recipe_x_detail.id,recipe.id,recipe.ts,recipe.title,recipe.image_url,recipe.description,recipe.make_it,detail.id,detail.ts,detail.key,detail.value
101,38,"2017-11-08 03:15:18","How to Make Zoodles With Tomatoes and Spinach-Caper Pesto",sites/default/files/styles/smallest_16_9/public/1502736044/zoodles-tomatoes-spinach-caper-pesto-extra-tomato-recipes.jpg?itok=vQ5uAoAx,"Keep tomatoes on the counter, not in the fridge, for the best flavor and texture.","Step 1 Make pesto: Place 1 tablespoon of the oil and garlic in a small skillet over low heat. When mixture begins to sizzle, let cook for 30 seconds, then transfer to a food processor. Add remaining 3 tablespoons oil, spinach, parsley, capers, hempseed, lemon zest, lemon juice, salt, and pepper; blend. (Makes 3/4 cup.) Step 2 Make zoodles: With a spiralizer or julienne peeler, slice zucchini into noodles. Warm 1 tablespoon of the oil in a large skillet. Add zucchini and sprinkle with 1/2 teaspoon salt; sauté until tender, about 1 minute. Transfer to a large bowl. Add a few tablespoons pesto; gently toss. (Cover and refrigerate leftover pesto for another use.)  Step 3 Warm remaining 1 tablespoon oil in same skillet over medium heat. Add tomatoes; season with salt and pepper. Cook, shaking pan often, until tomatoes soften and begin to burst, 5 to 10 minutes. Add 3 to 4 tablespoons water partway through to incorporate browned bits from bottom of pan.  Step 4 Top zoodles with tomatoes and Parmesan, if desired.",26,"2017-11-08 03:12:18",Yield,4
102,39,"2017-11-08 03:15:20","This Sourdough Steak Sandwich Is a Hearty Weekday Lunch",sites/default/files/styles/smallest_16_9/public/1499280692/sourdough-steak-sandwich-lunch-challenge_0.jpg?itok=6xhc_Grl,,"Spread mayonnaise on bread and top with romaine, onion, eggplant, and steak.",102,"2017-11-08 03:15:20",Yield,1
103,40,"2017-11-08 03:15:27","This Steak and Toasted Farro Bowl Is a Great Source of Protein",sites/default/files/styles/smallest_16_9/public/1499280692/steak-farro-bowl-lunch-challenge_0.jpg?itok=eOoDsFfC,,"Step 1 For the toasted farro: Cook farro per package directions (you will need 1/2 cup cooked). Let cool. Heat 2 tsp. grapeseed oil in a large nonstick skillet over high heat. Spread farro in an even layer. Cook, stirring once, until toasted, 5 minutes. Step 2 For the red wine vinaigrette: Whisk 2 Tbsp. red wine vinegar, 1 tsp each fresh lemon juice and Dijon mustard, and 1/4 tsp. each kosher salt and black pepper. Whisk in 1/4 cup extra-virgin olive oil in a steady stream. Cover: keep at room temperature. Step 3 Arrange romaine, farro, steak, zucchini, peppers, onion, and feta in a bowl. Drizzle with vinaigrette.",102,"2017-11-08 03:15:20",Yield,1
104,41,"2017-11-08 03:15:32","How to Make a Salmon Asian Wrap",sites/default/files/styles/smallest_16_9/public/1499280692/asian-wrap-lunch-challenge_1.jpg?itok=KiCEaPrK,,"Step 1 For the mushrooms: Sauté 8 oz. trimmed, chopped oyster mushrooms with 1/2 tsp. grated fresh garlic and 1/2 tsp. minced fresh ginger in 1 Tbsp. grapeseed oil until tender. Toss with 1 tsp. toasted sesame oil. Step 2 For the rice vinaigrette: Whisk together 1/4 cup pickling liquid from quick pickles, 1 Tbsp. avocado oil, 1 Tbsp. toasted sesame oil, and 1/4 tsp. kosher salt. Cover; keep at room temperature. Step 3 Stir mayonnaise and sriracha together in a small bowl until smooth. Place wrap on a work surface and spread with sriracha mixture. Layer with spinach, mushrooms, salmon, and pickles; roll up jelly roll– style.",102,"2017-11-08 03:15:20",Yield,1
105,42,"2017-11-08 03:15:33","This Spinach-Salmon Salad Is Packed With Healthy Fats",sites/default/files/styles/smallest_16_9/public/1499280692/salmon-spinach-lunch-challenge_0.jpg?itok=MTBGiBjL,,"Step 1 For the rice vinaigrette: Whisk together 1/4 cup pickling liquid from quick pickles, 1 Tbsp. avocado oil, 1 Tbsp. toasted sesame oil, and 1/4 tsp. kosher salt. Cover; keep at room temperature. Step 2 For the asparagus: Sauté 8 oz. asparagus in 2 tsp. grapeseed oil until tender. Chop; toss with 1/2 tsp. toasted sesame oil. Step 3 For the mushrooms: Sauté 8 oz. trimmed, chopped oyster mushrooms with 1/2 tsp. grated fresh garlic and 1/2 tsp. minced fresh ginger in 1 Tbsp. grapeseed oil until tender. Toss with 1 tsp. toasted sesame oil. Step 4 Combine spinach, salmon, asparagus, mushrooms, and carrot in a bowl; drizzle with vinaigrette. Sprinkle with salt and sesame seeds, if desired.",102,"2017-11-08 03:15:20",Yield,1
106,43,"2017-11-08 03:15:37","This Salmon Grain Bowl Is Packed With Flavor",sites/default/files/styles/smallest_16_9/public/1499280692/salmon-grain-bowl-lunch-challenge_0.jpg?itok=c7JIqjSc,,"Step 1 For the quick pickles: Combine 1/3 cup each water and unseasoned rice vinegar, 2 Tbsp. honey, and 1 tsp. kosher salt in a pan. Bring to a simmer; stir until honey and salt dissolve. Pour over 1 cup thinly sliced cucumbers; let stand 10 minutes. Cover and chill until ready to use. Step 2 For the rice vinaigrette: Whisk together 1/4 cup pickling liquid from quick pickles, 1 Tbsp. avocado oil, 1 Tbsp. toasted sesame oil, and 1/4 tsp. kosher salt. Cover; keep at room temperature. Step 3 For the asparagus: Sauté 8 oz. asparagus in 2 tsp. grapeseed oil until tender. Chop; toss with 1/2 tsp. toasted sesame oil. Step 4 For the mushrooms: Sauté 8 oz. trimmed, chopped oyster mushrooms with 1/2 tsp. grated fresh garlic and 1/2 tsp. minced fresh ginger in 1 Tbsp. grapeseed oil until tender. Toss with 1 tsp. toasted sesame oil. Step 5 Sprinkle rice with salt and arrange with salmon, asparagus, mushrooms, carrot, and pickles in a bowl. Drizzle with vinaigrette and sprinkle with crumbled seaweed, if desired.",102,"2017-11-08 03:15:20",Yield,1
107,44,"2017-11-08 03:15:40","Upgrade Your Lunch With This Superfood Grain Bowl",sites/default/files/styles/smallest_16_9/public/1499280692/super-food-grain-bowl-lunch-challenge_0.jpg?itok=9VXwTqnu,,"Step 1 To make the buttermilk-herb dressing, whisk together 6 Tbsp. buttermilk, 1/4 cup olive oil mayonnaise, 2 Tbsp. fresh lemon juice, 1 1/2 Tbsp. snipped fresh chives, 1 Tbsp. fresh flat-leaf parsley, 1/2 tsp. honey, and 1/4 tsp. each kosher salt and freshly ground black pepper in a bowl. Cover and refrigerate until ready to use. Makes 3/4 cup. Step 2 Arrange quinoa, green beans, corn, tomatoes, avocado, and egg in a bowl. Sprinkle with salt and pepper. Drizzle with dressing.",102,"2017-11-08 03:15:20",Yield,1
108,45,"2017-11-08 03:15:40","Load Up on Veggies and Protein With This Grilled Steak Salad",sites/default/files/styles/smallest_16_9/public/1499280692/steak-vegetable-salad-lunch-challenge_0.jpg?itok=ARfnPyUw,,"Step 1 For the toasted farro: Cook farro per package directions (you will need 1/2 cup cooked). Let cool. Heat 2 tsp. grapeseed oil in a large nonstick skillet over high heat. Spread farro in an even layer. Cook, stirring once, until toasted, 5 minutes. Step 2 For the red wine vinaigrette: Whisk 2 Tbsp. red wine vinegar, 1 tsp each fresh lemon juice and Dijon mustard, and 1/4 tsp. each kosher salt and black pepper. Whisk in 1/4 cup extra-virgin olive oil in a steady stream. Cover: keep at room temperature. Step 3 Toss together romaine, cucumber, and peppers in a bowl. Top with steak, zucchini, and eggplant. Drizzle with vinaigrette; sprinkle with farro.",102,"2017-11-08 03:15:20",Yield,1
109,46,"2017-11-08 03:15:43","This Grown-Up Egg Salad Sandwich Is the Easiest Lunch Ever",sites/default/files/styles/smallest_16_9/public/1499280692/grown-up-egg-salad-lunch-challenge_0.jpg?itok=2O7jVPsZ,,"Step 1 To make the buttermilk-herb dressing, whisk together 6 Tbsp. buttermilk, 1/4 cup olive oil mayonnaise, 2 Tbsp. fresh lemon juice, 1 1/2 Tbsp. snipped fresh chives, 1 Tbsp. fresh flat-leaf parsley, 1/2 tsp. honey, and 1/4 tsp. each kosher salt and freshly ground black pepper in a bowl. Cover and refrigerate until ready to use. Makes 3/4 cup. Step 2 Combine eggs, dressing, mayonnaise, salt, and pepper in a bowl; mash with a fork. Fold in celery, fennel, and chives. Divide arugula between bread slices and top each with egg salad.",102,"2017-11-08 03:15:20",Yield,1
110,47,"2017-11-08 03:15:47","How to Make a Modern Cobb Salad",sites/default/files/styles/smallest_16_9/public/1499280692/modern-cobb-salad-lunch-challenge_0.jpg?itok=XXBuz4p2,,"Step 1 To make the buttermilk-herb dressing, whisk together 6 Tbsp. buttermilk, 1/4 cup olive oil mayonnaise, 2 Tbsp. fresh lemon juice, 1 1/2 Tbsp. snipped fresh chives, 1 Tbsp. fresh flat-leaf parsley, 1/2 tsp. honey, and 1/4 tsp. each kosher salt and freshly ground black pepper in a bowl. Cover and refrigerate until ready to use. Makes 3/4 cup. Step 2 Toss together arugula, green beans, corn, dressing, celery, and tomatoes. Top with sunflower seeds and egg halves.",102,"2017-11-08 03:15:20",Yield,1
111,48,"2017-11-08 03:15:52","Mediterranean Salsa Is Going to Be Your New Favorite Salsa Recipe",sites/default/files/styles/smallest_16_9/public/1495834283/july-salsa-recipes-tomato.jpg?itok=KMauW2Z4,,"Step 1  Place oil, shallots, and garlic in a small skillet. Cook over medium-low heat, without stirring, until mixture sizzles. After it sizzles for 30 seconds, scrape into a medium bowl and let cool. Step 2  Fold in bell pepper, tomatoes, parsley, and vinegar; season with salt and pepper. Cover and refrigerate for at least 1 hour.",111,"2017-11-08 03:15:52",Yield,"About 2 1/2 cups"
114,49,"2017-11-08 03:15:59","How to Make a Super-Green Smoothie Bowl",sites/default/files/styles/smallest_16_9/public/1495833712/july-three-way-smoothie-kiwi-basil.jpg?itok=UbCLQT3h,"Banana and hempseed give this bowl a luscious, creamy texture.","Step 1  Freeze banana slices for at least 30 minutes or up to 1 day. Step 2  Place banana, spinach, pineapple, coconut water, kiwis, hempseed, salt, and, if desired, ginger and honey in a blender; process until smooth, 20 to 30 seconds, stopping to stir and scrape down sides as needed. (If mixture is too thick, add up to 4 tablespoons coconut water and process again.) Divide between 2 bowls and sprinkle with toppings. Serve immediately.",14,"2017-11-08 03:11:57",Yield,2
112,49,"2017-11-08 03:15:59","How to Make a Super-Green Smoothie Bowl",sites/default/files/styles/smallest_16_9/public/1495833712/july-three-way-smoothie-kiwi-basil.jpg?itok=UbCLQT3h,"Banana and hempseed give this bowl a luscious, creamy texture.","Step 1  Freeze banana slices for at least 30 minutes or up to 1 day. Step 2  Place banana, spinach, pineapple, coconut water, kiwis, hempseed, salt, and, if desired, ginger and honey in a blender; process until smooth, 20 to 30 seconds, stopping to stir and scrape down sides as needed. (If mixture is too thick, add up to 4 tablespoons coconut water and process again.) Divide between 2 bowls and sprinkle with toppings. Serve immediately.",112,"2017-11-08 03:15:59",Active,"5 minutes"
113,49,"2017-11-08 03:15:59","How to Make a Super-Green Smoothie Bowl",sites/default/files/styles/smallest_16_9/public/1495833712/july-three-way-smoothie-kiwi-basil.jpg?itok=UbCLQT3h,"Banana and hempseed give this bowl a luscious, creamy texture.","Step 1  Freeze banana slices for at least 30 minutes or up to 1 day. Step 2  Place banana, spinach, pineapple, coconut water, kiwis, hempseed, salt, and, if desired, ginger and honey in a blender; process until smooth, 20 to 30 seconds, stopping to stir and scrape down sides as needed. (If mixture is too thick, add up to 4 tablespoons coconut water and process again.) Divide between 2 bowls and sprinkle with toppings. Serve immediately.",113,"2017-11-08 03:15:59",Total,"35 minutes"
117,50,"2017-11-08 03:16:02","This Chocolate-Strawberry Smoothie Bowl Has a Secret Ingredient",sites/default/files/styles/smallest_16_9/public/1495833712/july-three-way-smoothie-banana-strawberry.jpg?itok=gmCmVMhz,"Frozen cauliflower is practically tasteless and adds tons of fiber and vitamins C and K.","Step 1  Freeze banana slices for at least 30 minutes or up to 1 day. Step 2  Place banana, cauliflower, strawberries, coconut milk, coconut water, cacao powder, almond butter, salt, and, if desired, honey in a blender; process until smooth, 20 to 30 seconds, stopping to stir and scrape down sides as needed. (If mixture is too thick, add up to 4 tablespoons coconut water and process again.) Divide between 2 bowls and sprinkle with toppings. Serve immediately.",14,"2017-11-08 03:11:57",Yield,2
115,50,"2017-11-08 03:16:02","This Chocolate-Strawberry Smoothie Bowl Has a Secret Ingredient",sites/default/files/styles/smallest_16_9/public/1495833712/july-three-way-smoothie-banana-strawberry.jpg?itok=gmCmVMhz,"Frozen cauliflower is practically tasteless and adds tons of fiber and vitamins C and K.","Step 1  Freeze banana slices for at least 30 minutes or up to 1 day. Step 2  Place banana, cauliflower, strawberries, coconut milk, coconut water, cacao powder, almond butter, salt, and, if desired, honey in a blender; process until smooth, 20 to 30 seconds, stopping to stir and scrape down sides as needed. (If mixture is too thick, add up to 4 tablespoons coconut water and process again.) Divide between 2 bowls and sprinkle with toppings. Serve immediately.",112,"2017-11-08 03:15:59",Active,"5 minutes"
116,50,"2017-11-08 03:16:02","This Chocolate-Strawberry Smoothie Bowl Has a Secret Ingredient",sites/default/files/styles/smallest_16_9/public/1495833712/july-three-way-smoothie-banana-strawberry.jpg?itok=gmCmVMhz,"Frozen cauliflower is practically tasteless and adds tons of fiber and vitamins C and K.","Step 1  Freeze banana slices for at least 30 minutes or up to 1 day. Step 2  Place banana, cauliflower, strawberries, coconut milk, coconut water, cacao powder, almond butter, salt, and, if desired, honey in a blender; process until smooth, 20 to 30 seconds, stopping to stir and scrape down sides as needed. (If mixture is too thick, add up to 4 tablespoons coconut water and process again.) Divide between 2 bowls and sprinkle with toppings. Serve immediately.",113,"2017-11-08 03:15:59",Total,"35 minutes"
118,51,"2017-11-08 03:16:04","How to Make Pineapple-Mint Salsa",sites/default/files/styles/smallest_16_9/public/1495834283/july-salsa-recipes-pineapple.jpg?itok=oD3Wv7lX,,"Combine pineapple, onion, jalapeño, mint, and lime juice in a nonreactive bowl. Season lightly with salt and stir well. Cover and refrigerate for at least 30 minutes or up to several hours to allow flavors to develop.",111,"2017-11-08 03:15:52",Yield,"About 2 1/2 cups"
121,52,"2017-11-08 03:16:09","This Peach-Raspberry Smoothie Bowl Recipe Can Be Ready in Just 5 Minutes",sites/default/files/styles/smallest_16_9/public/1495833712/july-three-way-smoothie-raspberry-cucumber.jpg?itok=fnH4qyQr,"Organic frozen peaches and raspberries will give you the best flavor and color.","Place raspberries, peach slices, yogurt, zucchini, flaxseed, honey, vanilla, and salt in a blender; process until smooth, 20 to 30 seconds, stopping to stir and scrape down sides as needed. (If mixture is too thick, add up to 4 tablespoons water and process again.) Divide between 2 bowls and sprinkle with toppings. Serve immediately.",14,"2017-11-08 03:11:57",Yield,2
119,52,"2017-11-08 03:16:09","This Peach-Raspberry Smoothie Bowl Recipe Can Be Ready in Just 5 Minutes",sites/default/files/styles/smallest_16_9/public/1495833712/july-three-way-smoothie-raspberry-cucumber.jpg?itok=fnH4qyQr,"Organic frozen peaches and raspberries will give you the best flavor and color.","Place raspberries, peach slices, yogurt, zucchini, flaxseed, honey, vanilla, and salt in a blender; process until smooth, 20 to 30 seconds, stopping to stir and scrape down sides as needed. (If mixture is too thick, add up to 4 tablespoons water and process again.) Divide between 2 bowls and sprinkle with toppings. Serve immediately.",112,"2017-11-08 03:15:59",Active,"5 minutes"
120,52,"2017-11-08 03:16:09","This Peach-Raspberry Smoothie Bowl Recipe Can Be Ready in Just 5 Minutes",sites/default/files/styles/smallest_16_9/public/1495833712/july-three-way-smoothie-raspberry-cucumber.jpg?itok=fnH4qyQr,"Organic frozen peaches and raspberries will give you the best flavor and color.","Place raspberries, peach slices, yogurt, zucchini, flaxseed, honey, vanilla, and salt in a blender; process until smooth, 20 to 30 seconds, stopping to stir and scrape down sides as needed. (If mixture is too thick, add up to 4 tablespoons water and process again.) Divide between 2 bowls and sprinkle with toppings. Serve immediately.",120,"2017-11-08 03:16:09",Total,"5 minutes"
122,53,"2017-11-08 03:16:14","Get the Easy Recipe for Chipotle-Corn Salsa",sites/default/files/styles/smallest_16_9/public/1495834283/july-salsa-recipes-corn.jpg?itok=TRkVAgkl,"Freeze extra chipotles in adobo individually in an ice cube tray.","Step 1  Warm oil in a medium skillet over medium-high heat. Add corn, sprinkle with salt, and cook, stirring occasionally, until tender and beginning to turn golden, about 3 minutes. Add onion and poblano and cook, stirring, until corn starts to brown and onion and poblano soften, 2 to 3 minutes. Transfer to a medium bowl. (Alternatively, grill corn before removing kernels from ear. Slice onion and grill before dicing. Grill poblano, turning, until charred; remove skin and dice.) Step 2  When corn mixture has cooled, fold in tomatoes, chipotles, lime juice, and cilantro. Season with salt and pepper. Serve or cover and refrigerate for up to 1 day to allow flavors to develop.",111,"2017-11-08 03:15:52",Yield,"About 2 1/2 cups"
125,54,"2017-11-08 03:16:20","Mashed White Bean-Pesto Tartines Are Packed With Protein and Fiber",sites/default/files/styles/smallest_16_9/public/1495833712/july-no-cook-supper-toast.jpg?itok=vpR-a6GL,,"Step 1  Process beans, garlic, lemon juice, and 1 teaspoon each of the lemon zest and salt in a food processor until smooth and thick, about 1 minute. Remove from food processor and set aside. Wipe food processor bowl clean. Step 2  Place pistachios, parsley, mint, red pepper, and remaining 1 teaspoon lemon zest in food processor and pulse until coarsely chopped, 6 to 7 times. Transfer to a bowl. Stir in oil and remaining 1/2 teaspoon salt. Step 3  Spread bean mixture on 1 side of each bread half. Slightly overlap 4 halves on each of 6 plates. Top each plate with 2 tablespoons pistachio mixture and sprinkle evenly with cheese.",17,"2017-11-08 03:12:01",Yield,6
123,54,"2017-11-08 03:16:20","Mashed White Bean-Pesto Tartines Are Packed With Protein and Fiber",sites/default/files/styles/smallest_16_9/public/1495833712/july-no-cook-supper-toast.jpg?itok=vpR-a6GL,,"Step 1  Process beans, garlic, lemon juice, and 1 teaspoon each of the lemon zest and salt in a food processor until smooth and thick, about 1 minute. Remove from food processor and set aside. Wipe food processor bowl clean. Step 2  Place pistachios, parsley, mint, red pepper, and remaining 1 teaspoon lemon zest in food processor and pulse until coarsely chopped, 6 to 7 times. Transfer to a bowl. Stir in oil and remaining 1/2 teaspoon salt. Step 3  Spread bean mixture on 1 side of each bread half. Slightly overlap 4 halves on each of 6 plates. Top each plate with 2 tablespoons pistachio mixture and sprinkle evenly with cheese.",123,"2017-11-08 03:16:20",Active,"30 minutes"
124,54,"2017-11-08 03:16:20","Mashed White Bean-Pesto Tartines Are Packed With Protein and Fiber",sites/default/files/styles/smallest_16_9/public/1495833712/july-no-cook-supper-toast.jpg?itok=vpR-a6GL,,"Step 1  Process beans, garlic, lemon juice, and 1 teaspoon each of the lemon zest and salt in a food processor until smooth and thick, about 1 minute. Remove from food processor and set aside. Wipe food processor bowl clean. Step 2  Place pistachios, parsley, mint, red pepper, and remaining 1 teaspoon lemon zest in food processor and pulse until coarsely chopped, 6 to 7 times. Transfer to a bowl. Stir in oil and remaining 1/2 teaspoon salt. Step 3  Spread bean mixture on 1 side of each bread half. Slightly overlap 4 halves on each of 6 plates. Top each plate with 2 tablespoons pistachio mixture and sprinkle evenly with cheese.",124,"2017-11-08 03:16:20",Total,"30 minutes"
128,55,"2017-11-08 03:16:26","How to Make Layered Mexican Chicken Salad",sites/default/files/styles/smallest_16_9/public/1495833712/july-no-cook-supper-salad-cup.jpg?itok=dWTsBiYU,"Tajin seasoning—a blend of Mexican chiles, lime juice, and sea salt—is available in supermarkets. Or swap in another chili powder.","Step 1  Make pico de gallo: Combine tomatoes, onion, cilantro, salt, cayenne, 3 tablespoons of the lime juice, and 2 tablespoons of the oil in a bowl. Step 2  In a separate bowl, stir together beans, cumin, and remaining 1 tablespoon each lime juice and oil. Step 3  Divide half of pico de gallo (about 1/4 cup) among 4 large glasses or pint jars. Top each evenly with romaine, chicken, corn, guacamole, tortilla chips, black bean mixture, and remaining pico de gallo. Top each with 1 tablespoon sour cream and 1 tablespoon pepitas. Sprinkle with Tajín, if desired.",26,"2017-11-08 03:12:18",Yield,4
126,55,"2017-11-08 03:16:26","How to Make Layered Mexican Chicken Salad",sites/default/files/styles/smallest_16_9/public/1495833712/july-no-cook-supper-salad-cup.jpg?itok=dWTsBiYU,"Tajin seasoning—a blend of Mexican chiles, lime juice, and sea salt—is available in supermarkets. Or swap in another chili powder.","Step 1  Make pico de gallo: Combine tomatoes, onion, cilantro, salt, cayenne, 3 tablespoons of the lime juice, and 2 tablespoons of the oil in a bowl. Step 2  In a separate bowl, stir together beans, cumin, and remaining 1 tablespoon each lime juice and oil. Step 3  Divide half of pico de gallo (about 1/4 cup) among 4 large glasses or pint jars. Top each evenly with romaine, chicken, corn, guacamole, tortilla chips, black bean mixture, and remaining pico de gallo. Top each with 1 tablespoon sour cream and 1 tablespoon pepitas. Sprinkle with Tajín, if desired.",126,"2017-11-08 03:16:26",Active,"25 minutes"
127,55,"2017-11-08 03:16:26","How to Make Layered Mexican Chicken Salad",sites/default/files/styles/smallest_16_9/public/1495833712/july-no-cook-supper-salad-cup.jpg?itok=dWTsBiYU,"Tajin seasoning—a blend of Mexican chiles, lime juice, and sea salt—is available in supermarkets. Or swap in another chili powder.","Step 1  Make pico de gallo: Combine tomatoes, onion, cilantro, salt, cayenne, 3 tablespoons of the lime juice, and 2 tablespoons of the oil in a bowl. Step 2  In a separate bowl, stir together beans, cumin, and remaining 1 tablespoon each lime juice and oil. Step 3  Divide half of pico de gallo (about 1/4 cup) among 4 large glasses or pint jars. Top each evenly with romaine, chicken, corn, guacamole, tortilla chips, black bean mixture, and remaining pico de gallo. Top each with 1 tablespoon sour cream and 1 tablespoon pepitas. Sprinkle with Tajín, if desired.",127,"2017-11-08 03:16:26",Total,"25 minutes"
131,56,"2017-11-08 03:16:27","How to Make the Best Healthy Vegetable Pad Thai",sites/default/files/styles/smallest_16_9/public/styles/main/public/july-no-cook-supper-toast.jpg?itok=NiTsbCht,"You can prep the pad thai ingredients and make the dressing a few hours ahead (dress it just before serving)","Step 1  Whisk together peanut butter, lime juice, soy sauce, 2 tablespoons water, ketchup, sugar, ginger, and red pepper. Step 2  Place squash, sprouts, bok choy, carrots, mint, tofu, and 1/4 cup of the cilantro in a large bowl. Add dressing; toss to coat. Divide mixture evenly among 4 serving plates or shallow bowls; top with peanuts and remaining 1/4 cup cilantro. Serve immediately with lime wedges.",26,"2017-11-08 03:12:18",Yield,4
129,56,"2017-11-08 03:16:27","How to Make the Best Healthy Vegetable Pad Thai",sites/default/files/styles/smallest_16_9/public/styles/main/public/july-no-cook-supper-toast.jpg?itok=NiTsbCht,"You can prep the pad thai ingredients and make the dressing a few hours ahead (dress it just before serving)","Step 1  Whisk together peanut butter, lime juice, soy sauce, 2 tablespoons water, ketchup, sugar, ginger, and red pepper. Step 2  Place squash, sprouts, bok choy, carrots, mint, tofu, and 1/4 cup of the cilantro in a large bowl. Add dressing; toss to coat. Divide mixture evenly among 4 serving plates or shallow bowls; top with peanuts and remaining 1/4 cup cilantro. Serve immediately with lime wedges.",126,"2017-11-08 03:16:26",Active,"25 minutes"
130,56,"2017-11-08 03:16:27","How to Make the Best Healthy Vegetable Pad Thai",sites/default/files/styles/smallest_16_9/public/styles/main/public/july-no-cook-supper-toast.jpg?itok=NiTsbCht,"You can prep the pad thai ingredients and make the dressing a few hours ahead (dress it just before serving)","Step 1  Whisk together peanut butter, lime juice, soy sauce, 2 tablespoons water, ketchup, sugar, ginger, and red pepper. Step 2  Place squash, sprouts, bok choy, carrots, mint, tofu, and 1/4 cup of the cilantro in a large bowl. Add dressing; toss to coat. Divide mixture evenly among 4 serving plates or shallow bowls; top with peanuts and remaining 1/4 cup cilantro. Serve immediately with lime wedges.",127,"2017-11-08 03:16:26",Total,"25 minutes"
134,57,"2017-11-08 03:16:28","This Smoked Trout Succotash Salad Is Packed With Protein",sites/default/files/styles/smallest_16_9/public/1495833712/july-no-cook-supper-salmon-salad.jpg?itok=6wSnJovi,"Smoked trout is a super-flavorful source of protein, B vitamins, magnesium, and phosphorus.","Step 1 Whisk together mayonnaise, dill, vinegar, buttermilk, honey, and 1/2 teaspoon each of the salt and pepper in a bowl. Step 2 Spread lettuce on a platter; arrange tomatoes on top. Toss together corn, cucumber, and remaining 1/2 teaspoon each salt and pepper. Arrange corn mixture and trout over tomatoes. Drizzle with dressing. Sprinkle with basil.",17,"2017-11-08 03:12:01",Yield,6
132,57,"2017-11-08 03:16:28","This Smoked Trout Succotash Salad Is Packed With Protein",sites/default/files/styles/smallest_16_9/public/1495833712/july-no-cook-supper-salmon-salad.jpg?itok=6wSnJovi,"Smoked trout is a super-flavorful source of protein, B vitamins, magnesium, and phosphorus.","Step 1 Whisk together mayonnaise, dill, vinegar, buttermilk, honey, and 1/2 teaspoon each of the salt and pepper in a bowl. Step 2 Spread lettuce on a platter; arrange tomatoes on top. Toss together corn, cucumber, and remaining 1/2 teaspoon each salt and pepper. Arrange corn mixture and trout over tomatoes. Drizzle with dressing. Sprinkle with basil.",132,"2017-11-08 03:16:28",Active,"20 minutes"
133,57,"2017-11-08 03:16:28","This Smoked Trout Succotash Salad Is Packed With Protein",sites/default/files/styles/smallest_16_9/public/1495833712/july-no-cook-supper-salmon-salad.jpg?itok=6wSnJovi,"Smoked trout is a super-flavorful source of protein, B vitamins, magnesium, and phosphorus.","Step 1 Whisk together mayonnaise, dill, vinegar, buttermilk, honey, and 1/2 teaspoon each of the salt and pepper in a bowl. Step 2 Spread lettuce on a platter; arrange tomatoes on top. Toss together corn, cucumber, and remaining 1/2 teaspoon each salt and pepper. Arrange corn mixture and trout over tomatoes. Drizzle with dressing. Sprinkle with basil.",133,"2017-11-08 03:16:28",Total,"20 minutes"
137,58,"2017-11-08 03:16:32","Meze Plates With Homemade Tabbouleh Is the Perfect Easy Summer Dinner",sites/default/files/styles/smallest_16_9/public/1495833712/july-no-cook-supper-hummus.jpg?itok=xicqv0up,,"Step 1  Make tabbouleh: Pulse cauliflower in a food processor until crumbly, about 10 times. Transfer to a bowl. Add parsley, mint, 2 tablespoons of the oil, 2 tablespoons of the lemon juice, 1/2 teaspoon of the pepper, and 1/4 teaspoon of the salt to bowl; stir until combined. Step 2  In a separate bowl, combine tomatoes, cucumber, chickpeas, onion, olives, and remaining 1 1/2 tablespoons oil, 2 tablespoons lemon juice, and 1/4 teaspoon each salt and pepper; toss to coat. Step 3  Place 3/4 cup tomato mixture in center of each of 4 plates. Divide tabbouleh, baba ghanoush, artichokes, and bell peppers evenly among plates, spooning around tomato mixture. Drizzle with additional oil, if desired. Serve immediately with pita rounds, if desired, and lemon wedges.",26,"2017-11-08 03:12:18",Yield,4
135,58,"2017-11-08 03:16:32","Meze Plates With Homemade Tabbouleh Is the Perfect Easy Summer Dinner",sites/default/files/styles/smallest_16_9/public/1495833712/july-no-cook-supper-hummus.jpg?itok=xicqv0up,,"Step 1  Make tabbouleh: Pulse cauliflower in a food processor until crumbly, about 10 times. Transfer to a bowl. Add parsley, mint, 2 tablespoons of the oil, 2 tablespoons of the lemon juice, 1/2 teaspoon of the pepper, and 1/4 teaspoon of the salt to bowl; stir until combined. Step 2  In a separate bowl, combine tomatoes, cucumber, chickpeas, onion, olives, and remaining 1 1/2 tablespoons oil, 2 tablespoons lemon juice, and 1/4 teaspoon each salt and pepper; toss to coat. Step 3  Place 3/4 cup tomato mixture in center of each of 4 plates. Divide tabbouleh, baba ghanoush, artichokes, and bell peppers evenly among plates, spooning around tomato mixture. Drizzle with additional oil, if desired. Serve immediately with pita rounds, if desired, and lemon wedges.",132,"2017-11-08 03:16:28",Active,"20 minutes"
136,58,"2017-11-08 03:16:32","Meze Plates With Homemade Tabbouleh Is the Perfect Easy Summer Dinner",sites/default/files/styles/smallest_16_9/public/1495833712/july-no-cook-supper-hummus.jpg?itok=xicqv0up,,"Step 1  Make tabbouleh: Pulse cauliflower in a food processor until crumbly, about 10 times. Transfer to a bowl. Add parsley, mint, 2 tablespoons of the oil, 2 tablespoons of the lemon juice, 1/2 teaspoon of the pepper, and 1/4 teaspoon of the salt to bowl; stir until combined. Step 2  In a separate bowl, combine tomatoes, cucumber, chickpeas, onion, olives, and remaining 1 1/2 tablespoons oil, 2 tablespoons lemon juice, and 1/4 teaspoon each salt and pepper; toss to coat. Step 3  Place 3/4 cup tomato mixture in center of each of 4 plates. Divide tabbouleh, baba ghanoush, artichokes, and bell peppers evenly among plates, spooning around tomato mixture. Drizzle with additional oil, if desired. Serve immediately with pita rounds, if desired, and lemon wedges.",133,"2017-11-08 03:16:28",Total,"20 minutes"
140,59,"2017-11-08 03:16:37","Too Hot to Cook? Make Avocado Gazpacho With Shrimp",sites/default/files/styles/smallest_16_9/public/1495833712/july-no-cook-supper-shrimp-soup.jpg?itok=z_Zlgyxo,,"Step 1  Process club soda, vinegar, tarragon, salt, tomatillos, avocados, cucumber, and jalapeño in a blender until smooth. Pour mixture into a bowl and let stand in a larger bowl filled with ice for 20 minutes (or cover and refrigerate for 1 hour). Step 2  Stir together shrimp, oil, and lime juice. Divide soup evenly among 6 shallow bowls. Place a mound of shrimp mixture in middle of soup in each bowl. Scatter tomatoes, bell pepper, and cilantro around shrimp mixture. Drizzle with additional oil, if desired.",17,"2017-11-08 03:12:01",Yield,6
138,59,"2017-11-08 03:16:37","Too Hot to Cook? Make Avocado Gazpacho With Shrimp",sites/default/files/styles/smallest_16_9/public/1495833712/july-no-cook-supper-shrimp-soup.jpg?itok=z_Zlgyxo,,"Step 1  Process club soda, vinegar, tarragon, salt, tomatillos, avocados, cucumber, and jalapeño in a blender until smooth. Pour mixture into a bowl and let stand in a larger bowl filled with ice for 20 minutes (or cover and refrigerate for 1 hour). Step 2  Stir together shrimp, oil, and lime juice. Divide soup evenly among 6 shallow bowls. Place a mound of shrimp mixture in middle of soup in each bowl. Scatter tomatoes, bell pepper, and cilantro around shrimp mixture. Drizzle with additional oil, if desired.",132,"2017-11-08 03:16:28",Active,"20 minutes"
139,59,"2017-11-08 03:16:37","Too Hot to Cook? Make Avocado Gazpacho With Shrimp",sites/default/files/styles/smallest_16_9/public/1495833712/july-no-cook-supper-shrimp-soup.jpg?itok=z_Zlgyxo,,"Step 1  Process club soda, vinegar, tarragon, salt, tomatillos, avocados, cucumber, and jalapeño in a blender until smooth. Pour mixture into a bowl and let stand in a larger bowl filled with ice for 20 minutes (or cover and refrigerate for 1 hour). Step 2  Stir together shrimp, oil, and lime juice. Divide soup evenly among 6 shallow bowls. Place a mound of shrimp mixture in middle of soup in each bowl. Scatter tomatoes, bell pepper, and cilantro around shrimp mixture. Drizzle with additional oil, if desired.",139,"2017-11-08 03:16:37",Total,"1 hour, 20 minutes"
141,60,"2017-11-08 03:16:44","Watermelon and Scallop Ceviche Will Be Your Favorite Summer Recipe",sites/default/files/styles/smallest_16_9/public/1494441303/watermelon-and-scallop-ceviche.jpg?itok=qONGRodR,"If you can’t find bay scallops, which are small, buy a pound of sea scallops and cut them into quarters.","Step 1  Trim off ends of oranges; set oranges, cut side down, on a cutting board. Following the curve of the fruit, cut off peel and white pith. Working over a medium bowl, slice orange segments from membranes; cover and refrigerate. Squeeze juice from membranes into a separate medium bowl to equal 3/4 cup; discard membranes. Add scallops and 6 tablespoons of the lime juice to bowl with orange juice. Cover and refrigerate until scallops are opaque, about 45 minutes. Step 2  Drain scallop mixture; discard liquid. Place scallops in a clean bowl. Stir in orange segments, watermelon, fennel, jalapeño, honey, salt, lime zest, and remaining 2 tablespoons lime juice. Drizzle with oil and top with mint. Serve with a slotted spoon.",4,"2017-11-08 03:05:25","Active Time","20 Mins"
143,60,"2017-11-08 03:16:44","Watermelon and Scallop Ceviche Will Be Your Favorite Summer Recipe",sites/default/files/styles/smallest_16_9/public/1494441303/watermelon-and-scallop-ceviche.jpg?itok=qONGRodR,"If you can’t find bay scallops, which are small, buy a pound of sea scallops and cut them into quarters.","Step 1  Trim off ends of oranges; set oranges, cut side down, on a cutting board. Following the curve of the fruit, cut off peel and white pith. Working over a medium bowl, slice orange segments from membranes; cover and refrigerate. Squeeze juice from membranes into a separate medium bowl to equal 3/4 cup; discard membranes. Add scallops and 6 tablespoons of the lime juice to bowl with orange juice. Cover and refrigerate until scallops are opaque, about 45 minutes. Step 2  Drain scallop mixture; discard liquid. Place scallops in a clean bowl. Stir in orange segments, watermelon, fennel, jalapeño, honey, salt, lime zest, and remaining 2 tablespoons lime juice. Drizzle with oil and top with mint. Serve with a slotted spoon.",17,"2017-11-08 03:12:01",Yield,6
142,60,"2017-11-08 03:16:44","Watermelon and Scallop Ceviche Will Be Your Favorite Summer Recipe",sites/default/files/styles/smallest_16_9/public/1494441303/watermelon-and-scallop-ceviche.jpg?itok=qONGRodR,"If you can’t find bay scallops, which are small, buy a pound of sea scallops and cut them into quarters.","Step 1  Trim off ends of oranges; set oranges, cut side down, on a cutting board. Following the curve of the fruit, cut off peel and white pith. Working over a medium bowl, slice orange segments from membranes; cover and refrigerate. Squeeze juice from membranes into a separate medium bowl to equal 3/4 cup; discard membranes. Add scallops and 6 tablespoons of the lime juice to bowl with orange juice. Cover and refrigerate until scallops are opaque, about 45 minutes. Step 2  Drain scallop mixture; discard liquid. Place scallops in a clean bowl. Stir in orange segments, watermelon, fennel, jalapeño, honey, salt, lime zest, and remaining 2 tablespoons lime juice. Drizzle with oil and top with mint. Serve with a slotted spoon.",142,"2017-11-08 03:16:44","Total Time","50 Mins"
144,61,"2017-11-08 03:16:45","Stay Hydrated With This Watermelon, Cucumber, and Burrata Salad",sites/default/files/styles/smallest_16_9/public/1494441303/watermelon-cucumber-and-burrata-salad.jpg?itok=MB3kiw0c,"Watermelon is nearly 92 percent water (hence its name), so it’s great for hydrating in hot summer weather.","Step 1  Whisk together oil, vinegar, salt, and pepper in a large bowl. Stir in shallot. Step 2  Slice cucumber diagonally into 1/2-inch-thick slices. Step 3  Arrange cucumber, watermelon, and burrata on a serving platter. Spoon shallot dressing over salad; sprinkle with almonds.",7,"2017-11-08 03:11:28","Active Time","15 Mins"
146,61,"2017-11-08 03:16:45","Stay Hydrated With This Watermelon, Cucumber, and Burrata Salad",sites/default/files/styles/smallest_16_9/public/1494441303/watermelon-cucumber-and-burrata-salad.jpg?itok=MB3kiw0c,"Watermelon is nearly 92 percent water (hence its name), so it’s great for hydrating in hot summer weather.","Step 1  Whisk together oil, vinegar, salt, and pepper in a large bowl. Stir in shallot. Step 2  Slice cucumber diagonally into 1/2-inch-thick slices. Step 3  Arrange cucumber, watermelon, and burrata on a serving platter. Spoon shallot dressing over salad; sprinkle with almonds.",26,"2017-11-08 03:12:18",Yield,4
145,61,"2017-11-08 03:16:45","Stay Hydrated With This Watermelon, Cucumber, and Burrata Salad",sites/default/files/styles/smallest_16_9/public/1494441303/watermelon-cucumber-and-burrata-salad.jpg?itok=MB3kiw0c,"Watermelon is nearly 92 percent water (hence its name), so it’s great for hydrating in hot summer weather.","Step 1  Whisk together oil, vinegar, salt, and pepper in a large bowl. Stir in shallot. Step 2  Slice cucumber diagonally into 1/2-inch-thick slices. Step 3  Arrange cucumber, watermelon, and burrata on a serving platter. Spoon shallot dressing over salad; sprinkle with almonds.",145,"2017-11-08 03:16:45","Total Time","15 Mins"
148,62,"2017-11-08 03:16:53","Sriracha-Lime Grilled Watermelon Takes Just 10 Minutes to Make",sites/default/files/styles/smallest_16_9/public/1494441303/sriracha-lime-grilled-watermelon.jpg?itok=S3_E3Q6C,"You can forgo the grilling and just sprinkle the seasonings on raw watermelon. This recipe also works well with jicama.","Rub watermelon wedges with oil and sriracha. Heat a grill pan lightly coated with oil over high heat, or preheat a grill for direct heat. Grill watermelon until grill marks appear, 1 to 2 minutes per side. Transfer to a serving platter; sprinkle with salt, sugar, and lime zest. Serve with lime wedges.",2,"2017-11-08 03:05:22","Total Time","10 Mins"
149,62,"2017-11-08 03:16:53","Sriracha-Lime Grilled Watermelon Takes Just 10 Minutes to Make",sites/default/files/styles/smallest_16_9/public/1494441303/sriracha-lime-grilled-watermelon.jpg?itok=S3_E3Q6C,"You can forgo the grilling and just sprinkle the seasonings on raw watermelon. This recipe also works well with jicama.","Rub watermelon wedges with oil and sriracha. Heat a grill pan lightly coated with oil over high heat, or preheat a grill for direct heat. Grill watermelon until grill marks appear, 1 to 2 minutes per side. Transfer to a serving platter; sprinkle with salt, sugar, and lime zest. Serve with lime wedges.",20,"2017-11-08 03:12:05",Yield,8
147,62,"2017-11-08 03:16:53","Sriracha-Lime Grilled Watermelon Takes Just 10 Minutes to Make",sites/default/files/styles/smallest_16_9/public/1494441303/sriracha-lime-grilled-watermelon.jpg?itok=S3_E3Q6C,"You can forgo the grilling and just sprinkle the seasonings on raw watermelon. This recipe also works well with jicama.","Rub watermelon wedges with oil and sriracha. Heat a grill pan lightly coated with oil over high heat, or preheat a grill for direct heat. Grill watermelon until grill marks appear, 1 to 2 minutes per side. Transfer to a serving platter; sprinkle with salt, sugar, and lime zest. Serve with lime wedges.",147,"2017-11-08 03:16:53","Active Time","10 Mins"
150,63,"2017-11-08 03:16:56","How to Make a Dairy-Free Mango and Maca Smoothie",sites/default/files/styles/smallest_16_9/public/1494441303/mango-maca-smoothie.jpg?itok=YZWQXeT9,"This smoothie calls for hemp or almond milk, so it’s ideal for you if you prefer a dairy-free smoothie. Coconut or cashew milk would also work well.","Process all ingredients in a blender until smooth and creamy.",7,"2017-11-08 03:11:28","Active Time","15 Mins"
152,63,"2017-11-08 03:16:56","How to Make a Dairy-Free Mango and Maca Smoothie",sites/default/files/styles/smallest_16_9/public/1494441303/mango-maca-smoothie.jpg?itok=YZWQXeT9,"This smoothie calls for hemp or almond milk, so it’s ideal for you if you prefer a dairy-free smoothie. Coconut or cashew milk would also work well.","Process all ingredients in a blender until smooth and creamy.",26,"2017-11-08 03:12:18",Yield,4
151,63,"2017-11-08 03:16:56","How to Make a Dairy-Free Mango and Maca Smoothie",sites/default/files/styles/smallest_16_9/public/1494441303/mango-maca-smoothie.jpg?itok=YZWQXeT9,"This smoothie calls for hemp or almond milk, so it’s ideal for you if you prefer a dairy-free smoothie. Coconut or cashew milk would also work well.","Process all ingredients in a blender until smooth and creamy.",145,"2017-11-08 03:16:45","Total Time","15 Mins"
153,64,"2017-11-08 03:16:59","Breakfast for Dinner: Souffle Omelet With Swiss Chard and Mixed Herbs",sites/default/files/styles/smallest_16_9/public/1494441303/souffle-omelet.jpg?itok=18JOk7Py,,"Step 1  Preheat oven to 425°F. Remove stems from Swiss chard; reserve for another use. Chop Swiss chard leaves and set aside. Step 2  Heat 1 tablespoon of the oil in a large ovenproof nonstick skillet over medium heat. Add shallot and cook, stirring often, until translucent, about 3 minutes. Add mushrooms and increase heat to medium-high. Cook mushrooms until they release their liquid and brown lightly, about 7 minutes. Add Swiss chard leaves, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper; cook until leaves are wilted, about 1 minute. Remove from heat; transfer mixture to a bowl and wipe skillet clean with paper towels. Step 3  Beat egg whites with an electric mixer on high speed until stiff peaks form, 3 to 4 minutes. Whisk together egg yolks and remaining 1/4 teaspoon each salt and pepper in a separate bowl. Using a spatula, carefully fold egg whites into yolks just until combined. Step 4  Heat remaining 1 tablespoon oil in skillet over medium heat. Spread egg mixture evenly in skillet. Cook until a crust begins to form, about 30 seconds. Sprinkle with vegetable mixture and cheese. Step 5  Bake until omelet has risen and looks puffy, about 3 minutes. Using a spatula, carefully transfer to a cutting board. Sprinkle with basil, parsley, and chives and cut into 8 wedges. Serve immediately.",4,"2017-11-08 03:05:25","Active Time","20 Mins"
155,64,"2017-11-08 03:16:59","Breakfast for Dinner: Souffle Omelet With Swiss Chard and Mixed Herbs",sites/default/files/styles/smallest_16_9/public/1494441303/souffle-omelet.jpg?itok=18JOk7Py,,"Step 1  Preheat oven to 425°F. Remove stems from Swiss chard; reserve for another use. Chop Swiss chard leaves and set aside. Step 2  Heat 1 tablespoon of the oil in a large ovenproof nonstick skillet over medium heat. Add shallot and cook, stirring often, until translucent, about 3 minutes. Add mushrooms and increase heat to medium-high. Cook mushrooms until they release their liquid and brown lightly, about 7 minutes. Add Swiss chard leaves, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper; cook until leaves are wilted, about 1 minute. Remove from heat; transfer mixture to a bowl and wipe skillet clean with paper towels. Step 3  Beat egg whites with an electric mixer on high speed until stiff peaks form, 3 to 4 minutes. Whisk together egg yolks and remaining 1/4 teaspoon each salt and pepper in a separate bowl. Using a spatula, carefully fold egg whites into yolks just until combined. Step 4  Heat remaining 1 tablespoon oil in skillet over medium heat. Spread egg mixture evenly in skillet. Cook until a crust begins to form, about 30 seconds. Sprinkle with vegetable mixture and cheese. Step 5  Bake until omelet has risen and looks puffy, about 3 minutes. Using a spatula, carefully transfer to a cutting board. Sprinkle with basil, parsley, and chives and cut into 8 wedges. Serve immediately.",26,"2017-11-08 03:12:18",Yield,4
154,64,"2017-11-08 03:16:59","Breakfast for Dinner: Souffle Omelet With Swiss Chard and Mixed Herbs",sites/default/files/styles/smallest_16_9/public/1494441303/souffle-omelet.jpg?itok=18JOk7Py,,"Step 1  Preheat oven to 425°F. Remove stems from Swiss chard; reserve for another use. Chop Swiss chard leaves and set aside. Step 2  Heat 1 tablespoon of the oil in a large ovenproof nonstick skillet over medium heat. Add shallot and cook, stirring often, until translucent, about 3 minutes. Add mushrooms and increase heat to medium-high. Cook mushrooms until they release their liquid and brown lightly, about 7 minutes. Add Swiss chard leaves, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper; cook until leaves are wilted, about 1 minute. Remove from heat; transfer mixture to a bowl and wipe skillet clean with paper towels. Step 3  Beat egg whites with an electric mixer on high speed until stiff peaks form, 3 to 4 minutes. Whisk together egg yolks and remaining 1/4 teaspoon each salt and pepper in a separate bowl. Using a spatula, carefully fold egg whites into yolks just until combined. Step 4  Heat remaining 1 tablespoon oil in skillet over medium heat. Spread egg mixture evenly in skillet. Cook until a crust begins to form, about 30 seconds. Sprinkle with vegetable mixture and cheese. Step 5  Bake until omelet has risen and looks puffy, about 3 minutes. Using a spatula, carefully transfer to a cutting board. Sprinkle with basil, parsley, and chives and cut into 8 wedges. Serve immediately.",84,"2017-11-08 03:15:06","Total Time","30 Mins"
156,65,"2017-11-08 03:17:02","How to Make a Refreshing Mango-Pineapple-Ginger Slushy",sites/default/files/styles/smallest_16_9/public/1494441303/minty-melon-slushy.jpg?itok=m4aidUM_,,"Start with fruit and sparkling water. Grab the add-ins and put all ingredients in a blender. Blend until smooth; sip away!",156,"2017-11-08 03:17:02",Yield,"2 1/2 cups"
159,66,"2017-11-08 03:17:09","Easy Weekend Breakfast: Avocado Toad-in-a-Hole With Ham and Salsa Verde",sites/default/files/styles/smallest_16_9/public/1494441303/avocado-toad-hole.jpg?itok=1FDrLU_Z,"You can double the salsa verde and keep it in the fridge for up to 1 week. Use it to punch up any meal or snack.","Step 1  Preheat broiler with oven rack 6 inches from heat. Line 2 rimmed baking sheets with aluminum foil. Spread tomatillos, onion, garlic, and jalapeño on 1 prepared baking sheet. Broil until blistered and lightly charred, 4 to 5 minutes per side. Remove from oven and let cool for 20 minutes. Reduce heat to 425°F. Step 2  Process charred vegetables, lime juice, and 1/4 cup of the cilantro in a food processor until smooth. Transfer to a bowl and stir in 1/2 teaspoon of the salt. Chill until ready to use. Step 3  Cut each avocado in half; remove and discard pits. (To keep avocados level, slice about 1/4 inch from the back of avocado halves so they sit flat.) Enlarge the hole by scooping 1/8 to 1/4 inch of flesh from around the hole. (Save the scooped avocado flesh for another use.) Sprinkle avocados with pepper and remaining 1/4 teaspoon salt; place on second prepared baking sheet. Step 4  Bake at 425°F until no residual moisture remains in the hole, about 8 minutes. Remove from oven. Working with 1 egg at a time, break eggs into a bowl and, using the eggshell, scoop 1 yolk into each hot avocado half. Add enough egg whites to fill hole completely. (Discard remaining egg whites.) Cover avocados with foil and return to oven. Bake until egg whites are set and yolks are runny, about 5 minutes. Step 5  Meanwhile, heat a medium skillet over medium-high heat and add oil and diced ham; cook until ham is browned and edges are crispy, about 4 minutes. Sprinkle avocado halves with the crispy ham and remaining chopped cilantro. Serve with salsa verde.",26,"2017-11-08 03:12:18",Yield,4
157,66,"2017-11-08 03:17:09","Easy Weekend Breakfast: Avocado Toad-in-a-Hole With Ham and Salsa Verde",sites/default/files/styles/smallest_16_9/public/1494441303/avocado-toad-hole.jpg?itok=1FDrLU_Z,"You can double the salsa verde and keep it in the fridge for up to 1 week. Use it to punch up any meal or snack.","Step 1  Preheat broiler with oven rack 6 inches from heat. Line 2 rimmed baking sheets with aluminum foil. Spread tomatillos, onion, garlic, and jalapeño on 1 prepared baking sheet. Broil until blistered and lightly charred, 4 to 5 minutes per side. Remove from oven and let cool for 20 minutes. Reduce heat to 425°F. Step 2  Process charred vegetables, lime juice, and 1/4 cup of the cilantro in a food processor until smooth. Transfer to a bowl and stir in 1/2 teaspoon of the salt. Chill until ready to use. Step 3  Cut each avocado in half; remove and discard pits. (To keep avocados level, slice about 1/4 inch from the back of avocado halves so they sit flat.) Enlarge the hole by scooping 1/8 to 1/4 inch of flesh from around the hole. (Save the scooped avocado flesh for another use.) Sprinkle avocados with pepper and remaining 1/4 teaspoon salt; place on second prepared baking sheet. Step 4  Bake at 425°F until no residual moisture remains in the hole, about 8 minutes. Remove from oven. Working with 1 egg at a time, break eggs into a bowl and, using the eggshell, scoop 1 yolk into each hot avocado half. Add enough egg whites to fill hole completely. (Discard remaining egg whites.) Cover avocados with foil and return to oven. Bake until egg whites are set and yolks are runny, about 5 minutes. Step 5  Meanwhile, heat a medium skillet over medium-high heat and add oil and diced ham; cook until ham is browned and edges are crispy, about 4 minutes. Sprinkle avocado halves with the crispy ham and remaining chopped cilantro. Serve with salsa verde.",58,"2017-11-08 03:13:07","Active Time","25 Mins"
158,66,"2017-11-08 03:17:09","Easy Weekend Breakfast: Avocado Toad-in-a-Hole With Ham and Salsa Verde",sites/default/files/styles/smallest_16_9/public/1494441303/avocado-toad-hole.jpg?itok=1FDrLU_Z,"You can double the salsa verde and keep it in the fridge for up to 1 week. Use it to punch up any meal or snack.","Step 1  Preheat broiler with oven rack 6 inches from heat. Line 2 rimmed baking sheets with aluminum foil. Spread tomatillos, onion, garlic, and jalapeño on 1 prepared baking sheet. Broil until blistered and lightly charred, 4 to 5 minutes per side. Remove from oven and let cool for 20 minutes. Reduce heat to 425°F. Step 2  Process charred vegetables, lime juice, and 1/4 cup of the cilantro in a food processor until smooth. Transfer to a bowl and stir in 1/2 teaspoon of the salt. Chill until ready to use. Step 3  Cut each avocado in half; remove and discard pits. (To keep avocados level, slice about 1/4 inch from the back of avocado halves so they sit flat.) Enlarge the hole by scooping 1/8 to 1/4 inch of flesh from around the hole. (Save the scooped avocado flesh for another use.) Sprinkle avocados with pepper and remaining 1/4 teaspoon salt; place on second prepared baking sheet. Step 4  Bake at 425°F until no residual moisture remains in the hole, about 8 minutes. Remove from oven. Working with 1 egg at a time, break eggs into a bowl and, using the eggshell, scoop 1 yolk into each hot avocado half. Add enough egg whites to fill hole completely. (Discard remaining egg whites.) Cover avocados with foil and return to oven. Bake until egg whites are set and yolks are runny, about 5 minutes. Step 5  Meanwhile, heat a medium skillet over medium-high heat and add oil and diced ham; cook until ham is browned and edges are crispy, about 4 minutes. Sprinkle avocado halves with the crispy ham and remaining chopped cilantro. Serve with salsa verde.",78,"2017-11-08 03:14:08","Total Time","45 Mins"
160,67,"2017-11-08 03:17:19","You Need This Minty Melon Slushy Recipe in Your Life",sites/default/files/styles/smallest_16_9/public/1494441303/mango-pineapple-ginger-slushy.jpg?itok=9dBzI-AM,,"Start with fruit and sparkling water. Grab the add-ins and put all ingredients in a blender. Blend until smooth; sip away!",156,"2017-11-08 03:17:02",Yield,"2 1/2 cups"
161,68,"2017-11-08 03:17:30","How to Make a Strawberry-Vanilla Slushy",sites/default/files/styles/smallest_16_9/public/1494441303/strawberry-vanilla-slushy.jpg?itok=NMi4t3Gk,,"Start with fruit and sparkling water. Grab the add-ins and put all ingredients in a blender. Blend until smooth; sip away!",161,"2017-11-08 03:17:30",Yield,"4 cups"
162,69,"2017-11-08 03:17:36","This Tangy Coleslaw Recipe Is Good for Your Gut",sites/default/files/styles/smallest_16_9/public/1493659062/tangy-coleslaw-bbq.jpg?itok=9rNq6dmx,"The sauerkraut and miso in this slaw are both fermented foods, beneficial for gut health.","Step 1  Melt butter in a large skillet over medium-high heat. Add carrot; cook, stirring occasionally, until beginning to soften, about 2 minutes. Add cabbage; cook, stirring occasionally, until beginning to soften, 1 to 2 minutes. Remove from heat; let cool. Stir in raisins. Step 2  Whisk together oil, miso, mustard, vinegar, salt, and pepper in a medium bowl. Add cabbage mixture, sauerkraut, parsley, and cilantro; toss to coat. Sprinkle with almonds.",7,"2017-11-08 03:11:28","Active Time","15 Mins"
164,69,"2017-11-08 03:17:36","This Tangy Coleslaw Recipe Is Good for Your Gut",sites/default/files/styles/smallest_16_9/public/1493659062/tangy-coleslaw-bbq.jpg?itok=9rNq6dmx,"The sauerkraut and miso in this slaw are both fermented foods, beneficial for gut health.","Step 1  Melt butter in a large skillet over medium-high heat. Add carrot; cook, stirring occasionally, until beginning to soften, about 2 minutes. Add cabbage; cook, stirring occasionally, until beginning to soften, 1 to 2 minutes. Remove from heat; let cool. Stir in raisins. Step 2  Whisk together oil, miso, mustard, vinegar, salt, and pepper in a medium bowl. Add cabbage mixture, sauerkraut, parsley, and cilantro; toss to coat. Sprinkle with almonds.",17,"2017-11-08 03:12:01",Yield,6
163,69,"2017-11-08 03:17:36","This Tangy Coleslaw Recipe Is Good for Your Gut",sites/default/files/styles/smallest_16_9/public/1493659062/tangy-coleslaw-bbq.jpg?itok=9rNq6dmx,"The sauerkraut and miso in this slaw are both fermented foods, beneficial for gut health.","Step 1  Melt butter in a large skillet over medium-high heat. Add carrot; cook, stirring occasionally, until beginning to soften, about 2 minutes. Add cabbage; cook, stirring occasionally, until beginning to soften, 1 to 2 minutes. Remove from heat; let cool. Stir in raisins. Step 2  Whisk together oil, miso, mustard, vinegar, salt, and pepper in a medium bowl. Add cabbage mixture, sauerkraut, parsley, and cilantro; toss to coat. Sprinkle with almonds.",145,"2017-11-08 03:16:45","Total Time","15 Mins"
165,70,"2017-11-08 03:17:40","How to Make Healthier Baked Beans",sites/default/files/styles/smallest_16_9/public/1493659062/baked-beans-bbq.jpg?itok=epoHy2Px,,"Step 1  Cook bacon in a Dutch oven over medium-high heat until very crisp, 8 to 10 minutes. With a slotted spoon, transfer to a paper towel–lined plate to drain. Add 1 1/2 cups of the onion to Dutch oven; cook, stirring often, until very soft, 5 to 7 minutes. Add garlic, tomato paste, and paprika; cook, stirring often, for 2 minutes. Add broth and crushed tomatoes; bring to a simmer. Cook, stirring occasionally, until mixture has reduced to about 4 cups, about 30 minutes. Step 2  Reduce heat to medium; stir in both beans, vinegar, honey, mustard, salt, and pepper. Cook, stirring occasionally, until mixture is syrupy and thickened to desired consistency, 30 to 40 minutes. Sprinkle with bacon and remaining ó cup onion.",7,"2017-11-08 03:11:28","Active Time","15 Mins"
167,70,"2017-11-08 03:17:40","How to Make Healthier Baked Beans",sites/default/files/styles/smallest_16_9/public/1493659062/baked-beans-bbq.jpg?itok=epoHy2Px,,"Step 1  Cook bacon in a Dutch oven over medium-high heat until very crisp, 8 to 10 minutes. With a slotted spoon, transfer to a paper towel–lined plate to drain. Add 1 1/2 cups of the onion to Dutch oven; cook, stirring often, until very soft, 5 to 7 minutes. Add garlic, tomato paste, and paprika; cook, stirring often, for 2 minutes. Add broth and crushed tomatoes; bring to a simmer. Cook, stirring occasionally, until mixture has reduced to about 4 cups, about 30 minutes. Step 2  Reduce heat to medium; stir in both beans, vinegar, honey, mustard, salt, and pepper. Cook, stirring occasionally, until mixture is syrupy and thickened to desired consistency, 30 to 40 minutes. Sprinkle with bacon and remaining ó cup onion.",39,"2017-11-08 03:12:43",Yield,12
166,70,"2017-11-08 03:17:40","How to Make Healthier Baked Beans",sites/default/files/styles/smallest_16_9/public/1493659062/baked-beans-bbq.jpg?itok=epoHy2Px,,"Step 1  Cook bacon in a Dutch oven over medium-high heat until very crisp, 8 to 10 minutes. With a slotted spoon, transfer to a paper towel–lined plate to drain. Add 1 1/2 cups of the onion to Dutch oven; cook, stirring often, until very soft, 5 to 7 minutes. Add garlic, tomato paste, and paprika; cook, stirring often, for 2 minutes. Add broth and crushed tomatoes; bring to a simmer. Cook, stirring occasionally, until mixture has reduced to about 4 cups, about 30 minutes. Step 2  Reduce heat to medium; stir in both beans, vinegar, honey, mustard, salt, and pepper. Cook, stirring occasionally, until mixture is syrupy and thickened to desired consistency, 30 to 40 minutes. Sprinkle with bacon and remaining ó cup onion.",166,"2017-11-08 03:17:40","Total Time","1 Hour 15 Mins"
168,71,"2017-11-08 03:17:41","4-Ingredient Peach Slushy",sites/default/files/styles/smallest_16_9/public/1494441303/peach-slushy.jpg?itok=D8rWmDZr,"Turn sweet summer fruit into a refreshing homemade slushy.","Start with fruit and sparkling water. Grab the add-ins and put all ingredients in a blender. Blend until smooth; sip away!",168,"2017-11-08 03:17:41",Yield,"3 cups"
169,72,"2017-11-08 03:17:46","You Need This Recipe for Shrimp Burgers",sites/default/files/styles/smallest_16_9/public/1493659062/shrimp-burger-bbq.jpg?itok=zhyjLBd1,,"Step 1  Whisk together mayonnaise, relish, and 1/4 teaspoon of the Old Bay in a small bowl. Step 2  Place half of the shrimp in a food processor and pulse until very finely chopped. Add egg, garlic, and remaining 3/4 teaspoon Old Bay; pulse just until combined. Transfer mixture to a medium bowl. Roughly chop remaining shrimp and add to bowl. Add parsley and stir just until combined. Shape mixture into four 3 1/2-inch patties. Step 3  Melt butter in a large skillet over medium-high heat. Add patties in a single layer; cook until edges are crispy and shrimp is cooked through, 4 to 5 minutes per side. Step 4  Place 1 patty on bottom half of each muffin; top with 4 teaspoons of the mayonnaise mixture, tomato slices, 1 lettuce leaf, and other half of muffin.",4,"2017-11-08 03:05:25","Active Time","20 Mins"
170,72,"2017-11-08 03:17:46","You Need This Recipe for Shrimp Burgers",sites/default/files/styles/smallest_16_9/public/1493659062/shrimp-burger-bbq.jpg?itok=zhyjLBd1,,"Step 1  Whisk together mayonnaise, relish, and 1/4 teaspoon of the Old Bay in a small bowl. Step 2  Place half of the shrimp in a food processor and pulse until very finely chopped. Add egg, garlic, and remaining 3/4 teaspoon Old Bay; pulse just until combined. Transfer mixture to a medium bowl. Roughly chop remaining shrimp and add to bowl. Add parsley and stir just until combined. Shape mixture into four 3 1/2-inch patties. Step 3  Melt butter in a large skillet over medium-high heat. Add patties in a single layer; cook until edges are crispy and shrimp is cooked through, 4 to 5 minutes per side. Step 4  Place 1 patty on bottom half of each muffin; top with 4 teaspoons of the mayonnaise mixture, tomato slices, 1 lettuce leaf, and other half of muffin.",5,"2017-11-08 03:05:25","Total Time","20 Mins"
171,72,"2017-11-08 03:17:46","You Need This Recipe for Shrimp Burgers",sites/default/files/styles/smallest_16_9/public/1493659062/shrimp-burger-bbq.jpg?itok=zhyjLBd1,,"Step 1  Whisk together mayonnaise, relish, and 1/4 teaspoon of the Old Bay in a small bowl. Step 2  Place half of the shrimp in a food processor and pulse until very finely chopped. Add egg, garlic, and remaining 3/4 teaspoon Old Bay; pulse just until combined. Transfer mixture to a medium bowl. Roughly chop remaining shrimp and add to bowl. Add parsley and stir just until combined. Shape mixture into four 3 1/2-inch patties. Step 3  Melt butter in a large skillet over medium-high heat. Add patties in a single layer; cook until edges are crispy and shrimp is cooked through, 4 to 5 minutes per side. Step 4  Place 1 patty on bottom half of each muffin; top with 4 teaspoons of the mayonnaise mixture, tomato slices, 1 lettuce leaf, and other half of muffin.",26,"2017-11-08 03:12:18",Yield,4
172,73,"2017-11-08 03:17:47","How to Make Bison Burgers With Barbecue Sauce",sites/default/files/styles/smallest_16_9/public/1493659062/bison-burger-bbq-sauce.jpg?itok=WnP9iqd6,"Like beef, bison is rich in iron and vitamin B12. Look for 100 percent grass-fed, which is more nutrient-rich than grain-finished bison.","Step 1  Melt 2 tablespoons of the butter in a small saucepan over medium heat. Add garlic and chipotle; cook, stirring often, until garlic begins to turn golden, 1 to 2 minutes. Stir in vinegar, ketchup, honey, and tomato paste; bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally, until thickened, 2 to 3 minutes. Remove from heat. Step 2  Melt remaining 2 tablespoons butter; let cool to room temperature. Combine bison, melted butter, salt, and pepper in a medium bowl; stir gently until just combined. Gently shape mixture into four 4-inch patties. Step 3  Heat a grill pan or grill to medium-high (about 450˚F); lightly coat grill pan or grates with oil. Add patties; cook until a thermometer inserted into thickest portion registers 160˚F, about 4 minutes per side, or to desired degree of doneness. Remove and let stand for 5 minutes. Step 4  Place 1 patty on each lettuce leaf. Top each with 1 1/2 tablespoons of the barbecue sauce, tomato slices, and pickle chips. Wrap leaf around patty to form a “bun.”",4,"2017-11-08 03:05:25","Active Time","20 Mins"
174,73,"2017-11-08 03:17:47","How to Make Bison Burgers With Barbecue Sauce",sites/default/files/styles/smallest_16_9/public/1493659062/bison-burger-bbq-sauce.jpg?itok=WnP9iqd6,"Like beef, bison is rich in iron and vitamin B12. Look for 100 percent grass-fed, which is more nutrient-rich than grain-finished bison.","Step 1  Melt 2 tablespoons of the butter in a small saucepan over medium heat. Add garlic and chipotle; cook, stirring often, until garlic begins to turn golden, 1 to 2 minutes. Stir in vinegar, ketchup, honey, and tomato paste; bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally, until thickened, 2 to 3 minutes. Remove from heat. Step 2  Melt remaining 2 tablespoons butter; let cool to room temperature. Combine bison, melted butter, salt, and pepper in a medium bowl; stir gently until just combined. Gently shape mixture into four 4-inch patties. Step 3  Heat a grill pan or grill to medium-high (about 450˚F); lightly coat grill pan or grates with oil. Add patties; cook until a thermometer inserted into thickest portion registers 160˚F, about 4 minutes per side, or to desired degree of doneness. Remove and let stand for 5 minutes. Step 4  Place 1 patty on each lettuce leaf. Top each with 1 1/2 tablespoons of the barbecue sauce, tomato slices, and pickle chips. Wrap leaf around patty to form a “bun.”",26,"2017-11-08 03:12:18",Yield,4
173,73,"2017-11-08 03:17:47","How to Make Bison Burgers With Barbecue Sauce",sites/default/files/styles/smallest_16_9/public/1493659062/bison-burger-bbq-sauce.jpg?itok=WnP9iqd6,"Like beef, bison is rich in iron and vitamin B12. Look for 100 percent grass-fed, which is more nutrient-rich than grain-finished bison.","Step 1  Melt 2 tablespoons of the butter in a small saucepan over medium heat. Add garlic and chipotle; cook, stirring often, until garlic begins to turn golden, 1 to 2 minutes. Stir in vinegar, ketchup, honey, and tomato paste; bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally, until thickened, 2 to 3 minutes. Remove from heat. Step 2  Melt remaining 2 tablespoons butter; let cool to room temperature. Combine bison, melted butter, salt, and pepper in a medium bowl; stir gently until just combined. Gently shape mixture into four 4-inch patties. Step 3  Heat a grill pan or grill to medium-high (about 450˚F); lightly coat grill pan or grates with oil. Add patties; cook until a thermometer inserted into thickest portion registers 160˚F, about 4 minutes per side, or to desired degree of doneness. Remove and let stand for 5 minutes. Step 4  Place 1 patty on each lettuce leaf. Top each with 1 1/2 tablespoons of the barbecue sauce, tomato slices, and pickle chips. Wrap leaf around patty to form a “bun.”",47,"2017-11-08 03:12:52","Total Time","25 Mins"
175,74,"2017-11-08 03:17:50","PB Banana ""Nice"" Cream Will Be Your Favorite Summer Dessert",sites/default/files/styles/smallest_16_9/public/1493659062/pb-banana-nice-cream-strawberry-sauce-bbq.jpg?itok=r0kQWc2h,"Feel free to swap almond butter, coconut butter, or even tahini for the peanut butter to change up the flavor.","Step 1  Peel bananas and cut into 3/4-inch-thick slices. Place in a single layer on a baking sheet; freeze until solid, 2 to 3 hours. Step 2  Finely chop 1/2 pound of the strawberries. Combine chopped strawberries, sugar, syrup, and 1/4 teaspoon of the salt in a saucepan. Cook over medium heat until strawberries become syrupy, 3 to 5 minutes. Remove from heat and let stand for 10 minutes. Coarsely chop remaining 1 pound strawberries. Stir into cooked strawberry mixture. Step 3  Process coconut milk, frozen bananas, peanut butter, vanilla, and remaining 1/8 teaspoon salt in a high-powered blender or food processor on high until very creamy, stopping to scrape down sides and press bananas into blade as necessary. Serve banana mixture immediately for a soft-serve consistency, or store in an airtight container in freezer for a firmer texture. Serve with strawberry sauce and chopped peanuts.",7,"2017-11-08 03:11:28","Active Time","15 Mins"
177,74,"2017-11-08 03:17:50","PB Banana ""Nice"" Cream Will Be Your Favorite Summer Dessert",sites/default/files/styles/smallest_16_9/public/1493659062/pb-banana-nice-cream-strawberry-sauce-bbq.jpg?itok=r0kQWc2h,"Feel free to swap almond butter, coconut butter, or even tahini for the peanut butter to change up the flavor.","Step 1  Peel bananas and cut into 3/4-inch-thick slices. Place in a single layer on a baking sheet; freeze until solid, 2 to 3 hours. Step 2  Finely chop 1/2 pound of the strawberries. Combine chopped strawberries, sugar, syrup, and 1/4 teaspoon of the salt in a saucepan. Cook over medium heat until strawberries become syrupy, 3 to 5 minutes. Remove from heat and let stand for 10 minutes. Coarsely chop remaining 1 pound strawberries. Stir into cooked strawberry mixture. Step 3  Process coconut milk, frozen bananas, peanut butter, vanilla, and remaining 1/8 teaspoon salt in a high-powered blender or food processor on high until very creamy, stopping to scrape down sides and press bananas into blade as necessary. Serve banana mixture immediately for a soft-serve consistency, or store in an airtight container in freezer for a firmer texture. Serve with strawberry sauce and chopped peanuts.",20,"2017-11-08 03:12:05",Yield,8
176,74,"2017-11-08 03:17:50","PB Banana ""Nice"" Cream Will Be Your Favorite Summer Dessert",sites/default/files/styles/smallest_16_9/public/1493659062/pb-banana-nice-cream-strawberry-sauce-bbq.jpg?itok=r0kQWc2h,"Feel free to swap almond butter, coconut butter, or even tahini for the peanut butter to change up the flavor.","Step 1  Peel bananas and cut into 3/4-inch-thick slices. Place in a single layer on a baking sheet; freeze until solid, 2 to 3 hours. Step 2  Finely chop 1/2 pound of the strawberries. Combine chopped strawberries, sugar, syrup, and 1/4 teaspoon of the salt in a saucepan. Cook over medium heat until strawberries become syrupy, 3 to 5 minutes. Remove from heat and let stand for 10 minutes. Coarsely chop remaining 1 pound strawberries. Stir into cooked strawberry mixture. Step 3  Process coconut milk, frozen bananas, peanut butter, vanilla, and remaining 1/8 teaspoon salt in a high-powered blender or food processor on high until very creamy, stopping to scrape down sides and press bananas into blade as necessary. Serve banana mixture immediately for a soft-serve consistency, or store in an airtight container in freezer for a firmer texture. Serve with strawberry sauce and chopped peanuts.",176,"2017-11-08 03:17:50","Total Time","2 Hours 15 Mins"
178,75,"2017-11-08 03:17:56","You Need This Purple Potato Salad at Your Next Barbecue",sites/default/files/styles/smallest_16_9/public/1493659062/purple-potato-salad-zaatar-bbq.jpg?itok=sjJbTQCP,,"Step 1  Place potatoes in a medium saucepan; cover with water by  3 inches. Bring to a boil over high heat. Reduce heat to medium-low and cook until tender, 16 to 18 minutes. Step 2  Whisk together mustard, honey, vinegar, and tomato paste in a small bowl. Step 3  When potatoes have finished cooking, drain and transfer to a medium bowl. Add butter, za’atar, pepper, and salt; toss to coat. Drizzle with mustard mixture and sprinkle with onion and parsley.",7,"2017-11-08 03:11:28","Active Time","15 Mins"
180,75,"2017-11-08 03:17:56","You Need This Purple Potato Salad at Your Next Barbecue",sites/default/files/styles/smallest_16_9/public/1493659062/purple-potato-salad-zaatar-bbq.jpg?itok=sjJbTQCP,,"Step 1  Place potatoes in a medium saucepan; cover with water by  3 inches. Bring to a boil over high heat. Reduce heat to medium-low and cook until tender, 16 to 18 minutes. Step 2  Whisk together mustard, honey, vinegar, and tomato paste in a small bowl. Step 3  When potatoes have finished cooking, drain and transfer to a medium bowl. Add butter, za’atar, pepper, and salt; toss to coat. Drizzle with mustard mixture and sprinkle with onion and parsley.",26,"2017-11-08 03:12:18",Yield,4
179,75,"2017-11-08 03:17:56","You Need This Purple Potato Salad at Your Next Barbecue",sites/default/files/styles/smallest_16_9/public/1493659062/purple-potato-salad-zaatar-bbq.jpg?itok=sjJbTQCP,,"Step 1  Place potatoes in a medium saucepan; cover with water by  3 inches. Bring to a boil over high heat. Reduce heat to medium-low and cook until tender, 16 to 18 minutes. Step 2  Whisk together mustard, honey, vinegar, and tomato paste in a small bowl. Step 3  When potatoes have finished cooking, drain and transfer to a medium bowl. Add butter, za’atar, pepper, and salt; toss to coat. Drizzle with mustard mixture and sprinkle with onion and parsley.",84,"2017-11-08 03:15:06","Total Time","30 Mins"
181,76,"2017-11-08 03:18:00","How to Make Turmeric Golden Milk Superfood Popsicles",sites/default/files/styles/smallest_16_9/public/1492021394/turmeric-golden-milk-popsicle-glow-pop.jpg?itok=V0veFUNn,"If coconut milk is too rich for your taste buds¸ try mixing it with almond or cashew milk. Or nix it entirely and go all almond or cashew.","Step 1  Blend together all ingredients in a blender until smooth. Step 2  Pour mixture into pop molds and freeze for 1 hour, then insert sticks and freeze until solid, at least 4 hours more.",1,"2017-11-08 03:05:22","Active Time","5 Mins"
182,76,"2017-11-08 03:18:00","How to Make Turmeric Golden Milk Superfood Popsicles",sites/default/files/styles/smallest_16_9/public/1492021394/turmeric-golden-milk-popsicle-glow-pop.jpg?itok=V0veFUNn,"If coconut milk is too rich for your taste buds¸ try mixing it with almond or cashew milk. Or nix it entirely and go all almond or cashew.","Step 1  Blend together all ingredients in a blender until smooth. Step 2  Pour mixture into pop molds and freeze for 1 hour, then insert sticks and freeze until solid, at least 4 hours more.",182,"2017-11-08 03:18:00","Total (includes freezing) Time","5 Hours 5 Mins"
183,76,"2017-11-08 03:18:00","How to Make Turmeric Golden Milk Superfood Popsicles",sites/default/files/styles/smallest_16_9/public/1492021394/turmeric-golden-milk-popsicle-glow-pop.jpg?itok=V0veFUNn,"If coconut milk is too rich for your taste buds¸ try mixing it with almond or cashew milk. Or nix it entirely and go all almond or cashew.","Step 1  Blend together all ingredients in a blender until smooth. Step 2  Pour mixture into pop molds and freeze for 1 hour, then insert sticks and freeze until solid, at least 4 hours more.",183,"2017-11-08 03:18:00",Yield,"6 3-oz. pops"
184,77,"2017-11-08 03:18:03","This Popsicle Is Sweet and Spicy at Once",sites/default/files/styles/smallest_16_9/public/1492021394/spicy-arugula-jalapeno-popsicle-glow-pop.jpg?itok=gpBTr-f6,"This pop is both sweet and spicy. Be sure to remove all the seeds and white membrane from the jalapeño to keep the heat in check.","Step 1  Blend together all ingredients in a blender until very smooth. Step 2  Pour mixture into pop molds and freeze for 1 hour, then insert sticks and freeze until solid, at least 4 hours more.",147,"2017-11-08 03:16:53","Active Time","10 Mins"
186,77,"2017-11-08 03:18:03","This Popsicle Is Sweet and Spicy at Once",sites/default/files/styles/smallest_16_9/public/1492021394/spicy-arugula-jalapeno-popsicle-glow-pop.jpg?itok=gpBTr-f6,"This pop is both sweet and spicy. Be sure to remove all the seeds and white membrane from the jalapeño to keep the heat in check.","Step 1  Blend together all ingredients in a blender until very smooth. Step 2  Pour mixture into pop molds and freeze for 1 hour, then insert sticks and freeze until solid, at least 4 hours more.",183,"2017-11-08 03:18:00",Yield,"6 3-oz. pops"
185,77,"2017-11-08 03:18:03","This Popsicle Is Sweet and Spicy at Once",sites/default/files/styles/smallest_16_9/public/1492021394/spicy-arugula-jalapeno-popsicle-glow-pop.jpg?itok=gpBTr-f6,"This pop is both sweet and spicy. Be sure to remove all the seeds and white membrane from the jalapeño to keep the heat in check.","Step 1  Blend together all ingredients in a blender until very smooth. Step 2  Pour mixture into pop molds and freeze for 1 hour, then insert sticks and freeze until solid, at least 4 hours more.",185,"2017-11-08 03:18:03","Total Time","5 Hours 10 Mins"
187,78,"2017-11-08 03:18:04","You Need This Recipe for Lavender-Blueberry Popsicles in Your Life",sites/default/files/styles/smallest_16_9/public/1492021394/lavender-blueberry-popsicle-glow-pop.jpg?itok=UQQoHxPa,"Lavender may reduce bloating and help you feel calmer.","Step 1 Whisk together 1/2 cup water and coconut sugar in a small saucepan. Bring to a boil over medium heat, then reduce heat to medium-low and simmer until mixture begins to thicken, about 10 minutes. Add lavender and simmer until mixture has reduced by about half and looks thick and syrupy, about 10 minutes. Remove pot from heat and strain syrup through a fine-mesh strainer into a bowl. Discard lavender. Let syrup cool for 15 minutes. Transfer to a food processor, add blueberries, and process until very smooth. Step 2 Pour mixture into pop molds and freeze for 1 hour, then insert sticks and freeze until solid, at least 4 hours more.",58,"2017-11-08 03:13:07","Active Time","25 Mins"
189,78,"2017-11-08 03:18:04","You Need This Recipe for Lavender-Blueberry Popsicles in Your Life",sites/default/files/styles/smallest_16_9/public/1492021394/lavender-blueberry-popsicle-glow-pop.jpg?itok=UQQoHxPa,"Lavender may reduce bloating and help you feel calmer.","Step 1 Whisk together 1/2 cup water and coconut sugar in a small saucepan. Bring to a boil over medium heat, then reduce heat to medium-low and simmer until mixture begins to thicken, about 10 minutes. Add lavender and simmer until mixture has reduced by about half and looks thick and syrupy, about 10 minutes. Remove pot from heat and strain syrup through a fine-mesh strainer into a bowl. Discard lavender. Let syrup cool for 15 minutes. Transfer to a food processor, add blueberries, and process until very smooth. Step 2 Pour mixture into pop molds and freeze for 1 hour, then insert sticks and freeze until solid, at least 4 hours more.",183,"2017-11-08 03:18:00",Yield,"6 3-oz. pops"
188,78,"2017-11-08 03:18:04","You Need This Recipe for Lavender-Blueberry Popsicles in Your Life",sites/default/files/styles/smallest_16_9/public/1492021394/lavender-blueberry-popsicle-glow-pop.jpg?itok=UQQoHxPa,"Lavender may reduce bloating and help you feel calmer.","Step 1 Whisk together 1/2 cup water and coconut sugar in a small saucepan. Bring to a boil over medium heat, then reduce heat to medium-low and simmer until mixture begins to thicken, about 10 minutes. Add lavender and simmer until mixture has reduced by about half and looks thick and syrupy, about 10 minutes. Remove pot from heat and strain syrup through a fine-mesh strainer into a bowl. Discard lavender. Let syrup cool for 15 minutes. Transfer to a food processor, add blueberries, and process until very smooth. Step 2 Pour mixture into pop molds and freeze for 1 hour, then insert sticks and freeze until solid, at least 4 hours more.",188,"2017-11-08 03:18:04","Total Time","5 Hours 25 Mins"
190,79,"2017-11-08 03:18:08","Get the Recipe for Chicken-and-Kale Salad With Herbed Buttermilk Dressing",,,"Step 1  Combine buttermilk, tarragon, dill, chives, mayonnaise, vinegar, garlic, and salt in a small bowl, stirring with a whisk. Step 2  Divide kale, radicchio, radish slices, and chicken among 4 shallow bowls or plates. Drizzle each serving evenly with dressing. Sprinkle with pistachios.",7,"2017-11-08 03:11:28","Active Time","15 Mins"
192,79,"2017-11-08 03:18:08","Get the Recipe for Chicken-and-Kale Salad With Herbed Buttermilk Dressing",,,"Step 1  Combine buttermilk, tarragon, dill, chives, mayonnaise, vinegar, garlic, and salt in a small bowl, stirring with a whisk. Step 2  Divide kale, radicchio, radish slices, and chicken among 4 shallow bowls or plates. Drizzle each serving evenly with dressing. Sprinkle with pistachios.",26,"2017-11-08 03:12:18",Yield,4
191,79,"2017-11-08 03:18:08","Get the Recipe for Chicken-and-Kale Salad With Herbed Buttermilk Dressing",,,"Step 1  Combine buttermilk, tarragon, dill, chives, mayonnaise, vinegar, garlic, and salt in a small bowl, stirring with a whisk. Step 2  Divide kale, radicchio, radish slices, and chicken among 4 shallow bowls or plates. Drizzle each serving evenly with dressing. Sprinkle with pistachios.",145,"2017-11-08 03:16:45","Total Time","15 Mins"
195,80,"2017-11-08 03:18:08","Chicken-and-Mango Summer Rolls Are the Perfect Healthy Appetizer",sites/default/files/styles/smallest_16_9/public/1492018481/rotisserie-chicken-summer-rolls.jpg?itok=l7_pcPTO,"Can’t find broccoli slaw at the supermarket? Opt for cabbage slaw mix.","Step 1  Combine oil, lime juice, honey, and sambal oelek in a small bowl, stirring with a whisk. Remove and reserve 1/4 cup of the mixture for dipping sauce. Add broccoli slaw and salt to remaining mixture; toss to coat. Step 2  Fill a large shallow dish with warm water. Wet a clean kitchen towel; wring out towel and place on a clean work surface. Submerge 1 rice paper sheet in warm water; soak until softened, about 30 seconds. Remove from water and place on kitchen towel; pat dry. Working quickly, place 2 avocado wedges, 1 mango wedge, about 3/4 ounce chicken, about 2 tablespoons broccoli slaw mixture, and 1 cilantro sprig in center of sheet, leaving 3 inches at bottom of sheet and about 1 1/2 inches on each side. Fold in sides and roll firmly into a cylinder. Repeat with remaining rice paper sheets, avocado wedges, mango wedges, chicken, broccoli slaw mixture, and cilantro sprigs. Serve with reserved dipping sauce.",26,"2017-11-08 03:12:18",Yield,4
194,80,"2017-11-08 03:18:08","Chicken-and-Mango Summer Rolls Are the Perfect Healthy Appetizer",sites/default/files/styles/smallest_16_9/public/1492018481/rotisserie-chicken-summer-rolls.jpg?itok=l7_pcPTO,"Can’t find broccoli slaw at the supermarket? Opt for cabbage slaw mix.","Step 1  Combine oil, lime juice, honey, and sambal oelek in a small bowl, stirring with a whisk. Remove and reserve 1/4 cup of the mixture for dipping sauce. Add broccoli slaw and salt to remaining mixture; toss to coat. Step 2  Fill a large shallow dish with warm water. Wet a clean kitchen towel; wring out towel and place on a clean work surface. Submerge 1 rice paper sheet in warm water; soak until softened, about 30 seconds. Remove from water and place on kitchen towel; pat dry. Working quickly, place 2 avocado wedges, 1 mango wedge, about 3/4 ounce chicken, about 2 tablespoons broccoli slaw mixture, and 1 cilantro sprig in center of sheet, leaving 3 inches at bottom of sheet and about 1 1/2 inches on each side. Fold in sides and roll firmly into a cylinder. Repeat with remaining rice paper sheets, avocado wedges, mango wedges, chicken, broccoli slaw mixture, and cilantro sprigs. Serve with reserved dipping sauce.",47,"2017-11-08 03:12:52","Total Time","25 Mins"
193,80,"2017-11-08 03:18:08","Chicken-and-Mango Summer Rolls Are the Perfect Healthy Appetizer",sites/default/files/styles/smallest_16_9/public/1492018481/rotisserie-chicken-summer-rolls.jpg?itok=l7_pcPTO,"Can’t find broccoli slaw at the supermarket? Opt for cabbage slaw mix.","Step 1  Combine oil, lime juice, honey, and sambal oelek in a small bowl, stirring with a whisk. Remove and reserve 1/4 cup of the mixture for dipping sauce. Add broccoli slaw and salt to remaining mixture; toss to coat. Step 2  Fill a large shallow dish with warm water. Wet a clean kitchen towel; wring out towel and place on a clean work surface. Submerge 1 rice paper sheet in warm water; soak until softened, about 30 seconds. Remove from water and place on kitchen towel; pat dry. Working quickly, place 2 avocado wedges, 1 mango wedge, about 3/4 ounce chicken, about 2 tablespoons broccoli slaw mixture, and 1 cilantro sprig in center of sheet, leaving 3 inches at bottom of sheet and about 1 1/2 inches on each side. Fold in sides and roll firmly into a cylinder. Repeat with remaining rice paper sheets, avocado wedges, mango wedges, chicken, broccoli slaw mixture, and cilantro sprigs. Serve with reserved dipping sauce.",58,"2017-11-08 03:13:07","Active Time","25 Mins"
196,81,"2017-11-08 03:18:09","How to Make Sweet-and-Sour Chicken Lettuce Wraps",sites/default/files/styles/smallest_16_9/public/1492018481/rotisserie-chicken-lettuce-cups.jpg?itok=tmboCMo6,"These make lovely finger foods. Go with the smaller, inner bibb lettuce leaves.","Step 1  Combine orange juice, vinegar, honey, garlic, crushed red pepper, and salt in a small saucepan; bring to a simmer over medium-high heat. Reduce heat to medium-low and cook until slightly thickened and reduced to about 1/2 cup, about 4 minutes. Combine chicken and 1/4 cup of the orange juice mixture in a medium bowl; toss to coat. Step 2  Divide chicken mixture among lettuce leaves. Top evenly with radish, cucumber, and peanuts. Drizzle with remaining 1/4 cup orange juice mixture and serve with lime wedges.",4,"2017-11-08 03:05:25","Active Time","20 Mins"
197,81,"2017-11-08 03:18:09","How to Make Sweet-and-Sour Chicken Lettuce Wraps",sites/default/files/styles/smallest_16_9/public/1492018481/rotisserie-chicken-lettuce-cups.jpg?itok=tmboCMo6,"These make lovely finger foods. Go with the smaller, inner bibb lettuce leaves.","Step 1  Combine orange juice, vinegar, honey, garlic, crushed red pepper, and salt in a small saucepan; bring to a simmer over medium-high heat. Reduce heat to medium-low and cook until slightly thickened and reduced to about 1/2 cup, about 4 minutes. Combine chicken and 1/4 cup of the orange juice mixture in a medium bowl; toss to coat. Step 2  Divide chicken mixture among lettuce leaves. Top evenly with radish, cucumber, and peanuts. Drizzle with remaining 1/4 cup orange juice mixture and serve with lime wedges.",5,"2017-11-08 03:05:25","Total Time","20 Mins"
198,81,"2017-11-08 03:18:09","How to Make Sweet-and-Sour Chicken Lettuce Wraps",sites/default/files/styles/smallest_16_9/public/1492018481/rotisserie-chicken-lettuce-cups.jpg?itok=tmboCMo6,"These make lovely finger foods. Go with the smaller, inner bibb lettuce leaves.","Step 1  Combine orange juice, vinegar, honey, garlic, crushed red pepper, and salt in a small saucepan; bring to a simmer over medium-high heat. Reduce heat to medium-low and cook until slightly thickened and reduced to about 1/2 cup, about 4 minutes. Combine chicken and 1/4 cup of the orange juice mixture in a medium bowl; toss to coat. Step 2  Divide chicken mixture among lettuce leaves. Top evenly with radish, cucumber, and peanuts. Drizzle with remaining 1/4 cup orange juice mixture and serve with lime wedges.",26,"2017-11-08 03:12:18",Yield,4
199,82,"2017-11-08 03:18:16","How to Make Salad Dressing With an Avocado",sites/default/files/styles/smallest_16_9/public/1491933736/creamy-lemon-avocado-salad-dressing.jpg?itok=wkgnfLWr,,"Combine avocado, cucumber, lemon juice, oil, and hot sauce, if desired, in a high-speed blender; blend until smooth. Taste and season with salt and pepper. If necessary, thin with warm water or additional oil to reach desired consistency.",111,"2017-11-08 03:15:52",Yield,"About 2 1/2 cups"
200,83,"2017-11-08 03:18:19","Gingery Turmeric-Yogurt Dressing Will Be Your New Favorite Salad Dressing",sites/default/files/styles/smallest_16_9/public/1491933736/gingery-turmeric-yogurt-salad-dressing.jpg?itok=Edse_bif,,"Place olive oil, garlic, and ginger in a small skillet. Turn heat to medium-low. When mixture begins to sizzle, cook for 30 seconds. Transfer to a high-speed blender or mini food processor. Add remaining ingredients except salt and pepper; blend. Taste and season with salt and pepper. (Be sure to use at least some pepper; it activates the healthy compounds in the turmeric.) Serve or transfer to a jar, cover, and refrigerate.",200,"2017-11-08 03:18:19",Yield,"2/3 cup"