recipe_x_ingredient.id,recipe.id,recipe.ts,recipe.title,recipe.image_url,recipe.description,recipe.make_it,ingredient.id,ingredient.ts,ingredient.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","3/4 cup full-fat canned coconut milk"
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","2 tablespoons raw cacao powder"
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","3 tablespoons maple syrup, plus more for drizzling (optional)"
4,1,"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.",4,"2017-11-08 03:05:22","Generous pinch of salt"
5,1,"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.",5,"2017-11-08 03:05:22","1 cup old-fashioned oats"
6,1,"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.",6,"2017-11-08 03:05:22","3 tablespoons unsweetened coconut flakes"
7,1,"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.",7,"2017-11-08 03:05:22","2 tablespoons sliced almonds, toasted"
8,1,"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.",8,"2017-11-08 03:05:22","1 teaspoon cacao nibs"
9,2,"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.",9,"2017-11-08 03:05:25","1/2 ripe avocado"
10,2,"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.",10,"2017-11-08 03:05:25","1/4 cup plain whole-milk Greek yogurt"
11,2,"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.",11,"2017-11-08 03:05:25","1/4 cup avocado oil mayonnaise"
12,2,"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.",12,"2017-11-08 03:05:25","1 teaspoon wasabi paste"
13,2,"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.",13,"2017-11-08 03:05:25","1 teaspoon fresh lime juice"
14,2,"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.",14,"2017-11-08 03:05:25","1/2 teaspoon salt"
15,2,"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.",15,"2017-11-08 03:05:25","1 English cucumber"
16,2,"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.",16,"2017-11-08 03:05:25","4 ounces smoked wild salmon, cut into 2-in. strips"
17,2,"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.",17,"2017-11-08 03:05:25","1/4 cup microgreens (such as mini watercress)"
18,2,"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.",18,"2017-11-08 03:05:25","2 tablespoons sturgeon caviar (optional)"
19,3,"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",19,"2017-11-08 03:11:28","1 tablespoon celery seeds"
20,3,"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",20,"2017-11-08 03:11:28","1 teaspoon cayenne pepper"
21,3,"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",21,"2017-11-08 03:11:28","1 teaspoon paprika"
22,3,"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",22,"2017-11-08 03:11:28","1 1/2 pounds peeled, deveined large raw shrimp, tail-on"
23,3,"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",23,"2017-11-08 03:11:28","1 cup extra-virgin olive oil"
24,3,"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",24,"2017-11-08 03:11:28","1/3 cup fresh lemon juice"
25,3,"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",25,"2017-11-08 03:11:28","3 cloves garlic, minced"
26,3,"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",26,"2017-11-08 03:11:28","2 teaspoons mustard seeds"
27,3,"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",27,"2017-11-08 03:11:28","2 teaspoons kosher salt"
28,3,"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",28,"2017-11-08 03:11:28","1/2 teaspoon crushed red pepper"
29,3,"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",29,"2017-11-08 03:11:28","1/4 teaspoon ground allspice"
30,3,"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",30,"2017-11-08 03:11:28","12 bay leaves"
31,3,"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",31,"2017-11-08 03:11:28","2 shallots, thinly sliced"
42,4,"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 03:05:25","1/4 cup plain whole-milk Greek yogurt"
32,4,"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.",32,"2017-11-08 03:11:56","24 mini sweet bell peppers"
33,4,"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.",33,"2017-11-08 03:11:56","1/3 cup uncooked quick-cooking pearl barley"
34,4,"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.",34,"2017-11-08 03:11:56","1 tablespoon grapeseed oil"
35,4,"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.",35,"2017-11-08 03:11:56","1 cup defrosted frozen yellow corn kernels"
36,4,"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.",36,"2017-11-08 03:11:56","1 small zucchini, diced"
37,4,"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.",37,"2017-11-08 03:11:56","2 ounces Cotija cheese, crumbled (about 1/2 cup)"
38,4,"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.",38,"2017-11-08 03:11:56","3/4 teaspoon salt"
39,4,"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.",39,"2017-11-08 03:11:56","1/2 teaspoon lime zest, plus 1 1/2 Tbsp. fresh lime juice"
40,4,"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.",40,"2017-11-08 03:11:56","3 tablespoons chopped cilantro"
41,4,"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.",41,"2017-11-08 03:11:56","1/4 teaspoon plus pinch of cayenne pepper"
43,5,"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.",43,"2017-11-08 03:11:57","2 tablespoons ghee or avocado oil"
44,5,"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.",44,"2017-11-08 03:11:57","8 ounces brussels sprouts (about 2 cups), halved and thinly sliced, ends discarded"
45,5,"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.",45,"2017-11-08 03:11:57","1/2 cup cooked quinoa, millet, or brown rice"
46,5,"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.",46,"2017-11-08 03:11:57","Salt and freshly ground black pepper"
47,5,"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.",47,"2017-11-08 03:11:57","1/2 teaspoon sriracha, or more to taste"
48,5,"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.",48,"2017-11-08 03:11:57","2 large eggs"
49,6,"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.",49,"2017-11-08 03:12:01","1 large butternut squash (about 2 3/4 lb.), peeled, seeded, and cut into 1-in. pieces"
50,6,"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.",50,"2017-11-08 03:12:01","1 teaspoon sea salt"
51,6,"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.",51,"2017-11-08 03:12:01","1 teaspoon ground cinnamon"
52,6,"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.",52,"2017-11-08 03:12:01","1/2 teaspoon ground cumin"
53,6,"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.",53,"2017-11-08 03:12:01","1/2 teaspoon ground turmeric"
54,6,"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.",54,"2017-11-08 03:12:01","Pinch of cayenne pepper"
55,6,"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.",55,"2017-11-08 03:12:01","A few grinds of freshly ground black pepper"
56,6,"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.",56,"2017-11-08 03:12:01","2 tablespoons unrefined virgin coconut oil, melted"
57,6,"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.",57,"2017-11-08 03:12:01","2 tablespoons maple syrup"
58,6,"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.",58,"2017-11-08 03:12:01","Juice of 1 orange (about 6 Tbsp.)"
59,6,"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.",59,"2017-11-08 03:12:01","2 tablespoons flat-leaf parsley, chopped"
60,7,"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.",60,"2017-11-08 03:12:05","2 tablespoons extra-virgin olive oil"
61,7,"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.",61,"2017-11-08 03:12:05","1 pound ground turkey"
62,7,"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.",62,"2017-11-08 03:12:05","1 medium onion, diced"
63,7,"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.",63,"2017-11-08 03:12:05","1 jalapeño, diced"
64,7,"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.",64,"2017-11-08 03:12:05","4 cloves garlic, minced"
65,7,"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.",65,"2017-11-08 03:12:05","1 tablespoon chili powder"
66,7,"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.",66,"2017-11-08 03:12:05","2 teaspoons ground cumin"
67,7,"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.",67,"2017-11-08 03:12:05","1/2 teaspoon chipotle chile powder"
68,7,"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.",68,"2017-11-08 03:12:05","Pinch of ground cloves"
69,7,"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.",69,"2017-11-08 03:12:05","2 teaspoons sea salt"
70,7,"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.",70,"2017-11-08 03:12:05","Freshly ground black pepper"
71,7,"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.",71,"2017-11-08 03:12:05","1 14-oz. can diced tomatoes"
72,7,"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.",72,"2017-11-08 03:12:05","2 15-oz. cans pinto beans, drained and rinsed"
73,7,"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.",73,"2017-11-08 03:12:05","2 small sweet potatoes, peeled and shredded (about 4 cups)"
74,7,"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.",74,"2017-11-08 03:12:05","Diced avocado, fresh cilantro, and Greek yogurt, for topping (optional)"
83,8,"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.",38,"2017-11-08 03:11:56","3/4 teaspoon salt"
75,8,"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.",75,"2017-11-08 03:12:10","Olive oil cooking spray"
76,8,"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.",76,"2017-11-08 03:12:10","1 small sweet potato (about 8 oz.), peeled and thinly sliced"
77,8,"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.",77,"2017-11-08 03:12:10","2 tablespoons avocado oil"
78,8,"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.",78,"2017-11-08 03:12:10","1 small yellow onion, chopped"
79,8,"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.",79,"2017-11-08 03:12:10","1 head broccoli (about 12 oz.), florets chopped, stem peeled and chopped (about 2 1/2 cups)"
80,8,"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.",80,"2017-11-08 03:12:10","1/2 teaspoon cayenne (optional)"
81,8,"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.",81,"2017-11-08 03:12:10","6 large eggs"
82,8,"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.",82,"2017-11-08 03:12:10","1/4 cup unsweetened almond milk or other milk of choice"
84,8,"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.",84,"2017-11-08 03:12:10","1/2 teaspoon black pepper"
85,8,"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.",85,"2017-11-08 03:12:10","3/4 ounce sharp cheddar cheese, shredded (about 1/4 cup)"
90,9,"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.",80,"2017-11-08 03:12:10","1/2 teaspoon cayenne (optional)"
86,9,"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.",86,"2017-11-08 03:12:18","1 1/2 pounds fresh broccoli, tops cut into bite-size florets, stems peeled and chopped (about 6 cups)"
87,9,"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.",87,"2017-11-08 03:12:18","1/4 cup avocado oil"
88,9,"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.",88,"2017-11-08 03:12:18","1 teaspoon salt"
89,9,"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.",89,"2017-11-08 03:12:18","3/4 teaspoon black pepper"
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)"