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recipe_x_ingredient.id | recipe.id | recipe.ts | recipe.title | recipe.image_url | recipe.description | recipe.make_it | ingredient.id | ingredient.ts | ingredient.value |
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91 | 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. |
91 | 2017-11-08 03:12:18 | 2 tablespoons fresh lemon juice |
92 | 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. |
92 | 2017-11-08 03:12:18 | 1/2 teaspoon Dijon mustard |
93 | 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. |
93 | 2017-11-08 03:12:18 | 3 ribs celery, diagonally sliced (about 3/4 cup) |
94 | 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. |
94 | 2017-11-08 03:12:18 | 1 small firm red apple (such as Gala), chopped (about 1 cup) |
95 | 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. |
95 | 2017-11-08 03:12:18 | 1/4 cup slivered almonds, toasted |
98 | 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. |
78 | 2017-11-08 03:12:10 | 1 small yellow onion, chopped |
97 | 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. |
87 | 2017-11-08 03:12:18 | 1/4 cup avocado oil |
101 | 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. |
88 | 2017-11-08 03:12:18 | 1 teaspoon salt |
96 | 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. |
96 | 2017-11-08 03:12:20 | 1 head garlic |
99 | 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. |
99 | 2017-11-08 03:12:20 | 1 1/2 pounds fresh broccoli, florets coarsely chopped, stems peeled and chopped (about 6 cups) |
100 | 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. |
100 | 2017-11-08 03:12:20 | 1 medium russet potato (about 10 oz.), peeled and cut into 1/2-in. pieces |
102 | 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. |
102 | 2017-11-08 03:12:20 | 5-6 cups low-sodium vegetable or chicken broth |
103 | 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. |
103 | 2017-11-08 03:12:20 | 1 tablespoon apple cider vinegar |
104 | 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. |
104 | 2017-11-08 03:12:20 | 1/2 teaspoon black pepper, plus more for garnish (optional) |
105 | 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. |
105 | 2017-11-08 03:12:20 | 1/2 teaspoon raw honey (optional) |
106 | 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. |
106 | 2017-11-08 03:12:20 | 6 tablespoons plain whole-milk yogurt and fresh parsley, for garnish (optional) |
107 | 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. |
107 | 2017-11-08 03:12:26 | ½ cup chopped walnuts |
108 | 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. |
108 | 2017-11-08 03:12:26 | Salt and pepper |
109 | 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. |
109 | 2017-11-08 03:12:26 | 8 ounce spaghetti or other pasta |
110 | 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. |
110 | 2017-11-08 03:12:26 | 2 tablespoons unsalted butter |
111 | 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. |
111 | 2017-11-08 03:12:26 | 1 small onion, cut into small dice (about 1 cup) |
112 | 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. |
112 | 2017-11-08 03:12:26 | 3 cloves garlic, minced (1 Tbsp.) |
113 | 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. |
113 | 2017-11-08 03:12:26 | 2 tablespoons minced fresh sage |
114 | 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. |
114 | 2017-11-08 03:12:26 | 1 tablespoon tomato paste |
115 | 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. |
115 | 2017-11-08 03:12:26 | 1 teaspoon hot paprika |
116 | 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. |
116 | 2017-11-08 03:12:26 | 15 ounce pure pumpkin puree (1 can) |
117 | 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. |
117 | 2017-11-08 03:12:26 | ¼ cup plain whole-milk yogurt |
118 | 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. |
118 | 2017-11-08 03:12:26 | Grated Parmesan, for serving |
119 | 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. |
119 | 2017-11-08 03:12:31 | 1 cup old-fashioned rolled oats | |
120 | 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. |
120 | 2017-11-08 03:12:31 | 1/2 cup all-purpose flour | |
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