recipe_x_ingredient.id,recipe.id,recipe.ts,recipe.title,recipe.description,recipe.time,recipe.from,ingredient.id,ingredient.ts,ingredient.value
101,6,"2017-11-07 04:30:20","Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli","This porcini fried rice may look a bit involved, but nearly all of the component parts can be prepared ahead of time, and will make enough for other dishes too. The fried rice itself is earthy, crispy in spots, tender in others, and full of delicious porcini mushrooms, which show up sautéed, blended into a luscious porcini aioli, in a dry porcini spice powder, and sliced raw as one of the finishing touches, along with balsamic-and-thyme-glazed ramps and spring onions. For more elegant and satisfying dishes from State Bird Provisions, get their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. Really can’t get enough porcini mushrooms? Then try our Pot Roast with Porcini and Beer recipe, and our Tomato-Porcini Sauce recipe too.","Total: 20 min, plus additional time to prepare components","State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode",101,"2017-11-07 04:30:20","2 1/2 cups katsuobushi (Japanese bonito flakes)"
102,6,"2017-11-07 04:30:20","Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli","This porcini fried rice may look a bit involved, but nearly all of the component parts can be prepared ahead of time, and will make enough for other dishes too. The fried rice itself is earthy, crispy in spots, tender in others, and full of delicious porcini mushrooms, which show up sautéed, blended into a luscious porcini aioli, in a dry porcini spice powder, and sliced raw as one of the finishing touches, along with balsamic-and-thyme-glazed ramps and spring onions. For more elegant and satisfying dishes from State Bird Provisions, get their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. Really can’t get enough porcini mushrooms? Then try our Pot Roast with Porcini and Beer recipe, and our Tomato-Porcini Sauce recipe too.","Total: 20 min, plus additional time to prepare components","State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode",102,"2017-11-07 04:30:20","1 cup short-grain white rice"
103,6,"2017-11-07 04:30:20","Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli","This porcini fried rice may look a bit involved, but nearly all of the component parts can be prepared ahead of time, and will make enough for other dishes too. The fried rice itself is earthy, crispy in spots, tender in others, and full of delicious porcini mushrooms, which show up sautéed, blended into a luscious porcini aioli, in a dry porcini spice powder, and sliced raw as one of the finishing touches, along with balsamic-and-thyme-glazed ramps and spring onions. For more elegant and satisfying dishes from State Bird Provisions, get their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. Really can’t get enough porcini mushrooms? Then try our Pot Roast with Porcini and Beer recipe, and our Tomato-Porcini Sauce recipe too.","Total: 20 min, plus additional time to prepare components","State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode",103,"2017-11-07 04:30:20","3 tablespoons extra-virgin olive oil"
104,6,"2017-11-07 04:30:20","Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli","This porcini fried rice may look a bit involved, but nearly all of the component parts can be prepared ahead of time, and will make enough for other dishes too. The fried rice itself is earthy, crispy in spots, tender in others, and full of delicious porcini mushrooms, which show up sautéed, blended into a luscious porcini aioli, in a dry porcini spice powder, and sliced raw as one of the finishing touches, along with balsamic-and-thyme-glazed ramps and spring onions. For more elegant and satisfying dishes from State Bird Provisions, get their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. Really can’t get enough porcini mushrooms? Then try our Pot Roast with Porcini and Beer recipe, and our Tomato-Porcini Sauce recipe too.","Total: 20 min, plus additional time to prepare components","State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode",104,"2017-11-07 04:30:20","2 red spring onion bulbs (about 1 inch thick), greens trimmed and bulbs cut through root end into 8 wedges"
105,6,"2017-11-07 04:30:20","Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli","This porcini fried rice may look a bit involved, but nearly all of the component parts can be prepared ahead of time, and will make enough for other dishes too. The fried rice itself is earthy, crispy in spots, tender in others, and full of delicious porcini mushrooms, which show up sautéed, blended into a luscious porcini aioli, in a dry porcini spice powder, and sliced raw as one of the finishing touches, along with balsamic-and-thyme-glazed ramps and spring onions. For more elegant and satisfying dishes from State Bird Provisions, get their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. Really can’t get enough porcini mushrooms? Then try our Pot Roast with Porcini and Beer recipe, and our Tomato-Porcini Sauce recipe too.","Total: 20 min, plus additional time to prepare components","State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode",105,"2017-11-07 04:30:20","6 large ramps, bulbs halved lengthwise, greens reserved"
106,6,"2017-11-07 04:30:20","Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli","This porcini fried rice may look a bit involved, but nearly all of the component parts can be prepared ahead of time, and will make enough for other dishes too. The fried rice itself is earthy, crispy in spots, tender in others, and full of delicious porcini mushrooms, which show up sautéed, blended into a luscious porcini aioli, in a dry porcini spice powder, and sliced raw as one of the finishing touches, along with balsamic-and-thyme-glazed ramps and spring onions. For more elegant and satisfying dishes from State Bird Provisions, get their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. Really can’t get enough porcini mushrooms? Then try our Pot Roast with Porcini and Beer recipe, and our Tomato-Porcini Sauce recipe too.","Total: 20 min, plus additional time to prepare components","State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode",106,"2017-11-07 04:30:20","1/2 teaspoons kosher salt"
107,6,"2017-11-07 04:30:20","Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli","This porcini fried rice may look a bit involved, but nearly all of the component parts can be prepared ahead of time, and will make enough for other dishes too. The fried rice itself is earthy, crispy in spots, tender in others, and full of delicious porcini mushrooms, which show up sautéed, blended into a luscious porcini aioli, in a dry porcini spice powder, and sliced raw as one of the finishing touches, along with balsamic-and-thyme-glazed ramps and spring onions. For more elegant and satisfying dishes from State Bird Provisions, get their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. Really can’t get enough porcini mushrooms? Then try our Pot Roast with Porcini and Beer recipe, and our Tomato-Porcini Sauce recipe too.","Total: 20 min, plus additional time to prepare components","State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode",107,"2017-11-07 04:30:20","10 turns freshly ground black pepper"
108,6,"2017-11-07 04:30:20","Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli","This porcini fried rice may look a bit involved, but nearly all of the component parts can be prepared ahead of time, and will make enough for other dishes too. The fried rice itself is earthy, crispy in spots, tender in others, and full of delicious porcini mushrooms, which show up sautéed, blended into a luscious porcini aioli, in a dry porcini spice powder, and sliced raw as one of the finishing touches, along with balsamic-and-thyme-glazed ramps and spring onions. For more elegant and satisfying dishes from State Bird Provisions, get their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. Really can’t get enough porcini mushrooms? Then try our Pot Roast with Porcini and Beer recipe, and our Tomato-Porcini Sauce recipe too.","Total: 20 min, plus additional time to prepare components","State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode",108,"2017-11-07 04:30:20","8 thyme sprigs"
109,6,"2017-11-07 04:30:20","Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli","This porcini fried rice may look a bit involved, but nearly all of the component parts can be prepared ahead of time, and will make enough for other dishes too. The fried rice itself is earthy, crispy in spots, tender in others, and full of delicious porcini mushrooms, which show up sautéed, blended into a luscious porcini aioli, in a dry porcini spice powder, and sliced raw as one of the finishing touches, along with balsamic-and-thyme-glazed ramps and spring onions. For more elegant and satisfying dishes from State Bird Provisions, get their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. Really can’t get enough porcini mushrooms? Then try our Pot Roast with Porcini and Beer recipe, and our Tomato-Porcini Sauce recipe too.","Total: 20 min, plus additional time to prepare components","State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode",109,"2017-11-07 04:30:20","1/2 cup balsamic vinegar"
110,6,"2017-11-07 04:30:20","Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli","This porcini fried rice may look a bit involved, but nearly all of the component parts can be prepared ahead of time, and will make enough for other dishes too. The fried rice itself is earthy, crispy in spots, tender in others, and full of delicious porcini mushrooms, which show up sautéed, blended into a luscious porcini aioli, in a dry porcini spice powder, and sliced raw as one of the finishing touches, along with balsamic-and-thyme-glazed ramps and spring onions. For more elegant and satisfying dishes from State Bird Provisions, get their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. Really can’t get enough porcini mushrooms? Then try our Pot Roast with Porcini and Beer recipe, and our Tomato-Porcini Sauce recipe too.","Total: 20 min, plus additional time to prepare components","State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode",110,"2017-11-07 04:30:20","2 tablespoons plus 2 teaspoons State Bird Dashi"
111,6,"2017-11-07 04:30:20","Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli","This porcini fried rice may look a bit involved, but nearly all of the component parts can be prepared ahead of time, and will make enough for other dishes too. The fried rice itself is earthy, crispy in spots, tender in others, and full of delicious porcini mushrooms, which show up sautéed, blended into a luscious porcini aioli, in a dry porcini spice powder, and sliced raw as one of the finishing touches, along with balsamic-and-thyme-glazed ramps and spring onions. For more elegant and satisfying dishes from State Bird Provisions, get their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. Really can’t get enough porcini mushrooms? Then try our Pot Roast with Porcini and Beer recipe, and our Tomato-Porcini Sauce recipe too.","Total: 20 min, plus additional time to prepare components","State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode",111,"2017-11-07 04:30:20","1 teaspoon shiro shoyu (white soy sauce, such as Yamashin brand)"
112,6,"2017-11-07 04:30:20","Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli","This porcini fried rice may look a bit involved, but nearly all of the component parts can be prepared ahead of time, and will make enough for other dishes too. The fried rice itself is earthy, crispy in spots, tender in others, and full of delicious porcini mushrooms, which show up sautéed, blended into a luscious porcini aioli, in a dry porcini spice powder, and sliced raw as one of the finishing touches, along with balsamic-and-thyme-glazed ramps and spring onions. For more elegant and satisfying dishes from State Bird Provisions, get their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. Really can’t get enough porcini mushrooms? Then try our Pot Roast with Porcini and Beer recipe, and our Tomato-Porcini Sauce recipe too.","Total: 20 min, plus additional time to prepare components","State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode",112,"2017-11-07 04:30:20","1 teaspoon sherry vinegar"
113,6,"2017-11-07 04:30:20","Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli","This porcini fried rice may look a bit involved, but nearly all of the component parts can be prepared ahead of time, and will make enough for other dishes too. The fried rice itself is earthy, crispy in spots, tender in others, and full of delicious porcini mushrooms, which show up sautéed, blended into a luscious porcini aioli, in a dry porcini spice powder, and sliced raw as one of the finishing touches, along with balsamic-and-thyme-glazed ramps and spring onions. For more elegant and satisfying dishes from State Bird Provisions, get their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. Really can’t get enough porcini mushrooms? Then try our Pot Roast with Porcini and Beer recipe, and our Tomato-Porcini Sauce recipe too.","Total: 20 min, plus additional time to prepare components","State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode",113,"2017-11-07 04:30:20","3 tablespoons grapeseed oil"
114,6,"2017-11-07 04:30:20","Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli","This porcini fried rice may look a bit involved, but nearly all of the component parts can be prepared ahead of time, and will make enough for other dishes too. The fried rice itself is earthy, crispy in spots, tender in others, and full of delicious porcini mushrooms, which show up sautéed, blended into a luscious porcini aioli, in a dry porcini spice powder, and sliced raw as one of the finishing touches, along with balsamic-and-thyme-glazed ramps and spring onions. For more elegant and satisfying dishes from State Bird Provisions, get their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. Really can’t get enough porcini mushrooms? Then try our Pot Roast with Porcini and Beer recipe, and our Tomato-Porcini Sauce recipe too.","Total: 20 min, plus additional time to prepare components","State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode",114,"2017-11-07 04:30:20","4 ounces fresh porcini mushrooms, including stems, cleaned and thinly sliced, plus several very thin slices"
115,6,"2017-11-07 04:30:20","Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli","This porcini fried rice may look a bit involved, but nearly all of the component parts can be prepared ahead of time, and will make enough for other dishes too. The fried rice itself is earthy, crispy in spots, tender in others, and full of delicious porcini mushrooms, which show up sautéed, blended into a luscious porcini aioli, in a dry porcini spice powder, and sliced raw as one of the finishing touches, along with balsamic-and-thyme-glazed ramps and spring onions. For more elegant and satisfying dishes from State Bird Provisions, get their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. Really can’t get enough porcini mushrooms? Then try our Pot Roast with Porcini and Beer recipe, and our Tomato-Porcini Sauce recipe too.","Total: 20 min, plus additional time to prepare components","State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode",115,"2017-11-07 04:30:20","generous sprinkle of kosher salt"
116,6,"2017-11-07 04:30:20","Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli","This porcini fried rice may look a bit involved, but nearly all of the component parts can be prepared ahead of time, and will make enough for other dishes too. The fried rice itself is earthy, crispy in spots, tender in others, and full of delicious porcini mushrooms, which show up sautéed, blended into a luscious porcini aioli, in a dry porcini spice powder, and sliced raw as one of the finishing touches, along with balsamic-and-thyme-glazed ramps and spring onions. For more elegant and satisfying dishes from State Bird Provisions, get their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. Really can’t get enough porcini mushrooms? Then try our Pot Roast with Porcini and Beer recipe, and our Tomato-Porcini Sauce recipe too.","Total: 20 min, plus additional time to prepare components","State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode",116,"2017-11-07 04:30:20","1 tablespoon porcini aioli"
117,6,"2017-11-07 04:30:20","Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli","This porcini fried rice may look a bit involved, but nearly all of the component parts can be prepared ahead of time, and will make enough for other dishes too. The fried rice itself is earthy, crispy in spots, tender in others, and full of delicious porcini mushrooms, which show up sautéed, blended into a luscious porcini aioli, in a dry porcini spice powder, and sliced raw as one of the finishing touches, along with balsamic-and-thyme-glazed ramps and spring onions. For more elegant and satisfying dishes from State Bird Provisions, get their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. Really can’t get enough porcini mushrooms? Then try our Pot Roast with Porcini and Beer recipe, and our Tomato-Porcini Sauce recipe too.","Total: 20 min, plus additional time to prepare components","State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode",117,"2017-11-07 04:30:20","1 tablespoon Parmesan, finely grated (on a Microplane)"
118,6,"2017-11-07 04:30:20","Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli","This porcini fried rice may look a bit involved, but nearly all of the component parts can be prepared ahead of time, and will make enough for other dishes too. The fried rice itself is earthy, crispy in spots, tender in others, and full of delicious porcini mushrooms, which show up sautéed, blended into a luscious porcini aioli, in a dry porcini spice powder, and sliced raw as one of the finishing touches, along with balsamic-and-thyme-glazed ramps and spring onions. For more elegant and satisfying dishes from State Bird Provisions, get their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. Really can’t get enough porcini mushrooms? Then try our Pot Roast with Porcini and Beer recipe, and our Tomato-Porcini Sauce recipe too.","Total: 20 min, plus additional time to prepare components","State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode",118,"2017-11-07 04:30:20","generous pinch Porcini Spice Powder"
119,6,"2017-11-07 04:30:20","Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli","This porcini fried rice may look a bit involved, but nearly all of the component parts can be prepared ahead of time, and will make enough for other dishes too. The fried rice itself is earthy, crispy in spots, tender in others, and full of delicious porcini mushrooms, which show up sautéed, blended into a luscious porcini aioli, in a dry porcini spice powder, and sliced raw as one of the finishing touches, along with balsamic-and-thyme-glazed ramps and spring onions. For more elegant and satisfying dishes from State Bird Provisions, get their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. Really can’t get enough porcini mushrooms? Then try our Pot Roast with Porcini and Beer recipe, and our Tomato-Porcini Sauce recipe too.","Total: 20 min, plus additional time to prepare components","State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode",119,"2017-11-07 04:30:20","small handful of sunflower sprouts or pea shoots"
148,7,"2017-11-07 04:30:23","Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli","Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe.",,"State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode",95,"2017-11-07 04:30:20","1 ounce kombu (Japanese dried kelp), snipped into pieces"
149,7,"2017-11-07 04:30:23","Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli","Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe.",,"State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode",96,"2017-11-07 04:30:20","1 1/2-inch knob ginger, peeled and smashed"
150,7,"2017-11-07 04:30:23","Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli","Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe.",,"State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode",97,"2017-11-07 04:30:20","2 medium garlic cloves, smashed and peeled"
151,7,"2017-11-07 04:30:23","Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli","Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe.",,"State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode",98,"2017-11-07 04:30:20","2 strips Meyer lemon peel (each about 3 by 1 inch), white pith removed"
152,7,"2017-11-07 04:30:23","Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli","Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe.",,"State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode",99,"2017-11-07 04:30:20","1 small rosemary sprig"
153,7,"2017-11-07 04:30:23","Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli","Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe.",,"State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode",100,"2017-11-07 04:30:20","4 cups water"
154,7,"2017-11-07 04:30:23","Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli","Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe.",,"State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode",101,"2017-11-07 04:30:20","2 1/2 cups katsuobushi (Japanese bonito flakes)"
120,7,"2017-11-07 04:30:23","Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli","Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe.",,"State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode",120,"2017-11-07 04:30:23","4 rosemary sprigs"
121,7,"2017-11-07 04:30:23","Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli","Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe.",,"State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode",121,"2017-11-07 04:30:23","4 medium garlic cloves, peeled"
122,7,"2017-11-07 04:30:23","Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli","Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe.",,"State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode",122,"2017-11-07 04:30:23","1 Meyer lemon peel, cut into wide strips, white pith removed"
123,7,"2017-11-07 04:30:23","Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli","Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe.",,"State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode",123,"2017-11-07 04:30:23","2 tablespoons kosher salt"
124,7,"2017-11-07 04:30:23","Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli","Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe.",,"State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode",124,"2017-11-07 04:30:23","1/2 cup white quinoa, rinsed"
125,7,"2017-11-07 04:30:23","Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli","Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe.",,"State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode",125,"2017-11-07 04:30:23","1/2 cup red quinoa, rinsed"
126,7,"2017-11-07 04:30:23","Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli","Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe.",,"State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode",126,"2017-11-07 04:30:23","rice bran, vegetable, or canola oil for deep-frying"
127,7,"2017-11-07 04:30:23","Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli","Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe.",,"State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode",127,"2017-11-07 04:30:23","3/4 cup pumpkin seeds, toasted"
128,7,"2017-11-07 04:30:23","Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli","Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe.",,"State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode",128,"2017-11-07 04:30:23","3/4 cup sunflower seeds, toasted"
129,7,"2017-11-07 04:30:23","Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli","Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe.",,"State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode",129,"2017-11-07 04:30:23","3/4 cup sesame seeds, toasted"
130,7,"2017-11-07 04:30:23","Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli","Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe.",,"State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode",130,"2017-11-07 04:30:23","1 tablespoon flaky sea salt, crumbled"
131,7,"2017-11-07 04:30:23","Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli","Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe.",,"State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode",131,"2017-11-07 04:30:23","1/2 cup shiro shoyu (white soy sauce, such as Yamashin brand)"
132,7,"2017-11-07 04:30:23","Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli","Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe.",,"State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode",132,"2017-11-07 04:30:23","1/2 cup lime juice"
133,7,"2017-11-07 04:30:23","Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli","Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe.",,"State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode",133,"2017-11-07 04:30:23","1/2 cup katsuobushi (Japanese bonito flakes)"
134,7,"2017-11-07 04:30:23","Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli","Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe.",,"State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode",134,"2017-11-07 04:30:23","1/4 ounce kombu (Japanese dried kelp), snipped into several pieces"
135,7,"2017-11-07 04:30:23","Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli","Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe.",,"State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode",135,"2017-11-07 04:30:23","1/2 teaspoon ginger, finely grated (on a Microplane)"
136,7,"2017-11-07 04:30:23","Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli","Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe.",,"State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode",136,"2017-11-07 04:30:23","1/2 teaspoon garlic, finely grated (on a Microplane)"
137,7,"2017-11-07 04:30:23","Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli","Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe.",,"State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode",137,"2017-11-07 04:30:23","3/4 cup plus 2 tablespoons grapeseed oil"
138,7,"2017-11-07 04:30:23","Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli","Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe.",,"State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode",138,"2017-11-07 04:30:23","2/3 cup rosemary sprigs, leaves stripped and stems torn into small pieces"
139,7,"2017-11-07 04:30:23","Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli","Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe.",,"State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode",139,"2017-11-07 04:30:23","1 cup plus 2 tablespoons grapeseed oil"
140,7,"2017-11-07 04:30:23","Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli","Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe.",,"State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode",140,"2017-11-07 04:30:23","1 cup katsuobushi (Japanese bonito flakes)"
141,7,"2017-11-07 04:30:23","Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli","Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe.",,"State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode",141,"2017-11-07 04:30:23","2 tablespoons State Bird Dashi or water"
142,7,"2017-11-07 04:30:23","Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli","Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe.",,"State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode",142,"2017-11-07 04:30:23","1 1/2 tablespoons lime juice"
143,7,"2017-11-07 04:30:23","Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli","Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe.",,"State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode",143,"2017-11-07 04:30:23","1 tablespoon shiro shoyu (white soy sauce, such as Yamashin brand)"
144,7,"2017-11-07 04:30:23","Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli","Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe.",,"State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode",144,"2017-11-07 04:30:23","2 large egg yolks"
145,7,"2017-11-07 04:30:23","Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli","Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe.",,"State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode",145,"2017-11-07 04:30:23","zest of 1 Meyer lemon, finely grated on a Microplane"
146,7,"2017-11-07 04:30:23","Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli","Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe.",,"State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode",146,"2017-11-07 04:30:23","1 1/4-inch knob ginger, peeled and finely grated on a Microplane"
147,7,"2017-11-07 04:30:23","Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli","Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe.",,"State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode",147,"2017-11-07 04:30:23","1/2 small garlic clove, finely grated on a Microplane"
157,7,"2017-11-07 04:30:23","Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli","Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe.",,"State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode",157,"2017-11-07 04:30:23","Peel from 1 Meyer lemon, cut into wide strips, white pith removed"
161,7,"2017-11-07 04:30:23","Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli","Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe.",,"State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode",161,"2017-11-07 04:30:23","1 cup shiitake mushrooms, stemmed and thinly sliced"
162,7,"2017-11-07 04:30:23","Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli","Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe.",,"State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode",162,"2017-11-07 04:30:23","1 cup State Bird Dashi"
163,7,"2017-11-07 04:30:23","Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli","Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe.",,"State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode",163,"2017-11-07 04:30:23","1 teaspoon kosher salt"
164,7,"2017-11-07 04:30:23","Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli","Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe.",,"State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode",164,"2017-11-07 04:30:23","1 cup chrysanthemum leaves (also called shungiku), thick stems removed, plus micro leaves for garnish"
165,7,"2017-11-07 04:30:23","Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli","Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe.",,"State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode",165,"2017-11-07 04:30:23","8 ounces ahi tuna steaks, cut into 1/3-inch cubes"
166,7,"2017-11-07 04:30:23","Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli","Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe.",,"State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode",166,"2017-11-07 04:30:23","1/2 cup White Soy Sauce–Lime Vinaigrette"
167,7,"2017-11-07 04:30:23","Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli","Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe.",,"State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode",167,"2017-11-07 04:30:23","1/2 cup thinly sliced flat-leaf parsley (thin stems and leaves)"
168,7,"2017-11-07 04:30:23","Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli","Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe.",,"State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode",168,"2017-11-07 04:30:23","1/4 cup Bonito-Rosemary Aioli"
169,7,"2017-11-07 04:30:23","Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli","Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe.",,"State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode",169,"2017-11-07 04:30:23","1/4 cup quinoa–pumpkin seed crunch"
170,8,"2017-11-07 04:30:30","Black Butter-Balsamic Figs with Basil and Fontina Fondue","Looking for something to serve at your next dinner party? This is a luscious little bite, and easy to make, though it’s certainly impressive. Ripe figs are caramelized in black butter and balsamic vinegar with fresh thyme, then paired with an ultra rich, creamy Fontina cheese sauce. Sweet-savory perfection. For more substantial (and involved) State Bird Provisions dishes, check out their Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. And for more fabulous ways with figs, get our Poached Fig, Walnut, and Blue Cheese Tart recipe, and our Grilled Fig and Orange Blossom Sundae recipe.","Total: 20 min","State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode",170,"2017-11-07 04:30:30","1/3 cup heavy cream"
171,8,"2017-11-07 04:30:30","Black Butter-Balsamic Figs with Basil and Fontina Fondue","Looking for something to serve at your next dinner party? This is a luscious little bite, and easy to make, though it’s certainly impressive. Ripe figs are caramelized in black butter and balsamic vinegar with fresh thyme, then paired with an ultra rich, creamy Fontina cheese sauce. Sweet-savory perfection. For more substantial (and involved) State Bird Provisions dishes, check out their Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. And for more fabulous ways with figs, get our Poached Fig, Walnut, and Blue Cheese Tart recipe, and our Grilled Fig and Orange Blossom Sundae recipe.","Total: 20 min","State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode",171,"2017-11-07 04:30:30","2/3 cup shredded Fontina Val d’Aosta or Cowgirl Creamery Wagon Wheel cheese"
172,8,"2017-11-07 04:30:30","Black Butter-Balsamic Figs with Basil and Fontina Fondue","Looking for something to serve at your next dinner party? This is a luscious little bite, and easy to make, though it’s certainly impressive. Ripe figs are caramelized in black butter and balsamic vinegar with fresh thyme, then paired with an ultra rich, creamy Fontina cheese sauce. Sweet-savory perfection. For more substantial (and involved) State Bird Provisions dishes, check out their Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. And for more fabulous ways with figs, get our Poached Fig, Walnut, and Blue Cheese Tart recipe, and our Grilled Fig and Orange Blossom Sundae recipe.","Total: 20 min","State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode",172,"2017-11-07 04:30:30","1 large egg yolk, at room temperature"
173,8,"2017-11-07 04:30:30","Black Butter-Balsamic Figs with Basil and Fontina Fondue","Looking for something to serve at your next dinner party? This is a luscious little bite, and easy to make, though it’s certainly impressive. Ripe figs are caramelized in black butter and balsamic vinegar with fresh thyme, then paired with an ultra rich, creamy Fontina cheese sauce. Sweet-savory perfection. For more substantial (and involved) State Bird Provisions dishes, check out their Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. And for more fabulous ways with figs, get our Poached Fig, Walnut, and Blue Cheese Tart recipe, and our Grilled Fig and Orange Blossom Sundae recipe.","Total: 20 min","State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode",173,"2017-11-07 04:30:30","1/8 teaspoon kosher salt"
174,8,"2017-11-07 04:30:30","Black Butter-Balsamic Figs with Basil and Fontina Fondue","Looking for something to serve at your next dinner party? This is a luscious little bite, and easy to make, though it’s certainly impressive. Ripe figs are caramelized in black butter and balsamic vinegar with fresh thyme, then paired with an ultra rich, creamy Fontina cheese sauce. Sweet-savory perfection. For more substantial (and involved) State Bird Provisions dishes, check out their Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. And for more fabulous ways with figs, get our Poached Fig, Walnut, and Blue Cheese Tart recipe, and our Grilled Fig and Orange Blossom Sundae recipe.","Total: 20 min","State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode",174,"2017-11-07 04:30:30","3 turns freshly ground black pepper"
175,8,"2017-11-07 04:30:30","Black Butter-Balsamic Figs with Basil and Fontina Fondue","Looking for something to serve at your next dinner party? This is a luscious little bite, and easy to make, though it’s certainly impressive. Ripe figs are caramelized in black butter and balsamic vinegar with fresh thyme, then paired with an ultra rich, creamy Fontina cheese sauce. Sweet-savory perfection. For more substantial (and involved) State Bird Provisions dishes, check out their Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. And for more fabulous ways with figs, get our Poached Fig, Walnut, and Blue Cheese Tart recipe, and our Grilled Fig and Orange Blossom Sundae recipe.","Total: 20 min","State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode",175,"2017-11-07 04:30:30","2 dashes Tabasco sauce"
176,8,"2017-11-07 04:30:30","Black Butter-Balsamic Figs with Basil and Fontina Fondue","Looking for something to serve at your next dinner party? This is a luscious little bite, and easy to make, though it’s certainly impressive. Ripe figs are caramelized in black butter and balsamic vinegar with fresh thyme, then paired with an ultra rich, creamy Fontina cheese sauce. Sweet-savory perfection. For more substantial (and involved) State Bird Provisions dishes, check out their Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. And for more fabulous ways with figs, get our Poached Fig, Walnut, and Blue Cheese Tart recipe, and our Grilled Fig and Orange Blossom Sundae recipe.","Total: 20 min","State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode",176,"2017-11-07 04:30:30","2 tablespoons crème fraîche"
177,8,"2017-11-07 04:30:30","Black Butter-Balsamic Figs with Basil and Fontina Fondue","Looking for something to serve at your next dinner party? This is a luscious little bite, and easy to make, though it’s certainly impressive. Ripe figs are caramelized in black butter and balsamic vinegar with fresh thyme, then paired with an ultra rich, creamy Fontina cheese sauce. Sweet-savory perfection. For more substantial (and involved) State Bird Provisions dishes, check out their Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. And for more fabulous ways with figs, get our Poached Fig, Walnut, and Blue Cheese Tart recipe, and our Grilled Fig and Orange Blossom Sundae recipe.","Total: 20 min","State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode",177,"2017-11-07 04:30:30","2 tablespoons unsalted butter"
178,8,"2017-11-07 04:30:30","Black Butter-Balsamic Figs with Basil and Fontina Fondue","Looking for something to serve at your next dinner party? This is a luscious little bite, and easy to make, though it’s certainly impressive. Ripe figs are caramelized in black butter and balsamic vinegar with fresh thyme, then paired with an ultra rich, creamy Fontina cheese sauce. Sweet-savory perfection. For more substantial (and involved) State Bird Provisions dishes, check out their Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. And for more fabulous ways with figs, get our Poached Fig, Walnut, and Blue Cheese Tart recipe, and our Grilled Fig and Orange Blossom Sundae recipe.","Total: 20 min","State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode",178,"2017-11-07 04:30:30","8 large ripe fresh figs (preferably Black Mission or Kadota), halved lengthwise"
179,8,"2017-11-07 04:30:30","Black Butter-Balsamic Figs with Basil and Fontina Fondue","Looking for something to serve at your next dinner party? This is a luscious little bite, and easy to make, though it’s certainly impressive. Ripe figs are caramelized in black butter and balsamic vinegar with fresh thyme, then paired with an ultra rich, creamy Fontina cheese sauce. Sweet-savory perfection. For more substantial (and involved) State Bird Provisions dishes, check out their Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. And for more fabulous ways with figs, get our Poached Fig, Walnut, and Blue Cheese Tart recipe, and our Grilled Fig and Orange Blossom Sundae recipe.","Total: 20 min","State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode",179,"2017-11-07 04:30:30","5 thyme sprigs"
181,8,"2017-11-07 04:30:30","Black Butter-Balsamic Figs with Basil and Fontina Fondue","Looking for something to serve at your next dinner party? This is a luscious little bite, and easy to make, though it’s certainly impressive. Ripe figs are caramelized in black butter and balsamic vinegar with fresh thyme, then paired with an ultra rich, creamy Fontina cheese sauce. Sweet-savory perfection. For more substantial (and involved) State Bird Provisions dishes, check out their Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. And for more fabulous ways with figs, get our Poached Fig, Walnut, and Blue Cheese Tart recipe, and our Grilled Fig and Orange Blossom Sundae recipe.","Total: 20 min","State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode",181,"2017-11-07 04:30:30","1/2 teaspoon freshly ground black pepper"
182,8,"2017-11-07 04:30:30","Black Butter-Balsamic Figs with Basil and Fontina Fondue","Looking for something to serve at your next dinner party? This is a luscious little bite, and easy to make, though it’s certainly impressive. Ripe figs are caramelized in black butter and balsamic vinegar with fresh thyme, then paired with an ultra rich, creamy Fontina cheese sauce. Sweet-savory perfection. For more substantial (and involved) State Bird Provisions dishes, check out their Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. And for more fabulous ways with figs, get our Poached Fig, Walnut, and Blue Cheese Tart recipe, and our Grilled Fig and Orange Blossom Sundae recipe.","Total: 20 min","State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode",182,"2017-11-07 04:30:30","3 tablespoons balsamic vinegar"
183,8,"2017-11-07 04:30:30","Black Butter-Balsamic Figs with Basil and Fontina Fondue","Looking for something to serve at your next dinner party? This is a luscious little bite, and easy to make, though it’s certainly impressive. Ripe figs are caramelized in black butter and balsamic vinegar with fresh thyme, then paired with an ultra rich, creamy Fontina cheese sauce. Sweet-savory perfection. For more substantial (and involved) State Bird Provisions dishes, check out their Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. And for more fabulous ways with figs, get our Poached Fig, Walnut, and Blue Cheese Tart recipe, and our Grilled Fig and Orange Blossom Sundae recipe.","Total: 20 min","State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode",183,"2017-11-07 04:30:30","1 tablespoon thinly sliced scallion (white and green parts)"
184,8,"2017-11-07 04:30:30","Black Butter-Balsamic Figs with Basil and Fontina Fondue","Looking for something to serve at your next dinner party? This is a luscious little bite, and easy to make, though it’s certainly impressive. Ripe figs are caramelized in black butter and balsamic vinegar with fresh thyme, then paired with an ultra rich, creamy Fontina cheese sauce. Sweet-savory perfection. For more substantial (and involved) State Bird Provisions dishes, check out their Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. And for more fabulous ways with figs, get our Poached Fig, Walnut, and Blue Cheese Tart recipe, and our Grilled Fig and Orange Blossom Sundae recipe.","Total: 20 min","State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode",184,"2017-11-07 04:30:30","micro basil leaves or torn basil leaves for garnish"
185,9,"2017-11-07 04:30:38","Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney","An elegant but vibrant dish from Rasika, this sea bass is steamed in banana leaves to help it stay moist, and sparked with a brilliant green chutney that is sour, sweet, fresh, and spicy from ginger, garlic, green chile, mint, cilantro, and grated coconut. Any leftover chutney is great as a dipping sauce or sandwich spread, and if you can’t find sea bass, you can use flounder, sole, skate, or any thin white fillet instead. The banana leaves can be found at Asian or Latin grocery stores. You’ll want to trim them into roughly 9-inch square portions, but check the exact size against your longest fish fillet. The square of leaf should be large enough to wholly enclose the fish when folded in half, with a 1-inch border to ensure the chutney doesn’t ooze out. For more Rasika recipes, try this Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt recipe and this Indian Spiced Sautéed Mushrooms and Green Onions recipe. And for more ways to serve sea bass, get our Whole Grilled Bass with Olives, Onion, and Artichoke recipe, and our Roasted Fish with Thai Pesto recipe too.","Total: 1 hr 20 min","Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn",185,"2017-11-07 04:30:38","1/2 cup grated coconut, fresh or frozen"
186,9,"2017-11-07 04:30:38","Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney","An elegant but vibrant dish from Rasika, this sea bass is steamed in banana leaves to help it stay moist, and sparked with a brilliant green chutney that is sour, sweet, fresh, and spicy from ginger, garlic, green chile, mint, cilantro, and grated coconut. Any leftover chutney is great as a dipping sauce or sandwich spread, and if you can’t find sea bass, you can use flounder, sole, skate, or any thin white fillet instead. The banana leaves can be found at Asian or Latin grocery stores. You’ll want to trim them into roughly 9-inch square portions, but check the exact size against your longest fish fillet. The square of leaf should be large enough to wholly enclose the fish when folded in half, with a 1-inch border to ensure the chutney doesn’t ooze out. For more Rasika recipes, try this Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt recipe and this Indian Spiced Sautéed Mushrooms and Green Onions recipe. And for more ways to serve sea bass, get our Whole Grilled Bass with Olives, Onion, and Artichoke recipe, and our Roasted Fish with Thai Pesto recipe too.","Total: 1 hr 20 min","Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn",186,"2017-11-07 04:30:38","1 teaspoon Ginger-Garlic Paste (see page 27 of the cookbook)"
187,9,"2017-11-07 04:30:38","Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney","An elegant but vibrant dish from Rasika, this sea bass is steamed in banana leaves to help it stay moist, and sparked with a brilliant green chutney that is sour, sweet, fresh, and spicy from ginger, garlic, green chile, mint, cilantro, and grated coconut. Any leftover chutney is great as a dipping sauce or sandwich spread, and if you can’t find sea bass, you can use flounder, sole, skate, or any thin white fillet instead. The banana leaves can be found at Asian or Latin grocery stores. You’ll want to trim them into roughly 9-inch square portions, but check the exact size against your longest fish fillet. The square of leaf should be large enough to wholly enclose the fish when folded in half, with a 1-inch border to ensure the chutney doesn’t ooze out. For more Rasika recipes, try this Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt recipe and this Indian Spiced Sautéed Mushrooms and Green Onions recipe. And for more ways to serve sea bass, get our Whole Grilled Bass with Olives, Onion, and Artichoke recipe, and our Roasted Fish with Thai Pesto recipe too.","Total: 1 hr 20 min","Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn",187,"2017-11-07 04:30:38","1 teaspoon finely chopped fresh Thai green chili"
188,9,"2017-11-07 04:30:38","Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney","An elegant but vibrant dish from Rasika, this sea bass is steamed in banana leaves to help it stay moist, and sparked with a brilliant green chutney that is sour, sweet, fresh, and spicy from ginger, garlic, green chile, mint, cilantro, and grated coconut. Any leftover chutney is great as a dipping sauce or sandwich spread, and if you can’t find sea bass, you can use flounder, sole, skate, or any thin white fillet instead. The banana leaves can be found at Asian or Latin grocery stores. You’ll want to trim them into roughly 9-inch square portions, but check the exact size against your longest fish fillet. The square of leaf should be large enough to wholly enclose the fish when folded in half, with a 1-inch border to ensure the chutney doesn’t ooze out. For more Rasika recipes, try this Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt recipe and this Indian Spiced Sautéed Mushrooms and Green Onions recipe. And for more ways to serve sea bass, get our Whole Grilled Bass with Olives, Onion, and Artichoke recipe, and our Roasted Fish with Thai Pesto recipe too.","Total: 1 hr 20 min","Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn",188,"2017-11-07 04:30:38","1/2 teaspoon cumin seeds"
189,9,"2017-11-07 04:30:38","Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney","An elegant but vibrant dish from Rasika, this sea bass is steamed in banana leaves to help it stay moist, and sparked with a brilliant green chutney that is sour, sweet, fresh, and spicy from ginger, garlic, green chile, mint, cilantro, and grated coconut. Any leftover chutney is great as a dipping sauce or sandwich spread, and if you can’t find sea bass, you can use flounder, sole, skate, or any thin white fillet instead. The banana leaves can be found at Asian or Latin grocery stores. You’ll want to trim them into roughly 9-inch square portions, but check the exact size against your longest fish fillet. The square of leaf should be large enough to wholly enclose the fish when folded in half, with a 1-inch border to ensure the chutney doesn’t ooze out. For more Rasika recipes, try this Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt recipe and this Indian Spiced Sautéed Mushrooms and Green Onions recipe. And for more ways to serve sea bass, get our Whole Grilled Bass with Olives, Onion, and Artichoke recipe, and our Roasted Fish with Thai Pesto recipe too.","Total: 1 hr 20 min","Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn",189,"2017-11-07 04:30:38","1/2 teaspoon ground turmeric"
190,9,"2017-11-07 04:30:38","Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney","An elegant but vibrant dish from Rasika, this sea bass is steamed in banana leaves to help it stay moist, and sparked with a brilliant green chutney that is sour, sweet, fresh, and spicy from ginger, garlic, green chile, mint, cilantro, and grated coconut. Any leftover chutney is great as a dipping sauce or sandwich spread, and if you can’t find sea bass, you can use flounder, sole, skate, or any thin white fillet instead. The banana leaves can be found at Asian or Latin grocery stores. You’ll want to trim them into roughly 9-inch square portions, but check the exact size against your longest fish fillet. The square of leaf should be large enough to wholly enclose the fish when folded in half, with a 1-inch border to ensure the chutney doesn’t ooze out. For more Rasika recipes, try this Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt recipe and this Indian Spiced Sautéed Mushrooms and Green Onions recipe. And for more ways to serve sea bass, get our Whole Grilled Bass with Olives, Onion, and Artichoke recipe, and our Roasted Fish with Thai Pesto recipe too.","Total: 1 hr 20 min","Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn",190,"2017-11-07 04:30:38","1/3 cup fresh lemon juice"
191,9,"2017-11-07 04:30:38","Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney","An elegant but vibrant dish from Rasika, this sea bass is steamed in banana leaves to help it stay moist, and sparked with a brilliant green chutney that is sour, sweet, fresh, and spicy from ginger, garlic, green chile, mint, cilantro, and grated coconut. Any leftover chutney is great as a dipping sauce or sandwich spread, and if you can’t find sea bass, you can use flounder, sole, skate, or any thin white fillet instead. The banana leaves can be found at Asian or Latin grocery stores. You’ll want to trim them into roughly 9-inch square portions, but check the exact size against your longest fish fillet. The square of leaf should be large enough to wholly enclose the fish when folded in half, with a 1-inch border to ensure the chutney doesn’t ooze out. For more Rasika recipes, try this Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt recipe and this Indian Spiced Sautéed Mushrooms and Green Onions recipe. And for more ways to serve sea bass, get our Whole Grilled Bass with Olives, Onion, and Artichoke recipe, and our Roasted Fish with Thai Pesto recipe too.","Total: 1 hr 20 min","Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn",191,"2017-11-07 04:30:38","1/4 cup packed mint leaves, coarsely chopped"
192,9,"2017-11-07 04:30:38","Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney","An elegant but vibrant dish from Rasika, this sea bass is steamed in banana leaves to help it stay moist, and sparked with a brilliant green chutney that is sour, sweet, fresh, and spicy from ginger, garlic, green chile, mint, cilantro, and grated coconut. Any leftover chutney is great as a dipping sauce or sandwich spread, and if you can’t find sea bass, you can use flounder, sole, skate, or any thin white fillet instead. The banana leaves can be found at Asian or Latin grocery stores. You’ll want to trim them into roughly 9-inch square portions, but check the exact size against your longest fish fillet. The square of leaf should be large enough to wholly enclose the fish when folded in half, with a 1-inch border to ensure the chutney doesn’t ooze out. For more Rasika recipes, try this Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt recipe and this Indian Spiced Sautéed Mushrooms and Green Onions recipe. And for more ways to serve sea bass, get our Whole Grilled Bass with Olives, Onion, and Artichoke recipe, and our Roasted Fish with Thai Pesto recipe too.","Total: 1 hr 20 min","Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn",192,"2017-11-07 04:30:38","1/2 cup coarsely chopped cilantro, including stems"
193,9,"2017-11-07 04:30:38","Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney","An elegant but vibrant dish from Rasika, this sea bass is steamed in banana leaves to help it stay moist, and sparked with a brilliant green chutney that is sour, sweet, fresh, and spicy from ginger, garlic, green chile, mint, cilantro, and grated coconut. Any leftover chutney is great as a dipping sauce or sandwich spread, and if you can’t find sea bass, you can use flounder, sole, skate, or any thin white fillet instead. The banana leaves can be found at Asian or Latin grocery stores. You’ll want to trim them into roughly 9-inch square portions, but check the exact size against your longest fish fillet. The square of leaf should be large enough to wholly enclose the fish when folded in half, with a 1-inch border to ensure the chutney doesn’t ooze out. For more Rasika recipes, try this Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt recipe and this Indian Spiced Sautéed Mushrooms and Green Onions recipe. And for more ways to serve sea bass, get our Whole Grilled Bass with Olives, Onion, and Artichoke recipe, and our Roasted Fish with Thai Pesto recipe too.","Total: 1 hr 20 min","Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn",193,"2017-11-07 04:30:38","3/4 teaspoon salt"
194,9,"2017-11-07 04:30:38","Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney","An elegant but vibrant dish from Rasika, this sea bass is steamed in banana leaves to help it stay moist, and sparked with a brilliant green chutney that is sour, sweet, fresh, and spicy from ginger, garlic, green chile, mint, cilantro, and grated coconut. Any leftover chutney is great as a dipping sauce or sandwich spread, and if you can’t find sea bass, you can use flounder, sole, skate, or any thin white fillet instead. The banana leaves can be found at Asian or Latin grocery stores. You’ll want to trim them into roughly 9-inch square portions, but check the exact size against your longest fish fillet. The square of leaf should be large enough to wholly enclose the fish when folded in half, with a 1-inch border to ensure the chutney doesn’t ooze out. For more Rasika recipes, try this Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt recipe and this Indian Spiced Sautéed Mushrooms and Green Onions recipe. And for more ways to serve sea bass, get our Whole Grilled Bass with Olives, Onion, and Artichoke recipe, and our Roasted Fish with Thai Pesto recipe too.","Total: 1 hr 20 min","Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn",194,"2017-11-07 04:30:38","1 tablespoon sugar"
195,9,"2017-11-07 04:30:38","Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney","An elegant but vibrant dish from Rasika, this sea bass is steamed in banana leaves to help it stay moist, and sparked with a brilliant green chutney that is sour, sweet, fresh, and spicy from ginger, garlic, green chile, mint, cilantro, and grated coconut. Any leftover chutney is great as a dipping sauce or sandwich spread, and if you can’t find sea bass, you can use flounder, sole, skate, or any thin white fillet instead. The banana leaves can be found at Asian or Latin grocery stores. You’ll want to trim them into roughly 9-inch square portions, but check the exact size against your longest fish fillet. The square of leaf should be large enough to wholly enclose the fish when folded in half, with a 1-inch border to ensure the chutney doesn’t ooze out. For more Rasika recipes, try this Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt recipe and this Indian Spiced Sautéed Mushrooms and Green Onions recipe. And for more ways to serve sea bass, get our Whole Grilled Bass with Olives, Onion, and Artichoke recipe, and our Roasted Fish with Thai Pesto recipe too.","Total: 1 hr 20 min","Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn",195,"2017-11-07 04:30:38","4 sea bass fillets (3 1/2 to 4 ounces each), skinned and pin bones removed"
196,9,"2017-11-07 04:30:38","Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney","An elegant but vibrant dish from Rasika, this sea bass is steamed in banana leaves to help it stay moist, and sparked with a brilliant green chutney that is sour, sweet, fresh, and spicy from ginger, garlic, green chile, mint, cilantro, and grated coconut. Any leftover chutney is great as a dipping sauce or sandwich spread, and if you can’t find sea bass, you can use flounder, sole, skate, or any thin white fillet instead. The banana leaves can be found at Asian or Latin grocery stores. You’ll want to trim them into roughly 9-inch square portions, but check the exact size against your longest fish fillet. The square of leaf should be large enough to wholly enclose the fish when folded in half, with a 1-inch border to ensure the chutney doesn’t ooze out. For more Rasika recipes, try this Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt recipe and this Indian Spiced Sautéed Mushrooms and Green Onions recipe. And for more ways to serve sea bass, get our Whole Grilled Bass with Olives, Onion, and Artichoke recipe, and our Roasted Fish with Thai Pesto recipe too.","Total: 1 hr 20 min","Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn",196,"2017-11-07 04:30:38","1/4 teaspoon ground turmeric"
197,9,"2017-11-07 04:30:38","Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney","An elegant but vibrant dish from Rasika, this sea bass is steamed in banana leaves to help it stay moist, and sparked with a brilliant green chutney that is sour, sweet, fresh, and spicy from ginger, garlic, green chile, mint, cilantro, and grated coconut. Any leftover chutney is great as a dipping sauce or sandwich spread, and if you can’t find sea bass, you can use flounder, sole, skate, or any thin white fillet instead. The banana leaves can be found at Asian or Latin grocery stores. You’ll want to trim them into roughly 9-inch square portions, but check the exact size against your longest fish fillet. The square of leaf should be large enough to wholly enclose the fish when folded in half, with a 1-inch border to ensure the chutney doesn’t ooze out. For more Rasika recipes, try this Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt recipe and this Indian Spiced Sautéed Mushrooms and Green Onions recipe. And for more ways to serve sea bass, get our Whole Grilled Bass with Olives, Onion, and Artichoke recipe, and our Roasted Fish with Thai Pesto recipe too.","Total: 1 hr 20 min","Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn",197,"2017-11-07 04:30:38","1/4 teaspoon salt"
198,9,"2017-11-07 04:30:38","Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney","An elegant but vibrant dish from Rasika, this sea bass is steamed in banana leaves to help it stay moist, and sparked with a brilliant green chutney that is sour, sweet, fresh, and spicy from ginger, garlic, green chile, mint, cilantro, and grated coconut. Any leftover chutney is great as a dipping sauce or sandwich spread, and if you can’t find sea bass, you can use flounder, sole, skate, or any thin white fillet instead. The banana leaves can be found at Asian or Latin grocery stores. You’ll want to trim them into roughly 9-inch square portions, but check the exact size against your longest fish fillet. The square of leaf should be large enough to wholly enclose the fish when folded in half, with a 1-inch border to ensure the chutney doesn’t ooze out. For more Rasika recipes, try this Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt recipe and this Indian Spiced Sautéed Mushrooms and Green Onions recipe. And for more ways to serve sea bass, get our Whole Grilled Bass with Olives, Onion, and Artichoke recipe, and our Roasted Fish with Thai Pesto recipe too.","Total: 1 hr 20 min","Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn",198,"2017-11-07 04:30:38","2 teaspoons fresh lemon juice"
199,9,"2017-11-07 04:30:38","Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney","An elegant but vibrant dish from Rasika, this sea bass is steamed in banana leaves to help it stay moist, and sparked with a brilliant green chutney that is sour, sweet, fresh, and spicy from ginger, garlic, green chile, mint, cilantro, and grated coconut. Any leftover chutney is great as a dipping sauce or sandwich spread, and if you can’t find sea bass, you can use flounder, sole, skate, or any thin white fillet instead. The banana leaves can be found at Asian or Latin grocery stores. You’ll want to trim them into roughly 9-inch square portions, but check the exact size against your longest fish fillet. The square of leaf should be large enough to wholly enclose the fish when folded in half, with a 1-inch border to ensure the chutney doesn’t ooze out. For more Rasika recipes, try this Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt recipe and this Indian Spiced Sautéed Mushrooms and Green Onions recipe. And for more ways to serve sea bass, get our Whole Grilled Bass with Olives, Onion, and Artichoke recipe, and our Roasted Fish with Thai Pesto recipe too.","Total: 1 hr 20 min","Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn",199,"2017-11-07 04:30:38","4 banana leaves, roughly 9 inches square"
200,9,"2017-11-07 04:30:38","Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney","An elegant but vibrant dish from Rasika, this sea bass is steamed in banana leaves to help it stay moist, and sparked with a brilliant green chutney that is sour, sweet, fresh, and spicy from ginger, garlic, green chile, mint, cilantro, and grated coconut. Any leftover chutney is great as a dipping sauce or sandwich spread, and if you can’t find sea bass, you can use flounder, sole, skate, or any thin white fillet instead. The banana leaves can be found at Asian or Latin grocery stores. You’ll want to trim them into roughly 9-inch square portions, but check the exact size against your longest fish fillet. The square of leaf should be large enough to wholly enclose the fish when folded in half, with a 1-inch border to ensure the chutney doesn’t ooze out. For more Rasika recipes, try this Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt recipe and this Indian Spiced Sautéed Mushrooms and Green Onions recipe. And for more ways to serve sea bass, get our Whole Grilled Bass with Olives, Onion, and Artichoke recipe, and our Roasted Fish with Thai Pesto recipe too.","Total: 1 hr 20 min","Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn",200,"2017-11-07 04:30:38","1/2 cup canola oil"
210,10,"2017-11-07 04:30:43","Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt","This palak chaat is the most popular dish at Rasika in Washington, DC. An ultra-thin chickpea flour batter coats the spinach leaves so they fry up with a wonderfully delicate crispiness akin to Japanese tempura. Dusted with deggi mirch (an Indian chili powder), black salt, and toasted cumin powder, then garnished with chopped red onion, tomato, and cilantro, and accompanied by both tangy tamarind and creamy yogurt sauces, this is a beautifully complex dish bursting with different textures, temperatures, and flavors. Although the recipe isn’t difficult, it pays to be organized. You can make the sauces and ready the garnishes up to a full day ahead, then be sure to lay everything out before you start cooking, since each step happens quickly. You’ll fry the spinach in four separate batches, so weigh out four equal piles before you start. You should also use a kitchen thermometer and make sure you let the oil get hot enough before you fry each new batch of spinach, or you’ll get soggy leaves instead of a great crisp. If you leave off the yogurt, you have a wonderful vegan snack or appetizer. And you can fry the spinach up to one hour before serving, although you should wait to assemble it with the garnishes until the last minute. Check out these other Rasika recipes: their Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney recipe and their Indian Spiced Sautéed Mushrooms and Green Onions recipe. And for more spinach snacks, try our Garlicky Kale and Spinach Dip recipe, or our Spinach Queso Blanco recipe.","Total: 15 min","Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn",196,"2017-11-07 04:30:38","1/4 teaspoon ground turmeric"
205,10,"2017-11-07 04:30:43","Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt","This palak chaat is the most popular dish at Rasika in Washington, DC. An ultra-thin chickpea flour batter coats the spinach leaves so they fry up with a wonderfully delicate crispiness akin to Japanese tempura. Dusted with deggi mirch (an Indian chili powder), black salt, and toasted cumin powder, then garnished with chopped red onion, tomato, and cilantro, and accompanied by both tangy tamarind and creamy yogurt sauces, this is a beautifully complex dish bursting with different textures, temperatures, and flavors. Although the recipe isn’t difficult, it pays to be organized. You can make the sauces and ready the garnishes up to a full day ahead, then be sure to lay everything out before you start cooking, since each step happens quickly. You’ll fry the spinach in four separate batches, so weigh out four equal piles before you start. You should also use a kitchen thermometer and make sure you let the oil get hot enough before you fry each new batch of spinach, or you’ll get soggy leaves instead of a great crisp. If you leave off the yogurt, you have a wonderful vegan snack or appetizer. And you can fry the spinach up to one hour before serving, although you should wait to assemble it with the garnishes until the last minute. Check out these other Rasika recipes: their Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney recipe and their Indian Spiced Sautéed Mushrooms and Green Onions recipe. And for more spinach snacks, try our Garlicky Kale and Spinach Dip recipe, or our Spinach Queso Blanco recipe.","Total: 15 min","Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn",197,"2017-11-07 04:30:38","1/4 teaspoon salt"
201,10,"2017-11-07 04:30:43","Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt","This palak chaat is the most popular dish at Rasika in Washington, DC. An ultra-thin chickpea flour batter coats the spinach leaves so they fry up with a wonderfully delicate crispiness akin to Japanese tempura. Dusted with deggi mirch (an Indian chili powder), black salt, and toasted cumin powder, then garnished with chopped red onion, tomato, and cilantro, and accompanied by both tangy tamarind and creamy yogurt sauces, this is a beautifully complex dish bursting with different textures, temperatures, and flavors. Although the recipe isn’t difficult, it pays to be organized. You can make the sauces and ready the garnishes up to a full day ahead, then be sure to lay everything out before you start cooking, since each step happens quickly. You’ll fry the spinach in four separate batches, so weigh out four equal piles before you start. You should also use a kitchen thermometer and make sure you let the oil get hot enough before you fry each new batch of spinach, or you’ll get soggy leaves instead of a great crisp. If you leave off the yogurt, you have a wonderful vegan snack or appetizer. And you can fry the spinach up to one hour before serving, although you should wait to assemble it with the garnishes until the last minute. Check out these other Rasika recipes: their Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney recipe and their Indian Spiced Sautéed Mushrooms and Green Onions recipe. And for more spinach snacks, try our Garlicky Kale and Spinach Dip recipe, or our Spinach Queso Blanco recipe.","Total: 15 min","Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn",201,"2017-11-07 04:30:43","1/2 cup whole-milk Greek yogurt"
202,10,"2017-11-07 04:30:43","Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt","This palak chaat is the most popular dish at Rasika in Washington, DC. An ultra-thin chickpea flour batter coats the spinach leaves so they fry up with a wonderfully delicate crispiness akin to Japanese tempura. Dusted with deggi mirch (an Indian chili powder), black salt, and toasted cumin powder, then garnished with chopped red onion, tomato, and cilantro, and accompanied by both tangy tamarind and creamy yogurt sauces, this is a beautifully complex dish bursting with different textures, temperatures, and flavors. Although the recipe isn’t difficult, it pays to be organized. You can make the sauces and ready the garnishes up to a full day ahead, then be sure to lay everything out before you start cooking, since each step happens quickly. You’ll fry the spinach in four separate batches, so weigh out four equal piles before you start. You should also use a kitchen thermometer and make sure you let the oil get hot enough before you fry each new batch of spinach, or you’ll get soggy leaves instead of a great crisp. If you leave off the yogurt, you have a wonderful vegan snack or appetizer. And you can fry the spinach up to one hour before serving, although you should wait to assemble it with the garnishes until the last minute. Check out these other Rasika recipes: their Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney recipe and their Indian Spiced Sautéed Mushrooms and Green Onions recipe. And for more spinach snacks, try our Garlicky Kale and Spinach Dip recipe, or our Spinach Queso Blanco recipe.","Total: 15 min","Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn",202,"2017-11-07 04:30:43","2 tablespoons water"
203,10,"2017-11-07 04:30:43","Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt","This palak chaat is the most popular dish at Rasika in Washington, DC. An ultra-thin chickpea flour batter coats the spinach leaves so they fry up with a wonderfully delicate crispiness akin to Japanese tempura. Dusted with deggi mirch (an Indian chili powder), black salt, and toasted cumin powder, then garnished with chopped red onion, tomato, and cilantro, and accompanied by both tangy tamarind and creamy yogurt sauces, this is a beautifully complex dish bursting with different textures, temperatures, and flavors. Although the recipe isn’t difficult, it pays to be organized. You can make the sauces and ready the garnishes up to a full day ahead, then be sure to lay everything out before you start cooking, since each step happens quickly. You’ll fry the spinach in four separate batches, so weigh out four equal piles before you start. You should also use a kitchen thermometer and make sure you let the oil get hot enough before you fry each new batch of spinach, or you’ll get soggy leaves instead of a great crisp. If you leave off the yogurt, you have a wonderful vegan snack or appetizer. And you can fry the spinach up to one hour before serving, although you should wait to assemble it with the garnishes until the last minute. Check out these other Rasika recipes: their Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney recipe and their Indian Spiced Sautéed Mushrooms and Green Onions recipe. And for more spinach snacks, try our Garlicky Kale and Spinach Dip recipe, or our Spinach Queso Blanco recipe.","Total: 15 min","Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn",203,"2017-11-07 04:30:43","1/4 teaspoon Toasted Cumin Powder (see page 23 of the cookbook)"
204,10,"2017-11-07 04:30:43","Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt","This palak chaat is the most popular dish at Rasika in Washington, DC. An ultra-thin chickpea flour batter coats the spinach leaves so they fry up with a wonderfully delicate crispiness akin to Japanese tempura. Dusted with deggi mirch (an Indian chili powder), black salt, and toasted cumin powder, then garnished with chopped red onion, tomato, and cilantro, and accompanied by both tangy tamarind and creamy yogurt sauces, this is a beautifully complex dish bursting with different textures, temperatures, and flavors. Although the recipe isn’t difficult, it pays to be organized. You can make the sauces and ready the garnishes up to a full day ahead, then be sure to lay everything out before you start cooking, since each step happens quickly. You’ll fry the spinach in four separate batches, so weigh out four equal piles before you start. You should also use a kitchen thermometer and make sure you let the oil get hot enough before you fry each new batch of spinach, or you’ll get soggy leaves instead of a great crisp. If you leave off the yogurt, you have a wonderful vegan snack or appetizer. And you can fry the spinach up to one hour before serving, although you should wait to assemble it with the garnishes until the last minute. Check out these other Rasika recipes: their Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney recipe and their Indian Spiced Sautéed Mushrooms and Green Onions recipe. And for more spinach snacks, try our Garlicky Kale and Spinach Dip recipe, or our Spinach Queso Blanco recipe.","Total: 15 min","Rasika: Flavors of India by Ashok Bajaj, Vikram Sunderam, & David Hagedorn",204,"2017-11-07 04:30:43","4 1/2 teaspoons sugar"