41 |
2017-11-08 03:15:32 |
How to Make a Salmon Asian Wrap |
|
Step 1 For the mushrooms: Sauté 8 oz. trimmed, chopped oyster mushrooms with 1/2 tsp. grated fresh garlic and 1/2 tsp. minced fresh ginger in 1 Tbsp. grapeseed oil until tender. Toss with 1 tsp. toasted sesame oil. Step 2 For the rice vinaigrette: Whisk together 1/4 cup pickling liquid from quick pickles, 1 Tbsp. avocado oil, 1 Tbsp. toasted sesame oil, and 1/4 tsp. kosher salt. Cover; keep at room temperature. Step 3 Stir mayonnaise and sriracha together in a small bowl until smooth. Place wrap on a work surface and spread with sriracha mixture. Layer with spinach, mushrooms, salmon, and pickles; roll up jelly roll– style. |
<L1> recipe_x_detail
id |
detail_id |
104 |
<L2> detail
id |
ts |
key |
value |
102 |
2017-11-08 03:15:20 |
Yield |
1 |
|
id |
detail_id |
|
<L1> recipe_x_ingredient
id |
ingredient_id |
474 |
<L2> ingredient
id |
ts |
value |
474 |
2017-11-08 03:15:32 |
2 teaspoons olive oil mayonnaise |
|
475 |
<L2> ingredient
id |
ts |
value |
475 |
2017-11-08 03:15:32 |
1/2 teaspoon sriracha |
|
476 |
<L2> ingredient
id |
ts |
value |
476 |
2017-11-08 03:15:32 |
1 2-oz. coconut-flour wrap (such as Julian Bakery) |
|
477 |
<L2> ingredient
id |
ts |
value |
477 |
2017-11-08 03:15:32 |
1/2 cup baby spinach (about 1/2 oz.) |
|
478 |
<L2> ingredient
id |
ts |
value |
478 |
2017-11-08 03:15:32 |
1/4 cup sautéed mushrooms, finely chopped (oyster mushrooms, garlic, ginger, grapeseed oil, sesame oil) |
|
479 |
<L2> ingredient
id |
ts |
value |
479 |
2017-11-08 03:15:32 |
1/3 cup flaked canned wild salmon (about 2 oz.) |
|
480 |
<L2> ingredient
id |
ts |
value |
480 |
2017-11-08 03:15:32 |
1/4 cup quick pickles, drained and lightly patted dry (unseasoned rice vinegar, honey, salt, cucumbers) |
|
id |
ingredient_id |
|
<L1> recipe_x_nutritional_information
id |
nutritional_information_id |
360 |
<L2> nutritional_information
id |
ts |
value |
9 |
2017-11-08 03:05:22 |
Iron per serving 3mg |
|
354 |
<L2> nutritional_information
id |
ts |
value |
73 |
2017-11-08 03:12:10 |
Saturated fat per serving 3g |
|
353 |
<L2> nutritional_information
id |
ts |
value |
172 |
2017-11-08 03:12:58 |
Fat per serving 22g |
|
357 |
<L2> nutritional_information
id |
ts |
value |
287 |
2017-11-08 03:15:07 |
Protein per serving 21g |
|
352 |
<L2> nutritional_information
id |
ts |
value |
352 |
2017-11-08 03:15:32 |
Calories per serving 345 |
|
355 |
<L2> nutritional_information
id |
ts |
value |
355 |
2017-11-08 03:15:32 |
Cholesterol per serving 41mg |
|
356 |
<L2> nutritional_information
id |
ts |
value |
356 |
2017-11-08 03:15:32 |
Fiber per serving 11g |
|
358 |
<L2> nutritional_information
id |
ts |
value |
358 |
2017-11-08 03:15:32 |
Carbohydrates per serving 24g |
|
359 |
<L2> nutritional_information
id |
ts |
value |
359 |
2017-11-08 03:15:32 |
Sodium per serving 525mg |
|
361 |
<L2> nutritional_information
id |
ts |
value |
361 |
2017-11-08 03:15:32 |
Calcium per serving 82mg |
|
id |
nutritional_information_id |
|
|
42 |
2017-11-08 03:15:33 |
This Spinach-Salmon Salad Is Packed With Healthy Fats |
|
Step 1 For the rice vinaigrette: Whisk together 1/4 cup pickling liquid from quick pickles, 1 Tbsp. avocado oil, 1 Tbsp. toasted sesame oil, and 1/4 tsp. kosher salt. Cover; keep at room temperature. Step 2 For the asparagus: Sauté 8 oz. asparagus in 2 tsp. grapeseed oil until tender. Chop; toss with 1/2 tsp. toasted sesame oil. Step 3 For the mushrooms: Sauté 8 oz. trimmed, chopped oyster mushrooms with 1/2 tsp. grated fresh garlic and 1/2 tsp. minced fresh ginger in 1 Tbsp. grapeseed oil until tender. Toss with 1 tsp. toasted sesame oil. Step 4 Combine spinach, salmon, asparagus, mushrooms, and carrot in a bowl; drizzle with vinaigrette. Sprinkle with salt and sesame seeds, if desired. |
<L1> recipe_x_detail
id |
detail_id |
105 |
<L2> detail
id |
ts |
key |
value |
102 |
2017-11-08 03:15:20 |
Yield |
1 |
|
id |
detail_id |
|
<L1> recipe_x_ingredient
id |
ingredient_id |
482 |
<L2> ingredient
id |
ts |
value |
479 |
2017-11-08 03:15:32 |
1/3 cup flaked canned wild salmon (about 2 oz.) |
|
481 |
<L2> ingredient
id |
ts |
value |
481 |
2017-11-08 03:15:33 |
1 1/2 cups baby spinach (about 1 1/2 oz.) |
|
483 |
<L2> ingredient
id |
ts |
value |
483 |
2017-11-08 03:15:33 |
1/3 cup sautéed asparagus (grapeseed oil, sesame oil) |
|
484 |
<L2> ingredient
id |
ts |
value |
484 |
2017-11-08 03:15:33 |
1/4 cup sautéed mushrooms (oyster mushrooms, garlic, ginger, grapeseed oil, sesame oil) |
|
485 |
<L2> ingredient
id |
ts |
value |
485 |
2017-11-08 03:15:33 |
1/4 cup diagonally sliced carrot (from 1 carrot) |
|
486 |
<L2> ingredient
id |
ts |
value |
486 |
2017-11-08 03:15:33 |
2 tablespoons rice vinaigrette (unseasoned rice vinegar, honey, salt, cucumbers) |
|
487 |
<L2> ingredient
id |
ts |
value |
487 |
2017-11-08 03:15:33 |
1/8 teaspoon kosher salt |
|
488 |
<L2> ingredient
id |
ts |
value |
488 |
2017-11-08 03:15:33 |
1/2 teaspoon toasted sesame seeds (optional) |
|
id |
ingredient_id |
|
<L1> recipe_x_nutritional_information
id |
nutritional_information_id |
366 |
<L2> nutritional_information
id |
ts |
value |
5 |
2017-11-08 03:05:22 |
Fiber per serving 5g |
|
364 |
<L2> nutritional_information
id |
ts |
value |
73 |
2017-11-08 03:12:10 |
Saturated fat per serving 3g |
|
370 |
<L2> nutritional_information
id |
ts |
value |
199 |
2017-11-08 03:13:07 |
Iron per serving 4mg |
|
368 |
<L2> nutritional_information
id |
ts |
value |
258 |
2017-11-08 03:14:02 |
Carbohydrates per serving 15g |
|
362 |
<L2> nutritional_information
id |
ts |
value |
362 |
2017-11-08 03:15:33 |
Calories per serving 348 |
|
363 |
<L2> nutritional_information
id |
ts |
value |
363 |
2017-11-08 03:15:33 |
Fat per serving 25g |
|
365 |
<L2> nutritional_information
id |
ts |
value |
365 |
2017-11-08 03:15:33 |
Cholesterol per serving 37mg |
|
367 |
<L2> nutritional_information
id |
ts |
value |
367 |
2017-11-08 03:15:33 |
Protein per serving 20g |
|
369 |
<L2> nutritional_information
id |
ts |
value |
369 |
2017-11-08 03:15:33 |
Sodium per serving 899mg |
|
371 |
<L2> nutritional_information
id |
ts |
value |
371 |
2017-11-08 03:15:33 |
Calcium per serving 88mg |
|
id |
nutritional_information_id |
|
|
43 |
2017-11-08 03:15:37 |
This Salmon Grain Bowl Is Packed With Flavor |
|
Step 1 For the quick pickles: Combine 1/3 cup each water and unseasoned rice vinegar, 2 Tbsp. honey, and 1 tsp. kosher salt in a pan. Bring to a simmer; stir until honey and salt dissolve. Pour over 1 cup thinly sliced cucumbers; let stand 10 minutes. Cover and chill until ready to use. Step 2 For the rice vinaigrette: Whisk together 1/4 cup pickling liquid from quick pickles, 1 Tbsp. avocado oil, 1 Tbsp. toasted sesame oil, and 1/4 tsp. kosher salt. Cover; keep at room temperature. Step 3 For the asparagus: Sauté 8 oz. asparagus in 2 tsp. grapeseed oil until tender. Chop; toss with 1/2 tsp. toasted sesame oil. Step 4 For the mushrooms: Sauté 8 oz. trimmed, chopped oyster mushrooms with 1/2 tsp. grated fresh garlic and 1/2 tsp. minced fresh ginger in 1 Tbsp. grapeseed oil until tender. Toss with 1 tsp. toasted sesame oil. Step 5 Sprinkle rice with salt and arrange with salmon, asparagus, mushrooms, carrot, and pickles in a bowl. Drizzle with vinaigrette and sprinkle with crumbled seaweed, if desired. |
<L1> recipe_x_detail
id |
detail_id |
106 |
<L2> detail
id |
ts |
key |
value |
102 |
2017-11-08 03:15:20 |
Yield |
1 |
|
id |
detail_id |
|
<L1> recipe_x_ingredient
id |
ingredient_id |
491 |
<L2> ingredient
id |
ts |
value |
479 |
2017-11-08 03:15:32 |
1/3 cup flaked canned wild salmon (about 2 oz.) |
|
492 |
<L2> ingredient
id |
ts |
value |
483 |
2017-11-08 03:15:33 |
1/3 cup sautéed asparagus (grapeseed oil, sesame oil) |
|
493 |
<L2> ingredient
id |
ts |
value |
484 |
2017-11-08 03:15:33 |
1/4 cup sautéed mushrooms (oyster mushrooms, garlic, ginger, grapeseed oil, sesame oil) |
|
489 |
<L2> ingredient
id |
ts |
value |
489 |
2017-11-08 03:15:37 |
1/2 cup cooked brown rice |
|
490 |
<L2> ingredient
id |
ts |
value |
490 |
2017-11-08 03:15:37 |
1/4 teaspoon kosher salt |
|
494 |
<L2> ingredient
id |
ts |
value |
494 |
2017-11-08 03:15:37 |
1/4 cup shredded carrot (from 1 small carrot) |
|
495 |
<L2> ingredient
id |
ts |
value |
495 |
2017-11-08 03:15:37 |
1/4 cup quick pickles (unseasoned rice vinegar, honey, salt, cucumbers) |
|
496 |
<L2> ingredient
id |
ts |
value |
496 |
2017-11-08 03:15:37 |
2 tablespoons rice vinaigrette (pickling liquid from quick pickles, avocado oil, sesame oil, kosher salt) |
|
497 |
<L2> ingredient
id |
ts |
value |
497 |
2017-11-08 03:15:37 |
1 roasted seaweed sheet (such as SeaSnax), crumbled (optional) |
|
id |
ingredient_id |
|
<L1> recipe_x_nutritional_information
id |
nutritional_information_id |
380 |
<L2> nutritional_information
id |
ts |
value |
9 |
2017-11-08 03:05:22 |
Iron per serving 3mg |
|
376 |
<L2> nutritional_information
id |
ts |
value |
45 |
2017-11-08 03:11:57 |
Fiber per serving 6g |
|
374 |
<L2> nutritional_information
id |
ts |
value |
73 |
2017-11-08 03:12:10 |
Saturated fat per serving 3g |
|
373 |
<L2> nutritional_information
id |
ts |
value |
202 |
2017-11-08 03:13:14 |
Fat per serving 23g |
|
375 |
<L2> nutritional_information
id |
ts |
value |
365 |
2017-11-08 03:15:33 |
Cholesterol per serving 37mg |
|
372 |
<L2> nutritional_information
id |
ts |
value |
372 |
2017-11-08 03:15:37 |
Calories per serving 444 |
|
377 |
<L2> nutritional_information
id |
ts |
value |
377 |
2017-11-08 03:15:37 |
Protein per serving 22g |
|
378 |
<L2> nutritional_information
id |
ts |
value |
378 |
2017-11-08 03:15:37 |
Carbohydrates per serving 39g |
|
379 |
<L2> nutritional_information
id |
ts |
value |
379 |
2017-11-08 03:15:37 |
Sodium per serving 907mg |
|
381 |
<L2> nutritional_information
id |
ts |
value |
381 |
2017-11-08 03:15:37 |
Calcium per serving 55mg |
|
id |
nutritional_information_id |
|
|
44 |
2017-11-08 03:15:40 |
Upgrade Your Lunch With This Superfood Grain Bowl |
|
Step 1 To make the buttermilk-herb dressing, whisk together 6 Tbsp. buttermilk, 1/4 cup olive oil mayonnaise, 2 Tbsp. fresh lemon juice, 1 1/2 Tbsp. snipped fresh chives, 1 Tbsp. fresh flat-leaf parsley, 1/2 tsp. honey, and 1/4 tsp. each kosher salt and freshly ground black pepper in a bowl. Cover and refrigerate until ready to use. Makes 3/4 cup. Step 2 Arrange quinoa, green beans, corn, tomatoes, avocado, and egg in a bowl. Sprinkle with salt and pepper. Drizzle with dressing. |
<L1> recipe_x_detail
id |
detail_id |
107 |
<L2> detail
id |
ts |
key |
value |
102 |
2017-11-08 03:15:20 |
Yield |
1 |
|
id |
detail_id |
|
<L1> recipe_x_ingredient
id |
ingredient_id |
504 |
<L2> ingredient
id |
ts |
value |
490 |
2017-11-08 03:15:37 |
1/4 teaspoon kosher salt |
|
498 |
<L2> ingredient
id |
ts |
value |
498 |
2017-11-08 03:15:40 |
1/2 cup cooked quinoa |
|
499 |
<L2> ingredient
id |
ts |
value |
499 |
2017-11-08 03:15:40 |
1/2 cup steamed green beans |
|
500 |
<L2> ingredient
id |
ts |
value |
500 |
2017-11-08 03:15:40 |
1/4 cup fresh corn kernels |
|
501 |
<L2> ingredient
id |
ts |
value |
501 |
2017-11-08 03:15:40 |
6 cherry tomatoes, halved |
|
502 |
<L2> ingredient
id |
ts |
value |
502 |
2017-11-08 03:15:40 |
1/4 ripe avocado, sliced |
|
503 |
<L2> ingredient
id |
ts |
value |
503 |
2017-11-08 03:15:40 |
1 hard-boiled egg, halved |
|
505 |
<L2> ingredient
id |
ts |
value |
505 |
2017-11-08 03:15:40 |
1/8 teaspoon black pepper |
|
506 |
<L2> ingredient
id |
ts |
value |
506 |
2017-11-08 03:15:40 |
1 tablespoon buttermilk-herb dressing (buttermilk, olive oil mayonnaise, lemon juice, chives, flat-leaf parsley, honey) |
|
id |
ingredient_id |
|
<L1> recipe_x_nutritional_information
id |
nutritional_information_id |
390 |
<L2> nutritional_information
id |
ts |
value |
9 |
2017-11-08 03:05:22 |
Iron per serving 3mg |
|
384 |
<L2> nutritional_information
id |
ts |
value |
53 |
2017-11-08 03:12:01 |
Saturated fat per serving 4g |
|
383 |
<L2> nutritional_information
id |
ts |
value |
263 |
2017-11-08 03:14:08 |
Fat per serving 19g |
|
382 |
<L2> nutritional_information
id |
ts |
value |
382 |
2017-11-08 03:15:40 |
Calories per serving 359 |
|
385 |
<L2> nutritional_information
id |
ts |
value |
385 |
2017-11-08 03:15:40 |
Cholesterol per serving 189mg |
|
386 |
<L2> nutritional_information
id |
ts |
value |
386 |
2017-11-08 03:15:40 |
Fiber per serving 9g |
|
387 |
<L2> nutritional_information
id |
ts |
value |
387 |
2017-11-08 03:15:40 |
Protein per serving 14g |
|
388 |
<L2> nutritional_information
id |
ts |
value |
388 |
2017-11-08 03:15:40 |
Carbohydrates per serving 38g |
|
389 |
<L2> nutritional_information
id |
ts |
value |
389 |
2017-11-08 03:15:40 |
Sodium per serving 645mg |
|
391 |
<L2> nutritional_information
id |
ts |
value |
391 |
2017-11-08 03:15:40 |
Calcium per serving 86mg |
|
id |
nutritional_information_id |
|
|
45 |
2017-11-08 03:15:40 |
Load Up on Veggies and Protein With This Grilled Steak Salad |
|
Step 1 For the toasted farro: Cook farro per package directions (you will need 1/2 cup cooked). Let cool. Heat 2 tsp. grapeseed oil in a large nonstick skillet over high heat. Spread farro in an even layer. Cook, stirring once, until toasted, 5 minutes. Step 2 For the red wine vinaigrette: Whisk 2 Tbsp. red wine vinegar, 1 tsp each fresh lemon juice and Dijon mustard, and 1/4 tsp. each kosher salt and black pepper. Whisk in 1/4 cup extra-virgin olive oil in a steady stream. Cover: keep at room temperature. Step 3 Toss together romaine, cucumber, and peppers in a bowl. Top with steak, zucchini, and eggplant. Drizzle with vinaigrette; sprinkle with farro. |
<L1> recipe_x_detail
id |
detail_id |
108 |
<L2> detail
id |
ts |
key |
value |
102 |
2017-11-08 03:15:20 |
Yield |
1 |
|
id |
detail_id |
|
<L1> recipe_x_ingredient
id |
ingredient_id |
510 |
<L2> ingredient
id |
ts |
value |
465 |
2017-11-08 03:15:20 |
2 1/2 ounces grilled flank steak |
|
511 |
<L2> ingredient
id |
ts |
value |
469 |
2017-11-08 03:15:27 |
1/2 cup grilled zucchini |
|
509 |
<L2> ingredient
id |
ts |
value |
470 |
2017-11-08 03:15:27 |
1/4 cup thinly sliced jarred roasted red bell peppers |
|
507 |
<L2> ingredient
id |
ts |
value |
507 |
2017-11-08 03:15:40 |
2 cups coarsely chopped romaine |
|
508 |
<L2> ingredient
id |
ts |
value |
508 |
2017-11-08 03:15:40 |
1/3 cup chopped English cucumber |
|
512 |
<L2> ingredient
id |
ts |
value |
512 |
2017-11-08 03:15:40 |
4 grilled Japanese eggplant slices, chopped |
|
513 |
<L2> ingredient
id |
ts |
value |
513 |
2017-11-08 03:15:40 |
1 1/2 tablespoons red wine vinaigrette (red wine vinegar, lemon juice, Dijon mustard, extra-virgin olive oil, kosher salt, black pepper) |
|
514 |
<L2> ingredient
id |
ts |
value |
514 |
2017-11-08 03:15:40 |
2 tablespoons toasted farro (with grapeseed oil) |
|
id |
ingredient_id |
|
<L1> recipe_x_nutritional_information
id |
nutritional_information_id |
398 |
<L2> nutritional_information
id |
ts |
value |
47 |
2017-11-08 03:11:57 |
Carbohydrates per serving 21g |
|
401 |
<L2> nutritional_information
id |
ts |
value |
50 |
2017-11-08 03:11:57 |
Calcium per serving 85mg |
|
394 |
<L2> nutritional_information
id |
ts |
value |
133 |
2017-11-08 03:12:45 |
Saturated fat per serving 5g |
|
400 |
<L2> nutritional_information
id |
ts |
value |
199 |
2017-11-08 03:13:07 |
Iron per serving 4mg |
|
396 |
<L2> nutritional_information
id |
ts |
value |
256 |
2017-11-08 03:14:02 |
Fiber per serving 7g |
|
393 |
<L2> nutritional_information
id |
ts |
value |
283 |
2017-11-08 03:15:07 |
Fat per serving 27g |
|
392 |
<L2> nutritional_information
id |
ts |
value |
392 |
2017-11-08 03:15:40 |
Calories per serving 422 |
|
395 |
<L2> nutritional_information
id |
ts |
value |
395 |
2017-11-08 03:15:40 |
Cholesterol per serving 59mg |
|
397 |
<L2> nutritional_information
id |
ts |
value |
397 |
2017-11-08 03:15:40 |
Protein per serving 26g |
|
399 |
<L2> nutritional_information
id |
ts |
value |
399 |
2017-11-08 03:15:40 |
Sodium per serving 638mg |
|
id |
nutritional_information_id |
|
|
46 |
2017-11-08 03:15:43 |
This Grown-Up Egg Salad Sandwich Is the Easiest Lunch Ever |
|
Step 1 To make the buttermilk-herb dressing, whisk together 6 Tbsp. buttermilk, 1/4 cup olive oil mayonnaise, 2 Tbsp. fresh lemon juice, 1 1/2 Tbsp. snipped fresh chives, 1 Tbsp. fresh flat-leaf parsley, 1/2 tsp. honey, and 1/4 tsp. each kosher salt and freshly ground black pepper in a bowl. Cover and refrigerate until ready to use. Makes 3/4 cup. Step 2 Combine eggs, dressing, mayonnaise, salt, and pepper in a bowl; mash with a fork. Fold in celery, fennel, and chives. Divide arugula between bread slices and top each with egg salad. |
<L1> recipe_x_detail
id |
detail_id |
109 |
<L2> detail
id |
ts |
key |
value |
102 |
2017-11-08 03:15:20 |
Yield |
1 |
|
id |
detail_id |
|
<L1> recipe_x_ingredient
id |
ingredient_id |
518 |
<L2> ingredient
id |
ts |
value |
487 |
2017-11-08 03:15:33 |
1/8 teaspoon kosher salt |
|
519 |
<L2> ingredient
id |
ts |
value |
505 |
2017-11-08 03:15:40 |
1/8 teaspoon black pepper |
|
515 |
<L2> ingredient
id |
ts |
value |
515 |
2017-11-08 03:15:43 |
2 hard-boiled eggs, chopped |
|
516 |
<L2> ingredient
id |
ts |
value |
516 |
2017-11-08 03:15:43 |
1 1/2 tablespoons buttermilk-herb dressing (buttermilk, olive oil mayonnaise, lemon juice, chives, flat-leaf parsley, honey) |
|
517 |
<L2> ingredient
id |
ts |
value |
517 |
2017-11-08 03:15:43 |
1 tablespoon olive oil mayonnaise |
|
520 |
<L2> ingredient
id |
ts |
value |
520 |
2017-11-08 03:15:43 |
3 tablespoons finely chopped celery |
|
521 |
<L2> ingredient
id |
ts |
value |
521 |
2017-11-08 03:15:43 |
3 tablespoons finely chopped fennel |
|
522 |
<L2> ingredient
id |
ts |
value |
522 |
2017-11-08 03:15:43 |
1 tablespoon chopped chives |
|
523 |
<L2> ingredient
id |
ts |
value |
523 |
2017-11-08 03:15:43 |
1/4 cup baby arugula |
|
524 |
<L2> ingredient
id |
ts |
value |
524 |
2017-11-08 03:15:43 |
2 1-oz. sprouted-grain bread slices, lightly toasted |
|
id |
ingredient_id |
|
<L1> recipe_x_nutritional_information
id |
nutritional_information_id |
410 |
<L2> nutritional_information
id |
ts |
value |
9 |
2017-11-08 03:05:22 |
Iron per serving 3mg |
|
406 |
<L2> nutritional_information
id |
ts |
value |
45 |
2017-11-08 03:11:57 |
Fiber per serving 6g |
|
408 |
<L2> nutritional_information
id |
ts |
value |
67 |
2017-11-08 03:12:05 |
Carbohydrates per serving 29g |
|
404 |
<L2> nutritional_information
id |
ts |
value |
223 |
2017-11-08 03:13:27 |
Saturated fat per serving 6g |
|
403 |
<L2> nutritional_information
id |
ts |
value |
283 |
2017-11-08 03:15:07 |
Fat per serving 27g |
|
407 |
<L2> nutritional_information
id |
ts |
value |
367 |
2017-11-08 03:15:33 |
Protein per serving 20g |
|
402 |
<L2> nutritional_information
id |
ts |
value |
402 |
2017-11-08 03:15:43 |
Calories per serving 447 |
|
405 |
<L2> nutritional_information
id |
ts |
value |
405 |
2017-11-08 03:15:43 |
Cholesterol per serving 381mg |
|
409 |
<L2> nutritional_information
id |
ts |
value |
409 |
2017-11-08 03:15:43 |
Sodium per serving 592mg |
|
411 |
<L2> nutritional_information
id |
ts |
value |
411 |
2017-11-08 03:15:43 |
Calcium per serving 99mg |
|
id |
nutritional_information_id |
|
|
47 |
2017-11-08 03:15:47 |
How to Make a Modern Cobb Salad |
|
Step 1 To make the buttermilk-herb dressing, whisk together 6 Tbsp. buttermilk, 1/4 cup olive oil mayonnaise, 2 Tbsp. fresh lemon juice, 1 1/2 Tbsp. snipped fresh chives, 1 Tbsp. fresh flat-leaf parsley, 1/2 tsp. honey, and 1/4 tsp. each kosher salt and freshly ground black pepper in a bowl. Cover and refrigerate until ready to use. Makes 3/4 cup. Step 2 Toss together arugula, green beans, corn, dressing, celery, and tomatoes. Top with sunflower seeds and egg halves. |
<L1> recipe_x_detail
id |
detail_id |
110 |
<L2> detail
id |
ts |
key |
value |
102 |
2017-11-08 03:15:20 |
Yield |
1 |
|
id |
detail_id |
|
<L1> recipe_x_ingredient
id |
ingredient_id |
526 |
<L2> ingredient
id |
ts |
value |
499 |
2017-11-08 03:15:40 |
1/2 cup steamed green beans |
|
527 |
<L2> ingredient
id |
ts |
value |
500 |
2017-11-08 03:15:40 |
1/4 cup fresh corn kernels |
|
530 |
<L2> ingredient
id |
ts |
value |
501 |
2017-11-08 03:15:40 |
6 cherry tomatoes, halved |
|
525 |
<L2> ingredient
id |
ts |
value |
525 |
2017-11-08 03:15:47 |
1 1/2 cups baby arugula |
|
528 |
<L2> ingredient
id |
ts |
value |
528 |
2017-11-08 03:15:47 |
3 tablespoons buttermilk-herb dressing (buttermilk, olive oil mayonnaise, lemon juice, chives, flat-leaf parsley, honey) |
|
529 |
<L2> ingredient
id |
ts |
value |
529 |
2017-11-08 03:15:47 |
2 tablespoons thinly sliced celery |
|
531 |
<L2> ingredient
id |
ts |
value |
531 |
2017-11-08 03:15:47 |
1 tablespoons roasted, unsalted sunflower seeds |
|
532 |
<L2> ingredient
id |
ts |
value |
532 |
2017-11-08 03:15:47 |
1 hard-boiled egg, halved lengthwise |
|
id |
ingredient_id |
|
<L1> recipe_x_nutritional_information
id |
nutritional_information_id |
416 |
<L2> nutritional_information
id |
ts |
value |
5 |
2017-11-08 03:05:22 |
Fiber per serving 5g |
|
420 |
<L2> nutritional_information
id |
ts |
value |
9 |
2017-11-08 03:05:22 |
Iron per serving 3mg |
|
417 |
<L2> nutritional_information
id |
ts |
value |
46 |
2017-11-08 03:11:57 |
Protein per serving 12g |
|
414 |
<L2> nutritional_information
id |
ts |
value |
53 |
2017-11-08 03:12:01 |
Saturated fat per serving 4g |
|
418 |
<L2> nutritional_information
id |
ts |
value |
87 |
2017-11-08 03:12:18 |
Carbohydrates per serving 19g |
|
413 |
<L2> nutritional_information
id |
ts |
value |
172 |
2017-11-08 03:12:58 |
Fat per serving 22g |
|
412 |
<L2> nutritional_information
id |
ts |
value |
412 |
2017-11-08 03:15:47 |
Calories per serving 311 |
|
415 |
<L2> nutritional_information
id |
ts |
value |
415 |
2017-11-08 03:15:47 |
Cholesterol per serving 194mg |
|
419 |
<L2> nutritional_information
id |
ts |
value |
419 |
2017-11-08 03:15:47 |
Sodium per serving 323mg |
|
421 |
<L2> nutritional_information
id |
ts |
value |
421 |
2017-11-08 03:15:47 |
Calcium per serving 161mg |
|
id |
nutritional_information_id |
|
|
48 |
2017-11-08 03:15:52 |
Mediterranean Salsa Is Going to Be Your New Favorite Salsa Recipe |
|
Step 1 Place oil, shallots, and garlic in a small skillet. Cook over medium-low heat, without stirring, until mixture sizzles. After it sizzles for 30 seconds, scrape into a medium bowl and let cool. Step 2 Fold in bell pepper, tomatoes, parsley, and vinegar; season with salt and pepper. Cover and refrigerate for at least 1 hour. |
<L1> recipe_x_detail
id |
detail_id |
111 |
<L2> detail
id |
ts |
key |
value |
111 |
2017-11-08 03:15:52 |
Yield |
About 2 1/2 cups |
|
id |
detail_id |
|
<L1> recipe_x_ingredient
id |
ingredient_id |
533 |
<L2> ingredient
id |
ts |
value |
60 |
2017-11-08 03:12:05 |
2 tablespoons extra-virgin olive oil |
|
540 |
<L2> ingredient
id |
ts |
value |
108 |
2017-11-08 03:12:26 |
Salt and pepper |
|
535 |
<L2> ingredient
id |
ts |
value |
185 |
2017-11-08 03:12:54 |
3 cloves garlic, minced (about 1 Tbsp.) |
|
534 |
<L2> ingredient
id |
ts |
value |
534 |
2017-11-08 03:15:52 |
2 shallots chopped (about ½ cup) |
|
536 |
<L2> ingredient
id |
ts |
value |
536 |
2017-11-08 03:15:52 |
1/2 small orange or yellow bell pepper, seeded and minced (about 1/3 cup) |
|
537 |
<L2> ingredient
id |
ts |
value |
537 |
2017-11-08 03:15:52 |
6 medium Roma tomatoes, diced (about 1/2 cup) |
|
538 |
<L2> ingredient
id |
ts |
value |
538 |
2017-11-08 03:15:52 |
1/4 cup chopped fresh parsley |
|
539 |
<L2> ingredient
id |
ts |
value |
539 |
2017-11-08 03:15:52 |
1 tablespoon balsamic vinegar |
|
id |
ingredient_id |
|
<L1> recipe_x_nutritional_information
|
|
49 |
2017-11-08 03:15:59 |
How to Make a Super-Green Smoothie Bowl |
Banana and hempseed give this bowl a luscious, creamy texture. |
Step 1 Freeze banana slices for at least 30 minutes or up to 1 day. Step 2 Place banana, spinach, pineapple, coconut water, kiwis, hempseed, salt, and, if desired, ginger and honey in a blender; process until smooth, 20 to 30 seconds, stopping to stir and scrape down sides as needed. (If mixture is too thick, add up to 4 tablespoons coconut water and process again.) Divide between 2 bowls and sprinkle with toppings. Serve immediately. |
<L1> recipe_x_detail
id |
detail_id |
114 |
<L2> detail
id |
ts |
key |
value |
14 |
2017-11-08 03:11:57 |
Yield |
2 |
|
112 |
<L2> detail
id |
ts |
key |
value |
112 |
2017-11-08 03:15:59 |
Active |
5 minutes |
|
113 |
<L2> detail
id |
ts |
key |
value |
113 |
2017-11-08 03:15:59 |
Total |
35 minutes |
|
id |
detail_id |
|
<L1> recipe_x_ingredient
id |
ingredient_id |
541 |
<L2> ingredient
id |
ts |
value |
541 |
2017-11-08 03:15:59 |
1 medium-size ripe banana (about 4 oz.), sliced |
|
542 |
<L2> ingredient
id |
ts |
value |
542 |
2017-11-08 03:15:59 |
2 cups frozen chopped spinach (about 5 oz.) |
|
543 |
<L2> ingredient
id |
ts |
value |
543 |
2017-11-08 03:15:59 |
1/2 cup fresh pineapple cubes (about 2 1/2 oz.) |
|
544 |
<L2> ingredient
id |
ts |
value |
544 |
2017-11-08 03:15:59 |
1/2 cup coconut water, plus more as needed |
|
545 |
<L2> ingredient
id |
ts |
value |
545 |
2017-11-08 03:15:59 |
2 small kiwis (about 5 1/2 oz.), peeled and chopped |
|
546 |
<L2> ingredient
id |
ts |
value |
546 |
2017-11-08 03:15:59 |
2 tablespoons hempseed |
|
547 |
<L2> ingredient
id |
ts |
value |
547 |
2017-11-08 03:15:59 |
Pinch of salt |
|
548 |
<L2> ingredient
id |
ts |
value |
548 |
2017-11-08 03:15:59 |
2 teaspoons chopped fresh ginger, optional |
|
549 |
<L2> ingredient
id |
ts |
value |
549 |
2017-11-08 03:15:59 |
1/2 teaspoon raw honey, optional |
|
550 |
<L2> ingredient
id |
ts |
value |
550 |
2017-11-08 03:15:59 |
Desired toppings |
|
id |
ingredient_id |
|
<L1> recipe_x_nutritional_information
id |
nutritional_information_id |
425 |
<L2> nutritional_information
id |
ts |
value |
4 |
2017-11-08 03:05:22 |
Cholesterol per serving 0mg |
|
430 |
<L2> nutritional_information
id |
ts |
value |
9 |
2017-11-08 03:05:22 |
Iron per serving 3mg |
|
424 |
<L2> nutritional_information
id |
ts |
value |
13 |
2017-11-08 03:05:25 |
Saturated fat per serving 1g |
|
423 |
<L2> nutritional_information
id |
ts |
value |
52 |
2017-11-08 03:12:01 |
Fat per serving 5g |
|
429 |
<L2> nutritional_information
id |
ts |
value |
78 |
2017-11-08 03:12:10 |
Sodium per serving 433mg |
|
427 |
<L2> nutritional_information
id |
ts |
value |
176 |
2017-11-08 03:12:58 |
Protein per serving 9g |
|
426 |
<L2> nutritional_information
id |
ts |
value |
256 |
2017-11-08 03:14:02 |
Fiber per serving 7g |
|
428 |
<L2> nutritional_information
id |
ts |
value |
388 |
2017-11-08 03:15:40 |
Carbohydrates per serving 38g |
|
422 |
<L2> nutritional_information
id |
ts |
value |
422 |
2017-11-08 03:15:59 |
Calories per serving 230 |
|
431 |
<L2> nutritional_information
id |
ts |
value |
431 |
2017-11-08 03:15:59 |
Calcium per serving 162mg |
|
id |
nutritional_information_id |
|
|
50 |
2017-11-08 03:16:02 |
This Chocolate-Strawberry Smoothie Bowl Has a Secret Ingredient |
Frozen cauliflower is practically tasteless and adds tons of fiber and vitamins C and K. |
Step 1 Freeze banana slices for at least 30 minutes or up to 1 day. Step 2 Place banana, cauliflower, strawberries, coconut milk, coconut water, cacao powder, almond butter, salt, and, if desired, honey in a blender; process until smooth, 20 to 30 seconds, stopping to stir and scrape down sides as needed. (If mixture is too thick, add up to 4 tablespoons coconut water and process again.) Divide between 2 bowls and sprinkle with toppings. Serve immediately. |
<L1> recipe_x_detail
id |
detail_id |
117 |
<L2> detail
id |
ts |
key |
value |
14 |
2017-11-08 03:11:57 |
Yield |
2 |
|
115 |
<L2> detail
id |
ts |
key |
value |
112 |
2017-11-08 03:15:59 |
Active |
5 minutes |
|
116 |
<L2> detail
id |
ts |
key |
value |
113 |
2017-11-08 03:15:59 |
Total |
35 minutes |
|
id |
detail_id |
|
<L1> recipe_x_ingredient
id |
ingredient_id |
551 |
<L2> ingredient
id |
ts |
value |
541 |
2017-11-08 03:15:59 |
1 medium-size ripe banana (about 4 oz.), sliced |
|
558 |
<L2> ingredient
id |
ts |
value |
547 |
2017-11-08 03:15:59 |
Pinch of salt |
|
560 |
<L2> ingredient
id |
ts |
value |
550 |
2017-11-08 03:15:59 |
Desired toppings |
|
552 |
<L2> ingredient
id |
ts |
value |
552 |
2017-11-08 03:16:02 |
1 cup frozen cauliflower florets (about 3 oz.) |
|
553 |
<L2> ingredient
id |
ts |
value |
553 |
2017-11-08 03:16:02 |
1 cup frozen sliced strawberries (about 4 oz.) |
|
554 |
<L2> ingredient
id |
ts |
value |
554 |
2017-11-08 03:16:02 |
1/3 cup well-shaken canned coconut milk |
|
555 |
<L2> ingredient
id |
ts |
value |
555 |
2017-11-08 03:16:02 |
1/3 cup coconut water, plus more as needed |
|
556 |
<L2> ingredient
id |
ts |
value |
556 |
2017-11-08 03:16:02 |
1/4 cup raw cacao powder |
|
557 |
<L2> ingredient
id |
ts |
value |
557 |
2017-11-08 03:16:02 |
1 tablespoon almond butter |
|
559 |
<L2> ingredient
id |
ts |
value |
559 |
2017-11-08 03:16:02 |
2 teaspoons raw honey, optional |
|
id |
ingredient_id |
|
<L1> recipe_x_nutritional_information
id |
nutritional_information_id |
435 |
<L2> nutritional_information
id |
ts |
value |
4 |
2017-11-08 03:05:22 |
Cholesterol per serving 0mg |
|
440 |
<L2> nutritional_information
id |
ts |
value |
9 |
2017-11-08 03:05:22 |
Iron per serving 3mg |
|
436 |
<L2> nutritional_information
id |
ts |
value |
65 |
2017-11-08 03:12:05 |
Fiber per serving 8g |
|
433 |
<L2> nutritional_information
id |
ts |
value |
112 |
2017-11-08 03:12:37 |
Fat per serving 16g |
|
438 |
<L2> nutritional_information
id |
ts |
value |
227 |
2017-11-08 03:13:27 |
Carbohydrates per serving 31g |
|
432 |
<L2> nutritional_information
id |
ts |
value |
432 |
2017-11-08 03:16:02 |
Calories per serving 288 |
|
434 |
<L2> nutritional_information
id |
ts |
value |
434 |
2017-11-08 03:16:02 |
Saturated fat per serving 10g |
|
437 |
<L2> nutritional_information
id |
ts |
value |
437 |
2017-11-08 03:16:02 |
Protein per serving 8g |
|
439 |
<L2> nutritional_information
id |
ts |
value |
439 |
2017-11-08 03:16:02 |
Sodium per serving 52mg |
|
441 |
<L2> nutritional_information
id |
ts |
value |
441 |
2017-11-08 03:16:02 |
Calcium per serving 61mg |
|
id |
nutritional_information_id |
|
|
51 |
2017-11-08 03:16:04 |
How to Make Pineapple-Mint Salsa |
|
Combine pineapple, onion, jalapeño, mint, and lime juice in a nonreactive bowl. Season lightly with salt and stir well. Cover and refrigerate for at least 30 minutes or up to several hours to allow flavors to develop. |
<L1> recipe_x_detail
id |
detail_id |
118 |
<L2> detail
id |
ts |
key |
value |
111 |
2017-11-08 03:15:52 |
Yield |
About 2 1/2 cups |
|
id |
detail_id |
|
<L1> recipe_x_ingredient
id |
ingredient_id |
561 |
<L2> ingredient
id |
ts |
value |
561 |
2017-11-08 03:16:04 |
2 cups 1/4-in.-diced pineapple (from 1 small pineapple) |
|
562 |
<L2> ingredient
id |
ts |
value |
562 |
2017-11-08 03:16:04 |
1/4 small red onion, minced (about 1/4 cup) |
|
563 |
<L2> ingredient
id |
ts |
value |
563 |
2017-11-08 03:16:04 |
1 small jalapeño, seeded and minced (about 1 Tbsp.) |
|
564 |
<L2> ingredient
id |
ts |
value |
564 |
2017-11-08 03:16:04 |
3 tablespoons chopped fresh mint |
|
565 |
<L2> ingredient
id |
ts |
value |
565 |
2017-11-08 03:16:04 |
2 tablespoons fresh lime juice Salt |
|
id |
ingredient_id |
|
<L1> recipe_x_nutritional_information
|
|
52 |
2017-11-08 03:16:09 |
This Peach-Raspberry Smoothie Bowl Recipe Can Be Ready in Just 5 Minutes |
Organic frozen peaches and raspberries will give you the best flavor and color. |
Place raspberries, peach slices, yogurt, zucchini, flaxseed, honey, vanilla, and salt in a blender; process until smooth, 20 to 30 seconds, stopping to stir and scrape down sides as needed. (If mixture is too thick, add up to 4 tablespoons water and process again.) Divide between 2 bowls and sprinkle with toppings. Serve immediately. |
<L1> recipe_x_detail
id |
detail_id |
121 |
<L2> detail
id |
ts |
key |
value |
14 |
2017-11-08 03:11:57 |
Yield |
2 |
|
119 |
<L2> detail
id |
ts |
key |
value |
112 |
2017-11-08 03:15:59 |
Active |
5 minutes |
|
120 |
<L2> detail
id |
ts |
key |
value |
120 |
2017-11-08 03:16:09 |
Total |
5 minutes |
|
id |
detail_id |
|
<L1> recipe_x_ingredient
id |
ingredient_id |
572 |
<L2> ingredient
id |
ts |
value |
138 |
2017-11-08 03:12:37 |
1 teaspoon vanilla extract |
|
573 |
<L2> ingredient
id |
ts |
value |
547 |
2017-11-08 03:15:59 |
Pinch of salt |
|
574 |
<L2> ingredient
id |
ts |
value |
550 |
2017-11-08 03:15:59 |
Desired toppings |
|
566 |
<L2> ingredient
id |
ts |
value |
566 |
2017-11-08 03:16:09 |
1 cup frozen raspberries (about 4 oz.) |
|
567 |
<L2> ingredient
id |
ts |
value |
567 |
2017-11-08 03:16:09 |
1/2 cup frozen peach slices (about 2 1/2 oz.) |
|
568 |
<L2> ingredient
id |
ts |
value |
568 |
2017-11-08 03:16:09 |
1/2 cup plain whole-milk yogurt |
|
569 |
<L2> ingredient
id |
ts |
value |
569 |
2017-11-08 03:16:09 |
1/2 medium zucchini (about 4 oz.), chopped |
|
570 |
<L2> ingredient
id |
ts |
value |
570 |
2017-11-08 03:16:09 |
1 tablespoon ground flaxseed |
|
571 |
<L2> ingredient
id |
ts |
value |
571 |
2017-11-08 03:16:09 |
1 tablespoon raw honey |
|
id |
ingredient_id |
|
<L1> recipe_x_nutritional_information
id |
nutritional_information_id |
444 |
<L2> nutritional_information
id |
ts |
value |
13 |
2017-11-08 03:05:25 |
Saturated fat per serving 1g |
|
446 |
<L2> nutritional_information
id |
ts |
value |
55 |
2017-11-08 03:12:01 |
Fiber per serving 4g |
|
448 |
<L2> nutritional_information
id |
ts |
value |
57 |
2017-11-08 03:12:01 |
Carbohydrates per serving 25g |
|
450 |
<L2> nutritional_information
id |
ts |
value |
59 |
2017-11-08 03:12:01 |
Iron per serving 1mg |
|
447 |
<L2> nutritional_information
id |
ts |
value |
96 |
2017-11-08 03:12:20 |
Protein per serving 4g |
|
445 |
<L2> nutritional_information
id |
ts |
value |
184 |
2017-11-08 03:13:02 |
Cholesterol per serving 8mg |
|
442 |
<L2> nutritional_information
id |
ts |
value |
442 |
2017-11-08 03:16:09 |
Calories per serving 141 |
|
443 |
<L2> nutritional_information
id |
ts |
value |
443 |
2017-11-08 03:16:09 |
Fat per serving 3g |
|
449 |
<L2> nutritional_information
id |
ts |
value |
449 |
2017-11-08 03:16:09 |
Sodium per serving 48mg |
|
451 |
<L2> nutritional_information
id |
ts |
value |
451 |
2017-11-08 03:16:09 |
Calcium per serving 102mg |
|
id |
nutritional_information_id |
|
|
53 |
2017-11-08 03:16:14 |
Get the Easy Recipe for Chipotle-Corn Salsa |
Freeze extra chipotles in adobo individually in an ice cube tray. |
Step 1 Warm oil in a medium skillet over medium-high heat. Add corn, sprinkle with salt, and cook, stirring occasionally, until tender and beginning to turn golden, about 3 minutes. Add onion and poblano and cook, stirring, until corn starts to brown and onion and poblano soften, 2 to 3 minutes. Transfer to a medium bowl. (Alternatively, grill corn before removing kernels from ear. Slice onion and grill before dicing. Grill poblano, turning, until charred; remove skin and dice.) Step 2 When corn mixture has cooled, fold in tomatoes, chipotles, lime juice, and cilantro. Season with salt and pepper. Serve or cover and refrigerate for up to 1 day to allow flavors to develop. |
<L1> recipe_x_detail
id |
detail_id |
122 |
<L2> detail
id |
ts |
key |
value |
111 |
2017-11-08 03:15:52 |
Yield |
About 2 1/2 cups |
|
id |
detail_id |
|
<L1> recipe_x_ingredient
id |
ingredient_id |
577 |
<L2> ingredient
id |
ts |
value |
108 |
2017-11-08 03:12:26 |
Salt and pepper |
|
575 |
<L2> ingredient
id |
ts |
value |
414 |
2017-11-08 03:15:14 |
1 tablespoon avocado oil |
|
576 |
<L2> ingredient
id |
ts |
value |
576 |
2017-11-08 03:16:14 |
1 1/2 cups fresh corn kernels (from 1 large ear) |
|
578 |
<L2> ingredient
id |
ts |
value |
578 |
2017-11-08 03:16:14 |
1/2 cup finely diced red onion (from about ½ small onion) |
|
579 |
<L2> ingredient
id |
ts |
value |
579 |
2017-11-08 03:16:14 |
1 medium poblano chile, minced (about 1/2 cup) |
|
580 |
<L2> ingredient
id |
ts |
value |
580 |
2017-11-08 03:16:14 |
2 small tomatoes, chopped (about 1 cup) |
|
581 |
<L2> ingredient
id |
ts |
value |
581 |
2017-11-08 03:16:14 |
2 canned chipotles in adobo, seeded and minced |
|
582 |
<L2> ingredient
id |
ts |
value |
582 |
2017-11-08 03:16:14 |
3 tablespoons fresh lime juice |
|
583 |
<L2> ingredient
id |
ts |
value |
583 |
2017-11-08 03:16:14 |
1/3 cup chopped fresh cilantro |
|
id |
ingredient_id |
|
<L1> recipe_x_nutritional_information
|
|
54 |
2017-11-08 03:16:20 |
Mashed White Bean-Pesto Tartines Are Packed With Protein and Fiber |
|
Step 1 Process beans, garlic, lemon juice, and 1 teaspoon each of the lemon zest and salt in a food processor until smooth and thick, about 1 minute. Remove from food processor and set aside. Wipe food processor bowl clean. Step 2 Place pistachios, parsley, mint, red pepper, and remaining 1 teaspoon lemon zest in food processor and pulse until coarsely chopped, 6 to 7 times. Transfer to a bowl. Stir in oil and remaining 1/2 teaspoon salt. Step 3 Spread bean mixture on 1 side of each bread half. Slightly overlap 4 halves on each of 6 plates. Top each plate with 2 tablespoons pistachio mixture and sprinkle evenly with cheese. |
<L1> recipe_x_detail
id |
detail_id |
125 |
<L2> detail
id |
ts |
key |
value |
17 |
2017-11-08 03:12:01 |
Yield |
6 |
|
123 |
<L2> detail
id |
ts |
key |
value |
123 |
2017-11-08 03:16:20 |
Active |
30 minutes |
|
124 |
<L2> detail
id |
ts |
key |
value |
124 |
2017-11-08 03:16:20 |
Total |
30 minutes |
|
id |
detail_id |
|
<L1> recipe_x_ingredient
id |
ingredient_id |
591 |
<L2> ingredient
id |
ts |
value |
28 |
2017-11-08 03:11:28 |
1/2 teaspoon crushed red pepper |
|
584 |
<L2> ingredient
id |
ts |
value |
584 |
2017-11-08 03:16:20 |
2 15-oz. cans unsalted cannellini beans, drained and rinsed |
|
585 |
<L2> ingredient
id |
ts |
value |
585 |
2017-11-08 03:16:20 |
2 cloves garlic, coarsely chopped |
|
586 |
<L2> ingredient
id |
ts |
value |
586 |
2017-11-08 03:16:20 |
2 teaspoons lemon zest, plus 3 Tbsp. fresh juice (from 1 lemon) |
|
587 |
<L2> ingredient
id |
ts |
value |
587 |
2017-11-08 03:16:20 |
1 1/2 teaspoons kosher salt |
|
588 |
<L2> ingredient
id |
ts |
value |
588 |
2017-11-08 03:16:20 |
1 cup unsalted dry-roasted pistachios |
|
589 |
<L2> ingredient
id |
ts |
value |
589 |
2017-11-08 03:16:20 |
1/2 cup loosely packed flat-leaf parsley leaves |
|
590 |
<L2> ingredient
id |
ts |
value |
590 |
2017-11-08 03:16:20 |
1/3 cup loosely packed mint leaves |
|
592 |
<L2> ingredient
id |
ts |
value |
592 |
2017-11-08 03:16:20 |
6 tablespoons extra-virgin olive oil |
|
593 |
<L2> ingredient
id |
ts |
value |
593 |
2017-11-08 03:16:20 |
12 1-oz. sprouted-grain bread slices, halved diagonally |
|
594 |
<L2> ingredient
id |
ts |
value |
594 |
2017-11-08 03:16:20 |
ounce Parmigiano-Reggiano cheese, shaved (about 1/2 cup) |
|
id |
ingredient_id |
|
<L1> recipe_x_nutritional_information
id |
nutritional_information_id |
454 |
<L2> nutritional_information
id |
ts |
value |
73 |
2017-11-08 03:12:10 |
Saturated fat per serving 3g |
|
460 |
<L2> nutritional_information
id |
ts |
value |
199 |
2017-11-08 03:13:07 |
Iron per serving 4mg |
|
453 |
<L2> nutritional_information
id |
ts |
value |
202 |
2017-11-08 03:13:14 |
Fat per serving 23g |
|
456 |
<L2> nutritional_information
id |
ts |
value |
296 |
2017-11-08 03:15:10 |
Fiber per serving 13g |
|
452 |
<L2> nutritional_information
id |
ts |
value |
452 |
2017-11-08 03:16:20 |
Calories per serving 450 |
|
455 |
<L2> nutritional_information
id |
ts |
value |
455 |
2017-11-08 03:16:20 |
Cholesterol per serving 4mg |
|
457 |
<L2> nutritional_information
id |
ts |
value |
457 |
2017-11-08 03:16:20 |
Protein per serving 17g |
|
458 |
<L2> nutritional_information
id |
ts |
value |
458 |
2017-11-08 03:16:20 |
Carbohydrates per serving 47g |
|
459 |
<L2> nutritional_information
id |
ts |
value |
459 |
2017-11-08 03:16:20 |
Sodium per serving 734mg |
|
461 |
<L2> nutritional_information
id |
ts |
value |
461 |
2017-11-08 03:16:20 |
Calcium per serving 111mg |
|
id |
nutritional_information_id |
|
|
55 |
2017-11-08 03:16:26 |
How to Make Layered Mexican Chicken Salad |
Tajin seasoning—a blend of Mexican chiles, lime juice, and sea salt—is available in supermarkets. Or swap in another chili powder. |
Step 1 Make pico de gallo: Combine tomatoes, onion, cilantro, salt, cayenne, 3 tablespoons of the lime juice, and 2 tablespoons of the oil in a bowl. Step 2 In a separate bowl, stir together beans, cumin, and remaining 1 tablespoon each lime juice and oil. Step 3 Divide half of pico de gallo (about 1/4 cup) among 4 large glasses or pint jars. Top each evenly with romaine, chicken, corn, guacamole, tortilla chips, black bean mixture, and remaining pico de gallo. Top each with 1 tablespoon sour cream and 1 tablespoon pepitas. Sprinkle with Tajín, if desired. |
<L1> recipe_x_detail
id |
detail_id |
128 |
<L2> detail
id |
ts |
key |
value |
26 |
2017-11-08 03:12:18 |
Yield |
4 |
|
126 |
<L2> detail
id |
ts |
key |
value |
126 |
2017-11-08 03:16:26 |
Active |
25 minutes |
|
127 |
<L2> detail
id |
ts |
key |
value |
127 |
2017-11-08 03:16:26 |
Total |
25 minutes |
|
id |
detail_id |
|
<L1> recipe_x_ingredient
id |
ingredient_id |
603 |
<L2> ingredient
id |
ts |
value |
52 |
2017-11-08 03:12:01 |
1/2 teaspoon ground cumin |
|
598 |
<L2> ingredient
id |
ts |
value |
235 |
2017-11-08 03:13:14 |
1/2 teaspoon kosher salt |
|
609 |
<L2> ingredient
id |
ts |
value |
315 |
2017-11-08 03:14:02 |
1/4 cup sour cream |
|
601 |
<L2> ingredient
id |
ts |
value |
424 |
2017-11-08 03:15:15 |
3 tablespoons extra-virgin olive oil |
|
595 |
<L2> ingredient
id |
ts |
value |
595 |
2017-11-08 03:16:26 |
2 cups chopped seeded plum tomatoes (from 5 to 6 tomatoes) |
|
596 |
<L2> ingredient
id |
ts |
value |
596 |
2017-11-08 03:16:26 |
1/2 cup chopped seeded plum tomatoes (from 5 to 6 tomatoes) |
|
597 |
<L2> ingredient
id |
ts |
value |
597 |
2017-11-08 03:16:26 |
1/2 cup chopped fresh cilantro |
|
599 |
<L2> ingredient
id |
ts |
value |
599 |
2017-11-08 03:16:26 |
1/8 teaspoon cayenne pepper |
|
600 |
<L2> ingredient
id |
ts |
value |
600 |
2017-11-08 03:16:26 |
1/4 cup fresh lime juice (from 2 limes) |
|
602 |
<L2> ingredient
id |
ts |
value |
602 |
2017-11-08 03:16:26 |
1 15-oz. can unsalted black beans, drained and rinsed |
|
604 |
<L2> ingredient
id |
ts |
value |
604 |
2017-11-08 03:16:26 |
2 cups chopped romaine lettuce (from 1 head) |
|
605 |
<L2> ingredient
id |
ts |
value |
605 |
2017-11-08 03:16:26 |
1 1/2 cups shredded rotisserie chicken breast (about 7 oz.) |
|
606 |
<L2> ingredient
id |
ts |
value |
606 |
2017-11-08 03:16:26 |
1 cup fresh corn kernels (from 2 ears) |
|
607 |
<L2> ingredient
id |
ts |
value |
607 |
2017-11-08 03:16:26 |
3/4 cup prepared guacamole |
|
608 |
<L2> ingredient
id |
ts |
value |
608 |
2017-11-08 03:16:26 |
2 ounces lightly crushed tortilla chips |
|
610 |
<L2> ingredient
id |
ts |
value |
610 |
2017-11-08 03:16:26 |
1/4 cup roasted salted pepitas (shelled pumpkin seeds) Tajín seasoning, optional |
|
id |
ingredient_id |
|
<L1> recipe_x_nutritional_information
id |
nutritional_information_id |
471 |
<L2> nutritional_information
id |
ts |
value |
80 |
2017-11-08 03:12:10 |
Calcium per serving 117mg |
|
464 |
<L2> nutritional_information
id |
ts |
value |
133 |
2017-11-08 03:12:45 |
Saturated fat per serving 5g |
|
470 |
<L2> nutritional_information
id |
ts |
value |
199 |
2017-11-08 03:13:07 |
Iron per serving 4mg |
|
467 |
<L2> nutritional_information
id |
ts |
value |
267 |
2017-11-08 03:14:08 |
Protein per serving 28g |
|
463 |
<L2> nutritional_information
id |
ts |
value |
363 |
2017-11-08 03:15:33 |
Fat per serving 25g |
|
462 |
<L2> nutritional_information
id |
ts |
value |
462 |
2017-11-08 03:16:26 |
Calories per serving 512 |
|
465 |
<L2> nutritional_information
id |
ts |
value |
465 |
2017-11-08 03:16:26 |
Cholesterol per serving 53mg |
|
466 |
<L2> nutritional_information
id |
ts |
value |
466 |
2017-11-08 03:16:26 |
Fiber per serving 12g |
|
468 |
<L2> nutritional_information
id |
ts |
value |
468 |
2017-11-08 03:16:26 |
Carbohydrates per serving 46g |
|
469 |
<L2> nutritional_information
id |
ts |
value |
469 |
2017-11-08 03:16:26 |
Sodium per serving 659mg |
|
id |
nutritional_information_id |
|
|
56 |
2017-11-08 03:16:27 |
How to Make the Best Healthy Vegetable Pad Thai |
You can prep the pad thai ingredients and make the dressing a few hours ahead (dress it just before serving) |
Step 1 Whisk together peanut butter, lime juice, soy sauce, 2 tablespoons water, ketchup, sugar, ginger, and red pepper. Step 2 Place squash, sprouts, bok choy, carrots, mint, tofu, and 1/4 cup of the cilantro in a large bowl. Add dressing; toss to coat. Divide mixture evenly among 4 serving plates or shallow bowls; top with peanuts and remaining 1/4 cup cilantro. Serve immediately with lime wedges. |
<L1> recipe_x_detail
id |
detail_id |
131 |
<L2> detail
id |
ts |
key |
value |
26 |
2017-11-08 03:12:18 |
Yield |
4 |
|
129 |
<L2> detail
id |
ts |
key |
value |
126 |
2017-11-08 03:16:26 |
Active |
25 minutes |
|
130 |
<L2> detail
id |
ts |
key |
value |
127 |
2017-11-08 03:16:26 |
Total |
25 minutes |
|
id |
detail_id |
|
<L1> recipe_x_ingredient
id |
ingredient_id |
624 |
<L2> ingredient
id |
ts |
value |
597 |
2017-11-08 03:16:26 |
1/2 cup chopped fresh cilantro |
|
612 |
<L2> ingredient
id |
ts |
value |
600 |
2017-11-08 03:16:26 |
1/4 cup fresh lime juice (from 2 limes) |
|
611 |
<L2> ingredient
id |
ts |
value |
611 |
2017-11-08 03:16:27 |
1/4 cup creamy natural peanut butter |
|
613 |
<L2> ingredient
id |
ts |
value |
613 |
2017-11-08 03:16:27 |
3 tablespoons low-sodium soy sauce |
|
614 |
<L2> ingredient
id |
ts |
value |
614 |
2017-11-08 03:16:27 |
1 tablespoon ketchup |
|
615 |
<L2> ingredient
id |
ts |
value |
615 |
2017-11-08 03:16:27 |
1 tablespoon coconut sugar |
|
616 |
<L2> ingredient
id |
ts |
value |
616 |
2017-11-08 03:16:27 |
1 teaspoon grated peeled fresh ginger |
|
617 |
<L2> ingredient
id |
ts |
value |
617 |
2017-11-08 03:16:27 |
1 teaspoon crushed red pepper |
|
618 |
<L2> ingredient
id |
ts |
value |
618 |
2017-11-08 03:16:27 |
3 cups spiralized yellow squash (from about 1 large squash) |
|
619 |
<L2> ingredient
id |
ts |
value |
619 |
2017-11-08 03:16:27 |
2 cups bean sprouts (about 5 oz.) |
|
620 |
<L2> ingredient
id |
ts |
value |
620 |
2017-11-08 03:16:27 |
2 cups julienned baby bok choy (from 2 heads) |
|
621 |
<L2> ingredient
id |
ts |
value |
621 |
2017-11-08 03:16:27 |
1 cup shredded carrots (about 4 oz.) |
|
622 |
<L2> ingredient
id |
ts |
value |
622 |
2017-11-08 03:16:27 |
1/4 cup chopped fresh mint |
|
623 |
<L2> ingredient
id |
ts |
value |
623 |
2017-11-08 03:16:27 |
12 ounces plain baked tofu, cubed |
|
625 |
<L2> ingredient
id |
ts |
value |
625 |
2017-11-08 03:16:27 |
1/2 cup lightly salted dryroasted peanuts, chopped |
|
626 |
<L2> ingredient
id |
ts |
value |
626 |
2017-11-08 03:16:27 |
Lime wedges, for serving |
|
id |
ingredient_id |
|
<L1> recipe_x_nutritional_information
id |
nutritional_information_id |
473 |
<L2> nutritional_information
id |
ts |
value |
2 |
2017-11-08 03:05:22 |
Fat per serving 21g |
|
475 |
<L2> nutritional_information
id |
ts |
value |
4 |
2017-11-08 03:05:22 |
Cholesterol per serving 0mg |
|
480 |
<L2> nutritional_information
id |
ts |
value |
9 |
2017-11-08 03:05:22 |
Iron per serving 3mg |
|
476 |
<L2> nutritional_information
id |
ts |
value |
45 |
2017-11-08 03:11:57 |
Fiber per serving 6g |
|
474 |
<L2> nutritional_information
id |
ts |
value |
73 |
2017-11-08 03:12:10 |
Saturated fat per serving 3g |
|
477 |
<L2> nutritional_information
id |
ts |
value |
367 |
2017-11-08 03:15:33 |
Protein per serving 20g |
|
472 |
<L2> nutritional_information
id |
ts |
value |
382 |
2017-11-08 03:15:40 |
Calories per serving 359 |
|
478 |
<L2> nutritional_information
id |
ts |
value |
478 |
2017-11-08 03:16:27 |
Carbohydrates per serving 26g |
|
479 |
<L2> nutritional_information
id |
ts |
value |
479 |
2017-11-08 03:16:27 |
Sodium per serving 630mg |
|
481 |
<L2> nutritional_information
id |
ts |
value |
481 |
2017-11-08 03:16:27 |
Calcium per serving 147mg |
|
id |
nutritional_information_id |
|
|
57 |
2017-11-08 03:16:28 |
This Smoked Trout Succotash Salad Is Packed With Protein |
Smoked trout is a super-flavorful source of protein, B vitamins, magnesium, and phosphorus. |
Step 1 Whisk together mayonnaise, dill, vinegar, buttermilk, honey, and 1/2 teaspoon each of the salt and pepper in a bowl. Step 2 Spread lettuce on a platter; arrange tomatoes on top. Toss together corn, cucumber, and remaining 1/2 teaspoon each salt and pepper. Arrange corn mixture and trout over tomatoes. Drizzle with dressing. Sprinkle with basil. |
<L1> recipe_x_detail
id |
detail_id |
134 |
<L2> detail
id |
ts |
key |
value |
17 |
2017-11-08 03:12:01 |
Yield |
6 |
|
132 |
<L2> detail
id |
ts |
key |
value |
132 |
2017-11-08 03:16:28 |
Active |
20 minutes |
|
133 |
<L2> detail
id |
ts |
key |
value |
133 |
2017-11-08 03:16:28 |
Total |
20 minutes |
|
id |
detail_id |
|
<L1> recipe_x_ingredient
id |
ingredient_id |
633 |
<L2> ingredient
id |
ts |
value |
296 |
2017-11-08 03:13:32 |
1 teaspoon black pepper |
|
627 |
<L2> ingredient
id |
ts |
value |
627 |
2017-11-08 03:16:28 |
1/2 cup olive oil mayonnaise |
|
628 |
<L2> ingredient
id |
ts |
value |
628 |
2017-11-08 03:16:28 |
2 tablespoons chopped fresh dill |
|
629 |
<L2> ingredient
id |
ts |
value |
629 |
2017-11-08 03:16:28 |
2 tablespoons cider vinegar |
|
630 |
<L2> ingredient
id |
ts |
value |
630 |
2017-11-08 03:16:28 |
2 tablespoons buttermilk (preferably whole milk) |
|
631 |
<L2> ingredient
id |
ts |
value |
631 |
2017-11-08 03:16:28 |
1 tablespoon honey |
|
632 |
<L2> ingredient
id |
ts |
value |
632 |
2017-11-08 03:16:28 |
1 teaspoon kosher salt |
|
634 |
<L2> ingredient
id |
ts |
value |
634 |
2017-11-08 03:16:28 |
6 cups chopped butterhead lettuce (about 12 oz.) |
|
635 |
<L2> ingredient
id |
ts |
value |
635 |
2017-11-08 03:16:28 |
3 medium heirloom tomatoes (about 2 lb.), cut into 1/2-in.- thick slices |
|
636 |
<L2> ingredient
id |
ts |
value |
636 |
2017-11-08 03:16:28 |
2 cups multicolor heirloom cherry tomatoes (about 12 oz.), halved |
|
637 |
<L2> ingredient
id |
ts |
value |
637 |
2017-11-08 03:16:28 |
1 1/2 cups fresh corn kernels (from 3 large ears) |
|
638 |
<L2> ingredient
id |
ts |
value |
638 |
2017-11-08 03:16:28 |
1 small English cucumber (about 6 oz.), cut into 1/4-in.- thick rounds (about 2 1/2 cups) |
|
639 |
<L2> ingredient
id |
ts |
value |
639 |
2017-11-08 03:16:28 |
6 ounces smoked trout, broken into 2-in. pieces |
|
640 |
<L2> ingredient
id |
ts |
value |
640 |
2017-11-08 03:16:28 |
1/2 cup thinly sliced fresh basil |
|
id |
ingredient_id |
|
<L1> recipe_x_nutritional_information
id |
nutritional_information_id |
487 |
<L2> nutritional_information
id |
ts |
value |
46 |
2017-11-08 03:11:57 |
Protein per serving 12g |
|
486 |
<L2> nutritional_information
id |
ts |
value |
55 |
2017-11-08 03:12:01 |
Fiber per serving 4g |
|
484 |
<L2> nutritional_information
id |
ts |
value |
73 |
2017-11-08 03:12:10 |
Saturated fat per serving 3g |
|
490 |
<L2> nutritional_information
id |
ts |
value |
79 |
2017-11-08 03:12:10 |
Iron per serving 2mg |
|
485 |
<L2> nutritional_information
id |
ts |
value |
144 |
2017-11-08 03:12:46 |
Cholesterol per serving 15mg |
|
483 |
<L2> nutritional_information
id |
ts |
value |
263 |
2017-11-08 03:14:08 |
Fat per serving 19g |
|
482 |
<L2> nutritional_information
id |
ts |
value |
482 |
2017-11-08 03:16:28 |
Calories per serving 296 |
|
488 |
<L2> nutritional_information
id |
ts |
value |
488 |
2017-11-08 03:16:28 |
Carbohydrates per serving 23g |
|
489 |
<L2> nutritional_information
id |
ts |
value |
489 |
2017-11-08 03:16:28 |
Sodium per serving 742mg |
|
491 |
<L2> nutritional_information
id |
ts |
value |
491 |
2017-11-08 03:16:28 |
Calcium per serving 60mg |
|
id |
nutritional_information_id |
|
|
58 |
2017-11-08 03:16:32 |
Meze Plates With Homemade Tabbouleh Is the Perfect Easy Summer Dinner |
|
Step 1 Make tabbouleh: Pulse cauliflower in a food processor until crumbly, about 10 times. Transfer to a bowl. Add parsley, mint, 2 tablespoons of the oil, 2 tablespoons of the lemon juice, 1/2 teaspoon of the pepper, and 1/4 teaspoon of the salt to bowl; stir until combined. Step 2 In a separate bowl, combine tomatoes, cucumber, chickpeas, onion, olives, and remaining 1 1/2 tablespoons oil, 2 tablespoons lemon juice, and 1/4 teaspoon each salt and pepper; toss to coat. Step 3 Place 3/4 cup tomato mixture in center of each of 4 plates. Divide tabbouleh, baba ghanoush, artichokes, and bell peppers evenly among plates, spooning around tomato mixture. Drizzle with additional oil, if desired. Serve immediately with pita rounds, if desired, and lemon wedges. |
<L1> recipe_x_detail
id |
detail_id |
137 |
<L2> detail
id |
ts |
key |
value |
26 |
2017-11-08 03:12:18 |
Yield |
4 |
|
135 |
<L2> detail
id |
ts |
key |
value |
132 |
2017-11-08 03:16:28 |
Active |
20 minutes |
|
136 |
<L2> detail
id |
ts |
key |
value |
133 |
2017-11-08 03:16:28 |
Total |
20 minutes |
|
id |
detail_id |
|
<L1> recipe_x_ingredient
id |
ingredient_id |
646 |
<L2> ingredient
id |
ts |
value |
89 |
2017-11-08 03:12:18 |
3/4 teaspoon black pepper |
|
647 |
<L2> ingredient
id |
ts |
value |
235 |
2017-11-08 03:13:14 |
1/2 teaspoon kosher salt |
|
641 |
<L2> ingredient
id |
ts |
value |
641 |
2017-11-08 03:16:32 |
6 ounces cauliflower florets (about 1 1/2 cups) |
|
642 |
<L2> ingredient
id |
ts |
value |
642 |
2017-11-08 03:16:32 |
1 cup chopped fresh flat-leaf parsley |
|
643 |
<L2> ingredient
id |
ts |
value |
643 |
2017-11-08 03:16:32 |
1/2 cup chopped fresh mint |
|
644 |
<L2> ingredient
id |
ts |
value |
644 |
2017-11-08 03:16:32 |
3 1/2 tablespoons extra-virgin olive oil, plus more for drizzling |
|
645 |
<L2> ingredient
id |
ts |
value |
645 |
2017-11-08 03:16:32 |
4 tablespoons fresh lemon juice (from 1 large lemon) |
|
648 |
<L2> ingredient
id |
ts |
value |
648 |
2017-11-08 03:16:32 |
1 cup halved cherry tomatoes |
|
649 |
<L2> ingredient
id |
ts |
value |
649 |
2017-11-08 03:16:32 |
1 cup sliced Persian cucumber (from about 1 medium cucumber) |
|
650 |
<L2> ingredient
id |
ts |
value |
650 |
2017-11-08 03:16:32 |
3/4 cup canned unsalted chickpeas (garbanzo beans), drained and rinsed |
|
651 |
<L2> ingredient
id |
ts |
value |
651 |
2017-11-08 03:16:32 |
1/2 cup thinly sliced red onion (from 1 medium onion) |
|
652 |
<L2> ingredient
id |
ts |
value |
652 |
2017-11-08 03:16:32 |
1 ounce pitted oil-cured olives (about 2 Tbsp.), halved lengthwise |
|
653 |
<L2> ingredient
id |
ts |
value |
653 |
2017-11-08 03:16:32 |
1/2 cup prepared baba ghanoush |
|
654 |
<L2> ingredient
id |
ts |
value |
654 |
2017-11-08 03:16:32 |
6 ounces drained jarred marinated artichokes (about 3/4 cup) |
|
655 |
<L2> ingredient
id |
ts |
value |
655 |
2017-11-08 03:16:32 |
4 ounces drained jarred marinated roasted red bell peppers (about 2/3 cup) |
|
656 |
<L2> ingredient
id |
ts |
value |
656 |
2017-11-08 03:16:32 |
Whole-wheat pita rounds, for serving, optional |
|
657 |
<L2> ingredient
id |
ts |
value |
657 |
2017-11-08 03:16:32 |
Lemon wedges, for serving |
|
id |
ingredient_id |
|
<L1> recipe_x_nutritional_information
id |
nutritional_information_id |
497 |
<L2> nutritional_information
id |
ts |
value |
6 |
2017-11-08 03:05:22 |
Protein per serving 7g |
|
494 |
<L2> nutritional_information
id |
ts |
value |
53 |
2017-11-08 03:12:01 |
Saturated fat per serving 4g |
|
496 |
<L2> nutritional_information
id |
ts |
value |
65 |
2017-11-08 03:12:05 |
Fiber per serving 8g |
|
500 |
<L2> nutritional_information
id |
ts |
value |
199 |
2017-11-08 03:13:07 |
Iron per serving 4mg |
|
501 |
<L2> nutritional_information
id |
ts |
value |
301 |
2017-11-08 03:15:10 |
Calcium per serving 106mg |
|
492 |
<L2> nutritional_information
id |
ts |
value |
492 |
2017-11-08 03:16:32 |
Calories per serving 333 |
|
493 |
<L2> nutritional_information
id |
ts |
value |
493 |
2017-11-08 03:16:32 |
Fat per serving 26g |
|
495 |
<L2> nutritional_information
id |
ts |
value |
495 |
2017-11-08 03:16:32 |
Cholesterol per serving 5mg |
|
498 |
<L2> nutritional_information
id |
ts |
value |
498 |
2017-11-08 03:16:32 |
Carbohydrates per serving 28g |
|
499 |
<L2> nutritional_information
id |
ts |
value |
499 |
2017-11-08 03:16:32 |
Sodium per serving 620mg |
|
id |
nutritional_information_id |
|
|
59 |
2017-11-08 03:16:37 |
Too Hot to Cook? Make Avocado Gazpacho With Shrimp |
|
Step 1 Process club soda, vinegar, tarragon, salt, tomatillos, avocados, cucumber, and jalapeño in a blender until smooth. Pour mixture into a bowl and let stand in a larger bowl filled with ice for 20 minutes (or cover and refrigerate for 1 hour). Step 2 Stir together shrimp, oil, and lime juice. Divide soup evenly among 6 shallow bowls. Place a mound of shrimp mixture in middle of soup in each bowl. Scatter tomatoes, bell pepper, and cilantro around shrimp mixture. Drizzle with additional oil, if desired. |
<L1> recipe_x_detail
id |
detail_id |
140 |
<L2> detail
id |
ts |
key |
value |
17 |
2017-11-08 03:12:01 |
Yield |
6 |
|
138 |
<L2> detail
id |
ts |
key |
value |
132 |
2017-11-08 03:16:28 |
Active |
20 minutes |
|
139 |
<L2> detail
id |
ts |
key |
value |
139 |
2017-11-08 03:16:37 |
Total |
1 hour, 20 minutes |
|
id |
detail_id |
|
<L1> recipe_x_ingredient
id |
ingredient_id |
658 |
<L2> ingredient
id |
ts |
value |
658 |
2017-11-08 03:16:37 |
2 1/2 cups club soda |
|
659 |
<L2> ingredient
id |
ts |
value |
659 |
2017-11-08 03:16:37 |
1/4 cup unseasoned rice vinegar |
|
660 |
<L2> ingredient
id |
ts |
value |
660 |
2017-11-08 03:16:37 |
2 tablespoons chopped fresh tarragon |
|
661 |
<L2> ingredient
id |
ts |
value |
661 |
2017-11-08 03:16:37 |
1 1/2 teaspoon kosher salt |
|
662 |
<L2> ingredient
id |
ts |
value |
662 |
2017-11-08 03:16:37 |
3-4 fresh tomatillos (about 6 oz.), husks removed, scrubbed, patted dry, and chopped |
|
663 |
<L2> ingredient
id |
ts |
value |
663 |
2017-11-08 03:16:37 |
2 ripe avocados (about 1 lb.) |
|
664 |
<L2> ingredient
id |
ts |
value |
664 |
2017-11-08 03:16:37 |
1 small cucumber (about 8 oz.), peeled and seeded |
|
665 |
<L2> ingredient
id |
ts |
value |
665 |
2017-11-08 03:16:37 |
1 jalapeño, seeded |
|
666 |
<L2> ingredient
id |
ts |
value |
666 |
2017-11-08 03:16:37 |
2 cups frozen peeled, cooked shrimp (about 8 oz.), thawed and coarsely chopped |
|
667 |
<L2> ingredient
id |
ts |
value |
667 |
2017-11-08 03:16:37 |
3 tablespoons extra-virgin olive oil, plus more for drizzling |
|
668 |
<L2> ingredient
id |
ts |
value |
668 |
2017-11-08 03:16:37 |
1 tablespoon fresh lime juice (from 1 lime) |
|
669 |
<L2> ingredient
id |
ts |
value |
669 |
2017-11-08 03:16:37 |
2/3 cup halved grape tomatoes |
|
670 |
<L2> ingredient
id |
ts |
value |
670 |
2017-11-08 03:16:37 |
1/2 cup finely chopped seeded orange bell pepper (from about 1/2 medium pepper) |
|
671 |
<L2> ingredient
id |
ts |
value |
671 |
2017-11-08 03:16:37 |
2 tablespoons chopped fresh cilantro |
|
id |
ingredient_id |
|
<L1> recipe_x_nutritional_information
id |
nutritional_information_id |
506 |
<L2> nutritional_information
id |
ts |
value |
45 |
2017-11-08 03:11:57 |
Fiber per serving 6g |
|
507 |
<L2> nutritional_information
id |
ts |
value |
46 |
2017-11-08 03:11:57 |
Protein per serving 12g |
|
504 |
<L2> nutritional_information
id |
ts |
value |
73 |
2017-11-08 03:12:10 |
Saturated fat per serving 3g |
|
510 |
<L2> nutritional_information
id |
ts |
value |
79 |
2017-11-08 03:12:10 |
Iron per serving 2mg |
|
503 |
<L2> nutritional_information
id |
ts |
value |
263 |
2017-11-08 03:14:08 |
Fat per serving 19g |
|
508 |
<L2> nutritional_information
id |
ts |
value |
328 |
2017-11-08 03:15:18 |
Carbohydrates per serving 11g |
|
502 |
<L2> nutritional_information
id |
ts |
value |
502 |
2017-11-08 03:16:37 |
Calories per serving 251 |
|
505 |
<L2> nutritional_information
id |
ts |
value |
505 |
2017-11-08 03:16:37 |
Cholesterol per serving 77mg |
|
509 |
<L2> nutritional_information
id |
ts |
value |
509 |
2017-11-08 03:16:37 |
Sodium per serving 597mg |
|
511 |
<L2> nutritional_information
id |
ts |
value |
511 |
2017-11-08 03:16:37 |
Calcium per serving 65mg |
|
id |
nutritional_information_id |
|
|
60 |
2017-11-08 03:16:44 |
Watermelon and Scallop Ceviche Will Be Your Favorite Summer Recipe |
If you can’t find bay scallops, which are small, buy a pound of sea scallops and cut them into quarters. |
Step 1 Trim off ends of oranges; set oranges, cut side down, on a cutting board. Following the curve of the fruit, cut off peel and white pith. Working over a medium bowl, slice orange segments from membranes; cover and refrigerate. Squeeze juice from membranes into a separate medium bowl to equal 3/4 cup; discard membranes. Add scallops and 6 tablespoons of the lime juice to bowl with orange juice. Cover and refrigerate until scallops are opaque, about 45 minutes. Step 2 Drain scallop mixture; discard liquid. Place scallops in a clean bowl. Stir in orange segments, watermelon, fennel, jalapeño, honey, salt, lime zest, and remaining 2 tablespoons lime juice. Drizzle with oil and top with mint. Serve with a slotted spoon. |
<L1> recipe_x_detail
id |
detail_id |
141 |
<L2> detail
id |
ts |
key |
value |
4 |
2017-11-08 03:05:25 |
Active Time |
20 Mins |
|
143 |
<L2> detail
id |
ts |
key |
value |
17 |
2017-11-08 03:12:01 |
Yield |
6 |
|
142 |
<L2> detail
id |
ts |
key |
value |
142 |
2017-11-08 03:16:44 |
Total Time |
50 Mins |
|
id |
detail_id |
|
<L1> recipe_x_ingredient
id |
ingredient_id |
678 |
<L2> ingredient
id |
ts |
value |
571 |
2017-11-08 03:16:09 |
1 tablespoon raw honey |
|
672 |
<L2> ingredient
id |
ts |
value |
672 |
2017-11-08 03:16:44 |
2 medium-size navel oranges |
|
673 |
<L2> ingredient
id |
ts |
value |
673 |
2017-11-08 03:16:44 |
1 pound bay scallops, patted dry |
|
674 |
<L2> ingredient
id |
ts |
value |
674 |
2017-11-08 03:16:44 |
1 teaspoon lime zest, plus 1/2 cup fresh lime juice (from 8 small limes) |
|
675 |
<L2> ingredient
id |
ts |
value |
675 |
2017-11-08 03:16:44 |
3 cups (about 1 lb.) diced seeded watermelon (about 1/3-in. dice) |
|
676 |
<L2> ingredient
id |
ts |
value |
676 |
2017-11-08 03:16:44 |
1 cup shaved fennel (about 3 oz.) |
|
677 |
<L2> ingredient
id |
ts |
value |
677 |
2017-11-08 03:16:44 |
2 tablespoons minced seeded jalapeño |
|
679 |
<L2> ingredient
id |
ts |
value |
679 |
2017-11-08 03:16:44 |
1 1/4 teaspoons kosher salt |
|
680 |
<L2> ingredient
id |
ts |
value |
680 |
2017-11-08 03:16:44 |
1 tablespoon extra-virgin olive oil |
|
681 |
<L2> ingredient
id |
ts |
value |
681 |
2017-11-08 03:16:44 |
1/4 cup packed fresh mint leaves |
|
id |
ingredient_id |
|
<L1> recipe_x_nutritional_information
id |
nutritional_information_id |
514 |
<L2> nutritional_information
id |
ts |
value |
23 |
2017-11-08 03:11:28 |
Saturated fat per serving 0g |
|
520 |
<L2> nutritional_information
id |
ts |
value |
59 |
2017-11-08 03:12:01 |
Iron per serving 1mg |
|
516 |
<L2> nutritional_information
id |
ts |
value |
105 |
2017-11-08 03:12:31 |
Fiber per serving 2g |
|
517 |
<L2> nutritional_information
id |
ts |
value |
297 |
2017-11-08 03:15:10 |
Protein per serving 11g |
|
513 |
<L2> nutritional_information
id |
ts |
value |
443 |
2017-11-08 03:16:09 |
Fat per serving 3g |
|
518 |
<L2> nutritional_information
id |
ts |
value |
488 |
2017-11-08 03:16:28 |
Carbohydrates per serving 23g |
|
512 |
<L2> nutritional_information
id |
ts |
value |
512 |
2017-11-08 03:16:44 |
Calories per serving 152 |
|
515 |
<L2> nutritional_information
id |
ts |
value |
515 |
2017-11-08 03:16:44 |
Cholesterol per serving 18mg |
|
519 |
<L2> nutritional_information
id |
ts |
value |
519 |
2017-11-08 03:16:44 |
Sodium per serving 532mg |
|
521 |
<L2> nutritional_information
id |
ts |
value |
521 |
2017-11-08 03:16:44 |
Calcium per serving 49mg |
|
id |
nutritional_information_id |
|
|