recipe_image.id,recipe_image.ts,recipe_image.source_content_type,recipe_image.hash_file_content,recipe_image.size,recipe_image.path,recipe_image.title,recipe_image.access,recipe.id,recipe.ts,recipe.title,recipe.image_url,recipe.description,recipe.make_it
1,"2017-11-08 20:28:25",image/jpeg,e46e3383209375a0af8539a503093471f5b4fb15,16496,/e4/6e/33/83/e46e3383209375a0af8539a503093471f5b4fb15.jpg?itok=Rv-tfoQW,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/e4/6e/33/83/e46e3383209375a0af8539a503093471f5b4fb15.jpg?itok=Rv-tfoQW,1,"2017-11-08 03:04:21","You Need to Try This Double Chocolate Coconut Bowl",sites/default/files/styles/smallest_16_9/public/1509653768/double-chocolate-coconut-oats-breakfast-grain-bowls.jpg?itok=Rv-tfoQW,,"Combine coconut milk, 1/2 cup water, cacao powder, syrup, and salt in a saucepan. Bring to a boil over medium-high heat, whisking to incorporate cacao powder. Add oats, reduce heat to medium-low, and cook, stirring occasionally, until thickened, about 5 minutes. Divide among 3 bowls; top each with a third of coconut flakes, almonds, and cacao nibs. Drizzle with additional syrup, if desired, and serve."
2,"2017-11-08 20:28:32",image/jpeg,3d2ec28afdc77ae93680a170d468015d799ff011,17336,/3d/2e/c2/8a/3d2ec28afdc77ae93680a170d468015d799ff011.jpg?itok=kFa9MrNF,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/3d/2e/c2/8a/3d2ec28afdc77ae93680a170d468015d799ff011.jpg?itok=kFa9MrNF,2,"2017-11-08 03:04:27","Smoked Salmon Canapes Are Packed With Healthy Fats",sites/default/files/styles/smallest_16_9/public/1509646895/smoked-salmon-canapes-champagne-recipes.jpg?itok=kFa9MrNF,,"Step 1 Combine avocado, yogurt, mayonnaise, wasabi, lime juice, and salt in a food processor; process until smooth. Place mixture in a large ziplock bag; snip off 1 corner of bag to make about a 1/4-inch hole. Step 2 Slice cucumber diagonally into 32 1/8-inch-thick slices. Pipe a pea-size amount of avocado cream onto each cucumber slice; place salmon on top of avocado cream. Pipe remaining avocado cream (about 1/2 teaspoon per slice) on top of salmon. Top with microgreens and, if desired, caviar."
3,"2017-11-08 20:28:36",image/jpeg,b7cf095363839f352bca79afe8d562d7618b26d5,17821,/b7/cf/09/53/b7cf095363839f352bca79afe8d562d7618b26d5.jpg?itok=NHeHKq3o,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/b7/cf/09/53/b7cf095363839f352bca79afe8d562d7618b26d5.jpg?itok=NHeHKq3o,3,"2017-11-08 03:11:28","How to Make Pickled Shrimp, the Holiday Appetizer You're Going to Be Obsessed With",sites/default/files/styles/smallest_16_9/public/1509646895/pickled-shrimp-champagne-recipes-copy.jpg?itok=NHeHKq3o,,"Step 1 Combine celery seeds, cayenne, paprika, and 12 cups water in a stockpot; bring to a boil over medium-high heat. When water is boiling, place 4 cups ice and 3 cups water in a bowl. Add shrimp to boiling water; cook until just turning pink, about 30 seconds. Using a slotted spoon, remove shrimp and plunge into ice water. Toss to chill completely. Drain well. Step 2 Whisk together oil, lemon juice, garlic, mustard seeds, salt, red pepper, and allspice in a bowl; stir in bay leaves and shallots. Add shrimp and cover; chill for at least 24 hours or up to 2 days. Let stand at room temperature for 15 minutes before serving"
4,"2017-11-08 20:28:42",image/jpeg,15ffcae864a8b7045f438b3ff4dba758533d06b4,21452,/15/ff/ca/e8/15ffcae864a8b7045f438b3ff4dba758533d06b4.jpg?itok=Ku9KEYlC,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/15/ff/ca/e8/15ffcae864a8b7045f438b3ff4dba758533d06b4.jpg?itok=Ku9KEYlC,4,"2017-11-08 03:11:56","How to Make Mini Elote Chiles Rellenos",sites/default/files/styles/smallest_16_9/public/1509646895/mini-eloie-chiles-rellenos-champagne-recipes.jpg?itok=Ku9KEYlC,,"Step 1 Preheat oven to 375°F; line a large baking sheet with foil. Cut a small portion off stem end of peppers; reserve tops. Using a paring knife, remove and discard seeds and membrane. Step 2 Bring 3 cups water to a boil in a saucepan over medium-high heat. Add barley, cover, reduce heat to medium, and cook until tender, about 10 minutes. Drain well. Spread barley on a baking sheet; let cool completely. Step 3 Warm oil in a medium nonstick skillet over medium heat. Add corn and zucchini; cook, without stirring, until slightly tender and browned on 1 side, about 5 minutes. Transfer to a large bowl. Add barley, cheese, salt, lime zest, 1 tablespoon lime juice, 2 tablespoons cilantro, and 1/4 teaspoon cayenne; stir well. Step 4 Spoon about 1 1/2 tablespoons corn mixture into each pepper; place peppers on baking sheet. Cover open ends with reserved tops. Bake until tender, about 20 minutes. Step 5 Whisk together yogurt, 1/2 tablespoon water, and remaining 1/2 tablespoon lime juice in a small bowl. Drizzle over baked peppers. Sprinkle with remaining 1 tablespoon cilantro and pinch of cayenne."
5,"2017-11-08 20:28:44",image/jpeg,2f2869c48e08b292bfbfe9bde61b3a5fc5eddf7e,18859,/2f/28/69/c4/2f2869c48e08b292bfbfe9bde61b3a5fc5eddf7e.jpg?itok=eZ1ik4bI,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/2f/28/69/c4/2f2869c48e08b292bfbfe9bde61b3a5fc5eddf7e.jpg?itok=eZ1ik4bI,5,"2017-11-08 03:11:57","Brussels Sprout and Quinoa Hash With Fried Eggs Will Be Your New Favorite Breakfast",sites/default/files/styles/smallest_16_9/public/1509551336/quinoa_hash-warm-up-fall-recipes.jpg?itok=eZ1ik4bI,"Ghee, or clarified butter, is good for high-heat cooking; sub in avocado oil if that’s what you have on hand.","Step 1 Heat 1 tablespoon ghee in a medium skillet over medium heat. Add brussels sprouts and sauté until tender but still slightly crisp, 4 to 5 minutes. Step 2 Add quinoa and season with salt and pepper ; cook until quinoa is warmed through. Stir in sriracha. Taste and season with additional salt and pepper, if desired. Step 3 Heat remaining 1 tablespoon ghee in a medium skillet. Crack 1 egg into a small bowl, then slide into skillet. Repeat with remaining egg. Cook until whites are set and yolks reach desired doneness, about 4 minutes for soft, runny yolks. Step 4 Divide brussels sprout mixture between 2 bowls and top each with a fried egg."
6,"2017-11-08 20:28:51",image/jpeg,60c036abe27e4ba3a4b0e2e2b7c472b43c686fff,22858,/60/c0/36/ab/60c036abe27e4ba3a4b0e2e2b7c472b43c686fff.jpg?itok=YBjXhRk3,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/60/c0/36/ab/60c036abe27e4ba3a4b0e2e2b7c472b43c686fff.jpg?itok=YBjXhRk3,6,"2017-11-08 03:12:01","You Need to Try This New Way to Cook Butternut Squash",sites/default/files/styles/smallest_16_9/public/1509551336/moroccan-squash-warm-up-fall-recipes.jpg?itok=YBjXhRk3,,"Step 1 Preheat oven to 400°F. Line a baking sheet with parchment. Step 2 Place squash in a large bowl and add salt, spices, oil, syrup, and orange juice. Toss to combine and pour onto baking sheet. Step 3 Roast until tender, 30 to 40 minutes, tossing halfway through to ensure even browning. Garnish with parsley and serve hot, warm, or at room temperature."
7,"2017-11-08 20:28:54",image/jpeg,66f272a0571da6e46235caf183b290f93c392a5d,16221,/66/f2/72/a0/66f272a0571da6e46235caf183b290f93c392a5d.jpg?itok=7fGtYdAa,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/66/f2/72/a0/66f272a0571da6e46235caf183b290f93c392a5d.jpg?itok=7fGtYdAa,7,"2017-11-08 03:12:05","How to Make Chipotle Turkey Chili With Sweet Potatoes",sites/default/files/styles/smallest_16_9/public/1509551336/turkey-chili-warm-up-fall-recipes.jpg?itok=7fGtYdAa,"Use dark meat ground turkey instead of white for more flavor and minerals.","Step 1 Heat oil in a pot over medium heat. Add turkey; cook, breaking up meat, until browned, 5 to 8 minutes. Remove from pot using a slotted spoon. Step 2 Add onion, jalapeño, and garlic to pot; sauté until onion is tender, about 6 minutes. Add spices, salt, and pepper; stir until fragrant, about 1 minute. Add tomatoes and their juices; cook, stirring, for 1 minute. Step 3 Return turkey to pot and add beans, sweet potatoes, and 2 1/2 cups water. Bring to a boil, lower heat to a simmer, and cover. Cook until sweet potatoes are tender and chili is thick, about 1 hour. Step 4 Taste and season with additional salt and pepper. Serve with toppings, if desired."
8,"2017-11-08 20:28:55",image/jpeg,6970f8d26209bbfd9a109d37d0411f01662a2c9b,21088,/69/70/f8/d2/6970f8d26209bbfd9a109d37d0411f01662a2c9b.jpg?itok=uLMJ6nsB,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/69/70/f8/d2/6970f8d26209bbfd9a109d37d0411f01662a2c9b.jpg?itok=uLMJ6nsB,8,"2017-11-08 03:12:10","This Broccoli-Cheddar Quiche With Sweet Potato Crust Recipe Is the Ultimate Healthy Comfort Food",sites/default/files/styles/smallest_16_9/public/1508180092/broccoli-cheddar-quiche-sweet-potato-recipe.jpg?itok=uLMJ6nsB,"Start your day with a protein-packed, grain-free slice.","Step 1 Preheat oven to 400ºF. Mist a 9-inch pie plate with cooking spray. Place 2 layers of sweet potato slices over bottom and up sides of pie plate, lightly coating with cooking spray between layers. (You may have some sweet potato left over; cover and refrigerate for another use.) Bake until tender and just beginning to turn golden, about 15 minutes. Remove pie plate from oven and press any sweet potato slices that have slipped down back up sides of dish; reduce oven temperature to 375ºF. Step 2 Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion; cook, stirring occasionally, until tender, 3 to 5 minutes. Add broccoli, remaining 1 tablespoon oil, and, if desired, cayenne; reduce heat to medium. Cover and cook, stirring occasionally, until broccoli is tender, about 10 minutes. (Add a few tablespoons of water to skillet during cooking time if onion is browning too quickly.) Whisk together eggs, milk, salt, and pepper in a bowl until well combined. Step 3 Spread broccoli mixture over crust; sprinkle with cheese. Pour egg mixture over cheese. Bake until set, about 25 minutes."
9,"2017-11-08 20:28:57",image/jpeg,6fed97f39ee3b6a18970c60fe048164f669790a7,18101,/6f/ed/97/f3/6fed97f39ee3b6a18970c60fe048164f669790a7.jpg?itok=--fPt5p8,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/6f/ed/97/f3/6fed97f39ee3b6a18970c60fe048164f669790a7.jpg?itok=--fPt5p8,9,"2017-11-08 03:12:18","You Need to Try This Recipe for Roasted Broccoli Salad With Celery and Apple",sites/default/files/styles/smallest_16_9/public/1508180092/roasted-broccoli-salad-celery-apple-recipe.jpg?itok=--fPt5p8,"Top this with roasted chicken or salmon for a healthy dinner.","Step 1 Preheat oven to 450ºF; line 2 large baking sheets with parchment. Place broccoli in a large bowl and drizzle with 1 tablespoon oil; sprinkle with 1/2 teaspoon each salt and pepper. Sprinkle with cayenne, if desired. Using your hands, toss to coat broccoli with oil and seasonings; spread broccoli evenly on baking sheets. Roast until broccoli is tender and lightly charred in spots, 10 to 15 minutes, stirring once and switching baking sheets from top to bottom halfway through. Let cool completely, about 20 minutes. Step 2 Meanwhile, whisk together lemon juice, mustard, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Slowly drizzle in remaining 3 tablespoons oil, whisking constantly until blended. Step 3 Add celery, apple, and roasted broccoli to dressing; toss to coat. Top with almonds and serve."
10,"2017-11-08 20:29:02",image/jpeg,cfa5b835f6ca75fbef6dc7323d2f391914a7c6b3,9012,/cf/a5/b8/35/cfa5b835f6ca75fbef6dc7323d2f391914a7c6b3.jpg?itok=gILaBsey,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/cf/a5/b8/35/cfa5b835f6ca75fbef6dc7323d2f391914a7c6b3.jpg?itok=gILaBsey,10,"2017-11-08 03:12:20","How to Make Broccoli, Roasted Garlic, and Potato Soup",sites/default/files/styles/smallest_16_9/public/1508180092/broccoli-roasted-garlic-potato-soup-recipe.jpg?itok=gILaBsey,"Roast 2 heads of garlic and freeze the extra for next time.","Step 1 Preheat oven to 400ºF. Slice 1/4 inch off top of garlic head to expose cloves. Place, cut side up, in the center of a large piece of foil. Drizzle garlic with 1 tablespoon oil. Bring sides of foil up over garlic and fold tightly to seal; place on a baking sheet. Roast until very fragrant, soft, and golden, 40 to 45 minutes. Unwrap and let stand until cool enough to handle. Step 2 Heat 2 tablespoons oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until very tender and beginning to turn golden, about 5 minutes. Add broccoli, potato, and remaining 1 tablespoon oil; sprinkle with 1/4 teaspoon salt. Cook, stirring, until slightly softened, about 3 minutes. Pour in 5 cups broth. Increase heat to high; bring to a boil. Reduce heat to medium-low; simmer until broccoli and potato are very tender, about 25 minutes. Squeeze roasted garlic cloves out of head; add to soup. Simmer for 5 minutes. Step 3 Working in batches, puree soup in a blender. (Remove center piece of blender lid to allow steam to escape and cover opening with a towel.) If soup is too thick, stir in up to 1 cup additional broth, 2 tablespoons at a time. Stir in vinegar, pepper, remaining 3/4 teaspoon salt, and honey, if desired. Top with yogurt, pepper, and parsley, if desired."
11,"2017-11-08 20:29:16",image/jpeg,32f133facb5a618f9273e89210070f56ac350f74,32271,/32/f1/33/fa/32f133facb5a618f9273e89210070f56ac350f74.jpg?itok=fBZxlZi5,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/32/f1/33/fa/32f133facb5a618f9273e89210070f56ac350f74.jpg?itok=fBZxlZi5,11,"2017-11-08 03:12:26","Pasta with Pumpkin-Sage Sauce",sites/default/files/styles/smallest_16_9/public/1476288218/pasta-with-pumpkin-sage-sauce-video.jpg?itok=fBZxlZi5,"Crisp fall weather brings on cravings for rich, warm comfort foods—like a big bowl of creamy pasta. But unlike traditional creamy, cheesy sauces that can leave you feeling bloated and sluggish after eating, our take will energize you and load you up with ","Step 1 Preheat oven to 350ºF. Spread walnuts on a baking sheet and bake for 5 to 10 minutes, until they’re lightly toasted and fragrant, shaking pan once or twice while baking. Transfer to a bowl. Step 2 Meanwhile, bring a pot of salted water to a boil. Cook pasta until al dente, about 10 minutes or as package label directs. Reserve 2 cups of cooking water before draining pasta. Step 3 Melt 1 Tbsp. butter in a large, deep skillet over medium-high heat. Add onion and cook, stirring often, until tender and translucent, about 4 minutes. Stir in garlic and sage and cook, stirring, for 1 minute. Stir in tomato paste and paprika; stir until combined. Step 4 Add pumpkin and cook, stirring, until well incorporated and warmed through. Add reserved pasta cooking water a few tablespoons at a time until desired consistency is reached. Whisk in yogurt and remaining 1 Tbsp. butter; cook until warmed through and butter has melted. Taste sauce and season with salt and pepper. Step 5 Toss pasta with sauce. Divide among 4 plates and top with Parmesan and reserved walnuts."
12,"2017-11-08 20:29:20",image/jpeg,1c948dd7a5ee4257160c967c5598b9cf04374ed9,13515,/1c/94/8d/d7/1c948dd7a5ee4257160c967c5598b9cf04374ed9.jpg?itok=mDONdgBW,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/1c/94/8d/d7/1c948dd7a5ee4257160c967c5598b9cf04374ed9.jpg?itok=mDONdgBW,12,"2017-11-08 03:12:31","You're Going to Be Obsessed With These Matcha-Coconut Refrigerator Cookies",sites/default/files/styles/smallest_16_9/public/1507323139/matcha-coconut-refigerator-cookies-recipe.jpg?itok=mDONdgBW,,"Step 1 Place oats in a food processor; pulse 4 or 5 times. Combine oats, flour, coconut, bee pollen, matcha powder, baking powder, baking soda, and salt in a bowl. Step 2 Beat sugar and butter with an electric mixer on medium speed in a large bowl until light and fluffy, about 3 minutes. Add egg; beat until incorporated, about 2 minutes. Beat in vanilla. Add oat mixture; beat on low speed until well combined. Step 3 Scrape dough (it will be sticky) onto a 16-inchlong piece of parchment. With damp hands, shape dough into a 9-by-2- inch log. Wrap log in parchment ; twist ends to seal . Chill for 2 hours. Step 4 Preheat oven to 350°F. Using a sawing motion, cut log into 24 3/8-inch-thick slices. Place slices 2 inches apart on parchment-lined baking sheets. Bake until lightly browned, about 11 minutes. Let cool on baking sheets on wire racks for 5 minutes. Transfer to wire racks to cool completely, about 20 minutes."
13,"2017-11-08 20:29:22",image/jpeg,7b7fa72fb84d6e1dd28a3b41cfcdb19b0da7b9d7,11286,/7b/7f/a7/2f/7b7fa72fb84d6e1dd28a3b41cfcdb19b0da7b9d7.jpg?itok=6_sEXWt0,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/7b/7f/a7/2f/7b7fa72fb84d6e1dd28a3b41cfcdb19b0da7b9d7.jpg?itok=6_sEXWt0,13,"2017-11-08 03:12:37","How to Make Cappuccino Panna Cotta",sites/default/files/styles/smallest_16_9/public/1507323139/cappuccino-panna-cotta-recipe.jpg?itok=6_sEXWt0,,"Step 1 Pour milk into a large measuring cup; whisk until well blended. Place 1 cup milk in a medium pan. Whisk in sugar, espresso, cinnamon, and salt. Sprinkle gelatin over top. Let stand for 5 minutes. Place pan on stove; turn heat to medium and cook, whisking, until mixture is smooth, 1 to 2 minutes. Step 2 Stir together kefir, vanilla, and remaining ¾ cup milk in a bowl. Gradually add gelatin mixture, whisking constantly. Step 3 Divide evenly among 6 ramekins. Chill until firm, about 3 hours. Garnish with dark chocolate curls."
14,"2017-11-08 20:29:28",image/jpeg,9022bc5e0c91b20ae9083848122fade59803f020,19275,/90/22/bc/5e/9022bc5e0c91b20ae9083848122fade59803f020.jpg?itok=gJmwWigq,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/90/22/bc/5e/9022bc5e0c91b20ae9083848122fade59803f020.jpg?itok=gJmwWigq,14,"2017-11-08 03:12:43","This Maca Chocolate Cake Recipe Is Decadent, But Packed With Superfoods",sites/default/files/styles/smallest_16_9/public/1507323139/decadent-maca-chocolate-cake-recipe.jpg?itok=gJmwWigq,,"Step 1 Preheat oven to 325°F. Coat bottom and sides of a 9-inch spring-form pan with cooking spray. Sprinkle with cocoa; tap out excess. Step 2 Place chocolate in a heatproof bowl set over a pan of simmering water. Cook, stirring occasionally, until melted and smooth. Remove bowl from top of pan; let chocolate cool to room temperature. Step 3 Place sugar in bowl of a food processor; process until finely ground. Reserve 1 tablespoon ground sugar. Step 4 Beat butter and remaining ground sugar with an electric mixer on medium speed until light and fluffy, about 4 minutes. Add yolks, 1 at a time, beating well after each addition. Beat in vanilla. Using a rubber spatula, fold melted chocolate into yolk mixture. Fold in flour, maca powder, and salt. Step 5 Using clean, dry beaters, beat egg whites and cream of tartar on medium speed until foamy, about 1 minute. Increase speed to high and beat until medium peaks form. Stir 1/4 egg white mixture into chocolate mixture. Gently fold in remaining egg white mixture. Scrape batter into prepared pan; smooth top. Bake until a wooden pick inserted in the center comes out with moist crumbs, 35 to 40 minutes. Let cake cool in pan on a wire rack for 15 minutes. Run a knife around edge of pan to loosen cake; remove sides of pan. Let cake cool completely on wire rack, about 30 minutes. Sprinkle reserved 1 tablespoon ground sugar over top of cake; serve at room temperature."
15,"2017-11-08 20:29:32",image/jpeg,9207df2ca6b3760a007b58128ce979883be5b8c7,21046,/92/07/df/2c/9207df2ca6b3760a007b58128ce979883be5b8c7.jpg?itok=QBpMN429,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/92/07/df/2c/9207df2ca6b3760a007b58128ce979883be5b8c7.jpg?itok=QBpMN429,15,"2017-11-08 03:12:45","Spirulina Sunflower Bars Are Packed With Nutrients",sites/default/files/styles/smallest_16_9/public/1507323139/spirulina-sunflower-bars-recipe.jpg?itok=QBpMN429,,"Step 1 Preheat oven to 350°F. Line an 8-inch square pan with parchment, allowing paper to extend over sides of pan to create handles. Step 2 Combine oats, sunflower seeds, and pepitas on a rimmed baking sheet. Bake until fragrant and just beginning to brown, about 10 minutes, stirring after 5 minutes. Transfer mixture to a large bowl; stir in coconut, flaxseed, and spirulina powder. Step 3 Stir together oil, sunflower butter, and salt in a small saucepan; bring to a boil over medium-high heat, stirring often. Stir in honey and remove from heat. Pour honey mixture over oat mixture; stir well to combine. Firmly press mixture into prepared pan. Chill for 1 hour. Step 4 Using parchment handles, remove mixture from pan. Cut into 16 2-inch bars. Serve bars immediately or wrap in plastic and store in refrigerator."
16,"2017-11-08 20:29:37",image/jpeg,87290dfac46d91dc9f4fd38f8810fbe4a72554b7,15919,/87/29/0d/fa/87290dfac46d91dc9f4fd38f8810fbe4a72554b7.jpg?itok=0HlXcp5m,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/87/29/0d/fa/87290dfac46d91dc9f4fd38f8810fbe4a72554b7.jpg?itok=0HlXcp5m,16,"2017-11-08 03:12:46","Get the Easy Recipe for Mulberry-Apple Crisps",sites/default/files/styles/smallest_16_9/public/1507323139/mulberry-apple-crisp-recipe.jpg?itok=0HlXcp5m,"Chia seeds add Omega-3s and fiber!","Step 1 Preheat oven to 375°F. Coat a 7-by-11-inch glass or ceramic baking dish with cooking spray. Step 2 Stir together mulberries and cider in a large bowl; let stand for 10 minutes. Add apples, lemon juice, cinnamon, 3 tablespoons sugar, and 1/4 teaspoon salt. Step 3 Stir together oats, flour, chia seeds, and remaining 1 1/2 tablespoons sugar and 1/4 teaspoon salt in a separate bowl. Using 2 knives or a pastry blender, cut butter into mixture until it resembles coarse sand. Stir in walnuts. Step 4 Scrape apple mixture into prepared baking dish. Top with oat mixture. Bake until well browned and bubbly, 30 to 35 minutes. Serve warm or at room temperature with yogurt, if desired."
17,"2017-11-08 20:29:39",image/jpeg,3fcf5367845277c4acf6e794fff1db289516b65a,14518,/3f/cf/53/67/3fcf5367845277c4acf6e794fff1db289516b65a.jpg?itok=Tb3mV1Z6,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/3f/cf/53/67/3fcf5367845277c4acf6e794fff1db289516b65a.jpg?itok=Tb3mV1Z6,17,"2017-11-08 03:12:52","How to Make Hempseed Maple-Pecan Popcorn Balls",sites/default/files/styles/smallest_16_9/public/1507323139/hempseed-maple-pecan-popcorn-balls-recipe.jpg?itok=Tb3mV1Z6,,"Step 1 Melt oil in a dutch oven over medium-high heat; swirl to coat. Add popcorn; cover and cook, shaking pot frequently, until kernels pop, about 3 minutes. When popping slows down, remove pot from heat. Let stand until popping stops, about 1 minute. Pour popcorn into a large bowl coated with cooking spray. Stir in pecans and hempseed. Step 2 Stir together sugar and ¼ cup water in a medium, heavy pan; bring to a boil over medium-high heat. Cook, stirring occasionally, until sugar dissolves, 1 to 2 minutes. Stir in syrup, butter, and salt; cook over medium-high heat until a candy thermometer registers 300°F, about 12 minutes. Remove pan from heat; stir in vanilla. Step 3 Immediately pour hot syrup mixture over popcorn mixture; toss to coat. Let cool for 1 minute. Carefully form mixture into 10 3-inch balls, being sure not to compact them too tightly. Place on parchment and let cool completely."
18,"2017-11-08 20:29:42",image/jpeg,4c44c65d942dde907477c2bc91e2bc6776d4cbda,19172,/4c/44/c6/5d/4c44c65d942dde907477c2bc91e2bc6776d4cbda.jpg?itok=X-tVjDV9,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/4c/44/c6/5d/4c44c65d942dde907477c2bc91e2bc6776d4cbda.jpg?itok=X-tVjDV9,18,"2017-11-08 03:12:54","Get the Easy Recipe for Spicy Pumpkin Hummus",sites/default/files/styles/smallest_16_9/public/1506958679/pumpkin-hummus-pumpkin-power.jpg?itok=X-tVjDV9,"If you prefer your hummus on the mild side, leave out the harissa.","Step 1 Place garlic and 1 tablespoon oil in a skillet over low heat. Cook until garlic begins to sizzle, about 30 seconds; transfer to a food processor. Step 2 Add chickpeas, pumpkin, lemon juice, tahini, cumin, harissa, honey, and 2 tablespoons oil to food processor. Process until smooth, about 10 seconds, stopping to scrape down sides and bottom of bowl as needed. Sprinkle with salt and pepper. (Add additional harissa for more heat, if desired.) Step 3 Transfer to a bowl; cover and refrigerate for 1 hour to allow flavors to develop. To serve, drizzle with remaining 1 tablespoon oil; sprinkle with pepitas and paprika, if desired."
19,"2017-11-08 20:29:50",image/jpeg,dc95e79d0d4dce4cf0df69e47f698b41b810c183,14224,/dc/95/e7/9d/dc95e79d0d4dce4cf0df69e47f698b41b810c183.jpg?itok=5KPTOkRR,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/dc/95/e7/9d/dc95e79d0d4dce4cf0df69e47f698b41b810c183.jpg?itok=5KPTOkRR,19,"2017-11-08 03:12:58","How to Make Valerie Bertinelli's All-in-One Breakfast Smoothie",sites/default/files/styles/smallest_16_9/public/1506963288/all-in-one-breakfast-smoothie-valerie-bertinelli.jpg?itok=5KPTOkRR,,"Combine bananas, ice, milk, coffee, oats, honey, almond butter, chopped chocolate-covered espresso beans, oil, and vanilla in a blender and blend on high speed until smooth. Divide evenly between 2 glasses. Garnish each with chocolate-covered espresso beans and a sprig of mint, if desired."
20,"2017-11-08 20:29:56",image/jpeg,062cc16d7e12b125a8c8f945416ba97a845918cd,13274,/06/2c/c1/6d/062cc16d7e12b125a8c8f945416ba97a845918cd.jpg?itok=EZejhrgd,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/06/2c/c1/6d/062cc16d7e12b125a8c8f945416ba97a845918cd.jpg?itok=EZejhrgd,20,"2017-11-08 03:13:02","How to Make Roasted Radishes",sites/default/files/styles/smallest_16_9/public/1506963288/roasted-radishes-valerie-bertinelli.jpg?itok=EZejhrgd,,"Heat oil in a large skillet over medium-high heat. Add radishes and cook, stirring often, until radishes begin to brown, 2 to 4 minutes. Add thyme, rosemary, and garlic. Cover and reduce heat to medium-low. Cook, stirring occasionally, until radishes are tender when pierced with a fork, 6 to 8 minutes. Add butter and salt; cook, stirring constantly, until butter has melted, about 1 minute."
21,"2017-11-08 20:30:02",image/jpeg,4cedb563f0aea953dc2e113a9ceda878922d7826,14266,/4c/ed/b5/63/4cedb563f0aea953dc2e113a9ceda878922d7826.jpg?itok=pHI7OYbg,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/4c/ed/b5/63/4cedb563f0aea953dc2e113a9ceda878922d7826.jpg?itok=pHI7OYbg,21,"2017-11-08 03:13:07","This Curried Pumpkin Soup Recipe Is Perfect for Fall",sites/default/files/styles/smallest_16_9/public/1506958679/curried-pumpkin-soup-pumkin-power.jpg?itok=pHI7OYbg,"Pumpkin is a good source of potassium and vitamin A.","Step 1 Heat oil in a Dutch oven over medium heat. Add onion and 1/2 teaspoon salt and cook, stirring occasionally, until onion is tender, about 6 minutes. Stir in ginger; sauté until fragrant, about 1 minute. Add pears and cashews; cook, stirring often, until pears have softened, about 2 minutes. Step 2 Sprinkle in curry powder, turmeric, cumin, and chili powder; cook until fragrant and spices are beginning to toast, about 1 minute. Whisk in pumpkin and 3 cups broth. Increase heat to medium-high and bring to a boil. Reduce heat to medium-low; simmer for 30 minutes. Step 3 Working in batches, transfer soup to a high-speed blender. Remove center piece of blender lid to allow steam to escape; secure lid on blender and place a clean towel over opening in lid. Process until smooth, about 10 seconds. Return soup to Dutch oven over medium-low heat; stir in 2 cups broth and remaining 1/2 teaspoon salt. (Stir in up to 1/2 cup additional broth, if needed, to reach desired consistency.) If desired, garnish servings with pepper and coconut yogurt."
22,"2017-11-08 20:30:09",image/jpeg,02be6ed8c99589efcde5bfdf41b30ea4b9b9f3bb,24665,/02/be/6e/d8/02be6ed8c99589efcde5bfdf41b30ea4b9b9f3bb.jpg?itok=Ye_VfRse,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/02/be/6e/d8/02be6ed8c99589efcde5bfdf41b30ea4b9b9f3bb.jpg?itok=Ye_VfRse,22,"2017-11-08 03:13:14","This Is Valerie Bertinelli's Go-To Salad Recipe",sites/default/files/styles/smallest_16_9/public/1506963288/arugula-apple-fennel-salad-valerie-bertinelli.jpg?itok=Ye_VfRse,,"Step 1 Whisk together shallot, lime juice, lemon juice, honey, mustard, salt, and pepper; let stand for 2 minutes. Add oil in a slow, steady stream, whisking until blended. Toss together arugula, lettuce, apple, fennel, and walnuts in a large bowl. Step 2 Add dressing to salad and toss. Divide salad evenly among 4 plates and serve."
23,"2017-11-08 20:30:12",image/jpeg,075eb648a7040461ca3907935e7230e4a227fe12,16821,/07/5e/b6/48/075eb648a7040461ca3907935e7230e4a227fe12.jpg?itok=bN83wuBa,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/07/5e/b6/48/075eb648a7040461ca3907935e7230e4a227fe12.jpg?itok=bN83wuBa,23,"2017-11-08 03:13:21","How to Make Grain-Free Pumpkin Muffins",sites/default/files/styles/smallest_16_9/public/1506958679/pumpkin-power-pumpkin-muffin.jpg?itok=bN83wuBa,"Have leftover pumpkin? Freeze it and toss it into a smoothie.","Step 1 Preheat oven to 350ºF. Line a 12-cup muffin pan and 4 cups of a 6-cup muffin pan with paper baking cups; lightly mist with cooking spray. Step 2 Stir together almond flour, coconut flour, cinnamon, ginger, baking powder, salt, baking soda, and ground cloves in a large bowl until combined. Whisk eggs in a separate bowl. Add pumpkin, coconut oil, molasses, syrup, and vanilla to eggs and whisk until combined. Add flour mixture to egg mixture and stir until incorporated. Fold in walnuts, cranberries, or chocolate chips, if desired. Step 3 Divide batter among muffin cups, filling them two-thirds full. Bake until cooked through, 28 to 35 minutes. Let cool in pans for about 5 minutes. Remove from pans and place on a wire rack to cool completely. Wrap leftover muffins in plastic and refrigerate for up to 5 days."
24,"2017-11-08 20:30:19",image/jpeg,18e00b85de75cd5032cc037a685eca99a811ebaa,18998,/18/e0/0b/85/18e00b85de75cd5032cc037a685eca99a811ebaa.jpg?itok=ufcJP2xS,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/18/e0/0b/85/18e00b85de75cd5032cc037a685eca99a811ebaa.jpg?itok=ufcJP2xS,24,"2017-11-08 03:13:27","Get the Easy Recipe for Vegetable Potpie",sites/default/files/styles/smallest_16_9/public/1504902894/vegetable-potpie-comfort-food.jpg?itok=ufcJP2xS,,"Step 1 Make crust: Place flours, thyme, salt, baking powder, and pepper in a food processor; pulse until combined. Add butter; pulse until mixture resembles coarse sand. Drizzle 2 to 3 tablespoons ice water over top of mixture; pulse until mixture begins to clump, 2 or 3 times. Transfer mixture to a work surface; knead until dough comes together, 2 or 3 times. Shape dough into a 5-inch disk and wrap with plastic wrap; chill for 30 minutes. Step 2 Make filling: Preheat oven to 400°F. Heat oil in a Dutch oven over medium-high heat. Add carrots, onion, celery, and mushrooms to Dutch oven; cook, stirring occasionally, until mushrooms are tender and other vegetables are tender-crisp, 10 to 12 minutes. Add garlic and thyme; cook, stirring often, for 1 minute. Add turnips, cauliflower, and 21/2 cups broth to Dutch oven; bring to a boil. Whisk together flour and remaining 1 cup broth in a small bowl. Gradually stir flour mixture into broth mixture. Cook, stirring constantly, for 1 minute. Reduce heat to low and simmer, stirring occasionally, until vegetables are tender and mixture has thickened, 7 to 8 minutes. Remove Dutch oven from heat; stir in peas, salt, and pepper. Cover and keep warm. Step 3 Place chilled dough on a lightly floured surface. Roll out to a 12-by-8-inch rectangle. Coat an 11-by-7-inch (2-quart) glass or ceramic baking dish with cooking spray; transfer filling to baking dish. Place dish on a rimmed baking sheet lined with aluminum foil. Place dough on filling; fold edges under and crimp. Lightly coat dough with cooking spray. Make 4 to 5 slits in dough to allow steam to escape. Bake until bubbly and golden brown, 25 to 30 minutes."
25,"2017-11-08 20:30:27",image/jpeg,ee0eace7998b87b8675c24e10442ddb5958ad9c7,18441,/ee/0e/ac/e7/ee0eace7998b87b8675c24e10442ddb5958ad9c7.jpg?itok=fh7QjQIh,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/ee/0e/ac/e7/ee0eace7998b87b8675c24e10442ddb5958ad9c7.jpg?itok=fh7QjQIh,25,"2017-11-08 03:13:32","Slow-Cooker Turkey-Vegetable Soup Is the Ultimate Comfort Food Dish",sites/default/files/styles/smallest_16_9/public/1504902894/slow-cooker-turkey-vegetable-soup-comfort-food.jpg?itok=fh7QjQIh,,"Step 1 Combine onion, celery, garlic, thyme, sage, and 1 tablespoon oil in a 6-quart slow cooker. Cover and cook on high until vegetables have slightly softened, about 10 minutes. Step 2 Meanwhile, heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add turkey legs; cook until well browned on all sides, about 3 minutes per side. Transfer to slow cooker; add broth, carrots, and parsnips. Reduce heat to low, cover, and cook until turkey is very tender, about 4 hours. Step 3 Remove turkey legs from slow cooker. Cut meat from bones and shred meat; discard bones. Return meat to slow cooker. Stir in kale, barley, salt, pepper, and zucchini. Cover and cook on low until barley is tender, about 1 hour. Discard thyme sprigs. Stir in lemon juice."
26,"2017-11-08 20:30:32",image/jpeg,20345e2d2c7459a350538b58b8453876a64510f8,22156,/20/34/5e/2d/20345e2d2c7459a350538b58b8453876a64510f8.jpg?itok=J5Ui07ln,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/20/34/5e/2d/20345e2d2c7459a350538b58b8453876a64510f8.jpg?itok=J5Ui07ln,26,"2017-11-08 03:13:59","How to Make Healthier Crab Cakes",sites/default/files/styles/smallest_16_9/public/1504902894/crab-cakes-comfort-food.jpg?itok=J5Ui07ln,,"Step 1 Line a baking sheet with parchment paper. Stir together crabmeat, bell peppers, mayonnaise, scallion, celery, coriander, cayenne, and arrowroot in a large bowl. Add egg whites and stir until well combined. Shape mixture into 10 3-inch cakes (about 1/3 cup each). Place crab cakes on baking sheet. Cover and chill for 30 minutes. Step 2 Heat 3 tablespoons oil in a large nonstick skillet over medium heat. Add half the crab cakes and cook until well browned, about 5 minutes. Flip and cook cakes until firm but tender, about 5 minutes more. Transfer cooked crab cakes to a plate lined with paper towels. Repeat with remaining cakes. Arrange 1 cup spinach-arugula mix on each of 5 plates; top each with 2 crab cakes. Step 3 Combine lemon juice and remaining 3 tablespoons oil in a small bowl. Drizzle over cakes and greens. Serve immediately."
27,"2017-11-08 20:30:35",image/jpeg,2c26241bc9a15ca5a810b02499bde60d9ea89cdb,19964,/2c/26/24/1b/2c26241bc9a15ca5a810b02499bde60d9ea89cdb.jpg?itok=71p7dOOQ,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/2c/26/24/1b/2c26241bc9a15ca5a810b02499bde60d9ea89cdb.jpg?itok=71p7dOOQ,27,"2017-11-08 03:14:02","This Wedge Salad Is Made With Shiitake “Bacon”",sites/default/files/styles/smallest_16_9/public/1504902894/wedge-salad-shitake-bacon-comfort-food.jpg?itok=71p7dOOQ,,"Step 1 Make dressing: Whisk together mayonnaise, buttermilk, sour cream, parsley, chives, mustard, salt, pepper, and garlic in a bowl. Cover and chill for 1 hour. Step 2 Make “bacon” bits: Preheat oven to 375°F. Place mushroom slices, oil, and salt in a bowl; toss to coat. Arrange mushrooms in a single layer on a baking sheet. Bake until well browned and beginning to get crisp, about 20 minutes. Let cool completely on baking sheet, about 20 minutes. Coarsely crumble mushrooms. Step 3 Make salad: Place 1/2 head romaine lettuce on each of 4 plates. Drizzle each with 2 tablespoons dressing; sprinkle evenly with “bacon” bits, tomatoes, and cheese. Refrigerate remaining dressing in an airtight container for up to 1 week."
28,"2017-11-08 20:30:36",image/jpeg,20770d40a712109a180ac6cc90ed525f4c16ddb2,18322,/20/77/0d/40/20770d40a712109a180ac6cc90ed525f4c16ddb2.jpg?itok=wXSAOrvd,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/20/77/0d/40/20770d40a712109a180ac6cc90ed525f4c16ddb2.jpg?itok=wXSAOrvd,28,"2017-11-08 03:14:08","How to Make Spaghetti Squash With Meatballs",sites/default/files/styles/smallest_16_9/public/1504902894/spaghetti-squash-meatballs-comfort-food.jpg?itok=wXSAOrvd,,"Step 1 Preheat oven to 425°F; line a baking sheet with parchment. Cut squash in half lengthwise. Discard seeds and membranes. Rub cut sides of squash with 1 tablespoon oil. Place squash, cut sides down, on baking sheet. Bake until tender, 25 to 30 minutes. Scrape insides with a fork to remove spaghettilike strands. Keep warm. Step 2 Heat remaining 1 tablespoon oil in a pan over medium heat. Sauté onion until tender, about 6 minutes. Add red pepper and 1 tablespoon each garlic and oregano; sauté 1 minute. Add tomatoes and 1/4 teaspoon each salt and black pepper; bring to a boil. Reduce heat to low; simmer, stirring, until thickened, about 15 minutes. Stir in vinegar. Step 3 Increase oven to 450°F; mist a baking sheet with cooking spray. Grind oats in a food processor. Place oats and remaining 1 tablespoon each garlic and oregano and 1/4 teaspoon each salt and black pepper in a bowl. Add beef, egg, and 1/4 cup cheese; stir until just combined. Shape into 12 meatballs and place on baking sheet; bake until lightly browned, about 8 minutes. Step 4 Add meatballs to tomato mixture. Cook over low heat until a thermometer inserted in mixture registers 160°F, about 5 minutes. Divide squash among 4 plates; top each with 3 meatballs, sauce, and remaining cheese."
29,"2017-11-08 20:30:39",image/jpeg,9f9c97d96ae567b76cca775fd74a116297e91e23,21384,/9f/9c/97/d9/9f9c97d96ae567b76cca775fd74a116297e91e23.jpg?itok=Q8fC_Cni,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/9f/9c/97/d9/9f9c97d96ae567b76cca775fd74a116297e91e23.jpg?itok=Q8fC_Cni,29,"2017-11-08 03:14:45","How to Make Apricot-Hazelnut Granola",sites/default/files/styles/smallest_16_9/public/1502919874/granola-healthy-food2%20copy.jpg?itok=Q8fC_Cni,,"Take our original Basic Granola recipe and replace 1 cup almonds with 1 cup chopped hazelnuts. Add 2 tsp. vanilla. Add 3/4 cup chopped dried apricots."
30,"2017-11-08 20:30:44",image/jpeg,ce83f2caaa0cead350ade681c639c978350d7631,18570,/ce/83/f2/ca/ce83f2caaa0cead350ade681c639c978350d7631.jpg?itok=fJkEQJ1K,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/ce/83/f2/ca/ce83f2caaa0cead350ade681c639c978350d7631.jpg?itok=fJkEQJ1K,30,"2017-11-08 03:14:53","This Crunchy Granola Recipe Is Packed With Superfoods",sites/default/files/styles/smallest_16_9/public/1502919874/granola-healthy-food2.jpg?itok=fJkEQJ1K,,"Omit 1/2 cup oats from basic recipe; add 1/2 cup hempseed. Reduce cinnamon to 1 Tbsp.; add 1 tsp. each ground ginger and ground turmeric. Reduce olive oil to 1/4 cup; add 3 Tbsp. melted and cooled coconut oil. Add 1/2 cup goji berries to cooled granola."
31,"2017-11-08 20:30:48",image/jpeg,4f26e3ceb577cf7742253ce4270150f6785babf7,19153,/4f/26/e3/ce/4f26e3ceb577cf7742253ce4270150f6785babf7.jpg?itok=ZddQmWJP,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/4f/26/e3/ce/4f26e3ceb577cf7742253ce4270150f6785babf7.jpg?itok=ZddQmWJP,31,"2017-11-08 03:14:59","This Is the Best Basic Granola Recipe Ever",sites/default/files/styles/smallest_16_9/public/1502919874/granola-healthy-food2%20copy%202.jpg?itok=ZddQmWJP,"Look for nuts, oats, and dried fruit in your supermarket’s bulk bins and buy only as much as you need.","Step 1 Preheat oven to 300ºF. Toss together oats, almonds, pumpkin seeds, coconut, cinnamon, and salt in a large bowl. Stir in oil and syrup. Step 2 Divide mixture between 2 large rimmed baking sheets and spread out evenly. Bake until golden and toasted, 40 to 45 minutes, stirring every 10 to 15 minutes and switching pans from top to bottom and front to back halfway through. Step 3 Immediately transfer granola to a large bowl and let cool completely, stirring occasionally. (Granola will crisp as it cools.) When it’s cool, toss in raisins, if desired. Store leftovers in an airtight container for up to 2 weeks."
32,"2017-11-08 20:30:54",image/jpeg,0f7a4a2d4c0da97cebd17d53dff6230340c1ddb0,19454,/0f/7a/4a/2d/0f7a4a2d4c0da97cebd17d53dff6230340c1ddb0.jpg?itok=DbjL2qTP,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/0f/7a/4a/2d/0f7a4a2d4c0da97cebd17d53dff6230340c1ddb0.jpg?itok=DbjL2qTP,32,"2017-11-08 03:15:06","You Won't Miss the Meat With This Nut-Crusted Tofu Recipe",sites/default/files/styles/smallest_16_9/public/1502916359/nut-crusted-tofu-power-plant.jpg?itok=DbjL2qTP,,"Step 1 Preheat oven to 375°F and line a baking sheet with parchment. Step 2 Using a food processor or a knife, chop pistachios until they are about the size of the bread crumbs. Combine pistachios with bread crumbs, shallot, garlic, lemon zest, and tarragon in a pie plate. Season with salt and pepper. Step 3 Season tofu with salt and pepper. Combine mustard and lemon juice in a small bowl. Spread mustard mixture evenly over top and sides of tofu, then press each slice into bread crumb mixture. Step 4 Place tofu, uncoated side down, on baking sheet. Sprinkle any leftover bread crumb mixture evenly on top of slices. Bake until tops are browned, about 20 minutes."
33,"2017-11-08 20:30:54",image/jpeg,8cbe6e3914fc3ddabf5fc9b66245363abeb7971a,20817,/8c/be/6e/39/8cbe6e3914fc3ddabf5fc9b66245363abeb7971a.jpg?itok=yK_G-yzU,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/8c/be/6e/39/8cbe6e3914fc3ddabf5fc9b66245363abeb7971a.jpg?itok=yK_G-yzU,33,"2017-11-08 03:15:07","This Vietnamese Veggie and Rice Noodle Salad Is Packed With Flavor",sites/default/files/styles/smallest_16_9/public/1502916359/vietnamese-veggie-rice-noodle-salad-power-plant.jpg?itok=yK_G-yzU,,"Step 1 Combine carrots, radish, cucumber, vinegar, sugar, and 1/4 teaspoon salt in a small bowl. Refrigerate for at least 1 hour. Step 2 Pulse avocados, ginger, 2 tablespoons water, lime juice, and garlic in a blender. Continue to process until sauce has the consistency of aioli, adding up to 2 tablespoons more water, 1 tablespoon at a time, if necessary. Transfer to a container with a tight-fitting lid. Step 3 Heat a medium cast-iron skillet over medium-high heat. Add oil. Place tofu in a single layer in skillet. Cook until brown, 8 to 10 minutes. Season with salt and pepper. Let cool. Step 4 Prepare rice noodles according to package directions. Drain and rinse. Step 5 Toss pickled vegetables with noodles, then divide among 4 bowls. Top with tofu, bean sprouts, and cilantro. Drizzle with avocado sauce. Garnish with peanuts and sriracha, if desired, and serve."
34,"2017-11-08 20:30:59",image/jpeg,d52f4f57200db391dd01fd276aaee926da741107,19073,/d5/2f/4f/57/d52f4f57200db391dd01fd276aaee926da741107.jpg?itok=BiFwUomR,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/d5/2f/4f/57/d52f4f57200db391dd01fd276aaee926da741107.jpg?itok=BiFwUomR,34,"2017-11-08 03:15:10","How to Make ""Bacon,"" Lettuce, Avocado, and Tomato Pitas",sites/default/files/styles/smallest_16_9/public/1502916359/bacon-lettuce-avocado-tomato-pitas-power-plants.jpg?itok=BiFwUomR,,"Step 1 Place a large cast-iron skillet over medium heat. Once skillet is warm, add oil, then dulse and liquid smoke. Toss to combine. Cook, stirring often, until dulse is crispy, about 5 minutes. Remove dulse from heat and season with pepper. Step 2 Mash avocados with cilantro, scallions, and lime juice. Season with salt and pepper. Step 3 Slice pitas in half and toast lightly. Gently open them and divide avocado mixture evenly among all 8 halves. Divide greens, tomatoes, and dulse evenly among pitas and serve. "
35,"2017-11-08 20:31:00",image/jpeg,ab9e90277e8d5f58871c750b6beb690ab12fbcb2,19960,/ab/9e/90/27/ab9e90277e8d5f58871c750b6beb690ab12fbcb2.jpg?itok=H46l52BZ,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/ab/9e/90/27/ab9e90277e8d5f58871c750b6beb690ab12fbcb2.jpg?itok=H46l52BZ,35,"2017-11-08 03:15:14","How to Make Rice Vinaigrette",sites/default/files/styles/smallest_16_9/public/styles/main/public/rice-vinaigrette-video.jpg?itok=H46l52BZ,"Dressings get a bad rap—and usually for good reason. Creamy condiments like caesar and ranch can add loads of extra calories to even the healthiest salads. Ask for it ‘heavily dressed’ and your midday meal could pack a good fraction of your daily value of","Step 1 Make Quick Pickles: Combine 1/3 cup water, 1/3 cup unseasoned rice vinegar, 2 Tbsp. honey, and 1 tsp. kosher salt in a small saucepan. Bring to a simmer over medium-high heat; stir until honey and salt are dissolved. Pour honey mixture over 1 cup thinly sliced cucumbers in a medium bowl, and let stand until cucumbers have softened, about 10 minutes. Cover and chill in pickling liquid until ready to use. Yield: 1 cup Step 2 In a small bowl, whisk together 1/4 cup pickling liquid from Quick Pickles, 1 Tbsp. avocado oil, 1 Tbsp. toasted sesame oil, and 1/4 tsp. kosher salt. Cover and keep at room temperature until ready to use."
36,"2017-11-08 20:31:07",image/jpeg,8ee2b082e8964b535fac5db837d70457e50cdb2a,20418,/8e/e2/b0/82/8ee2b082e8964b535fac5db837d70457e50cdb2a.jpg?itok=4UHR7Sme,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/8e/e2/b0/82/8ee2b082e8964b535fac5db837d70457e50cdb2a.jpg?itok=4UHR7Sme,36,"2017-11-08 03:15:15","Shrimp-Tomato-Avocado Salad Is Packed With Protein and Healthy Fats",sites/default/files/styles/smallest_16_9/public/1502736044/shrimp-tomato-avocado-salad-extra-tomato-recipes.jpg?itok=4UHR7Sme,,"Step 1 Heat avocado oil in a large skillet over medium heat. Add shrimp ; sprinkle with salt and pepper. Sauté for 2 minutes. Add garlic and cook, tossing, until shrimp are opaque and light pink and no gray tone remains, 1 to 3 minutes. Transfer shrimp mixture to a medium bowl. Step 2 Whisk lemon zest, lemon juice, mustard, and honey in a large bowl. Add olive oil in a slow, steady stream, whisking constantly. Whisk in ½ teaspoon salt and ¼ teaspoon pepper. Fold tomatoes, cucumber, and herbs into dressing, then fold in avocado and shrimp. Step 3 Divide lettuce among 4 plates. Spoon shrimp mixture evenly over lettuce. Sprinkle with pepper."
37,"2017-11-08 20:31:13",image/jpeg,6b64b3459e0fef644baefbdc7f8b9a3e27bf5b55,22689,/6b/64/b3/45/6b64b3459e0fef644baefbdc7f8b9a3e27bf5b55.jpg?itok=3ANaIG6Q,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/6b/64/b3/45/6b64b3459e0fef644baefbdc7f8b9a3e27bf5b55.jpg?itok=3ANaIG6Q,37,"2017-11-08 03:15:16","Tomato-Cheddar Cornbread Is the Perfect Healthy Comfort Food",sites/default/files/styles/smallest_16_9/public/1502736044/tomato-cheddar-cornbread-extra-tomato-recipes.jpg?itok=3ANaIG6Q,,"Step 1 Preheat oven to 375ºF. Butter an 11-by-7-inch glass baking dish. Step 2 Whisk cornmeal, flour, baking powder, baking soda, 1¼ teaspoons salt, ¼ teaspoon pepper, and cayenne, if desired, in a large bowl. In a separate bowl, whisk eggs, buttermilk, and honey until combined. Pour buttermilk mixture into cornmeal mixture and stir until nearly combined. Fold in ¾ cup cheese. Spread batter in baking dish. Step 3 Melt 2 tablespoons butter in a large skillet over medium heat. Add tomato slices, sprinkle with remaining ¼ teaspoon each salt and pepper, and cook, undisturbed, until tomatoes begin to soften, 1 to 2 minutes. Carefully turn tomatoes with tongs and cook 1 minute more. Transfer to baking dish, arranging on top of batter. Pour any juices from skillet over tomatoes. Sprinkle with 2 tablespoons cheese, if desired. Step 4 Bake until cornbread is golden and a toothpick inserted in center comes out clean, about 30 minutes. Let cool in baking dish on a wire rack for at least 10 minutes before serving."
38,"2017-11-08 20:31:16",image/jpeg,b16cc3badfeb44a5651acf0c766954c261b0eb9c,20094,/b1/6c/c3/ba/b16cc3badfeb44a5651acf0c766954c261b0eb9c.jpg?itok=vQ5uAoAx,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/b1/6c/c3/ba/b16cc3badfeb44a5651acf0c766954c261b0eb9c.jpg?itok=vQ5uAoAx,38,"2017-11-08 03:15:18","How to Make Zoodles With Tomatoes and Spinach-Caper Pesto",sites/default/files/styles/smallest_16_9/public/1502736044/zoodles-tomatoes-spinach-caper-pesto-extra-tomato-recipes.jpg?itok=vQ5uAoAx,"Keep tomatoes on the counter, not in the fridge, for the best flavor and texture.","Step 1 Make pesto: Place 1 tablespoon of the oil and garlic in a small skillet over low heat. When mixture begins to sizzle, let cook for 30 seconds, then transfer to a food processor. Add remaining 3 tablespoons oil, spinach, parsley, capers, hempseed, lemon zest, lemon juice, salt, and pepper; blend. (Makes 3/4 cup.) Step 2 Make zoodles: With a spiralizer or julienne peeler, slice zucchini into noodles. Warm 1 tablespoon of the oil in a large skillet. Add zucchini and sprinkle with 1/2 teaspoon salt; sauté until tender, about 1 minute. Transfer to a large bowl. Add a few tablespoons pesto; gently toss. (Cover and refrigerate leftover pesto for another use.)  Step 3 Warm remaining 1 tablespoon oil in same skillet over medium heat. Add tomatoes; season with salt and pepper. Cook, shaking pan often, until tomatoes soften and begin to burst, 5 to 10 minutes. Add 3 to 4 tablespoons water partway through to incorporate browned bits from bottom of pan.  Step 4 Top zoodles with tomatoes and Parmesan, if desired."
39,"2017-11-08 20:31:16",image/jpeg,00fbd17363fb5ccd37f864d259e040b356e4da67,12643,/00/fb/d1/73/00fbd17363fb5ccd37f864d259e040b356e4da67.jpg?itok=6xhc_Grl,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/00/fb/d1/73/00fbd17363fb5ccd37f864d259e040b356e4da67.jpg?itok=6xhc_Grl,39,"2017-11-08 03:15:20","This Sourdough Steak Sandwich Is a Hearty Weekday Lunch",sites/default/files/styles/smallest_16_9/public/1499280692/sourdough-steak-sandwich-lunch-challenge_0.jpg?itok=6xhc_Grl,,"Spread mayonnaise on bread and top with romaine, onion, eggplant, and steak."
40,"2017-11-08 20:31:23",image/jpeg,6f142f792202407551a0d6bc88a45d89ab5dfb68,18452,/6f/14/2f/79/6f142f792202407551a0d6bc88a45d89ab5dfb68.jpg?itok=eOoDsFfC,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/6f/14/2f/79/6f142f792202407551a0d6bc88a45d89ab5dfb68.jpg?itok=eOoDsFfC,40,"2017-11-08 03:15:27","This Steak and Toasted Farro Bowl Is a Great Source of Protein",sites/default/files/styles/smallest_16_9/public/1499280692/steak-farro-bowl-lunch-challenge_0.jpg?itok=eOoDsFfC,,"Step 1 For the toasted farro: Cook farro per package directions (you will need 1/2 cup cooked). Let cool. Heat 2 tsp. grapeseed oil in a large nonstick skillet over high heat. Spread farro in an even layer. Cook, stirring once, until toasted, 5 minutes. Step 2 For the red wine vinaigrette: Whisk 2 Tbsp. red wine vinegar, 1 tsp each fresh lemon juice and Dijon mustard, and 1/4 tsp. each kosher salt and black pepper. Whisk in 1/4 cup extra-virgin olive oil in a steady stream. Cover: keep at room temperature. Step 3 Arrange romaine, farro, steak, zucchini, peppers, onion, and feta in a bowl. Drizzle with vinaigrette."
41,"2017-11-08 20:31:30",image/jpeg,a591b195570c8b7d6319629ec7db20e497898443,11546,/a5/91/b1/95/a591b195570c8b7d6319629ec7db20e497898443.jpg?itok=KiCEaPrK,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/a5/91/b1/95/a591b195570c8b7d6319629ec7db20e497898443.jpg?itok=KiCEaPrK,41,"2017-11-08 03:15:32","How to Make a Salmon Asian Wrap",sites/default/files/styles/smallest_16_9/public/1499280692/asian-wrap-lunch-challenge_1.jpg?itok=KiCEaPrK,,"Step 1 For the mushrooms: Sauté 8 oz. trimmed, chopped oyster mushrooms with 1/2 tsp. grated fresh garlic and 1/2 tsp. minced fresh ginger in 1 Tbsp. grapeseed oil until tender. Toss with 1 tsp. toasted sesame oil. Step 2 For the rice vinaigrette: Whisk together 1/4 cup pickling liquid from quick pickles, 1 Tbsp. avocado oil, 1 Tbsp. toasted sesame oil, and 1/4 tsp. kosher salt. Cover; keep at room temperature. Step 3 Stir mayonnaise and sriracha together in a small bowl until smooth. Place wrap on a work surface and spread with sriracha mixture. Layer with spinach, mushrooms, salmon, and pickles; roll up jelly roll– style."
42,"2017-11-08 20:31:34",image/jpeg,bab8292270719a1e779f392ca860517b6ad3e86d,15987,/ba/b8/29/22/bab8292270719a1e779f392ca860517b6ad3e86d.jpg?itok=MTBGiBjL,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/ba/b8/29/22/bab8292270719a1e779f392ca860517b6ad3e86d.jpg?itok=MTBGiBjL,42,"2017-11-08 03:15:33","This Spinach-Salmon Salad Is Packed With Healthy Fats",sites/default/files/styles/smallest_16_9/public/1499280692/salmon-spinach-lunch-challenge_0.jpg?itok=MTBGiBjL,,"Step 1 For the rice vinaigrette: Whisk together 1/4 cup pickling liquid from quick pickles, 1 Tbsp. avocado oil, 1 Tbsp. toasted sesame oil, and 1/4 tsp. kosher salt. Cover; keep at room temperature. Step 2 For the asparagus: Sauté 8 oz. asparagus in 2 tsp. grapeseed oil until tender. Chop; toss with 1/2 tsp. toasted sesame oil. Step 3 For the mushrooms: Sauté 8 oz. trimmed, chopped oyster mushrooms with 1/2 tsp. grated fresh garlic and 1/2 tsp. minced fresh ginger in 1 Tbsp. grapeseed oil until tender. Toss with 1 tsp. toasted sesame oil. Step 4 Combine spinach, salmon, asparagus, mushrooms, and carrot in a bowl; drizzle with vinaigrette. Sprinkle with salt and sesame seeds, if desired."
43,"2017-11-08 20:31:36",image/jpeg,68d11415e40d48c9899570396601fecabc9a7645,14521,/68/d1/14/15/68d11415e40d48c9899570396601fecabc9a7645.jpg?itok=c7JIqjSc,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/68/d1/14/15/68d11415e40d48c9899570396601fecabc9a7645.jpg?itok=c7JIqjSc,43,"2017-11-08 03:15:37","This Salmon Grain Bowl Is Packed With Flavor",sites/default/files/styles/smallest_16_9/public/1499280692/salmon-grain-bowl-lunch-challenge_0.jpg?itok=c7JIqjSc,,"Step 1 For the quick pickles: Combine 1/3 cup each water and unseasoned rice vinegar, 2 Tbsp. honey, and 1 tsp. kosher salt in a pan. Bring to a simmer; stir until honey and salt dissolve. Pour over 1 cup thinly sliced cucumbers; let stand 10 minutes. Cover and chill until ready to use. Step 2 For the rice vinaigrette: Whisk together 1/4 cup pickling liquid from quick pickles, 1 Tbsp. avocado oil, 1 Tbsp. toasted sesame oil, and 1/4 tsp. kosher salt. Cover; keep at room temperature. Step 3 For the asparagus: Sauté 8 oz. asparagus in 2 tsp. grapeseed oil until tender. Chop; toss with 1/2 tsp. toasted sesame oil. Step 4 For the mushrooms: Sauté 8 oz. trimmed, chopped oyster mushrooms with 1/2 tsp. grated fresh garlic and 1/2 tsp. minced fresh ginger in 1 Tbsp. grapeseed oil until tender. Toss with 1 tsp. toasted sesame oil. Step 5 Sprinkle rice with salt and arrange with salmon, asparagus, mushrooms, carrot, and pickles in a bowl. Drizzle with vinaigrette and sprinkle with crumbled seaweed, if desired."
44,"2017-11-08 20:31:39",image/jpeg,4d3a756ea7cffefa1483a1b3059a1d610748b6d9,17299,/4d/3a/75/6e/4d3a756ea7cffefa1483a1b3059a1d610748b6d9.jpg?itok=9VXwTqnu,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/4d/3a/75/6e/4d3a756ea7cffefa1483a1b3059a1d610748b6d9.jpg?itok=9VXwTqnu,44,"2017-11-08 03:15:40","Upgrade Your Lunch With This Superfood Grain Bowl",sites/default/files/styles/smallest_16_9/public/1499280692/super-food-grain-bowl-lunch-challenge_0.jpg?itok=9VXwTqnu,,"Step 1 To make the buttermilk-herb dressing, whisk together 6 Tbsp. buttermilk, 1/4 cup olive oil mayonnaise, 2 Tbsp. fresh lemon juice, 1 1/2 Tbsp. snipped fresh chives, 1 Tbsp. fresh flat-leaf parsley, 1/2 tsp. honey, and 1/4 tsp. each kosher salt and freshly ground black pepper in a bowl. Cover and refrigerate until ready to use. Makes 3/4 cup. Step 2 Arrange quinoa, green beans, corn, tomatoes, avocado, and egg in a bowl. Sprinkle with salt and pepper. Drizzle with dressing."
45,"2017-11-08 20:31:44",image/jpeg,38ef8a62e317d361ff86bbd2d0babea50db4fa40,12881,/38/ef/8a/62/38ef8a62e317d361ff86bbd2d0babea50db4fa40.jpg?itok=ARfnPyUw,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/38/ef/8a/62/38ef8a62e317d361ff86bbd2d0babea50db4fa40.jpg?itok=ARfnPyUw,45,"2017-11-08 03:15:40","Load Up on Veggies and Protein With This Grilled Steak Salad",sites/default/files/styles/smallest_16_9/public/1499280692/steak-vegetable-salad-lunch-challenge_0.jpg?itok=ARfnPyUw,,"Step 1 For the toasted farro: Cook farro per package directions (you will need 1/2 cup cooked). Let cool. Heat 2 tsp. grapeseed oil in a large nonstick skillet over high heat. Spread farro in an even layer. Cook, stirring once, until toasted, 5 minutes. Step 2 For the red wine vinaigrette: Whisk 2 Tbsp. red wine vinegar, 1 tsp each fresh lemon juice and Dijon mustard, and 1/4 tsp. each kosher salt and black pepper. Whisk in 1/4 cup extra-virgin olive oil in a steady stream. Cover: keep at room temperature. Step 3 Toss together romaine, cucumber, and peppers in a bowl. Top with steak, zucchini, and eggplant. Drizzle with vinaigrette; sprinkle with farro."
46,"2017-11-08 20:31:49",image/jpeg,fd60fa4858b87451de971100edf4c5657f9e92b4,17388,/fd/60/fa/48/fd60fa4858b87451de971100edf4c5657f9e92b4.jpg?itok=2O7jVPsZ,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/fd/60/fa/48/fd60fa4858b87451de971100edf4c5657f9e92b4.jpg?itok=2O7jVPsZ,46,"2017-11-08 03:15:43","This Grown-Up Egg Salad Sandwich Is the Easiest Lunch Ever",sites/default/files/styles/smallest_16_9/public/1499280692/grown-up-egg-salad-lunch-challenge_0.jpg?itok=2O7jVPsZ,,"Step 1 To make the buttermilk-herb dressing, whisk together 6 Tbsp. buttermilk, 1/4 cup olive oil mayonnaise, 2 Tbsp. fresh lemon juice, 1 1/2 Tbsp. snipped fresh chives, 1 Tbsp. fresh flat-leaf parsley, 1/2 tsp. honey, and 1/4 tsp. each kosher salt and freshly ground black pepper in a bowl. Cover and refrigerate until ready to use. Makes 3/4 cup. Step 2 Combine eggs, dressing, mayonnaise, salt, and pepper in a bowl; mash with a fork. Fold in celery, fennel, and chives. Divide arugula between bread slices and top each with egg salad."
47,"2017-11-08 20:31:54",image/jpeg,9ad4b67f291fabfd1762f6c4411ef0d07816d9de,16071,/9a/d4/b6/7f/9ad4b67f291fabfd1762f6c4411ef0d07816d9de.jpg?itok=XXBuz4p2,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/9a/d4/b6/7f/9ad4b67f291fabfd1762f6c4411ef0d07816d9de.jpg?itok=XXBuz4p2,47,"2017-11-08 03:15:47","How to Make a Modern Cobb Salad",sites/default/files/styles/smallest_16_9/public/1499280692/modern-cobb-salad-lunch-challenge_0.jpg?itok=XXBuz4p2,,"Step 1 To make the buttermilk-herb dressing, whisk together 6 Tbsp. buttermilk, 1/4 cup olive oil mayonnaise, 2 Tbsp. fresh lemon juice, 1 1/2 Tbsp. snipped fresh chives, 1 Tbsp. fresh flat-leaf parsley, 1/2 tsp. honey, and 1/4 tsp. each kosher salt and freshly ground black pepper in a bowl. Cover and refrigerate until ready to use. Makes 3/4 cup. Step 2 Toss together arugula, green beans, corn, dressing, celery, and tomatoes. Top with sunflower seeds and egg halves."
48,"2017-11-08 20:31:57",image/jpeg,9504463c72231287f73f42a035f0d1eb7117280d,31995,/95/04/46/3c/9504463c72231287f73f42a035f0d1eb7117280d.jpg?itok=KMauW2Z4,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/95/04/46/3c/9504463c72231287f73f42a035f0d1eb7117280d.jpg?itok=KMauW2Z4,48,"2017-11-08 03:15:52","Mediterranean Salsa Is Going to Be Your New Favorite Salsa Recipe",sites/default/files/styles/smallest_16_9/public/1495834283/july-salsa-recipes-tomato.jpg?itok=KMauW2Z4,,"Step 1  Place oil, shallots, and garlic in a small skillet. Cook over medium-low heat, without stirring, until mixture sizzles. After it sizzles for 30 seconds, scrape into a medium bowl and let cool. Step 2  Fold in bell pepper, tomatoes, parsley, and vinegar; season with salt and pepper. Cover and refrigerate for at least 1 hour."
49,"2017-11-08 20:32:00",image/jpeg,115a23a4d45e460ade9ebe61ecbc65cf5656f706,52697,/11/5a/23/a4/115a23a4d45e460ade9ebe61ecbc65cf5656f706.jpg?itok=UbCLQT3h,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/11/5a/23/a4/115a23a4d45e460ade9ebe61ecbc65cf5656f706.jpg?itok=UbCLQT3h,49,"2017-11-08 03:15:59","How to Make a Super-Green Smoothie Bowl",sites/default/files/styles/smallest_16_9/public/1495833712/july-three-way-smoothie-kiwi-basil.jpg?itok=UbCLQT3h,"Banana and hempseed give this bowl a luscious, creamy texture.","Step 1  Freeze banana slices for at least 30 minutes or up to 1 day. Step 2  Place banana, spinach, pineapple, coconut water, kiwis, hempseed, salt, and, if desired, ginger and honey in a blender; process until smooth, 20 to 30 seconds, stopping to stir and scrape down sides as needed. (If mixture is too thick, add up to 4 tablespoons coconut water and process again.) Divide between 2 bowls and sprinkle with toppings. Serve immediately."
50,"2017-11-08 20:32:07",image/jpeg,b75273013cf94a64bf8cd795de3bef1365388103,65516,/b7/52/73/01/b75273013cf94a64bf8cd795de3bef1365388103.jpg?itok=gmCmVMhz,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/b7/52/73/01/b75273013cf94a64bf8cd795de3bef1365388103.jpg?itok=gmCmVMhz,50,"2017-11-08 03:16:02","This Chocolate-Strawberry Smoothie Bowl Has a Secret Ingredient",sites/default/files/styles/smallest_16_9/public/1495833712/july-three-way-smoothie-banana-strawberry.jpg?itok=gmCmVMhz,"Frozen cauliflower is practically tasteless and adds tons of fiber and vitamins C and K.","Step 1  Freeze banana slices for at least 30 minutes or up to 1 day. Step 2  Place banana, cauliflower, strawberries, coconut milk, coconut water, cacao powder, almond butter, salt, and, if desired, honey in a blender; process until smooth, 20 to 30 seconds, stopping to stir and scrape down sides as needed. (If mixture is too thick, add up to 4 tablespoons coconut water and process again.) Divide between 2 bowls and sprinkle with toppings. Serve immediately."
51,"2017-11-08 20:32:09",image/jpeg,e5e2d2f1f9e0a384e1f5958350c050566fbf3c71,36459,/e5/e2/d2/f1/e5e2d2f1f9e0a384e1f5958350c050566fbf3c71.jpg?itok=oD3Wv7lX,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/e5/e2/d2/f1/e5e2d2f1f9e0a384e1f5958350c050566fbf3c71.jpg?itok=oD3Wv7lX,51,"2017-11-08 03:16:04","How to Make Pineapple-Mint Salsa",sites/default/files/styles/smallest_16_9/public/1495834283/july-salsa-recipes-pineapple.jpg?itok=oD3Wv7lX,,"Combine pineapple, onion, jalapeño, mint, and lime juice in a nonreactive bowl. Season lightly with salt and stir well. Cover and refrigerate for at least 30 minutes or up to several hours to allow flavors to develop."
52,"2017-11-08 20:32:12",image/jpeg,64f6b9c068ce3669e2411593cefa404dec8809d1,45719,/64/f6/b9/c0/64f6b9c068ce3669e2411593cefa404dec8809d1.jpg?itok=fnH4qyQr,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/64/f6/b9/c0/64f6b9c068ce3669e2411593cefa404dec8809d1.jpg?itok=fnH4qyQr,52,"2017-11-08 03:16:09","This Peach-Raspberry Smoothie Bowl Recipe Can Be Ready in Just 5 Minutes",sites/default/files/styles/smallest_16_9/public/1495833712/july-three-way-smoothie-raspberry-cucumber.jpg?itok=fnH4qyQr,"Organic frozen peaches and raspberries will give you the best flavor and color.","Place raspberries, peach slices, yogurt, zucchini, flaxseed, honey, vanilla, and salt in a blender; process until smooth, 20 to 30 seconds, stopping to stir and scrape down sides as needed. (If mixture is too thick, add up to 4 tablespoons water and process again.) Divide between 2 bowls and sprinkle with toppings. Serve immediately."
53,"2017-11-08 20:32:16",image/jpeg,be8ca13fab19ecf1fd0b7065be64b2df82cd78d4,31971,/be/8c/a1/3f/be8ca13fab19ecf1fd0b7065be64b2df82cd78d4.jpg?itok=TRkVAgkl,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/be/8c/a1/3f/be8ca13fab19ecf1fd0b7065be64b2df82cd78d4.jpg?itok=TRkVAgkl,53,"2017-11-08 03:16:14","Get the Easy Recipe for Chipotle-Corn Salsa",sites/default/files/styles/smallest_16_9/public/1495834283/july-salsa-recipes-corn.jpg?itok=TRkVAgkl,"Freeze extra chipotles in adobo individually in an ice cube tray.","Step 1  Warm oil in a medium skillet over medium-high heat. Add corn, sprinkle with salt, and cook, stirring occasionally, until tender and beginning to turn golden, about 3 minutes. Add onion and poblano and cook, stirring, until corn starts to brown and onion and poblano soften, 2 to 3 minutes. Transfer to a medium bowl. (Alternatively, grill corn before removing kernels from ear. Slice onion and grill before dicing. Grill poblano, turning, until charred; remove skin and dice.) Step 2  When corn mixture has cooled, fold in tomatoes, chipotles, lime juice, and cilantro. Season with salt and pepper. Serve or cover and refrigerate for up to 1 day to allow flavors to develop."
54,"2017-11-08 20:32:21",image/jpeg,3fe21964688f562e3cb2e211ff8d8c2e4b533f58,50900,/3f/e2/19/64/3fe21964688f562e3cb2e211ff8d8c2e4b533f58.jpg?itok=vpR-a6GL,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/3f/e2/19/64/3fe21964688f562e3cb2e211ff8d8c2e4b533f58.jpg?itok=vpR-a6GL,54,"2017-11-08 03:16:20","Mashed White Bean-Pesto Tartines Are Packed With Protein and Fiber",sites/default/files/styles/smallest_16_9/public/1495833712/july-no-cook-supper-toast.jpg?itok=vpR-a6GL,,"Step 1  Process beans, garlic, lemon juice, and 1 teaspoon each of the lemon zest and salt in a food processor until smooth and thick, about 1 minute. Remove from food processor and set aside. Wipe food processor bowl clean. Step 2  Place pistachios, parsley, mint, red pepper, and remaining 1 teaspoon lemon zest in food processor and pulse until coarsely chopped, 6 to 7 times. Transfer to a bowl. Stir in oil and remaining 1/2 teaspoon salt. Step 3  Spread bean mixture on 1 side of each bread half. Slightly overlap 4 halves on each of 6 plates. Top each plate with 2 tablespoons pistachio mixture and sprinkle evenly with cheese."
55,"2017-11-08 20:32:22",image/jpeg,053411cc4acea91be6f24462b698d6087a2c66fe,30553,/05/34/11/cc/053411cc4acea91be6f24462b698d6087a2c66fe.jpg?itok=dWTsBiYU,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/05/34/11/cc/053411cc4acea91be6f24462b698d6087a2c66fe.jpg?itok=dWTsBiYU,55,"2017-11-08 03:16:26","How to Make Layered Mexican Chicken Salad",sites/default/files/styles/smallest_16_9/public/1495833712/july-no-cook-supper-salad-cup.jpg?itok=dWTsBiYU,"Tajin seasoning—a blend of Mexican chiles, lime juice, and sea salt—is available in supermarkets. Or swap in another chili powder.","Step 1  Make pico de gallo: Combine tomatoes, onion, cilantro, salt, cayenne, 3 tablespoons of the lime juice, and 2 tablespoons of the oil in a bowl. Step 2  In a separate bowl, stir together beans, cumin, and remaining 1 tablespoon each lime juice and oil. Step 3  Divide half of pico de gallo (about 1/4 cup) among 4 large glasses or pint jars. Top each evenly with romaine, chicken, corn, guacamole, tortilla chips, black bean mixture, and remaining pico de gallo. Top each with 1 tablespoon sour cream and 1 tablespoon pepitas. Sprinkle with Tajín, if desired."
56,"2017-11-08 20:32:27",image/jpeg,b96a4db90de833c18b077f92eaeaf67998f90ca6,53223,/b9/6a/4d/b9/b96a4db90de833c18b077f92eaeaf67998f90ca6.jpg?itok=NiTsbCht,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/b9/6a/4d/b9/b96a4db90de833c18b077f92eaeaf67998f90ca6.jpg?itok=NiTsbCht,56,"2017-11-08 03:16:27","How to Make the Best Healthy Vegetable Pad Thai",sites/default/files/styles/smallest_16_9/public/styles/main/public/july-no-cook-supper-toast.jpg?itok=NiTsbCht,"You can prep the pad thai ingredients and make the dressing a few hours ahead (dress it just before serving)","Step 1  Whisk together peanut butter, lime juice, soy sauce, 2 tablespoons water, ketchup, sugar, ginger, and red pepper. Step 2  Place squash, sprouts, bok choy, carrots, mint, tofu, and 1/4 cup of the cilantro in a large bowl. Add dressing; toss to coat. Divide mixture evenly among 4 serving plates or shallow bowls; top with peanuts and remaining 1/4 cup cilantro. Serve immediately with lime wedges."
57,"2017-11-08 20:32:28",image/jpeg,8dc06e44d24a2f1157b02b5ca6a6994dbfd9b2d7,51424,/8d/c0/6e/44/8dc06e44d24a2f1157b02b5ca6a6994dbfd9b2d7.jpg?itok=6wSnJovi,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/8d/c0/6e/44/8dc06e44d24a2f1157b02b5ca6a6994dbfd9b2d7.jpg?itok=6wSnJovi,57,"2017-11-08 03:16:28","This Smoked Trout Succotash Salad Is Packed With Protein",sites/default/files/styles/smallest_16_9/public/1495833712/july-no-cook-supper-salmon-salad.jpg?itok=6wSnJovi,"Smoked trout is a super-flavorful source of protein, B vitamins, magnesium, and phosphorus.","Step 1 Whisk together mayonnaise, dill, vinegar, buttermilk, honey, and 1/2 teaspoon each of the salt and pepper in a bowl. Step 2 Spread lettuce on a platter; arrange tomatoes on top. Toss together corn, cucumber, and remaining 1/2 teaspoon each salt and pepper. Arrange corn mixture and trout over tomatoes. Drizzle with dressing. Sprinkle with basil."
58,"2017-11-08 20:32:34",image/jpeg,3e621c46fb259507cbf97fd983c3920cf8c5ff2c,46566,/3e/62/1c/46/3e621c46fb259507cbf97fd983c3920cf8c5ff2c.jpg?itok=xicqv0up,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/3e/62/1c/46/3e621c46fb259507cbf97fd983c3920cf8c5ff2c.jpg?itok=xicqv0up,58,"2017-11-08 03:16:32","Meze Plates With Homemade Tabbouleh Is the Perfect Easy Summer Dinner",sites/default/files/styles/smallest_16_9/public/1495833712/july-no-cook-supper-hummus.jpg?itok=xicqv0up,,"Step 1  Make tabbouleh: Pulse cauliflower in a food processor until crumbly, about 10 times. Transfer to a bowl. Add parsley, mint, 2 tablespoons of the oil, 2 tablespoons of the lemon juice, 1/2 teaspoon of the pepper, and 1/4 teaspoon of the salt to bowl; stir until combined. Step 2  In a separate bowl, combine tomatoes, cucumber, chickpeas, onion, olives, and remaining 1 1/2 tablespoons oil, 2 tablespoons lemon juice, and 1/4 teaspoon each salt and pepper; toss to coat. Step 3  Place 3/4 cup tomato mixture in center of each of 4 plates. Divide tabbouleh, baba ghanoush, artichokes, and bell peppers evenly among plates, spooning around tomato mixture. Drizzle with additional oil, if desired. Serve immediately with pita rounds, if desired, and lemon wedges."
59,"2017-11-08 20:32:39",image/jpeg,92bb6013d0be13541132140b89c0228702f7b537,32020,/92/bb/60/13/92bb6013d0be13541132140b89c0228702f7b537.jpg?itok=z_Zlgyxo,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/92/bb/60/13/92bb6013d0be13541132140b89c0228702f7b537.jpg?itok=z_Zlgyxo,59,"2017-11-08 03:16:37","Too Hot to Cook? Make Avocado Gazpacho With Shrimp",sites/default/files/styles/smallest_16_9/public/1495833712/july-no-cook-supper-shrimp-soup.jpg?itok=z_Zlgyxo,,"Step 1  Process club soda, vinegar, tarragon, salt, tomatillos, avocados, cucumber, and jalapeño in a blender until smooth. Pour mixture into a bowl and let stand in a larger bowl filled with ice for 20 minutes (or cover and refrigerate for 1 hour). Step 2  Stir together shrimp, oil, and lime juice. Divide soup evenly among 6 shallow bowls. Place a mound of shrimp mixture in middle of soup in each bowl. Scatter tomatoes, bell pepper, and cilantro around shrimp mixture. Drizzle with additional oil, if desired."
60,"2017-11-08 20:32:44",image/jpeg,68d8200bdf9a1dab7881d122c580d65532ff9c65,17968,/68/d8/20/0b/68d8200bdf9a1dab7881d122c580d65532ff9c65.jpg?itok=qONGRodR,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/68/d8/20/0b/68d8200bdf9a1dab7881d122c580d65532ff9c65.jpg?itok=qONGRodR,60,"2017-11-08 03:16:44","Watermelon and Scallop Ceviche Will Be Your Favorite Summer Recipe",sites/default/files/styles/smallest_16_9/public/1494441303/watermelon-and-scallop-ceviche.jpg?itok=qONGRodR,"If you can’t find bay scallops, which are small, buy a pound of sea scallops and cut them into quarters.","Step 1  Trim off ends of oranges; set oranges, cut side down, on a cutting board. Following the curve of the fruit, cut off peel and white pith. Working over a medium bowl, slice orange segments from membranes; cover and refrigerate. Squeeze juice from membranes into a separate medium bowl to equal 3/4 cup; discard membranes. Add scallops and 6 tablespoons of the lime juice to bowl with orange juice. Cover and refrigerate until scallops are opaque, about 45 minutes. Step 2  Drain scallop mixture; discard liquid. Place scallops in a clean bowl. Stir in orange segments, watermelon, fennel, jalapeño, honey, salt, lime zest, and remaining 2 tablespoons lime juice. Drizzle with oil and top with mint. Serve with a slotted spoon."
61,"2017-11-08 20:32:46",image/jpeg,2424ae44f03316a3ef1aff5b3a165654a2e899e3,12654,/24/24/ae/44/2424ae44f03316a3ef1aff5b3a165654a2e899e3.jpg?itok=MB3kiw0c,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/24/24/ae/44/2424ae44f03316a3ef1aff5b3a165654a2e899e3.jpg?itok=MB3kiw0c,61,"2017-11-08 03:16:45","Stay Hydrated With This Watermelon, Cucumber, and Burrata Salad",sites/default/files/styles/smallest_16_9/public/1494441303/watermelon-cucumber-and-burrata-salad.jpg?itok=MB3kiw0c,"Watermelon is nearly 92 percent water (hence its name), so it’s great for hydrating in hot summer weather.","Step 1  Whisk together oil, vinegar, salt, and pepper in a large bowl. Stir in shallot. Step 2  Slice cucumber diagonally into 1/2-inch-thick slices. Step 3  Arrange cucumber, watermelon, and burrata on a serving platter. Spoon shallot dressing over salad; sprinkle with almonds."
62,"2017-11-08 20:32:48",image/jpeg,5da8a15ce64bcbd8ff5fe7dbf231482e6c291d12,16720,/5d/a8/a1/5c/5da8a15ce64bcbd8ff5fe7dbf231482e6c291d12.jpg?itok=S3_E3Q6C,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/5d/a8/a1/5c/5da8a15ce64bcbd8ff5fe7dbf231482e6c291d12.jpg?itok=S3_E3Q6C,62,"2017-11-08 03:16:53","Sriracha-Lime Grilled Watermelon Takes Just 10 Minutes to Make",sites/default/files/styles/smallest_16_9/public/1494441303/sriracha-lime-grilled-watermelon.jpg?itok=S3_E3Q6C,"You can forgo the grilling and just sprinkle the seasonings on raw watermelon. This recipe also works well with jicama.","Rub watermelon wedges with oil and sriracha. Heat a grill pan lightly coated with oil over high heat, or preheat a grill for direct heat. Grill watermelon until grill marks appear, 1 to 2 minutes per side. Transfer to a serving platter; sprinkle with salt, sugar, and lime zest. Serve with lime wedges."
63,"2017-11-08 20:32:51",image/jpeg,06e49f0d5af66fbc7336d172bb6288a7fbcbddc9,9746,/06/e4/9f/0d/06e49f0d5af66fbc7336d172bb6288a7fbcbddc9.jpg?itok=YZWQXeT9,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/06/e4/9f/0d/06e49f0d5af66fbc7336d172bb6288a7fbcbddc9.jpg?itok=YZWQXeT9,63,"2017-11-08 03:16:56","How to Make a Dairy-Free Mango and Maca Smoothie",sites/default/files/styles/smallest_16_9/public/1494441303/mango-maca-smoothie.jpg?itok=YZWQXeT9,"This smoothie calls for hemp or almond milk, so it’s ideal for you if you prefer a dairy-free smoothie. Coconut or cashew milk would also work well.","Process all ingredients in a blender until smooth and creamy."
64,"2017-11-08 20:32:52",image/jpeg,f1e759ab7b6a94c2377af68aacab4e7a84a1e81d,21655,/f1/e7/59/ab/f1e759ab7b6a94c2377af68aacab4e7a84a1e81d.jpg?itok=18JOk7Py,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/f1/e7/59/ab/f1e759ab7b6a94c2377af68aacab4e7a84a1e81d.jpg?itok=18JOk7Py,64,"2017-11-08 03:16:59","Breakfast for Dinner: Souffle Omelet With Swiss Chard and Mixed Herbs",sites/default/files/styles/smallest_16_9/public/1494441303/souffle-omelet.jpg?itok=18JOk7Py,,"Step 1  Preheat oven to 425°F. Remove stems from Swiss chard; reserve for another use. Chop Swiss chard leaves and set aside. Step 2  Heat 1 tablespoon of the oil in a large ovenproof nonstick skillet over medium heat. Add shallot and cook, stirring often, until translucent, about 3 minutes. Add mushrooms and increase heat to medium-high. Cook mushrooms until they release their liquid and brown lightly, about 7 minutes. Add Swiss chard leaves, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper; cook until leaves are wilted, about 1 minute. Remove from heat; transfer mixture to a bowl and wipe skillet clean with paper towels. Step 3  Beat egg whites with an electric mixer on high speed until stiff peaks form, 3 to 4 minutes. Whisk together egg yolks and remaining 1/4 teaspoon each salt and pepper in a separate bowl. Using a spatula, carefully fold egg whites into yolks just until combined. Step 4  Heat remaining 1 tablespoon oil in skillet over medium heat. Spread egg mixture evenly in skillet. Cook until a crust begins to form, about 30 seconds. Sprinkle with vegetable mixture and cheese. Step 5  Bake until omelet has risen and looks puffy, about 3 minutes. Using a spatula, carefully transfer to a cutting board. Sprinkle with basil, parsley, and chives and cut into 8 wedges. Serve immediately."
65,"2017-11-08 20:32:53",image/jpeg,de5a2cf2c3d62aeb35110cdab059ec7e7ae8a7a4,11736,/de/5a/2c/f2/de5a2cf2c3d62aeb35110cdab059ec7e7ae8a7a4.jpg?itok=m4aidUM_,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/de/5a/2c/f2/de5a2cf2c3d62aeb35110cdab059ec7e7ae8a7a4.jpg?itok=m4aidUM_,65,"2017-11-08 03:17:02","How to Make a Refreshing Mango-Pineapple-Ginger Slushy",sites/default/files/styles/smallest_16_9/public/1494441303/minty-melon-slushy.jpg?itok=m4aidUM_,,"Start with fruit and sparkling water. Grab the add-ins and put all ingredients in a blender. Blend until smooth; sip away!"
66,"2017-11-08 20:32:58",image/jpeg,6b9b7521258b6526ebd71f77077f362e107eff20,16775,/6b/9b/75/21/6b9b7521258b6526ebd71f77077f362e107eff20.jpg?itok=1FDrLU_Z,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/6b/9b/75/21/6b9b7521258b6526ebd71f77077f362e107eff20.jpg?itok=1FDrLU_Z,66,"2017-11-08 03:17:09","Easy Weekend Breakfast: Avocado Toad-in-a-Hole With Ham and Salsa Verde",sites/default/files/styles/smallest_16_9/public/1494441303/avocado-toad-hole.jpg?itok=1FDrLU_Z,"You can double the salsa verde and keep it in the fridge for up to 1 week. Use it to punch up any meal or snack.","Step 1  Preheat broiler with oven rack 6 inches from heat. Line 2 rimmed baking sheets with aluminum foil. Spread tomatillos, onion, garlic, and jalapeño on 1 prepared baking sheet. Broil until blistered and lightly charred, 4 to 5 minutes per side. Remove from oven and let cool for 20 minutes. Reduce heat to 425°F. Step 2  Process charred vegetables, lime juice, and 1/4 cup of the cilantro in a food processor until smooth. Transfer to a bowl and stir in 1/2 teaspoon of the salt. Chill until ready to use. Step 3  Cut each avocado in half; remove and discard pits. (To keep avocados level, slice about 1/4 inch from the back of avocado halves so they sit flat.) Enlarge the hole by scooping 1/8 to 1/4 inch of flesh from around the hole. (Save the scooped avocado flesh for another use.) Sprinkle avocados with pepper and remaining 1/4 teaspoon salt; place on second prepared baking sheet. Step 4  Bake at 425°F until no residual moisture remains in the hole, about 8 minutes. Remove from oven. Working with 1 egg at a time, break eggs into a bowl and, using the eggshell, scoop 1 yolk into each hot avocado half. Add enough egg whites to fill hole completely. (Discard remaining egg whites.) Cover avocados with foil and return to oven. Bake until egg whites are set and yolks are runny, about 5 minutes. Step 5  Meanwhile, heat a medium skillet over medium-high heat and add oil and diced ham; cook until ham is browned and edges are crispy, about 4 minutes. Sprinkle avocado halves with the crispy ham and remaining chopped cilantro. Serve with salsa verde."
67,"2017-11-08 20:33:04",image/jpeg,636d0b6581b949c88d3c0f4c5e46e85dc3bd24ae,14237,/63/6d/0b/65/636d0b6581b949c88d3c0f4c5e46e85dc3bd24ae.jpg?itok=9dBzI-AM,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/63/6d/0b/65/636d0b6581b949c88d3c0f4c5e46e85dc3bd24ae.jpg?itok=9dBzI-AM,67,"2017-11-08 03:17:19","You Need This Minty Melon Slushy Recipe in Your Life",sites/default/files/styles/smallest_16_9/public/1494441303/mango-pineapple-ginger-slushy.jpg?itok=9dBzI-AM,,"Start with fruit and sparkling water. Grab the add-ins and put all ingredients in a blender. Blend until smooth; sip away!"
68,"2017-11-08 20:33:09",image/jpeg,5bc97c75f15c2277958e1f32de0ebbea606370a5,14915,/5b/c9/7c/75/5bc97c75f15c2277958e1f32de0ebbea606370a5.jpg?itok=NMi4t3Gk,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/5b/c9/7c/75/5bc97c75f15c2277958e1f32de0ebbea606370a5.jpg?itok=NMi4t3Gk,68,"2017-11-08 03:17:30","How to Make a Strawberry-Vanilla Slushy",sites/default/files/styles/smallest_16_9/public/1494441303/strawberry-vanilla-slushy.jpg?itok=NMi4t3Gk,,"Start with fruit and sparkling water. Grab the add-ins and put all ingredients in a blender. Blend until smooth; sip away!"
69,"2017-11-08 20:33:15",image/jpeg,9593abc362ec84029e478a62109da8fe533c397a,21976,/95/93/ab/c3/9593abc362ec84029e478a62109da8fe533c397a.jpg?itok=9rNq6dmx,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/95/93/ab/c3/9593abc362ec84029e478a62109da8fe533c397a.jpg?itok=9rNq6dmx,69,"2017-11-08 03:17:36","This Tangy Coleslaw Recipe Is Good for Your Gut",sites/default/files/styles/smallest_16_9/public/1493659062/tangy-coleslaw-bbq.jpg?itok=9rNq6dmx,"The sauerkraut and miso in this slaw are both fermented foods, beneficial for gut health.","Step 1  Melt butter in a large skillet over medium-high heat. Add carrot; cook, stirring occasionally, until beginning to soften, about 2 minutes. Add cabbage; cook, stirring occasionally, until beginning to soften, 1 to 2 minutes. Remove from heat; let cool. Stir in raisins. Step 2  Whisk together oil, miso, mustard, vinegar, salt, and pepper in a medium bowl. Add cabbage mixture, sauerkraut, parsley, and cilantro; toss to coat. Sprinkle with almonds."
70,"2017-11-08 20:33:22",image/jpeg,29e5d2a11dd778ffee54be47535a0ebc778a12e5,16478,/29/e5/d2/a1/29e5d2a11dd778ffee54be47535a0ebc778a12e5.jpg?itok=epoHy2Px,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/29/e5/d2/a1/29e5d2a11dd778ffee54be47535a0ebc778a12e5.jpg?itok=epoHy2Px,70,"2017-11-08 03:17:40","How to Make Healthier Baked Beans",sites/default/files/styles/smallest_16_9/public/1493659062/baked-beans-bbq.jpg?itok=epoHy2Px,,"Step 1  Cook bacon in a Dutch oven over medium-high heat until very crisp, 8 to 10 minutes. With a slotted spoon, transfer to a paper towel–lined plate to drain. Add 1 1/2 cups of the onion to Dutch oven; cook, stirring often, until very soft, 5 to 7 minutes. Add garlic, tomato paste, and paprika; cook, stirring often, for 2 minutes. Add broth and crushed tomatoes; bring to a simmer. Cook, stirring occasionally, until mixture has reduced to about 4 cups, about 30 minutes. Step 2  Reduce heat to medium; stir in both beans, vinegar, honey, mustard, salt, and pepper. Cook, stirring occasionally, until mixture is syrupy and thickened to desired consistency, 30 to 40 minutes. Sprinkle with bacon and remaining ó cup onion."
71,"2017-11-08 20:33:25",image/jpeg,c54b38a59a2792ee0f0386f4496d016df00bcc8f,11808,/c5/4b/38/a5/c54b38a59a2792ee0f0386f4496d016df00bcc8f.jpg?itok=D8rWmDZr,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/c5/4b/38/a5/c54b38a59a2792ee0f0386f4496d016df00bcc8f.jpg?itok=D8rWmDZr,71,"2017-11-08 03:17:41","4-Ingredient Peach Slushy",sites/default/files/styles/smallest_16_9/public/1494441303/peach-slushy.jpg?itok=D8rWmDZr,"Turn sweet summer fruit into a refreshing homemade slushy.","Start with fruit and sparkling water. Grab the add-ins and put all ingredients in a blender. Blend until smooth; sip away!"
72,"2017-11-08 20:33:31",image/jpeg,61dfe5c150b0a697aa4a38dc2627482a6f7c86a7,19822,/61/df/e5/c1/61dfe5c150b0a697aa4a38dc2627482a6f7c86a7.jpg?itok=zhyjLBd1,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/61/df/e5/c1/61dfe5c150b0a697aa4a38dc2627482a6f7c86a7.jpg?itok=zhyjLBd1,72,"2017-11-08 03:17:46","You Need This Recipe for Shrimp Burgers",sites/default/files/styles/smallest_16_9/public/1493659062/shrimp-burger-bbq.jpg?itok=zhyjLBd1,,"Step 1  Whisk together mayonnaise, relish, and 1/4 teaspoon of the Old Bay in a small bowl. Step 2  Place half of the shrimp in a food processor and pulse until very finely chopped. Add egg, garlic, and remaining 3/4 teaspoon Old Bay; pulse just until combined. Transfer mixture to a medium bowl. Roughly chop remaining shrimp and add to bowl. Add parsley and stir just until combined. Shape mixture into four 3 1/2-inch patties. Step 3  Melt butter in a large skillet over medium-high heat. Add patties in a single layer; cook until edges are crispy and shrimp is cooked through, 4 to 5 minutes per side. Step 4  Place 1 patty on bottom half of each muffin; top with 4 teaspoons of the mayonnaise mixture, tomato slices, 1 lettuce leaf, and other half of muffin."
73,"2017-11-08 20:33:32",image/jpeg,dd7a8802ed94baf0814977f7cf37880de5d39924,19153,/dd/7a/88/02/dd7a8802ed94baf0814977f7cf37880de5d39924.jpg?itok=WnP9iqd6,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/dd/7a/88/02/dd7a8802ed94baf0814977f7cf37880de5d39924.jpg?itok=WnP9iqd6,73,"2017-11-08 03:17:47","How to Make Bison Burgers With Barbecue Sauce",sites/default/files/styles/smallest_16_9/public/1493659062/bison-burger-bbq-sauce.jpg?itok=WnP9iqd6,"Like beef, bison is rich in iron and vitamin B12. Look for 100 percent grass-fed, which is more nutrient-rich than grain-finished bison.","Step 1  Melt 2 tablespoons of the butter in a small saucepan over medium heat. Add garlic and chipotle; cook, stirring often, until garlic begins to turn golden, 1 to 2 minutes. Stir in vinegar, ketchup, honey, and tomato paste; bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally, until thickened, 2 to 3 minutes. Remove from heat. Step 2  Melt remaining 2 tablespoons butter; let cool to room temperature. Combine bison, melted butter, salt, and pepper in a medium bowl; stir gently until just combined. Gently shape mixture into four 4-inch patties. Step 3  Heat a grill pan or grill to medium-high (about 450˚F); lightly coat grill pan or grates with oil. Add patties; cook until a thermometer inserted into thickest portion registers 160˚F, about 4 minutes per side, or to desired degree of doneness. Remove and let stand for 5 minutes. Step 4  Place 1 patty on each lettuce leaf. Top each with 1 1/2 tablespoons of the barbecue sauce, tomato slices, and pickle chips. Wrap leaf around patty to form a “bun.”"
74,"2017-11-08 20:33:40",image/jpeg,ad020de78bded825a5d4fdbb43b98d77e12ddae3,10075,/ad/02/0d/e7/ad020de78bded825a5d4fdbb43b98d77e12ddae3.jpg?itok=r0kQWc2h,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/ad/02/0d/e7/ad020de78bded825a5d4fdbb43b98d77e12ddae3.jpg?itok=r0kQWc2h,74,"2017-11-08 03:17:50","PB Banana ""Nice"" Cream Will Be Your Favorite Summer Dessert",sites/default/files/styles/smallest_16_9/public/1493659062/pb-banana-nice-cream-strawberry-sauce-bbq.jpg?itok=r0kQWc2h,"Feel free to swap almond butter, coconut butter, or even tahini for the peanut butter to change up the flavor.","Step 1  Peel bananas and cut into 3/4-inch-thick slices. Place in a single layer on a baking sheet; freeze until solid, 2 to 3 hours. Step 2  Finely chop 1/2 pound of the strawberries. Combine chopped strawberries, sugar, syrup, and 1/4 teaspoon of the salt in a saucepan. Cook over medium heat until strawberries become syrupy, 3 to 5 minutes. Remove from heat and let stand for 10 minutes. Coarsely chop remaining 1 pound strawberries. Stir into cooked strawberry mixture. Step 3  Process coconut milk, frozen bananas, peanut butter, vanilla, and remaining 1/8 teaspoon salt in a high-powered blender or food processor on high until very creamy, stopping to scrape down sides and press bananas into blade as necessary. Serve banana mixture immediately for a soft-serve consistency, or store in an airtight container in freezer for a firmer texture. Serve with strawberry sauce and chopped peanuts."
75,"2017-11-08 20:33:45",image/jpeg,37b3bcc27288a999ebc0402b70b1a8e250aca432,18018,/37/b3/bc/c2/37b3bcc27288a999ebc0402b70b1a8e250aca432.jpg?itok=sjJbTQCP,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/37/b3/bc/c2/37b3bcc27288a999ebc0402b70b1a8e250aca432.jpg?itok=sjJbTQCP,75,"2017-11-08 03:17:56","You Need This Purple Potato Salad at Your Next Barbecue",sites/default/files/styles/smallest_16_9/public/1493659062/purple-potato-salad-zaatar-bbq.jpg?itok=sjJbTQCP,,"Step 1  Place potatoes in a medium saucepan; cover with water by  3 inches. Bring to a boil over high heat. Reduce heat to medium-low and cook until tender, 16 to 18 minutes. Step 2  Whisk together mustard, honey, vinegar, and tomato paste in a small bowl. Step 3  When potatoes have finished cooking, drain and transfer to a medium bowl. Add butter, za’atar, pepper, and salt; toss to coat. Drizzle with mustard mixture and sprinkle with onion and parsley."
76,"2017-11-08 20:33:46",image/jpeg,c708a2ee58c4498c5fea543103a935d0d792bbfe,17986,/c7/08/a2/ee/c708a2ee58c4498c5fea543103a935d0d792bbfe.jpg?itok=V0veFUNn,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/c7/08/a2/ee/c708a2ee58c4498c5fea543103a935d0d792bbfe.jpg?itok=V0veFUNn,76,"2017-11-08 03:18:00","How to Make Turmeric Golden Milk Superfood Popsicles",sites/default/files/styles/smallest_16_9/public/1492021394/turmeric-golden-milk-popsicle-glow-pop.jpg?itok=V0veFUNn,"If coconut milk is too rich for your taste buds¸ try mixing it with almond or cashew milk. Or nix it entirely and go all almond or cashew.","Step 1  Blend together all ingredients in a blender until smooth. Step 2  Pour mixture into pop molds and freeze for 1 hour, then insert sticks and freeze until solid, at least 4 hours more."
77,"2017-11-08 20:33:51",image/jpeg,febf3ec6a5cd74f5e2b0e414ececfe0e3c8a418e,13718,/fe/bf/3e/c6/febf3ec6a5cd74f5e2b0e414ececfe0e3c8a418e.jpg?itok=gpBTr-f6,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/fe/bf/3e/c6/febf3ec6a5cd74f5e2b0e414ececfe0e3c8a418e.jpg?itok=gpBTr-f6,77,"2017-11-08 03:18:03","This Popsicle Is Sweet and Spicy at Once",sites/default/files/styles/smallest_16_9/public/1492021394/spicy-arugula-jalapeno-popsicle-glow-pop.jpg?itok=gpBTr-f6,"This pop is both sweet and spicy. Be sure to remove all the seeds and white membrane from the jalapeño to keep the heat in check.","Step 1  Blend together all ingredients in a blender until very smooth. Step 2  Pour mixture into pop molds and freeze for 1 hour, then insert sticks and freeze until solid, at least 4 hours more."
78,"2017-11-08 20:33:52",image/jpeg,4ee2dc7ab51d49cb922c6cbfc923a65f8013e40e,17543,/4e/e2/dc/7a/4ee2dc7ab51d49cb922c6cbfc923a65f8013e40e.jpg?itok=UQQoHxPa,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/4e/e2/dc/7a/4ee2dc7ab51d49cb922c6cbfc923a65f8013e40e.jpg?itok=UQQoHxPa,78,"2017-11-08 03:18:04","You Need This Recipe for Lavender-Blueberry Popsicles in Your Life",sites/default/files/styles/smallest_16_9/public/1492021394/lavender-blueberry-popsicle-glow-pop.jpg?itok=UQQoHxPa,"Lavender may reduce bloating and help you feel calmer.","Step 1 Whisk together 1/2 cup water and coconut sugar in a small saucepan. Bring to a boil over medium heat, then reduce heat to medium-low and simmer until mixture begins to thicken, about 10 minutes. Add lavender and simmer until mixture has reduced by about half and looks thick and syrupy, about 10 minutes. Remove pot from heat and strain syrup through a fine-mesh strainer into a bowl. Discard lavender. Let syrup cool for 15 minutes. Transfer to a food processor, add blueberries, and process until very smooth. Step 2 Pour mixture into pop molds and freeze for 1 hour, then insert sticks and freeze until solid, at least 4 hours more."
79,"2017-11-08 20:33:55",image/jpeg,80616e5f74a751495899137d21677e007d16a58e,16123,/80/61/6e/5f/80616e5f74a751495899137d21677e007d16a58e.jpg?itok=l7_pcPTO,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/80/61/6e/5f/80616e5f74a751495899137d21677e007d16a58e.jpg?itok=l7_pcPTO,80,"2017-11-08 03:18:08","Chicken-and-Mango Summer Rolls Are the Perfect Healthy Appetizer",sites/default/files/styles/smallest_16_9/public/1492018481/rotisserie-chicken-summer-rolls.jpg?itok=l7_pcPTO,"Can’t find broccoli slaw at the supermarket? Opt for cabbage slaw mix.","Step 1  Combine oil, lime juice, honey, and sambal oelek in a small bowl, stirring with a whisk. Remove and reserve 1/4 cup of the mixture for dipping sauce. Add broccoli slaw and salt to remaining mixture; toss to coat. Step 2  Fill a large shallow dish with warm water. Wet a clean kitchen towel; wring out towel and place on a clean work surface. Submerge 1 rice paper sheet in warm water; soak until softened, about 30 seconds. Remove from water and place on kitchen towel; pat dry. Working quickly, place 2 avocado wedges, 1 mango wedge, about 3/4 ounce chicken, about 2 tablespoons broccoli slaw mixture, and 1 cilantro sprig in center of sheet, leaving 3 inches at bottom of sheet and about 1 1/2 inches on each side. Fold in sides and roll firmly into a cylinder. Repeat with remaining rice paper sheets, avocado wedges, mango wedges, chicken, broccoli slaw mixture, and cilantro sprigs. Serve with reserved dipping sauce."
80,"2017-11-08 20:33:58",image/jpeg,367d53ecaa73c3235906d04f1f9511ac345744c4,22957,/36/7d/53/ec/367d53ecaa73c3235906d04f1f9511ac345744c4.jpg?itok=tmboCMo6,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/36/7d/53/ec/367d53ecaa73c3235906d04f1f9511ac345744c4.jpg?itok=tmboCMo6,81,"2017-11-08 03:18:09","How to Make Sweet-and-Sour Chicken Lettuce Wraps",sites/default/files/styles/smallest_16_9/public/1492018481/rotisserie-chicken-lettuce-cups.jpg?itok=tmboCMo6,"These make lovely finger foods. Go with the smaller, inner bibb lettuce leaves.","Step 1  Combine orange juice, vinegar, honey, garlic, crushed red pepper, and salt in a small saucepan; bring to a simmer over medium-high heat. Reduce heat to medium-low and cook until slightly thickened and reduced to about 1/2 cup, about 4 minutes. Combine chicken and 1/4 cup of the orange juice mixture in a medium bowl; toss to coat. Step 2  Divide chicken mixture among lettuce leaves. Top evenly with radish, cucumber, and peanuts. Drizzle with remaining 1/4 cup orange juice mixture and serve with lime wedges."
81,"2017-11-08 20:34:01",image/jpeg,5d2b8bf6b4e9a687dee518465eb2326c068bb730,7084,/5d/2b/8b/f6/5d2b8bf6b4e9a687dee518465eb2326c068bb730.jpg?itok=wkgnfLWr,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/5d/2b/8b/f6/5d2b8bf6b4e9a687dee518465eb2326c068bb730.jpg?itok=wkgnfLWr,82,"2017-11-08 03:18:16","How to Make Salad Dressing With an Avocado",sites/default/files/styles/smallest_16_9/public/1491933736/creamy-lemon-avocado-salad-dressing.jpg?itok=wkgnfLWr,,"Combine avocado, cucumber, lemon juice, oil, and hot sauce, if desired, in a high-speed blender; blend until smooth. Taste and season with salt and pepper. If necessary, thin with warm water or additional oil to reach desired consistency."
82,"2017-11-08 20:34:08",image/jpeg,8cc4b23a672080f958bb6a3f5d0563a7dfd6cd6a,8753,/8c/c4/b2/3a/8cc4b23a672080f958bb6a3f5d0563a7dfd6cd6a.jpg?itok=Edse_bif,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/8c/c4/b2/3a/8cc4b23a672080f958bb6a3f5d0563a7dfd6cd6a.jpg?itok=Edse_bif,83,"2017-11-08 03:18:19","Gingery Turmeric-Yogurt Dressing Will Be Your New Favorite Salad Dressing",sites/default/files/styles/smallest_16_9/public/1491933736/gingery-turmeric-yogurt-salad-dressing.jpg?itok=Edse_bif,,"Place olive oil, garlic, and ginger in a small skillet. Turn heat to medium-low. When mixture begins to sizzle, cook for 30 seconds. Transfer to a high-speed blender or mini food processor. Add remaining ingredients except salt and pepper; blend. Taste and season with salt and pepper. (Be sure to use at least some pepper; it activates the healthy compounds in the turmeric.) Serve or transfer to a jar, cover, and refrigerate."
83,"2017-11-08 20:34:12",image/jpeg,e84a08d433eb40d230dcf2a4fef4b7960c7b85b5,17121,/e8/4a/08/d4/e84a08d433eb40d230dcf2a4fef4b7960c7b85b5.jpg?itok=0iDXRh1a,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/e8/4a/08/d4/e84a08d433eb40d230dcf2a4fef4b7960c7b85b5.jpg?itok=0iDXRh1a,84,"2017-11-08 03:18:21","How to Make Grilled Cabbage Steaks with Sauce Gribiche",sites/default/files/styles/smallest_16_9/public/1491330594/grilled-cabbage-steaks-sauce-gribiche-vegetable-steaks.jpg?itok=0iDXRh1a,,"Step 1  Cut 2 1 1/2-inch-thick rounds lengthwise from center of cabbage; reserve curved ends for another use. Cut each round in half lengthwise, keeping stem intact. Place cabbage steaks in a shallow dish. Drizzle with vinegar and 2 tablespoons of the oil. Let stand for 30 minutes, turning after 15 minutes. Step 2  Place eggs in a small saucepan, covered with cold water by 2 inches; bring to a boil over high heat. Remove saucepan from heat; cover and let stand for 9 minutes. Drain. Plunge eggs into a bowl of ice water; let stand until cold, about 15 minutes. Step 3  Put 1 tablespoon of the remaining oil in a small skillet with shallot. Turn heat to medium-low and cook until sizzling. Let sizzle for 30 seconds; transfer to a medium bowl to cool. Peel and chop eggs. Place eggs, lemon juice, capers, cornichons, tarragon, and remaining 2 tablespoons oil in bowl with shallot; fold together. Taste and season with salt and pepper. Step 4  Heat a grill pan over medium heat for 5 minutes (or preheat grill). Coat with cooking spray. Coat cabbage steaks with cooking spray. Grill cabbage, turning occasionally, until lightly charred and tender, 10 to 12 minutes. Remove from heat. Sprinkle evenly with salt and pepper. Place 1 cabbage steak on each of 4 plates; serve with sauce."
84,"2017-11-08 20:34:13",image/jpeg,eaaa6b87413304b39f59c68af5f9a29b29b77f69,14459,/ea/aa/6b/87/eaaa6b87413304b39f59c68af5f9a29b29b77f69.jpg?itok=MS82u6Lg,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/ea/aa/6b/87/eaaa6b87413304b39f59c68af5f9a29b29b77f69.jpg?itok=MS82u6Lg,85,"2017-11-08 03:18:29","This Recipe for Broccoli Steaks With Parmesan Bread Crumbs Is Packed With Fiber",sites/default/files/styles/smallest_16_9/public/1491330594/broccoli-steaks-parmesan-bread-crumbs-vegetable-steaks.jpg?itok=MS82u6Lg,"Broccoli stalks have more fiber, while the florets are richer in phytochemicals— so do eat the whole thing!","Step 1  Preheat oven to 400°F. Pulse bread in a food processor until coarse crumbs form, 6 to 8 times. Step 2  Cut broccoli lengthwise into 4 wedges, making sure florets stay attached to the stem. Warm 2 tablespoons of the butter in a small skillet over very low heat until melted, 1 to 2 minutes. Remove from heat; transfer to a small bowl, add Worcestershire sauce, and stir to combine. Brush broccoli evenly with Worcestershire mixture. Step 3  Heat oil in a large cast-iron skillet over medium-high heat. Place broccoli quarters in skillet, cut side down. Cook, brushing occasionally with Worcestershire mixture, until caramelized, 4 to 5 minutes per side. Transfer skillet to oven; roast until broccoli is tender, 8 to 10 minutes. Step 4  Melt remaining 2 tablespoons butter in same small skillet over medium heat. Add bread crumbs and thyme. Cook, stirring often, until bread crumbs are toasted, 4 to 5 minutes. Remove from heat. Stir in cheese and pepper. Step 5  Place 1 broccoli wedge on each of 4 plates; top evenly with bread crumb mixture."
85,"2017-11-08 20:34:14",image/jpeg,5fa3f06ffc403fa8ced8b8610eb85c32354163ea,17734,/5f/a3/f0/6f/5fa3f06ffc403fa8ced8b8610eb85c32354163ea.jpg?itok=uFRrqZeZ,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/5f/a3/f0/6f/5fa3f06ffc403fa8ced8b8610eb85c32354163ea.jpg?itok=uFRrqZeZ,86,"2017-11-08 03:18:30","How to Make Daikon Steaks With Glass Noodles",sites/default/files/styles/smallest_16_9/public/1491330594/daikon-steaks-glass-noodles-vegetable-steaks.jpg?itok=uFRrqZeZ,"Daikon, a mild Asian radish, is a good source of fiber, vitamin C, magnesium, and potassium.","Step 1  Cook noodles according to package directions. Drain, rinse with cold water, and drain again thoroughly. Step 2  Bring 3 cups water, sake, and ginger to a boil in a Dutch oven or stockpot over high heat. Reduce heat to medium-low to maintain a gentle simmer. Step 3  Peel daikon and cut into 4 6-by-3-by-1-inch slabs (about 8 1/2 oz. each). Cut each slab into 2 3-inch squares. Place in sake mixture; simmer until just tender, 10 to 12 minutes. Drain and dry well on paper towels. Step 4  Stir together honey, tamari, vinegar, and crushed red pepper. Set aside 1/4 cup of the honey mixture. Step 5  Heat oil in a large nonstick skillet over medium-high heat. Cook daikon squares in batches until lightly caramelized, 3 to 4 minutes per side. Reduce heat to medium. Turn daikon and brush with 2 tablespoons of the honey mixture. Cook, turning and brushing often with honey mixture, until deeply caramelized, 5 to 6 minutes. (Watch carefully to prevent glaze from burning.) Step 6  Toss together noodles, bok choy, almonds, and reserved 1/4 cup honey mixture in a large bowl. Divide noodle mixture evenly among 4 shallow bowls. Top each with 2 daikon pieces."
86,"2017-11-08 20:34:19",image/jpeg,e26b6c3920872ecfda2a93a02a5ed370f3392d07,21128,/e2/6b/6c/39/e26b6c3920872ecfda2a93a02a5ed370f3392d07.jpg?itok=sR1wmt1l,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/e2/6b/6c/39/e26b6c3920872ecfda2a93a02a5ed370f3392d07.jpg?itok=sR1wmt1l,87,"2017-11-08 03:18:33","Get the Easy Recipe for Portobello Fajitas",sites/default/files/styles/smallest_16_9/public/1491330594/portobello-fajitas-vegetable-steaks.jpg?itok=sR1wmt1l,,"Step 1  Heat a grill pan over high heat. Brush portobellos with 1 1/2 tablespoons of the oil. Stir together cumin and chile powder in a small bowl. Sprinkle half of cumin mixture over portobellos, pressing to adhere. Grill portobellos until lightly charred and tender, 5 to 6 minutes per side. Remove from heat. Step 2  Heat remaining 1 1/2 tablespoons oil in a large skillet over high heat. Add onion, bell peppers, and poblano; sprinkle with remaining cumin mixture and 1/2 teaspoon of the salt. Cook, stirring often, until lightly charred and tender, 4 to 6 minutes. Step 3  Heat tortillas according to package directions. Thinly slice portobellos; sprinkle with remaining 1/2 teaspoon salt. Divide portobellos evenly among tortillas. Top evenly with onion mixture. Serve with lime wedges and hot sauce, if desired."
87,"2017-11-08 20:34:22",image/jpeg,ecd3cae80ef7fb358268c84568f790ca1a88477a,19135,/ec/d3/ca/e8/ecd3cae80ef7fb358268c84568f790ca1a88477a.jpg?itok=xv0ftzu_,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/ec/d3/ca/e8/ecd3cae80ef7fb358268c84568f790ca1a88477a.jpg?itok=xv0ftzu_,88,"2017-11-08 03:18:36","How to Make a Classic Shallot Vinaigrette",sites/default/files/styles/smallest_16_9/public/styles/main/public/classic-shallot-vinaigrette-salad-dressing.jpg?itok=xv0ftzu_,,"Whisk together vinegar, mustard, and honey in a bowl until combined. Slowly drizzle in oil, whisking constantly and vigorously. Whisk in shallot. Taste and season with salt and pepper. Serve or, for better flavor, place in a jar, seal, and let stand at room temperature for 1 hour or up to several hours to allow flavors to meld and shallot to mellow (shake jar a few times while vinaigrette stands). Just before serving, shake jar vigorously to mix."
88,"2017-11-08 20:34:28",image/jpeg,75aa415c8540d3951de567dd68717100b68882f6,6598,/75/aa/41/5c/75aa415c8540d3951de567dd68717100b68882f6.jpg?itok=OIv44cWG,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/75/aa/41/5c/75aa415c8540d3951de567dd68717100b68882f6.jpg?itok=OIv44cWG,89,"2017-11-08 02:55:45","Welcome Spring With Stawberry-Balsamic Vinaigrette",sites/default/files/styles/smallest_16_9/public/1491933736/strawberry-balsamic-vinaigrette-salad-dressing.jpg?itok=OIv44cWG,,
89,"2017-11-08 20:34:31",image/jpeg,2dcf5222f120b8ab92f9a14bd6d8a391d75b07ce,20164,/2d/cf/52/22/2dcf5222f120b8ab92f9a14bd6d8a391d75b07ce.jpg?itok=PYuEy8U6,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/2d/cf/52/22/2dcf5222f120b8ab92f9a14bd6d8a391d75b07ce.jpg?itok=PYuEy8U6,90,"2017-11-08 03:18:47","Eggplant Steaks With Tapenade Is the Perfect Vegetarian Dinner",sites/default/files/styles/smallest_16_9/public/1491330594/eggplant-steaks-tapenade-vegetable-steaks.jpg?itok=PYuEy8U6,"Grill eggplant steaks indoors in a pan, or outdoors: Place on grates over moderate heat, 2 to 4 minutes per side.","Step 1  Cut 2 1 1/4-inch-thick slices lengthwise from center of each eggplant; reserve curved ends for another use. Brush eggplant slices with grapeseed oil; sprinkle evenly with paprika, salt, and pepper, pressing to adhere. Step 2  Heat a grill pan over high heat. Grill eggplant steaks until charred and tender, 4 to 5 minutes per side. Remove from heat. Step 3  Pulse tomatoes and olives in a mini food processor until finely chopped. Transfer to a bowl. Stir in olive oil and vinegar. Step 4  Place 1 eggplant steak on each of 4 plates. Top eggplant with tapenade. Sprinkle with basil."
90,"2017-11-08 20:34:36",image/jpeg,a444e0f664d63b72efbe20eb17f86feb6684e597,15260,/a4/44/e0/f6/a444e0f664d63b72efbe20eb17f86feb6684e597.jpg?itok=9IBa5qMW,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/a4/44/e0/f6/a444e0f664d63b72efbe20eb17f86feb6684e597.jpg?itok=9IBa5qMW,91,"2017-11-08 03:18:48","You Need This Recipe for Roasted Beets With Mushroom Bordelaise in Your Life",sites/default/files/styles/smallest_16_9/public/1491330594/roasted-beets-mushroom-bordelaise-vegetable-steaks.jpg?itok=9IBa5qMW,"Roast the beets a day in advance and simply heat up the medallions when you want to eat.","Step 1  Preheat oven to 400°F. Wrap each beet in aluminum foil. Roast until very tender, 1 hour and 15 minutes to 1 hour and 30 minutes. Step 2  Remove beets from oven. Open foil packets slightly to vent and let stand until cool enough to handle, about 10 minutes. Using a clean towel, gently rub peels off beets; discard peels. Slice beets crosswise into 1/2-inch-thick rounds. Step 3  Melt 1 tablespoon of the butter in a skillet over medium-high heat. Add mushrooms, shallot, and 1 tablespoon of the thyme. Cook, stirring occasionally, until mushrooms are browned, 6 to 8 minutes. Add wine and bring to a boil. Cook until liquid has almost evaporated, about 3 minutes. Add broth and bring to a boil. Cook until liquid is reduced by half, 5 to 6 minutes. Remove from heat. Stir in mustard, salt, pepper, and remaining 1 tablespoon butter until butter is melted and incorporated. Step 4  Fan out beet slices on each of 2 plates. Top evenly with mushroom bordelaise and sprinkle with remaining 1/2 tablespoon thyme."
91,"2017-11-08 20:34:43",image/jpeg,f9d9ec7ef701db1d3c91fe8de737ce37aeb73f8e,15332,/f9/d9/ec/7e/f9d9ec7ef701db1d3c91fe8de737ce37aeb73f8e.jpg?itok=O8Q1YoY-,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/f9/d9/ec/7e/f9d9ec7ef701db1d3c91fe8de737ce37aeb73f8e.jpg?itok=O8Q1YoY-,92,"2017-11-08 03:18:55","How to Make 4-Ingredient Avocado Truffles",sites/default/files/styles/smallest_16_9/public/1489589880/avocado-a-say-avocado-truffles.jpg?itok=O8Q1YoY-,"You already know avocados taste great in guacamole and smashed on top of toast. But avocados and chocolate? Trust us, it’s totally a delicious combo. Take any of our countless healthy recipes as proof, such as chocolate-avocado smoothies, brownies, frosti","Step 1 Melt chocolate in a double boiler over a pot of boiling water or in a bowl over warm water. Stir in avocado and salt. As you stir, it should thicken to a frosting-like texture. Step 2  Cover and chill bowl until ganache thickens, about 25 minutes. Using a melon baller, scoop bite-size pieces of ganache and roll them in your hands to form balls. If balls just aren’t forming, refrigerate ganache for 30 minutes more. Step 3  Place cocoa powder in a small bowl, then roll each of the truffle balls in cocoa powder to coat. Store them in a cool spot or in an airtight container in the refrigerator."
92,"2017-11-08 20:34:50",image/jpeg,05dc9976075ba62d89fc91471ca25ee978e83ade,13046,/05/dc/99/76/05dc9976075ba62d89fc91471ca25ee978e83ade.jpg?itok=Q21KovKy,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/05/dc/99/76/05dc9976075ba62d89fc91471ca25ee978e83ade.jpg?itok=Q21KovKy,93,"2017-11-08 03:18:57","How to Make a Thai Stuffed Avocado",sites/default/files/styles/smallest_16_9/public/1489589880/avocado-a-day-thai-stuffed-avocado.jpg?itok=Q21KovKy,"Half an avocado has nearly 5 grams of fiber, about one-fifth of your daily requirement.","Step 1  Mix together fish sauce, lime juice, tamarind paste, and sugar in a medium bowl. Add shrimp. Step 2  Cut avocado in half and remove pit. Carefully remove peel, keeping halves intact. Top each avocado half with shrimp mixture and garnish with peanuts, cilantro, and scallion; serve with sriracha to taste."
93,"2017-11-08 20:34:56",image/jpeg,69cb2c83c895de19fcec9cafe59d6f2f2eb9cede,12408,/69/cb/2c/83/69cb2c83c895de19fcec9cafe59d6f2f2eb9cede.jpg?itok=xHNm3fr2,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/69/cb/2c/83/69cb2c83c895de19fcec9cafe59d6f2f2eb9cede.jpg?itok=xHNm3fr2,94,"2017-11-08 03:18:59"," Honeyed Frozen Yogurt With Berry Swirl Is a Great Source of Calcium",sites/default/files/styles/smallest_16_9/public/1489589880/honeyed-frozen-yogurt.jpg?itok=xHNm3fr2,"Yogurt brands vary a lot in tartness. Taste yours to see whether you want to cut back on the honey.","Step 1 Make berry jam: Combine berries and honey in a small saucepan over medium heat and cook, stirring occasionally, until berries have thawed and honey has melted, about 2 minutes. Reduce heat to medium-low and simmer, stirring occasionally, until syrupy, about 13 minutes. Stir in vinegar. Remove from heat and let cool to room temperature. Chill until cold, at least 1 hour. Store in the refrigerator in an airtight container until ready to use. Step 2 Make frozen yogurt: Place an 8-by-4-inch freezer-safe container in freezer for at least 30 minutes. Whisk together yogurt, half-and-half, honey, and vanilla in a bowl until completely smooth, about 1 minute. (Mixture should be cold before whisking. If it has warmed at all, chill until cold before whisking.) Step 3 Pour yogurt mixture into freezer bowl of a 1- to 1 1/2-quart electric ice cream maker and freeze according to manufacturer’s instructions until it forms the consistency of a thick milkshake, 17 to 19 minutes. Spread half of yogurt mixture in frozen container. Step 4 Dollop half of berry jam on top and swirl into yogurt mixture using a cold knife. Repeat with remaining yogurt mixture and berry jam. Gently press a piece of parchment directly onto yogurt mixture; wrap container tightly with plastic wrap. Freeze until easily scooped, at least 4 hours."
94,"2017-11-08 20:34:59",image/jpeg,f01ac1b382018cfc70052bf387dee820db2c2db1,18754,/f0/1a/c1/b3/f01ac1b382018cfc70052bf387dee820db2c2db1.jpg?itok=IWBbX75B,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/f0/1a/c1/b3/f01ac1b382018cfc70052bf387dee820db2c2db1.jpg?itok=IWBbX75B,95,"2017-11-08 03:19:05","You'll Never Guess the Secret Ingredient in This Easy Tandoori Chicken Recipe",sites/default/files/styles/smallest_16_9/public/1489589880/easy-tandoori-chicken-yogurt-recipe.jpg?itok=IWBbX75B,"Try to find chicken breasts of similar size and weight to get the most even results when cooking.","Step 1 Combine yogurt, garlic, cumin, paprika, ginger, lime zest, salt, coriander, and turmeric in a large ziplock plastic freezer bag; remove and reserve 1/4 cup of the yogurt mixture. Add chicken to remaining yogurt mixture in bag; seal bag and rub to coat. Chill for 8 to 24 hours, turning occasionally. Step 2 Preheat oven to 400ºF with top rack 6 inches from broiler. Place chicken on a greased wire rack fitted on a foil-lined baking sheet. Bake on top rack until a meat thermometer inserted into thickest portion registers 130ºF, 15 to 17 minutes. Turn broiler on. Step 3 Broil chicken until thermometer registers 165ºF, 6 to 7 minutes, basting with reserved yogurt mixture every 2 minutes. (There should be char after each basting interval.) Remove from oven and let rest for 5 to 10 minutes. Cut chicken into large chunks. Sprinkle with cilantro and serve with lime wedges."
95,"2017-11-08 20:35:08",image/jpeg,7742af02cb2f3aa706111b467111fe9ab237445b,17995,/77/42/af/02/7742af02cb2f3aa706111b467111fe9ab237445b.jpg?itok=1vuDiktQ,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/77/42/af/02/7742af02cb2f3aa706111b467111fe9ab237445b.jpg?itok=1vuDiktQ,96,"2017-11-08 03:19:11","How to Make Ranch Dressing With Yogurt",sites/default/files/styles/smallest_16_9/public/1489589880/yogurt-ranch-dressing.jpg?itok=1vuDiktQ,"Add fresh tarragon or celery leaves instead of—or along with—some of the parsley.","Stir together all ingredients. Store in an airtight container in the refrigerator for up to 2 weeks."
96,"2017-11-08 20:35:12",image/jpeg,cbc000bcf8877c0b4dbb52732766d3c9c05921d0,27243,/cb/c0/00/bc/cbc000bcf8877c0b4dbb52732766d3c9c05921d0.jpg?itok=OLfDhyjr,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/cb/c0/00/bc/cbc000bcf8877c0b4dbb52732766d3c9c05921d0.jpg?itok=OLfDhyjr,97,"2017-11-08 03:19:18","Bucatini With Artichokes and Caperberries Includes All of Your Favorite Italian Flavors",sites/default/files/styles/smallest_16_9/public/styles/main/public/0417_springpasta075.jpg?itok=OLfDhyjr,"Capers are the flower bud of a Mediterranean bush. Caperberries are the fruit that blooms after it flowers. Both are rich in antioxidants.","Step 1 Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1/2 cup of the cooking liquid. Step 2 Melt butter in a large skillet over medium-high heat. Add artichoke hearts; cook, without stirring, until browned, 4 to 5 minutes. Add onion; cook, stirring occasionally, until beginning to brown, about 2 minutes. Add caperberries and garlic; cook, stirring occasionally, for 1 minute. Transfer mixture to a plate. Step 3 Add tomatoes, oil, and reserved cooking liquid to skillet; bring to a boil. Cook, stirring occasionally, until slightly thickened, about 6 minutes. Add pasta to tomato mixture and cook, stirring to coat, for 1 minute. Stir in artichoke mixture and arugula. Sprinkle servings with cheese."
97,"2017-11-08 20:35:14",image/jpeg,82742c96bb4fb7a3c1fe2b079f3c16b488411f95,26586,/82/74/2c/96/82742c96bb4fb7a3c1fe2b079f3c16b488411f95.jpg?itok=xpZi-Kfz,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/82/74/2c/96/82742c96bb4fb7a3c1fe2b079f3c16b488411f95.jpg?itok=xpZi-Kfz,98,"2017-11-08 03:19:19","Linguine With Asparagus, Prosciutto, and Mozzarella Will Be Your New Go-To Comfort Food",sites/default/files/styles/smallest_16_9/public/1488306548/linguine-asparagus-prosciutto-mozzarella.jpg?itok=xpZi-Kfz,"A little goes a long way with this rich dish. Offer a fresh green salad to round out the meal.","Step 1 Whisk together lemon zest, lemon juice, salt, pepper, and 1/4 cup of the oil in a large bowl. Stir in parsley. Step 2 Cook pasta according to package directions for al dente, omitting salt and fat. Add asparagus during last 3 minutes of cooking. Drain and rinse well with cold water. Add pasta mixture to lemon zest mixture; toss to coat. Step 3 Cook prosciutto in a large nonstick skillet over medium-high heat, turning occasionally, until crisp, about 8 minutes; drain on paper towels. Break prosciutto into large pieces. Step 4 Top pasta mixture with prosciutto and cheese. Drizzle with remaining 2 tablespoons oil."
98,"2017-11-08 20:35:15",image/jpeg,7d4d6e635f94a1d11ef7c276d6ed62c8edebd85b,28443,/7d/4d/6e/63/7d4d6e635f94a1d11ef7c276d6ed62c8edebd85b.jpg?itok=PJZ4VoXg,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/7d/4d/6e/63/7d4d6e635f94a1d11ef7c276d6ed62c8edebd85b.jpg?itok=PJZ4VoXg,99,"2017-11-08 03:19:24","This Refreshing Fennel and Sugar Snap Pea Orecchiette Is Packed With Protein",sites/default/files/styles/smallest_16_9/public/1488306548/fennel-sugar-snap-pea-orecchiette.jpg?itok=PJZ4VoXg,"Refreshing fennel is delicious raw as well as cooked. Try thicker slices with dip instead of chips.","Step 1 Bring a medium saucepan of water to a boil over high heat. Add pasta and cook 8 minutes. Add sugar snap peas and fennel; cook until pasta is tender and peas are crisp-tender, about 2 minutes. Drain, reserving 1/4 cup of the cooking liquid. Step 2 Process 1 1/2 cups of the basil, 6 tablespoons of the oil, 1/4 cup of the mint, and 2 tablespoons of the hemp seeds in a food processor until coarsely chopped. Step 3 Combine pasta mixture, cooking liquid, and basil mixture in a medium bowl; toss to coat. Add salt, pepper, remaining 1/2 cup basil, and remaining mint; toss. Drizzle with remaining 2 tablespoons oil. Sprinkle with cheese and remaining 2 tablespoons hemp seeds."
99,"2017-11-08 20:35:22",image/jpeg,11eaf57066588669b674913947e5b4f9e9876f5d,38782,/11/ea/f5/70/11eaf57066588669b674913947e5b4f9e9876f5d.jpg?itok=weV1nhOj,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/11/ea/f5/70/11eaf57066588669b674913947e5b4f9e9876f5d.jpg?itok=weV1nhOj,100,"2017-11-08 03:19:28","Give Your Pasta A Springtime Twist With Shells With Bibb Lettuce and Spring Peas",sites/default/files/styles/smallest_16_9/public/1488306548/spring-pasta-shells-bibb-lettuce-spring-peas.jpg?itok=weV1nhOj,"Bibb is a type of butterhead lettuce, with tender, sweet leaves. If you can’t find it, substitute Boston, another butterhead variety.","Step 1 Combine parsley stems, oil, and thyme sprigs in a small saucepan. Cook over medium heat, stirring occasionally, for 3 minutes. Remove from heat; let stand 10 minutes. Pour mixture through a fine wire-mesh strainer into a large bowl, pressing to release oil. Discard solids. Whisk in vinegar. Step 2 Cook pasta according to package directions, omitting salt and fat. Add peas during last 2 minutes of cooking; drain. Let stand 5 minutes. Step 3 Add pasta mixture, shallot, salt, and pepper to oil mixture; toss to coat. Add lettuce, chopped parsley leaves, and chives; stir gently to combine. Sprinkle with cheese."
100,"2017-11-08 20:35:23",image/jpeg,f6fab29dbf5c550de93bc97f85395d934d3ab8fe,28051,/f6/fa/b2/9d/f6fab29dbf5c550de93bc97f85395d934d3ab8fe.jpg?itok=_6velqWK,,https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_1/by_table/recipe_image_access/f6/fa/b2/9d/f6fab29dbf5c550de93bc97f85395d934d3ab8fe.jpg?itok=_6velqWK,101,"2017-11-08 03:19:32","Pasta Pearls With Spinach and Turmeric Is Packed With Protein and Calcium",sites/default/files/styles/smallest_16_9/public/1488306548/pasta-pearls-spinach-tumeric.jpg?itok=_6velqWK,"Don’t care for cilantro? Trade it for parsley.","Step 1 Melt butter with oil in a large skillet over medium heat. Add onion; cook, stirring occasionally, until starting to soften, 3 to 4 minutes. Add anchovies and turmeric; cook, stirring often, until anchovies dissolve, 2 to 3 minutes. Add couscous; cook, stirring occasionally, for 3 minutes. Step 2 Add broth, salt, and pepper. Increase heat to high; bring to a boil. Cover and reduce heat to medium-low. Simmer until liquid is nearly absorbed, about 12 minutes. Stir in zucchini and spinach. Cover and cook until spinach is wilted and zucchini begins to soften, 2 to 3 minutes. Remove from heat and sprinkle with cilantro."