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
1,1,"2017-11-08 03:04:21","You Need to Try This Double Chocolate Coconut Bowl",sites/default/files/styles/smallest_16_9/public/1509653768/double-chocolate-coconut-oats-breakfast-grain-bowls.jpg?itok=Rv-tfoQW,,"Combine coconut milk, 1/2 cup water, cacao powder, syrup, and salt in a saucepan. Bring to a boil over medium-high heat, whisking to incorporate cacao powder. Add oats, reduce heat to medium-low, and cook, stirring occasionally, until thickened, about 5 minutes. Divide among 3 bowls; top each with a third of coconut flakes, almonds, and cacao nibs. Drizzle with additional syrup, if desired, and serve.",1,"2017-11-08 03:05:22","Active Time","5 Mins"
2,1,"2017-11-08 03:04:21","You Need to Try This Double Chocolate Coconut Bowl",sites/default/files/styles/smallest_16_9/public/1509653768/double-chocolate-coconut-oats-breakfast-grain-bowls.jpg?itok=Rv-tfoQW,,"Combine coconut milk, 1/2 cup water, cacao powder, syrup, and salt in a saucepan. Bring to a boil over medium-high heat, whisking to incorporate cacao powder. Add oats, reduce heat to medium-low, and cook, stirring occasionally, until thickened, about 5 minutes. Divide among 3 bowls; top each with a third of coconut flakes, almonds, and cacao nibs. Drizzle with additional syrup, if desired, and serve.",2,"2017-11-08 03:05:22","Total Time","10 Mins"
3,1,"2017-11-08 03:04:21","You Need to Try This Double Chocolate Coconut Bowl",sites/default/files/styles/smallest_16_9/public/1509653768/double-chocolate-coconut-oats-breakfast-grain-bowls.jpg?itok=Rv-tfoQW,,"Combine coconut milk, 1/2 cup water, cacao powder, syrup, and salt in a saucepan. Bring to a boil over medium-high heat, whisking to incorporate cacao powder. Add oats, reduce heat to medium-low, and cook, stirring occasionally, until thickened, about 5 minutes. Divide among 3 bowls; top each with a third of coconut flakes, almonds, and cacao nibs. Drizzle with additional syrup, if desired, and serve.",3,"2017-11-08 03:05:22",Yield,3
4,2,"2017-11-08 03:04:27","Smoked Salmon Canapes Are Packed With Healthy Fats",sites/default/files/styles/smallest_16_9/public/1509646895/smoked-salmon-canapes-champagne-recipes.jpg?itok=kFa9MrNF,,"Step 1 Combine avocado, yogurt, mayonnaise, wasabi, lime juice, and salt in a food processor; process until smooth. Place mixture in a large ziplock bag; snip off 1 corner of bag to make about a 1/4-inch hole. Step 2 Slice cucumber diagonally into 32 1/8-inch-thick slices. Pipe a pea-size amount of avocado cream onto each cucumber slice; place salmon on top of avocado cream. Pipe remaining avocado cream (about 1/2 teaspoon per slice) on top of salmon. Top with microgreens and, if desired, caviar.",4,"2017-11-08 03:05:25","Active Time","20 Mins"
5,2,"2017-11-08 03:04:27","Smoked Salmon Canapes Are Packed With Healthy Fats",sites/default/files/styles/smallest_16_9/public/1509646895/smoked-salmon-canapes-champagne-recipes.jpg?itok=kFa9MrNF,,"Step 1 Combine avocado, yogurt, mayonnaise, wasabi, lime juice, and salt in a food processor; process until smooth. Place mixture in a large ziplock bag; snip off 1 corner of bag to make about a 1/4-inch hole. Step 2 Slice cucumber diagonally into 32 1/8-inch-thick slices. Pipe a pea-size amount of avocado cream onto each cucumber slice; place salmon on top of avocado cream. Pipe remaining avocado cream (about 1/2 teaspoon per slice) on top of salmon. Top with microgreens and, if desired, caviar.",5,"2017-11-08 03:05:25","Total Time","20 Mins"
6,2,"2017-11-08 03:04:27","Smoked Salmon Canapes Are Packed With Healthy Fats",sites/default/files/styles/smallest_16_9/public/1509646895/smoked-salmon-canapes-champagne-recipes.jpg?itok=kFa9MrNF,,"Step 1 Combine avocado, yogurt, mayonnaise, wasabi, lime juice, and salt in a food processor; process until smooth. Place mixture in a large ziplock bag; snip off 1 corner of bag to make about a 1/4-inch hole. Step 2 Slice cucumber diagonally into 32 1/8-inch-thick slices. Pipe a pea-size amount of avocado cream onto each cucumber slice; place salmon on top of avocado cream. Pipe remaining avocado cream (about 1/2 teaspoon per slice) on top of salmon. Top with microgreens and, if desired, caviar.",6,"2017-11-08 03:05:25",Yield,"32 pieces"
7,3,"2017-11-08 03:11:28","How to Make Pickled Shrimp, the Holiday Appetizer You're Going to Be Obsessed With",sites/default/files/styles/smallest_16_9/public/1509646895/pickled-shrimp-champagne-recipes-copy.jpg?itok=NHeHKq3o,,"Step 1 Combine celery seeds, cayenne, paprika, and 12 cups water in a stockpot; bring to a boil over medium-high heat. When water is boiling, place 4 cups ice and 3 cups water in a bowl. Add shrimp to boiling water; cook until just turning pink, about 30 seconds. Using a slotted spoon, remove shrimp and plunge into ice water. Toss to chill completely. Drain well. Step 2 Whisk together oil, lemon juice, garlic, mustard seeds, salt, red pepper, and allspice in a bowl; stir in bay leaves and shallots. Add shrimp and cover; chill for at least 24 hours or up to 2 days. Let stand at room temperature for 15 minutes before serving",7,"2017-11-08 03:11:28","Active Time","15 Mins"
8,3,"2017-11-08 03:11:28","How to Make Pickled Shrimp, the Holiday Appetizer You're Going to Be Obsessed With",sites/default/files/styles/smallest_16_9/public/1509646895/pickled-shrimp-champagne-recipes-copy.jpg?itok=NHeHKq3o,,"Step 1 Combine celery seeds, cayenne, paprika, and 12 cups water in a stockpot; bring to a boil over medium-high heat. When water is boiling, place 4 cups ice and 3 cups water in a bowl. Add shrimp to boiling water; cook until just turning pink, about 30 seconds. Using a slotted spoon, remove shrimp and plunge into ice water. Toss to chill completely. Drain well. Step 2 Whisk together oil, lemon juice, garlic, mustard seeds, salt, red pepper, and allspice in a bowl; stir in bay leaves and shallots. Add shrimp and cover; chill for at least 24 hours or up to 2 days. Let stand at room temperature for 15 minutes before serving",8,"2017-11-08 03:11:28",Yield,"36 pieces"
9,4,"2017-11-08 03:11:56","How to Make Mini Elote Chiles Rellenos",sites/default/files/styles/smallest_16_9/public/1509646895/mini-eloie-chiles-rellenos-champagne-recipes.jpg?itok=Ku9KEYlC,,"Step 1 Preheat oven to 375°F; line a large baking sheet with foil. Cut a small portion off stem end of peppers; reserve tops. Using a paring knife, remove and discard seeds and membrane. Step 2 Bring 3 cups water to a boil in a saucepan over medium-high heat. Add barley, cover, reduce heat to medium, and cook until tender, about 10 minutes. Drain well. Spread barley on a baking sheet; let cool completely. Step 3 Warm oil in a medium nonstick skillet over medium heat. Add corn and zucchini; cook, without stirring, until slightly tender and browned on 1 side, about 5 minutes. Transfer to a large bowl. Add barley, cheese, salt, lime zest, 1 tablespoon lime juice, 2 tablespoons cilantro, and 1/4 teaspoon cayenne; stir well. Step 4 Spoon about 1 1/2 tablespoons corn mixture into each pepper; place peppers on baking sheet. Cover open ends with reserved tops. Bake until tender, about 20 minutes. Step 5 Whisk together yogurt, 1/2 tablespoon water, and remaining 1/2 tablespoon lime juice in a small bowl. Drizzle over baked peppers. Sprinkle with remaining 1 tablespoon cilantro and pinch of cayenne.",4,"2017-11-08 03:05:25","Active Time","20 Mins"
10,4,"2017-11-08 03:11:56","How to Make Mini Elote Chiles Rellenos",sites/default/files/styles/smallest_16_9/public/1509646895/mini-eloie-chiles-rellenos-champagne-recipes.jpg?itok=Ku9KEYlC,,"Step 1 Preheat oven to 375°F; line a large baking sheet with foil. Cut a small portion off stem end of peppers; reserve tops. Using a paring knife, remove and discard seeds and membrane. Step 2 Bring 3 cups water to a boil in a saucepan over medium-high heat. Add barley, cover, reduce heat to medium, and cook until tender, about 10 minutes. Drain well. Spread barley on a baking sheet; let cool completely. Step 3 Warm oil in a medium nonstick skillet over medium heat. Add corn and zucchini; cook, without stirring, until slightly tender and browned on 1 side, about 5 minutes. Transfer to a large bowl. Add barley, cheese, salt, lime zest, 1 tablespoon lime juice, 2 tablespoons cilantro, and 1/4 teaspoon cayenne; stir well. Step 4 Spoon about 1 1/2 tablespoons corn mixture into each pepper; place peppers on baking sheet. Cover open ends with reserved tops. Bake until tender, about 20 minutes. Step 5 Whisk together yogurt, 1/2 tablespoon water, and remaining 1/2 tablespoon lime juice in a small bowl. Drizzle over baked peppers. Sprinkle with remaining 1 tablespoon cilantro and pinch of cayenne.",10,"2017-11-08 03:11:56","Total Time","40 Mins"
11,4,"2017-11-08 03:11:56","How to Make Mini Elote Chiles Rellenos",sites/default/files/styles/smallest_16_9/public/1509646895/mini-eloie-chiles-rellenos-champagne-recipes.jpg?itok=Ku9KEYlC,,"Step 1 Preheat oven to 375°F; line a large baking sheet with foil. Cut a small portion off stem end of peppers; reserve tops. Using a paring knife, remove and discard seeds and membrane. Step 2 Bring 3 cups water to a boil in a saucepan over medium-high heat. Add barley, cover, reduce heat to medium, and cook until tender, about 10 minutes. Drain well. Spread barley on a baking sheet; let cool completely. Step 3 Warm oil in a medium nonstick skillet over medium heat. Add corn and zucchini; cook, without stirring, until slightly tender and browned on 1 side, about 5 minutes. Transfer to a large bowl. Add barley, cheese, salt, lime zest, 1 tablespoon lime juice, 2 tablespoons cilantro, and 1/4 teaspoon cayenne; stir well. Step 4 Spoon about 1 1/2 tablespoons corn mixture into each pepper; place peppers on baking sheet. Cover open ends with reserved tops. Bake until tender, about 20 minutes. Step 5 Whisk together yogurt, 1/2 tablespoon water, and remaining 1/2 tablespoon lime juice in a small bowl. Drizzle over baked peppers. Sprinkle with remaining 1 tablespoon cilantro and pinch of cayenne.",11,"2017-11-08 03:11:56",Yield,"24 pieces"
12,5,"2017-11-08 03:11:57","Brussels Sprout and Quinoa Hash With Fried Eggs Will Be Your New Favorite Breakfast",sites/default/files/styles/smallest_16_9/public/1509551336/quinoa_hash-warm-up-fall-recipes.jpg?itok=eZ1ik4bI,"Ghee, or clarified butter, is good for high-heat cooking; sub in avocado oil if that’s what you have on hand.","Step 1 Heat 1 tablespoon ghee in a medium skillet over medium heat. Add brussels sprouts and sauté until tender but still slightly crisp, 4 to 5 minutes. Step 2 Add quinoa and season with salt and pepper ; cook until quinoa is warmed through. Stir in sriracha. Taste and season with additional salt and pepper, if desired. Step 3 Heat remaining 1 tablespoon ghee in a medium skillet. Crack 1 egg into a small bowl, then slide into skillet. Repeat with remaining egg. Cook until whites are set and yolks reach desired doneness, about 4 minutes for soft, runny yolks. Step 4 Divide brussels sprout mixture between 2 bowls and top each with a fried egg.",4,"2017-11-08 03:05:25","Active Time","20 Mins"
13,5,"2017-11-08 03:11:57","Brussels Sprout and Quinoa Hash With Fried Eggs Will Be Your New Favorite Breakfast",sites/default/files/styles/smallest_16_9/public/1509551336/quinoa_hash-warm-up-fall-recipes.jpg?itok=eZ1ik4bI,"Ghee, or clarified butter, is good for high-heat cooking; sub in avocado oil if that’s what you have on hand.","Step 1 Heat 1 tablespoon ghee in a medium skillet over medium heat. Add brussels sprouts and sauté until tender but still slightly crisp, 4 to 5 minutes. Step 2 Add quinoa and season with salt and pepper ; cook until quinoa is warmed through. Stir in sriracha. Taste and season with additional salt and pepper, if desired. Step 3 Heat remaining 1 tablespoon ghee in a medium skillet. Crack 1 egg into a small bowl, then slide into skillet. Repeat with remaining egg. Cook until whites are set and yolks reach desired doneness, about 4 minutes for soft, runny yolks. Step 4 Divide brussels sprout mixture between 2 bowls and top each with a fried egg.",5,"2017-11-08 03:05:25","Total Time","20 Mins"
14,5,"2017-11-08 03:11:57","Brussels Sprout and Quinoa Hash With Fried Eggs Will Be Your New Favorite Breakfast",sites/default/files/styles/smallest_16_9/public/1509551336/quinoa_hash-warm-up-fall-recipes.jpg?itok=eZ1ik4bI,"Ghee, or clarified butter, is good for high-heat cooking; sub in avocado oil if that’s what you have on hand.","Step 1 Heat 1 tablespoon ghee in a medium skillet over medium heat. Add brussels sprouts and sauté until tender but still slightly crisp, 4 to 5 minutes. Step 2 Add quinoa and season with salt and pepper ; cook until quinoa is warmed through. Stir in sriracha. Taste and season with additional salt and pepper, if desired. Step 3 Heat remaining 1 tablespoon ghee in a medium skillet. Crack 1 egg into a small bowl, then slide into skillet. Repeat with remaining egg. Cook until whites are set and yolks reach desired doneness, about 4 minutes for soft, runny yolks. Step 4 Divide brussels sprout mixture between 2 bowls and top each with a fried egg.",14,"2017-11-08 03:11:57",Yield,2
15,6,"2017-11-08 03:12:01","You Need to Try This New Way to Cook Butternut Squash",sites/default/files/styles/smallest_16_9/public/1509551336/moroccan-squash-warm-up-fall-recipes.jpg?itok=YBjXhRk3,,"Step 1 Preheat oven to 400°F. Line a baking sheet with parchment. Step 2 Place squash in a large bowl and add salt, spices, oil, syrup, and orange juice. Toss to combine and pour onto baking sheet. Step 3 Roast until tender, 30 to 40 minutes, tossing halfway through to ensure even browning. Garnish with parsley and serve hot, warm, or at room temperature.",4,"2017-11-08 03:05:25","Active Time","20 Mins"
16,6,"2017-11-08 03:12:01","You Need to Try This New Way to Cook Butternut Squash",sites/default/files/styles/smallest_16_9/public/1509551336/moroccan-squash-warm-up-fall-recipes.jpg?itok=YBjXhRk3,,"Step 1 Preheat oven to 400°F. Line a baking sheet with parchment. Step 2 Place squash in a large bowl and add salt, spices, oil, syrup, and orange juice. Toss to combine and pour onto baking sheet. Step 3 Roast until tender, 30 to 40 minutes, tossing halfway through to ensure even browning. Garnish with parsley and serve hot, warm, or at room temperature.",16,"2017-11-08 03:12:01",Total,
17,6,"2017-11-08 03:12:01","You Need to Try This New Way to Cook Butternut Squash",sites/default/files/styles/smallest_16_9/public/1509551336/moroccan-squash-warm-up-fall-recipes.jpg?itok=YBjXhRk3,,"Step 1 Preheat oven to 400°F. Line a baking sheet with parchment. Step 2 Place squash in a large bowl and add salt, spices, oil, syrup, and orange juice. Toss to combine and pour onto baking sheet. Step 3 Roast until tender, 30 to 40 minutes, tossing halfway through to ensure even browning. Garnish with parsley and serve hot, warm, or at room temperature.",17,"2017-11-08 03:12:01",Yield,6
19,7,"2017-11-08 03:12:05","How to Make Chipotle Turkey Chili With Sweet Potatoes",sites/default/files/styles/smallest_16_9/public/1509551336/turkey-chili-warm-up-fall-recipes.jpg?itok=7fGtYdAa,"Use dark meat ground turkey instead of white for more flavor and minerals.","Step 1 Heat oil in a pot over medium heat. Add turkey; cook, breaking up meat, until browned, 5 to 8 minutes. Remove from pot using a slotted spoon. Step 2 Add onion, jalapeño, and garlic to pot; sauté until onion is tender, about 6 minutes. Add spices, salt, and pepper; stir until fragrant, about 1 minute. Add tomatoes and their juices; cook, stirring, for 1 minute. Step 3 Return turkey to pot and add beans, sweet potatoes, and 2 1/2 cups water. Bring to a boil, lower heat to a simmer, and cover. Cook until sweet potatoes are tender and chili is thick, about 1 hour. Step 4 Taste and season with additional salt and pepper. Serve with toppings, if desired.",16,"2017-11-08 03:12:01",Total,
18,7,"2017-11-08 03:12:05","How to Make Chipotle Turkey Chili With Sweet Potatoes",sites/default/files/styles/smallest_16_9/public/1509551336/turkey-chili-warm-up-fall-recipes.jpg?itok=7fGtYdAa,"Use dark meat ground turkey instead of white for more flavor and minerals.","Step 1 Heat oil in a pot over medium heat. Add turkey; cook, breaking up meat, until browned, 5 to 8 minutes. Remove from pot using a slotted spoon. Step 2 Add onion, jalapeño, and garlic to pot; sauté until onion is tender, about 6 minutes. Add spices, salt, and pepper; stir until fragrant, about 1 minute. Add tomatoes and their juices; cook, stirring, for 1 minute. Step 3 Return turkey to pot and add beans, sweet potatoes, and 2 1/2 cups water. Bring to a boil, lower heat to a simmer, and cover. Cook until sweet potatoes are tender and chili is thick, about 1 hour. Step 4 Taste and season with additional salt and pepper. Serve with toppings, if desired.",18,"2017-11-08 03:12:05","Active Time","40 Mins"
20,7,"2017-11-08 03:12:05","How to Make Chipotle Turkey Chili With Sweet Potatoes",sites/default/files/styles/smallest_16_9/public/1509551336/turkey-chili-warm-up-fall-recipes.jpg?itok=7fGtYdAa,"Use dark meat ground turkey instead of white for more flavor and minerals.","Step 1 Heat oil in a pot over medium heat. Add turkey; cook, breaking up meat, until browned, 5 to 8 minutes. Remove from pot using a slotted spoon. Step 2 Add onion, jalapeño, and garlic to pot; sauté until onion is tender, about 6 minutes. Add spices, salt, and pepper; stir until fragrant, about 1 minute. Add tomatoes and their juices; cook, stirring, for 1 minute. Step 3 Return turkey to pot and add beans, sweet potatoes, and 2 1/2 cups water. Bring to a boil, lower heat to a simmer, and cover. Cook until sweet potatoes are tender and chili is thick, about 1 hour. Step 4 Taste and season with additional salt and pepper. Serve with toppings, if desired.",20,"2017-11-08 03:12:05",Yield,8
22,8,"2017-11-08 03:12:10","This Broccoli-Cheddar Quiche With Sweet Potato Crust Recipe Is the Ultimate Healthy Comfort Food",sites/default/files/styles/smallest_16_9/public/1508180092/broccoli-cheddar-quiche-sweet-potato-recipe.jpg?itok=uLMJ6nsB,"Start your day with a protein-packed, grain-free slice.","Step 1 Preheat oven to 400ºF. Mist a 9-inch pie plate with cooking spray. Place 2 layers of sweet potato slices over bottom and up sides of pie plate, lightly coating with cooking spray between layers. (You may have some sweet potato left over; cover and refrigerate for another use.) Bake until tender and just beginning to turn golden, about 15 minutes. Remove pie plate from oven and press any sweet potato slices that have slipped down back up sides of dish; reduce oven temperature to 375ºF. Step 2 Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion; cook, stirring occasionally, until tender, 3 to 5 minutes. Add broccoli, remaining 1 tablespoon oil, and, if desired, cayenne; reduce heat to medium. Cover and cook, stirring occasionally, until broccoli is tender, about 10 minutes. (Add a few tablespoons of water to skillet during cooking time if onion is browning too quickly.) Whisk together eggs, milk, salt, and pepper in a bowl until well combined. Step 3 Spread broccoli mixture over crust; sprinkle with cheese. Pour egg mixture over cheese. Bake until set, about 25 minutes.",16,"2017-11-08 03:12:01",Total,
23,8,"2017-11-08 03:12:10","This Broccoli-Cheddar Quiche With Sweet Potato Crust Recipe Is the Ultimate Healthy Comfort Food",sites/default/files/styles/smallest_16_9/public/1508180092/broccoli-cheddar-quiche-sweet-potato-recipe.jpg?itok=uLMJ6nsB,"Start your day with a protein-packed, grain-free slice.","Step 1 Preheat oven to 400ºF. Mist a 9-inch pie plate with cooking spray. Place 2 layers of sweet potato slices over bottom and up sides of pie plate, lightly coating with cooking spray between layers. (You may have some sweet potato left over; cover and refrigerate for another use.) Bake until tender and just beginning to turn golden, about 15 minutes. Remove pie plate from oven and press any sweet potato slices that have slipped down back up sides of dish; reduce oven temperature to 375ºF. Step 2 Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion; cook, stirring occasionally, until tender, 3 to 5 minutes. Add broccoli, remaining 1 tablespoon oil, and, if desired, cayenne; reduce heat to medium. Cover and cook, stirring occasionally, until broccoli is tender, about 10 minutes. (Add a few tablespoons of water to skillet during cooking time if onion is browning too quickly.) Whisk together eggs, milk, salt, and pepper in a bowl until well combined. Step 3 Spread broccoli mixture over crust; sprinkle with cheese. Pour egg mixture over cheese. Bake until set, about 25 minutes.",17,"2017-11-08 03:12:01",Yield,6
21,8,"2017-11-08 03:12:10","This Broccoli-Cheddar Quiche With Sweet Potato Crust Recipe Is the Ultimate Healthy Comfort Food",sites/default/files/styles/smallest_16_9/public/1508180092/broccoli-cheddar-quiche-sweet-potato-recipe.jpg?itok=uLMJ6nsB,"Start your day with a protein-packed, grain-free slice.","Step 1 Preheat oven to 400ºF. Mist a 9-inch pie plate with cooking spray. Place 2 layers of sweet potato slices over bottom and up sides of pie plate, lightly coating with cooking spray between layers. (You may have some sweet potato left over; cover and refrigerate for another use.) Bake until tender and just beginning to turn golden, about 15 minutes. Remove pie plate from oven and press any sweet potato slices that have slipped down back up sides of dish; reduce oven temperature to 375ºF. Step 2 Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion; cook, stirring occasionally, until tender, 3 to 5 minutes. Add broccoli, remaining 1 tablespoon oil, and, if desired, cayenne; reduce heat to medium. Cover and cook, stirring occasionally, until broccoli is tender, about 10 minutes. (Add a few tablespoons of water to skillet during cooking time if onion is browning too quickly.) Whisk together eggs, milk, salt, and pepper in a bowl until well combined. Step 3 Spread broccoli mixture over crust; sprinkle with cheese. Pour egg mixture over cheese. Bake until set, about 25 minutes.",18,"2017-11-08 03:12:05","Active Time","40 Mins"
24,9,"2017-11-08 03:12:18","You Need to Try This Recipe for Roasted Broccoli Salad With Celery and Apple",sites/default/files/styles/smallest_16_9/public/1508180092/roasted-broccoli-salad-celery-apple-recipe.jpg?itok=--fPt5p8,"Top this with roasted chicken or salmon for a healthy dinner.","Step 1 Preheat oven to 450ºF; line 2 large baking sheets with parchment. Place broccoli in a large bowl and drizzle with 1 tablespoon oil; sprinkle with 1/2 teaspoon each salt and pepper. Sprinkle with cayenne, if desired. Using your hands, toss to coat broccoli with oil and seasonings; spread broccoli evenly on baking sheets. Roast until broccoli is tender and lightly charred in spots, 10 to 15 minutes, stirring once and switching baking sheets from top to bottom halfway through. Let cool completely, about 20 minutes. Step 2 Meanwhile, whisk together lemon juice, mustard, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Slowly drizzle in remaining 3 tablespoons oil, whisking constantly until blended. Step 3 Add celery, apple, and roasted broccoli to dressing; toss to coat. Top with almonds and serve.",4,"2017-11-08 03:05:25","Active Time","20 Mins"
25,9,"2017-11-08 03:12:18","You Need to Try This Recipe for Roasted Broccoli Salad With Celery and Apple",sites/default/files/styles/smallest_16_9/public/1508180092/roasted-broccoli-salad-celery-apple-recipe.jpg?itok=--fPt5p8,"Top this with roasted chicken or salmon for a healthy dinner.","Step 1 Preheat oven to 450ºF; line 2 large baking sheets with parchment. Place broccoli in a large bowl and drizzle with 1 tablespoon oil; sprinkle with 1/2 teaspoon each salt and pepper. Sprinkle with cayenne, if desired. Using your hands, toss to coat broccoli with oil and seasonings; spread broccoli evenly on baking sheets. Roast until broccoli is tender and lightly charred in spots, 10 to 15 minutes, stirring once and switching baking sheets from top to bottom halfway through. Let cool completely, about 20 minutes. Step 2 Meanwhile, whisk together lemon juice, mustard, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Slowly drizzle in remaining 3 tablespoons oil, whisking constantly until blended. Step 3 Add celery, apple, and roasted broccoli to dressing; toss to coat. Top with almonds and serve.",10,"2017-11-08 03:11:56","Total Time","40 Mins"
26,9,"2017-11-08 03:12:18","You Need to Try This Recipe for Roasted Broccoli Salad With Celery and Apple",sites/default/files/styles/smallest_16_9/public/1508180092/roasted-broccoli-salad-celery-apple-recipe.jpg?itok=--fPt5p8,"Top this with roasted chicken or salmon for a healthy dinner.","Step 1 Preheat oven to 450ºF; line 2 large baking sheets with parchment. Place broccoli in a large bowl and drizzle with 1 tablespoon oil; sprinkle with 1/2 teaspoon each salt and pepper. Sprinkle with cayenne, if desired. Using your hands, toss to coat broccoli with oil and seasonings; spread broccoli evenly on baking sheets. Roast until broccoli is tender and lightly charred in spots, 10 to 15 minutes, stirring once and switching baking sheets from top to bottom halfway through. Let cool completely, about 20 minutes. Step 2 Meanwhile, whisk together lemon juice, mustard, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Slowly drizzle in remaining 3 tablespoons oil, whisking constantly until blended. Step 3 Add celery, apple, and roasted broccoli to dressing; toss to coat. Top with almonds and serve.",26,"2017-11-08 03:12:18",Yield,4
27,10,"2017-11-08 03:12:20","How to Make Broccoli, Roasted Garlic, and Potato Soup",sites/default/files/styles/smallest_16_9/public/1508180092/broccoli-roasted-garlic-potato-soup-recipe.jpg?itok=gILaBsey,"Roast 2 heads of garlic and freeze the extra for next time.","Step 1 Preheat oven to 400ºF. Slice 1/4 inch off top of garlic head to expose cloves. Place, cut side up, in the center of a large piece of foil. Drizzle garlic with 1 tablespoon oil. Bring sides of foil up over garlic and fold tightly to seal; place on a baking sheet. Roast until very fragrant, soft, and golden, 40 to 45 minutes. Unwrap and let stand until cool enough to handle. Step 2 Heat 2 tablespoons oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until very tender and beginning to turn golden, about 5 minutes. Add broccoli, potato, and remaining 1 tablespoon oil; sprinkle with 1/4 teaspoon salt. Cook, stirring, until slightly softened, about 3 minutes. Pour in 5 cups broth. Increase heat to high; bring to a boil. Reduce heat to medium-low; simmer until broccoli and potato are very tender, about 25 minutes. Squeeze roasted garlic cloves out of head; add to soup. Simmer for 5 minutes. Step 3 Working in batches, puree soup in a blender. (Remove center piece of blender lid to allow steam to escape and cover opening with a towel.) If soup is too thick, stir in up to 1 cup additional broth, 2 tablespoons at a time. Stir in vinegar, pepper, remaining 3/4 teaspoon salt, and honey, if desired. Top with yogurt, pepper, and parsley, if desired.",4,"2017-11-08 03:05:25","Active Time","20 Mins"
28,10,"2017-11-08 03:12:20","How to Make Broccoli, Roasted Garlic, and Potato Soup",sites/default/files/styles/smallest_16_9/public/1508180092/broccoli-roasted-garlic-potato-soup-recipe.jpg?itok=gILaBsey,"Roast 2 heads of garlic and freeze the extra for next time.","Step 1 Preheat oven to 400ºF. Slice 1/4 inch off top of garlic head to expose cloves. Place, cut side up, in the center of a large piece of foil. Drizzle garlic with 1 tablespoon oil. Bring sides of foil up over garlic and fold tightly to seal; place on a baking sheet. Roast until very fragrant, soft, and golden, 40 to 45 minutes. Unwrap and let stand until cool enough to handle. Step 2 Heat 2 tablespoons oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until very tender and beginning to turn golden, about 5 minutes. Add broccoli, potato, and remaining 1 tablespoon oil; sprinkle with 1/4 teaspoon salt. Cook, stirring, until slightly softened, about 3 minutes. Pour in 5 cups broth. Increase heat to high; bring to a boil. Reduce heat to medium-low; simmer until broccoli and potato are very tender, about 25 minutes. Squeeze roasted garlic cloves out of head; add to soup. Simmer for 5 minutes. Step 3 Working in batches, puree soup in a blender. (Remove center piece of blender lid to allow steam to escape and cover opening with a towel.) If soup is too thick, stir in up to 1 cup additional broth, 2 tablespoons at a time. Stir in vinegar, pepper, remaining 3/4 teaspoon salt, and honey, if desired. Top with yogurt, pepper, and parsley, if desired.",16,"2017-11-08 03:12:01",Total,
29,10,"2017-11-08 03:12:20","How to Make Broccoli, Roasted Garlic, and Potato Soup",sites/default/files/styles/smallest_16_9/public/1508180092/broccoli-roasted-garlic-potato-soup-recipe.jpg?itok=gILaBsey,"Roast 2 heads of garlic and freeze the extra for next time.","Step 1 Preheat oven to 400ºF. Slice 1/4 inch off top of garlic head to expose cloves. Place, cut side up, in the center of a large piece of foil. Drizzle garlic with 1 tablespoon oil. Bring sides of foil up over garlic and fold tightly to seal; place on a baking sheet. Roast until very fragrant, soft, and golden, 40 to 45 minutes. Unwrap and let stand until cool enough to handle. Step 2 Heat 2 tablespoons oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until very tender and beginning to turn golden, about 5 minutes. Add broccoli, potato, and remaining 1 tablespoon oil; sprinkle with 1/4 teaspoon salt. Cook, stirring, until slightly softened, about 3 minutes. Pour in 5 cups broth. Increase heat to high; bring to a boil. Reduce heat to medium-low; simmer until broccoli and potato are very tender, about 25 minutes. Squeeze roasted garlic cloves out of head; add to soup. Simmer for 5 minutes. Step 3 Working in batches, puree soup in a blender. (Remove center piece of blender lid to allow steam to escape and cover opening with a towel.) If soup is too thick, stir in up to 1 cup additional broth, 2 tablespoons at a time. Stir in vinegar, pepper, remaining 3/4 teaspoon salt, and honey, if desired. Top with yogurt, pepper, and parsley, if desired.",17,"2017-11-08 03:12:01",Yield,6
30,11,"2017-11-08 03:12:26","Pasta with Pumpkin-Sage Sauce",sites/default/files/styles/smallest_16_9/public/1476288218/pasta-with-pumpkin-sage-sauce-video.jpg?itok=fBZxlZi5,"Crisp fall weather brings on cravings for rich, warm comfort foods—like a big bowl of creamy pasta. But unlike traditional creamy, cheesy sauces that can leave you feeling bloated and sluggish after eating, our take will energize you and load you up with ","Step 1 Preheat oven to 350ºF. Spread walnuts on a baking sheet and bake for 5 to 10 minutes, until they’re lightly toasted and fragrant, shaking pan once or twice while baking. Transfer to a bowl. Step 2 Meanwhile, bring a pot of salted water to a boil. Cook pasta until al dente, about 10 minutes or as package label directs. Reserve 2 cups of cooking water before draining pasta. Step 3 Melt 1 Tbsp. butter in a large, deep skillet over medium-high heat. Add onion and cook, stirring often, until tender and translucent, about 4 minutes. Stir in garlic and sage and cook, stirring, for 1 minute. Stir in tomato paste and paprika; stir until combined. Step 4 Add pumpkin and cook, stirring, until well incorporated and warmed through. Add reserved pasta cooking water a few tablespoons at a time until desired consistency is reached. Whisk in yogurt and remaining 1 Tbsp. butter; cook until warmed through and butter has melted. Taste sauce and season with salt and pepper. Step 5 Toss pasta with sauce. Divide among 4 plates and top with Parmesan and reserved walnuts.",30,"2017-11-08 03:12:26",Yield,"Serves: 4"
31,12,"2017-11-08 03:12:31","You're Going to Be Obsessed With These Matcha-Coconut Refrigerator Cookies",sites/default/files/styles/smallest_16_9/public/1507323139/matcha-coconut-refigerator-cookies-recipe.jpg?itok=mDONdgBW,,"Step 1 Place oats in a food processor; pulse 4 or 5 times. Combine oats, flour, coconut, bee pollen, matcha powder, baking powder, baking soda, and salt in a bowl. Step 2 Beat sugar and butter with an electric mixer on medium speed in a large bowl until light and fluffy, about 3 minutes. Add egg; beat until incorporated, about 2 minutes. Beat in vanilla. Add oat mixture; beat on low speed until well combined. Step 3 Scrape dough (it will be sticky) onto a 16-inchlong piece of parchment. With damp hands, shape dough into a 9-by-2- inch log. Wrap log in parchment ; twist ends to seal . Chill for 2 hours. Step 4 Preheat oven to 350°F. Using a sawing motion, cut log into 24 3/8-inch-thick slices. Place slices 2 inches apart on parchment-lined baking sheets. Bake until lightly browned, about 11 minutes. Let cool on baking sheets on wire racks for 5 minutes. Transfer to wire racks to cool completely, about 20 minutes.",7,"2017-11-08 03:11:28","Active Time","15 Mins"
32,12,"2017-11-08 03:12:31","You're Going to Be Obsessed With These Matcha-Coconut Refrigerator Cookies",sites/default/files/styles/smallest_16_9/public/1507323139/matcha-coconut-refigerator-cookies-recipe.jpg?itok=mDONdgBW,,"Step 1 Place oats in a food processor; pulse 4 or 5 times. Combine oats, flour, coconut, bee pollen, matcha powder, baking powder, baking soda, and salt in a bowl. Step 2 Beat sugar and butter with an electric mixer on medium speed in a large bowl until light and fluffy, about 3 minutes. Add egg; beat until incorporated, about 2 minutes. Beat in vanilla. Add oat mixture; beat on low speed until well combined. Step 3 Scrape dough (it will be sticky) onto a 16-inchlong piece of parchment. With damp hands, shape dough into a 9-by-2- inch log. Wrap log in parchment ; twist ends to seal . Chill for 2 hours. Step 4 Preheat oven to 350°F. Using a sawing motion, cut log into 24 3/8-inch-thick slices. Place slices 2 inches apart on parchment-lined baking sheets. Bake until lightly browned, about 11 minutes. Let cool on baking sheets on wire racks for 5 minutes. Transfer to wire racks to cool completely, about 20 minutes.",16,"2017-11-08 03:12:01",Total,
33,12,"2017-11-08 03:12:31","You're Going to Be Obsessed With These Matcha-Coconut Refrigerator Cookies",sites/default/files/styles/smallest_16_9/public/1507323139/matcha-coconut-refigerator-cookies-recipe.jpg?itok=mDONdgBW,,"Step 1 Place oats in a food processor; pulse 4 or 5 times. Combine oats, flour, coconut, bee pollen, matcha powder, baking powder, baking soda, and salt in a bowl. Step 2 Beat sugar and butter with an electric mixer on medium speed in a large bowl until light and fluffy, about 3 minutes. Add egg; beat until incorporated, about 2 minutes. Beat in vanilla. Add oat mixture; beat on low speed until well combined. Step 3 Scrape dough (it will be sticky) onto a 16-inchlong piece of parchment. With damp hands, shape dough into a 9-by-2- inch log. Wrap log in parchment ; twist ends to seal . Chill for 2 hours. Step 4 Preheat oven to 350°F. Using a sawing motion, cut log into 24 3/8-inch-thick slices. Place slices 2 inches apart on parchment-lined baking sheets. Bake until lightly browned, about 11 minutes. Let cool on baking sheets on wire racks for 5 minutes. Transfer to wire racks to cool completely, about 20 minutes.",33,"2017-11-08 03:12:31",Yield,"24 cookies"
34,13,"2017-11-08 03:12:37","How to Make Cappuccino Panna Cotta",sites/default/files/styles/smallest_16_9/public/1507323139/cappuccino-panna-cotta-recipe.jpg?itok=6_sEXWt0,,"Step 1 Pour milk into a large measuring cup; whisk until well blended. Place 1 cup milk in a medium pan. Whisk in sugar, espresso, cinnamon, and salt. Sprinkle gelatin over top. Let stand for 5 minutes. Place pan on stove; turn heat to medium and cook, whisking, until mixture is smooth, 1 to 2 minutes. Step 2 Stir together kefir, vanilla, and remaining ¾ cup milk in a bowl. Gradually add gelatin mixture, whisking constantly. Step 3 Divide evenly among 6 ramekins. Chill until firm, about 3 hours. Garnish with dark chocolate curls.",7,"2017-11-08 03:11:28","Active Time","15 Mins"
35,13,"2017-11-08 03:12:37","How to Make Cappuccino Panna Cotta",sites/default/files/styles/smallest_16_9/public/1507323139/cappuccino-panna-cotta-recipe.jpg?itok=6_sEXWt0,,"Step 1 Pour milk into a large measuring cup; whisk until well blended. Place 1 cup milk in a medium pan. Whisk in sugar, espresso, cinnamon, and salt. Sprinkle gelatin over top. Let stand for 5 minutes. Place pan on stove; turn heat to medium and cook, whisking, until mixture is smooth, 1 to 2 minutes. Step 2 Stir together kefir, vanilla, and remaining ¾ cup milk in a bowl. Gradually add gelatin mixture, whisking constantly. Step 3 Divide evenly among 6 ramekins. Chill until firm, about 3 hours. Garnish with dark chocolate curls.",16,"2017-11-08 03:12:01",Total,
36,13,"2017-11-08 03:12:37","How to Make Cappuccino Panna Cotta",sites/default/files/styles/smallest_16_9/public/1507323139/cappuccino-panna-cotta-recipe.jpg?itok=6_sEXWt0,,"Step 1 Pour milk into a large measuring cup; whisk until well blended. Place 1 cup milk in a medium pan. Whisk in sugar, espresso, cinnamon, and salt. Sprinkle gelatin over top. Let stand for 5 minutes. Place pan on stove; turn heat to medium and cook, whisking, until mixture is smooth, 1 to 2 minutes. Step 2 Stir together kefir, vanilla, and remaining ¾ cup milk in a bowl. Gradually add gelatin mixture, whisking constantly. Step 3 Divide evenly among 6 ramekins. Chill until firm, about 3 hours. Garnish with dark chocolate curls.",17,"2017-11-08 03:12:01",Yield,6
38,14,"2017-11-08 03:12:43","This Maca Chocolate Cake Recipe Is Decadent, But Packed With Superfoods",sites/default/files/styles/smallest_16_9/public/1507323139/decadent-maca-chocolate-cake-recipe.jpg?itok=gJmwWigq,,"Step 1 Preheat oven to 325°F. Coat bottom and sides of a 9-inch spring-form pan with cooking spray. Sprinkle with cocoa; tap out excess. Step 2 Place chocolate in a heatproof bowl set over a pan of simmering water. Cook, stirring occasionally, until melted and smooth. Remove bowl from top of pan; let chocolate cool to room temperature. Step 3 Place sugar in bowl of a food processor; process until finely ground. Reserve 1 tablespoon ground sugar. Step 4 Beat butter and remaining ground sugar with an electric mixer on medium speed until light and fluffy, about 4 minutes. Add yolks, 1 at a time, beating well after each addition. Beat in vanilla. Using a rubber spatula, fold melted chocolate into yolk mixture. Fold in flour, maca powder, and salt. Step 5 Using clean, dry beaters, beat egg whites and cream of tartar on medium speed until foamy, about 1 minute. Increase speed to high and beat until medium peaks form. Stir 1/4 egg white mixture into chocolate mixture. Gently fold in remaining egg white mixture. Scrape batter into prepared pan; smooth top. Bake until a wooden pick inserted in the center comes out with moist crumbs, 35 to 40 minutes. Let cake cool in pan on a wire rack for 15 minutes. Run a knife around edge of pan to loosen cake; remove sides of pan. Let cake cool completely on wire rack, about 30 minutes. Sprinkle reserved 1 tablespoon ground sugar over top of cake; serve at room temperature.",16,"2017-11-08 03:12:01",Total,
37,14,"2017-11-08 03:12:43","This Maca Chocolate Cake Recipe Is Decadent, But Packed With Superfoods",sites/default/files/styles/smallest_16_9/public/1507323139/decadent-maca-chocolate-cake-recipe.jpg?itok=gJmwWigq,,"Step 1 Preheat oven to 325°F. Coat bottom and sides of a 9-inch spring-form pan with cooking spray. Sprinkle with cocoa; tap out excess. Step 2 Place chocolate in a heatproof bowl set over a pan of simmering water. Cook, stirring occasionally, until melted and smooth. Remove bowl from top of pan; let chocolate cool to room temperature. Step 3 Place sugar in bowl of a food processor; process until finely ground. Reserve 1 tablespoon ground sugar. Step 4 Beat butter and remaining ground sugar with an electric mixer on medium speed until light and fluffy, about 4 minutes. Add yolks, 1 at a time, beating well after each addition. Beat in vanilla. Using a rubber spatula, fold melted chocolate into yolk mixture. Fold in flour, maca powder, and salt. Step 5 Using clean, dry beaters, beat egg whites and cream of tartar on medium speed until foamy, about 1 minute. Increase speed to high and beat until medium peaks form. Stir 1/4 egg white mixture into chocolate mixture. Gently fold in remaining egg white mixture. Scrape batter into prepared pan; smooth top. Bake until a wooden pick inserted in the center comes out with moist crumbs, 35 to 40 minutes. Let cake cool in pan on a wire rack for 15 minutes. Run a knife around edge of pan to loosen cake; remove sides of pan. Let cake cool completely on wire rack, about 30 minutes. Sprinkle reserved 1 tablespoon ground sugar over top of cake; serve at room temperature.",37,"2017-11-08 03:12:43","Active Time","30 Mins"
39,14,"2017-11-08 03:12:43","This Maca Chocolate Cake Recipe Is Decadent, But Packed With Superfoods",sites/default/files/styles/smallest_16_9/public/1507323139/decadent-maca-chocolate-cake-recipe.jpg?itok=gJmwWigq,,"Step 1 Preheat oven to 325°F. Coat bottom and sides of a 9-inch spring-form pan with cooking spray. Sprinkle with cocoa; tap out excess. Step 2 Place chocolate in a heatproof bowl set over a pan of simmering water. Cook, stirring occasionally, until melted and smooth. Remove bowl from top of pan; let chocolate cool to room temperature. Step 3 Place sugar in bowl of a food processor; process until finely ground. Reserve 1 tablespoon ground sugar. Step 4 Beat butter and remaining ground sugar with an electric mixer on medium speed until light and fluffy, about 4 minutes. Add yolks, 1 at a time, beating well after each addition. Beat in vanilla. Using a rubber spatula, fold melted chocolate into yolk mixture. Fold in flour, maca powder, and salt. Step 5 Using clean, dry beaters, beat egg whites and cream of tartar on medium speed until foamy, about 1 minute. Increase speed to high and beat until medium peaks form. Stir 1/4 egg white mixture into chocolate mixture. Gently fold in remaining egg white mixture. Scrape batter into prepared pan; smooth top. Bake until a wooden pick inserted in the center comes out with moist crumbs, 35 to 40 minutes. Let cake cool in pan on a wire rack for 15 minutes. Run a knife around edge of pan to loosen cake; remove sides of pan. Let cake cool completely on wire rack, about 30 minutes. Sprinkle reserved 1 tablespoon ground sugar over top of cake; serve at room temperature.",39,"2017-11-08 03:12:43",Yield,12
40,15,"2017-11-08 03:12:45","Spirulina Sunflower Bars Are Packed With Nutrients",sites/default/files/styles/smallest_16_9/public/1507323139/spirulina-sunflower-bars-recipe.jpg?itok=QBpMN429,,"Step 1 Preheat oven to 350°F. Line an 8-inch square pan with parchment, allowing paper to extend over sides of pan to create handles. Step 2 Combine oats, sunflower seeds, and pepitas on a rimmed baking sheet. Bake until fragrant and just beginning to brown, about 10 minutes, stirring after 5 minutes. Transfer mixture to a large bowl; stir in coconut, flaxseed, and spirulina powder. Step 3 Stir together oil, sunflower butter, and salt in a small saucepan; bring to a boil over medium-high heat, stirring often. Stir in honey and remove from heat. Pour honey mixture over oat mixture; stir well to combine. Firmly press mixture into prepared pan. Chill for 1 hour. Step 4 Using parchment handles, remove mixture from pan. Cut into 16 2-inch bars. Serve bars immediately or wrap in plastic and store in refrigerator.",7,"2017-11-08 03:11:28","Active Time","15 Mins"
41,15,"2017-11-08 03:12:45","Spirulina Sunflower Bars Are Packed With Nutrients",sites/default/files/styles/smallest_16_9/public/1507323139/spirulina-sunflower-bars-recipe.jpg?itok=QBpMN429,,"Step 1 Preheat oven to 350°F. Line an 8-inch square pan with parchment, allowing paper to extend over sides of pan to create handles. Step 2 Combine oats, sunflower seeds, and pepitas on a rimmed baking sheet. Bake until fragrant and just beginning to brown, about 10 minutes, stirring after 5 minutes. Transfer mixture to a large bowl; stir in coconut, flaxseed, and spirulina powder. Step 3 Stir together oil, sunflower butter, and salt in a small saucepan; bring to a boil over medium-high heat, stirring often. Stir in honey and remove from heat. Pour honey mixture over oat mixture; stir well to combine. Firmly press mixture into prepared pan. Chill for 1 hour. Step 4 Using parchment handles, remove mixture from pan. Cut into 16 2-inch bars. Serve bars immediately or wrap in plastic and store in refrigerator.",16,"2017-11-08 03:12:01",Total,
42,15,"2017-11-08 03:12:45","Spirulina Sunflower Bars Are Packed With Nutrients",sites/default/files/styles/smallest_16_9/public/1507323139/spirulina-sunflower-bars-recipe.jpg?itok=QBpMN429,,"Step 1 Preheat oven to 350°F. Line an 8-inch square pan with parchment, allowing paper to extend over sides of pan to create handles. Step 2 Combine oats, sunflower seeds, and pepitas on a rimmed baking sheet. Bake until fragrant and just beginning to brown, about 10 minutes, stirring after 5 minutes. Transfer mixture to a large bowl; stir in coconut, flaxseed, and spirulina powder. Step 3 Stir together oil, sunflower butter, and salt in a small saucepan; bring to a boil over medium-high heat, stirring often. Stir in honey and remove from heat. Pour honey mixture over oat mixture; stir well to combine. Firmly press mixture into prepared pan. Chill for 1 hour. Step 4 Using parchment handles, remove mixture from pan. Cut into 16 2-inch bars. Serve bars immediately or wrap in plastic and store in refrigerator.",42,"2017-11-08 03:12:45",Yield,"16 bars"
43,16,"2017-11-08 03:12:46","Get the Easy Recipe for Mulberry-Apple Crisps",sites/default/files/styles/smallest_16_9/public/1507323139/mulberry-apple-crisp-recipe.jpg?itok=0HlXcp5m,"Chia seeds add Omega-3s and fiber!","Step 1 Preheat oven to 375°F. Coat a 7-by-11-inch glass or ceramic baking dish with cooking spray. Step 2 Stir together mulberries and cider in a large bowl; let stand for 10 minutes. Add apples, lemon juice, cinnamon, 3 tablespoons sugar, and 1/4 teaspoon salt. Step 3 Stir together oats, flour, chia seeds, and remaining 1 1/2 tablespoons sugar and 1/4 teaspoon salt in a separate bowl. Using 2 knives or a pastry blender, cut butter into mixture until it resembles coarse sand. Stir in walnuts. Step 4 Scrape apple mixture into prepared baking dish. Top with oat mixture. Bake until well browned and bubbly, 30 to 35 minutes. Serve warm or at room temperature with yogurt, if desired.",4,"2017-11-08 03:05:25","Active Time","20 Mins"
44,16,"2017-11-08 03:12:46","Get the Easy Recipe for Mulberry-Apple Crisps",sites/default/files/styles/smallest_16_9/public/1507323139/mulberry-apple-crisp-recipe.jpg?itok=0HlXcp5m,"Chia seeds add Omega-3s and fiber!","Step 1 Preheat oven to 375°F. Coat a 7-by-11-inch glass or ceramic baking dish with cooking spray. Step 2 Stir together mulberries and cider in a large bowl; let stand for 10 minutes. Add apples, lemon juice, cinnamon, 3 tablespoons sugar, and 1/4 teaspoon salt. Step 3 Stir together oats, flour, chia seeds, and remaining 1 1/2 tablespoons sugar and 1/4 teaspoon salt in a separate bowl. Using 2 knives or a pastry blender, cut butter into mixture until it resembles coarse sand. Stir in walnuts. Step 4 Scrape apple mixture into prepared baking dish. Top with oat mixture. Bake until well browned and bubbly, 30 to 35 minutes. Serve warm or at room temperature with yogurt, if desired.",16,"2017-11-08 03:12:01",Total,
45,16,"2017-11-08 03:12:46","Get the Easy Recipe for Mulberry-Apple Crisps",sites/default/files/styles/smallest_16_9/public/1507323139/mulberry-apple-crisp-recipe.jpg?itok=0HlXcp5m,"Chia seeds add Omega-3s and fiber!","Step 1 Preheat oven to 375°F. Coat a 7-by-11-inch glass or ceramic baking dish with cooking spray. Step 2 Stir together mulberries and cider in a large bowl; let stand for 10 minutes. Add apples, lemon juice, cinnamon, 3 tablespoons sugar, and 1/4 teaspoon salt. Step 3 Stir together oats, flour, chia seeds, and remaining 1 1/2 tablespoons sugar and 1/4 teaspoon salt in a separate bowl. Using 2 knives or a pastry blender, cut butter into mixture until it resembles coarse sand. Stir in walnuts. Step 4 Scrape apple mixture into prepared baking dish. Top with oat mixture. Bake until well browned and bubbly, 30 to 35 minutes. Serve warm or at room temperature with yogurt, if desired.",20,"2017-11-08 03:12:05",Yield,8
46,17,"2017-11-08 03:12:52","How to Make Hempseed Maple-Pecan Popcorn Balls",sites/default/files/styles/smallest_16_9/public/1507323139/hempseed-maple-pecan-popcorn-balls-recipe.jpg?itok=Tb3mV1Z6,,"Step 1 Melt oil in a dutch oven over medium-high heat; swirl to coat. Add popcorn; cover and cook, shaking pot frequently, until kernels pop, about 3 minutes. When popping slows down, remove pot from heat. Let stand until popping stops, about 1 minute. Pour popcorn into a large bowl coated with cooking spray. Stir in pecans and hempseed. Step 2 Stir together sugar and ¼ cup water in a medium, heavy pan; bring to a boil over medium-high heat. Cook, stirring occasionally, until sugar dissolves, 1 to 2 minutes. Stir in syrup, butter, and salt; cook over medium-high heat until a candy thermometer registers 300°F, about 12 minutes. Remove pan from heat; stir in vanilla. Step 3 Immediately pour hot syrup mixture over popcorn mixture; toss to coat. Let cool for 1 minute. Carefully form mixture into 10 3-inch balls, being sure not to compact them too tightly. Place on parchment and let cool completely.",7,"2017-11-08 03:11:28","Active Time","15 Mins"
47,17,"2017-11-08 03:12:52","How to Make Hempseed Maple-Pecan Popcorn Balls",sites/default/files/styles/smallest_16_9/public/1507323139/hempseed-maple-pecan-popcorn-balls-recipe.jpg?itok=Tb3mV1Z6,,"Step 1 Melt oil in a dutch oven over medium-high heat; swirl to coat. Add popcorn; cover and cook, shaking pot frequently, until kernels pop, about 3 minutes. When popping slows down, remove pot from heat. Let stand until popping stops, about 1 minute. Pour popcorn into a large bowl coated with cooking spray. Stir in pecans and hempseed. Step 2 Stir together sugar and ¼ cup water in a medium, heavy pan; bring to a boil over medium-high heat. Cook, stirring occasionally, until sugar dissolves, 1 to 2 minutes. Stir in syrup, butter, and salt; cook over medium-high heat until a candy thermometer registers 300°F, about 12 minutes. Remove pan from heat; stir in vanilla. Step 3 Immediately pour hot syrup mixture over popcorn mixture; toss to coat. Let cool for 1 minute. Carefully form mixture into 10 3-inch balls, being sure not to compact them too tightly. Place on parchment and let cool completely.",47,"2017-11-08 03:12:52","Total Time","25 Mins"
48,17,"2017-11-08 03:12:52","How to Make Hempseed Maple-Pecan Popcorn Balls",sites/default/files/styles/smallest_16_9/public/1507323139/hempseed-maple-pecan-popcorn-balls-recipe.jpg?itok=Tb3mV1Z6,,"Step 1 Melt oil in a dutch oven over medium-high heat; swirl to coat. Add popcorn; cover and cook, shaking pot frequently, until kernels pop, about 3 minutes. When popping slows down, remove pot from heat. Let stand until popping stops, about 1 minute. Pour popcorn into a large bowl coated with cooking spray. Stir in pecans and hempseed. Step 2 Stir together sugar and ¼ cup water in a medium, heavy pan; bring to a boil over medium-high heat. Cook, stirring occasionally, until sugar dissolves, 1 to 2 minutes. Stir in syrup, butter, and salt; cook over medium-high heat until a candy thermometer registers 300°F, about 12 minutes. Remove pan from heat; stir in vanilla. Step 3 Immediately pour hot syrup mixture over popcorn mixture; toss to coat. Let cool for 1 minute. Carefully form mixture into 10 3-inch balls, being sure not to compact them too tightly. Place on parchment and let cool completely.",48,"2017-11-08 03:12:52",Yield,10
49,18,"2017-11-08 03:12:54","Get the Easy Recipe for Spicy Pumpkin Hummus",sites/default/files/styles/smallest_16_9/public/1506958679/pumpkin-hummus-pumpkin-power.jpg?itok=X-tVjDV9,"If you prefer your hummus on the mild side, leave out the harissa.","Step 1 Place garlic and 1 tablespoon oil in a skillet over low heat. Cook until garlic begins to sizzle, about 30 seconds; transfer to a food processor. Step 2 Add chickpeas, pumpkin, lemon juice, tahini, cumin, harissa, honey, and 2 tablespoons oil to food processor. Process until smooth, about 10 seconds, stopping to scrape down sides and bottom of bowl as needed. Sprinkle with salt and pepper. (Add additional harissa for more heat, if desired.) Step 3 Transfer to a bowl; cover and refrigerate for 1 hour to allow flavors to develop. To serve, drizzle with remaining 1 tablespoon oil; sprinkle with pepitas and paprika, if desired.",4,"2017-11-08 03:05:25","Active Time","20 Mins"
50,18,"2017-11-08 03:12:54","Get the Easy Recipe for Spicy Pumpkin Hummus",sites/default/files/styles/smallest_16_9/public/1506958679/pumpkin-hummus-pumpkin-power.jpg?itok=X-tVjDV9,"If you prefer your hummus on the mild side, leave out the harissa.","Step 1 Place garlic and 1 tablespoon oil in a skillet over low heat. Cook until garlic begins to sizzle, about 30 seconds; transfer to a food processor. Step 2 Add chickpeas, pumpkin, lemon juice, tahini, cumin, harissa, honey, and 2 tablespoons oil to food processor. Process until smooth, about 10 seconds, stopping to scrape down sides and bottom of bowl as needed. Sprinkle with salt and pepper. (Add additional harissa for more heat, if desired.) Step 3 Transfer to a bowl; cover and refrigerate for 1 hour to allow flavors to develop. To serve, drizzle with remaining 1 tablespoon oil; sprinkle with pepitas and paprika, if desired.",5,"2017-11-08 03:05:25","Total Time","20 Mins"
51,18,"2017-11-08 03:12:54","Get the Easy Recipe for Spicy Pumpkin Hummus",sites/default/files/styles/smallest_16_9/public/1506958679/pumpkin-hummus-pumpkin-power.jpg?itok=X-tVjDV9,"If you prefer your hummus on the mild side, leave out the harissa.","Step 1 Place garlic and 1 tablespoon oil in a skillet over low heat. Cook until garlic begins to sizzle, about 30 seconds; transfer to a food processor. Step 2 Add chickpeas, pumpkin, lemon juice, tahini, cumin, harissa, honey, and 2 tablespoons oil to food processor. Process until smooth, about 10 seconds, stopping to scrape down sides and bottom of bowl as needed. Sprinkle with salt and pepper. (Add additional harissa for more heat, if desired.) Step 3 Transfer to a bowl; cover and refrigerate for 1 hour to allow flavors to develop. To serve, drizzle with remaining 1 tablespoon oil; sprinkle with pepitas and paprika, if desired.",20,"2017-11-08 03:12:05",Yield,8
52,19,"2017-11-08 03:12:58","How to Make Valerie Bertinelli's All-in-One Breakfast Smoothie",sites/default/files/styles/smallest_16_9/public/1506963288/all-in-one-breakfast-smoothie-valerie-bertinelli.jpg?itok=5KPTOkRR,,"Combine bananas, ice, milk, coffee, oats, honey, almond butter, chopped chocolate-covered espresso beans, oil, and vanilla in a blender and blend on high speed until smooth. Divide evenly between 2 glasses. Garnish each with chocolate-covered espresso beans and a sprig of mint, if desired.",1,"2017-11-08 03:05:22","Active Time","5 Mins"
54,19,"2017-11-08 03:12:58","How to Make Valerie Bertinelli's All-in-One Breakfast Smoothie",sites/default/files/styles/smallest_16_9/public/1506963288/all-in-one-breakfast-smoothie-valerie-bertinelli.jpg?itok=5KPTOkRR,,"Combine bananas, ice, milk, coffee, oats, honey, almond butter, chopped chocolate-covered espresso beans, oil, and vanilla in a blender and blend on high speed until smooth. Divide evenly between 2 glasses. Garnish each with chocolate-covered espresso beans and a sprig of mint, if desired.",14,"2017-11-08 03:11:57",Yield,2
53,19,"2017-11-08 03:12:58","How to Make Valerie Bertinelli's All-in-One Breakfast Smoothie",sites/default/files/styles/smallest_16_9/public/1506963288/all-in-one-breakfast-smoothie-valerie-bertinelli.jpg?itok=5KPTOkRR,,"Combine bananas, ice, milk, coffee, oats, honey, almond butter, chopped chocolate-covered espresso beans, oil, and vanilla in a blender and blend on high speed until smooth. Divide evenly between 2 glasses. Garnish each with chocolate-covered espresso beans and a sprig of mint, if desired.",53,"2017-11-08 03:12:58","Total Time","5 Mins"
55,20,"2017-11-08 03:13:02","How to Make Roasted Radishes",sites/default/files/styles/smallest_16_9/public/1506963288/roasted-radishes-valerie-bertinelli.jpg?itok=EZejhrgd,,"Heat oil in a large skillet over medium-high heat. Add radishes and cook, stirring often, until radishes begin to brown, 2 to 4 minutes. Add thyme, rosemary, and garlic. Cover and reduce heat to medium-low. Cook, stirring occasionally, until radishes are tender when pierced with a fork, 6 to 8 minutes. Add butter and salt; cook, stirring constantly, until butter has melted, about 1 minute.",4,"2017-11-08 03:05:25","Active Time","20 Mins"
56,20,"2017-11-08 03:13:02","How to Make Roasted Radishes",sites/default/files/styles/smallest_16_9/public/1506963288/roasted-radishes-valerie-bertinelli.jpg?itok=EZejhrgd,,"Heat oil in a large skillet over medium-high heat. Add radishes and cook, stirring often, until radishes begin to brown, 2 to 4 minutes. Add thyme, rosemary, and garlic. Cover and reduce heat to medium-low. Cook, stirring occasionally, until radishes are tender when pierced with a fork, 6 to 8 minutes. Add butter and salt; cook, stirring constantly, until butter has melted, about 1 minute.",5,"2017-11-08 03:05:25","Total Time","20 Mins"
57,20,"2017-11-08 03:13:02","How to Make Roasted Radishes",sites/default/files/styles/smallest_16_9/public/1506963288/roasted-radishes-valerie-bertinelli.jpg?itok=EZejhrgd,,"Heat oil in a large skillet over medium-high heat. Add radishes and cook, stirring often, until radishes begin to brown, 2 to 4 minutes. Add thyme, rosemary, and garlic. Cover and reduce heat to medium-low. Cook, stirring occasionally, until radishes are tender when pierced with a fork, 6 to 8 minutes. Add butter and salt; cook, stirring constantly, until butter has melted, about 1 minute.",26,"2017-11-08 03:12:18",Yield,4
59,21,"2017-11-08 03:13:07","This Curried Pumpkin Soup Recipe Is Perfect for Fall",sites/default/files/styles/smallest_16_9/public/1506958679/curried-pumpkin-soup-pumkin-power.jpg?itok=pHI7OYbg,"Pumpkin is a good source of potassium and vitamin A.","Step 1 Heat oil in a Dutch oven over medium heat. Add onion and 1/2 teaspoon salt and cook, stirring occasionally, until onion is tender, about 6 minutes. Stir in ginger; sauté until fragrant, about 1 minute. Add pears and cashews; cook, stirring often, until pears have softened, about 2 minutes. Step 2 Sprinkle in curry powder, turmeric, cumin, and chili powder; cook until fragrant and spices are beginning to toast, about 1 minute. Whisk in pumpkin and 3 cups broth. Increase heat to medium-high and bring to a boil. Reduce heat to medium-low; simmer for 30 minutes. Step 3 Working in batches, transfer soup to a high-speed blender. Remove center piece of blender lid to allow steam to escape; secure lid on blender and place a clean towel over opening in lid. Process until smooth, about 10 seconds. Return soup to Dutch oven over medium-low heat; stir in 2 cups broth and remaining 1/2 teaspoon salt. (Stir in up to 1/2 cup additional broth, if needed, to reach desired consistency.) If desired, garnish servings with pepper and coconut yogurt.",16,"2017-11-08 03:12:01",Total,
60,21,"2017-11-08 03:13:07","This Curried Pumpkin Soup Recipe Is Perfect for Fall",sites/default/files/styles/smallest_16_9/public/1506958679/curried-pumpkin-soup-pumkin-power.jpg?itok=pHI7OYbg,"Pumpkin is a good source of potassium and vitamin A.","Step 1 Heat oil in a Dutch oven over medium heat. Add onion and 1/2 teaspoon salt and cook, stirring occasionally, until onion is tender, about 6 minutes. Stir in ginger; sauté until fragrant, about 1 minute. Add pears and cashews; cook, stirring often, until pears have softened, about 2 minutes. Step 2 Sprinkle in curry powder, turmeric, cumin, and chili powder; cook until fragrant and spices are beginning to toast, about 1 minute. Whisk in pumpkin and 3 cups broth. Increase heat to medium-high and bring to a boil. Reduce heat to medium-low; simmer for 30 minutes. Step 3 Working in batches, transfer soup to a high-speed blender. Remove center piece of blender lid to allow steam to escape; secure lid on blender and place a clean towel over opening in lid. Process until smooth, about 10 seconds. Return soup to Dutch oven over medium-low heat; stir in 2 cups broth and remaining 1/2 teaspoon salt. (Stir in up to 1/2 cup additional broth, if needed, to reach desired consistency.) If desired, garnish servings with pepper and coconut yogurt.",17,"2017-11-08 03:12:01",Yield,6
58,21,"2017-11-08 03:13:07","This Curried Pumpkin Soup Recipe Is Perfect for Fall",sites/default/files/styles/smallest_16_9/public/1506958679/curried-pumpkin-soup-pumkin-power.jpg?itok=pHI7OYbg,"Pumpkin is a good source of potassium and vitamin A.","Step 1 Heat oil in a Dutch oven over medium heat. Add onion and 1/2 teaspoon salt and cook, stirring occasionally, until onion is tender, about 6 minutes. Stir in ginger; sauté until fragrant, about 1 minute. Add pears and cashews; cook, stirring often, until pears have softened, about 2 minutes. Step 2 Sprinkle in curry powder, turmeric, cumin, and chili powder; cook until fragrant and spices are beginning to toast, about 1 minute. Whisk in pumpkin and 3 cups broth. Increase heat to medium-high and bring to a boil. Reduce heat to medium-low; simmer for 30 minutes. Step 3 Working in batches, transfer soup to a high-speed blender. Remove center piece of blender lid to allow steam to escape; secure lid on blender and place a clean towel over opening in lid. Process until smooth, about 10 seconds. Return soup to Dutch oven over medium-low heat; stir in 2 cups broth and remaining 1/2 teaspoon salt. (Stir in up to 1/2 cup additional broth, if needed, to reach desired consistency.) If desired, garnish servings with pepper and coconut yogurt.",58,"2017-11-08 03:13:07","Active Time","25 Mins"
62,22,"2017-11-08 03:13:14","This Is Valerie Bertinelli's Go-To Salad Recipe",sites/default/files/styles/smallest_16_9/public/1506963288/arugula-apple-fennel-salad-valerie-bertinelli.jpg?itok=Ye_VfRse,,"Step 1 Whisk together shallot, lime juice, lemon juice, honey, mustard, salt, and pepper; let stand for 2 minutes. Add oil in a slow, steady stream, whisking until blended. Toss together arugula, lettuce, apple, fennel, and walnuts in a large bowl. Step 2 Add dressing to salad and toss. Divide salad evenly among 4 plates and serve.",5,"2017-11-08 03:05:25","Total Time","20 Mins"
61,22,"2017-11-08 03:13:14","This Is Valerie Bertinelli's Go-To Salad Recipe",sites/default/files/styles/smallest_16_9/public/1506963288/arugula-apple-fennel-salad-valerie-bertinelli.jpg?itok=Ye_VfRse,,"Step 1 Whisk together shallot, lime juice, lemon juice, honey, mustard, salt, and pepper; let stand for 2 minutes. Add oil in a slow, steady stream, whisking until blended. Toss together arugula, lettuce, apple, fennel, and walnuts in a large bowl. Step 2 Add dressing to salad and toss. Divide salad evenly among 4 plates and serve.",7,"2017-11-08 03:11:28","Active Time","15 Mins"
63,22,"2017-11-08 03:13:14","This Is Valerie Bertinelli's Go-To Salad Recipe",sites/default/files/styles/smallest_16_9/public/1506963288/arugula-apple-fennel-salad-valerie-bertinelli.jpg?itok=Ye_VfRse,,"Step 1 Whisk together shallot, lime juice, lemon juice, honey, mustard, salt, and pepper; let stand for 2 minutes. Add oil in a slow, steady stream, whisking until blended. Toss together arugula, lettuce, apple, fennel, and walnuts in a large bowl. Step 2 Add dressing to salad and toss. Divide salad evenly among 4 plates and serve.",26,"2017-11-08 03:12:18",Yield,4
65,23,"2017-11-08 03:13:21","How to Make Grain-Free Pumpkin Muffins",sites/default/files/styles/smallest_16_9/public/1506958679/pumpkin-power-pumpkin-muffin.jpg?itok=bN83wuBa,"Have leftover pumpkin? Freeze it and toss it into a smoothie.","Step 1 Preheat oven to 350ºF. Line a 12-cup muffin pan and 4 cups of a 6-cup muffin pan with paper baking cups; lightly mist with cooking spray. Step 2 Stir together almond flour, coconut flour, cinnamon, ginger, baking powder, salt, baking soda, and ground cloves in a large bowl until combined. Whisk eggs in a separate bowl. Add pumpkin, coconut oil, molasses, syrup, and vanilla to eggs and whisk until combined. Add flour mixture to egg mixture and stir until incorporated. Fold in walnuts, cranberries, or chocolate chips, if desired. Step 3 Divide batter among muffin cups, filling them two-thirds full. Bake until cooked through, 28 to 35 minutes. Let cool in pans for about 5 minutes. Remove from pans and place on a wire rack to cool completely. Wrap leftover muffins in plastic and refrigerate for up to 5 days.",16,"2017-11-08 03:12:01",Total,
64,23,"2017-11-08 03:13:21","How to Make Grain-Free Pumpkin Muffins",sites/default/files/styles/smallest_16_9/public/1506958679/pumpkin-power-pumpkin-muffin.jpg?itok=bN83wuBa,"Have leftover pumpkin? Freeze it and toss it into a smoothie.","Step 1 Preheat oven to 350ºF. Line a 12-cup muffin pan and 4 cups of a 6-cup muffin pan with paper baking cups; lightly mist with cooking spray. Step 2 Stir together almond flour, coconut flour, cinnamon, ginger, baking powder, salt, baking soda, and ground cloves in a large bowl until combined. Whisk eggs in a separate bowl. Add pumpkin, coconut oil, molasses, syrup, and vanilla to eggs and whisk until combined. Add flour mixture to egg mixture and stir until incorporated. Fold in walnuts, cranberries, or chocolate chips, if desired. Step 3 Divide batter among muffin cups, filling them two-thirds full. Bake until cooked through, 28 to 35 minutes. Let cool in pans for about 5 minutes. Remove from pans and place on a wire rack to cool completely. Wrap leftover muffins in plastic and refrigerate for up to 5 days.",37,"2017-11-08 03:12:43","Active Time","30 Mins"
66,23,"2017-11-08 03:13:21","How to Make Grain-Free Pumpkin Muffins",sites/default/files/styles/smallest_16_9/public/1506958679/pumpkin-power-pumpkin-muffin.jpg?itok=bN83wuBa,"Have leftover pumpkin? Freeze it and toss it into a smoothie.","Step 1 Preheat oven to 350ºF. Line a 12-cup muffin pan and 4 cups of a 6-cup muffin pan with paper baking cups; lightly mist with cooking spray. Step 2 Stir together almond flour, coconut flour, cinnamon, ginger, baking powder, salt, baking soda, and ground cloves in a large bowl until combined. Whisk eggs in a separate bowl. Add pumpkin, coconut oil, molasses, syrup, and vanilla to eggs and whisk until combined. Add flour mixture to egg mixture and stir until incorporated. Fold in walnuts, cranberries, or chocolate chips, if desired. Step 3 Divide batter among muffin cups, filling them two-thirds full. Bake until cooked through, 28 to 35 minutes. Let cool in pans for about 5 minutes. Remove from pans and place on a wire rack to cool completely. Wrap leftover muffins in plastic and refrigerate for up to 5 days.",66,"2017-11-08 03:13:21",Yield,"16 muffins"
68,24,"2017-11-08 03:13:27","Get the Easy Recipe for Vegetable Potpie",sites/default/files/styles/smallest_16_9/public/1504902894/vegetable-potpie-comfort-food.jpg?itok=ufcJP2xS,,"Step 1 Make crust: Place flours, thyme, salt, baking powder, and pepper in a food processor; pulse until combined. Add butter; pulse until mixture resembles coarse sand. Drizzle 2 to 3 tablespoons ice water over top of mixture; pulse until mixture begins to clump, 2 or 3 times. Transfer mixture to a work surface; knead until dough comes together, 2 or 3 times. Shape dough into a 5-inch disk and wrap with plastic wrap; chill for 30 minutes. Step 2 Make filling: Preheat oven to 400°F. Heat oil in a Dutch oven over medium-high heat. Add carrots, onion, celery, and mushrooms to Dutch oven; cook, stirring occasionally, until mushrooms are tender and other vegetables are tender-crisp, 10 to 12 minutes. Add garlic and thyme; cook, stirring often, for 1 minute. Add turnips, cauliflower, and 21/2 cups broth to Dutch oven; bring to a boil. Whisk together flour and remaining 1 cup broth in a small bowl. Gradually stir flour mixture into broth mixture. Cook, stirring constantly, for 1 minute. Reduce heat to low and simmer, stirring occasionally, until vegetables are tender and mixture has thickened, 7 to 8 minutes. Remove Dutch oven from heat; stir in peas, salt, and pepper. Cover and keep warm. Step 3 Place chilled dough on a lightly floured surface. Roll out to a 12-by-8-inch rectangle. Coat an 11-by-7-inch (2-quart) glass or ceramic baking dish with cooking spray; transfer filling to baking dish. Place dish on a rimmed baking sheet lined with aluminum foil. Place dough on filling; fold edges under and crimp. Lightly coat dough with cooking spray. Make 4 to 5 slits in dough to allow steam to escape. Bake until bubbly and golden brown, 25 to 30 minutes.",16,"2017-11-08 03:12:01",Total,
69,24,"2017-11-08 03:13:27","Get the Easy Recipe for Vegetable Potpie",sites/default/files/styles/smallest_16_9/public/1504902894/vegetable-potpie-comfort-food.jpg?itok=ufcJP2xS,,"Step 1 Make crust: Place flours, thyme, salt, baking powder, and pepper in a food processor; pulse until combined. Add butter; pulse until mixture resembles coarse sand. Drizzle 2 to 3 tablespoons ice water over top of mixture; pulse until mixture begins to clump, 2 or 3 times. Transfer mixture to a work surface; knead until dough comes together, 2 or 3 times. Shape dough into a 5-inch disk and wrap with plastic wrap; chill for 30 minutes. Step 2 Make filling: Preheat oven to 400°F. Heat oil in a Dutch oven over medium-high heat. Add carrots, onion, celery, and mushrooms to Dutch oven; cook, stirring occasionally, until mushrooms are tender and other vegetables are tender-crisp, 10 to 12 minutes. Add garlic and thyme; cook, stirring often, for 1 minute. Add turnips, cauliflower, and 21/2 cups broth to Dutch oven; bring to a boil. Whisk together flour and remaining 1 cup broth in a small bowl. Gradually stir flour mixture into broth mixture. Cook, stirring constantly, for 1 minute. Reduce heat to low and simmer, stirring occasionally, until vegetables are tender and mixture has thickened, 7 to 8 minutes. Remove Dutch oven from heat; stir in peas, salt, and pepper. Cover and keep warm. Step 3 Place chilled dough on a lightly floured surface. Roll out to a 12-by-8-inch rectangle. Coat an 11-by-7-inch (2-quart) glass or ceramic baking dish with cooking spray; transfer filling to baking dish. Place dish on a rimmed baking sheet lined with aluminum foil. Place dough on filling; fold edges under and crimp. Lightly coat dough with cooking spray. Make 4 to 5 slits in dough to allow steam to escape. Bake until bubbly and golden brown, 25 to 30 minutes.",20,"2017-11-08 03:12:05",Yield,8
67,24,"2017-11-08 03:13:27","Get the Easy Recipe for Vegetable Potpie",sites/default/files/styles/smallest_16_9/public/1504902894/vegetable-potpie-comfort-food.jpg?itok=ufcJP2xS,,"Step 1 Make crust: Place flours, thyme, salt, baking powder, and pepper in a food processor; pulse until combined. Add butter; pulse until mixture resembles coarse sand. Drizzle 2 to 3 tablespoons ice water over top of mixture; pulse until mixture begins to clump, 2 or 3 times. Transfer mixture to a work surface; knead until dough comes together, 2 or 3 times. Shape dough into a 5-inch disk and wrap with plastic wrap; chill for 30 minutes. Step 2 Make filling: Preheat oven to 400°F. Heat oil in a Dutch oven over medium-high heat. Add carrots, onion, celery, and mushrooms to Dutch oven; cook, stirring occasionally, until mushrooms are tender and other vegetables are tender-crisp, 10 to 12 minutes. Add garlic and thyme; cook, stirring often, for 1 minute. Add turnips, cauliflower, and 21/2 cups broth to Dutch oven; bring to a boil. Whisk together flour and remaining 1 cup broth in a small bowl. Gradually stir flour mixture into broth mixture. Cook, stirring constantly, for 1 minute. Reduce heat to low and simmer, stirring occasionally, until vegetables are tender and mixture has thickened, 7 to 8 minutes. Remove Dutch oven from heat; stir in peas, salt, and pepper. Cover and keep warm. Step 3 Place chilled dough on a lightly floured surface. Roll out to a 12-by-8-inch rectangle. Coat an 11-by-7-inch (2-quart) glass or ceramic baking dish with cooking spray; transfer filling to baking dish. Place dish on a rimmed baking sheet lined with aluminum foil. Place dough on filling; fold edges under and crimp. Lightly coat dough with cooking spray. Make 4 to 5 slits in dough to allow steam to escape. Bake until bubbly and golden brown, 25 to 30 minutes.",67,"2017-11-08 03:13:27",Active,
71,25,"2017-11-08 03:13:32","Slow-Cooker Turkey-Vegetable Soup Is the Ultimate Comfort Food Dish",sites/default/files/styles/smallest_16_9/public/1504902894/slow-cooker-turkey-vegetable-soup-comfort-food.jpg?itok=fh7QjQIh,,"Step 1 Combine onion, celery, garlic, thyme, sage, and 1 tablespoon oil in a 6-quart slow cooker. Cover and cook on high until vegetables have slightly softened, about 10 minutes. Step 2 Meanwhile, heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add turkey legs; cook until well browned on all sides, about 3 minutes per side. Transfer to slow cooker; add broth, carrots, and parsnips. Reduce heat to low, cover, and cook until turkey is very tender, about 4 hours. Step 3 Remove turkey legs from slow cooker. Cut meat from bones and shred meat; discard bones. Return meat to slow cooker. Stir in kale, barley, salt, pepper, and zucchini. Cover and cook on low until barley is tender, about 1 hour. Discard thyme sprigs. Stir in lemon juice.",20,"2017-11-08 03:12:05",Yield,8
70,25,"2017-11-08 03:13:32","Slow-Cooker Turkey-Vegetable Soup Is the Ultimate Comfort Food Dish",sites/default/files/styles/smallest_16_9/public/1504902894/slow-cooker-turkey-vegetable-soup-comfort-food.jpg?itok=fh7QjQIh,,"Step 1 Combine onion, celery, garlic, thyme, sage, and 1 tablespoon oil in a 6-quart slow cooker. Cover and cook on high until vegetables have slightly softened, about 10 minutes. Step 2 Meanwhile, heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add turkey legs; cook until well browned on all sides, about 3 minutes per side. Transfer to slow cooker; add broth, carrots, and parsnips. Reduce heat to low, cover, and cook until turkey is very tender, about 4 hours. Step 3 Remove turkey legs from slow cooker. Cut meat from bones and shred meat; discard bones. Return meat to slow cooker. Stir in kale, barley, salt, pepper, and zucchini. Cover and cook on low until barley is tender, about 1 hour. Discard thyme sprigs. Stir in lemon juice.",58,"2017-11-08 03:13:07","Active Time","25 Mins"
72,26,"2017-11-08 03:13:59","How to Make Healthier Crab Cakes",sites/default/files/styles/smallest_16_9/public/1504902894/crab-cakes-comfort-food.jpg?itok=J5Ui07ln,,"Step 1 Line a baking sheet with parchment paper. Stir together crabmeat, bell peppers, mayonnaise, scallion, celery, coriander, cayenne, and arrowroot in a large bowl. Add egg whites and stir until well combined. Shape mixture into 10 3-inch cakes (about 1/3 cup each). Place crab cakes on baking sheet. Cover and chill for 30 minutes. Step 2 Heat 3 tablespoons oil in a large nonstick skillet over medium heat. Add half the crab cakes and cook until well browned, about 5 minutes. Flip and cook cakes until firm but tender, about 5 minutes more. Transfer cooked crab cakes to a plate lined with paper towels. Repeat with remaining cakes. Arrange 1 cup spinach-arugula mix on each of 5 plates; top each with 2 crab cakes. Step 3 Combine lemon juice and remaining 3 tablespoons oil in a small bowl. Drizzle over cakes and greens. Serve immediately.",37,"2017-11-08 03:12:43","Active Time","30 Mins"
73,26,"2017-11-08 03:13:59","How to Make Healthier Crab Cakes",sites/default/files/styles/smallest_16_9/public/1504902894/crab-cakes-comfort-food.jpg?itok=J5Ui07ln,,"Step 1 Line a baking sheet with parchment paper. Stir together crabmeat, bell peppers, mayonnaise, scallion, celery, coriander, cayenne, and arrowroot in a large bowl. Add egg whites and stir until well combined. Shape mixture into 10 3-inch cakes (about 1/3 cup each). Place crab cakes on baking sheet. Cover and chill for 30 minutes. Step 2 Heat 3 tablespoons oil in a large nonstick skillet over medium heat. Add half the crab cakes and cook until well browned, about 5 minutes. Flip and cook cakes until firm but tender, about 5 minutes more. Transfer cooked crab cakes to a plate lined with paper towels. Repeat with remaining cakes. Arrange 1 cup spinach-arugula mix on each of 5 plates; top each with 2 crab cakes. Step 3 Combine lemon juice and remaining 3 tablespoons oil in a small bowl. Drizzle over cakes and greens. Serve immediately.",73,"2017-11-08 03:13:59",Yield,5
74,27,"2017-11-08 03:14:02","This Wedge Salad Is Made With Shiitake “Bacon”",sites/default/files/styles/smallest_16_9/public/1504902894/wedge-salad-shitake-bacon-comfort-food.jpg?itok=71p7dOOQ,,"Step 1 Make dressing: Whisk together mayonnaise, buttermilk, sour cream, parsley, chives, mustard, salt, pepper, and garlic in a bowl. Cover and chill for 1 hour. Step 2 Make “bacon” bits: Preheat oven to 375°F. Place mushroom slices, oil, and salt in a bowl; toss to coat. Arrange mushrooms in a single layer on a baking sheet. Bake until well browned and beginning to get crisp, about 20 minutes. Let cool completely on baking sheet, about 20 minutes. Coarsely crumble mushrooms. Step 3 Make salad: Place 1/2 head romaine lettuce on each of 4 plates. Drizzle each with 2 tablespoons dressing; sprinkle evenly with “bacon” bits, tomatoes, and cheese. Refrigerate remaining dressing in an airtight container for up to 1 week.",7,"2017-11-08 03:11:28","Active Time","15 Mins"
75,27,"2017-11-08 03:14:02","This Wedge Salad Is Made With Shiitake “Bacon”",sites/default/files/styles/smallest_16_9/public/1504902894/wedge-salad-shitake-bacon-comfort-food.jpg?itok=71p7dOOQ,,"Step 1 Make dressing: Whisk together mayonnaise, buttermilk, sour cream, parsley, chives, mustard, salt, pepper, and garlic in a bowl. Cover and chill for 1 hour. Step 2 Make “bacon” bits: Preheat oven to 375°F. Place mushroom slices, oil, and salt in a bowl; toss to coat. Arrange mushrooms in a single layer on a baking sheet. Bake until well browned and beginning to get crisp, about 20 minutes. Let cool completely on baking sheet, about 20 minutes. Coarsely crumble mushrooms. Step 3 Make salad: Place 1/2 head romaine lettuce on each of 4 plates. Drizzle each with 2 tablespoons dressing; sprinkle evenly with “bacon” bits, tomatoes, and cheese. Refrigerate remaining dressing in an airtight container for up to 1 week.",16,"2017-11-08 03:12:01",Total,
76,27,"2017-11-08 03:14:02","This Wedge Salad Is Made With Shiitake “Bacon”",sites/default/files/styles/smallest_16_9/public/1504902894/wedge-salad-shitake-bacon-comfort-food.jpg?itok=71p7dOOQ,,"Step 1 Make dressing: Whisk together mayonnaise, buttermilk, sour cream, parsley, chives, mustard, salt, pepper, and garlic in a bowl. Cover and chill for 1 hour. Step 2 Make “bacon” bits: Preheat oven to 375°F. Place mushroom slices, oil, and salt in a bowl; toss to coat. Arrange mushrooms in a single layer on a baking sheet. Bake until well browned and beginning to get crisp, about 20 minutes. Let cool completely on baking sheet, about 20 minutes. Coarsely crumble mushrooms. Step 3 Make salad: Place 1/2 head romaine lettuce on each of 4 plates. Drizzle each with 2 tablespoons dressing; sprinkle evenly with “bacon” bits, tomatoes, and cheese. Refrigerate remaining dressing in an airtight container for up to 1 week.",26,"2017-11-08 03:12:18",Yield,4
77,28,"2017-11-08 03:14:08","How to Make Spaghetti Squash With Meatballs",sites/default/files/styles/smallest_16_9/public/1504902894/spaghetti-squash-meatballs-comfort-food.jpg?itok=wXSAOrvd,,"Step 1 Preheat oven to 425°F; line a baking sheet with parchment. Cut squash in half lengthwise. Discard seeds and membranes. Rub cut sides of squash with 1 tablespoon oil. Place squash, cut sides down, on baking sheet. Bake until tender, 25 to 30 minutes. Scrape insides with a fork to remove spaghettilike strands. Keep warm. Step 2 Heat remaining 1 tablespoon oil in a pan over medium heat. Sauté onion until tender, about 6 minutes. Add red pepper and 1 tablespoon each garlic and oregano; sauté 1 minute. Add tomatoes and 1/4 teaspoon each salt and black pepper; bring to a boil. Reduce heat to low; simmer, stirring, until thickened, about 15 minutes. Stir in vinegar. Step 3 Increase oven to 450°F; mist a baking sheet with cooking spray. Grind oats in a food processor. Place oats and remaining 1 tablespoon each garlic and oregano and 1/4 teaspoon each salt and black pepper in a bowl. Add beef, egg, and 1/4 cup cheese; stir until just combined. Shape into 12 meatballs and place on baking sheet; bake until lightly browned, about 8 minutes. Step 4 Add meatballs to tomato mixture. Cook over low heat until a thermometer inserted in mixture registers 160°F, about 5 minutes. Divide squash among 4 plates; top each with 3 meatballs, sauce, and remaining cheese.",18,"2017-11-08 03:12:05","Active Time","40 Mins"
79,28,"2017-11-08 03:14:08","How to Make Spaghetti Squash With Meatballs",sites/default/files/styles/smallest_16_9/public/1504902894/spaghetti-squash-meatballs-comfort-food.jpg?itok=wXSAOrvd,,"Step 1 Preheat oven to 425°F; line a baking sheet with parchment. Cut squash in half lengthwise. Discard seeds and membranes. Rub cut sides of squash with 1 tablespoon oil. Place squash, cut sides down, on baking sheet. Bake until tender, 25 to 30 minutes. Scrape insides with a fork to remove spaghettilike strands. Keep warm. Step 2 Heat remaining 1 tablespoon oil in a pan over medium heat. Sauté onion until tender, about 6 minutes. Add red pepper and 1 tablespoon each garlic and oregano; sauté 1 minute. Add tomatoes and 1/4 teaspoon each salt and black pepper; bring to a boil. Reduce heat to low; simmer, stirring, until thickened, about 15 minutes. Stir in vinegar. Step 3 Increase oven to 450°F; mist a baking sheet with cooking spray. Grind oats in a food processor. Place oats and remaining 1 tablespoon each garlic and oregano and 1/4 teaspoon each salt and black pepper in a bowl. Add beef, egg, and 1/4 cup cheese; stir until just combined. Shape into 12 meatballs and place on baking sheet; bake until lightly browned, about 8 minutes. Step 4 Add meatballs to tomato mixture. Cook over low heat until a thermometer inserted in mixture registers 160°F, about 5 minutes. Divide squash among 4 plates; top each with 3 meatballs, sauce, and remaining cheese.",26,"2017-11-08 03:12:18",Yield,4
78,28,"2017-11-08 03:14:08","How to Make Spaghetti Squash With Meatballs",sites/default/files/styles/smallest_16_9/public/1504902894/spaghetti-squash-meatballs-comfort-food.jpg?itok=wXSAOrvd,,"Step 1 Preheat oven to 425°F; line a baking sheet with parchment. Cut squash in half lengthwise. Discard seeds and membranes. Rub cut sides of squash with 1 tablespoon oil. Place squash, cut sides down, on baking sheet. Bake until tender, 25 to 30 minutes. Scrape insides with a fork to remove spaghettilike strands. Keep warm. Step 2 Heat remaining 1 tablespoon oil in a pan over medium heat. Sauté onion until tender, about 6 minutes. Add red pepper and 1 tablespoon each garlic and oregano; sauté 1 minute. Add tomatoes and 1/4 teaspoon each salt and black pepper; bring to a boil. Reduce heat to low; simmer, stirring, until thickened, about 15 minutes. Stir in vinegar. Step 3 Increase oven to 450°F; mist a baking sheet with cooking spray. Grind oats in a food processor. Place oats and remaining 1 tablespoon each garlic and oregano and 1/4 teaspoon each salt and black pepper in a bowl. Add beef, egg, and 1/4 cup cheese; stir until just combined. Shape into 12 meatballs and place on baking sheet; bake until lightly browned, about 8 minutes. Step 4 Add meatballs to tomato mixture. Cook over low heat until a thermometer inserted in mixture registers 160°F, about 5 minutes. Divide squash among 4 plates; top each with 3 meatballs, sauce, and remaining cheese.",78,"2017-11-08 03:14:08","Total Time","45 Mins"
80,31,"2017-11-08 03:14:59","This Is the Best Basic Granola Recipe Ever",sites/default/files/styles/smallest_16_9/public/1502919874/granola-healthy-food2%20copy%202.jpg?itok=ZddQmWJP,"Look for nuts, oats, and dried fruit in your supermarket’s bulk bins and buy only as much as you need.","Step 1 Preheat oven to 300ºF. Toss together oats, almonds, pumpkin seeds, coconut, cinnamon, and salt in a large bowl. Stir in oil and syrup. Step 2 Divide mixture between 2 large rimmed baking sheets and spread out evenly. Bake until golden and toasted, 40 to 45 minutes, stirring every 10 to 15 minutes and switching pans from top to bottom and front to back halfway through. Step 3 Immediately transfer granola to a large bowl and let cool completely, stirring occasionally. (Granola will crisp as it cools.) When it’s cool, toss in raisins, if desired. Store leftovers in an airtight container for up to 2 weeks.",7,"2017-11-08 03:11:28","Active Time","15 Mins"
81,31,"2017-11-08 03:14:59","This Is the Best Basic Granola Recipe Ever",sites/default/files/styles/smallest_16_9/public/1502919874/granola-healthy-food2%20copy%202.jpg?itok=ZddQmWJP,"Look for nuts, oats, and dried fruit in your supermarket’s bulk bins and buy only as much as you need.","Step 1 Preheat oven to 300ºF. Toss together oats, almonds, pumpkin seeds, coconut, cinnamon, and salt in a large bowl. Stir in oil and syrup. Step 2 Divide mixture between 2 large rimmed baking sheets and spread out evenly. Bake until golden and toasted, 40 to 45 minutes, stirring every 10 to 15 minutes and switching pans from top to bottom and front to back halfway through. Step 3 Immediately transfer granola to a large bowl and let cool completely, stirring occasionally. (Granola will crisp as it cools.) When it’s cool, toss in raisins, if desired. Store leftovers in an airtight container for up to 2 weeks.",81,"2017-11-08 03:14:59",Total,"plus cooling"
82,31,"2017-11-08 03:14:59","This Is the Best Basic Granola Recipe Ever",sites/default/files/styles/smallest_16_9/public/1502919874/granola-healthy-food2%20copy%202.jpg?itok=ZddQmWJP,"Look for nuts, oats, and dried fruit in your supermarket’s bulk bins and buy only as much as you need.","Step 1 Preheat oven to 300ºF. Toss together oats, almonds, pumpkin seeds, coconut, cinnamon, and salt in a large bowl. Stir in oil and syrup. Step 2 Divide mixture between 2 large rimmed baking sheets and spread out evenly. Bake until golden and toasted, 40 to 45 minutes, stirring every 10 to 15 minutes and switching pans from top to bottom and front to back halfway through. Step 3 Immediately transfer granola to a large bowl and let cool completely, stirring occasionally. (Granola will crisp as it cools.) When it’s cool, toss in raisins, if desired. Store leftovers in an airtight container for up to 2 weeks.",82,"2017-11-08 03:14:59",Yield,"Makes: 6 1/2 cups"
85,32,"2017-11-08 03:15:06","You Won't Miss the Meat With This Nut-Crusted Tofu Recipe",sites/default/files/styles/smallest_16_9/public/1502916359/nut-crusted-tofu-power-plant.jpg?itok=DbjL2qTP,,"Step 1 Preheat oven to 375°F and line a baking sheet with parchment. Step 2 Using a food processor or a knife, chop pistachios until they are about the size of the bread crumbs. Combine pistachios with bread crumbs, shallot, garlic, lemon zest, and tarragon in a pie plate. Season with salt and pepper. Step 3 Season tofu with salt and pepper. Combine mustard and lemon juice in a small bowl. Spread mustard mixture evenly over top and sides of tofu, then press each slice into bread crumb mixture. Step 4 Place tofu, uncoated side down, on baking sheet. Sprinkle any leftover bread crumb mixture evenly on top of slices. Bake until tops are browned, about 20 minutes.",26,"2017-11-08 03:12:18",Yield,4
83,32,"2017-11-08 03:15:06","You Won't Miss the Meat With This Nut-Crusted Tofu Recipe",sites/default/files/styles/smallest_16_9/public/1502916359/nut-crusted-tofu-power-plant.jpg?itok=DbjL2qTP,,"Step 1 Preheat oven to 375°F and line a baking sheet with parchment. Step 2 Using a food processor or a knife, chop pistachios until they are about the size of the bread crumbs. Combine pistachios with bread crumbs, shallot, garlic, lemon zest, and tarragon in a pie plate. Season with salt and pepper. Step 3 Season tofu with salt and pepper. Combine mustard and lemon juice in a small bowl. Spread mustard mixture evenly over top and sides of tofu, then press each slice into bread crumb mixture. Step 4 Place tofu, uncoated side down, on baking sheet. Sprinkle any leftover bread crumb mixture evenly on top of slices. Bake until tops are browned, about 20 minutes.",37,"2017-11-08 03:12:43","Active Time","30 Mins"
84,32,"2017-11-08 03:15:06","You Won't Miss the Meat With This Nut-Crusted Tofu Recipe",sites/default/files/styles/smallest_16_9/public/1502916359/nut-crusted-tofu-power-plant.jpg?itok=DbjL2qTP,,"Step 1 Preheat oven to 375°F and line a baking sheet with parchment. Step 2 Using a food processor or a knife, chop pistachios until they are about the size of the bread crumbs. Combine pistachios with bread crumbs, shallot, garlic, lemon zest, and tarragon in a pie plate. Season with salt and pepper. Step 3 Season tofu with salt and pepper. Combine mustard and lemon juice in a small bowl. Spread mustard mixture evenly over top and sides of tofu, then press each slice into bread crumb mixture. Step 4 Place tofu, uncoated side down, on baking sheet. Sprinkle any leftover bread crumb mixture evenly on top of slices. Bake until tops are browned, about 20 minutes.",84,"2017-11-08 03:15:06","Total Time","30 Mins"
87,33,"2017-11-08 03:15:07","This Vietnamese Veggie and Rice Noodle Salad Is Packed With Flavor",sites/default/files/styles/smallest_16_9/public/1502916359/vietnamese-veggie-rice-noodle-salad-power-plant.jpg?itok=yK_G-yzU,,"Step 1 Combine carrots, radish, cucumber, vinegar, sugar, and 1/4 teaspoon salt in a small bowl. Refrigerate for at least 1 hour. Step 2 Pulse avocados, ginger, 2 tablespoons water, lime juice, and garlic in a blender. Continue to process until sauce has the consistency of aioli, adding up to 2 tablespoons more water, 1 tablespoon at a time, if necessary. Transfer to a container with a tight-fitting lid. Step 3 Heat a medium cast-iron skillet over medium-high heat. Add oil. Place tofu in a single layer in skillet. Cook until brown, 8 to 10 minutes. Season with salt and pepper. Let cool. Step 4 Prepare rice noodles according to package directions. Drain and rinse. Step 5 Toss pickled vegetables with noodles, then divide among 4 bowls. Top with tofu, bean sprouts, and cilantro. Drizzle with avocado sauce. Garnish with peanuts and sriracha, if desired, and serve.",16,"2017-11-08 03:12:01",Total,
88,33,"2017-11-08 03:15:07","This Vietnamese Veggie and Rice Noodle Salad Is Packed With Flavor",sites/default/files/styles/smallest_16_9/public/1502916359/vietnamese-veggie-rice-noodle-salad-power-plant.jpg?itok=yK_G-yzU,,"Step 1 Combine carrots, radish, cucumber, vinegar, sugar, and 1/4 teaspoon salt in a small bowl. Refrigerate for at least 1 hour. Step 2 Pulse avocados, ginger, 2 tablespoons water, lime juice, and garlic in a blender. Continue to process until sauce has the consistency of aioli, adding up to 2 tablespoons more water, 1 tablespoon at a time, if necessary. Transfer to a container with a tight-fitting lid. Step 3 Heat a medium cast-iron skillet over medium-high heat. Add oil. Place tofu in a single layer in skillet. Cook until brown, 8 to 10 minutes. Season with salt and pepper. Let cool. Step 4 Prepare rice noodles according to package directions. Drain and rinse. Step 5 Toss pickled vegetables with noodles, then divide among 4 bowls. Top with tofu, bean sprouts, and cilantro. Drizzle with avocado sauce. Garnish with peanuts and sriracha, if desired, and serve.",26,"2017-11-08 03:12:18",Yield,4
86,33,"2017-11-08 03:15:07","This Vietnamese Veggie and Rice Noodle Salad Is Packed With Flavor",sites/default/files/styles/smallest_16_9/public/1502916359/vietnamese-veggie-rice-noodle-salad-power-plant.jpg?itok=yK_G-yzU,,"Step 1 Combine carrots, radish, cucumber, vinegar, sugar, and 1/4 teaspoon salt in a small bowl. Refrigerate for at least 1 hour. Step 2 Pulse avocados, ginger, 2 tablespoons water, lime juice, and garlic in a blender. Continue to process until sauce has the consistency of aioli, adding up to 2 tablespoons more water, 1 tablespoon at a time, if necessary. Transfer to a container with a tight-fitting lid. Step 3 Heat a medium cast-iron skillet over medium-high heat. Add oil. Place tofu in a single layer in skillet. Cook until brown, 8 to 10 minutes. Season with salt and pepper. Let cool. Step 4 Prepare rice noodles according to package directions. Drain and rinse. Step 5 Toss pickled vegetables with noodles, then divide among 4 bowls. Top with tofu, bean sprouts, and cilantro. Drizzle with avocado sauce. Garnish with peanuts and sriracha, if desired, and serve.",86,"2017-11-08 03:15:07","Active Time","35 Mins"
89,34,"2017-11-08 03:15:10","How to Make ""Bacon,"" Lettuce, Avocado, and Tomato Pitas",sites/default/files/styles/smallest_16_9/public/1502916359/bacon-lettuce-avocado-tomato-pitas-power-plants.jpg?itok=BiFwUomR,,"Step 1 Place a large cast-iron skillet over medium heat. Once skillet is warm, add oil, then dulse and liquid smoke. Toss to combine. Cook, stirring often, until dulse is crispy, about 5 minutes. Remove dulse from heat and season with pepper. Step 2 Mash avocados with cilantro, scallions, and lime juice. Season with salt and pepper. Step 3 Slice pitas in half and toast lightly. Gently open them and divide avocado mixture evenly among all 8 halves. Divide greens, tomatoes, and dulse evenly among pitas and serve. ",4,"2017-11-08 03:05:25","Active Time","20 Mins"
90,34,"2017-11-08 03:15:10","How to Make ""Bacon,"" Lettuce, Avocado, and Tomato Pitas",sites/default/files/styles/smallest_16_9/public/1502916359/bacon-lettuce-avocado-tomato-pitas-power-plants.jpg?itok=BiFwUomR,,"Step 1 Place a large cast-iron skillet over medium heat. Once skillet is warm, add oil, then dulse and liquid smoke. Toss to combine. Cook, stirring often, until dulse is crispy, about 5 minutes. Remove dulse from heat and season with pepper. Step 2 Mash avocados with cilantro, scallions, and lime juice. Season with salt and pepper. Step 3 Slice pitas in half and toast lightly. Gently open them and divide avocado mixture evenly among all 8 halves. Divide greens, tomatoes, and dulse evenly among pitas and serve. ",5,"2017-11-08 03:05:25","Total Time","20 Mins"
91,34,"2017-11-08 03:15:10","How to Make ""Bacon,"" Lettuce, Avocado, and Tomato Pitas",sites/default/files/styles/smallest_16_9/public/1502916359/bacon-lettuce-avocado-tomato-pitas-power-plants.jpg?itok=BiFwUomR,,"Step 1 Place a large cast-iron skillet over medium heat. Once skillet is warm, add oil, then dulse and liquid smoke. Toss to combine. Cook, stirring often, until dulse is crispy, about 5 minutes. Remove dulse from heat and season with pepper. Step 2 Mash avocados with cilantro, scallions, and lime juice. Season with salt and pepper. Step 3 Slice pitas in half and toast lightly. Gently open them and divide avocado mixture evenly among all 8 halves. Divide greens, tomatoes, and dulse evenly among pitas and serve. ",26,"2017-11-08 03:12:18",Yield,4
92,35,"2017-11-08 03:15:14","How to Make Rice Vinaigrette",sites/default/files/styles/smallest_16_9/public/styles/main/public/rice-vinaigrette-video.jpg?itok=H46l52BZ,"Dressings get a bad rap—and usually for good reason. Creamy condiments like caesar and ranch can add loads of extra calories to even the healthiest salads. Ask for it ‘heavily dressed’ and your midday meal could pack a good fraction of your daily value of","Step 1 Make Quick Pickles: Combine 1/3 cup water, 1/3 cup unseasoned rice vinegar, 2 Tbsp. honey, and 1 tsp. kosher salt in a small saucepan. Bring to a simmer over medium-high heat; stir until honey and salt are dissolved. Pour honey mixture over 1 cup thinly sliced cucumbers in a medium bowl, and let stand until cucumbers have softened, about 10 minutes. Cover and chill in pickling liquid until ready to use. Yield: 1 cup Step 2 In a small bowl, 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 and keep at room temperature until ready to use.",92,"2017-11-08 03:15:14",Yield,"About 1/3 cup"
95,36,"2017-11-08 03:15:15","Shrimp-Tomato-Avocado Salad Is Packed With Protein and Healthy Fats",sites/default/files/styles/smallest_16_9/public/1502736044/shrimp-tomato-avocado-salad-extra-tomato-recipes.jpg?itok=4UHR7Sme,,"Step 1 Heat avocado oil in a large skillet over medium heat. Add shrimp ; sprinkle with salt and pepper. Sauté for 2 minutes. Add garlic and cook, tossing, until shrimp are opaque and light pink and no gray tone remains, 1 to 3 minutes. Transfer shrimp mixture to a medium bowl. Step 2 Whisk lemon zest, lemon juice, mustard, and honey in a large bowl. Add olive oil in a slow, steady stream, whisking constantly. Whisk in ½ teaspoon salt and ¼ teaspoon pepper. Fold tomatoes, cucumber, and herbs into dressing, then fold in avocado and shrimp. Step 3 Divide lettuce among 4 plates. Spoon shrimp mixture evenly over lettuce. Sprinkle with pepper.",26,"2017-11-08 03:12:18",Yield,4
93,36,"2017-11-08 03:15:15","Shrimp-Tomato-Avocado Salad Is Packed With Protein and Healthy Fats",sites/default/files/styles/smallest_16_9/public/1502736044/shrimp-tomato-avocado-salad-extra-tomato-recipes.jpg?itok=4UHR7Sme,,"Step 1 Heat avocado oil in a large skillet over medium heat. Add shrimp ; sprinkle with salt and pepper. Sauté for 2 minutes. Add garlic and cook, tossing, until shrimp are opaque and light pink and no gray tone remains, 1 to 3 minutes. Transfer shrimp mixture to a medium bowl. Step 2 Whisk lemon zest, lemon juice, mustard, and honey in a large bowl. Add olive oil in a slow, steady stream, whisking constantly. Whisk in ½ teaspoon salt and ¼ teaspoon pepper. Fold tomatoes, cucumber, and herbs into dressing, then fold in avocado and shrimp. Step 3 Divide lettuce among 4 plates. Spoon shrimp mixture evenly over lettuce. Sprinkle with pepper.",37,"2017-11-08 03:12:43","Active Time","30 Mins"
94,36,"2017-11-08 03:15:15","Shrimp-Tomato-Avocado Salad Is Packed With Protein and Healthy Fats",sites/default/files/styles/smallest_16_9/public/1502736044/shrimp-tomato-avocado-salad-extra-tomato-recipes.jpg?itok=4UHR7Sme,,"Step 1 Heat avocado oil in a large skillet over medium heat. Add shrimp ; sprinkle with salt and pepper. Sauté for 2 minutes. Add garlic and cook, tossing, until shrimp are opaque and light pink and no gray tone remains, 1 to 3 minutes. Transfer shrimp mixture to a medium bowl. Step 2 Whisk lemon zest, lemon juice, mustard, and honey in a large bowl. Add olive oil in a slow, steady stream, whisking constantly. Whisk in ½ teaspoon salt and ¼ teaspoon pepper. Fold tomatoes, cucumber, and herbs into dressing, then fold in avocado and shrimp. Step 3 Divide lettuce among 4 plates. Spoon shrimp mixture evenly over lettuce. Sprinkle with pepper.",84,"2017-11-08 03:15:06","Total Time","30 Mins"
96,37,"2017-11-08 03:15:16","Tomato-Cheddar Cornbread Is the Perfect Healthy Comfort Food",sites/default/files/styles/smallest_16_9/public/1502736044/tomato-cheddar-cornbread-extra-tomato-recipes.jpg?itok=3ANaIG6Q,,"Step 1 Preheat oven to 375ºF. Butter an 11-by-7-inch glass baking dish. Step 2 Whisk cornmeal, flour, baking powder, baking soda, 1¼ teaspoons salt, ¼ teaspoon pepper, and cayenne, if desired, in a large bowl. In a separate bowl, whisk eggs, buttermilk, and honey until combined. Pour buttermilk mixture into cornmeal mixture and stir until nearly combined. Fold in ¾ cup cheese. Spread batter in baking dish. Step 3 Melt 2 tablespoons butter in a large skillet over medium heat. Add tomato slices, sprinkle with remaining ¼ teaspoon each salt and pepper, and cook, undisturbed, until tomatoes begin to soften, 1 to 2 minutes. Carefully turn tomatoes with tongs and cook 1 minute more. Transfer to baking dish, arranging on top of batter. Pour any juices from skillet over tomatoes. Sprinkle with 2 tablespoons cheese, if desired. Step 4 Bake until cornbread is golden and a toothpick inserted in center comes out clean, about 30 minutes. Let cool in baking dish on a wire rack for at least 10 minutes before serving.",7,"2017-11-08 03:11:28","Active Time","15 Mins"
98,37,"2017-11-08 03:15:16","Tomato-Cheddar Cornbread Is the Perfect Healthy Comfort Food",sites/default/files/styles/smallest_16_9/public/1502736044/tomato-cheddar-cornbread-extra-tomato-recipes.jpg?itok=3ANaIG6Q,,"Step 1 Preheat oven to 375ºF. Butter an 11-by-7-inch glass baking dish. Step 2 Whisk cornmeal, flour, baking powder, baking soda, 1¼ teaspoons salt, ¼ teaspoon pepper, and cayenne, if desired, in a large bowl. In a separate bowl, whisk eggs, buttermilk, and honey until combined. Pour buttermilk mixture into cornmeal mixture and stir until nearly combined. Fold in ¾ cup cheese. Spread batter in baking dish. Step 3 Melt 2 tablespoons butter in a large skillet over medium heat. Add tomato slices, sprinkle with remaining ¼ teaspoon each salt and pepper, and cook, undisturbed, until tomatoes begin to soften, 1 to 2 minutes. Carefully turn tomatoes with tongs and cook 1 minute more. Transfer to baking dish, arranging on top of batter. Pour any juices from skillet over tomatoes. Sprinkle with 2 tablespoons cheese, if desired. Step 4 Bake until cornbread is golden and a toothpick inserted in center comes out clean, about 30 minutes. Let cool in baking dish on a wire rack for at least 10 minutes before serving.",48,"2017-11-08 03:12:52",Yield,10
97,37,"2017-11-08 03:15:16","Tomato-Cheddar Cornbread Is the Perfect Healthy Comfort Food",sites/default/files/styles/smallest_16_9/public/1502736044/tomato-cheddar-cornbread-extra-tomato-recipes.jpg?itok=3ANaIG6Q,,"Step 1 Preheat oven to 375ºF. Butter an 11-by-7-inch glass baking dish. Step 2 Whisk cornmeal, flour, baking powder, baking soda, 1¼ teaspoons salt, ¼ teaspoon pepper, and cayenne, if desired, in a large bowl. In a separate bowl, whisk eggs, buttermilk, and honey until combined. Pour buttermilk mixture into cornmeal mixture and stir until nearly combined. Fold in ¾ cup cheese. Spread batter in baking dish. Step 3 Melt 2 tablespoons butter in a large skillet over medium heat. Add tomato slices, sprinkle with remaining ¼ teaspoon each salt and pepper, and cook, undisturbed, until tomatoes begin to soften, 1 to 2 minutes. Carefully turn tomatoes with tongs and cook 1 minute more. Transfer to baking dish, arranging on top of batter. Pour any juices from skillet over tomatoes. Sprinkle with 2 tablespoons cheese, if desired. Step 4 Bake until cornbread is golden and a toothpick inserted in center comes out clean, about 30 minutes. Let cool in baking dish on a wire rack for at least 10 minutes before serving.",78,"2017-11-08 03:14:08","Total Time","45 Mins"
100,38,"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.",16,"2017-11-08 03:12:01",Total,
99,38,"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.",18,"2017-11-08 03:12:05","Active Time","40 Mins"