017-11-08 20:39:09",image/jpeg,a08750fc063a856f8cb0e528d20c3a3883f5190f,39714,/a0/87/50/fc/a08750fc063a856f8cb0e528d20c3a3883f5190f.jpg?itok=86xztYN7,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/a0/87/50/fc/a08750fc063a856f8cb0e528d20c3a3883f5190f.jpg?itok=86xztYN7,158,"2017-11-08 03:24:07","You Need to Try This Recipe for Cheese Sorghum and Shaved Squash Pilaf",sites/default/files/styles/smallest_16_9/public/1473697950/cheesy-sorghum-shaved-squash-pilaf-ancient-grains-recipe.jpg?itok=86xztYN7,,"Combine water and porcini in a glass measuring cup. Microwave on high for 3 minutes. Let stand for 10 minutes. Remove porcini, reserving liquid, and finely chop. Cut squash into long, 1 1/2-inch-wide pieces. Shave into ribbons using a mandoline or vegetable peeler to yield about 6 cups. Heat a 14-inch skillet over medium-high heat. Add oil to pan; swirl to coat. Add cremini, shallots, thyme and garlic; sauté for 9 minutes. Stir in porcini, sorghum, salt and pepper. Pour in porcini liquid, stopping before grit at bottom of cup reaches opening. Arrange squash on top; cover and cook for 4 minutes. Gently stir squash into sorghum mixture; cook until most of liquid evaporates, about 2 minutes. Remove from heat. Sprinkle with cheese; gently fold in until cheese melts. Sprinkle with parsley and oregano, if desired. "
158,"2017-11-08 20:39:14",image/jpeg,8e8ca2c5211e2251e5c8f34591b8421c8fbaac84,36070,/8e/8c/a2/c5/8e8ca2c5211e2251e5c8f34591b8421c8fbaac84.jpg?itok=iTCqeswg,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/8e/8c/a2/c5/8e8ca2c5211e2251e5c8f34591b8421c8fbaac84.jpg?itok=iTCqeswg,159,"2017-11-08 03:24:14","Quinoa, Feta, and Spinach-Stuffed Mushrooms Are the Perfect Healthy Appetizer",sites/default/files/styles/smallest_16_9/public/1473697950/stuffed-mushrooms-ancient-grains-recipe.jpg?itok=iTCqeswg,,"Bring water to a boil. Add quinoa; cover, reduce heat and simmer for 15 minutes. Remove from heat and let stand, covered, until quinoa is tender and liquid is absorbed, about 5 minutes. Fluff with a fork. Preheat oven to 350°F; line a large baking sheet with foil. Heat a medium skillet over medium heat. Add oil to pan; swirl to coat. Add shallots and garlic; cook, stirring occasionally, until tender, about 5 minutes. Gradually add spinach, tossing constantly until spinach wilts. Remove from heat. Stir in quinoa, cheese, dill, salt, and pepper. Spoon mixture evenly into mushroom cups (about 1 1/2 teaspoons each). Arrange mushrooms on a baking sheet. Bake until tender, about 25 minutes. "
159,"2017-11-08 20:39:20",image/jpeg,7d72a1e4483ae2a5701579b39bd5252f19f5e01b,25359,/7d/72/a1/e4/7d72a1e4483ae2a5701579b39bd5252f19f5e01b.jpg?itok=xqzupbu5,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/7d/72/a1/e4/7d72a1e4483ae2a5701579b39bd5252f19f5e01b.jpg?itok=xqzupbu5,160,"2017-11-08 03:24:20","Satisfy Your Comfort Food Cravings With Freekeh-Turkey Sloppy Joes",sites/default/files/styles/smallest_16_9/public/1473697950/freekeh-turkey-sloppy-joes-ancient-gains-recipe.jpg?itok=xqzupbu5,"Freekeh (pronounced FREAK-eh), a type of young, green wheat, contains super-filling resistant starch.","Cook freekeh according to package directions. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and garlic; sauté for 5 minutes. Add turkey; sprinkle with chilli powder, sugar and red pepper. Cook, stirring to crumble, until turkey is done, about 6 minutes. Add cooked freekeh and tomatoes; reduce heat to medium and cook until mixture thickens, about 10 minutes. Stir in salt. Remove from heat; let stand for 5 minutes. Place 1 lettuce leaf on bottom half of each bun, if desired. Spoon about 2/3 cup freekeh mixture over lettuce. Top each sandwich with 1 onion slice and top half of bun. "
160,"2017-11-08 20:39:22",image/jpeg,93ecd246b8f557c272cc872d7061e9b89e593749,28440,/93/ec/d2/46/93ecd246b8f557c272cc872d7061e9b89e593749.jpg?itok=-_BGmY-W,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/93/ec/d2/46/93ecd246b8f557c272cc872d7061e9b89e593749.jpg?itok=-_BGmY-W,161,"2017-11-08 03:24:23","This Kamut Salad with Roasted Cauliflower Recipe Is Packed With Protein and Fiber",sites/default/files/styles/smallest_16_9/public/1473697950/kamut-salad-roasted-cauliflower-avocado-ancient-grains-recipe.jpg?itok=-_BGmY-W,"Pack any leftover salad (minus the avocado) for your work lunch. ","Cook Kamut according to package directions. Drain, if necessary. Rinse with cold water; drain. Preheat oven to 475 degrees. Line a baking sheet with foil; mist with cooking spray. Combine cauliflower and 1 tablespoon of the oil in baking sheet; toss well to coat. Roast until browned and crisp-tender, about 15 minutes. Combine remaining 1 tablespoon oil, tahini, lemon juice, water, 1/2 teaspoon of the salt, pepper and garlic in a large bowl, stirring well with a whisk. Toss cauliflower with 1 tablespoon of the dressing. Add Kamut and arugula to bowl with remaining dressing; toss gently to coat. Arrange about 1 cup Kamut mixture on each of 4 plates; divide cauliflower and avocado evenly over servings. Sprinkle avocado evenly with remaining 1/4 teaspoon salt. "
161,"2017-11-08 20:39:23",image/jpeg,65cf9d2809dcb9e301734f97ffb485c2c4bca5e1,22240,/65/cf/9d/28/65cf9d2809dcb9e301734f97ffb485c2c4bca5e1.jpg?itok=7arO38aA,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/65/cf/9d/28/65cf9d2809dcb9e301734f97ffb485c2c4bca5e1.jpg?itok=7arO38aA,162,"2017-11-08 03:24:30","Dig In to This Recipe for Cardamom-Vanilla Granola",sites/default/files/styles/smallest_16_9/public/1473347214/cardamom-vanilla-granola-recipe-brunch.jpg?itok=7arO38aA,"Dig in: Nuts and seeds (use any you want) plus oats and fruit are transformed with fragrant cardamom.","Step 1 Preheat oven to 250°F. Whisk honey, cardamom, oil, vanilla, and salt in a large bowl. Add oats, almonds, cashews, pumpkin seeds, and coconut. Stir until fully combined. Step 2 Line 2 rimmed baking sheets with parchment. Coat parchment with cooking spray. Divide oat mixture between baking sheets; spread in a thin, even layer. Bake, stirring every 15 minutes, until toasted and caramelized, 1 hour to 1 hour and 15 minutes. Let cool completely, about 20 minutes. (Granola will crisp as it cools.) Stir in cranberries. Store in an airtight container at room temperature for up to 1 week."
162,"2017-11-08 20:39:29",image/jpeg,22269cfb0b1ce23f0521e59ce90142b47659642f,22674,/22/26/9c/fb/22269cfb0b1ce23f0521e59ce90142b47659642f.jpg?itok=FTc024M5,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/22/26/9c/fb/22269cfb0b1ce23f0521e59ce90142b47659642f.jpg?itok=FTc024M5,163,"2017-11-08 03:24:31","Celebrate Fall With This Pumpkin Dutch Baby Recipe",sites/default/files/styles/smallest_16_9/public/1473347214/pumpkin-dutch-baby-pancake-brunch-recipe.jpg?itok=FTc024M5,"Fall for pumpkin: Take the autumn staple beyond pies by whipping up a ""Dutch baby""—a super-easy baked pancake.","Step 1 Place a 10-inch cast-iron skillet in oven; preheat to 450°F. (Do not remove skillet while oven heats.) Blend milk, flours, eggs, pumpkin, vanilla, and 2 tablespoons of the coconut sugar in a blender until smooth. Step 2 Remove skillet from oven. Place 2 tablespoons of the butter in skillet; swirl skillet until butter melts. Add batter. Bake until pancake is just set and top is dry, 12 to 14 minutes.  Step 3 Melt remaining 2 tablespoons butter in a separate skillet over high heat. Add pears and walnuts; cook, stirring occasionally, until pears are caramelized, about 2 minutes. Add pumpkin pie spice, orange zest, orange juice, salt, and remaining 2 tablespoons coconut sugar. Cook, stirring constantly, until pears are coated. Top Dutch baby with pear mixture."
163,"2017-11-08 20:39:32",image/jpeg,4075ccd5ce58cff7b2ad1f308834d652fe3be4e0,27667,/40/75/cc/d5/4075ccd5ce58cff7b2ad1f308834d652fe3be4e0.jpg?itok=hX7yb6Tq,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/40/75/cc/d5/4075ccd5ce58cff7b2ad1f308834d652fe3be4e0.jpg?itok=hX7yb6Tq,164,"2017-11-08 03:24:32","Butternut Squash-Kale Hash With a Crispy Fried Egg Will Be Your Favorite New Breakfast",sites/default/files/styles/smallest_16_9/public/styles/main/public/butternut-squash-kale-hash-brunch-recipe_0.jpg?itok=hX7yb6Tq,"Put an egg on it: When you crave something savory, try superfood veggies topped with a crispy fried egg.","Step 1 Heat 1 1/2 tablespoons of the butter in a large nonstick skillet over medium-high heat. Add onion; cook, stirring occasionally, until lightly browned, about 3 minutes. Reduce heat to medium; cook, stirring often, until onion is caramelized, about 10 minutes; add garlic in final 2 minutes. Add kale, salt, and pepper. Cook, stirring, until kale has wilted, about 3 minutes. Transfer to a plate. Step 2 Increase heat to medium-high. Add remaining 1 1/2 tablespoons butter to skillet; cook until lightly browned, about 1 minute. Add squash and nutmeg; spread in a thin, even layer. Cook, without stirring, until deeply browned on bottom, about 5 minutes. Gently stir; cook, without stirring, for 1 minute. Gently stir in onion mixture; remove from heat. Step 3 Heat oil in a large skillet over high heat. Break eggs into skillet; cook for 3 minutes for sunny-side up or to desired doneness. Step 4 Divide hash among 4 plates. Top with eggs. "
164,"2017-11-08 20:39:40",image/jpeg,ee7a3149f4b6a099dbddd99ee25b7c923b9e26da,23286,/ee/7a/31/49/ee7a3149f4b6a099dbddd99ee25b7c923b9e26da.jpg?itok=Pr8FkF9P,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/ee/7a/31/49/ee7a3149f4b6a099dbddd99ee25b7c923b9e26da.jpg?itok=Pr8FkF9P,165,"2017-11-08 03:24:34","This Recipe for Cauliflower ""Grits"" with Tomato-Mushroom Gravy Is Brunch Goals",sites/default/files/styles/smallest_16_9/public/1473347214/cauliflower-grits-tomato-mushroom-gravy-brunch-recipe.jpg?itok=Pr8FkF9P,"Add a super sauce: Give your basic grits a nutritional upgrade with a power ingredient: mushrooms.","Step 1 Preheat broiler with oven rack 6 inches from heat. Process cauliflower florets in a food processor until finely chopped. Step 2 Bring 1 1/2 cups of the broth to a boil in a large saucepan over high heat. Whisk in cauliflower and cornmeal. Reduce heat to medium. Cook, whisking often, until thickened, 3 to 4 minutes. Remove from heat; stir in Cheddar. Step 3 Place tomatoes in an ovenproof skillet; mist with cooking spray. Broil, stirring after 2 minutes, until skins are blistered and tomatoes pop, about 5 minutes. Transfer to a small bowl. Step 4 Melt butter in same skillet over high heat. Add mushrooms, salt, and pepper; cook, stirring, until lightly browned, 6 to 7 minutes. Add tomatoes, coffee, and 1 3/8 cups of the remaining broth. Simmer until liquid is reduced by half, about 4 minutes. Stir together cornstarch and remaining 2 tablespoons broth. Add to mushroom mixture. Cook, stirring constantly, until mixture thickens, about 1 minute. Remove from heat; add scallions. Divide cauliflower mixture among 4 shallow bowls. Top with mushroom mixture. "
165,"2017-11-08 20:39:43",image/jpeg,797549d12a4683e27b991d0a0e1ee425108e019f,27607,/79/75/49/d1/797549d12a4683e27b991d0a0e1ee425108e019f.jpg?itok=p2m9wgNO,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/79/75/49/d1/797549d12a4683e27b991d0a0e1ee425108e019f.jpg?itok=p2m9wgNO,166,"2017-11-08 03:24:38","You NEED to Try This Recipe for Cornmeal-Bacon Waffles with Apple Compote",sites/default/files/styles/smallest_16_9/public/1473347214/bacon-stuffed-waffles-fruit-brunch-recipe.jpg?itok=p2m9wgNO,"Take a break: Bacon-stuffed waffles and warm fruit feel oh-so indulgent—but they're pack with healthy whole grains and fiber.","Step 1 Make waffles: Whisk buttermilk, oil, and eggs in a large bowl. Stir cornmeal, flours, coconut sugar, baking powder, and salt in a separate bowl. Slowly whisk cornmeal mixture into buttermilk mixture. Fold in bacon and chives. Let stand for 15 minutes. Step 2 Preheat waffle iron; preheat oven to 200°F. Make compote: Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add apples, thyme, and salt. Cook, stirring, until soft, about 6 minutes. Add maple syrup and vinegar; cook, stirring constantly, until apples are coated, 2 minutes. Remove from heat; stir in remaining 1 tablespoon butter. Step 3 Mist waffle iron with cooking spray. Cook waffles in batches until browned and done. Mist with additional cooking spray as needed. Keep finished waffles warm in oven. Serve waffles with compote."
166,"2017-11-08 20:39:46",image/jpeg,04eb385ac641dc4296da099dc6e3362db9adf498,22142,/04/eb/38/5a/04eb385ac641dc4296da099dc6e3362db9adf498.jpg?itok=LkiAFZ0S,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/04/eb/38/5a/04eb385ac641dc4296da099dc6e3362db9adf498.jpg?itok=LkiAFZ0S,167,"2017-11-08 03:24:42","Horseradish Potatoes with Smoked Trout Will Up Your Brunch Game",sites/default/files/styles/smallest_16_9/public/1473347214/horseradish-potatoes-smoked-trout.jpg?itok=LkiAFZ0S,"Go fish: It's never too early in the morning to get in your daily dose of disease-fighting omega-3s.","Step 1 Place potatoes in a large saucepan; cover with cool water. Bring to a boil over high heat. Reduce heat to medium-low and simmer until tender, 12 to 14 minutes. Using a slotted spoon, transfer potatoes to a plate lined with paper towels. Add vinegar to simmering water in saucepan. Break eggs into individual cups and slip into water, 1 at a time, as close as possible to the surface. Simmer until whites are set and yolks are still runny, 3 to 4 minutes. Using a slotted spoon, transfer eggs to a separate paper towel-lined plate.  Step 2 Heat oil in a large nonstick skillet over medium-high heat. Add potatoes, salt, and pepper; cook, stirring occasionally, until very lightly browned, 3 to 4 minutes. Add spinach; cook, stirring often, until wilted, about 1 minute and 30 seconds. Stir in horseradish.  Step 3 Divide hash among 4 plates. Top with trout and poached eggs. Serve with lemon wedges. "
167,"2017-11-08 20:39:52",image/jpeg,f71cce1438fac289daad07f6e2076b826723a826,12846,/f7/1c/ce/14/f71cce1438fac289daad07f6e2076b826723a826.jpg?itok=pihVehIJ,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/f7/1c/ce/14/f71cce1438fac289daad07f6e2076b826723a826.jpg?itok=pihVehIJ,168,"2017-11-08 03:24:52","Soup's On! Creamy Zucchini and Sage Soup Is Ready in 20 Minutes",sites/default/files/styles/smallest_16_9/public/1471030032/creamy-zucchini-sage-soup-recipe.jpg?itok=pihVehIJ,,"Step 1 Melt coconut oil in a large saucepan over medium heat. Add celery, zucchini, and radishes and fry for 5 minutes. Add broth and coconut milk; bring to a simmer over medium-high heat and cook, stirring occasionally, for 10 minutes. Add dried sage and cayenne and cook, stirring, for 3 minutes more.  Step 2 Let soup cool slightly; puree in a blender (then rewarm on stove), or serve it chunky. Garnish each bowl with finely sliced fresh sage leaves, if desired. "
168,"2017-11-08 20:39:55",image/jpeg,61303b44697598263cffb37e4ca920da43b998d4,24882,/61/30/3b/44/61303b44697598263cffb37e4ca920da43b998d4.jpg?itok=K4bVGuxz,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/61/30/3b/44/61303b44697598263cffb37e4ca920da43b998d4.jpg?itok=K4bVGuxz,169,"2017-11-08 03:24:56","Fuel Up With This Lemony Tabbouleh with Rotisserie Chicken Recipe",sites/default/files/styles/smallest_16_9/public/1470949021/tobbouleh-rotisserie-chicken-bowel-recipe.jpg?itok=K4bVGuxz,"Feel free to swap in smoked wild salmon or trout for the chicken if you prefer.","Step 1 Prepare bulgur according to package directions, omitting salt and fat. Spread out on a baking sheet; let stand until completely cool, 5 to 10 minutes. Step 2 Whisk together oil, lemon zest, lemon juice, pepper and salt in a medium bowl. Add tomato, cucumber, parsley, scallions and mint; toss to combine. Add bulgur and chicken; toss to combine. Sprinkle with pine nuts."
169,"2017-11-08 20:39:59",image/jpeg,0c3b9b04d1107743d08409e608f15b9bb5e54dd1,16271,/0c/3b/9b/04/0c3b9b04d1107743d08409e608f15b9bb5e54dd1.jpg?itok=xpZ8w8Ja,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/0c/3b/9b/04/0c3b9b04d1107743d08409e608f15b9bb5e54dd1.jpg?itok=xpZ8w8Ja,170,"2017-11-08 03:24:58","Dinner Tonight: Easy, Creamy Polenta with Ratatouille",sites/default/files/styles/smallest_16_9/public/1470949021/creamy-polenta-ratatouille-bowel-recipe.jpg?itok=xpZ8w8Ja,"Polenta is a dish made from coarsely ground corn meal, aka grits.","Step 1 Bring milk, 3 cups of the broth and ¼ teaspoon each salt and pepper to a boil in a medium saucepan over high heat. Slowly whisk in grits. Reduce heat to medium and cook, whisking often, until thickened, 20 to 25 minutes. Stir in ¼ cup of the Parmesan until blended. Remove from heat and keep warm. Step 2 Heat oil in a large skillet over medium-high heat. Add shallots and cook, stirring occasionally, until softened, about 2 minutes. Add zucchini and eggplant; cook, stirring often, until slightly tender, about 3 minutes. Stir in chickpeas, tomatoes and remaining ¼ cup broth and ¼ teaspoon each salt and pepper; cover and cook, stirring occasionally, until tomatoes are softened, 5 to 6 minutes. Stir in basil. Divide grits mixture evenly among 4 shallow bowls; top evenly with vegetable mixture and remaining ¼ cup Parmesan."
170,"2017-11-08 20:40:03",image/jpeg,c591cad096b25bf4b9a977f3a205938082772b5c,19732,/c5/91/ca/d0/c591cad096b25bf4b9a977f3a205938082772b5c.jpg?itok=ZJPIhhM0,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/c5/91/ca/d0/c591cad096b25bf4b9a977f3a205938082772b5c.jpg?itok=ZJPIhhM0,171,"2017-11-08 03:25:02","Dig In to This Protein-Packed Crispy Farro and Shrimp Stir-Fry",sites/default/files/styles/smallest_16_9/public/1470949021/crispy-farro-shrimp-stir-fry-bowel-recipe.jpg?itok=ZJPIhhM0,"Farro is an ancient form of wheat that fed roman soldiers. It's packed with fiber, protein and iron.","Step 1 Prepare farro according to package directions. Spread out on a baking sheet; let stand until cool, about 5 minutes. Step 2 Meanwhile, whisk together water, soy sauce, honey, vinegar, cornstarch, and garlic in a small bowl. Step 3 Heat 4 teaspoons of the oil in a wok over high heat. Add cooked farro; cook, stirring often, until crispy, about 8 minutes. Transfer to a bowl. Add broccoli and remaining 2 teaspoons oil to wok; cook, stirring often, for 2 minutes. Add bell pepper and onion; cook, stirring often, for 4 minutes. Add shrimp and cook, stirring occasionally, until just pink, about 2 minutes. Add soy sauce mixture; cook, stirring often, until thickened, about 2 minutes. Return farro to wok and toss together. Sprinkle with scallions."
171,"2017-11-08 20:40:06",image/jpeg,3eba3a3bdee083b146fc4cee4d1a6b610633aeff,31061,/3e/ba/3a/3b/3eba3a3bdee083b146fc4cee4d1a6b610633aeff.jpg?itok=wenu30ul,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/3e/ba/3a/3b/3eba3a3bdee083b146fc4cee4d1a6b610633aeff.jpg?itok=wenu30ul,172,"2017-11-08 03:25:09","Warm Quinoa with Wilted Kale and Avocado Is Going to Be Your New Favorite Dinner",sites/default/files/styles/smallest_16_9/public/1470949021/quinoa-kale-avocado-bowel-recipe.jpg?itok=wenu30ul,"Fuel up! Quinoa—technically a seed, not a grain—is one of very few plants that are complete proteins.","Step 1 Bring vinegar to a light boil in a medium skillet over high heat. Reduce heat to medium-low and simmer until reduced to a syrupy consistency, about 10 minutes. (Watch carefully to avoid scorching.) Remove from heat; transfer to a small bowl. Step 2 Bring broth and ¼ teaspoon each salt and pepper to a boil in a medium saucepan over high heat; stir in quinoa. Cover, reduce heat to medium-low and cook until quinoa is tender and liquid is absorbed, 12 to 15 minutes. Step 3 Heat oil in a large nonstick skillet over medium-high heat. Add tomatoes and cook, stirring occasionally, until just starting to soften, about 2 minutes. Add kale and cook, stirring occasionally, until kale is almost wilted and tomatoes are softened, about 2 minutes. Sprinkle with remaining ¼ teaspoon each salt and pepper. Stir in cooked quinoa, sprinkle with almonds and goat cheese and top with avocado. Drizzle with balsamic reduction (you may have some left over; cover and keep for another use)."
172,"2017-11-08 20:40:11",image/jpeg,aa552426cce7bf7843d110e7d04088d12054c746,23184,/aa/55/24/26/aa552426cce7bf7843d110e7d04088d12054c746.jpg?itok=MOmXU2Mk,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/aa/55/24/26/aa552426cce7bf7843d110e7d04088d12054c746.jpg?itok=MOmXU2Mk,173,"2017-11-08 03:25:12","You Need to Try This Tropical Breakfast Bowl With Mangos, Coconut Flakes, and Pistachios",sites/default/files/styles/smallest_16_9/public/1470949934/tropical-breakfast-bowel-recipe.jpg?itok=MOmXU2Mk,"Cook this meal up to 3 days in advance. Let cool, place in a container, cover, and refrigerate.","Bring water, salt, pepper and ginger to a boil in a medium saucepan over high heat. Stir in millet; cover, reduce heat to medium-low and cook for 20 minutes. Stir in coconut milk and cook, stirring occasionally, until grains are tender and liquid is almost absorbed, about 2 minutes. Divide millet mixture evenly among 4 bowls. Top each evenly with banana, mango, maple syrup, coconut flakes and pistachios."
173,"2017-11-08 20:40:13",image/jpeg,a60199360864dd38fa158c40f28327cf9abd8a89,20082,/a6/01/99/36/a60199360864dd38fa158c40f28327cf9abd8a89.jpg?itok=FsrSJ6dU,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/a6/01/99/36/a60199360864dd38fa158c40f28327cf9abd8a89.jpg?itok=FsrSJ6dU,174,"2017-11-08 03:25:18","How to Make a Savory Wild and Brown Rice with Pork and Apple Bowl",sites/default/files/styles/smallest_16_9/public/1470949021/wild-brown-rice-pork-apple-bowel-recipe.jpg?itok=FsrSJ6dU,"Rethink rice. Wild rice, a semi-aquatic grass, is rich in antioxidants and minerals like magnesium, phosphorus and zinc.","Step 1 Prepare rice according to package directions. Stir in ½ teaspoon each salt and pepper; cover and keep warm. Step 2 Sprinkle pork with remaining ¼ teaspoon each salt and pepper. Heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat. Add pork and cook, stirring occasionally, until browned on all sides, about 4 minutes. Remove pork from skillet. Add remaining 2 teaspoons oil to skillet; add mushrooms and cook, stirring occasionally, until browned, about 4 minutes. Add apple and sage; cook, stirring often, until tender, 3 to 4 minutes. Stir in spinach; cook, stirring occasionally, until just beginning to wilt, about 1½ minutes. Remove from heat. Return pork to skillet; stir to combine. Stir in cooked rice and sprinkle with walnuts and vinegar."
174,"2017-11-08 20:40:18",image/jpeg,d229e969c6e762122df64b4de3d20a6c98bae340,31154,/d2/29/e9/69/d229e969c6e762122df64b4de3d20a6c98bae340.jpg?itok=nMXseNd3,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/d2/29/e9/69/d229e969c6e762122df64b4de3d20a6c98bae340.jpg?itok=nMXseNd3,175,"2017-11-08 03:25:22","How to Make Sweet and Sour Vietnamese Pesto",sites/default/files/styles/smallest_16_9/public/1471029131/vietnamese-pesto-recipe.jpg?itok=nMXseNd3,,"Process oil, peanuts, fish sauce, sugar, ginger, garlic, and chili in a blender or mini food processor until smooth. Add herbs; process just until smooth. Pour into a bowl. Stir in lime juice. "
175,"2017-11-08 20:40:24",image/jpeg,2720690cc11d6a783cc503087aa723333c555c6b,27954,/27/20/69/0c/2720690cc11d6a783cc503087aa723333c555c6b.jpg?itok=GmMD7btz,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/27/20/69/0c/2720690cc11d6a783cc503087aa723333c555c6b.jpg?itok=GmMD7btz,176,"2017-11-08 03:25:25","Get the Easy Recipe for Mediterranean Pesto",sites/default/files/styles/smallest_16_9/public/1471029317/mediterranean-pesto-recipe.jpg?itok=GmMD7btz,,"Process oil, almonds, capers and garlic in a blender or mini food processor until smooth. Add herbs; process just until smooth. Pour into a bowl. Stir in feta, olives, lemon juice and pepper."
176,"2017-11-08 20:40:26",image/jpeg,57ef0d86ade8521535eb6c8a9ef56e619c40575e,29135,/57/ef/0d/86/57ef0d86ade8521535eb6c8a9ef56e619c40575e.jpg?itok=qt9j-eE4,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/57/ef/0d/86/57ef0d86ade8521535eb6c8a9ef56e619c40575e.jpg?itok=qt9j-eE4,177,"2017-11-08 03:25:29","How to Make Pesto Verde",sites/default/files/styles/smallest_16_9/public/1471029470/pesto-verde-recipe.jpg?itok=qt9j-eE4,,"Process oil, pepitas, cumin, lime zest, garlic and anchovies in a blender or mini food processor until smooth. Add cilantro; process just until smooth. Pour into a bowl. Stir in lime juice, Cotija and crushed red pepper. "
177,"2017-11-08 20:40:34",image/jpeg,5087e30f6eff2cac2dd71763c8e91a8f8953c110,13173,/50/87/e3/0f/5087e30f6eff2cac2dd71763c8e91a8f8953c110.jpg?itok=3_SSY32Q,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/50/87/e3/0f/5087e30f6eff2cac2dd71763c8e91a8f8953c110.jpg?itok=3_SSY32Q,178,"2017-11-08 03:25:31","How to Make Dark Chocolate Frozen Banana Bites",sites/default/files/styles/smallest_16_9/public/1466711479/dark-chocolate-frozen-banana-bites-recipe.jpg?itok=3_SSY32Q,"Bananas are packed with resistant starch, a type of carb that boosts metabolism.","Step 1 Skewer each banana slice with 1 cocktail pick and place on a parchment-lined baking sheet. Freeze for 1 hour. Step 2 Pour water to a depth of 1 inch into bottom of a double boiler set over medium heat; bring to a light boil. Reduce heat to medium-low and simmer. Place chocolate and oil in top of double boiler and cook, stirring often, until chocolate melts and mixture is smooth, about 4 minutes. Step 3 Dip 1 skewered banana slice in chocolate mixture; immediately sprinkle with a pinch of coconut and return to baking sheet. Repeat procedure with remaining coconut for 5 more banana slices, then with almonds for 6 banana slices, then with sea salt for remaining 6 banana slices. Freeze bites for 1 hour before serving."
178,"2017-11-08 20:40:40",image/jpeg,af06b805f1802e55de0df42ae5d4bd40531b2a51,17945,/af/06/b8/05/af06b805f1802e55de0df42ae5d4bd40531b2a51.jpg?itok=qf8etDnU,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/af/06/b8/05/af06b805f1802e55de0df42ae5d4bd40531b2a51.jpg?itok=qf8etDnU,179,"2017-11-08 03:25:34","This Caliente Mango Sorbet Recipe Is Life-Changing",sites/default/files/styles/smallest_16_9/public/1466711479/caliente-mango-sorbet-recipe.jpg?itok=qf8etDnU,"Chili gives a kick; remove the seeds for a milder taste.","Step 1 Combine water, honey, chili and salt in a pan and bring to a boil. Remove pan from heat; cover and let stand 20 minutes. Remove and discard chili. Step 2 Transfer mixture to a blender. Add mango and both juices; process until smooth. Pour into a 2-quart electric ice cream maker and freeze according to manufacturer’s instructions. Transfer sorbet to a freezer-safe container; cover and freeze until firm, about 2 hours.  "
179,"2017-11-08 20:40:47",image/jpeg,87dfdfc92d31df32187aa198495fc684472e5ac8,32745,/87/df/df/c9/87dfdfc92d31df32187aa198495fc684472e5ac8.jpg?itok=Qyp7znNe,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/87/df/df/c9/87dfdfc92d31df32187aa198495fc684472e5ac8.jpg?itok=Qyp7znNe,180,"2017-11-08 03:25:36","Celebrate Summer With Homemade Cherry-Vanilla Buttermilk Ice Cream",sites/default/files/styles/smallest_16_9/public/1466711479/cherry-vanilla-buttermilk-ice-cream-recipe.jpg?itok=Qyp7znNe,"Research shows cherries’ anti-inflammatory properties may help ease muscle soreness.","Step 1 Combine cherries, syrup and vanilla bean in a large pan over medium heat. Cook, stirring occasionally, until cherries are very soft and beginning to break down, 20 to 25 minutes. Remove pan from heat. Remove and discard vanilla bean. Roughly mash cherries with a potato masher; let mixture cool completely, about 1 hour. Step 2 Stir together buttermilk, sugar and salt in a large bowl, whisking until sugar dissolves. Add cherry mixture and stir to combine. Pour mixture into a 2-quart electric ice cream maker and freeze according to manufacturer’s instructions. Transfer ice cream to a freezer-safe container; cover and freeze until firm, about 2 hours. "
180,"2017-11-08 20:40:49",image/jpeg,2d3dd9b9431304a649685dbcd55d5613c25d121d,26602,/2d/3d/d9/b9/2d3dd9b9431304a649685dbcd55d5613c25d121d.jpg?itok=t2aDPujF,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/2d/3d/d9/b9/2d3dd9b9431304a649685dbcd55d5613c25d121d.jpg?itok=t2aDPujF,181,"2017-11-08 03:25:41","How to Make Fudgy Pudding Pops",sites/default/files/styles/smallest_16_9/public/1466711479/fudgy-pudding-pop-recipe.jpg?itok=t2aDPujF,"The surprise avocado in these pops adds nutrients and a silky texture.","Step 1 Combine milk, sugar, cocoa and cornstarch in a pan. Bring to a boil over medium-high heat, whisking. Cook until mixture thickens, about 1 minute. Remove from heat. Whisk in chocolate until melted. Fill a large bowl with ice. Place pan in ice; let cool, stirring, until mixture is cold, about 20 minutes. Step 2 Transfer mixture to a blender. Add avocado flesh, vanilla and salt; process until smooth. Divide mixture among 10 (½-cup) pop molds. Insert pop sticks and freeze until firm, about 3 hours."
181,"2017-11-08 20:40:53",image/jpeg,9534d61b7518074e8ece3b8951ad975b5c922858,29540,/95/34/d6/1b/9534d61b7518074e8ece3b8951ad975b5c922858.jpg?itok=rZPmDeIk,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/95/34/d6/1b/9534d61b7518074e8ece3b8951ad975b5c922858.jpg?itok=rZPmDeIk,182,"2017-11-08 03:25:45","This Granita Recipe is a Cocktail in a Bowl",sites/default/files/styles/smallest_16_9/public/1466711479/granita-mimosa-cocktail-bowl-elevates-brunch.jpg?itok=rZPmDeIk,"Wine-sparked granita elevates brunch (use white grape juice for non-drinkers.)","Stir together water, sugar and salt in a large bowl, whisking until sugar dissolves. Whisk in orange juice and wine. Pour mixture into an 8-inch square metal dish; freeze for 1 hour. Stir with a fork, scraping to break up into flakes. Repeat process every hour until completely frozen, about 4 hours. Scrape mixture with a fork until fluffy."
182,"2017-11-08 20:40:59",image/jpeg,baf13a27a65cb96e81a1e76ff7e5aec5274ac26d,33203,/ba/f1/3a/27/baf13a27a65cb96e81a1e76ff7e5aec5274ac26d.jpg?itok=0TR5AVjd,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/ba/f1/3a/27/baf13a27a65cb96e81a1e76ff7e5aec5274ac26d.jpg?itok=0TR5AVjd,183,"2017-11-08 03:25:50","This Tomato, Cucumber, and Green Bean Salad Tastes Like Summer",sites/default/files/styles/smallest_16_9/public/1466716895/tomato-cucumber-green-bean-salad-walnut-dressing-recipe.jpg?itok=0TR5AVjd,,"Step 1 Combine walnuts, garlic and salt in a food processor and blend until finely ground. (If preferred, walnuts, garlic and salt can be pounded into a paste with a mortar and pestle.) Combine walnut mixture, oil and vinegar in a salad bowl and whisk until blended. Step 2 Cook green beans in boiling salted water until crisp-tender, 4 to 6 minutes. Drain well, rinse with cold water, spread on a dish towel and pat dry. Step 3 Add green beans, tomatoes, onion, cucumber, cilantro, dill and mint to walnut dressing and toss to blend."
183,"2017-11-08 20:41:03",image/jpeg,e5f1e4c54e2a04caacb89902a912954389196383,28930,/e5/f1/e4/c5/e5f1e4c54e2a04caacb89902a912954389196383.jpg?itok=1Bep5VpN,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/e5/f1/e4/c5/e5f1e4c54e2a04caacb89902a912954389196383.jpg?itok=1Bep5VpN,184,"2017-11-08 03:25:57","The Best New Way to Cook Green Beans",sites/default/files/styles/smallest_16_9/public/1466716895/green-beans-miso-sesame-sauce-recipe.jpg?itok=1Bep5VpN,,"Step 1 Grind 2 tablespoons of the sesame seeds in a spice grinder or with a mortar and pestle until they reach a powdery consistency. Combine ground sesame seeds, vinegar and miso in a small bowl and whisk until well blended. Step 2 Bring a large saucepan threequarters filled with water to a boil. Add green beans and salt; boil until green beans are tender to the bite, 6 to 8 minutes. Drain well. Place green beans in a shallow serving bowl and spoon sauce on top. Garnish with remaining 1 teaspoon sesame seeds."
184,"2017-11-08 20:41:04",image/jpeg,ef11aaf9678dc18732e4041abc7042f84e65e2ce,38902,/ef/11/aa/f9/ef11aaf9678dc18732e4041abc7042f84e65e2ce.jpg?itok=JDFD9EU0,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/ef/11/aa/f9/ef11aaf9678dc18732e4041abc7042f84e65e2ce.jpg?itok=JDFD9EU0,185,"2017-11-08 03:26:03","Tahini and Beet Puree Will Be Your Favorite Summer Snack",sites/default/files/styles/smallest_16_9/public/1466716895/tahini-beet-puree-recipe.jpg?itok=JDFD9EU0,,"Step 1 If beets are large, peel them with a vegetable peeler and cut into large chunks. If small or medium, leave them whole or halve them. Place in a steamer basket set over boiling water. Steam, covered, until tender, 20 to 35 minutes depending on size. Lift steamer from saucepan and let beets cool. When cool enough to handle, rub off skins (if unpeeled) and trim stem and blossom ends. Cut beets into 1-inch chunks. Step 2 Combine beets, tahini, lemon juice, garlic and salt in a food processor and process until puree is creamy and smooth, scraping down sides every 30 seconds. (It may take about 2 minutes or more for mixture to become smooth.) Taste and add more lemon juice or salt, if needed. Step 3 Scrape puree into a bowl or storage container. Cover and refrigerate until ready to serve. Sprinkle with mint or dill, if using. Spread on toast or crackers or serve as a dip with pita chips or crudités, if desired."
185,"2017-11-08 20:41:06",image/jpeg,402087aa25f7b112af899f1b37c010ccc08e5345,22796,/40/20/87/aa/402087aa25f7b112af899f1b37c010ccc08e5345.jpg?itok=OBgp0yyV,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/40/20/87/aa/402087aa25f7b112af899f1b37c010ccc08e5345.jpg?itok=OBgp0yyV,186,"2017-11-08 03:26:05","How to Make Cold Potato, Beet, Carrot and Pea Salad with Dill",sites/default/files/styles/smallest_16_9/public/1466716895/cold-potato-beet-carrot-pea-dill-salad-recipe.jpg?itok=OBgp0yyV,,"Step 1 Place onion in a small bowl and cover with cold water. Let stand for about 20 minutes. Drain and pat dry. (Soaking onion will take out some of the volatile oils and mellow the flavor.) Step 2 Halve beets and place in a vegetable steamer set over boiling water. Steam, covered, until tender when pierced with the tip of a knife, 20 to 35 minutes depending on size. Let cool. Use a paring knife to pull off loosened skins. Cut beets into ½-inch cubes. Step 3 Meanwhile, place potatoes in a saucepan and cover with water. Bring to a boil and cook, covered, until almost tender, about 15 minutes. Add carrots and cook until potatoes are tender and carrots are crisp-tender, about 5 minutes more. Drain and let cool. With a paring knife, peel loosened skins from potatoes and cut potatoes into ½-inch cubes. Step 4 In a large salad bowl, combine beets, potatoes, carrots, pickles, onion and half of the dill. In a small bowl, whisk together oil, vinegar, mustard, salt and pepper until blended. Pour over vegetables and gently fold to combine. Serve at room temperature or chilled. Just before serving, spoon peas over the top of the salad and sprinkle with remaining half of the dill."
186,"2017-11-08 20:41:07",image/jpeg,a1785116d147722916c692bea389d6d63ab250a5,18010,/a1/78/51/16/a1785116d147722916c692bea389d6d63ab250a5.jpg?itok=h0YCR24n,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/a1/78/51/16/a1785116d147722916c692bea389d6d63ab250a5.jpg?itok=h0YCR24n,187,"2017-11-08 03:26:09","You Need to Try These Mini Frozen Yogurt Pie Bites",sites/default/files/styles/smallest_16_9/public/1466711479/nectarine-blueburry-frozen-yogurt-recipe.jpg?itok=h0YCR24n,"These mini pies get their sweetness from fruit and just a touch of honey.","Step 1 Process dates, almonds and almond butter in a food processor until nuts are coarsely ground and mixture is well combined. Lightly coat a 12-cup miniature muffin pan with cooking spray. Divide date mixture evenly among muffin cups, pressing into bottoms and up sides of cups to form mini piecrusts. Step 2 Set aside 12 blueberries. Cut 12 thin slices from nectarine. Place on a plate with reserved blueberries; cover and refrigerate. Step 3 Place remaining blueberries in a medium bowl; lightly mash with a potato masher or fork. Finely chop remaining nectarine to equal 2 tablespoons; add to mashed blueberries. Add yogurt and honey to mashed blueberry mixture; stir to combine. Divide mixture evenly among muffin cups. Freeze until firm, about 2 hours. (Pie bites may be frozen, covered, overnight.) Let stand at room temperature for 5 to 10 minutes before serving. Top each with 1 blueberry and 1 nectarine slice."
187,"2017-11-08 20:41:09",image/jpeg,ea23733fdede9d5572f23b3633ccaa5744cccc5f,49738,/ea/23/73/3f/ea23733fdede9d5572f23b3633ccaa5744cccc5f.jpg?itok=eaC-z6eJ,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/ea/23/73/3f/ea23733fdede9d5572f23b3633ccaa5744cccc5f.jpg?itok=eaC-z6eJ,188,"2017-11-08 03:26:11","Skirt Steak Tacos",sites/default/files/styles/smallest_16_9/public/styles/main/public/skirt-steak-tacos.jpg?itok=eaC-z6eJ,"Beef is an excellent source of vitamin B12, essential for energy.","Step 1 Preheat grill to high (450°F to 550°F). Sprinkle steak with salt, pepper and cumin. Rub steak with onion and lime zest. Generously oil grill grate with grapeseed oil. Grill steak, covered with grill lid, until done, 3 to 4 minutes per side. Remove from grill; let stand 10 minutes before thinly slicing across the grain. Step 2   Stir together tomato, radishes, lime juice and olive oil in a small bowl. Divide steak evenly among tortillas; top with tomato mixture, cilantro and cheese. Serve with lime wedges."
188,"2017-11-08 20:41:16",image/jpeg,85488d4fd24f0a6e071cf7170398d496a92068b2,19251,/85/48/8d/4f/85488d4fd24f0a6e071cf7170398d496a92068b2.jpg?itok=brPXFH3n,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/85/48/8d/4f/85488d4fd24f0a6e071cf7170398d496a92068b2.jpg?itok=brPXFH3n,189,"2017-11-08 03:26:18","Zesty Orange Chocolate Energy Bars",sites/default/files/styles/smallest_16_9/public/1463175787/zesty-orange-chocolate-energy-balls_0.jpg?itok=brPXFH3n,"Whether you’re craving something sweet or need a boost of energy to get through your day, energy balls are a great choice. Watch this video to learn how to make our recipe for homemade zesty orange chocolate energy balls. Not only are they delicious, but ","Step 1  Process cashews in a food processor until crumbly. Add dates, cacao powder, salt and vanilla; process again. Pulse in range zest, then cacao nibs. Step 2  With slightly wet hands, roll mixture into 1-inch balls. If mixture is too sticky to handle, freeze until firm enough to roll, 15 to 20 minutes. Step 3  Dust each truffle with coconut or orange zest; place on a baking sheet. Refrigerate for at least 1 hour before serving. Store in an airtight container in refrigerator for up to 3 days, or freeze for up to 1 month. "
189,"2017-11-08 20:41:23",image/jpeg,0459def0fcfadcc43afd8012dc1f205a36fad69a,16566,/04/59/de/f0/0459def0fcfadcc43afd8012dc1f205a36fad69a.jpg?itok=UityFnhh,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/04/59/de/f0/0459def0fcfadcc43afd8012dc1f205a36fad69a.jpg?itok=UityFnhh,190,"2017-11-08 03:26:25","Chocolatey Oat-and-Nut Breakfast Bars ",sites/default/files/styles/smallest_16_9/public/1463175787/chocolatey-oat-nut-breakfast-bars.jpg?itok=UityFnhh,"The almonds in these bars boast healthy fats and vitamin E, while the oats offer a hearty serving of fiber to help keep you satisfied.","Step 1  Preheat oven to 325°F. Line a 9-by-5-inch baking pan with parchment. Step 2  Mix together coconut, hemp seeds, flaxseed, chia seeds, cinnamon, and salt in a large bowl. Process oats in a food processor until coarse. Add to seed mixture. Add nuts to food processor and process until they're in small pieces but not a flour. Add to bowl with oat-and-seed mixture. Step 3  Add dates, almond butter, and coconut oil to food processor and process until smooth. Add vanilla and almond extract, if desired, and pulse. Fold date mixture into oat-and-nut mixture and mix well—you can use your hands to incorporate ingredients. Mix in chocolate chips. Step 4  Transfer mixture to prepared pan and use a sheet of parchment to press and flatten evenly into pan. Bake until top is golden brown, 18 to 20 minutes. Let cool, then refrigerate for at least 1 hour before slicing. Store in an airtight container in refrigerator for up to 5 days."
190,"2017-11-08 20:41:25",image/jpeg,cbff6406731fc5a86c0500a4cb305d75fe2d845b,22306,/cb/ff/64/06/cbff6406731fc5a86c0500a4cb305d75fe2d845b.jpg?itok=tkEsKeCP,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/cb/ff/64/06/cbff6406731fc5a86c0500a4cb305d75fe2d845b.jpg?itok=tkEsKeCP,191,"2017-11-08 03:26:26","Weeknight BBQ Pork Tenderloin",sites/default/files/styles/smallest_16_9/public/1463412089/weekend-bbq-pork-tenderloin.jpg?itok=tkEsKeCP,"Make double or triple the sauce to use for other meals. Keep it in the fridge, covered, for up to 2 weeks.","Step 1 Preheat grill to medium-high (about 450°F). Stir together ketchup, vinegar, 2 tablespoons water, Worcestershire sauce, honey, onion powder and garlic powder in a small saucepan; bring to a boil over high heat. Reduce heat to low and simmer, stirring often, for 5 minutes. Set aside 1/2 cup of the sauce to serve with pork. Step 2 Generously oil grill grate with grapeseed oil. Sprinkle pork with salt and pepper and grill, turning occasionally, for 15 minutes. Brush with remaining sauce and grill, turning occasionally, until a meat thermometer inserted in thickest portion registers 145°F, about 5 minutes. Serve with reserved 1/2 cup sauce."
191,"2017-11-08 20:41:26",image/jpeg,36dedcf7e0847a115ed1c12e611163c8b6a044e7,24672,/36/de/dc/f7/36dedcf7e0847a115ed1c12e611163c8b6a044e7.jpg?itok=7UtFgqa1,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/36/de/dc/f7/36dedcf7e0847a115ed1c12e611163c8b6a044e7.jpg?itok=7UtFgqa1,192,"2017-11-08 03:26:30","Italian-Country Style Grilled Shrimp",sites/default/files/styles/smallest_16_9/public/1463412089/italian-country-grilled-shrimp.jpg?itok=7UtFgqa1,"Large shrimp (usually 16 to 20 per pound) are best for this recipe. Smaller ones are harder to grill and get lost in the salad.","Step 1 Preheat grill to high (450°F to 550°F). Whisk together honey and 2 tablespoons of the olive oil in a medium bowl. Add shrimp; toss to coat. Step 2 Generously oil grill grate with grapeseed oil. Grill shrimp, covered with grill lid, until done, about 1 1/2 minutes per side. Step 3 Toss together arugula, tomatoes, olives and onion in a large bowl. Add vinegar and remaining 1 tablespoon olive oil and toss. Add shrimp, salt and pepper; toss. Transfer mixture to a platter and sprinkle with oregano. Serve immediately."
192,"2017-11-08 20:41:31",image/jpeg,26d160df0dcf2c0dc24d91b45d7b6af6225c2d43,24092,/26/d1/60/df/26d160df0dcf2c0dc24d91b45d7b6af6225c2d43.jpg?itok=ZMrjq96v,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/26/d1/60/df/26d160df0dcf2c0dc24d91b45d7b6af6225c2d43.jpg?itok=ZMrjq96v,193,"2017-11-08 03:26:37","Yogurt-and-Curry-Marinated Chicken",sites/default/files/styles/smallest_16_9/public/1463412089/yogurt-curry-marinated-chicken.jpg?itok=ZMrjq96v,"Parsley is pretty, but it’s much more than a garnish. It’s also rich in vitamins A, C, and K, along with anti-inflammatory, disease-fighting flavonoids.","Step 1 Place chicken in a medium bowl and sprinkle with curry, salt and pepper. Stir in yogurt, lime juice and 3 tablespoons of the olive oil. Cover and refrigerate for 4 to 12 hours. Remove chicken from marinade; discard marinade. Thread chicken, zucchini and tomatoes alternately onto 12 (6-inch) wooden skewers. Step 2 Preheat grill to medium-high (about 450°F). Generously oil grill grate with grapeseed oil. Grill skewers until done, 4 to 5 minutes per side. Transfer to a platter, drizzle with remaining 2 tablespoons olive oil and sprinkle with parsley. Serve with lime wedges."
193,"2017-11-08 20:41:38",image/jpeg,7af18ce6d0d6cf3f91a23c76830dd5a2b42b0a62,28149,/7a/f1/8c/e6/7af18ce6d0d6cf3f91a23c76830dd5a2b42b0a62.jpg?itok=D3htTxq8,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/7a/f1/8c/e6/7af18ce6d0d6cf3f91a23c76830dd5a2b42b0a62.jpg?itok=D3htTxq8,194,"2017-11-08 03:26:37","Grilled Vegetables With Creamy Turmeric Sauce",sites/default/files/styles/smallest_16_9/public/1463412089/grilled-vegetables-creamy-turmeric-sauce.jpg?itok=D3htTxq8,"Pungent turmeric, a cousin to ginger, is anti-inflammatory and may help ward off some types of cancer.","Step 1 Preheat grill to medium-high (about 450°F). Stir together yogurt, olive oil, turmeric, garlic, lemon zest and juice and 1 tablespoon water in a small bowl. Stir in 1/2 teaspoon each of the salt and black pepper. Step 2 Cut eggplant lengthwise into quarters. Brush bell pepper, zucchini, yellow squash and eggplant with grapeseed oil. Step 3 Generously oil grill grate with grapeseed oil. Grill eggplant, zucchini and yellow squash, turning once, for 10 minutes. Grill bell pepper, turning occasionally, for 5 minutes. Cut eggplant diagonally into 1-inch-thick slices. Transfer grilled vegetables to a platter and sprinkle with remaining 1/2 teaspoon each salt and black pepper. Drizzle with sauce and sprinkle with pomegranate arils and mint."
194,"2017-11-08 20:41:44",image/jpeg,3b24be2909691643c1bcfa97a705bf9991944808,20999,/3b/24/be/29/3b24be2909691643c1bcfa97a705bf9991944808.jpg?itok=NDMPR5ha,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/3b/24/be/29/3b24be2909691643c1bcfa97a705bf9991944808.jpg?itok=NDMPR5ha,195,"2017-11-08 03:26:43","Grilled Tofu With Spicy Peanut Sauce",sites/default/files/styles/smallest_16_9/public/1463412089/grilled-tofu-spicy-peanut-sauce.jpg?itok=NDMPR5ha,"Buy firm or extra-firm tofu; softer varieties will fall apart on the grill.","Step 1 Preheat grill to high (450°F to 550°F). Cut each tofu block in half lengthwise to make 4 (about 1-inch-thick) slabs. Wrap each slab in several layers of paper towels or kitchen towels. Let stand 10 minutes to drain excess liquid. Remove towels. Lightly brush tofu with grapeseed oil. Sprinkle 1 tablespoon of the brown sugar evenly over tofu. Sprinkle with pepper and 1/2 teaspoon of the salt. Step 2 Pulse cilantro, peanuts, olive oil, sesame oil, vinegar, garlic, chili, ginger, lime juice and remaining 1 tablespoon brown sugar and 1/2 teaspoon salt in a food processor until finely chopped. Step 3 Generously oil grill grate with grapeseed oil. Grill tofu until grill marks appear, 2 to 3 minutes per side. Cut each slab into 3 triangles. Serve with peanut sauce."
195,"2017-11-08 20:41:45",image/jpeg,d0be8dcfc98b1e3856d23320f8658717535bcded,36677,/d0/be/8d/cf/d0be8dcfc98b1e3856d23320f8658717535bcded.jpg?itok=TVY_sxD6,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/d0/be/8d/cf/d0be8dcfc98b1e3856d23320f8658717535bcded.jpg?itok=TVY_sxD6,196,"2017-11-08 03:26:45","PB and J Power Bars",sites/default/files/styles/smallest_16_9/public/1463175787/peanut-butter-jelly-power-bars_0.jpg?itok=TVY_sxD6,"Can't eat peanut butter? Tahini, a paste made from sesame seeds, is a delicious swap.","Step 1 Line a 9-by-5-inch loaf pan with parchment. Pulse oats in a food processor until coarsely chopped—do not overprocess or create a powder. Add dates, peanut butter, vanilla and salt; process until mixture starts to stick together. Add dried cherries and pulse a few times. Step 2 Transfer mixture to a medium bowl and add almonds. Place a piece of parchment on top and knead with your hands to incorporate ingredients. Step 3 Transfer mixture to prepared pan and use a sheet of parchment to press and flatten evenly into pan. Refrigerate for at least 1 hour before cutting into bars. Store in an airtight container in refrigerator for up to 5 days, or freeze for up to 1 month. "
196,"2017-11-08 20:41:49",image/jpeg,4a6845fd56b9b8eaf04d5503b46c76a4b83e8f1a,15184,/4a/68/45/fd/4a6845fd56b9b8eaf04d5503b46c76a4b83e8f1a.jpg?itok=GAozGJQT,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/4a/68/45/fd/4a6845fd56b9b8eaf04d5503b46c76a4b83e8f1a.jpg?itok=GAozGJQT,197,"2017-11-08 03:26:50","Lemon Drop Energy Balls",sites/default/files/styles/smallest_16_9/public/1463175787/lemon-drop-energy-bar_0.jpg?itok=GAozGJQT,,"Step 1  Pulse almonds in a food processor until crumbly. Add dates, coconut, maple syrup, lemon juice, vanilla and salt. Process until well combined. Add lemon zest and pulse until ingredients are incorporated, about 30 seconds. If mixture is too sticky to handle, freeze until firm enough to roll, 15 to 20 minutes. Step 2 Use a small spoon to scoop out mixture. With slightly wet hands, roll into 1-inch balls. Mix additional coconut and lemon zest together in a small bowl. Sprinkle each energy ball with mixture; place on a baking sheet. Refrigerate for at least 1 hour before serving. Store in an airtight container in refrigerator for up to 3 days, or freeze for up to 1 month. "
197,"2017-11-08 20:41:56",image/jpeg,bdd2bd81e4e2d91a5ebca11c28e569a7183df9be,17148,/bd/d2/bd/81/bdd2bd81e4e2d91a5ebca11c28e569a7183df9be.jpg?itok=k0a1x9cx,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/bd/d2/bd/81/bdd2bd81e4e2d91a5ebca11c28e569a7183df9be.jpg?itok=k0a1x9cx,198,"2017-11-08 03:26:54","Apricot Vanilla Cashew Bars",sites/default/files/styles/smallest_16_9/public/1463175787/power-bar-dried-apricot-recipe_0.jpg?itok=k0a1x9cx,"Dried apricots are an excellent source of beta-carotene, which is good for your eyesight.","Step 1  Line a 9-by-5-inch loaf pan with parchment. Pulse cashews in a food processor until finely chopped with some small chunks remaining. Add apricots, dates, cashew butter, vanilla, and salt; pulse until ingredients start to stick together. (Do not process until smooth, as the texture helps the bars hold together.) Step 2 Transfer mixture to prepared pan and use a sheet of parchment to press and flatten evenly into pan. Sprinkle coconut on top, if desired, then cover pan with parchment or plastic wrap. Refrigerate for at least 1 hour before slicing. Store in an airtight container in refrigerator for up to 5 days, or freeze for up to 1 month. "
198,"2017-11-08 20:42:03",image/jpeg,4f912e5d92e0599534e089d1c9abd3ff1efd8e46,8441,/4f/91/2e/5d/4f912e5d92e0599534e089d1c9abd3ff1efd8e46.jpg?itok=9CtY_YRs,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/4f/91/2e/5d/4f912e5d92e0599534e089d1c9abd3ff1efd8e46.jpg?itok=9CtY_YRs,199,"2017-11-08 03:26:55","Cucumber, Fennel, and Lemon Spritzer",sites/default/files/styles/smallest_16_9/public/1463173037/cucumber-fennel-lemon-spritzer-recipe.jpg?itok=9CtY_YRs,"If you don’t care for the licorice taste of fennel, omit it and add another cucumber.","Juice cucumbers and fennel in an electric juicer. (You should have about 3 cups liquid.) Transfer to a large pitcher. Stir in club soda, honey, lemon juice, salt, and limoncello, if desired. Serve over ice. Garnish with lemon-peel strips and fennel fronds."
199,"2017-11-08 20:42:05",image/jpeg,3bab72986ad1d9f889b9ab3cb4240f28b655161a,10428,/3b/ab/72/98/3bab72986ad1d9f889b9ab3cb4240f28b655161a.jpg?itok=eR-j1GDU,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/3b/ab/72/98/3bab72986ad1d9f889b9ab3cb4240f28b655161a.jpg?itok=eR-j1GDU,200,"2017-11-08 03:26:58","Watermelon Slushie",sites/default/files/styles/smallest_16_9/public/1463172807/watermelon-sushie-recipe.jpg?itok=eR-j1GDU,"Watermelon is 92% water (hence the name!) so it’s super hydrating.","Process watermelon, lime juice, honey, and jalapeño in a blender until smooth. Stir in tequila, if desired. Serve over ice. Garnish with mint sprigs and watermelon wedge."
200,"2017-11-08 20:42:06",image/jpeg,dd246b26580a62d6d9df70c7dac9b22fd48ab12d,9584,/dd/24/6b/26/dd246b26580a62d6d9df70c7dac9b22fd48ab12d.jpg?itok=eD2ds65c,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/dd/24/6b/26/dd246b26580a62d6d9df70c7dac9b22fd48ab12d.jpg?itok=eD2ds65c,201,"2017-11-08 03:27:05","Peach-Thyme Iced Tea",sites/default/files/styles/smallest_16_9/public/1463172589/peach-thyme-iced-tea-recipe.jpg?itok=eD2ds65c,"You’ll need about 8 medium fresh peaches to get the 6 cups of slices in this recipe.","Step 1 Place honey, chopped thyme, room-temperature water and 4 cups of the peaches in a pan. Cover and bring to a simmer over medium-high heat. Stir and reduce heat to low. Simmer, covered, stirring occasionally, for 30 minutes. Let cool completely, about 30 minutes. Pour mixture through a wire-mesh strainer, pressing solids to extract juices. Step 2 Place tea bags and remaining 2 cups peaches in a 3-quart heatproof pitcher. Add boiling water; let steep 15 minutes. Discard tea bags. Stir in lemon juice, peach syrup and bourbon, if desired. Serve over ice. Garnish with thyme sprigs and lemon slices."