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
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/media/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/media/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/media/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/media/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/media/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/media/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/media/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/media/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/media/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/media/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/media/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/media/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/media/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/media/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/media/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/media/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/media/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/media/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/media/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/media/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/media/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/media/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/media/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/media/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/media/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/media/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/media/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/media/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/media/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/media/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/media/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/media/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/media/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/media/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/media/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/media/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/media/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/media/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/media/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/media/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/media/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/media/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/media/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/media/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/media/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/media/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/media/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/media/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/media/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/media/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."