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| recipe_x_ingredient.id | recipe.id | recipe.ts | recipe.title | recipe.description | recipe.time | recipe.from | ingredient.id | ingredient.ts | ingredient.value |
|---|---|---|---|---|---|---|---|---|---|
| 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) | |
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