{"version":1,"recipes":[{"id":"it1-spaghetti-aglio-e-olio","title":"Spaghetti Aglio e Olio","cuisine":"italian","mealType":"dinner","difficulty":"easy","timeMinutes":20,"servings":4,"ingredients":[{"name":"spaghetti","qty":1,"unit":"lb"},{"name":"garlic","qty":6,"unit":"clove","note":"thinly sliced"},{"name":"olive oil","qty":0.5,"unit":"cup"},{"name":"red pepper flakes","qty":0.5,"unit":"tsp"},{"name":"fresh parsley","qty":0.25,"unit":"cup","note":"chopped"},{"name":"parmesan cheese","qty":0.25,"unit":"cup","optional":true},{"name":"salt","unit":"to-taste"}],"steps":["Bring a large pot of salted water to a boil and cook the spaghetti until just al dente, reserving 1 cup of pasta water before draining.","While the pasta cooks, warm the olive oil in a large skillet over medium-low heat and add the sliced garlic.","Cook the garlic gently for 3-4 minutes, stirring often, until pale gold and fragrant but not browned; stir in the red pepper flakes.","Add the drained pasta to the skillet along with a splash of the reserved pasta water and toss to coat every strand in the garlic oil.","Remove from heat, stir in the parsley, season with salt, and top with parmesan if using before serving immediately."],"tags":["vegan","quick","weeknight","pantry-staple"]},{"id":"it2-spaghetti-carbonara","title":"Spaghetti Carbonara","cuisine":"italian","mealType":"dinner","difficulty":"medium","timeMinutes":25,"servings":4,"ingredients":[{"name":"spaghetti","qty":1,"unit":"lb"},{"name":"pancetta","qty":6,"unit":"oz","note":"diced"},{"name":"egg","qty":4,"unit":"piece"},{"name":"parmesan cheese","qty":1,"unit":"cup","note":"finely grated"},{"name":"black pepper","qty":1,"unit":"tsp","note":"freshly cracked"},{"name":"salt","unit":"to-taste"}],"steps":["Cook the spaghetti in a large pot of salted boiling water until al dente, then reserve 1 cup of pasta water before draining.","While the pasta boils, cook the pancetta in a large skillet over medium heat until crisp and golden, about 6-8 minutes.","Whisk the eggs, parmesan, and black pepper together in a bowl to form a thick, smooth sauce base.","Off the heat, add the drained hot pasta to the skillet with the pancetta and toss to coat in the rendered fat.","Quickly pour in the egg mixture, tossing constantly and adding splashes of reserved pasta water until the sauce turns silky and coats the noodles.","Taste and season with salt as needed, then serve immediately with extra parmesan and black pepper."],"tags":["comfort","weeknight","classic"]},{"id":"it3-chicken-parmesan","title":"Chicken Parmesan","cuisine":"italian","mealType":"dinner","difficulty":"medium","timeMinutes":45,"servings":4,"ingredients":[{"name":"chicken breast","qty":4,"unit":"piece","note":"pounded thin"},{"name":"all-purpose flour","qty":0.5,"unit":"cup"},{"name":"egg","qty":2,"unit":"piece","note":"beaten"},{"name":"breadcrumbs","qty":1.5,"unit":"cup"},{"name":"parmesan cheese","qty":0.5,"unit":"cup","note":"grated, plus more for serving"},{"name":"marinara sauce","qty":2,"unit":"cup"},{"name":"mozzarella cheese","qty":1.5,"unit":"cup","note":"shredded"},{"name":"olive oil","qty":3,"unit":"tbsp"},{"name":"dried oregano","qty":1,"unit":"tsp","optional":true},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Preheat the oven to 425°F and set up three shallow dishes: flour, beaten egg, and breadcrumbs mixed with half the parmesan.","Season the chicken breasts with salt and pepper, then dredge each in flour, dip in egg, and coat thoroughly in the breadcrumb mixture.","Heat the olive oil in a large oven-safe skillet over medium-high heat and sear the chicken for 3 minutes per side until golden.","Spoon marinara sauce over each cutlet, then top with mozzarella and the remaining parmesan.","Transfer the skillet to the oven and bake for 12-15 minutes until the chicken is cooked through and the cheese is bubbling.","Sprinkle with oregano if using and let rest 5 minutes before serving."],"tags":["comfort","kid-friendly","high-protein"]},{"id":"it4-beef-bolognese","title":"Beef Bolognese","cuisine":"italian","mealType":"dinner","difficulty":"medium","timeMinutes":90,"servings":6,"ingredients":[{"name":"ground beef","qty":1.5,"unit":"lb"},{"name":"onion","qty":1,"unit":"piece","note":"finely diced"},{"name":"carrot","qty":2,"unit":"piece","note":"finely diced"},{"name":"celery","qty":2,"unit":"stalk","note":"finely diced"},{"name":"garlic","qty":3,"unit":"clove","note":"minced"},{"name":"crushed tomatoes","qty":1,"unit":"can"},{"name":"tomato paste","qty":2,"unit":"tbsp"},{"name":"red wine","qty":0.5,"unit":"cup"},{"name":"milk","qty":0.5,"unit":"cup"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"bay leaf","qty":1,"unit":"leaf"},{"name":"pappardelle","qty":1,"unit":"lb","note":"for serving"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Heat the olive oil in a large pot over medium heat and cook the onion, carrot, and celery until softened, about 8 minutes.","Add the garlic and ground beef, breaking it up with a spoon, and cook until browned and no longer pink.","Stir in the tomato paste and cook for 1 minute, then pour in the red wine and simmer until mostly evaporated.","Add the crushed tomatoes and bay leaf, season with salt and pepper, and bring to a gentle simmer.","Cover partially and simmer on low for 60-75 minutes, stirring occasionally, until deeply flavorful and thickened.","Stir in the milk during the last 10 minutes to mellow the acidity, then discard the bay leaf.","Cook the pappardelle in salted boiling water until al dente, drain, and toss with the bolognese sauce before serving."],"tags":["comfort","meal-prep","family-favorite"]},{"id":"it5-margherita-pizza","title":"Classic Margherita Pizza","cuisine":"italian","mealType":"dinner","difficulty":"medium","timeMinutes":40,"servings":4,"ingredients":[{"name":"pizza dough","qty":1,"unit":"lb"},{"name":"crushed tomatoes","qty":1,"unit":"cup"},{"name":"mozzarella cheese","qty":8,"unit":"oz","note":"torn"},{"name":"fresh basil","qty":0.25,"unit":"cup","note":"leaves"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"garlic","qty":1,"unit":"clove","note":"minced"},{"name":"salt","unit":"to-taste"}],"steps":["Preheat the oven to 500°F with a baking sheet or pizza stone inside to heat up.","Stretch the pizza dough into a round on a floured surface, working from the center outward.","Mix the crushed tomatoes with the garlic and a pinch of salt, then spread thinly over the dough leaving a border for the crust.","Scatter the torn mozzarella evenly over the sauce.","Carefully transfer the pizza to the hot baking sheet and bake for 10-12 minutes until the crust is golden and cheese is bubbling.","Remove from the oven, drizzle with olive oil, and scatter fresh basil leaves over the top before slicing."],"tags":["vegetarian","weeknight","crowd-pleaser"]},{"id":"it6-mushroom-risotto","title":"Creamy Mushroom Risotto","cuisine":"italian","mealType":"dinner","difficulty":"medium","timeMinutes":40,"servings":4,"ingredients":[{"name":"arborio rice","qty":1.5,"unit":"cup"},{"name":"cremini mushrooms","qty":12,"unit":"oz","note":"sliced"},{"name":"onion","qty":1,"unit":"piece","note":"finely diced"},{"name":"garlic","qty":2,"unit":"clove","note":"minced"},{"name":"vegetable broth","qty":5,"unit":"cup","note":"kept warm"},{"name":"white wine","qty":0.5,"unit":"cup"},{"name":"parmesan cheese","qty":0.75,"unit":"cup","note":"grated"},{"name":"butter","qty":3,"unit":"tbsp"},{"name":"olive oil","qty":1,"unit":"tbsp"},{"name":"fresh thyme","qty":1,"unit":"tsp"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Heat the olive oil and half the butter in a large pot over medium heat and sauté the mushrooms until browned; set aside.","In the same pot, cook the onion and garlic until soft, about 4 minutes, then stir in the arborio rice and toast for 1-2 minutes.","Pour in the white wine and stir until absorbed.","Add the warm broth one ladle at a time, stirring frequently and waiting for each addition to be absorbed before adding more, about 20-25 minutes total.","Once the rice is creamy and tender with a slight bite, stir in the mushrooms, remaining butter, parmesan, and thyme.","Season with salt and pepper and serve immediately while hot and creamy."],"tags":["vegetarian","gluten-free","comfort","date-night"]},{"id":"it7-eggplant-parmesan","title":"Eggplant Parmesan","cuisine":"italian","mealType":"dinner","difficulty":"medium","timeMinutes":60,"servings":6,"ingredients":[{"name":"eggplant","qty":2,"unit":"piece","note":"sliced into rounds"},{"name":"all-purpose flour","qty":0.5,"unit":"cup"},{"name":"egg","qty":3,"unit":"piece","note":"beaten"},{"name":"breadcrumbs","qty":1.5,"unit":"cup"},{"name":"marinara sauce","qty":3,"unit":"cup"},{"name":"mozzarella cheese","qty":2,"unit":"cup","note":"shredded"},{"name":"parmesan cheese","qty":0.5,"unit":"cup","note":"grated"},{"name":"olive oil","qty":0.5,"unit":"cup"},{"name":"fresh basil","qty":0.25,"unit":"cup"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Salt the eggplant slices and let sit in a colander for 20 minutes to draw out excess moisture, then pat dry.","Preheat the oven to 400°F and set up dredging stations for flour, beaten egg, and breadcrumbs.","Coat each eggplant slice in flour, then egg, then breadcrumbs, pressing to adhere.","Heat olive oil in a large skillet and fry the slices in batches until golden on both sides, draining on paper towels.","Spread a thin layer of marinara in a baking dish, then layer fried eggplant, more sauce, mozzarella, and parmesan, repeating until all ingredients are used.","Bake for 25-30 minutes until bubbling and golden, then scatter fresh basil over the top before serving."],"tags":["vegetarian","comfort","make-ahead"]},{"id":"it8-pesto-pasta","title":"Pesto Pasta with Green Beans and Potato","cuisine":"italian","mealType":"dinner","difficulty":"medium","timeMinutes":25,"servings":4,"ingredients":[{"name":"fusilli","qty":1,"unit":"lb"},{"name":"pesto","qty":0.75,"unit":"cup"},{"name":"green beans","qty":1,"unit":"cup","note":"trimmed and halved"},{"name":"potato","qty":1,"unit":"cup","note":"diced small"},{"name":"parmesan cheese","qty":0.25,"unit":"cup","note":"grated"},{"name":"salt","unit":"to-taste"}],"steps":["Bring a large pot of salted water to a boil and add the diced potato, cooking for 5 minutes.","Add the green beans and pasta to the same pot and cook until the pasta is al dente, about 9-10 minutes more.","Reserve 0.5 cup of the starchy cooking water, then drain the pasta, potato, and beans together.","Toss everything with the pesto and a splash of reserved cooking water until well coated and glossy.","Divide among bowls and top with grated parmesan before serving warm or at room temperature."],"tags":["vegetarian","one-pot","weeknight"]},{"id":"it9-osso-buco","title":"Osso Buco Style Braised Beef Shank","cuisine":"italian","mealType":"dinner","difficulty":"hard","timeMinutes":150,"servings":4,"ingredients":[{"name":"beef","qty":3,"unit":"lb","note":"bone-in shank, cut osso buco style"},{"name":"onion","qty":1,"unit":"piece","note":"diced"},{"name":"carrot","qty":2,"unit":"piece","note":"diced"},{"name":"celery","qty":2,"unit":"stalk","note":"diced"},{"name":"garlic","qty":3,"unit":"clove","note":"minced"},{"name":"crushed tomatoes","qty":1,"unit":"cup"},{"name":"white wine","qty":1,"unit":"cup"},{"name":"chicken broth","qty":2,"unit":"cup"},{"name":"lemon zest","qty":1,"unit":"tbsp"},{"name":"fresh parsley","qty":0.25,"unit":"cup","note":"chopped, for gremolata"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Season the beef shanks generously with salt and pepper on all sides.","Heat the olive oil in a large heavy pot over medium-high heat and sear the shanks until deeply browned on both sides, about 4 minutes per side, then remove.","Add the onion, carrot, celery, and garlic to the pot and cook until softened, about 8 minutes.","Pour in the white wine, scraping up any browned bits, and simmer for 2-3 minutes.","Return the shanks to the pot, add the crushed tomatoes and chicken broth so the meat is mostly submerged, then bring to a simmer.","Cover and cook on low heat, or in a 325°F oven, for 2 to 2.5 hours until the meat is fork-tender and falling off the bone.","Mix the lemon zest with the parsley to make a quick gremolata and spoon over each portion before serving."],"tags":["gluten-free","comfort","special-occasion"]},{"id":"it10-chicken-piccata","title":"Chicken Piccata","cuisine":"italian","mealType":"dinner","difficulty":"medium","timeMinutes":30,"servings":4,"ingredients":[{"name":"chicken breast","qty":4,"unit":"piece","note":"pounded thin"},{"name":"olive oil","qty":3,"unit":"tbsp"},{"name":"butter","qty":3,"unit":"tbsp"},{"name":"garlic","qty":2,"unit":"clove","note":"minced"},{"name":"chicken broth","qty":0.75,"unit":"cup"},{"name":"lemon juice","qty":0.25,"unit":"cup"},{"name":"capers","qty":2,"unit":"tbsp"},{"name":"fresh parsley","qty":2,"unit":"tbsp","note":"chopped"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Season the chicken cutlets with salt and pepper on both sides.","Heat the olive oil in a large skillet over medium-high heat and sear the chicken for 3-4 minutes per side until golden and cooked through, then set aside.","Add the butter and garlic to the same skillet and cook for 30 seconds until fragrant.","Pour in the chicken broth and lemon juice, scraping up the browned bits, and simmer for 3-4 minutes until slightly reduced.","Stir in the capers, return the chicken to the skillet, and spoon the sauce over the top.","Sprinkle with parsley and serve immediately."],"tags":["gluten-free","quick","weeknight"]},{"id":"it11-shrimp-scampi","title":"Shrimp Scampi with Linguine","cuisine":"italian","mealType":"dinner","difficulty":"easy","timeMinutes":20,"servings":4,"ingredients":[{"name":"linguine","qty":12,"unit":"oz"},{"name":"shrimp","qty":1.5,"unit":"lb","note":"peeled and deveined"},{"name":"garlic","qty":4,"unit":"clove","note":"minced"},{"name":"butter","qty":4,"unit":"tbsp"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"white wine","qty":0.5,"unit":"cup"},{"name":"lemon juice","qty":2,"unit":"tbsp"},{"name":"red pepper flakes","qty":0.25,"unit":"tsp"},{"name":"fresh parsley","qty":0.25,"unit":"cup","note":"chopped"},{"name":"salt","unit":"to-taste"}],"steps":["Cook the linguine in salted boiling water until al dente, then reserve 0.5 cup pasta water and drain.","Meanwhile, heat the olive oil in a large skillet over medium-high heat and sear the shrimp for 1-2 minutes per side until pink; remove and set aside.","Add the butter, garlic, and red pepper flakes to the skillet and cook for 30 seconds until fragrant.","Pour in the white wine and lemon juice and simmer for 2-3 minutes to reduce slightly.","Return the shrimp to the skillet along with the drained pasta and toss, adding reserved pasta water as needed to loosen the sauce.","Season with salt, scatter parsley on top, and serve right away."],"tags":["quick","weeknight","seafood"]},{"id":"it12-lasagna-bolognese","title":"Classic Lasagna Bolognese","cuisine":"italian","mealType":"dinner","difficulty":"hard","timeMinutes":120,"servings":8,"ingredients":[{"name":"lasagna noodles","qty":1,"unit":"lb"},{"name":"ground beef","qty":1,"unit":"lb"},{"name":"italian sausage","qty":0.5,"unit":"lb"},{"name":"onion","qty":1,"unit":"piece","note":"diced"},{"name":"carrot","qty":1,"unit":"piece","note":"diced"},{"name":"celery","qty":1,"unit":"stalk","note":"diced"},{"name":"garlic","qty":3,"unit":"clove","note":"minced"},{"name":"crushed tomatoes","qty":2,"unit":"can"},{"name":"ricotta cheese","qty":2,"unit":"cup"},{"name":"mozzarella cheese","qty":3,"unit":"cup","note":"shredded"},{"name":"parmesan cheese","qty":1,"unit":"cup","note":"grated"},{"name":"egg","qty":1,"unit":"piece"},{"name":"milk","qty":0.5,"unit":"cup"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"dried oregano","qty":1,"unit":"tsp"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Heat the olive oil in a large pot and cook the onion, carrot, and celery until softened, about 8 minutes.","Add the garlic, ground beef, and sausage, browning thoroughly and breaking up any clumps.","Stir in the crushed tomatoes and oregano, season with salt and pepper, and simmer uncovered for 45 minutes, stirring occasionally.","Meanwhile, cook the lasagna noodles in salted boiling water until just al dente, then drain and lay flat.","Mix the ricotta, egg, milk, and half the parmesan in a bowl to make the cheese filling.","Preheat the oven to 375°F. In a baking dish, layer meat sauce, noodles, ricotta mixture, and mozzarella, repeating to make 3-4 layers.","Top with the remaining mozzarella and parmesan, cover with foil, and bake for 35 minutes, then uncover and bake 15 more minutes until bubbling and golden.","Let the lasagna rest for 15 minutes before slicing and serving."],"tags":["comfort","make-ahead","family-favorite"]},{"id":"it13-fettuccine-alfredo","title":"Fettuccine Alfredo","cuisine":"italian","mealType":"dinner","difficulty":"easy","timeMinutes":20,"servings":4,"ingredients":[{"name":"fettuccine","qty":1,"unit":"lb"},{"name":"butter","qty":0.5,"unit":"cup"},{"name":"heavy cream","qty":1.5,"unit":"cup"},{"name":"parmesan cheese","qty":1.5,"unit":"cup","note":"finely grated"},{"name":"garlic","qty":2,"unit":"clove","note":"minced"},{"name":"fresh parsley","qty":1,"unit":"tbsp","optional":true},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Cook the fettuccine in salted boiling water until al dente, then reserve 1 cup of pasta water and drain.","Melt the butter in a large skillet over medium heat and cook the garlic for 1 minute until fragrant.","Pour in the heavy cream and bring to a gentle simmer.","Reduce heat to low and whisk in the parmesan a handful at a time until the sauce is smooth and creamy.","Add the drained pasta to the skillet and toss, adding reserved pasta water as needed to reach a silky consistency.","Season with salt and pepper, garnish with parsley if using, and serve immediately."],"tags":["vegetarian","quick","comfort"]},{"id":"it14-sausage-and-peppers","title":"Italian Sausage and Peppers","cuisine":"italian","mealType":"dinner","difficulty":"easy","timeMinutes":30,"servings":4,"ingredients":[{"name":"italian sausage","qty":1.5,"unit":"lb"},{"name":"bell pepper","qty":3,"unit":"piece","note":"sliced"},{"name":"onion","qty":2,"unit":"piece","note":"sliced"},{"name":"garlic","qty":3,"unit":"clove","note":"minced"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"dried oregano","qty":1,"unit":"tsp"},{"name":"red pepper flakes","qty":0.25,"unit":"tsp","optional":true},{"name":"ciabatta","qty":4,"unit":"piece","note":"for serving","optional":true},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Heat the olive oil in a large skillet over medium-high heat and brown the sausages on all sides, about 8 minutes, then remove and slice.","Add the onions and bell peppers to the same skillet and cook until softened and lightly charred, about 10 minutes.","Stir in the garlic, oregano, and red pepper flakes if using, cooking for 1 minute until fragrant.","Return the sliced sausage to the skillet and toss with the peppers and onions, cooking 3-4 minutes more until heated through.","Season with salt and pepper and serve hot, on ciabatta rolls if desired."],"tags":["weeknight","one-pan","gluten-free-optional"]},{"id":"it15-chicken-cacciatore","title":"Chicken Cacciatore","cuisine":"italian","mealType":"dinner","difficulty":"medium","timeMinutes":55,"servings":4,"ingredients":[{"name":"chicken thighs","qty":8,"unit":"piece","note":"bone-in, skin-on"},{"name":"onion","qty":1,"unit":"piece","note":"sliced"},{"name":"bell pepper","qty":2,"unit":"piece","note":"sliced"},{"name":"mushroom","qty":8,"unit":"oz","note":"sliced"},{"name":"garlic","qty":3,"unit":"clove","note":"minced"},{"name":"crushed tomatoes","qty":1,"unit":"can"},{"name":"white wine","qty":0.5,"unit":"cup"},{"name":"kalamata olives","qty":0.5,"unit":"cup"},{"name":"dried oregano","qty":1,"unit":"tsp"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Season the chicken thighs with salt and pepper, then sear skin-side down in olive oil over medium-high heat until golden, about 5 minutes; flip and sear 3 more minutes, then remove.","Add the onion, bell peppers, and mushrooms to the same pan and cook until softened, about 8 minutes.","Stir in the garlic and oregano and cook for 1 minute until fragrant.","Pour in the white wine and simmer for 2 minutes, scraping up any browned bits.","Add the crushed tomatoes and olives, then nestle the chicken back into the sauce.","Cover and simmer on low for 30-35 minutes until the chicken is cooked through and tender."],"tags":["gluten-free","comfort","one-pan"]},{"id":"it16-pasta-puttanesca","title":"Pasta Puttanesca","cuisine":"italian","mealType":"dinner","difficulty":"medium","timeMinutes":25,"servings":4,"ingredients":[{"name":"spaghetti","qty":1,"unit":"lb"},{"name":"anchovy","qty":4,"unit":"fillet"},{"name":"garlic","qty":4,"unit":"clove","note":"minced"},{"name":"kalamata olives","qty":0.75,"unit":"cup","note":"pitted and halved"},{"name":"capers","qty":3,"unit":"tbsp"},{"name":"crushed tomatoes","qty":1,"unit":"can"},{"name":"red pepper flakes","qty":0.5,"unit":"tsp"},{"name":"olive oil","qty":3,"unit":"tbsp"},{"name":"fresh parsley","qty":2,"unit":"tbsp"},{"name":"salt","unit":"to-taste"}],"steps":["Cook the spaghetti in salted boiling water until al dente, then reserve 0.5 cup pasta water and drain.","Heat the olive oil in a large skillet over medium heat and add the anchovies, mashing them with a spoon until they dissolve into the oil.","Add the garlic and red pepper flakes and cook for 1 minute until fragrant.","Stir in the crushed tomatoes, olives, and capers, then simmer for 10-12 minutes until slightly thickened.","Add the drained pasta to the sauce and toss, loosening with reserved pasta water as needed.","Taste and adjust salt, then garnish with parsley before serving."],"tags":["quick","weeknight","pantry-staple"]},{"id":"it17-pork-saltimbocca","title":"Pork Saltimbocca","cuisine":"italian","mealType":"dinner","difficulty":"medium","timeMinutes":30,"servings":4,"ingredients":[{"name":"pork","qty":1.5,"unit":"lb","note":"thin cutlets"},{"name":"prosciutto","qty":8,"unit":"slice"},{"name":"sage leaves","qty":8,"unit":"leaf"},{"name":"all-purpose flour","qty":0.25,"unit":"cup"},{"name":"butter","qty":3,"unit":"tbsp"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"white wine","qty":0.5,"unit":"cup"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Lay a sage leaf on each pork cutlet and wrap with a slice of prosciutto, pressing gently to secure.","Season lightly with pepper (the prosciutto adds enough salt), then dust each cutlet lightly with flour.","Heat the olive oil and half the butter in a large skillet over medium-high heat and cook the cutlets sage-side down for 2-3 minutes until golden, then flip and cook 2 minutes more; remove.","Pour the white wine into the skillet, scraping up browned bits, and simmer for 2-3 minutes to reduce slightly.","Whisk in the remaining butter to form a glossy pan sauce, then return the cutlets to the pan briefly to coat.","Spoon the sauce over the cutlets and serve immediately."],"tags":["weeknight","elegant"]},{"id":"it18-baked-ziti","title":"Baked Ziti","cuisine":"italian","mealType":"dinner","difficulty":"medium","timeMinutes":50,"servings":6,"ingredients":[{"name":"ziti","qty":1,"unit":"lb"},{"name":"ricotta cheese","qty":2,"unit":"cup"},{"name":"mozzarella cheese","qty":2.5,"unit":"cup","note":"shredded"},{"name":"parmesan cheese","qty":0.5,"unit":"cup","note":"grated"},{"name":"marinara sauce","qty":4,"unit":"cup"},{"name":"egg","qty":1,"unit":"piece"},{"name":"fresh basil","qty":2,"unit":"tbsp","note":"chopped"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Preheat the oven to 375°F and cook the ziti in salted boiling water until al dente, then drain.","In a bowl, mix the ricotta, egg, half the mozzarella, half the parmesan, basil, salt, and pepper.","Toss the drained pasta with the marinara sauce and the ricotta mixture until evenly combined.","Transfer to a large baking dish and top with the remaining mozzarella and parmesan.","Bake for 25-30 minutes until bubbling and golden on top.","Let rest for 5-10 minutes before serving."],"tags":["vegetarian","make-ahead","comfort"]},{"id":"it19-seafood-linguine","title":"Seafood Linguine with Clams and Mussels","cuisine":"italian","mealType":"dinner","difficulty":"medium","timeMinutes":30,"servings":4,"ingredients":[{"name":"linguine","qty":12,"unit":"oz"},{"name":"clams","qty":1,"unit":"lb","note":"scrubbed"},{"name":"mussels","qty":1,"unit":"lb","note":"scrubbed and debearded"},{"name":"garlic","qty":4,"unit":"clove","note":"minced"},{"name":"white wine","qty":0.75,"unit":"cup"},{"name":"crushed tomatoes","qty":1,"unit":"cup"},{"name":"olive oil","qty":3,"unit":"tbsp"},{"name":"red pepper flakes","qty":0.25,"unit":"tsp"},{"name":"fresh parsley","qty":0.25,"unit":"cup","note":"chopped"},{"name":"salt","unit":"to-taste"}],"steps":["Cook the linguine in salted boiling water until al dente, then reserve 0.5 cup pasta water and drain.","Heat the olive oil in a large deep skillet over medium heat and cook the garlic and red pepper flakes for 1 minute until fragrant.","Pour in the white wine and crushed tomatoes and bring to a simmer.","Add the clams and mussels, cover, and cook for 6-8 minutes until the shells open; discard any that remain closed.","Add the drained pasta to the skillet and toss with the sauce and shellfish, adding reserved pasta water as needed.","Season with salt, scatter parsley over the top, and serve immediately."],"tags":["seafood","date-night","one-pan"]},{"id":"it20-zucchini-ricotta-shells","title":"Zucchini and Ricotta Stuffed Shells","cuisine":"italian","mealType":"dinner","difficulty":"medium","timeMinutes":55,"servings":6,"ingredients":[{"name":"pasta shells","qty":12,"unit":"oz"},{"name":"ricotta cheese","qty":2,"unit":"cup"},{"name":"zucchini","qty":2,"unit":"piece","note":"grated and squeezed dry"},{"name":"mozzarella cheese","qty":1.5,"unit":"cup","note":"shredded"},{"name":"parmesan cheese","qty":0.5,"unit":"cup","note":"grated"},{"name":"egg","qty":1,"unit":"piece"},{"name":"marinara sauce","qty":3,"unit":"cup"},{"name":"garlic","qty":2,"unit":"clove","note":"minced"},{"name":"fresh basil","qty":2,"unit":"tbsp","note":"chopped"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Preheat the oven to 375°F and cook the pasta shells in salted boiling water until just al dente, then drain and cool slightly.","In a bowl, mix the ricotta, grated zucchini, garlic, egg, half the mozzarella, parmesan, basil, salt, and pepper.","Spread a layer of marinara sauce in the bottom of a baking dish.","Stuff each shell with the ricotta-zucchini mixture and arrange in the dish, then top with remaining marinara and mozzarella.","Cover with foil and bake for 25 minutes, then uncover and bake 10 more minutes until bubbling and golden.","Let cool for 5 minutes before serving."],"tags":["vegetarian","make-ahead","kid-friendly"]},{"id":"it21-caprese-salad","title":"Caprese Salad","cuisine":"italian","mealType":"lunch","difficulty":"easy","timeMinutes":10,"servings":4,"ingredients":[{"name":"tomato","qty":4,"unit":"piece","note":"sliced"},{"name":"mozzarella cheese","qty":8,"unit":"oz","note":"fresh, sliced"},{"name":"fresh basil","qty":0.5,"unit":"cup","note":"leaves"},{"name":"olive oil","qty":3,"unit":"tbsp"},{"name":"balsamic vinegar","qty":2,"unit":"tbsp"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Arrange the sliced tomatoes and mozzarella on a platter, alternating and slightly overlapping.","Tuck fresh basil leaves between the slices.","Drizzle generously with olive oil and balsamic vinegar.","Season with salt and pepper and serve immediately at room temperature."],"tags":["vegetarian","gluten-free","quick","no-cook"]},{"id":"it22-panzanella","title":"Panzanella Tuscan Bread Salad","cuisine":"italian","mealType":"lunch","difficulty":"easy","timeMinutes":20,"servings":4,"ingredients":[{"name":"ciabatta","qty":4,"unit":"cup","note":"torn into cubes, day-old"},{"name":"tomato","qty":3,"unit":"cup","note":"chopped, ripe"},{"name":"cucumber","qty":1,"unit":"piece","note":"diced"},{"name":"red onion","qty":0.5,"unit":"piece","note":"thinly sliced"},{"name":"olive oil","qty":0.33,"unit":"cup"},{"name":"red wine vinegar","qty":3,"unit":"tbsp"},{"name":"fresh basil","qty":0.25,"unit":"cup","note":"torn"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Toast the bread cubes in a dry skillet or 375°F oven for 8-10 minutes until crisp and lightly golden.","In a large bowl, combine the tomatoes, cucumber, and red onion.","Whisk the olive oil and red wine vinegar together, then pour over the vegetables and toss.","Add the toasted bread cubes and basil, tossing gently to combine.","Let sit for 10 minutes so the bread soaks up the dressing, then season with salt and pepper before serving."],"tags":["vegan","quick","no-cook-option"]},{"id":"it23-garlicky-broccoli-rabe","title":"Garlicky Broccoli Rabe","cuisine":"italian","mealType":"side","difficulty":"easy","timeMinutes":15,"servings":4,"ingredients":[{"name":"broccoli rabe","qty":1.5,"unit":"lb","note":"trimmed"},{"name":"garlic","qty":4,"unit":"clove","note":"thinly sliced"},{"name":"olive oil","qty":3,"unit":"tbsp"},{"name":"red pepper flakes","qty":0.25,"unit":"tsp"},{"name":"salt","unit":"to-taste"}],"steps":["Bring a large pot of salted water to a boil and blanch the broccoli rabe for 2 minutes, then drain well.","Heat the olive oil in a large skillet over medium heat and cook the garlic and red pepper flakes for 30-60 seconds until fragrant.","Add the blanched broccoli rabe and toss to coat, cooking for 3-4 minutes until tender.","Season with salt and serve warm."],"tags":["vegan","gluten-free","quick","healthy"]},{"id":"it24-tiramisu","title":"Tiramisu","cuisine":"italian","mealType":"dessert","difficulty":"medium","timeMinutes":30,"servings":8,"ingredients":[{"name":"ladyfingers","qty":24,"unit":"piece"},{"name":"mascarpone","qty":16,"unit":"oz"},{"name":"egg","qty":4,"unit":"piece","note":"separated"},{"name":"sugar","qty":0.75,"unit":"cup"},{"name":"espresso","qty":1.5,"unit":"cup","note":"cooled"},{"name":"cocoa powder","qty":2,"unit":"tbsp","note":"for dusting"},{"name":"marsala","qty":2,"unit":"tbsp","optional":true}],"steps":["Whisk the egg yolks and sugar together in a bowl until pale and thickened, then fold in the mascarpone until smooth.","In a separate clean bowl, whip the egg whites to stiff peaks, then gently fold into the mascarpone mixture.","Stir the marsala into the cooled espresso if using.","Quickly dip each ladyfinger into the espresso and arrange in a single layer in a dish.","Spread half the mascarpone mixture over the ladyfingers, then repeat with another layer of dipped ladyfingers and remaining mascarpone.","Dust generously with cocoa powder and refrigerate for at least 4 hours, or overnight, before serving."],"tags":["vegetarian","make-ahead","classic-dessert"]},{"id":"it25-spinach-ricotta-frittata","title":"Spinach and Ricotta Frittata","cuisine":"italian","mealType":"breakfast","difficulty":"easy","timeMinutes":20,"servings":4,"ingredients":[{"name":"egg","qty":8,"unit":"piece"},{"name":"baby spinach","qty":2,"unit":"cup"},{"name":"ricotta cheese","qty":0.5,"unit":"cup"},{"name":"parmesan cheese","qty":0.25,"unit":"cup","note":"grated"},{"name":"onion","qty":0.5,"unit":"piece","note":"diced"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Preheat the oven to 375°F and whisk the eggs with salt and pepper in a bowl.","Heat the olive oil in an oven-safe skillet over medium heat and cook the onion until softened, about 4 minutes.","Add the spinach and cook until wilted, about 2 minutes.","Pour the eggs into the skillet and dollop the ricotta over the top, then sprinkle with parmesan.","Cook undisturbed for 2-3 minutes until the edges begin to set, then transfer to the oven.","Bake for 10-12 minutes until the center is just set, then slice and serve warm."],"tags":["vegetarian","gluten-free","quick","high-protein"]},{"id":"med1-grilled-salmon-lemon-herbs","title":"Grilled Salmon with Lemon and Herbs","cuisine":"mediterranean","mealType":"dinner","difficulty":"easy","timeMinutes":20,"servings":4,"ingredients":[{"name":"salmon","qty":4,"unit":"fillet"},{"name":"lemon","qty":1,"unit":"piece","note":"sliced, plus juice"},{"name":"garlic","qty":2,"unit":"clove","note":"minced"},{"name":"olive oil","qty":3,"unit":"tbsp"},{"name":"fresh dill","qty":1,"unit":"tbsp","optional":true},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Preheat a grill or grill pan to medium-high heat.","Whisk the olive oil, garlic, lemon juice, salt, and pepper together and brush over both sides of the salmon fillets.","Place the salmon skin-side down on the grill and cook for 4-5 minutes, then flip and cook 3-4 minutes more until just cooked through.","Top with lemon slices during the last minute of cooking so they char slightly.","Sprinkle with fresh dill if using and serve immediately."],"tags":["gluten-free","quick","high-protein","healthy"]},{"id":"med2-chickpea-spinach-stew","title":"Chickpea and Spinach Stew","cuisine":"mediterranean","mealType":"dinner","difficulty":"easy","timeMinutes":22,"servings":4,"ingredients":[{"name":"chickpeas","qty":2,"unit":"can"},{"name":"baby spinach","qty":4,"unit":"cup"},{"name":"onion","qty":1,"unit":"piece","note":"diced"},{"name":"garlic","qty":3,"unit":"clove","note":"minced"},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"smoked paprika","qty":1,"unit":"tsp"},{"name":"crushed tomatoes","qty":1,"unit":"cup"},{"name":"vegetable broth","qty":1,"unit":"cup"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"salt","unit":"to-taste"}],"steps":["Heat the olive oil in a large pot over medium heat and cook the onion until softened, about 5 minutes.","Add the garlic, cumin, and smoked paprika and cook for 1 minute until fragrant.","Stir in the chickpeas, crushed tomatoes, and vegetable broth and bring to a simmer.","Cook for 10 minutes, stirring occasionally, until slightly thickened.","Stir in the spinach and cook for 2-3 minutes until wilted.","Season with salt and serve warm, on its own or with crusty bread."],"tags":["vegan","gluten-free","quick","one-pot","healthy"]},{"id":"med3-baked-cod-tomatoes-olives","title":"Mediterranean Baked Cod with Tomatoes and Olives","cuisine":"mediterranean","mealType":"dinner","difficulty":"medium","timeMinutes":30,"servings":4,"ingredients":[{"name":"cod","qty":4,"unit":"fillet"},{"name":"cherry tomatoes","qty":2,"unit":"cup","note":"halved"},{"name":"kalamata olives","qty":0.5,"unit":"cup"},{"name":"garlic","qty":3,"unit":"clove","note":"minced"},{"name":"olive oil","qty":3,"unit":"tbsp"},{"name":"lemon","qty":1,"unit":"piece"},{"name":"fresh oregano","qty":1,"unit":"tsp"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Preheat the oven to 400°F.","Toss the cherry tomatoes, olives, garlic, half the olive oil, and oregano together in a baking dish.","Roast for 10 minutes until the tomatoes begin to soften and burst.","Nestle the cod fillets into the tomato mixture, season with salt and pepper, and drizzle with the remaining olive oil.","Bake for 12-15 minutes until the fish flakes easily with a fork.","Squeeze fresh lemon juice over the top before serving."],"tags":["gluten-free","healthy","weeknight"]},{"id":"med4-shakshuka","title":"Shakshuka","cuisine":"mediterranean","mealType":"dinner","difficulty":"easy","timeMinutes":20,"servings":4,"ingredients":[{"name":"egg","qty":6,"unit":"piece"},{"name":"crushed tomatoes","qty":1,"unit":"can"},{"name":"bell pepper","qty":1,"unit":"piece","note":"diced"},{"name":"onion","qty":1,"unit":"piece","note":"diced"},{"name":"garlic","qty":3,"unit":"clove","note":"minced"},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"paprika","qty":1,"unit":"tsp"},{"name":"feta cheese","qty":0.5,"unit":"cup","optional":true},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"fresh parsley","qty":2,"unit":"tbsp","optional":true},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Heat the olive oil in a large skillet over medium heat and cook the onion and bell pepper until softened, about 6 minutes.","Add the garlic, cumin, and paprika and cook for 1 minute until fragrant.","Pour in the crushed tomatoes, season with salt and pepper, and simmer for 8-10 minutes until slightly thickened.","Make small wells in the sauce and crack an egg into each one.","Cover and cook for 5-7 minutes until the egg whites are set but yolks are still soft.","Crumble feta over the top and scatter with parsley if using before serving straight from the skillet."],"tags":["vegetarian","gluten-free","quick","breakfast-for-dinner"]},{"id":"med5-falafel-tahini","title":"Falafel with Tahini Sauce","cuisine":"mediterranean","mealType":"dinner","difficulty":"medium","timeMinutes":35,"servings":4,"ingredients":[{"name":"chickpeas","qty":2,"unit":"can","note":"drained and patted dry"},{"name":"onion","qty":0.5,"unit":"piece","note":"chopped"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"fresh parsley","qty":0.5,"unit":"cup"},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"coriander","qty":1,"unit":"tsp"},{"name":"chickpea flour","qty":0.25,"unit":"cup"},{"name":"olive oil","qty":0.5,"unit":"cup","note":"for pan-frying"},{"name":"tahini","qty":0.25,"unit":"cup"},{"name":"lemon juice","qty":2,"unit":"tbsp"},{"name":"salt","unit":"to-taste"}],"steps":["In a food processor, pulse the chickpeas, onion, garlic, parsley, cumin, coriander, and salt until finely chopped but not pureed.","Stir in the chickpea flour until the mixture holds together, then shape into small patties.","Whisk the tahini with the lemon juice and a splash of water to make a smooth, pourable sauce; season with salt.","Heat the olive oil in a large skillet over medium heat and pan-fry the falafel patties for 3-4 minutes per side until golden and crisp.","Drain briefly on paper towels and serve warm with the tahini sauce drizzled on top."],"tags":["vegan","gluten-free"]},{"id":"med6-stuffed-bell-peppers","title":"Stuffed Bell Peppers with Rice and Beef","cuisine":"mediterranean","mealType":"dinner","difficulty":"medium","timeMinutes":50,"servings":4,"ingredients":[{"name":"bell pepper","qty":4,"unit":"piece","note":"tops removed and seeded"},{"name":"ground beef","qty":1,"unit":"lb"},{"name":"rice","qty":1,"unit":"cup","note":"cooked"},{"name":"onion","qty":1,"unit":"piece","note":"diced"},{"name":"garlic","qty":2,"unit":"clove","note":"minced"},{"name":"crushed tomatoes","qty":1,"unit":"cup"},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"feta cheese","qty":0.5,"unit":"cup","optional":true},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Preheat the oven to 375°F.","Heat the olive oil in a skillet over medium heat and cook the onion and garlic until softened, about 5 minutes.","Add the ground beef and cook until browned, breaking it up as it cooks.","Stir in the cooked rice, half the crushed tomatoes, cumin, salt, and pepper, and cook for 2 minutes to combine.","Spoon the filling into the bell peppers and place them upright in a baking dish; pour the remaining crushed tomatoes around them.","Cover with foil and bake for 30 minutes, then uncover, top with feta if using, and bake 5 more minutes."],"tags":["gluten-free","family-favorite"]},{"id":"med7-shrimp-orzo","title":"Mediterranean Shrimp and Orzo","cuisine":"mediterranean","mealType":"dinner","difficulty":"medium","timeMinutes":30,"servings":4,"ingredients":[{"name":"shrimp","qty":1.5,"unit":"lb","note":"peeled and deveined"},{"name":"orzo","qty":1.5,"unit":"cup"},{"name":"cherry tomatoes","qty":2,"unit":"cup","note":"halved"},{"name":"feta cheese","qty":0.5,"unit":"cup"},{"name":"garlic","qty":3,"unit":"clove","note":"minced"},{"name":"olive oil","qty":3,"unit":"tbsp"},{"name":"lemon juice","qty":2,"unit":"tbsp"},{"name":"fresh oregano","qty":1,"unit":"tsp"},{"name":"baby spinach","qty":2,"unit":"cup"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Cook the orzo in salted boiling water according to package directions, then drain.","Heat 2 tablespoons olive oil in a large skillet over medium-high heat and cook the shrimp for 1-2 minutes per side until pink; remove.","Add the remaining olive oil and garlic to the skillet and cook for 30 seconds, then add the cherry tomatoes and cook for 3-4 minutes until softened.","Stir in the cooked orzo, spinach, lemon juice, and oregano, tossing until the spinach wilts.","Return the shrimp to the skillet and toss to combine, then season with salt and pepper.","Crumble feta over the top and serve warm."],"tags":["weeknight","seafood"]},{"id":"med8-mediterranean-lentil-soup","title":"Mediterranean Lentil Soup","cuisine":"mediterranean","mealType":"dinner","difficulty":"easy","timeMinutes":35,"servings":6,"ingredients":[{"name":"lentils","qty":1.5,"unit":"cup"},{"name":"carrot","qty":2,"unit":"piece","note":"diced"},{"name":"celery","qty":2,"unit":"stalk","note":"diced"},{"name":"onion","qty":1,"unit":"piece","note":"diced"},{"name":"garlic","qty":3,"unit":"clove","note":"minced"},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"coriander","qty":1,"unit":"tsp"},{"name":"vegetable broth","qty":6,"unit":"cup"},{"name":"crushed tomatoes","qty":1,"unit":"cup"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"lemon juice","qty":1,"unit":"tbsp"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Heat the olive oil in a large pot over medium heat and cook the onion, carrot, and celery until softened, about 8 minutes.","Add the garlic, cumin, and coriander and cook for 1 minute until fragrant.","Stir in the lentils, crushed tomatoes, and vegetable broth, and bring to a boil.","Reduce heat and simmer, partially covered, for 25-30 minutes until the lentils are tender.","Stir in the lemon juice and season with salt and pepper.","Ladle into bowls and serve hot."],"tags":["vegan","gluten-free","meal-prep","healthy"]},{"id":"med9-lamb-kofta-yogurt","title":"Grilled Lamb Kofta with Yogurt Sauce","cuisine":"mediterranean","mealType":"dinner","difficulty":"medium","timeMinutes":30,"servings":4,"ingredients":[{"name":"ground lamb","qty":1.5,"unit":"lb"},{"name":"onion","qty":0.5,"unit":"piece","note":"finely grated"},{"name":"garlic","qty":2,"unit":"clove","note":"minced"},{"name":"fresh parsley","qty":0.25,"unit":"cup","note":"chopped"},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"coriander","qty":1,"unit":"tsp"},{"name":"paprika","qty":0.5,"unit":"tsp"},{"name":"greek yogurt","qty":1,"unit":"cup"},{"name":"cucumber","qty":0.5,"unit":"piece","note":"grated"},{"name":"fresh dill","qty":1,"unit":"tbsp"},{"name":"lemon juice","qty":1,"unit":"tbsp"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["In a bowl, mix the ground lamb with the grated onion, garlic, parsley, cumin, coriander, paprika, salt, and pepper until combined.","Shape the mixture into small oval patties or mold onto skewers.","Preheat a grill or grill pan to medium-high heat and cook the kofta for 4-5 minutes per side until browned and cooked through.","While the kofta cook, stir the grated cucumber, dill, and lemon juice into the yogurt and season with salt.","Serve the kofta hot with the yogurt sauce spooned over the top."],"tags":["gluten-free","high-protein","grilling"]},{"id":"med10-baked-eggplant-feta","title":"Baked Eggplant with Tomato and Feta","cuisine":"mediterranean","mealType":"dinner","difficulty":"medium","timeMinutes":40,"servings":4,"ingredients":[{"name":"eggplant","qty":2,"unit":"piece","note":"sliced into rounds"},{"name":"diced tomatoes","qty":1,"unit":"can"},{"name":"garlic","qty":3,"unit":"clove","note":"minced"},{"name":"feta cheese","qty":0.75,"unit":"cup","note":"crumbled"},{"name":"olive oil","qty":4,"unit":"tbsp"},{"name":"dried oregano","qty":1,"unit":"tsp"},{"name":"fresh parsley","qty":2,"unit":"tbsp"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Preheat the oven to 400°F and arrange the eggplant slices on a baking sheet, brushing both sides with olive oil.","Roast for 20 minutes, flipping halfway, until softened and lightly golden.","Meanwhile, simmer the diced tomatoes with the garlic and oregano in a saucepan for 10 minutes.","Spoon the tomato sauce over the roasted eggplant slices and sprinkle with feta.","Return to the oven for 5 minutes until the feta softens slightly.","Garnish with fresh parsley and serve warm."],"tags":["vegetarian","gluten-free","healthy"]},{"id":"med11-mediterranean-chickpea-salad","title":"Mediterranean Chickpea Salad","cuisine":"mediterranean","mealType":"lunch","difficulty":"easy","timeMinutes":15,"servings":4,"ingredients":[{"name":"chickpeas","qty":2,"unit":"can"},{"name":"cucumber","qty":1,"unit":"piece","note":"diced"},{"name":"cherry tomatoes","qty":1.5,"unit":"cup","note":"halved"},{"name":"red onion","qty":0.25,"unit":"piece","note":"finely diced"},{"name":"feta cheese","qty":0.5,"unit":"cup","optional":true},{"name":"olive oil","qty":3,"unit":"tbsp"},{"name":"lemon juice","qty":2,"unit":"tbsp"},{"name":"fresh parsley","qty":0.25,"unit":"cup","note":"chopped"},{"name":"dried oregano","qty":0.5,"unit":"tsp"},{"name":"salt","unit":"to-taste"}],"steps":["Drain and rinse the chickpeas, then add them to a large bowl with the cucumber, cherry tomatoes, and red onion.","Whisk the olive oil, lemon juice, oregano, and salt together in a small bowl.","Pour the dressing over the salad and toss to combine.","Fold in the parsley and feta if using.","Let sit for 5-10 minutes before serving to let the flavors meld."],"tags":["vegan","gluten-free","quick","meal-prep","no-cook"]},{"id":"med12-hummus-veggie-wrap","title":"Hummus and Veggie Wrap","cuisine":"mediterranean","mealType":"lunch","difficulty":"easy","timeMinutes":10,"servings":2,"ingredients":[{"name":"tortilla","qty":2,"unit":"piece"},{"name":"hummus","qty":0.5,"unit":"cup"},{"name":"cucumber","qty":0.5,"unit":"piece","note":"sliced into sticks"},{"name":"bell pepper","qty":0.5,"unit":"piece","note":"sliced"},{"name":"baby spinach","qty":1,"unit":"cup"},{"name":"carrot","qty":0.5,"unit":"piece","note":"shredded"},{"name":"feta cheese","qty":0.25,"unit":"cup","optional":true},{"name":"salt","unit":"to-taste"}],"steps":["Lay the tortillas flat and spread hummus evenly over each.","Layer the cucumber, bell pepper, spinach, and shredded carrot down the center of each tortilla.","Sprinkle with feta if using and a pinch of salt.","Roll up tightly, tucking in the sides as you go, then slice in half to serve."],"tags":["vegetarian","quick","no-cook","meal-prep"]},{"id":"med13-roasted-mediterranean-vegetables","title":"Roasted Mediterranean Vegetables","cuisine":"mediterranean","mealType":"side","difficulty":"easy","timeMinutes":35,"servings":6,"ingredients":[{"name":"zucchini","qty":2,"unit":"piece","note":"sliced"},{"name":"eggplant","qty":1,"unit":"piece","note":"cubed"},{"name":"bell pepper","qty":2,"unit":"piece","note":"cubed"},{"name":"red onion","qty":1,"unit":"piece","note":"cut into wedges"},{"name":"cherry tomatoes","qty":1,"unit":"cup"},{"name":"garlic","qty":3,"unit":"clove","note":"whole, unpeeled"},{"name":"olive oil","qty":4,"unit":"tbsp"},{"name":"dried oregano","qty":1,"unit":"tsp"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Preheat the oven to 425°F.","Toss the zucchini, eggplant, bell peppers, red onion, cherry tomatoes, and garlic with olive oil, oregano, salt, and pepper on a large baking sheet.","Spread the vegetables in a single layer, being careful not to crowd the pan.","Roast for 25-30 minutes, stirring halfway through, until tender and lightly caramelized.","Squeeze the roasted garlic cloves out of their skins and toss through the vegetables before serving."],"tags":["vegan","gluten-free","healthy","meal-prep"]},{"id":"med14-herbed-quinoa-pilaf","title":"Herbed Quinoa Pilaf with Pine Nuts","cuisine":"mediterranean","mealType":"side","difficulty":"easy","timeMinutes":20,"servings":4,"ingredients":[{"name":"quinoa","qty":1.5,"unit":"cup"},{"name":"vegetable broth","qty":3,"unit":"cup"},{"name":"pine nuts","qty":0.25,"unit":"cup","note":"toasted"},{"name":"fresh parsley","qty":0.25,"unit":"cup","note":"chopped"},{"name":"lemon juice","qty":1,"unit":"tbsp"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"garlic","qty":1,"unit":"clove","note":"minced"},{"name":"salt","unit":"to-taste"}],"steps":["Rinse the quinoa well, then combine with the vegetable broth in a saucepan and bring to a boil.","Reduce heat, cover, and simmer for 15 minutes until the liquid is absorbed and the quinoa is tender.","Fluff the quinoa with a fork and let cool slightly.","Stir in the olive oil, garlic, lemon juice, pine nuts, and parsley.","Season with salt and serve warm or at room temperature."],"tags":["vegan","gluten-free","quick","meal-prep"]},{"id":"med15-mediterranean-egg-scramble","title":"Mediterranean Egg and Vegetable Scramble","cuisine":"mediterranean","mealType":"breakfast","difficulty":"easy","timeMinutes":15,"servings":2,"ingredients":[{"name":"egg","qty":4,"unit":"piece"},{"name":"bell pepper","qty":0.5,"unit":"piece","note":"diced"},{"name":"baby spinach","qty":1,"unit":"cup"},{"name":"cherry tomatoes","qty":0.5,"unit":"cup","note":"halved"},{"name":"feta cheese","qty":0.25,"unit":"cup"},{"name":"olive oil","qty":1,"unit":"tbsp"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Heat the olive oil in a nonstick skillet over medium heat and cook the bell pepper for 3 minutes until softened.","Add the cherry tomatoes and spinach, cooking until the spinach wilts, about 2 minutes.","Whisk the eggs with salt and pepper, then pour into the skillet.","Gently scramble the eggs with the vegetables until just set, about 3 minutes.","Crumble feta over the top and serve immediately."],"tags":["vegetarian","gluten-free","quick","high-protein"]},{"id":"gr1-chicken-souvlaki-tzatziki","title":"Greek Chicken Souvlaki with Tzatziki","cuisine":"greek","mealType":"dinner","difficulty":"medium","timeMinutes":35,"servings":4,"ingredients":[{"name":"chicken thighs","qty":1.5,"unit":"lb","note":"cubed"},{"name":"lemon juice","qty":3,"unit":"tbsp"},{"name":"olive oil","qty":3,"unit":"tbsp"},{"name":"garlic","qty":3,"unit":"clove","note":"minced"},{"name":"dried oregano","qty":1,"unit":"tbsp"},{"name":"greek yogurt","qty":1,"unit":"cup"},{"name":"cucumber","qty":0.5,"unit":"piece","note":"grated and squeezed dry"},{"name":"fresh dill","qty":1,"unit":"tbsp"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["In a bowl, whisk together the lemon juice, olive oil, half the garlic, oregano, salt, and pepper, then toss with the cubed chicken to marinate for at least 15 minutes.","While the chicken marinates, stir the grated cucumber, remaining garlic, and dill into the yogurt, and season with salt to make the tzatziki.","Thread the marinated chicken onto skewers.","Grill the skewers over medium-high heat for 10-12 minutes, turning occasionally, until charred and cooked through.","Serve the souvlaki hot with the tzatziki spooned alongside."],"tags":["gluten-free","high-protein","grilling"]},{"id":"gr2-moussaka","title":"Moussaka","cuisine":"greek","mealType":"dinner","difficulty":"hard","timeMinutes":90,"servings":6,"ingredients":[{"name":"eggplant","qty":3,"unit":"piece","note":"sliced"},{"name":"ground lamb","qty":1.5,"unit":"lb"},{"name":"onion","qty":1,"unit":"piece","note":"diced"},{"name":"garlic","qty":3,"unit":"clove","note":"minced"},{"name":"crushed tomatoes","qty":1,"unit":"cup"},{"name":"cinnamon","qty":0.5,"unit":"tsp"},{"name":"milk","qty":2,"unit":"cup"},{"name":"butter","qty":4,"unit":"tbsp"},{"name":"all-purpose flour","qty":4,"unit":"tbsp"},{"name":"egg","qty":1,"unit":"piece"},{"name":"parmesan cheese","qty":0.5,"unit":"cup","note":"grated"},{"name":"olive oil","qty":3,"unit":"tbsp"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Preheat the oven to 400°F. Arrange the eggplant slices on baking sheets, brush with olive oil, and roast for 20 minutes until softened; reduce oven to 375°F.","Meanwhile, heat a bit of olive oil in a pot and cook the onion and garlic until softened, about 5 minutes, then add the ground lamb and brown thoroughly.","Stir in the crushed tomatoes and cinnamon, season with salt and pepper, and simmer for 15-20 minutes until thickened.","For the béchamel, melt the butter in a saucepan, whisk in the flour, and cook for 1 minute, then gradually whisk in the milk until smooth and thickened, about 5 minutes.","Off the heat, whisk the beaten egg and half the parmesan into the béchamel.","Layer half the roasted eggplant in a baking dish, top with the meat sauce, then the remaining eggplant, and pour the béchamel over the top.","Sprinkle with the remaining parmesan and bake for 35-40 minutes until golden and set.","Let rest for 15 minutes before slicing and serving."],"tags":["comfort","special-occasion","make-ahead"]},{"id":"gr3-greek-lemon-chicken-potatoes","title":"Greek Lemon Chicken and Potatoes","cuisine":"greek","mealType":"dinner","difficulty":"medium","timeMinutes":60,"servings":4,"ingredients":[{"name":"chicken thighs","qty":8,"unit":"piece","note":"bone-in"},{"name":"potato","qty":2,"unit":"lb","note":"cut into wedges"},{"name":"lemon juice","qty":0.5,"unit":"cup"},{"name":"olive oil","qty":0.33,"unit":"cup"},{"name":"garlic","qty":4,"unit":"clove","note":"minced"},{"name":"dried oregano","qty":1,"unit":"tbsp"},{"name":"chicken broth","qty":1,"unit":"cup"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Preheat the oven to 400°F.","Whisk the lemon juice, olive oil, garlic, oregano, salt, and pepper together in a small bowl.","Arrange the chicken thighs and potato wedges in a large roasting pan and pour the lemon mixture over the top, tossing to coat.","Pour the chicken broth around the edges of the pan.","Roast for 45-50 minutes, basting once or twice, until the chicken is golden and cooked through and the potatoes are tender.","Spoon the pan juices over everything before serving."],"tags":["gluten-free","family-favorite","one-pan"]},{"id":"gr4-spanakopita","title":"Spanakopita","cuisine":"greek","mealType":"dinner","difficulty":"medium","timeMinutes":55,"servings":6,"ingredients":[{"name":"spinach","qty":1,"unit":"lb"},{"name":"phyllo dough","qty":1,"unit":"package"},{"name":"feta cheese","qty":8,"unit":"oz","note":"crumbled"},{"name":"onion","qty":1,"unit":"piece","note":"diced"},{"name":"egg","qty":2,"unit":"piece"},{"name":"fresh dill","qty":0.25,"unit":"cup","note":"chopped"},{"name":"olive oil","qty":0.33,"unit":"cup"},{"name":"butter","qty":4,"unit":"tbsp","note":"melted"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Preheat the oven to 375°F.","Heat a splash of olive oil in a skillet and cook the onion until softened, about 5 minutes, then add the spinach and cook until wilted; let cool slightly.","Squeeze any excess liquid from the spinach mixture, then stir in the feta, eggs, dill, salt, and pepper.","Brush a sheet of phyllo with the butter and olive oil mixture, then layer with another sheet, repeating to build a stack of about 6 sheets in a baking dish.","Spread the spinach filling evenly over the phyllo, then top with the remaining phyllo sheets, brushing each with butter as you go.","Score the top layer into squares and bake for 30-35 minutes until golden and crisp.","Let cool for 10 minutes before slicing along the scored lines and serving."],"tags":["vegetarian","make-ahead"]},{"id":"gr5-greek-baked-fish-plaki","title":"Greek Baked Fish Plaki","cuisine":"greek","mealType":"dinner","difficulty":"medium","timeMinutes":35,"servings":4,"ingredients":[{"name":"cod","qty":4,"unit":"fillet"},{"name":"diced tomatoes","qty":1,"unit":"can"},{"name":"onion","qty":1,"unit":"piece","note":"sliced"},{"name":"garlic","qty":3,"unit":"clove","note":"minced"},{"name":"celery","qty":1,"unit":"stalk","note":"diced"},{"name":"carrot","qty":1,"unit":"piece","note":"diced"},{"name":"olive oil","qty":0.25,"unit":"cup"},{"name":"lemon","qty":1,"unit":"piece"},{"name":"fresh parsley","qty":2,"unit":"tbsp","note":"chopped"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Preheat the oven to 375°F.","Heat 2 tablespoons olive oil in a skillet and cook the onion, celery, and carrot until softened, about 8 minutes.","Add the garlic and diced tomatoes, season with salt and pepper, and simmer for 10 minutes.","Pour the sauce into a baking dish and nestle the cod fillets on top, drizzling with the remaining olive oil.","Bake for 15-18 minutes until the fish flakes easily.","Squeeze lemon juice over the top and scatter with parsley before serving."],"tags":["gluten-free","healthy","weeknight"]},{"id":"gr6-gigantes-plaki","title":"Gigantes Plaki Greek Baked Giant Beans","cuisine":"greek","mealType":"dinner","difficulty":"easy","timeMinutes":45,"servings":4,"ingredients":[{"name":"butter beans","qty":3,"unit":"can"},{"name":"onion","qty":1,"unit":"piece","note":"diced"},{"name":"garlic","qty":3,"unit":"clove","note":"minced"},{"name":"crushed tomatoes","qty":1,"unit":"can"},{"name":"carrot","qty":1,"unit":"piece","note":"diced"},{"name":"celery","qty":1,"unit":"stalk","note":"diced"},{"name":"olive oil","qty":0.33,"unit":"cup"},{"name":"dried oregano","qty":1,"unit":"tsp"},{"name":"fresh parsley","qty":2,"unit":"tbsp"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Preheat the oven to 375°F.","Heat the olive oil in an oven-safe pot and cook the onion, carrot, and celery until softened, about 8 minutes.","Add the garlic and cook for 1 minute, then stir in the crushed tomatoes and oregano and simmer for 10 minutes.","Drain the beans and fold them into the tomato sauce, seasoning with salt and pepper.","Transfer to the oven, uncovered, and bake for 25-30 minutes until bubbling and lightly browned on top.","Scatter with fresh parsley and serve warm with crusty bread."],"tags":["vegan","gluten-free","make-ahead","comfort"]},{"id":"gr7-youvetsi","title":"Greek Beef and Orzo Stew (Youvetsi)","cuisine":"greek","mealType":"dinner","difficulty":"medium","timeMinutes":60,"servings":4,"ingredients":[{"name":"beef stew meat","qty":2,"unit":"lb"},{"name":"orzo","qty":1.5,"unit":"cup"},{"name":"onion","qty":1,"unit":"piece","note":"diced"},{"name":"garlic","qty":3,"unit":"clove","note":"minced"},{"name":"crushed tomatoes","qty":1,"unit":"can"},{"name":"cinnamon stick","qty":1,"unit":"piece"},{"name":"bay leaf","qty":1,"unit":"leaf"},{"name":"beef broth","qty":2,"unit":"cup"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"parmesan cheese","qty":0.25,"unit":"cup","note":"for serving"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Heat the olive oil in a large pot over medium-high heat and brown the beef on all sides, then remove.","Add the onion to the pot and cook until softened, about 5 minutes, then add the garlic and cook 1 minute more.","Return the beef to the pot along with the crushed tomatoes, cinnamon stick, bay leaf, and beef broth; season with salt and pepper.","Bring to a simmer, cover, and cook on low for 35-40 minutes until the beef is tender.","Discard the cinnamon stick and bay leaf, then stir in the orzo and simmer uncovered for 10-12 minutes until the orzo is tender and the stew has thickened.","Serve hot, topped with grated parmesan."],"tags":["comfort","one-pot","family-favorite"]},{"id":"gr8-greek-salad","title":"Greek Salad (Horiatiki)","cuisine":"greek","mealType":"lunch","difficulty":"easy","timeMinutes":15,"servings":4,"ingredients":[{"name":"tomato","qty":4,"unit":"piece","note":"cut into wedges"},{"name":"cucumber","qty":1,"unit":"piece","note":"sliced"},{"name":"red onion","qty":0.5,"unit":"piece","note":"thinly sliced"},{"name":"feta cheese","qty":6,"unit":"oz","note":"block"},{"name":"kalamata olives","qty":0.5,"unit":"cup"},{"name":"olive oil","qty":0.25,"unit":"cup"},{"name":"red wine vinegar","qty":1,"unit":"tbsp"},{"name":"dried oregano","qty":1,"unit":"tsp"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Combine the tomato wedges, cucumber, red onion, and olives in a large bowl.","Drizzle with olive oil and red wine vinegar, then season with oregano, salt, and pepper, tossing gently.","Place the block of feta on top of the salad rather than crumbling it in, for a traditional presentation.","Drizzle a little extra olive oil and oregano over the feta and serve immediately with bread."],"tags":["vegetarian","gluten-free","quick","no-cook"]},{"id":"gr9-greek-lemon-roasted-potatoes","title":"Greek Lemon Roasted Potatoes","cuisine":"greek","mealType":"side","difficulty":"easy","timeMinutes":45,"servings":4,"ingredients":[{"name":"potato","qty":2,"unit":"lb","note":"cut into wedges"},{"name":"lemon juice","qty":0.33,"unit":"cup"},{"name":"olive oil","qty":0.33,"unit":"cup"},{"name":"garlic","qty":4,"unit":"clove","note":"minced"},{"name":"dried oregano","qty":1,"unit":"tbsp"},{"name":"vegetable broth","qty":0.5,"unit":"cup"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Preheat the oven to 425°F.","Toss the potato wedges with the lemon juice, olive oil, garlic, oregano, salt, and pepper in a roasting pan.","Pour the vegetable broth around the potatoes.","Roast for 35-40 minutes, turning halfway through, until golden and tender with crispy edges.","Spoon any remaining pan juices over the potatoes before serving."],"tags":["vegan","gluten-free","side-dish"]},{"id":"gr10-baklava","title":"Baklava","cuisine":"greek","mealType":"dessert","difficulty":"medium","timeMinutes":60,"servings":12,"ingredients":[{"name":"phyllo dough","qty":1,"unit":"package"},{"name":"walnuts","qty":3,"unit":"cup","note":"finely chopped"},{"name":"butter","qty":1,"unit":"cup","note":"melted"},{"name":"sugar","qty":1,"unit":"cup"},{"name":"honey","qty":1,"unit":"cup"},{"name":"cinnamon","qty":1,"unit":"tsp"},{"name":"lemon juice","qty":1,"unit":"tbsp"},{"name":"water","qty":0.5,"unit":"cup"}],"steps":["Preheat the oven to 350°F and grease a baking dish.","Mix the chopped walnuts with the cinnamon in a bowl.","Layer about 8 sheets of phyllo in the dish, brushing each sheet with melted butter, then sprinkle a third of the walnut mixture over the top.","Repeat layering phyllo and walnuts twice more, finishing with a stack of 8 buttered phyllo sheets on top.","Using a sharp knife, cut the baklava into diamond or square shapes before baking.","Bake for 40-45 minutes until golden and crisp.","Meanwhile, simmer the sugar, honey, lemon juice, and water in a saucepan for 5 minutes to make a syrup.","Pour the warm syrup evenly over the hot baklava as soon as it comes out of the oven and let cool completely before serving."],"tags":["vegetarian","make-ahead","classic-dessert"]},{"id":"fr1-coq-au-vin","title":"Coq au Vin","cuisine":"french","mealType":"dinner","difficulty":"hard","timeMinutes":90,"servings":4,"ingredients":[{"name":"chicken thighs","qty":8,"unit":"piece","note":"bone-in, skin-on"},{"name":"bacon strips","qty":6,"unit":"oz","note":"diced"},{"name":"cremini mushrooms","qty":8,"unit":"oz","note":"halved"},{"name":"pearl onions","qty":1,"unit":"cup"},{"name":"carrot","qty":2,"unit":"piece","note":"sliced"},{"name":"garlic","qty":3,"unit":"clove","note":"minced"},{"name":"red wine","qty":2,"unit":"cup"},{"name":"chicken broth","qty":1,"unit":"cup"},{"name":"all-purpose flour","qty":2,"unit":"tbsp"},{"name":"butter","qty":2,"unit":"tbsp"},{"name":"fresh thyme","qty":2,"unit":"sprig"},{"name":"bay leaf","qty":1,"unit":"leaf"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["In a large heavy pot, cook the diced bacon over medium heat until crisp, then remove and set aside, leaving the fat in the pot.","Season the chicken thighs with salt and pepper and brown in the bacon fat on both sides, about 5 minutes per side, then remove.","Add the pearl onions and carrots to the pot and cook for 5 minutes, then stir in the garlic and mushrooms and cook 3-4 minutes more.","Sprinkle the flour over the vegetables and stir to coat, cooking for 1 minute.","Pour in the red wine and chicken broth, add the thyme and bay leaf, and return the chicken and bacon to the pot.","Bring to a simmer, cover, and cook on low for 45-50 minutes until the chicken is very tender.","Discard the thyme sprigs and bay leaf, stir in the butter to enrich the sauce, and adjust seasoning before serving."],"tags":["comfort","special-occasion","make-ahead"]},{"id":"fr2-beef-bourguignon","title":"Beef Bourguignon","cuisine":"french","mealType":"dinner","difficulty":"hard","timeMinutes":150,"servings":6,"ingredients":[{"name":"beef stew meat","qty":3,"unit":"lb"},{"name":"pancetta","qty":6,"unit":"oz","note":"diced"},{"name":"pearl onions","qty":1.5,"unit":"cup"},{"name":"carrot","qty":3,"unit":"piece","note":"sliced"},{"name":"cremini mushrooms","qty":8,"unit":"oz","note":"halved"},{"name":"garlic","qty":3,"unit":"clove","note":"minced"},{"name":"red wine","qty":3,"unit":"cup"},{"name":"beef broth","qty":1.5,"unit":"cup"},{"name":"tomato paste","qty":2,"unit":"tbsp"},{"name":"all-purpose flour","qty":3,"unit":"tbsp"},{"name":"fresh thyme","qty":2,"unit":"sprig"},{"name":"bay leaf","qty":1,"unit":"leaf"},{"name":"olive oil","qty":1,"unit":"tbsp"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["In a large Dutch oven, cook the pancetta over medium heat until crisp, then remove and set aside.","Season the beef with salt and pepper and brown in batches in the rendered fat and olive oil, about 3-4 minutes per side; remove.","Add the pearl onions and carrots to the pot and cook for 6-8 minutes, then stir in the garlic and tomato paste and cook 1 minute more.","Sprinkle in the flour and stir to coat the vegetables, cooking for 1-2 minutes.","Pour in the red wine and beef broth, scraping up any browned bits, then return the beef and pancetta to the pot along with the thyme and bay leaf.","Bring to a simmer, cover, and cook on low for 2 to 2.5 hours until the beef is fork-tender, stirring occasionally.","Stir in the mushrooms during the last 20 minutes of cooking.","Discard the thyme and bay leaf, adjust seasoning, and serve hot."],"tags":["comfort","special-occasion","make-ahead"]},{"id":"fr3-ratatouille","title":"Ratatouille","cuisine":"french","mealType":"dinner","difficulty":"medium","timeMinutes":60,"servings":6,"ingredients":[{"name":"eggplant","qty":1,"unit":"piece","note":"cubed"},{"name":"zucchini","qty":2,"unit":"piece","note":"sliced"},{"name":"bell pepper","qty":2,"unit":"piece","note":"cubed"},{"name":"tomato","qty":4,"unit":"piece","note":"chopped"},{"name":"onion","qty":1,"unit":"piece","note":"diced"},{"name":"garlic","qty":4,"unit":"clove","note":"minced"},{"name":"olive oil","qty":0.33,"unit":"cup"},{"name":"herbes de provence","qty":1,"unit":"tbsp"},{"name":"fresh basil","qty":2,"unit":"tbsp"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Heat 2 tablespoons olive oil in a large pot over medium heat and cook the onion until softened, about 5 minutes.","Add the garlic and cook for 1 minute, then stir in the tomatoes and herbes de provence and simmer for 10 minutes to build the base sauce.","In a separate skillet, sauté the eggplant, zucchini, and bell pepper in the remaining olive oil until lightly browned, about 10 minutes, working in batches if needed.","Stir the browned vegetables into the tomato base and season with salt and pepper.","Cover and simmer on low for 20-25 minutes, stirring occasionally, until all the vegetables are tender.","Scatter fresh basil over the top before serving warm or at room temperature."],"tags":["vegan","gluten-free","healthy","make-ahead"]},{"id":"fr4-french-onion-soup","title":"French Onion Soup","cuisine":"french","mealType":"dinner","difficulty":"medium","timeMinutes":50,"servings":4,"ingredients":[{"name":"onion","qty":4,"unit":"piece","note":"thinly sliced"},{"name":"butter","qty":3,"unit":"tbsp"},{"name":"vegetable broth","qty":6,"unit":"cup"},{"name":"white wine","qty":0.5,"unit":"cup"},{"name":"baguette","qty":4,"unit":"slice"},{"name":"gruyere","qty":1.5,"unit":"cup","note":"shredded"},{"name":"fresh thyme","qty":2,"unit":"sprig"},{"name":"bay leaf","qty":1,"unit":"leaf"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Melt the butter in a large pot over medium heat and add the sliced onions with a pinch of salt.","Cook the onions low and slow, stirring occasionally, for 30-35 minutes until deeply caramelized and golden brown.","Pour in the white wine and scrape up any browned bits, then add the vegetable broth, thyme, and bay leaf.","Simmer for 15 minutes, then discard the thyme and bay leaf and season with salt and pepper.","Ladle the soup into oven-safe bowls, top each with a slice of toasted baguette and a generous handful of gruyere.","Broil for 2-3 minutes until the cheese is melted and bubbling, then serve immediately."],"tags":["vegetarian","comfort","classic"]},{"id":"fr5-salmon-en-papillote","title":"Salmon en Papillote","cuisine":"french","mealType":"dinner","difficulty":"easy","timeMinutes":22,"servings":4,"ingredients":[{"name":"salmon","qty":4,"unit":"fillet"},{"name":"lemon","qty":1,"unit":"piece","note":"thinly sliced"},{"name":"asparagus","qty":1,"unit":"bunch","note":"trimmed"},{"name":"cherry tomatoes","qty":1,"unit":"cup"},{"name":"white wine","qty":0.25,"unit":"cup"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"fresh thyme","qty":4,"unit":"sprig"},{"name":"garlic","qty":2,"unit":"clove","note":"thinly sliced"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Preheat the oven to 400°F and cut four large squares of parchment paper.","Divide the asparagus and cherry tomatoes among the parchment squares, then place a salmon fillet on top of each.","Season with salt and pepper, then top each fillet with lemon slices, garlic, and a sprig of thyme.","Drizzle each packet with olive oil and a splash of white wine.","Fold and seal the parchment tightly into packets, then place on a baking sheet.","Bake for 15-18 minutes until the salmon is just cooked through, then carefully open the packets and serve immediately."],"tags":["gluten-free","quick","healthy","elegant"]},{"id":"fr6-chicken-provencal","title":"Chicken Provençal","cuisine":"french","mealType":"dinner","difficulty":"medium","timeMinutes":45,"servings":4,"ingredients":[{"name":"chicken thighs","qty":8,"unit":"piece","note":"bone-in"},{"name":"diced tomatoes","qty":1,"unit":"can"},{"name":"kalamata olives","qty":0.5,"unit":"cup"},{"name":"garlic","qty":4,"unit":"clove","note":"minced"},{"name":"onion","qty":1,"unit":"piece","note":"sliced"},{"name":"herbes de provence","qty":1,"unit":"tbsp"},{"name":"white wine","qty":0.5,"unit":"cup"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Season the chicken thighs with salt and pepper and sear in olive oil over medium-high heat until golden on both sides, about 8 minutes total; remove.","Add the onion to the pan and cook until softened, about 5 minutes, then add the garlic and herbes de provence and cook 1 minute more.","Pour in the white wine and simmer for 2 minutes, scraping up any browned bits.","Stir in the diced tomatoes and olives, then nestle the chicken back into the sauce.","Cover and simmer on low for 25-30 minutes until the chicken is cooked through and tender.","Serve hot, spooning the sauce over the chicken."],"tags":["gluten-free","one-pan","weeknight"]},{"id":"fr7-croque-monsieur","title":"Croque Monsieur","cuisine":"french","mealType":"dinner","difficulty":"easy","timeMinutes":15,"servings":2,"ingredients":[{"name":"sandwich bread","qty":4,"unit":"slice"},{"name":"deli ham","qty":4,"unit":"slice"},{"name":"gruyere","qty":1,"unit":"cup","note":"shredded"},{"name":"butter","qty":2,"unit":"tbsp"},{"name":"all-purpose flour","qty":1,"unit":"tbsp"},{"name":"milk","qty":1,"unit":"cup"},{"name":"dijon mustard","qty":1,"unit":"tbsp"},{"name":"nutmeg","unit":"pinch"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Melt 1 tablespoon of butter in a small saucepan, whisk in the flour, and cook for 1 minute, then gradually whisk in the milk until thickened into a smooth béchamel, about 4 minutes.","Season the béchamel with nutmeg, salt, and pepper, and stir in a third of the gruyere until melted.","Spread dijon mustard on two slices of bread, layer with ham and half the remaining gruyere, then top with the other slices of bread.","Butter the outside of each sandwich and toast in a skillet over medium heat for 2-3 minutes per side until golden.","Transfer the sandwiches to a baking sheet, spoon the béchamel over the top, and sprinkle with remaining gruyere.","Broil for 2-3 minutes until bubbling and golden, then serve hot."],"tags":["quick","comfort","weeknight"]},{"id":"fr8-quiche-lorraine","title":"Quiche Lorraine","cuisine":"french","mealType":"dinner","difficulty":"medium","timeMinutes":60,"servings":6,"ingredients":[{"name":"pastry dough","qty":1,"unit":"piece"},{"name":"bacon","qty":6,"unit":"oz","note":"diced"},{"name":"egg","qty":4,"unit":"piece"},{"name":"heavy cream","qty":1.5,"unit":"cup"},{"name":"gruyere","qty":1,"unit":"cup","note":"shredded"},{"name":"onion","qty":0.5,"unit":"piece","note":"diced"},{"name":"nutmeg","unit":"pinch"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Preheat the oven to 375°F and press the pastry dough into a pie or tart pan, trimming the edges.","Cook the bacon in a skillet over medium heat until crisp, then remove; cook the onion in the rendered fat until softened, about 5 minutes.","Whisk the eggs, heavy cream, nutmeg, salt, and pepper together in a bowl.","Scatter the bacon, onion, and half the gruyere over the bottom of the crust.","Pour the egg mixture over the top and sprinkle with the remaining gruyere.","Bake for 35-40 minutes until the filling is set and lightly golden.","Let cool for 10 minutes before slicing and serving."],"tags":["comfort","make-ahead","brunch"]},{"id":"fr9-salade-nicoise","title":"Salade Niçoise","cuisine":"french","mealType":"lunch","difficulty":"easy","timeMinutes":20,"servings":4,"ingredients":[{"name":"canned tuna","qty":12,"unit":"oz","note":"drained"},{"name":"egg","qty":4,"unit":"piece","note":"hardboiled and halved"},{"name":"green beans","qty":2,"unit":"cup","note":"trimmed"},{"name":"baby potatoes","qty":1,"unit":"lb","note":"halved"},{"name":"cherry tomatoes","qty":1.5,"unit":"cup","note":"halved"},{"name":"kalamata olives","qty":0.5,"unit":"cup"},{"name":"anchovy","qty":8,"unit":"fillet","optional":true},{"name":"romaine lettuce","qty":4,"unit":"cup","note":"torn"},{"name":"olive oil","qty":0.25,"unit":"cup"},{"name":"red wine vinegar","qty":2,"unit":"tbsp"},{"name":"dijon mustard","qty":1,"unit":"tsp"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Boil the baby potatoes in salted water until tender, about 12-15 minutes, then drain and let cool slightly.","Blanch the green beans in the same boiling water for 2-3 minutes until bright green and crisp-tender, then drain and cool in ice water.","Whisk the olive oil, red wine vinegar, dijon mustard, salt, and pepper together to make the dressing.","Arrange the romaine lettuce on a large platter and top with the potatoes, green beans, tomatoes, and tuna.","Add the hardboiled eggs, olives, and anchovies if using.","Drizzle the dressing over the entire salad just before serving."],"tags":["gluten-free","quick","high-protein","no-cook-option"]},{"id":"fr10-creme-brulee","title":"Crème Brûlée","cuisine":"french","mealType":"dessert","difficulty":"medium","timeMinutes":40,"servings":6,"ingredients":[{"name":"heavy cream","qty":3,"unit":"cup"},{"name":"egg yolks","qty":6,"unit":"piece"},{"name":"sugar","qty":0.75,"unit":"cup","note":"plus extra for the topping"},{"name":"vanilla extract","qty":1,"unit":"tsp"},{"name":"salt","unit":"pinch"}],"steps":["Preheat the oven to 325°F and place six ramekins in a large baking dish.","Heat the heavy cream in a saucepan over medium heat until just simmering, then remove from heat.","Whisk the egg yolks, sugar, and salt together in a bowl until pale, then slowly whisk in the warm cream and vanilla.","Strain the mixture through a fine sieve and divide evenly among the ramekins.","Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.","Bake for 30-35 minutes until the custards are just set but still slightly jiggly in the center.","Chill for at least 2 hours, then sprinkle a thin layer of sugar over each custard and caramelize with a kitchen torch or under the broiler just before serving."],"tags":["vegetarian","gluten-free","make-ahead","classic-dessert"]},{"id":"b10-jeyuk-bokkeum","title":"Jeyuk Bokkeum (Spicy Gochujang Pork Stir-Fry)","cuisine":"korean","mealType":"dinner","difficulty":"easy","timeMinutes":45,"servings":4,"ingredients":[{"name":"pork shoulder","qty":1.5,"unit":"lb","note":"or pork belly, sliced 1/8-inch thin (partially freeze to slice)"},{"name":"gochujang","qty":3,"unit":"tbsp"},{"name":"gochugaru","qty":1,"unit":"tbsp","note":"Korean chili flakes"},{"name":"soy sauce","qty":2,"unit":"tbsp"},{"name":"sugar","qty":1,"unit":"tbsp"},{"name":"rice wine","qty":1,"unit":"tbsp","note":"mirin or soju"},{"name":"garlic","qty":4,"unit":"clove","note":"minced"},{"name":"ginger","qty":1,"unit":"tsp","note":"grated"},{"name":"sesame oil","qty":1,"unit":"tbsp"},{"name":"onion","qty":1,"unit":"piece","note":"halved and sliced"},{"name":"carrot","qty":1,"unit":"piece","note":"thinly sliced on the diagonal"},{"name":"scallion","qty":4,"unit":"stalk","note":"cut into 2-inch lengths"},{"name":"canola oil","qty":1,"unit":"tbsp"},{"name":"sesame seeds","qty":1,"unit":"tsp","note":"toasted"},{"name":"short-grain rice","qty":1.5,"unit":"cup","note":"uncooked, for serving"}],"steps":["Rinse the rice until the water runs mostly clear, then cook it with 1 3/4 cups water (or per package directions) so it is ready when the pork is done.","In a large bowl stir together the gochujang, gochugaru, soy sauce, sugar, rice wine, garlic, ginger and sesame oil. Add the sliced pork and massage to coat; marinate 15 minutes (or up to overnight, refrigerated).","Heat the canola oil in a large skillet or wok over medium-high heat. Add the onion and carrot and stir-fry 2 minutes until the onion starts to soften.","Add the pork with all of its marinade, spread it out and cook, stirring often, 6-8 minutes until the pork is no longer pink, the edges caramelize and the thickest slices reach 145F (63C).","Toss in the scallions for the last 30 seconds, sprinkle with sesame seeds and serve hot over the rice."],"tags":["spicy","stir-fry","high-protein","dairy-free"]},{"id":"b10-sundubu-jjigae","title":"Sundubu Jjigae (Soft Tofu Stew with Clams and Shrimp)","cuisine":"korean","mealType":"dinner","difficulty":"medium","timeMinutes":35,"servings":4,"ingredients":[{"name":"silken tofu","qty":2,"unit":"package","note":"about 11-12 oz each, soft or silken"},{"name":"clams","qty":1,"unit":"lb","note":"littleneck, scrubbed"},{"name":"shrimp","qty":8,"unit":"oz","note":"peeled and deveined"},{"name":"egg","qty":4,"unit":"piece"},{"name":"gochugaru","qty":2,"unit":"tbsp","note":"Korean chili flakes; use 1 tbsp for milder"},{"name":"canola oil","qty":1,"unit":"tbsp"},{"name":"sesame oil","qty":1,"unit":"tbsp"},{"name":"garlic","qty":4,"unit":"clove","note":"minced"},{"name":"onion","qty":0.5,"unit":"piece","note":"diced"},{"name":"zucchini","qty":1,"unit":"cup","note":"diced"},{"name":"dashi","qty":2.5,"unit":"cup","note":"or anchovy-kelp stock"},{"name":"soy sauce","qty":1,"unit":"tbsp"},{"name":"fish sauce","qty":1,"unit":"tsp"},{"name":"scallion","qty":3,"unit":"stalk","note":"sliced"},{"name":"short-grain rice","qty":1.5,"unit":"cup","note":"uncooked, for serving"}],"steps":["Start the rice: rinse and cook with 1 3/4 cups water. Soak the clams in cold salted water for 15 minutes to purge sand, then drain; discard any with cracked shells or that stay open when tapped.","In a heavy pot or Korean earthenware pot, warm the canola and sesame oils over medium-low heat. Add the onion and garlic and cook 2 minutes, then stir in the gochugaru and cook 30-60 seconds until the oil turns red; do not let it scorch.","Pour in the dashi, soy sauce and fish sauce, add the zucchini and bring to a boil. Add the clams, cover and simmer 4-6 minutes until they open; discard any that stay closed.","Add the shrimp and spoon in the tofu in large curds. Simmer 2-3 minutes until the shrimp are pink and opaque throughout.","Crack the eggs into the bubbling stew, simmer 2-3 minutes until the whites are set (longer if you want firm yolks), scatter with scallions and serve with the rice."],"tags":["spicy","soup","seafood","high-protein","dairy-free"]},{"id":"b10-dakdoritang","title":"Dakdoritang (Spicy Braised Chicken and Potatoes)","cuisine":"korean","mealType":"dinner","difficulty":"easy","timeMinutes":60,"servings":4,"ingredients":[{"name":"chicken thighs","qty":2.5,"unit":"lb","note":"bone-in, skin removed, cut into large pieces"},{"name":"potato","qty":1,"unit":"lb","note":"Yukon gold, cut into 2-inch chunks"},{"name":"carrot","qty":2,"unit":"piece","note":"cut into chunks"},{"name":"onion","qty":1,"unit":"piece","note":"cut into wedges"},{"name":"garlic","qty":6,"unit":"clove","note":"minced"},{"name":"ginger","qty":1,"unit":"tbsp","note":"grated"},{"name":"gochujang","qty":2,"unit":"tbsp"},{"name":"gochugaru","qty":2,"unit":"tbsp"},{"name":"soy sauce","qty":4,"unit":"tbsp"},{"name":"sugar","qty":1,"unit":"tbsp"},{"name":"rice wine","qty":2,"unit":"tbsp","note":"mirin or soju"},{"name":"water","qty":2,"unit":"cup"},{"name":"scallion","qty":3,"unit":"stalk","note":"cut into 2-inch lengths"},{"name":"chili pepper","qty":1,"unit":"piece","note":"green chili, sliced","optional":true},{"name":"sesame oil","qty":1,"unit":"tsp"},{"name":"black pepper","unit":"to-taste"},{"name":"short-grain rice","qty":1.5,"unit":"cup","note":"uncooked, for serving"}],"steps":["Blanch the chicken: cover with cold water in a pot, bring to a boil for 3 minutes, then drain and rinse. This keeps the braise clean-tasting. Start the rice while you prep.","Mix the gochujang, gochugaru, soy sauce, sugar, rice wine, garlic and ginger into a paste.","Return the chicken to the pot with the sauce paste and 2 cups water. Bring to a boil, cover, reduce to a lively simmer and cook 15 minutes.","Add the potatoes, carrots and onion, stir to submerge, cover and simmer 15-20 minutes more until the potatoes are tender and the chicken reaches 165F (74C) near the bone.","Uncover and simmer 5 minutes to thicken the sauce slightly, spooning it over the pieces. Stir in the scallions, green chili if using, sesame oil and black pepper, and serve with rice."],"tags":["spicy","stew","high-protein","dairy-free"]},{"id":"b10-dubu-jorim","title":"Dubu Jorim (Soy-Braised Tofu)","cuisine":"korean","mealType":"dinner","difficulty":"easy","timeMinutes":30,"servings":4,"ingredients":[{"name":"firm tofu","qty":2,"unit":"block","note":"14 oz each, pressed and cut into 1/2-inch slices"},{"name":"canola oil","qty":2,"unit":"tbsp"},{"name":"soy sauce","qty":4,"unit":"tbsp"},{"name":"water","qty":0.5,"unit":"cup"},{"name":"sugar","qty":1,"unit":"tbsp"},{"name":"gochugaru","qty":1,"unit":"tbsp"},{"name":"garlic","qty":3,"unit":"clove","note":"minced"},{"name":"onion","qty":0.5,"unit":"piece","note":"thinly sliced"},{"name":"scallion","qty":3,"unit":"stalk","note":"chopped"},{"name":"sesame oil","qty":1,"unit":"tbsp"},{"name":"sesame seeds","qty":1,"unit":"tsp"},{"name":"salt","unit":"to-taste"},{"name":"short-grain rice","qty":1.5,"unit":"cup","note":"uncooked, for serving"}],"steps":["Start the rice. Pat the tofu slices very dry with paper towels and sprinkle lightly with salt.","Stir together the soy sauce, water, sugar, gochugaru, garlic, half the scallions and the sesame oil.","Heat the canola oil in a large nonstick skillet over medium-high heat. Pan-fry the tofu in a single layer 3-4 minutes per side until golden; work in batches if needed.","Scatter the onion around the tofu, pour the sauce over everything, reduce the heat to medium and simmer 5-7 minutes, spooning the sauce over the tofu, until it is mostly absorbed and glossy.","Top with the remaining scallions and sesame seeds and serve with the rice."],"tags":["vegetarian","vegan","quick","dairy-free"]},{"id":"b10-godeungeo-jorim","title":"Godeungeo Jorim (Braised Mackerel with Radish)","cuisine":"korean","mealType":"dinner","difficulty":"medium","timeMinutes":45,"servings":4,"ingredients":[{"name":"mackerel","qty":1.5,"unit":"lb","note":"fresh fillets, pin bones removed, cut into 3-inch pieces"},{"name":"daikon","qty":1,"unit":"lb","note":"peeled, cut into 1/2-inch rounds then halved"},{"name":"onion","qty":1,"unit":"piece","note":"sliced"},{"name":"garlic","qty":5,"unit":"clove","note":"minced"},{"name":"ginger","qty":1,"unit":"tbsp","note":"grated"},{"name":"soy sauce","qty":4,"unit":"tbsp"},{"name":"gochugaru","qty":2,"unit":"tbsp"},{"name":"gochujang","qty":1,"unit":"tbsp"},{"name":"sugar","qty":1,"unit":"tbsp"},{"name":"rice wine","qty":2,"unit":"tbsp","note":"mirin or soju"},{"name":"water","qty":1.5,"unit":"cup"},{"name":"scallion","qty":3,"unit":"stalk","note":"cut into 2-inch lengths"},{"name":"chili pepper","qty":1,"unit":"piece","note":"green chili, sliced"},{"name":"short-grain rice","qty":1.5,"unit":"cup","note":"uncooked, for serving"}],"steps":["Start the rice. Mix the soy sauce, gochugaru, gochujang, sugar, rice wine, garlic and ginger into a sauce.","Lay the radish in the bottom of a wide, shallow pot, add the water and bring to a boil. Cover and simmer 10 minutes until the radish starts to turn translucent.","Arrange the mackerel pieces skin-side up on the radish, scatter the onion over, and spoon the sauce evenly on top.","Cover and simmer over medium heat 12-15 minutes, spooning the liquid over the fish a few times, until the fish is opaque and flakes easily (145F/63C) and the radish is tender.","Add the scallions and green chili, simmer uncovered 2 minutes to reduce the sauce a little, and serve with rice, spooning radish and sauce alongside the fish."],"tags":["spicy","seafood","braise","high-protein","dairy-free"]},{"id":"b10-ojingeo-bokkeum","title":"Ojingeo Bokkeum (Spicy Stir-Fried Squid)","cuisine":"korean","mealType":"dinner","difficulty":"medium","timeMinutes":30,"servings":4,"ingredients":[{"name":"squid","qty":1.5,"unit":"lb","note":"cleaned bodies and tentacles; bodies scored and cut into strips"},{"name":"onion","qty":1,"unit":"piece","note":"sliced"},{"name":"carrot","qty":1,"unit":"piece","note":"julienned"},{"name":"cabbage","qty":2,"unit":"cup","note":"green cabbage, cut into bite-size pieces"},{"name":"scallion","qty":3,"unit":"stalk","note":"cut into 2-inch lengths"},{"name":"chili pepper","qty":2,"unit":"piece","note":"green or red chili, sliced"},{"name":"garlic","qty":4,"unit":"clove","note":"minced"},{"name":"ginger","qty":1,"unit":"tsp","note":"grated"},{"name":"gochujang","qty":2,"unit":"tbsp"},{"name":"gochugaru","qty":2,"unit":"tbsp"},{"name":"soy sauce","qty":2,"unit":"tbsp"},{"name":"sugar","qty":1,"unit":"tbsp"},{"name":"canola oil","qty":2,"unit":"tbsp"},{"name":"sesame oil","qty":1,"unit":"tbsp"},{"name":"sesame seeds","qty":1,"unit":"tsp"},{"name":"short-grain rice","qty":1.5,"unit":"cup","note":"uncooked, for serving"}],"steps":["Start the rice. Stir the gochujang, gochugaru, soy sauce, sugar, garlic and ginger into a sauce. Pat the squid dry.","Heat the canola oil in a wok or large skillet over high heat. Stir-fry the onion, carrot and cabbage 3 minutes until crisp-tender.","Add the sauce and stir 30 seconds, then add the squid and chilies and stir-fry just 2-3 minutes, until the squid curls and turns opaque. Longer cooking makes it rubbery.","Toss in the scallions, turn off the heat, drizzle with sesame oil, sprinkle with sesame seeds and serve immediately over rice."],"tags":["spicy","stir-fry","seafood","quick","high-protein","dairy-free"]},{"id":"b10-ca-kho-to","title":"Ca Kho To (Caramelized Clay-Pot Catfish)","cuisine":"vietnamese","mealType":"dinner","difficulty":"medium","timeMinutes":45,"servings":4,"ingredients":[{"name":"catfish","qty":1.5,"unit":"lb","note":"fillets or steaks, cut into 2-inch pieces"},{"name":"sugar","qty":3,"unit":"tbsp"},{"name":"fish sauce","qty":3,"unit":"tbsp"},{"name":"shallot","qty":3,"unit":"piece","note":"minced"},{"name":"garlic","qty":4,"unit":"clove","note":"minced"},{"name":"black pepper","qty":1,"unit":"tsp","note":"coarsely ground"},{"name":"coconut water","qty":1,"unit":"cup"},{"name":"chili pepper","qty":2,"unit":"piece","note":"Thai chilies, sliced"},{"name":"canola oil","qty":1,"unit":"tbsp"},{"name":"scallion","qty":3,"unit":"stalk","note":"sliced"},{"name":"jasmine rice","qty":1.5,"unit":"cup","note":"uncooked, for serving"}],"steps":["Start the rice. Toss the fish with 1 tbsp of the fish sauce, half the shallots and the black pepper; let sit 10 minutes.","In a clay pot or small heavy saucepan, cook the sugar with 2 tbsp water over medium heat, swirling (not stirring), until it turns a deep amber caramel, 4-6 minutes. Watch closely so it does not burn.","Carefully stir in the oil, remaining shallots and garlic (it will sputter) and cook 30 seconds. Add the fish in a single layer, the remaining fish sauce, the coconut water and the chilies.","Bring to a boil, then reduce to a gentle simmer and cook uncovered 20-25 minutes, turning the fish once and basting, until the fish is opaque and flakes easily (145F/63C) and the sauce is dark and syrupy.","Sprinkle with scallions and serve with plenty of rice."],"tags":["seafood","braise","gluten-free","dairy-free","high-protein"]},{"id":"b10-ga-kho-gung","title":"Ga Kho Gung (Ginger Caramel Chicken)","cuisine":"vietnamese","mealType":"dinner","difficulty":"easy","timeMinutes":40,"servings":4,"ingredients":[{"name":"chicken thighs","qty":2,"unit":"lb","note":"boneless skinless, cut into bite-size pieces"},{"name":"ginger","qty":3,"unit":"tbsp","note":"cut into thin matchsticks"},{"name":"shallot","qty":2,"unit":"piece","note":"sliced"},{"name":"garlic","qty":4,"unit":"clove","note":"minced"},{"name":"sugar","qty":3,"unit":"tbsp","note":"light brown sugar"},{"name":"fish sauce","qty":3,"unit":"tbsp"},{"name":"canola oil","qty":1,"unit":"tbsp"},{"name":"water","qty":0.5,"unit":"cup"},{"name":"black pepper","qty":0.5,"unit":"tsp"},{"name":"scallion","qty":2,"unit":"stalk","note":"sliced"},{"name":"chili pepper","qty":1,"unit":"piece","note":"Thai chili, sliced","optional":true},{"name":"jasmine rice","qty":1.5,"unit":"cup","note":"uncooked, for serving"}],"steps":["Start the rice. Toss the chicken with 1 tbsp of the fish sauce and the black pepper.","In a large skillet over medium heat, melt the sugar with 2 tbsp water and cook, swirling, until amber, 3-5 minutes.","Immediately add the oil, ginger, shallots and garlic and stir 30 seconds until fragrant. Add the chicken and toss to coat in the caramel.","Add the remaining fish sauce and the water, bring to a simmer and cook uncovered, stirring occasionally, 15-18 minutes until the sauce reduces to a sticky glaze and the chicken reaches 165F (74C).","Finish with scallions and chili if using, and serve over rice."],"tags":["gluten-free","dairy-free","high-protein"]},{"id":"b10-bun-bo-xao","title":"Bun Bo Xao (Lemongrass Beef Noodle Bowls)","cuisine":"vietnamese","mealType":"dinner","difficulty":"medium","timeMinutes":40,"servings":4,"ingredients":[{"name":"flank steak","qty":1.25,"unit":"lb","note":"or sirloin, sliced thinly against the grain"},{"name":"lemongrass","qty":2,"unit":"stalk","note":"tender inner part, finely minced"},{"name":"garlic","qty":4,"unit":"clove","note":"minced"},{"name":"shallot","qty":1,"unit":"piece","note":"minced"},{"name":"fish sauce","qty":4,"unit":"tbsp","note":"divided"},{"name":"sugar","qty":3,"unit":"tbsp","note":"divided"},{"name":"canola oil","qty":2,"unit":"tbsp"},{"name":"onion","qty":1,"unit":"piece","note":"thinly sliced"},{"name":"rice vermicelli","qty":12,"unit":"oz"},{"name":"lettuce","qty":3,"unit":"cup","note":"shredded"},{"name":"cucumber","qty":1,"unit":"piece","note":"julienned"},{"name":"carrot","qty":1,"unit":"piece","note":"julienned"},{"name":"bean sprouts","qty":2,"unit":"cup"},{"name":"mint","qty":0.5,"unit":"cup","note":"leaves"},{"name":"cilantro","qty":0.5,"unit":"cup","note":"leaves"},{"name":"peanut","qty":0.25,"unit":"cup","note":"roasted, crushed"},{"name":"lime","qty":2,"unit":"piece","note":"juiced"},{"name":"chili pepper","qty":1,"unit":"piece","note":"Thai chili, minced"}],"steps":["Toss the beef with the lemongrass, half the garlic, the shallot, 1 tbsp fish sauce, 1 tbsp sugar and 1 tbsp oil. Marinate 15 minutes.","Make nuoc cham: stir the remaining 2 tbsp sugar into 1/2 cup warm water until dissolved, then add the lime juice, remaining 3 tbsp fish sauce, remaining garlic and the chili.","Cook the vermicelli in boiling water per package directions (usually 3-5 minutes), drain and rinse under cold water; drain well.","Heat the remaining oil in a wok over high heat. Stir-fry the onion 1 minute, then add the beef in a single layer and sear 2-3 minutes, tossing once, until browned.","Divide the lettuce, cucumber, carrot, bean sprouts and noodles among bowls. Top with the hot beef, herbs and peanuts, and spoon nuoc cham over each bowl to taste."],"tags":["noodles","gluten-free","dairy-free","high-protein"]},{"id":"b10-suon-nuong","title":"Suon Nuong (Lemongrass Grilled Pork Chops with Rice)","cuisine":"vietnamese","mealType":"dinner","difficulty":"medium","timeMinutes":60,"servings":4,"ingredients":[{"name":"pork chops","qty":1.75,"unit":"lb","note":"4 thin (1/2-inch) bone-in chops"},{"name":"lemongrass","qty":2,"unit":"stalk","note":"tender inner part, finely minced"},{"name":"garlic","qty":6,"unit":"clove","note":"minced, divided"},{"name":"shallot","qty":2,"unit":"piece","note":"minced"},{"name":"fish sauce","qty":5,"unit":"tbsp","note":"divided"},{"name":"sugar","qty":3,"unit":"tbsp","note":"divided"},{"name":"honey","qty":1,"unit":"tbsp"},{"name":"black pepper","qty":1,"unit":"tsp"},{"name":"canola oil","qty":2,"unit":"tbsp"},{"name":"lime","qty":1,"unit":"piece","note":"juiced"},{"name":"chili pepper","qty":1,"unit":"piece","note":"Thai chili, minced"},{"name":"cucumber","qty":1,"unit":"piece","note":"sliced"},{"name":"tomato","qty":2,"unit":"piece","note":"sliced"},{"name":"jasmine rice","qty":1.5,"unit":"cup","note":"uncooked; broken rice if you can find it"}],"steps":["Pound the chops lightly to an even thickness. Mix the lemongrass, 4 garlic cloves, shallots, 3 tbsp fish sauce, 1 tbsp sugar, honey, black pepper and oil; coat the chops and marinate at least 30 minutes (up to overnight, refrigerated).","Cook the rice while the pork marinates.","Make nuoc cham: dissolve the remaining 2 tbsp sugar in 1/3 cup warm water, then stir in the lime juice, remaining 2 tbsp fish sauce, remaining garlic and the chili.","Heat a grill or grill pan to medium-high. Grill the chops 3-4 minutes per side until charred in spots and 145F (63C) at the center, moving them if the honey starts to burn. Rest 3 minutes.","Serve the chops over rice with the cucumber and tomato slices, and nuoc cham for spooning over."],"tags":["grill","gluten-free","dairy-free","high-protein"]},{"id":"b10-canh-chua-tom","title":"Canh Chua Tom (Tamarind Sour Soup with Shrimp)","cuisine":"vietnamese","mealType":"dinner","difficulty":"easy","timeMinutes":35,"servings":4,"ingredients":[{"name":"shrimp","qty":1,"unit":"lb","note":"peeled and deveined"},{"name":"tamarind paste","qty":3,"unit":"tbsp","note":"seedless"},{"name":"pineapple","qty":1.5,"unit":"cup","note":"fresh chunks"},{"name":"tomato","qty":3,"unit":"piece","note":"cut into wedges"},{"name":"okra","qty":1,"unit":"cup","note":"sliced on the diagonal"},{"name":"bean sprouts","qty":2,"unit":"cup"},{"name":"shallot","qty":1,"unit":"piece","note":"minced"},{"name":"garlic","qty":4,"unit":"clove","note":"minced"},{"name":"canola oil","qty":1,"unit":"tbsp"},{"name":"fish sauce","qty":3,"unit":"tbsp"},{"name":"sugar","qty":2,"unit":"tbsp"},{"name":"water","qty":6,"unit":"cup"},{"name":"chili pepper","qty":2,"unit":"piece","note":"Thai chilies, sliced"},{"name":"thai basil","qty":0.5,"unit":"cup","note":"or rice paddy herb"},{"name":"cilantro","qty":0.25,"unit":"cup","note":"chopped"},{"name":"jasmine rice","qty":1.5,"unit":"cup","note":"uncooked, for serving"}],"steps":["Start the rice. Whisk the tamarind paste into 1 cup of the water until smooth.","In a soup pot, heat the oil over medium heat and cook the shallot and garlic 1 minute until fragrant. Add the tomatoes and cook 2 minutes until they begin to soften.","Add the remaining 5 cups water, the tamarind liquid, fish sauce and sugar and bring to a boil. Add the pineapple and okra and simmer 5 minutes.","Add the shrimp and simmer 2-3 minutes until pink and opaque. Taste and balance sweet, sour and salty with more sugar, tamarind or fish sauce.","Put the bean sprouts in bowls, ladle the hot soup over, and top with basil, cilantro and chilies. Serve with rice on the side."],"tags":["soup","seafood","gluten-free","dairy-free","spicy"]},{"id":"b10-dau-hu-sot-ca-chua","title":"Dau Hu Sot Ca Chua (Crispy Tofu in Tomato Sauce)","cuisine":"vietnamese","mealType":"dinner","difficulty":"easy","timeMinutes":35,"servings":4,"ingredients":[{"name":"firm tofu","qty":2,"unit":"block","note":"14 oz each, pressed and cut into 1-inch cubes"},{"name":"canola oil","qty":3,"unit":"tbsp"},{"name":"tomato","qty":5,"unit":"piece","note":"ripe, chopped"},{"name":"tomato paste","qty":1,"unit":"tbsp"},{"name":"shallot","qty":2,"unit":"piece","note":"minced"},{"name":"garlic","qty":4,"unit":"clove","note":"minced"},{"name":"soy sauce","qty":2,"unit":"tbsp"},{"name":"sugar","qty":1,"unit":"tbsp"},{"name":"black pepper","qty":0.5,"unit":"tsp"},{"name":"scallion","qty":4,"unit":"stalk","note":"sliced"},{"name":"cilantro","qty":0.25,"unit":"cup","note":"chopped","optional":true},{"name":"salt","unit":"to-taste"},{"name":"jasmine rice","qty":1.5,"unit":"cup","note":"uncooked, for serving"}],"steps":["Start the rice. Pat the tofu cubes very dry.","Heat 2 tbsp oil in a large nonstick skillet over medium-high heat and fry the tofu, turning, 8-10 minutes until golden on most sides. Transfer to a plate.","Add the remaining oil, shallots and garlic to the pan and cook 1 minute. Add the tomatoes and tomato paste and cook, mashing, 6-8 minutes until broken down into a sauce; add a splash of water if it gets too thick.","Stir in the soy sauce, sugar and black pepper, return the tofu and simmer 3-4 minutes, spooning sauce over it. Season with salt.","Scatter with scallions and cilantro if using, and serve over rice."],"tags":["vegetarian","vegan","dairy-free"]},{"id":"b10-oyakodon","title":"Oyakodon (Chicken and Egg Rice Bowl)","cuisine":"japanese","mealType":"dinner","difficulty":"easy","timeMinutes":30,"servings":4,"ingredients":[{"name":"chicken thighs","qty":1.25,"unit":"lb","note":"boneless skinless, cut into bite-size pieces"},{"name":"onion","qty":1,"unit":"piece","note":"large, thinly sliced"},{"name":"egg","qty":6,"unit":"piece","note":"lightly beaten, whites and yolks just streaky"},{"name":"dashi","qty":1.25,"unit":"cup"},{"name":"soy sauce","qty":4,"unit":"tbsp"},{"name":"mirin","qty":3,"unit":"tbsp"},{"name":"sugar","qty":1,"unit":"tbsp"},{"name":"scallion","qty":2,"unit":"stalk","note":"thinly sliced"},{"name":"sushi rice","qty":2,"unit":"cup","note":"uncooked Japanese short-grain, for serving"}],"steps":["Rinse the rice well and cook with about 2 1/4 cups water (or per rice cooker directions).","In a large skillet with a lid, bring the dashi, soy sauce, mirin and sugar to a simmer. Add the onion and simmer 4 minutes until softened.","Add the chicken in a single layer, cover and simmer 6-8 minutes, turning once, until cooked through to 165F (74C).","Pour two-thirds of the egg evenly over the chicken, cover and cook 1 minute over medium-low, then add the rest and cook 30-60 seconds more until softly set; cook longer if you prefer fully set eggs.","Spoon rice into bowls and slide the chicken, egg and sauce over the top. Garnish with scallions."],"tags":["rice-bowl","quick","high-protein","dairy-free"]},{"id":"b10-gyudon","title":"Gyudon (Simmered Beef and Onion Rice Bowl)","cuisine":"japanese","mealType":"dinner","difficulty":"easy","timeMinutes":30,"servings":4,"ingredients":[{"name":"ribeye","qty":1.25,"unit":"lb","note":"shaved paper-thin (or thin-sliced chuck)"},{"name":"onion","qty":2,"unit":"piece","note":"halved and sliced 1/4-inch"},{"name":"dashi","qty":1,"unit":"cup"},{"name":"soy sauce","qty":4,"unit":"tbsp"},{"name":"mirin","qty":3,"unit":"tbsp"},{"name":"sake","qty":2,"unit":"tbsp"},{"name":"sugar","qty":1.5,"unit":"tbsp"},{"name":"ginger","qty":1,"unit":"tbsp","note":"grated"},{"name":"scallion","qty":2,"unit":"stalk","note":"sliced"},{"name":"pickled ginger","qty":2,"unit":"tbsp","note":"beni shoga, for serving","optional":true},{"name":"sushi rice","qty":2,"unit":"cup","note":"uncooked Japanese short-grain, for serving"}],"steps":["Rinse and cook the rice with about 2 1/4 cups water.","In a wide pan, combine the dashi, soy sauce, mirin, sake, sugar and grated ginger and bring to a simmer. Add the onions and simmer 5-6 minutes until soft and sweet.","Add the beef, separating the slices, and simmer 2-3 minutes, skimming off any foam, until no pink remains.","Spoon rice into bowls and top with beef, onions and a few spoonfuls of the broth. Garnish with scallions and pickled ginger if using."],"tags":["rice-bowl","quick","high-protein","dairy-free"]},{"id":"b10-buta-no-shogayaki","title":"Buta no Shogayaki (Ginger Pork)","cuisine":"japanese","mealType":"dinner","difficulty":"easy","timeMinutes":30,"servings":4,"ingredients":[{"name":"pork loin","qty":1.25,"unit":"lb","note":"sliced 1/8-inch thin"},{"name":"ginger","qty":2,"unit":"tbsp","note":"freshly grated"},{"name":"garlic","qty":1,"unit":"clove","note":"grated"},{"name":"soy sauce","qty":3,"unit":"tbsp"},{"name":"mirin","qty":2,"unit":"tbsp"},{"name":"sake","qty":1,"unit":"tbsp"},{"name":"sugar","qty":1,"unit":"tsp"},{"name":"wheat flour","qty":2,"unit":"tbsp","note":"for a light dusting"},{"name":"onion","qty":1,"unit":"piece","note":"thinly sliced"},{"name":"canola oil","qty":1,"unit":"tbsp"},{"name":"cabbage","qty":3,"unit":"cup","note":"very finely shredded, for serving"},{"name":"short-grain rice","qty":1.5,"unit":"cup","note":"uncooked, for serving"}],"steps":["Cook the rice. Stir the ginger, garlic, soy sauce, mirin, sake and sugar together in a bowl.","Dust the pork slices lightly with the flour, shaking off the excess (this helps the sauce cling).","Heat the oil in a large skillet over medium-high heat. Cook the onion 2 minutes, push aside, then add the pork in a single layer (in batches if needed) and cook 1-2 minutes per side until browned and cooked through to 145F (63C).","Pour in the ginger sauce and toss 1 minute until it thickens and glazes the pork.","Pile the shredded cabbage on plates, add the pork and onions with the pan sauce, and serve with rice."],"tags":["quick","high-protein","dairy-free"]},{"id":"b10-miso-glazed-cod","title":"Miso-Glazed Cod with Sesame Spinach","cuisine":"japanese","mealType":"dinner","difficulty":"easy","timeMinutes":50,"servings":4,"ingredients":[{"name":"cod fillets","qty":4,"unit":"fillet","note":"6 oz each, skin-on black cod or Atlantic cod"},{"name":"white miso","qty":4,"unit":"tbsp"},{"name":"mirin","qty":3,"unit":"tbsp"},{"name":"sake","qty":2,"unit":"tbsp"},{"name":"sugar","qty":1.5,"unit":"tbsp"},{"name":"spinach","qty":1,"unit":"package","note":"10 oz"},{"name":"soy sauce","qty":1,"unit":"tbsp"},{"name":"sesame seeds","qty":1,"unit":"tbsp","note":"toasted, ground"},{"name":"canola oil","qty":1,"unit":"tsp","note":"for the pan"},{"name":"scallion","qty":2,"unit":"stalk","note":"sliced"},{"name":"short-grain rice","qty":1.5,"unit":"cup","note":"uncooked, for serving"}],"steps":["Whisk the miso, mirin, sake and sugar until smooth. Pat the fish dry, coat all over with the miso mixture and refrigerate 30 minutes (or up to 24 hours for deeper flavor). Cook the rice meanwhile.","Heat the broiler with a rack 6 inches from the element. Line a sheet pan with foil and brush it with the oil.","Wipe most of the marinade off the fish (excess miso burns) and place skin-side down on the pan. Broil 8-12 minutes, depending on thickness, until the top is caramelized in spots and the fish flakes easily and reaches 145F (63C).","While the fish broils, blanch the spinach in boiling water 30 seconds, drain, squeeze dry and toss with the soy sauce and ground sesame seeds.","Serve the cod with the sesame spinach and rice, garnished with scallions."],"tags":["seafood","high-protein","dairy-free"]},{"id":"b10-okonomiyaki","title":"Okonomiyaki (Cabbage and Pork Belly Pancakes)","cuisine":"japanese","mealType":"dinner","difficulty":"medium","timeMinutes":40,"servings":4,"ingredients":[{"name":"wheat flour","qty":1.5,"unit":"cup","note":"all-purpose"},{"name":"dashi","qty":1,"unit":"cup","note":"cold"},{"name":"egg","qty":4,"unit":"piece"},{"name":"cabbage","qty":6,"unit":"cup","note":"finely shredded green cabbage"},{"name":"scallion","qty":4,"unit":"stalk","note":"sliced"},{"name":"pork belly","qty":8,"unit":"oz","note":"thinly sliced"},{"name":"canola oil","qty":2,"unit":"tbsp"},{"name":"worcestershire sauce","qty":3,"unit":"tbsp"},{"name":"ketchup","qty":3,"unit":"tbsp"},{"name":"soy sauce","qty":1,"unit":"tsp"},{"name":"sugar","qty":1,"unit":"tsp"},{"name":"mayonnaise","qty":3,"unit":"tbsp","note":"Japanese mayo preferred"},{"name":"bonito flakes","qty":2,"unit":"tbsp","note":"for topping","optional":true},{"name":"nori","qty":1,"unit":"tbsp","note":"crumbled or aonori, for topping","optional":true},{"name":"pickled ginger","qty":2,"unit":"tbsp","note":"chopped","optional":true},{"name":"salt","unit":"to-taste"}],"steps":["Make the sauce: stir together the worcestershire, ketchup, soy sauce and sugar.","Whisk the flour, a pinch of salt and the cold dashi into a smooth batter, then whisk in the eggs. Fold in the cabbage, scallions and pickled ginger if using until every shred is coated.","Heat 1/2 tbsp oil in a nonstick skillet over medium heat. Spoon in a quarter of the batter and shape into a round about 3/4-inch thick. Lay a quarter of the pork slices on top.","Cook 5-6 minutes until the bottom is golden, then flip carefully and cook 5-6 minutes more, pork-side down, until the pork is crisp and fully cooked and the center is set (press it: no liquid batter should seep out). Repeat with the rest.","Brush with the sauce, drizzle with mayonnaise and finish with bonito flakes and nori if using."],"tags":["comfort"]},{"id":"b10-nasu-dengaku-tofu","title":"Nasu Dengaku with Tofu (Miso-Glazed Eggplant and Tofu)","cuisine":"japanese","mealType":"dinner","difficulty":"easy","timeMinutes":40,"servings":4,"ingredients":[{"name":"japanese eggplant","qty":2,"unit":"lb","note":"about 4, halved lengthwise and cross-hatched"},{"name":"firm tofu","qty":1,"unit":"block","note":"14 oz, pressed and cut into 8 slabs"},{"name":"cornstarch","qty":2,"unit":"tbsp"},{"name":"white miso","qty":5,"unit":"tbsp"},{"name":"mirin","qty":3,"unit":"tbsp"},{"name":"sake","qty":2,"unit":"tbsp"},{"name":"sugar","qty":2,"unit":"tbsp"},{"name":"canola oil","qty":3,"unit":"tbsp"},{"name":"sesame seeds","qty":1,"unit":"tbsp","note":"toasted"},{"name":"scallion","qty":2,"unit":"stalk","note":"sliced"},{"name":"short-grain rice","qty":1.5,"unit":"cup","note":"uncooked, for serving"}],"steps":["Cook the rice. Stir the miso, mirin, sake and sugar in a small saucepan over low heat 2-3 minutes until glossy and the consistency of thick paste.","Heat the broiler. Heat 2 tbsp oil in a large skillet over medium heat and cook the eggplant cut-side down 5 minutes until golden, then flip, cover and cook 5-7 minutes more until the flesh is completely tender. Transfer cut-side up to a foil-lined sheet pan.","Pat the tofu dry, dust with cornstarch and pan-fry in the remaining oil 3 minutes per side until crisp. Add to the sheet pan.","Spread the miso glaze thinly over the eggplant and tofu and broil 2-3 minutes, watching closely, until bubbling and lightly charred.","Sprinkle with sesame seeds and scallions and serve with rice."],"tags":["vegetarian","vegan","dairy-free"]},{"id":"b10-khao-soi-gai","title":"Khao Soi Gai (Northern Thai Curry Noodle Soup)","cuisine":"thai","mealType":"dinner","difficulty":"medium","timeMinutes":45,"servings":4,"ingredients":[{"name":"chicken thighs","qty":1.5,"unit":"lb","note":"boneless skinless, cut into large bite-size pieces"},{"name":"red curry paste","qty":3,"unit":"tbsp"},{"name":"madras curry powder","qty":1,"unit":"tbsp"},{"name":"turmeric","qty":1,"unit":"tsp","note":"ground"},{"name":"canola oil","qty":1,"unit":"tbsp"},{"name":"coconut milk","qty":1,"unit":"can","note":"13.5 oz, full-fat"},{"name":"chicken broth","qty":3,"unit":"cup"},{"name":"fish sauce","qty":2,"unit":"tbsp"},{"name":"brown sugar","qty":1,"unit":"tbsp","note":"or palm sugar"},{"name":"egg noodles","qty":12,"unit":"oz","note":"fresh or dried wheat egg noodles"},{"name":"shallot","qty":2,"unit":"piece","note":"thinly sliced, for serving"},{"name":"lime","qty":2,"unit":"piece","note":"cut into wedges"},{"name":"cilantro","qty":0.25,"unit":"cup","note":"chopped"},{"name":"chili oil","qty":1,"unit":"tbsp","note":"for serving","optional":true}],"steps":["In a large pot, heat the oil and a few spoonfuls of the thick cream from the top of the coconut milk over medium heat. Add the curry paste, curry powder and turmeric and fry, stirring, 2 minutes until fragrant and the oil separates.","Add the chicken and stir to coat, then pour in the remaining coconut milk and the broth. Bring to a boil, reduce to a simmer and cook 15-20 minutes until the chicken is tender and reaches 165F (74C).","Season the broth with the fish sauce and brown sugar; taste and adjust.","Meanwhile cook the noodles in a separate pot of boiling water per package directions and drain.","Divide the noodles among bowls, ladle the chicken and curry broth over, and top with sliced shallots, cilantro, a squeeze of lime and chili oil if using."],"tags":["noodles","soup","spicy","high-protein","dairy-free"]},{"id":"b10-pad-kee-mao-beef","title":"Pad Kee Mao (Drunken Noodles with Beef)","cuisine":"thai","mealType":"dinner","difficulty":"medium","timeMinutes":35,"servings":4,"ingredients":[{"name":"rice noodles","qty":14,"unit":"oz","note":"wide dried rice noodles (or 1 1/2 lb fresh)"},{"name":"flank steak","qty":1,"unit":"lb","note":"thinly sliced against the grain"},{"name":"garlic","qty":6,"unit":"clove","note":"minced"},{"name":"chili pepper","qty":4,"unit":"piece","note":"Thai chilies, pounded with the garlic"},{"name":"oyster sauce","qty":3,"unit":"tbsp"},{"name":"soy sauce","qty":2,"unit":"tbsp"},{"name":"dark soy sauce","qty":1,"unit":"tbsp"},{"name":"fish sauce","qty":1,"unit":"tbsp"},{"name":"sugar","qty":2,"unit":"tsp"},{"name":"canola oil","qty":3,"unit":"tbsp"},{"name":"onion","qty":1,"unit":"piece","note":"sliced"},{"name":"bell pepper","qty":1,"unit":"piece","note":"red, sliced"},{"name":"cherry tomatoes","qty":1,"unit":"cup","note":"halved"},{"name":"thai basil","qty":1.5,"unit":"cup","note":"loosely packed leaves"}],"steps":["Soak the dried noodles in warm water 30 minutes (or cook per package until just pliable, not soft), drain and toss with a teaspoon of the oil. Mix the oyster sauce, both soy sauces, fish sauce and sugar in a bowl.","Heat 1 tbsp oil in a wok over high heat and sear the beef in a single layer 1-2 minutes until browned; transfer to a plate.","Add the remaining oil, the garlic-chili mixture and the onion and stir-fry 30 seconds, then add the bell pepper and cook 1 minute.","Add the noodles and sauce and toss constantly 2-3 minutes until the noodles are tender and evenly coated, adding a splash of water if they stick.","Return the beef, add the tomatoes and basil and toss 1 minute until the basil wilts. Serve immediately."],"tags":["noodles","stir-fry","spicy","dairy-free","high-protein"]},{"id":"b10-pla-rad-prik","title":"Pla Rad Prik (Crispy Fish with Chili Tamarind Sauce)","cuisine":"thai","mealType":"dinner","difficulty":"medium","timeMinutes":35,"servings":4,"ingredients":[{"name":"red snapper","qty":4,"unit":"fillet","note":"6 oz each, skin-on, patted dry"},{"name":"cornstarch","qty":0.33,"unit":"cup"},{"name":"canola oil","qty":3,"unit":"tbsp","note":"for pan-frying"},{"name":"garlic","qty":5,"unit":"clove","note":"minced"},{"name":"shallot","qty":2,"unit":"piece","note":"minced"},{"name":"chili pepper","qty":4,"unit":"piece","note":"mix of red Thai and Fresno chilies, chopped"},{"name":"tamarind paste","qty":2,"unit":"tbsp"},{"name":"brown sugar","qty":3,"unit":"tbsp","note":"or palm sugar"},{"name":"fish sauce","qty":2,"unit":"tbsp"},{"name":"water","qty":0.25,"unit":"cup"},{"name":"thai basil","qty":0.5,"unit":"cup","note":"leaves"},{"name":"salt","unit":"to-taste"},{"name":"jasmine rice","qty":1.5,"unit":"cup","note":"uncooked, for serving"}],"steps":["Start the rice. Season the fish lightly with salt and dredge in cornstarch, shaking off the excess.","Heat 2 1/2 tbsp oil in a large nonstick skillet over medium-high heat. Fry the fillets skin-side down 4 minutes until crisp, flip and cook 2-3 minutes more until the fish is opaque and flakes (145F/63C). Transfer to a platter.","Wipe the pan, add the remaining oil and cook the garlic, shallots and chilies over medium heat 1-2 minutes until fragrant but not browned.","Add the tamarind, brown sugar, fish sauce and water and simmer 2-3 minutes until syrupy. Stir in most of the basil.","Spoon the sauce over the fish, scatter with the remaining basil and serve with rice."],"tags":["seafood","spicy","gluten-free","dairy-free","high-protein"]},{"id":"b10-moo-kratiem","title":"Moo Kratiem (Thai Garlic Pepper Pork)","cuisine":"thai","mealType":"dinner","difficulty":"easy","timeMinutes":25,"servings":4,"ingredients":[{"name":"pork loin","qty":1.25,"unit":"lb","note":"thinly sliced"},{"name":"garlic","qty":12,"unit":"clove","note":"minced"},{"name":"white pepper","qty":1,"unit":"tsp","note":"ground"},{"name":"cilantro","qty":2,"unit":"tbsp","note":"finely chopped stems and roots"},{"name":"oyster sauce","qty":2,"unit":"tbsp"},{"name":"soy sauce","qty":1,"unit":"tbsp"},{"name":"fish sauce","qty":1,"unit":"tbsp"},{"name":"sugar","qty":2,"unit":"tsp"},{"name":"canola oil","qty":3,"unit":"tbsp"},{"name":"cucumber","qty":1,"unit":"piece","note":"sliced, for serving"},{"name":"jasmine rice","qty":1.5,"unit":"cup","note":"uncooked, for serving"}],"steps":["Start the rice. Toss the pork with half the garlic, the white pepper, cilantro stems, oyster sauce, soy sauce, fish sauce and sugar; let sit 10 minutes.","Heat the oil in a wok over medium heat and fry the remaining garlic, stirring, 1-2 minutes until pale golden. Lift it out with a slotted spoon, leaving the oil.","Raise the heat to high, add the pork and stir-fry 3-4 minutes until browned and cooked through with no pink (145F/63C), adding a splash of water if the sauce catches.","Top with the fried garlic and serve over rice with cucumber slices."],"tags":["stir-fry","quick","dairy-free","high-protein"]},{"id":"b10-pad-prik-king-tofu","title":"Pad Prik King (Red Curry Tofu and Green Beans)","cuisine":"thai","mealType":"dinner","difficulty":"easy","timeMinutes":30,"servings":4,"ingredients":[{"name":"firm tofu","qty":2,"unit":"block","note":"14 oz each, pressed and cut into 3/4-inch cubes"},{"name":"green beans","qty":1,"unit":"lb","note":"cut into 2-inch pieces"},{"name":"red curry paste","qty":3,"unit":"tbsp","note":"check the label: use a brand without shrimp paste"},{"name":"canola oil","qty":3,"unit":"tbsp"},{"name":"soy sauce","qty":2,"unit":"tbsp"},{"name":"brown sugar","qty":1,"unit":"tbsp","note":"or palm sugar"},{"name":"kaffir lime leaves","qty":5,"unit":"leaf","note":"center rib removed, very thinly sliced"},{"name":"water","qty":3,"unit":"tbsp"},{"name":"jasmine rice","qty":1.5,"unit":"cup","note":"uncooked, for serving"}],"steps":["Start the rice. Pat the tofu very dry.","Heat 2 tbsp oil in a wok or large nonstick skillet over medium-high heat and fry the tofu, turning, 8 minutes until golden. Transfer to a plate.","Add the remaining oil and the curry paste and fry 1 minute, mashing it into the oil until fragrant. Add the green beans and water and stir-fry 4-5 minutes until crisp-tender.","Return the tofu, add the soy sauce, brown sugar and most of the lime leaves and toss 1-2 minutes until everything is coated in a dry, glossy paste.","Scatter with the remaining lime leaves and serve with rice."],"tags":["vegetarian","vegan","spicy","stir-fry","quick","dairy-free"]},{"id":"b10-gaeng-karee-gai","title":"Gaeng Karee Gai (Thai Yellow Curry with Chicken and Potatoes)","cuisine":"thai","mealType":"dinner","difficulty":"easy","timeMinutes":45,"servings":4,"ingredients":[{"name":"chicken thighs","qty":1.5,"unit":"lb","note":"boneless skinless, cut into bite-size pieces"},{"name":"potato","qty":1,"unit":"lb","note":"Yukon gold, cut into 1-inch chunks"},{"name":"onion","qty":1,"unit":"piece","note":"cut into wedges"},{"name":"yellow curry paste","qty":3,"unit":"tbsp"},{"name":"coconut milk","qty":1,"unit":"can","note":"13.5 oz, full-fat"},{"name":"chicken broth","qty":1,"unit":"cup"},{"name":"fish sauce","qty":2,"unit":"tbsp"},{"name":"sugar","qty":1,"unit":"tbsp","note":"palm or brown sugar, divided"},{"name":"canola oil","qty":1,"unit":"tbsp"},{"name":"cucumber","qty":1,"unit":"piece","note":"quartered and thinly sliced"},{"name":"shallot","qty":1,"unit":"piece","note":"thinly sliced"},{"name":"chili pepper","qty":1,"unit":"piece","note":"red chili, sliced"},{"name":"rice vinegar","qty":3,"unit":"tbsp"},{"name":"salt","unit":"to-taste"},{"name":"jasmine rice","qty":1.5,"unit":"cup","note":"uncooked, for serving"}],"steps":["Start the rice. For the ajad relish, stir the vinegar with 2 tsp of the sugar and a pinch of salt until dissolved, then add the cucumber, shallot and chili.","In a large pot, heat the oil and 1/3 cup of the thick coconut cream over medium heat. Add the curry paste and fry 2 minutes until fragrant.","Add the chicken and stir to coat, then add the remaining coconut milk, broth, potatoes and onion. Bring to a boil.","Reduce to a simmer and cook 20 minutes until the potatoes are tender and the chicken reaches 165F (74C). Season with the fish sauce and remaining sugar.","Serve the curry over rice with the cucumber relish on the side."],"tags":["curry","gluten-free","dairy-free","high-protein"]},{"id":"b10-steamed-fish-ginger-scallion","title":"Cantonese Steamed Fish with Ginger and Scallion","cuisine":"chinese","mealType":"dinner","difficulty":"easy","timeMinutes":30,"servings":4,"ingredients":[{"name":"sea bass","qty":1.5,"unit":"lb","note":"4 skinless or skin-on fillets, about 1 inch thick"},{"name":"ginger","qty":3,"unit":"tbsp","note":"cut into fine matchsticks"},{"name":"scallion","qty":6,"unit":"stalk","note":"cut into fine 3-inch shreds"},{"name":"soy sauce","qty":3,"unit":"tbsp","note":"light soy sauce"},{"name":"sugar","qty":1,"unit":"tsp"},{"name":"water","qty":2,"unit":"tbsp"},{"name":"canola oil","qty":3,"unit":"tbsp"},{"name":"cilantro","qty":0.25,"unit":"cup","note":"sprigs"},{"name":"baby bok choy","qty":1,"unit":"lb","note":"halved lengthwise"},{"name":"oyster sauce","qty":1,"unit":"tbsp"},{"name":"jasmine rice","qty":1.5,"unit":"cup","note":"uncooked, for serving"}],"steps":["Start the rice. Stir the soy sauce, sugar and water in a small saucepan and warm gently until the sugar dissolves.","Place the fish on a heatproof plate that fits in your steamer or wok, scatter half the ginger over and under it, and steam over boiling water, covered, 8-10 minutes until the flesh is opaque and flakes easily (145F/63C).","Meanwhile blanch the bok choy in boiling water 1-2 minutes until the stems are just tender, drain and toss with the oyster sauce.","Carefully pour off the liquid from the fish plate and discard the cooked ginger. Top the fish with the fresh ginger, scallions and cilantro.","Heat the oil in a small pan until shimmering and just smoking, pour it carefully over the aromatics to sizzle them, then pour the warm soy mixture around the fish. Serve with the bok choy and rice."],"tags":["seafood","dairy-free","high-protein","quick"]},{"id":"b10-three-cup-chicken","title":"Three Cup Chicken (San Bei Ji)","cuisine":"chinese","mealType":"dinner","difficulty":"easy","timeMinutes":40,"servings":4,"ingredients":[{"name":"chicken thighs","qty":2,"unit":"lb","note":"boneless skinless, cut into 1 1/2-inch pieces"},{"name":"sesame oil","qty":3,"unit":"tbsp","note":"toasted"},{"name":"canola oil","qty":1,"unit":"tbsp"},{"name":"ginger","qty":3,"unit":"tbsp","note":"sliced into thin coins"},{"name":"garlic","qty":12,"unit":"clove","note":"peeled, left whole"},{"name":"dried chilies","qty":3,"unit":"piece","note":"whole","optional":true},{"name":"shaoxing wine","qty":0.25,"unit":"cup"},{"name":"soy sauce","qty":3,"unit":"tbsp"},{"name":"dark soy sauce","qty":1,"unit":"tbsp"},{"name":"sugar","qty":1,"unit":"tbsp","note":"rock sugar if you have it"},{"name":"thai basil","qty":1.5,"unit":"cup","note":"loosely packed leaves"},{"name":"jasmine rice","qty":1.5,"unit":"cup","note":"uncooked, for serving"}],"steps":["Start the rice. Warm the sesame and canola oils in a wok or clay pot over medium-low heat. Add the ginger and garlic and cook 4-5 minutes, stirring, until the ginger curls and the garlic is golden. Add the chilies if using.","Raise the heat to high, add the chicken and stir-fry 4-5 minutes until the outside is lightly browned.","Add the Shaoxing wine, both soy sauces and sugar, bring to a boil, then cover, lower the heat and simmer 10 minutes.","Uncover and cook over medium-high heat, stirring, 3-5 minutes until the sauce reduces to a sticky glaze and the chicken reaches 165F (74C).","Turn off the heat, fold in the basil until just wilted, and serve with rice."],"tags":["dairy-free","high-protein"]},{"id":"b10-black-pepper-beef","title":"Black Pepper Beef with Peppers and Onions","cuisine":"chinese","mealType":"dinner","difficulty":"easy","timeMinutes":35,"servings":4,"ingredients":[{"name":"flank steak","qty":1.25,"unit":"lb","note":"sliced thinly against the grain"},{"name":"baking soda","qty":0.25,"unit":"tsp"},{"name":"cornstarch","qty":2,"unit":"tsp"},{"name":"shaoxing wine","qty":1,"unit":"tbsp"},{"name":"soy sauce","qty":1,"unit":"tbsp"},{"name":"black pepper","qty":1.5,"unit":"tsp","note":"coarsely cracked"},{"name":"oyster sauce","qty":2,"unit":"tbsp"},{"name":"dark soy sauce","qty":1,"unit":"tsp"},{"name":"sugar","qty":1,"unit":"tsp"},{"name":"bell pepper","qty":2,"unit":"piece","note":"1 red and 1 green, cut into squares"},{"name":"onion","qty":1,"unit":"piece","note":"cut into squares"},{"name":"garlic","qty":3,"unit":"clove","note":"minced"},{"name":"canola oil","qty":3,"unit":"tbsp"},{"name":"jasmine rice","qty":1.5,"unit":"cup","note":"uncooked, for serving"}],"steps":["Toss the beef with the baking soda, cornstarch, Shaoxing wine, soy sauce and 1 tbsp water; marinate 15 minutes. Start the rice. Mix the oyster sauce, dark soy sauce, sugar, black pepper and 3 tbsp water.","Heat 2 tbsp oil in a wok over high heat. Spread the beef in a single layer and sear 1 minute, then stir-fry 1 minute more until just browned; transfer to a plate.","Add the remaining oil, the onion and peppers and stir-fry 2 minutes until crisp-tender, adding the garlic for the last 30 seconds.","Return the beef with the sauce and toss 1 minute until glossy and heated through. Serve over rice."],"tags":["stir-fry","dairy-free","high-protein"]},{"id":"b10-yu-xiang-qiezi","title":"Yu Xiang Qiezi (Sichuan Garlic Eggplant)","cuisine":"chinese","mealType":"dinner","difficulty":"medium","timeMinutes":35,"servings":4,"ingredients":[{"name":"chinese eggplant","qty":2,"unit":"lb","note":"cut into 3-inch batons"},{"name":"salt","qty":1,"unit":"tsp","note":"plus more to taste"},{"name":"canola oil","qty":4,"unit":"tbsp"},{"name":"chili garlic sauce","qty":2,"unit":"tbsp","note":"Sichuan doubanjiang (chili bean paste) preferred"},{"name":"garlic","qty":5,"unit":"clove","note":"minced"},{"name":"ginger","qty":1,"unit":"tbsp","note":"minced"},{"name":"scallion","qty":3,"unit":"stalk","note":"whites minced, greens sliced"},{"name":"soy sauce","qty":2,"unit":"tbsp"},{"name":"rice vinegar","qty":2,"unit":"tbsp","note":"Chinkiang black vinegar preferred"},{"name":"sugar","qty":1.5,"unit":"tbsp"},{"name":"cornstarch","qty":2,"unit":"tsp"},{"name":"water","qty":0.5,"unit":"cup"},{"name":"jasmine rice","qty":1.5,"unit":"cup","note":"uncooked, for serving"}],"steps":["Toss the eggplant with the salt and let stand 15 minutes; pat dry. This seasons it and helps it absorb less oil. Start the rice.","Whisk the soy sauce, vinegar, sugar, cornstarch and water into a sauce.","Heat 3 tbsp oil in a wok over medium-high heat and fry the eggplant, turning, 6-8 minutes until soft and golden in spots. Transfer to a plate.","Add the remaining oil and fry the chili bean paste 30 seconds until the oil turns red, then add the garlic, ginger and scallion whites and stir 30 seconds.","Return the eggplant, pour in the sauce and toss 1-2 minutes until thickened and glossy. Top with scallion greens and serve with rice."],"tags":["vegetarian","vegan","spicy","dairy-free"]},{"id":"b10-lions-head-meatballs","title":"Lion's Head Meatballs with Napa Cabbage","cuisine":"chinese","mealType":"dinner","difficulty":"medium","timeMinutes":60,"servings":4,"ingredients":[{"name":"ground pork","qty":1.5,"unit":"lb","note":"not extra-lean"},{"name":"egg","qty":1,"unit":"piece"},{"name":"ginger","qty":1,"unit":"tbsp","note":"minced"},{"name":"scallion","qty":3,"unit":"stalk","note":"minced"},{"name":"water chestnuts","qty":0.5,"unit":"cup","note":"canned, finely chopped"},{"name":"soy sauce","qty":3,"unit":"tbsp","note":"divided"},{"name":"shaoxing wine","qty":2,"unit":"tbsp"},{"name":"sesame oil","qty":1,"unit":"tsp"},{"name":"white pepper","qty":0.5,"unit":"tsp"},{"name":"sugar","qty":1,"unit":"tsp"},{"name":"cornstarch","qty":2,"unit":"tbsp"},{"name":"canola oil","qty":2,"unit":"tbsp"},{"name":"napa cabbage","qty":1.5,"unit":"lb","note":"cut into large pieces"},{"name":"chicken broth","qty":3,"unit":"cup"},{"name":"jasmine rice","qty":1.5,"unit":"cup","note":"uncooked, for serving"}],"steps":["Mix the pork, egg, ginger, scallions, water chestnuts, 2 tbsp soy sauce, Shaoxing wine, sesame oil, white pepper, sugar and cornstarch. Stir hard in one direction 2-3 minutes until sticky, then form 8 large meatballs with wet hands.","Start the rice. Heat the oil in a Dutch oven over medium-high heat and brown the meatballs 2 minutes per side (they will still be raw inside); transfer to a plate.","Add the cabbage stems to the pot and cook 2 minutes, then add the leaves, broth and remaining soy sauce and bring to a boil.","Nestle the meatballs into the cabbage, cover, reduce the heat and simmer 25 minutes until the meatballs reach 160F (71C) in the center and the cabbage is silky.","Serve the meatballs in shallow bowls with cabbage and broth, and rice on the side."],"tags":["braise","comfort","dairy-free","high-protein"]},{"id":"b10-jia-chang-doufu","title":"Jia Chang Doufu (Home-Style Tofu with Peppers and Mushrooms)","cuisine":"chinese","mealType":"dinner","difficulty":"easy","timeMinutes":35,"servings":4,"ingredients":[{"name":"firm tofu","qty":2,"unit":"block","note":"14 oz each, pressed and cut into 2x1/2-inch slabs"},{"name":"canola oil","qty":3,"unit":"tbsp"},{"name":"chili garlic sauce","qty":1.5,"unit":"tbsp","note":"Sichuan doubanjiang preferred"},{"name":"garlic","qty":3,"unit":"clove","note":"sliced"},{"name":"ginger","qty":1,"unit":"tsp","note":"minced"},{"name":"shiitake mushrooms","qty":4,"unit":"oz","note":"sliced"},{"name":"bell pepper","qty":1,"unit":"piece","note":"green, cut into squares"},{"name":"scallion","qty":3,"unit":"stalk","note":"cut into 2-inch lengths"},{"name":"soy sauce","qty":1,"unit":"tbsp"},{"name":"sugar","qty":1,"unit":"tsp"},{"name":"vegetable broth","qty":0.5,"unit":"cup"},{"name":"cornstarch","qty":1,"unit":"tsp","note":"mixed with 1 tbsp water"},{"name":"jasmine rice","qty":1.5,"unit":"cup","note":"uncooked, for serving"}],"steps":["Start the rice. Pat the tofu slabs very dry.","Heat 2 tbsp oil in a large nonstick skillet over medium-high heat and pan-fry the tofu 3 minutes per side until golden. Transfer to a plate.","Add the remaining oil and the chili bean paste and fry 30 seconds until red, then add the garlic, ginger and mushrooms and stir-fry 2-3 minutes until the mushrooms soften.","Add the bell pepper, tofu, soy sauce, sugar and broth and simmer 3 minutes. Stir in the cornstarch slurry and scallions and cook 30 seconds until the sauce thickens.","Serve over rice."],"tags":["vegetarian","vegan","spicy","dairy-free"]},{"id":"b10-jamaican-brown-stew-chicken","title":"Jamaican Brown Stew Chicken","cuisine":"caribbean","mealType":"dinner","difficulty":"medium","timeMinutes":80,"servings":4,"ingredients":[{"name":"chicken thighs","qty":2.5,"unit":"lb","note":"bone-in, skin removed"},{"name":"onion","qty":1,"unit":"piece","note":"sliced"},{"name":"bell pepper","qty":1,"unit":"piece","note":"sliced"},{"name":"tomato","qty":2,"unit":"piece","note":"chopped"},{"name":"carrot","qty":1,"unit":"piece","note":"sliced"},{"name":"scallion","qty":4,"unit":"stalk","note":"chopped"},{"name":"garlic","qty":4,"unit":"clove","note":"minced"},{"name":"thyme","qty":4,"unit":"sprig"},{"name":"scotch bonnet","qty":1,"unit":"piece","note":"left whole for mild heat, minced for hot"},{"name":"allspice","qty":1,"unit":"tsp","note":"ground"},{"name":"soy sauce","qty":2,"unit":"tbsp"},{"name":"ketchup","qty":2,"unit":"tbsp"},{"name":"brown sugar","qty":2,"unit":"tbsp"},{"name":"canola oil","qty":2,"unit":"tbsp"},{"name":"water","qty":1,"unit":"cup"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"},{"name":"long-grain rice","qty":1.5,"unit":"cup","note":"uncooked, for serving"}],"steps":["Season the chicken with salt, black pepper, allspice, soy sauce, half the garlic, half the scallions and the thyme. Marinate at least 30 minutes (or overnight, refrigerated).","Scrape the aromatics off the chicken and reserve them. Heat the oil in a Dutch oven over medium heat, add the brown sugar and let it melt and darken to a deep mahogany, 2-3 minutes, without burning.","Carefully add the chicken (it will spatter) and brown 4-5 minutes per side until deeply colored.","Add the onion, bell pepper, carrot, tomatoes, reserved aromatics, remaining garlic, ketchup, scotch bonnet and water. Cover and simmer 25-30 minutes, turning once, until the chicken reaches 165F (74C) and the sauce thickens. Start the rice meanwhile.","Remove the scotch bonnet (if left whole) and thyme stems, stir in the remaining scallions and serve over rice."],"tags":["stew","comfort","dairy-free","high-protein"]},{"id":"b10-jamaican-escovitch-fish","title":"Jamaican Escovitch Fish with Fried Plantains","cuisine":"caribbean","mealType":"dinner","difficulty":"medium","timeMinutes":40,"servings":4,"ingredients":[{"name":"red snapper","qty":4,"unit":"fillet","note":"6 oz each, skin-on"},{"name":"wheat flour","qty":0.33,"unit":"cup"},{"name":"canola oil","qty":0.5,"unit":"cup","note":"for frying"},{"name":"ripe plantains","qty":2,"unit":"piece","note":"yellow with black spots, sliced on the diagonal"},{"name":"white vinegar","qty":0.75,"unit":"cup"},{"name":"onion","qty":1,"unit":"piece","note":"thinly sliced"},{"name":"carrot","qty":1,"unit":"piece","note":"julienned"},{"name":"bell pepper","qty":1,"unit":"piece","note":"red or yellow, thinly sliced"},{"name":"scotch bonnet","qty":1,"unit":"piece","note":"thinly sliced, seeds removed for less heat"},{"name":"allspice","qty":1,"unit":"tsp","note":"whole berries (pimento)"},{"name":"sugar","qty":1,"unit":"tbsp"},{"name":"lime","qty":1,"unit":"piece","note":"juiced"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Make the escovitch pickle: simmer the vinegar, sugar, allspice and 1/4 cup water 2 minutes. Add the onion, carrot, bell pepper and scotch bonnet, simmer 1 minute, then take off the heat.","Rub the fish with lime juice, pat dry, season well with salt and black pepper and dredge in flour, shaking off the excess.","Heat the oil in a large skillet over medium-high heat. Fry the plantain slices 2-3 minutes per side until caramelized; drain on paper towels and sprinkle with salt.","In the same oil, fry the fish skin-side down 4 minutes until crisp, flip and cook 2-3 minutes more until opaque and flaky (145F/63C).","Transfer the fish to a platter and spoon the warm pickled vegetables and some of their liquid over the top. Serve with the fried plantains."],"tags":["seafood","spicy","dairy-free","high-protein"]},{"id":"b10-cuban-picadillo","title":"Cuban Picadillo with Olives and Raisins","cuisine":"caribbean","mealType":"dinner","difficulty":"easy","timeMinutes":40,"servings":4,"ingredients":[{"name":"ground beef","qty":1.5,"unit":"lb","note":"85% lean"},{"name":"olive oil","qty":1,"unit":"tbsp"},{"name":"onion","qty":1,"unit":"piece","note":"diced"},{"name":"bell pepper","qty":1,"unit":"piece","note":"green, diced"},{"name":"garlic","qty":4,"unit":"clove","note":"minced"},{"name":"cumin","qty":1.5,"unit":"tsp","note":"ground"},{"name":"oregano","qty":1,"unit":"tsp","note":"dried"},{"name":"bay leaf","qty":1,"unit":"leaf"},{"name":"white wine","qty":0.25,"unit":"cup","note":"dry"},{"name":"tomato sauce","qty":8,"unit":"oz"},{"name":"green olives","qty":0.33,"unit":"cup","note":"pimento-stuffed, halved"},{"name":"raisins","qty":0.25,"unit":"cup"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"},{"name":"long-grain rice","qty":1.5,"unit":"cup","note":"uncooked, for serving"}],"steps":["Start the rice. Heat the oil in a large skillet over medium heat and cook the onion and bell pepper 5 minutes until soft, then add the garlic, cumin and oregano and cook 1 minute.","Raise the heat to medium-high, add the beef and cook, breaking it up, 6-8 minutes until browned with no pink remaining (160F/71C). Spoon off excess fat.","Add the wine and scrape up the browned bits, then stir in the tomato sauce, bay leaf, olives, raisins and 1/4 cup water.","Simmer uncovered 10-15 minutes until thick and saucy. Remove the bay leaf, season with salt and pepper and serve over rice."],"tags":["gluten-free","dairy-free","high-protein","comfort"]},{"id":"b10-cuban-mojo-pork-tenderloin","title":"Cuban Mojo Pork Tenderloin with Black Beans","cuisine":"caribbean","mealType":"dinner","difficulty":"medium","timeMinutes":65,"servings":4,"ingredients":[{"name":"pork tenderloin","qty":1.5,"unit":"lb","note":"2 small tenderloins (about 12 oz each), silver skin trimmed"},{"name":"orange juice","qty":0.5,"unit":"cup","note":"fresh"},{"name":"lime juice","qty":0.25,"unit":"cup","note":"fresh"},{"name":"garlic","qty":8,"unit":"clove","note":"minced"},{"name":"cumin","qty":1,"unit":"tsp","note":"ground"},{"name":"oregano","qty":1,"unit":"tsp","note":"dried"},{"name":"olive oil","qty":3,"unit":"tbsp","note":"divided"},{"name":"onion","qty":1,"unit":"piece","note":"thinly sliced"},{"name":"black beans","qty":1,"unit":"can","note":"15 oz, with liquid"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"},{"name":"long-grain rice","qty":1.5,"unit":"cup","note":"uncooked, for serving"}],"steps":["Whisk the orange juice, lime juice, garlic, cumin, oregano, 2 tbsp olive oil, 1 tsp salt and pepper. Reserve 1/4 cup; pour the rest over the pork and marinate 30 minutes (or up to 8 hours, refrigerated).","Heat the oven to 425F. Cook the rice. Warm the black beans with their liquid in a small saucepan over low heat, stirring now and then.","Remove the pork from the marinade (discard the used marinade) and pat dry. Heat the remaining oil in an oven-safe skillet over medium-high heat and sear the pork 2 minutes per side until browned.","Scatter the onion around the pork and roast 12-18 minutes until the thickest part reaches 145F (63C). Rest 5 minutes.","Slice the pork, spoon the reserved (unused) mojo and softened onions over, and serve with the black beans and rice."],"tags":["gluten-free","dairy-free","high-protein"]},{"id":"b10-jamaican-ital-stew","title":"Jamaican Ital Stew (Pumpkin, Bean and Coconut Stew)","cuisine":"caribbean","mealType":"dinner","difficulty":"easy","timeMinutes":50,"servings":4,"ingredients":[{"name":"coconut oil","qty":1,"unit":"tbsp"},{"name":"onion","qty":1,"unit":"piece","note":"diced"},{"name":"garlic","qty":4,"unit":"clove","note":"minced"},{"name":"scallion","qty":3,"unit":"stalk","note":"chopped"},{"name":"thyme","qty":4,"unit":"sprig"},{"name":"allspice","qty":0.5,"unit":"tsp","note":"ground"},{"name":"scotch bonnet","qty":1,"unit":"piece","note":"left whole"},{"name":"pumpkin","qty":1.5,"unit":"lb","note":"Caribbean pumpkin or kabocha, peeled and cubed"},{"name":"sweet potato","qty":1,"unit":"lb","note":"peeled and cubed"},{"name":"carrot","qty":2,"unit":"piece","note":"sliced"},{"name":"kidney beans","qty":1,"unit":"can","note":"15 oz, drained and rinsed"},{"name":"coconut milk","qty":1,"unit":"can","note":"13.5 oz"},{"name":"vegetable broth","qty":2,"unit":"cup"},{"name":"okra","qty":1,"unit":"cup","note":"sliced"},{"name":"spinach","qty":4,"unit":"cup","note":"or callaloo, chopped"},{"name":"salt","unit":"to-taste"}],"steps":["Heat the coconut oil in a large pot over medium heat and cook the onion 4 minutes until soft. Add the garlic, scallions, thyme and allspice and cook 1 minute.","Add the pumpkin, sweet potato, carrots, coconut milk, broth and the whole scotch bonnet. Bring to a boil, then cover and simmer 15 minutes.","Add the kidney beans and okra and simmer uncovered 10 minutes until the vegetables are tender and some of the pumpkin breaks down to thicken the stew.","Stir in the spinach until wilted, remove the scotch bonnet and thyme stems, season with salt and serve."],"tags":["vegetarian","vegan","stew","gluten-free","dairy-free"]},{"id":"b10-trinidad-curry-channa-aloo","title":"Trinidad Curry Channa and Aloo (Chickpea Potato Curry)","cuisine":"caribbean","mealType":"dinner","difficulty":"easy","timeMinutes":45,"servings":4,"ingredients":[{"name":"chickpeas","qty":2,"unit":"can","note":"15 oz each, drained and rinsed"},{"name":"potato","qty":1,"unit":"lb","note":"peeled, cut into 1-inch cubes"},{"name":"onion","qty":1,"unit":"piece","note":"diced"},{"name":"garlic","qty":5,"unit":"clove","note":"minced"},{"name":"madras curry powder","qty":3,"unit":"tbsp","note":"Trinidad-style curry powder if available"},{"name":"cumin","qty":1,"unit":"tsp","note":"ground (geera)"},{"name":"canola oil","qty":2,"unit":"tbsp"},{"name":"scotch bonnet","qty":0.5,"unit":"piece","note":"minced, seeds removed","optional":true},{"name":"thyme","qty":2,"unit":"sprig"},{"name":"cilantro","qty":0.25,"unit":"cup","note":"or culantro, chopped"},{"name":"scallion","qty":2,"unit":"stalk","note":"chopped"},{"name":"water","qty":2.5,"unit":"cup"},{"name":"salt","unit":"to-taste"},{"name":"long-grain rice","qty":1.5,"unit":"cup","note":"uncooked, for serving"}],"steps":["Start the rice. Stir the curry powder and cumin with 1/4 cup water into a paste.","Heat the oil in a heavy pot over medium heat. Add the onion and garlic and cook 3 minutes, then add the curry paste and cook, stirring, 2-3 minutes until it darkens and the oil separates (this 'burning' the curry removes the raw taste).","Add the potatoes, chickpeas, thyme, scotch bonnet if using, and 2 1/4 cups water. Bring to a boil, cover and simmer 20 minutes until the potatoes are very tender.","Mash some of the potatoes and chickpeas against the pot to thicken the curry, simmer 5 minutes more, season with salt, and stir in the cilantro and scallions. Serve with rice."],"tags":["vegetarian","vegan","curry","gluten-free","dairy-free"]},{"id":"b10-piri-piri-chicken","title":"Piri-Piri Chicken with Roasted Potatoes","cuisine":"african","mealType":"dinner","difficulty":"medium","timeMinutes":80,"servings":4,"ingredients":[{"name":"chicken thighs","qty":2.5,"unit":"lb","note":"bone-in, skin-on"},{"name":"chili pepper","qty":6,"unit":"piece","note":"red bird's eye or Fresno chilies, stemmed"},{"name":"garlic","qty":6,"unit":"clove"},{"name":"lemon","qty":1,"unit":"piece","note":"zested and juiced"},{"name":"smoked paprika","qty":2,"unit":"tsp"},{"name":"oregano","qty":1,"unit":"tsp","note":"dried"},{"name":"red wine vinegar","qty":2,"unit":"tbsp"},{"name":"olive oil","qty":0.25,"unit":"cup","note":"divided"},{"name":"baby potatoes","qty":1.5,"unit":"lb","note":"halved"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Blend the chilies, garlic, lemon zest and juice, smoked paprika, oregano, vinegar, 3 tbsp olive oil and 1 tsp salt into a smooth sauce. Set aside 1/4 cup for serving.","Slash the chicken skin a few times, rub with the remaining sauce and marinate at least 30 minutes (or overnight, refrigerated). Wash your hands well after handling the chilies.","Heat the oven to 425F. Toss the potatoes with the remaining oil, salt and pepper on a large sheet pan and push to the edges; set the chicken skin-side up in the center.","Roast 35-45 minutes, turning the potatoes once, until the skin is crisp and charred in spots, the potatoes are tender and the chicken reaches 165F (74C) near the bone.","Serve with the reserved (unused) piri-piri sauce for drizzling."],"tags":["spicy","sheet-pan","gluten-free","dairy-free","high-protein"]},{"id":"b10-kenyan-beef-pilau","title":"Kenyan Beef Pilau (Spiced Rice with Beef)","cuisine":"african","mealType":"dinner","difficulty":"medium","timeMinutes":90,"servings":4,"ingredients":[{"name":"beef stew meat","qty":1.25,"unit":"lb","note":"chuck, cut into 1-inch cubes"},{"name":"basmati rice","qty":1.5,"unit":"cup","note":"rinsed and soaked 20 minutes"},{"name":"onion","qty":2,"unit":"piece","note":"thinly sliced"},{"name":"garlic","qty":5,"unit":"clove","note":"minced"},{"name":"ginger","qty":1,"unit":"tbsp","note":"grated"},{"name":"tomato","qty":3,"unit":"piece","note":"2 chopped for the pilau, 1 diced for kachumbari"},{"name":"canola oil","qty":3,"unit":"tbsp"},{"name":"cumin seeds","qty":1.5,"unit":"tsp"},{"name":"cardamom","qty":0.5,"unit":"tsp","note":"ground"},{"name":"cinnamon stick","qty":1,"unit":"piece"},{"name":"whole cloves","qty":0.25,"unit":"tsp"},{"name":"black pepper","qty":1,"unit":"tsp","note":"whole peppercorns"},{"name":"beef broth","qty":3,"unit":"cup","note":"low-sodium"},{"name":"red onion","qty":0.5,"unit":"piece","note":"thinly sliced, for kachumbari"},{"name":"cilantro","qty":0.25,"unit":"cup","note":"chopped"},{"name":"lime","qty":1,"unit":"piece","note":"juiced"},{"name":"salt","unit":"to-taste"}],"steps":["Simmer the beef in the broth with 1 tsp salt, covered, 45 minutes until nearly tender. Strain, reserving the broth; you need 2 1/2 cups (top up with water if short).","In a heavy pot, heat the oil over medium heat and cook the onions 10-12 minutes, stirring, until deep golden brown; this gives pilau its color.","Add the cumin seeds, cardamom, cinnamon, cloves and peppercorns and cook 1 minute, then the garlic and ginger for 1 minute. Add the 2 chopped tomatoes and cook 3-4 minutes until soft.","Add the beef and stir to coat. Add the drained rice and stir gently 1 minute, then pour in the reserved hot broth. Bring to a boil, cover tightly, reduce heat to low and cook 18-20 minutes until the rice is tender and the liquid absorbed. Rest 5 minutes, then fluff.","For kachumbari, dice the remaining tomato and toss with the red onion, cilantro, lime juice and a pinch of salt. Serve alongside the pilau."],"tags":["one-pot","gluten-free","dairy-free","high-protein"]},{"id":"b10-egyptian-koshari","title":"Egyptian Koshari (Lentils, Rice and Pasta with Spiced Tomato Sauce)","cuisine":"african","mealType":"dinner","difficulty":"medium","timeMinutes":75,"servings":6,"ingredients":[{"name":"brown lentils","qty":1,"unit":"cup","note":"rinsed"},{"name":"rice","qty":1,"unit":"cup","note":"medium- or long-grain, rinsed"},{"name":"elbow macaroni","qty":1,"unit":"cup"},{"name":"chickpeas","qty":1,"unit":"can","note":"15 oz, drained and rinsed"},{"name":"onion","qty":3,"unit":"piece","note":"halved and very thinly sliced"},{"name":"canola oil","qty":0.33,"unit":"cup"},{"name":"crushed tomatoes","qty":28,"unit":"oz"},{"name":"garlic","qty":6,"unit":"clove","note":"minced"},{"name":"cumin","qty":2,"unit":"tsp","note":"ground"},{"name":"coriander","qty":1,"unit":"tsp","note":"ground"},{"name":"red pepper flakes","qty":1,"unit":"tsp"},{"name":"white vinegar","qty":3,"unit":"tbsp"},{"name":"sugar","qty":1,"unit":"tsp"},{"name":"salt","unit":"to-taste"}],"steps":["Cover the lentils with 4 cups water, bring to a boil and simmer 15-20 minutes until just tender but holding their shape; drain.","Heat the oil in a large skillet over medium-high heat and fry the onions, stirring often, 15-20 minutes until deep brown and crisp. Lift out onto paper towels and salt them; reserve the oil.","In a pot, toast the rice in 2 tbsp of the onion oil 2 minutes, add the lentils, 1 tsp salt and 1 3/4 cups water, bring to a boil, cover and cook on low 18 minutes. Meanwhile boil the macaroni in salted water until tender and drain.","For the sauce, cook half the garlic in 1 tbsp onion oil 30 seconds, add the tomatoes, 1 tsp cumin, the coriander, pepper flakes and sugar and simmer 15 minutes. Warm the chickpeas in the sauce for the last 5 minutes.","For the garlic vinegar (daqqa), stir the remaining garlic and cumin into the vinegar with 2 tbsp water and a pinch of salt.","Layer rice-lentils and macaroni in bowls, spoon on the tomato sauce and chickpeas, drizzle with garlic vinegar and pile the crispy onions on top."],"tags":["vegetarian","vegan","dairy-free","comfort"]},{"id":"b10-moroccan-chermoula-fish","title":"Moroccan Chermoula Fish with Potatoes and Tomatoes","cuisine":"african","mealType":"dinner","difficulty":"easy","timeMinutes":55,"servings":4,"ingredients":[{"name":"cod fillets","qty":4,"unit":"fillet","note":"6 oz each, or other firm white fish"},{"name":"cilantro","qty":1,"unit":"cup","note":"packed"},{"name":"parsley","qty":0.5,"unit":"cup","note":"packed flat-leaf"},{"name":"garlic","qty":4,"unit":"clove"},{"name":"cumin","qty":2,"unit":"tsp","note":"ground"},{"name":"paprika","qty":2,"unit":"tsp","note":"sweet"},{"name":"cayenne","qty":0.25,"unit":"tsp"},{"name":"lemon","qty":1,"unit":"piece","note":"juiced"},{"name":"olive oil","qty":0.33,"unit":"cup","note":"divided"},{"name":"potato","qty":1.5,"unit":"lb","note":"Yukon gold, sliced 1/4-inch thick"},{"name":"tomato","qty":3,"unit":"piece","note":"sliced"},{"name":"bell pepper","qty":1,"unit":"piece","note":"red, sliced"},{"name":"green olives","qty":0.33,"unit":"cup"},{"name":"salt","unit":"to-taste"}],"steps":["Blend the cilantro, parsley, garlic, cumin, paprika, cayenne, lemon juice, 3 tbsp olive oil and 1/2 tsp salt into a coarse paste (chermoula). Rub a third of it over the fish and refrigerate while the potatoes roast.","Heat the oven to 400F. Toss the potatoes and bell pepper with the remaining oil, half the remaining chermoula and a pinch of salt in a large baking dish; roast 25 minutes until almost tender.","Layer the tomato slices over the potatoes, set the fish on top, dot with the rest of the chermoula and scatter the olives around.","Bake 15-18 minutes until the fish is opaque and flakes easily (145F/63C) and the potatoes are fully tender. Serve from the dish with the pan juices."],"tags":["seafood","gluten-free","dairy-free","high-protein"]},{"id":"b10-maharagwe","title":"Maharagwe (Kenyan Coconut Bean Stew)","cuisine":"african","mealType":"dinner","difficulty":"easy","timeMinutes":40,"servings":4,"ingredients":[{"name":"kidney beans","qty":2,"unit":"can","note":"15 oz each, drained and rinsed"},{"name":"coconut milk","qty":1,"unit":"can","note":"13.5 oz"},{"name":"onion","qty":1,"unit":"piece","note":"diced"},{"name":"tomato","qty":2,"unit":"piece","note":"chopped"},{"name":"garlic","qty":3,"unit":"clove","note":"minced"},{"name":"ginger","qty":1,"unit":"tsp","note":"grated"},{"name":"madras curry powder","qty":1,"unit":"tsp"},{"name":"turmeric","qty":0.5,"unit":"tsp","note":"ground"},{"name":"chili pepper","qty":1,"unit":"piece","note":"green chili, minced","optional":true},{"name":"canola oil","qty":2,"unit":"tbsp"},{"name":"cilantro","qty":0.25,"unit":"cup","note":"chopped"},{"name":"salt","unit":"to-taste"},{"name":"basmati rice","qty":1.5,"unit":"cup","note":"uncooked, for serving"}],"steps":["Start the rice. Heat the oil in a saucepan over medium heat and cook the onion 5 minutes until golden at the edges.","Add the garlic, ginger, curry powder, turmeric and chili if using and cook 1 minute, then add the tomatoes and cook 5 minutes until they collapse.","Add the beans and coconut milk, bring to a simmer and cook 15 minutes, stirring occasionally, until creamy; mash a few beans to thicken.","Season with salt, stir in the cilantro and serve over rice."],"tags":["vegetarian","vegan","stew","gluten-free","dairy-free"]},{"id":"b10-efo-riro","title":"Efo Riro (Nigerian Spinach Stew with Beef)","cuisine":"african","mealType":"dinner","difficulty":"medium","timeMinutes":75,"servings":4,"ingredients":[{"name":"beef stew meat","qty":1.25,"unit":"lb","note":"cut into 1-inch cubes"},{"name":"onion","qty":2,"unit":"piece","note":"1 quartered for the beef, 1 diced"},{"name":"garlic","qty":3,"unit":"clove","note":"minced"},{"name":"bouillon cubes","qty":1,"unit":"piece"},{"name":"bell pepper","qty":2,"unit":"piece","note":"red, seeded and chopped"},{"name":"tomato","qty":2,"unit":"piece","note":"chopped"},{"name":"scotch bonnet","qty":1,"unit":"piece","note":"stemmed"},{"name":"canola oil","qty":0.25,"unit":"cup","note":"or traditional red palm oil"},{"name":"crayfish","qty":2,"unit":"tbsp","note":"ground dried crayfish","optional":true},{"name":"spinach","qty":2,"unit":"lb","note":"fresh, chopped (or 20 oz frozen, thawed and squeezed)"},{"name":"salt","unit":"to-taste"},{"name":"long-grain rice","qty":1.5,"unit":"cup","note":"uncooked, for serving"}],"steps":["Put the beef in a pot with the quartered onion, garlic, crumbled bouillon cube, 1/2 tsp salt and 2 cups water. Simmer, covered, 40-45 minutes until tender. Reserve about 1/2 cup of the stock. Start the rice near the end.","Blend the bell peppers, tomatoes and scotch bonnet until coarse, then simmer the puree in a saucepan 10 minutes to reduce the water.","Heat the oil in a large pot over medium heat and cook the diced onion 3 minutes. Add the reduced pepper puree and fry 10 minutes, stirring, until thick and the oil rises to the top.","Add the beef, the reserved stock and the ground crayfish if using, and simmer 5 minutes.","Stir in the spinach and cook 3-5 minutes until just wilted but still bright. Season with salt and serve with rice."],"tags":["stew","spicy","dairy-free","high-protein"]},{"id":"b10-pollo-al-ajillo","title":"Pollo al Ajillo (Spanish Garlic Chicken)","cuisine":"spanish","mealType":"dinner","difficulty":"easy","timeMinutes":40,"servings":4,"ingredients":[{"name":"chicken thighs","qty":2,"unit":"lb","note":"boneless skinless, cut into 2-inch pieces"},{"name":"olive oil","qty":0.25,"unit":"cup","note":"extra-virgin"},{"name":"garlic","qty":12,"unit":"clove","note":"thickly sliced"},{"name":"white wine","qty":0.5,"unit":"cup","note":"dry, or fino sherry"},{"name":"chicken broth","qty":0.25,"unit":"cup"},{"name":"bay leaf","qty":2,"unit":"leaf"},{"name":"chili powder","qty":0.25,"unit":"tsp","note":"red pepper flakes or 1 small dried guindilla"},{"name":"parsley","qty":0.25,"unit":"cup","note":"chopped"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Season the chicken generously with salt and pepper.","In a large skillet or cazuela, warm the olive oil and garlic over medium-low heat 3-4 minutes until the garlic is pale golden; remove the garlic with a slotted spoon so it does not burn.","Raise the heat to medium-high, add the chicken and bay leaves and brown 8-10 minutes, turning, until golden on all sides.","Add the wine and let it bubble 2 minutes, then add the broth, the fried garlic and the pepper flakes. Simmer uncovered 8-10 minutes until the sauce reduces and the chicken reaches 165F (74C).","Scatter with parsley, remove the bay leaves and serve with the garlicky pan juices."],"tags":["gluten-free","dairy-free","high-protein"]},{"id":"b10-merluza-salsa-verde","title":"Merluza en Salsa Verde (Hake with Clams and Parsley Sauce)","cuisine":"spanish","mealType":"dinner","difficulty":"medium","timeMinutes":40,"servings":4,"ingredients":[{"name":"cod fillets","qty":4,"unit":"fillet","note":"6 oz each, hake if available, skin-on"},{"name":"clams","qty":1,"unit":"lb","note":"littleneck, scrubbed"},{"name":"olive oil","qty":3,"unit":"tbsp"},{"name":"garlic","qty":5,"unit":"clove","note":"finely chopped"},{"name":"wheat flour","qty":1,"unit":"tbsp"},{"name":"white wine","qty":0.5,"unit":"cup","note":"dry"},{"name":"clam juice","qty":0.75,"unit":"cup","note":"or fish stock"},{"name":"parsley","qty":0.5,"unit":"cup","note":"finely chopped"},{"name":"baby potatoes","qty":1.5,"unit":"lb"},{"name":"salt","unit":"to-taste"}],"steps":["Boil the potatoes in salted water 15-20 minutes until tender; drain and keep warm. Soak the clams in cold salted water 15 minutes, drain, and discard any that are cracked or stay open when tapped.","Season the fish lightly with salt. In a wide, shallow pan, warm the olive oil and garlic over low heat until the garlic sizzles gently, 2 minutes, without browning.","Sprinkle in the flour and stir 1 minute, then whisk in the wine and clam juice a little at a time to a smooth, light sauce. Stir in most of the parsley.","Add the fish skin-side up and the clams, cover and simmer gently 6-8 minutes, shaking the pan often to emulsify the sauce, until the clams open and the fish is opaque and flakes (145F/63C). Discard any clams that stay closed.","Sprinkle with the remaining parsley and serve with the potatoes, spooning the green sauce over."],"tags":["seafood","dairy-free","high-protein"]},{"id":"b10-lentejas-con-chorizo","title":"Lentejas con Chorizo (Spanish Lentil and Chorizo Stew)","cuisine":"spanish","mealType":"dinner","difficulty":"easy","timeMinutes":60,"servings":4,"ingredients":[{"name":"brown lentils","qty":1.5,"unit":"cup","note":"rinsed"},{"name":"chorizo","qty":6,"unit":"oz","note":"cured Spanish chorizo, sliced"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"onion","qty":1,"unit":"piece","note":"diced"},{"name":"carrot","qty":2,"unit":"piece","note":"diced"},{"name":"bell pepper","qty":1,"unit":"piece","note":"green, diced"},{"name":"garlic","qty":4,"unit":"clove","note":"minced"},{"name":"tomato","qty":1,"unit":"piece","note":"grated, skin discarded"},{"name":"potato","qty":12,"unit":"oz","note":"peeled, cut into chunks"},{"name":"smoked paprika","qty":2,"unit":"tsp","note":"pimenton de la Vera"},{"name":"bay leaf","qty":2,"unit":"leaf"},{"name":"water","qty":6,"unit":"cup"},{"name":"sherry vinegar","qty":1,"unit":"tsp"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Heat the oil in a large pot over medium heat and cook the chorizo 3 minutes until it releases its red oil. Add the onion, carrot and pepper and cook 8 minutes until soft.","Add the garlic and grated tomato and cook 3 minutes, then stir in the smoked paprika for 15 seconds (it burns quickly).","Add the lentils, potatoes, bay leaves, water and 1 tsp salt. Bring to a boil, then simmer partly covered 30-35 minutes until the lentils and potatoes are tender and the broth has thickened.","Remove the bay leaves, stir in the sherry vinegar, season with salt and pepper and serve in bowls."],"tags":["stew","one-pot","gluten-free","dairy-free","high-protein"]},{"id":"b10-pisto-manchego-eggs","title":"Pisto Manchego with Fried Eggs","cuisine":"spanish","mealType":"dinner","difficulty":"easy","timeMinutes":55,"servings":4,"ingredients":[{"name":"olive oil","qty":0.25,"unit":"cup","note":"extra-virgin, divided"},{"name":"onion","qty":2,"unit":"piece","note":"diced"},{"name":"bell pepper","qty":2,"unit":"piece","note":"1 green and 1 red, diced"},{"name":"zucchini","qty":1,"unit":"lb","note":"diced"},{"name":"garlic","qty":3,"unit":"clove","note":"minced"},{"name":"crushed tomatoes","qty":14.5,"unit":"oz"},{"name":"sugar","qty":1,"unit":"tsp"},{"name":"egg","qty":8,"unit":"piece"},{"name":"bread","qty":8,"unit":"slice","note":"crusty country bread, toasted"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Heat 3 tbsp olive oil in a large skillet over medium heat and cook the onions 8 minutes until soft. Add the peppers and cook 8 minutes more.","Add the zucchini and garlic and cook 8-10 minutes until tender. Stir in the tomatoes and sugar, season with salt and pepper and simmer 15 minutes, stirring now and then, until thick and jammy.","In a separate nonstick pan, heat the remaining oil and fry the eggs until the whites are fully set and the yolks are as done as you like.","Spoon the pisto onto plates, top each with 2 eggs and serve with the toasted bread."],"tags":["vegetarian","dairy-free"]},{"id":"b10-lomo-adobado-potatoes","title":"Lomo Adobado (Paprika-Marinated Pork Loin with Potatoes)","cuisine":"spanish","mealType":"dinner","difficulty":"medium","timeMinutes":60,"servings":4,"ingredients":[{"name":"pork loin","qty":1.5,"unit":"lb","note":"cut into 1/2-inch steaks"},{"name":"smoked paprika","qty":1,"unit":"tbsp"},{"name":"sweet paprika","qty":1,"unit":"tbsp"},{"name":"oregano","qty":1,"unit":"tsp","note":"dried"},{"name":"cumin","qty":0.5,"unit":"tsp","note":"ground"},{"name":"garlic","qty":5,"unit":"clove","note":"minced"},{"name":"sherry vinegar","qty":2,"unit":"tbsp"},{"name":"olive oil","qty":0.25,"unit":"cup","note":"divided"},{"name":"potato","qty":1.5,"unit":"lb","note":"thinly sliced"},{"name":"onion","qty":1,"unit":"piece","note":"thinly sliced"},{"name":"bell pepper","qty":1,"unit":"piece","note":"green, sliced"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Mix both paprikas, oregano, cumin, garlic, vinegar, 2 tbsp olive oil and 1 tsp salt into a paste. Coat the pork and marinate 30 minutes (or overnight, refrigerated).","Meanwhile heat the remaining oil in a large skillet over medium heat. Add the potatoes, onion and pepper, season with salt and cook covered 20 minutes, turning occasionally, until tender, then uncover and cook 5 minutes to crisp. Transfer to a platter.","Wipe out the skillet and set it over medium-high heat. Cook the pork steaks 3-4 minutes per side until browned and 145F (63C) inside; the paprika darkens quickly, so lower the heat if it starts to scorch. Rest 3 minutes.","Serve the pork over the potatoes with any pan juices."],"tags":["gluten-free","dairy-free","high-protein"]},{"id":"b10-carne-con-patatas","title":"Carne con Patatas (Spanish Beef and Potato Stew)","cuisine":"spanish","mealType":"dinner","difficulty":"medium","timeMinutes":120,"servings":4,"ingredients":[{"name":"beef chuck","qty":1.5,"unit":"lb","note":"cut into 1 1/2-inch cubes"},{"name":"olive oil","qty":3,"unit":"tbsp"},{"name":"onion","qty":1,"unit":"piece","note":"diced"},{"name":"bell pepper","qty":1,"unit":"piece","note":"green, diced"},{"name":"carrot","qty":2,"unit":"piece","note":"sliced"},{"name":"garlic","qty":4,"unit":"clove","note":"minced"},{"name":"crushed tomatoes","qty":1,"unit":"cup"},{"name":"white wine","qty":0.5,"unit":"cup","note":"dry"},{"name":"sweet paprika","qty":1,"unit":"tsp"},{"name":"bay leaf","qty":2,"unit":"leaf"},{"name":"beef broth","qty":2,"unit":"cup"},{"name":"potato","qty":1.5,"unit":"lb","note":"cut into chunks"},{"name":"peas","qty":1,"unit":"cup","note":"frozen"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Season the beef with salt and pepper. Heat the oil in a Dutch oven over medium-high heat and brown the beef in batches, 6-8 minutes per batch; set aside.","Lower the heat to medium and cook the onion, pepper and carrots 8 minutes until soft. Add the garlic and paprika for 30 seconds, then the tomatoes and cook 3 minutes.","Add the wine and scrape up the browned bits, then return the beef with the broth and bay leaves. Bring to a boil, cover and simmer gently 60 minutes until the beef is almost tender.","Add the potatoes (and a little water if needed to just cover), simmer 25 minutes until the potatoes and beef are tender, then add the peas for the last 5 minutes. Remove the bay leaves and season to taste."],"tags":["stew","comfort","one-pot","gluten-free","dairy-free","high-protein"]},{"id":"b10-shrimp-saganaki","title":"Garides Saganaki (Shrimp with Tomato and Feta) over Orzo","cuisine":"greek","mealType":"dinner","difficulty":"easy","timeMinutes":35,"servings":4,"ingredients":[{"name":"shrimp","qty":1.5,"unit":"lb","note":"large, peeled and deveined"},{"name":"olive oil","qty":3,"unit":"tbsp"},{"name":"onion","qty":1,"unit":"piece","note":"finely diced"},{"name":"garlic","qty":4,"unit":"clove","note":"minced"},{"name":"diced tomatoes","qty":1,"unit":"can","note":"14.5 oz"},{"name":"white wine","qty":0.25,"unit":"cup","note":"dry"},{"name":"oregano","qty":1,"unit":"tsp","note":"dried"},{"name":"red pepper flakes","qty":0.25,"unit":"tsp"},{"name":"feta","qty":4,"unit":"oz","note":"crumbled"},{"name":"parsley","qty":0.25,"unit":"cup","note":"chopped"},{"name":"orzo","qty":1.25,"unit":"cup"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Cook the orzo in salted boiling water per package directions (about 9 minutes); drain.","Heat the oil in a large oven-safe skillet over medium heat and cook the onion 5 minutes until soft. Add the garlic, oregano and pepper flakes and cook 1 minute.","Add the wine and simmer 1 minute, then the tomatoes; simmer 8-10 minutes until thickened. Season with salt and pepper.","Nestle the shrimp into the sauce, scatter the feta over, and simmer covered 3-4 minutes (or bake at 400F for 8 minutes) until the shrimp are pink and opaque and the feta softens.","Sprinkle with parsley and serve over the orzo."],"tags":["seafood","high-protein"]},{"id":"b10-gemista","title":"Gemista (Greek Rice-Stuffed Tomatoes and Peppers)","cuisine":"greek","mealType":"dinner","difficulty":"medium","timeMinutes":95,"servings":4,"ingredients":[{"name":"tomato","qty":4,"unit":"piece","note":"large, ripe beefsteak"},{"name":"bell pepper","qty":4,"unit":"piece","note":"any color"},{"name":"arborio rice","qty":0.75,"unit":"cup","note":"or other medium-grain rice"},{"name":"onion","qty":1,"unit":"piece","note":"grated"},{"name":"garlic","qty":2,"unit":"clove","note":"minced"},{"name":"zucchini","qty":1,"unit":"piece","note":"grated"},{"name":"parsley","qty":0.5,"unit":"cup","note":"chopped"},{"name":"mint","qty":0.25,"unit":"cup","note":"chopped"},{"name":"tomato paste","qty":1,"unit":"tbsp"},{"name":"sugar","qty":1,"unit":"tsp"},{"name":"olive oil","qty":0.5,"unit":"cup","note":"divided"},{"name":"potato","qty":1,"unit":"lb","note":"cut into wedges"},{"name":"feta","qty":4,"unit":"oz","note":"for serving","optional":true},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Heat the oven to 375F. Slice the tops off the tomatoes and peppers and keep the lids. Scoop the tomato flesh into a bowl (discard hard cores) and blend or chop it finely; seed the peppers.","Heat 3 tbsp olive oil in a skillet and cook the onion and zucchini 5 minutes. Add the garlic, rice, tomato paste and half the tomato pulp and simmer 5 minutes, then stir in the herbs, sugar, 1 tsp salt and pepper.","Arrange the tomatoes and peppers in a baking dish, sprinkle the insides with a pinch of sugar and salt, and fill three-quarters full with the rice (it expands). Put the lids back on.","Tuck the potatoes between the vegetables, pour the remaining tomato pulp, remaining olive oil and 1/2 cup water over everything and season the potatoes.","Cover with foil and bake 40 minutes, then uncover and bake 25-30 minutes more, basting once, until the rice is tender and the tops are browned. Rest 10 minutes and serve with feta if you like."],"tags":["vegetarian","gluten-free"]},{"id":"b10-fasolakia","title":"Fasolakia (Greek Braised Green Beans and Potatoes)","cuisine":"greek","mealType":"dinner","difficulty":"easy","timeMinutes":60,"servings":4,"ingredients":[{"name":"green beans","qty":2,"unit":"lb","note":"trimmed"},{"name":"potato","qty":1,"unit":"lb","note":"cut into large chunks"},{"name":"onion","qty":1,"unit":"piece","note":"diced"},{"name":"garlic","qty":3,"unit":"clove","note":"sliced"},{"name":"olive oil","qty":0.33,"unit":"cup","note":"extra-virgin"},{"name":"crushed tomatoes","qty":14.5,"unit":"oz"},{"name":"tomato paste","qty":1,"unit":"tbsp"},{"name":"sugar","qty":1,"unit":"tsp"},{"name":"dill","qty":0.25,"unit":"cup","note":"chopped"},{"name":"parsley","qty":0.25,"unit":"cup","note":"chopped"},{"name":"water","qty":1,"unit":"cup"},{"name":"feta","qty":6,"unit":"oz","note":"for serving"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Heat the olive oil in a large pot over medium heat and cook the onion 5 minutes until soft, then add the garlic for 1 minute.","Add the green beans and potatoes and stir to coat in the oil for 2 minutes.","Stir in the tomatoes, tomato paste, sugar, water, 1 tsp salt and pepper. Bring to a boil, cover and simmer 35-40 minutes, stirring gently once or twice, until the beans are very tender and the sauce is thick; add a splash of water if it gets dry.","Stir in the dill and parsley, rest 5 minutes and serve warm with a slab of feta on each plate."],"tags":["vegetarian","stew","gluten-free"]},{"id":"b10-greek-lemon-oregano-pork-chops","title":"Brizoles (Lemon-Oregano Pork Chops) with Charred Zucchini and Pita","cuisine":"greek","mealType":"dinner","difficulty":"easy","timeMinutes":45,"servings":4,"ingredients":[{"name":"pork chops","qty":2,"unit":"lb","note":"4 bone-in chops, about 1 inch thick"},{"name":"olive oil","qty":0.25,"unit":"cup","note":"divided"},{"name":"lemon","qty":2,"unit":"piece","note":"zested and juiced"},{"name":"garlic","qty":4,"unit":"clove","note":"minced"},{"name":"oregano","qty":2,"unit":"tsp","note":"dried Greek oregano"},{"name":"zucchini","qty":1.5,"unit":"lb","note":"halved lengthwise"},{"name":"pita","qty":4,"unit":"piece"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Whisk 3 tbsp olive oil, the lemon zest, half the lemon juice, garlic, oregano, 1 tsp salt and pepper. Coat the chops and marinate 20 minutes at room temperature (or up to 8 hours, refrigerated).","Heat a grill or grill pan to medium-high. Toss the zucchini with the remaining oil, salt and pepper.","Grill the chops 5-6 minutes per side until well marked and 145F (63C) near the bone. Rest 5 minutes and drizzle with the remaining lemon juice.","Grill the zucchini 3-4 minutes per side until charred and tender, and warm the pita on the grill for 30 seconds per side.","Serve the chops with the zucchini and warm pita."],"tags":["grill","dairy-free","high-protein"]},{"id":"b10-soutzoukakia","title":"Soutzoukakia (Greek Cumin Meatballs in Tomato Sauce)","cuisine":"greek","mealType":"dinner","difficulty":"medium","timeMinutes":60,"servings":4,"ingredients":[{"name":"ground beef","qty":1.5,"unit":"lb","note":"85% lean, or half ground pork"},{"name":"bread","qty":2,"unit":"slice","note":"crusts removed"},{"name":"red wine","qty":0.25,"unit":"cup","note":"dry"},{"name":"egg","qty":1,"unit":"piece"},{"name":"garlic","qty":4,"unit":"clove","note":"minced, divided"},{"name":"cumin","qty":2,"unit":"tsp","note":"ground"},{"name":"parsley","qty":0.25,"unit":"cup","note":"chopped"},{"name":"olive oil","qty":3,"unit":"tbsp"},{"name":"onion","qty":1,"unit":"piece","note":"grated"},{"name":"crushed tomatoes","qty":28,"unit":"oz"},{"name":"cinnamon stick","qty":1,"unit":"piece"},{"name":"bay leaf","qty":1,"unit":"leaf"},{"name":"sugar","qty":1,"unit":"tsp"},{"name":"long-grain rice","qty":1.25,"unit":"cup","note":"uncooked, for serving"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Soak the bread in the wine 5 minutes, then mash. Mix with the beef, egg, half the garlic, the cumin, parsley, 1 1/2 tsp salt and pepper. Shape into 16 oval meatballs about 3 inches long.","Heat the oil in a large deep skillet over medium-high heat and brown the meatballs on all sides, 6-8 minutes; transfer to a plate (they will finish cooking in the sauce).","In the same pan, cook the onion and remaining garlic 3 minutes. Add the tomatoes, cinnamon stick, bay leaf, sugar and 1/2 cup water and simmer 10 minutes. Start the rice meanwhile.","Return the meatballs to the sauce, cover and simmer 20 minutes until they reach 160F (71C) in the center and the sauce is thick.","Remove the cinnamon stick and bay leaf, and serve the meatballs and sauce over rice."],"tags":["comfort","dairy-free","high-protein"]},{"id":"b10-kotopoulo-me-bamies","title":"Kotopoulo me Bamies (Greek Chicken with Okra)","cuisine":"greek","mealType":"dinner","difficulty":"medium","timeMinutes":90,"servings":4,"ingredients":[{"name":"chicken thighs","qty":2.5,"unit":"lb","note":"bone-in, skin removed"},{"name":"okra","qty":1.5,"unit":"lb","note":"fresh or frozen whole, caps trimmed"},{"name":"red wine vinegar","qty":0.25,"unit":"cup"},{"name":"olive oil","qty":0.33,"unit":"cup"},{"name":"onion","qty":1,"unit":"piece","note":"diced"},{"name":"garlic","qty":3,"unit":"clove","note":"minced"},{"name":"crushed tomatoes","qty":14.5,"unit":"oz"},{"name":"tomato paste","qty":1,"unit":"tbsp"},{"name":"parsley","qty":0.25,"unit":"cup","note":"chopped"},{"name":"water","qty":1,"unit":"cup"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Toss the okra with the vinegar and 1 tsp salt and let stand in the sun or on the counter 30 minutes; rinse and drain. This keeps the okra from turning slimy.","Season the chicken with salt and pepper. Heat 3 tbsp oil in a wide pot over medium-high heat and brown the chicken 4-5 minutes per side; set aside.","Lower the heat, add the onion and cook 5 minutes, then the garlic and tomato paste for 1 minute. Add the tomatoes and water and return the chicken. Cover and simmer 20 minutes.","Scatter the okra over the chicken, drizzle with the remaining oil and shake the pot rather than stirring. Cover and simmer 20-25 minutes until the okra is tender and the chicken reaches 165F (74C) near the bone.","Sprinkle with parsley and serve."],"tags":["stew","gluten-free","dairy-free","high-protein"]},{"id":"b10-steak-au-poivre","title":"Steak au Poivre with Buttered Haricots Verts","cuisine":"french","mealType":"dinner","difficulty":"medium","timeMinutes":30,"servings":4,"ingredients":[{"name":"sirloin","qty":1.75,"unit":"lb","note":"4 steaks about 1 1/4 inches thick"},{"name":"black pepper","qty":2,"unit":"tbsp","note":"whole peppercorns, coarsely crushed"},{"name":"canola oil","qty":1,"unit":"tbsp"},{"name":"butter","qty":3,"unit":"tbsp","note":"divided"},{"name":"shallot","qty":1,"unit":"piece","note":"minced"},{"name":"cognac","qty":0.33,"unit":"cup","note":"or brandy"},{"name":"beef broth","qty":0.5,"unit":"cup"},{"name":"heavy cream","qty":0.5,"unit":"cup"},{"name":"haricots verts","qty":1,"unit":"lb","note":"trimmed"},{"name":"salt","unit":"to-taste"}],"steps":["Pat the steaks dry, season with salt and press the crushed peppercorns firmly into both sides. Let stand 15 minutes. Boil the green beans in salted water 3-4 minutes until crisp-tender, drain and toss with 1 tbsp butter.","Heat the oil and 1 tbsp butter in a heavy skillet over medium-high heat. Sear the steaks 4-5 minutes per side until well crusted and 130F (54C) for medium-rare, or 145F (63C) for medium as USDA recommends. Rest on a plate.","Pour off excess fat, reduce the heat to medium and cook the shallot 1 minute. Remove the pan from the heat, add the cognac (keep your face and hair away; it may flame), then return to the heat and simmer until almost evaporated.","Add the broth and boil 2 minutes, then add the cream and simmer 2-3 minutes until it coats a spoon. Swirl in the remaining butter and any resting juices.","Spoon the sauce over the steaks and serve with the haricots verts."],"tags":["gluten-free","high-protein"]},{"id":"b10-moules-marinieres","title":"Moules Marinieres (Mussels in White Wine) with Baguette","cuisine":"french","mealType":"dinner","difficulty":"easy","timeMinutes":30,"servings":4,"ingredients":[{"name":"mussels","qty":4,"unit":"lb","note":"scrubbed and debearded"},{"name":"butter","qty":3,"unit":"tbsp"},{"name":"shallot","qty":3,"unit":"piece","note":"finely chopped"},{"name":"garlic","qty":4,"unit":"clove","note":"minced"},{"name":"white wine","qty":1.5,"unit":"cup","note":"dry, such as Muscadet"},{"name":"thyme","qty":4,"unit":"sprig"},{"name":"bay leaf","qty":1,"unit":"leaf"},{"name":"parsley","qty":0.5,"unit":"cup","note":"chopped"},{"name":"heavy cream","qty":0.25,"unit":"cup","note":"for a richer broth","optional":true},{"name":"baguette","qty":12,"unit":"oz","note":"1 loaf, sliced"},{"name":"black pepper","unit":"to-taste"}],"steps":["Rinse the mussels in cold water. Discard any with cracked shells or that stay open after a firm tap.","Melt the butter in a large pot over medium heat and cook the shallots and garlic 3 minutes until soft but not browned.","Add the wine, thyme and bay leaf and bring to a rolling boil. Add the mussels, cover tightly and cook 5-7 minutes, shaking the pot once or twice, until the shells open.","Discard any mussels that stay closed. Stir in the parsley, a grind of pepper and the cream if using.","Ladle the mussels and broth into bowls and serve with the baguette for dipping."],"tags":["seafood","quick"]},{"id":"b10-poulet-a-la-moutarde","title":"Poulet a la Moutarde (French Mustard Chicken) with Buttered Noodles","cuisine":"french","mealType":"dinner","difficulty":"easy","timeMinutes":45,"servings":4,"ingredients":[{"name":"chicken thighs","qty":2,"unit":"lb","note":"boneless skinless"},{"name":"dijon mustard","qty":3,"unit":"tbsp"},{"name":"whole grain mustard","qty":1,"unit":"tbsp"},{"name":"olive oil","qty":1,"unit":"tbsp"},{"name":"butter","qty":2,"unit":"tbsp","note":"divided"},{"name":"shallot","qty":2,"unit":"piece","note":"minced"},{"name":"garlic","qty":2,"unit":"clove","note":"minced"},{"name":"white wine","qty":0.5,"unit":"cup","note":"dry"},{"name":"chicken broth","qty":0.5,"unit":"cup"},{"name":"creme fraiche","qty":0.5,"unit":"cup","note":"or heavy cream"},{"name":"thyme","qty":3,"unit":"sprig"},{"name":"tarragon","qty":1,"unit":"tbsp","note":"fresh, chopped","optional":true},{"name":"egg noodles","qty":12,"unit":"oz","note":"wide"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Season the chicken with salt and pepper and brush one side with 1 tbsp Dijon. Heat the oil and 1 tbsp butter in a large skillet over medium-high heat and brown the chicken 4-5 minutes per side; set aside.","Lower the heat to medium, add the shallots and garlic and cook 2 minutes. Add the wine, scraping up the browned bits, and simmer until reduced by half.","Whisk in the broth, creme fraiche, remaining Dijon, whole grain mustard and thyme. Return the chicken, cover and simmer 10-12 minutes until the chicken reaches 165F (74C) and the sauce thickens.","Meanwhile cook the noodles in salted boiling water per package directions, drain and toss with the remaining butter.","Stir tarragon into the sauce if using, and serve the chicken and sauce over the noodles."],"tags":["comfort","high-protein"]},{"id":"b10-pork-chops-normande","title":"Pork Chops a la Normande (Apples and Cider Cream)","cuisine":"french","mealType":"dinner","difficulty":"medium","timeMinutes":45,"servings":4,"ingredients":[{"name":"pork chops","qty":1.75,"unit":"lb","note":"4 boneless chops, 1 inch thick"},{"name":"apple","qty":2,"unit":"piece","note":"firm tart apples, cored and cut into wedges"},{"name":"butter","qty":2,"unit":"tbsp","note":"divided"},{"name":"canola oil","qty":1,"unit":"tbsp"},{"name":"shallot","qty":1,"unit":"piece","note":"minced"},{"name":"brandy","qty":2,"unit":"tbsp","note":"Calvados preferred","optional":true},{"name":"apple cider","qty":0.75,"unit":"cup","note":"dry hard cider or unsweetened apple cider"},{"name":"chicken broth","qty":0.5,"unit":"cup"},{"name":"heavy cream","qty":0.5,"unit":"cup"},{"name":"dijon mustard","qty":1,"unit":"tsp"},{"name":"thyme","qty":3,"unit":"sprig"},{"name":"baby potatoes","qty":1.5,"unit":"lb","note":"halved"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Boil the potatoes in salted water 15 minutes until tender; drain and keep warm. Season the pork with salt and pepper.","Heat the oil and 1 tbsp butter in a large skillet over medium-high heat. Sear the chops 4-5 minutes per side until browned and 145F (63C) in the center. Transfer to a plate and tent with foil.","Add the remaining butter and the apples to the pan and cook 4-5 minutes, turning, until golden but still holding their shape; move them to the plate with the pork.","Add the shallot and thyme and cook 1 minute. Off the heat, add the Calvados if using, then return to the heat with the cider and broth and boil 4-5 minutes until reduced by half.","Stir in the cream and mustard and simmer 2-3 minutes until lightly thickened. Return the pork, apples and resting juices to warm through, and serve with the potatoes."],"tags":["gluten-free","high-protein","comfort"]},{"id":"b10-sole-meuniere","title":"Sole Meuniere with Parsley Potatoes","cuisine":"french","mealType":"dinner","difficulty":"medium","timeMinutes":35,"servings":4,"ingredients":[{"name":"sole fillet","qty":1.5,"unit":"lb","note":"4-8 thin fillets, patted dry"},{"name":"wheat flour","qty":0.33,"unit":"cup"},{"name":"butter","qty":6,"unit":"tbsp","note":"divided"},{"name":"canola oil","qty":1,"unit":"tbsp"},{"name":"lemon","qty":1,"unit":"piece","note":"juiced, plus wedges"},{"name":"parsley","qty":3,"unit":"tbsp","note":"finely chopped, divided"},{"name":"capers","qty":1,"unit":"tbsp","note":"drained","optional":true},{"name":"baby potatoes","qty":1.5,"unit":"lb"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Boil the potatoes in salted water 15-20 minutes until tender, drain and toss with 1 tbsp butter, 1 tbsp parsley and salt.","Season the fish with salt and pepper and dredge lightly in flour, shaking off the excess.","Heat the oil and 2 tbsp butter in a large nonstick skillet over medium-high heat until foaming. Cook the fillets 2-3 minutes per side, in batches, until golden and opaque throughout (145F/63C). Transfer to warm plates.","Wipe the pan, add the remaining 3 tbsp butter and cook over medium heat 2-3 minutes, swirling, until it smells nutty and turns hazelnut brown. Off the heat, add the lemon juice, remaining parsley and capers if using (it will foam).","Spoon the brown butter over the fish immediately and serve with the potatoes and lemon wedges."],"tags":["seafood","high-protein"]},{"id":"b10-soupe-au-pistou","title":"Soupe au Pistou (Provencal Vegetable Bean Soup with Basil)","cuisine":"french","mealType":"dinner","difficulty":"easy","timeMinutes":60,"servings":6,"ingredients":[{"name":"olive oil","qty":0.5,"unit":"cup","note":"extra-virgin; 2 tbsp for the soup, the rest for the pistou"},{"name":"onion","qty":1,"unit":"piece","note":"diced"},{"name":"leek","qty":1,"unit":"piece","note":"white and light green part, sliced"},{"name":"carrot","qty":2,"unit":"piece","note":"diced"},{"name":"celery","qty":2,"unit":"stalk","note":"diced"},{"name":"potato","qty":12,"unit":"oz","note":"diced"},{"name":"zucchini","qty":1,"unit":"lb","note":"diced"},{"name":"green beans","qty":8,"unit":"oz","note":"cut into 1-inch pieces"},{"name":"tomato","qty":2,"unit":"piece","note":"chopped"},{"name":"cannellini beans","qty":2,"unit":"can","note":"15 oz each, drained and rinsed"},{"name":"vegetable broth","qty":8,"unit":"cup"},{"name":"pasta","qty":1,"unit":"cup","note":"small shells or elbows"},{"name":"basil","qty":2,"unit":"cup","note":"packed leaves"},{"name":"garlic","qty":4,"unit":"clove"},{"name":"parmesan","qty":0.5,"unit":"cup","note":"grated; vegetarian-rennet if needed"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Heat 2 tbsp olive oil in a large soup pot over medium heat and cook the onion, leek, carrots and celery 8 minutes until softened.","Add the potatoes, tomatoes, broth and 1 tsp salt, bring to a boil and simmer 15 minutes.","Add the zucchini, green beans, cannellini beans and pasta and simmer 10-12 minutes until the pasta and vegetables are tender. Season with salt and pepper.","For the pistou, pound or blend the garlic with a pinch of salt, then add the basil and blend in the remaining olive oil and parmesan to a loose paste.","Take the soup off the heat and swirl in half the pistou; ladle into bowls and top each with a spoonful of the rest."],"tags":["vegetarian","soup","one-pot"]},{"id":"b11-stuffed-portobellos-spinach-feta","title":"Stuffed Portobello Mushrooms with Spinach and Feta","cuisine":"mediterranean","mealType":"dinner","difficulty":"easy","timeMinutes":40,"servings":4,"ingredients":[{"name":"portobello mushrooms","qty":8,"unit":"piece","note":"large caps, stems removed and gills scraped out"},{"name":"olive oil","qty":3,"unit":"tbsp","note":"divided"},{"name":"garlic","qty":3,"unit":"clove","note":"minced"},{"name":"baby spinach","qty":10,"unit":"oz"},{"name":"cream cheese","qty":4,"unit":"oz","note":"softened"},{"name":"feta","qty":6,"unit":"oz","note":"crumbled"},{"name":"cherry tomatoes","qty":1,"unit":"cup","note":"quartered"},{"name":"parmesan","qty":0.5,"unit":"cup","note":"finely grated"},{"name":"dried oregano","qty":0.5,"unit":"tsp"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Heat the oven to 400F (200C). Brush the portobello caps all over with 2 tbsp of the olive oil, season with salt and pepper, and roast gill-side up on a sheet pan for 10 minutes.","Meanwhile, warm the remaining 1 tbsp olive oil in a large skillet over medium heat. Cook the garlic for 30 seconds, then add the spinach in handfuls and cook until fully wilted, 3-4 minutes.","Tip the spinach into a sieve and press out as much liquid as you can so the filling isn't watery.","In a bowl, stir the spinach with the cream cheese, feta, cherry tomatoes and oregano until combined. Season with pepper; the feta is salty, so taste before adding salt.","Pour off any liquid that has collected in the roasted caps, divide the filling among them and sprinkle with the parmesan.","Bake 12-15 minutes until the filling is hot and the parmesan is golden. Serve 2 caps per person."],"tags":["vegetarian","gluten-free","weeknight","low-carb","keto"]},{"id":"b11-roasted-cauliflower-steaks-tahini-pomegranate","title":"Roasted Cauliflower Steaks with Chickpeas, Tahini and Pomegranate","cuisine":"middle-eastern","mealType":"dinner","difficulty":"easy","timeMinutes":45,"servings":4,"ingredients":[{"name":"cauliflower","qty":2,"unit":"head","note":"cut into 1-inch-thick steaks through the core, loose florets kept"},{"name":"chickpeas","qty":1,"unit":"can","note":"15 oz, drained, rinsed and patted dry"},{"name":"olive oil","qty":4,"unit":"tbsp"},{"name":"ground cumin","qty":2,"unit":"tsp"},{"name":"smoked paprika","qty":1,"unit":"tsp"},{"name":"tahini","qty":0.33,"unit":"cup"},{"name":"lemon juice","qty":3,"unit":"tbsp"},{"name":"garlic","qty":1,"unit":"clove","note":"finely grated"},{"name":"water","qty":4,"unit":"tbsp","note":"cold, as needed"},{"name":"pomegranate seeds","qty":0.5,"unit":"cup"},{"name":"parsley","qty":0.25,"unit":"cup","note":"chopped"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Heat the oven to 450F (230C) and line two sheet pans with parchment.","Mix the olive oil, cumin, smoked paprika, 1 tsp salt and a few grinds of pepper. Brush it over both sides of the cauliflower steaks and lay them on one pan.","Toss the chickpeas and loose cauliflower florets with the remaining spiced oil and spread them on the second pan.","Roast both pans 25-30 minutes, flipping the steaks halfway, until the cauliflower is tender at the core and deeply browned and the chickpeas are crisp.","While it roasts, whisk the tahini, lemon juice, garlic and a pinch of salt. It will seize and thicken; whisk in the water a tablespoon at a time until smooth and pourable.","Plate the steaks, pile the chickpeas and florets alongside, drizzle generously with the tahini sauce and finish with pomegranate seeds and parsley."],"tags":["vegan","vegetarian","gluten-free","sheet-pan"]},{"id":"b11-zucchini-noodles-pesto-mozzarella","title":"Zucchini Noodles with Pesto, Cherry Tomatoes and Mozzarella","cuisine":"italian","mealType":"dinner","difficulty":"easy","timeMinutes":20,"servings":4,"ingredients":[{"name":"zucchini","qty":4,"unit":"piece","note":"medium, spiralized"},{"name":"olive oil","qty":1,"unit":"tbsp"},{"name":"garlic","qty":2,"unit":"clove","note":"thinly sliced"},{"name":"basil pesto","qty":0.5,"unit":"cup"},{"name":"cherry tomatoes","qty":1,"unit":"cup","note":"halved"},{"name":"mozzarella","qty":8,"unit":"oz","note":"fresh mozzarella pearls or torn fresh mozzarella"},{"name":"pine nuts","qty":3,"unit":"tbsp","note":"toasted"},{"name":"parmesan","qty":0.33,"unit":"cup","note":"grated"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Spread the spiralized zucchini on a towel, sprinkle lightly with salt and let it sit 10 minutes, then pat dry. This keeps the sauce from turning watery.","Toast the pine nuts in a large dry skillet over medium heat until golden, 2-3 minutes, then tip them out.","Add the olive oil and garlic to the skillet and cook 30 seconds until fragrant. Add the zucchini noodles and toss for just 2 minutes, until warmed but still with some bite.","Take the pan off the heat and toss in the pesto and cherry tomatoes. Season with pepper.","Divide among bowls, top with the mozzarella, pine nuts and parmesan, and serve right away."],"tags":["vegetarian","gluten-free","quick","weeknight","low-carb","keto"]},{"id":"b11-eggplant-rollatini-ricotta-spinach","title":"Eggplant Rollatini with Ricotta and Spinach","cuisine":"italian","mealType":"dinner","difficulty":"medium","timeMinutes":80,"servings":4,"ingredients":[{"name":"eggplant","qty":2,"unit":"piece","note":"large, sliced lengthwise into 1/4-inch planks (about 16)"},{"name":"olive oil","qty":3,"unit":"tbsp"},{"name":"ricotta","qty":15,"unit":"oz","note":"whole milk"},{"name":"frozen spinach","qty":10,"unit":"oz","note":"thawed and squeezed very dry"},{"name":"egg","qty":1,"unit":"piece"},{"name":"mozzarella","qty":1,"unit":"cup","note":"shredded, divided"},{"name":"parmesan","qty":0.5,"unit":"cup","note":"grated, divided"},{"name":"garlic","qty":2,"unit":"clove","note":"minced"},{"name":"crushed tomatoes","qty":28,"unit":"oz"},{"name":"dried oregano","qty":1,"unit":"tsp"},{"name":"fresh basil","qty":0.25,"unit":"cup","note":"torn"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Heat the oven to 425F (220C). Brush the eggplant planks on both sides with 2 tbsp olive oil, season with salt, and roast in a single layer on two parchment-lined sheet pans for 15-20 minutes until soft and pliable. Lower the oven to 375F (190C).","Warm the remaining 1 tbsp olive oil in a saucepan, cook the garlic 30 seconds, then add the crushed tomatoes and oregano. Simmer 10 minutes and season with salt and pepper.","Mix the ricotta, spinach, egg, half the mozzarella, half the parmesan and a pinch of salt and pepper.","Spread 1 cup of sauce in a 9x13-inch baking dish. Put about 2 tbsp filling at the wide end of each eggplant plank, roll up and set seam-side down in the dish.","Spoon the rest of the sauce over the rolls and sprinkle with the remaining mozzarella and parmesan.","Bake uncovered 25-30 minutes until bubbling and the filling reaches 160F (71C) in the center, since it contains egg. Rest 5 minutes and scatter with basil."],"tags":["vegetarian","gluten-free","comfort"]},{"id":"b11-kadai-paneer","title":"Kadai Paneer (Paneer and Peppers in Spiced Tomato Masala)","cuisine":"indian","mealType":"dinner","difficulty":"medium","timeMinutes":35,"servings":4,"ingredients":[{"name":"paneer","qty":14,"unit":"oz","note":"cut into 1-inch cubes"},{"name":"ghee","qty":3,"unit":"tbsp","note":"or neutral oil"},{"name":"coriander seeds","qty":1,"unit":"tbsp","note":"lightly crushed"},{"name":"cumin seeds","qty":1,"unit":"tsp"},{"name":"dried chilies","qty":2,"unit":"piece","note":"whole dried red chilies, broken"},{"name":"onion","qty":1,"unit":"piece","note":"finely chopped"},{"name":"ginger","qty":1,"unit":"tbsp","note":"minced"},{"name":"garlic","qty":4,"unit":"clove","note":"minced"},{"name":"tomato","qty":3,"unit":"piece","note":"ripe, finely chopped"},{"name":"chili powder","qty":1.5,"unit":"tsp","note":"Kashmiri chili powder"},{"name":"turmeric","qty":0.5,"unit":"tsp"},{"name":"bell pepper","qty":2,"unit":"piece","note":"green and red, cut into 1-inch squares"},{"name":"garam masala","qty":1,"unit":"tsp"},{"name":"kasuri methi","qty":1,"unit":"tbsp","note":"dried fenugreek leaves, crushed between palms"},{"name":"heavy cream","qty":2,"unit":"tbsp","note":"for a richer finish","optional":true},{"name":"cilantro","qty":2,"unit":"tbsp","note":"chopped"},{"name":"salt","unit":"to-taste"}],"steps":["Heat 1 tbsp ghee in a wide pan over medium-high heat and sear the paneer cubes 2-3 minutes, turning, until lightly golden. Remove to a plate.","Add the remaining 2 tbsp ghee. Toast the crushed coriander seeds, cumin seeds and dried chilies 30-40 seconds until fragrant.","Add the onion and cook until golden, 6-8 minutes, then stir in the ginger and garlic for 1 minute.","Add the tomatoes, chili powder, turmeric and 1 tsp salt. Cook, stirring, until the tomatoes break down and oil separates at the edges, 8-10 minutes; splash in a little water if it sticks.","Add the bell peppers and cook 3-4 minutes so they soften but stay crisp at the edges.","Return the paneer, sprinkle in the garam masala and kasuri methi, and stir in the cream, if using. Simmer 2 minutes, adjust salt and finish with cilantro."],"tags":["vegetarian","gluten-free","curry","weeknight","low-carb","keto"]},{"id":"b11-mushroom-poblano-rajas-tacos","title":"Mushroom and Poblano Rajas Tacos","cuisine":"mexican","mealType":"dinner","difficulty":"easy","timeMinutes":35,"servings":4,"ingredients":[{"name":"poblano","qty":4,"unit":"piece","note":"charred, peeled, seeded and cut into strips"},{"name":"cremini mushrooms","qty":1,"unit":"lb","note":"sliced"},{"name":"onion","qty":1,"unit":"piece","note":"thinly sliced"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"garlic","qty":3,"unit":"clove","note":"minced"},{"name":"ground cumin","qty":1,"unit":"tsp"},{"name":"mexican oregano","qty":1,"unit":"tsp"},{"name":"mexican crema","qty":0.5,"unit":"cup"},{"name":"corn tortillas","qty":12,"unit":"piece"},{"name":"queso fresco","qty":4,"unit":"oz","note":"crumbled"},{"name":"lime","qty":1,"unit":"piece","note":"cut into wedges"},{"name":"cilantro","qty":0.25,"unit":"cup","note":"chopped"},{"name":"salt","unit":"to-taste"}],"steps":["Char the poblanos directly over a gas flame or under the broiler, turning, until blackened all over, 8-10 minutes. Seal in a bowl under a plate for 10 minutes, then rub off the skins, remove seeds and slice into strips.","Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms in an even layer and leave them 3-4 minutes to brown before stirring; cook until their liquid evaporates, about 8 minutes total.","Add the onion and cook 4-5 minutes until soft, then stir in the garlic, cumin and oregano for 1 minute.","Add the poblano strips and crema, lower the heat and simmer 2 minutes until creamy. Season with salt.","Warm the corn tortillas in a dry skillet 30 seconds per side, stacking them in a towel to stay soft.","Fill the tortillas with the rajas and top with queso fresco, cilantro and a squeeze of lime."],"tags":["vegetarian","gluten-free","weeknight"]},{"id":"b11-spinach-mushroom-lasagna","title":"Spinach and Mushroom Lasagna","cuisine":"italian","mealType":"dinner","difficulty":"medium","timeMinutes":100,"servings":8,"ingredients":[{"name":"lasagna noodles","qty":12,"unit":"piece","note":"regular (boil) noodles, about 12 oz"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"mushrooms","qty":1,"unit":"lb","note":"cremini, sliced"},{"name":"onion","qty":1,"unit":"piece","note":"finely chopped"},{"name":"garlic","qty":3,"unit":"clove","note":"minced"},{"name":"frozen spinach","qty":10,"unit":"oz","note":"thawed and squeezed dry"},{"name":"ricotta","qty":15,"unit":"oz"},{"name":"egg","qty":1,"unit":"piece"},{"name":"parmesan","qty":1,"unit":"cup","note":"grated, divided"},{"name":"mozzarella","qty":3,"unit":"cup","note":"shredded low-moisture, divided"},{"name":"marinara sauce","qty":24,"unit":"oz","note":"one jar"},{"name":"italian seasoning","qty":1,"unit":"tsp"},{"name":"fresh basil","qty":0.25,"unit":"cup","note":"chopped"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Heat the oven to 375F (190C). Boil the lasagna noodles in well-salted water until just shy of al dente, drain and lay flat on an oiled sheet pan.","Heat the olive oil in a large skillet over medium-high heat. Cook the mushrooms and onion until the mushrooms are browned and dry, 10-12 minutes. Add the garlic and italian seasoning for 1 minute, then stir in the spinach and season with salt and pepper.","In a bowl, mix the ricotta, egg, half the parmesan, 1 cup of the mozzarella, the basil and a pinch of salt.","Spread 1/2 cup marinara over the bottom of a 9x13-inch dish. Layer 4 noodles, half the ricotta mixture, half the mushroom-spinach mixture, 3/4 cup marinara and 1/2 cup mozzarella.","Repeat the layer, then top with the last 4 noodles, the remaining marinara, mozzarella and parmesan.","Cover with foil (tented so it doesn't touch the cheese) and bake 25 minutes. Uncover and bake 20-25 minutes more until bubbling, golden and 160F (71C) in the center.","Rest 15 minutes before cutting so the layers hold together."],"tags":["vegetarian","comfort","make-ahead","weekend"]},{"id":"b11-general-tsos-tofu-broccoli","title":"General Tso's Tofu with Broccoli","cuisine":"chinese","mealType":"dinner","difficulty":"medium","timeMinutes":45,"servings":4,"ingredients":[{"name":"extra-firm tofu","qty":28,"unit":"oz","note":"two 14-oz blocks, pressed 15 minutes and cut into 1-inch cubes"},{"name":"cornstarch","qty":5,"unit":"tbsp","note":"divided"},{"name":"canola oil","qty":3,"unit":"tbsp"},{"name":"broccoli","qty":1,"unit":"head","note":"cut into florets"},{"name":"garlic","qty":3,"unit":"clove","note":"minced"},{"name":"ginger","qty":1,"unit":"tbsp","note":"minced"},{"name":"dried chilies","qty":6,"unit":"piece","note":"whole small dried red chilies"},{"name":"soy sauce","qty":3,"unit":"tbsp"},{"name":"hoisin sauce","qty":2,"unit":"tbsp"},{"name":"rice vinegar","qty":2,"unit":"tbsp"},{"name":"sugar","qty":2,"unit":"tbsp"},{"name":"water","qty":0.5,"unit":"cup"},{"name":"scallions","qty":3,"unit":"piece","note":"sliced, whites and greens separated"},{"name":"sesame seeds","qty":1,"unit":"tsp"},{"name":"jasmine rice","qty":1.5,"unit":"cup"}],"steps":["Rinse the rice and cook it with 2 1/4 cups water: bring to a boil, cover, simmer on low 15 minutes, then rest 10 minutes off the heat.","Toss the tofu cubes with 4 tbsp cornstarch and a pinch of salt until evenly coated.","Heat 2 tbsp oil in a large nonstick skillet over medium-high heat and fry the tofu in a single layer, turning, until crisp on all sides, 10-12 minutes. Transfer to a plate.","Whisk the soy sauce, hoisin, rice vinegar, sugar, water and remaining 1 tbsp cornstarch until smooth.","Add the remaining 1 tbsp oil and the broccoli to the skillet with 2 tbsp water. Cover and cook 3 minutes until bright green and crisp-tender.","Push the broccoli aside, add the garlic, ginger, dried chilies and scallion whites and stir 30 seconds. Pour in the sauce and stir until glossy and thick, about 1 minute.","Return the tofu and toss to coat. Serve over the rice with scallion greens and sesame seeds."],"tags":["vegan","vegetarian"]},{"id":"b11-jackfruit-carnitas-tacos","title":"Jackfruit Carnitas Tacos with Black Beans","cuisine":"mexican","mealType":"dinner","difficulty":"easy","timeMinutes":50,"servings":4,"ingredients":[{"name":"young jackfruit","qty":2,"unit":"can","note":"20 oz cans in brine or water (not syrup), drained, rinsed, hard cores trimmed"},{"name":"olive oil","qty":3,"unit":"tbsp","note":"divided"},{"name":"onion","qty":1,"unit":"piece","note":"half thinly sliced, half finely diced for serving"},{"name":"garlic","qty":3,"unit":"clove","note":"minced"},{"name":"ground cumin","qty":1,"unit":"tsp"},{"name":"dried oregano","qty":1,"unit":"tsp"},{"name":"smoked paprika","qty":1,"unit":"tsp"},{"name":"chili powder","qty":0.5,"unit":"tsp"},{"name":"orange juice","qty":0.5,"unit":"cup"},{"name":"lime juice","qty":2,"unit":"tbsp"},{"name":"vegetable broth","qty":0.5,"unit":"cup"},{"name":"black beans","qty":1,"unit":"can","note":"15 oz, drained and rinsed"},{"name":"corn tortillas","qty":12,"unit":"piece"},{"name":"avocado","qty":1,"unit":"piece","note":"sliced"},{"name":"cilantro","qty":0.25,"unit":"cup","note":"chopped"},{"name":"salt","unit":"to-taste"}],"steps":["Pat the jackfruit dry and shred it with two forks or your fingers.","Heat 2 tbsp olive oil in a large skillet over medium heat. Cook the sliced onion 4-5 minutes, add the garlic, cumin, oregano, smoked paprika and chili powder and stir 30 seconds.","Add the jackfruit, orange juice, lime juice, broth and 1 tsp salt. Simmer uncovered, stirring now and then, until the liquid is absorbed, 15-20 minutes. Mash any remaining chunks.","Spread the jackfruit out, drizzle with the remaining 1 tbsp olive oil and let it sit undisturbed over medium-high heat 4-5 minutes until the bottom crisps; flip in sections and crisp again.","Meanwhile warm the black beans in a small pot with a pinch of salt and a splash of water, lightly mashing some.","Warm the tortillas in a dry skillet, then fill with beans and jackfruit and top with avocado, diced onion and cilantro."],"tags":["vegan","vegetarian","gluten-free","budget"]},{"id":"b11-grilled-halloumi-lemon-lentils","title":"Grilled Halloumi with Warm Lemon Lentils","cuisine":"mediterranean","mealType":"dinner","difficulty":"easy","timeMinutes":40,"servings":4,"ingredients":[{"name":"green lentils","qty":1,"unit":"cup","note":"or brown lentils, rinsed"},{"name":"halloumi","qty":12,"unit":"oz","note":"cut into 1/2-inch slices"},{"name":"olive oil","qty":4,"unit":"tbsp","note":"divided"},{"name":"lemon","qty":1,"unit":"piece","note":"zested and juiced"},{"name":"garlic","qty":1,"unit":"clove","note":"grated"},{"name":"ground cumin","qty":1,"unit":"tsp"},{"name":"cherry tomatoes","qty":1,"unit":"cup","note":"halved"},{"name":"cucumber","qty":1,"unit":"piece","note":"diced"},{"name":"red onion","qty":0.5,"unit":"piece","note":"finely diced"},{"name":"parsley","qty":0.5,"unit":"cup","note":"chopped"},{"name":"mint","qty":2,"unit":"tbsp","note":"chopped"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Cover the lentils with 3 inches of water in a saucepan, bring to a boil and simmer 20-25 minutes until tender but holding their shape. Drain well and add salt.","Whisk 3 tbsp olive oil with the lemon zest and juice, garlic, cumin, 1/2 tsp salt and pepper. Toss with the warm lentils so they soak up the dressing.","Fold in the cherry tomatoes, cucumber, red onion, parsley and mint.","Pat the halloumi dry and brush with the remaining 1 tbsp olive oil. Cook in a grill pan or nonstick skillet over medium-high heat 2 minutes per side until deeply golden with grill marks.","Spoon the lentils onto plates and top with the hot halloumi right away, before it firms up."],"tags":["vegetarian","gluten-free","high-protein","weeknight"]},{"id":"b11-cauliflower-crust-margherita-pizza","title":"Cauliflower Crust Margherita Pizza","cuisine":"italian","mealType":"dinner","difficulty":"medium","timeMinutes":60,"servings":2,"ingredients":[{"name":"cauliflower","qty":1,"unit":"head","note":"medium, about 1 1/4 lb, cut into florets"},{"name":"egg","qty":1,"unit":"piece"},{"name":"mozzarella","qty":1.5,"unit":"cup","note":"shredded low-moisture, divided"},{"name":"parmesan","qty":0.25,"unit":"cup","note":"grated"},{"name":"dried oregano","qty":1,"unit":"tsp"},{"name":"garlic powder","qty":0.5,"unit":"tsp"},{"name":"marinara sauce","qty":0.33,"unit":"cup","note":"or pizza sauce with no added sugar"},{"name":"roma tomato","qty":1,"unit":"piece","note":"thinly sliced"},{"name":"olive oil","qty":1,"unit":"tbsp"},{"name":"fresh basil","qty":6,"unit":"leaf"},{"name":"salt","unit":"to-taste"}],"steps":["Heat the oven to 425F (220C) and line a sheet pan with parchment.","Pulse the cauliflower in a food processor until it looks like rice. Microwave covered 5-6 minutes (or steam) until soft, then let it cool enough to handle.","Pile the cauliflower into a clean kitchen towel and wring out as much water as you possibly can; this is the step that makes the crust hold together.","Mix the cauliflower with the egg, 1/2 cup mozzarella, parmesan, oregano, garlic powder and 1/4 tsp salt. Press into a 1/4-inch-thick round, about 11 inches, on the parchment.","Bake 20-25 minutes until firm and golden brown at the edges.","Spread the sauce over the crust, top with the remaining 1 cup mozzarella and tomato slices and drizzle with olive oil. Bake 8-10 minutes until the cheese is bubbling.","Scatter over the basil leaves, rest 5 minutes and slice."],"tags":["vegetarian","gluten-free","low-carb","high-protein"]},{"id":"b11-chickpea-shawarma-rice-bowls","title":"Chickpea Shawarma Rice Bowls with Tahini Sauce","cuisine":"middle-eastern","mealType":"dinner","difficulty":"easy","timeMinutes":40,"servings":4,"ingredients":[{"name":"chickpeas","qty":2,"unit":"can","note":"15 oz cans, drained, rinsed and patted dry"},{"name":"olive oil","qty":3,"unit":"tbsp"},{"name":"ground cumin","qty":1,"unit":"tsp"},{"name":"smoked paprika","qty":1,"unit":"tsp"},{"name":"turmeric","qty":0.5,"unit":"tsp"},{"name":"ground cinnamon","qty":0.25,"unit":"tsp"},{"name":"garlic powder","qty":1,"unit":"tsp"},{"name":"red onion","qty":1,"unit":"piece","note":"half cut into wedges, half thinly sliced"},{"name":"basmati rice","qty":1,"unit":"cup","note":"rinsed"},{"name":"tahini","qty":0.25,"unit":"cup"},{"name":"lemon juice","qty":3,"unit":"tbsp"},{"name":"garlic","qty":1,"unit":"clove","note":"grated"},{"name":"cucumber","qty":1,"unit":"piece","note":"diced"},{"name":"cherry tomatoes","qty":1,"unit":"cup","note":"halved"},{"name":"parsley","qty":0.25,"unit":"cup","note":"chopped"},{"name":"salt","unit":"to-taste"}],"steps":["Heat the oven to 425F (220C). Toss the chickpeas and onion wedges with the olive oil, cumin, smoked paprika, turmeric, cinnamon, garlic powder and 1 tsp salt. Roast on a sheet pan 25-30 minutes, shaking once, until the chickpeas are crisp.","Meanwhile bring the rice, 1 1/2 cups water and 1/2 tsp salt to a boil, cover and simmer on low 15 minutes, then rest 5 minutes and fluff.","Whisk the tahini, lemon juice, grated garlic and a pinch of salt, then whisk in cold water a tablespoon at a time until smooth and drizzly.","Divide the rice among bowls and top with the roasted chickpeas and onions, cucumber, tomatoes and the sliced raw red onion.","Drizzle with tahini sauce and scatter with parsley."],"tags":["vegan","vegetarian","gluten-free","budget","meal-prep"]},{"id":"b11-spaghetti-squash-garlic-parmesan-kale","title":"Garlic Parmesan Spaghetti Squash with Kale and Ricotta","cuisine":"italian","mealType":"dinner","difficulty":"easy","timeMinutes":60,"servings":4,"ingredients":[{"name":"spaghetti squash","qty":3,"unit":"lb","note":"one large, halved lengthwise and seeded"},{"name":"olive oil","qty":2,"unit":"tbsp","note":"divided"},{"name":"butter","qty":3,"unit":"tbsp"},{"name":"garlic","qty":4,"unit":"clove","note":"thinly sliced"},{"name":"red pepper flakes","qty":0.25,"unit":"tsp"},{"name":"lacinato kale","qty":1,"unit":"bunch","note":"stems removed, leaves chopped"},{"name":"cherry tomatoes","qty":1,"unit":"cup","note":"halved"},{"name":"parmesan","qty":0.75,"unit":"cup","note":"finely grated"},{"name":"ricotta","qty":1,"unit":"cup","note":"whole milk"},{"name":"lemon","qty":1,"unit":"piece","note":"zested"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Heat the oven to 400F (200C). Rub the cut sides of the squash with 1 tbsp olive oil, season with salt and pepper and roast cut-side down on a sheet pan 35-45 minutes until the strands pull away easily with a fork.","Let the squash cool 5 minutes, then scrape the flesh into long strands.","Melt the butter with the remaining 1 tbsp olive oil in a large skillet over medium-low heat. Add the garlic and red pepper flakes and cook gently 2 minutes until the garlic is pale gold, not brown.","Raise the heat to medium, add the kale with a pinch of salt and cook 4-5 minutes until wilted. Add the cherry tomatoes for 1 minute.","Add the squash strands and most of the parmesan and toss until hot and coated. Season with salt, pepper and the lemon zest.","Serve topped with spoonfuls of ricotta and the remaining parmesan."],"tags":["vegetarian","gluten-free","weeknight"]},{"id":"b11-mushroom-leek-gruyere-galette","title":"Mushroom, Leek and Gruyere Galette","cuisine":"french","mealType":"dinner","difficulty":"medium","timeMinutes":75,"servings":4,"ingredients":[{"name":"pie crust","qty":1,"unit":"piece","note":"one 9-inch all-butter pastry round, chilled"},{"name":"butter","qty":2,"unit":"tbsp"},{"name":"mushrooms","qty":1,"unit":"lb","note":"mixed cremini and shiitake, sliced"},{"name":"leeks","qty":2,"unit":"piece","note":"white and light green parts, halved, washed well and sliced"},{"name":"garlic","qty":2,"unit":"clove","note":"minced"},{"name":"fresh thyme","qty":4,"unit":"sprig","note":"leaves picked"},{"name":"dry white wine","qty":2,"unit":"tbsp"},{"name":"gruyere","qty":1,"unit":"cup","note":"shredded"},{"name":"egg","qty":1,"unit":"piece","note":"beaten with 1 tsp water"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Heat the oven to 400F (200C). Melt the butter in a large skillet over medium-high heat and cook the mushrooms without stirring for 3 minutes, then stir and cook until browned and dry, 8-10 minutes total.","Add the leeks and a pinch of salt and cook 5 minutes until soft. Stir in the garlic and thyme for 1 minute, pour in the wine and cook until it evaporates. Season and cool 10 minutes.","Roll the pastry into a 12-inch round on a sheet of parchment and slide it onto a sheet pan.","Sprinkle half the gruyere over the pastry, leaving a 2-inch border. Spread the cooled filling on top and scatter over the rest of the cheese.","Fold the border up over the filling in overlapping pleats and brush the pastry with the egg wash.","Bake 35-40 minutes until the crust is deep golden and crisp underneath. Cool 10 minutes before slicing."],"tags":["vegetarian","weekend","baking"]},{"id":"b11-quinoa-black-bean-stuffed-poblanos","title":"Quinoa and Black Bean Stuffed Poblano Peppers","cuisine":"mexican","mealType":"dinner","difficulty":"medium","timeMinutes":65,"servings":4,"ingredients":[{"name":"poblano","qty":1.75,"unit":"lb","note":"about 6 large poblano peppers, halved lengthwise and seeded"},{"name":"quinoa","qty":1,"unit":"cup","note":"rinsed"},{"name":"vegetable broth","qty":2,"unit":"cup"},{"name":"olive oil","qty":2,"unit":"tbsp","note":"divided"},{"name":"onion","qty":0.5,"unit":"piece","note":"diced"},{"name":"garlic","qty":2,"unit":"clove","note":"minced"},{"name":"ground cumin","qty":1,"unit":"tsp"},{"name":"chili powder","qty":1,"unit":"tsp"},{"name":"black beans","qty":1,"unit":"can","note":"15 oz, drained and rinsed"},{"name":"frozen corn","qty":1,"unit":"cup"},{"name":"salsa","qty":1,"unit":"cup","note":"tomato salsa roja, divided"},{"name":"lime","qty":1,"unit":"piece","note":"juiced"},{"name":"avocado","qty":1,"unit":"piece","note":"diced"},{"name":"cilantro","qty":0.25,"unit":"cup","note":"chopped"},{"name":"salt","unit":"to-taste"}],"steps":["Bring the quinoa and broth to a boil, cover and simmer on low 15 minutes until the liquid is absorbed. Rest 5 minutes and fluff.","Heat the oven to 400F (200C). Rub the poblano halves with 1 tbsp olive oil and a pinch of salt and roast cut-side down on a sheet pan 10 minutes to soften.","Heat the remaining 1 tbsp olive oil in a skillet over medium heat. Cook the onion 5 minutes, add the garlic, cumin and chili powder for 30 seconds, then stir in the black beans and corn for 3 minutes.","Fold the bean mixture into the quinoa with 1/2 cup salsa and the lime juice. Season with salt.","Turn the poblanos cut-side up in a baking dish, pack with the filling and spoon the remaining salsa over the top. Cover with foil and bake 20 minutes until the peppers are tender.","Top with avocado and cilantro before serving."],"tags":["vegan","vegetarian","gluten-free","meal-prep"]},{"id":"b11-seared-scallops-lemon-butter-asparagus","title":"Seared Scallops with Lemon Garlic Butter and Asparagus","cuisine":"american","mealType":"dinner","difficulty":"medium","timeMinutes":25,"servings":4,"ingredients":[{"name":"sea scallops","qty":1.5,"unit":"lb","note":"dry-packed, side muscle removed"},{"name":"asparagus","qty":1,"unit":"bunch","note":"woody ends snapped off"},{"name":"olive oil","qty":2,"unit":"tbsp","note":"divided"},{"name":"butter","qty":4,"unit":"tbsp","note":"divided"},{"name":"garlic","qty":3,"unit":"clove","note":"minced"},{"name":"lemon","qty":1,"unit":"piece","note":"zested and juiced"},{"name":"parsley","qty":2,"unit":"tbsp","note":"chopped"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Pat the scallops very dry with paper towels and let them sit on a towel-lined plate while you cook the asparagus; dry scallops are the key to a good crust.","Heat 1 tbsp olive oil in a large skillet over medium-high heat. Cook the asparagus with a pinch of salt, tossing, 4-5 minutes until crisp-tender and blistered. Transfer to a platter.","Wipe out the pan, add the remaining 1 tbsp olive oil and heat over high until shimmering. Season the scallops with salt and pepper and lay them in the pan without crowding (work in batches).","Sear without moving 2 minutes until a deep golden crust forms, flip, add 1 tbsp butter and cook 1-2 minutes more, until the scallops are opaque at the sides and just barely translucent in the very center (about 125-130F). Move them onto the asparagus.","Lower the heat to medium, add the remaining 3 tbsp butter and the garlic and cook 30-60 seconds until fragrant. Stir in the lemon zest, 2 tbsp lemon juice and the parsley.","Spoon the lemon garlic butter over the scallops and asparagus and serve immediately."],"tags":["gluten-free","seafood","weeknight","low-carb","keto","quick"]},{"id":"b11-blackened-mahi-mahi-mango-avocado-salsa","title":"Blackened Mahi-Mahi with Mango Avocado Salsa","cuisine":"american","mealType":"dinner","difficulty":"easy","timeMinutes":30,"servings":4,"ingredients":[{"name":"mahi mahi","qty":4,"unit":"fillet","note":"6 oz each, about 1 inch thick"},{"name":"smoked paprika","qty":2,"unit":"tsp"},{"name":"garlic powder","qty":1,"unit":"tsp"},{"name":"onion powder","qty":1,"unit":"tsp"},{"name":"dried thyme","qty":1,"unit":"tsp"},{"name":"dried oregano","qty":1,"unit":"tsp"},{"name":"cayenne","qty":0.5,"unit":"tsp"},{"name":"butter","qty":2,"unit":"tbsp","note":"melted"},{"name":"canola oil","qty":1,"unit":"tbsp"},{"name":"mango","qty":1,"unit":"piece","note":"ripe, diced"},{"name":"avocado","qty":1,"unit":"piece","note":"diced"},{"name":"red onion","qty":0.25,"unit":"piece","note":"finely diced"},{"name":"jalapeno","qty":1,"unit":"piece","note":"seeded and minced"},{"name":"lime","qty":1,"unit":"piece","note":"juiced"},{"name":"cilantro","qty":2,"unit":"tbsp","note":"chopped"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Make the salsa: gently combine the mango, avocado, red onion, jalapeno, cilantro, lime juice and a pinch of salt. Set aside.","Mix the smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne, 1 tsp salt and 1/2 tsp pepper.","Pat the fish dry, brush all over with the melted butter and press the spice mix evenly onto both sides.","Heat the oil in a cast-iron skillet over medium-high heat until shimmering. Turn on the vent fan; blackening is smoky.","Cook the fillets 3-4 minutes per side, without moving them until the crust has set, until the fish flakes easily and reaches 145F (63C) in the thickest part.","Serve each fillet topped with a generous spoonful of mango avocado salsa."],"tags":["gluten-free","seafood","high-protein","weeknight","quick"]},{"id":"b11-thai-red-curry-coconut-mussels","title":"Thai Red Curry Coconut Mussels","cuisine":"thai","mealType":"dinner","difficulty":"easy","timeMinutes":30,"servings":4,"ingredients":[{"name":"mussels","qty":4,"unit":"lb","note":"scrubbed and debearded"},{"name":"canola oil","qty":1,"unit":"tbsp"},{"name":"shallot","qty":2,"unit":"piece","note":"thinly sliced"},{"name":"garlic","qty":3,"unit":"clove","note":"minced"},{"name":"lemongrass","qty":1,"unit":"stalk","note":"bottom 4 inches, bruised and finely chopped"},{"name":"red curry paste","qty":3,"unit":"tbsp","note":"check the label if avoiding gluten or shrimp"},{"name":"coconut milk","qty":1,"unit":"can","note":"13.5 oz, full-fat"},{"name":"fish sauce","qty":1,"unit":"tbsp"},{"name":"lime","qty":1,"unit":"piece","note":"zested and juiced"},{"name":"thai basil","qty":0.5,"unit":"cup","note":"leaves"},{"name":"cilantro","qty":0.25,"unit":"cup","note":"chopped"}],"steps":["Sort the mussels: throw away any with cracked shells, and any open ones that don't close after a firm tap on the counter.","Heat the oil in a large wide pot with a lid over medium heat. Cook the shallots 3 minutes until soft, then add the garlic and lemongrass for 1 minute.","Stir in the curry paste and fry 1 minute until fragrant and darkened. Whisk in the coconut milk, fish sauce and lime zest and bring to a simmer.","Add the mussels, stir once, cover tightly and cook over medium-high heat 5-7 minutes, shaking the pot now and then, until the shells have opened.","Discard any mussels that stay closed. Stir in the lime juice, thai basil and cilantro.","Ladle the mussels and plenty of broth into bowls and serve with an empty bowl for shells."],"tags":["gluten-free","seafood","spicy","one-pot","low-carb","keto","quick"]},{"id":"b11-halibut-romesco-green-beans","title":"Pan-Seared Halibut with Romesco and Green Beans","cuisine":"spanish","mealType":"dinner","difficulty":"medium","timeMinutes":35,"servings":4,"ingredients":[{"name":"halibut","qty":4,"unit":"fillet","note":"6 oz each, skinless"},{"name":"roasted red peppers","qty":1.5,"unit":"cup","note":"from a jar, drained"},{"name":"almonds","qty":0.5,"unit":"cup","note":"whole, toasted"},{"name":"garlic","qty":2,"unit":"clove"},{"name":"sherry vinegar","qty":1,"unit":"tbsp"},{"name":"smoked paprika","qty":1,"unit":"tsp"},{"name":"olive oil","qty":6,"unit":"tbsp","note":"divided"},{"name":"green beans","qty":1,"unit":"lb","note":"trimmed"},{"name":"lemon","qty":1,"unit":"piece","note":"cut into wedges"},{"name":"parsley","qty":2,"unit":"tbsp","note":"chopped"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Make the romesco: blend the roasted peppers, almonds, garlic, sherry vinegar, smoked paprika and 1/2 tsp salt in a food processor. With the motor running, drizzle in 4 tbsp olive oil until thick and fairly smooth. Taste for salt.","Boil the green beans in salted water 3-4 minutes until crisp-tender, drain and toss with 1 tbsp olive oil and a pinch of salt.","Pat the halibut dry and season with salt and pepper. Heat the remaining 1 tbsp olive oil in a nonstick or well-seasoned skillet over medium-high heat.","Sear the halibut 4 minutes without moving until golden, flip and cook 2-4 minutes more until it flakes easily and reaches 145F (63C). Halibut is lean, so pull it as soon as it's done.","Spread romesco on each plate, set the fish and green beans on top and finish with parsley and a lemon wedge."],"tags":["gluten-free","seafood","high-protein","low-carb","keto"]},{"id":"b11-cajun-shrimp-and-cheddar-grits","title":"Cajun Shrimp and Cheddar Grits","cuisine":"american","mealType":"dinner","difficulty":"medium","timeMinutes":45,"servings":4,"ingredients":[{"name":"grits","qty":1,"unit":"cup","note":"old-fashioned (not instant) corn grits"},{"name":"water","qty":2,"unit":"cup"},{"name":"whole milk","qty":2,"unit":"cup"},{"name":"butter","qty":3,"unit":"tbsp","note":"divided"},{"name":"cheddar","qty":1,"unit":"cup","note":"sharp, shredded"},{"name":"bacon","qty":4,"unit":"slice","note":"chopped"},{"name":"shrimp","qty":1.5,"unit":"lb","note":"large, peeled and deveined"},{"name":"cajun seasoning","qty":1,"unit":"tbsp","note":"check the label for salt and gluten-free status"},{"name":"green bell pepper","qty":1,"unit":"piece","note":"diced"},{"name":"garlic","qty":3,"unit":"clove","note":"minced"},{"name":"chicken broth","qty":0.5,"unit":"cup"},{"name":"lemon juice","qty":1,"unit":"tbsp"},{"name":"scallions","qty":4,"unit":"piece","note":"sliced"},{"name":"salt","unit":"to-taste"}],"steps":["Bring the water, milk and 1 tsp salt to a simmer in a heavy saucepan. Whisk in the grits slowly, lower the heat and cook 20-25 minutes, whisking often, until thick and creamy. Stir in 2 tbsp butter and the cheddar; keep warm, loosening with a splash of water if needed.","Meanwhile cook the bacon in a large skillet over medium heat until crisp, 6-8 minutes. Remove with a slotted spoon, leaving the fat.","Toss the shrimp with the cajun seasoning. Raise the heat to medium-high and cook the shrimp in the bacon fat 1-2 minutes per side until just pink; transfer to a plate.","Add the remaining 1 tbsp butter and the bell pepper to the pan and cook 3-4 minutes. Add the garlic for 30 seconds, then the broth and lemon juice, scraping up the browned bits, and simmer 2 minutes.","Return the shrimp and bacon to the sauce and cook 1 minute, until the shrimp are opaque throughout (145F/63C).","Spoon the grits into bowls, top with the shrimp and pan sauce and scatter with scallions."],"tags":["gluten-free","seafood","comfort","high-protein"]},{"id":"b11-sesame-crusted-ahi-tuna-cucumber-salad","title":"Sesame-Crusted Seared Ahi Tuna with Cucumber Avocado Salad","cuisine":"japanese","mealType":"dinner","difficulty":"easy","timeMinutes":25,"servings":4,"ingredients":[{"name":"ahi tuna","qty":1.5,"unit":"lb","note":"sushi-grade steaks, about 1 inch thick"},{"name":"sesame seeds","qty":0.33,"unit":"cup","note":"white and black mixed"},{"name":"tamari","qty":3,"unit":"tbsp","note":"divided (gluten-free soy sauce)"},{"name":"avocado oil","qty":2,"unit":"tbsp"},{"name":"english cucumber","qty":2,"unit":"piece","note":"thinly sliced"},{"name":"rice vinegar","qty":2,"unit":"tbsp","note":"unseasoned"},{"name":"toasted sesame oil","qty":1,"unit":"tbsp"},{"name":"ginger","qty":1,"unit":"tsp","note":"finely grated"},{"name":"scallions","qty":2,"unit":"piece","note":"thinly sliced"},{"name":"red pepper flakes","qty":1,"unit":"pinch"},{"name":"avocado","qty":1,"unit":"piece","note":"sliced"}],"steps":["Make the salad: toss the cucumbers with the rice vinegar, sesame oil, ginger, 1 tbsp tamari, the scallions and red pepper flakes. Chill while you cook the tuna.","Pat the tuna dry, brush with 1 tbsp tamari and press the sesame seeds onto all sides.","Heat the avocado oil in a heavy skillet over high heat until just smoking. Sear the tuna 45-60 seconds per side for rare, including the edges.","Only use sushi-grade tuna from a trusted fishmonger if serving it rare. For fully cooked tuna, sear 3-4 minutes per side over medium-high heat until it reaches 145F (63C).","Rest the tuna 2 minutes, then slice across the grain with a sharp knife into 1/4-inch slices.","Serve the tuna with the cucumber salad and avocado, with the remaining 1 tbsp tamari for drizzling."],"tags":["gluten-free","seafood","quick","high-protein","low-carb","keto"]},{"id":"b11-garlic-butter-shrimp-zucchini-noodles","title":"Garlic Butter Shrimp with Zucchini Noodles","cuisine":"american","mealType":"dinner","difficulty":"easy","timeMinutes":20,"servings":4,"ingredients":[{"name":"shrimp","qty":1.5,"unit":"lb","note":"large, peeled and deveined"},{"name":"zucchini","qty":4,"unit":"piece","note":"medium, spiralized"},{"name":"butter","qty":4,"unit":"tbsp","note":"divided"},{"name":"olive oil","qty":1,"unit":"tbsp"},{"name":"garlic","qty":6,"unit":"clove","note":"minced"},{"name":"red pepper flakes","qty":0.5,"unit":"tsp"},{"name":"lemon","qty":1,"unit":"piece","note":"zested and juiced"},{"name":"parmesan","qty":0.33,"unit":"cup","note":"grated"},{"name":"parsley","qty":2,"unit":"tbsp","note":"chopped"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Pat the shrimp dry and season with salt and pepper.","Heat the olive oil and 1 tbsp butter in a large skillet over medium-high heat. Cook the shrimp in a single layer 1-2 minutes per side until pink and just opaque (145F/63C). Transfer to a plate.","Lower the heat to medium and melt the remaining 3 tbsp butter. Add the garlic and red pepper flakes and cook 30-60 seconds until fragrant, not browned.","Add the zucchini noodles and toss 2 minutes, just until warmed through; overcooking makes them watery.","Return the shrimp with the lemon zest and 2 tbsp lemon juice and toss. Season with salt.","Serve topped with parmesan and parsley."],"tags":["gluten-free","seafood","quick","weeknight","low-carb","keto","high-protein"]},{"id":"b11-trout-amandine-green-beans","title":"Trout Amandine with Lemon Brown Butter and Green Beans","cuisine":"french","mealType":"dinner","difficulty":"medium","timeMinutes":30,"servings":4,"ingredients":[{"name":"rainbow trout","qty":4,"unit":"fillet","note":"skin-on, about 5 oz each"},{"name":"almond flour","qty":0.25,"unit":"cup","note":"for dredging"},{"name":"sliced almonds","qty":0.5,"unit":"cup"},{"name":"butter","qty":5,"unit":"tbsp","note":"divided"},{"name":"olive oil","qty":1,"unit":"tbsp"},{"name":"green beans","qty":1,"unit":"lb","note":"trimmed"},{"name":"lemon","qty":1,"unit":"piece","note":"juiced, plus wedges"},{"name":"parsley","qty":2,"unit":"tbsp","note":"chopped"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Boil the green beans in salted water 3-4 minutes until crisp-tender, drain and keep warm.","Pat the trout dry, season with salt and pepper and dredge the flesh side lightly in the almond flour.","Heat the olive oil and 1 tbsp butter in a large nonstick skillet over medium-high heat. Cook the trout flesh-side down 2-3 minutes until golden, flip and cook 1-2 minutes more until it flakes easily and reaches 145F (63C). Work in two batches; move to warm plates.","Wipe the pan, add the remaining 4 tbsp butter over medium heat and cook, swirling, until it foams. Add the sliced almonds and cook 2-3 minutes until the almonds and butter are nutty brown.","Take the pan off the heat and stir in 2 tbsp lemon juice (it will sputter) and the parsley. Season with salt.","Spoon the almond brown butter over the trout and green beans and serve with lemon wedges."],"tags":["gluten-free","seafood","quick","high-protein","low-carb","keto"]},{"id":"b11-grilled-swordfish-salsa-verde","title":"Grilled Swordfish with Caper Salsa Verde","cuisine":"italian","mealType":"dinner","difficulty":"easy","timeMinutes":30,"servings":4,"ingredients":[{"name":"swordfish steak","qty":4,"unit":"piece","note":"about 6 oz each and 1 inch thick"},{"name":"olive oil","qty":0.5,"unit":"cup","note":"divided"},{"name":"parsley","qty":1,"unit":"cup","note":"packed leaves"},{"name":"fresh basil","qty":0.25,"unit":"cup","note":"leaves"},{"name":"capers","qty":2,"unit":"tbsp","note":"rinsed"},{"name":"anchovy fillets","qty":2,"unit":"piece","note":"oil-packed"},{"name":"garlic","qty":1,"unit":"clove"},{"name":"lemon","qty":1,"unit":"piece","note":"zested and juiced"},{"name":"red wine vinegar","qty":1,"unit":"tbsp"},{"name":"red pepper flakes","qty":1,"unit":"pinch"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Make the salsa verde: finely chop the parsley, basil, capers, anchovies and garlic together (or pulse briefly in a food processor). Stir in the lemon zest, 1 tbsp lemon juice, red wine vinegar, red pepper flakes and 6 tbsp olive oil. Season and let stand.","Heat a grill or grill pan to medium-high and oil the grates well.","Pat the swordfish dry, brush with the remaining 2 tbsp olive oil and season with salt and pepper.","Grill 4-5 minutes per side without moving, until grill-marked and the center reaches 145F (63C) and is opaque. Swordfish dries out quickly, so check early.","Rest 2 minutes, then serve with the salsa verde spooned over and a squeeze of the remaining lemon juice."],"tags":["gluten-free","seafood","quick","high-protein","grilled","low-carb","keto"]},{"id":"b11-maryland-crab-cakes-remoulade","title":"Maryland-Style Crab Cakes with Quick Remoulade","cuisine":"american","mealType":"dinner","difficulty":"medium","timeMinutes":60,"servings":4,"ingredients":[{"name":"lump crab","qty":1,"unit":"lb","note":"picked over for shell"},{"name":"mayonnaise","qty":0.75,"unit":"cup","note":"divided"},{"name":"egg","qty":1,"unit":"piece"},{"name":"dijon mustard","qty":1.5,"unit":"tbsp","note":"divided"},{"name":"worcestershire sauce","qty":1,"unit":"tsp"},{"name":"old bay","qty":1.5,"unit":"tsp","note":"divided"},{"name":"panko","qty":0.5,"unit":"cup"},{"name":"parsley","qty":2,"unit":"tbsp","note":"chopped"},{"name":"capers","qty":1,"unit":"tbsp","note":"chopped"},{"name":"cornichons","qty":2,"unit":"tbsp","note":"finely chopped"},{"name":"hot sauce","qty":1,"unit":"tsp"},{"name":"lemon","qty":1,"unit":"piece","note":"juiced, plus wedges"},{"name":"butter","qty":2,"unit":"tbsp"},{"name":"canola oil","qty":1,"unit":"tbsp"}],"steps":["Whisk 1/3 cup mayonnaise with the egg, 1 tbsp dijon, worcestershire, 1 tsp old bay, 1 tbsp lemon juice and the parsley.","Gently fold in the crab and panko, keeping the lumps as intact as possible. Shape into 8 patties about 1 inch thick, place on a plate and refrigerate 30 minutes so they hold together.","Make the remoulade: stir the remaining mayonnaise with the remaining dijon, capers, cornichons, hot sauce, remaining 1/2 tsp old bay and 1 tsp lemon juice. Chill.","Heat the butter and oil in a large nonstick skillet over medium heat. Cook the crab cakes 4-5 minutes per side without pressing, until deep golden and hot in the center (160F/71C, since they contain raw egg).","Serve with the remoulade and lemon wedges."],"tags":["seafood","weekend"]},{"id":"b11-jerk-salmon-coconut-rice-and-peas","title":"Jerk Salmon with Coconut Rice and Peas","cuisine":"caribbean","mealType":"dinner","difficulty":"medium","timeMinutes":45,"servings":4,"ingredients":[{"name":"salmon","qty":4,"unit":"fillet","note":"6 oz each, skin-on"},{"name":"jerk seasoning","qty":2,"unit":"tbsp","note":"dry blend; check the label if avoiding gluten"},{"name":"olive oil","qty":1,"unit":"tbsp"},{"name":"long-grain rice","qty":1,"unit":"cup","note":"rinsed"},{"name":"coconut milk","qty":1,"unit":"can","note":"13.5 oz"},{"name":"kidney beans","qty":1,"unit":"can","note":"15 oz, drained and rinsed"},{"name":"scallions","qty":3,"unit":"piece","note":"sliced, whites and greens separated"},{"name":"garlic","qty":2,"unit":"clove","note":"smashed"},{"name":"fresh thyme","qty":2,"unit":"sprig"},{"name":"ground allspice","qty":0.25,"unit":"tsp"},{"name":"lime","qty":1,"unit":"piece","note":"cut into wedges"},{"name":"salt","unit":"to-taste"}],"steps":["In a saucepan combine the coconut milk with enough water to make 2 cups, the scallion whites, garlic, thyme, allspice and 1 tsp salt. Bring to a simmer.","Stir in the rice and kidney beans, return to a boil, then cover and cook on the lowest heat 18-20 minutes until the liquid is absorbed. Rest 5 minutes covered, then remove the thyme stems and fluff.","Meanwhile heat the oven to 425F (220C). Pat the salmon dry, rub with the olive oil and coat the flesh with the jerk seasoning (add a pinch of salt if your blend is salt-free).","Roast skin-side down on a lined sheet pan 10-12 minutes until the salmon flakes easily and reaches 145F (63C) in the thickest part.","Serve the salmon over the rice and peas with scallion greens and lime wedges."],"tags":["gluten-free","seafood","high-protein","spicy"]},{"id":"b11-cioppino-seafood-stew","title":"Cioppino (San Francisco Seafood Stew)","cuisine":"american","mealType":"dinner","difficulty":"medium","timeMinutes":60,"servings":6,"ingredients":[{"name":"olive oil","qty":3,"unit":"tbsp"},{"name":"onion","qty":1,"unit":"piece","note":"chopped"},{"name":"fennel bulb","qty":1,"unit":"piece","note":"cored and thinly sliced"},{"name":"garlic","qty":5,"unit":"clove","note":"minced"},{"name":"red pepper flakes","qty":0.5,"unit":"tsp"},{"name":"tomato paste","qty":2,"unit":"tbsp"},{"name":"dry white wine","qty":1,"unit":"cup"},{"name":"crushed tomatoes","qty":28,"unit":"oz"},{"name":"clam juice","qty":1,"unit":"cup","note":"one 8-oz bottle"},{"name":"bay leaves","qty":2,"unit":"piece"},{"name":"dried oregano","qty":1,"unit":"tsp"},{"name":"littleneck clams","qty":1,"unit":"lb","note":"scrubbed"},{"name":"mussels","qty":1,"unit":"lb","note":"scrubbed and debearded"},{"name":"cod","qty":1,"unit":"lb","note":"skinless, cut into 2-inch chunks"},{"name":"shrimp","qty":1,"unit":"lb","note":"large, peeled and deveined"},{"name":"parsley","qty":0.5,"unit":"cup","note":"chopped"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Heat the olive oil in a large Dutch oven over medium heat. Cook the onion and fennel 8 minutes until soft. Add the garlic and red pepper flakes for 1 minute, then the tomato paste for 1 minute more.","Pour in the wine and simmer 3 minutes, scraping the bottom. Add the crushed tomatoes, clam juice, 1 cup water, bay leaves and oregano. Simmer partly covered 20 minutes; season with salt and pepper.","Throw away any clams or mussels with cracked shells or that stay open when tapped.","Add the clams, cover and simmer 4 minutes. Add the mussels, nestle in the cod, cover and cook 3 minutes.","Add the shrimp, cover and cook 2-3 minutes more, until the shells have opened, the shrimp are pink and the fish flakes and reaches 145F (63C). Discard any shellfish that didn't open and the bay leaves.","Stir in the parsley and ladle into wide bowls, dividing the seafood evenly."],"tags":["gluten-free","seafood","one-pot","high-protein","weekend"]},{"id":"b11-creamy-tuscan-chicken-thighs","title":"Creamy Tuscan Chicken Thighs","cuisine":"italian","mealType":"dinner","difficulty":"easy","timeMinutes":35,"servings":4,"ingredients":[{"name":"chicken thighs","qty":2,"unit":"lb","note":"boneless, skinless"},{"name":"olive oil","qty":1,"unit":"tbsp"},{"name":"italian seasoning","qty":1,"unit":"tsp"},{"name":"garlic","qty":4,"unit":"clove","note":"minced"},{"name":"sun-dried tomatoes","qty":0.5,"unit":"cup","note":"oil-packed, drained and chopped"},{"name":"chicken broth","qty":0.5,"unit":"cup"},{"name":"heavy cream","qty":1,"unit":"cup"},{"name":"parmesan","qty":0.5,"unit":"cup","note":"finely grated"},{"name":"baby spinach","qty":3,"unit":"cup"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Pat the chicken dry and season with the italian seasoning, 1 tsp salt and 1/2 tsp pepper.","Heat the olive oil in a large skillet over medium-high heat. Sear the thighs 5-6 minutes per side until well browned and 165F (74C) inside. Transfer to a plate.","Lower the heat to medium. Add the garlic and sun-dried tomatoes and cook 1 minute, then pour in the broth and scrape up the browned bits.","Stir in the cream, bring to a gentle simmer and cook 3-4 minutes until slightly thickened. Whisk in the parmesan until smooth.","Add the spinach and stir until wilted. Return the chicken and any juices, spoon the sauce over and simmer 2 minutes to heat through."],"tags":["gluten-free","one-pan","high-protein","weeknight","low-carb","keto"]},{"id":"b11-sheet-pan-pork-tenderloin-apples-brussels","title":"Sheet-Pan Pork Tenderloin with Apples and Brussels Sprouts","cuisine":"american","mealType":"dinner","difficulty":"easy","timeMinutes":50,"servings":4,"ingredients":[{"name":"pork tenderloin","qty":1.5,"unit":"lb","note":"2 small tenderloins, silver skin trimmed"},{"name":"brussels sprouts","qty":1,"unit":"lb","note":"trimmed and halved"},{"name":"apples","qty":2,"unit":"piece","note":"firm, such as honeycrisp, cored and cut into wedges"},{"name":"red onion","qty":1,"unit":"piece","note":"cut into wedges"},{"name":"olive oil","qty":3,"unit":"tbsp","note":"divided"},{"name":"dijon mustard","qty":2,"unit":"tbsp"},{"name":"maple syrup","qty":1,"unit":"tbsp"},{"name":"apple cider vinegar","qty":1,"unit":"tbsp"},{"name":"garlic","qty":2,"unit":"clove","note":"grated"},{"name":"dried thyme","qty":1,"unit":"tsp"},{"name":"fresh rosemary","qty":1,"unit":"tbsp","note":"finely chopped"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Heat the oven to 425F (220C). Toss the brussels sprouts, apples and onion with 2 tbsp olive oil, 3/4 tsp salt and pepper on a large sheet pan. Roast 10 minutes.","Stir together the dijon, maple syrup, vinegar, garlic, thyme, rosemary, remaining 1 tbsp olive oil and 1/2 tsp salt.","Pat the pork dry, season with salt and pepper and brush all over with most of the mustard glaze.","Push the vegetables to the edges, set the tenderloins in the middle and brush the rest of the glaze over the sprouts.","Roast 18-22 minutes until the pork reaches 145F (63C) in the thickest part and the sprouts are browned.","Rest the pork 5 minutes before slicing, then serve with the roasted apples and vegetables and the pan juices."],"tags":["gluten-free","sheet-pan","high-protein","weeknight"]},{"id":"b11-one-pot-arroz-con-pollo","title":"One-Pot Arroz con Pollo","cuisine":"caribbean","mealType":"dinner","difficulty":"medium","timeMinutes":65,"servings":6,"ingredients":[{"name":"chicken thighs","qty":2,"unit":"lb","note":"boneless, skinless, cut into large pieces"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"onion","qty":1,"unit":"piece","note":"diced"},{"name":"green bell pepper","qty":1,"unit":"piece","note":"diced"},{"name":"garlic","qty":4,"unit":"clove","note":"minced"},{"name":"ground cumin","qty":1,"unit":"tsp"},{"name":"dried oregano","qty":1,"unit":"tsp"},{"name":"turmeric","qty":1,"unit":"tsp"},{"name":"sweet paprika","qty":1,"unit":"tsp"},{"name":"tomato sauce","qty":8,"unit":"oz"},{"name":"long-grain rice","qty":2,"unit":"cup","note":"rinsed"},{"name":"chicken broth","qty":3,"unit":"cup"},{"name":"bay leaf","qty":1,"unit":"piece"},{"name":"frozen peas","qty":1,"unit":"cup"},{"name":"green olives","qty":0.33,"unit":"cup","note":"pimento-stuffed, sliced"},{"name":"cilantro","qty":0.25,"unit":"cup","note":"chopped"},{"name":"lime","qty":1,"unit":"piece","note":"cut into wedges"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Season the chicken with 1 tsp salt, pepper, the cumin and oregano. Heat the olive oil in a large Dutch oven over medium-high heat and brown the chicken in batches, 3 minutes per side. Transfer to a plate (it finishes cooking later).","Add the onion and bell pepper and cook 5 minutes. Stir in the garlic, turmeric and paprika for 30 seconds, then the tomato sauce for 2 minutes.","Add the rice and stir to coat. Pour in the broth, add the bay leaf and 1 tsp salt, and return the chicken and juices. Bring to a boil.","Cover, reduce to low and cook 20 minutes without lifting the lid.","Scatter the peas and olives over the top, cover again and cook 5 minutes more, then rest off the heat 10 minutes. The rice should be tender and the chicken 165F (74C).","Remove the bay leaf, fluff gently and serve with cilantro and lime wedges."],"tags":["gluten-free","one-pot","high-protein","comfort"]},{"id":"b11-taco-beef-cauliflower-rice-skillet","title":"Taco Beef and Cauliflower Rice Skillet","cuisine":"mexican","mealType":"dinner","difficulty":"easy","timeMinutes":30,"servings":4,"ingredients":[{"name":"ground beef","qty":1.5,"unit":"lb","note":"85% lean"},{"name":"onion","qty":0.5,"unit":"piece","note":"diced"},{"name":"bell pepper","qty":1,"unit":"piece","note":"diced"},{"name":"garlic","qty":2,"unit":"clove","note":"minced"},{"name":"chili powder","qty":1,"unit":"tbsp"},{"name":"ground cumin","qty":2,"unit":"tsp"},{"name":"smoked paprika","qty":1,"unit":"tsp"},{"name":"dried oregano","qty":1,"unit":"tsp"},{"name":"diced tomatoes","qty":1,"unit":"can","note":"14.5 oz, with juices"},{"name":"riced cauliflower","qty":4,"unit":"cup","note":"fresh or frozen"},{"name":"cheddar","qty":1,"unit":"cup","note":"shredded"},{"name":"sour cream","qty":0.5,"unit":"cup"},{"name":"avocado","qty":1,"unit":"piece","note":"diced"},{"name":"cilantro","qty":2,"unit":"tbsp","note":"chopped"},{"name":"salt","unit":"to-taste"}],"steps":["Brown the ground beef in a large skillet over medium-high heat, breaking it up, 6-8 minutes until no pink remains (160F/71C). Spoon off all but 1 tbsp of the fat.","Add the onion and bell pepper and cook 4 minutes, then stir in the garlic, chili powder, cumin, smoked paprika, oregano and 1 tsp salt for 1 minute.","Add the diced tomatoes and the riced cauliflower, stir well and simmer uncovered 6-8 minutes, until the cauliflower is tender and most of the liquid has cooked off. Taste for salt.","Sprinkle the cheddar over the top, cover and cook 2 minutes until melted.","Serve topped with sour cream, avocado and cilantro."],"tags":["gluten-free","one-pan","quick","weeknight","low-carb","keto","high-protein"]},{"id":"b11-one-pot-lemon-chicken-orzo-spinach","title":"One-Pot Lemon Chicken Orzo with Spinach and Feta","cuisine":"greek","mealType":"dinner","difficulty":"easy","timeMinutes":40,"servings":4,"ingredients":[{"name":"chicken breast","qty":1.5,"unit":"lb","note":"boneless, skinless, cut into 1-inch pieces"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"dried oregano","qty":1,"unit":"tsp"},{"name":"onion","qty":1,"unit":"piece","note":"finely chopped"},{"name":"garlic","qty":3,"unit":"clove","note":"minced"},{"name":"orzo","qty":1.25,"unit":"cup"},{"name":"chicken broth","qty":3,"unit":"cup"},{"name":"lemon","qty":1,"unit":"piece","note":"zested and juiced"},{"name":"baby spinach","qty":4,"unit":"cup"},{"name":"feta","qty":0.5,"unit":"cup","note":"crumbled"},{"name":"fresh dill","qty":2,"unit":"tbsp","note":"chopped"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Season the chicken with the oregano, 3/4 tsp salt and pepper. Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat and brown the chicken 4-5 minutes (it doesn't need to be cooked through). Transfer to a plate.","Lower the heat to medium, add the onion and cook 4 minutes. Add the garlic and orzo and stir 1-2 minutes until the orzo smells toasty.","Pour in the broth and lemon zest, scrape up the browned bits and bring to a boil. Simmer uncovered 8 minutes, stirring often so the orzo doesn't stick.","Return the chicken and simmer 3-5 minutes more, until the orzo is tender, the liquid is mostly absorbed and the chicken reaches 165F (74C).","Stir in the spinach until wilted, then 2-3 tbsp lemon juice. Season with salt and pepper and finish with feta and dill."],"tags":["one-pot","high-protein","weeknight"]},{"id":"b11-sheet-pan-zaatar-chicken-cauliflower","title":"Sheet-Pan Za'atar Chicken with Cauliflower and Garlic Yogurt","cuisine":"middle-eastern","mealType":"dinner","difficulty":"easy","timeMinutes":55,"servings":4,"ingredients":[{"name":"chicken thighs","qty":2.5,"unit":"lb","note":"bone-in, skin-on (about 8)"},{"name":"cauliflower","qty":1,"unit":"head","note":"cut into florets"},{"name":"red onion","qty":1,"unit":"piece","note":"cut into wedges"},{"name":"olive oil","qty":0.25,"unit":"cup","note":"divided"},{"name":"za'atar","qty":2,"unit":"tbsp"},{"name":"sumac","qty":1,"unit":"tsp"},{"name":"garlic","qty":3,"unit":"clove","note":"2 minced, 1 grated for the yogurt"},{"name":"lemon","qty":1,"unit":"piece","note":"zested and juiced"},{"name":"greek yogurt","qty":0.5,"unit":"cup","note":"plain whole-milk"},{"name":"parsley","qty":2,"unit":"tbsp","note":"chopped"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Heat the oven to 425F (220C). Mix 3 tbsp olive oil with the za'atar, sumac, minced garlic, lemon zest, 1 1/2 tsp salt and pepper.","Pat the chicken dry and rub it all over with two-thirds of the za'atar oil, getting some under the skin.","Toss the cauliflower and onion with the remaining za'atar oil and 1 tbsp olive oil and spread on a large sheet pan. Nestle the chicken on top, skin-side up.","Roast 35-45 minutes until the skin is crisp, the cauliflower is browned and the chicken reaches 165F (74C) near the bone.","Meanwhile stir the yogurt with the grated garlic, 1 tbsp lemon juice and a pinch of salt.","Squeeze the remaining lemon juice over the pan, scatter with parsley and serve with the garlic yogurt."],"tags":["gluten-free","sheet-pan","high-protein","low-carb","keto"]},{"id":"b11-skillet-kielbasa-cabbage-potatoes","title":"Skillet Kielbasa with Cabbage and Potatoes","cuisine":"american","mealType":"dinner","difficulty":"easy","timeMinutes":40,"servings":4,"ingredients":[{"name":"kielbasa","qty":14,"unit":"oz","note":"fully cooked, sliced into half-moons; check the label if avoiding gluten"},{"name":"yukon gold potatoes","qty":1,"unit":"lb","note":"cut into 3/4-inch cubes"},{"name":"olive oil","qty":1,"unit":"tbsp"},{"name":"butter","qty":2,"unit":"tbsp"},{"name":"onion","qty":1,"unit":"piece","note":"sliced"},{"name":"garlic","qty":2,"unit":"clove","note":"minced"},{"name":"green cabbage","qty":0.5,"unit":"head","note":"cored and sliced into ribbons"},{"name":"smoked paprika","qty":1,"unit":"tsp"},{"name":"chicken broth","qty":0.5,"unit":"cup"},{"name":"apple cider vinegar","qty":1,"unit":"tbsp"},{"name":"parsley","qty":2,"unit":"tbsp","note":"chopped"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Heat the olive oil in a large lidded skillet over medium-high heat. Brown the kielbasa 4-5 minutes, then transfer to a plate, leaving the fat behind.","Add the potatoes and a pinch of salt, cover and cook 10-12 minutes over medium heat, stirring occasionally, until golden and nearly tender.","Add the butter, onion and garlic and cook 3 minutes. Add the cabbage, smoked paprika, 1/2 tsp salt and pepper and toss until it starts to wilt.","Pour in the broth, cover and cook 8-10 minutes until the cabbage is tender and the potatoes are cooked through.","Return the kielbasa, stir in the vinegar and cook uncovered 2-3 minutes until the sausage is steaming hot (165F/74C) and the liquid has mostly evaporated. Finish with parsley."],"tags":["gluten-free","one-pan","budget","comfort"]},{"id":"b11-skillet-pork-chops-mushroom-cream-sauce","title":"Skillet Pork Chops with Mushroom Cream Sauce","cuisine":"american","mealType":"dinner","difficulty":"easy","timeMinutes":35,"servings":4,"ingredients":[{"name":"pork chops","qty":4,"unit":"piece","note":"boneless, about 1 inch thick (6 oz each)"},{"name":"olive oil","qty":1,"unit":"tbsp"},{"name":"butter","qty":2,"unit":"tbsp"},{"name":"cremini mushrooms","qty":8,"unit":"oz","note":"sliced"},{"name":"shallot","qty":1,"unit":"piece","note":"minced"},{"name":"garlic","qty":2,"unit":"clove","note":"minced"},{"name":"chicken broth","qty":0.75,"unit":"cup"},{"name":"heavy cream","qty":0.33,"unit":"cup"},{"name":"dijon mustard","qty":1,"unit":"tsp"},{"name":"fresh thyme","qty":1,"unit":"tsp","note":"leaves"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Pat the pork chops dry, season generously with salt and pepper and let them sit 10 minutes.","Heat the olive oil in a large skillet over medium-high heat. Sear the chops 4-5 minutes per side until well browned and 145F (63C) inside. Transfer to a plate and rest at least 3 minutes.","Lower the heat to medium, add the butter and mushrooms and cook 6-7 minutes until browned. Add the shallot, garlic and thyme and cook 1 minute.","Pour in the broth, scraping up the browned bits, and simmer 3-4 minutes until reduced by half.","Stir in the cream and dijon and simmer 2-3 minutes until the sauce coats a spoon. Season with salt and pepper.","Return the chops and their juices to the pan just to coat, then serve with the sauce spooned over."],"tags":["gluten-free","one-pan","high-protein","weeknight","low-carb","keto"]},{"id":"b11-egg-roll-in-a-bowl","title":"Egg Roll in a Bowl (Pork and Cabbage Stir-Fry)","cuisine":"chinese","mealType":"dinner","difficulty":"easy","timeMinutes":25,"servings":4,"ingredients":[{"name":"ground pork","qty":1,"unit":"lb"},{"name":"toasted sesame oil","qty":1,"unit":"tbsp","note":"divided"},{"name":"scallions","qty":4,"unit":"piece","note":"sliced, whites and greens separated"},{"name":"garlic","qty":3,"unit":"clove","note":"minced"},{"name":"ginger","qty":1,"unit":"tbsp","note":"minced"},{"name":"coleslaw mix","qty":14,"unit":"oz","note":"shredded cabbage and carrots"},{"name":"tamari","qty":3,"unit":"tbsp","note":"or soy sauce if not avoiding gluten"},{"name":"rice vinegar","qty":1,"unit":"tbsp","note":"unseasoned"},{"name":"sriracha","qty":1,"unit":"tsp"},{"name":"sesame seeds","qty":1,"unit":"tsp"}],"steps":["Heat 2 tsp sesame oil in a large skillet or wok over medium-high heat. Add the pork and cook, breaking it up, 6-7 minutes until browned and no longer pink (160F/71C). Pour off excess fat if there's a lot.","Add the scallion whites, garlic and ginger and stir-fry 1 minute until fragrant.","Add the coleslaw mix, tamari, rice vinegar and sriracha and toss 3-4 minutes, until the cabbage is wilted but still has a little crunch.","Drizzle with the remaining 1 tsp sesame oil, then serve topped with scallion greens and sesame seeds."],"tags":["gluten-free","one-pan","quick","budget","low-carb","keto"]},{"id":"b11-garlic-butter-steak-bites-mushrooms-green-beans","title":"Garlic Butter Steak Bites with Mushrooms and Green Beans","cuisine":"american","mealType":"dinner","difficulty":"easy","timeMinutes":30,"servings":4,"ingredients":[{"name":"sirloin","qty":1.5,"unit":"lb","note":"top sirloin, cut into 1-inch cubes"},{"name":"green beans","qty":12,"unit":"oz","note":"trimmed"},{"name":"cremini mushrooms","qty":8,"unit":"oz","note":"halved"},{"name":"avocado oil","qty":2,"unit":"tbsp","note":"divided"},{"name":"butter","qty":4,"unit":"tbsp","note":"divided"},{"name":"garlic","qty":5,"unit":"clove","note":"minced"},{"name":"fresh thyme","qty":1,"unit":"tsp","note":"leaves"},{"name":"red pepper flakes","qty":0.25,"unit":"tsp"},{"name":"parsley","qty":2,"unit":"tbsp","note":"chopped"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Pat the steak cubes very dry and season with 1 tsp salt and pepper.","Heat 1 tbsp oil in a large cast-iron skillet over medium-high heat. Add the green beans and mushrooms with a pinch of salt and cook 6-8 minutes, tossing, until the mushrooms are browned and the beans are crisp-tender. Transfer to a bowl.","Add the remaining 1 tbsp oil and turn the heat to high. Sear the steak in a single layer, in two batches, 1-2 minutes per side until well browned; aim for at least 145F (63C) inside.","Lower the heat to medium, return all the steak and add the butter, garlic, thyme and red pepper flakes. Toss 1 minute until the garlic is fragrant and the butter coats the meat.","Return the vegetables, toss to coat in the garlic butter and finish with parsley."],"tags":["gluten-free","one-pan","quick","high-protein","low-carb","keto"]},{"id":"b11-skillet-chicken-marsala","title":"Skillet Chicken Marsala with Mushrooms","cuisine":"italian","mealType":"dinner","difficulty":"medium","timeMinutes":40,"servings":4,"ingredients":[{"name":"chicken breast","qty":1.5,"unit":"lb","note":"2 large breasts, halved horizontally and pounded to 1/2 inch"},{"name":"all-purpose flour","qty":0.33,"unit":"cup","note":"for dredging"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"butter","qty":3,"unit":"tbsp","note":"divided"},{"name":"cremini mushrooms","qty":10,"unit":"oz","note":"sliced"},{"name":"shallot","qty":1,"unit":"piece","note":"minced"},{"name":"garlic","qty":2,"unit":"clove","note":"minced"},{"name":"marsala","qty":0.75,"unit":"cup","note":"dry marsala wine"},{"name":"chicken broth","qty":0.5,"unit":"cup"},{"name":"heavy cream","qty":0.25,"unit":"cup"},{"name":"parsley","qty":2,"unit":"tbsp","note":"chopped"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Season the chicken with salt and pepper and dredge in the flour, shaking off the excess.","Heat the olive oil and 1 tbsp butter in a large skillet over medium-high heat. Cook the chicken 3-4 minutes per side until golden and 165F (74C) inside. Transfer to a plate and tent with foil.","Add 1 tbsp butter and the mushrooms and cook 6-8 minutes until browned. Add the shallot and garlic and cook 1 minute.","Pour in the marsala and simmer, scraping the pan, until reduced by about half, 3-4 minutes. Add the broth and simmer 3 minutes more.","Stir in the cream and the remaining 1 tbsp butter and simmer until the sauce lightly coats a spoon. Season to taste.","Return the chicken and its juices to the pan, spoon the sauce over, warm 1 minute and sprinkle with parsley."],"tags":["one-pan","high-protein","comfort"]},{"id":"b11-one-pot-chicken-and-dumplings","title":"One-Pot Chicken and Drop Dumplings","cuisine":"american","mealType":"dinner","difficulty":"medium","timeMinutes":65,"servings":6,"ingredients":[{"name":"chicken thighs","qty":2,"unit":"lb","note":"boneless, skinless, cut into bite-size pieces"},{"name":"butter","qty":6,"unit":"tbsp","note":"3 tbsp for the stew, 3 tbsp cold for the dumplings"},{"name":"onion","qty":1,"unit":"piece","note":"diced"},{"name":"carrots","qty":3,"unit":"piece","note":"diced"},{"name":"celery","qty":2,"unit":"stalk","note":"diced"},{"name":"garlic","qty":2,"unit":"clove","note":"minced"},{"name":"all-purpose flour","qty":2.33,"unit":"cup","note":"1/3 cup for the stew, 2 cups for the dumplings"},{"name":"chicken broth","qty":6,"unit":"cup"},{"name":"dried thyme","qty":1,"unit":"tsp"},{"name":"bay leaf","qty":1,"unit":"piece"},{"name":"baking powder","qty":1,"unit":"tbsp"},{"name":"whole milk","qty":0.75,"unit":"cup","note":"cold"},{"name":"frozen peas","qty":1,"unit":"cup"},{"name":"parsley","qty":2,"unit":"tbsp","note":"chopped"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Melt 3 tbsp butter in a large Dutch oven over medium heat. Cook the onion, carrots and celery 6-7 minutes until softened, then add the garlic for 1 minute.","Sprinkle in 1/3 cup flour and stir 2 minutes. Gradually whisk in the broth, add the thyme, bay leaf, chicken, 1 tsp salt and pepper, and bring to a simmer. Cook partly covered 15 minutes, stirring now and then.","Make the dumplings: whisk 2 cups flour, the baking powder and 3/4 tsp salt. Cut in the remaining 3 tbsp cold butter until crumbly, then stir in the milk and parsley just until a sticky dough forms.","Stir the peas into the stew and make sure it's at a steady simmer. Drop heaping tablespoons of dough over the surface, leaving a little space between them.","Cover and simmer gently 15 minutes without lifting the lid, until the dumplings are puffed and cooked through (a toothpick comes out clean) and the chicken reaches 165F (74C).","Remove the bay leaf, taste for salt and pepper and ladle into bowls."],"tags":["one-pot","comfort","high-protein","kid-friendly"]},{"id":"b11-skillet-chicken-chorizo-potatoes","title":"Skillet Chicken with Chorizo, Peppers and Potatoes","cuisine":"spanish","mealType":"dinner","difficulty":"medium","timeMinutes":55,"servings":4,"ingredients":[{"name":"chicken thighs","qty":1.75,"unit":"lb","note":"boneless, skinless"},{"name":"chorizo","qty":6,"unit":"oz","note":"cured Spanish-style, sliced into coins; check the label if avoiding gluten"},{"name":"baby potatoes","qty":1.5,"unit":"lb","note":"halved"},{"name":"olive oil","qty":1,"unit":"tbsp"},{"name":"onion","qty":1,"unit":"piece","note":"sliced"},{"name":"red bell pepper","qty":1,"unit":"piece","note":"sliced"},{"name":"garlic","qty":4,"unit":"clove","note":"sliced"},{"name":"smoked paprika","qty":2,"unit":"tsp","note":"divided"},{"name":"dry white wine","qty":0.5,"unit":"cup"},{"name":"chicken broth","qty":0.5,"unit":"cup"},{"name":"parsley","qty":2,"unit":"tbsp","note":"chopped"},{"name":"lemon","qty":1,"unit":"piece","note":"cut into wedges"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Heat the oven to 425F (220C). Season the chicken with 1 tsp smoked paprika, 1 tsp salt and pepper.","Heat the olive oil in a large oven-safe skillet over medium heat and cook the chorizo 3-4 minutes until it releases its red oil. Remove with a slotted spoon.","Raise the heat to medium-high and brown the chicken in the chorizo oil 3-4 minutes per side. Transfer to the plate.","Add the potatoes cut-side down with a pinch of salt and cook 5 minutes until golden. Add the onion, bell pepper, garlic and remaining 1 tsp smoked paprika and cook 3 minutes.","Pour in the wine and broth and scrape up the browned bits. Return the chorizo and nestle the chicken on top.","Roast uncovered 20-25 minutes until the potatoes are tender and the chicken reaches 165F (74C). Scatter with parsley and serve with lemon wedges."],"tags":["gluten-free","one-pan","high-protein"]},{"id":"b11-sheet-pan-sausage-butternut-squash-kale","title":"Sheet-Pan Italian Sausage with Butternut Squash and Kale","cuisine":"italian","mealType":"dinner","difficulty":"easy","timeMinutes":50,"servings":4,"ingredients":[{"name":"italian sausage","qty":1.25,"unit":"lb","note":"5 links, pricked; check the label if avoiding gluten"},{"name":"butternut squash","qty":1.5,"unit":"lb","note":"peeled, seeded and cut into 3/4-inch cubes"},{"name":"red onion","qty":1,"unit":"piece","note":"cut into wedges"},{"name":"olive oil","qty":3,"unit":"tbsp","note":"divided"},{"name":"garlic","qty":3,"unit":"clove","note":"sliced"},{"name":"fresh sage","qty":1,"unit":"tbsp","note":"chopped"},{"name":"red pepper flakes","qty":0.25,"unit":"tsp"},{"name":"lacinato kale","qty":1,"unit":"bunch","note":"stems removed, leaves torn"},{"name":"balsamic vinegar","qty":1,"unit":"tbsp"},{"name":"parmesan","qty":0.25,"unit":"cup","note":"shaved"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Heat the oven to 425F (220C). Toss the squash and onion with 2 tbsp olive oil, the sage, red pepper flakes, 3/4 tsp salt and pepper on a large sheet pan.","Nestle the sausages among the vegetables and roast 20 minutes.","Toss the kale and garlic with the remaining 1 tbsp olive oil and a pinch of salt. Turn the sausages and stir the squash, then scatter the kale over the pan.","Roast 10-12 minutes more until the squash is tender and caramelized, the kale edges are crisp and the sausages reach 160F (71C).","Drizzle with the balsamic vinegar, slice the sausages if you like, and top with the parmesan."],"tags":["gluten-free","sheet-pan","weeknight"]},{"id":"b11-slow-cooker-salsa-verde-chicken","title":"Slow-Cooker Salsa Verde Chicken","cuisine":"mexican","mealType":"dinner","difficulty":"easy","timeMinutes":210,"servings":6,"ingredients":[{"name":"chicken thighs","qty":2.5,"unit":"lb","note":"boneless, skinless"},{"name":"salsa verde","qty":16,"unit":"oz","note":"one jar, about 2 cups"},{"name":"onion","qty":0.5,"unit":"piece","note":"diced"},{"name":"garlic","qty":3,"unit":"clove","note":"minced"},{"name":"ground cumin","qty":1,"unit":"tsp"},{"name":"dried oregano","qty":1,"unit":"tsp"},{"name":"chicken broth","qty":0.5,"unit":"cup"},{"name":"cream cheese","qty":4,"unit":"oz","note":"softened and cubed"},{"name":"lime","qty":1,"unit":"piece","note":"juiced"},{"name":"cilantro","qty":0.25,"unit":"cup","note":"chopped"},{"name":"avocado","qty":1,"unit":"piece","note":"sliced, for serving"},{"name":"salt","unit":"to-taste"}],"steps":["Season the chicken with 1 tsp salt, the cumin and oregano and lay it in the slow cooker. Scatter over the onion and garlic.","Pour the salsa verde and broth over the top.","Cover and cook on HIGH 3 hours or LOW 5-6 hours, until the chicken shreds easily and reaches at least 165F (74C).","Shred the chicken with two forks right in the cooker. Stir in the cream cheese until melted and creamy, then add the lime juice and taste for salt.","Serve topped with cilantro and avocado; it's good in lettuce cups, over cauliflower rice, or in tortillas if you're not keeping it low-carb. Refrigerate leftovers up to 4 days."],"tags":["gluten-free","slow-cooker","high-protein","meal-prep","low-carb","keto"]},{"id":"b11-slow-cooker-beef-ragu-pappardelle","title":"Slow-Cooker Beef Ragu with Pappardelle","cuisine":"italian","mealType":"dinner","difficulty":"medium","timeMinutes":240,"servings":6,"ingredients":[{"name":"chuck roast","qty":2.5,"unit":"lb","note":"trimmed and cut into 2-inch chunks"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"onion","qty":1,"unit":"piece","note":"finely chopped"},{"name":"carrots","qty":2,"unit":"piece","note":"finely chopped"},{"name":"celery","qty":2,"unit":"stalk","note":"finely chopped"},{"name":"garlic","qty":5,"unit":"clove","note":"minced"},{"name":"tomato paste","qty":2,"unit":"tbsp"},{"name":"dry red wine","qty":0.75,"unit":"cup"},{"name":"crushed tomatoes","qty":28,"unit":"oz"},{"name":"beef broth","qty":0.5,"unit":"cup"},{"name":"bay leaves","qty":2,"unit":"piece"},{"name":"fresh rosemary","qty":1,"unit":"sprig"},{"name":"pappardelle","qty":1,"unit":"lb"},{"name":"parmesan","qty":0.5,"unit":"cup","note":"grated"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Season the beef with 1 1/2 tsp salt and pepper. Heat the olive oil in a large skillet over medium-high heat and brown the beef in batches, 6-8 minutes total, then move it to the slow cooker.","Lower the heat to medium and cook the onion, carrots and celery 6 minutes. Add the garlic and tomato paste and cook 2 minutes.","Pour in the wine and simmer 2 minutes, scraping up the browned bits, then scrape everything into the slow cooker.","Add the crushed tomatoes, broth, bay leaves and rosemary and stir. Cover and cook on HIGH 3 1/2 hours (or LOW 7-8 hours) until the beef falls apart when pressed.","About 20 minutes before serving, remove the bay leaves and rosemary stem, shred the beef into the sauce with two forks and season with salt and pepper.","Boil the pappardelle in well-salted water until al dente. Reserve 1/2 cup pasta water, drain and toss the pasta with a few ladles of ragu, loosening with pasta water. Serve topped with more ragu and parmesan."],"tags":["slow-cooker","make-ahead","comfort","high-protein"]},{"id":"b11-slow-cooker-forty-clove-garlic-chicken","title":"Slow-Cooker Forty-Clove Garlic Chicken","cuisine":"french","mealType":"dinner","difficulty":"easy","timeMinutes":220,"servings":6,"ingredients":[{"name":"chicken thighs","qty":3,"unit":"lb","note":"bone-in, skin-on (8-9 thighs)"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"garlic","qty":40,"unit":"clove","note":"peeled (about 3 heads)"},{"name":"dry white wine","qty":0.5,"unit":"cup"},{"name":"chicken broth","qty":0.5,"unit":"cup"},{"name":"fresh thyme","qty":6,"unit":"sprig"},{"name":"fresh rosemary","qty":2,"unit":"sprig"},{"name":"lemon","qty":1,"unit":"piece","note":"halved"},{"name":"butter","qty":2,"unit":"tbsp"},{"name":"parsley","qty":2,"unit":"tbsp","note":"chopped"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Pat the chicken dry and season well with salt and pepper. Heat the olive oil in a large skillet over medium-high heat and brown the thighs skin-side down 6-8 minutes until deep golden; flip for 1 minute. Transfer to the slow cooker skin-side up.","Pour off all but 1 tbsp fat. Add the garlic cloves and cook 2-3 minutes over medium heat until lightly golden, then add the wine and broth and scrape up the browned bits.","Pour the garlic and liquid around the chicken, tuck in the thyme and rosemary and squeeze the lemon halves over, dropping them in.","Cover and cook on HIGH 3 hours or LOW 5-6 hours, until the chicken is very tender and at least 165F (74C) near the bone and the garlic is soft enough to spread.","Transfer the chicken to a platter. Remove the herb stems and lemon, whisk the butter into the juices, mashing a few garlic cloves in to thicken, and season.","Spoon the sauce and remaining whole garlic cloves over the chicken and sprinkle with parsley."],"tags":["gluten-free","slow-cooker","high-protein","low-carb","keto"]},{"id":"b11-slow-cooker-honey-garlic-chicken","title":"Slow-Cooker Honey Garlic Chicken with Broccoli and Rice","cuisine":"fusion","mealType":"dinner","difficulty":"easy","timeMinutes":210,"servings":6,"ingredients":[{"name":"chicken thighs","qty":2.5,"unit":"lb","note":"boneless, skinless"},{"name":"soy sauce","qty":0.5,"unit":"cup","note":"low-sodium"},{"name":"honey","qty":0.33,"unit":"cup"},{"name":"ketchup","qty":2,"unit":"tbsp"},{"name":"garlic","qty":6,"unit":"clove","note":"minced"},{"name":"ginger","qty":1,"unit":"tbsp","note":"grated"},{"name":"rice vinegar","qty":1,"unit":"tbsp"},{"name":"cornstarch","qty":2,"unit":"tbsp","note":"mixed with 3 tbsp cold water"},{"name":"broccoli","qty":1,"unit":"head","note":"cut into florets"},{"name":"jasmine rice","qty":2,"unit":"cup","note":"rinsed"},{"name":"scallions","qty":3,"unit":"piece","note":"sliced"},{"name":"sesame seeds","qty":1,"unit":"tbsp"}],"steps":["Whisk the soy sauce, honey, ketchup, garlic, ginger and rice vinegar in the slow cooker. Add the chicken and turn to coat.","Cover and cook on HIGH 3 hours or LOW 5-6 hours, until the chicken is tender and at least 165F (74C).","About 30 minutes before serving, cook the rice with 3 cups water: bring to a boil, cover, simmer on low 15 minutes and rest 10 minutes.","Lift the chicken onto a board. Whisk the cornstarch slurry into the sauce, cover and cook on HIGH 15 minutes until thickened, while you cut the chicken into chunks.","Steam the broccoli 4-5 minutes until crisp-tender.","Return the chicken to the sauce, then serve over rice with the broccoli, scallions and sesame seeds."],"tags":["slow-cooker","kid-friendly","high-protein","meal-prep"]},{"id":"b11-make-ahead-greek-pastitsio","title":"Make-Ahead Pastitsio (Greek Baked Pasta with Bechamel)","cuisine":"greek","mealType":"dinner","difficulty":"hard","timeMinutes":130,"servings":8,"ingredients":[{"name":"penne","qty":1,"unit":"lb","note":"or pastitsio no. 2 pasta"},{"name":"ground beef","qty":1.5,"unit":"lb","note":"85% lean, or half ground lamb"},{"name":"olive oil","qty":1,"unit":"tbsp"},{"name":"onion","qty":1,"unit":"piece","note":"finely chopped"},{"name":"garlic","qty":3,"unit":"clove","note":"minced"},{"name":"dry red wine","qty":0.5,"unit":"cup"},{"name":"crushed tomatoes","qty":14.5,"unit":"oz"},{"name":"ground cinnamon","qty":1,"unit":"tsp"},{"name":"ground allspice","qty":0.25,"unit":"tsp"},{"name":"nutmeg","qty":0.25,"unit":"tsp","note":"plus a pinch for the sauce"},{"name":"butter","qty":6,"unit":"tbsp"},{"name":"all-purpose flour","qty":0.5,"unit":"cup"},{"name":"whole milk","qty":4,"unit":"cup","note":"warmed"},{"name":"egg","qty":1,"unit":"piece","note":"beaten, for the pasta"},{"name":"egg yolks","qty":2,"unit":"piece","note":"for the bechamel"},{"name":"pecorino","qty":1,"unit":"cup","note":"grated, divided"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Heat the olive oil in a large skillet over medium-high heat and brown the beef 6-8 minutes until no pink remains (160F/71C). Add the onion and garlic and cook 5 minutes.","Add the wine and let it bubble off, then the crushed tomatoes, cinnamon, allspice, nutmeg, 1 tsp salt and pepper. Simmer 20 minutes until thick, with very little liquid.","Boil the pasta in salted water 2 minutes less than the package says. Drain, toss with the beaten egg and 1/3 cup pecorino, and spread in a buttered 9x13-inch dish.","Make the bechamel: melt the butter in a saucepan over medium heat, whisk in the flour and cook 2 minutes. Slowly whisk in the warm milk and simmer, whisking, 6-8 minutes until thick. Off the heat, whisk in the remaining pecorino, a pinch of nutmeg and salt.","Whisk the egg yolks, temper them with a ladle of hot bechamel, then whisk them into the sauce.","Spread the meat sauce over the pasta and pour the bechamel over the top, smoothing it to the edges.","To make ahead: cool, cover and refrigerate up to 2 days, or freeze up to 3 months (thaw overnight in the fridge).","Bake at 350F (175C) 45-50 minutes (60-70 minutes from the fridge, covered with foil for the first 30) until the top is golden and the center reaches 165F (74C). Rest 30 minutes before cutting."],"tags":["make-ahead","comfort","weekend","high-protein"]},{"id":"b11-make-ahead-chicken-pot-pie","title":"Make-Ahead Double-Crust Chicken Pot Pie","cuisine":"american","mealType":"dinner","difficulty":"medium","timeMinutes":95,"servings":6,"ingredients":[{"name":"pie crust","qty":2,"unit":"piece","note":"two 9-inch refrigerated rounds"},{"name":"shredded chicken","qty":3,"unit":"cup","note":"from a rotisserie chicken, skin removed"},{"name":"butter","qty":5,"unit":"tbsp"},{"name":"onion","qty":1,"unit":"piece","note":"diced"},{"name":"carrots","qty":2,"unit":"piece","note":"diced"},{"name":"celery","qty":2,"unit":"stalk","note":"diced"},{"name":"all-purpose flour","qty":0.33,"unit":"cup"},{"name":"chicken broth","qty":1.75,"unit":"cup"},{"name":"whole milk","qty":0.75,"unit":"cup"},{"name":"dried thyme","qty":1,"unit":"tsp"},{"name":"frozen peas","qty":1,"unit":"cup"},{"name":"egg","qty":1,"unit":"piece","note":"beaten, for egg wash"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Melt the butter in a large saucepan over medium heat. Cook the onion, carrots and celery 8 minutes until softened.","Sprinkle in the flour and stir 2 minutes. Slowly whisk in the broth and milk, add the thyme, and simmer, stirring, 3-4 minutes until thick. Season well with salt and pepper.","Stir in the chicken and peas and let the filling cool at least 20 minutes; hot filling will melt the pastry.","Fit one crust into a 9-inch deep-dish pie plate, add the filling, lay the second crust over, trim and crimp the edges and cut 4 steam vents.","To make ahead: cover and refrigerate unbaked up to 1 day, or wrap well and freeze up to 3 months.","To bake: heat the oven to 400F (200C), brush the top with egg wash and set the pie on a sheet pan. Bake 35-40 minutes (from the fridge) or 70-80 minutes at 375F (190C) from frozen, tenting with foil if browning fast, until golden, bubbling and 165F (74C) in the center. Rest 15 minutes."],"tags":["make-ahead","comfort","kid-friendly","baking","high-protein"]},{"id":"b11-make-ahead-freezer-beef-bean-burritos","title":"Make-Ahead Freezer Beef, Bean and Cheese Burritos","cuisine":"mexican","mealType":"dinner","difficulty":"easy","timeMinutes":50,"servings":8,"ingredients":[{"name":"ground beef","qty":1,"unit":"lb","note":"90% lean"},{"name":"onion","qty":1,"unit":"piece","note":"diced"},{"name":"taco seasoning","qty":2,"unit":"tbsp"},{"name":"water","qty":0.5,"unit":"cup"},{"name":"refried beans","qty":16,"unit":"oz","note":"one can"},{"name":"long-grain rice","qty":1,"unit":"cup"},{"name":"salsa","qty":0.5,"unit":"cup"},{"name":"cheddar","qty":2,"unit":"cup","note":"shredded"},{"name":"flour tortillas","qty":8,"unit":"piece","note":"large 10-inch burrito size"},{"name":"salt","unit":"to-taste"}],"steps":["Cook the rice with 1 1/2 cups water and 1/2 tsp salt: bring to a boil, cover and simmer on low 18 minutes, then rest 5 minutes and stir in the salsa. Spread out to cool.","Brown the beef and onion in a large skillet over medium-high heat, breaking up the meat, 8 minutes until no pink remains (160F/71C). Drain the fat.","Stir in the taco seasoning and water and simmer 3-4 minutes until thick. Cool 15 minutes so the filling doesn't steam the tortillas.","Warm the tortillas briefly so they're pliable. Spread each with refried beans, then add rice, beef and 1/4 cup cheddar down the center.","Fold in the sides and roll up tightly. Wrap each burrito in foil or plastic wrap and freeze in a bag up to 3 months, or refrigerate up to 3 days.","To reheat from frozen: unwrap, wrap in a damp paper towel and microwave 2-3 minutes, turning halfway, or bake foil-wrapped at 375F (190C) 45-50 minutes, until 165F (74C) in the center."],"tags":["make-ahead","meal-prep","kid-friendly","budget"]},{"id":"b11-make-ahead-chicken-tetrazzini","title":"Make-Ahead Chicken Tetrazzini","cuisine":"american","mealType":"dinner","difficulty":"medium","timeMinutes":75,"servings":6,"ingredients":[{"name":"spaghetti","qty":12,"unit":"oz","note":"broken in half"},{"name":"shredded chicken","qty":3,"unit":"cup","note":"cooked"},{"name":"butter","qty":4,"unit":"tbsp"},{"name":"mushrooms","qty":8,"unit":"oz","note":"sliced"},{"name":"onion","qty":1,"unit":"piece","note":"finely chopped"},{"name":"garlic","qty":2,"unit":"clove","note":"minced"},{"name":"all-purpose flour","qty":0.25,"unit":"cup"},{"name":"chicken broth","qty":2,"unit":"cup"},{"name":"whole milk","qty":1.5,"unit":"cup"},{"name":"dry sherry","qty":0.25,"unit":"cup"},{"name":"parmesan","qty":1,"unit":"cup","note":"grated, divided"},{"name":"frozen peas","qty":1,"unit":"cup"},{"name":"panko","qty":0.5,"unit":"cup"},{"name":"dried thyme","qty":1,"unit":"tsp"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Heat the oven to 375F (190C). Boil the spaghetti in salted water 2 minutes less than the package says and drain.","Melt the butter in a large pot over medium heat. Cook the mushrooms and onion 8 minutes until browned, then add the garlic and thyme for 1 minute.","Stir in the flour for 1 minute. Gradually whisk in the broth, milk and sherry and simmer, whisking, 4-5 minutes until thickened. Stir in 3/4 cup parmesan and season with salt and pepper.","Fold in the spaghetti, chicken and peas and spread in a buttered 9x13-inch baking dish.","Toss the panko with the remaining 1/4 cup parmesan and sprinkle over the top.","To make ahead: cool, cover and refrigerate up to 2 days. Bake covered 20 minutes, then uncovered 20-25 minutes.","To serve the same day, bake uncovered 25-30 minutes until bubbling and golden and 165F (74C) in the center."],"tags":["make-ahead","comfort","kid-friendly","casserole","high-protein"]},{"id":"b11-slow-cooker-chicken-korma","title":"Slow-Cooker Chicken Korma","cuisine":"indian","mealType":"dinner","difficulty":"medium","timeMinutes":220,"servings":6,"ingredients":[{"name":"chicken thighs","qty":2.5,"unit":"lb","note":"boneless, skinless, cut into 2-inch pieces"},{"name":"ghee","qty":2,"unit":"tbsp"},{"name":"onion","qty":2,"unit":"piece","note":"thinly sliced"},{"name":"garlic","qty":5,"unit":"clove","note":"minced"},{"name":"ginger","qty":1,"unit":"tbsp","note":"grated"},{"name":"garam masala","qty":2,"unit":"tsp"},{"name":"ground coriander","qty":2,"unit":"tsp"},{"name":"ground cumin","qty":1,"unit":"tsp"},{"name":"turmeric","qty":0.5,"unit":"tsp"},{"name":"ground cardamom","qty":0.5,"unit":"tsp"},{"name":"cinnamon stick","qty":1,"unit":"piece"},{"name":"bay leaves","qty":2,"unit":"piece"},{"name":"chicken broth","qty":0.5,"unit":"cup"},{"name":"cashews","qty":0.5,"unit":"cup","note":"raw, soaked in hot water 20 minutes"},{"name":"greek yogurt","qty":1,"unit":"cup","note":"whole-milk, at room temperature"},{"name":"heavy cream","qty":0.5,"unit":"cup"},{"name":"cilantro","qty":0.25,"unit":"cup","note":"chopped"},{"name":"basmati rice","qty":1.5,"unit":"cup","note":"cooked, to serve","optional":true},{"name":"salt","unit":"to-taste"}],"steps":["Heat the ghee in a large skillet over medium heat and cook the onions 10-12 minutes until golden. Add the garlic, ginger, garam masala, coriander, cumin, turmeric and cardamom and stir 1 minute.","Scrape the onion mixture into the slow cooker. Add the chicken, cinnamon stick, bay leaves, broth and 1 1/2 tsp salt and stir to coat.","Cover and cook on HIGH 3 hours or LOW 5-6 hours, until the chicken is tender and at least 165F (74C).","Drain the cashews and blend with the yogurt and cream until completely smooth.","Remove the cinnamon stick and bay leaves. Whisk a ladle of the hot cooking liquid into the cashew mixture to temper it, then stir it into the slow cooker. Cook on HIGH, uncovered, 15-20 minutes without boiling, so the yogurt doesn't split.","Taste for salt, sprinkle with cilantro and serve with basmati rice if you like."],"tags":["gluten-free","slow-cooker","curry","high-protein","low-carb","keto"]},{"id":"b11-slow-cooker-thai-peanut-chicken","title":"Slow-Cooker Thai Peanut Chicken with Peppers","cuisine":"thai","mealType":"dinner","difficulty":"easy","timeMinutes":210,"servings":6,"ingredients":[{"name":"chicken thighs","qty":2,"unit":"lb","note":"boneless, skinless"},{"name":"onion","qty":1,"unit":"piece","note":"sliced"},{"name":"garlic","qty":3,"unit":"clove","note":"minced"},{"name":"ginger","qty":1,"unit":"tbsp","note":"grated"},{"name":"coconut milk","qty":1,"unit":"can","note":"13.5 oz"},{"name":"peanut butter","qty":0.33,"unit":"cup","note":"natural creamy"},{"name":"tamari","qty":3,"unit":"tbsp","note":"gluten-free soy sauce"},{"name":"red curry paste","qty":1,"unit":"tbsp","note":"check the label if avoiding gluten or shrimp"},{"name":"maple syrup","qty":1,"unit":"tbsp"},{"name":"red bell pepper","qty":2,"unit":"piece","note":"sliced"},{"name":"lime juice","qty":2,"unit":"tbsp"},{"name":"jasmine rice","qty":1.5,"unit":"cup","note":"rinsed"},{"name":"roasted peanuts","qty":0.25,"unit":"cup","note":"chopped"},{"name":"cilantro","qty":0.25,"unit":"cup","note":"chopped"}],"steps":["Scatter the onion in the slow cooker and lay the chicken on top.","Whisk the coconut milk, peanut butter, tamari, curry paste, maple syrup, garlic and ginger until smooth and pour over the chicken.","Cover and cook on HIGH 3 hours or LOW 5-6 hours, until the chicken is tender and at least 165F (74C). Add the bell peppers for the last 45 minutes on HIGH (or 1 hour on LOW) so they stay slightly crisp.","About 30 minutes before serving, cook the rice with 2 1/4 cups water: bring to a boil, cover, simmer on low 15 minutes and rest 10 minutes.","Shred or cut the chicken into large pieces right in the sauce, stir in the lime juice and taste for salt; thin with a splash of water if the sauce is too thick.","Serve over the rice topped with chopped peanuts and cilantro."],"tags":["gluten-free","slow-cooker","high-protein","meal-prep"]},{"id":"b11-ricotta-gnudi-brown-butter-sage","title":"Ricotta Gnudi with Brown Butter and Sage","cuisine":"italian","mealType":"dinner","difficulty":"medium","timeMinutes":115,"servings":4,"ingredients":[{"name":"ricotta","qty":16,"unit":"oz","note":"whole milk"},{"name":"parmesan","qty":1,"unit":"cup","note":"finely grated, divided"},{"name":"egg","qty":1,"unit":"piece"},{"name":"nutmeg","qty":0.25,"unit":"tsp"},{"name":"all-purpose flour","qty":0.5,"unit":"cup"},{"name":"semolina","qty":0.33,"unit":"cup","note":"for dusting"},{"name":"butter","qty":5,"unit":"tbsp"},{"name":"sage","qty":12,"unit":"leaf","note":"fresh"},{"name":"lemon","qty":1,"unit":"piece","note":"zested"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Set the ricotta in a fine sieve lined with paper towels over a bowl and let it drain 30 minutes; wet ricotta makes gnudi that fall apart.","Mix the drained ricotta, 3/4 cup parmesan, egg, nutmeg, 1/2 tsp salt and a few grinds of pepper. Gently fold in the flour just until combined.","Scatter half the semolina over a sheet pan. Scoop level tablespoons of dough, roll them lightly into balls and roll them in the semolina. Sprinkle the rest of the semolina over the top and refrigerate uncovered 1 hour (or up to overnight for a firmer skin).","Bring a wide pot of salted water to a gentle simmer, not a rolling boil. Test one gnudi first; if it breaks up, fold 1-2 tbsp more flour into the dough. Cook in batches 4-5 minutes, until they float and feel firm, and lift out with a slotted spoon.","Meanwhile melt the butter in a large skillet over medium heat with the sage leaves and cook, swirling, 3-4 minutes until the butter smells nutty and the sage is crisp. Add the lemon zest.","Gently toss the gnudi in the brown butter and serve topped with the remaining parmesan and black pepper."],"tags":["vegetarian","weekend"]},{"id":"b11-wild-rice-mushroom-stuffed-acorn-squash","title":"Wild Rice, Mushroom and White Bean Stuffed Acorn Squash","cuisine":"american","mealType":"dinner","difficulty":"medium","timeMinutes":75,"servings":4,"ingredients":[{"name":"acorn squash","qty":2,"unit":"lb","note":"2 medium, halved and seeded"},{"name":"olive oil","qty":3,"unit":"tbsp","note":"divided"},{"name":"maple syrup","qty":1,"unit":"tbsp"},{"name":"wild rice","qty":1,"unit":"cup","note":"rinsed"},{"name":"vegetable broth","qty":3,"unit":"cup"},{"name":"cremini mushrooms","qty":8,"unit":"oz","note":"chopped"},{"name":"onion","qty":1,"unit":"piece","note":"diced"},{"name":"celery","qty":2,"unit":"stalk","note":"diced"},{"name":"garlic","qty":2,"unit":"clove","note":"minced"},{"name":"dried thyme","qty":1,"unit":"tsp"},{"name":"fresh sage","qty":1,"unit":"tbsp","note":"chopped"},{"name":"cannellini beans","qty":1,"unit":"can","note":"15 oz, drained and rinsed"},{"name":"pecans","qty":0.5,"unit":"cup","note":"toasted and chopped"},{"name":"dried cranberries","qty":0.33,"unit":"cup"},{"name":"parsley","qty":2,"unit":"tbsp","note":"chopped"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Simmer the wild rice in the broth, covered, 45-55 minutes until the grains are tender and some have split open. Drain off any leftover liquid.","Meanwhile heat the oven to 400F (200C). Brush the cut sides of the squash with 1 tbsp olive oil, season with salt and pepper and roast cut-side down on a sheet pan 30 minutes.","Flip the squash, brush the insides with the maple syrup and roast 10-15 minutes more until a knife slides in easily.","Heat the remaining 2 tbsp olive oil in a large skillet over medium-high heat. Cook the mushrooms, onion and celery 8-10 minutes until browned. Add the garlic, thyme and sage for 1 minute.","Stir in the cooked wild rice, cannellini beans, pecans and cranberries and cook 2 minutes to warm through. Season well with salt and pepper.","Pile the filling into the squash halves (extra filling can go around them), return to the oven 5 minutes and finish with parsley."],"tags":["vegan","vegetarian","gluten-free","weekend"]},{"id":"b11-crispy-tofu-shiitake-lettuce-wraps","title":"Crispy Tofu and Shiitake Lettuce Wraps","cuisine":"chinese","mealType":"dinner","difficulty":"easy","timeMinutes":30,"servings":4,"ingredients":[{"name":"extra-firm tofu","qty":14,"unit":"oz","note":"pressed 15 minutes and crumbled"},{"name":"canola oil","qty":2,"unit":"tbsp"},{"name":"shiitake mushrooms","qty":6,"unit":"oz","note":"stems removed, diced"},{"name":"garlic","qty":3,"unit":"clove","note":"minced"},{"name":"ginger","qty":1,"unit":"tbsp","note":"minced"},{"name":"scallions","qty":4,"unit":"piece","note":"sliced, whites and greens separated"},{"name":"water chestnuts","qty":8,"unit":"oz","note":"one can, drained and diced"},{"name":"carrot","qty":1,"unit":"piece","note":"grated"},{"name":"edamame","qty":1,"unit":"cup","note":"frozen shelled, thawed"},{"name":"tamari","qty":3,"unit":"tbsp","note":"gluten-free soy sauce"},{"name":"rice vinegar","qty":1,"unit":"tbsp"},{"name":"maple syrup","qty":1,"unit":"tbsp"},{"name":"toasted sesame oil","qty":2,"unit":"tsp"},{"name":"sriracha","qty":1,"unit":"tsp"},{"name":"butter lettuce","qty":1,"unit":"head","note":"leaves separated"},{"name":"roasted peanuts","qty":0.33,"unit":"cup","note":"chopped"}],"steps":["Stir together the tamari, rice vinegar, maple syrup, sesame oil and sriracha.","Heat the canola oil in a large nonstick skillet over medium-high heat. Add the crumbled tofu in an even layer and cook 8-10 minutes, stirring only every couple of minutes, until golden and dry.","Add the shiitake mushrooms and cook 4 minutes until softened. Stir in the garlic, ginger and scallion whites for 1 minute.","Add the water chestnuts, carrot and edamame and stir-fry 2 minutes.","Pour in the sauce and toss 1 minute until absorbed. Taste and add more sriracha if you like.","Spoon the filling into lettuce leaves and top with peanuts and scallion greens."],"tags":["vegan","vegetarian","gluten-free","weeknight","quick"]},{"id":"b11-imam-bayildi-stuffed-eggplant","title":"Imam Bayildi (Turkish Braised Stuffed Eggplant)","cuisine":"middle-eastern","mealType":"dinner","difficulty":"medium","timeMinutes":115,"servings":4,"ingredients":[{"name":"eggplant","qty":2,"unit":"lb","note":"4 small (about 8 oz each)"},{"name":"olive oil","qty":0.5,"unit":"cup","note":"divided"},{"name":"onion","qty":2,"unit":"piece","note":"halved and thinly sliced"},{"name":"garlic","qty":6,"unit":"clove","note":"sliced"},{"name":"green bell pepper","qty":1,"unit":"piece","note":"diced"},{"name":"roma tomatoes","qty":4,"unit":"piece","note":"diced"},{"name":"tomato paste","qty":1,"unit":"tbsp"},{"name":"sugar","qty":1,"unit":"tsp"},{"name":"aleppo pepper","qty":0.5,"unit":"tsp","note":"or a pinch of red pepper flakes"},{"name":"parsley","qty":0.5,"unit":"cup","note":"chopped"},{"name":"lemon","qty":1,"unit":"piece","note":"juiced"},{"name":"water","qty":0.5,"unit":"cup"},{"name":"salt","unit":"to-taste"}],"steps":["Peel the eggplants in lengthwise stripes, leaving the stems on. Cut a deep slit down one side of each, without cutting through the ends or the other side. Salt inside and out and let stand 30 minutes, then rinse and pat dry.","Heat 1/4 cup olive oil in a large skillet over medium heat. Fry the eggplants, turning, 10-12 minutes until golden all over and starting to soften. Arrange slit-side up in a snug baking dish.","Heat the oven to 375F (190C). Add the remaining olive oil to the skillet and cook the onions with a pinch of salt 10-12 minutes until very soft and lightly golden.","Add the garlic and bell pepper and cook 3 minutes. Stir in the tomatoes, tomato paste, sugar, aleppo pepper and 1 tsp salt and simmer 5 minutes until jammy. Take off the heat and stir in most of the parsley.","Gently open each eggplant pocket and pack in the filling, piling any extra on top.","Pour the water and lemon juice around the eggplants, cover with foil and bake 40-45 minutes until the eggplants are completely tender and collapsing.","Cool at least 15 minutes and serve warm or at room temperature, spooned with the pan juices and the rest of the parsley."],"tags":["vegan","vegetarian","gluten-free","make-ahead"]},{"id":"b11-shrimp-etouffee","title":"Shrimp Etouffee","cuisine":"american","mealType":"dinner","difficulty":"medium","timeMinutes":60,"servings":6,"ingredients":[{"name":"shrimp","qty":2,"unit":"lb","note":"large, peeled and deveined"},{"name":"butter","qty":6,"unit":"tbsp"},{"name":"all-purpose flour","qty":0.33,"unit":"cup"},{"name":"onion","qty":1,"unit":"piece","note":"diced"},{"name":"green bell pepper","qty":1,"unit":"piece","note":"diced"},{"name":"celery","qty":2,"unit":"stalk","note":"diced"},{"name":"garlic","qty":4,"unit":"clove","note":"minced"},{"name":"tomato paste","qty":2,"unit":"tbsp"},{"name":"cajun seasoning","qty":1,"unit":"tbsp","note":"divided; reduce the salt if your blend is salty"},{"name":"dried thyme","qty":1,"unit":"tsp"},{"name":"chicken broth","qty":2,"unit":"cup","note":"or seafood stock"},{"name":"worcestershire sauce","qty":1,"unit":"tsp"},{"name":"hot sauce","qty":0.5,"unit":"tsp"},{"name":"bay leaves","qty":2,"unit":"piece"},{"name":"lemon juice","qty":1,"unit":"tbsp"},{"name":"scallions","qty":4,"unit":"piece","note":"sliced"},{"name":"parsley","qty":2,"unit":"tbsp","note":"chopped"},{"name":"long-grain rice","qty":1.5,"unit":"cup"},{"name":"salt","unit":"to-taste"}],"steps":["Cook the rice with 2 1/4 cups water and 1/2 tsp salt: bring to a boil, cover, simmer on low 18 minutes and rest 5 minutes.","Make a roux: melt the butter in a large heavy pot over medium heat, whisk in the flour and cook, stirring constantly, 8-10 minutes until it's the color of peanut butter. Lower the heat if it darkens too quickly.","Add the onion, bell pepper and celery and cook 6-8 minutes until soft. Stir in the garlic, tomato paste, 2 tsp cajun seasoning and the thyme for 1 minute.","Gradually whisk in the broth until smooth, then add the worcestershire, hot sauce and bay leaves. Simmer 15-20 minutes, stirring now and then, until it's thick enough to coat a spoon.","Toss the shrimp with the remaining 1 tsp cajun seasoning, stir into the sauce and simmer 4-5 minutes until pink and opaque throughout (145F/63C).","Remove the bay leaves, stir in the lemon juice and most of the scallions and parsley and season with salt. Serve over the rice with the remaining herbs."],"tags":["seafood","comfort","high-protein"]},{"id":"b11-pescado-a-la-veracruzana","title":"Pescado a la Veracruzana (Fish with Tomatoes, Olives and Capers)","cuisine":"mexican","mealType":"dinner","difficulty":"easy","timeMinutes":35,"servings":4,"ingredients":[{"name":"tilapia fillets","qty":1.5,"unit":"lb","note":"or snapper, patted dry"},{"name":"olive oil","qty":3,"unit":"tbsp"},{"name":"onion","qty":1,"unit":"piece","note":"thinly sliced"},{"name":"garlic","qty":3,"unit":"clove","note":"minced"},{"name":"diced tomatoes","qty":1,"unit":"can","note":"14.5 oz, with juices"},{"name":"bay leaves","qty":2,"unit":"piece"},{"name":"mexican oregano","qty":0.5,"unit":"tsp"},{"name":"green olives","qty":0.33,"unit":"cup","note":"pitted and sliced"},{"name":"capers","qty":2,"unit":"tbsp","note":"rinsed"},{"name":"pickled jalapenos","qty":2,"unit":"tbsp","note":"sliced"},{"name":"parsley","qty":2,"unit":"tbsp","note":"chopped"},{"name":"lime","qty":1,"unit":"piece","note":"cut into wedges"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Heat the olive oil in a large skillet with a lid over medium heat. Cook the onion 5 minutes until soft, then add the garlic for 1 minute.","Add the diced tomatoes, bay leaves, oregano and 1/2 tsp salt and simmer 8-10 minutes until slightly thickened.","Stir in the olives, capers and pickled jalapenos and simmer 2 minutes. Taste; the olives and capers add plenty of salt.","Season the fish lightly with salt and pepper, nestle it into the sauce and spoon some sauce over the top.","Cover and cook on medium-low 8-10 minutes, until the fish flakes easily and reaches 145F (63C).","Remove the bay leaves, scatter with parsley and serve with lime wedges."],"tags":["gluten-free","seafood","high-protein","weeknight","low-carb","keto"]},{"id":"b11-pistachio-crusted-salmon-broccoli-lemon-yogurt","title":"Pistachio-Crusted Salmon with Roasted Broccoli and Lemon Yogurt","cuisine":"mediterranean","mealType":"dinner","difficulty":"easy","timeMinutes":30,"servings":4,"ingredients":[{"name":"salmon","qty":4,"unit":"fillet","note":"6 oz each, skinless"},{"name":"pistachios","qty":0.5,"unit":"cup","note":"shelled, finely chopped"},{"name":"dijon mustard","qty":1,"unit":"tbsp"},{"name":"lemon","qty":1,"unit":"piece","note":"zested and juiced"},{"name":"olive oil","qty":3,"unit":"tbsp","note":"divided"},{"name":"broccoli florets","qty":1.25,"unit":"lb"},{"name":"red pepper flakes","qty":0.25,"unit":"tsp"},{"name":"greek yogurt","qty":0.5,"unit":"cup","note":"plain whole-milk"},{"name":"garlic","qty":1,"unit":"clove","note":"grated"},{"name":"fresh dill","qty":1,"unit":"tbsp","note":"chopped"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Heat the oven to 425F (220C). Toss the broccoli with 2 tbsp olive oil, the red pepper flakes, 1/2 tsp salt and pepper on a large sheet pan and roast 10 minutes.","Mix the pistachios with the lemon zest, the remaining 1 tbsp olive oil and a pinch of salt.","Pat the salmon dry, season with salt and pepper and brush the tops with the dijon. Press the pistachio mixture firmly onto the mustard.","Push the broccoli to the sides of the pan and set the salmon in the middle. Roast 10-12 minutes until the salmon flakes and reaches 145F (63C) and the crust is golden; tent with foil if the nuts brown too fast.","Stir the yogurt with the garlic, dill, 1 tbsp lemon juice and a pinch of salt.","Serve the salmon and broccoli with the lemon yogurt and a squeeze of the remaining lemon juice."],"tags":["gluten-free","seafood","sheet-pan","high-protein","low-carb","keto","quick"]},{"id":"b11-skillet-lamb-chops-rosemary-blistered-tomatoes","title":"Skillet Rosemary Lamb Chops with Blistered Tomatoes and Zucchini","cuisine":"mediterranean","mealType":"dinner","difficulty":"easy","timeMinutes":35,"servings":4,"ingredients":[{"name":"lamb chops","qty":2,"unit":"lb","note":"8 loin chops, about 1 inch thick"},{"name":"fresh rosemary","qty":1,"unit":"tbsp","note":"finely chopped, plus 2 sprigs"},{"name":"olive oil","qty":3,"unit":"tbsp","note":"divided"},{"name":"zucchini","qty":2,"unit":"piece","note":"halved lengthwise and sliced 1/2 inch thick"},{"name":"garlic","qty":4,"unit":"clove","note":"smashed"},{"name":"cherry tomatoes","qty":2,"unit":"cup"},{"name":"balsamic vinegar","qty":1,"unit":"tbsp"},{"name":"mint","qty":2,"unit":"tbsp","note":"chopped"},{"name":"lemon","qty":1,"unit":"piece","note":"cut into wedges"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Pat the lamb chops dry, season generously with salt, pepper and the chopped rosemary and let them sit 15 minutes.","Heat 1 tbsp olive oil in a large cast-iron skillet over medium-high heat. Stand the chops on their fatty edge for 1-2 minutes to render, then sear in batches 3-4 minutes per side until browned and 145F (63C) inside. Rest on a plate at least 3 minutes.","Pour off all but 1 tbsp fat and add the remaining 2 tbsp olive oil. Cook the zucchini with a pinch of salt 4-5 minutes until golden on the cut sides.","Add the garlic, rosemary sprigs and cherry tomatoes and cook 3-4 minutes, shaking the pan, until the tomatoes blister and start to burst.","Stir in the balsamic vinegar and season with salt and pepper. Remove the rosemary sprigs.","Return the lamb chops and their juices to the pan, scatter with mint and serve with lemon wedges."],"tags":["gluten-free","one-pan","high-protein","low-carb","keto"]},{"id":"b11-mushroom-matar-masala","title":"Mushroom Matar Masala (Mushroom and Pea Curry) with Basmati","cuisine":"indian","mealType":"dinner","difficulty":"easy","timeMinutes":45,"servings":4,"ingredients":[{"name":"cremini mushrooms","qty":1.5,"unit":"lb","note":"quartered"},{"name":"frozen peas","qty":1.5,"unit":"cup"},{"name":"canola oil","qty":3,"unit":"tbsp"},{"name":"cumin seeds","qty":1,"unit":"tsp"},{"name":"bay leaf","qty":1,"unit":"piece"},{"name":"onion","qty":2,"unit":"piece","note":"finely chopped"},{"name":"ginger","qty":1,"unit":"tbsp","note":"minced"},{"name":"garlic","qty":4,"unit":"clove","note":"minced"},{"name":"green chiles","qty":1,"unit":"piece","note":"serrano or green chili, minced"},{"name":"crushed tomatoes","qty":14.5,"unit":"oz"},{"name":"cashews","qty":0.25,"unit":"cup","note":"raw, soaked in hot water 15 minutes"},{"name":"turmeric","qty":1,"unit":"tsp"},{"name":"ground coriander","qty":2,"unit":"tsp"},{"name":"chili powder","qty":1,"unit":"tsp","note":"Kashmiri chili powder"},{"name":"garam masala","qty":1,"unit":"tsp"},{"name":"kasuri methi","qty":1,"unit":"tbsp","note":"dried fenugreek leaves"},{"name":"cilantro","qty":0.25,"unit":"cup","note":"chopped"},{"name":"basmati rice","qty":1.5,"unit":"cup","note":"rinsed"},{"name":"salt","unit":"to-taste"}],"steps":["Cook the rice with 2 1/4 cups water and 1/2 tsp salt: bring to a boil, cover, simmer on low 15 minutes and rest 10 minutes.","Drain the cashews and blend with the crushed tomatoes until completely smooth.","Heat the oil in a large pan over medium heat. Add the cumin seeds and bay leaf and let them sizzle 30 seconds, then add the onions and cook 8-10 minutes until golden.","Stir in the ginger, garlic and green chili for 1 minute, then the turmeric, coriander and chili powder for 30 seconds.","Pour in the tomato-cashew puree and 1 tsp salt and cook, stirring, 8-10 minutes until thick and the oil starts to separate at the edges.","Add the mushrooms and cook 8 minutes, stirring, until they release their liquid and it cooks down. Add the peas and 1/2 cup water and simmer 4-5 minutes.","Crush the kasuri methi between your palms into the curry, add the garam masala and simmer 1 minute. Remove the bay leaf, taste for salt and finish with cilantro. Serve with the basmati rice."],"tags":["vegan","vegetarian","gluten-free","curry","weeknight"]},{"id":"b12-balsamic-roasted-brussels-sprouts","title":"Balsamic Roasted Brussels Sprouts","cuisine":"american","mealType":"side","difficulty":"easy","timeMinutes":35,"servings":4,"ingredients":[{"name":"brussels sprouts","qty":1.5,"unit":"lb","note":"trimmed and halved"},{"name":"olive oil","qty":3,"unit":"tbsp"},{"name":"balsamic vinegar","qty":1.5,"unit":"tbsp"},{"name":"maple syrup","qty":1,"unit":"tsp","optional":true},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Heat the oven to 425F and set a rack in the lower third.","Toss the halved brussels sprouts with the olive oil, salt and pepper, then spread them cut-side down in a single layer on a rimmed baking sheet.","Roast 20-25 minutes, without stirring for the first 15, until the cut sides are deeply browned and a knife slides easily into the centers.","Whisk the balsamic vinegar with the maple syrup if using, drizzle over the hot sprouts, toss and serve right away."],"tags":["vegan","gluten-free","dairy-free","sheet-pan"]},{"id":"b12-garlic-parmesan-roasted-asparagus","title":"Garlic Parmesan Roasted Asparagus","cuisine":"italian","mealType":"side","difficulty":"easy","timeMinutes":20,"servings":4,"ingredients":[{"name":"asparagus","qty":1,"unit":"lb","note":"woody ends snapped off"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"garlic","qty":2,"unit":"clove","note":"minced"},{"name":"parmesan","qty":0.33,"unit":"cup","note":"finely grated"},{"name":"lemon","qty":0.5,"unit":"piece","note":"cut into wedges"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Heat the oven to 425F. Arrange the asparagus on a rimmed baking sheet.","Drizzle with the olive oil, scatter the minced garlic over, season with salt and pepper and roll the spears to coat.","Roast 8 minutes, sprinkle the grated parmesan evenly over the spears, and roast 3-5 minutes more until tender-crisp and the cheese has melted.","Squeeze the lemon wedges over just before serving."],"tags":["gluten-free","quick","sheet-pan"]},{"id":"b12-roasted-beet-salad-goat-cheese-walnuts","title":"Roasted Beet Salad with Goat Cheese and Walnuts","cuisine":"french","mealType":"side","difficulty":"easy","timeMinutes":75,"servings":4,"ingredients":[{"name":"beets","qty":1.5,"unit":"lb","note":"about 4 medium, scrubbed"},{"name":"arugula","qty":5,"unit":"oz","note":"or mixed greens"},{"name":"goat cheese","qty":3,"unit":"oz","note":"crumbled"},{"name":"walnuts","qty":0.5,"unit":"cup","note":"roughly chopped"},{"name":"shallot","qty":1,"unit":"piece","note":"finely minced"},{"name":"red wine vinegar","qty":2,"unit":"tbsp"},{"name":"dijon mustard","qty":1,"unit":"tsp"},{"name":"olive oil","qty":3,"unit":"tbsp"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Heat the oven to 400F. Wrap the beets in a foil packet and roast 45-60 minutes, until a knife slides easily into the largest beet.","While the beets roast, toast the walnuts in a dry skillet over medium heat for 3-4 minutes, shaking often, until fragrant. Let cool.","Whisk the shallot, red wine vinegar, dijon mustard, salt and pepper, then slowly whisk in the olive oil to emulsify.","When the beets are cool enough to handle, rub off the skins with a paper towel and cut them into wedges. Toss the warm beets with half the dressing.","Toss the arugula with the remaining dressing, arrange on a platter, top with the beets, crumbled goat cheese and toasted walnuts, and serve."],"tags":["vegetarian","gluten-free","salad"]},{"id":"b12-garlic-baby-bok-choy","title":"Garlic Baby Bok Choy","cuisine":"chinese","mealType":"side","difficulty":"easy","timeMinutes":15,"servings":4,"ingredients":[{"name":"baby bok choy","qty":1.5,"unit":"lb","note":"halved lengthwise and washed well"},{"name":"canola oil","qty":1,"unit":"tbsp"},{"name":"garlic","qty":4,"unit":"clove","note":"thinly sliced"},{"name":"ginger","qty":1,"unit":"tsp","note":"minced"},{"name":"soy sauce","qty":1,"unit":"tbsp"},{"name":"sugar","qty":0.5,"unit":"tsp"},{"name":"sesame oil","qty":1,"unit":"tsp","note":"toasted"},{"name":"salt","unit":"to-taste"}],"steps":["Pat the halved bok choy dry. Stir the soy sauce, sugar and 2 tbsp water together in a small bowl.","Heat the canola oil in a wok or large skillet over medium-high heat. Add the garlic and ginger and stir-fry about 30 seconds until fragrant, not browned.","Add the bok choy cut-side down and cook 1-2 minutes until lightly seared, then pour in the soy mixture, cover and steam 2-3 minutes until the stems are just tender.","Uncover, drizzle with the sesame oil, taste and add a pinch of salt if needed, and serve immediately."],"tags":["vegan","dairy-free","quick","stir-fry"]},{"id":"b12-spanish-garlic-mushrooms","title":"Spanish Garlic Mushrooms (Champiñones al Ajillo)","cuisine":"spanish","mealType":"side","difficulty":"easy","timeMinutes":20,"servings":4,"ingredients":[{"name":"cremini mushrooms","qty":1.5,"unit":"lb","note":"quartered"},{"name":"olive oil","qty":0.25,"unit":"cup"},{"name":"garlic","qty":6,"unit":"clove","note":"thinly sliced"},{"name":"red pepper flakes","qty":0.25,"unit":"tsp"},{"name":"smoked paprika","qty":0.5,"unit":"tsp"},{"name":"dry sherry","qty":2,"unit":"tbsp"},{"name":"lemon juice","qty":1,"unit":"tbsp"},{"name":"parsley","qty":2,"unit":"tbsp","note":"chopped"},{"name":"salt","unit":"to-taste"}],"steps":["Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms in a single layer and cook without stirring for 3 minutes until browned on one side.","Stir and keep cooking 4-5 minutes until the mushrooms have released their liquid and it has mostly evaporated.","Lower the heat to medium, add the garlic, red pepper flakes and smoked paprika, and cook 1 minute, stirring, until the garlic is fragrant and just golden.","Pour in the dry sherry and let it bubble for about 1 minute, then stir in the lemon juice and parsley, season with salt and serve hot with the pan juices."],"tags":["vegan","gluten-free","dairy-free","tapas","quick"]},{"id":"b12-jeera-rice","title":"Jeera Rice (Indian Cumin Rice)","cuisine":"indian","mealType":"side","difficulty":"easy","timeMinutes":45,"servings":4,"ingredients":[{"name":"basmati rice","qty":1.5,"unit":"cup"},{"name":"ghee","qty":2,"unit":"tbsp"},{"name":"cumin seeds","qty":1.5,"unit":"tsp"},{"name":"bay leaf","qty":1,"unit":"leaf"},{"name":"cardamom pods","qty":3,"unit":"piece","note":"lightly crushed","optional":true},{"name":"salt","qty":0.75,"unit":"tsp"}],"steps":["Rinse the basmati rice in several changes of water until it runs mostly clear, then soak it in fresh water for 20 minutes and drain well.","Melt the ghee in a heavy saucepan over medium heat. Add the cumin seeds, bay leaf and cardamom pods if using, and sizzle 30-45 seconds until the cumin darkens a shade and smells toasty.","Add the drained rice and stir gently for 1-2 minutes to coat each grain. Pour in 2 1/4 cups water and the salt and bring to a boil.","Cover tightly, reduce the heat to low and cook 12 minutes. Turn off the heat and let it stand covered for 10 minutes.","Remove the bay leaf, fluff the rice gently with a fork and serve."],"tags":["vegetarian","gluten-free","rice"]},{"id":"b12-japanese-spinach-gomae","title":"Spinach Gomae (Japanese Sesame Spinach)","cuisine":"japanese","mealType":"side","difficulty":"easy","timeMinutes":15,"servings":4,"ingredients":[{"name":"spinach","qty":1,"unit":"lb","note":"mature bunch spinach, washed, stems left on"},{"name":"sesame seeds","qty":3,"unit":"tbsp","note":"white"},{"name":"soy sauce","qty":1,"unit":"tbsp"},{"name":"sugar","qty":1,"unit":"tbsp"},{"name":"mirin","qty":1,"unit":"tsp"}],"steps":["Toast the sesame seeds in a dry skillet over medium heat, shaking often, for 2-3 minutes until golden. Grind them in a mortar or spice grinder to a coarse, fragrant powder.","Stir the ground sesame with the soy sauce, sugar and mirin to make a thick dressing.","Bring a pot of water to a boil, add the spinach and blanch 30-60 seconds until just wilted, then plunge it into ice water.","Drain and squeeze the spinach firmly to remove as much water as possible, then cut it into 2-inch lengths.","Toss the spinach with the sesame dressing and serve at room temperature or chilled."],"tags":["vegan","dairy-free","quick"]},{"id":"b12-classic-american-potato-salad","title":"Classic American Potato Salad","cuisine":"american","mealType":"side","difficulty":"easy","timeMinutes":95,"servings":8,"ingredients":[{"name":"yukon gold potatoes","qty":3,"unit":"lb","note":"cut into 3/4-inch cubes"},{"name":"apple cider vinegar","qty":1,"unit":"tbsp"},{"name":"mayonnaise","qty":1,"unit":"cup"},{"name":"yellow mustard","qty":1,"unit":"tbsp"},{"name":"pickle relish","qty":2,"unit":"tbsp","note":"dill relish"},{"name":"egg","qty":3,"unit":"piece","note":"hard-boiled, peeled and chopped"},{"name":"celery","qty":2,"unit":"stalk","note":"finely diced"},{"name":"red onion","qty":0.25,"unit":"piece","note":"finely diced"},{"name":"paprika","qty":0.5,"unit":"tsp","note":"for garnish"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Put the potatoes in a pot, cover with cold water by an inch and add a generous pinch of salt. Bring to a boil and simmer 8-10 minutes, until just tender when pierced.","Drain the potatoes, spread them in a large bowl and sprinkle with the apple cider vinegar while still warm. Let cool 15 minutes.","Whisk the mayonnaise, mustard and pickle relish in a bowl and season with salt and pepper.","Add the chopped eggs, celery and red onion to the potatoes, fold in the dressing gently until everything is coated, and taste for seasoning.","Cover and refrigerate at least 1 hour. Dust with the paprika before serving and keep chilled; do not leave out more than 2 hours."],"tags":["vegetarian","gluten-free","picnic","make-ahead"]},{"id":"b12-moroccan-carrot-salad","title":"Moroccan Spiced Carrot Salad","cuisine":"african","mealType":"side","difficulty":"easy","timeMinutes":25,"servings":4,"ingredients":[{"name":"carrot","qty":1.5,"unit":"lb","note":"peeled and sliced into 1/4-inch coins"},{"name":"olive oil","qty":3,"unit":"tbsp"},{"name":"lemon juice","qty":2,"unit":"tbsp"},{"name":"garlic","qty":2,"unit":"clove","note":"grated"},{"name":"ground cumin","qty":1,"unit":"tsp"},{"name":"sweet paprika","qty":1,"unit":"tsp"},{"name":"ground cinnamon","qty":0.25,"unit":"tsp"},{"name":"cayenne","qty":1,"unit":"pinch"},{"name":"parsley","qty":0.25,"unit":"cup","note":"chopped, or cilantro"},{"name":"salt","unit":"to-taste"}],"steps":["Boil the carrot coins in salted water for 5-7 minutes, until tender but still with a little bite. Drain well.","In a large bowl whisk the olive oil, lemon juice, garlic, cumin, paprika, cinnamon, cayenne and a good pinch of salt.","Toss the warm carrots in the dressing so they soak it up, then let stand 10 minutes.","Fold in the parsley, taste for salt and lemon, and serve warm or at room temperature."],"tags":["vegan","gluten-free","dairy-free","salad","make-ahead"]},{"id":"b12-pearl-couscous-salad-feta","title":"Pearl Couscous Salad with Feta and Olives","cuisine":"mediterranean","mealType":"side","difficulty":"easy","timeMinutes":30,"servings":6,"ingredients":[{"name":"israeli couscous","qty":1.5,"unit":"cup","note":"pearl couscous"},{"name":"olive oil","qty":5,"unit":"tbsp","note":"divided"},{"name":"cucumber","qty":1,"unit":"cup","note":"diced"},{"name":"cherry tomatoes","qty":1,"unit":"cup","note":"halved"},{"name":"roasted red peppers","qty":0.5,"unit":"cup","note":"jarred, chopped"},{"name":"kalamata olives","qty":0.33,"unit":"cup","note":"pitted and halved"},{"name":"feta","qty":0.5,"unit":"cup","note":"crumbled"},{"name":"parsley","qty":0.25,"unit":"cup","note":"chopped"},{"name":"lemon juice","qty":3,"unit":"tbsp"},{"name":"dried oregano","qty":1,"unit":"tsp"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Heat 1 tbsp of the olive oil in a saucepan over medium heat, add the pearl couscous and toast, stirring, 3-4 minutes until lightly golden.","Add 2 cups water and a pinch of salt, bring to a boil, cover and simmer 8-10 minutes until tender and the water is absorbed. Spread on a plate to cool.","Whisk the remaining 4 tbsp olive oil with the lemon juice, oregano, salt and pepper.","In a large bowl combine the cooled couscous, cucumber, cherry tomatoes, roasted red peppers, olives and parsley. Toss with the dressing.","Fold in the feta, taste for seasoning and serve, or refrigerate up to 2 days."],"tags":["vegetarian","salad","make-ahead"]},{"id":"b12-cilantro-lime-rice","title":"Cilantro Lime Rice","cuisine":"mexican","mealType":"side","difficulty":"easy","timeMinutes":30,"servings":4,"ingredients":[{"name":"long-grain rice","qty":1.5,"unit":"cup","note":"white, rinsed"},{"name":"canola oil","qty":1,"unit":"tbsp"},{"name":"garlic","qty":1,"unit":"clove","note":"minced"},{"name":"salt","qty":1,"unit":"tsp"},{"name":"cilantro","qty":0.5,"unit":"cup","note":"finely chopped"},{"name":"lime","qty":1,"unit":"piece","note":"zested and juiced"}],"steps":["Heat the oil in a medium saucepan over medium heat. Add the rinsed rice and garlic and stir 2 minutes until the grains look translucent at the edges.","Add 2 1/4 cups water and the salt, bring to a boil, then cover, reduce the heat to low and simmer 15-18 minutes until the water is absorbed.","Remove from the heat and let stand covered 5 minutes.","Fluff the rice with a fork and fold in the cilantro, the lime zest and about 2 tbsp of the lime juice. Taste and add more juice or salt as needed."],"tags":["vegan","gluten-free","dairy-free","rice"]},{"id":"b12-calabacitas-zucchini-corn","title":"Calabacitas (Mexican Zucchini and Corn)","cuisine":"mexican","mealType":"side","difficulty":"easy","timeMinutes":30,"servings":6,"ingredients":[{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"onion","qty":0.5,"unit":"piece","note":"diced"},{"name":"garlic","qty":2,"unit":"clove","note":"minced"},{"name":"poblano pepper","qty":1,"unit":"piece","note":"seeded and diced"},{"name":"zucchini","qty":1.5,"unit":"lb","note":"or Mexican grey squash, diced"},{"name":"corn kernels","qty":1.5,"unit":"cup","note":"fresh or frozen"},{"name":"roma tomato","qty":1,"unit":"piece","note":"diced"},{"name":"dried oregano","qty":0.5,"unit":"tsp","note":"Mexican oregano if possible"},{"name":"queso fresco","qty":0.5,"unit":"cup","note":"crumbled"},{"name":"salt","unit":"to-taste"}],"steps":["Heat the olive oil in a large skillet over medium heat. Add the onion and poblano and cook 5 minutes until softened, then add the garlic for 30 seconds.","Add the zucchini and a pinch of salt and cook, stirring occasionally, 5-6 minutes until it starts to soften and brown in spots.","Stir in the corn, tomato and oregano and cook 4-5 minutes more until the corn is hot and the zucchini is tender but not mushy.","Taste for salt, scatter the queso fresco over the top and serve warm."],"tags":["vegetarian","gluten-free","quick"]},{"id":"b12-steakhouse-creamed-spinach","title":"Steakhouse Creamed Spinach","cuisine":"american","mealType":"side","difficulty":"easy","timeMinutes":30,"servings":6,"ingredients":[{"name":"spinach","qty":2,"unit":"lb","note":"fresh, or 20 oz frozen, thawed and squeezed dry"},{"name":"butter","qty":2,"unit":"tbsp"},{"name":"shallot","qty":1,"unit":"piece","note":"minced"},{"name":"garlic","qty":2,"unit":"clove","note":"minced"},{"name":"cream cheese","qty":4,"unit":"oz","note":"softened, cut into pieces"},{"name":"heavy cream","qty":0.5,"unit":"cup"},{"name":"parmesan","qty":0.33,"unit":"cup","note":"grated"},{"name":"nutmeg","qty":1,"unit":"pinch"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["If using fresh spinach, wilt it in batches in a large dry pot over medium-high heat, transfer to a colander, cool slightly and squeeze out as much liquid as possible. Chop roughly.","Melt the butter in a large skillet over medium heat. Add the shallot and cook 2-3 minutes until soft, then add the garlic for 30 seconds.","Add the cream cheese and heavy cream and stir until melted and smooth, about 2 minutes.","Stir in the spinach, parmesan and nutmeg and simmer gently 3-4 minutes until thick and creamy. Season with salt and pepper and serve hot."],"tags":["vegetarian","gluten-free","comfort"]},{"id":"b12-crispy-smashed-potatoes","title":"Crispy Smashed Potatoes","cuisine":"american","mealType":"side","difficulty":"easy","timeMinutes":60,"servings":6,"ingredients":[{"name":"baby potatoes","qty":2,"unit":"lb","note":"small, about 1.5 inches across"},{"name":"olive oil","qty":0.25,"unit":"cup"},{"name":"garlic","qty":2,"unit":"clove","note":"minced"},{"name":"parsley","qty":2,"unit":"tbsp","note":"chopped"},{"name":"flaky salt","qty":1,"unit":"tsp"},{"name":"black pepper","unit":"to-taste"}],"steps":["Heat the oven to 450F. Cover the potatoes with cold salted water in a pot, bring to a boil and simmer 18-22 minutes until completely tender. Drain and let steam dry 5 minutes.","Brush a rimmed baking sheet with 2 tbsp of the olive oil. Space the potatoes out and press each one with the bottom of a glass to about 1/2 inch thick.","Drizzle the remaining oil over the tops and season with half the flaky salt and some pepper.","Roast 25-30 minutes until the edges are deep golden and crisp.","Toss the garlic and parsley together, scatter over the hot potatoes with the rest of the flaky salt, and serve."],"tags":["vegan","gluten-free","dairy-free","sheet-pan"]},{"id":"b12-maple-roasted-butternut-squash","title":"Maple Cinnamon Roasted Butternut Squash","cuisine":"american","mealType":"side","difficulty":"easy","timeMinutes":45,"servings":6,"ingredients":[{"name":"butternut squash","qty":2,"unit":"lb","note":"peeled, seeded, cut into 1-inch cubes"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"maple syrup","qty":2,"unit":"tbsp"},{"name":"ground cinnamon","qty":0.5,"unit":"tsp"},{"name":"fresh sage","qty":1,"unit":"tbsp","note":"chopped, or 1 tsp fresh thyme"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Heat the oven to 425F and line a rimmed baking sheet with parchment.","Toss the squash cubes with the olive oil, maple syrup, cinnamon, salt and pepper, and spread in a single layer without crowding.","Roast 30-35 minutes, flipping once halfway, until the squash is tender and caramelized at the edges.","Sprinkle with the sage in the last 5 minutes of roasting, then serve warm."],"tags":["vegan","gluten-free","dairy-free","sheet-pan","fall"]},{"id":"b12-green-beans-almondine","title":"Green Beans Almondine","cuisine":"french","mealType":"side","difficulty":"easy","timeMinutes":20,"servings":6,"ingredients":[{"name":"green beans","qty":1.5,"unit":"lb","note":"trimmed, or haricots verts"},{"name":"butter","qty":3,"unit":"tbsp"},{"name":"sliced almonds","qty":0.33,"unit":"cup"},{"name":"shallot","qty":1,"unit":"piece","note":"thinly sliced"},{"name":"lemon juice","qty":1,"unit":"tbsp"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Bring a large pot of well-salted water to a boil. Cook the green beans 3-4 minutes until bright green and crisp-tender, then drain and plunge into ice water. Drain and pat dry.","Melt the butter in a large skillet over medium heat. Add the sliced almonds and cook, stirring, 2-3 minutes until golden and the butter smells nutty.","Add the shallot and cook 1 minute, then add the green beans and toss 2-3 minutes until heated through.","Stir in the lemon juice, season with salt and pepper and serve."],"tags":["vegetarian","gluten-free","quick","holiday"]},{"id":"b12-kerala-cabbage-thoran","title":"Cabbage Thoran (Kerala Cabbage with Coconut)","cuisine":"indian","mealType":"side","difficulty":"easy","timeMinutes":25,"servings":4,"ingredients":[{"name":"cabbage","qty":1.5,"unit":"lb","note":"green cabbage, finely shredded"},{"name":"coconut oil","qty":1,"unit":"tbsp"},{"name":"mustard seeds","qty":1,"unit":"tsp"},{"name":"curry leaves","qty":10,"unit":"leaf"},{"name":"shredded coconut","qty":0.5,"unit":"cup","note":"unsweetened, fresh or desiccated"},{"name":"green chiles","qty":1,"unit":"piece","note":"fresh green chili, minced"},{"name":"garlic","qty":1,"unit":"clove"},{"name":"cumin seeds","qty":0.5,"unit":"tsp"},{"name":"ground turmeric","qty":0.25,"unit":"tsp"},{"name":"salt","unit":"to-taste"}],"steps":["Pulse or crush the shredded coconut with the green chili, garlic and cumin seeds to a coarse, moist mixture (add a teaspoon of water if using desiccated coconut).","Heat the coconut oil in a wide pan over medium heat. Add the mustard seeds and when they start to pop, add the curry leaves and let them sizzle for a few seconds.","Add the cabbage, turmeric and a good pinch of salt and stir-fry 5 minutes until the cabbage begins to wilt.","Make a well in the center, add the coconut mixture, cover it with the cabbage and cook covered on low for 3-4 minutes.","Uncover and toss everything together for 2 minutes until the cabbage is tender but still has some bite. Taste for salt and serve."],"tags":["vegan","gluten-free","dairy-free","quick"]},{"id":"b12-honey-butter-glazed-carrots","title":"Honey Butter Glazed Carrots","cuisine":"american","mealType":"side","difficulty":"easy","timeMinutes":25,"servings":4,"ingredients":[{"name":"carrot","qty":1.5,"unit":"lb","note":"peeled and sliced on the diagonal 1/4 inch thick"},{"name":"butter","qty":2,"unit":"tbsp"},{"name":"honey","qty":2,"unit":"tbsp"},{"name":"fresh thyme","qty":1,"unit":"tsp","note":"leaves"},{"name":"lemon juice","qty":1,"unit":"tsp"},{"name":"parsley","qty":1,"unit":"tbsp","note":"chopped"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Put the carrots in a large skillet with 1/2 cup water, the butter and 1/2 tsp salt. Bring to a boil over medium-high heat, then cover and simmer 5-7 minutes until the carrots are just tender.","Uncover, add the honey and thyme and keep cooking, stirring often, 4-6 minutes until the liquid has reduced to a glossy glaze that coats the carrots.","Take the pan off the heat, stir in the lemon juice, season with pepper and more salt if needed, and sprinkle with the parsley to serve."],"tags":["vegetarian","gluten-free","quick","kid-friendly","holiday"]},{"id":"b12-braised-red-cabbage-apples","title":"Sweet and Sour Braised Red Cabbage with Apples","cuisine":"fusion","mealType":"side","difficulty":"easy","timeMinutes":60,"servings":6,"ingredients":[{"name":"red cabbage","qty":2,"unit":"lb","note":"about 1 medium head, cored and thinly sliced"},{"name":"butter","qty":2,"unit":"tbsp"},{"name":"onion","qty":1,"unit":"piece","note":"thinly sliced"},{"name":"apples","qty":2,"unit":"piece","note":"tart, peeled, cored and diced"},{"name":"apple cider vinegar","qty":0.25,"unit":"cup"},{"name":"brown sugar","qty":2,"unit":"tbsp"},{"name":"bay leaf","qty":1,"unit":"leaf"},{"name":"ground cloves","qty":1,"unit":"pinch"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Melt the butter in a large pot or Dutch oven over medium heat. Add the onion and cook 5 minutes until soft.","Add the red cabbage and apples and stir to coat, then add the apple cider vinegar, brown sugar, bay leaf, cloves, 1/2 cup water, 1 tsp salt and some pepper.","Bring to a simmer, cover, reduce the heat to low and braise 45 minutes, stirring every 15 minutes, until the cabbage is very tender. Add a splash of water if it looks dry.","Remove the bay leaf, uncover and cook a few minutes to reduce any excess liquid. Adjust with more vinegar, sugar or salt to balance sweet and sour, then serve."],"tags":["vegetarian","gluten-free","holiday","make-ahead"]},{"id":"b12-wild-rice-pilaf-cranberries-pecans","title":"Wild Rice Pilaf with Cranberries and Pecans","cuisine":"american","mealType":"side","difficulty":"easy","timeMinutes":65,"servings":6,"ingredients":[{"name":"wild rice","qty":1,"unit":"cup","note":"rinsed"},{"name":"vegetable broth","qty":3,"unit":"cup"},{"name":"olive oil","qty":1,"unit":"tbsp"},{"name":"shallot","qty":1,"unit":"piece","note":"minced"},{"name":"celery","qty":1,"unit":"stalk","note":"finely diced"},{"name":"dried thyme","qty":1,"unit":"tsp"},{"name":"dried cranberries","qty":0.5,"unit":"cup"},{"name":"pecans","qty":0.5,"unit":"cup","note":"chopped"},{"name":"parsley","qty":2,"unit":"tbsp","note":"chopped"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Heat the olive oil in a saucepan over medium heat. Cook the shallot and celery 3-4 minutes until softened.","Add the wild rice and thyme and stir 1 minute, then pour in the vegetable broth, bring to a boil, cover and simmer on low 45-55 minutes, until most grains have split open and are tender.","Meanwhile toast the pecans in a dry skillet over medium heat for 4-5 minutes until fragrant.","Drain off any broth left in the pan, stir in the dried cranberries, cover and let stand 5 minutes so they plump.","Fold in the toasted pecans and parsley, season with salt and pepper, and serve."],"tags":["vegan","gluten-free","dairy-free","holiday","grain"]},{"id":"b12-chewy-oatmeal-raisin-cookies","title":"Chewy Oatmeal Raisin Cookies","cuisine":"american","mealType":"dessert","difficulty":"easy","timeMinutes":50,"servings":12,"ingredients":[{"name":"butter","qty":1,"unit":"cup","note":"unsalted, softened (2 sticks)"},{"name":"brown sugar","qty":1,"unit":"cup","note":"packed"},{"name":"granulated sugar","qty":0.5,"unit":"cup"},{"name":"egg","qty":2,"unit":"piece","note":"large, room temperature"},{"name":"vanilla extract","qty":1,"unit":"tsp"},{"name":"all-purpose flour","qty":1.5,"unit":"cup"},{"name":"baking soda","qty":1,"unit":"tsp"},{"name":"ground cinnamon","qty":1,"unit":"tsp"},{"name":"salt","qty":0.5,"unit":"tsp"},{"name":"rolled oats","qty":3,"unit":"cup","note":"old-fashioned"},{"name":"raisins","qty":1,"unit":"cup"}],"steps":["Heat the oven to 350F and line two baking sheets with parchment.","Beat the softened butter, brown sugar and granulated sugar with a mixer on medium speed for 2-3 minutes until light and fluffy. Beat in the eggs one at a time, then the vanilla.","Whisk the flour, baking soda, cinnamon and salt in a separate bowl, then mix into the butter mixture on low just until no dry flour remains.","Stir in the rolled oats and raisins by hand.","Scoop rounded 2-tablespoon balls of dough 2 inches apart on the sheets. Bake one sheet at a time for 10-12 minutes, until the edges are golden but the centers still look slightly soft.","Cool on the sheet 5 minutes, then move to a rack. Makes about 36 cookies (3 per serving)."],"tags":["vegetarian","baking","cookies","kid-friendly"]},{"id":"b12-chewy-molasses-ginger-cookies","title":"Chewy Molasses Ginger Cookies","cuisine":"american","mealType":"dessert","difficulty":"easy","timeMinutes":45,"servings":12,"ingredients":[{"name":"all-purpose flour","qty":2.25,"unit":"cup"},{"name":"baking soda","qty":2,"unit":"tsp"},{"name":"salt","qty":0.5,"unit":"tsp"},{"name":"ginger","qty":2,"unit":"tsp","note":"ground ginger"},{"name":"ground cinnamon","qty":1,"unit":"tsp"},{"name":"ground cloves","qty":0.5,"unit":"tsp"},{"name":"butter","qty":0.75,"unit":"cup","note":"unsalted, softened"},{"name":"sugar","qty":1.25,"unit":"cup","note":"granulated; 1 cup for dough, 1/4 cup for rolling"},{"name":"egg","qty":1,"unit":"piece","note":"large"},{"name":"molasses","qty":0.25,"unit":"cup","note":"unsulphured, not blackstrap"}],"steps":["Heat the oven to 350F and line two baking sheets with parchment.","Whisk the flour, baking soda, salt, ground ginger, cinnamon and cloves in a bowl.","Beat the butter with 1 cup of the sugar for 2 minutes until fluffy. Beat in the egg, then the molasses, until smooth.","Mix in the dry ingredients on low speed just until combined.","Roll the dough into 1 1/4-inch balls, roll each in the remaining 1/4 cup sugar and place 2 inches apart on the sheets.","Bake 9-11 minutes, until the tops crackle but the centers look soft. Cool 5 minutes on the sheet, then on a rack. Makes about 30 cookies."],"tags":["vegetarian","baking","cookies","holiday"]},{"id":"b12-classic-butter-shortbread","title":"Classic Butter Shortbread","cuisine":"fusion","mealType":"dessert","difficulty":"easy","timeMinutes":65,"servings":12,"ingredients":[{"name":"butter","qty":1,"unit":"cup","note":"unsalted, softened (2 sticks)"},{"name":"sugar","qty":0.5,"unit":"cup","note":"granulated, plus 1 tsp for sprinkling"},{"name":"vanilla extract","qty":0.5,"unit":"tsp"},{"name":"all-purpose flour","qty":2,"unit":"cup"},{"name":"salt","qty":0.25,"unit":"tsp"}],"steps":["Heat the oven to 325F. Line a 9-inch round or square pan with parchment.","Beat the butter and sugar together until pale and creamy, about 2 minutes, then beat in the vanilla.","Add the flour and salt and mix on low just until the dough comes together in soft clumps; do not overmix.","Press the dough evenly into the pan, prick it all over with a fork and score it into 12 wedges or bars without cutting through.","Bake 30-35 minutes, until firm and very pale golden at the edges. Sprinkle with the extra teaspoon of sugar.","Cut along the score lines while still warm, then let cool completely in the pan, about 20 minutes, before lifting out."],"tags":["vegetarian","baking","cookies","holiday"]},{"id":"b12-chewy-brown-sugar-blondies","title":"Chewy Brown Sugar Blondies","cuisine":"american","mealType":"dessert","difficulty":"easy","timeMinutes":45,"servings":12,"ingredients":[{"name":"butter","qty":0.5,"unit":"cup","note":"unsalted, melted and slightly cooled"},{"name":"brown sugar","qty":1,"unit":"cup","note":"packed"},{"name":"egg","qty":1,"unit":"piece","note":"large"},{"name":"vanilla extract","qty":1,"unit":"tsp"},{"name":"all-purpose flour","qty":1,"unit":"cup"},{"name":"baking powder","qty":0.5,"unit":"tsp"},{"name":"salt","qty":0.25,"unit":"tsp"},{"name":"semisweet chocolate chips","qty":0.5,"unit":"cup","note":"or white chocolate chips"},{"name":"chopped pecans","qty":0.5,"unit":"cup","optional":true}],"steps":["Heat the oven to 350F. Line an 8x8-inch pan with parchment, leaving overhang on two sides.","Whisk the melted butter and brown sugar until smooth, then whisk in the egg and vanilla until glossy.","Stir in the flour, baking powder and salt with a spatula just until combined, then fold in the chocolate chips and the pecans if using.","Spread the batter evenly in the pan and bake 22-26 minutes, until golden on top and a toothpick in the center comes out with a few moist crumbs.","Cool in the pan at least 15 minutes, then lift out and cut into 12 bars."],"tags":["vegetarian","baking","bars","kid-friendly"]},{"id":"b12-no-bake-chocolate-oat-cookies","title":"No-Bake Chocolate Peanut Butter Oat Cookies","cuisine":"american","mealType":"dessert","difficulty":"easy","timeMinutes":40,"servings":12,"ingredients":[{"name":"sugar","qty":2,"unit":"cup","note":"granulated"},{"name":"butter","qty":0.5,"unit":"cup"},{"name":"milk","qty":0.5,"unit":"cup"},{"name":"cocoa powder","qty":0.25,"unit":"cup","note":"unsweetened"},{"name":"peanut butter","qty":0.5,"unit":"cup","note":"creamy"},{"name":"vanilla extract","qty":1,"unit":"tsp"},{"name":"quick oats","qty":3,"unit":"cup"},{"name":"salt","qty":1,"unit":"pinch"}],"steps":["Line two baking sheets or a large tray with parchment or wax paper, and measure out all the ingredients before you start.","Combine the sugar, butter, milk and cocoa powder in a medium saucepan over medium heat, stirring until the butter melts.","Bring the mixture to a full rolling boil and boil for exactly 1 minute without stirring, then remove from the heat. Too short and they stay sticky; too long and they turn crumbly.","Immediately stir in the peanut butter, vanilla and salt until smooth, then stir in the quick oats until evenly coated.","Working quickly, drop heaping tablespoons onto the parchment. Let set at room temperature 25-30 minutes until firm. Makes about 24 cookies (2 per serving)."],"tags":["vegetarian","no-bake","cookies","kid-friendly"]},{"id":"b12-southern-peach-cobbler","title":"Southern Peach Cobbler","cuisine":"american","mealType":"dessert","difficulty":"easy","timeMinutes":65,"servings":8,"ingredients":[{"name":"butter","qty":0.5,"unit":"cup","note":"unsalted"},{"name":"peaches","qty":4,"unit":"cup","note":"fresh, peeled and sliced (about 2 lb), or thawed frozen"},{"name":"sugar","qty":1.25,"unit":"cup","note":"granulated; 1/4 cup for the peaches, 1 cup for the batter"},{"name":"lemon juice","qty":1,"unit":"tbsp"},{"name":"ground cinnamon","qty":0.5,"unit":"tsp"},{"name":"all-purpose flour","qty":1,"unit":"cup"},{"name":"baking powder","qty":2,"unit":"tsp"},{"name":"salt","qty":0.25,"unit":"tsp"},{"name":"milk","qty":1,"unit":"cup","note":"whole"}],"steps":["Heat the oven to 350F. Put the butter in a 3-quart (11x7-inch) baking dish and set it in the oven while it heats, until melted, about 5 minutes.","Toss the sliced peaches with 1/4 cup of the sugar, the lemon juice and cinnamon and let stand while you make the batter.","Whisk the flour, the remaining 1 cup sugar, baking powder and salt, then whisk in the milk until just smooth.","Pour the batter evenly over the melted butter without stirring, then spoon the peaches and their juices evenly on top, again without stirring.","Bake 40-45 minutes, until the batter has risen around the fruit and is deep golden and set in the center.","Cool at least 10 minutes before serving warm."],"tags":["vegetarian","baking","fruit","summer"]},{"id":"b12-strawberry-shortcake","title":"Strawberry Shortcake with Cream Biscuits","cuisine":"american","mealType":"dessert","difficulty":"medium","timeMinutes":60,"servings":8,"ingredients":[{"name":"strawberries","qty":1.5,"unit":"lb","note":"hulled and sliced"},{"name":"sugar","qty":0.44,"unit":"cup","note":"granulated; 1/4 cup for berries, 3 tbsp for biscuits"},{"name":"all-purpose flour","qty":2,"unit":"cup"},{"name":"baking powder","qty":1,"unit":"tbsp"},{"name":"salt","qty":0.5,"unit":"tsp"},{"name":"butter","qty":6,"unit":"tbsp","note":"unsalted, very cold, cubed"},{"name":"heavy cream","qty":1.75,"unit":"cup","note":"cold; 3/4 cup for biscuits, 1 cup for whipping"},{"name":"powdered sugar","qty":2,"unit":"tbsp"},{"name":"vanilla extract","qty":1,"unit":"tsp"}],"steps":["Toss the strawberries with 1/4 cup of the sugar and let stand 30 minutes at room temperature to release their juices. Heat the oven to 425F.","Whisk the flour, 3 tbsp sugar, baking powder and salt. Cut in the cold butter with a pastry cutter or your fingertips until it looks like coarse crumbs with pea-sized bits.","Stir in 3/4 cup of the heavy cream just until a shaggy dough forms. Pat it out on a floured surface 3/4 inch thick and cut 8 biscuits with a 2 1/2-inch cutter, re-patting the scraps once.","Bake the biscuits on a parchment-lined sheet 14-17 minutes until golden. Cool 10 minutes.","Whip the remaining 1 cup cream with the powdered sugar and vanilla to soft peaks.","Split each biscuit, spoon strawberries and juice over the bottom half, add whipped cream and cover with the top half."],"tags":["vegetarian","baking","fruit","summer"]},{"id":"b12-red-wine-poached-pears","title":"Red Wine Poached Pears","cuisine":"french","mealType":"dessert","difficulty":"easy","timeMinutes":60,"servings":4,"ingredients":[{"name":"bosc pear","qty":4,"unit":"piece","note":"firm-ripe, peeled, stems left on"},{"name":"red wine","qty":3,"unit":"cup","note":"one 750 ml bottle of dry red such as Merlot"},{"name":"sugar","qty":0.75,"unit":"cup","note":"granulated"},{"name":"cinnamon stick","qty":1,"unit":"piece"},{"name":"star anise","qty":2,"unit":"piece"},{"name":"orange","qty":1,"unit":"piece","note":"3 wide strips of zest only"},{"name":"vanilla bean","qty":0.5,"unit":"piece","note":"split","optional":true}],"steps":["Choose a saucepan just large enough to hold the pears upright. Add the red wine, sugar, cinnamon stick, star anise, orange zest strips and vanilla bean if using, and stir over medium heat until the sugar dissolves.","Slice a thin piece off the bottom of each peeled pear so it can stand. Lay the pears in the wine, bring to a gentle simmer and cover with a round of parchment.","Poach 20-30 minutes, turning the pears every 5-10 minutes so they color evenly, until a skewer slides into the thickest part with little resistance.","Lift the pears out onto a plate. Boil the poaching liquid 15-20 minutes until reduced to about 1 cup of glossy syrup, then strain.","Serve the pears warm or chilled, standing in a pool of the syrup."],"tags":["vegetarian","gluten-free","dairy-free","fruit","elegant"]},{"id":"b12-vanilla-panna-cotta-berry-sauce","title":"Vanilla Panna Cotta with Berry Sauce","cuisine":"italian","mealType":"dessert","difficulty":"medium","timeMinutes":210,"servings":6,"ingredients":[{"name":"gelatin","qty":2.5,"unit":"tsp","note":"unflavored powdered gelatin (a little more than 1 envelope)"},{"name":"whole milk","qty":1,"unit":"cup","note":"cold, divided"},{"name":"heavy cream","qty":2,"unit":"cup"},{"name":"sugar","qty":0.5,"unit":"cup","note":"granulated; 1/3 cup for the cream, 2 tbsp for the berries"},{"name":"vanilla extract","qty":1.5,"unit":"tsp"},{"name":"salt","qty":1,"unit":"pinch"},{"name":"mixed berries","qty":2,"unit":"cup","note":"fresh or frozen"},{"name":"lemon juice","qty":1,"unit":"tsp"}],"steps":["Pour 1/4 cup of the cold milk into a small bowl, sprinkle the gelatin evenly over the surface and let it bloom 5 minutes.","Heat the heavy cream, the remaining 3/4 cup milk, 1/3 cup sugar and the salt in a saucepan over medium heat, stirring, until steaming and the sugar dissolves. Do not boil.","Remove from the heat, add the bloomed gelatin and whisk 1-2 minutes until completely dissolved. Stir in the vanilla.","Divide among 6 small glasses or ramekins, cool 15 minutes, then cover and refrigerate at least 3 hours until set with a gentle wobble.","For the sauce, simmer the berries with the remaining 2 tbsp sugar and the lemon juice 5-8 minutes until jammy. Cool, then spoon over the panna cotta to serve."],"tags":["gluten-free","make-ahead","elegant"]},{"id":"b12-chocolate-avocado-mousse","title":"Chocolate Avocado Mousse","cuisine":"fusion","mealType":"dessert","difficulty":"easy","timeMinutes":40,"servings":4,"ingredients":[{"name":"avocado","qty":2,"unit":"piece","note":"large and fully ripe"},{"name":"cocoa powder","qty":0.5,"unit":"cup","note":"unsweetened"},{"name":"maple syrup","qty":0.5,"unit":"cup"},{"name":"almond milk","qty":0.25,"unit":"cup","note":"unsweetened, plus more if needed"},{"name":"vanilla extract","qty":1,"unit":"tsp"},{"name":"salt","qty":1,"unit":"pinch"},{"name":"raspberries","qty":0.5,"unit":"cup","note":"for serving","optional":true}],"steps":["Halve and pit the avocados and scoop the flesh into a food processor or blender.","Add the cocoa powder, maple syrup, almond milk, vanilla and salt.","Blend 1-2 minutes, scraping down the sides, until completely smooth with no green flecks. Add a splash more almond milk if too thick, and taste for sweetness.","Spoon into 4 small bowls, cover and chill at least 30 minutes. Top with raspberries if using and serve the same day."],"tags":["vegan","gluten-free","dairy-free","no-bake"]},{"id":"b12-southern-banana-pudding","title":"Southern Banana Pudding from Scratch","cuisine":"american","mealType":"dessert","difficulty":"medium","timeMinutes":225,"servings":10,"ingredients":[{"name":"sugar","qty":0.75,"unit":"cup","note":"granulated"},{"name":"cornstarch","qty":0.25,"unit":"cup"},{"name":"salt","qty":0.25,"unit":"tsp"},{"name":"whole milk","qty":3,"unit":"cup"},{"name":"egg yolks","qty":4,"unit":"piece","note":"large"},{"name":"butter","qty":2,"unit":"tbsp","note":"unsalted"},{"name":"vanilla extract","qty":2,"unit":"tsp"},{"name":"vanilla wafers","qty":8,"unit":"oz"},{"name":"bananas","qty":4,"unit":"piece","note":"ripe but firm, sliced"},{"name":"heavy cream","qty":1,"unit":"cup","note":"cold"},{"name":"powdered sugar","qty":2,"unit":"tbsp"}],"steps":["Whisk the sugar, cornstarch and salt in a saucepan, then whisk in the milk and egg yolks until smooth.","Cook over medium heat, whisking constantly, until the mixture thickens and bubbles; let it bubble 1 minute more so the starch fully sets, 8-10 minutes total.","Off the heat, whisk in the butter and vanilla. Press plastic wrap onto the surface and cool 15 minutes.","In a 2-quart dish, layer one third of the vanilla wafers, one third of the banana slices and one third of the pudding. Repeat twice.","Cover and refrigerate at least 3 hours so the wafers soften.","Before serving, whip the heavy cream with the powdered sugar to soft peaks and spread over the top. Keep refrigerated."],"tags":["vegetarian","no-bake","make-ahead","comfort"]},{"id":"b12-tembleque-coconut-pudding","title":"Tembleque (Puerto Rican Coconut Pudding)","cuisine":"caribbean","mealType":"dessert","difficulty":"easy","timeMinutes":200,"servings":8,"ingredients":[{"name":"coconut milk","qty":2,"unit":"can","note":"13.5 oz cans, full-fat"},{"name":"cornstarch","qty":0.5,"unit":"cup"},{"name":"sugar","qty":0.5,"unit":"cup","note":"granulated"},{"name":"salt","qty":0.25,"unit":"tsp"},{"name":"vanilla extract","qty":1,"unit":"tsp"},{"name":"ground cinnamon","qty":0.5,"unit":"tsp","note":"for dusting"}],"steps":["Rinse a 4-cup mold or 8 small ramekins with cold water and shake out the excess, leaving them damp.","Whisk the coconut milk, cornstarch, sugar and salt in a saucepan until no lumps of starch remain.","Cook over medium heat, whisking constantly and scraping the bottom, 10-12 minutes until the mixture turns very thick and glossy and begins to bubble. Cook 1 minute more.","Remove from the heat, whisk in the vanilla and pour immediately into the mold. Tap it on the counter to level.","Cool 20 minutes, then refrigerate at least 3 hours until fully set.","Unmold onto a plate (loosen the edges with a thin knife) and dust with the cinnamon before serving."],"tags":["vegan","gluten-free","dairy-free","no-bake","make-ahead"]},{"id":"b12-italian-almond-biscotti","title":"Italian Almond Biscotti","cuisine":"italian","mealType":"dessert","difficulty":"medium","timeMinutes":90,"servings":12,"ingredients":[{"name":"almonds","qty":1,"unit":"cup","note":"whole, about 5 oz"},{"name":"all-purpose flour","qty":2,"unit":"cup"},{"name":"sugar","qty":1,"unit":"cup","note":"granulated"},{"name":"baking powder","qty":1,"unit":"tsp"},{"name":"salt","qty":0.25,"unit":"tsp"},{"name":"egg","qty":3,"unit":"piece","note":"large"},{"name":"vanilla extract","qty":1,"unit":"tsp"},{"name":"almond extract","qty":0.5,"unit":"tsp"}],"steps":["Heat the oven to 350F. Toast the almonds on a baking sheet 8-10 minutes until fragrant, cool, then roughly chop about half of them.","Whisk the flour, sugar, baking powder and salt in a large bowl. In another bowl beat the eggs with the vanilla and almond extract.","Stir the egg mixture into the dry ingredients until a sticky dough forms, then work in all the almonds.","With floured hands, divide the dough in half and shape two logs about 12 inches long and 2 inches wide on a parchment-lined sheet, spaced well apart.","Bake 25-30 minutes until firm and lightly golden. Cool 10 minutes, then slice diagonally 1/2 inch thick with a serrated knife.","Lay the slices cut-side down and bake 10 minutes, flip and bake 8-10 minutes more until dry and golden. Cool completely; they crisp as they cool. Makes about 30."],"tags":["vegetarian","dairy-free","baking","cookies"]},{"id":"b12-cherry-clafoutis","title":"Cherry Clafoutis","cuisine":"french","mealType":"dessert","difficulty":"easy","timeMinutes":70,"servings":6,"ingredients":[{"name":"butter","qty":1,"unit":"tbsp","note":"softened, for the dish"},{"name":"cherries","qty":3,"unit":"cup","note":"sweet cherries, pitted (about 1 lb)"},{"name":"egg","qty":3,"unit":"piece","note":"large"},{"name":"sugar","qty":0.67,"unit":"cup","note":"granulated, divided"},{"name":"whole milk","qty":1.25,"unit":"cup"},{"name":"vanilla extract","qty":1,"unit":"tbsp"},{"name":"salt","qty":1,"unit":"pinch"},{"name":"all-purpose flour","qty":0.5,"unit":"cup"},{"name":"powdered sugar","qty":1,"unit":"tbsp","note":"for dusting"}],"steps":["Heat the oven to 350F. Butter a 9- or 10-inch pie dish or shallow baking dish and sprinkle it with 2 tbsp of the sugar.","Spread the pitted cherries in a single layer in the dish and scatter another 2 tbsp sugar over them.","Blend or whisk the eggs, the remaining sugar, milk, vanilla and salt until frothy, then add the flour and blend until completely smooth.","Pour the batter over the cherries.","Bake 40-45 minutes, until puffed, golden at the edges and just set in the center (a knife inserted comes out clean).","Cool 15 minutes; it will sink as it cools. Dust with the powdered sugar and serve warm."],"tags":["vegetarian","baking","fruit","summer"]},{"id":"b12-gajar-ka-halwa","title":"Gajar ka Halwa (Indian Carrot Pudding)","cuisine":"indian","mealType":"dessert","difficulty":"medium","timeMinutes":80,"servings":6,"ingredients":[{"name":"carrot","qty":2,"unit":"lb","note":"peeled and finely grated"},{"name":"whole milk","qty":4,"unit":"cup"},{"name":"ghee","qty":3,"unit":"tbsp"},{"name":"sugar","qty":0.5,"unit":"cup","note":"granulated, adjust to taste"},{"name":"ground cardamom","qty":0.5,"unit":"tsp"},{"name":"cashews","qty":3,"unit":"tbsp","note":"chopped, or almonds or pistachios"},{"name":"raisins","qty":2,"unit":"tbsp"}],"steps":["Combine the grated carrots and milk in a wide heavy-bottomed pan and bring to a boil over medium-high heat.","Reduce the heat to medium and simmer, stirring every few minutes and scraping the bottom, 45-55 minutes until almost all of the milk has evaporated.","Add the ghee and cook, stirring, 5 minutes until the carrots look glossy.","Stir in the sugar; it will loosen the mixture. Keep cooking and stirring 10-12 minutes until it thickens again and pulls from the sides of the pan.","Stir in the cardamom, cashews and raisins and cook 2 minutes more. Serve warm, or chilled."],"tags":["vegetarian","gluten-free","holiday"]},{"id":"b12-chinese-almond-cookies","title":"Chinese Almond Cookies","cuisine":"chinese","mealType":"dessert","difficulty":"easy","timeMinutes":45,"servings":12,"ingredients":[{"name":"all-purpose flour","qty":2.5,"unit":"cup"},{"name":"baking powder","qty":1,"unit":"tsp"},{"name":"baking soda","qty":0.5,"unit":"tsp"},{"name":"salt","qty":0.25,"unit":"tsp"},{"name":"vegetable shortening","qty":1,"unit":"cup","note":"solid, at room temperature"},{"name":"sugar","qty":1,"unit":"cup","note":"granulated"},{"name":"egg","qty":2,"unit":"piece","note":"large; 1 for the dough, 1 yolk beaten for glazing"},{"name":"almond extract","qty":1.5,"unit":"tsp"},{"name":"almonds","qty":0.25,"unit":"cup","note":"about 30 whole blanched almonds, one per cookie"}],"steps":["Heat the oven to 350F and line two baking sheets with parchment. Whisk the flour, baking powder, baking soda and salt.","Beat the shortening and sugar until fluffy, 2 minutes. Beat in 1 whole egg and the almond extract.","Add the dry ingredients and mix on low until a soft, crumbly dough comes together; knead briefly by hand if needed.","Roll into 1 1/4-inch balls, place 2 inches apart and flatten each slightly. Press a whole almond into the center of each.","Beat the second egg yolk with 1 tsp water and brush it over the tops.","Bake 13-15 minutes until the edges are light golden. Cool 5 minutes on the sheet, then on a rack. Makes about 30."],"tags":["vegetarian","dairy-free","baking","cookies","holiday"]},{"id":"b12-dark-chocolate-bark-pistachio-cranberry","title":"Vegan Dark Chocolate Bark with Pistachios and Cranberries","cuisine":"fusion","mealType":"dessert","difficulty":"easy","timeMinutes":40,"servings":10,"ingredients":[{"name":"vegan chocolate chips","qty":10,"unit":"oz","note":"dairy-free dark chocolate, 60-70% cacao"},{"name":"shelled pistachios","qty":0.5,"unit":"cup","note":"roasted, roughly chopped"},{"name":"dried cranberries","qty":0.33,"unit":"cup"},{"name":"pumpkin seeds","qty":0.25,"unit":"cup","note":"roasted"},{"name":"flaky sea salt","qty":0.5,"unit":"tsp"}],"steps":["Line a rimmed baking sheet with parchment paper.","Melt two thirds of the chocolate in a heatproof bowl over barely simmering water (or in 30-second microwave bursts), stirring until smooth. Remove from the heat and stir in the remaining chocolate until melted; this keeps the bark glossy.","Spread the chocolate about 1/4 inch thick on the parchment.","Immediately scatter the pistachios, dried cranberries and pumpkin seeds over the top, press them in lightly and sprinkle with the flaky salt.","Refrigerate 20-30 minutes until firm, then break into rough pieces. Store cool and airtight."],"tags":["vegan","gluten-free","dairy-free","no-bake","holiday"]},{"id":"b12-classic-rice-krispie-treats","title":"Classic Crispy Rice Cereal Treats","cuisine":"american","mealType":"dessert","difficulty":"easy","timeMinutes":45,"servings":12,"ingredients":[{"name":"butter","qty":3,"unit":"tbsp"},{"name":"marshmallows","qty":10,"unit":"oz","note":"about 40 regular or 4 cups mini"},{"name":"rice krispies","qty":6,"unit":"cup","note":"crisp rice cereal"},{"name":"vanilla extract","qty":0.5,"unit":"tsp","optional":true},{"name":"salt","qty":1,"unit":"pinch"}],"steps":["Line a 9x13-inch pan with parchment paper.","Melt the butter in a large pot over low heat. Add the marshmallows and stir constantly until completely melted and smooth, keeping the heat low so they stay soft.","Remove from the heat and stir in the salt and the vanilla if using.","Add the rice krispies cereal and fold until evenly coated.","Press the mixture evenly into the pan with a spatula dampened with water, using light pressure so the treats stay tender.","Let cool at least 30 minutes, then cut into 12 squares."],"tags":["no-bake","kid-friendly"]},{"id":"b12-pineapple-upside-down-cake","title":"Pineapple Upside-Down Cake","cuisine":"american","mealType":"dessert","difficulty":"medium","timeMinutes":90,"servings":10,"ingredients":[{"name":"butter","qty":0.75,"unit":"cup","note":"unsalted; 1/4 cup melted for topping, 1/2 cup softened for cake"},{"name":"brown sugar","qty":0.5,"unit":"cup","note":"packed"},{"name":"canned pineapple","qty":1,"unit":"can","note":"20 oz can pineapple rings in juice, drained, juice reserved"},{"name":"maraschino cherries","qty":7,"unit":"piece","optional":true},{"name":"all-purpose flour","qty":1.5,"unit":"cup"},{"name":"baking powder","qty":1.5,"unit":"tsp"},{"name":"salt","qty":0.25,"unit":"tsp"},{"name":"granulated sugar","qty":0.75,"unit":"cup"},{"name":"egg","qty":2,"unit":"piece","note":"large, room temperature"},{"name":"vanilla extract","qty":1,"unit":"tsp"}],"steps":["Heat the oven to 350F. Pour 1/4 cup melted butter into a 9-inch round cake pan at least 2 inches deep, sprinkle the brown sugar evenly over it, arrange 7 pineapple rings on top and put a cherry in each center if using.","Whisk the flour, baking powder and salt in a bowl.","Beat the remaining 1/2 cup softened butter with the granulated sugar 2-3 minutes until fluffy. Beat in the eggs one at a time, then the vanilla.","Mix in the flour mixture alternately with 1/2 cup of the reserved pineapple juice, beginning and ending with flour, just until smooth.","Spread the batter gently over the pineapple and bake 40-45 minutes, until golden and a toothpick in the center comes out clean.","Cool in the pan 10 minutes only, run a knife around the edge and invert onto a serving plate. Serve warm or at room temperature."],"tags":["vegetarian","baking","cake","retro"]},{"id":"b12-coconut-macaroons","title":"Coconut Macaroons","cuisine":"american","mealType":"dessert","difficulty":"easy","timeMinutes":40,"servings":10,"ingredients":[{"name":"shredded coconut","qty":3,"unit":"cup","note":"sweetened (about 8 oz)"},{"name":"sugar","qty":0.33,"unit":"cup","note":"granulated"},{"name":"egg whites","qty":3,"unit":"piece","note":"large"},{"name":"vanilla extract","qty":1,"unit":"tsp"},{"name":"salt","qty":0.125,"unit":"tsp"},{"name":"dark chocolate","qty":3,"unit":"oz","note":"dairy-free, melted, for dipping","optional":true}],"steps":["Heat the oven to 325F and line a baking sheet with parchment.","Whisk the egg whites, sugar, vanilla and salt until foamy and the sugar is mostly dissolved, about 1 minute.","Fold in the shredded coconut until evenly moistened.","Scoop heaping tablespoons into tight mounds 1 1/2 inches apart, squeezing each lightly so it holds together. Makes about 20.","Bake 20-25 minutes, until the tops and bottoms are golden brown. Cool completely on the sheet.","If you like, dip the bottoms in melted dark chocolate and let set on parchment."],"tags":["vegetarian","gluten-free","dairy-free","baking","cookies"]},{"id":"b12-italian-wedding-soup","title":"Italian Wedding Soup","cuisine":"italian","mealType":"dinner","difficulty":"medium","timeMinutes":60,"servings":6,"ingredients":[{"name":"ground beef","qty":0.5,"unit":"lb","note":"85% lean"},{"name":"ground pork","qty":0.5,"unit":"lb"},{"name":"breadcrumbs","qty":0.33,"unit":"cup","note":"plain dry"},{"name":"egg","qty":1,"unit":"piece","note":"large"},{"name":"parmesan","qty":0.5,"unit":"cup","note":"grated, plus more to serve"},{"name":"garlic","qty":3,"unit":"clove","note":"minced, divided"},{"name":"parsley","qty":3,"unit":"tbsp","note":"chopped"},{"name":"olive oil","qty":1,"unit":"tbsp"},{"name":"onion","qty":1,"unit":"piece","note":"diced"},{"name":"carrot","qty":2,"unit":"piece","note":"diced"},{"name":"celery","qty":2,"unit":"stalk","note":"diced"},{"name":"chicken broth","qty":10,"unit":"cup"},{"name":"orzo","qty":0.75,"unit":"cup","note":"or acini di pepe"},{"name":"spinach","qty":5,"unit":"oz","note":"baby spinach or chopped escarole"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Mix the ground beef, ground pork, breadcrumbs, egg, parmesan, 1 clove of the garlic, the parsley, 1/2 tsp salt and some pepper with your hands just until combined. Roll into 3/4-inch meatballs (about 40).","Heat the olive oil in a large pot over medium heat. Add the onion, carrot, celery and the remaining garlic and cook 6-8 minutes until softened.","Add the chicken broth and bring to a boil. Gently drop in the meatballs, reduce to a steady simmer and cook 10 minutes.","Stir in the orzo and simmer 8-10 minutes, stirring occasionally, until the pasta is tender and the meatballs are cooked through (160F in the center).","Stir in the spinach for 1-2 minutes until wilted. Season with salt and pepper and serve with extra parmesan."],"tags":["soup","comfort","kid-friendly"]},{"id":"b12-avgolemono-lemon-chicken-rice-soup","title":"Avgolemono (Greek Lemon Chicken and Rice Soup)","cuisine":"greek","mealType":"dinner","difficulty":"medium","timeMinutes":55,"servings":6,"ingredients":[{"name":"chicken thighs","qty":1.5,"unit":"lb","note":"boneless, skinless"},{"name":"chicken broth","qty":8,"unit":"cup"},{"name":"onion","qty":1,"unit":"piece","note":"finely diced"},{"name":"carrot","qty":2,"unit":"piece","note":"finely diced"},{"name":"celery","qty":2,"unit":"stalk","note":"finely diced"},{"name":"olive oil","qty":1,"unit":"tbsp"},{"name":"long-grain rice","qty":0.75,"unit":"cup","note":"white"},{"name":"egg","qty":3,"unit":"piece","note":"large"},{"name":"lemon juice","qty":0.33,"unit":"cup","note":"freshly squeezed (2 lemons)"},{"name":"dill","qty":2,"unit":"tbsp","note":"fresh, chopped"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Heat the olive oil in a large pot over medium heat. Cook the onion, carrot and celery 5-6 minutes until soft.","Add the chicken broth and the chicken thighs, bring to a boil, then simmer gently 15-20 minutes until the chicken reaches 165F. Lift the chicken out and shred it with two forks.","Add the rice to the simmering broth and cook 15 minutes until tender. Reduce the heat to low so the soup is barely steaming.","Whisk the eggs in a bowl until frothy, then whisk in the lemon juice. Slowly ladle in 2 cups of the hot broth, one ladle at a time, whisking constantly to temper the eggs.","Stir the egg mixture back into the pot and heat gently 3-4 minutes, stirring, until the soup thickens slightly. Do not let it boil or the eggs will curdle.","Return the shredded chicken, stir in the dill, season with salt and pepper and serve."],"tags":["soup","gluten-free","dairy-free","comfort"]},{"id":"b12-roasted-butternut-squash-soup","title":"Roasted Butternut Squash Soup","cuisine":"american","mealType":"lunch","difficulty":"easy","timeMinutes":65,"servings":4,"ingredients":[{"name":"butternut squash","qty":3,"unit":"lb","note":"1 large, peeled, seeded and cubed"},{"name":"olive oil","qty":3,"unit":"tbsp","note":"divided"},{"name":"onion","qty":1,"unit":"piece","note":"chopped"},{"name":"carrot","qty":1,"unit":"piece","note":"chopped"},{"name":"garlic","qty":3,"unit":"clove","note":"smashed"},{"name":"vegetable broth","qty":4,"unit":"cup"},{"name":"maple syrup","qty":1,"unit":"tbsp"},{"name":"ground nutmeg","qty":0.25,"unit":"tsp"},{"name":"coconut milk","qty":0.5,"unit":"cup","note":"full-fat, plus more to swirl"},{"name":"pumpkin seeds","qty":0.25,"unit":"cup","note":"toasted, for topping"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Heat the oven to 425F. Toss the squash cubes with 2 tbsp of the olive oil, salt and pepper and roast on a sheet pan 30-35 minutes until tender and browned in spots.","Meanwhile heat the remaining 1 tbsp olive oil in a large pot over medium heat. Cook the onion and carrot 8 minutes until soft, adding the garlic for the last minute.","Add the roasted squash, vegetable broth, maple syrup and nutmeg. Bring to a simmer and cook 10 minutes.","Blend until very smooth with an immersion blender (or in batches in a blender with the lid vented). Stir in the coconut milk and reheat gently.","Season with salt and pepper, thin with a little water if needed, and serve topped with the toasted pumpkin seeds."],"tags":["soup","vegan","gluten-free","dairy-free","fall"]},{"id":"b12-potato-leek-soup","title":"Potato Leek Soup","cuisine":"french","mealType":"lunch","difficulty":"easy","timeMinutes":50,"servings":6,"ingredients":[{"name":"leeks","qty":3,"unit":"piece","note":"white and light green parts, sliced and rinsed well"},{"name":"butter","qty":3,"unit":"tbsp"},{"name":"garlic","qty":2,"unit":"clove","note":"minced"},{"name":"yukon gold potatoes","qty":2,"unit":"lb","note":"peeled and diced"},{"name":"vegetable broth","qty":6,"unit":"cup","note":"or chicken broth"},{"name":"bay leaf","qty":1,"unit":"leaf"},{"name":"dried thyme","qty":0.5,"unit":"tsp"},{"name":"heavy cream","qty":0.5,"unit":"cup"},{"name":"chives","qty":2,"unit":"tbsp","note":"snipped"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Melt the butter in a large pot over medium-low heat. Add the leeks and a pinch of salt and cook gently 10 minutes, stirring, until very soft but not browned. Add the garlic for 1 minute.","Add the potatoes, broth, bay leaf and thyme. Bring to a boil, then simmer 15-20 minutes until the potatoes fall apart when pressed.","Remove the bay leaf and blend the soup until smooth (or leave it slightly chunky, as you like).","Stir in the heavy cream, warm through without boiling, and season well with salt and pepper.","Serve sprinkled with the chives."],"tags":["soup","vegetarian","gluten-free","comfort"]},{"id":"b12-split-pea-soup-ham","title":"Split Pea Soup with Ham","cuisine":"american","mealType":"dinner","difficulty":"easy","timeMinutes":110,"servings":8,"ingredients":[{"name":"split peas","qty":1,"unit":"lb","note":"green, picked over and rinsed"},{"name":"ham hock","qty":1.5,"unit":"lb","note":"smoked, or a meaty ham bone"},{"name":"olive oil","qty":1,"unit":"tbsp"},{"name":"onion","qty":1,"unit":"piece","note":"diced"},{"name":"carrot","qty":2,"unit":"piece","note":"diced"},{"name":"celery","qty":2,"unit":"stalk","note":"diced"},{"name":"garlic","qty":3,"unit":"clove","note":"minced"},{"name":"chicken broth","qty":8,"unit":"cup","note":"low-sodium, or water"},{"name":"bay leaf","qty":2,"unit":"leaf"},{"name":"dried thyme","qty":1,"unit":"tsp"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Heat the olive oil in a large pot over medium heat. Cook the onion, carrot and celery 6-8 minutes until soft, then add the garlic for 1 minute.","Add the split peas, ham hock, chicken broth, bay leaves and thyme. Bring to a boil, skimming any foam.","Reduce the heat, partially cover and simmer 75-90 minutes, stirring now and then so nothing sticks, until the peas have broken down and the soup is thick.","Remove the ham hock and bay leaves. When cool enough to handle, pull the meat off the bone, chop it and return it to the pot; discard skin and bone.","Thin with water if too thick, season with pepper and taste before adding salt, since the ham is salty."],"tags":["soup","gluten-free","dairy-free","high-protein","budget"]},{"id":"b12-hot-and-sour-soup","title":"Hot and Sour Soup","cuisine":"chinese","mealType":"dinner","difficulty":"medium","timeMinutes":35,"servings":4,"ingredients":[{"name":"chicken broth","qty":6,"unit":"cup","note":"low-sodium"},{"name":"pork loin","qty":6,"unit":"oz","note":"cut into thin matchsticks"},{"name":"shiitake mushrooms","qty":4,"unit":"oz","note":"stems removed, thinly sliced"},{"name":"bamboo shoots","qty":0.5,"unit":"cup","note":"canned, drained, cut into matchsticks"},{"name":"firm tofu","qty":8,"unit":"oz","note":"cut into thin strips"},{"name":"ginger","qty":1,"unit":"tbsp","note":"minced"},{"name":"soy sauce","qty":3,"unit":"tbsp"},{"name":"rice vinegar","qty":0.25,"unit":"cup","note":"or Chinese black vinegar"},{"name":"white pepper","qty":1,"unit":"tsp","note":"ground"},{"name":"sugar","qty":1,"unit":"tsp"},{"name":"cornstarch","qty":3,"unit":"tbsp","note":"mixed with 1/4 cup cold water"},{"name":"egg","qty":2,"unit":"piece","note":"beaten"},{"name":"sesame oil","qty":2,"unit":"tsp","note":"toasted"},{"name":"scallions","qty":3,"unit":"piece","note":"thinly sliced"}],"steps":["Bring the chicken broth to a boil in a pot. Add the pork matchsticks, shiitake mushrooms, bamboo shoots and ginger, stirring to separate the pork, and simmer 5 minutes until the pork is cooked through.","Add the tofu, soy sauce, rice vinegar, white pepper and sugar and return to a simmer.","Stir the cornstarch slurry again, then drizzle it into the soup while stirring. Simmer 1-2 minutes until the soup thickens and turns glossy.","Turn the heat to low. Stir the soup in one direction and slowly pour in the beaten eggs in a thin stream so they form silky ribbons. Let stand 30 seconds before stirring.","Off the heat, stir in the sesame oil. Taste and add more vinegar for sourness or white pepper for heat, then serve topped with the scallions."],"tags":["soup","dairy-free","spicy"]},{"id":"b12-pork-shrimp-wonton-soup","title":"Pork and Shrimp Wonton Soup","cuisine":"chinese","mealType":"dinner","difficulty":"medium","timeMinutes":60,"servings":4,"ingredients":[{"name":"ground pork","qty":8,"unit":"oz"},{"name":"shrimp","qty":4,"unit":"oz","note":"raw, peeled, deveined and finely chopped"},{"name":"ginger","qty":2,"unit":"tsp","note":"grated, divided"},{"name":"scallions","qty":4,"unit":"piece","note":"finely sliced, divided"},{"name":"soy sauce","qty":3,"unit":"tbsp","note":"divided"},{"name":"shaoxing wine","qty":1,"unit":"tbsp"},{"name":"sesame oil","qty":2,"unit":"tsp","note":"divided"},{"name":"white pepper","qty":0.25,"unit":"tsp"},{"name":"wonton wrappers","qty":8,"unit":"oz","note":"about 30 square wrappers"},{"name":"chicken broth","qty":8,"unit":"cup"},{"name":"baby bok choy","qty":8,"unit":"oz","note":"about 4 small heads, halved"}],"steps":["Mix the ground pork, chopped shrimp, 1 tsp of the ginger, half the scallions, 1 tbsp soy sauce, the shaoxing wine, 1 tsp sesame oil and the white pepper, stirring in one direction until sticky.","Place a heaping teaspoon of filling in the center of a wonton wrapper, wet the edges with water, fold into a triangle pressing out air, then bring the two side corners together and pinch. Repeat and keep covered with a damp towel.","Bring the chicken broth, the remaining ginger and the remaining 2 tbsp soy sauce to a simmer in a pot.","Bring a separate large pot of water to a boil. Cook the wontons in batches 4-5 minutes, until they float and the filling is cooked through (160F). Lift out with a slotted spoon into bowls.","Add the bok choy to the simmering broth for 2 minutes until tender, then ladle the broth and bok choy over the wontons.","Finish each bowl with the remaining sesame oil and scallions."],"tags":["soup","dairy-free","dumplings"]},{"id":"b12-sopa-de-fideo","title":"Sopa de Fideo (Mexican Noodle Soup)","cuisine":"mexican","mealType":"lunch","difficulty":"easy","timeMinutes":35,"servings":4,"ingredients":[{"name":"roma tomatoes","qty":3,"unit":"piece","note":"quartered"},{"name":"onion","qty":0.5,"unit":"piece","note":"white, chopped"},{"name":"garlic","qty":2,"unit":"clove"},{"name":"canola oil","qty":2,"unit":"tbsp"},{"name":"pasta","qty":7,"unit":"oz","note":"fideo or thin vermicelli-style pasta, broken into 1-inch pieces"},{"name":"chicken broth","qty":6,"unit":"cup"},{"name":"ground cumin","qty":0.25,"unit":"tsp"},{"name":"cilantro","qty":0.25,"unit":"cup","note":"chopped"},{"name":"lime","qty":1,"unit":"piece","note":"cut into wedges"},{"name":"avocado","qty":1,"unit":"piece","note":"diced","optional":true},{"name":"salt","unit":"to-taste"}],"steps":["Blend the tomatoes, onion and garlic with 1/2 cup of the chicken broth until very smooth.","Heat the oil in a large pot over medium heat. Add the fideo and toast, stirring constantly, 3-4 minutes until evenly golden brown.","Carefully pour in the tomato puree (it will splatter) and cook, stirring, 3 minutes until it darkens slightly.","Add the remaining broth and the cumin, bring to a boil, then simmer 8-10 minutes until the noodles are tender. Season with salt.","Serve topped with cilantro, a squeeze of lime and diced avocado if using."],"tags":["soup","dairy-free","kid-friendly","budget"]},{"id":"b12-tonjiru-pork-miso-soup","title":"Tonjiru (Japanese Pork and Vegetable Miso Soup)","cuisine":"japanese","mealType":"dinner","difficulty":"easy","timeMinutes":40,"servings":4,"ingredients":[{"name":"pork belly","qty":8,"unit":"oz","note":"thinly sliced, cut into bite-size pieces"},{"name":"sesame oil","qty":1,"unit":"tbsp"},{"name":"daikon","qty":8,"unit":"oz","note":"peeled, cut into thin quarter-moons"},{"name":"carrot","qty":1,"unit":"piece","note":"cut into thin half-moons"},{"name":"potato","qty":1,"unit":"piece","note":"medium, cut into bite-size chunks"},{"name":"onion","qty":0.5,"unit":"piece","note":"sliced"},{"name":"firm tofu","qty":7,"unit":"oz","note":"cut into cubes"},{"name":"dashi powder","qty":2,"unit":"tsp","note":"dissolved in 5 cups water"},{"name":"miso","qty":4,"unit":"tbsp","note":"awase or red miso"},{"name":"scallions","qty":2,"unit":"piece","note":"thinly sliced"}],"steps":["Heat the sesame oil in a large pot over medium heat. Add the pork belly and cook 3-4 minutes until no longer pink.","Add the daikon, carrot, potato and onion and stir-fry 2 minutes to coat in the fat.","Pour in the dashi, bring to a boil and skim off any foam. Simmer 12-15 minutes until the vegetables are tender.","Add the tofu and heat 2 minutes. Turn the heat to low, put the miso in a ladle, dip it into the soup and whisk with chopsticks until dissolved; repeat until all the miso is in. Do not boil after adding the miso.","Serve hot, topped with the scallions."],"tags":["soup","dairy-free","comfort","high-protein"]},{"id":"b12-caldo-de-res-mexican-beef-soup","title":"Caldo de Res (Mexican Beef and Vegetable Soup)","cuisine":"mexican","mealType":"dinner","difficulty":"medium","timeMinutes":165,"servings":6,"ingredients":[{"name":"beef","qty":2.5,"unit":"lb","note":"bone-in beef shank, cut crosswise about 1 1/2 inches thick"},{"name":"onion","qty":1,"unit":"piece","note":"white, halved"},{"name":"garlic","qty":4,"unit":"clove","note":"smashed"},{"name":"bay leaf","qty":2,"unit":"leaf"},{"name":"corn on the cob","qty":2,"unit":"ear","note":"each cut into 3 pieces"},{"name":"carrot","qty":3,"unit":"piece","note":"cut into 2-inch chunks"},{"name":"potato","qty":1,"unit":"lb","note":"red or yukon gold, cut into large chunks"},{"name":"zucchini","qty":2,"unit":"piece","note":"medium, cut into thick rounds"},{"name":"cabbage","qty":0.5,"unit":"head","note":"small green cabbage, cut into wedges"},{"name":"cilantro","qty":0.5,"unit":"cup","note":"chopped"},{"name":"serrano pepper","qty":1,"unit":"piece","note":"finely chopped, to serve","optional":true},{"name":"lime","qty":2,"unit":"piece","note":"cut into wedges"},{"name":"salt","unit":"to-taste"}],"steps":["Put the beef shank, onion, garlic, bay leaves and 1 tbsp salt in a large stockpot and cover with 14 cups water. Bring to a boil and skim off the foam that rises for the first 10 minutes.","Reduce the heat, partially cover and simmer gently 2 hours, until the beef is very tender and pulls away from the bone.","Remove and discard the onion halves and bay leaves. Add the corn and carrots and simmer 10 minutes.","Add the potatoes and simmer 10 minutes, then add the zucchini and cabbage wedges and simmer 8-10 minutes more until all the vegetables are tender. Taste and adjust the salt.","Serve each bowl with a piece of beef, some of every vegetable and plenty of broth, with cilantro, serrano and lime wedges at the table."],"tags":["soup","gluten-free","dairy-free","high-protein","comfort"]},{"id":"b12-tom-kha-gai","title":"Tom Kha Gai (Thai Coconut Chicken Soup)","cuisine":"thai","mealType":"dinner","difficulty":"medium","timeMinutes":35,"servings":4,"ingredients":[{"name":"chicken thighs","qty":1,"unit":"lb","note":"boneless, skinless, thinly sliced"},{"name":"coconut milk","qty":2,"unit":"can","note":"13.5 oz cans"},{"name":"chicken broth","qty":2,"unit":"cup"},{"name":"lemongrass","qty":2,"unit":"stalk","note":"trimmed, cut into 2-inch lengths and bruised"},{"name":"ginger","qty":2,"unit":"tbsp","note":"galangal if you can find it, thinly sliced"},{"name":"kaffir lime leaves","qty":5,"unit":"leaf","note":"torn"},{"name":"mushroom","qty":8,"unit":"oz","note":"oyster or button mushrooms, sliced"},{"name":"fish sauce","qty":3,"unit":"tbsp"},{"name":"lime juice","qty":3,"unit":"tbsp"},{"name":"sugar","qty":2,"unit":"tsp","note":"palm or brown sugar"},{"name":"thai chili","qty":2,"unit":"piece","note":"smashed, adjust to taste"},{"name":"cilantro","qty":0.25,"unit":"cup","note":"leaves"}],"steps":["Combine the coconut milk, chicken broth, lemongrass, sliced ginger or galangal and lime leaves in a pot and bring to a gentle simmer over medium heat. Simmer 5 minutes to infuse.","Add the chicken and mushrooms and simmer gently 8-10 minutes, until the chicken is cooked through (165F). Keep the heat low so the coconut milk does not split.","Stir in the fish sauce, sugar and chilies and simmer 1 minute.","Off the heat, stir in the lime juice. Taste and balance with more fish sauce, lime or sugar.","Ladle into bowls and top with cilantro. The lemongrass, galangal and lime leaves are for flavor, not for eating."],"tags":["soup","gluten-free","dairy-free","high-protein"]},{"id":"b12-sopa-de-ajo-castilian-garlic-soup","title":"Sopa de Ajo (Castilian Garlic Soup)","cuisine":"spanish","mealType":"lunch","difficulty":"easy","timeMinutes":30,"servings":4,"ingredients":[{"name":"olive oil","qty":0.25,"unit":"cup"},{"name":"garlic","qty":8,"unit":"clove","note":"thinly sliced"},{"name":"serrano ham","qty":2,"unit":"oz","note":"diced"},{"name":"bread","qty":4,"unit":"oz","note":"day-old rustic bread, cut into small cubes (about 3 cups)"},{"name":"smoked paprika","qty":2,"unit":"tsp","note":"sweet pimentón"},{"name":"chicken broth","qty":6,"unit":"cup"},{"name":"egg","qty":4,"unit":"piece","note":"large"},{"name":"parsley","qty":2,"unit":"tbsp","note":"chopped"},{"name":"salt","unit":"to-taste"}],"steps":["Heat the olive oil in a wide pot over medium-low heat. Add the garlic and cook gently 2-3 minutes until pale golden.","Add the serrano ham and bread cubes and cook, stirring, 4-5 minutes until the bread is lightly toasted.","Take the pot off the heat, stir in the smoked paprika for a few seconds so it does not burn, then add the chicken broth.","Return to the heat, bring to a simmer and cook 10 minutes until the bread softens and thickens the soup. Season with salt.","Crack the eggs one at a time into the gently simmering soup, cover and poach 3-4 minutes until the whites are set. Serve one egg per bowl, sprinkled with parsley."],"tags":["soup","dairy-free","budget","comfort"]},{"id":"b12-chinese-chicken-salad-sesame-dressing","title":"Chinese Chicken Salad with Sesame Ginger Dressing","cuisine":"fusion","mealType":"lunch","difficulty":"easy","timeMinutes":35,"servings":4,"ingredients":[{"name":"chicken breasts","qty":1,"unit":"lb","note":"boneless, skinless"},{"name":"napa cabbage","qty":4,"unit":"cup","note":"thinly shredded"},{"name":"romaine lettuce","qty":4,"unit":"cup","note":"chopped"},{"name":"shredded carrots","qty":1,"unit":"cup"},{"name":"mandarin oranges","qty":1,"unit":"can","note":"11 oz can, drained"},{"name":"scallions","qty":4,"unit":"piece","note":"sliced"},{"name":"sliced almonds","qty":0.5,"unit":"cup","note":"toasted"},{"name":"rice vinegar","qty":3,"unit":"tbsp"},{"name":"soy sauce","qty":2,"unit":"tbsp"},{"name":"canola oil","qty":3,"unit":"tbsp"},{"name":"sesame oil","qty":1,"unit":"tbsp","note":"toasted"},{"name":"honey","qty":1,"unit":"tbsp"},{"name":"ginger","qty":2,"unit":"tsp","note":"grated"},{"name":"sesame seeds","qty":1,"unit":"tbsp","note":"toasted"}],"steps":["Put the chicken breasts in a saucepan, cover with cold salted water by an inch, bring just to a simmer, then cover, turn off the heat and let stand 15-18 minutes until the thickest part reads 165F. Cool, then shred.","Whisk the rice vinegar, soy sauce, canola oil, sesame oil, honey and ginger until emulsified.","In a large bowl combine the napa cabbage, romaine, carrots, scallions and shredded chicken.","Toss with most of the dressing, then top with the mandarin oranges, toasted almonds and sesame seeds and drizzle with the rest of the dressing. Serve right away."],"tags":["salad","dairy-free","high-protein","meal-prep"]},{"id":"b12-larb-gai-thai-chicken-salad","title":"Larb Gai (Thai Minced Chicken Salad)","cuisine":"thai","mealType":"lunch","difficulty":"medium","timeMinutes":30,"servings":4,"ingredients":[{"name":"sticky rice","qty":2,"unit":"tbsp","note":"uncooked glutinous rice, for toasted rice powder"},{"name":"ground chicken","qty":1,"unit":"lb"},{"name":"fish sauce","qty":3,"unit":"tbsp"},{"name":"lime juice","qty":0.25,"unit":"cup"},{"name":"sugar","qty":1,"unit":"tsp"},{"name":"red pepper flakes","qty":1,"unit":"tsp","note":"or Thai roasted chili powder, to taste"},{"name":"shallot","qty":2,"unit":"piece","note":"thinly sliced"},{"name":"scallions","qty":3,"unit":"piece","note":"sliced"},{"name":"mint leaves","qty":0.5,"unit":"cup"},{"name":"cilantro","qty":0.5,"unit":"cup","note":"chopped"},{"name":"butter lettuce","qty":1,"unit":"head","note":"leaves separated, for wrapping"},{"name":"cucumber","qty":1,"unit":"piece","note":"sliced, for serving"}],"steps":["Toast the uncooked sticky rice in a dry skillet over medium heat, shaking often, 6-8 minutes until deep golden. Cool, then grind to a coarse powder in a mortar or spice grinder.","Put the ground chicken in a skillet with 3 tbsp water over medium heat and cook, breaking it up finely, 6-8 minutes until no pink remains and it reaches 165F. Remove from the heat.","While still warm, stir in the fish sauce, lime juice, sugar and red pepper flakes.","Fold in the shallots, scallions, mint, cilantro and 1 1/2 tbsp of the toasted rice powder. Taste: it should be sour, salty and spicy; adjust.","Serve warm or at room temperature with the lettuce leaves for wrapping and the cucumber slices on the side, sprinkled with the remaining rice powder."],"tags":["salad","gluten-free","dairy-free","high-protein","low-carb"]},{"id":"b12-goi-ga-vietnamese-chicken-cabbage-salad","title":"Goi Ga (Vietnamese Chicken and Cabbage Salad)","cuisine":"vietnamese","mealType":"lunch","difficulty":"easy","timeMinutes":40,"servings":4,"ingredients":[{"name":"chicken breasts","qty":1,"unit":"lb","note":"boneless, skinless"},{"name":"green cabbage","qty":4,"unit":"cup","note":"very thinly shredded"},{"name":"red cabbage","qty":1,"unit":"cup","note":"very thinly shredded"},{"name":"carrot","qty":1,"unit":"piece","note":"julienned"},{"name":"red onion","qty":0.5,"unit":"piece","note":"very thinly sliced and soaked in cold water 10 minutes"},{"name":"fish sauce","qty":3,"unit":"tbsp"},{"name":"lime juice","qty":0.25,"unit":"cup"},{"name":"sugar","qty":2,"unit":"tbsp"},{"name":"garlic","qty":2,"unit":"clove","note":"minced"},{"name":"thai chili","qty":1,"unit":"piece","note":"minced"},{"name":"mint leaves","qty":0.5,"unit":"cup","note":"torn, or Vietnamese coriander"},{"name":"cilantro","qty":0.5,"unit":"cup","note":"chopped"},{"name":"crushed peanuts","qty":0.33,"unit":"cup","note":"roasted"},{"name":"fried onions","qty":3,"unit":"tbsp","note":"fried shallots"}],"steps":["Put the chicken in a saucepan, cover with cold salted water, bring just to a simmer, cover, turn off the heat and let stand 15-18 minutes until it reaches 165F. Cool and shred into thin strips.","Stir the fish sauce, lime juice, sugar, garlic and chili together until the sugar dissolves.","Drain the red onion well. In a large bowl combine the green and red cabbage, carrot, red onion and shredded chicken.","Pour the dressing over and toss well, then let stand 5 minutes. Add the mint and cilantro and toss again.","Pile onto a platter and top with the crushed peanuts and fried shallots just before serving."],"tags":["salad","dairy-free","high-protein","low-fat"]},{"id":"b12-taco-salad-seasoned-beef","title":"Taco Salad with Seasoned Beef","cuisine":"mexican","mealType":"dinner","difficulty":"easy","timeMinutes":30,"servings":4,"ingredients":[{"name":"ground beef","qty":1,"unit":"lb","note":"90% lean"},{"name":"taco seasoning","qty":2,"unit":"tbsp"},{"name":"romaine lettuce","qty":1,"unit":"head","note":"chopped (about 8 cups)"},{"name":"black beans","qty":15,"unit":"oz","note":"1 can, rinsed and drained"},{"name":"corn kernels","qty":1,"unit":"cup","note":"thawed frozen or canned, drained"},{"name":"cherry tomatoes","qty":1,"unit":"cup","note":"halved"},{"name":"cheddar cheese","qty":1,"unit":"cup","note":"shredded"},{"name":"avocado","qty":1,"unit":"piece","note":"diced"},{"name":"salsa","qty":0.5,"unit":"cup"},{"name":"sour cream","qty":0.25,"unit":"cup"},{"name":"tortilla chips","qty":2,"unit":"cup","note":"lightly crushed; corn chips — check the label for gluten-free"}],"steps":["Brown the ground beef in a skillet over medium-high heat, breaking it up, 6-8 minutes until no pink remains (160F). Drain off excess fat.","Add the taco seasoning and 1/3 cup water and simmer 3-4 minutes until the liquid is absorbed.","Stir the salsa and sour cream together to make a creamy dressing.","Divide the romaine among 4 bowls and top with the warm beef, black beans, corn, tomatoes, cheddar and avocado.","Drizzle with the salsa dressing and scatter the crushed tortilla chips over just before serving."],"tags":["salad","gluten-free","high-protein","kid-friendly"]},{"id":"b12-steak-arugula-salad-tagliata","title":"Steak Tagliata with Arugula and Parmesan","cuisine":"italian","mealType":"dinner","difficulty":"medium","timeMinutes":40,"servings":4,"ingredients":[{"name":"sirloin","qty":1.5,"unit":"lb","note":"strip or sirloin steak, about 1 inch thick"},{"name":"olive oil","qty":5,"unit":"tbsp","note":"divided"},{"name":"fresh rosemary","qty":1,"unit":"tbsp","note":"finely chopped"},{"name":"garlic","qty":2,"unit":"clove","note":"grated"},{"name":"arugula","qty":6,"unit":"oz"},{"name":"cherry tomatoes","qty":1,"unit":"cup","note":"halved"},{"name":"parmesan","qty":2,"unit":"oz","note":"shaved"},{"name":"balsamic vinegar","qty":1.5,"unit":"tbsp"},{"name":"lemon juice","qty":1,"unit":"tbsp"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Pat the steak dry, rub with 1 tbsp of the olive oil, the rosemary, garlic, 1 tsp salt and plenty of pepper, and let stand 20 minutes at room temperature.","Heat a cast-iron skillet over high heat until very hot. Sear the steak 3-5 minutes per side, until 130-135F for medium-rare (145F for medium).","Transfer to a board and rest 5-10 minutes, then slice thinly against the grain.","Whisk the remaining 4 tbsp olive oil with the balsamic vinegar, lemon juice, salt and pepper. Toss the arugula and cherry tomatoes with most of the dressing.","Arrange the salad on a platter, fan the sliced steak over it, drizzle with the resting juices and remaining dressing, and top with the shaved parmesan."],"tags":["salad","gluten-free","high-protein","low-carb"]},{"id":"b12-french-lentil-salad-goat-cheese","title":"French Lentil Salad with Goat Cheese","cuisine":"french","mealType":"lunch","difficulty":"easy","timeMinutes":45,"servings":4,"ingredients":[{"name":"green lentils","qty":1,"unit":"cup","note":"French (Puy) lentils, rinsed"},{"name":"bay leaf","qty":1,"unit":"leaf"},{"name":"dried thyme","qty":0.5,"unit":"tsp"},{"name":"carrot","qty":1,"unit":"piece","note":"finely diced"},{"name":"celery","qty":1,"unit":"stalk","note":"finely diced"},{"name":"shallot","qty":1,"unit":"piece","note":"minced"},{"name":"red wine vinegar","qty":3,"unit":"tbsp"},{"name":"dijon mustard","qty":2,"unit":"tsp"},{"name":"olive oil","qty":0.25,"unit":"cup"},{"name":"parsley","qty":0.33,"unit":"cup","note":"chopped"},{"name":"goat cheese","qty":4,"unit":"oz","note":"crumbled"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Put the lentils, bay leaf and thyme in a saucepan, cover with water by 2 inches and bring to a boil. Simmer 18-22 minutes until tender but still holding their shape.","Add the diced carrot and celery for the last 3 minutes of cooking, then drain well and discard the bay leaf.","Whisk the shallot, red wine vinegar, dijon mustard, 1/2 tsp salt and pepper, then whisk in the olive oil.","Toss the warm lentils and vegetables with the dressing and let stand 10 minutes to absorb it.","Fold in the parsley, taste for seasoning, and serve warm or at room temperature topped with the goat cheese."],"tags":["salad","vegetarian","gluten-free","high-fiber","meal-prep"]},{"id":"b12-soba-noodle-salad-edamame","title":"Soba Noodle Salad with Edamame and Sesame Dressing","cuisine":"japanese","mealType":"lunch","difficulty":"easy","timeMinutes":25,"servings":4,"ingredients":[{"name":"soba noodles","qty":8,"unit":"oz"},{"name":"edamame","qty":1.5,"unit":"cup","note":"shelled, thawed if frozen"},{"name":"carrot","qty":1,"unit":"piece","note":"julienned"},{"name":"cucumber","qty":1,"unit":"piece","note":"julienned"},{"name":"red cabbage","qty":1.5,"unit":"cup","note":"thinly shredded"},{"name":"scallions","qty":3,"unit":"piece","note":"sliced"},{"name":"soy sauce","qty":3,"unit":"tbsp"},{"name":"rice vinegar","qty":2,"unit":"tbsp"},{"name":"sesame oil","qty":2,"unit":"tbsp","note":"toasted"},{"name":"maple syrup","qty":1,"unit":"tbsp"},{"name":"ginger","qty":2,"unit":"tsp","note":"grated"},{"name":"garlic","qty":1,"unit":"clove","note":"grated"},{"name":"sesame seeds","qty":1,"unit":"tbsp","note":"toasted"}],"steps":["Cook the soba noodles in a large pot of boiling water according to the package, usually 4-5 minutes, adding the edamame for the last 2 minutes.","Drain and rinse under cold running water, rubbing the noodles gently to remove excess starch. Drain very well.","Whisk the soy sauce, rice vinegar, sesame oil, maple syrup, ginger and garlic.","Toss the noodles and edamame with the carrot, cucumber, red cabbage, scallions and dressing.","Sprinkle with the sesame seeds and serve chilled or at room temperature."],"tags":["salad","vegan","dairy-free","meal-prep","high-protein"]},{"id":"b12-curried-chicken-salad-grapes","title":"Curried Chicken Salad with Grapes and Almonds","cuisine":"american","mealType":"lunch","difficulty":"easy","timeMinutes":35,"servings":4,"ingredients":[{"name":"chicken breasts","qty":1.25,"unit":"lb","note":"boneless, skinless"},{"name":"mayonnaise","qty":0.33,"unit":"cup"},{"name":"greek yogurt","qty":0.33,"unit":"cup","note":"plain"},{"name":"curry powder","qty":2,"unit":"tsp","note":"Madras-style"},{"name":"lemon juice","qty":1,"unit":"tbsp"},{"name":"honey","qty":1,"unit":"tsp"},{"name":"celery","qty":2,"unit":"stalk","note":"diced"},{"name":"red grapes","qty":1,"unit":"cup","note":"halved"},{"name":"scallions","qty":2,"unit":"piece","note":"sliced"},{"name":"sliced almonds","qty":0.33,"unit":"cup","note":"toasted"},{"name":"butter lettuce","qty":1,"unit":"head","note":"leaves separated, for serving"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Put the chicken in a saucepan, cover with cold salted water, bring just to a simmer, cover, turn off the heat and let stand 15-18 minutes until it reaches 165F. Cool completely and dice.","Whisk the mayonnaise, greek yogurt, curry powder, lemon juice, honey, salt and pepper in a large bowl.","Add the chicken, celery, grapes and scallions and fold until evenly coated.","Chill at least 10 minutes. Just before serving fold in the toasted almonds and spoon the salad into the lettuce leaves. Keep refrigerated up to 3 days."],"tags":["salad","gluten-free","high-protein","meal-prep"]},{"id":"mx2-chilaquiles-verdes","title":"Chilaquiles Verdes with Fried Eggs","cuisine":"mexican","mealType":"breakfast","difficulty":"easy","timeMinutes":20,"servings":4,"ingredients":[{"name":"tortilla chips","qty":6,"unit":"cup","note":"corn chips — check the label for gluten-free"},{"name":"salsa verde","qty":2,"unit":"cup"},{"name":"egg","qty":4,"unit":"piece"},{"name":"cheese","qty":0.5,"unit":"cup","note":"queso fresco, crumbled"},{"name":"crema","qty":0.25,"unit":"cup"},{"name":"onion","qty":0.25,"unit":"piece","note":"thinly sliced"},{"name":"cilantro","qty":2,"unit":"tbsp","note":"chopped"},{"name":"canola oil","qty":2,"unit":"tbsp"}],"steps":["Warm the salsa verde in a large skillet over medium heat until it begins to simmer, about 3 minutes.","Add the tortilla chips to the skillet and gently toss to coat them in the warm salsa without letting them turn mushy.","Cook for 2 to 3 minutes, stirring occasionally, until the chips soften slightly but still have some crunch.","Meanwhile, heat canola oil in a separate nonstick pan and fry the eggs sunny-side up to your liking.","Divide the chilaquiles among plates and top each portion with a fried egg.","Garnish with crumbled queso fresco, crema, sliced onion, and chopped cilantro before serving immediately."],"tags":["vegetarian","quick","comfort","gluten-free","weeknight"]},{"id":"mx2-huevos-rancheros","title":"Huevos Rancheros with Ranchero Sauce","cuisine":"mexican","mealType":"breakfast","difficulty":"easy","timeMinutes":20,"servings":4,"ingredients":[{"name":"corn tortilla","qty":8,"unit":"piece"},{"name":"egg","qty":4,"unit":"piece"},{"name":"tomato","qty":3,"unit":"piece"},{"name":"onion","qty":0.5,"unit":"piece","note":"diced"},{"name":"garlic","qty":2,"unit":"clove"},{"name":"chili pepper","qty":1,"unit":"piece","note":"jalapeno, minced"},{"name":"canola oil","qty":3,"unit":"tbsp"},{"name":"black beans","qty":1,"unit":"can"},{"name":"cumin","qty":0.5,"unit":"tsp"},{"name":"cheese","qty":0.5,"unit":"cup","note":"queso fresco, crumbled"},{"name":"cilantro","qty":2,"unit":"tbsp","note":"chopped"},{"name":"salt","qty":0.5,"unit":"tsp"}],"steps":["Blend or simmer the tomato, onion, garlic, and jalapeno with cumin and salt for 10 minutes to make a chunky ranchero sauce.","Warm the black beans in a small saucepan and lightly mash some of them for a creamier texture.","Heat 1 tablespoon of canola oil in a skillet and lightly fry the corn tortillas for about 20 seconds per side until pliable.","In the same skillet, fry the eggs sunny-side up in the remaining oil until the whites are set.","Place two warm tortillas on each plate and top with a spoonful of black beans.","Add a fried egg on top, spoon over the ranchero sauce, and garnish with crumbled cheese and cilantro."],"tags":["vegetarian","gluten-free","comfort","weeknight"]},{"id":"mx2-breakfast-tacos","title":"Potato and Egg Breakfast Tacos","cuisine":"mexican","mealType":"breakfast","difficulty":"easy","timeMinutes":20,"servings":4,"ingredients":[{"name":"tortilla","qty":8,"unit":"piece"},{"name":"potato","qty":2,"unit":"piece","note":"diced small"},{"name":"egg","qty":6,"unit":"piece"},{"name":"cheese","qty":0.75,"unit":"cup","note":"shredded cheddar"},{"name":"onion","qty":0.5,"unit":"piece","note":"diced"},{"name":"chili pepper","qty":1,"unit":"piece","note":"jalapeno, diced"},{"name":"canola oil","qty":2,"unit":"tbsp"},{"name":"salt","qty":0.5,"unit":"tsp"},{"name":"black pepper","qty":0.25,"unit":"tsp"},{"name":"salsa","qty":0.5,"unit":"cup","note":"for serving","optional":true}],"steps":["Heat canola oil in a large skillet and cook the diced potatoes over medium heat for 10 to 12 minutes until tender and golden.","Add the onion and jalapeno to the skillet and cook for 2 more minutes until softened.","Whisk the eggs with salt and pepper, then pour into the skillet with the potatoes.","Scramble gently until the eggs are just set, then sprinkle the shredded cheese over the top and let it melt.","Warm the tortillas in a dry pan or microwave until pliable.","Fill each tortilla with the potato and egg mixture and serve with salsa on the side."],"tags":["vegetarian","kid-friendly","comfort","weeknight"]},{"id":"mx2-tortilla-soup","title":"Vegetarian Tortilla Soup","cuisine":"mexican","mealType":"lunch","difficulty":"medium","timeMinutes":35,"servings":6,"ingredients":[{"name":"corn tortilla","qty":4,"unit":"piece","note":"cut into strips"},{"name":"vegetable broth","qty":6,"unit":"cup"},{"name":"tomato","qty":4,"unit":"piece"},{"name":"onion","qty":1,"unit":"piece"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"chili pepper","qty":1,"unit":"piece","note":"chipotle in adobo, minced"},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"chili powder","qty":1,"unit":"tsp"},{"name":"black beans","qty":1,"unit":"can"},{"name":"corn","qty":1,"unit":"cup"},{"name":"avocado","qty":1,"unit":"piece","note":"diced, for garnish"},{"name":"cilantro","qty":2,"unit":"tbsp","note":"chopped"},{"name":"canola oil","qty":2,"unit":"tbsp"},{"name":"lime","qty":1,"unit":"piece"}],"steps":["Toss the tortilla strips with 1 tablespoon of canola oil and bake or pan-fry until crisp; set aside for garnish.","Blend the tomato, onion, garlic, and chipotle pepper until smooth.","Heat the remaining oil in a large pot and cook the blended mixture for 5 minutes, stirring often.","Stir in the cumin and chili powder, then add the vegetable broth and bring to a simmer.","Add the black beans and corn and simmer for 15 minutes to let the flavors meld.","Ladle the soup into bowls and top with crispy tortilla strips, diced avocado, cilantro, and a squeeze of lime."],"tags":["vegan","vegetarian","gluten-free","one-pot","comfort"]},{"id":"mx2-quesadillas-de-queso","title":"Cheese and Poblano Quesadillas","cuisine":"mexican","mealType":"lunch","difficulty":"easy","timeMinutes":15,"servings":4,"ingredients":[{"name":"tortilla","qty":8,"unit":"piece"},{"name":"cheese","qty":2,"unit":"cup","note":"shredded"},{"name":"chili pepper","qty":1,"unit":"piece","note":"poblano, roasted and sliced"},{"name":"onion","qty":0.5,"unit":"piece","note":"thinly sliced"},{"name":"butter","qty":2,"unit":"tbsp"},{"name":"salsa","qty":0.5,"unit":"cup","note":"for serving","optional":true}],"steps":["Melt a little butter in a large skillet over medium heat.","Sprinkle shredded cheese over half of each tortilla and top with roasted poblano strips and sliced onion.","Fold the tortillas over and cook in the skillet for 2 to 3 minutes per side until golden and the cheese melts.","Cut each quesadilla into wedges and serve warm with salsa."],"tags":["vegetarian","quick","kid-friendly","weeknight"]},{"id":"mx2-tostadas-de-frijoles","title":"Black Bean Tostadas with Avocado","cuisine":"mexican","mealType":"lunch","difficulty":"easy","timeMinutes":15,"servings":4,"ingredients":[{"name":"corn tortilla","qty":8,"unit":"piece","note":"tostada shells"},{"name":"black beans","qty":2,"unit":"can"},{"name":"garlic","qty":2,"unit":"clove"},{"name":"cumin","qty":0.5,"unit":"tsp"},{"name":"lettuce","qty":1,"unit":"cup","note":"shredded"},{"name":"tomato","qty":1,"unit":"piece","note":"diced"},{"name":"avocado","qty":1,"unit":"piece"},{"name":"lime","qty":1,"unit":"piece"},{"name":"salsa","qty":0.5,"unit":"cup"},{"name":"salt","qty":0.5,"unit":"tsp"}],"steps":["Heat the black beans with garlic and cumin in a saucepan, mashing lightly until thick and spreadable.","Season the bean mixture with salt to taste.","Spread a layer of the beans over each tostada shell.","Top with shredded lettuce, diced tomato, and sliced avocado.","Finish with a spoonful of salsa and a squeeze of lime juice before serving."],"tags":["vegan","vegetarian","gluten-free","quick","meatless"]},{"id":"mx2-elote-mexican-street-corn","title":"Elote Mexican Street Corn","cuisine":"mexican","mealType":"snack","difficulty":"easy","timeMinutes":15,"servings":4,"ingredients":[{"name":"corn","qty":4,"unit":"ear"},{"name":"mayonnaise","qty":0.25,"unit":"cup"},{"name":"cheese","qty":0.5,"unit":"cup","note":"cotija, crumbled"},{"name":"chili powder","qty":1,"unit":"tsp"},{"name":"lime","qty":1,"unit":"piece"},{"name":"cilantro","qty":2,"unit":"tbsp","note":"chopped"},{"name":"salt","qty":0.25,"unit":"tsp"}],"steps":["Grill or boil the corn on the cob until tender, about 8 to 10 minutes.","Brush each ear of corn generously with mayonnaise while still warm.","Roll the corn in crumbled cotija cheese to coat evenly.","Sprinkle with chili powder, chopped cilantro, and a pinch of salt.","Serve with lime wedges for squeezing over the top."],"tags":["vegetarian","gluten-free","snack","kid-friendly"]},{"id":"mx2-guacamole","title":"Classic Guacamole","cuisine":"mexican","mealType":"snack","difficulty":"easy","timeMinutes":10,"servings":4,"ingredients":[{"name":"avocado","qty":4,"unit":"piece"},{"name":"lime","qty":1,"unit":"piece"},{"name":"onion","qty":0.25,"unit":"piece","note":"finely diced"},{"name":"cilantro","qty":2,"unit":"tbsp","note":"chopped"},{"name":"chili pepper","qty":1,"unit":"piece","note":"jalapeno, minced"},{"name":"tomato","qty":1,"unit":"piece","note":"diced"},{"name":"salt","qty":0.5,"unit":"tsp"}],"steps":["Halve and pit the avocados, then scoop the flesh into a bowl.","Mash the avocado to your desired consistency with a fork.","Stir in the lime juice, onion, cilantro, jalapeno, and tomato.","Season with salt to taste and mix well before serving with tortilla chips."],"tags":["vegan","vegetarian","gluten-free","quick","snack"]},{"id":"mx2-mexican-rice","title":"Mexican Red Rice","cuisine":"mexican","mealType":"side","difficulty":"medium","timeMinutes":30,"servings":6,"ingredients":[{"name":"rice","qty":2,"unit":"cup"},{"name":"vegetable broth","qty":3,"unit":"cup"},{"name":"tomato","qty":2,"unit":"piece"},{"name":"onion","qty":0.5,"unit":"piece"},{"name":"garlic","qty":2,"unit":"clove"},{"name":"canola oil","qty":2,"unit":"tbsp"},{"name":"cumin","qty":0.5,"unit":"tsp"},{"name":"corn","qty":0.5,"unit":"cup"},{"name":"peas","qty":0.5,"unit":"cup"},{"name":"salt","qty":0.5,"unit":"tsp"}],"steps":["Blend the tomato, onion, and garlic together until smooth.","Heat the canola oil in a saucepan and toast the rice, stirring frequently, until lightly golden, about 5 minutes.","Stir in the blended tomato mixture and cumin, and cook for 2 minutes.","Add the vegetable broth, corn, peas, and salt, then bring to a boil.","Reduce heat to low, cover, and simmer for 18 to 20 minutes until the rice is tender and liquid is absorbed.","Fluff the rice with a fork before serving."],"tags":["vegan","vegetarian","gluten-free","one-pot","side"]},{"id":"mx2-refried-beans","title":"Homemade Refried Beans","cuisine":"mexican","mealType":"side","difficulty":"easy","timeMinutes":20,"servings":6,"ingredients":[{"name":"pinto beans","qty":2,"unit":"can"},{"name":"onion","qty":0.5,"unit":"piece","note":"diced"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"canola oil","qty":3,"unit":"tbsp"},{"name":"cumin","qty":0.5,"unit":"tsp"},{"name":"vegetable broth","qty":0.5,"unit":"cup"},{"name":"salt","qty":0.5,"unit":"tsp"}],"steps":["Heat the canola oil in a skillet and cook the onion and garlic over medium heat until softened, about 4 minutes.","Add the pinto beans along with their liquid and the cumin, and bring to a simmer.","Mash the beans with a potato masher to your desired consistency, adding vegetable broth as needed to loosen.","Cook for 5 more minutes, stirring occasionally, then season with salt to taste."],"tags":["vegan","vegetarian","gluten-free","side","comfort"]},{"id":"mx2-flan-mexicano","title":"Classic Mexican Flan","cuisine":"mexican","mealType":"dessert","difficulty":"medium","timeMinutes":60,"servings":8,"ingredients":[{"name":"sugar","qty":1,"unit":"cup"},{"name":"egg","qty":5,"unit":"piece"},{"name":"milk","qty":1,"unit":"can","note":"evaporated milk"},{"name":"milk","qty":1,"unit":"can","note":"sweetened condensed milk"},{"name":"vanilla","qty":1,"unit":"tsp"}],"steps":["Melt the sugar in a saucepan over medium heat, swirling occasionally, until it turns a deep amber caramel.","Immediately pour the caramel into a round baking dish, tilting to coat the bottom evenly.","Whisk together the eggs, evaporated milk, sweetened condensed milk, and vanilla until smooth.","Pour the custard mixture over the caramel in the baking dish.","Place the dish in a larger roasting pan and add hot water halfway up the sides to create a water bath.","Bake at 350 degrees F for 45 to 50 minutes until the custard is set but slightly jiggly in the center.","Cool completely, then refrigerate for at least 2 hours before running a knife around the edge and inverting onto a plate."],"tags":["vegetarian","gluten-free","dessert","make-ahead"]},{"id":"mx2-churros","title":"Cinnamon Sugar Churros","cuisine":"mexican","mealType":"dessert","difficulty":"medium","timeMinutes":30,"servings":6,"ingredients":[{"name":"water","qty":1,"unit":"cup"},{"name":"butter","qty":4,"unit":"tbsp"},{"name":"wheat flour","qty":1,"unit":"cup"},{"name":"egg","qty":2,"unit":"piece"},{"name":"sugar","qty":0.5,"unit":"cup"},{"name":"cinnamon","qty":1,"unit":"tsp"},{"name":"canola oil","qty":3,"unit":"cup","note":"for frying"},{"name":"salt","qty":0.25,"unit":"tsp"}],"steps":["Bring the water, butter, and salt to a boil in a saucepan.","Remove from heat and stir in the flour vigorously until a smooth dough ball forms.","Beat in the eggs one at a time until the dough is smooth and glossy.","Heat the canola oil in a deep pot to 350 degrees F.","Pipe strips of dough directly into the hot oil and fry for 2 to 3 minutes per side until golden brown.","Drain on paper towels, then roll the warm churros in a mixture of sugar and cinnamon before serving."],"tags":["vegetarian","dessert","fried","treat"]},{"id":"mx2-chicken-tinga-tacos","title":"Chicken Tinga Tacos","cuisine":"mexican","mealType":"dinner","difficulty":"medium","timeMinutes":35,"servings":4,"ingredients":[{"name":"chicken","qty":1.5,"unit":"lb","note":"breasts, shredded"},{"name":"tomato","qty":3,"unit":"piece"},{"name":"chili pepper","qty":2,"unit":"piece","note":"chipotles in adobo"},{"name":"onion","qty":1,"unit":"piece"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"canola oil","qty":2,"unit":"tbsp"},{"name":"oregano","qty":0.5,"unit":"tsp"},{"name":"corn tortilla","qty":12,"unit":"piece"},{"name":"cheese","qty":0.5,"unit":"cup","note":"queso fresco, crumbled"},{"name":"crema","qty":0.25,"unit":"cup"},{"name":"cilantro","qty":2,"unit":"tbsp"}],"steps":["Simmer the chicken breasts in water until cooked through, about 15 minutes, then shred with two forks.","Blend the tomato, chipotle peppers, half the onion, and garlic until smooth.","Heat the canola oil in a skillet and cook the blended sauce for 5 minutes until slightly thickened.","Add the shredded chicken and oregano to the sauce and simmer for 10 minutes, stirring occasionally.","Warm the corn tortillas and fill each with the chicken tinga.","Top with crumbled queso fresco, crema, remaining onion, and cilantro before serving."],"tags":["gluten-free","high-protein","comfort","weeknight"]},{"id":"mx2-beef-barbacoa","title":"Slow Cooker Beef Barbacoa","cuisine":"mexican","mealType":"dinner","difficulty":"medium","timeMinutes":240,"servings":8,"ingredients":[{"name":"beef","qty":3,"unit":"lb","note":"chuck roast"},{"name":"chili pepper","qty":3,"unit":"piece","note":"chipotles in adobo"},{"name":"garlic","qty":4,"unit":"clove"},{"name":"onion","qty":1,"unit":"piece"},{"name":"bone broth","qty":1,"unit":"cup","note":"beef broth"},{"name":"lime","qty":2,"unit":"piece"},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"oregano","qty":1,"unit":"tsp"},{"name":"bay leaf","qty":2,"unit":"leaf"},{"name":"corn tortilla","qty":16,"unit":"piece"},{"name":"salt","qty":1,"unit":"tsp"}],"steps":["Blend the chipotle peppers, garlic, onion, beef broth, lime juice, cumin, oregano, and salt into a smooth sauce.","Place the beef chuck roast in a slow cooker and pour the sauce over it, tucking in the bay leaves.","Cover and cook on low for 4 to 5 hours, until the beef shreds easily with a fork.","Remove the bay leaves, then shred the beef directly in the slow cooker and toss it with the cooking liquid.","Serve the barbacoa piled onto warm corn tortillas."],"tags":["gluten-free","slow-cooker","high-protein","comfort"]},{"id":"mx2-carne-asada-tacos","title":"Carne Asada Tacos","cuisine":"mexican","mealType":"dinner","difficulty":"medium","timeMinutes":25,"servings":4,"ingredients":[{"name":"beef","qty":1.5,"unit":"lb","note":"flank steak"},{"name":"lime","qty":2,"unit":"piece"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"olive oil","qty":3,"unit":"tbsp"},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"chili powder","qty":1,"unit":"tsp"},{"name":"cilantro","qty":2,"unit":"tbsp"},{"name":"corn tortilla","qty":12,"unit":"piece"},{"name":"onion","qty":0.5,"unit":"piece","note":"diced"},{"name":"salt","qty":1,"unit":"tsp"}],"steps":["Whisk together lime juice, minced garlic, olive oil, cumin, chili powder, and salt to make a marinade.","Pour the marinade over the flank steak and let it sit for at least 15 minutes at room temperature.","Heat a grill pan or skillet over high heat and sear the steak for 4 to 5 minutes per side for medium-rare.","Let the steak rest for 5 minutes, then slice thinly against the grain.","Warm the corn tortillas and fill with the sliced steak.","Top with diced onion and chopped cilantro before serving."],"tags":["gluten-free","high-protein","quick","weeknight"]},{"id":"mx2-carnitas","title":"Crispy Pork Carnitas","cuisine":"mexican","mealType":"dinner","difficulty":"hard","timeMinutes":180,"servings":8,"ingredients":[{"name":"pork","qty":3,"unit":"lb","note":"shoulder, cut into chunks"},{"name":"orange","qty":1,"unit":"piece"},{"name":"lime","qty":1,"unit":"piece"},{"name":"onion","qty":1,"unit":"piece"},{"name":"garlic","qty":4,"unit":"clove"},{"name":"bay leaf","qty":2,"unit":"leaf"},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"oregano","qty":1,"unit":"tsp"},{"name":"salt","qty":1.5,"unit":"tsp"},{"name":"corn tortilla","qty":16,"unit":"piece"}],"steps":["Place the pork shoulder chunks in a large pot with the onion, garlic, bay leaves, cumin, oregano, and salt.","Squeeze in the orange and lime juice, then add enough water to just cover the meat.","Bring to a simmer and cook uncovered for 2.5 to 3 hours, until the pork is very tender and the liquid has mostly evaporated.","Shred the pork with two forks directly in the pot, letting it fry in its own rendered fat for 10 minutes until crispy edges form.","Serve the crispy carnitas piled onto warm corn tortillas."],"tags":["gluten-free","high-protein","comfort","slow-cooked"]},{"id":"mx2-chile-verde-pork","title":"Pork Chile Verde","cuisine":"mexican","mealType":"dinner","difficulty":"medium","timeMinutes":90,"servings":6,"ingredients":[{"name":"pork","qty":2,"unit":"lb","note":"shoulder, cubed"},{"name":"tomatillo","qty":1.5,"unit":"lb"},{"name":"chili pepper","qty":3,"unit":"piece","note":"poblano and jalapeno, mixed"},{"name":"onion","qty":1,"unit":"piece"},{"name":"garlic","qty":4,"unit":"clove"},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"oregano","qty":1,"unit":"tsp"},{"name":"canola oil","qty":2,"unit":"tbsp"},{"name":"cilantro","qty":0.25,"unit":"cup"},{"name":"chicken broth","qty":2,"unit":"cup"},{"name":"salt","qty":1,"unit":"tsp"}],"steps":["Husk and rinse the tomatillos, then roast them with the poblano and jalapeno peppers under a broiler until charred, about 8 minutes.","Blend the roasted tomatillos and peppers with half the onion, garlic, and cilantro until smooth.","Heat canola oil in a large pot and brown the pork cubes on all sides, about 8 minutes.","Add the remaining onion and cook for 3 minutes, then stir in the cumin and oregano.","Pour in the blended tomatillo sauce and chicken broth, then bring to a simmer.","Cover and cook for 60 to 70 minutes, until the pork is fork-tender, seasoning with salt to taste."],"tags":["gluten-free","comfort","high-protein"]},{"id":"mx2-chicken-enchiladas-verdes","title":"Chicken Enchiladas Verdes","cuisine":"mexican","mealType":"dinner","difficulty":"medium","timeMinutes":45,"servings":6,"ingredients":[{"name":"chicken","qty":2,"unit":"cup","note":"cooked, shredded"},{"name":"corn tortilla","qty":12,"unit":"piece"},{"name":"tomatillo","qty":1,"unit":"lb","note":"salsa verde"},{"name":"cheese","qty":1.5,"unit":"cup","note":"shredded, monterey jack"},{"name":"crema","qty":0.25,"unit":"cup"},{"name":"onion","qty":0.5,"unit":"piece"},{"name":"garlic","qty":2,"unit":"clove"},{"name":"canola oil","qty":2,"unit":"tbsp"},{"name":"cilantro","qty":2,"unit":"tbsp"},{"name":"salt","qty":0.5,"unit":"tsp"}],"steps":["Simmer the tomatillos with onion and garlic until soft, then blend into a smooth green sauce and season with salt.","Warm the canola oil in a skillet and lightly fry each tortilla for a few seconds per side to make them pliable.","Dip each tortilla in the green sauce, then fill with shredded chicken and a little cheese and roll up snugly.","Arrange the rolled enchiladas seam-side down in a baking dish and pour the remaining sauce over the top.","Sprinkle with the remaining cheese and bake at 375 degrees F for 20 minutes until bubbly.","Drizzle with crema and sprinkle with cilantro before serving."],"tags":["gluten-free","high-protein","comfort","weeknight"]},{"id":"mx2-cheese-enchiladas","title":"Cheesy Red Enchiladas","cuisine":"mexican","mealType":"dinner","difficulty":"medium","timeMinutes":40,"servings":6,"ingredients":[{"name":"corn tortilla","qty":12,"unit":"piece"},{"name":"cheese","qty":2.5,"unit":"cup","note":"shredded cheddar"},{"name":"chili pepper","qty":3,"unit":"piece","note":"guajillo, dried"},{"name":"tomato","qty":2,"unit":"piece"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"onion","qty":0.5,"unit":"piece"},{"name":"canola oil","qty":3,"unit":"tbsp"},{"name":"cumin","qty":0.5,"unit":"tsp"},{"name":"oregano","qty":0.5,"unit":"tsp"},{"name":"vegetable broth","qty":1,"unit":"cup"}],"steps":["Toast the dried guajillo chiles in a dry skillet for 1 minute, then soak in hot water for 10 minutes until softened.","Blend the softened chiles with the tomato, garlic, cumin, oregano, and vegetable broth until smooth.","Strain the sauce through a sieve, then simmer it in a saucepan with 1 tablespoon of oil for 10 minutes.","Lightly fry each tortilla in the remaining oil for a few seconds per side to soften.","Dip each tortilla in the red sauce, fill with cheese and onion, roll up, and place in a baking dish.","Pour remaining sauce over the top, sprinkle with more cheese, and bake at 375 degrees F for 15 minutes until melted."],"tags":["vegetarian","gluten-free","comfort","weeknight"]},{"id":"mx2-shrimp-fajitas","title":"Sizzling Shrimp Fajitas","cuisine":"mexican","mealType":"dinner","difficulty":"easy","timeMinutes":25,"servings":4,"ingredients":[{"name":"shrimp","qty":1.5,"unit":"lb"},{"name":"bell pepper","qty":2,"unit":"piece","note":"sliced"},{"name":"onion","qty":1,"unit":"piece","note":"sliced"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"chili powder","qty":1,"unit":"tsp"},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"paprika","qty":0.5,"unit":"tsp"},{"name":"lime","qty":1,"unit":"piece"},{"name":"tortilla","qty":8,"unit":"piece"},{"name":"garlic","qty":2,"unit":"clove"},{"name":"salt","qty":0.5,"unit":"tsp"}],"steps":["Toss the shrimp with half the olive oil, chili powder, cumin, paprika, and salt.","Heat the remaining oil in a large skillet over high heat and cook the bell peppers and onion for 5 to 6 minutes until softened and charred in spots.","Push the vegetables to one side, add the shrimp and garlic, and cook for 2 to 3 minutes per side until pink and opaque.","Toss everything together in the skillet and squeeze fresh lime juice over the top.","Warm the tortillas and serve the shrimp and vegetable mixture family-style for building fajitas."],"tags":["quick","high-protein","weeknight"]},{"id":"mx2-chicken-fajitas","title":"Classic Chicken Fajitas","cuisine":"mexican","mealType":"dinner","difficulty":"easy","timeMinutes":25,"servings":4,"ingredients":[{"name":"chicken","qty":1.5,"unit":"lb","note":"breasts, sliced"},{"name":"bell pepper","qty":2,"unit":"piece","note":"sliced"},{"name":"onion","qty":1,"unit":"piece","note":"sliced"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"chili powder","qty":1,"unit":"tsp"},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"paprika","qty":0.5,"unit":"tsp"},{"name":"lime","qty":1,"unit":"piece"},{"name":"tortilla","qty":8,"unit":"piece"},{"name":"garlic","qty":2,"unit":"clove"},{"name":"salt","qty":0.5,"unit":"tsp"}],"steps":["Toss the sliced chicken with half the olive oil, chili powder, cumin, paprika, and salt.","Heat the remaining oil in a large skillet over high heat and cook the chicken for 5 to 6 minutes until golden and cooked through, then set aside.","In the same skillet, cook the bell peppers, onion, and garlic for 5 minutes until softened and lightly charred.","Return the chicken to the skillet and toss everything together, squeezing fresh lime juice over the top.","Warm the tortillas and serve the chicken and vegetable mixture family-style for building fajitas."],"tags":["quick","high-protein","weeknight"]},{"id":"mx2-pozole-rojo","title":"Pozole Rojo with Pork","cuisine":"mexican","mealType":"dinner","difficulty":"hard","timeMinutes":120,"servings":8,"ingredients":[{"name":"pork","qty":2,"unit":"lb","note":"shoulder, cubed"},{"name":"hominy","qty":2,"unit":"can"},{"name":"chili pepper","qty":4,"unit":"piece","note":"guajillo and ancho, dried"},{"name":"garlic","qty":4,"unit":"clove"},{"name":"onion","qty":1,"unit":"piece"},{"name":"oregano","qty":1,"unit":"tsp"},{"name":"bay leaf","qty":2,"unit":"leaf"},{"name":"cabbage","qty":1,"unit":"cup","note":"shredded, for garnish"},{"name":"radish","qty":4,"unit":"piece","note":"sliced, for garnish"},{"name":"lime","qty":2,"unit":"piece","note":"for garnish"},{"name":"salt","qty":1.5,"unit":"tsp"}],"steps":["Place the pork in a large pot with water to cover, half the onion, 2 garlic cloves, bay leaves, and 1 teaspoon salt.","Bring to a boil, then reduce heat and simmer for 1 hour until the pork is tender, skimming any foam.","Meanwhile, toast the dried chiles in a dry skillet, then soak them in hot water for 15 minutes until softened.","Blend the softened chiles with the remaining onion, garlic, and a little of the soaking liquid until smooth.","Strain the chile sauce into the pot with the pork, add the oregano and remaining salt, and simmer for 20 minutes.","Stir in the drained hominy and simmer for another 15 minutes until heated through.","Ladle into bowls and top with shredded cabbage, sliced radish, and a squeeze of lime."],"tags":["gluten-free","comfort","slow-cooked","high-protein"]},{"id":"mx2-vegetarian-black-bean-enchiladas","title":"Vegan Black Bean and Corn Enchiladas","cuisine":"mexican","mealType":"dinner","difficulty":"medium","timeMinutes":40,"servings":6,"ingredients":[{"name":"corn tortilla","qty":12,"unit":"piece"},{"name":"black beans","qty":2,"unit":"can"},{"name":"corn","qty":1,"unit":"cup"},{"name":"tomatillo","qty":1,"unit":"lb","note":"salsa verde"},{"name":"onion","qty":0.5,"unit":"piece"},{"name":"garlic","qty":2,"unit":"clove"},{"name":"canola oil","qty":3,"unit":"tbsp"},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"chili powder","qty":0.5,"unit":"tsp"},{"name":"avocado","qty":1,"unit":"piece","note":"sliced, for garnish"},{"name":"cilantro","qty":2,"unit":"tbsp"}],"steps":["Simmer the tomatillos with onion and garlic until soft, then blend into a smooth green sauce.","In a bowl, mix the black beans, corn, cumin, and chili powder together.","Lightly fry each tortilla in 1 tablespoon of the oil for a few seconds per side to soften.","Dip each tortilla in the green sauce, fill with the bean and corn mixture, roll up, and place seam-side down in a baking dish.","Pour the remaining sauce over the enchiladas and bake at 375 degrees F for 20 minutes until heated through.","Garnish with sliced avocado and chopped cilantro before serving."],"tags":["vegan","vegetarian","gluten-free","meatless","comfort"]},{"id":"mx2-camarones-a-la-diabla","title":"Camarones a la Diabla","cuisine":"mexican","mealType":"dinner","difficulty":"medium","timeMinutes":25,"servings":4,"ingredients":[{"name":"shrimp","qty":1.5,"unit":"lb"},{"name":"chili pepper","qty":4,"unit":"piece","note":"chile de arbol, dried"},{"name":"tomato","qty":2,"unit":"piece"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"onion","qty":0.5,"unit":"piece"},{"name":"canola oil","qty":3,"unit":"tbsp"},{"name":"vinegar","qty":1,"unit":"tbsp"},{"name":"lime","qty":1,"unit":"piece"},{"name":"cilantro","qty":2,"unit":"tbsp"},{"name":"salt","qty":0.5,"unit":"tsp"}],"steps":["Soak the dried chile de arbol in hot water for 10 minutes until softened.","Blend the softened chiles with the tomato, garlic, onion, vinegar, and a little of the soaking water until smooth.","Heat the canola oil in a skillet and simmer the blended sauce for 8 minutes until slightly thickened.","Season the sauce with salt, then add the shrimp and cook for 3 to 4 minutes until pink and opaque.","Squeeze fresh lime juice over the top and garnish with cilantro before serving."],"tags":["gluten-free","quick","spicy","high-protein"]},{"id":"mx2-chiles-rellenos","title":"Cheese-Stuffed Chiles Rellenos","cuisine":"mexican","mealType":"dinner","difficulty":"medium","timeMinutes":45,"servings":4,"ingredients":[{"name":"chili pepper","qty":6,"unit":"piece","note":"poblano peppers"},{"name":"cheese","qty":2,"unit":"cup","note":"queso oaxaca or monterey jack"},{"name":"egg","qty":4,"unit":"piece","note":"separated"},{"name":"cornmeal","qty":0.25,"unit":"cup","note":"for dusting"},{"name":"canola oil","qty":1.5,"unit":"cup","note":"for frying"},{"name":"tomato","qty":3,"unit":"piece"},{"name":"onion","qty":0.25,"unit":"piece"},{"name":"garlic","qty":2,"unit":"clove"},{"name":"salt","qty":0.5,"unit":"tsp"}],"steps":["Roast the poblano peppers over an open flame or under a broiler until charred all over, then steam in a covered bowl for 10 minutes and peel off the skins.","Slit each pepper open, remove the seeds, and stuff generously with cheese.","Blend the tomato, onion, and garlic into a simple sauce and simmer in a saucepan with a pinch of salt for 10 minutes.","Beat the egg whites to stiff peaks, then gently fold in the egg yolks to make a light batter.","Dust each stuffed pepper lightly with cornmeal, then dip in the egg batter to coat completely.","Fry the coated peppers in hot canola oil for 2 to 3 minutes per side until golden and crisp.","Serve the chiles rellenos warm, topped with the tomato sauce."],"tags":["vegetarian","gluten-free","comfort"]},{"id":"mx2-classic-pancakes","title":"Classic Buttermilk Pancakes","cuisine":"american","mealType":"breakfast","difficulty":"easy","timeMinutes":20,"servings":4,"ingredients":[{"name":"wheat flour","qty":1.5,"unit":"cup"},{"name":"milk","qty":1.25,"unit":"cup","note":"buttermilk"},{"name":"egg","qty":1,"unit":"piece"},{"name":"sugar","qty":2,"unit":"tbsp"},{"name":"baking powder","qty":2,"unit":"tsp"},{"name":"butter","qty":3,"unit":"tbsp","note":"melted"},{"name":"salt","qty":0.5,"unit":"tsp"},{"name":"maple syrup","qty":0.5,"unit":"cup","note":"for serving","optional":true}],"steps":["Whisk together the flour, sugar, baking powder, and salt in a large bowl.","In another bowl, whisk the buttermilk, egg, and melted butter together.","Pour the wet ingredients into the dry ingredients and stir just until combined; a few lumps are fine.","Heat a griddle or nonstick skillet over medium heat and lightly grease it.","Pour quarter-cup portions of batter onto the griddle and cook until bubbles form on the surface, about 2 to 3 minutes.","Flip and cook for another 1 to 2 minutes until golden, then serve warm with maple syrup."],"tags":["vegetarian","kid-friendly","comfort","weeknight"]},{"id":"mx2-french-toast","title":"Classic French Toast","cuisine":"american","mealType":"breakfast","difficulty":"easy","timeMinutes":15,"servings":4,"ingredients":[{"name":"bread","qty":8,"unit":"slice","note":"thick-cut"},{"name":"egg","qty":3,"unit":"piece"},{"name":"milk","qty":0.75,"unit":"cup"},{"name":"cinnamon","qty":1,"unit":"tsp"},{"name":"vanilla","qty":1,"unit":"tsp"},{"name":"butter","qty":2,"unit":"tbsp"},{"name":"sugar","qty":1,"unit":"tbsp"},{"name":"maple syrup","qty":0.5,"unit":"cup","note":"for serving","optional":true}],"steps":["Whisk together the eggs, milk, cinnamon, vanilla, and sugar in a shallow dish.","Dip each slice of bread into the egg mixture, letting it soak for a few seconds on each side.","Melt butter in a skillet over medium heat and cook the soaked bread for 2 to 3 minutes per side until golden brown.","Serve warm with maple syrup drizzled on top."],"tags":["vegetarian","kid-friendly","comfort","quick"]},{"id":"mx2-grilled-cheese-sandwich","title":"Ultimate Grilled Cheese Sandwich","cuisine":"american","mealType":"lunch","difficulty":"easy","timeMinutes":10,"servings":2,"ingredients":[{"name":"bread","qty":4,"unit":"slice"},{"name":"cheese","qty":4,"unit":"slice","note":"cheddar"},{"name":"butter","qty":2,"unit":"tbsp"}],"steps":["Butter one side of each slice of bread.","Place two slices butter-side down in a skillet over medium heat and top with cheese.","Top with the remaining bread slices, butter-side up.","Cook for 3 to 4 minutes per side, pressing gently, until the bread is golden and the cheese is melted."],"tags":["vegetarian","quick","kid-friendly","comfort"]},{"id":"mx2-club-sandwich","title":"Triple-Decker Club Sandwich","cuisine":"american","mealType":"lunch","difficulty":"easy","timeMinutes":20,"servings":2,"ingredients":[{"name":"bread","qty":6,"unit":"slice","note":"toasted"},{"name":"turkey","qty":6,"unit":"slice","note":"deli turkey"},{"name":"bacon","qty":6,"unit":"slice"},{"name":"cheese","qty":2,"unit":"slice"},{"name":"lettuce","qty":2,"unit":"leaf"},{"name":"tomato","qty":1,"unit":"piece","note":"sliced"},{"name":"mayonnaise","qty":2,"unit":"tbsp"}],"steps":["Cook the bacon in a skillet until crisp, then drain on paper towels.","Toast the bread slices and spread mayonnaise on one side of each.","Layer turkey, cheese, and a bread slice, then top with bacon, lettuce, and tomato.","Top with the final slice of bread, secure with toothpicks, and cut into quarters before serving."],"tags":["high-protein","quick","comfort"]},{"id":"mx2-cobb-salad","title":"Classic Cobb Salad","cuisine":"american","mealType":"lunch","difficulty":"medium","timeMinutes":25,"servings":4,"ingredients":[{"name":"lettuce","qty":6,"unit":"cup","note":"romaine, chopped"},{"name":"chicken","qty":2,"unit":"cup","note":"cooked, diced"},{"name":"bacon","qty":4,"unit":"slice"},{"name":"egg","qty":3,"unit":"piece","note":"hard boiled, chopped"},{"name":"tomato","qty":2,"unit":"piece","note":"diced"},{"name":"avocado","qty":1,"unit":"piece","note":"diced"},{"name":"cheese","qty":0.5,"unit":"cup","note":"blue cheese, crumbled"},{"name":"salad dressing","qty":0.5,"unit":"cup","note":"vinaigrette or ranch"}],"steps":["Arrange the chopped romaine lettuce as a bed on a large platter.","Cook the bacon until crisp, then crumble it once cooled.","Arrange rows of chicken, bacon, hard-boiled egg, tomato, avocado, and blue cheese over the lettuce.","Drizzle with your favorite dressing just before serving, or serve it on the side."],"tags":["gluten-free","high-protein","quick"]},{"id":"mx2-mac-and-cheese","title":"Creamy Baked Mac and Cheese","cuisine":"american","mealType":"side","difficulty":"medium","timeMinutes":30,"servings":6,"ingredients":[{"name":"pasta","qty":1,"unit":"lb","note":"elbow macaroni"},{"name":"cheese","qty":3,"unit":"cup","note":"shredded cheddar"},{"name":"milk","qty":2,"unit":"cup"},{"name":"butter","qty":3,"unit":"tbsp"},{"name":"wheat flour","qty":3,"unit":"tbsp"},{"name":"salt","qty":0.5,"unit":"tsp"},{"name":"black pepper","qty":0.25,"unit":"tsp"}],"steps":["Cook the macaroni in boiling salted water according to package directions, then drain.","Melt the butter in a saucepan and whisk in the flour, cooking for 1 minute to form a roux.","Gradually whisk in the milk and cook, stirring constantly, until thickened, about 5 minutes.","Remove from heat and stir in the shredded cheese until melted and smooth, then season with salt and pepper.","Toss the cooked macaroni with the cheese sauce and transfer to a baking dish.","Bake at 375 degrees F for 15 minutes until bubbly and lightly golden on top."],"tags":["vegetarian","comfort","kid-friendly","side"]},{"id":"mx2-coleslaw","title":"Creamy Vegan Coleslaw","cuisine":"american","mealType":"side","difficulty":"easy","timeMinutes":15,"servings":6,"ingredients":[{"name":"cabbage","qty":4,"unit":"cup","note":"shredded"},{"name":"carrot","qty":1,"unit":"cup","note":"shredded"},{"name":"vegan mayo","qty":0.5,"unit":"cup"},{"name":"vinegar","qty":2,"unit":"tbsp","note":"apple cider vinegar"},{"name":"sugar","qty":1,"unit":"tbsp"},{"name":"salt","qty":0.5,"unit":"tsp"},{"name":"black pepper","qty":0.25,"unit":"tsp"}],"steps":["Combine the shredded cabbage and carrot in a large bowl.","In a separate small bowl, whisk together the vegan mayo, vinegar, sugar, salt, and pepper.","Pour the dressing over the cabbage mixture and toss well to coat evenly.","Refrigerate for at least 10 minutes before serving to let the flavors meld."],"tags":["vegan","vegetarian","gluten-free","quick","side"]},{"id":"mx2-deviled-eggs","title":"Classic Deviled Eggs","cuisine":"american","mealType":"snack","difficulty":"easy","timeMinutes":20,"servings":6,"ingredients":[{"name":"egg","qty":6,"unit":"piece"},{"name":"mayonnaise","qty":3,"unit":"tbsp"},{"name":"yellow mustard","qty":1,"unit":"tsp"},{"name":"paprika","qty":0.5,"unit":"tsp"},{"name":"salt","qty":0.25,"unit":"tsp"},{"name":"black pepper","qty":0.25,"unit":"tsp"}],"steps":["Place the eggs in a saucepan, cover with cold water, and bring to a boil.","Remove from heat, cover, and let sit for 10 minutes, then transfer to an ice bath to cool.","Peel the eggs, halve them lengthwise, and scoop the yolks into a bowl.","Mash the yolks with mayonnaise, mustard, salt, and pepper until smooth.","Spoon or pipe the yolk mixture back into the egg white halves.","Sprinkle with paprika before serving chilled."],"tags":["vegetarian","gluten-free","make-ahead","snack"]},{"id":"mx2-apple-pie","title":"All-American Apple Pie","cuisine":"american","mealType":"dessert","difficulty":"hard","timeMinutes":90,"servings":8,"ingredients":[{"name":"pie crust","qty":2,"unit":"piece"},{"name":"apple","qty":6,"unit":"piece","note":"peeled and sliced"},{"name":"sugar","qty":0.75,"unit":"cup"},{"name":"cinnamon","qty":1,"unit":"tsp"},{"name":"wheat flour","qty":3,"unit":"tbsp"},{"name":"lemon","qty":1,"unit":"piece","note":"juiced"},{"name":"butter","qty":2,"unit":"tbsp"},{"name":"egg","qty":1,"unit":"piece","note":"for egg wash"}],"steps":["Preheat the oven to 375 degrees F and fit one pie crust into a pie dish.","Toss the sliced apples with sugar, cinnamon, flour, and lemon juice in a large bowl.","Pile the apple mixture into the crust and dot the top with butter.","Cover with the second crust, seal and crimp the edges, and cut a few slits for steam to escape.","Brush the top crust with a beaten egg for a glossy finish.","Bake for 45 to 50 minutes until the crust is golden and the filling is bubbling.","Let the pie cool for at least 2 hours before slicing to allow the filling to set."],"tags":["vegetarian","dessert","comfort","baking"]},{"id":"mx2-chocolate-chip-cookies","title":"Chewy Chocolate Chip Cookies","cuisine":"american","mealType":"dessert","difficulty":"easy","timeMinutes":30,"servings":12,"ingredients":[{"name":"wheat flour","qty":2.25,"unit":"cup"},{"name":"butter","qty":1,"unit":"cup","note":"softened"},{"name":"sugar","qty":0.75,"unit":"cup"},{"name":"sugar","qty":0.75,"unit":"cup","note":"brown sugar"},{"name":"egg","qty":2,"unit":"piece"},{"name":"vanilla","qty":1,"unit":"tsp"},{"name":"baking soda","qty":1,"unit":"tsp"},{"name":"salt","qty":0.5,"unit":"tsp"},{"name":"dark chocolate","qty":2,"unit":"cup","note":"chocolate chips"}],"steps":["Preheat the oven to 375 degrees F and line baking sheets with parchment paper.","Cream together the butter, granulated sugar, and brown sugar until light and fluffy.","Beat in the eggs and vanilla until well combined.","In a separate bowl, whisk together the flour, baking soda, and salt, then mix into the wet ingredients.","Fold in the chocolate chips until evenly distributed.","Drop rounded tablespoons of dough onto the baking sheets and bake for 9 to 11 minutes until edges are golden.","Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack."],"tags":["vegetarian","dessert","kid-friendly","baking"]},{"id":"mx2-classic-cheeseburger","title":"Classic Diner Cheeseburger","cuisine":"american","mealType":"dinner","difficulty":"easy","timeMinutes":20,"servings":4,"ingredients":[{"name":"beef","qty":1.5,"unit":"lb","note":"ground beef"},{"name":"cheese","qty":4,"unit":"slice","note":"american cheese"},{"name":"bread","qty":4,"unit":"piece","note":"hamburger buns"},{"name":"lettuce","qty":4,"unit":"leaf"},{"name":"tomato","qty":1,"unit":"piece","note":"sliced"},{"name":"onion","qty":0.25,"unit":"piece","note":"sliced"},{"name":"pickles","qty":8,"unit":"slice","note":"dill pickles"},{"name":"ketchup","qty":2,"unit":"tbsp"},{"name":"yellow mustard","qty":1,"unit":"tbsp"},{"name":"salt","qty":1,"unit":"tsp"},{"name":"black pepper","qty":0.5,"unit":"tsp"}],"steps":["Divide the ground beef into 4 portions and shape into patties slightly wider than the buns, seasoning both sides with salt and pepper.","Heat a skillet or grill over medium-high heat and cook the patties 4 to 5 minutes per side, until cooked through with no pink in the center (160F/71C).","Top each patty with a slice of cheese during the last minute of cooking so it melts.","Toast the buns lightly in the skillet or under a broiler.","Assemble the burgers with lettuce, tomato, onion, pickles, ketchup, and mustard."],"tags":["high-protein","quick","comfort","weeknight"]},{"id":"mx2-meatloaf","title":"Old-Fashioned Meatloaf","cuisine":"american","mealType":"dinner","difficulty":"medium","timeMinutes":75,"servings":6,"ingredients":[{"name":"beef","qty":2,"unit":"lb","note":"ground beef"},{"name":"bread","qty":1,"unit":"cup","note":"breadcrumbs"},{"name":"egg","qty":2,"unit":"piece"},{"name":"onion","qty":0.5,"unit":"piece","note":"diced"},{"name":"milk","qty":0.5,"unit":"cup"},{"name":"ketchup","qty":0.5,"unit":"cup"},{"name":"worcestershire sauce","qty":1,"unit":"tbsp"},{"name":"salt","qty":1,"unit":"tsp"},{"name":"black pepper","qty":0.5,"unit":"tsp"}],"steps":["Preheat the oven to 350 degrees F and line a baking sheet or loaf pan.","In a large bowl, combine the ground beef, breadcrumbs, eggs, onion, milk, 2 tablespoons of ketchup, worcestershire sauce, salt, and pepper.","Mix gently with your hands until just combined; avoid overmixing to keep the meatloaf tender.","Shape the mixture into a loaf and place it in the pan, then spread the remaining ketchup over the top.","Bake for 55 to 60 minutes, until the internal temperature reaches 160 degrees F.","Let the meatloaf rest for 10 minutes before slicing and serving."],"tags":["comfort","high-protein","weeknight"]},{"id":"mx2-southern-fried-chicken","title":"Southern Fried Chicken","cuisine":"american","mealType":"dinner","difficulty":"hard","timeMinutes":45,"servings":6,"ingredients":[{"name":"chicken","qty":3,"unit":"lb","note":"thighs and drumsticks"},{"name":"milk","qty":2,"unit":"cup","note":"buttermilk"},{"name":"wheat flour","qty":2,"unit":"cup"},{"name":"paprika","qty":1,"unit":"tsp"},{"name":"chili powder","qty":1,"unit":"tsp","note":"cayenne pepper"},{"name":"garlic powder","qty":1,"unit":"tsp"},{"name":"salt","qty":1.5,"unit":"tsp"},{"name":"black pepper","qty":1,"unit":"tsp"},{"name":"canola oil","qty":4,"unit":"cup","note":"for frying"}],"steps":["Soak the chicken pieces in buttermilk for at least 30 minutes, or up to overnight in the refrigerator.","In a large bowl, whisk together the flour, paprika, cayenne, garlic powder, salt, and pepper.","Remove the chicken from the buttermilk, letting excess drip off, and dredge thoroughly in the seasoned flour.","Heat the canola oil in a deep skillet to 325 degrees F.","Fry the chicken in batches for 12 to 15 minutes per side, until golden brown and cooked through to 165 degrees F.","Drain the fried chicken on a wire rack or paper towels before serving."],"tags":["comfort","high-protein","fried"]},{"id":"mx2-bbq-pulled-pork","title":"Slow Cooker BBQ Pulled Pork","cuisine":"american","mealType":"dinner","difficulty":"medium","timeMinutes":240,"servings":8,"ingredients":[{"name":"pork","qty":3,"unit":"lb","note":"shoulder"},{"name":"barbecue sauce","qty":1.5,"unit":"cup"},{"name":"onion","qty":1,"unit":"piece","note":"sliced"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"vinegar","qty":2,"unit":"tbsp","note":"apple cider vinegar"},{"name":"chili powder","qty":1,"unit":"tsp"},{"name":"bread","qty":8,"unit":"piece","note":"hamburger buns"},{"name":"salt","qty":1,"unit":"tsp"}],"steps":["Season the pork shoulder with salt and chili powder, then place it in a slow cooker with the onion and garlic.","Pour half the barbecue sauce and the vinegar over the pork.","Cover and cook on low for 4 to 5 hours, until the pork shreds easily with a fork.","Shred the pork directly in the slow cooker and stir in the remaining barbecue sauce.","Toast the hamburger buns and pile the pulled pork on top to serve."],"tags":["slow-cooker","comfort","high-protein"]},{"id":"mx2-beef-chili","title":"Hearty Beef Chili","cuisine":"american","mealType":"dinner","difficulty":"medium","timeMinutes":60,"servings":6,"ingredients":[{"name":"beef","qty":1.5,"unit":"lb","note":"ground beef"},{"name":"kidney beans","qty":2,"unit":"can"},{"name":"tomato","qty":1,"unit":"can","note":"diced tomatoes"},{"name":"onion","qty":1,"unit":"piece"},{"name":"bell pepper","qty":1,"unit":"piece"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"chili powder","qty":2,"unit":"tbsp"},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"paprika","qty":1,"unit":"tsp"},{"name":"bone broth","qty":1,"unit":"cup","note":"beef broth"},{"name":"salt","qty":1,"unit":"tsp"}],"steps":["Brown the ground beef in a large pot over medium-high heat, breaking it apart as it cooks.","Add the onion, bell pepper, and garlic, and cook for 5 minutes until softened.","Stir in the chili powder, cumin, and paprika, and cook for 1 minute until fragrant.","Add the diced tomatoes, kidney beans, and beef broth, and bring to a simmer.","Reduce heat and simmer uncovered for 35 to 40 minutes, stirring occasionally, until thickened.","Season with salt to taste and serve hot."],"tags":["gluten-free","one-pot","comfort","high-protein"]},{"id":"mx2-vegetarian-chili","title":"Vegan Three-Bean Chili","cuisine":"american","mealType":"dinner","difficulty":"easy","timeMinutes":45,"servings":6,"ingredients":[{"name":"black beans","qty":1,"unit":"can"},{"name":"kidney beans","qty":1,"unit":"can"},{"name":"pinto beans","qty":1,"unit":"can"},{"name":"tomato","qty":1,"unit":"can","note":"diced tomatoes"},{"name":"onion","qty":1,"unit":"piece"},{"name":"bell pepper","qty":1,"unit":"piece"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"chili powder","qty":2,"unit":"tbsp"},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"vegetable broth","qty":1,"unit":"cup"},{"name":"canola oil","qty":2,"unit":"tbsp"},{"name":"salt","qty":1,"unit":"tsp"}],"steps":["Heat the canola oil in a large pot and cook the onion and bell pepper for 5 minutes until softened.","Add the garlic, chili powder, and cumin, and cook for 1 minute until fragrant.","Stir in the diced tomatoes, black beans, kidney beans, pinto beans, and vegetable broth.","Bring to a simmer and cook uncovered for 30 minutes, stirring occasionally, until thickened.","Season with salt to taste before serving."],"tags":["vegan","vegetarian","gluten-free","one-pot","meatless"]},{"id":"mx2-buffalo-chicken-wings","title":"Crispy Buffalo Chicken Wings","cuisine":"american","mealType":"dinner","difficulty":"medium","timeMinutes":40,"servings":4,"ingredients":[{"name":"chicken","qty":2.5,"unit":"lb","note":"wings"},{"name":"hot sauce","qty":0.5,"unit":"cup","note":"frank's redhot"},{"name":"butter","qty":4,"unit":"tbsp"},{"name":"garlic powder","qty":1,"unit":"tsp"},{"name":"salt","qty":1,"unit":"tsp"},{"name":"black pepper","qty":0.5,"unit":"tsp"},{"name":"celery","qty":4,"unit":"stalk","note":"for serving"},{"name":"salad dressing","qty":0.5,"unit":"cup","note":"blue cheese, for serving"}],"steps":["Preheat the oven to 425 degrees F and pat the chicken wings very dry with paper towels.","Toss the wings with salt, pepper, and garlic powder, then arrange them on a wire rack over a baking sheet.","Bake for 40 to 45 minutes, flipping halfway, until crispy and cooked through.","Melt the butter and whisk it together with the hot sauce.","Toss the hot wings in the buffalo sauce until fully coated.","Serve immediately with celery sticks and blue cheese dressing."],"tags":["gluten-free","high-protein","spicy"]},{"id":"mx2-shrimp-boil","title":"Southern Shrimp Boil","cuisine":"american","mealType":"dinner","difficulty":"medium","timeMinutes":40,"servings":6,"ingredients":[{"name":"shrimp","qty":2,"unit":"lb"},{"name":"potato","qty":1.5,"unit":"lb","note":"baby potatoes"},{"name":"corn","qty":4,"unit":"ear","note":"halved"},{"name":"sausage","qty":1,"unit":"lb","note":"andouille, sliced"},{"name":"old bay","qty":3,"unit":"tbsp"},{"name":"lemon","qty":2,"unit":"piece"},{"name":"bay leaf","qty":2,"unit":"leaf"},{"name":"salt","qty":1,"unit":"tbsp"}],"steps":["Fill a large pot with water, add the old bay seasoning, bay leaves, salt, and squeezed lemon halves, and bring to a boil.","Add the potatoes and cook for 10 minutes until nearly tender.","Add the corn and sausage and cook for another 5 minutes.","Add the shrimp and cook for 3 to 4 minutes, just until pink and opaque.","Drain everything and pile onto a large platter or newspaper-lined table to serve."],"tags":["gluten-free","one-pot","high-protein","comfort"]},{"id":"mx2-new-england-clam-chowder","title":"New England Clam Chowder","cuisine":"american","mealType":"dinner","difficulty":"medium","timeMinutes":45,"servings":6,"ingredients":[{"name":"clams","qty":3,"unit":"can","note":"chopped, with juice"},{"name":"potato","qty":3,"unit":"piece","note":"diced"},{"name":"bacon","qty":4,"unit":"slice","note":"diced"},{"name":"onion","qty":1,"unit":"piece"},{"name":"celery","qty":2,"unit":"stalk"},{"name":"wheat flour","qty":3,"unit":"tbsp"},{"name":"milk","qty":2,"unit":"cup","note":"half and half"},{"name":"butter","qty":2,"unit":"tbsp"},{"name":"bay leaf","qty":1,"unit":"leaf"},{"name":"black pepper","qty":0.5,"unit":"tsp"}],"steps":["Cook the diced bacon in a large pot until crisp, then remove and set aside, leaving the fat in the pot.","Add the butter, onion, and celery to the pot and cook for 5 minutes until softened.","Stir in the flour and cook for 1 minute, then gradually whisk in the clam juice from the cans.","Add the diced potatoes and bay leaf, bring to a simmer, and cook for 15 minutes until the potatoes are tender.","Stir in the half and half and the clams, and heat gently for 5 minutes without boiling.","Season with black pepper and top with the reserved crispy bacon before serving."],"tags":["comfort","high-protein"]},{"id":"mx2-cornbread","title":"Golden Skillet Cornbread","cuisine":"american","mealType":"side","difficulty":"easy","timeMinutes":35,"servings":8,"ingredients":[{"name":"cornmeal","qty":1.5,"unit":"cup"},{"name":"milk","qty":1,"unit":"cup","note":"buttermilk"},{"name":"egg","qty":2,"unit":"piece"},{"name":"butter","qty":4,"unit":"tbsp","note":"melted"},{"name":"baking powder","qty":1,"unit":"tsp"},{"name":"baking soda","qty":0.5,"unit":"tsp"},{"name":"salt","qty":0.5,"unit":"tsp"},{"name":"sugar","qty":2,"unit":"tbsp","optional":true}],"steps":["Preheat the oven to 400 degrees F and place a cast-iron skillet inside to heat up.","Whisk together the cornmeal, baking powder, baking soda, salt, and sugar in a bowl.","In another bowl, whisk together the buttermilk, eggs, and melted butter.","Combine the wet and dry ingredients, stirring just until smooth.","Carefully remove the hot skillet, add a little extra butter to coat it, then pour in the batter.","Bake for 20 to 22 minutes until golden and a toothpick inserted in the center comes out clean."],"tags":["vegetarian","gluten-free","side","comfort"]},{"id":"mx2-mashed-potatoes","title":"Creamy Mashed Potatoes","cuisine":"american","mealType":"side","difficulty":"easy","timeMinutes":25,"servings":6,"ingredients":[{"name":"potato","qty":3,"unit":"lb","note":"yukon gold potatoes"},{"name":"butter","qty":6,"unit":"tbsp"},{"name":"milk","qty":1,"unit":"cup"},{"name":"salt","qty":1,"unit":"tsp"},{"name":"black pepper","qty":0.5,"unit":"tsp"}],"steps":["Peel and quarter the potatoes, then place them in a large pot and cover with cold water.","Bring to a boil and cook for 15 to 18 minutes until fork-tender.","Drain the potatoes well and return them to the pot.","Add the butter and milk, then mash until smooth and creamy.","Season with salt and pepper to taste before serving."],"tags":["vegetarian","gluten-free","comfort","side"]},{"id":"mx2-pot-roast","title":"Sunday Pot Roast","cuisine":"american","mealType":"dinner","difficulty":"medium","timeMinutes":180,"servings":8,"ingredients":[{"name":"beef","qty":3,"unit":"lb","note":"chuck roast"},{"name":"potato","qty":1.5,"unit":"lb","note":"quartered"},{"name":"carrot","qty":4,"unit":"piece","note":"cut into chunks"},{"name":"onion","qty":1,"unit":"piece","note":"quartered"},{"name":"garlic","qty":4,"unit":"clove"},{"name":"bone broth","qty":3,"unit":"cup","note":"beef broth"},{"name":"thyme","qty":1,"unit":"tsp"},{"name":"bay leaf","qty":2,"unit":"leaf"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"salt","qty":1.5,"unit":"tsp"},{"name":"black pepper","qty":1,"unit":"tsp"}],"steps":["Season the chuck roast generously with salt and pepper on all sides.","Heat the olive oil in a large pot or Dutch oven and sear the roast on all sides until browned, about 8 minutes total.","Add the onion and garlic and cook for 2 minutes, then pour in the beef broth and add the thyme and bay leaves.","Cover and simmer on low heat, or braise in a 300 degree F oven, for 2.5 hours.","Add the potatoes and carrots and continue cooking for 45 minutes to 1 hour, until the vegetables and meat are very tender.","Remove the bay leaves, slice or shred the roast, and serve with the vegetables and pan juices."],"tags":["gluten-free","comfort","slow-cooked","high-protein"]},{"id":"mx2-jambalaya","title":"One-Pot Chicken and Sausage Jambalaya","cuisine":"american","mealType":"dinner","difficulty":"medium","timeMinutes":45,"servings":6,"ingredients":[{"name":"chicken","qty":1,"unit":"lb","note":"thighs, cubed"},{"name":"sausage","qty":0.5,"unit":"lb","note":"andouille, sliced"},{"name":"rice","qty":2,"unit":"cup"},{"name":"tomato","qty":1,"unit":"can","note":"diced tomatoes"},{"name":"bell pepper","qty":1,"unit":"piece"},{"name":"celery","qty":2,"unit":"stalk"},{"name":"onion","qty":1,"unit":"piece"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"chicken broth","qty":3,"unit":"cup"},{"name":"paprika","qty":1,"unit":"tsp"},{"name":"oregano","qty":1,"unit":"tsp"},{"name":"chili powder","qty":0.5,"unit":"tsp","note":"cayenne pepper"},{"name":"olive oil","qty":2,"unit":"tbsp"}],"steps":["Heat the olive oil in a large pot and brown the chicken and sausage, about 6 minutes, then remove and set aside.","Add the onion, bell pepper, and celery to the pot and cook for 5 minutes until softened.","Stir in the garlic, paprika, oregano, and cayenne, and cook for 1 minute.","Add the rice, diced tomatoes, and chicken broth, and return the chicken and sausage to the pot.","Bring to a boil, then reduce heat, cover, and simmer for 20 to 25 minutes until the rice is tender.","Fluff with a fork and let rest for 5 minutes before serving."],"tags":["gluten-free","one-pot","high-protein","comfort"]},{"id":"mx2-sloppy-joes","title":"Classic Sloppy Joes","cuisine":"american","mealType":"dinner","difficulty":"easy","timeMinutes":25,"servings":4,"ingredients":[{"name":"beef","qty":1.5,"unit":"lb","note":"ground beef"},{"name":"onion","qty":0.5,"unit":"piece"},{"name":"bell pepper","qty":0.5,"unit":"piece"},{"name":"ketchup","qty":0.5,"unit":"cup"},{"name":"worcestershire sauce","qty":1,"unit":"tbsp"},{"name":"yellow mustard","qty":1,"unit":"tsp"},{"name":"sugar","qty":1,"unit":"tbsp","note":"brown sugar"},{"name":"bread","qty":4,"unit":"piece","note":"hamburger buns"},{"name":"salt","qty":0.5,"unit":"tsp"}],"steps":["Brown the ground beef in a skillet over medium-high heat, breaking it apart as it cooks.","Add the onion and bell pepper and cook for 4 to 5 minutes until softened.","Stir in the ketchup, worcestershire sauce, mustard, brown sugar, and salt.","Simmer for 10 minutes, stirring occasionally, until thickened.","Spoon the mixture onto toasted hamburger buns and serve warm."],"tags":["quick","comfort","kid-friendly","weeknight"]},{"id":"mx2-grilled-salmon","title":"Simple Grilled Salmon","cuisine":"american","mealType":"dinner","difficulty":"easy","timeMinutes":20,"servings":4,"ingredients":[{"name":"salmon","qty":4,"unit":"fillet"},{"name":"lemon","qty":1,"unit":"piece"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"garlic","qty":2,"unit":"clove"},{"name":"dill","qty":1,"unit":"tbsp","note":"fresh"},{"name":"salt","qty":0.5,"unit":"tsp"},{"name":"black pepper","qty":0.25,"unit":"tsp"}],"steps":["Preheat a grill or grill pan to medium-high heat.","Rub the salmon fillets with olive oil, minced garlic, salt, and pepper.","Grill the salmon skin-side down for 4 to 5 minutes, then flip and cook for another 3 to 4 minutes until it flakes easily.","Squeeze fresh lemon juice over the fillets and sprinkle with chopped dill before serving."],"tags":["gluten-free","quick","high-protein","weeknight"]},{"id":"mx2-jamaican-jerk-chicken","title":"Jamaican Jerk Chicken","cuisine":"caribbean","mealType":"dinner","difficulty":"medium","timeMinutes":45,"servings":6,"ingredients":[{"name":"chicken","qty":3,"unit":"lb","note":"thighs and drumsticks"},{"name":"scallion","qty":4,"unit":"piece"},{"name":"ginger","qty":1,"unit":"tbsp","note":"grated"},{"name":"garlic","qty":4,"unit":"clove"},{"name":"chili pepper","qty":2,"unit":"piece","note":"scotch bonnet"},{"name":"allspice","qty":1,"unit":"tbsp"},{"name":"thyme","qty":1,"unit":"tsp"},{"name":"cinnamon","qty":0.5,"unit":"tsp"},{"name":"soy sauce","qty":2,"unit":"tbsp"},{"name":"lime","qty":1,"unit":"piece"},{"name":"canola oil","qty":2,"unit":"tbsp"},{"name":"salt","qty":1,"unit":"tsp"}],"steps":["Blend the scallions, ginger, garlic, scotch bonnet peppers, allspice, thyme, cinnamon, soy sauce, lime juice, oil, and salt into a thick marinade.","Rub the marinade all over the chicken pieces, cover, and refrigerate for at least 1 hour, or overnight for best flavor.","Preheat a grill to medium heat and grill the chicken for 30 to 35 minutes, turning occasionally, until charred and cooked through to 165 degrees F.","Let the chicken rest for 5 minutes before serving."],"tags":["gluten-free","spicy","high-protein"]},{"id":"mx2-coconut-rice-and-peas","title":"Caribbean Coconut Rice and Peas","cuisine":"caribbean","mealType":"side","difficulty":"medium","timeMinutes":35,"servings":6,"ingredients":[{"name":"rice","qty":2,"unit":"cup"},{"name":"kidney beans","qty":1,"unit":"can"},{"name":"coconut milk","qty":1,"unit":"can"},{"name":"scallion","qty":2,"unit":"piece"},{"name":"garlic","qty":2,"unit":"clove"},{"name":"thyme","qty":1,"unit":"tsp"},{"name":"chili pepper","qty":1,"unit":"piece","note":"scotch bonnet, whole"},{"name":"vegetable broth","qty":1,"unit":"cup"},{"name":"salt","qty":0.5,"unit":"tsp"}],"steps":["Combine the coconut milk, vegetable broth, kidney beans, scallions, garlic, and thyme in a pot and bring to a simmer.","Add the whole scotch bonnet pepper for flavor without breaking it, so the heat stays mild.","Stir in the rice and salt, then bring back to a boil.","Reduce heat to low, cover, and simmer for 18 to 20 minutes until the rice is tender and liquid is absorbed.","Remove the whole pepper and thyme sprig before fluffing the rice and serving."],"tags":["vegan","vegetarian","gluten-free","one-pot","side"]},{"id":"mx2-fried-sweet-plantains","title":"Fried Sweet Plantains","cuisine":"caribbean","mealType":"snack","difficulty":"easy","timeMinutes":15,"servings":4,"ingredients":[{"name":"plantain","qty":3,"unit":"piece","note":"ripe"},{"name":"canola oil","qty":0.25,"unit":"cup"},{"name":"salt","qty":0.25,"unit":"tsp","optional":true}],"steps":["Peel the ripe plantains and slice them diagonally into half-inch pieces.","Heat the canola oil in a skillet over medium heat.","Fry the plantain slices for 2 to 3 minutes per side until golden brown and caramelized.","Drain on paper towels and sprinkle lightly with salt before serving warm."],"tags":["vegan","vegetarian","gluten-free","quick","snack"]},{"id":"mx2-jamaican-curry-chicken","title":"Jamaican Curry Chicken","cuisine":"caribbean","mealType":"dinner","difficulty":"medium","timeMinutes":50,"servings":6,"ingredients":[{"name":"chicken","qty":3,"unit":"lb","note":"thighs, cut into pieces"},{"name":"curry powder","qty":2,"unit":"tbsp"},{"name":"onion","qty":1,"unit":"piece"},{"name":"garlic","qty":4,"unit":"clove"},{"name":"ginger","qty":1,"unit":"tbsp"},{"name":"chili pepper","qty":1,"unit":"piece","note":"scotch bonnet"},{"name":"potato","qty":2,"unit":"piece","note":"cubed"},{"name":"thyme","qty":1,"unit":"tsp"},{"name":"chicken broth","qty":2,"unit":"cup"},{"name":"canola oil","qty":2,"unit":"tbsp"},{"name":"salt","qty":1,"unit":"tsp"}],"steps":["Toss the chicken pieces with half the curry powder and let sit for 10 minutes to season.","Heat the canola oil in a large pot and brown the chicken on all sides, about 8 minutes, then remove and set aside.","Add the onion, garlic, and ginger to the pot and cook for 4 minutes until fragrant.","Stir in the remaining curry powder and cook for 1 minute, then return the chicken to the pot.","Add the potatoes, thyme, whole scotch bonnet, chicken broth, and salt, and bring to a simmer.","Cover and cook for 25 to 30 minutes, until the chicken and potatoes are tender, removing the whole pepper before serving."],"tags":["gluten-free","comfort","high-protein"]},{"id":"mx2-cuban-black-beans","title":"Cuban Black Beans","cuisine":"caribbean","mealType":"lunch","difficulty":"medium","timeMinutes":40,"servings":6,"ingredients":[{"name":"black beans","qty":2,"unit":"can"},{"name":"onion","qty":1,"unit":"piece"},{"name":"bell pepper","qty":1,"unit":"piece","note":"green"},{"name":"garlic","qty":4,"unit":"clove"},{"name":"bay leaf","qty":2,"unit":"leaf"},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"oregano","qty":1,"unit":"tsp"},{"name":"vinegar","qty":1,"unit":"tbsp","note":"red wine vinegar"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"salt","qty":1,"unit":"tsp"}],"steps":["Heat the olive oil in a pot and cook the onion and bell pepper for 5 minutes until softened.","Add the garlic, cumin, and oregano, and cook for 1 minute until fragrant.","Stir in the black beans with their liquid, the bay leaves, and a splash of water if needed to loosen.","Simmer for 25 minutes, stirring occasionally and mashing some beans lightly to thicken the liquid.","Stir in the vinegar, season with salt, and simmer for 5 more minutes before serving over rice."],"tags":["vegan","vegetarian","gluten-free","meatless","comfort"]},{"id":"mx2-spanish-tortilla","title":"Spanish Tortilla Espanola","cuisine":"spanish","mealType":"breakfast","difficulty":"medium","timeMinutes":40,"servings":6,"ingredients":[{"name":"potato","qty":2,"unit":"lb","note":"thinly sliced"},{"name":"egg","qty":6,"unit":"piece"},{"name":"onion","qty":1,"unit":"piece","note":"thinly sliced"},{"name":"olive oil","qty":1,"unit":"cup"},{"name":"salt","qty":1,"unit":"tsp"}],"steps":["Heat the olive oil in a large nonstick skillet over medium-low heat and add the sliced potatoes and onion.","Cook gently for 20 to 25 minutes, stirring occasionally, until the potatoes are tender but not browned.","Drain the potatoes and onion in a colander over a bowl, reserving the oil.","Whisk the eggs with salt in a large bowl, then gently fold in the drained potatoes and onion.","Heat 2 tablespoons of the reserved oil in the skillet and pour in the egg mixture, cooking for 4 to 5 minutes until the edges set.","Place a large plate over the skillet, carefully flip the tortilla onto it, then slide it back into the pan to cook the other side for 3 to 4 minutes."],"tags":["vegetarian","gluten-free","comfort","brunch"]},{"id":"mx2-gazpacho","title":"Chilled Andalusian Gazpacho","cuisine":"spanish","mealType":"lunch","difficulty":"easy","timeMinutes":20,"servings":4,"ingredients":[{"name":"tomato","qty":6,"unit":"piece"},{"name":"cucumber","qty":1,"unit":"piece"},{"name":"bell pepper","qty":1,"unit":"piece"},{"name":"onion","qty":0.25,"unit":"piece"},{"name":"garlic","qty":2,"unit":"clove"},{"name":"olive oil","qty":3,"unit":"tbsp"},{"name":"vinegar","qty":2,"unit":"tbsp","note":"sherry vinegar"},{"name":"salt","qty":0.5,"unit":"tsp"}],"steps":["Roughly chop the tomatoes, cucumber, bell pepper, onion, and garlic.","Combine all the vegetables in a blender with the olive oil, vinegar, and salt.","Blend until completely smooth, adding a little cold water if the soup is too thick.","Chill the gazpacho in the refrigerator for at least 1 hour before serving cold."],"tags":["vegan","vegetarian","gluten-free","no-cook","quick"]},{"id":"mx2-patatas-bravas","title":"Patatas Bravas","cuisine":"spanish","mealType":"side","difficulty":"medium","timeMinutes":30,"servings":4,"ingredients":[{"name":"potato","qty":2,"unit":"lb","note":"cubed"},{"name":"olive oil","qty":3,"unit":"tbsp"},{"name":"tomato","qty":1,"unit":"can","note":"crushed tomatoes"},{"name":"garlic","qty":2,"unit":"clove"},{"name":"paprika","qty":1,"unit":"tsp","note":"smoked paprika"},{"name":"chili powder","qty":0.5,"unit":"tsp","note":"cayenne pepper"},{"name":"salt","qty":1,"unit":"tsp"}],"steps":["Preheat the oven to 425 degrees F and toss the cubed potatoes with 2 tablespoons of olive oil and half the salt.","Roast the potatoes for 25 to 30 minutes, flipping halfway, until crispy and golden.","Meanwhile, heat the remaining olive oil in a saucepan and cook the garlic for 1 minute.","Add the crushed tomatoes, smoked paprika, cayenne, and remaining salt, and simmer for 10 minutes until thickened.","Spoon the spicy tomato sauce over the roasted potatoes and serve immediately."],"tags":["vegan","vegetarian","gluten-free","side","spicy"]},{"id":"mx2-spanish-churros-con-chocolate","title":"Churros con Chocolate","cuisine":"spanish","mealType":"dessert","difficulty":"medium","timeMinutes":30,"servings":6,"ingredients":[{"name":"water","qty":1,"unit":"cup"},{"name":"butter","qty":4,"unit":"tbsp"},{"name":"wheat flour","qty":1,"unit":"cup"},{"name":"egg","qty":2,"unit":"piece"},{"name":"sugar","qty":0.5,"unit":"cup"},{"name":"cinnamon","qty":1,"unit":"tsp"},{"name":"canola oil","qty":3,"unit":"cup","note":"for frying"},{"name":"dark chocolate","qty":1,"unit":"cup","note":"chopped, for dipping sauce"},{"name":"milk","qty":0.5,"unit":"cup"},{"name":"salt","qty":0.25,"unit":"tsp"}],"steps":["Bring the water, butter, and salt to a boil in a saucepan, then remove from heat and stir in the flour until a smooth dough forms.","Beat in the eggs one at a time until the dough is glossy.","Heat the canola oil to 350 degrees F and pipe strips of dough directly into the oil, frying for 2 to 3 minutes per side until golden.","Drain the churros and roll them in a mixture of sugar and cinnamon.","Warm the milk in a small saucepan and whisk in the chopped chocolate until melted and smooth for dipping.","Serve the warm churros alongside the chocolate dipping sauce."],"tags":["vegetarian","dessert","fried","treat"]},{"id":"mx2-paella-valenciana","title":"Seafood and Chicken Paella","cuisine":"spanish","mealType":"dinner","difficulty":"hard","timeMinutes":60,"servings":6,"ingredients":[{"name":"rice","qty":2,"unit":"cup","note":"short-grain rice"},{"name":"chicken","qty":1,"unit":"lb","note":"thighs, cut into pieces"},{"name":"shrimp","qty":1,"unit":"lb"},{"name":"bell pepper","qty":1,"unit":"piece"},{"name":"tomato","qty":2,"unit":"piece"},{"name":"onion","qty":1,"unit":"piece"},{"name":"garlic","qty":4,"unit":"clove"},{"name":"saffron","qty":1,"unit":"pinch"},{"name":"chicken broth","qty":4,"unit":"cup"},{"name":"peas","qty":0.5,"unit":"cup"},{"name":"olive oil","qty":3,"unit":"tbsp"},{"name":"salt","qty":1,"unit":"tsp"}],"steps":["Heat the olive oil in a large paella pan or wide skillet and brown the chicken pieces for 6 to 8 minutes, then set aside.","Add the onion, bell pepper, and garlic to the pan and cook for 5 minutes until softened.","Stir in the tomato and cook for 3 minutes, then add the rice and toast it for 1 minute, coating it in the oil.","Steep the saffron in a little of the warm chicken broth, then pour all the broth into the pan along with the salt.","Return the chicken to the pan, bring to a simmer, and cook without stirring for 15 minutes.","Nestle the shrimp and peas into the rice and cook for another 8 to 10 minutes, until the rice is tender and the shrimp are pink.","Let the paella rest for 5 minutes off the heat before serving directly from the pan."],"tags":["gluten-free","high-protein","comfort"]},{"id":"as3-kung-pao-chicken","title":"Kung Pao Chicken","cuisine":"chinese","mealType":"dinner","difficulty":"medium","timeMinutes":30,"servings":4,"ingredients":[{"name":"chicken","qty":1,"unit":"lb","note":"boneless breast or thigh, cubed"},{"name":"peanut","qty":0.33,"unit":"cup","note":"roasted peanuts"},{"name":"bell pepper","qty":1,"unit":"piece","note":"diced"},{"name":"chili pepper","qty":4,"unit":"piece","note":"dried whole chilies"},{"name":"garlic","qty":3,"unit":"clove","note":"minced"},{"name":"ginger","qty":1,"unit":"tbsp","note":"minced"},{"name":"scallion","qty":3,"unit":"piece","note":"sliced"},{"name":"soy sauce","qty":3,"unit":"tbsp"},{"name":"vinegar","qty":1,"unit":"tbsp","note":"rice vinegar"},{"name":"sugar","qty":1,"unit":"tbsp"},{"name":"cornstarch","qty":2,"unit":"tbsp"},{"name":"canola oil","qty":2,"unit":"tbsp"}],"steps":["Toss the cubed chicken with 1 tablespoon soy sauce and 1 tablespoon cornstarch; let sit 10 minutes.","Whisk remaining soy sauce, vinegar, sugar, and 1 tablespoon cornstarch with 3 tablespoons water to make the sauce.","Heat oil in a wok over high heat and fry the dried chilies for 30 seconds until fragrant, then add the chicken.","Stir-fry the chicken until browned and just cooked through, about 5 minutes, then remove to a plate.","Add garlic, ginger, and bell pepper to the wok and stir-fry 2 minutes until crisp-tender.","Return the chicken to the wok, pour in the sauce, and toss until glossy and thickened, about 1 minute.","Stir in the peanuts and scallions, then serve immediately over steamed rice."],"tags":["stir-fry","spicy","weeknight","high-protein"]},{"id":"as3-beef-and-broccoli","title":"Beef and Broccoli Stir-Fry","cuisine":"chinese","mealType":"dinner","difficulty":"medium","timeMinutes":30,"servings":4,"ingredients":[{"name":"beef","qty":1,"unit":"lb","note":"flank steak, thinly sliced against the grain"},{"name":"broccoli","qty":4,"unit":"cup","note":"florets"},{"name":"garlic","qty":3,"unit":"clove","note":"minced"},{"name":"ginger","qty":1,"unit":"tbsp","note":"minced"},{"name":"soy sauce","qty":4,"unit":"tbsp"},{"name":"oysters","qty":2,"unit":"tbsp","note":"oyster sauce"},{"name":"cornstarch","qty":2,"unit":"tbsp"},{"name":"sugar","qty":1,"unit":"tsp"},{"name":"canola oil","qty":2,"unit":"tbsp"},{"name":"rice","qty":2,"unit":"cup","note":"cooked, to serve"}],"steps":["Toss the sliced beef with 1 tablespoon soy sauce and 1 tablespoon cornstarch; set aside 10 minutes.","Whisk remaining soy sauce, oyster sauce, sugar, remaining cornstarch, and 0.5 cup water for the sauce.","Blanch broccoli in boiling water for 90 seconds, then drain and set aside.","Heat oil in a wok over high heat and sear the beef in a single layer for 2 minutes per side; remove.","Add garlic and ginger to the wok and stir 30 seconds until fragrant.","Return beef and broccoli to the wok, pour in the sauce, and toss until glossy and thickened.","Serve hot over steamed rice."],"tags":["stir-fry","weeknight","high-protein"]},{"id":"as3-mapo-tofu","title":"Mapo Tofu (Vegan)","cuisine":"chinese","mealType":"dinner","difficulty":"medium","timeMinutes":25,"servings":4,"ingredients":[{"name":"tofu","qty":14,"unit":"oz","note":"firm tofu, cubed"},{"name":"mushroom","qty":1,"unit":"cup","note":"shiitake, finely chopped"},{"name":"garlic","qty":3,"unit":"clove","note":"minced"},{"name":"ginger","qty":1,"unit":"tbsp","note":"minced"},{"name":"scallion","qty":2,"unit":"piece","note":"sliced"},{"name":"tamari","qty":2,"unit":"tbsp"},{"name":"hot sauce","qty":2,"unit":"tbsp","note":"chili garlic sauce or chili crisp"},{"name":"cornstarch","qty":1,"unit":"tbsp"},{"name":"sesame oil","qty":1,"unit":"tsp"},{"name":"vegetable broth","qty":1,"unit":"cup"},{"name":"rice","qty":2,"unit":"cup","note":"cooked, to serve"}],"steps":["Gently boil the tofu cubes in salted water for 3 minutes, then drain carefully and set aside.","Heat a splash of oil in a pan and cook the chopped mushroom until browned, about 5 minutes.","Add garlic and ginger and stir 30 seconds until fragrant.","Stir in the chili garlic sauce and cook 1 minute, then pour in the vegetable broth and tamari.","Whisk cornstarch with 2 tablespoons water and stir into the sauce until it thickens slightly.","Gently fold in the tofu and simmer 5 minutes so it absorbs the sauce without breaking apart.","Drizzle with sesame oil, scatter scallions on top, and serve over steamed rice."],"tags":["vegan","spicy","one-pot","gluten-free","weeknight"]},{"id":"as3-vegetable-fried-rice","title":"Vegetable Fried Rice","cuisine":"chinese","mealType":"dinner","difficulty":"easy","timeMinutes":20,"servings":4,"ingredients":[{"name":"rice","qty":4,"unit":"cup","note":"cooked and cooled, ideally day-old"},{"name":"carrot","qty":1,"unit":"piece","note":"diced"},{"name":"peas","qty":0.5,"unit":"cup"},{"name":"corn","qty":0.5,"unit":"cup","optional":true},{"name":"scallion","qty":3,"unit":"piece","note":"sliced"},{"name":"garlic","qty":2,"unit":"clove","note":"minced"},{"name":"tamari","qty":3,"unit":"tbsp"},{"name":"sesame oil","qty":1,"unit":"tbsp"},{"name":"canola oil","qty":2,"unit":"tbsp"},{"name":"black pepper","unit":"to-taste"}],"steps":["Heat canola oil in a large wok or skillet over high heat.","Add carrot and cook 2 minutes, then add peas and corn and cook 1 minute more.","Add garlic and stir 30 seconds until fragrant.","Add the cold rice, breaking up any clumps, and stir-fry 3 to 4 minutes until heated through.","Drizzle in tamari and sesame oil and toss until evenly coated.","Stir in scallions, season with black pepper, and serve hot."],"tags":["vegan","gluten-free","quick","one-pot","rice-bowl"]},{"id":"as3-chicken-chow-mein","title":"Chicken Chow Mein","cuisine":"chinese","mealType":"dinner","difficulty":"medium","timeMinutes":30,"servings":4,"ingredients":[{"name":"chicken","qty":1,"unit":"lb","note":"breast, thinly sliced"},{"name":"pasta","qty":8,"unit":"oz","note":"chow mein noodles"},{"name":"cabbage","qty":2,"unit":"cup","note":"shredded"},{"name":"carrot","qty":1,"unit":"piece","note":"julienned"},{"name":"bell pepper","qty":1,"unit":"piece","note":"sliced"},{"name":"scallion","qty":2,"unit":"piece","note":"sliced"},{"name":"soy sauce","qty":3,"unit":"tbsp"},{"name":"sesame oil","qty":1,"unit":"tsp"},{"name":"garlic","qty":2,"unit":"clove","note":"minced"},{"name":"canola oil","qty":2,"unit":"tbsp"}],"steps":["Cook the noodles according to package directions, drain, and toss with a little oil to prevent sticking.","Heat 1 tablespoon canola oil in a wok over high heat and stir-fry the chicken until cooked through; remove.","Add remaining oil and stir-fry garlic, cabbage, carrot, and bell pepper for 3 minutes until crisp-tender.","Return the chicken to the wok along with the cooked noodles.","Pour in the soy sauce and sesame oil and toss everything together for 2 minutes until well combined.","Top with scallions and serve immediately."],"tags":["noodle","stir-fry","weeknight"]},{"id":"as3-sweet-and-sour-pork","title":"Sweet and Sour Pork","cuisine":"chinese","mealType":"dinner","difficulty":"medium","timeMinutes":35,"servings":4,"ingredients":[{"name":"pork","qty":1,"unit":"lb","note":"pork loin, cubed"},{"name":"bell pepper","qty":1,"unit":"piece","note":"chunked"},{"name":"pineapple","qty":1,"unit":"cup","note":"canned chunks, drained"},{"name":"onion","qty":1,"unit":"piece","note":"chunked"},{"name":"egg","qty":1,"unit":"piece"},{"name":"cornstarch","qty":0.5,"unit":"cup"},{"name":"ketchup","qty":3,"unit":"tbsp"},{"name":"vinegar","qty":2,"unit":"tbsp","note":"rice vinegar"},{"name":"sugar","qty":2,"unit":"tbsp"},{"name":"soy sauce","qty":1,"unit":"tbsp"},{"name":"canola oil","qty":2,"unit":"cup","note":"for frying"}],"steps":["Toss the pork cubes with the beaten egg, then dredge in cornstarch until well coated.","Heat oil to 350F in a deep pan and fry the pork in batches until golden and crisp, about 4 minutes; drain.","Whisk ketchup, vinegar, sugar, soy sauce, and 0.25 cup water in a small bowl for the sauce.","Heat 1 tablespoon oil in a wok and stir-fry the onion and bell pepper for 2 minutes.","Add the pineapple and sauce and simmer until slightly thickened, about 2 minutes.","Toss the fried pork into the sauce until well coated and serve immediately."],"tags":["sweet-and-sour","weeknight","deep-fried"]},{"id":"as3-dan-dan-noodles","title":"Dan Dan Noodles","cuisine":"chinese","mealType":"dinner","difficulty":"medium","timeMinutes":30,"servings":4,"ingredients":[{"name":"pork","qty":0.5,"unit":"lb","note":"ground pork"},{"name":"egg noodles","qty":12,"unit":"oz"},{"name":"sesame","qty":2,"unit":"tbsp","note":"sesame paste or tahini"},{"name":"soy sauce","qty":3,"unit":"tbsp"},{"name":"hot sauce","qty":2,"unit":"tbsp","note":"chili oil"},{"name":"garlic","qty":2,"unit":"clove","note":"minced"},{"name":"scallion","qty":2,"unit":"piece","note":"sliced"},{"name":"vinegar","qty":1,"unit":"tbsp","note":"rice vinegar"},{"name":"sugar","qty":1,"unit":"tsp"},{"name":"chicken broth","qty":1,"unit":"cup"}],"steps":["Cook the noodles in boiling water according to package directions, then drain and divide among bowls.","In each bowl, whisk together sesame paste, soy sauce, chili oil, vinegar, sugar, and a splash of hot broth.","Heat a pan over medium-high heat and brown the ground pork with garlic until crumbly and cooked through.","Pour the remaining hot chicken broth over the sauce in each bowl and stir to loosen it into a sauce.","Top the noodles with the ground pork and scallions.","Toss everything together at the table before eating."],"tags":["noodle","spicy","weeknight"]},{"id":"as3-hong-shao-rou","title":"Chinese Braised Pork Belly (Hong Shao Rou)","cuisine":"chinese","mealType":"dinner","difficulty":"hard","timeMinutes":90,"servings":4,"ingredients":[{"name":"pork","qty":1.5,"unit":"lb","note":"pork belly, cut into 1-inch cubes"},{"name":"ginger","qty":1,"unit":"piece","note":"sliced"},{"name":"scallion","qty":2,"unit":"piece","note":"cut into segments"},{"name":"star anise","qty":2,"unit":"piece"},{"name":"soy sauce","qty":2,"unit":"tbsp"},{"name":"sugar","qty":3,"unit":"tbsp"},{"name":"shaoxing wine","qty":3,"unit":"tbsp"},{"name":"water","qty":2,"unit":"cup"}],"steps":["Boil the pork belly cubes in water for 3 minutes to remove impurities, then drain and rinse.","Melt the sugar in a dry pot over low heat until it turns amber and caramelized, about 3 minutes.","Add the pork belly and toss quickly to coat in the caramel.","Add ginger, scallion, star anise, and shaoxing wine, stirring to deglaze the pot.","Pour in soy sauce and water, bring to a boil, then reduce heat and simmer covered for 60 minutes.","Uncover and simmer another 15 minutes, stirring occasionally, until the sauce is thick and glossy.","Discard the star anise and scallion segments, then serve hot over rice."],"tags":["braised","slow-cooked","comfort-food"]},{"id":"as3-egg-drop-soup","title":"Egg Drop Soup with Chicken","cuisine":"chinese","mealType":"dinner","difficulty":"easy","timeMinutes":15,"servings":4,"ingredients":[{"name":"chicken broth","qty":4,"unit":"cup"},{"name":"egg","qty":2,"unit":"piece","note":"beaten"},{"name":"chicken","qty":1,"unit":"cup","note":"shredded, cooked"},{"name":"cornstarch","qty":2,"unit":"tbsp"},{"name":"scallion","qty":2,"unit":"piece","note":"sliced"},{"name":"ginger","qty":1,"unit":"tsp","note":"minced"},{"name":"tamari","qty":1,"unit":"tbsp"},{"name":"sesame oil","qty":1,"unit":"tsp"},{"name":"salt","unit":"to-taste"}],"steps":["Bring the chicken broth to a simmer with ginger and shredded chicken.","Whisk cornstarch with 2 tablespoons water and stir into the simmering broth to thicken slightly.","Stir in tamari and season with salt to taste.","Reduce heat to low and slowly drizzle in the beaten egg while stirring gently in one direction to form ribbons.","Remove from heat, drizzle with sesame oil, and top with scallions before serving."],"tags":["soup","quick","gluten-free","comfort-food"]},{"id":"as3-cashew-chicken","title":"Cashew Chicken","cuisine":"chinese","mealType":"dinner","difficulty":"medium","timeMinutes":25,"servings":4,"ingredients":[{"name":"chicken","qty":1,"unit":"lb","note":"breast, cubed"},{"name":"cashew","qty":0.5,"unit":"cup"},{"name":"bell pepper","qty":1,"unit":"piece","note":"diced"},{"name":"scallion","qty":2,"unit":"piece","note":"sliced"},{"name":"garlic","qty":2,"unit":"clove","note":"minced"},{"name":"ginger","qty":1,"unit":"tsp","note":"minced"},{"name":"tamari","qty":3,"unit":"tbsp"},{"name":"vinegar","qty":1,"unit":"tbsp","note":"rice vinegar"},{"name":"sugar","qty":1,"unit":"tbsp"},{"name":"cornstarch","qty":1,"unit":"tbsp"},{"name":"canola oil","qty":2,"unit":"tbsp"}],"steps":["Toss the chicken cubes with 1 tablespoon tamari and the cornstarch; let sit 10 minutes.","Whisk remaining tamari, vinegar, and sugar with 3 tablespoons water for the sauce.","Heat oil in a wok over high heat and stir-fry the chicken until golden and cooked through, about 5 minutes.","Add garlic, ginger, and bell pepper and stir-fry 2 minutes until fragrant and crisp-tender.","Pour in the sauce and toss until thickened and glossy.","Stir in the cashews and scallions and serve hot over rice."],"tags":["stir-fry","gluten-free","high-protein","weeknight"]},{"id":"as3-vegetable-lo-mein","title":"Vegetable Lo Mein","cuisine":"chinese","mealType":"dinner","difficulty":"easy","timeMinutes":20,"servings":4,"ingredients":[{"name":"pasta","qty":8,"unit":"oz","note":"lo mein or spaghetti noodles"},{"name":"cabbage","qty":1,"unit":"cup","note":"shredded"},{"name":"carrot","qty":1,"unit":"piece","note":"julienned"},{"name":"bell pepper","qty":1,"unit":"piece","note":"sliced"},{"name":"mushroom","qty":1,"unit":"cup","note":"sliced"},{"name":"garlic","qty":2,"unit":"clove","note":"minced"},{"name":"soy sauce","qty":3,"unit":"tbsp"},{"name":"sesame oil","qty":1,"unit":"tbsp"},{"name":"canola oil","qty":2,"unit":"tbsp"},{"name":"scallion","qty":2,"unit":"piece","note":"sliced"}],"steps":["Cook the noodles according to package directions, drain, and toss with a little oil.","Heat canola oil in a wok over high heat and stir-fry the garlic for 30 seconds.","Add cabbage, carrot, bell pepper, and mushroom and stir-fry 3 minutes until crisp-tender.","Add the noodles, soy sauce, and sesame oil and toss everything together for 2 minutes.","Top with scallions and serve hot."],"tags":["noodle","vegan","quick","weeknight"]},{"id":"as3-egg-fried-rice","title":"Egg Fried Rice with Scallions","cuisine":"chinese","mealType":"lunch","difficulty":"easy","timeMinutes":15,"servings":2,"ingredients":[{"name":"rice","qty":3,"unit":"cup","note":"cooked and cooled"},{"name":"egg","qty":2,"unit":"piece","note":"beaten"},{"name":"scallion","qty":3,"unit":"piece","note":"sliced"},{"name":"soy sauce","qty":2,"unit":"tbsp"},{"name":"sesame oil","qty":1,"unit":"tsp"},{"name":"canola oil","qty":1,"unit":"tbsp"},{"name":"salt","unit":"to-taste"}],"steps":["Heat canola oil in a wok over high heat and pour in the beaten eggs, scrambling until just set; remove.","Add the cold rice to the wok, breaking up clumps, and stir-fry 3 minutes until heated through.","Return the scrambled egg to the wok and toss to combine.","Drizzle with soy sauce and sesame oil, season with salt, and toss well.","Stir in scallions and serve immediately."],"tags":["rice-bowl","quick","vegetarian","lunch"]},{"id":"as3-vegetable-potstickers","title":"Vegetable Potstickers","cuisine":"chinese","mealType":"lunch","difficulty":"medium","timeMinutes":30,"servings":4,"ingredients":[{"name":"dumpling wrappers","qty":24,"unit":"piece"},{"name":"cabbage","qty":1,"unit":"cup","note":"finely chopped"},{"name":"mushroom","qty":0.5,"unit":"cup","note":"finely chopped"},{"name":"carrot","qty":0.5,"unit":"cup","note":"grated"},{"name":"scallion","qty":2,"unit":"piece","note":"minced"},{"name":"ginger","qty":1,"unit":"tsp","note":"minced"},{"name":"soy sauce","qty":2,"unit":"tbsp"},{"name":"sesame oil","qty":1,"unit":"tsp"},{"name":"canola oil","qty":2,"unit":"tbsp"},{"name":"water","qty":0.25,"unit":"cup"}],"steps":["Mix cabbage, mushroom, carrot, scallion, ginger, soy sauce, and sesame oil in a bowl for the filling.","Place a spoonful of filling in the center of each wrapper, wet the edges, and fold into a pleated crescent.","Heat canola oil in a nonstick skillet over medium-high heat and arrange the dumplings flat-side down.","Fry until the bottoms are golden brown, about 2 minutes.","Carefully pour in the water, cover immediately, and steam for 5 minutes until the wrappers are translucent.","Uncover and cook 1 more minute to re-crisp the bottoms, then serve with extra soy sauce for dipping."],"tags":["dumplings","vegetarian","steamed"]},{"id":"as3-szechuan-green-beans","title":"Szechuan Garlic Green Beans","cuisine":"chinese","mealType":"side","difficulty":"easy","timeMinutes":15,"servings":4,"ingredients":[{"name":"green beans","qty":1,"unit":"lb","note":"trimmed"},{"name":"garlic","qty":3,"unit":"clove","note":"minced"},{"name":"ginger","qty":1,"unit":"tsp","note":"minced"},{"name":"tamari","qty":2,"unit":"tbsp"},{"name":"vinegar","qty":1,"unit":"tsp","note":"rice vinegar"},{"name":"sugar","qty":1,"unit":"tsp"},{"name":"chili powder","qty":0.5,"unit":"tsp","note":"red pepper flakes"},{"name":"canola oil","qty":2,"unit":"tbsp"}],"steps":["Heat oil in a wok over high heat until just smoking.","Add the green beans and stir-fry 5 to 6 minutes until blistered and beginning to char in spots.","Add garlic, ginger, and red pepper flakes and stir 30 seconds until fragrant.","Whisk tamari, vinegar, and sugar together and pour over the beans.","Toss for 1 more minute until the sauce coats the beans, then serve hot."],"tags":["side","vegan","gluten-free","quick","stir-fry"]},{"id":"as3-scallion-pancakes","title":"Scallion Pancakes","cuisine":"chinese","mealType":"snack","difficulty":"medium","timeMinutes":30,"servings":4,"ingredients":[{"name":"wheat flour","qty":2,"unit":"cup"},{"name":"water","qty":0.75,"unit":"cup","note":"hot water"},{"name":"scallion","qty":1,"unit":"bunch","note":"finely chopped"},{"name":"salt","qty":1,"unit":"tsp"},{"name":"sesame oil","qty":2,"unit":"tbsp"},{"name":"canola oil","qty":3,"unit":"tbsp","note":"for frying"}],"steps":["Mix flour with hot water to form a shaggy dough, then knead 5 minutes until smooth; rest covered for 15 minutes.","Divide the dough into 4 pieces and roll each into a thin circle.","Brush each circle with sesame oil, sprinkle with salt and scallions, then roll into a log and coil into a spiral.","Flatten each spiral gently with a rolling pin into a disc about 7 inches wide.","Heat canola oil in a skillet over medium heat and fry each pancake 3 minutes per side until golden and crisp.","Cut into wedges and serve warm."],"tags":["snack","vegan","pan-fried"]},{"id":"as3-chicken-teriyaki","title":"Chicken Teriyaki","cuisine":"japanese","mealType":"dinner","difficulty":"easy","timeMinutes":25,"servings":4,"ingredients":[{"name":"chicken","qty":1.5,"unit":"lb","note":"boneless thighs"},{"name":"tamari","qty":4,"unit":"tbsp"},{"name":"mirin","qty":3,"unit":"tbsp"},{"name":"sugar","qty":2,"unit":"tbsp"},{"name":"ginger","qty":1,"unit":"tsp","note":"grated"},{"name":"garlic","qty":1,"unit":"clove","note":"minced"},{"name":"sesame seeds","qty":1,"unit":"tsp"},{"name":"canola oil","qty":1,"unit":"tbsp"},{"name":"rice","qty":2,"unit":"cup","note":"cooked, to serve"}],"steps":["Whisk tamari, mirin, sugar, ginger, and garlic in a bowl to make the teriyaki sauce.","Heat oil in a skillet over medium-high heat and sear the chicken thighs, skin side down, for 5 minutes.","Flip and cook 5 more minutes until cooked through, then remove excess fat from the pan.","Pour the sauce over the chicken and simmer, spooning it over the top, until thickened and glossy, about 5 minutes.","Slice the chicken, sprinkle with sesame seeds, and serve over rice with the sauce spooned on top."],"tags":["gluten-free","weeknight","high-protein"]},{"id":"as3-beef-sukiyaki","title":"Beef Sukiyaki","cuisine":"japanese","mealType":"dinner","difficulty":"medium","timeMinutes":35,"servings":4,"ingredients":[{"name":"beef","qty":1,"unit":"lb","note":"thinly sliced ribeye"},{"name":"cabbage","qty":3,"unit":"cup","note":"napa cabbage, chopped"},{"name":"shiitake","qty":1,"unit":"cup","note":"sliced"},{"name":"scallion","qty":2,"unit":"piece","note":"cut into segments"},{"name":"tofu","qty":1,"unit":"block","note":"firm, sliced"},{"name":"soy sauce","qty":3,"unit":"tbsp"},{"name":"mirin","qty":3,"unit":"tbsp"},{"name":"sugar","qty":2,"unit":"tbsp"},{"name":"egg","qty":4,"unit":"piece","note":"for dipping, optional","optional":true},{"name":"dashi","qty":2,"unit":"cup"}],"steps":["Combine dashi, soy sauce, mirin, and sugar in a bowl to make the sukiyaki broth.","Heat a wide shallow pot or skillet over medium-high heat and sear a few slices of beef until browned.","Push the beef aside and add cabbage, shiitake, scallion, and tofu to the pot.","Pour the broth over everything and simmer 10 minutes until the vegetables are tender.","Add the remaining beef slices and simmer 2 more minutes until just cooked.","Crack an egg into a small bowl per person for dipping, if using, and serve the sukiyaki hot from the pot."],"tags":["hot-pot","comfort-food","weeknight"]},{"id":"as3-salmon-teriyaki","title":"Salmon Teriyaki","cuisine":"japanese","mealType":"dinner","difficulty":"easy","timeMinutes":20,"servings":4,"ingredients":[{"name":"salmon","qty":4,"unit":"fillet"},{"name":"tamari","qty":3,"unit":"tbsp"},{"name":"mirin","qty":2,"unit":"tbsp"},{"name":"sugar","qty":1,"unit":"tbsp"},{"name":"ginger","qty":1,"unit":"tsp","note":"grated"},{"name":"sesame seeds","qty":1,"unit":"tsp"},{"name":"canola oil","qty":1,"unit":"tbsp"}],"steps":["Whisk tamari, mirin, sugar, and ginger in a small bowl for the glaze.","Heat oil in a nonstick skillet over medium-high heat and place the salmon skin-side up.","Sear 3 to 4 minutes until browned, then flip and cook 2 more minutes.","Pour the glaze into the pan and let it bubble and reduce, spooning it over the salmon, about 3 minutes.","Sprinkle with sesame seeds and serve immediately with the pan sauce."],"tags":["gluten-free","quick","high-protein","weeknight"]},{"id":"as3-yaki-udon","title":"Yaki Udon (Stir-Fried Udon Noodles)","cuisine":"japanese","mealType":"dinner","difficulty":"easy","timeMinutes":20,"servings":4,"ingredients":[{"name":"pasta","qty":14,"unit":"oz","note":"udon noodles"},{"name":"tofu","qty":8,"unit":"oz","note":"firm, cubed"},{"name":"cabbage","qty":1,"unit":"cup","note":"shredded"},{"name":"carrot","qty":1,"unit":"piece","note":"julienned"},{"name":"scallion","qty":2,"unit":"piece","note":"sliced"},{"name":"shiitake","qty":1,"unit":"cup","note":"sliced"},{"name":"soy sauce","qty":3,"unit":"tbsp"},{"name":"sesame oil","qty":1,"unit":"tbsp"},{"name":"garlic","qty":1,"unit":"clove","note":"minced"},{"name":"canola oil","qty":1,"unit":"tbsp"}],"steps":["Cook the udon noodles according to package directions, then drain and set aside.","Heat canola oil in a wok over high heat and pan-fry the tofu until golden on all sides; remove.","Add garlic, cabbage, carrot, and shiitake and stir-fry 3 minutes until crisp-tender.","Add the noodles and tofu back to the wok along with soy sauce and sesame oil.","Toss everything together for 2 minutes until well combined and heated through.","Top with scallions and serve hot."],"tags":["noodle","vegetarian","quick","weeknight"]},{"id":"as3-vegetable-tempura","title":"Vegetable Tempura","cuisine":"japanese","mealType":"dinner","difficulty":"medium","timeMinutes":30,"servings":4,"ingredients":[{"name":"sweet potato","qty":1,"unit":"piece","note":"sliced into rounds"},{"name":"zucchini","qty":1,"unit":"piece","note":"sliced"},{"name":"bell pepper","qty":1,"unit":"piece","note":"sliced into strips"},{"name":"wheat flour","qty":1,"unit":"cup"},{"name":"egg","qty":1,"unit":"piece"},{"name":"water","qty":1,"unit":"cup","note":"ice cold"},{"name":"canola oil","qty":3,"unit":"cup","note":"for frying"},{"name":"salt","unit":"to-taste"},{"name":"soy sauce","qty":3,"unit":"tbsp","note":"for dipping"}],"steps":["Heat oil in a deep pot to 350F.","Whisk the egg into the ice water, then gently fold in the flour, leaving the batter lumpy; do not overmix.","Dip the vegetable slices into the batter, letting excess drip off.","Fry in small batches for 2 to 3 minutes until light golden and crisp, then drain on paper towels.","Season with salt immediately after frying.","Serve hot with soy sauce for dipping."],"tags":["fried","vegetarian","appetizer"]},{"id":"as3-chicken-katsu","title":"Chicken Katsu","cuisine":"japanese","mealType":"dinner","difficulty":"medium","timeMinutes":30,"servings":4,"ingredients":[{"name":"chicken","qty":4,"unit":"piece","note":"boneless breast cutlets, pounded thin"},{"name":"wheat flour","qty":0.5,"unit":"cup"},{"name":"egg","qty":2,"unit":"piece","note":"beaten"},{"name":"bread","qty":1.5,"unit":"cup","note":"panko breadcrumbs"},{"name":"canola oil","qty":2,"unit":"cup","note":"for frying"},{"name":"ketchup","qty":3,"unit":"tbsp"},{"name":"worcestershire sauce","qty":1,"unit":"tbsp"},{"name":"sugar","qty":1,"unit":"tsp"},{"name":"rice","qty":2,"unit":"cup","note":"cooked, to serve"},{"name":"cabbage","qty":2,"unit":"cup","note":"shredded, to serve"}],"steps":["Season the chicken cutlets with salt, then dredge in flour, dip in egg, and coat well with panko.","Heat oil in a deep skillet to 350F.","Fry the cutlets 3 to 4 minutes per side until golden brown and cooked through; drain on paper towels.","Whisk ketchup, worcestershire sauce, and sugar together to make a quick katsu sauce.","Slice the cutlets into strips and serve over rice with shredded cabbage and the katsu sauce drizzled on top."],"tags":["fried","comfort-food","weeknight"]},{"id":"as3-miso-ramen","title":"Miso Ramen with Chicken","cuisine":"japanese","mealType":"dinner","difficulty":"medium","timeMinutes":35,"servings":4,"ingredients":[{"name":"pasta","qty":4,"unit":"package","note":"ramen noodles"},{"name":"chicken broth","qty":6,"unit":"cup"},{"name":"miso","qty":3,"unit":"tbsp"},{"name":"chicken","qty":1,"unit":"lb","note":"thigh, sliced"},{"name":"egg","qty":4,"unit":"piece","note":"soft-boiled"},{"name":"scallion","qty":2,"unit":"piece","note":"sliced"},{"name":"corn","qty":0.5,"unit":"cup"},{"name":"garlic","qty":2,"unit":"clove","note":"minced"},{"name":"ginger","qty":1,"unit":"tsp","note":"minced"},{"name":"soy sauce","qty":1,"unit":"tbsp"},{"name":"sesame oil","qty":1,"unit":"tsp"}],"steps":["Heat sesame oil in a pot and cook the sliced chicken with garlic and ginger until browned.","Add the chicken broth and soy sauce, bring to a simmer, and cook 10 minutes.","Ladle a little hot broth into a bowl, whisk in the miso until dissolved, then stir it back into the pot.","Cook the ramen noodles separately according to package directions and drain.","Divide the noodles among bowls and ladle the hot miso broth and chicken over the top.","Top each bowl with a soft-boiled egg, corn, and scallions before serving."],"tags":["soup","noodle","comfort-food","weeknight"]},{"id":"as3-vegetable-yakisoba","title":"Vegetable Yakisoba","cuisine":"japanese","mealType":"dinner","difficulty":"easy","timeMinutes":20,"servings":4,"ingredients":[{"name":"pasta","qty":12,"unit":"oz","note":"chow mein noodles"},{"name":"cabbage","qty":2,"unit":"cup","note":"shredded"},{"name":"carrot","qty":1,"unit":"piece","note":"julienned"},{"name":"bell pepper","qty":1,"unit":"piece","note":"sliced"},{"name":"scallion","qty":2,"unit":"piece","note":"sliced"},{"name":"soy sauce","qty":3,"unit":"tbsp"},{"name":"sugar","qty":1,"unit":"tsp"},{"name":"vinegar","qty":1,"unit":"tbsp","note":"rice vinegar"},{"name":"canola oil","qty":2,"unit":"tbsp"},{"name":"ketchup","qty":1,"unit":"tbsp"}],"steps":["Cook the noodles according to package directions, drain, and toss with a little oil.","Whisk soy sauce, sugar, vinegar, and ketchup together for the yakisoba sauce.","Heat canola oil in a wok over high heat and stir-fry cabbage, carrot, and bell pepper for 3 minutes.","Add the noodles and sauce and toss everything together for 2 minutes until evenly coated.","Top with scallions and serve hot."],"tags":["noodle","vegan","quick","weeknight"]},{"id":"as3-yakitori-skewers","title":"Yakitori Chicken Skewers","cuisine":"japanese","mealType":"dinner","difficulty":"easy","timeMinutes":20,"servings":4,"ingredients":[{"name":"chicken","qty":1.5,"unit":"lb","note":"boneless thighs, cubed"},{"name":"scallion","qty":2,"unit":"bunch","note":"cut into segments"},{"name":"tamari","qty":4,"unit":"tbsp"},{"name":"mirin","qty":3,"unit":"tbsp"},{"name":"sugar","qty":1,"unit":"tbsp"},{"name":"sesame seeds","qty":1,"unit":"tsp"}],"steps":["Soak wooden skewers in water for 15 minutes if using.","Whisk tamari, mirin, and sugar in a small saucepan and simmer 5 minutes until slightly thickened.","Thread chicken and scallion segments alternately onto the skewers.","Grill or broil the skewers 4 to 5 minutes per side, basting with the sauce, until cooked through.","Sprinkle with sesame seeds and serve hot."],"tags":["grilled","gluten-free","quick","appetizer"]},{"id":"as3-onigiri","title":"Onigiri with Sesame and Nori","cuisine":"japanese","mealType":"lunch","difficulty":"easy","timeMinutes":15,"servings":4,"ingredients":[{"name":"rice","qty":3,"unit":"cup","note":"cooked sushi rice, warm"},{"name":"nori sheets","qty":4,"unit":"sheet"},{"name":"sesame seeds","qty":1,"unit":"tbsp"},{"name":"salt","qty":1,"unit":"tsp"},{"name":"water","qty":0.25,"unit":"cup"}],"steps":["Stir the sesame seeds into the warm rice.","Wet your hands with the water and rub a little salt onto your palms.","Scoop about 0.75 cup of rice into your palm and shape it into a triangle, pressing firmly.","Cut each nori sheet into a strip and wrap one around the base of each rice triangle.","Repeat with remaining rice and serve at room temperature or pack for lunch."],"tags":["vegan","gluten-free","quick","rice-bowl","lunch"]},{"id":"as3-japanese-curry-rice","title":"Japanese Curry Rice with Vegetables","cuisine":"japanese","mealType":"lunch","difficulty":"medium","timeMinutes":35,"servings":4,"ingredients":[{"name":"curry block","qty":0.5,"unit":"package","note":"Japanese curry roux"},{"name":"potato","qty":2,"unit":"piece","note":"cubed"},{"name":"carrot","qty":2,"unit":"piece","note":"sliced"},{"name":"onion","qty":1,"unit":"piece","note":"sliced"},{"name":"canola oil","qty":1,"unit":"tbsp"},{"name":"water","qty":3,"unit":"cup"},{"name":"rice","qty":3,"unit":"cup","note":"cooked, to serve"}],"steps":["Heat oil in a pot over medium heat and cook the onion until softened, about 5 minutes.","Add potato and carrot and cook 3 more minutes, stirring occasionally.","Pour in the water, bring to a boil, then reduce heat and simmer covered for 15 minutes until vegetables are tender.","Remove from heat, break the curry roux into pieces, and stir until fully dissolved.","Simmer uncovered 5 more minutes, stirring, until the sauce thickens.","Serve the curry ladled over rice."],"tags":["comfort-food","vegetarian","weeknight","lunch"]},{"id":"as3-cucumber-sunomono","title":"Cucumber Sunomono Salad","cuisine":"japanese","mealType":"side","difficulty":"easy","timeMinutes":10,"servings":4,"ingredients":[{"name":"cucumber","qty":2,"unit":"piece","note":"thinly sliced"},{"name":"vinegar","qty":3,"unit":"tbsp","note":"rice vinegar"},{"name":"sugar","qty":1,"unit":"tbsp"},{"name":"salt","qty":0.5,"unit":"tsp"},{"name":"sesame seeds","qty":1,"unit":"tsp"}],"steps":["Toss the sliced cucumber with salt and let sit 5 minutes, then squeeze out excess water.","Whisk rice vinegar and sugar together until the sugar dissolves.","Toss the cucumber in the vinegar mixture.","Sprinkle with sesame seeds and chill briefly before serving."],"tags":["salad","vegan","gluten-free","quick","side"]},{"id":"as3-pad-thai-shrimp","title":"Pad Thai with Shrimp","cuisine":"thai","mealType":"dinner","difficulty":"medium","timeMinutes":25,"servings":4,"ingredients":[{"name":"rice noodles","qty":8,"unit":"oz"},{"name":"shrimp","qty":1,"unit":"lb","note":"peeled and deveined"},{"name":"egg","qty":2,"unit":"piece"},{"name":"bean sprouts","qty":1,"unit":"cup"},{"name":"scallion","qty":2,"unit":"piece","note":"sliced"},{"name":"peanut","qty":0.25,"unit":"cup","note":"crushed"},{"name":"fish sauce","qty":3,"unit":"tbsp"},{"name":"tamarind","qty":2,"unit":"tbsp","note":"paste"},{"name":"sugar","qty":2,"unit":"tbsp"},{"name":"lime","qty":1,"unit":"piece","note":"cut into wedges"},{"name":"chili powder","qty":0.5,"unit":"tsp","note":"red pepper flakes"},{"name":"canola oil","qty":2,"unit":"tbsp"}],"steps":["Soak the rice noodles in warm water for 20 minutes until pliable, then drain.","Whisk fish sauce, tamarind paste, and sugar together for the sauce.","Heat oil in a wok over high heat and cook the shrimp until pink, about 2 minutes; push to one side.","Pour the eggs into the empty side of the wok and scramble until just set.","Add the drained noodles and sauce, tossing constantly for 2 to 3 minutes until the noodles are tender.","Add bean sprouts and toss 1 more minute.","Top with peanuts, scallions, and red pepper flakes, and serve with lime wedges."],"tags":["noodle","gluten-free","high-protein","weeknight"]},{"id":"as3-green-curry-chicken","title":"Green Curry Chicken","cuisine":"thai","mealType":"dinner","difficulty":"medium","timeMinutes":35,"servings":4,"ingredients":[{"name":"chicken","qty":1.5,"unit":"lb","note":"thighs, sliced"},{"name":"coconut milk","qty":1,"unit":"can"},{"name":"curry paste","qty":3,"unit":"tbsp","note":"green curry paste"},{"name":"eggplant","qty":1,"unit":"piece","note":"cubed"},{"name":"bell pepper","qty":1,"unit":"piece","note":"sliced"},{"name":"thai basil","qty":0.5,"unit":"cup"},{"name":"fish sauce","qty":2,"unit":"tbsp"},{"name":"sugar","qty":1,"unit":"tbsp"},{"name":"kaffir lime leaves","qty":4,"unit":"leaf","optional":true},{"name":"rice","qty":2,"unit":"cup","note":"cooked, to serve"}],"steps":["Scoop the thick cream from the top of the coconut milk into a pot and heat over medium until it sizzles.","Add the curry paste and fry 2 minutes until fragrant.","Add the chicken and cook, stirring, until coated and lightly seared, about 4 minutes.","Pour in the remaining coconut milk, eggplant, and lime leaves, and simmer 10 minutes.","Add bell pepper and simmer 5 more minutes until the chicken is cooked through.","Stir in fish sauce, sugar, and thai basil, and simmer 2 more minutes.","Serve hot over rice."],"tags":["curry","gluten-free","weeknight","comfort-food"]},{"id":"as3-red-curry-tofu","title":"Red Curry with Tofu and Vegetables","cuisine":"thai","mealType":"dinner","difficulty":"medium","timeMinutes":30,"servings":4,"ingredients":[{"name":"tofu","qty":14,"unit":"oz","note":"firm, cubed"},{"name":"coconut milk","qty":1,"unit":"can"},{"name":"curry paste","qty":3,"unit":"tbsp","note":"red curry paste"},{"name":"bell pepper","qty":1,"unit":"piece","note":"sliced"},{"name":"zucchini","qty":1,"unit":"piece","note":"sliced"},{"name":"thai basil","qty":0.5,"unit":"cup"},{"name":"tamari","qty":1,"unit":"tbsp"},{"name":"sugar","qty":1,"unit":"tbsp"},{"name":"lime","qty":1,"unit":"piece"},{"name":"rice","qty":2,"unit":"cup","note":"cooked, to serve"}],"steps":["Scoop the thick cream from the top of the coconut milk into a pot and heat over medium until sizzling.","Add the curry paste and fry 2 minutes until fragrant.","Add the tofu and gently toss to coat, cooking 3 minutes.","Pour in the remaining coconut milk and bring to a simmer.","Add bell pepper and zucchini and simmer 8 minutes until tender.","Stir in tamari, sugar, and thai basil, and squeeze in lime juice.","Serve hot over rice."],"tags":["curry","vegan","gluten-free","weeknight"]},{"id":"as3-pad-krapow-gai","title":"Thai Basil Chicken (Pad Krapow Gai)","cuisine":"thai","mealType":"dinner","difficulty":"easy","timeMinutes":20,"servings":4,"ingredients":[{"name":"chicken","qty":1,"unit":"lb","note":"ground chicken"},{"name":"thai basil","qty":1,"unit":"cup"},{"name":"garlic","qty":4,"unit":"clove","note":"minced"},{"name":"thai chili","qty":3,"unit":"piece","note":"minced"},{"name":"tamari","qty":2,"unit":"tbsp"},{"name":"fish sauce","qty":1,"unit":"tbsp"},{"name":"sugar","qty":1,"unit":"tsp"},{"name":"egg","qty":4,"unit":"piece","note":"fried, to serve","optional":true},{"name":"rice","qty":2,"unit":"cup","note":"cooked, to serve"},{"name":"canola oil","qty":2,"unit":"tbsp"}],"steps":["Heat 1 tablespoon oil in a wok over high heat and stir-fry garlic and chili for 30 seconds.","Add the ground chicken and stir-fry, breaking it up, until cooked through, about 5 minutes.","Stir in tamari, fish sauce, and sugar and cook 1 more minute.","Remove from heat and stir in the thai basil until wilted.","In a separate pan, heat remaining oil and fry the eggs sunny-side up, if using.","Serve the chicken over rice topped with a fried egg."],"tags":["gluten-free","quick","spicy","weeknight"]},{"id":"as3-tom-yum-shrimp","title":"Tom Yum Soup with Shrimp","cuisine":"thai","mealType":"dinner","difficulty":"easy","timeMinutes":25,"servings":4,"ingredients":[{"name":"shrimp","qty":1,"unit":"lb","note":"peeled and deveined"},{"name":"mushroom","qty":1,"unit":"cup","note":"sliced"},{"name":"lemongrass","qty":2,"unit":"stalk","note":"smashed and cut into segments"},{"name":"lime","qty":2,"unit":"piece"},{"name":"fish sauce","qty":3,"unit":"tbsp"},{"name":"thai chili","qty":2,"unit":"piece","note":"smashed"},{"name":"tomato","qty":1,"unit":"piece","note":"quartered"},{"name":"cilantro","qty":0.25,"unit":"cup"},{"name":"vegetable broth","qty":4,"unit":"cup"}],"steps":["Bring the vegetable broth to a boil with lemongrass and chili.","Simmer 5 minutes to infuse the broth, then add mushroom and tomato and cook 3 minutes.","Add the shrimp and cook until just pink, about 3 minutes.","Remove from heat and stir in fish sauce and the juice of both limes.","Taste and adjust with more lime or fish sauce as needed.","Ladle into bowls and garnish with cilantro before serving."],"tags":["soup","gluten-free","quick","spicy"]},{"id":"as3-panang-curry-beef","title":"Panang Curry with Beef","cuisine":"thai","mealType":"dinner","difficulty":"medium","timeMinutes":35,"servings":4,"ingredients":[{"name":"beef","qty":1,"unit":"lb","note":"sliced sirloin or strips"},{"name":"coconut milk","qty":1,"unit":"can"},{"name":"curry paste","qty":3,"unit":"tbsp","note":"red curry paste, for a panang-style curry"},{"name":"peanut","qty":2,"unit":"tbsp","note":"crushed"},{"name":"thai basil","qty":0.25,"unit":"cup"},{"name":"fish sauce","qty":2,"unit":"tbsp"},{"name":"sugar","qty":1,"unit":"tbsp"},{"name":"bell pepper","qty":1,"unit":"piece","note":"sliced"},{"name":"rice","qty":2,"unit":"cup","note":"cooked, to serve"}],"steps":["Scoop the thick cream from the top of the coconut milk into a pot and heat over medium until sizzling.","Add the curry paste and fry 2 minutes until fragrant.","Add the beef and cook, stirring, until seared on the outside, about 4 minutes.","Pour in the remaining coconut milk and bell pepper and simmer 10 minutes.","Stir in the crushed peanuts, fish sauce, and sugar, and simmer 5 more minutes until thickened.","Remove from heat and stir in thai basil, then serve hot over rice."],"tags":["curry","gluten-free","comfort-food"]},{"id":"as3-thai-fried-rice","title":"Thai Fried Rice (Khao Pad Gai)","cuisine":"thai","mealType":"dinner","difficulty":"easy","timeMinutes":20,"servings":4,"ingredients":[{"name":"rice","qty":4,"unit":"cup","note":"cooked and cooled"},{"name":"chicken","qty":0.5,"unit":"lb","note":"breast, diced"},{"name":"egg","qty":2,"unit":"piece"},{"name":"onion","qty":0.5,"unit":"piece","note":"diced"},{"name":"tomato","qty":1,"unit":"piece","note":"chunked"},{"name":"garlic","qty":2,"unit":"clove","note":"minced"},{"name":"fish sauce","qty":2,"unit":"tbsp"},{"name":"soy sauce","qty":1,"unit":"tbsp"},{"name":"lime","qty":1,"unit":"piece","note":"cut into wedges"},{"name":"cucumber","qty":1,"unit":"piece","note":"sliced, to serve"},{"name":"canola oil","qty":2,"unit":"tbsp"}],"steps":["Heat 1 tablespoon oil in a wok over high heat and stir-fry the chicken until cooked through; remove.","Add remaining oil and cook garlic and onion for 1 minute.","Push aside and scramble the eggs in the empty space.","Add the cold rice, breaking up clumps, and stir-fry 3 minutes until heated through.","Return the chicken to the wok, add tomato, fish sauce, and soy sauce, and toss 2 minutes.","Serve with cucumber slices and lime wedges on the side."],"tags":["rice-bowl","quick","weeknight"]},{"id":"as3-massaman-curry-beef","title":"Massaman Curry with Beef","cuisine":"thai","mealType":"dinner","difficulty":"medium","timeMinutes":50,"servings":4,"ingredients":[{"name":"beef","qty":1.5,"unit":"lb","note":"chuck, cubed"},{"name":"coconut milk","qty":1,"unit":"can"},{"name":"curry paste","qty":3,"unit":"tbsp","note":"massaman curry paste"},{"name":"potato","qty":2,"unit":"piece","note":"cubed"},{"name":"onion","qty":1,"unit":"piece","note":"sliced"},{"name":"peanut","qty":0.25,"unit":"cup","note":"roasted"},{"name":"sugar","qty":1,"unit":"tbsp"},{"name":"fish sauce","qty":2,"unit":"tbsp"},{"name":"cinnamon","qty":1,"unit":"stick"},{"name":"rice","qty":2,"unit":"cup","note":"cooked, to serve"}],"steps":["Scoop the thick cream from the top of the coconut milk into a pot and heat until sizzling.","Add the curry paste and cinnamon stick and fry 2 minutes until fragrant.","Add the beef and sear on all sides, about 5 minutes.","Pour in the remaining coconut milk and enough water to nearly cover the beef, then simmer covered 25 minutes.","Add potato and onion and simmer 15 more minutes until the beef and potato are tender.","Stir in peanuts, sugar, and fish sauce, and simmer 5 more minutes.","Discard the cinnamon stick and serve hot over rice."],"tags":["curry","gluten-free","slow-cooked","comfort-food"]},{"id":"as3-pad-see-ew","title":"Pad See Ew","cuisine":"thai","mealType":"dinner","difficulty":"medium","timeMinutes":25,"servings":4,"ingredients":[{"name":"rice noodles","qty":12,"unit":"oz","note":"wide flat noodles"},{"name":"chicken","qty":0.5,"unit":"lb","note":"breast, sliced"},{"name":"broccoli","qty":2,"unit":"cup","note":"chinese broccoli or broccolini"},{"name":"egg","qty":2,"unit":"piece"},{"name":"garlic","qty":2,"unit":"clove","note":"minced"},{"name":"soy sauce","qty":3,"unit":"tbsp"},{"name":"vinegar","qty":1,"unit":"tsp","note":"rice vinegar"},{"name":"sugar","qty":1,"unit":"tsp"},{"name":"canola oil","qty":2,"unit":"tbsp"}],"steps":["If using dried noodles, soak in warm water until pliable, then drain.","Heat 1 tablespoon oil in a wok over high heat and stir-fry the chicken until cooked through; remove.","Add remaining oil and garlic, then push aside and scramble the eggs.","Add broccoli and stir-fry 2 minutes until bright and crisp-tender.","Add the noodles, chicken, soy sauce, vinegar, and sugar and toss over high heat for 2 to 3 minutes.","Serve hot."],"tags":["noodle","weeknight","quick"]},{"id":"as3-thai-peanut-noodle-salad","title":"Thai Peanut Noodle Salad","cuisine":"thai","mealType":"lunch","difficulty":"easy","timeMinutes":20,"servings":4,"ingredients":[{"name":"rice noodles","qty":8,"unit":"oz"},{"name":"peanut","qty":3,"unit":"tbsp","note":"peanut butter"},{"name":"carrot","qty":1,"unit":"piece","note":"julienned"},{"name":"cucumber","qty":1,"unit":"piece","note":"julienned"},{"name":"cilantro","qty":0.25,"unit":"cup"},{"name":"lime","qty":1,"unit":"piece"},{"name":"tamari","qty":2,"unit":"tbsp"},{"name":"sugar","qty":1,"unit":"tbsp"},{"name":"garlic","qty":1,"unit":"clove","note":"minced"},{"name":"chili powder","qty":0.25,"unit":"tsp","note":"red pepper flakes"}],"steps":["Cook the rice noodles according to package directions, then drain and rinse under cold water.","Whisk peanut butter, tamari, sugar, garlic, lime juice, and red pepper flakes with 2 tablespoons warm water.","Toss the noodles with the peanut sauce until well coated.","Add carrot and cucumber and toss again.","Top with cilantro and serve chilled or at room temperature."],"tags":["noodle","vegan","gluten-free","quick","lunch"]},{"id":"as3-som-tum","title":"Som Tum (Green Papaya Salad)","cuisine":"thai","mealType":"lunch","difficulty":"easy","timeMinutes":15,"servings":2,"ingredients":[{"name":"green papaya","qty":2,"unit":"cup","note":"shredded"},{"name":"tomato","qty":1,"unit":"piece","note":"wedged"},{"name":"green beans","qty":0.5,"unit":"cup","note":"cut into segments"},{"name":"peanut","qty":2,"unit":"tbsp","note":"crushed"},{"name":"lime","qty":2,"unit":"piece"},{"name":"garlic","qty":2,"unit":"clove"},{"name":"thai chili","qty":2,"unit":"piece"},{"name":"sugar","qty":1,"unit":"tbsp"},{"name":"soy sauce","qty":2,"unit":"tbsp"}],"steps":["Pound garlic and chili together in a mortar until roughly crushed.","Add green beans and tomato and lightly pound to bruise them.","Add the shredded papaya, sugar, soy sauce, and lime juice, and pound and toss together to combine.","Stir in half the crushed peanuts.","Transfer to a plate and top with the remaining peanuts before serving."],"tags":["salad","vegan","gluten-free","quick","spicy"]},{"id":"as3-mango-sticky-rice","title":"Mango Sticky Rice","cuisine":"thai","mealType":"snack","difficulty":"medium","timeMinutes":30,"servings":4,"ingredients":[{"name":"rice","qty":1.5,"unit":"cup","note":"sticky rice, soaked"},{"name":"coconut milk","qty":1,"unit":"can"},{"name":"sugar","qty":3,"unit":"tbsp"},{"name":"mango","qty":2,"unit":"piece","note":"sliced"},{"name":"salt","qty":0.25,"unit":"tsp"},{"name":"sesame seeds","qty":1,"unit":"tsp","optional":true}],"steps":["Steam the soaked sticky rice over simmering water for 20 minutes until tender and translucent.","Warm the coconut milk with sugar and salt in a small saucepan until the sugar dissolves; reserve a little for topping.","Pour most of the sweetened coconut milk over the hot rice and stir gently to combine, then let sit 10 minutes.","Arrange the rice on plates alongside sliced mango.","Drizzle with the reserved coconut milk and sprinkle with sesame seeds before serving."],"tags":["dessert","vegan","gluten-free","sweet"]},{"id":"as3-bibimbap","title":"Vegetable Bibimbap","cuisine":"korean","mealType":"dinner","difficulty":"medium","timeMinutes":30,"servings":4,"ingredients":[{"name":"rice","qty":4,"unit":"cup","note":"cooked"},{"name":"spinach","qty":2,"unit":"cup"},{"name":"carrot","qty":1,"unit":"piece","note":"julienned"},{"name":"zucchini","qty":1,"unit":"piece","note":"julienned"},{"name":"mushroom","qty":1,"unit":"cup","note":"sliced"},{"name":"bean sprouts","qty":1,"unit":"cup"},{"name":"egg","qty":4,"unit":"piece"},{"name":"gochujang","qty":3,"unit":"tbsp"},{"name":"sesame oil","qty":2,"unit":"tbsp"},{"name":"garlic","qty":2,"unit":"clove","note":"minced"},{"name":"soy sauce","qty":2,"unit":"tbsp"}],"steps":["Blanch spinach and bean sprouts separately for 1 minute, drain, and toss each with a little sesame oil, garlic, and soy sauce.","Saute carrot, zucchini, and mushroom separately in a splash of sesame oil until just tender, seasoning lightly.","Fry the eggs sunny-side up in a lightly oiled pan.","Divide the rice among bowls.","Arrange the seasoned vegetables in sections on top of the rice.","Top each bowl with a fried egg and a spoonful of gochujang, then mix everything together before eating."],"tags":["rice-bowl","vegetarian","comfort-food","weeknight"]},{"id":"as3-beef-bulgogi","title":"Beef Bulgogi","cuisine":"korean","mealType":"dinner","difficulty":"medium","timeMinutes":30,"servings":4,"ingredients":[{"name":"beef","qty":1.5,"unit":"lb","note":"ribeye, thinly sliced"},{"name":"pear","qty":0.5,"unit":"piece","note":"grated, Asian pear preferred"},{"name":"onion","qty":1,"unit":"piece","note":"sliced"},{"name":"garlic","qty":4,"unit":"clove","note":"minced"},{"name":"ginger","qty":1,"unit":"tsp","note":"minced"},{"name":"soy sauce","qty":4,"unit":"tbsp"},{"name":"sugar","qty":2,"unit":"tbsp"},{"name":"sesame oil","qty":2,"unit":"tbsp"},{"name":"scallion","qty":2,"unit":"piece","note":"sliced"},{"name":"sesame seeds","qty":1,"unit":"tsp"}],"steps":["Blend or mash the grated pear with garlic, ginger, soy sauce, sugar, and sesame oil to make the marinade.","Toss the sliced beef with the marinade and refrigerate at least 20 minutes, or up to overnight.","Heat a skillet or grill pan over high heat until very hot.","Cook the onion for 1 minute, then add the marinated beef in batches and sear 2 to 3 minutes per side.","Sprinkle with scallions and sesame seeds and serve hot with rice."],"tags":["grilled","high-protein","weeknight"]},{"id":"as3-korean-fried-chicken","title":"Korean Fried Chicken (Yangnyeom)","cuisine":"korean","mealType":"dinner","difficulty":"hard","timeMinutes":45,"servings":4,"ingredients":[{"name":"chicken","qty":2,"unit":"lb","note":"wings"},{"name":"cornstarch","qty":1,"unit":"cup"},{"name":"gochujang","qty":3,"unit":"tbsp"},{"name":"garlic","qty":3,"unit":"clove","note":"minced"},{"name":"ginger","qty":1,"unit":"tsp","note":"minced"},{"name":"soy sauce","qty":2,"unit":"tbsp"},{"name":"sugar","qty":3,"unit":"tbsp"},{"name":"vinegar","qty":1,"unit":"tbsp","note":"rice vinegar"},{"name":"sesame seeds","qty":1,"unit":"tsp"},{"name":"canola oil","qty":3,"unit":"cup","note":"for frying"}],"steps":["Pat the chicken wings dry and toss in cornstarch until well coated.","Heat oil in a deep pot to 350F and fry the wings in batches for 8 to 10 minutes until golden and cooked through.","Drain the wings, then fry them a second time for 2 to 3 minutes to make them extra crisp.","Whisk gochujang, garlic, ginger, soy sauce, sugar, and vinegar in a saucepan and simmer 2 minutes until glossy.","Toss the fried wings in the sauce until evenly coated.","Sprinkle with sesame seeds and serve immediately."],"tags":["fried","spicy","appetizer","comfort-food"]},{"id":"as3-kimchi-jjigae","title":"Kimchi Jjigae with Tofu","cuisine":"korean","mealType":"dinner","difficulty":"easy","timeMinutes":25,"servings":4,"ingredients":[{"name":"kimchi","qty":2,"unit":"cup","note":"with juices"},{"name":"tofu","qty":14,"unit":"oz","note":"firm, sliced"},{"name":"onion","qty":0.5,"unit":"piece","note":"sliced"},{"name":"scallion","qty":2,"unit":"piece","note":"sliced"},{"name":"tamari","qty":2,"unit":"tbsp"},{"name":"gochugaru","qty":1,"unit":"tbsp"},{"name":"garlic","qty":2,"unit":"clove","note":"minced"},{"name":"vegetable broth","qty":3,"unit":"cup"},{"name":"sesame oil","qty":1,"unit":"tsp"}],"steps":["Heat sesame oil in a pot over medium heat and saute the kimchi and onion for 3 minutes.","Add garlic and gochugaru and stir 1 minute until fragrant.","Pour in the vegetable broth and tamari, bring to a boil, then reduce heat and simmer 10 minutes.","Add the tofu and simmer 5 more minutes without stirring too much so it stays intact.","Top with scallions and serve hot with rice."],"tags":["soup","vegan","gluten-free","spicy","weeknight"]},{"id":"as3-japchae","title":"Japchae (Stir-Fried Glass Noodles)","cuisine":"korean","mealType":"dinner","difficulty":"medium","timeMinutes":30,"servings":4,"ingredients":[{"name":"glass noodles","qty":8,"unit":"oz"},{"name":"spinach","qty":2,"unit":"cup"},{"name":"carrot","qty":1,"unit":"piece","note":"julienned"},{"name":"shiitake","qty":1,"unit":"cup","note":"sliced"},{"name":"onion","qty":0.5,"unit":"piece","note":"sliced"},{"name":"bell pepper","qty":1,"unit":"piece","note":"julienned"},{"name":"tamari","qty":4,"unit":"tbsp"},{"name":"sugar","qty":2,"unit":"tbsp"},{"name":"sesame oil","qty":2,"unit":"tbsp"},{"name":"garlic","qty":2,"unit":"clove","note":"minced"},{"name":"sesame seeds","qty":1,"unit":"tsp"}],"steps":["Soak the glass noodles in warm water for 15 minutes until pliable, then drain and cut into shorter lengths.","Blanch spinach for 30 seconds, drain, and squeeze out excess water.","Heat 1 tablespoon sesame oil in a wok and stir-fry carrot, shiitake, onion, and bell pepper for 3 minutes.","Add the noodles, remaining sesame oil, tamari, sugar, and garlic, and toss over medium-high heat for 3 minutes.","Add the spinach and toss to combine.","Sprinkle with sesame seeds and serve warm or at room temperature."],"tags":["noodle","vegan","gluten-free","weeknight"]},{"id":"as3-doenjang-jjigae","title":"Doenjang Jjigae (Soybean Paste Stew)","cuisine":"korean","mealType":"dinner","difficulty":"easy","timeMinutes":20,"servings":4,"ingredients":[{"name":"miso","qty":3,"unit":"tbsp"},{"name":"tofu","qty":14,"unit":"oz","note":"firm, cubed"},{"name":"zucchini","qty":1,"unit":"piece","note":"cubed"},{"name":"onion","qty":0.5,"unit":"piece","note":"sliced"},{"name":"potato","qty":1,"unit":"piece","note":"cubed"},{"name":"chili pepper","qty":1,"unit":"piece","note":"sliced"},{"name":"garlic","qty":2,"unit":"clove","note":"minced"},{"name":"vegetable broth","qty":3,"unit":"cup"},{"name":"scallion","qty":1,"unit":"piece","note":"sliced"}],"steps":["Bring the vegetable broth to a boil and add potato and onion, simmering 5 minutes.","Whisk in the miso paste until dissolved.","Add zucchini, garlic, and chili pepper and simmer 5 minutes.","Add the tofu and simmer 3 more minutes without stirring vigorously.","Top with scallion and serve hot with rice."],"tags":["soup","vegan","gluten-free","comfort-food","quick"]},{"id":"as3-tteokbokki","title":"Tteokbokki (Spicy Rice Cakes)","cuisine":"korean","mealType":"dinner","difficulty":"easy","timeMinutes":20,"servings":4,"ingredients":[{"name":"mochi rice cakes","qty":1,"unit":"lb","note":"Korean tteok, or sub mochi rice cakes"},{"name":"gochujang","qty":3,"unit":"tbsp"},{"name":"gochugaru","qty":1,"unit":"tbsp"},{"name":"sugar","qty":2,"unit":"tbsp"},{"name":"garlic","qty":1,"unit":"clove","note":"minced"},{"name":"scallion","qty":2,"unit":"piece","note":"sliced"},{"name":"vegetable broth","qty":1.5,"unit":"cup"}],"steps":["If the rice cakes are hard or frozen, soak them in warm water for 10 minutes to soften.","Bring the vegetable broth to a simmer in a wide pan.","Whisk in gochujang, gochugaru, sugar, and garlic until dissolved.","Add the rice cakes and simmer, stirring occasionally, for 8 to 10 minutes until soft and the sauce thickens.","Top with scallions and serve hot."],"tags":["spicy","vegan","gluten-free","quick","snack"]},{"id":"as3-dak-galbi","title":"Dak Galbi (Spicy Stir-Fried Chicken)","cuisine":"korean","mealType":"dinner","difficulty":"medium","timeMinutes":35,"servings":4,"ingredients":[{"name":"chicken","qty":1.5,"unit":"lb","note":"thigh, cubed"},{"name":"cabbage","qty":2,"unit":"cup","note":"chopped"},{"name":"sweet potato","qty":1,"unit":"piece","note":"sliced"},{"name":"gochujang","qty":3,"unit":"tbsp"},{"name":"gochugaru","qty":1,"unit":"tbsp"},{"name":"garlic","qty":3,"unit":"clove","note":"minced"},{"name":"ginger","qty":1,"unit":"tsp","note":"minced"},{"name":"soy sauce","qty":2,"unit":"tbsp"},{"name":"sugar","qty":1,"unit":"tbsp"},{"name":"scallion","qty":2,"unit":"piece","note":"sliced"},{"name":"sesame oil","qty":1,"unit":"tbsp"}],"steps":["Whisk gochujang, gochugaru, garlic, ginger, soy sauce, and sugar together for the marinade.","Toss the chicken with the marinade and let sit 15 minutes.","Heat sesame oil in a large skillet over medium-high heat and add the sweet potato slices; cook 3 minutes.","Add the marinated chicken and cook 8 to 10 minutes, stirring occasionally, until nearly cooked through.","Add the cabbage and cook 5 more minutes until the chicken is done and cabbage is tender.","Top with scallions and serve hot."],"tags":["spicy","weeknight","comfort-food"]},{"id":"as3-kimchi-fried-rice","title":"Kimchi Fried Rice","cuisine":"korean","mealType":"lunch","difficulty":"easy","timeMinutes":15,"servings":2,"ingredients":[{"name":"kimchi","qty":1.5,"unit":"cup","note":"chopped, with juices"},{"name":"rice","qty":3,"unit":"cup","note":"cooked and cooled"},{"name":"egg","qty":2,"unit":"piece"},{"name":"scallion","qty":2,"unit":"piece","note":"sliced"},{"name":"gochujang","qty":1,"unit":"tbsp"},{"name":"sesame oil","qty":1,"unit":"tbsp"},{"name":"garlic","qty":1,"unit":"clove","note":"minced"}],"steps":["Heat sesame oil in a skillet over medium-high heat and saute garlic and kimchi for 3 minutes.","Add the cold rice and gochujang, breaking up clumps, and stir-fry 4 minutes until heated through.","Push the rice to one side and fry the eggs in the empty space to your liking.","Top the rice with scallions and the fried eggs before serving."],"tags":["rice-bowl","quick","vegetarian","gluten-free","lunch"]},{"id":"as3-oi-muchim","title":"Korean Cucumber Salad (Oi Muchim)","cuisine":"korean","mealType":"side","difficulty":"easy","timeMinutes":10,"servings":4,"ingredients":[{"name":"cucumber","qty":2,"unit":"piece","note":"thinly sliced"},{"name":"garlic","qty":1,"unit":"clove","note":"minced"},{"name":"scallion","qty":1,"unit":"piece","note":"sliced"},{"name":"vinegar","qty":1,"unit":"tbsp","note":"rice vinegar"},{"name":"sugar","qty":1,"unit":"tsp"},{"name":"gochugaru","qty":1,"unit":"tsp"},{"name":"sesame oil","qty":1,"unit":"tsp"},{"name":"sesame seeds","qty":1,"unit":"tsp"}],"steps":["Toss the sliced cucumber with a pinch of salt and let sit 5 minutes, then drain any liquid.","Add garlic, scallion, vinegar, sugar, gochugaru, and sesame oil to the cucumbers.","Toss well to coat evenly.","Sprinkle with sesame seeds and serve chilled."],"tags":["salad","vegan","gluten-free","quick","side"]},{"id":"as3-miyeok-guk","title":"Korean Seaweed Soup (Miyeok-guk)","cuisine":"korean","mealType":"snack","difficulty":"easy","timeMinutes":20,"servings":4,"ingredients":[{"name":"seaweed","qty":1,"unit":"oz","note":"wakame, dried"},{"name":"garlic","qty":2,"unit":"clove","note":"minced"},{"name":"sesame oil","qty":1,"unit":"tbsp"},{"name":"tamari","qty":2,"unit":"tbsp"},{"name":"vegetable broth","qty":4,"unit":"cup"},{"name":"sesame seeds","qty":1,"unit":"tsp"}],"steps":["Soak the dried wakame in cold water for 10 minutes until softened, then drain and roughly chop.","Heat sesame oil in a pot and saute the wakame and garlic for 2 minutes.","Pour in the vegetable broth and tamari and bring to a boil.","Reduce heat and simmer 10 minutes until the seaweed is tender and the broth is flavorful.","Sprinkle with sesame seeds and serve hot."],"tags":["soup","vegan","gluten-free","quick","comfort-food"]},{"id":"as3-pho-bo","title":"Pho Bo (Beef Noodle Soup)","cuisine":"vietnamese","mealType":"dinner","difficulty":"medium","timeMinutes":60,"servings":4,"ingredients":[{"name":"beef","qty":1,"unit":"lb","note":"flank steak, thinly sliced"},{"name":"beef broth","qty":8,"unit":"cup"},{"name":"rice noodles","qty":12,"unit":"oz"},{"name":"onion","qty":1,"unit":"piece","note":"halved"},{"name":"ginger","qty":1,"unit":"piece","note":"sliced"},{"name":"star anise","qty":3,"unit":"piece"},{"name":"cinnamon","qty":1,"unit":"stick"},{"name":"scallion","qty":2,"unit":"piece","note":"sliced"},{"name":"cilantro","qty":0.25,"unit":"cup"},{"name":"lime","qty":1,"unit":"piece","note":"cut into wedges"},{"name":"bean sprouts","qty":1,"unit":"cup"},{"name":"fish sauce","qty":2,"unit":"tbsp"}],"steps":["Char the onion and ginger under a broiler or in a dry pan until lightly blackened in spots.","Combine the beef broth, charred onion and ginger, star anise, and cinnamon stick in a pot.","Bring to a boil, then reduce heat and simmer 30 minutes to infuse the spices; strain out the solids.","Stir in fish sauce and season to taste.","Cook the rice noodles according to package directions and divide among bowls.","Top the noodles with the raw sliced beef, then ladle the boiling hot broth over the top to cook the beef.","Garnish with scallion, cilantro, and bean sprouts, and serve with lime wedges."],"tags":["soup","noodle","gluten-free","comfort-food"]},{"id":"as3-bun-cha","title":"Bun Cha (Grilled Pork with Noodles)","cuisine":"vietnamese","mealType":"dinner","difficulty":"medium","timeMinutes":35,"servings":4,"ingredients":[{"name":"pork","qty":1,"unit":"lb","note":"shoulder, thinly sliced or ground"},{"name":"rice noodles","qty":8,"unit":"oz"},{"name":"lettuce","qty":1,"unit":"head"},{"name":"cucumber","qty":1,"unit":"piece","note":"sliced"},{"name":"carrot","qty":1,"unit":"piece","note":"julienned"},{"name":"fish sauce","qty":4,"unit":"tbsp"},{"name":"sugar","qty":3,"unit":"tbsp"},{"name":"lime","qty":1,"unit":"piece"},{"name":"garlic","qty":2,"unit":"clove","note":"minced"},{"name":"chili pepper","qty":1,"unit":"piece","note":"sliced"},{"name":"mint","qty":0.25,"unit":"cup"}],"steps":["Marinate the pork with half the garlic, 1 tablespoon fish sauce, and 1 tablespoon sugar for 15 minutes.","Whisk remaining fish sauce, sugar, lime juice, remaining garlic, and chili with 0.5 cup water for the dipping sauce.","Cook the rice noodles according to package directions, drain, and rinse under cold water.","Grill or pan-sear the pork until charred and cooked through, about 6 to 8 minutes.","Add the grilled pork to the dipping sauce and let it soak briefly.","Serve the pork and sauce alongside the noodles, lettuce, cucumber, carrot, and mint for wrapping."],"tags":["gluten-free","grilled","noodle","weeknight"]},{"id":"as3-bo-luc-lac","title":"Bo Luc Lac (Shaking Beef)","cuisine":"vietnamese","mealType":"dinner","difficulty":"easy","timeMinutes":20,"servings":4,"ingredients":[{"name":"beef","qty":1,"unit":"lb","note":"sirloin, cubed"},{"name":"garlic","qty":4,"unit":"clove","note":"minced"},{"name":"onion","qty":0.5,"unit":"piece","note":"sliced"},{"name":"lettuce","qty":1,"unit":"head","note":"to serve"},{"name":"tomato","qty":1,"unit":"piece","note":"sliced"},{"name":"soy sauce","qty":2,"unit":"tbsp"},{"name":"fish sauce","qty":1,"unit":"tbsp"},{"name":"sugar","qty":1,"unit":"tbsp"},{"name":"black pepper","qty":1,"unit":"tsp"},{"name":"lime","qty":1,"unit":"piece"},{"name":"canola oil","qty":2,"unit":"tbsp"}],"steps":["Toss the beef cubes with soy sauce, fish sauce, sugar, and black pepper; let sit 10 minutes.","Heat oil in a very hot skillet or wok until nearly smoking.","Add the beef in a single layer and let sear undisturbed for 1 minute.","Shake the pan and toss the beef for 1 to 2 more minutes until browned but still tender inside.","Add garlic and onion and toss 1 more minute.","Squeeze lime over the beef and serve over a bed of lettuce and tomato."],"tags":["gluten-free","quick","high-protein","weeknight"]},{"id":"as3-pho-chay","title":"Pho Chay (Vegetarian Pho)","cuisine":"vietnamese","mealType":"dinner","difficulty":"medium","timeMinutes":30,"servings":4,"ingredients":[{"name":"rice noodles","qty":12,"unit":"oz"},{"name":"tofu","qty":8,"unit":"oz","note":"firm, cubed"},{"name":"shiitake","qty":1,"unit":"cup","note":"sliced"},{"name":"onion","qty":1,"unit":"piece","note":"halved"},{"name":"ginger","qty":1,"unit":"piece","note":"sliced"},{"name":"star anise","qty":2,"unit":"piece"},{"name":"cinnamon","qty":1,"unit":"stick"},{"name":"scallion","qty":2,"unit":"piece","note":"sliced"},{"name":"cilantro","qty":0.25,"unit":"cup"},{"name":"lime","qty":1,"unit":"piece"},{"name":"bean sprouts","qty":1,"unit":"cup"},{"name":"vegetable broth","qty":8,"unit":"cup"},{"name":"tamari","qty":2,"unit":"tbsp"}],"steps":["Char the onion and ginger under a broiler or in a dry pan until lightly blackened in spots.","Combine the vegetable broth, charred onion and ginger, star anise, and cinnamon stick in a pot.","Bring to a boil, then reduce heat and simmer 20 minutes; strain out the solids.","Stir in tamari and add the shiitake and tofu, simmering 5 more minutes.","Cook the rice noodles according to package directions and divide among bowls.","Ladle the hot broth, tofu, and mushrooms over the noodles.","Garnish with scallion, cilantro, and bean sprouts, and serve with lime wedges."],"tags":["soup","vegan","gluten-free","noodle","comfort-food"]},{"id":"as3-thit-kho","title":"Thit Kho (Vietnamese Caramel Pork)","cuisine":"vietnamese","mealType":"dinner","difficulty":"hard","timeMinutes":60,"servings":4,"ingredients":[{"name":"pork","qty":1.5,"unit":"lb","note":"belly, cubed"},{"name":"egg","qty":4,"unit":"piece","note":"hard-boiled and peeled"},{"name":"sugar","qty":3,"unit":"tbsp"},{"name":"fish sauce","qty":3,"unit":"tbsp"},{"name":"garlic","qty":3,"unit":"clove","note":"minced"},{"name":"shallot","qty":2,"unit":"piece","note":"sliced"},{"name":"coconut milk","qty":0.5,"unit":"cup","note":"or coconut water"},{"name":"black pepper","qty":0.5,"unit":"tsp"}],"steps":["Boil the pork belly in water for 3 minutes to remove impurities, then drain and rinse.","Melt the sugar in a dry pot over low heat until it turns amber, about 3 minutes.","Add the pork and toss quickly to coat in the caramel.","Add garlic and shallot and stir 1 minute.","Pour in fish sauce, coconut milk, and enough water to just cover the pork, and bring to a boil.","Reduce heat and simmer covered 40 minutes, then add the boiled eggs and simmer 15 more minutes uncovered.","Season with black pepper and serve hot over rice."],"tags":["braised","comfort-food","slow-cooked"]},{"id":"as3-bun-rieu-chay","title":"Bun Rieu Chay (Tofu Tomato Noodle Soup)","cuisine":"vietnamese","mealType":"dinner","difficulty":"medium","timeMinutes":30,"servings":4,"ingredients":[{"name":"rice noodles","qty":8,"unit":"oz"},{"name":"tofu","qty":14,"unit":"oz","note":"firm, cubed and pan-fried"},{"name":"tomato","qty":3,"unit":"piece","note":"wedged"},{"name":"onion","qty":0.5,"unit":"piece","note":"diced"},{"name":"scallion","qty":2,"unit":"piece","note":"sliced"},{"name":"tamari","qty":2,"unit":"tbsp"},{"name":"sugar","qty":1,"unit":"tsp"},{"name":"vegetable broth","qty":6,"unit":"cup"},{"name":"cilantro","qty":0.25,"unit":"cup"}],"steps":["Pan-fry the tofu cubes in a little oil until golden on the outside, then set aside.","Saute onion and tomato in the same pan for 3 minutes until the tomato softens and releases juice.","Add the vegetable broth, tamari, and sugar, and bring to a boil.","Simmer 10 minutes to let the flavors meld.","Cook the rice noodles according to package directions and divide among bowls.","Ladle the tomato broth and fried tofu over the noodles.","Garnish with scallion and cilantro before serving."],"tags":["soup","vegan","gluten-free","noodle","comfort-food"]},{"id":"as3-ga-nuong-xa","title":"Ga Nuong Xa (Grilled Lemongrass Chicken)","cuisine":"vietnamese","mealType":"dinner","difficulty":"medium","timeMinutes":30,"servings":4,"ingredients":[{"name":"chicken","qty":1.5,"unit":"lb","note":"boneless thighs"},{"name":"lemongrass","qty":2,"unit":"stalk","note":"minced"},{"name":"garlic","qty":4,"unit":"clove","note":"minced"},{"name":"shallot","qty":1,"unit":"piece","note":"minced"},{"name":"fish sauce","qty":3,"unit":"tbsp"},{"name":"sugar","qty":2,"unit":"tbsp"},{"name":"soy sauce","qty":1,"unit":"tbsp"},{"name":"black pepper","qty":0.5,"unit":"tsp"},{"name":"lime","qty":1,"unit":"piece"}],"steps":["Blend lemongrass, garlic, shallot, fish sauce, sugar, soy sauce, and black pepper into a marinade paste.","Coat the chicken thighs in the marinade and refrigerate at least 20 minutes, or up to overnight.","Preheat a grill or grill pan to medium-high heat.","Grill the chicken 5 to 6 minutes per side until charred and cooked through.","Rest 5 minutes, then squeeze lime over the top and serve."],"tags":["grilled","gluten-free","high-protein","weeknight"]},{"id":"as3-vietnamese-tofu-stir-fry","title":"Vietnamese Vegetable and Tofu Stir-Fry","cuisine":"vietnamese","mealType":"dinner","difficulty":"easy","timeMinutes":20,"servings":4,"ingredients":[{"name":"tofu","qty":14,"unit":"oz","note":"firm, cubed"},{"name":"broccoli","qty":2,"unit":"cup","note":"florets"},{"name":"carrot","qty":1,"unit":"piece","note":"sliced"},{"name":"bell pepper","qty":1,"unit":"piece","note":"sliced"},{"name":"garlic","qty":3,"unit":"clove","note":"minced"},{"name":"tamari","qty":3,"unit":"tbsp"},{"name":"sugar","qty":1,"unit":"tsp"},{"name":"canola oil","qty":2,"unit":"tbsp"},{"name":"rice","qty":2,"unit":"cup","note":"cooked, to serve"}],"steps":["Heat 1 tablespoon oil in a wok over high heat and pan-fry the tofu until golden on most sides; remove.","Add remaining oil and stir-fry garlic, broccoli, carrot, and bell pepper for 3 minutes until crisp-tender.","Return the tofu to the wok along with tamari and sugar.","Toss everything together for 2 minutes until well combined and heated through.","Serve hot over rice."],"tags":["stir-fry","vegan","gluten-free","quick","weeknight"]},{"id":"as3-goi-cuon","title":"Goi Cuon (Fresh Spring Rolls with Shrimp)","cuisine":"vietnamese","mealType":"lunch","difficulty":"easy","timeMinutes":20,"servings":4,"ingredients":[{"name":"rice paper","qty":12,"unit":"sheet"},{"name":"shrimp","qty":1,"unit":"lb","note":"cooked, halved lengthwise"},{"name":"rice noodles","qty":4,"unit":"oz"},{"name":"lettuce","qty":1,"unit":"head"},{"name":"mint","qty":0.25,"unit":"cup"},{"name":"cilantro","qty":0.25,"unit":"cup"},{"name":"peanut","qty":3,"unit":"tbsp","note":"peanut butter, for dipping sauce"},{"name":"tamari","qty":1,"unit":"tbsp"},{"name":"lime","qty":1,"unit":"piece"}],"steps":["Cook the rice noodles according to package directions, drain, and rinse under cold water.","Whisk peanut butter, tamari, lime juice, and 2 tablespoons warm water into a smooth dipping sauce.","Dip one rice paper sheet in warm water for a few seconds until pliable, then lay it on a clean surface.","Layer lettuce, noodles, herbs, and two shrimp halves near the bottom edge of the wrapper.","Fold in the sides and roll tightly from the bottom to enclose the filling.","Repeat with the remaining wrappers and filling, then serve with the peanut dipping sauce."],"tags":["gluten-free","quick","appetizer","lunch"]},{"id":"as3-do-chua","title":"Do Chua (Pickled Carrot and Daikon)","cuisine":"vietnamese","mealType":"side","difficulty":"easy","timeMinutes":15,"servings":6,"ingredients":[{"name":"carrot","qty":2,"unit":"piece","note":"julienned"},{"name":"radish","qty":1,"unit":"piece","note":"daikon, julienned"},{"name":"vinegar","qty":1,"unit":"cup","note":"rice vinegar"},{"name":"sugar","qty":0.33,"unit":"cup"},{"name":"salt","qty":1,"unit":"tsp"},{"name":"water","qty":1,"unit":"cup"}],"steps":["Pack the julienned carrot and daikon into a clean jar.","Whisk vinegar, sugar, salt, and water together until the sugar and salt dissolve.","Pour the brine over the vegetables until fully submerged.","Let sit at room temperature for at least 30 minutes, or refrigerate for a deeper pickle.","Store in the refrigerator and use within two weeks."],"tags":["pickled","vegan","gluten-free","quick","side"]},{"id":"in4-chana-masala","title":"Chana Masala (Spiced Chickpea Curry)","cuisine":"indian","mealType":"dinner","difficulty":"easy","timeMinutes":35,"servings":4,"ingredients":[{"name":"onion","qty":1,"unit":"piece","note":"chopped"},{"name":"garlic","qty":3,"unit":"clove","note":"minced"},{"name":"ginger","qty":1,"unit":"tbsp","note":"grated"},{"name":"tomato","qty":2,"unit":"piece","note":"diced"},{"name":"chickpeas","qty":2,"unit":"can"},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"coriander","qty":1,"unit":"tsp"},{"name":"turmeric","qty":0.5,"unit":"tsp"},{"name":"chili powder","qty":0.5,"unit":"tsp"},{"name":"garam masala","qty":1,"unit":"tsp"},{"name":"canola oil","qty":2,"unit":"tbsp"},{"name":"cilantro","qty":2,"unit":"tbsp","note":"chopped","optional":true},{"name":"salt","unit":"to-taste"}],"steps":["Heat canola oil in a large pot over medium heat and add the chopped onion, cooking until softened and golden, about 6 minutes.","Stir in the garlic and ginger and cook for 1 minute until fragrant.","Add the cumin, coriander, turmeric, and chili powder, and toast the spices for 30 seconds, stirring constantly.","Add the diced tomato and cook, mashing occasionally, until the mixture thickens into a paste, about 6 minutes.","Pour in the chickpeas with their liquid, add salt, and simmer uncovered for 15 minutes, mashing a few chickpeas to thicken the sauce.","Stir in the garam masala, taste and adjust salt, then garnish with cilantro before serving."],"tags":["curry","vegan","gluten-free","one-pot","weeknight","high-protein"]},{"id":"in4-palak-paneer","title":"Palak Paneer (Spinach and Paneer Curry)","cuisine":"indian","mealType":"dinner","difficulty":"medium","timeMinutes":30,"servings":4,"ingredients":[{"name":"spinach","qty":400,"unit":"g"},{"name":"paneer","qty":250,"unit":"g","note":"cubed"},{"name":"onion","qty":1,"unit":"piece","note":"chopped"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"ginger","qty":1,"unit":"tbsp"},{"name":"tomato","qty":1,"unit":"piece","note":"chopped"},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"garam masala","qty":1,"unit":"tsp"},{"name":"chili powder","qty":0.5,"unit":"tsp"},{"name":"cream","qty":2,"unit":"tbsp","optional":true},{"name":"ghee","qty":1,"unit":"tbsp"},{"name":"canola oil","qty":1,"unit":"tbsp"},{"name":"salt","unit":"to-taste"}],"steps":["Blanch the spinach in boiling water for 2 minutes, then drain and blend into a smooth puree with a splash of water.","Heat canola oil and ghee in a pan over medium heat, then fry the paneer cubes until lightly golden on all sides; set aside.","In the same pan, saute the onion until soft, then add garlic and ginger and cook for 1 minute.","Stir in the tomato and cumin, and cook until the tomato breaks down, about 5 minutes.","Pour in the spinach puree, season with salt and chili powder, and simmer for 8 minutes, stirring occasionally.","Add the fried paneer and garam masala, simmer for 3 more minutes, then swirl in the cream before serving."],"tags":["curry","vegetarian","gluten-free","comfort","high-protein"]},{"id":"in4-butter-chicken","title":"Butter Chicken (Murgh Makhani)","cuisine":"indian","mealType":"dinner","difficulty":"medium","timeMinutes":50,"servings":4,"ingredients":[{"name":"chicken thighs","qty":700,"unit":"g"},{"name":"yogurt","qty":0.5,"unit":"cup"},{"name":"garam masala","qty":2,"unit":"tsp"},{"name":"turmeric","qty":0.5,"unit":"tsp"},{"name":"chili powder","qty":1,"unit":"tsp"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"ginger","qty":1,"unit":"tbsp"},{"name":"butter","qty":3,"unit":"tbsp"},{"name":"onion","qty":1,"unit":"piece","note":"chopped"},{"name":"tomato","qty":4,"unit":"piece","note":"chopped"},{"name":"cream","qty":0.5,"unit":"cup"},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"salt","unit":"to-taste"}],"steps":["Combine the chicken with yogurt, half the garam masala, turmeric, and chili powder in a bowl, then marinate for at least 30 minutes in the refrigerator.","Heat 1 tablespoon of butter in a large skillet and sear the marinated chicken over medium-high heat until browned, about 8 minutes, then set aside.","In the same skillet, melt the remaining butter and cook the onion until soft, then add garlic and ginger and cook 1 minute.","Add the tomato and cumin, and simmer until the tomato breaks down into a thick sauce, about 12 minutes, then blend until smooth.","Return the sauce to the skillet, stir in the cream and remaining garam masala, and season with salt.","Add the seared chicken back to the sauce and simmer for 10 minutes until the chicken is cooked through and the sauce is glossy."],"tags":["curry","comfort","gluten-free","weeknight","high-protein"]},{"id":"in4-chicken-tikka-masala","title":"Chicken Tikka Masala","cuisine":"indian","mealType":"dinner","difficulty":"medium","timeMinutes":55,"servings":4,"ingredients":[{"name":"chicken breast","qty":700,"unit":"g","note":"cubed"},{"name":"yogurt","qty":0.5,"unit":"cup"},{"name":"garam masala","qty":2,"unit":"tsp"},{"name":"chili powder","qty":1,"unit":"tsp"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"ginger","qty":1,"unit":"tbsp"},{"name":"canola oil","qty":2,"unit":"tbsp"},{"name":"onion","qty":1,"unit":"piece","note":"chopped"},{"name":"tomato","qty":3,"unit":"piece","note":"chopped"},{"name":"cream","qty":0.5,"unit":"cup"},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"coriander","qty":1,"unit":"tsp"},{"name":"cilantro","qty":2,"unit":"tbsp","optional":true},{"name":"salt","unit":"to-taste"}],"steps":["Mix the chicken with yogurt, half the garam masala, and chili powder, then marinate for 30 minutes.","Cook the marinated chicken on a hot grill pan or skillet until charred and cooked through, about 10 minutes, then set aside.","Heat canola oil in a pot, saute the onion until golden, then add garlic and ginger and cook for 1 minute.","Stir in the tomato, cumin, coriander, and remaining garam masala, and simmer until thickened, about 12 minutes, then blend smooth.","Return the sauce to the pot, stir in the cream, add the grilled chicken, and simmer for 8 minutes.","Season with salt and garnish with cilantro before serving."],"tags":["curry","comfort","gluten-free","high-protein"]},{"id":"in4-dal-tadka","title":"Dal Tadka (Tempered Yellow Lentils)","cuisine":"indian","mealType":"lunch","difficulty":"easy","timeMinutes":25,"servings":4,"ingredients":[{"name":"lentils","qty":1,"unit":"cup","note":"toor dal"},{"name":"turmeric","qty":0.5,"unit":"tsp"},{"name":"water","qty":4,"unit":"cup"},{"name":"garlic","qty":2,"unit":"clove"},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"onion","qty":1,"unit":"piece","note":"chopped"},{"name":"tomato","qty":1,"unit":"piece","note":"chopped"},{"name":"chili pepper","qty":1,"unit":"piece","note":"chopped","optional":true},{"name":"canola oil","qty":2,"unit":"tbsp"},{"name":"cilantro","qty":2,"unit":"tbsp"},{"name":"salt","unit":"to-taste"}],"steps":["Rinse the lentils and combine with water and turmeric in a pot; bring to a boil, then simmer until soft, about 18 minutes.","Mash the cooked lentils lightly with a spoon and season with salt.","In a small pan, heat canola oil and add the cumin, letting it sizzle for 20 seconds.","Add the garlic and cook until golden, then stir in the onion, tomato, and chili pepper, cooking until softened, about 5 minutes.","Pour the tempered mixture over the lentils, stir to combine, and simmer for 3 more minutes.","Garnish with cilantro and serve hot with rice."],"tags":["vegan","gluten-free","one-pot","quick","comfort"]},{"id":"in4-rajma","title":"Rajma (Kidney Bean Curry)","cuisine":"indian","mealType":"lunch","difficulty":"medium","timeMinutes":45,"servings":4,"ingredients":[{"name":"kidney beans","qty":2,"unit":"can"},{"name":"onion","qty":1,"unit":"piece","note":"chopped"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"ginger","qty":1,"unit":"tbsp"},{"name":"tomato","qty":2,"unit":"piece","note":"chopped"},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"coriander","qty":1,"unit":"tsp"},{"name":"garam masala","qty":1,"unit":"tsp"},{"name":"chili powder","qty":0.5,"unit":"tsp"},{"name":"canola oil","qty":2,"unit":"tbsp"},{"name":"cilantro","qty":2,"unit":"tbsp"},{"name":"salt","unit":"to-taste"}],"steps":["Heat canola oil in a pot and saute the onion until golden, about 7 minutes.","Add the garlic and ginger and cook for 1 minute until fragrant.","Stir in the cumin, coriander, and chili powder, and cook 30 seconds, then add the tomato and cook until it breaks down, about 8 minutes.","Add the kidney beans with their liquid and a splash of water, then simmer for 20 minutes, mashing some beans to thicken the gravy.","Stir in the garam masala, season with salt, and simmer 5 more minutes.","Garnish with cilantro and serve with steamed rice."],"tags":["vegan","gluten-free","one-pot","comfort","high-protein"]},{"id":"in4-aloo-gobi","title":"Aloo Gobi (Potato and Cauliflower Curry)","cuisine":"indian","mealType":"side","difficulty":"easy","timeMinutes":25,"servings":4,"ingredients":[{"name":"potato","qty":2,"unit":"piece","note":"chopped"},{"name":"cauliflower","qty":1,"unit":"head","note":"cut into florets"},{"name":"onion","qty":1,"unit":"piece","note":"chopped"},{"name":"ginger","qty":1,"unit":"tbsp"},{"name":"turmeric","qty":0.5,"unit":"tsp"},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"coriander","qty":1,"unit":"tsp"},{"name":"chili powder","qty":0.5,"unit":"tsp"},{"name":"canola oil","qty":2,"unit":"tbsp"},{"name":"cilantro","qty":2,"unit":"tbsp"},{"name":"salt","unit":"to-taste"}],"steps":["Heat canola oil in a large skillet and add the cumin, letting it sizzle for 20 seconds.","Add the onion and ginger, and cook until the onion softens, about 5 minutes.","Stir in the turmeric, coriander, and chili powder, then add the potato and cauliflower, tossing to coat in the spices.","Cover and cook over medium-low heat, stirring occasionally, until the vegetables are tender, about 15 minutes.","Season with salt, garnish with cilantro, and serve warm."],"tags":["vegan","gluten-free","side","quick","weeknight"]},{"id":"in4-baingan-bharta","title":"Baingan Bharta (Smoky Mashed Eggplant Curry)","cuisine":"indian","mealType":"dinner","difficulty":"medium","timeMinutes":40,"servings":4,"ingredients":[{"name":"eggplant","qty":2,"unit":"piece"},{"name":"onion","qty":1,"unit":"piece","note":"chopped"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"ginger","qty":1,"unit":"tbsp"},{"name":"tomato","qty":2,"unit":"piece","note":"chopped"},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"chili powder","qty":0.5,"unit":"tsp"},{"name":"turmeric","qty":0.5,"unit":"tsp"},{"name":"canola oil","qty":2,"unit":"tbsp"},{"name":"cilantro","qty":2,"unit":"tbsp"},{"name":"salt","unit":"to-taste"}],"steps":["Roast the whole eggplants over an open flame or under a broiler, turning occasionally, until the skin is charred and the flesh is soft, about 15 minutes.","Let the eggplants cool slightly, then peel off the charred skin and mash the flesh with a fork.","Heat canola oil in a skillet and saute the onion until golden, about 6 minutes.","Add the garlic and ginger and cook 1 minute, then stir in the cumin, chili powder, and turmeric.","Add the tomato and cook until softened, about 6 minutes, then stir in the mashed eggplant and salt.","Simmer for 8 minutes, stirring occasionally, then garnish with cilantro and serve."],"tags":["vegan","gluten-free","smoky","comfort"]},{"id":"in4-vegetable-biryani","title":"Vegetable Biryani (Spiced Rice with Vegetables)","cuisine":"indian","mealType":"dinner","difficulty":"medium","timeMinutes":60,"servings":6,"ingredients":[{"name":"rice","qty":2,"unit":"cup"},{"name":"carrot","qty":1,"unit":"piece","note":"chopped"},{"name":"potato","qty":1,"unit":"piece","note":"chopped"},{"name":"peas","qty":0.5,"unit":"cup"},{"name":"cauliflower","qty":1,"unit":"head","note":"florets"},{"name":"onion","qty":2,"unit":"piece","note":"sliced"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"ginger","qty":1,"unit":"tbsp"},{"name":"garam masala","qty":1,"unit":"tsp"},{"name":"turmeric","qty":0.5,"unit":"tsp"},{"name":"chili powder","qty":0.5,"unit":"tsp"},{"name":"cinnamon","qty":1,"unit":"stick"},{"name":"cardamom","qty":3,"unit":"piece"},{"name":"bay leaf","qty":1,"unit":"leaf"},{"name":"canola oil","qty":3,"unit":"tbsp"},{"name":"cilantro","qty":2,"unit":"tbsp"},{"name":"mint","qty":2,"unit":"tbsp"},{"name":"salt","unit":"to-taste"}],"steps":["Rinse the basmati rice and soak for 15 minutes, then drain.","Heat canola oil in a large pot and fry half the sliced onion until deep golden and crisp; remove and set aside for garnish.","In the same pot, cook the remaining onion, garlic, and ginger until softened, about 5 minutes.","Add the cinnamon, cardamom, bay leaf, turmeric, chili powder, and garam masala, and toast for 30 seconds.","Stir in the carrot, potato, peas, and cauliflower, then add the drained rice, 3 cups of water, and salt.","Bring to a boil, then cover and simmer on low heat until the rice and vegetables are tender, about 20 minutes.","Let the biryani rest off the heat for 5 minutes, then fluff with a fork and top with the crispy onions, cilantro, and mint."],"tags":["vegan","gluten-free","one-pot","rice-dish","weeknight"]},{"id":"in4-chicken-biryani","title":"Chicken Biryani (Layered Spiced Rice with Chicken)","cuisine":"indian","mealType":"dinner","difficulty":"hard","timeMinutes":90,"servings":6,"ingredients":[{"name":"chicken thighs","qty":800,"unit":"g"},{"name":"rice","qty":2,"unit":"cup"},{"name":"yogurt","qty":0.5,"unit":"cup"},{"name":"onion","qty":2,"unit":"piece","note":"sliced"},{"name":"garlic","qty":4,"unit":"clove"},{"name":"ginger","qty":1,"unit":"tbsp"},{"name":"garam masala","qty":2,"unit":"tsp"},{"name":"chili powder","qty":1,"unit":"tsp"},{"name":"turmeric","qty":0.5,"unit":"tsp"},{"name":"cinnamon","qty":1,"unit":"stick"},{"name":"cardamom","qty":4,"unit":"piece"},{"name":"bay leaf","qty":2,"unit":"leaf"},{"name":"saffron","qty":1,"unit":"pinch"},{"name":"milk","qty":2,"unit":"tbsp"},{"name":"canola oil","qty":3,"unit":"tbsp"},{"name":"cilantro","qty":2,"unit":"tbsp"},{"name":"mint","qty":2,"unit":"tbsp"},{"name":"salt","unit":"to-taste"}],"steps":["Marinate the chicken with yogurt, garam masala, chili powder, turmeric, garlic, and ginger for at least 30 minutes.","Rinse the rice, soak for 15 minutes, then parboil in salted water with cinnamon, cardamom, and bay leaf until about 70% cooked; drain.","Heat canola oil in a heavy pot and fry the sliced onion until deep golden and crisp; remove half for garnish.","Add the marinated chicken to the pot and cook over medium heat until mostly cooked through, about 12 minutes.","Soak the saffron in warm milk, then layer the parboiled rice over the chicken and drizzle with the saffron milk.","Scatter the fried onion, cilantro, and mint over the rice, cover tightly, and cook on low heat for 25 minutes to steam.","Let the biryani rest for 10 minutes off the heat, then gently fluff and mix before serving."],"tags":["rice-dish","gluten-free","comfort","slow-cooked","high-protein"]},{"id":"in4-egg-curry","title":"Egg Curry (Spiced Tomato Egg Curry)","cuisine":"indian","mealType":"dinner","difficulty":"easy","timeMinutes":25,"servings":4,"ingredients":[{"name":"egg","qty":6,"unit":"piece"},{"name":"onion","qty":1,"unit":"piece","note":"chopped"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"ginger","qty":1,"unit":"tbsp"},{"name":"tomato","qty":2,"unit":"piece","note":"chopped"},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"turmeric","qty":0.5,"unit":"tsp"},{"name":"chili powder","qty":0.5,"unit":"tsp"},{"name":"garam masala","qty":1,"unit":"tsp"},{"name":"canola oil","qty":2,"unit":"tbsp"},{"name":"cilantro","qty":2,"unit":"tbsp"},{"name":"salt","unit":"to-taste"}],"steps":["Boil the eggs for 10 minutes, then cool, peel, and set aside.","Heat canola oil in a pan and saute the onion until golden, about 6 minutes.","Add the garlic and ginger and cook for 1 minute, then stir in the cumin, turmeric, and chili powder.","Add the tomato and cook until it breaks down into a thick sauce, about 8 minutes.","Add a splash of water, season with salt, and simmer for 5 minutes.","Halve the boiled eggs, nestle them into the sauce, sprinkle with garam masala, and simmer 3 more minutes before garnishing with cilantro."],"tags":["curry","vegetarian","gluten-free","quick","high-protein"]},{"id":"in4-goan-fish-curry","title":"Goan Fish Curry (Coconut Tamarind Fish Curry)","cuisine":"indian","mealType":"dinner","difficulty":"medium","timeMinutes":40,"servings":4,"ingredients":[{"name":"tilapia","qty":700,"unit":"g","note":"fillets"},{"name":"coconut milk","qty":1,"unit":"can"},{"name":"onion","qty":1,"unit":"piece","note":"chopped"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"ginger","qty":1,"unit":"tbsp"},{"name":"tomato","qty":1,"unit":"piece","note":"chopped"},{"name":"turmeric","qty":0.5,"unit":"tsp"},{"name":"chili powder","qty":1,"unit":"tsp"},{"name":"coriander","qty":1,"unit":"tsp"},{"name":"tamarind","qty":1,"unit":"tbsp"},{"name":"canola oil","qty":2,"unit":"tbsp"},{"name":"cilantro","qty":2,"unit":"tbsp"},{"name":"salt","unit":"to-taste"}],"steps":["Heat canola oil in a pot and saute the onion until soft, about 5 minutes.","Add the garlic and ginger and cook for 1 minute, then stir in the turmeric, chili powder, and coriander.","Add the tomato and cook until softened, about 5 minutes, then stir in the tamarind and coconut milk.","Bring the sauce to a gentle simmer and cook for 8 minutes to let the flavors meld.","Season with salt, then gently add the fish fillets and simmer until just cooked through, about 8 minutes.","Garnish with cilantro and serve with steamed rice."],"tags":["curry","gluten-free","seafood","comfort"]},{"id":"in4-lamb-rogan-josh","title":"Lamb Rogan Josh (Kashmiri Lamb Curry)","cuisine":"indian","mealType":"dinner","difficulty":"hard","timeMinutes":90,"servings":4,"ingredients":[{"name":"lamb shoulder","qty":900,"unit":"g","note":"cubed"},{"name":"yogurt","qty":0.5,"unit":"cup"},{"name":"onion","qty":2,"unit":"piece","note":"chopped"},{"name":"garlic","qty":4,"unit":"clove"},{"name":"ginger","qty":1,"unit":"tbsp"},{"name":"tomato","qty":2,"unit":"piece","note":"chopped"},{"name":"chili powder","qty":1,"unit":"tsp"},{"name":"coriander","qty":1,"unit":"tsp"},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"cardamom","qty":4,"unit":"piece"},{"name":"cinnamon","qty":1,"unit":"stick"},{"name":"bay leaf","qty":1,"unit":"leaf"},{"name":"canola oil","qty":3,"unit":"tbsp"},{"name":"cilantro","qty":2,"unit":"tbsp"},{"name":"salt","unit":"to-taste"}],"steps":["Heat canola oil in a heavy pot and sear the lamb in batches until browned on all sides, then set aside.","In the same pot, cook the onion until deep golden, about 10 minutes, then add garlic and ginger and cook 1 minute.","Stir in the chili powder, coriander, cumin, cardamom, cinnamon, and bay leaf, and toast for 30 seconds.","Add the tomato and cook until it breaks down, about 8 minutes, then stir in the yogurt a spoonful at a time.","Return the lamb to the pot, add enough water to cover, and season with salt.","Cover and simmer on low heat, stirring occasionally, until the lamb is very tender, about 55 minutes.","Uncover and simmer 10 more minutes to thicken the sauce before serving."],"tags":["curry","gluten-free","slow-cooked","comfort","high-protein"]},{"id":"in4-tandoori-chicken","title":"Tandoori Chicken (Yogurt Marinated Roasted Chicken)","cuisine":"indian","mealType":"dinner","difficulty":"medium","timeMinutes":50,"servings":4,"ingredients":[{"name":"chicken drumsticks","qty":8,"unit":"piece"},{"name":"yogurt","qty":1,"unit":"cup"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"ginger","qty":1,"unit":"tbsp"},{"name":"garam masala","qty":2,"unit":"tsp"},{"name":"chili powder","qty":1,"unit":"tsp"},{"name":"turmeric","qty":0.5,"unit":"tsp"},{"name":"lemon","qty":1,"unit":"piece","note":"juiced"},{"name":"canola oil","qty":1,"unit":"tbsp"},{"name":"salt","unit":"to-taste"}],"steps":["Score the chicken drumsticks with a few shallow cuts to help the marinade penetrate.","Whisk together the yogurt, garlic, ginger, garam masala, chili powder, turmeric, lemon juice, oil, and salt in a large bowl.","Coat the chicken thoroughly in the marinade and refrigerate for at least 2 hours, or overnight for best flavor.","Preheat the oven to 450 F (230 C) and arrange the chicken on a wire rack over a baking sheet.","Roast until the chicken is charred in spots and cooked through, about 30 minutes, turning once halfway.","Rest for 5 minutes, then serve with lemon wedges."],"tags":["grilled","roasted","gluten-free","high-protein","weeknight"]},{"id":"in4-malai-kofta","title":"Malai Kofta (Paneer Dumplings in Creamy Sauce)","cuisine":"indian","mealType":"dinner","difficulty":"medium","timeMinutes":45,"servings":4,"ingredients":[{"name":"paneer","qty":250,"unit":"g","note":"grated"},{"name":"potato","qty":1,"unit":"piece","note":"boiled and mashed"},{"name":"cornstarch","qty":2,"unit":"tbsp"},{"name":"onion","qty":1,"unit":"piece","note":"chopped"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"ginger","qty":1,"unit":"tbsp"},{"name":"tomato","qty":2,"unit":"piece","note":"chopped"},{"name":"cashew","qty":0.25,"unit":"cup"},{"name":"cream","qty":0.25,"unit":"cup"},{"name":"garam masala","qty":1,"unit":"tsp"},{"name":"chili powder","qty":0.5,"unit":"tsp"},{"name":"canola oil","qty":3,"unit":"tbsp"},{"name":"cilantro","qty":2,"unit":"tbsp"},{"name":"salt","unit":"to-taste"}],"steps":["Mix the grated paneer, mashed potato, and cornstarch with a pinch of salt, then shape into small balls.","Heat oil in a pan and shallow-fry the balls, turning gently, until golden on all sides; drain on paper towel.","In a separate pot, heat a little oil and saute the onion, garlic, and ginger until softened, about 5 minutes.","Add the tomato and cashews, cook until the tomato softens, about 8 minutes, then blend the mixture until smooth.","Return the sauce to the pot, stir in the cream, garam masala, and chili powder, and season with salt.","Simmer for 5 minutes, then gently add the fried koftas just before serving so they stay firm."],"tags":["vegetarian","gluten-free","comfort","special-occasion"]},{"id":"in4-keema-matar","title":"Keema Matar (Spiced Ground Lamb with Peas)","cuisine":"indian","mealType":"dinner","difficulty":"medium","timeMinutes":40,"servings":4,"ingredients":[{"name":"lamb","qty":500,"unit":"g","note":"ground"},{"name":"onion","qty":1,"unit":"piece","note":"chopped"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"ginger","qty":1,"unit":"tbsp"},{"name":"tomato","qty":2,"unit":"piece","note":"chopped"},{"name":"peas","qty":1,"unit":"cup"},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"coriander","qty":1,"unit":"tsp"},{"name":"turmeric","qty":0.5,"unit":"tsp"},{"name":"chili powder","qty":0.5,"unit":"tsp"},{"name":"garam masala","qty":1,"unit":"tsp"},{"name":"canola oil","qty":2,"unit":"tbsp"},{"name":"cilantro","qty":2,"unit":"tbsp"},{"name":"salt","unit":"to-taste"}],"steps":["Heat canola oil in a pan and saute the onion until golden, about 6 minutes.","Add the garlic and ginger and cook for 1 minute, then stir in the cumin, coriander, turmeric, and chili powder.","Add the ground lamb, breaking it up with a spoon, and cook until browned, about 8 minutes.","Stir in the tomato and cook until it softens into a sauce, about 6 minutes.","Add the peas and a splash of water, then cover and simmer until the peas are tender, about 10 minutes.","Stir in the garam masala, season with salt, and garnish with cilantro before serving."],"tags":["curry","gluten-free","weeknight","high-protein","comfort"]},{"id":"in4-vegetable-korma","title":"Vegetable Korma (Coconut Vegetable Curry)","cuisine":"indian","mealType":"dinner","difficulty":"medium","timeMinutes":40,"servings":4,"ingredients":[{"name":"carrot","qty":1,"unit":"piece","note":"chopped"},{"name":"potato","qty":1,"unit":"piece","note":"chopped"},{"name":"cauliflower","qty":1,"unit":"head","note":"florets"},{"name":"green beans","qty":1,"unit":"cup","note":"chopped"},{"name":"coconut milk","qty":1,"unit":"can"},{"name":"onion","qty":1,"unit":"piece","note":"chopped"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"ginger","qty":1,"unit":"tbsp"},{"name":"cashew","qty":0.25,"unit":"cup"},{"name":"garam masala","qty":1,"unit":"tsp"},{"name":"coriander","qty":1,"unit":"tsp"},{"name":"turmeric","qty":0.5,"unit":"tsp"},{"name":"canola oil","qty":2,"unit":"tbsp"},{"name":"cilantro","qty":2,"unit":"tbsp"},{"name":"salt","unit":"to-taste"}],"steps":["Heat canola oil in a pot and saute the onion until soft, about 5 minutes.","Add the garlic and ginger and cook for 1 minute, then stir in the coriander, turmeric, and garam masala.","Add the carrot, potato, cauliflower, and green beans, tossing to coat in the spices.","Pour in the coconut milk and cashews, then bring to a simmer and cook until the vegetables are tender, about 20 minutes.","Blend a ladle of the sauce with the cashews for extra creaminess if desired, then stir back in and season with salt.","Garnish with cilantro and serve with rice."],"tags":["curry","vegan","gluten-free","comfort"]},{"id":"in4-bhindi-masala","title":"Bhindi Masala (Spiced Okra Stir-Fry)","cuisine":"indian","mealType":"side","difficulty":"easy","timeMinutes":25,"servings":4,"ingredients":[{"name":"okra","qty":500,"unit":"g","note":"sliced"},{"name":"onion","qty":1,"unit":"piece","note":"sliced"},{"name":"tomato","qty":1,"unit":"piece","note":"chopped"},{"name":"turmeric","qty":0.5,"unit":"tsp"},{"name":"coriander","qty":1,"unit":"tsp"},{"name":"chili powder","qty":0.5,"unit":"tsp"},{"name":"amchur","qty":0.5,"unit":"tsp","optional":true},{"name":"canola oil","qty":2,"unit":"tbsp"},{"name":"cilantro","qty":2,"unit":"tbsp"},{"name":"salt","unit":"to-taste"}],"steps":["Heat canola oil in a large skillet over medium-high heat and add the okra, cooking undisturbed for 3 minutes to reduce stickiness.","Add the onion and continue cooking, stirring occasionally, until the okra is browned in spots, about 8 minutes.","Stir in the turmeric, coriander, and chili powder, and cook for 1 minute.","Add the tomato and amchur, then cook until the tomato softens and the okra is tender, about 8 minutes.","Season with salt, garnish with cilantro, and serve warm."],"tags":["vegan","gluten-free","side","quick","weeknight"]},{"id":"in4-paneer-tikka","title":"Paneer Tikka (Grilled Marinated Paneer Skewers)","cuisine":"indian","mealType":"side","difficulty":"medium","timeMinutes":30,"servings":4,"ingredients":[{"name":"paneer","qty":400,"unit":"g","note":"cubed"},{"name":"bell pepper","qty":1,"unit":"piece","note":"chopped"},{"name":"onion","qty":1,"unit":"piece","note":"chopped"},{"name":"yogurt","qty":0.5,"unit":"cup"},{"name":"garam masala","qty":1,"unit":"tsp"},{"name":"chili powder","qty":1,"unit":"tsp"},{"name":"turmeric","qty":0.5,"unit":"tsp"},{"name":"lemon","qty":1,"unit":"piece","note":"juiced"},{"name":"canola oil","qty":1,"unit":"tbsp"},{"name":"salt","unit":"to-taste"}],"steps":["Whisk together the yogurt, garam masala, chili powder, turmeric, lemon juice, oil, and salt in a bowl.","Add the paneer cubes, bell pepper, and onion, and toss gently to coat; marinate for 20 minutes.","Thread the marinated paneer and vegetables onto skewers.","Grill or broil the skewers, turning occasionally, until lightly charred, about 10 minutes.","Serve hot with lemon wedges."],"tags":["grilled","vegetarian","gluten-free","side","quick"]},{"id":"in4-vegetable-poha","title":"Vegetable Poha (Flattened Rice Breakfast)","cuisine":"indian","mealType":"breakfast","difficulty":"easy","timeMinutes":20,"servings":3,"ingredients":[{"name":"rice","qty":2,"unit":"cup","note":"flattened rice"},{"name":"onion","qty":1,"unit":"piece","note":"chopped"},{"name":"peanut","qty":2,"unit":"tbsp"},{"name":"mustard seeds","qty":1,"unit":"tsp"},{"name":"curry leaves","qty":8,"unit":"leaf"},{"name":"turmeric","qty":0.5,"unit":"tsp"},{"name":"chili pepper","qty":1,"unit":"piece","note":"chopped","optional":true},{"name":"lime","qty":1,"unit":"piece","note":"juiced"},{"name":"canola oil","qty":2,"unit":"tbsp"},{"name":"cilantro","qty":2,"unit":"tbsp"},{"name":"salt","unit":"to-taste"}],"steps":["Rinse the rice briefly in a colander until softened, then drain well and set aside.","Heat canola oil in a skillet and add the mustard seeds, letting them pop, about 20 seconds.","Add the peanuts, curry leaves, and chili pepper, and cook for 1 minute until the peanuts turn golden.","Add the onion and cook until softened, about 4 minutes, then stir in the turmeric.","Add the rinsed rice and salt, tossing gently to combine and warm through, about 4 minutes.","Remove from heat, squeeze over the lime juice, garnish with cilantro, and serve."],"tags":["vegan","gluten-free","breakfast","quick","street-food"]},{"id":"in4-vegetable-upma","title":"Vegetable Upma (Semolina Breakfast Porridge)","cuisine":"indian","mealType":"breakfast","difficulty":"easy","timeMinutes":25,"servings":3,"ingredients":[{"name":"semolina","qty":1,"unit":"cup"},{"name":"onion","qty":1,"unit":"piece","note":"chopped"},{"name":"carrot","qty":1,"unit":"piece","note":"diced"},{"name":"peas","qty":0.5,"unit":"cup"},{"name":"mustard seeds","qty":1,"unit":"tsp"},{"name":"curry leaves","qty":8,"unit":"leaf"},{"name":"chili pepper","qty":1,"unit":"piece","note":"chopped","optional":true},{"name":"canola oil","qty":2,"unit":"tbsp"},{"name":"water","qty":2.5,"unit":"cup"},{"name":"cilantro","qty":2,"unit":"tbsp"},{"name":"salt","unit":"to-taste"}],"steps":["Toast the semolina in a dry skillet over medium heat until lightly golden and fragrant, about 4 minutes, then set aside.","Heat canola oil in the same skillet and add the mustard seeds, letting them pop.","Add the curry leaves, chili pepper, and onion, and cook until the onion softens, about 4 minutes.","Stir in the carrot and peas, and cook for 2 minutes.","Add the water and salt, bring to a boil, then slowly stir in the toasted semolina to avoid lumps.","Cook, stirring, until the mixture thickens into a soft porridge, about 3 minutes, then garnish with cilantro before serving."],"tags":["vegan","breakfast","quick","comfort"]},{"id":"in4-chicken-curry","title":"Home-Style Chicken Curry","cuisine":"indian","mealType":"dinner","difficulty":"medium","timeMinutes":45,"servings":4,"ingredients":[{"name":"chicken thighs","qty":800,"unit":"g"},{"name":"onion","qty":2,"unit":"piece","note":"chopped"},{"name":"garlic","qty":4,"unit":"clove"},{"name":"ginger","qty":1,"unit":"tbsp"},{"name":"tomato","qty":2,"unit":"piece","note":"chopped"},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"coriander","qty":1,"unit":"tsp"},{"name":"turmeric","qty":0.5,"unit":"tsp"},{"name":"chili powder","qty":1,"unit":"tsp"},{"name":"garam masala","qty":1,"unit":"tsp"},{"name":"canola oil","qty":2,"unit":"tbsp"},{"name":"cilantro","qty":2,"unit":"tbsp"},{"name":"salt","unit":"to-taste"}],"steps":["Heat canola oil in a pot and saute the onion until deep golden, about 10 minutes.","Add the garlic and ginger and cook for 1 minute, then stir in the cumin, coriander, turmeric, and chili powder.","Add the tomato and cook until it breaks down into a thick paste, about 8 minutes.","Add the chicken pieces and stir to coat in the spice paste, cooking for 5 minutes.","Add enough water to come partway up the chicken, season with salt, cover, and simmer until the chicken is cooked through, about 20 minutes.","Stir in the garam masala, garnish with cilantro, and serve with rice or bread."],"tags":["curry","gluten-free","comfort","weeknight","high-protein"]},{"id":"in4-kheer","title":"Kheer (Cardamom Rice Pudding)","cuisine":"indian","mealType":"dessert","difficulty":"easy","timeMinutes":40,"servings":4,"ingredients":[{"name":"rice","qty":0.5,"unit":"cup"},{"name":"milk","qty":4,"unit":"cup"},{"name":"sugar","qty":0.33,"unit":"cup"},{"name":"cardamom","qty":4,"unit":"piece"},{"name":"pistachio","qty":2,"unit":"tbsp","note":"chopped"},{"name":"almond","qty":2,"unit":"tbsp","note":"sliced"},{"name":"saffron","qty":1,"unit":"pinch","optional":true}],"steps":["Rinse the rice and combine with the milk in a heavy pot, bringing to a gentle boil.","Reduce the heat to low and simmer, stirring frequently to prevent sticking, until the rice is very soft and the milk has thickened, about 30 minutes.","Stir in the sugar, cardamom, and saffron, and simmer for 5 more minutes.","Remove from heat and stir in the pistachio and almond.","Serve warm or chilled, garnished with extra nuts if desired."],"tags":["dessert","vegetarian","gluten-free","comfort"]},{"id":"in4-chana-chaat","title":"Chana Chaat (Spiced Chickpea Salad)","cuisine":"indian","mealType":"lunch","difficulty":"easy","timeMinutes":15,"servings":4,"ingredients":[{"name":"chickpeas","qty":2,"unit":"can"},{"name":"onion","qty":0.5,"unit":"piece","note":"chopped"},{"name":"tomato","qty":1,"unit":"piece","note":"chopped"},{"name":"cucumber","qty":1,"unit":"piece","note":"chopped"},{"name":"cilantro","qty":2,"unit":"tbsp","note":"chopped"},{"name":"lemon","qty":1,"unit":"piece","note":"juiced"},{"name":"chaat masala","qty":1,"unit":"tsp"},{"name":"chili powder","qty":0.5,"unit":"tsp"},{"name":"salt","unit":"to-taste"}],"steps":["Drain and rinse the chickpeas, then add them to a large bowl.","Add the onion, tomato, and cucumber to the bowl.","Sprinkle over the chaat masala, chili powder, and salt, then squeeze over the lemon juice.","Toss everything together gently, top with cilantro, and serve immediately."],"tags":["vegan","gluten-free","salad","quick","street-food"]},{"id":"in4-shrimp-curry","title":"Konkani Shrimp Curry (Coconut Shrimp Curry)","cuisine":"indian","mealType":"dinner","difficulty":"medium","timeMinutes":35,"servings":4,"ingredients":[{"name":"shrimp","qty":700,"unit":"g","note":"peeled"},{"name":"coconut milk","qty":1,"unit":"can"},{"name":"onion","qty":1,"unit":"piece","note":"chopped"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"ginger","qty":1,"unit":"tbsp"},{"name":"tomato","qty":1,"unit":"piece","note":"chopped"},{"name":"turmeric","qty":0.5,"unit":"tsp"},{"name":"chili powder","qty":1,"unit":"tsp"},{"name":"coriander","qty":1,"unit":"tsp"},{"name":"tamarind","qty":1,"unit":"tbsp"},{"name":"canola oil","qty":2,"unit":"tbsp"},{"name":"cilantro","qty":2,"unit":"tbsp"},{"name":"salt","unit":"to-taste"}],"steps":["Heat canola oil in a pot and saute the onion until soft, about 5 minutes.","Add the garlic and ginger and cook for 1 minute, then stir in the turmeric, chili powder, and coriander.","Add the tomato and cook until softened, about 5 minutes, then stir in the tamarind and coconut milk.","Simmer the sauce for 8 minutes to let the flavors develop, then season with salt.","Add the shrimp and cook just until pink and opaque, about 4 minutes.","Garnish with cilantro and serve with steamed rice."],"tags":["curry","gluten-free","seafood","quick","high-protein"]},{"id":"in4-shakshuka","title":"Shakshuka (Eggs Poached in Spiced Tomato Sauce)","cuisine":"middle-eastern","mealType":"breakfast","difficulty":"easy","timeMinutes":25,"servings":4,"ingredients":[{"name":"egg","qty":6,"unit":"piece"},{"name":"tomato","qty":4,"unit":"piece","note":"chopped"},{"name":"onion","qty":1,"unit":"piece","note":"chopped"},{"name":"bell pepper","qty":1,"unit":"piece","note":"chopped"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"paprika","qty":1,"unit":"tsp"},{"name":"chili powder","qty":0.25,"unit":"tsp","optional":true},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"parsley","qty":2,"unit":"tbsp","optional":true},{"name":"salt","unit":"to-taste"}],"steps":["Heat olive oil in a large skillet and saute the onion and bell pepper until softened, about 6 minutes.","Add the garlic, cumin, paprika, and chili powder, and cook for 1 minute until fragrant.","Add the tomato and simmer, stirring occasionally, until the sauce thickens, about 12 minutes.","Season the sauce with salt, then make small wells in the sauce and crack an egg into each well.","Cover and cook until the egg whites are set but the yolks are still runny, about 6 minutes.","Garnish with parsley and serve warm with bread."],"tags":["breakfast","vegetarian","gluten-free","one-pot","comfort"]},{"id":"in4-falafel-wrap","title":"Falafel Wrap with Tahini Sauce","cuisine":"middle-eastern","mealType":"lunch","difficulty":"medium","timeMinutes":35,"servings":4,"ingredients":[{"name":"chickpeas","qty":2,"unit":"can"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"onion","qty":0.5,"unit":"piece","note":"chopped"},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"coriander","qty":1,"unit":"tsp"},{"name":"parsley","qty":0.25,"unit":"cup","note":"chopped"},{"name":"wheat flour","qty":2,"unit":"tbsp"},{"name":"canola oil","qty":2,"unit":"cup","note":"for frying"},{"name":"tortilla","qty":4,"unit":"piece"},{"name":"tahini","qty":2,"unit":"tbsp"},{"name":"lemon","qty":1,"unit":"piece","note":"juiced"},{"name":"lettuce","qty":1,"unit":"cup","note":"shredded"},{"name":"tomato","qty":1,"unit":"piece","note":"chopped"},{"name":"salt","unit":"to-taste"}],"steps":["Drain the chickpeas well and pulse in a food processor with garlic, onion, cumin, coriander, and parsley until finely ground but not pureed.","Stir in the flour and salt, then shape the mixture into small patties.","Heat oil in a deep skillet to 350 F (175 C) and fry the patties in batches until golden and crisp, about 3 minutes per side; drain on paper towel.","Whisk the tahini with lemon juice and a little water until smooth and pourable to make the sauce.","Warm the tortillas, then fill each with lettuce, tomato, and falafel patties.","Drizzle with the tahini sauce, wrap tightly, and serve."],"tags":["vegan","street-food","comfort","fried"]},{"id":"in4-hummus-plate","title":"Hummus Lunch Plate with Warm Pita","cuisine":"middle-eastern","mealType":"lunch","difficulty":"easy","timeMinutes":15,"servings":4,"ingredients":[{"name":"chickpeas","qty":2,"unit":"can"},{"name":"tahini","qty":0.33,"unit":"cup"},{"name":"garlic","qty":2,"unit":"clove"},{"name":"lemon","qty":1,"unit":"piece","note":"juiced"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"cumin","qty":0.5,"unit":"tsp"},{"name":"pita","qty":4,"unit":"piece"},{"name":"cucumber","qty":1,"unit":"piece","note":"sliced"},{"name":"tomato","qty":1,"unit":"piece","note":"sliced"},{"name":"paprika","qty":0.25,"unit":"tsp","optional":true},{"name":"salt","unit":"to-taste"}],"steps":["Drain the chickpeas, reserving some liquid, then add them to a food processor with tahini, garlic, lemon juice, cumin, and salt.","Blend until smooth, adding reserved chickpea liquid a tablespoon at a time to reach a creamy consistency.","Spread the hummus onto a plate, drizzle with olive oil, and sprinkle with paprika.","Warm the pita bread briefly in a dry skillet or oven.","Serve the hummus with warm pita, sliced cucumber, and tomato."],"tags":["vegan","no-cook","quick","dip"]},{"id":"in4-fattoush","title":"Fattoush Salad with Crispy Pita","cuisine":"middle-eastern","mealType":"lunch","difficulty":"easy","timeMinutes":20,"servings":4,"ingredients":[{"name":"lettuce","qty":4,"unit":"cup","note":"chopped"},{"name":"cucumber","qty":1,"unit":"piece","note":"chopped"},{"name":"tomato","qty":2,"unit":"piece","note":"chopped"},{"name":"radish","qty":4,"unit":"piece","note":"sliced"},{"name":"scallion","qty":2,"unit":"piece","note":"chopped"},{"name":"pita","qty":2,"unit":"piece"},{"name":"sumac","qty":1,"unit":"tsp"},{"name":"lemon","qty":1,"unit":"piece","note":"juiced"},{"name":"olive oil","qty":3,"unit":"tbsp"},{"name":"mint","qty":2,"unit":"tbsp","note":"chopped"},{"name":"salt","unit":"to-taste"}],"steps":["Toast or fry the pita bread until crisp, then break into bite-sized pieces.","In a large bowl, combine the lettuce, cucumber, tomato, radish, and scallion.","Whisk together the lemon juice, olive oil, sumac, and salt to make the dressing.","Toss the salad with the dressing and mint just before serving.","Top with the crispy pita pieces and serve immediately."],"tags":["vegan","salad","quick","no-cook"]},{"id":"in4-baba-ganoush","title":"Baba Ganoush (Smoky Eggplant Dip)","cuisine":"middle-eastern","mealType":"side","difficulty":"easy","timeMinutes":30,"servings":4,"ingredients":[{"name":"eggplant","qty":2,"unit":"piece"},{"name":"tahini","qty":3,"unit":"tbsp"},{"name":"garlic","qty":2,"unit":"clove"},{"name":"lemon","qty":1,"unit":"piece","note":"juiced"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"cumin","qty":0.5,"unit":"tsp"},{"name":"parsley","qty":1,"unit":"tbsp","note":"chopped"},{"name":"salt","unit":"to-taste"}],"steps":["Roast the whole eggplants over an open flame or under a broiler until the skin is charred and the flesh is very soft, about 15 minutes.","Let cool slightly, then halve and scoop out the flesh, discarding the skin.","Mash or blend the eggplant flesh with tahini, garlic, lemon juice, cumin, and salt until smooth.","Transfer to a serving bowl, drizzle with olive oil, and garnish with parsley.","Serve with pita or fresh vegetables."],"tags":["vegan","gluten-free","dip","smoky","side"]},{"id":"in4-tabbouleh","title":"Tabbouleh (Parsley and Bulgur Salad)","cuisine":"middle-eastern","mealType":"side","difficulty":"easy","timeMinutes":20,"servings":4,"ingredients":[{"name":"bulgur","qty":0.5,"unit":"cup"},{"name":"parsley","qty":2,"unit":"cup","note":"chopped"},{"name":"mint","qty":0.25,"unit":"cup","note":"chopped"},{"name":"tomato","qty":2,"unit":"piece","note":"chopped"},{"name":"scallion","qty":3,"unit":"piece","note":"chopped"},{"name":"lemon","qty":1,"unit":"piece","note":"juiced"},{"name":"olive oil","qty":3,"unit":"tbsp"},{"name":"salt","unit":"to-taste"}],"steps":["Soak the bulgur in hot water until tender, about 15 minutes, then drain well and let cool.","In a large bowl, combine the parsley, mint, tomato, and scallion with the bulgur.","Whisk the lemon juice, olive oil, and salt together, then pour over the salad.","Toss well to combine and let sit for 10 minutes for the flavors to meld before serving."],"tags":["vegan","salad","side","quick"]},{"id":"in4-baklava","title":"Baklava (Honey Walnut Phyllo Pastry)","cuisine":"middle-eastern","mealType":"dessert","difficulty":"hard","timeMinutes":75,"servings":12,"ingredients":[{"name":"phyllo dough","qty":1,"unit":"package"},{"name":"walnut","qty":3,"unit":"cup","note":"chopped"},{"name":"cinnamon","qty":1,"unit":"tsp"},{"name":"butter","qty":1,"unit":"cup","note":"melted"},{"name":"honey","qty":1,"unit":"cup"},{"name":"sugar","qty":0.5,"unit":"cup"},{"name":"lemon","qty":1,"unit":"piece","note":"juiced"},{"name":"water","qty":0.5,"unit":"cup"}],"steps":["Preheat the oven to 350 F (175 C) and mix the chopped walnuts with cinnamon.","Brush a baking dish with melted butter, then layer in several sheets of phyllo, brushing each with butter.","Sprinkle a layer of the walnut mixture over the phyllo, then repeat layering phyllo and walnuts until all the filling is used, finishing with several buttered phyllo sheets on top.","Cut the unbaked baklava into diamond or square shapes with a sharp knife.","Bake until golden and crisp, about 45 minutes.","Meanwhile, simmer the honey, sugar, water, and lemon juice together for 5 minutes to make a syrup.","Pour the warm syrup evenly over the hot baklava as soon as it comes out of the oven, and let it cool completely before serving."],"tags":["dessert","vegetarian","comfort","holiday"]},{"id":"in4-chicken-shawarma","title":"Chicken Shawarma Platter","cuisine":"middle-eastern","mealType":"dinner","difficulty":"medium","timeMinutes":45,"servings":4,"ingredients":[{"name":"chicken thighs","qty":800,"unit":"g"},{"name":"yogurt","qty":0.25,"unit":"cup"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"lemon","qty":1,"unit":"piece","note":"juiced"},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"coriander","qty":1,"unit":"tsp"},{"name":"paprika","qty":1,"unit":"tsp"},{"name":"turmeric","qty":0.5,"unit":"tsp"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"rice","qty":1.5,"unit":"cup"},{"name":"cucumber","qty":1,"unit":"piece","note":"chopped"},{"name":"tomato","qty":1,"unit":"piece","note":"chopped"},{"name":"salt","unit":"to-taste"}],"steps":["Combine the chicken with yogurt, garlic, lemon juice, cumin, coriander, paprika, turmeric, olive oil, and salt, and marinate for at least 30 minutes.","Cook the rice according to package instructions and keep warm.","Heat a grill pan or skillet over medium-high heat and cook the marinated chicken until charred and cooked through, about 7 minutes per side.","Let the chicken rest for 5 minutes, then slice thinly.","Serve the sliced chicken over the rice with cucumber and tomato on the side."],"tags":["grilled","gluten-free","high-protein","weeknight"]},{"id":"in4-beef-kofta-kebabs","title":"Beef Kofta Kebabs","cuisine":"middle-eastern","mealType":"dinner","difficulty":"medium","timeMinutes":35,"servings":4,"ingredients":[{"name":"beef","qty":700,"unit":"g","note":"ground"},{"name":"onion","qty":0.5,"unit":"piece","note":"grated"},{"name":"garlic","qty":2,"unit":"clove"},{"name":"parsley","qty":0.25,"unit":"cup","note":"chopped"},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"coriander","qty":1,"unit":"tsp"},{"name":"paprika","qty":1,"unit":"tsp"},{"name":"salt","unit":"to-taste"}],"steps":["In a large bowl, combine the ground beef, onion, garlic, parsley, cumin, coriander, paprika, and salt, mixing gently but thoroughly.","Divide the mixture into portions and shape each around a skewer into an elongated kofta.","Grill the koftas over medium-high heat, turning occasionally, until browned and cooked through, about 10 minutes.","Rest for 3 minutes before serving with flatbread and salad."],"tags":["grilled","gluten-free","high-protein","weeknight"]},{"id":"in4-lamb-shish-kebab","title":"Lamb Shish Kebab","cuisine":"middle-eastern","mealType":"dinner","difficulty":"medium","timeMinutes":40,"servings":4,"ingredients":[{"name":"lamb shoulder","qty":800,"unit":"g","note":"cubed"},{"name":"onion","qty":1,"unit":"piece","note":"chopped"},{"name":"bell pepper","qty":1,"unit":"piece","note":"chopped"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"lemon","qty":1,"unit":"piece","note":"juiced"},{"name":"olive oil","qty":3,"unit":"tbsp"},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"paprika","qty":1,"unit":"tsp"},{"name":"salt","unit":"to-taste"}],"steps":["Combine the lamb with garlic, lemon juice, olive oil, cumin, paprika, and salt, and marinate for at least 1 hour.","Thread the marinated lamb onto skewers, alternating with pieces of onion and bell pepper.","Grill the skewers over medium-high heat, turning occasionally, until the lamb is browned and cooked to your liking, about 12 minutes.","Rest for 5 minutes before serving with rice or flatbread."],"tags":["grilled","gluten-free","high-protein"]},{"id":"in4-chicken-shish-tawook","title":"Chicken Shish Tawook (Grilled Marinated Chicken Skewers)","cuisine":"middle-eastern","mealType":"dinner","difficulty":"medium","timeMinutes":40,"servings":4,"ingredients":[{"name":"chicken breast","qty":800,"unit":"g","note":"cubed"},{"name":"yogurt","qty":0.5,"unit":"cup"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"lemon","qty":1,"unit":"piece","note":"juiced"},{"name":"paprika","qty":1,"unit":"tsp"},{"name":"baharat","qty":1,"unit":"tsp"},{"name":"tomato","qty":1,"unit":"tbsp","note":"tomato paste"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"salt","unit":"to-taste"}],"steps":["Whisk together the yogurt, garlic, lemon juice, paprika, baharat, tomato paste, olive oil, and salt in a large bowl.","Add the chicken cubes and toss to coat, then marinate for at least 1 hour.","Thread the chicken onto skewers and grill over medium-high heat, turning occasionally, until charred and cooked through, about 10 minutes.","Rest for 3 minutes, then serve with rice or flatbread and a side salad."],"tags":["grilled","gluten-free","high-protein"]},{"id":"in4-mujadara","title":"Mujadara (Lentils and Rice with Crispy Onions)","cuisine":"middle-eastern","mealType":"dinner","difficulty":"easy","timeMinutes":45,"servings":4,"ingredients":[{"name":"lentils","qty":1,"unit":"cup","note":"brown lentils"},{"name":"rice","qty":1,"unit":"cup"},{"name":"onion","qty":2,"unit":"piece","note":"sliced"},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"olive oil","qty":3,"unit":"tbsp"},{"name":"water","qty":4,"unit":"cup"},{"name":"salt","unit":"to-taste"}],"steps":["Rinse the lentils and combine with water in a pot; simmer until just tender, about 15 minutes, then drain.","Heat olive oil in a skillet and fry the sliced onion over medium heat, stirring occasionally, until deep golden and crisp, about 15 minutes; remove and set aside.","In the same pot used for the lentils, combine the rice, cooked lentils, cumin, and salt with 2 cups of fresh water.","Bring to a boil, then cover and simmer on low heat until the rice is tender, about 15 minutes.","Fluff the rice and lentils together, top with the crispy onions, and serve."],"tags":["vegan","gluten-free","one-pot","budget","comfort"]},{"id":"in4-lentil-soup","title":"Shorbat Adas (Lebanese Lentil Soup)","cuisine":"middle-eastern","mealType":"dinner","difficulty":"easy","timeMinutes":35,"servings":4,"ingredients":[{"name":"lentils","qty":1.5,"unit":"cup","note":"red lentils"},{"name":"onion","qty":1,"unit":"piece","note":"chopped"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"carrot","qty":1,"unit":"piece","note":"chopped"},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"turmeric","qty":0.5,"unit":"tsp"},{"name":"vegetable broth","qty":5,"unit":"cup"},{"name":"lemon","qty":1,"unit":"piece","note":"juiced"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"parsley","qty":2,"unit":"tbsp","optional":true},{"name":"salt","unit":"to-taste"}],"steps":["Heat olive oil in a pot and saute the onion and carrot until softened, about 6 minutes.","Add the garlic, cumin, and turmeric, and cook for 1 minute until fragrant.","Add the lentils and vegetable broth, bring to a boil, then reduce heat and simmer until the lentils are very soft, about 20 minutes.","Blend the soup partially or fully with an immersion blender for a smoother texture, if desired.","Stir in the lemon juice, season with salt, and garnish with parsley before serving."],"tags":["vegan","gluten-free","soup","comfort","budget"]},{"id":"in4-dolmas","title":"Dolmas (Stuffed Grape Leaves with Rice and Herbs)","cuisine":"middle-eastern","mealType":"dinner","difficulty":"medium","timeMinutes":60,"servings":6,"ingredients":[{"name":"grape leaves","qty":40,"unit":"leaf"},{"name":"rice","qty":1,"unit":"cup"},{"name":"onion","qty":1,"unit":"piece","note":"chopped"},{"name":"tomato","qty":1,"unit":"piece","note":"chopped"},{"name":"parsley","qty":0.25,"unit":"cup","note":"chopped"},{"name":"mint","qty":2,"unit":"tbsp","note":"chopped"},{"name":"lemon","qty":1,"unit":"piece","note":"juiced"},{"name":"olive oil","qty":0.33,"unit":"cup"},{"name":"water","qty":2,"unit":"cup"},{"name":"salt","unit":"to-taste"}],"steps":["Rinse the grape leaves well and pat dry.","Combine the rice, onion, tomato, parsley, mint, half the olive oil, and salt to make the filling.","Lay a grape leaf flat, place a spoonful of filling near the stem end, fold in the sides, and roll up tightly; repeat with the remaining leaves.","Arrange the rolls seam-side down in a single tight layer in a wide pot.","Pour over the water, remaining olive oil, and lemon juice, then place a plate on top to weigh the rolls down.","Cover and simmer gently until the rice is tender, about 40 minutes, then let cool slightly before serving."],"tags":["vegan","gluten-free","comfort","meal-prep"]},{"id":"in4-chicken-maqluba","title":"Chicken Maqluba (Upside-Down Rice with Chicken and Vegetables)","cuisine":"middle-eastern","mealType":"dinner","difficulty":"hard","timeMinutes":75,"servings":6,"ingredients":[{"name":"chicken thighs","qty":800,"unit":"g"},{"name":"rice","qty":2,"unit":"cup"},{"name":"eggplant","qty":1,"unit":"piece","note":"sliced"},{"name":"cauliflower","qty":1,"unit":"head","note":"florets"},{"name":"onion","qty":1,"unit":"piece","note":"sliced"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"cinnamon","qty":0.5,"unit":"tsp"},{"name":"cardamom","qty":3,"unit":"piece"},{"name":"baharat","qty":1,"unit":"tsp"},{"name":"canola oil","qty":3,"unit":"tbsp"},{"name":"pine nut","qty":2,"unit":"tbsp","optional":true},{"name":"salt","unit":"to-taste"}],"steps":["Fry the sliced eggplant and cauliflower florets in oil until golden, then drain on paper towel.","In a pot, brown the chicken with the onion and garlic, then season with cinnamon, cardamom, baharat, and salt, and add enough water to cover; simmer until the chicken is cooked, about 25 minutes.","Remove the chicken and reserve the cooking liquid.","In a deep pot, layer the fried eggplant and cauliflower on the bottom, then the chicken, then the rinsed rice on top.","Pour over enough of the reserved cooking liquid to cover the rice, cover, and simmer on low heat until the rice is tender, about 20 minutes.","Let rest for 10 minutes, then carefully invert the pot onto a large serving platter and lift off to reveal the layered dish.","Garnish with toasted pine nuts before serving."],"tags":["rice-dish","gluten-free","comfort","special-occasion"]},{"id":"in4-kibbeh","title":"Kibbeh (Bulgur and Spiced Meat Croquettes)","cuisine":"middle-eastern","mealType":"dinner","difficulty":"hard","timeMinutes":60,"servings":6,"ingredients":[{"name":"bulgur","qty":1,"unit":"cup"},{"name":"beef","qty":700,"unit":"g","note":"ground, divided"},{"name":"onion","qty":1,"unit":"piece","note":"chopped"},{"name":"pine nut","qty":2,"unit":"tbsp"},{"name":"cinnamon","qty":0.5,"unit":"tsp"},{"name":"allspice","qty":0.5,"unit":"tsp"},{"name":"canola oil","qty":2,"unit":"cup","note":"for frying"},{"name":"salt","unit":"to-taste"}],"steps":["Soak the bulgur in warm water until softened, about 20 minutes, then drain and squeeze out excess water.","Combine half the ground beef with the soaked bulgur and half the onion, then blend or knead until it forms a smooth, pliable dough.","Cook the remaining beef in a skillet with the remaining onion, pine nuts, cinnamon, and allspice until browned to make the filling.","Shape the bulgur dough into small ovals, hollow out the center, stuff with the cooked filling, and seal into a torpedo shape.","Heat oil in a deep skillet to 350 F (175 C) and fry the kibbeh in batches until deeply golden and crisp, about 5 minutes.","Drain on paper towel and serve hot."],"tags":["fried","comfort","special-occasion","high-protein"]},{"id":"in4-fish-sayadieh","title":"Fish Sayadieh (Spiced Rice with Fish)","cuisine":"middle-eastern","mealType":"dinner","difficulty":"medium","timeMinutes":50,"servings":4,"ingredients":[{"name":"cod","qty":700,"unit":"g","note":"fillets"},{"name":"rice","qty":1.5,"unit":"cup"},{"name":"onion","qty":2,"unit":"piece","note":"sliced"},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"coriander","qty":1,"unit":"tsp"},{"name":"turmeric","qty":0.5,"unit":"tsp"},{"name":"pine nut","qty":2,"unit":"tbsp","optional":true},{"name":"olive oil","qty":3,"unit":"tbsp"},{"name":"lemon","qty":1,"unit":"piece","note":"juiced"},{"name":"water","qty":3,"unit":"cup"},{"name":"salt","unit":"to-taste"}],"steps":["Heat olive oil in a large pot and cook the sliced onion over medium heat until deeply caramelized, about 20 minutes; remove half for garnish.","Season the cod fillets with salt and sear in the same pot until just cooked through, about 4 minutes per side, then set aside.","Add the cumin, coriander, and turmeric to the pot along with the remaining caramelized onion, and toast for 30 seconds.","Add the rice and water, season with salt, bring to a boil, then cover and simmer until the rice is tender, about 18 minutes.","Flake the cooked fish and gently fold it into the rice, or serve it flaked on top.","Garnish with the reserved crispy onion, toasted pine nuts, and a squeeze of lemon."],"tags":["rice-dish","gluten-free","seafood","comfort"]},{"id":"in4-vegetable-kebabs","title":"Grilled Vegetable Kebabs with Tahini Sauce","cuisine":"middle-eastern","mealType":"dinner","difficulty":"easy","timeMinutes":30,"servings":4,"ingredients":[{"name":"zucchini","qty":1,"unit":"piece","note":"sliced"},{"name":"bell pepper","qty":1,"unit":"piece","note":"chopped"},{"name":"mushroom","qty":8,"unit":"piece"},{"name":"cherry tomatoes","qty":12,"unit":"piece"},{"name":"onion","qty":1,"unit":"piece","note":"chopped"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"paprika","qty":1,"unit":"tsp"},{"name":"tahini","qty":3,"unit":"tbsp"},{"name":"lemon","qty":1,"unit":"piece","note":"juiced"},{"name":"garlic","qty":1,"unit":"clove"},{"name":"salt","unit":"to-taste"}],"steps":["Toss the zucchini, bell pepper, mushroom, cherry tomatoes, and onion with olive oil, cumin, paprika, and salt.","Thread the vegetables onto skewers, alternating types.","Grill over medium-high heat, turning occasionally, until charred and tender, about 12 minutes.","Whisk the tahini with lemon juice, garlic, and a little water until smooth to make the sauce.","Drizzle the tahini sauce over the grilled skewers and serve."],"tags":["vegan","gluten-free","grilled","weeknight","quick"]},{"id":"in4-ghormeh-sabzi","title":"Ghormeh Sabzi (Persian Herb and Lamb Stew)","cuisine":"middle-eastern","mealType":"dinner","difficulty":"hard","timeMinutes":90,"servings":6,"ingredients":[{"name":"lamb shoulder","qty":700,"unit":"g","note":"cubed"},{"name":"parsley","qty":2,"unit":"cup","note":"chopped"},{"name":"cilantro","qty":1,"unit":"cup","note":"chopped"},{"name":"scallion","qty":4,"unit":"piece","note":"chopped"},{"name":"kidney beans","qty":1,"unit":"can"},{"name":"lime","qty":2,"unit":"piece","note":"juiced"},{"name":"turmeric","qty":0.5,"unit":"tsp"},{"name":"canola oil","qty":3,"unit":"tbsp"},{"name":"rice","qty":2,"unit":"cup"},{"name":"water","qty":4,"unit":"cup"},{"name":"salt","unit":"to-taste"}],"steps":["Heat oil in a large pot and brown the lamb pieces on all sides, then set aside.","In the same pot, saute the parsley, cilantro, and scallion in batches until deeply wilted and fragrant, about 15 minutes.","Return the lamb to the pot, add turmeric, water, and salt, then bring to a boil.","Cover and simmer on low heat until the lamb is very tender, about 60 minutes, adding the kidney beans and lime juice in the last 15 minutes.","Meanwhile, cook the rice according to package instructions.","Serve the stew ladled over the steamed rice."],"tags":["stew","gluten-free","slow-cooked","comfort","high-protein"]},{"id":"in4-chicken-freekeh-pilaf","title":"Chicken Freekeh Pilaf","cuisine":"middle-eastern","mealType":"dinner","difficulty":"medium","timeMinutes":45,"servings":4,"ingredients":[{"name":"chicken thighs","qty":600,"unit":"g"},{"name":"freekeh","qty":1.5,"unit":"cup"},{"name":"onion","qty":1,"unit":"piece","note":"chopped"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"cinnamon","qty":0.5,"unit":"tsp"},{"name":"allspice","qty":0.5,"unit":"tsp"},{"name":"pine nut","qty":2,"unit":"tbsp","optional":true},{"name":"canola oil","qty":2,"unit":"tbsp"},{"name":"vegetable broth","qty":3,"unit":"cup"},{"name":"parsley","qty":2,"unit":"tbsp","note":"chopped"},{"name":"salt","unit":"to-taste"}],"steps":["Heat canola oil in a pot and brown the chicken thighs on both sides, then remove and set aside.","In the same pot, saute the onion and garlic until softened, about 5 minutes.","Stir in the cinnamon and allspice, then add the freekeh and toast for 1 minute.","Return the chicken to the pot, pour in the vegetable broth, and season with salt.","Bring to a boil, then cover and simmer until the freekeh is tender and the chicken is cooked through, about 25 minutes.","Fluff with a fork, top with toasted pine nuts and parsley, and serve."],"tags":["rice-dish","comfort","weeknight","high-protein"]},{"id":"in4-jollof-rice","title":"Nigerian Jollof Rice","cuisine":"african","mealType":"lunch","difficulty":"medium","timeMinutes":50,"servings":6,"ingredients":[{"name":"rice","qty":2,"unit":"cup"},{"name":"tomato","qty":4,"unit":"piece","note":"chopped"},{"name":"onion","qty":1,"unit":"piece","note":"chopped"},{"name":"bell pepper","qty":1,"unit":"piece","note":"chopped"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"ginger","qty":1,"unit":"tbsp"},{"name":"scotch bonnet","qty":1,"unit":"piece","note":"chopped","optional":true},{"name":"curry powder","qty":1,"unit":"tsp"},{"name":"bay leaf","qty":1,"unit":"leaf"},{"name":"canola oil","qty":3,"unit":"tbsp"},{"name":"vegetable broth","qty":3,"unit":"cup"},{"name":"salt","unit":"to-taste"}],"steps":["Blend the tomato, bell pepper, half the onion, garlic, ginger, and scotch bonnet into a smooth puree.","Heat canola oil in a large pot and fry the remaining chopped onion until softened, about 4 minutes.","Add the tomato puree and cook, stirring occasionally, until it darkens and reduces, about 15 minutes.","Stir in the curry powder, bay leaf, and salt, then add the rice and vegetable broth.","Bring to a boil, then cover and simmer on low heat until the rice is tender and has absorbed the liquid, about 25 minutes.","Fluff the rice with a fork before serving."],"tags":["vegan","gluten-free","rice-dish","one-pot","comfort"]},{"id":"in4-chicken-yassa","title":"Senegalese Chicken Yassa (Lemon Onion Chicken)","cuisine":"african","mealType":"dinner","difficulty":"medium","timeMinutes":55,"servings":4,"ingredients":[{"name":"chicken thighs","qty":800,"unit":"g"},{"name":"onion","qty":3,"unit":"piece","note":"sliced"},{"name":"lemon","qty":2,"unit":"piece","note":"juiced"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"chili pepper","qty":1,"unit":"piece","note":"chopped","optional":true},{"name":"canola oil","qty":3,"unit":"tbsp"},{"name":"dijon mustard","qty":1,"unit":"tbsp"},{"name":"rice","qty":1.5,"unit":"cup"},{"name":"water","qty":3,"unit":"cup"},{"name":"salt","unit":"to-taste"}],"steps":["Combine the chicken with lemon juice, garlic, chili pepper, mustard, and salt, and marinate for at least 1 hour.","Heat canola oil in a large pot and sear the marinated chicken until browned on both sides, then set aside.","In the same pot, cook the sliced onion over medium heat, stirring occasionally, until very soft and golden, about 20 minutes.","Return the chicken to the pot along with any marinade, add a splash of water, cover, and simmer until the chicken is cooked through, about 20 minutes.","Meanwhile, cook the rice in the water according to package instructions.","Serve the chicken and onions over the steamed rice."],"tags":["gluten-free","comfort","weeknight","high-protein"]},{"id":"in4-doro-wat","title":"Ethiopian Doro Wat (Spiced Chicken Stew)","cuisine":"african","mealType":"dinner","difficulty":"hard","timeMinutes":75,"servings":4,"ingredients":[{"name":"chicken drumsticks","qty":8,"unit":"piece"},{"name":"onion","qty":3,"unit":"piece","note":"chopped"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"ginger","qty":1,"unit":"tbsp"},{"name":"berbere","qty":2,"unit":"tbsp"},{"name":"ghee","qty":3,"unit":"tbsp"},{"name":"egg","qty":4,"unit":"piece"},{"name":"rice","qty":1.5,"unit":"cup"},{"name":"water","qty":4,"unit":"cup"},{"name":"salt","unit":"to-taste"}],"steps":["Cook the onion in a dry pot over medium heat, stirring often, until very soft and starting to caramelize, about 15 minutes.","Add the ghee, garlic, and ginger, and cook for 2 minutes until fragrant.","Stir in the berbere and cook for 1 minute, then add a splash of water to loosen the paste.","Add the chicken and salt, cover, and simmer, stirring occasionally, until the chicken is very tender, about 35 minutes.","Meanwhile, boil the eggs for 10 minutes, then peel and add them whole to the stew for the last 10 minutes of cooking.","Cook the rice separately and serve the stew over the rice."],"tags":["stew","gluten-free","slow-cooked","comfort","high-protein"]},{"id":"in4-misir-wot","title":"Ethiopian Misir Wot (Spiced Red Lentil Stew)","cuisine":"african","mealType":"dinner","difficulty":"easy","timeMinutes":35,"servings":4,"ingredients":[{"name":"lentils","qty":1.5,"unit":"cup","note":"red lentils"},{"name":"onion","qty":1,"unit":"piece","note":"chopped"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"ginger","qty":1,"unit":"tbsp"},{"name":"berbere","qty":1.5,"unit":"tbsp"},{"name":"tomato","qty":2,"unit":"tbsp","note":"tomato paste"},{"name":"canola oil","qty":2,"unit":"tbsp"},{"name":"water","qty":4,"unit":"cup"},{"name":"salt","unit":"to-taste"}],"steps":["Heat canola oil in a pot and cook the onion over medium heat until soft and golden, about 8 minutes.","Add the garlic and ginger and cook for 1 minute, then stir in the berbere and tomato paste.","Add the lentils and water, and bring to a boil.","Reduce the heat and simmer, stirring occasionally, until the lentils are soft and the stew has thickened, about 20 minutes.","Season with salt and serve with rice or flatbread."],"tags":["vegan","gluten-free","stew","budget","comfort"]},{"id":"in4-vegetable-tagine","title":"Moroccan Vegetable Tagine","cuisine":"african","mealType":"dinner","difficulty":"medium","timeMinutes":50,"servings":4,"ingredients":[{"name":"sweet potato","qty":1,"unit":"piece","note":"chopped"},{"name":"carrot","qty":2,"unit":"piece","note":"chopped"},{"name":"zucchini","qty":1,"unit":"piece","note":"chopped"},{"name":"chickpeas","qty":1,"unit":"can"},{"name":"onion","qty":1,"unit":"piece","note":"chopped"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"ras el hanout","qty":1.5,"unit":"tbsp"},{"name":"cinnamon","qty":0.5,"unit":"tsp"},{"name":"tomato","qty":2,"unit":"piece","note":"chopped"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"date","qty":4,"unit":"piece","note":"chopped"},{"name":"cilantro","qty":2,"unit":"tbsp"},{"name":"salt","unit":"to-taste"}],"steps":["Heat olive oil in a large pot and saute the onion and garlic until softened, about 5 minutes.","Stir in the ras el hanout and cinnamon and cook for 1 minute until fragrant.","Add the sweet potato, carrot, zucchini, tomato, and chickpeas, tossing to coat in the spices.","Add a splash of water, cover, and simmer until the vegetables are tender, about 30 minutes, stirring occasionally.","Stir in the chopped dates during the last 5 minutes of cooking.","Season with salt, garnish with cilantro, and serve with couscous or bread."],"tags":["vegan","gluten-free","stew","comfort","one-pot"]},{"id":"in4-chicken-tagine-apricots","title":"Moroccan Chicken Tagine with Apricots","cuisine":"african","mealType":"dinner","difficulty":"medium","timeMinutes":60,"servings":4,"ingredients":[{"name":"chicken thighs","qty":800,"unit":"g"},{"name":"onion","qty":1,"unit":"piece","note":"chopped"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"ras el hanout","qty":1.5,"unit":"tbsp"},{"name":"cinnamon","qty":0.5,"unit":"tsp"},{"name":"dried apricots","qty":0.75,"unit":"cup"},{"name":"almond","qty":0.25,"unit":"cup"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"honey","qty":1,"unit":"tbsp"},{"name":"water","qty":1.5,"unit":"cup"},{"name":"cilantro","qty":2,"unit":"tbsp"},{"name":"salt","unit":"to-taste"}],"steps":["Heat olive oil in a large pot and brown the chicken thighs on both sides, then set aside.","In the same pot, saute the onion and garlic until softened, about 5 minutes.","Stir in the ras el hanout and cinnamon and cook for 1 minute.","Return the chicken to the pot, add the water, honey, and salt, and bring to a simmer.","Cover and cook until the chicken is tender, about 30 minutes, adding the dried apricots for the last 10 minutes.","Garnish with toasted almonds and cilantro, and serve with couscous."],"tags":["stew","gluten-free","comfort","special-occasion"]},{"id":"in4-maafe","title":"West African Peanut Stew with Chicken (Maafe)","cuisine":"african","mealType":"dinner","difficulty":"medium","timeMinutes":50,"servings":4,"ingredients":[{"name":"chicken thighs","qty":800,"unit":"g"},{"name":"onion","qty":1,"unit":"piece","note":"chopped"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"ginger","qty":1,"unit":"tbsp"},{"name":"tomato","qty":3,"unit":"tbsp","note":"tomato paste"},{"name":"peanut butter","qty":0.5,"unit":"cup"},{"name":"chili pepper","qty":1,"unit":"piece","note":"chopped","optional":true},{"name":"sweet potato","qty":1,"unit":"piece","note":"chopped"},{"name":"canola oil","qty":2,"unit":"tbsp"},{"name":"water","qty":3,"unit":"cup"},{"name":"rice","qty":1.5,"unit":"cup"},{"name":"salt","unit":"to-taste"}],"steps":["Heat canola oil in a large pot and brown the chicken thighs on both sides, then set aside.","In the same pot, saute the onion, garlic, and ginger until softened, about 5 minutes.","Stir in the tomato paste and chili pepper, and cook for 2 minutes.","Whisk in the peanut butter and water until smooth, then return the chicken to the pot along with the sweet potato.","Cover and simmer until the chicken and sweet potato are tender, about 30 minutes, stirring occasionally.","Season with salt and serve over steamed rice."],"tags":["stew","gluten-free","comfort","high-protein"]},{"id":"in4-bobotie","title":"South African Bobotie (Spiced Beef Bake)","cuisine":"african","mealType":"dinner","difficulty":"medium","timeMinutes":70,"servings":6,"ingredients":[{"name":"beef","qty":700,"unit":"g","note":"ground"},{"name":"onion","qty":1,"unit":"piece","note":"chopped"},{"name":"garlic","qty":2,"unit":"clove"},{"name":"curry powder","qty":1.5,"unit":"tbsp"},{"name":"bread","qty":2,"unit":"slice"},{"name":"milk","qty":1,"unit":"cup"},{"name":"egg","qty":3,"unit":"piece"},{"name":"raisins","qty":0.33,"unit":"cup"},{"name":"almond","qty":0.25,"unit":"cup"},{"name":"canola oil","qty":2,"unit":"tbsp"},{"name":"bay leaf","qty":2,"unit":"leaf"},{"name":"salt","unit":"to-taste"}],"steps":["Preheat the oven to 350 F (175 C) and soak the bread slices in half the milk until softened.","Heat canola oil in a skillet and saute the onion and garlic until softened, about 5 minutes.","Add the ground beef and curry powder, and cook until the beef is browned, about 8 minutes.","Squeeze the excess milk from the bread, crumble it into the beef mixture, and stir in the raisins and almonds.","Season with salt, transfer the mixture to a baking dish, and press flat, tucking in the bay leaves.","Whisk the remaining milk with the eggs and pour evenly over the top.","Bake until the custard topping is set and golden, about 30 minutes."],"tags":["comfort","baked","high-protein"]},{"id":"in4-sukuma-wiki","title":"Kenyan Sukuma Wiki (Braised Collard Greens)","cuisine":"african","mealType":"side","difficulty":"easy","timeMinutes":20,"servings":4,"ingredients":[{"name":"collard greens","qty":1,"unit":"bunch","note":"chopped"},{"name":"onion","qty":1,"unit":"piece","note":"chopped"},{"name":"tomato","qty":1,"unit":"piece","note":"chopped"},{"name":"chili pepper","qty":1,"unit":"piece","note":"chopped","optional":true},{"name":"canola oil","qty":2,"unit":"tbsp"},{"name":"salt","unit":"to-taste"}],"steps":["Heat canola oil in a large skillet and saute the onion until softened, about 5 minutes.","Add the tomato and chili pepper, and cook until the tomato breaks down, about 5 minutes.","Add the collard greens in batches, stirring until wilted, about 8 minutes.","Season with salt and serve warm as a side dish."],"tags":["vegan","gluten-free","side","quick","budget"]},{"id":"in4-red-red","title":"Ghanaian Red Red (Black-Eyed Pea and Plantain Stew)","cuisine":"african","mealType":"dinner","difficulty":"medium","timeMinutes":45,"servings":4,"ingredients":[{"name":"black-eyed peas","qty":2,"unit":"can"},{"name":"plantain","qty":2,"unit":"piece","note":"sliced"},{"name":"onion","qty":1,"unit":"piece","note":"chopped"},{"name":"garlic","qty":2,"unit":"clove"},{"name":"ginger","qty":1,"unit":"tsp"},{"name":"tomato","qty":2,"unit":"tbsp","note":"tomato paste"},{"name":"chili pepper","qty":1,"unit":"piece","note":"chopped","optional":true},{"name":"canola oil","qty":3,"unit":"tbsp","note":"divided"},{"name":"water","qty":1,"unit":"cup"},{"name":"salt","unit":"to-taste"}],"steps":["Heat 2 tablespoons of oil in a skillet and fry the plantain slices until golden on both sides; drain on paper towel.","In a pot, heat the remaining oil and saute the onion, garlic, and ginger until softened, about 5 minutes.","Stir in the tomato paste and chili pepper, and cook for 2 minutes.","Add the black-eyed peas with their liquid and the water, then simmer for 15 minutes, mashing a few peas to thicken.","Season with salt and serve topped with the fried plantains."],"tags":["vegan","gluten-free","stew","comfort","budget"]},{"id":"in4-tandoori-chicken-tacos","title":"Tandoori Chicken Tacos with Mint Yogurt","cuisine":"fusion","mealType":"dinner","difficulty":"easy","timeMinutes":35,"servings":4,"ingredients":[{"name":"chicken thighs","qty":700,"unit":"g"},{"name":"yogurt","qty":0.5,"unit":"cup"},{"name":"garam masala","qty":1.5,"unit":"tsp"},{"name":"chili powder","qty":1,"unit":"tsp"},{"name":"lime","qty":1,"unit":"piece","note":"juiced"},{"name":"corn tortilla","qty":8,"unit":"piece"},{"name":"cabbage","qty":1,"unit":"cup","note":"shredded"},{"name":"mint","qty":2,"unit":"tbsp","note":"chopped"},{"name":"cilantro","qty":2,"unit":"tbsp","note":"chopped"},{"name":"canola oil","qty":1,"unit":"tbsp"},{"name":"salt","unit":"to-taste"}],"steps":["Combine the chicken with yogurt, garam masala, chili powder, lime juice, and salt, then marinate for at least 20 minutes.","Heat oil in a skillet and cook the marinated chicken over medium-high heat until charred and cooked through, about 8 minutes per side, then slice.","Warm the corn tortillas in a dry skillet until pliable.","Stir the mint and a spoonful of extra yogurt together to make a quick sauce.","Fill the tortillas with sliced chicken and shredded cabbage, drizzle with the mint yogurt, and top with cilantro."],"tags":["fusion","gluten-free","quick","weeknight","street-food"]},{"id":"in4-harissa-chicken-quinoa","title":"Harissa Chicken with Lemon Quinoa","cuisine":"fusion","mealType":"dinner","difficulty":"medium","timeMinutes":40,"servings":4,"ingredients":[{"name":"chicken thighs","qty":700,"unit":"g"},{"name":"harissa","qty":3,"unit":"tbsp"},{"name":"garlic","qty":2,"unit":"clove"},{"name":"lemon","qty":1,"unit":"piece","note":"juiced"},{"name":"quinoa","qty":1.5,"unit":"cup"},{"name":"vegetable broth","qty":3,"unit":"cup"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"parsley","qty":2,"unit":"tbsp","note":"chopped"},{"name":"salt","unit":"to-taste"}],"steps":["Combine the chicken with harissa, garlic, half the lemon juice, and salt, then marinate for at least 20 minutes.","Heat olive oil in a skillet and cook the marinated chicken over medium heat until browned and cooked through, about 8 minutes per side.","Meanwhile, rinse the quinoa and cook it in the vegetable broth according to package instructions.","Fluff the cooked quinoa with a fork and stir in the remaining lemon juice and parsley.","Slice the chicken and serve over the lemon quinoa."],"tags":["fusion","gluten-free","spicy","weeknight","high-protein"]},{"id":"in4-curried-coconut-shrimp-noodles","title":"Curried Coconut Shrimp with Rice Noodles","cuisine":"fusion","mealType":"dinner","difficulty":"easy","timeMinutes":30,"servings":4,"ingredients":[{"name":"shrimp","qty":600,"unit":"g","note":"peeled"},{"name":"rice noodles","qty":8,"unit":"oz"},{"name":"coconut milk","qty":1,"unit":"can"},{"name":"curry powder","qty":1.5,"unit":"tbsp"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"ginger","qty":1,"unit":"tbsp"},{"name":"bell pepper","qty":1,"unit":"piece","note":"chopped"},{"name":"lime","qty":1,"unit":"piece","note":"juiced"},{"name":"canola oil","qty":2,"unit":"tbsp"},{"name":"cilantro","qty":2,"unit":"tbsp"},{"name":"salt","unit":"to-taste"}],"steps":["Soak the rice noodles in hot water according to package instructions until softened, then drain.","Heat canola oil in a large skillet and saute the garlic, ginger, and bell pepper until fragrant, about 3 minutes.","Stir in the curry powder and cook for 30 seconds, then add the coconut milk and bring to a simmer.","Add the shrimp and cook until pink and opaque, about 4 minutes.","Toss the softened rice noodles into the skillet, season with salt, and stir to coat in the sauce.","Squeeze over the lime juice, garnish with cilantro, and serve."],"tags":["fusion","gluten-free","seafood","quick","weeknight"]},{"id":"in4-zaatar-chickpea-burgers","title":"Za'atar Chickpea Burgers with Tahini Slaw","cuisine":"fusion","mealType":"dinner","difficulty":"easy","timeMinutes":30,"servings":4,"ingredients":[{"name":"chickpeas","qty":2,"unit":"can"},{"name":"za'atar","qty":2,"unit":"tbsp"},{"name":"garlic","qty":2,"unit":"clove"},{"name":"lemon","qty":1,"unit":"piece","note":"juiced"},{"name":"cabbage","qty":2,"unit":"cup","note":"shredded"},{"name":"tahini","qty":2,"unit":"tbsp"},{"name":"canola oil","qty":2,"unit":"tbsp"},{"name":"lettuce","qty":4,"unit":"leaf"},{"name":"salt","unit":"to-taste"}],"steps":["Mash the chickpeas in a bowl, leaving some texture, then mix in the za'atar, garlic, half the lemon juice, and salt.","Shape the mixture into four patties.","Heat canola oil in a skillet and cook the patties over medium heat until golden and crisp on both sides, about 4 minutes per side.","Toss the shredded cabbage with the tahini, remaining lemon juice, and a splash of water to make a quick slaw.","Serve each patty wrapped in a lettuce leaf, topped with the tahini slaw."],"tags":["fusion","vegan","gluten-free","quick","weeknight"]},{"id":"in4-turmeric-ginger-lentil-soup","title":"Turmeric Ginger Lentil Soup with Coconut","cuisine":"fusion","mealType":"dinner","difficulty":"easy","timeMinutes":30,"servings":4,"ingredients":[{"name":"lentils","qty":1.5,"unit":"cup","note":"red lentils"},{"name":"coconut milk","qty":1,"unit":"can"},{"name":"onion","qty":1,"unit":"piece","note":"chopped"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"ginger","qty":1.5,"unit":"tbsp"},{"name":"turmeric","qty":1,"unit":"tsp"},{"name":"vegetable broth","qty":3,"unit":"cup"},{"name":"lime","qty":1,"unit":"piece","note":"juiced"},{"name":"canola oil","qty":2,"unit":"tbsp"},{"name":"cilantro","qty":2,"unit":"tbsp"},{"name":"salt","unit":"to-taste"}],"steps":["Heat canola oil in a pot and saute the onion until softened, about 5 minutes.","Add the garlic, ginger, and turmeric, and cook for 1 minute until fragrant.","Add the lentils, coconut milk, and vegetable broth, then bring to a boil.","Reduce the heat and simmer until the lentils are soft, about 18 minutes.","Stir in the lime juice, season with salt, and garnish with cilantro before serving."],"tags":["fusion","vegan","gluten-free","soup","quick","comfort"]},{"id":"st5-classic-oatmeal-with-berries","title":"Classic Oatmeal with Berries","cuisine":"american","mealType":"breakfast","difficulty":"easy","timeMinutes":10,"servings":2,"ingredients":[{"name":"rolled oats","qty":1,"unit":"cup"},{"name":"almond milk","qty":2,"unit":"cup"},{"name":"blueberries","qty":1,"unit":"cup"},{"name":"maple syrup","qty":1,"unit":"tbsp","optional":true},{"name":"cinnamon","qty":1,"unit":"pinch"},{"name":"salt","qty":1,"unit":"pinch"}],"steps":["Combine the rolled oats, almond milk, and a pinch of salt in a small saucepan over medium heat.","Bring to a gentle simmer, stirring occasionally, then reduce heat to low and cook for 5 minutes until thickened.","Stir in the cinnamon and remove from the heat once the oats reach your desired creaminess.","Divide between bowls, top with the blueberries, and drizzle with maple syrup before serving."],"tags":["vegan","gluten-free","quick","kid-friendly"]},{"id":"st5-scrambled-eggs-and-toast","title":"Scrambled Eggs and Toast","cuisine":"american","mealType":"breakfast","difficulty":"easy","timeMinutes":10,"servings":2,"ingredients":[{"name":"egg","qty":4,"unit":"piece"},{"name":"butter","qty":1,"unit":"tbsp"},{"name":"milk","qty":2,"unit":"tbsp"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"},{"name":"bread","qty":2,"unit":"slice"}],"steps":["Whisk the eggs with milk, salt, and pepper in a bowl until fully combined.","Melt the butter in a nonstick skillet over medium-low heat.","Pour in the eggs and gently stir with a spatula until soft curds form, about 3 minutes.","Toast the bread slices until golden, then serve alongside the scrambled eggs."],"tags":["vegetarian","quick","kid-friendly"]},{"id":"st5-greek-yogurt-berry-parfait","title":"Greek Yogurt Berry Parfait","cuisine":"mediterranean","mealType":"breakfast","difficulty":"easy","timeMinutes":5,"servings":1,"ingredients":[{"name":"yogurt","qty":1,"unit":"cup"},{"name":"strawberries","qty":0.5,"unit":"cup"},{"name":"granola","qty":0.25,"unit":"cup"},{"name":"honey","qty":1,"unit":"tbsp"}],"steps":["Spoon half of the yogurt into a glass or bowl.","Layer half of the strawberries and granola on top of the yogurt.","Repeat the layers with the remaining yogurt, strawberries, and granola.","Drizzle with honey and serve immediately."],"tags":["vegetarian","gluten-free","no-cook","quick"]},{"id":"st5-smashed-avocado-toast","title":"Smashed Avocado Toast","cuisine":"american","mealType":"breakfast","difficulty":"easy","timeMinutes":10,"servings":2,"ingredients":[{"name":"bread","qty":2,"unit":"slice"},{"name":"avocado","qty":1,"unit":"piece"},{"name":"lemon","qty":0.5,"unit":"piece"},{"name":"salt","unit":"to-taste"},{"name":"chili powder","qty":1,"unit":"pinch"},{"name":"olive oil","qty":1,"unit":"tsp"}],"steps":["Toast the bread slices until golden and crisp.","Halve the avocado, remove the pit, and scoop the flesh into a bowl.","Mash the avocado with lemon juice, salt, and a drizzle of olive oil.","Spread the mashed avocado over the toast and finish with a pinch of chili powder."],"tags":["vegetarian","quick"]},{"id":"st5-fluffy-banana-pancakes","title":"Fluffy Banana Pancakes","cuisine":"american","mealType":"breakfast","difficulty":"easy","timeMinutes":20,"servings":4,"ingredients":[{"name":"wheat flour","qty":1.5,"unit":"cup"},{"name":"banana","qty":2,"unit":"piece"},{"name":"egg","qty":1,"unit":"piece"},{"name":"milk","qty":1,"unit":"cup"},{"name":"baking powder","qty":1,"unit":"tbsp"},{"name":"sugar","qty":2,"unit":"tbsp"},{"name":"butter","qty":2,"unit":"tbsp"},{"name":"salt","qty":1,"unit":"pinch"}],"steps":["Mash the bananas in a large bowl until mostly smooth.","Whisk in the egg, milk, and 1 tablespoon of melted butter until combined.","In a separate bowl, mix the wheat flour, baking powder, sugar, and salt.","Fold the dry ingredients into the wet ingredients until just combined; do not overmix.","Melt a little butter on a griddle over medium heat and pour scant quarter-cup portions of batter.","Cook until bubbles form on the surface, about 2 minutes, then flip and cook 1-2 minutes more.","Repeat with the remaining batter, adding more butter as needed, and serve warm."],"tags":["vegetarian","kid-friendly","weekend"]},{"id":"st5-breakfast-burrito","title":"Sausage and Egg Breakfast Burrito","cuisine":"mexican","mealType":"breakfast","difficulty":"easy","timeMinutes":15,"servings":2,"ingredients":[{"name":"egg","qty":4,"unit":"piece"},{"name":"sausage","qty":4,"unit":"oz"},{"name":"tortilla","qty":2,"unit":"piece"},{"name":"cheddar","qty":0.5,"unit":"cup"},{"name":"salsa","qty":0.25,"unit":"cup"},{"name":"bell pepper","qty":0.5,"unit":"piece"}],"steps":["Cook the sausage in a skillet over medium heat, breaking it up, until browned and cooked through with no pink remaining (160F/71C), about 6-8 minutes.","Add the diced bell pepper and cook until softened, about 3 minutes.","Whisk the eggs and pour into the skillet, scrambling gently until just set.","Stir in the cheddar until melted, then divide the filling between the tortillas.","Top with salsa, fold the tortillas into burritos, and serve warm."],"tags":["quick","high-protein"]},{"id":"st5-shakshuka","title":"Shakshuka","cuisine":"mediterranean","mealType":"breakfast","difficulty":"medium","timeMinutes":25,"servings":4,"ingredients":[{"name":"egg","qty":4,"unit":"piece"},{"name":"tomato","qty":4,"unit":"piece"},{"name":"onion","qty":1,"unit":"piece"},{"name":"bell pepper","qty":1,"unit":"piece"},{"name":"garlic","qty":2,"unit":"clove"},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"paprika","qty":1,"unit":"tsp"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"feta","qty":0.33,"unit":"cup","optional":true},{"name":"salt","unit":"to-taste"}],"steps":["Heat olive oil in a large skillet over medium heat and saute the onion until softened, about 5 minutes.","Add the garlic, bell pepper, cumin, and paprika, and cook for 2 minutes until fragrant.","Stir in the tomato and simmer for 10 minutes until thickened into a chunky sauce.","Make four small wells in the sauce and crack an egg into each well.","Cover and cook for 6-8 minutes until the egg whites are set but the yolks are still runny.","Season with salt, crumble feta on top if using, and serve straight from the skillet."],"tags":["vegetarian","gluten-free","brunch"]},{"id":"st5-classic-french-toast","title":"Classic French Toast","cuisine":"french","mealType":"breakfast","difficulty":"easy","timeMinutes":15,"servings":4,"ingredients":[{"name":"bread","qty":8,"unit":"slice"},{"name":"egg","qty":3,"unit":"piece"},{"name":"milk","qty":0.75,"unit":"cup"},{"name":"cinnamon","qty":1,"unit":"tsp"},{"name":"vanilla","qty":1,"unit":"tsp"},{"name":"butter","qty":2,"unit":"tbsp"},{"name":"maple syrup","qty":2,"unit":"tbsp"}],"steps":["Whisk together the eggs, milk, cinnamon, and vanilla in a shallow dish.","Dip each slice of bread into the egg mixture, letting it soak for a few seconds per side.","Melt butter in a skillet over medium heat and cook the soaked bread until golden, about 3 minutes per side.","Serve warm drizzled with maple syrup."],"tags":["vegetarian","quick","weekend"]},{"id":"st5-mixed-berry-smoothie-bowl","title":"Mixed Berry Smoothie Bowl","cuisine":"fusion","mealType":"breakfast","difficulty":"easy","timeMinutes":10,"servings":1,"ingredients":[{"name":"frozen fruit","qty":1.5,"unit":"cup"},{"name":"banana","qty":1,"unit":"piece"},{"name":"almond milk","qty":0.5,"unit":"cup"},{"name":"chia seeds","qty":1,"unit":"tbsp"},{"name":"granola","qty":0.25,"unit":"cup"}],"steps":["Blend the frozen fruit, banana, and almond milk until thick and smooth.","Pour the mixture into a bowl.","Top with granola and chia seeds before serving immediately."],"tags":["vegan","gluten-free","no-cook","quick"]},{"id":"st5-overnight-oats","title":"Overnight Oats","cuisine":"american","mealType":"breakfast","difficulty":"easy","timeMinutes":10,"servings":1,"ingredients":[{"name":"rolled oats","qty":0.5,"unit":"cup"},{"name":"almond milk","qty":0.75,"unit":"cup"},{"name":"chia seeds","qty":1,"unit":"tbsp"},{"name":"maple syrup","qty":1,"unit":"tbsp"},{"name":"blueberries","qty":0.5,"unit":"cup"}],"steps":["Combine the rolled oats, almond milk, chia seeds, and maple syrup in a jar or container.","Stir well to make sure the oats are fully submerged in the liquid.","Cover and refrigerate overnight, or for at least 4 hours.","Top with blueberries just before eating."],"tags":["vegan","gluten-free","no-cook","meal-prep","quick"]},{"id":"st5-veggie-breakfast-quesadilla","title":"Veggie Breakfast Quesadilla","cuisine":"mexican","mealType":"breakfast","difficulty":"easy","timeMinutes":15,"servings":2,"ingredients":[{"name":"tortilla","qty":2,"unit":"piece"},{"name":"egg","qty":3,"unit":"piece"},{"name":"cheddar","qty":0.75,"unit":"cup"},{"name":"bell pepper","qty":0.5,"unit":"piece"},{"name":"scallion","qty":2,"unit":"piece"},{"name":"salsa","qty":0.25,"unit":"cup"}],"steps":["Whisk the eggs and scramble them in a lightly oiled skillet until just set; set aside.","Saute the diced bell pepper and scallion in the same skillet for 2 minutes.","Lay a tortilla flat, sprinkle with cheddar, then add the scrambled eggs and sauteed vegetables.","Top with more cheddar and the second tortilla, then cook for 2 minutes per side until golden and melted.","Slice into wedges and serve with salsa."],"tags":["vegetarian","quick"]},{"id":"st5-huevos-rancheros","title":"Huevos Rancheros","cuisine":"mexican","mealType":"breakfast","difficulty":"medium","timeMinutes":20,"servings":2,"ingredients":[{"name":"corn tortilla","qty":4,"unit":"piece"},{"name":"egg","qty":4,"unit":"piece"},{"name":"black beans","qty":1,"unit":"can"},{"name":"salsa","qty":0.5,"unit":"cup"},{"name":"cheddar","qty":0.5,"unit":"cup"},{"name":"avocado","qty":1,"unit":"piece"},{"name":"cilantro","qty":2,"unit":"tbsp"}],"steps":["Warm the black beans in a small saucepan over medium heat until heated through.","Lightly toast the corn tortillas in a dry skillet until warm and pliable.","In the same skillet, fry the eggs sunny-side up to your liking.","Spread the warm beans over the tortillas, top with a fried egg, salsa, and cheddar.","Garnish with sliced avocado and chopped cilantro before serving."],"tags":["vegetarian","gluten-free","brunch"]},{"id":"st5-cottage-cheese-fruit-bowl","title":"Cottage Cheese Fruit Bowl","cuisine":"american","mealType":"breakfast","difficulty":"easy","timeMinutes":5,"servings":1,"ingredients":[{"name":"cottage cheese","qty":1,"unit":"cup"},{"name":"strawberries","qty":0.5,"unit":"cup"},{"name":"honey","qty":1,"unit":"tbsp"},{"name":"flax seeds","qty":1,"unit":"tsp"}],"steps":["Spoon the cottage cheese into a bowl.","Top with the strawberries and a sprinkle of flax seeds.","Drizzle with honey and serve right away."],"tags":["vegetarian","gluten-free","no-cook","high-protein","quick"]},{"id":"st5-granola-with-milk","title":"Granola with Milk and Berries","cuisine":"american","mealType":"breakfast","difficulty":"easy","timeMinutes":5,"servings":1,"ingredients":[{"name":"granola","qty":1,"unit":"cup"},{"name":"milk","qty":1,"unit":"cup"},{"name":"blueberries","qty":0.5,"unit":"cup","optional":true}],"steps":["Pour the granola into a bowl.","Add the milk and top with blueberries.","Serve immediately while the granola is still crunchy."],"tags":["vegetarian","no-cook","quick","kid-friendly"]},{"id":"st5-breakfast-potato-hash","title":"Breakfast Potato Hash","cuisine":"american","mealType":"breakfast","difficulty":"easy","timeMinutes":20,"servings":4,"ingredients":[{"name":"potato","qty":4,"unit":"piece"},{"name":"onion","qty":1,"unit":"piece"},{"name":"bell pepper","qty":1,"unit":"piece"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"paprika","qty":1,"unit":"tsp"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"},{"name":"egg","qty":4,"unit":"piece","optional":true}],"steps":["Dice the potatoes into small, even cubes.","Heat olive oil in a large skillet over medium heat and add the potatoes, cooking for 10 minutes, stirring occasionally.","Add the diced onion and bell pepper, and cook for another 8 minutes until the potatoes are golden and tender.","Season with paprika, salt, and black pepper.","If desired, make wells in the hash and crack in the eggs, cooking until set, about 5 minutes."],"tags":["vegetarian","gluten-free","brunch"]},{"id":"st5-classic-greek-salad","title":"Classic Greek Salad","cuisine":"mediterranean","mealType":"lunch","difficulty":"easy","timeMinutes":15,"servings":4,"ingredients":[{"name":"cucumber","qty":1,"unit":"piece"},{"name":"tomato","qty":3,"unit":"piece"},{"name":"red onion","qty":0.5,"unit":"piece"},{"name":"kalamata olives","qty":0.5,"unit":"cup"},{"name":"feta","qty":0.75,"unit":"cup"},{"name":"olive oil","qty":3,"unit":"tbsp"},{"name":"red wine vinegar","qty":1,"unit":"tbsp"},{"name":"oregano","qty":1,"unit":"tsp"},{"name":"salt","unit":"to-taste"}],"steps":["Chop the cucumber and tomato into bite-sized chunks and thinly slice the onion.","Combine the vegetables in a large bowl with the olives.","Whisk together the olive oil, vinegar, oregano, and salt in a small bowl.","Pour the dressing over the salad and toss gently to coat.","Top with crumbled feta and serve immediately."],"tags":["vegetarian","gluten-free","no-cook","quick"]},{"id":"st5-quinoa-chickpea-bowl","title":"Lemon Quinoa Chickpea Bowl","cuisine":"mediterranean","mealType":"lunch","difficulty":"easy","timeMinutes":20,"servings":4,"ingredients":[{"name":"quinoa","qty":1,"unit":"cup"},{"name":"chickpeas","qty":1,"unit":"can"},{"name":"cucumber","qty":1,"unit":"piece"},{"name":"tomato","qty":2,"unit":"piece"},{"name":"parsley","qty":2,"unit":"tbsp"},{"name":"lemon","qty":1,"unit":"piece"},{"name":"olive oil","qty":3,"unit":"tbsp"},{"name":"garlic powder","qty":1,"unit":"tsp"},{"name":"salt","unit":"to-taste"}],"steps":["Cook the quinoa according to package directions until fluffy, about 15 minutes, then let cool slightly.","Drain and rinse the chickpeas, then dice the cucumber and tomato.","Combine the quinoa, chickpeas, cucumber, and tomato in a large bowl.","Whisk together the olive oil, lemon juice, garlic powder, and salt.","Pour the dressing over the bowl, toss with the parsley, and serve warm or chilled."],"tags":["vegan","gluten-free","meal-prep","high-protein"]},{"id":"st5-caprese-salad","title":"Caprese Salad","cuisine":"mediterranean","mealType":"lunch","difficulty":"easy","timeMinutes":10,"servings":4,"ingredients":[{"name":"tomato","qty":4,"unit":"piece"},{"name":"mozzarella","qty":8,"unit":"oz"},{"name":"basil","qty":0.25,"unit":"cup"},{"name":"olive oil","qty":3,"unit":"tbsp"},{"name":"balsamic vinegar","qty":1,"unit":"tbsp"},{"name":"salt","unit":"to-taste"}],"steps":["Slice the tomatoes and mozzarella into rounds of similar thickness.","Arrange alternating slices of tomato and mozzarella on a platter.","Tuck basil leaves between the slices.","Drizzle with olive oil and balsamic vinegar, season with salt, and serve."],"tags":["vegetarian","gluten-free","no-cook","quick"]},{"id":"st5-mediterranean-tuna-salad","title":"Mediterranean Tuna Salad","cuisine":"mediterranean","mealType":"lunch","difficulty":"easy","timeMinutes":15,"servings":2,"ingredients":[{"name":"tuna","qty":2,"unit":"can"},{"name":"cucumber","qty":0.5,"unit":"piece"},{"name":"tomato","qty":1,"unit":"piece"},{"name":"kalamata olives","qty":0.25,"unit":"cup"},{"name":"red onion","qty":0.25,"unit":"piece"},{"name":"lemon","qty":1,"unit":"piece"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"parsley","qty":2,"unit":"tbsp"}],"steps":["Drain the tuna and flake it into a bowl.","Dice the cucumber, tomato, and onion, then add them to the bowl along with the olives.","Whisk together the lemon juice and olive oil, then pour over the salad.","Toss everything together with the parsley and serve chilled or at room temperature."],"tags":["gluten-free","quick","pantry","high-protein","no-cook"]},{"id":"st5-southwest-black-bean-salad","title":"Southwest Black Bean Salad","cuisine":"mexican","mealType":"lunch","difficulty":"easy","timeMinutes":15,"servings":4,"ingredients":[{"name":"black beans","qty":1,"unit":"can"},{"name":"corn","qty":1,"unit":"can"},{"name":"bell pepper","qty":1,"unit":"piece"},{"name":"red onion","qty":0.25,"unit":"piece"},{"name":"cilantro","qty":0.25,"unit":"cup"},{"name":"lime","qty":1,"unit":"piece"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"salt","unit":"to-taste"}],"steps":["Drain and rinse the black beans and corn, then add to a large bowl.","Dice the bell pepper and onion and add to the bowl along with the cilantro.","Whisk together the lime juice, olive oil, cumin, and salt.","Pour the dressing over the salad and toss well to combine before serving."],"tags":["vegan","gluten-free","no-cook","quick","pantry","meal-prep"]},{"id":"st5-grilled-chicken-caesar-salad","title":"Grilled Chicken Caesar Salad","cuisine":"american","mealType":"lunch","difficulty":"medium","timeMinutes":25,"servings":4,"ingredients":[{"name":"chicken","qty":1,"unit":"lb"},{"name":"romaine","qty":2,"unit":"head"},{"name":"parmesan","qty":0.5,"unit":"cup"},{"name":"croutons","qty":1,"unit":"cup"},{"name":"caesar dressing","qty":0.5,"unit":"cup"},{"name":"black pepper","unit":"to-taste"}],"steps":["Season the chicken with salt and black pepper and grill or pan-sear over medium-high heat for 6-7 minutes per side until cooked through.","Let the chicken rest for 5 minutes, then slice it into strips.","Chop the romaine lettuce and place it in a large bowl.","Toss the lettuce with the caesar dressing, then top with parmesan, croutons, and sliced chicken."],"tags":["high-protein"]},{"id":"st5-cobb-salad","title":"Cobb Salad","cuisine":"american","mealType":"lunch","difficulty":"medium","timeMinutes":25,"servings":4,"ingredients":[{"name":"romaine","qty":1,"unit":"head"},{"name":"chicken","qty":8,"unit":"oz"},{"name":"bacon","qty":4,"unit":"slice"},{"name":"egg","qty":2,"unit":"piece"},{"name":"avocado","qty":1,"unit":"piece"},{"name":"tomato","qty":2,"unit":"piece"},{"name":"blue cheese","qty":0.5,"unit":"cup"},{"name":"ranch dressing","qty":0.5,"unit":"cup"}],"steps":["Cook the bacon in a skillet until crisp, then crumble; hard-boil and slice the eggs.","Grill or pan-sear the chicken until cooked through, then dice.","Chop the romaine lettuce and arrange it on a large platter.","Arrange rows of chicken, bacon, egg, avocado, tomato, and blue cheese over the lettuce.","Drizzle with ranch dressing just before serving."],"tags":["gluten-free","high-protein"]},{"id":"st5-sesame-tofu-rice-bowl","title":"Sesame Tofu Rice Bowl","cuisine":"fusion","mealType":"lunch","difficulty":"easy","timeMinutes":25,"servings":2,"ingredients":[{"name":"tofu","qty":14,"unit":"oz"},{"name":"rice","qty":1,"unit":"cup"},{"name":"broccoli","qty":2,"unit":"cup"},{"name":"tamari","qty":3,"unit":"tbsp"},{"name":"sesame oil","qty":1,"unit":"tbsp"},{"name":"garlic","qty":2,"unit":"clove"},{"name":"ginger","qty":1,"unit":"tbsp"},{"name":"sesame seeds","qty":1,"unit":"tbsp"}],"steps":["Cook the rice according to package directions.","Press the tofu to remove excess water, then cube it.","Steam or blanch the broccoli until bright green and tender, about 4 minutes.","Saute the tofu in a hot skillet with sesame oil until golden on all sides, about 6 minutes.","Add the garlic and ginger and cook for 1 minute, then stir in the tamari.","Serve the tofu and broccoli over the rice, sprinkled with sesame seeds."],"tags":["vegan","gluten-free","high-protein"]},{"id":"st5-panzanella-bread-salad","title":"Panzanella Bread Salad","cuisine":"mediterranean","mealType":"lunch","difficulty":"easy","timeMinutes":20,"servings":4,"ingredients":[{"name":"bread","qty":4,"unit":"cup","note":"cubed"},{"name":"tomato","qty":4,"unit":"piece"},{"name":"cucumber","qty":1,"unit":"piece"},{"name":"red onion","qty":0.5,"unit":"piece"},{"name":"basil","qty":0.25,"unit":"cup"},{"name":"olive oil","qty":4,"unit":"tbsp"},{"name":"red wine vinegar","qty":2,"unit":"tbsp"},{"name":"salt","unit":"to-taste"}],"steps":["Toast the bread cubes in a dry skillet or oven until golden and crisp, about 8 minutes.","Chop the tomato, cucumber, and onion into bite-sized pieces.","Combine the vegetables, toasted bread, and basil in a large bowl.","Whisk together the olive oil, vinegar, and salt, then toss with the salad.","Let sit for 10 minutes so the bread soaks up the dressing before serving."],"tags":["vegetarian"]},{"id":"st5-waldorf-salad","title":"Waldorf Salad","cuisine":"american","mealType":"lunch","difficulty":"easy","timeMinutes":15,"servings":4,"ingredients":[{"name":"apple","qty":2,"unit":"piece"},{"name":"celery","qty":2,"unit":"stalk"},{"name":"walnut","qty":0.5,"unit":"cup"},{"name":"grape","qty":1,"unit":"cup"},{"name":"mayonnaise","qty":0.33,"unit":"cup"},{"name":"lemon","qty":1,"unit":"piece"},{"name":"honey","qty":1,"unit":"tbsp"}],"steps":["Core and dice the apples, then toss with a squeeze of lemon juice to prevent browning.","Slice the celery and halve the grapes.","Combine the apples, celery, grapes, and walnuts in a large bowl.","Whisk together the mayonnaise and honey, then fold into the salad until evenly coated."],"tags":["vegetarian","gluten-free","no-cook","quick"]},{"id":"st5-lemon-herb-tabbouleh","title":"Lemon Herb Tabbouleh","cuisine":"mediterranean","mealType":"lunch","difficulty":"medium","timeMinutes":30,"servings":4,"ingredients":[{"name":"bulgur","qty":1,"unit":"cup"},{"name":"parsley","qty":2,"unit":"cup"},{"name":"mint","qty":0.25,"unit":"cup"},{"name":"tomato","qty":2,"unit":"piece"},{"name":"scallion","qty":3,"unit":"piece"},{"name":"lemon","qty":2,"unit":"piece"},{"name":"olive oil","qty":0.33,"unit":"cup"},{"name":"salt","unit":"to-taste"}],"steps":["Soak the bulgur in hot water for 20 minutes until tender, then drain well.","Finely chop the parsley, mint, tomato, and scallion.","Combine the bulgur with the chopped herbs and vegetables in a large bowl.","Whisk together the lemon juice, olive oil, and salt, then toss with the salad.","Chill for at least 10 minutes before serving for the best flavor."],"tags":["vegan"]},{"id":"st5-farro-roasted-vegetable-salad","title":"Farro and Roasted Vegetable Salad","cuisine":"mediterranean","mealType":"lunch","difficulty":"medium","timeMinutes":40,"servings":4,"ingredients":[{"name":"farro","qty":1,"unit":"cup"},{"name":"butternut squash","qty":2,"unit":"cup"},{"name":"bell pepper","qty":1,"unit":"piece"},{"name":"red onion","qty":1,"unit":"piece"},{"name":"olive oil","qty":3,"unit":"tbsp"},{"name":"feta","qty":0.5,"unit":"cup"},{"name":"parsley","qty":2,"unit":"tbsp"},{"name":"balsamic vinegar","qty":1,"unit":"tbsp"}],"steps":["Preheat the oven to 400F and cook the farro according to package directions until tender.","Toss the butternut squash, bell pepper, and onion with olive oil and spread on a baking sheet.","Roast the vegetables for 25 minutes, stirring halfway, until caramelized and tender.","Combine the cooked farro with the roasted vegetables in a large bowl.","Drizzle with balsamic vinegar, top with feta and parsley, and toss gently before serving."],"tags":["vegetarian"]},{"id":"st5-tomato-basil-soup","title":"Tomato Basil Soup","cuisine":"mediterranean","mealType":"lunch","difficulty":"easy","timeMinutes":30,"servings":4,"ingredients":[{"name":"tomato","qty":2,"unit":"can","note":"crushed"},{"name":"onion","qty":1,"unit":"piece"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"vegetable broth","qty":2,"unit":"cup"},{"name":"basil","qty":0.25,"unit":"cup"},{"name":"cream","qty":0.5,"unit":"cup"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"salt","unit":"to-taste"}],"steps":["Heat olive oil in a pot over medium heat and saute the onion and garlic until softened, about 5 minutes.","Add the crushed tomatoes and vegetable broth, then bring to a simmer.","Cook uncovered for 15 minutes, stirring occasionally, to let the flavors meld.","Puree the soup with an immersion blender until smooth.","Stir in the cream and basil, season with salt, and simmer for 2 more minutes before serving."],"tags":["vegetarian","gluten-free","comfort-food"]},{"id":"st5-hearty-lentil-soup","title":"Hearty Lentil Soup","cuisine":"mediterranean","mealType":"lunch","difficulty":"easy","timeMinutes":35,"servings":6,"ingredients":[{"name":"lentils","qty":1.5,"unit":"cup"},{"name":"carrot","qty":2,"unit":"piece"},{"name":"celery","qty":2,"unit":"stalk"},{"name":"onion","qty":1,"unit":"piece"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"vegetable broth","qty":6,"unit":"cup"},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"salt","unit":"to-taste"}],"steps":["Heat olive oil in a large pot and saute the onion, carrot, and celery for 6 minutes until softened.","Add the garlic and cumin and cook for 1 minute until fragrant.","Stir in the lentils and vegetable broth, then bring to a boil.","Reduce heat and simmer uncovered for 25 minutes, until the lentils are tender.","Season with salt and serve hot."],"tags":["vegan","gluten-free","meal-prep","high-protein","pantry"]},{"id":"st5-chicken-noodle-soup","title":"Chicken Noodle Soup","cuisine":"american","mealType":"lunch","difficulty":"medium","timeMinutes":40,"servings":6,"ingredients":[{"name":"chicken","qty":1,"unit":"lb"},{"name":"carrot","qty":3,"unit":"piece"},{"name":"celery","qty":3,"unit":"stalk"},{"name":"onion","qty":1,"unit":"piece"},{"name":"chicken broth","qty":8,"unit":"cup"},{"name":"egg noodles","qty":2,"unit":"cup"},{"name":"bay leaf","qty":1,"unit":"piece"},{"name":"parsley","qty":2,"unit":"tbsp"},{"name":"salt","unit":"to-taste"}],"steps":["Combine the chicken, chicken broth, carrot, celery, onion, and bay leaf in a large pot.","Bring to a boil, then reduce heat and simmer for 20 minutes until the chicken is cooked through.","Remove the chicken, shred it with two forks, and return it to the pot.","Add the egg noodles and cook for 8 minutes until tender.","Discard the bay leaf, stir in the parsley, season with salt, and serve hot."],"tags":["comfort-food"]},{"id":"st5-vegetable-minestrone","title":"Vegetable Minestrone","cuisine":"mediterranean","mealType":"lunch","difficulty":"easy","timeMinutes":35,"servings":6,"ingredients":[{"name":"onion","qty":1,"unit":"piece"},{"name":"carrot","qty":2,"unit":"piece"},{"name":"celery","qty":2,"unit":"stalk"},{"name":"zucchini","qty":1,"unit":"piece"},{"name":"cannellini beans","qty":1,"unit":"can"},{"name":"diced tomatoes","qty":1,"unit":"can"},{"name":"vegetable broth","qty":6,"unit":"cup"},{"name":"pasta","qty":1,"unit":"cup"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"oregano","qty":1,"unit":"tsp"},{"name":"salt","unit":"to-taste"}],"steps":["Heat olive oil in a large pot and saute the onion, carrot, and celery for 6 minutes.","Add the zucchini and oregano, and cook for 3 more minutes.","Stir in the diced tomatoes, cannellini beans, and vegetable broth, then bring to a boil.","Add the pasta and simmer for 10 minutes until the pasta and vegetables are tender.","Season with salt and serve hot with crusty bread."],"tags":["vegetarian","pantry","meal-prep"]},{"id":"st5-smoky-black-bean-soup","title":"Smoky Black Bean Soup","cuisine":"mexican","mealType":"lunch","difficulty":"easy","timeMinutes":30,"servings":4,"ingredients":[{"name":"black beans","qty":2,"unit":"can"},{"name":"onion","qty":1,"unit":"piece"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"chili powder","qty":1,"unit":"tsp"},{"name":"vegetable broth","qty":2,"unit":"cup"},{"name":"lime","qty":1,"unit":"piece"},{"name":"cilantro","qty":2,"unit":"tbsp"},{"name":"olive oil","qty":2,"unit":"tbsp"}],"steps":["Heat olive oil in a pot and saute the onion and garlic for 5 minutes until softened.","Add the cumin and chili powder and cook for 1 minute until fragrant.","Stir in the black beans and vegetable broth, then bring to a simmer.","Cook for 15 minutes, then puree half the soup with an immersion blender for a creamy texture.","Stir in lime juice, top with cilantro, and serve hot."],"tags":["vegan","gluten-free","pantry","meal-prep"]},{"id":"st5-french-onion-soup","title":"French Onion Soup","cuisine":"french","mealType":"lunch","difficulty":"medium","timeMinutes":45,"servings":4,"ingredients":[{"name":"onion","qty":4,"unit":"piece"},{"name":"butter","qty":3,"unit":"tbsp"},{"name":"vegetable broth","qty":6,"unit":"cup"},{"name":"bread","qty":4,"unit":"slice"},{"name":"gruyere","qty":1,"unit":"cup"},{"name":"thyme","qty":1,"unit":"sprig"},{"name":"salt","unit":"to-taste"}],"steps":["Melt the butter in a large pot and add the thinly sliced onions.","Cook over medium-low heat, stirring often, for 25 minutes until deeply caramelized.","Add the vegetable broth and thyme, then simmer for 15 minutes.","Season with salt and ladle the soup into oven-safe bowls.","Top each bowl with a slice of bread and a generous layer of gruyere.","Broil for 2-3 minutes until the cheese is bubbly and golden, then serve immediately."],"tags":["vegetarian","comfort-food"]},{"id":"st5-broccoli-cheddar-soup","title":"Broccoli Cheddar Soup","cuisine":"american","mealType":"lunch","difficulty":"easy","timeMinutes":30,"servings":4,"ingredients":[{"name":"broccoli","qty":4,"unit":"cup"},{"name":"onion","qty":1,"unit":"piece"},{"name":"carrot","qty":1,"unit":"piece"},{"name":"vegetable broth","qty":3,"unit":"cup"},{"name":"cheddar","qty":2,"unit":"cup"},{"name":"milk","qty":1,"unit":"cup"},{"name":"butter","qty":2,"unit":"tbsp"},{"name":"salt","unit":"to-taste"}],"steps":["Melt the butter in a pot and saute the onion and carrot for 5 minutes.","Add the broccoli and vegetable broth, then bring to a boil.","Simmer for 15 minutes until the broccoli is tender.","Puree the soup partially with an immersion blender, leaving some texture.","Stir in the milk and cheddar until melted and smooth, then season with salt."],"tags":["vegetarian","gluten-free","comfort-food"]},{"id":"st5-old-fashioned-beef-stew","title":"Old-Fashioned Beef Stew","cuisine":"american","mealType":"dinner","difficulty":"hard","timeMinutes":100,"servings":6,"ingredients":[{"name":"beef","qty":2,"unit":"lb"},{"name":"potato","qty":4,"unit":"piece"},{"name":"carrot","qty":4,"unit":"piece"},{"name":"onion","qty":1,"unit":"piece"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"bone broth","qty":4,"unit":"cup"},{"name":"tomato paste","qty":2,"unit":"tbsp"},{"name":"bay leaf","qty":2,"unit":"piece"},{"name":"thyme","qty":2,"unit":"sprig"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Season the beef with salt and pepper, then sear in olive oil over high heat until browned on all sides.","Add the onion and garlic and cook for 3 minutes until fragrant.","Stir in the tomato paste, bone broth, bay leaf, and thyme, then bring to a simmer.","Cover and cook on low heat for 1.5 hours until the beef is nearly tender.","Add the potatoes and carrots and cook for another 30 minutes until the vegetables and beef are fork-tender.","Discard the bay leaves, adjust seasoning, and serve hot."],"tags":["gluten-free","comfort-food"]},{"id":"st5-white-bean-kale-soup","title":"White Bean and Kale Soup","cuisine":"mediterranean","mealType":"lunch","difficulty":"easy","timeMinutes":30,"servings":4,"ingredients":[{"name":"cannellini beans","qty":2,"unit":"can"},{"name":"kale","qty":4,"unit":"cup"},{"name":"onion","qty":1,"unit":"piece"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"vegetable broth","qty":4,"unit":"cup"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"rosemary","qty":1,"unit":"sprig"},{"name":"salt","unit":"to-taste"}],"steps":["Heat olive oil in a pot and saute the onion and garlic for 5 minutes until softened.","Add the cannellini beans, vegetable broth, and rosemary, then bring to a simmer.","Cook for 15 minutes to let the flavors develop.","Stir in the kale and cook for 5 more minutes until wilted.","Remove the rosemary sprig, season with salt, and serve hot."],"tags":["vegan","gluten-free","pantry","meal-prep"]},{"id":"st5-summer-corn-chowder","title":"Summer Corn Chowder","cuisine":"american","mealType":"lunch","difficulty":"easy","timeMinutes":30,"servings":4,"ingredients":[{"name":"corn","qty":3,"unit":"cup"},{"name":"potato","qty":2,"unit":"piece"},{"name":"onion","qty":1,"unit":"piece"},{"name":"celery","qty":1,"unit":"stalk"},{"name":"vegetable broth","qty":2,"unit":"cup"},{"name":"milk","qty":1,"unit":"cup"},{"name":"butter","qty":2,"unit":"tbsp"},{"name":"salt","unit":"to-taste"}],"steps":["Melt the butter in a pot and saute the onion and celery for 5 minutes.","Add the diced potato and vegetable broth, then bring to a boil.","Simmer for 15 minutes until the potato is tender.","Stir in the corn and milk, and simmer for 5 more minutes.","Lightly mash some of the potatoes to thicken the chowder, season with salt, and serve."],"tags":["vegetarian","gluten-free","comfort-food"]},{"id":"st5-chicken-tortilla-soup","title":"Chicken Tortilla Soup","cuisine":"mexican","mealType":"dinner","difficulty":"medium","timeMinutes":35,"servings":6,"ingredients":[{"name":"chicken","qty":1,"unit":"lb"},{"name":"chicken broth","qty":6,"unit":"cup"},{"name":"diced tomatoes","qty":1,"unit":"can"},{"name":"black beans","qty":1,"unit":"can"},{"name":"corn","qty":1,"unit":"cup"},{"name":"corn tortilla","qty":4,"unit":"piece"},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"chili powder","qty":1,"unit":"tsp"},{"name":"lime","qty":1,"unit":"piece"},{"name":"cilantro","qty":2,"unit":"tbsp"},{"name":"avocado","qty":1,"unit":"piece"}],"steps":["Combine the chicken, chicken broth, diced tomatoes, cumin, and chili powder in a large pot.","Bring to a boil, then reduce heat and simmer for 20 minutes until the chicken is cooked through.","Remove the chicken, shred it, and return it to the pot along with the black beans and corn.","Cut the corn tortillas into strips and toast in a dry skillet until crisp.","Simmer the soup for 5 more minutes, then stir in lime juice.","Ladle into bowls and top with tortilla strips, avocado, and cilantro."],"tags":["gluten-free","comfort-food"]},{"id":"st5-creamy-mushroom-soup","title":"Creamy Mushroom Soup","cuisine":"french","mealType":"lunch","difficulty":"medium","timeMinutes":35,"servings":4,"ingredients":[{"name":"mushroom","qty":1,"unit":"lb"},{"name":"onion","qty":1,"unit":"piece"},{"name":"garlic","qty":2,"unit":"clove"},{"name":"vegetable broth","qty":3,"unit":"cup"},{"name":"cream","qty":0.5,"unit":"cup"},{"name":"butter","qty":2,"unit":"tbsp"},{"name":"thyme","qty":1,"unit":"sprig"},{"name":"salt","unit":"to-taste"}],"steps":["Melt the butter in a pot and saute the onion until translucent, about 5 minutes.","Add the mushrooms and garlic, and cook for 8 minutes until the mushrooms release their liquid and brown.","Stir in the vegetable broth and thyme, then simmer for 15 minutes.","Remove the thyme sprig and puree the soup until smooth with an immersion blender.","Stir in the cream, season with salt, and warm through before serving."],"tags":["vegetarian","gluten-free","comfort-food"]},{"id":"st5-hummus-veggie-wrap","title":"Hummus Veggie Wrap","cuisine":"mediterranean","mealType":"snack","difficulty":"easy","timeMinutes":10,"servings":2,"ingredients":[{"name":"tortilla","qty":2,"unit":"piece"},{"name":"hummus","qty":0.5,"unit":"cup"},{"name":"cucumber","qty":0.5,"unit":"piece"},{"name":"carrot","qty":1,"unit":"piece"},{"name":"spinach","qty":1,"unit":"cup"},{"name":"bell pepper","qty":0.5,"unit":"piece"}],"steps":["Spread the hummus evenly over each tortilla.","Thinly slice the cucumber, carrot, and bell pepper.","Layer the spinach and sliced vegetables over the hummus.","Roll the tortillas up tightly, slice in half, and serve."],"tags":["vegan","no-cook","quick"]},{"id":"st5-grilled-cheese-sandwich","title":"Grilled Cheese Sandwich","cuisine":"american","mealType":"snack","difficulty":"easy","timeMinutes":10,"servings":2,"ingredients":[{"name":"bread","qty":4,"unit":"slice"},{"name":"cheddar","qty":4,"unit":"slice"},{"name":"butter","qty":2,"unit":"tbsp"}],"steps":["Butter one side of each slice of bread.","Place two slices butter-side down in a skillet over medium heat and top with cheddar.","Top with the remaining bread slices, butter-side up.","Cook for 3-4 minutes per side until golden brown and the cheese is melted."],"tags":["vegetarian","quick","kid-friendly"]},{"id":"st5-classic-tuna-salad-sandwich","title":"Classic Tuna Salad Sandwich","cuisine":"american","mealType":"snack","difficulty":"easy","timeMinutes":10,"servings":2,"ingredients":[{"name":"tuna","qty":2,"unit":"can"},{"name":"mayonnaise","qty":3,"unit":"tbsp"},{"name":"celery","qty":1,"unit":"stalk"},{"name":"bread","qty":4,"unit":"slice"},{"name":"lemon","qty":0.5,"unit":"piece"},{"name":"black pepper","unit":"to-taste"}],"steps":["Drain the tuna and flake it into a bowl.","Finely dice the celery and add it to the bowl with the mayonnaise, lemon juice, and black pepper.","Mix well until evenly combined.","Spread the tuna salad onto two slices of bread and top with the remaining slices."],"tags":["quick","pantry","high-protein"]},{"id":"st5-caprese-sandwich","title":"Caprese Sandwich","cuisine":"mediterranean","mealType":"snack","difficulty":"easy","timeMinutes":10,"servings":2,"ingredients":[{"name":"bread","qty":4,"unit":"slice"},{"name":"tomato","qty":1,"unit":"piece"},{"name":"mozzarella","qty":4,"unit":"oz"},{"name":"basil","qty":0.25,"unit":"cup"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"balsamic vinegar","qty":1,"unit":"tbsp"}],"steps":["Slice the tomato and mozzarella into rounds.","Layer the tomato, mozzarella, and basil leaves on two slices of bread.","Drizzle with olive oil and balsamic vinegar.","Top with the remaining bread slices, slice in half, and serve."],"tags":["vegetarian","no-cook","quick"]},{"id":"st5-peanut-butter-banana-toast","title":"Peanut Butter Banana Toast","cuisine":"american","mealType":"snack","difficulty":"easy","timeMinutes":5,"servings":1,"ingredients":[{"name":"bread","qty":2,"unit":"slice"},{"name":"peanut butter","qty":2,"unit":"tbsp"},{"name":"banana","qty":1,"unit":"piece"},{"name":"cinnamon","qty":1,"unit":"pinch"}],"steps":["Toast the bread slices until golden.","Spread peanut butter evenly over each slice.","Top with sliced banana and a sprinkle of cinnamon before serving."],"tags":["vegetarian","quick","kid-friendly"]},{"id":"st5-classic-deviled-eggs","title":"Classic Deviled Eggs","cuisine":"american","mealType":"snack","difficulty":"easy","timeMinutes":15,"servings":6,"ingredients":[{"name":"egg","qty":6,"unit":"piece"},{"name":"mayonnaise","qty":3,"unit":"tbsp"},{"name":"yellow mustard","qty":1,"unit":"tsp"},{"name":"paprika","qty":1,"unit":"pinch"},{"name":"salt","unit":"to-taste"}],"steps":["Place the eggs in a pot, cover with water, and bring to a boil.","Cover, remove from heat, and let sit for 11 minutes, then transfer to an ice bath.","Peel the eggs, halve them, and scoop the yolks into a bowl.","Mash the yolks with mayonnaise, mustard, and salt until smooth.","Spoon or pipe the yolk mixture back into the egg whites and sprinkle with paprika."],"tags":["vegetarian","gluten-free","quick","party"]},{"id":"st5-simple-trail-mix","title":"Simple Trail Mix","cuisine":"american","mealType":"snack","difficulty":"easy","timeMinutes":5,"servings":6,"ingredients":[{"name":"almond","qty":1,"unit":"cup"},{"name":"pumpkin seeds","qty":0.5,"unit":"cup"},{"name":"chocolate chips","qty":0.5,"unit":"cup"},{"name":"raisins","qty":0.5,"unit":"cup"}],"steps":["Combine the almonds, pumpkin seeds, chocolate chips, and raisins in a large bowl.","Toss to distribute evenly.","Store in an airtight container or portion into snack bags."],"tags":["vegan","gluten-free","no-cook","quick","pantry"]},{"id":"st5-turkey-club-sandwich","title":"Turkey Club Sandwich","cuisine":"american","mealType":"snack","difficulty":"easy","timeMinutes":15,"servings":2,"ingredients":[{"name":"bread","qty":6,"unit":"slice"},{"name":"turkey","qty":6,"unit":"oz"},{"name":"bacon","qty":4,"unit":"slice"},{"name":"romaine","qty":2,"unit":"leaf"},{"name":"tomato","qty":1,"unit":"piece"},{"name":"mayonnaise","qty":2,"unit":"tbsp"}],"steps":["Toast the bread slices until golden.","Cook the bacon in a skillet until crisp.","Spread mayonnaise on each slice of toast.","Layer turkey, bacon, lettuce, and tomato between the toast slices, stacking into a triple-decker sandwich.","Slice in half with toothpicks to secure and serve."],"tags":["quick","high-protein"]},{"id":"st5-cucumber-tea-sandwiches","title":"Cucumber Tea Sandwiches","cuisine":"american","mealType":"snack","difficulty":"easy","timeMinutes":10,"servings":4,"ingredients":[{"name":"bread","qty":8,"unit":"slice"},{"name":"cucumber","qty":1,"unit":"piece"},{"name":"cream cheese","qty":4,"unit":"oz"},{"name":"dill","qty":1,"unit":"tbsp"},{"name":"salt","unit":"to-taste"}],"steps":["Spread cream cheese evenly over each slice of bread.","Thinly slice the cucumber.","Layer cucumber slices over half of the bread and sprinkle with dill and salt.","Top with the remaining bread, trim the crusts, and cut into triangles."],"tags":["vegetarian","no-cook","quick","party"]},{"id":"st5-loaded-veggie-nachos","title":"Loaded Veggie Nachos","cuisine":"mexican","mealType":"snack","difficulty":"easy","timeMinutes":15,"servings":4,"ingredients":[{"name":"tortilla chips","qty":6,"unit":"cup"},{"name":"black beans","qty":1,"unit":"can"},{"name":"cheddar","qty":1.5,"unit":"cup"},{"name":"tomato","qty":1,"unit":"piece"},{"name":"jalapeno","qty":1,"unit":"piece"},{"name":"salsa","qty":0.5,"unit":"cup"},{"name":"sour cream","qty":0.25,"unit":"cup"}],"steps":["Preheat the oven to 400F and spread the tortilla chips on a baking sheet.","Scatter the black beans and cheddar evenly over the chips.","Bake for 8 minutes until the cheese is melted and bubbly.","Top with diced tomato, sliced jalapeno, salsa, and sour cream before serving."],"tags":["vegetarian","quick","party"]},{"id":"st5-classic-chocolate-chip-cookies","title":"Classic Chocolate Chip Cookies","cuisine":"american","mealType":"dessert","difficulty":"medium","timeMinutes":30,"servings":12,"ingredients":[{"name":"wheat flour","qty":2.25,"unit":"cup"},{"name":"butter","qty":1,"unit":"cup"},{"name":"sugar","qty":1.5,"unit":"cup"},{"name":"egg","qty":2,"unit":"piece"},{"name":"vanilla","qty":1,"unit":"tsp"},{"name":"baking soda","qty":1,"unit":"tsp"},{"name":"salt","qty":0.5,"unit":"tsp"},{"name":"chocolate chips","qty":2,"unit":"cup"}],"steps":["Preheat the oven to 375F and line baking sheets with parchment paper.","Cream the butter and sugar together until light and fluffy.","Beat in the eggs and vanilla until combined.","Whisk together the flour, baking soda, and salt, then mix into the wet ingredients.","Fold in the chocolate chips.","Drop rounded tablespoons of dough onto the baking sheets and bake for 9-11 minutes until golden at the edges.","Let cool on the baking sheet for 5 minutes before transferring to a wire rack."],"tags":["vegetarian","baking","kid-friendly"]},{"id":"st5-moist-banana-bread","title":"Moist Banana Bread","cuisine":"american","mealType":"dessert","difficulty":"medium","timeMinutes":65,"servings":8,"ingredients":[{"name":"banana","qty":3,"unit":"piece"},{"name":"wheat flour","qty":1.75,"unit":"cup"},{"name":"sugar","qty":0.75,"unit":"cup"},{"name":"butter","qty":0.33,"unit":"cup"},{"name":"egg","qty":2,"unit":"piece"},{"name":"baking soda","qty":1,"unit":"tsp"},{"name":"vanilla","qty":1,"unit":"tsp"},{"name":"walnut","qty":0.5,"unit":"cup","optional":true}],"steps":["Preheat the oven to 350F and grease a loaf pan.","Mash the bananas in a large bowl until smooth.","Stir in the melted butter, sugar, eggs, and vanilla until combined.","Sprinkle the baking soda and flour over the mixture and stir until just combined.","Fold in the walnuts if using, then pour the batter into the prepared loaf pan.","Bake for 55-60 minutes, until a toothpick inserted in the center comes out clean.","Let cool in the pan for 10 minutes before turning out onto a wire rack."],"tags":["vegetarian","baking"]},{"id":"st5-no-bake-energy-bites","title":"No-Bake Energy Bites","cuisine":"american","mealType":"dessert","difficulty":"easy","timeMinutes":15,"servings":12,"ingredients":[{"name":"rolled oats","qty":1,"unit":"cup"},{"name":"peanut butter","qty":0.5,"unit":"cup"},{"name":"maple syrup","qty":0.33,"unit":"cup"},{"name":"chocolate chips","qty":0.33,"unit":"cup"},{"name":"chia seeds","qty":1,"unit":"tbsp"},{"name":"vanilla","qty":0.5,"unit":"tsp"}],"steps":["Combine the rolled oats, peanut butter, maple syrup, chocolate chips, chia seeds, and vanilla in a large bowl.","Stir until the mixture is evenly combined and sticky.","Refrigerate the mixture for 10 minutes to firm up slightly.","Roll into small balls using your hands and store in the refrigerator."],"tags":["vegan","no-cook","quick","meal-prep"]},{"id":"st5-creamy-rice-pudding","title":"Creamy Rice Pudding","cuisine":"french","mealType":"dessert","difficulty":"easy","timeMinutes":30,"servings":4,"ingredients":[{"name":"rice","qty":0.5,"unit":"cup"},{"name":"milk","qty":3,"unit":"cup"},{"name":"sugar","qty":0.33,"unit":"cup"},{"name":"cinnamon","qty":1,"unit":"tsp"},{"name":"vanilla","qty":1,"unit":"tsp"},{"name":"raisins","qty":0.25,"unit":"cup","optional":true}],"steps":["Combine the rice and milk in a saucepan and bring to a gentle simmer over medium heat.","Reduce heat to low and cook, stirring frequently, for 20 minutes until the rice is tender and the mixture has thickened.","Stir in the sugar, cinnamon, and vanilla, and cook for 2 more minutes.","Stir in the raisins if using, then let cool slightly before serving warm or chilled."],"tags":["vegetarian","gluten-free","comfort-food"]},{"id":"st5-cinnamon-apple-crisp","title":"Cinnamon Apple Crisp","cuisine":"american","mealType":"dessert","difficulty":"medium","timeMinutes":45,"servings":6,"ingredients":[{"name":"apple","qty":6,"unit":"piece"},{"name":"rolled oats","qty":1,"unit":"cup"},{"name":"wheat flour","qty":0.5,"unit":"cup"},{"name":"brown sugar","qty":0.5,"unit":"cup"},{"name":"butter","qty":0.5,"unit":"cup"},{"name":"cinnamon","qty":1,"unit":"tsp"},{"name":"lemon","qty":0.5,"unit":"piece"}],"steps":["Preheat the oven to 375F and grease a baking dish.","Peel, core, and slice the apples, then toss with lemon juice and cinnamon in the baking dish.","In a bowl, combine the oats, flour, and brown sugar, then cut in the butter until crumbly.","Sprinkle the oat topping evenly over the apples.","Bake for 35-40 minutes until the topping is golden and the apples are bubbling."],"tags":["vegetarian","baking","comfort-food"]},{"id":"st5-fudgy-brownies","title":"Fudgy Brownies","cuisine":"american","mealType":"dessert","difficulty":"medium","timeMinutes":35,"servings":9,"ingredients":[{"name":"butter","qty":0.5,"unit":"cup"},{"name":"chocolate chips","qty":1,"unit":"cup"},{"name":"sugar","qty":1,"unit":"cup"},{"name":"egg","qty":2,"unit":"piece"},{"name":"wheat flour","qty":0.75,"unit":"cup"},{"name":"cocoa powder","qty":0.25,"unit":"cup"},{"name":"vanilla","qty":1,"unit":"tsp"},{"name":"salt","qty":0.25,"unit":"tsp"}],"steps":["Preheat the oven to 350F and line a baking pan with parchment paper.","Melt the butter and chocolate chips together in a saucepan over low heat, stirring until smooth.","Whisk in the sugar, eggs, and vanilla until glossy.","Fold in the flour, cocoa powder, and salt until just combined.","Pour the batter into the prepared pan and bake for 25-28 minutes until a toothpick comes out with a few moist crumbs.","Let cool completely before slicing into squares."],"tags":["vegetarian","baking"]},{"id":"st5-tangy-lemon-bars","title":"Tangy Lemon Bars","cuisine":"american","mealType":"dessert","difficulty":"medium","timeMinutes":45,"servings":9,"ingredients":[{"name":"wheat flour","qty":1.5,"unit":"cup"},{"name":"butter","qty":0.75,"unit":"cup"},{"name":"sugar","qty":1.5,"unit":"cup"},{"name":"egg","qty":4,"unit":"piece"},{"name":"lemon","qty":4,"unit":"piece"},{"name":"powdered sugar","qty":2,"unit":"tbsp","note":"for dusting"}],"steps":["Preheat the oven to 350F and line a baking pan with parchment paper.","Mix 1 cup of the flour with the butter and half of the sugar, then press into the pan and bake for 15 minutes.","Whisk together the eggs, remaining sugar, remaining flour, and lemon juice until smooth.","Pour the lemon filling over the warm crust and bake for 20 minutes until set.","Let cool completely, dust with powdered sugar, and cut into squares."],"tags":["vegetarian","baking"]},{"id":"st5-honey-lime-fruit-salad","title":"Honey Lime Fruit Salad","cuisine":"american","mealType":"dessert","difficulty":"easy","timeMinutes":10,"servings":6,"ingredients":[{"name":"melon","qty":2,"unit":"cup"},{"name":"pineapple","qty":1,"unit":"cup"},{"name":"strawberries","qty":1,"unit":"cup"},{"name":"grape","qty":1,"unit":"cup"},{"name":"lime","qty":1,"unit":"piece"},{"name":"honey","qty":2,"unit":"tbsp"},{"name":"mint","qty":2,"unit":"tbsp"}],"steps":["Chop the melon and pineapple into bite-sized chunks.","Combine the melon, pineapple, strawberries, and grapes in a large bowl.","Whisk together the lime juice and honey, then drizzle over the fruit.","Toss gently, garnish with mint, and serve chilled."],"tags":["vegetarian","gluten-free","no-cook","quick"]},{"id":"st5-flourless-peanut-butter-cookies","title":"Flourless Peanut Butter Cookies","cuisine":"american","mealType":"dessert","difficulty":"easy","timeMinutes":25,"servings":12,"ingredients":[{"name":"peanut butter","qty":1,"unit":"cup"},{"name":"sugar","qty":1,"unit":"cup"},{"name":"egg","qty":1,"unit":"piece"},{"name":"vanilla","qty":1,"unit":"tsp"},{"name":"baking soda","qty":0.5,"unit":"tsp"}],"steps":["Preheat the oven to 350F and line a baking sheet with parchment paper.","Mix the peanut butter, sugar, egg, vanilla, and baking soda in a bowl until smooth.","Roll the dough into small balls and place on the baking sheet, flattening each with a fork in a crosshatch pattern.","Bake for 10-12 minutes until the edges are just set.","Let cool on the baking sheet for 5 minutes before transferring to a wire rack."],"tags":["vegetarian","gluten-free","baking"]},{"id":"st5-vanilla-chia-pudding","title":"Vanilla Chia Pudding","cuisine":"american","mealType":"dessert","difficulty":"easy","timeMinutes":10,"servings":2,"ingredients":[{"name":"chia seeds","qty":0.33,"unit":"cup"},{"name":"almond milk","qty":1.5,"unit":"cup"},{"name":"maple syrup","qty":2,"unit":"tbsp"},{"name":"vanilla","qty":1,"unit":"tsp"},{"name":"blueberries","qty":0.5,"unit":"cup"}],"steps":["Whisk together the chia seeds, almond milk, maple syrup, and vanilla in a bowl or jar.","Let sit for 5 minutes, then whisk again to break up any clumps.","Cover and refrigerate for at least 2 hours, or overnight, until thickened.","Top with blueberries before serving."],"tags":["vegan","gluten-free","no-cook","meal-prep","quick"]},{"id":"st5-cinnamon-baked-apples","title":"Cinnamon Baked Apples","cuisine":"american","mealType":"dessert","difficulty":"easy","timeMinutes":35,"servings":4,"ingredients":[{"name":"apple","qty":4,"unit":"piece"},{"name":"cinnamon","qty":1,"unit":"tsp"},{"name":"maple syrup","qty":3,"unit":"tbsp"},{"name":"walnut","qty":0.25,"unit":"cup"},{"name":"lemon","qty":0.5,"unit":"piece"}],"steps":["Preheat the oven to 375F and core the apples, leaving the bottoms intact.","Place the apples in a baking dish and drizzle with lemon juice.","Fill each apple with chopped walnuts and a drizzle of maple syrup, then sprinkle with cinnamon.","Bake for 25-30 minutes until the apples are tender.","Serve warm, spooning the pan juices over the apples."],"tags":["vegan","gluten-free","comfort-food"]},{"id":"wk6-sheet-pan-lemon-herb-chicken","title":"Sheet-Pan Lemon Herb Chicken with Potatoes & Green Beans","cuisine":"american","mealType":"dinner","difficulty":"easy","timeMinutes":40,"servings":4,"ingredients":[{"name":"chicken thighs","qty":4,"unit":"piece"},{"name":"baby potatoes","qty":1,"unit":"lb"},{"name":"green beans","qty":12,"unit":"oz"},{"name":"olive oil","qty":3,"unit":"tbsp"},{"name":"lemon","qty":1,"unit":"piece"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"dried oregano","qty":1,"unit":"tsp"},{"name":"salt","qty":1,"unit":"tsp"},{"name":"black pepper","qty":0.5,"unit":"tsp"}],"steps":["Preheat oven to 425F and line a large sheet pan with foil.","Halve the baby potatoes and toss with half the olive oil, salt, and pepper on the pan.","Roast potatoes alone for 10 minutes to give them a head start.","Mince the garlic and toss chicken thighs with remaining oil, garlic, oregano, salt, and pepper.","Push potatoes to one side, add chicken thighs and green beans to the pan.","Squeeze lemon juice over everything and roast 25 minutes until chicken reaches 165F.","Let rest 5 minutes, then serve straight from the pan."],"tags":["sheet-pan","weeknight","gluten-free","comfort"]},{"id":"wk6-sheet-pan-sausage-peppers-onions","title":"Sheet-Pan Sausage, Peppers & Onions","cuisine":"american","mealType":"dinner","difficulty":"easy","timeMinutes":35,"servings":4,"ingredients":[{"name":"italian sausage","qty":1,"unit":"lb"},{"name":"bell peppers","qty":3,"unit":"piece"},{"name":"yellow onion","qty":1,"unit":"piece"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"italian seasoning","qty":1,"unit":"tsp"},{"name":"garlic powder","qty":0.5,"unit":"tsp"},{"name":"salt","qty":0.5,"unit":"tsp"},{"name":"black pepper","qty":0.25,"unit":"tsp"}],"steps":["Preheat oven to 425F and line a sheet pan with foil.","Slice bell peppers and onion into thick strips and spread on the pan.","Toss vegetables with olive oil, italian seasoning, garlic powder, salt, and pepper.","Nestle whole sausage links among the vegetables.","Roast 30-35 minutes, flipping sausages halfway, until sausage is cooked through and veggies are charred.","Slice sausages and serve with the peppers and onions."],"tags":["sheet-pan","weeknight","gluten-free"]},{"id":"wk6-sheet-pan-honey-mustard-salmon-asparagus","title":"Sheet-Pan Honey Mustard Salmon with Asparagus","cuisine":"american","mealType":"dinner","difficulty":"easy","timeMinutes":25,"servings":4,"ingredients":[{"name":"salmon fillets","qty":4,"unit":"piece"},{"name":"asparagus","qty":1,"unit":"bunch"},{"name":"honey","qty":2,"unit":"tbsp"},{"name":"dijon mustard","qty":2,"unit":"tbsp"},{"name":"olive oil","qty":1,"unit":"tbsp"},{"name":"garlic","qty":2,"unit":"clove"},{"name":"salt","qty":0.5,"unit":"tsp"},{"name":"black pepper","qty":0.25,"unit":"tsp"},{"name":"lemon","qty":1,"unit":"piece","optional":true}],"steps":["Preheat oven to 400F and line a sheet pan with foil.","Mince garlic and whisk with honey, dijon mustard, and olive oil in a small bowl.","Trim woody ends off the asparagus and arrange on the pan, season with salt and pepper.","Place salmon fillets on the pan and brush generously with the honey mustard glaze.","Roast 12-15 minutes until salmon flakes easily and asparagus is tender-crisp.","Squeeze fresh lemon over the top before serving, if using."],"tags":["sheet-pan","weeknight","gluten-free","quick","under-30-minutes"]},{"id":"wk6-sheet-pan-chicken-fajitas","title":"Sheet-Pan Chicken Fajitas","cuisine":"mexican","mealType":"dinner","difficulty":"easy","timeMinutes":30,"servings":4,"ingredients":[{"name":"chicken breast","qty":1.25,"unit":"lb"},{"name":"bell peppers","qty":3,"unit":"piece"},{"name":"yellow onion","qty":1,"unit":"piece"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"fajita seasoning","qty":2,"unit":"tbsp"},{"name":"lime","qty":1,"unit":"piece"},{"name":"flour tortillas","qty":8,"unit":"piece"},{"name":"cilantro","qty":2,"unit":"tbsp","optional":true}],"steps":["Preheat oven to 425F and line a sheet pan with foil.","Slice chicken breast and bell peppers and onion into thin strips.","Toss chicken and vegetables with olive oil and fajita seasoning directly on the pan.","Spread everything in a single layer and roast 20-22 minutes, stirring once, until chicken is cooked through.","Squeeze lime juice over the pan and sprinkle with cilantro if using.","Warm the tortillas and serve the chicken and veggies for building fajitas."],"tags":["sheet-pan","weeknight","kid-friendly"]},{"id":"wk6-sheet-pan-shrimp-boil","title":"Sheet-Pan Shrimp Boil","cuisine":"american","mealType":"dinner","difficulty":"easy","timeMinutes":30,"servings":4,"ingredients":[{"name":"shrimp","qty":1,"unit":"lb"},{"name":"baby potatoes","qty":1,"unit":"lb"},{"name":"corn","qty":4,"unit":"ear"},{"name":"kielbasa","qty":12,"unit":"oz"},{"name":"old bay seasoning","qty":2,"unit":"tbsp"},{"name":"olive oil","qty":3,"unit":"tbsp"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"lemon","qty":1,"unit":"piece"}],"steps":["Preheat oven to 400F and line a large sheet pan with foil.","Halve the baby potatoes and cut corn ears into thirds; slice the kielbasa into rounds.","Toss potatoes, corn, and kielbasa with olive oil, minced garlic, and half the old bay seasoning.","Roast 20 minutes until potatoes are almost tender.","Add shrimp to the pan, toss with remaining old bay, and roast 8-10 minutes more until shrimp are pink.","Squeeze lemon over everything and serve immediately."],"tags":["sheet-pan","weeknight","gluten-free"]},{"id":"wk6-sheet-pan-bbq-chicken-thighs","title":"Sheet-Pan BBQ Chicken Thighs with Sweet Potato & Broccoli","cuisine":"american","mealType":"dinner","difficulty":"easy","timeMinutes":40,"servings":4,"ingredients":[{"name":"chicken thighs","qty":4,"unit":"piece"},{"name":"sweet potatoes","qty":2,"unit":"piece"},{"name":"broccoli florets","qty":3,"unit":"cup"},{"name":"bbq sauce","qty":0.5,"unit":"cup"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"salt","qty":0.5,"unit":"tsp"},{"name":"black pepper","qty":0.25,"unit":"tsp"},{"name":"garlic powder","qty":0.5,"unit":"tsp"}],"steps":["Preheat oven to 425F and line a sheet pan with foil.","Cube the sweet potatoes and toss with olive oil, salt, pepper, and garlic powder on the pan.","Roast sweet potatoes alone for 10 minutes.","Season chicken thighs and brush half the bbq sauce over them.","Add chicken and broccoli florets to the pan and roast 25 minutes until chicken hits 165F.","Brush remaining bbq sauce over the chicken during the last 5 minutes of roasting.","Rest 5 minutes before serving."],"tags":["sheet-pan","weeknight","gluten-free","comfort"]},{"id":"wk6-sheet-pan-maple-dijon-chicken-brussels","title":"Sheet-Pan Maple Dijon Chicken Thighs with Brussels Sprouts","cuisine":"american","mealType":"dinner","difficulty":"easy","timeMinutes":40,"servings":4,"ingredients":[{"name":"chicken thighs","qty":4,"unit":"piece"},{"name":"brussels sprouts","qty":1,"unit":"lb"},{"name":"carrots","qty":3,"unit":"piece"},{"name":"maple syrup","qty":3,"unit":"tbsp"},{"name":"dijon mustard","qty":2,"unit":"tbsp"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"garlic","qty":2,"unit":"clove"},{"name":"salt","qty":0.5,"unit":"tsp"},{"name":"black pepper","qty":0.25,"unit":"tsp"}],"steps":["Preheat oven to 400F and line a sheet pan with foil.","Halve the brussels sprouts and slice carrots into batons.","Whisk maple syrup, dijon mustard, olive oil, minced garlic, salt, and pepper in a bowl.","Toss chicken thighs and vegetables in the maple dijon mixture right on the pan.","Spread everything in a single layer, skin side up on the chicken.","Roast 35-40 minutes, stirring vegetables halfway, until chicken is cooked through and glazed."],"tags":["sheet-pan","weeknight","gluten-free"]},{"id":"wk6-sheet-pan-greek-veggie-bake-feta","title":"Sheet-Pan Greek Veggie Bake with Feta","cuisine":"fusion","mealType":"dinner","difficulty":"easy","timeMinutes":35,"servings":4,"ingredients":[{"name":"zucchini","qty":2,"unit":"piece"},{"name":"cherry tomatoes","qty":2,"unit":"cup"},{"name":"red onion","qty":1,"unit":"piece"},{"name":"chickpeas","qty":1,"unit":"can"},{"name":"feta cheese","qty":4,"unit":"oz"},{"name":"olive oil","qty":3,"unit":"tbsp"},{"name":"dried oregano","qty":1,"unit":"tsp"},{"name":"garlic","qty":2,"unit":"clove"},{"name":"salt","qty":0.5,"unit":"tsp"},{"name":"black pepper","qty":0.25,"unit":"tsp"}],"steps":["Preheat oven to 400F and line a sheet pan with foil.","Slice zucchini into half-moons and thinly slice the red onion.","Drain and rinse the chickpeas, then toss with zucchini, tomatoes, and onion on the pan.","Mince garlic and drizzle everything with olive oil, garlic, oregano, salt, and pepper.","Nestle a block of feta in the center of the pan and drizzle with a little extra oil.","Bake 25-30 minutes until vegetables are tender and feta is soft, then crumble feta over the top to serve."],"tags":["sheet-pan","vegetarian","gluten-free","weeknight"]},{"id":"wk6-sheet-pan-turkey-meatballs-broccoli","title":"Sheet-Pan Turkey Meatballs with Broccoli & Marinara","cuisine":"italian","mealType":"dinner","difficulty":"easy","timeMinutes":35,"servings":4,"ingredients":[{"name":"ground turkey","qty":1,"unit":"lb"},{"name":"egg","qty":1,"unit":"piece"},{"name":"parmesan cheese","qty":0.25,"unit":"cup"},{"name":"garlic","qty":2,"unit":"clove"},{"name":"broccoli florets","qty":4,"unit":"cup"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"marinara sauce","qty":2,"unit":"cup"},{"name":"italian seasoning","qty":1,"unit":"tsp"},{"name":"salt","qty":0.5,"unit":"tsp"},{"name":"black pepper","qty":0.25,"unit":"tsp"}],"steps":["Preheat oven to 425F and line a sheet pan with foil.","Mince garlic and mix with ground turkey, egg, parmesan, italian seasoning, salt, and pepper.","Roll the turkey mixture into 16 meatballs and place on one side of the pan.","Toss broccoli florets with olive oil and spread on the other side of the pan.","Bake 18-20 minutes until meatballs reach 165F and broccoli is lightly charred.","Warm the marinara sauce and spoon over the meatballs and broccoli to serve."],"tags":["sheet-pan","weeknight","kid-friendly"]},{"id":"wk6-sheet-pan-fish-tacos","title":"Sheet-Pan Fish Tacos with Peppers & Onions","cuisine":"mexican","mealType":"dinner","difficulty":"easy","timeMinutes":25,"servings":4,"ingredients":[{"name":"cod fillets","qty":1,"unit":"lb"},{"name":"bell peppers","qty":2,"unit":"piece"},{"name":"red onion","qty":1,"unit":"piece"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"chili powder","qty":1,"unit":"tsp"},{"name":"cumin","qty":0.5,"unit":"tsp"},{"name":"corn tortillas","qty":8,"unit":"piece"},{"name":"lime","qty":1,"unit":"piece"},{"name":"cilantro","qty":2,"unit":"tbsp","optional":true}],"steps":["Preheat oven to 400F and line a sheet pan with foil.","Slice bell peppers and red onion into strips and toss with half the olive oil on the pan.","Roast the vegetables for 8 minutes to soften.","Season cod fillets with remaining oil, chili powder, and cumin, and add to the pan.","Roast 10-12 minutes more until fish flakes easily with a fork.","Flake the fish, squeeze lime over everything, and pile into warm corn tortillas with cilantro."],"tags":["sheet-pan","weeknight","gluten-free","quick","under-30-minutes"]},{"id":"wk6-sheet-pan-gnocchi-tomatoes-mozzarella","title":"Sheet-Pan Gnocchi with Cherry Tomatoes & Mozzarella","cuisine":"italian","mealType":"dinner","difficulty":"easy","timeMinutes":25,"servings":4,"ingredients":[{"name":"gnocchi","qty":1,"unit":"lb"},{"name":"cherry tomatoes","qty":2,"unit":"cup"},{"name":"olive oil","qty":3,"unit":"tbsp"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"mozzarella cheese","qty":1,"unit":"cup"},{"name":"italian seasoning","qty":1,"unit":"tsp"},{"name":"salt","qty":0.5,"unit":"tsp"},{"name":"black pepper","qty":0.25,"unit":"tsp"},{"name":"fresh basil","qty":2,"unit":"tbsp","optional":true}],"steps":["Preheat oven to 425F and line a sheet pan with foil.","Toss the gnocchi and cherry tomatoes with olive oil, minced garlic, italian seasoning, salt, and pepper.","Spread in a single layer on the sheet pan.","Roast 15 minutes, stirring once, until gnocchi is golden and tomatoes are blistered.","Scatter shredded mozzarella over the top and roast 5 more minutes until melted.","Top with torn basil leaves before serving, if using."],"tags":["sheet-pan","vegetarian","weeknight","quick","under-30-minutes"]},{"id":"wk6-sheet-pan-veggie-fajitas","title":"Sheet-Pan Veggie Fajitas with Black Beans","cuisine":"mexican","mealType":"dinner","difficulty":"easy","timeMinutes":25,"servings":4,"ingredients":[{"name":"bell peppers","qty":3,"unit":"piece"},{"name":"yellow onion","qty":1,"unit":"piece"},{"name":"portobello mushrooms","qty":3,"unit":"piece"},{"name":"black beans","qty":1,"unit":"can"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"fajita seasoning","qty":2,"unit":"tbsp"},{"name":"lime","qty":1,"unit":"piece"},{"name":"corn tortillas","qty":8,"unit":"piece"},{"name":"cilantro","qty":2,"unit":"tbsp","optional":true}],"steps":["Preheat oven to 425F and line a sheet pan with foil.","Slice bell peppers, onion, and portobello mushrooms into thick strips.","Drain and rinse the black beans and toss everything with olive oil and fajita seasoning on the pan.","Spread in a single layer and roast 20 minutes, stirring once, until vegetables are tender and charred.","Squeeze lime juice over the pan and sprinkle with cilantro if using.","Warm the corn tortillas and serve the veggie mix for building fajitas."],"tags":["sheet-pan","vegan","vegetarian","gluten-free","weeknight","quick","under-30-minutes"]},{"id":"wk6-one-pot-creamy-chicken-broccoli-pasta","title":"One-Pot Creamy Chicken and Broccoli Pasta","cuisine":"american","mealType":"dinner","difficulty":"easy","timeMinutes":30,"servings":4,"ingredients":[{"name":"chicken breast","qty":1,"unit":"lb"},{"name":"penne","qty":12,"unit":"oz"},{"name":"broccoli florets","qty":3,"unit":"cup"},{"name":"chicken broth","qty":3,"unit":"cup"},{"name":"heavy cream","qty":0.5,"unit":"cup"},{"name":"parmesan cheese","qty":0.5,"unit":"cup"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"olive oil","qty":1,"unit":"tbsp"},{"name":"salt","qty":0.5,"unit":"tsp"},{"name":"black pepper","qty":0.25,"unit":"tsp"}],"steps":["Cube the chicken breast and mince the garlic.","Heat olive oil in a large pot over medium-high heat and brown the chicken, 5 minutes.","Add garlic and cook 30 seconds until fragrant.","Stir in the penne and chicken broth, bring to a boil, then reduce heat and simmer 10 minutes, stirring occasionally.","Add broccoli florets and cook 5 more minutes until pasta is tender and broccoli is bright green.","Stir in heavy cream and parmesan, season with salt and pepper, and simmer 2 minutes until creamy."],"tags":["one-pot","weeknight","comfort","kid-friendly"]},{"id":"wk6-one-pot-cheeseburger-pasta-skillet","title":"One-Pot Cheeseburger Pasta Skillet","cuisine":"american","mealType":"dinner","difficulty":"easy","timeMinutes":30,"servings":4,"ingredients":[{"name":"ground beef","qty":1,"unit":"lb"},{"name":"elbow macaroni","qty":8,"unit":"oz"},{"name":"beef broth","qty":2.5,"unit":"cup"},{"name":"diced tomatoes","qty":1,"unit":"can"},{"name":"yellow onion","qty":1,"unit":"piece"},{"name":"cheddar cheese","qty":1.5,"unit":"cup"},{"name":"ketchup","qty":2,"unit":"tbsp"},{"name":"garlic powder","qty":0.5,"unit":"tsp"},{"name":"salt","qty":0.5,"unit":"tsp"},{"name":"black pepper","qty":0.25,"unit":"tsp"}],"steps":["Dice the onion and brown the ground beef with the onion in a large skillet over medium-high heat.","Drain excess fat, then stir in garlic powder, salt, and pepper.","Add the diced tomatoes, beef broth, ketchup, and elbow macaroni to the skillet.","Bring to a boil, then reduce heat, cover, and simmer 12-14 minutes, stirring occasionally, until pasta is tender.","Remove from heat and stir in the shredded cheddar until melted and creamy."],"tags":["one-pot","weeknight","comfort","kid-friendly"]},{"id":"wk6-one-pot-chicken-alfredo-penne","title":"One-Pot Chicken Alfredo Penne","cuisine":"italian","mealType":"dinner","difficulty":"easy","timeMinutes":25,"servings":4,"ingredients":[{"name":"chicken breast","qty":1,"unit":"lb"},{"name":"penne","qty":12,"unit":"oz"},{"name":"chicken broth","qty":3,"unit":"cup"},{"name":"heavy cream","qty":1,"unit":"cup"},{"name":"parmesan cheese","qty":0.75,"unit":"cup"},{"name":"butter","qty":2,"unit":"tbsp"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"salt","qty":0.5,"unit":"tsp"},{"name":"black pepper","qty":0.25,"unit":"tsp"}],"steps":["Cube the chicken breast and mince the garlic.","Melt butter in a large pot over medium-high heat and cook chicken until golden, about 5 minutes.","Add garlic and cook 30 seconds, then stir in penne and chicken broth.","Bring to a boil, reduce heat, and simmer 12-14 minutes, stirring often, until pasta is tender.","Stir in heavy cream and parmesan, season with salt and pepper, and simmer 2 minutes until thickened."],"tags":["one-pot","weeknight","comfort","quick","under-30-minutes"]},{"id":"wk6-skillet-veggie-fajita-rice","title":"Skillet Veggie Fajita Rice","cuisine":"mexican","mealType":"dinner","difficulty":"easy","timeMinutes":25,"servings":4,"ingredients":[{"name":"bell peppers","qty":2,"unit":"piece"},{"name":"yellow onion","qty":1,"unit":"piece"},{"name":"white rice","qty":1.5,"unit":"cup"},{"name":"vegetable broth","qty":3,"unit":"cup"},{"name":"black beans","qty":1,"unit":"can"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"fajita seasoning","qty":2,"unit":"tbsp"},{"name":"lime","qty":1,"unit":"piece"},{"name":"cilantro","qty":2,"unit":"tbsp","optional":true}],"steps":["Slice the bell peppers and onion into strips.","Heat olive oil in a large skillet over medium-high heat and saute peppers and onion 5 minutes until softened.","Stir in fajita seasoning and cook 30 seconds until fragrant.","Add rice, vegetable broth, and drained black beans, and bring to a boil.","Reduce heat, cover, and simmer 18-20 minutes until rice is tender and liquid is absorbed.","Fluff with a fork, squeeze lime juice over the top, and sprinkle with cilantro if using."],"tags":["one-pot","vegan","vegetarian","gluten-free","weeknight","quick","under-30-minutes"]},{"id":"wk6-one-pot-black-bean-taco-pasta","title":"One-Pot Black Bean Taco Pasta","cuisine":"mexican","mealType":"dinner","difficulty":"easy","timeMinutes":25,"servings":4,"ingredients":[{"name":"elbow macaroni","qty":12,"unit":"oz"},{"name":"black beans","qty":1,"unit":"can"},{"name":"diced tomatoes","qty":1,"unit":"can"},{"name":"vegetable broth","qty":2.5,"unit":"cup"},{"name":"taco seasoning","qty":2,"unit":"tbsp"},{"name":"cheddar cheese","qty":1,"unit":"cup"},{"name":"yellow onion","qty":1,"unit":"piece"},{"name":"olive oil","qty":1,"unit":"tbsp"},{"name":"cilantro","qty":2,"unit":"tbsp","optional":true}],"steps":["Dice the onion and saute in olive oil in a large pot over medium heat until softened, 4 minutes.","Drain and rinse the black beans and add to the pot with diced tomatoes, vegetable broth, and taco seasoning.","Stir in the elbow macaroni and bring to a boil.","Reduce heat, cover, and simmer 12-14 minutes, stirring occasionally, until pasta is tender.","Remove from heat and stir in shredded cheddar until melted.","Sprinkle with cilantro before serving, if using."],"tags":["one-pot","vegetarian","weeknight","quick","under-30-minutes"]},{"id":"wk6-one-pot-lemon-garlic-shrimp-pasta","title":"One-Pot Lemon Garlic Shrimp Pasta","cuisine":"italian","mealType":"dinner","difficulty":"easy","timeMinutes":20,"servings":4,"ingredients":[{"name":"shrimp","qty":1,"unit":"lb"},{"name":"spaghetti","qty":12,"unit":"oz"},{"name":"chicken broth","qty":4,"unit":"cup"},{"name":"garlic","qty":4,"unit":"clove"},{"name":"olive oil","qty":3,"unit":"tbsp"},{"name":"lemon","qty":1,"unit":"piece"},{"name":"red pepper flakes","qty":0.25,"unit":"tsp","optional":true},{"name":"fresh parsley","qty":2,"unit":"tbsp","optional":true},{"name":"salt","qty":0.5,"unit":"tsp"}],"steps":["Mince the garlic and zest and juice the lemon.","Heat 2 tablespoons olive oil in a large pot over medium heat and cook garlic 1 minute until fragrant.","Add spaghetti and chicken broth, bring to a boil, and cook 10-12 minutes, stirring often, until pasta is nearly tender.","Add shrimp and cook 3-4 minutes more until pink and opaque, and most liquid has absorbed.","Stir in remaining olive oil, lemon juice, lemon zest, and red pepper flakes if using.","Season with salt and top with fresh parsley before serving."],"tags":["one-pot","weeknight","quick","under-30-minutes"]},{"id":"wk6-one-pot-sausage-kale-white-bean-skillet","title":"One-Pot Sausage, Kale, and White Bean Skillet","cuisine":"italian","mealType":"dinner","difficulty":"easy","timeMinutes":25,"servings":4,"ingredients":[{"name":"italian sausage","qty":1,"unit":"lb"},{"name":"kale","qty":4,"unit":"cup"},{"name":"white beans","qty":2,"unit":"can"},{"name":"chicken broth","qty":1,"unit":"cup"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"olive oil","qty":1,"unit":"tbsp"},{"name":"crushed red pepper","qty":0.25,"unit":"tsp","optional":true},{"name":"salt","qty":0.25,"unit":"tsp"},{"name":"black pepper","qty":0.25,"unit":"tsp"}],"steps":["Remove sausage from casings if needed and brown in a large skillet over medium-high heat, breaking it up, 6-7 minutes.","Mince the garlic and add to the skillet, cooking 30 seconds until fragrant.","Drain and rinse the white beans and add to the skillet along with chicken broth.","Stir in the chopped kale in batches, letting it wilt down, about 4 minutes.","Simmer 8-10 minutes until beans are warmed through and broth has slightly reduced.","Season with crushed red pepper, salt, and pepper before serving."],"tags":["one-pot","weeknight","gluten-free","quick","under-30-minutes"]},{"id":"wk6-skillet-chicken-parmesan-pasta","title":"Skillet Chicken Parmesan Pasta","cuisine":"italian","mealType":"dinner","difficulty":"medium","timeMinutes":35,"servings":4,"ingredients":[{"name":"chicken breast","qty":1,"unit":"lb"},{"name":"penne","qty":12,"unit":"oz"},{"name":"marinara sauce","qty":3,"unit":"cup"},{"name":"chicken broth","qty":1.5,"unit":"cup"},{"name":"mozzarella cheese","qty":1,"unit":"cup"},{"name":"parmesan cheese","qty":0.5,"unit":"cup"},{"name":"panko breadcrumbs","qty":0.5,"unit":"cup"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"italian seasoning","qty":1,"unit":"tsp"},{"name":"salt","qty":0.5,"unit":"tsp"},{"name":"black pepper","qty":0.25,"unit":"tsp"}],"steps":["Cube the chicken breast and season with salt, pepper, and italian seasoning.","Heat olive oil in a large oven-safe skillet over medium-high heat and brown the chicken, 5-6 minutes.","Stir in panko breadcrumbs and toast 1-2 minutes until golden, then remove chicken and crumbs to a plate.","Add penne, marinara sauce, and chicken broth to the skillet and bring to a boil.","Reduce heat, cover, and simmer 12-14 minutes, stirring occasionally, until pasta is tender.","Return chicken to the skillet, top with mozzarella and parmesan, cover, and cook 3-4 minutes until cheese melts.","Sprinkle the toasted panko over the top just before serving."],"tags":["one-pot","comfort","weeknight"]},{"id":"wk6-one-pot-beef-stroganoff-skillet","title":"One-Pot Beef Stroganoff Skillet","cuisine":"american","mealType":"dinner","difficulty":"medium","timeMinutes":35,"servings":4,"ingredients":[{"name":"ground beef","qty":1,"unit":"lb"},{"name":"egg noodles","qty":12,"unit":"oz"},{"name":"mushrooms","qty":8,"unit":"oz"},{"name":"beef broth","qty":3,"unit":"cup"},{"name":"sour cream","qty":0.75,"unit":"cup"},{"name":"yellow onion","qty":1,"unit":"piece"},{"name":"garlic","qty":2,"unit":"clove"},{"name":"worcestershire sauce","qty":1,"unit":"tbsp"},{"name":"olive oil","qty":1,"unit":"tbsp"},{"name":"salt","qty":0.5,"unit":"tsp"},{"name":"black pepper","qty":0.25,"unit":"tsp"}],"steps":["Dice the onion and slice the mushrooms; mince the garlic.","Heat olive oil in a large pot over medium-high heat and brown the ground beef with the onion, 6 minutes.","Add mushrooms and garlic and cook 4 minutes until mushrooms soften.","Stir in worcestershire sauce, beef broth, and egg noodles, and bring to a boil.","Reduce heat, cover, and simmer 10-12 minutes, stirring occasionally, until noodles are tender.","Remove from heat and stir in sour cream, salt, and pepper until creamy."],"tags":["one-pot","weeknight","comfort"]},{"id":"wk6-skillet-black-bean-rice-burrito-bowl","title":"Skillet Black Bean and Rice Burrito Bowl","cuisine":"mexican","mealType":"dinner","difficulty":"easy","timeMinutes":25,"servings":4,"ingredients":[{"name":"white rice","qty":1.5,"unit":"cup"},{"name":"black beans","qty":2,"unit":"can"},{"name":"vegetable broth","qty":3,"unit":"cup"},{"name":"corn","qty":1,"unit":"cup"},{"name":"bell pepper","qty":1,"unit":"piece"},{"name":"taco seasoning","qty":2,"unit":"tbsp"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"lime","qty":1,"unit":"piece"},{"name":"avocado","qty":1,"unit":"piece","optional":true},{"name":"cilantro","qty":2,"unit":"tbsp","optional":true}],"steps":["Dice the bell pepper and drain and rinse the black beans.","Heat olive oil in a large skillet over medium heat and saute the bell pepper 3 minutes.","Stir in taco seasoning, rice, vegetable broth, black beans, and corn.","Bring to a boil, then reduce heat, cover, and simmer 18-20 minutes until rice is tender.","Fluff with a fork and squeeze lime juice over the top.","Top with sliced avocado and cilantro before serving, if using."],"tags":["one-pot","vegan","vegetarian","gluten-free","weeknight","quick","under-30-minutes"]},{"id":"wk6-one-pot-cajun-chicken-rice","title":"One-Pot Cajun Chicken and Rice","cuisine":"fusion","mealType":"dinner","difficulty":"easy","timeMinutes":30,"servings":4,"ingredients":[{"name":"chicken thighs","qty":1.25,"unit":"lb"},{"name":"white rice","qty":1.5,"unit":"cup"},{"name":"chicken broth","qty":3,"unit":"cup"},{"name":"bell pepper","qty":1,"unit":"piece"},{"name":"celery","qty":2,"unit":"stalk"},{"name":"yellow onion","qty":1,"unit":"piece"},{"name":"cajun seasoning","qty":2,"unit":"tbsp"},{"name":"olive oil","qty":1,"unit":"tbsp"},{"name":"diced tomatoes","qty":1,"unit":"can"}],"steps":["Cube the chicken thighs and season with half the cajun seasoning.","Heat olive oil in a large pot over medium-high heat and brown the chicken, 5 minutes, then remove.","Dice the bell pepper, celery, and onion and saute in the same pot 4 minutes until softened.","Stir in remaining cajun seasoning, rice, chicken broth, and diced tomatoes.","Return chicken to the pot, bring to a boil, then reduce heat, cover, and simmer 20 minutes.","Let stand 5 minutes off heat, then fluff with a fork before serving."],"tags":["one-pot","weeknight","gluten-free"]},{"id":"wk6-skillet-gnocchi-spinach-white-beans","title":"Skillet Gnocchi with Spinach, White Beans & Parmesan","cuisine":"italian","mealType":"dinner","difficulty":"easy","timeMinutes":25,"servings":4,"ingredients":[{"name":"gnocchi","qty":1,"unit":"lb"},{"name":"baby spinach","qty":4,"unit":"cup"},{"name":"white beans","qty":1,"unit":"can"},{"name":"vegetable broth","qty":1.5,"unit":"cup"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"parmesan cheese","qty":0.5,"unit":"cup"},{"name":"salt","qty":0.5,"unit":"tsp"},{"name":"black pepper","qty":0.25,"unit":"tsp"}],"steps":["Mince the garlic and drain and rinse the white beans.","Heat olive oil in a large skillet over medium heat and cook garlic 30 seconds until fragrant.","Add gnocchi, white beans, and vegetable broth, and bring to a simmer.","Cover and cook 8-10 minutes, stirring occasionally, until gnocchi is tender and most liquid has absorbed.","Stir in the baby spinach in batches until wilted, about 2 minutes.","Remove from heat, stir in parmesan, and season with salt and pepper."],"tags":["one-pot","vegetarian","weeknight","quick","under-30-minutes"]},{"id":"wk6-slow-cooker-classic-beef-chili","title":"Slow-Cooker Classic Beef Chili","cuisine":"american","mealType":"dinner","difficulty":"easy","timeMinutes":240,"servings":6,"ingredients":[{"name":"ground beef","qty":2,"unit":"lb"},{"name":"kidney beans","qty":2,"unit":"can"},{"name":"diced tomatoes","qty":2,"unit":"can"},{"name":"tomato paste","qty":2,"unit":"tbsp"},{"name":"yellow onion","qty":1,"unit":"piece"},{"name":"bell pepper","qty":1,"unit":"piece"},{"name":"chili powder","qty":3,"unit":"tbsp"},{"name":"cumin","qty":1,"unit":"tbsp"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"beef broth","qty":1,"unit":"cup"},{"name":"shredded cheese","qty":1,"unit":"cup","optional":true}],"steps":["Brown the ground beef in a skillet over medium-high heat, then drain and transfer to the slow cooker.","Dice the onion and bell pepper and mince the garlic; add them to the slow cooker.","Add kidney beans, diced tomatoes, tomato paste, beef broth, chili powder, and cumin.","Stir to combine, cover, and cook on low for 6-8 hours or high for 3-4 hours.","Stir well before serving and top with shredded cheese if desired."],"tags":["slow-cooker","gluten-free","comfort","weeknight"]},{"id":"wk6-slow-cooker-white-chicken-chili","title":"Slow-Cooker White Chicken Chili","cuisine":"american","mealType":"dinner","difficulty":"easy","timeMinutes":240,"servings":6,"ingredients":[{"name":"chicken breast","qty":1.5,"unit":"lb"},{"name":"white beans","qty":3,"unit":"can"},{"name":"chicken broth","qty":3,"unit":"cup"},{"name":"canned green chiles","qty":1,"unit":"can"},{"name":"yellow onion","qty":1,"unit":"piece"},{"name":"cumin","qty":1,"unit":"tbsp"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"sour cream","qty":0.5,"unit":"cup"},{"name":"cheddar cheese","qty":1,"unit":"cup","optional":true}],"steps":["Dice the onion and mince the garlic.","Place chicken breast, white beans, chicken broth, green chiles, onion, garlic, and cumin in the slow cooker.","Cover and cook on low for 6-7 hours or high for 3-4 hours, until chicken is cooked through.","Remove chicken, shred with two forks, and return to the slow cooker.","Stir in sour cream until well combined.","Serve topped with shredded cheddar, if desired."],"tags":["slow-cooker","gluten-free","comfort"]},{"id":"wk6-dutch-oven-pot-roast","title":"Dutch-Oven Pot Roast with Carrots and Potatoes","cuisine":"american","mealType":"dinner","difficulty":"medium","timeMinutes":180,"servings":6,"ingredients":[{"name":"chuck roast","qty":3,"unit":"lb"},{"name":"carrots","qty":4,"unit":"piece"},{"name":"baby potatoes","qty":1.5,"unit":"lb"},{"name":"yellow onion","qty":1,"unit":"piece"},{"name":"beef broth","qty":3,"unit":"cup"},{"name":"tomato paste","qty":2,"unit":"tbsp"},{"name":"garlic","qty":4,"unit":"clove"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"bay leaf","qty":2,"unit":"piece"},{"name":"salt","qty":1,"unit":"tsp"},{"name":"black pepper","qty":0.5,"unit":"tsp"}],"steps":["Preheat oven to 325F. Season the chuck roast generously with salt and pepper.","Heat olive oil in a dutch oven over high heat and sear the roast on all sides, about 8 minutes total.","Remove the roast and add sliced onion and minced garlic, cooking 2 minutes until fragrant.","Stir in tomato paste and beef broth, scraping up any browned bits from the bottom.","Return the roast to the pot, add bay leaves, cover, and braise in the oven for 2 hours.","Add carrots and potatoes around the roast and continue braising, covered, for 1 more hour until fork-tender.","Discard bay leaves, slice or shred the roast, and serve with the vegetables and pan juices."],"tags":["dutch-oven","comfort","gluten-free"]},{"id":"wk6-slow-cooker-turkey-chili","title":"Slow-Cooker Turkey Chili","cuisine":"american","mealType":"dinner","difficulty":"easy","timeMinutes":240,"servings":6,"ingredients":[{"name":"ground turkey","qty":2,"unit":"lb"},{"name":"black beans","qty":2,"unit":"can"},{"name":"diced tomatoes","qty":2,"unit":"can"},{"name":"bell pepper","qty":1,"unit":"piece"},{"name":"yellow onion","qty":1,"unit":"piece"},{"name":"chili powder","qty":2,"unit":"tbsp"},{"name":"cumin","qty":1,"unit":"tbsp"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"vegetable broth","qty":1,"unit":"cup"}],"steps":["Brown the ground turkey in a skillet over medium-high heat, then transfer to the slow cooker.","Dice the onion and bell pepper and mince the garlic; add to the slow cooker.","Add black beans, diced tomatoes, vegetable broth, chili powder, and cumin.","Stir well, cover, and cook on low for 6-7 hours or high for 3-4 hours.","Stir before serving, adjusting seasoning to taste."],"tags":["slow-cooker","gluten-free","weeknight"]},{"id":"wk6-dutch-oven-braised-short-ribs","title":"Dutch-Oven Braised Short Ribs","cuisine":"american","mealType":"dinner","difficulty":"hard","timeMinutes":210,"servings":4,"ingredients":[{"name":"beef short ribs","qty":3,"unit":"lb"},{"name":"carrots","qty":3,"unit":"piece"},{"name":"celery","qty":2,"unit":"stalk"},{"name":"yellow onion","qty":1,"unit":"piece"},{"name":"beef broth","qty":3,"unit":"cup"},{"name":"tomato paste","qty":2,"unit":"tbsp"},{"name":"garlic","qty":4,"unit":"clove"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"bay leaf","qty":2,"unit":"piece"},{"name":"salt","qty":1,"unit":"tsp"},{"name":"black pepper","qty":0.5,"unit":"tsp"}],"steps":["Preheat oven to 325F and season the short ribs generously with salt and pepper.","Heat olive oil in a dutch oven over high heat and sear the ribs on all sides, about 8 minutes, then remove.","Dice the onion, carrots, and celery, and mince the garlic; saute in the pot 5 minutes until softened.","Stir in tomato paste and cook 1 minute, then add beef broth, scraping the browned bits from the bottom.","Return the short ribs to the pot, add bay leaves, cover, and braise in the oven for 3 hours until fork-tender.","Skim excess fat from the surface, discard bay leaves, and serve the ribs with the vegetables and sauce."],"tags":["dutch-oven","comfort","gluten-free"]},{"id":"wk6-slow-cooker-pulled-pork","title":"Slow-Cooker Pulled Pork","cuisine":"american","mealType":"dinner","difficulty":"easy","timeMinutes":240,"servings":8,"ingredients":[{"name":"pork shoulder","qty":4,"unit":"lb"},{"name":"bbq sauce","qty":1.5,"unit":"cup"},{"name":"yellow onion","qty":1,"unit":"piece"},{"name":"chicken broth","qty":1,"unit":"cup"},{"name":"brown sugar","qty":2,"unit":"tbsp"},{"name":"smoked paprika","qty":1,"unit":"tbsp"},{"name":"garlic powder","qty":1,"unit":"tsp"},{"name":"salt","qty":1,"unit":"tsp"},{"name":"hamburger buns","qty":8,"unit":"piece","optional":true}],"steps":["Rub the pork shoulder with brown sugar, smoked paprika, garlic powder, and salt.","Slice the onion and place in the bottom of the slow cooker.","Set the pork shoulder on top of the onions and pour in chicken broth.","Cover and cook on low for 8 hours or high for 5-6 hours, until the pork shreds easily.","Remove the pork, shred with two forks, and discard excess fat.","Return shredded pork to the slow cooker and stir in bbq sauce until well coated.","Serve on hamburger buns if desired."],"tags":["slow-cooker","gluten-free"]},{"id":"wk6-slow-cooker-vegetarian-three-bean-chili","title":"Slow-Cooker Vegetarian Three-Bean Chili","cuisine":"mexican","mealType":"dinner","difficulty":"easy","timeMinutes":180,"servings":6,"ingredients":[{"name":"black beans","qty":1,"unit":"can"},{"name":"kidney beans","qty":1,"unit":"can"},{"name":"pinto beans","qty":1,"unit":"can"},{"name":"diced tomatoes","qty":2,"unit":"can"},{"name":"bell pepper","qty":1,"unit":"piece"},{"name":"yellow onion","qty":1,"unit":"piece"},{"name":"corn","qty":1,"unit":"cup"},{"name":"chili powder","qty":2,"unit":"tbsp"},{"name":"cumin","qty":1,"unit":"tbsp"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"vegetable broth","qty":1,"unit":"cup"}],"steps":["Dice the onion and bell pepper and mince the garlic.","Drain and rinse all three cans of beans and add to the slow cooker.","Add diced tomatoes, corn, onion, bell pepper, garlic, vegetable broth, chili powder, and cumin.","Stir well to combine, cover, and cook on low for 6 hours or high for 3 hours.","Stir before serving and adjust seasoning to taste."],"tags":["slow-cooker","vegan","vegetarian","gluten-free","comfort"]},{"id":"wk6-dutch-oven-chicken-cacciatore","title":"Dutch-Oven Chicken Cacciatore","cuisine":"italian","mealType":"dinner","difficulty":"medium","timeMinutes":90,"servings":4,"ingredients":[{"name":"chicken thighs","qty":2,"unit":"lb"},{"name":"bell peppers","qty":2,"unit":"piece"},{"name":"mushrooms","qty":8,"unit":"oz"},{"name":"yellow onion","qty":1,"unit":"piece"},{"name":"crushed tomatoes","qty":1,"unit":"can"},{"name":"chicken broth","qty":1,"unit":"cup"},{"name":"garlic","qty":4,"unit":"clove"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"italian seasoning","qty":1,"unit":"tsp"},{"name":"salt","qty":0.5,"unit":"tsp"},{"name":"black pepper","qty":0.25,"unit":"tsp"}],"steps":["Season chicken thighs with salt and pepper.","Heat olive oil in a dutch oven over medium-high heat and brown the chicken on both sides, about 8 minutes, then remove.","Slice bell peppers, mushrooms, and onion, and mince the garlic; saute in the pot 6 minutes until softened.","Stir in crushed tomatoes, chicken broth, and italian seasoning, scraping up any browned bits.","Return the chicken to the pot, cover, and simmer on the stovetop over low heat for 40-45 minutes.","Uncover and simmer 10 more minutes until sauce thickens slightly and chicken is very tender."],"tags":["dutch-oven","comfort","gluten-free"]},{"id":"wk6-slow-cooker-vegetable-barley-stew","title":"Slow-Cooker Vegetable Barley Stew","cuisine":"american","mealType":"dinner","difficulty":"easy","timeMinutes":240,"servings":6,"ingredients":[{"name":"pearl barley","qty":1,"unit":"cup"},{"name":"carrots","qty":3,"unit":"piece"},{"name":"celery","qty":2,"unit":"stalk"},{"name":"yellow onion","qty":1,"unit":"piece"},{"name":"diced tomatoes","qty":1,"unit":"can"},{"name":"vegetable broth","qty":6,"unit":"cup"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"bay leaf","qty":1,"unit":"piece"},{"name":"dried thyme","qty":1,"unit":"tsp"},{"name":"salt","qty":0.5,"unit":"tsp"},{"name":"black pepper","qty":0.25,"unit":"tsp"}],"steps":["Dice the carrots, celery, and onion, and mince the garlic.","Combine barley, carrots, celery, onion, garlic, diced tomatoes, vegetable broth, bay leaf, and thyme in the slow cooker.","Stir well, cover, and cook on low for 6-7 hours or high for 3-4 hours, until barley and vegetables are tender.","Discard the bay leaf and season with salt and pepper before serving."],"tags":["slow-cooker","vegan","vegetarian","comfort"]},{"id":"wk6-slow-cooker-chicken-tortilla-soup","title":"Slow-Cooker Chicken Tortilla Soup","cuisine":"mexican","mealType":"dinner","difficulty":"easy","timeMinutes":240,"servings":6,"ingredients":[{"name":"chicken breast","qty":1.5,"unit":"lb"},{"name":"black beans","qty":1,"unit":"can"},{"name":"corn","qty":1,"unit":"cup"},{"name":"diced tomatoes","qty":1,"unit":"can"},{"name":"canned green chiles","qty":1,"unit":"can"},{"name":"chicken broth","qty":4,"unit":"cup"},{"name":"yellow onion","qty":1,"unit":"piece"},{"name":"cumin","qty":1,"unit":"tbsp"},{"name":"chili powder","qty":1,"unit":"tbsp"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"tortilla chips","qty":2,"unit":"cup","optional":true,"note":"corn chips — check the label for gluten-free"},{"name":"avocado","qty":1,"unit":"piece","optional":true}],"steps":["Dice the onion and mince the garlic.","Place chicken breast, black beans, corn, diced tomatoes, green chiles, chicken broth, onion, garlic, cumin, and chili powder in the slow cooker.","Cover and cook on low for 6-7 hours or high for 3-4 hours, until chicken is cooked through.","Remove the chicken, shred with two forks, and return to the pot.","Stir well and ladle into bowls.","Top with crushed tortilla chips and sliced avocado, if using."],"tags":["slow-cooker","gluten-free","comfort"]},{"id":"wk6-air-fryer-crispy-chicken-tenders","title":"Air-Fryer Crispy Chicken Tenders","cuisine":"american","mealType":"dinner","difficulty":"easy","timeMinutes":20,"servings":4,"ingredients":[{"name":"chicken tenders","qty":1.5,"unit":"lb"},{"name":"panko breadcrumbs","qty":1.5,"unit":"cup"},{"name":"egg","qty":2,"unit":"piece"},{"name":"flour","qty":0.5,"unit":"cup"},{"name":"garlic powder","qty":1,"unit":"tsp"},{"name":"paprika","qty":1,"unit":"tsp"},{"name":"salt","qty":0.5,"unit":"tsp"},{"name":"cooking spray","qty":1,"unit":"to-taste"}],"steps":["Preheat the air fryer to 400F.","Set up a breading station with flour in one bowl, beaten eggs in a second, and panko mixed with garlic powder, paprika, and salt in a third.","Dredge each chicken tender in flour, then egg, then panko, pressing to adhere.","Arrange tenders in a single layer in the air fryer basket and spray lightly with cooking spray.","Air fry 10-12 minutes, flipping halfway, until golden and cooked through to 165F.","Serve immediately with your favorite dipping sauce."],"tags":["air-fryer","kid-friendly","quick","under-30-minutes"]},{"id":"wk6-air-fryer-buffalo-cauliflower-bites","title":"Air-Fryer Buffalo Cauliflower Bites","cuisine":"american","mealType":"snack","difficulty":"easy","timeMinutes":25,"servings":4,"ingredients":[{"name":"cauliflower florets","qty":6,"unit":"cup"},{"name":"flour","qty":0.75,"unit":"cup"},{"name":"vegetable broth","qty":0.75,"unit":"cup"},{"name":"garlic powder","qty":1,"unit":"tsp"},{"name":"buffalo sauce","qty":0.5,"unit":"cup"},{"name":"olive oil","qty":1,"unit":"tbsp"},{"name":"salt","qty":0.25,"unit":"tsp"}],"steps":["Preheat the air fryer to 380F.","Whisk flour, vegetable broth, garlic powder, and salt into a smooth batter.","Dip cauliflower florets in the batter, letting excess drip off, and arrange in a single layer in the air fryer basket.","Air fry 12-14 minutes, shaking the basket halfway, until lightly golden and crisp.","Toss the cauliflower with buffalo sauce and olive oil in a large bowl.","Return to the air fryer for 3-5 more minutes to set the glaze before serving."],"tags":["air-fryer","vegan","vegetarian","snack","quick","under-30-minutes"]},{"id":"wk6-air-fryer-garlic-butter-salmon","title":"Air-Fryer Garlic Butter Salmon","cuisine":"american","mealType":"dinner","difficulty":"easy","timeMinutes":15,"servings":4,"ingredients":[{"name":"salmon fillets","qty":4,"unit":"piece"},{"name":"butter","qty":2,"unit":"tbsp"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"lemon","qty":1,"unit":"piece"},{"name":"salt","qty":0.5,"unit":"tsp"},{"name":"black pepper","qty":0.25,"unit":"tsp"},{"name":"fresh parsley","qty":1,"unit":"tbsp","optional":true}],"steps":["Preheat the air fryer to 400F.","Melt the butter and mix with minced garlic, salt, and pepper.","Brush the salmon fillets generously with the garlic butter.","Place salmon skin-side down in the air fryer basket in a single layer.","Air fry 8-10 minutes until the salmon flakes easily with a fork.","Squeeze fresh lemon over the top and garnish with parsley before serving, if using."],"tags":["air-fryer","gluten-free","quick","under-30-minutes"]},{"id":"wk6-air-fryer-turkey-meatballs","title":"Air-Fryer Turkey Meatballs","cuisine":"italian","mealType":"dinner","difficulty":"easy","timeMinutes":20,"servings":4,"ingredients":[{"name":"ground turkey","qty":1,"unit":"lb"},{"name":"egg","qty":1,"unit":"piece"},{"name":"parmesan cheese","qty":0.25,"unit":"cup"},{"name":"garlic","qty":2,"unit":"clove"},{"name":"italian seasoning","qty":1,"unit":"tsp"},{"name":"salt","qty":0.5,"unit":"tsp"},{"name":"black pepper","qty":0.25,"unit":"tsp"},{"name":"marinara sauce","qty":2,"unit":"cup","optional":true}],"steps":["Preheat the air fryer to 375F.","Mince the garlic and mix with ground turkey, egg, parmesan, italian seasoning, salt, and pepper.","Roll the mixture into 16 evenly sized meatballs.","Arrange meatballs in a single layer in the air fryer basket, working in batches if needed.","Air fry 10-12 minutes, shaking the basket halfway, until meatballs reach 165F and are browned.","Serve warm with marinara sauce for dipping, if using."],"tags":["air-fryer","gluten-free","quick","under-30-minutes"]},{"id":"wk6-air-fryer-sweet-potato-fries","title":"Air-Fryer Sweet Potato Fries","cuisine":"american","mealType":"side","difficulty":"easy","timeMinutes":25,"servings":4,"ingredients":[{"name":"sweet potatoes","qty":3,"unit":"piece"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"cornstarch","qty":1,"unit":"tbsp"},{"name":"smoked paprika","qty":1,"unit":"tsp"},{"name":"garlic powder","qty":0.5,"unit":"tsp"},{"name":"salt","qty":0.5,"unit":"tsp"}],"steps":["Preheat the air fryer to 400F.","Cut the sweet potatoes into thin, even fries.","Toss the fries with cornstarch, then with olive oil, smoked paprika, garlic powder, and salt.","Arrange fries in a single layer in the air fryer basket, working in batches if needed.","Air fry 16-18 minutes, shaking the basket every 5 minutes, until golden and crisp.","Serve hot with your favorite dipping sauce."],"tags":["air-fryer","vegan","vegetarian","gluten-free","side","quick","under-30-minutes"]},{"id":"wk6-air-fryer-pork-chops","title":"Air-Fryer Pork Chops","cuisine":"american","mealType":"dinner","difficulty":"easy","timeMinutes":20,"servings":4,"ingredients":[{"name":"pork chops","qty":4,"unit":"piece"},{"name":"olive oil","qty":1,"unit":"tbsp"},{"name":"smoked paprika","qty":1,"unit":"tsp"},{"name":"garlic powder","qty":1,"unit":"tsp"},{"name":"onion powder","qty":0.5,"unit":"tsp"},{"name":"salt","qty":0.5,"unit":"tsp"},{"name":"black pepper","qty":0.25,"unit":"tsp"}],"steps":["Preheat the air fryer to 400F.","Pat the pork chops dry and rub with olive oil.","Mix smoked paprika, garlic powder, onion powder, salt, and pepper, and rub over both sides of the chops.","Arrange the chops in a single layer in the air fryer basket.","Air fry 12-14 minutes, flipping halfway, until the internal temperature reaches 145F.","Let rest 3 minutes before serving."],"tags":["air-fryer","gluten-free","quick","under-30-minutes"]},{"id":"wk6-air-fryer-buffalo-chicken-wings","title":"Air-Fryer Buffalo Chicken Wings","cuisine":"american","mealType":"dinner","difficulty":"easy","timeMinutes":25,"servings":4,"ingredients":[{"name":"chicken wings","qty":2,"unit":"lb"},{"name":"baking powder","qty":1,"unit":"tbsp"},{"name":"salt","qty":0.5,"unit":"tsp"},{"name":"buffalo sauce","qty":0.75,"unit":"cup"},{"name":"butter","qty":2,"unit":"tbsp"},{"name":"black pepper","qty":0.25,"unit":"tsp"}],"steps":["Preheat the air fryer to 380F.","Pat the chicken wings very dry and toss with baking powder, salt, and pepper.","Arrange wings in a single layer in the air fryer basket, working in batches if needed.","Air fry 22-25 minutes, shaking the basket every 8 minutes, until crispy and cooked through.","Melt the butter and whisk with buffalo sauce.","Toss the hot wings in the buffalo butter sauce before serving."],"tags":["air-fryer","gluten-free","quick","under-30-minutes"]},{"id":"wk6-air-fryer-garlic-shrimp","title":"Air-Fryer Garlic Shrimp","cuisine":"american","mealType":"dinner","difficulty":"easy","timeMinutes":15,"servings":4,"ingredients":[{"name":"shrimp","qty":1,"unit":"lb"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"lemon","qty":1,"unit":"piece"},{"name":"smoked paprika","qty":0.5,"unit":"tsp"},{"name":"salt","qty":0.5,"unit":"tsp"},{"name":"black pepper","qty":0.25,"unit":"tsp"},{"name":"fresh parsley","qty":1,"unit":"tbsp","optional":true}],"steps":["Preheat the air fryer to 400F.","Mince the garlic and toss shrimp with olive oil, garlic, smoked paprika, salt, and pepper.","Arrange shrimp in a single layer in the air fryer basket.","Air fry 6-8 minutes, shaking the basket halfway, until shrimp are pink and opaque.","Squeeze fresh lemon juice over the shrimp and sprinkle with parsley before serving, if using."],"tags":["air-fryer","gluten-free","quick","under-30-minutes"]},{"id":"wk6-air-fryer-parmesan-zucchini-chips","title":"Air-Fryer Parmesan Zucchini Chips","cuisine":"italian","mealType":"side","difficulty":"easy","timeMinutes":20,"servings":4,"ingredients":[{"name":"zucchini","qty":2,"unit":"piece"},{"name":"panko breadcrumbs","qty":0.75,"unit":"cup"},{"name":"parmesan cheese","qty":0.5,"unit":"cup"},{"name":"egg","qty":1,"unit":"piece"},{"name":"italian seasoning","qty":1,"unit":"tsp"},{"name":"salt","qty":0.25,"unit":"tsp"},{"name":"cooking spray","qty":1,"unit":"to-taste"}],"steps":["Preheat the air fryer to 400F.","Slice the zucchini into thin rounds and pat dry with a paper towel.","Beat the egg in a shallow bowl; in a second bowl mix panko, parmesan, italian seasoning, and salt.","Dip each zucchini round in egg, then coat in the panko mixture.","Arrange in a single layer in the air fryer basket and spray lightly with cooking spray.","Air fry 10-12 minutes, flipping halfway, until golden and crisp."],"tags":["air-fryer","vegetarian","side","quick","under-30-minutes"]},{"id":"wk6-oven-baked-panko-fish-fillets","title":"Oven-Baked Panko Fish Fillets","cuisine":"american","mealType":"dinner","difficulty":"easy","timeMinutes":25,"servings":4,"ingredients":[{"name":"tilapia fillets","qty":4,"unit":"piece"},{"name":"panko breadcrumbs","qty":1,"unit":"cup"},{"name":"egg","qty":1,"unit":"piece"},{"name":"flour","qty":0.5,"unit":"cup"},{"name":"lemon","qty":1,"unit":"piece"},{"name":"paprika","qty":0.5,"unit":"tsp"},{"name":"salt","qty":0.5,"unit":"tsp"},{"name":"cooking spray","qty":1,"unit":"to-taste"}],"steps":["Preheat oven to 425F and line a baking sheet with foil, then set a wire rack on top.","Set up a breading station with flour, beaten egg, and panko mixed with paprika and salt.","Dredge each tilapia fillet in flour, then egg, then panko, pressing to coat well.","Place fillets on the wire rack and spray lightly with cooking spray.","Bake 15-18 minutes until golden and the fish flakes easily with a fork.","Squeeze fresh lemon over the fillets before serving."],"tags":["oven-baked","quick","under-30-minutes"]},{"id":"wk6-classic-tuna-noodle-casserole","title":"Classic Tuna Noodle Casserole","cuisine":"american","mealType":"dinner","difficulty":"easy","timeMinutes":40,"servings":6,"ingredients":[{"name":"egg noodles","qty":12,"unit":"oz"},{"name":"canned tuna","qty":2,"unit":"can"},{"name":"cream of mushroom soup","qty":2,"unit":"can"},{"name":"frozen peas","qty":1,"unit":"cup"},{"name":"milk","qty":0.5,"unit":"cup"},{"name":"cheddar cheese","qty":1,"unit":"cup"},{"name":"panko breadcrumbs","qty":0.5,"unit":"cup"},{"name":"butter","qty":2,"unit":"tbsp"},{"name":"salt","qty":0.5,"unit":"tsp"},{"name":"black pepper","qty":0.25,"unit":"tsp"}],"steps":["Preheat oven to 375F and grease a 9x13-inch baking dish.","Cook the egg noodles according to package directions until al dente, then drain.","In a large bowl, mix noodles, drained tuna, cream of mushroom soup, peas, milk, salt, and pepper.","Fold in half the cheddar cheese and spread the mixture into the prepared dish.","Top with remaining cheddar and panko breadcrumbs, then dot with butter.","Bake 25-30 minutes until bubbly and golden on top."],"tags":["casserole","comfort","kid-friendly"]},{"id":"wk6-baked-ziti","title":"Baked Ziti","cuisine":"italian","mealType":"dinner","difficulty":"easy","timeMinutes":45,"servings":6,"ingredients":[{"name":"ziti","qty":1,"unit":"lb"},{"name":"marinara sauce","qty":4,"unit":"cup"},{"name":"ricotta cheese","qty":15,"unit":"oz"},{"name":"mozzarella cheese","qty":2,"unit":"cup"},{"name":"parmesan cheese","qty":0.5,"unit":"cup"},{"name":"egg","qty":1,"unit":"piece"},{"name":"italian seasoning","qty":1,"unit":"tsp"},{"name":"salt","qty":0.5,"unit":"tsp"}],"steps":["Preheat oven to 375F and grease a 9x13-inch baking dish.","Cook the ziti in salted boiling water until just al dente, then drain.","In a bowl, mix ricotta cheese, egg, half the parmesan, italian seasoning, and salt.","Toss the cooked ziti with marinara sauce and half the mozzarella.","Layer half the pasta in the dish, dollop with the ricotta mixture, then top with remaining pasta.","Scatter remaining mozzarella and parmesan over the top and cover with foil.","Bake covered 20 minutes, then uncover and bake 10 more minutes until bubbly and golden."],"tags":["casserole","vegetarian","comfort"]},{"id":"wk6-chicken-and-rice-casserole","title":"Chicken and Rice Casserole","cuisine":"american","mealType":"dinner","difficulty":"easy","timeMinutes":50,"servings":6,"ingredients":[{"name":"chicken breast","qty":1.5,"unit":"lb"},{"name":"white rice","qty":1.5,"unit":"cup"},{"name":"chicken broth","qty":3,"unit":"cup"},{"name":"cream of chicken soup","qty":1,"unit":"can"},{"name":"broccoli florets","qty":2,"unit":"cup"},{"name":"cheddar cheese","qty":1.5,"unit":"cup"},{"name":"yellow onion","qty":1,"unit":"piece"},{"name":"garlic powder","qty":1,"unit":"tsp"},{"name":"salt","qty":0.5,"unit":"tsp"},{"name":"black pepper","qty":0.25,"unit":"tsp"}],"steps":["Preheat oven to 375F and grease a 9x13-inch baking dish.","Cube the chicken breast and dice the onion.","In the baking dish, combine rice, chicken broth, cream of chicken soup, onion, garlic powder, salt, and pepper.","Nestle the chicken pieces and broccoli florets into the rice mixture and stir to combine.","Cover tightly with foil and bake 40 minutes until rice is tender and chicken is cooked through.","Uncover, sprinkle with cheddar cheese, and bake 5-10 more minutes until melted."],"tags":["casserole","comfort","gluten-free","kid-friendly"]},{"id":"wk6-king-ranch-chicken-casserole","title":"King Ranch Chicken Casserole","cuisine":"mexican","mealType":"dinner","difficulty":"medium","timeMinutes":55,"servings":6,"ingredients":[{"name":"chicken breast","qty":1.5,"unit":"lb"},{"name":"corn tortillas","qty":10,"unit":"piece"},{"name":"cream of chicken soup","qty":1,"unit":"can"},{"name":"cream of mushroom soup","qty":1,"unit":"can"},{"name":"canned green chiles","qty":1,"unit":"can"},{"name":"sour cream","qty":0.5,"unit":"cup"},{"name":"cheddar cheese","qty":2,"unit":"cup"},{"name":"yellow onion","qty":1,"unit":"piece"},{"name":"bell pepper","qty":1,"unit":"piece"},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"chili powder","qty":1,"unit":"tsp"}],"steps":["Preheat oven to 375F and grease a 9x13-inch baking dish.","Cook and shred the chicken breast, or use rotisserie chicken.","Dice the onion and bell pepper and saute until softened, about 5 minutes.","In a large bowl, mix cream of chicken soup, cream of mushroom soup, green chiles, sour cream, sauteed vegetables, cumin, and chili powder.","Tear the corn tortillas into pieces and layer half in the baking dish, followed by half the chicken, half the sauce, and half the cheddar.","Repeat the layers with remaining tortillas, chicken, sauce, and cheddar.","Bake 30-35 minutes until bubbly and golden on top."],"tags":["casserole","comfort"]},{"id":"wk6-broccoli-cheddar-rice-casserole","title":"Broccoli Cheddar Rice Casserole","cuisine":"american","mealType":"side","difficulty":"easy","timeMinutes":40,"servings":6,"ingredients":[{"name":"broccoli florets","qty":4,"unit":"cup"},{"name":"white rice","qty":1.5,"unit":"cup"},{"name":"vegetable broth","qty":3,"unit":"cup"},{"name":"cheddar cheese","qty":2,"unit":"cup"},{"name":"milk","qty":0.5,"unit":"cup"},{"name":"butter","qty":2,"unit":"tbsp"},{"name":"garlic powder","qty":0.5,"unit":"tsp"},{"name":"salt","qty":0.5,"unit":"tsp"},{"name":"black pepper","qty":0.25,"unit":"tsp"}],"steps":["Preheat oven to 375F and grease a 9x13-inch baking dish.","Cook the rice in vegetable broth according to package directions until tender.","Steam the broccoli florets until just tender, about 4 minutes.","In the baking dish, combine cooked rice, broccoli, milk, melted butter, garlic powder, salt, pepper, and half the cheddar.","Spread evenly and top with the remaining cheddar cheese.","Bake 20-25 minutes until bubbly and golden on top."],"tags":["casserole","vegetarian","gluten-free","side","comfort"]},{"id":"wk6-green-bean-casserole","title":"Green Bean Casserole","cuisine":"american","mealType":"side","difficulty":"easy","timeMinutes":35,"servings":6,"ingredients":[{"name":"green beans","qty":4,"unit":"cup"},{"name":"cream of mushroom soup","qty":2,"unit":"can"},{"name":"milk","qty":0.5,"unit":"cup"},{"name":"fried onions","qty":1.5,"unit":"cup"},{"name":"soy sauce","qty":1,"unit":"tsp"},{"name":"black pepper","qty":0.25,"unit":"tsp"}],"steps":["Preheat oven to 350F and grease a 9x13-inch baking dish.","Blanch the green beans in boiling water 4 minutes, then drain well.","In the baking dish, mix cream of mushroom soup, milk, soy sauce, and pepper.","Fold in the green beans and half the fried onions.","Bake 25 minutes until bubbly.","Top with remaining fried onions and bake 5-8 more minutes until golden."],"tags":["casserole","vegetarian","side","comfort"]},{"id":"wk6-beef-enchilada-casserole","title":"Beef Enchilada Casserole","cuisine":"mexican","mealType":"dinner","difficulty":"medium","timeMinutes":50,"servings":6,"ingredients":[{"name":"ground beef","qty":1.5,"unit":"lb"},{"name":"corn tortillas","qty":10,"unit":"piece"},{"name":"enchilada sauce","qty":3,"unit":"cup"},{"name":"cheddar cheese","qty":2,"unit":"cup"},{"name":"black beans","qty":1,"unit":"can"},{"name":"yellow onion","qty":1,"unit":"piece"},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"chili powder","qty":1,"unit":"tsp"},{"name":"salt","qty":0.5,"unit":"tsp"}],"steps":["Preheat oven to 375F and grease a 9x13-inch baking dish.","Dice the onion and brown with the ground beef in a skillet over medium-high heat, 7-8 minutes.","Drain excess fat, then stir in cumin, chili powder, salt, and drained black beans.","Spread a thin layer of enchilada sauce in the baking dish, then layer with tortilla pieces, beef mixture, and cheddar.","Repeat the layers, finishing with enchilada sauce and a generous topping of cheddar cheese.","Bake 30 minutes until bubbly and cheese is melted and golden."],"tags":["casserole","comfort"]},{"id":"wk6-sweet-potato-casserole","title":"Sweet Potato Casserole","cuisine":"american","mealType":"side","difficulty":"easy","timeMinutes":55,"servings":8,"ingredients":[{"name":"sweet potatoes","qty":4,"unit":"piece"},{"name":"brown sugar","qty":0.5,"unit":"cup"},{"name":"butter","qty":4,"unit":"tbsp"},{"name":"egg","qty":2,"unit":"piece"},{"name":"milk","qty":0.25,"unit":"cup"},{"name":"cinnamon","qty":0.5,"unit":"tsp"},{"name":"pecans","qty":0.5,"unit":"cup","optional":true},{"name":"salt","qty":0.25,"unit":"tsp"}],"steps":["Preheat oven to 350F and grease a 9x13-inch baking dish.","Peel and cube the sweet potatoes, then boil until fork-tender, about 15 minutes; drain.","Mash the sweet potatoes with half the butter, brown sugar, eggs, milk, cinnamon, and salt until smooth.","Spread the mixture evenly into the prepared baking dish.","Melt the remaining butter and toss with chopped pecans, then sprinkle over the top, if using.","Bake 30-35 minutes until set and lightly golden on top."],"tags":["casserole","vegetarian","gluten-free","side","comfort"]},{"id":"wk6-classic-cheeseburgers","title":"Classic Cheeseburgers","cuisine":"american","mealType":"lunch","difficulty":"easy","timeMinutes":20,"servings":4,"ingredients":[{"name":"ground beef","qty":1.5,"unit":"lb"},{"name":"hamburger buns","qty":4,"unit":"piece"},{"name":"cheddar cheese","qty":4,"unit":"slice"},{"name":"lettuce","qty":4,"unit":"leaf"},{"name":"tomato","qty":1,"unit":"piece"},{"name":"red onion","qty":0.5,"unit":"piece"},{"name":"dill pickles","qty":8,"unit":"slice","optional":true},{"name":"salt","qty":0.5,"unit":"tsp"},{"name":"black pepper","qty":0.25,"unit":"tsp"}],"steps":["Divide the ground beef into 4 patties, season both sides with salt and pepper.","Heat a skillet or grill pan over medium-high heat.","Cook the patties 4-5 minutes per side until cooked through with no pink in the center (160F/71C), adding a cheese slice on top during the last minute.","Slice the tomato and red onion while the patties cook.","Toast the hamburger buns lightly in the same pan.","Assemble burgers with lettuce, tomato, onion, and pickles as desired."],"tags":["burger","weeknight","kid-friendly","quick","under-30-minutes"]},{"id":"wk6-black-bean-burgers","title":"Black Bean Burgers","cuisine":"american","mealType":"lunch","difficulty":"easy","timeMinutes":25,"servings":4,"ingredients":[{"name":"black beans","qty":2,"unit":"can"},{"name":"breadcrumbs","qty":0.5,"unit":"cup"},{"name":"egg","qty":1,"unit":"piece"},{"name":"garlic powder","qty":1,"unit":"tsp"},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"hamburger buns","qty":4,"unit":"piece"},{"name":"lettuce","qty":4,"unit":"leaf"},{"name":"tomato","qty":1,"unit":"piece"},{"name":"salt","qty":0.5,"unit":"tsp"}],"steps":["Drain and rinse the black beans, then mash most of them in a large bowl, leaving some texture.","Mix in breadcrumbs, egg, garlic powder, cumin, and salt until well combined.","Form the mixture into 4 patties and chill 10 minutes to firm up.","Heat olive oil in a skillet over medium heat and cook patties 4-5 minutes per side until browned and heated through.","Toast the hamburger buns lightly in the same pan.","Assemble burgers with lettuce and sliced tomato."],"tags":["burger","vegetarian","weeknight","quick","under-30-minutes"]},{"id":"wk6-sloppy-joes","title":"Classic Sloppy Joes","cuisine":"american","mealType":"lunch","difficulty":"easy","timeMinutes":25,"servings":4,"ingredients":[{"name":"ground beef","qty":1,"unit":"lb"},{"name":"tomato sauce","qty":1,"unit":"cup"},{"name":"ketchup","qty":2,"unit":"tbsp"},{"name":"worcestershire sauce","qty":1,"unit":"tbsp"},{"name":"yellow onion","qty":1,"unit":"piece"},{"name":"bell pepper","qty":1,"unit":"piece"},{"name":"brown sugar","qty":1,"unit":"tbsp"},{"name":"hamburger buns","qty":4,"unit":"piece"},{"name":"salt","qty":0.5,"unit":"tsp"},{"name":"black pepper","qty":0.25,"unit":"tsp"}],"steps":["Dice the onion and bell pepper.","Brown the ground beef with the onion and bell pepper in a skillet over medium-high heat, 6-7 minutes.","Drain excess fat, then stir in tomato sauce, ketchup, worcestershire sauce, and brown sugar.","Simmer 8-10 minutes, stirring occasionally, until thickened.","Season with salt and pepper to taste.","Spoon the mixture onto hamburger buns to serve."],"tags":["sandwich","weeknight","kid-friendly","quick","under-30-minutes"]},{"id":"wk6-turkey-burgers-avocado","title":"Turkey Burgers with Avocado","cuisine":"american","mealType":"lunch","difficulty":"easy","timeMinutes":25,"servings":4,"ingredients":[{"name":"ground turkey","qty":1.5,"unit":"lb"},{"name":"garlic powder","qty":1,"unit":"tsp"},{"name":"onion powder","qty":0.5,"unit":"tsp"},{"name":"olive oil","qty":1,"unit":"tbsp"},{"name":"hamburger buns","qty":4,"unit":"piece"},{"name":"avocado","qty":1,"unit":"piece"},{"name":"lettuce","qty":4,"unit":"leaf"},{"name":"tomato","qty":1,"unit":"piece"},{"name":"salt","qty":0.5,"unit":"tsp"},{"name":"black pepper","qty":0.25,"unit":"tsp"}],"steps":["Mix ground turkey with garlic powder, onion powder, salt, and pepper, and form into 4 patties.","Heat olive oil in a skillet over medium heat.","Cook patties 5-6 minutes per side until cooked through to 165F.","Toast the hamburger buns lightly in the same pan.","Slice the avocado and tomato.","Assemble burgers with lettuce, tomato, and sliced avocado."],"tags":["burger","weeknight","quick","under-30-minutes"]},{"id":"wk6-crispy-chicken-sandwiches","title":"Crispy Chicken Sandwiches","cuisine":"american","mealType":"lunch","difficulty":"easy","timeMinutes":25,"servings":4,"ingredients":[{"name":"chicken breast","qty":4,"unit":"piece"},{"name":"buttermilk","qty":1,"unit":"cup"},{"name":"flour","qty":1,"unit":"cup"},{"name":"paprika","qty":1,"unit":"tsp"},{"name":"garlic powder","qty":1,"unit":"tsp"},{"name":"vegetable oil","qty":0.5,"unit":"cup"},{"name":"hamburger buns","qty":4,"unit":"piece"},{"name":"dill pickles","qty":8,"unit":"slice"},{"name":"mayo","qty":3,"unit":"tbsp"},{"name":"salt","qty":0.5,"unit":"tsp"}],"steps":["Pound the chicken breasts to even thickness and soak in buttermilk for 10 minutes.","Mix flour, paprika, garlic powder, and salt in a shallow dish.","Dredge the chicken in the seasoned flour, pressing to coat well.","Heat vegetable oil in a skillet over medium heat and fry chicken 4-5 minutes per side until golden and cooked through.","Toast the hamburger buns and spread with mayo.","Assemble sandwiches with crispy chicken and dill pickles."],"tags":["sandwich","weeknight","quick","under-30-minutes"]},{"id":"wk6-ground-beef-tacos","title":"Ground Beef Tacos","cuisine":"mexican","mealType":"dinner","difficulty":"easy","timeMinutes":20,"servings":4,"ingredients":[{"name":"ground beef","qty":1,"unit":"lb"},{"name":"taco seasoning","qty":2,"unit":"tbsp"},{"name":"corn tortillas","qty":8,"unit":"piece"},{"name":"shredded cheese","qty":1,"unit":"cup"},{"name":"lettuce","qty":1,"unit":"cup"},{"name":"tomato","qty":1,"unit":"piece"},{"name":"sour cream","qty":0.25,"unit":"cup","optional":true},{"name":"salsa","qty":0.5,"unit":"cup","optional":true}],"steps":["Brown the ground beef in a skillet over medium-high heat, breaking it up as it cooks, about 6 minutes.","Drain excess fat and stir in taco seasoning with a splash of water, simmering 2-3 minutes.","Warm the corn tortillas in a dry skillet or microwave.","Dice the tomato and shred the lettuce.","Fill the tortillas with seasoned beef, cheese, lettuce, and tomato.","Top with sour cream and salsa before serving, if using."],"tags":["taco","weeknight","gluten-free","kid-friendly","quick","under-30-minutes"]},{"id":"wk6-fish-tacos-slaw","title":"Fish Tacos with Slaw","cuisine":"mexican","mealType":"dinner","difficulty":"easy","timeMinutes":25,"servings":4,"ingredients":[{"name":"tilapia fillets","qty":1,"unit":"lb"},{"name":"chili powder","qty":1,"unit":"tsp"},{"name":"cumin","qty":0.5,"unit":"tsp"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"coleslaw mix","qty":3,"unit":"cup"},{"name":"mayo","qty":3,"unit":"tbsp"},{"name":"lime","qty":2,"unit":"piece"},{"name":"corn tortillas","qty":8,"unit":"piece"},{"name":"cilantro","qty":2,"unit":"tbsp","optional":true},{"name":"salt","qty":0.5,"unit":"tsp"}],"steps":["Season the tilapia fillets with chili powder, cumin, and salt.","Heat olive oil in a skillet over medium-high heat and cook the fish 3-4 minutes per side until it flakes easily.","Toss the coleslaw mix with mayo and the juice of 1 lime to make a quick slaw.","Warm the corn tortillas in a dry skillet or microwave.","Flake the fish into large pieces.","Fill tortillas with fish and slaw, and top with cilantro and a squeeze of lime, if using."],"tags":["taco","weeknight","gluten-free","quick","under-30-minutes"]},{"id":"wk6-black-bean-corn-quesadillas","title":"Black Bean & Corn Quesadillas","cuisine":"mexican","mealType":"lunch","difficulty":"easy","timeMinutes":20,"servings":4,"ingredients":[{"name":"flour tortillas","qty":8,"unit":"piece"},{"name":"black beans","qty":1,"unit":"can"},{"name":"corn","qty":1,"unit":"cup"},{"name":"shredded cheese","qty":2,"unit":"cup"},{"name":"cumin","qty":0.5,"unit":"tsp"},{"name":"olive oil","qty":1,"unit":"tbsp"},{"name":"salsa","qty":0.5,"unit":"cup","optional":true},{"name":"sour cream","qty":0.25,"unit":"cup","optional":true}],"steps":["Drain and rinse the black beans and mix with corn and cumin in a bowl.","Lay out half the tortillas and sprinkle with cheese, then top with the black bean and corn mixture.","Sprinkle more cheese over the filling and top with the remaining tortillas.","Heat olive oil in a large skillet over medium heat and cook quesadillas 2-3 minutes per side until golden and cheese melts.","Slice into wedges and serve with salsa and sour cream, if using."],"tags":["quesadilla","vegetarian","weeknight","kid-friendly","quick","under-30-minutes"]},{"id":"pt7-tuscan-white-bean-tomato-skillet","title":"Tuscan White Bean and Tomato Skillet","cuisine":"italian","mealType":"dinner","difficulty":"easy","timeMinutes":20,"servings":4,"ingredients":[{"name":"cannellini beans","qty":2,"unit":"can"},{"name":"diced tomatoes","qty":1,"unit":"can"},{"name":"onion","qty":1,"unit":"piece"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"italian seasoning","qty":1,"unit":"tsp"},{"name":"parmesan","qty":0.25,"unit":"cup","optional":true},{"name":"basil","qty":2,"unit":"tbsp","note":"chopped","optional":true},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Dice the onion and mince the garlic.","Heat olive oil in a large skillet over medium heat and cook onion until soft, about 5 minutes.","Add garlic and italian seasoning, stir for 1 minute until fragrant.","Drain and rinse the cannellini beans, then add to the skillet with the diced tomatoes.","Simmer uncovered for 10 minutes, stirring occasionally, until slightly thickened.","Season with salt and pepper, top with parmesan and basil, and serve warm."],"tags":["pantry-staple","vegetarian","gluten-free","budget","one-pot","quick"]},{"id":"pt7-black-bean-tacos","title":"Pantry Black Bean Tacos","cuisine":"mexican","mealType":"dinner","difficulty":"easy","timeMinutes":20,"servings":4,"ingredients":[{"name":"black beans","qty":2,"unit":"can"},{"name":"corn tortilla","qty":8,"unit":"piece"},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"chili powder","qty":1,"unit":"tsp"},{"name":"onion","qty":0.5,"unit":"piece"},{"name":"garlic","qty":2,"unit":"clove"},{"name":"cheddar cheese","qty":0.5,"unit":"cup","optional":true},{"name":"salsa","qty":0.5,"unit":"cup"},{"name":"lime","qty":1,"unit":"piece","optional":true},{"name":"olive oil","qty":1,"unit":"tbsp"}],"steps":["Dice the onion and mince the garlic.","Heat olive oil in a skillet and cook onion and garlic until soft, about 4 minutes.","Drain and rinse the black beans, add to the skillet with cumin and chili powder.","Mash beans lightly with a fork and cook 5 minutes, adding a splash of water if dry.","Warm the corn tortillas in a dry pan or microwave until pliable.","Fill tortillas with the bean mixture, top with cheddar and salsa, and squeeze lime over top."],"tags":["pantry-staple","vegetarian","gluten-free","budget","quick"]},{"id":"pt7-coconut-chickpea-curry","title":"Coconut Chickpea Curry","cuisine":"indian","mealType":"dinner","difficulty":"easy","timeMinutes":25,"servings":4,"ingredients":[{"name":"chickpeas","qty":2,"unit":"can"},{"name":"coconut milk","qty":1,"unit":"can"},{"name":"diced tomatoes","qty":1,"unit":"can"},{"name":"onion","qty":1,"unit":"piece"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"ginger","qty":1,"unit":"tbsp","note":"minced"},{"name":"curry powder","qty":2,"unit":"tsp"},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"soybean oil","qty":1,"unit":"tbsp"},{"name":"cilantro","qty":2,"unit":"tbsp","optional":true},{"name":"salt","unit":"to-taste"}],"steps":["Dice the onion, mince the garlic, and mince the ginger.","Heat oil in a large pot over medium heat and cook onion until golden, about 6 minutes.","Add garlic, ginger, curry powder, and cumin, stirring for 1 minute until fragrant.","Drain and rinse the chickpeas and add to the pot with the diced tomatoes and coconut milk.","Simmer uncovered for 15 minutes, stirring occasionally, until thickened.","Season with salt, garnish with cilantro, and serve over rice or with naan."],"tags":["pantry-staple","vegan","gluten-free","budget","one-pot"]},{"id":"pt7-cuban-black-beans-rice","title":"Cuban-Style Black Beans and Rice","cuisine":"fusion","mealType":"dinner","difficulty":"easy","timeMinutes":25,"servings":4,"ingredients":[{"name":"black beans","qty":2,"unit":"can"},{"name":"rice","qty":1,"unit":"cup"},{"name":"onion","qty":1,"unit":"piece"},{"name":"bell pepper","qty":1,"unit":"piece"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"bay leaf","qty":1,"unit":"leaf"},{"name":"olive oil","qty":1,"unit":"tbsp"},{"name":"vegetable broth","qty":2,"unit":"cup"},{"name":"lime","qty":1,"unit":"piece","optional":true}],"steps":["Rinse the rice and cook in vegetable broth with the bay leaf according to package directions.","Meanwhile, dice the onion and bell pepper, and mince the garlic.","Heat olive oil in a skillet and cook onion and pepper until soft, about 6 minutes.","Add garlic and cumin, cook 1 minute, then stir in the drained and rinsed black beans.","Simmer beans for 8 minutes, mashing a few lightly to thicken the mixture.","Fluff the rice, discard the bay leaf, and serve beans over rice with a squeeze of lime."],"tags":["pantry-staple","vegan","gluten-free","budget","one-pot"]},{"id":"pt7-red-beans-rice-sausage","title":"Louisiana Red Beans and Rice","cuisine":"american","mealType":"dinner","difficulty":"medium","timeMinutes":35,"servings":4,"ingredients":[{"name":"kidney beans","qty":2,"unit":"can"},{"name":"rice","qty":1,"unit":"cup"},{"name":"sausage","qty":8,"unit":"oz","note":"andouille, sliced"},{"name":"onion","qty":1,"unit":"piece"},{"name":"celery","qty":2,"unit":"stalk"},{"name":"bell pepper","qty":1,"unit":"piece"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"paprika","qty":1,"unit":"tsp"},{"name":"chili powder","qty":0.5,"unit":"tsp"},{"name":"bay leaf","qty":1,"unit":"leaf"},{"name":"vegetable broth","qty":1,"unit":"cup"},{"name":"soybean oil","qty":1,"unit":"tbsp"}],"steps":["Cook the rice according to package directions and keep warm.","Dice the onion, celery, bell pepper, and mince the garlic.","Heat oil in a pot and brown the sliced sausage, about 5 minutes, then remove.","Add onion, celery, and bell pepper to the pot and cook until soft, about 6 minutes.","Add garlic, paprika, and chili powder, cooking 1 minute until fragrant.","Stir in the drained kidney beans, broth, bay leaf, and browned sausage.","Simmer uncovered for 15 minutes, mashing a few beans to thicken, then discard bay leaf.","Serve the red beans and sausage spooned over the warm rice."],"tags":["pantry-staple","gluten-free","budget","high-protein"]},{"id":"pt7-pinto-bean-tostadas","title":"Pinto Bean Tostadas","cuisine":"mexican","mealType":"dinner","difficulty":"easy","timeMinutes":20,"servings":4,"ingredients":[{"name":"pinto beans","qty":2,"unit":"can"},{"name":"corn tortilla","qty":8,"unit":"piece"},{"name":"cheddar cheese","qty":0.5,"unit":"cup"},{"name":"salsa","qty":0.5,"unit":"cup"},{"name":"lettuce","qty":1,"unit":"cup","note":"shredded"},{"name":"sour cream","qty":0.25,"unit":"cup","optional":true},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"garlic powder","qty":0.5,"unit":"tsp"},{"name":"soybean oil","qty":2,"unit":"tbsp"}],"steps":["Brush corn tortillas lightly with oil and bake or dry-fry until crisp, about 5 minutes per side.","Warm the pinto beans in a small pot with cumin and garlic powder, mashing lightly.","Spread the mashed beans onto each crisp tortilla.","Top with shredded cheddar and warm briefly until the cheese melts.","Finish with shredded lettuce, salsa, and a dollop of sour cream."],"tags":["pantry-staple","vegetarian","gluten-free","budget","quick"]},{"id":"pt7-three-bean-chili","title":"Three-Bean Pantry Chili","cuisine":"american","mealType":"dinner","difficulty":"easy","timeMinutes":30,"servings":6,"ingredients":[{"name":"kidney beans","qty":1,"unit":"can"},{"name":"black beans","qty":1,"unit":"can"},{"name":"pinto beans","qty":1,"unit":"can"},{"name":"diced tomatoes","qty":2,"unit":"can"},{"name":"corn","qty":1,"unit":"can"},{"name":"onion","qty":1,"unit":"piece"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"chili powder","qty":2,"unit":"tbsp"},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"soybean oil","qty":1,"unit":"tbsp"},{"name":"salt","unit":"to-taste"}],"steps":["Dice the onion and mince the garlic.","Heat oil in a large pot and cook onion until soft, about 5 minutes.","Add garlic, chili powder, and cumin, stirring for 1 minute until fragrant.","Drain and rinse all the beans and add to the pot with the diced tomatoes and corn.","Bring to a simmer and cook uncovered for 20 minutes, stirring occasionally.","Season with salt to taste and serve hot, with cheese or cornbread if desired."],"tags":["pantry-staple","vegan","gluten-free","budget","one-pot","high-protein"]},{"id":"pt7-greek-baked-gigantes-beans","title":"Greek Baked Gigantes-Style Beans","cuisine":"mediterranean","mealType":"dinner","difficulty":"easy","timeMinutes":35,"servings":4,"ingredients":[{"name":"cannellini beans","qty":2,"unit":"can","note":"or butter beans"},{"name":"tomato sauce","qty":1,"unit":"can"},{"name":"onion","qty":1,"unit":"piece"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"olive oil","qty":3,"unit":"tbsp"},{"name":"oregano","qty":1,"unit":"tsp"},{"name":"feta cheese","qty":0.5,"unit":"cup","optional":true},{"name":"parsley","qty":2,"unit":"tbsp","optional":true},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Preheat the oven to 400 F (200 C).","Dice the onion and mince the garlic.","Heat olive oil in an oven-safe skillet and cook onion until soft, about 5 minutes.","Add garlic and oregano and cook 1 minute, then stir in the tomato sauce.","Drain and rinse the beans, add to the skillet, season with salt and pepper.","Bake uncovered for 20 minutes until bubbling, then top with feta and parsley to serve."],"tags":["pantry-staple","vegetarian","gluten-free","budget"]},{"id":"pt7-moroccan-chickpea-tomato-skillet","title":"Moroccan-Spiced Chickpea Tomato Skillet","cuisine":"mediterranean","mealType":"dinner","difficulty":"easy","timeMinutes":20,"servings":4,"ingredients":[{"name":"chickpeas","qty":2,"unit":"can"},{"name":"diced tomatoes","qty":1,"unit":"can"},{"name":"onion","qty":1,"unit":"piece"},{"name":"garlic","qty":2,"unit":"clove"},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"paprika","qty":1,"unit":"tsp"},{"name":"cinnamon","qty":0.25,"unit":"tsp"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"cilantro","qty":2,"unit":"tbsp","optional":true},{"name":"salt","unit":"to-taste"}],"steps":["Dice the onion and mince the garlic.","Heat olive oil in a skillet and cook onion until soft, about 5 minutes.","Add garlic, cumin, paprika, and cinnamon, stirring for 1 minute until fragrant.","Drain and rinse the chickpeas and add to the skillet with the diced tomatoes.","Simmer uncovered for 10 minutes, stirring occasionally, until slightly thickened.","Season with salt, garnish with cilantro, and serve with rice or flatbread."],"tags":["pantry-staple","vegan","gluten-free","budget","quick","one-pot"]},{"id":"pt7-spanish-garlic-butter-beans","title":"Spanish Garlic Butter Beans","cuisine":"spanish","mealType":"dinner","difficulty":"easy","timeMinutes":15,"servings":4,"ingredients":[{"name":"cannellini beans","qty":2,"unit":"can","note":"or butter beans"},{"name":"garlic","qty":4,"unit":"clove"},{"name":"olive oil","qty":3,"unit":"tbsp"},{"name":"paprika","qty":1,"unit":"tsp","note":"smoked"},{"name":"vegetable broth","qty":0.5,"unit":"cup"},{"name":"parsley","qty":2,"unit":"tbsp"},{"name":"lemon","qty":0.5,"unit":"piece","optional":true},{"name":"salt","unit":"to-taste"}],"steps":["Thinly slice the garlic.","Heat olive oil in a skillet over medium-low heat and gently cook garlic until golden, about 2 minutes.","Stir in the smoked paprika and cook for 30 seconds.","Drain and rinse the beans and add to the skillet with the vegetable broth.","Simmer for 8 minutes, stirring occasionally, until the sauce lightly thickens.","Season with salt, squeeze lemon over top, and finish with chopped parsley."],"tags":["pantry-staple","vegan","gluten-free","budget","quick"]},{"id":"pt7-black-bean-quesadillas","title":"Black Bean and Cheese Quesadillas","cuisine":"mexican","mealType":"lunch","difficulty":"easy","timeMinutes":15,"servings":4,"ingredients":[{"name":"black beans","qty":1,"unit":"can"},{"name":"corn tortilla","qty":8,"unit":"piece"},{"name":"cheddar cheese","qty":1,"unit":"cup","note":"shredded"},{"name":"cumin","qty":0.5,"unit":"tsp"},{"name":"salsa","qty":0.5,"unit":"cup"},{"name":"soybean oil","qty":1,"unit":"tbsp"}],"steps":["Drain and rinse the black beans, then mash lightly with cumin in a bowl.","Spread the mashed beans and shredded cheddar over half of each tortilla and fold over.","Heat oil in a skillet over medium heat and cook quesadillas 2 to 3 minutes per side until golden and cheese melts.","Slice into wedges and serve warm with salsa."],"tags":["pantry-staple","vegetarian","gluten-free","budget","quick"]},{"id":"pt7-rajma-masala","title":"Rajma Masala (Kidney Bean Curry)","cuisine":"indian","mealType":"dinner","difficulty":"medium","timeMinutes":30,"servings":4,"ingredients":[{"name":"kidney beans","qty":2,"unit":"can"},{"name":"diced tomatoes","qty":1,"unit":"can"},{"name":"onion","qty":1,"unit":"piece"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"ginger","qty":1,"unit":"tbsp","note":"minced"},{"name":"garam masala","qty":1,"unit":"tsp"},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"chili powder","qty":0.5,"unit":"tsp"},{"name":"soybean oil","qty":2,"unit":"tbsp"},{"name":"cilantro","qty":2,"unit":"tbsp","optional":true},{"name":"salt","unit":"to-taste"}],"steps":["Dice the onion, mince the garlic, and mince the ginger.","Heat oil in a pot and cook onion until deep golden, about 8 minutes.","Add garlic, ginger, cumin, chili powder, and garam masala, cooking 1 minute until fragrant.","Stir in the diced tomatoes and cook 5 minutes until thickened.","Drain and rinse the kidney beans, add to the pot, and mash a few lightly against the side.","Simmer for 12 minutes, adding a splash of water if too thick, then season with salt.","Garnish with cilantro and serve with rice."],"tags":["pantry-staple","vegan","gluten-free","budget","high-protein"]},{"id":"pt7-tuna-salad-lettuce-boats","title":"Tuna Salad Lettuce Boats","cuisine":"american","mealType":"lunch","difficulty":"easy","timeMinutes":10,"servings":2,"ingredients":[{"name":"tuna","qty":2,"unit":"can","note":"in water, drained"},{"name":"mayonnaise","qty":3,"unit":"tbsp"},{"name":"celery","qty":1,"unit":"stalk","note":"diced"},{"name":"onion","qty":2,"unit":"tbsp","note":"diced"},{"name":"lemon juice","qty":1,"unit":"tbsp"},{"name":"yellow mustard","qty":1,"unit":"tsp","optional":true},{"name":"lettuce","qty":6,"unit":"leaf"},{"name":"black pepper","unit":"to-taste"}],"steps":["Drain the tuna well and flake it into a mixing bowl.","Add mayonnaise, diced celery, diced onion, lemon juice, and mustard.","Stir until combined and season with black pepper.","Spoon the tuna salad into lettuce leaves and serve immediately."],"tags":["pantry-staple","gluten-free","budget","quick","high-protein","no-cook"]},{"id":"pt7-pantry-salmon-patties","title":"Pantry Salmon Patties","cuisine":"american","mealType":"dinner","difficulty":"easy","timeMinutes":20,"servings":4,"ingredients":[{"name":"salmon","qty":2,"unit":"can","note":"canned, drained"},{"name":"egg","qty":1,"unit":"piece"},{"name":"breadcrumbs","qty":0.5,"unit":"cup"},{"name":"onion","qty":0.25,"unit":"cup","note":"minced"},{"name":"lemon juice","qty":1,"unit":"tbsp"},{"name":"parsley","qty":1,"unit":"tbsp","optional":true},{"name":"soybean oil","qty":2,"unit":"tbsp"},{"name":"black pepper","unit":"to-taste"}],"steps":["Drain the canned salmon and remove any large bones or skin, then flake into a bowl.","Add egg, breadcrumbs, minced onion, lemon juice, parsley, and black pepper.","Mix well and form into 8 small patties.","Heat oil in a skillet over medium heat and cook patties 3 to 4 minutes per side until golden.","Drain briefly on a paper towel and serve warm."],"tags":["pantry-staple","budget","high-protein"]},{"id":"pt7-sardine-white-bean-toast","title":"Sardine and White Bean Toast","cuisine":"mediterranean","mealType":"lunch","difficulty":"easy","timeMinutes":15,"servings":2,"ingredients":[{"name":"sardines","qty":2,"unit":"can"},{"name":"cannellini beans","qty":1,"unit":"can"},{"name":"bread","qty":4,"unit":"slice"},{"name":"garlic","qty":1,"unit":"clove"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"lemon juice","qty":1,"unit":"tbsp"},{"name":"parsley","qty":1,"unit":"tbsp","optional":true},{"name":"black pepper","unit":"to-taste"}],"steps":["Drain and rinse the cannellini beans, then mash lightly with olive oil and lemon juice.","Toast the bread slices until golden and rub each with the cut side of the garlic clove.","Spread the mashed white beans over the toast.","Top with drained sardines, gently broken into pieces, and a crack of black pepper.","Finish with chopped parsley and serve immediately."],"tags":["pantry-staple","budget","high-protein","quick"]},{"id":"pt7-mackerel-rice-bowl","title":"Mackerel Rice Bowl","cuisine":"japanese","mealType":"dinner","difficulty":"easy","timeMinutes":20,"servings":2,"ingredients":[{"name":"mackerel","qty":2,"unit":"can"},{"name":"rice","qty":1.5,"unit":"cup","note":"cooked"},{"name":"scallion","qty":2,"unit":"piece"},{"name":"sesame oil","qty":1,"unit":"tsp"},{"name":"sesame seeds","qty":1,"unit":"tsp","optional":true},{"name":"rice vinegar","qty":1,"unit":"tbsp"},{"name":"ginger","qty":1,"unit":"tsp","note":"grated"}],"steps":["Cook the rice according to package directions if not already prepared.","Thinly slice the scallions.","Drain the canned mackerel and flake it into large pieces.","Divide the warm rice between bowls and top with the flaked mackerel.","Drizzle with sesame oil and rice vinegar, then sprinkle with grated ginger, scallions, and sesame seeds."],"tags":["pantry-staple","gluten-free","budget","high-protein","quick"]},{"id":"pt7-tuna-poke-style-rice-bowl","title":"Pantry Tuna Poke-Style Rice Bowl","cuisine":"fusion","mealType":"dinner","difficulty":"easy","timeMinutes":15,"servings":2,"ingredients":[{"name":"tuna","qty":2,"unit":"can","note":"in oil, drained"},{"name":"rice","qty":1.5,"unit":"cup","note":"cooked"},{"name":"soy sauce","qty":1,"unit":"tbsp"},{"name":"sesame oil","qty":1,"unit":"tsp"},{"name":"rice vinegar","qty":1,"unit":"tsp"},{"name":"avocado","qty":0.5,"unit":"piece","optional":true},{"name":"scallion","qty":2,"unit":"piece"},{"name":"sesame seeds","qty":1,"unit":"tsp","optional":true}],"steps":["Cook the rice according to package directions if not already prepared.","Drain the tuna and flake into chunks in a bowl.","Toss the tuna with soy sauce, sesame oil, and rice vinegar.","Divide the warm rice between bowls and top with the dressed tuna.","Slice the avocado and scallions and arrange on top, then sprinkle with sesame seeds."],"tags":["pantry-staple","budget","high-protein","quick"]},{"id":"pt7-mediterranean-tuna-chickpea-salad","title":"Mediterranean Tuna and Chickpea Salad","cuisine":"mediterranean","mealType":"lunch","difficulty":"easy","timeMinutes":15,"servings":4,"ingredients":[{"name":"tuna","qty":2,"unit":"can","note":"in water, drained"},{"name":"chickpeas","qty":1,"unit":"can"},{"name":"red onion","qty":0.25,"unit":"cup","note":"diced"},{"name":"kalamata olives","qty":0.25,"unit":"cup"},{"name":"olive oil","qty":3,"unit":"tbsp"},{"name":"lemon juice","qty":2,"unit":"tbsp"},{"name":"parsley","qty":2,"unit":"tbsp","optional":true},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Drain and rinse the chickpeas and add to a large bowl.","Drain the tuna and flake it into the bowl.","Add diced red onion, kalamata olives, olive oil, and lemon juice.","Toss well to combine and season with salt and pepper.","Garnish with parsley and serve chilled or at room temperature."],"tags":["pantry-staple","gluten-free","budget","high-protein","quick","no-cook"]},{"id":"pt7-spanish-tuna-potato-tortilla","title":"Spanish Tuna and Potato Tortilla","cuisine":"spanish","mealType":"dinner","difficulty":"medium","timeMinutes":35,"servings":4,"ingredients":[{"name":"egg","qty":6,"unit":"piece"},{"name":"tuna","qty":1,"unit":"can","note":"in oil, drained"},{"name":"potato","qty":2,"unit":"piece"},{"name":"onion","qty":1,"unit":"piece"},{"name":"olive oil","qty":4,"unit":"tbsp"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Peel and thinly slice the potatoes, and thinly slice the onion.","Heat olive oil in a nonstick skillet over medium-low heat and cook potatoes and onion, covered, until tender, about 15 minutes, stirring occasionally.","Beat the eggs in a large bowl and season with salt and pepper.","Drain the potatoes and onion of excess oil and stir into the eggs along with the flaked tuna.","Pour the mixture back into the skillet and cook over low heat for 6 minutes until mostly set.","Carefully flip the tortilla using a plate and cook the other side for 4 more minutes.","Slide onto a plate, slice into wedges, and serve warm or at room temperature."],"tags":["pantry-staple","gluten-free","budget","high-protein"]},{"id":"pt7-curried-sardines-rice","title":"Curried Sardines with Rice","cuisine":"indian","mealType":"dinner","difficulty":"easy","timeMinutes":25,"servings":3,"ingredients":[{"name":"sardines","qty":2,"unit":"can"},{"name":"rice","qty":1,"unit":"cup"},{"name":"onion","qty":1,"unit":"piece"},{"name":"tomato","qty":1,"unit":"piece"},{"name":"garlic","qty":2,"unit":"clove"},{"name":"ginger","qty":1,"unit":"tsp","note":"minced"},{"name":"curry powder","qty":1,"unit":"tsp"},{"name":"turmeric","qty":0.5,"unit":"tsp"},{"name":"soybean oil","qty":1,"unit":"tbsp"},{"name":"salt","unit":"to-taste"}],"steps":["Cook the rice according to package directions.","Dice the onion and tomato, and mince the garlic and ginger.","Heat oil in a skillet and cook onion until soft, about 5 minutes.","Add garlic, ginger, curry powder, and turmeric, cooking 1 minute until fragrant.","Stir in the diced tomato and cook until softened, about 3 minutes.","Gently fold in the sardines, breaking them into large pieces, and warm through for 2 minutes.","Season with salt and serve over the cooked rice."],"tags":["pantry-staple","gluten-free","budget","high-protein"]},{"id":"pt7-spaghetti-aglio-e-olio","title":"Spaghetti Aglio e Olio","cuisine":"italian","mealType":"dinner","difficulty":"easy","timeMinutes":20,"servings":4,"ingredients":[{"name":"spaghetti","qty":12,"unit":"oz"},{"name":"garlic","qty":6,"unit":"clove"},{"name":"olive oil","qty":0.33,"unit":"cup"},{"name":"red pepper flakes","qty":0.5,"unit":"tsp"},{"name":"parsley","qty":3,"unit":"tbsp","note":"chopped"},{"name":"parmesan","qty":0.25,"unit":"cup","optional":true},{"name":"salt","unit":"to-taste"}],"steps":["Bring a large pot of salted water to a boil and cook spaghetti until al dente, reserving 0.5 cup pasta water.","Thinly slice the garlic.","Heat olive oil in a large skillet over medium-low heat and cook garlic and red pepper flakes until golden, about 3 minutes.","Add the drained spaghetti to the skillet along with a splash of reserved pasta water.","Toss well over medium heat for 2 minutes until the pasta is glossy and coated.","Stir in parsley, season with salt, and top with parmesan if using."],"tags":["pantry-staple","vegan","budget","quick"]},{"id":"pt7-pantry-tomato-basil-pasta","title":"Pantry Tomato Basil Pasta","cuisine":"italian","mealType":"dinner","difficulty":"easy","timeMinutes":25,"servings":4,"ingredients":[{"name":"penne","qty":12,"unit":"oz"},{"name":"crushed tomatoes","qty":1,"unit":"can"},{"name":"onion","qty":0.5,"unit":"piece"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"basil","qty":0.25,"unit":"cup","note":"chopped"},{"name":"parmesan","qty":0.5,"unit":"cup"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Bring a large pot of salted water to a boil and cook penne until al dente, then drain.","Dice the onion and mince the garlic.","Heat olive oil in a saucepan and cook onion until soft, about 5 minutes.","Add garlic and cook 1 minute, then stir in the crushed tomatoes.","Simmer the sauce for 10 minutes, season with salt and pepper.","Toss the cooked penne with the sauce and basil, and top with parmesan to serve."],"tags":["pantry-staple","vegetarian","budget"]},{"id":"pt7-tuna-puttanesca-spaghetti","title":"Tuna Puttanesca Spaghetti","cuisine":"italian","mealType":"dinner","difficulty":"easy","timeMinutes":25,"servings":4,"ingredients":[{"name":"spaghetti","qty":12,"unit":"oz"},{"name":"tuna","qty":1,"unit":"can","note":"in oil"},{"name":"diced tomatoes","qty":1,"unit":"can"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"kalamata olives","qty":0.33,"unit":"cup"},{"name":"capers","qty":2,"unit":"tbsp"},{"name":"red pepper flakes","qty":0.5,"unit":"tsp"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"parsley","qty":2,"unit":"tbsp","optional":true}],"steps":["Bring a large pot of salted water to a boil and cook spaghetti until al dente, then drain.","Mince the garlic.","Heat olive oil in a skillet and cook garlic and red pepper flakes for 1 minute until fragrant.","Add the diced tomatoes, olives, and capers and simmer for 10 minutes.","Stir in the tuna, breaking it into chunks, and warm through for 2 minutes.","Toss the drained spaghetti with the sauce and garnish with parsley to serve."],"tags":["pantry-staple","budget","high-protein"]},{"id":"pt7-one-pot-chili-mac","title":"One-Pot Chili Mac","cuisine":"american","mealType":"dinner","difficulty":"easy","timeMinutes":30,"servings":6,"ingredients":[{"name":"elbow macaroni","qty":2,"unit":"cup"},{"name":"ground beef","qty":1,"unit":"lb"},{"name":"kidney beans","qty":1,"unit":"can"},{"name":"diced tomatoes","qty":1,"unit":"can"},{"name":"onion","qty":1,"unit":"piece"},{"name":"garlic","qty":2,"unit":"clove"},{"name":"chili powder","qty":1,"unit":"tbsp"},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"beef broth","qty":2,"unit":"cup"},{"name":"cheddar cheese","qty":0.75,"unit":"cup"},{"name":"salt","unit":"to-taste"}],"steps":["Dice the onion and mince the garlic.","In a large pot, brown the ground beef with onion and garlic over medium heat, about 7 minutes.","Stir in chili powder and cumin and cook 1 minute until fragrant.","Add the diced tomatoes, drained kidney beans, beef broth, and uncooked macaroni.","Bring to a boil, then reduce heat and simmer covered for 12 minutes, stirring occasionally, until pasta is tender.","Season with salt, stir in the cheddar cheese until melted, and serve hot."],"tags":["pantry-staple","budget","one-pot","high-protein"]},{"id":"pt7-creamy-sundried-tomato-pasta","title":"Creamy Sun-Dried Tomato Pasta","cuisine":"italian","mealType":"dinner","difficulty":"easy","timeMinutes":25,"servings":4,"ingredients":[{"name":"fusilli","qty":12,"unit":"oz"},{"name":"sun-dried tomatoes","qty":0.5,"unit":"cup","note":"chopped"},{"name":"cream","qty":0.75,"unit":"cup"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"spinach","qty":2,"unit":"cup"},{"name":"parmesan","qty":0.5,"unit":"cup"},{"name":"olive oil","qty":1,"unit":"tbsp"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Bring a large pot of salted water to a boil and cook fusilli until al dente, then drain.","Mince the garlic.","Heat olive oil in a skillet and cook garlic and sun-dried tomatoes for 2 minutes until fragrant.","Pour in the cream and bring to a gentle simmer for 3 minutes.","Stir in the spinach until wilted, then add the parmesan and stir until melted.","Toss the cooked fusilli with the sauce, season with salt and pepper, and serve."],"tags":["pantry-staple","vegetarian","budget"]},{"id":"pt7-chickpea-garlic-rosemary-pasta","title":"Pasta with Chickpeas, Garlic, and Rosemary","cuisine":"italian","mealType":"dinner","difficulty":"easy","timeMinutes":25,"servings":4,"ingredients":[{"name":"orecchiette","qty":12,"unit":"oz"},{"name":"chickpeas","qty":1,"unit":"can"},{"name":"garlic","qty":4,"unit":"clove"},{"name":"rosemary","qty":1,"unit":"tsp","note":"chopped"},{"name":"olive oil","qty":3,"unit":"tbsp"},{"name":"red pepper flakes","qty":0.25,"unit":"tsp","optional":true},{"name":"vegetable broth","qty":0.5,"unit":"cup"},{"name":"salt","unit":"to-taste"}],"steps":["Bring a large pot of salted water to a boil and cook orecchiette until al dente, reserving 0.5 cup pasta water, then drain.","Mince the garlic.","Heat olive oil in a skillet and cook garlic and rosemary over medium-low heat for 2 minutes until fragrant.","Add the drained chickpeas and vegetable broth, and simmer for 8 minutes, mashing a few chickpeas.","Add the cooked pasta and a splash of reserved pasta water, tossing to coat.","Season with salt and red pepper flakes and serve warm."],"tags":["pantry-staple","vegan","budget"]},{"id":"pt7-peanut-sesame-noodles","title":"Pantry Peanut Sesame Noodles","cuisine":"thai","mealType":"dinner","difficulty":"easy","timeMinutes":15,"servings":4,"ingredients":[{"name":"spaghetti","qty":12,"unit":"oz"},{"name":"peanut butter","qty":0.33,"unit":"cup"},{"name":"soy sauce","qty":3,"unit":"tbsp"},{"name":"rice vinegar","qty":2,"unit":"tbsp"},{"name":"sesame oil","qty":1,"unit":"tbsp"},{"name":"garlic","qty":2,"unit":"clove"},{"name":"ginger","qty":1,"unit":"tsp","note":"grated"},{"name":"scallion","qty":2,"unit":"piece"},{"name":"peanuts","qty":2,"unit":"tbsp","note":"crushed","optional":true}],"steps":["Bring a large pot of salted water to a boil and cook spaghetti until al dente, reserving 0.5 cup pasta water, then drain.","Mince the garlic and grate the ginger.","Whisk together peanut butter, soy sauce, rice vinegar, sesame oil, garlic, and ginger with a splash of reserved pasta water until smooth.","Toss the warm noodles with the peanut sauce until evenly coated.","Thinly slice the scallions and sprinkle over the noodles with crushed peanuts."],"tags":["pantry-staple","vegan","budget","quick"]},{"id":"pt7-pantry-pasta-primavera","title":"Pantry Pasta Primavera","cuisine":"italian","mealType":"dinner","difficulty":"easy","timeMinutes":25,"servings":4,"ingredients":[{"name":"rotini","qty":12,"unit":"oz"},{"name":"frozen mixed vegetables","qty":2,"unit":"cup"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"olive oil","qty":3,"unit":"tbsp"},{"name":"parmesan","qty":0.5,"unit":"cup"},{"name":"italian seasoning","qty":1,"unit":"tsp"},{"name":"lemon juice","qty":1,"unit":"tbsp","optional":true},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Bring a large pot of salted water to a boil and cook rotini until al dente, reserving 0.5 cup pasta water, then drain.","Mince the garlic.","Heat olive oil in a large skillet and cook garlic for 1 minute until fragrant.","Add the frozen mixed vegetables and italian seasoning, cooking 6 minutes until tender.","Add the cooked pasta and a splash of reserved pasta water, tossing to combine.","Stir in parmesan and lemon juice, season with salt and pepper, and serve."],"tags":["pantry-staple","vegetarian","budget"]},{"id":"pt7-cacio-e-pepe","title":"Cacio e Pepe","cuisine":"italian","mealType":"dinner","difficulty":"medium","timeMinutes":20,"servings":4,"ingredients":[{"name":"spaghetti","qty":12,"unit":"oz"},{"name":"parmesan","qty":1,"unit":"cup","note":"finely grated"},{"name":"black pepper","qty":1,"unit":"tbsp","note":"coarsely cracked"},{"name":"butter","qty":2,"unit":"tbsp"},{"name":"salt","unit":"to-taste"}],"steps":["Bring a large pot of salted water to a boil and cook spaghetti until al dente, reserving 1 cup pasta water.","Toast the cracked black pepper in a dry skillet over medium heat for 1 minute until fragrant.","Add the butter and 0.5 cup of the reserved pasta water to the skillet and bring to a simmer.","Add the drained spaghetti to the skillet and toss well over low heat.","Remove from heat and gradually toss in the parmesan, adding more pasta water as needed, until a creamy sauce forms.","Season with salt and extra black pepper, and serve immediately."],"tags":["pantry-staple","vegetarian","budget","quick"]},{"id":"pt7-garlic-soy-noodles","title":"Garlic Soy Butter Noodles","cuisine":"chinese","mealType":"dinner","difficulty":"easy","timeMinutes":15,"servings":4,"ingredients":[{"name":"ramen noodles","qty":3,"unit":"package","note":"seasoning discarded"},{"name":"garlic","qty":5,"unit":"clove"},{"name":"soy sauce","qty":3,"unit":"tbsp"},{"name":"butter","qty":2,"unit":"tbsp"},{"name":"sugar","qty":1,"unit":"tsp"},{"name":"scallion","qty":3,"unit":"piece"},{"name":"sesame oil","qty":1,"unit":"tsp"},{"name":"sesame seeds","qty":1,"unit":"tsp","optional":true}],"steps":["Bring a pot of water to a boil and cook the ramen noodles for 2 minutes, then drain, discarding seasoning packets.","Mince the garlic and thinly slice the scallions.","Melt butter in a skillet over medium heat and cook garlic for 1 minute until fragrant.","Stir in soy sauce and sugar, then add the drained noodles and toss to coat.","Drizzle with sesame oil, sprinkle with scallions and sesame seeds, and serve hot."],"tags":["pantry-staple","vegetarian","budget","quick"]},{"id":"pt7-spanish-fideos-tomato","title":"Spanish Fideos with Tomato and Garlic","cuisine":"spanish","mealType":"dinner","difficulty":"easy","timeMinutes":25,"servings":4,"ingredients":[{"name":"angel hair","qty":8,"unit":"oz","note":"broken into short pieces"},{"name":"crushed tomatoes","qty":1,"unit":"can"},{"name":"onion","qty":0.5,"unit":"piece"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"olive oil","qty":3,"unit":"tbsp"},{"name":"paprika","qty":1,"unit":"tsp","note":"smoked"},{"name":"vegetable broth","qty":1.5,"unit":"cup"},{"name":"parsley","qty":2,"unit":"tbsp","optional":true},{"name":"salt","unit":"to-taste"}],"steps":["Dice the onion and mince the garlic.","Heat olive oil in a large skillet and toast the broken angel hair pasta over medium heat until golden, about 4 minutes, stirring often.","Remove the pasta and set aside, then cook onion and garlic in the same skillet until soft, about 5 minutes.","Stir in smoked paprika and crushed tomatoes and cook for 3 minutes.","Return the toasted pasta to the skillet with the vegetable broth.","Simmer uncovered for 10 minutes, stirring occasionally, until the pasta is tender and liquid is absorbed.","Season with salt, garnish with parsley, and serve."],"tags":["pantry-staple","vegan","budget"]},{"id":"pt7-stovetop-mac-and-cheese","title":"Stovetop Pantry Mac and Cheese","cuisine":"american","mealType":"dinner","difficulty":"easy","timeMinutes":20,"servings":4,"ingredients":[{"name":"elbow macaroni","qty":12,"unit":"oz"},{"name":"cheddar cheese","qty":2,"unit":"cup","note":"shredded"},{"name":"butter","qty":2,"unit":"tbsp"},{"name":"wheat flour","qty":2,"unit":"tbsp"},{"name":"milk","qty":2,"unit":"cup"},{"name":"yellow mustard","qty":1,"unit":"tsp","optional":true},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Bring a large pot of salted water to a boil and cook macaroni until al dente, then drain.","Melt butter in a saucepan over medium heat and whisk in the flour, cooking 1 minute.","Gradually whisk in the milk and cook, stirring constantly, until thickened, about 5 minutes.","Remove from heat and stir in the cheddar cheese and mustard until smooth.","Fold in the cooked macaroni, season with salt and pepper, and serve hot."],"tags":["pantry-staple","vegetarian","budget","quick","kid-friendly"]},{"id":"pt7-spanish-vegetable-rice","title":"Spanish-Style Vegetable Rice","cuisine":"spanish","mealType":"dinner","difficulty":"easy","timeMinutes":30,"servings":4,"ingredients":[{"name":"rice","qty":1.5,"unit":"cup"},{"name":"diced tomatoes","qty":1,"unit":"can"},{"name":"bell pepper","qty":1,"unit":"piece"},{"name":"onion","qty":1,"unit":"piece"},{"name":"garlic","qty":2,"unit":"clove"},{"name":"peas","qty":0.5,"unit":"cup","note":"frozen"},{"name":"paprika","qty":1,"unit":"tsp"},{"name":"vegetable broth","qty":1.5,"unit":"cup"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"salt","unit":"to-taste"}],"steps":["Dice the onion and bell pepper, and mince the garlic.","Heat olive oil in a large pot and cook onion and bell pepper until soft, about 6 minutes.","Add garlic and paprika and cook 1 minute until fragrant.","Stir in the rice, diced tomatoes, and vegetable broth, and bring to a boil.","Reduce heat, cover, and simmer for 18 minutes until rice is tender.","Stir in the frozen peas, cover, and let sit off heat for 5 minutes before serving."],"tags":["pantry-staple","vegan","gluten-free","budget","one-pot"]},{"id":"pt7-egg-fried-rice","title":"Pantry Egg Fried Rice","cuisine":"chinese","mealType":"dinner","difficulty":"easy","timeMinutes":15,"servings":4,"ingredients":[{"name":"rice","qty":3,"unit":"cup","note":"cooked, cold"},{"name":"egg","qty":3,"unit":"piece"},{"name":"peas","qty":0.5,"unit":"cup","note":"frozen"},{"name":"carrot","qty":1,"unit":"piece","note":"diced"},{"name":"scallion","qty":3,"unit":"piece"},{"name":"soy sauce","qty":3,"unit":"tbsp"},{"name":"sesame oil","qty":1,"unit":"tsp"},{"name":"soybean oil","qty":2,"unit":"tbsp"}],"steps":["Beat the eggs in a small bowl.","Dice the carrot and thinly slice the scallions.","Heat 1 tbsp soybean oil in a large skillet or wok over high heat, scramble the eggs until just set, then remove.","Add remaining oil to the skillet and stir-fry carrot and peas for 3 minutes.","Add the cold cooked rice, breaking up clumps, and stir-fry for 4 minutes.","Return the eggs to the skillet, add soy sauce and sesame oil, and toss well.","Stir in the scallions and serve hot."],"tags":["pantry-staple","vegetarian","budget","quick"]},{"id":"pt7-curried-lentils-rice-kitchari","title":"Curried Lentils and Rice","cuisine":"indian","mealType":"dinner","difficulty":"easy","timeMinutes":35,"servings":4,"ingredients":[{"name":"lentils","qty":1,"unit":"cup","note":"red, rinsed"},{"name":"rice","qty":0.5,"unit":"cup"},{"name":"onion","qty":1,"unit":"piece"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"ginger","qty":1,"unit":"tbsp","note":"minced"},{"name":"turmeric","qty":1,"unit":"tsp"},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"vegetable broth","qty":4,"unit":"cup"},{"name":"soybean oil","qty":2,"unit":"tbsp"},{"name":"cilantro","qty":2,"unit":"tbsp","optional":true},{"name":"salt","unit":"to-taste"}],"steps":["Dice the onion, mince the garlic, and mince the ginger.","Heat oil in a large pot and cook onion until golden, about 6 minutes.","Add garlic, ginger, turmeric, and cumin, cooking 1 minute until fragrant.","Stir in the rinsed lentils, rice, and vegetable broth.","Bring to a boil, then reduce heat, cover, and simmer for 20 minutes until lentils and rice are tender.","Season with salt, garnish with cilantro, and serve warm."],"tags":["pantry-staple","vegan","gluten-free","budget","one-pot","high-protein"]},{"id":"pt7-mexican-rice-beans-skillet","title":"Mexican Rice and Black Bean Skillet","cuisine":"mexican","mealType":"dinner","difficulty":"easy","timeMinutes":25,"servings":4,"ingredients":[{"name":"rice","qty":1,"unit":"cup"},{"name":"black beans","qty":1,"unit":"can"},{"name":"diced tomatoes","qty":1,"unit":"can"},{"name":"corn","qty":1,"unit":"can"},{"name":"onion","qty":0.5,"unit":"piece"},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"chili powder","qty":1,"unit":"tsp"},{"name":"vegetable broth","qty":1.5,"unit":"cup"},{"name":"soybean oil","qty":1,"unit":"tbsp"},{"name":"lime","qty":1,"unit":"piece","optional":true}],"steps":["Dice the onion.","Heat oil in a large skillet and cook onion until soft, about 5 minutes.","Add cumin and chili powder, cooking 1 minute until fragrant.","Stir in the rice, diced tomatoes, drained corn, and vegetable broth.","Bring to a boil, then reduce heat, cover, and simmer for 18 minutes until rice is tender.","Stir in the drained black beans, cover, and warm through for 3 minutes, then squeeze lime over top."],"tags":["pantry-staple","vegan","gluten-free","budget","one-pot","quick"]},{"id":"pt7-greek-lemon-rice-chickpeas","title":"Greek Lemon Rice with Chickpeas","cuisine":"mediterranean","mealType":"dinner","difficulty":"easy","timeMinutes":25,"servings":4,"ingredients":[{"name":"rice","qty":1,"unit":"cup"},{"name":"chickpeas","qty":1,"unit":"can"},{"name":"vegetable broth","qty":2,"unit":"cup"},{"name":"lemon juice","qty":3,"unit":"tbsp"},{"name":"garlic","qty":2,"unit":"clove"},{"name":"olive oil","qty":3,"unit":"tbsp"},{"name":"oregano","qty":1,"unit":"tsp"},{"name":"spinach","qty":2,"unit":"cup"},{"name":"salt","unit":"to-taste"}],"steps":["Mince the garlic.","Heat olive oil in a pot and cook garlic for 1 minute until fragrant.","Stir in the rice, vegetable broth, lemon juice, and oregano, and bring to a boil.","Reduce heat, cover, and simmer for 15 minutes until rice is nearly tender.","Drain and rinse the chickpeas and stir into the pot along with the spinach.","Cover and cook 5 more minutes until spinach wilts and rice is fully tender, then season with salt."],"tags":["pantry-staple","vegan","gluten-free","budget","one-pot"]},{"id":"pt7-thai-peanut-coconut-rice","title":"Thai Peanut Coconut Rice","cuisine":"thai","mealType":"dinner","difficulty":"easy","timeMinutes":25,"servings":4,"ingredients":[{"name":"rice","qty":1,"unit":"cup","note":"jasmine"},{"name":"coconut milk","qty":1,"unit":"can"},{"name":"peanut butter","qty":2,"unit":"tbsp"},{"name":"soy sauce","qty":1,"unit":"tbsp"},{"name":"lime juice","qty":1,"unit":"tbsp"},{"name":"scallion","qty":2,"unit":"piece"},{"name":"peanuts","qty":2,"unit":"tbsp","note":"crushed","optional":true},{"name":"cilantro","qty":2,"unit":"tbsp","optional":true}],"steps":["Combine the rice and coconut milk in a pot and bring to a boil.","Reduce heat, cover, and simmer for 18 minutes until rice is tender and liquid is absorbed.","Whisk the peanut butter, soy sauce, and lime juice into the warm rice until creamy.","Thinly slice the scallions.","Top the rice with scallions, crushed peanuts, and cilantro to serve."],"tags":["pantry-staple","vegetarian","budget","one-pot"]},{"id":"pt7-mediterranean-barley-vegetable-pilaf","title":"Mediterranean Barley and Vegetable Pilaf","cuisine":"mediterranean","mealType":"dinner","difficulty":"easy","timeMinutes":35,"servings":4,"ingredients":[{"name":"barley","qty":1,"unit":"cup","note":"pearl"},{"name":"carrot","qty":1,"unit":"piece","note":"diced"},{"name":"celery","qty":1,"unit":"stalk","note":"diced"},{"name":"onion","qty":1,"unit":"piece"},{"name":"garlic","qty":2,"unit":"clove"},{"name":"vegetable broth","qty":3,"unit":"cup"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"thyme","qty":1,"unit":"tsp"},{"name":"parsley","qty":2,"unit":"tbsp","optional":true},{"name":"salt","unit":"to-taste"}],"steps":["Dice the onion, carrot, and celery, and mince the garlic.","Heat olive oil in a pot and cook onion, carrot, and celery until soft, about 7 minutes.","Add garlic and thyme and cook 1 minute until fragrant.","Stir in the barley and vegetable broth and bring to a boil.","Reduce heat, cover, and simmer for 25 minutes until barley is tender and liquid is absorbed.","Season with salt, garnish with parsley, and serve."],"tags":["pantry-staple","vegan","budget","one-pot"]},{"id":"pt7-quinoa-black-bean-bowl","title":"Quinoa Black Bean Bowl","cuisine":"mexican","mealType":"dinner","difficulty":"easy","timeMinutes":20,"servings":4,"ingredients":[{"name":"quinoa","qty":1,"unit":"cup"},{"name":"black beans","qty":1,"unit":"can"},{"name":"corn","qty":1,"unit":"can"},{"name":"tomato","qty":1,"unit":"piece","note":"diced"},{"name":"lime juice","qty":2,"unit":"tbsp"},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"cilantro","qty":2,"unit":"tbsp","optional":true},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"salt","unit":"to-taste"}],"steps":["Rinse the quinoa and cook according to package directions in 2 cups of water, about 15 minutes.","Drain and rinse the black beans and corn.","Dice the tomato.","Fluff the cooked quinoa and toss with olive oil, lime juice, and cumin.","Fold in the black beans, corn, and diced tomato, then season with salt.","Top with cilantro and serve warm or chilled."],"tags":["pantry-staple","vegan","gluten-free","budget","quick","high-protein"]},{"id":"pt7-japanese-curry-rice","title":"Japanese-Style Curry Rice","cuisine":"japanese","mealType":"dinner","difficulty":"easy","timeMinutes":30,"servings":4,"ingredients":[{"name":"rice","qty":1.5,"unit":"cup"},{"name":"potato","qty":2,"unit":"piece","note":"diced"},{"name":"carrot","qty":1,"unit":"piece","note":"diced"},{"name":"onion","qty":1,"unit":"piece"},{"name":"curry powder","qty":2,"unit":"tbsp"},{"name":"wheat flour","qty":2,"unit":"tbsp"},{"name":"vegetable broth","qty":2,"unit":"cup"},{"name":"soybean oil","qty":2,"unit":"tbsp"},{"name":"salt","unit":"to-taste"}],"steps":["Cook the rice according to package directions.","Dice the onion, potato, and carrot.","Heat oil in a pot and cook onion until soft, about 5 minutes.","Add potato and carrot and cook 3 minutes, then stir in curry powder and flour, coating the vegetables.","Gradually add the vegetable broth, stirring to avoid lumps, and bring to a simmer.","Cover and cook for 15 minutes until vegetables are tender and sauce has thickened.","Season with salt and serve the curry spooned over the rice."],"tags":["pantry-staple","vegan","budget"]},{"id":"pt7-french-herb-rice-pilaf","title":"French Herb Rice Pilaf","cuisine":"french","mealType":"side","difficulty":"easy","timeMinutes":25,"servings":4,"ingredients":[{"name":"rice","qty":1,"unit":"cup"},{"name":"butter","qty":2,"unit":"tbsp"},{"name":"onion","qty":0.5,"unit":"piece"},{"name":"vegetable broth","qty":2,"unit":"cup"},{"name":"thyme","qty":1,"unit":"tsp"},{"name":"bay leaf","qty":1,"unit":"leaf"},{"name":"parsley","qty":2,"unit":"tbsp","optional":true},{"name":"salt","unit":"to-taste"}],"steps":["Dice the onion.","Melt butter in a pot over medium heat and cook onion until soft, about 5 minutes.","Add the rice and stir for 1 minute to lightly toast.","Pour in the vegetable broth, thyme, and bay leaf, and bring to a boil.","Reduce heat, cover, and simmer for 18 minutes until rice is tender and liquid is absorbed.","Discard the bay leaf, fluff with a fork, season with salt, and top with parsley."],"tags":["pantry-staple","vegetarian","gluten-free","budget","one-pot"]},{"id":"pt7-shakshuka","title":"Pantry Shakshuka","cuisine":"mediterranean","mealType":"dinner","difficulty":"easy","timeMinutes":25,"servings":4,"ingredients":[{"name":"egg","qty":6,"unit":"piece"},{"name":"crushed tomatoes","qty":1,"unit":"can"},{"name":"onion","qty":1,"unit":"piece"},{"name":"bell pepper","qty":1,"unit":"piece"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"paprika","qty":1,"unit":"tsp"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"feta cheese","qty":0.33,"unit":"cup","optional":true},{"name":"parsley","qty":2,"unit":"tbsp","optional":true},{"name":"salt","unit":"to-taste"}],"steps":["Dice the onion and bell pepper, and mince the garlic.","Heat olive oil in a large skillet and cook onion and bell pepper until soft, about 7 minutes.","Add garlic, cumin, and paprika, cooking 1 minute until fragrant.","Stir in the crushed tomatoes and simmer for 8 minutes until slightly thickened.","Make small wells in the sauce and crack an egg into each well.","Cover and cook for 6 to 8 minutes until egg whites are set but yolks are still soft.","Season with salt, top with feta and parsley, and serve straight from the skillet."],"tags":["pantry-staple","vegetarian","gluten-free","budget","one-pot"]},{"id":"pt7-spanish-tortilla-potato-omelette","title":"Spanish Tortilla (Potato Omelette)","cuisine":"spanish","mealType":"dinner","difficulty":"medium","timeMinutes":35,"servings":4,"ingredients":[{"name":"egg","qty":6,"unit":"piece"},{"name":"potato","qty":3,"unit":"piece"},{"name":"onion","qty":1,"unit":"piece"},{"name":"olive oil","qty":5,"unit":"tbsp"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Peel and thinly slice the potatoes, and thinly slice the onion.","Heat olive oil in a nonstick skillet over medium-low heat and cook potatoes and onion, covered, until tender, about 18 minutes, stirring occasionally.","Beat the eggs in a large bowl and season with salt and pepper.","Drain the potatoes and onion of excess oil and fold into the beaten eggs.","Pour the mixture back into the skillet and cook over low heat for 6 minutes until mostly set.","Carefully flip the tortilla using a plate and cook the other side for 4 more minutes.","Slide onto a plate, slice into wedges, and serve warm or at room temperature."],"tags":["pantry-staple","vegetarian","gluten-free","budget"]},{"id":"pt7-indian-egg-curry","title":"Indian Egg Curry","cuisine":"indian","mealType":"dinner","difficulty":"medium","timeMinutes":30,"servings":4,"ingredients":[{"name":"egg","qty":6,"unit":"piece","note":"hard boiled, peeled"},{"name":"diced tomatoes","qty":1,"unit":"can"},{"name":"coconut milk","qty":0.5,"unit":"can"},{"name":"onion","qty":1,"unit":"piece"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"ginger","qty":1,"unit":"tbsp","note":"minced"},{"name":"garam masala","qty":1,"unit":"tsp"},{"name":"turmeric","qty":0.5,"unit":"tsp"},{"name":"soybean oil","qty":2,"unit":"tbsp"},{"name":"cilantro","qty":2,"unit":"tbsp","optional":true},{"name":"salt","unit":"to-taste"}],"steps":["Dice the onion, mince the garlic, and mince the ginger.","Heat oil in a pot and cook onion until golden, about 7 minutes.","Add garlic, ginger, garam masala, and turmeric, cooking 1 minute until fragrant.","Stir in the diced tomatoes and simmer for 8 minutes until thickened.","Add the coconut milk and simmer 5 more minutes.","Halve the hard boiled eggs and gently nestle into the sauce, warming through for 3 minutes.","Season with salt, garnish with cilantro, and serve with rice."],"tags":["pantry-staple","vegetarian","gluten-free","budget","high-protein"]},{"id":"pt7-chinese-tomato-egg-stir-fry","title":"Chinese Tomato and Egg Stir-Fry","cuisine":"chinese","mealType":"dinner","difficulty":"easy","timeMinutes":15,"servings":3,"ingredients":[{"name":"egg","qty":5,"unit":"piece"},{"name":"tomato","qty":3,"unit":"piece"},{"name":"scallion","qty":2,"unit":"piece"},{"name":"garlic","qty":2,"unit":"clove"},{"name":"soy sauce","qty":1,"unit":"tbsp"},{"name":"sugar","qty":1,"unit":"tsp"},{"name":"soybean oil","qty":3,"unit":"tbsp"},{"name":"salt","unit":"to-taste"}],"steps":["Cut the tomatoes into wedges, mince the garlic, and thinly slice the scallions.","Beat the eggs in a bowl with a pinch of salt.","Heat 2 tbsp oil in a wok over high heat, scramble the eggs until just set, then remove.","Add remaining oil and cook garlic for 30 seconds, then add the tomato wedges.","Stir-fry the tomatoes for 3 minutes until they release their juices.","Add soy sauce and sugar, then return the eggs to the wok and toss gently to combine.","Sprinkle with scallions and serve hot over rice."],"tags":["pantry-staple","vegetarian","budget","quick"]},{"id":"pt7-french-herb-cheese-omelette","title":"French Herb and Cheese Omelette","cuisine":"french","mealType":"dinner","difficulty":"easy","timeMinutes":10,"servings":2,"ingredients":[{"name":"egg","qty":4,"unit":"piece"},{"name":"cheese","qty":0.33,"unit":"cup","note":"shredded gruyere or cheddar"},{"name":"butter","qty":1,"unit":"tbsp"},{"name":"parsley","qty":1,"unit":"tbsp","optional":true},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Beat the eggs in a bowl with salt and pepper until smooth.","Melt butter in a nonstick skillet over medium heat, swirling to coat.","Pour in the eggs and let sit until edges begin to set, about 1 minute.","Gently push cooked edges toward the center, tilting the pan to let uncooked egg flow underneath.","Sprinkle cheese and parsley over half the omelette once mostly set.","Fold the omelette in half and slide onto a plate to serve."],"tags":["pantry-staple","vegetarian","gluten-free","budget","quick"]},{"id":"pt7-mexican-migas","title":"Mexican Migas","cuisine":"mexican","mealType":"dinner","difficulty":"easy","timeMinutes":15,"servings":3,"ingredients":[{"name":"egg","qty":6,"unit":"piece"},{"name":"corn tortilla","qty":4,"unit":"piece","note":"cut into strips"},{"name":"salsa","qty":0.5,"unit":"cup"},{"name":"cheddar cheese","qty":0.5,"unit":"cup"},{"name":"onion","qty":0.25,"unit":"cup","note":"diced"},{"name":"jalapeno","qty":1,"unit":"piece","optional":true},{"name":"soybean oil","qty":2,"unit":"tbsp"},{"name":"salt","unit":"to-taste"}],"steps":["Cut the tortillas into strips and dice the onion and jalapeno if using.","Heat oil in a skillet over medium heat and fry tortilla strips until crisp, about 4 minutes.","Add the onion and jalapeno and cook 2 minutes until softened.","Beat the eggs and pour into the skillet, stirring gently to scramble with the tortilla strips.","Cook until eggs are just set, about 3 minutes, then stir in the salsa.","Top with cheddar cheese, season with salt, and serve once cheese melts."],"tags":["pantry-staple","vegetarian","gluten-free","budget","quick"]},{"id":"pt7-southwest-egg-black-bean-skillet","title":"Southwest Egg and Black Bean Skillet","cuisine":"american","mealType":"dinner","difficulty":"easy","timeMinutes":20,"servings":4,"ingredients":[{"name":"egg","qty":6,"unit":"piece"},{"name":"black beans","qty":1,"unit":"can"},{"name":"corn","qty":1,"unit":"can"},{"name":"bell pepper","qty":1,"unit":"piece"},{"name":"onion","qty":0.5,"unit":"piece"},{"name":"cheddar cheese","qty":0.5,"unit":"cup"},{"name":"salsa","qty":0.5,"unit":"cup"},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"soybean oil","qty":2,"unit":"tbsp"},{"name":"salt","unit":"to-taste"}],"steps":["Dice the onion and bell pepper.","Heat oil in a large skillet and cook onion and bell pepper until soft, about 6 minutes.","Add cumin, drained black beans, and drained corn, cooking 3 minutes to warm through.","Make small wells in the mixture and crack an egg into each well.","Cover and cook for 6 to 8 minutes until egg whites are set.","Season with salt, top with cheddar cheese and salsa, and serve from the skillet."],"tags":["pantry-staple","vegetarian","gluten-free","budget","one-pot","high-protein"]},{"id":"pt7-eggs-in-purgatory","title":"Eggs in Purgatory","cuisine":"italian","mealType":"dinner","difficulty":"easy","timeMinutes":20,"servings":4,"ingredients":[{"name":"egg","qty":6,"unit":"piece"},{"name":"marinara sauce","qty":1,"unit":"jar"},{"name":"garlic","qty":2,"unit":"clove"},{"name":"red pepper flakes","qty":0.5,"unit":"tsp","optional":true},{"name":"olive oil","qty":1,"unit":"tbsp"},{"name":"parmesan","qty":0.33,"unit":"cup","optional":true},{"name":"basil","qty":2,"unit":"tbsp","optional":true},{"name":"salt","unit":"to-taste"}],"steps":["Mince the garlic.","Heat olive oil in a large skillet and cook garlic and red pepper flakes for 1 minute until fragrant.","Pour in the marinara sauce and bring to a gentle simmer for 5 minutes.","Make small wells in the sauce and crack an egg into each well.","Cover and cook for 6 to 8 minutes until egg whites are set but yolks are still soft.","Season with salt, top with parmesan and basil, and serve with crusty bread."],"tags":["pantry-staple","vegetarian","gluten-free","budget","one-pot","quick"]},{"id":"pt7-pasta-e-fagioli","title":"Pasta e Fagioli","cuisine":"italian","mealType":"dinner","difficulty":"easy","timeMinutes":30,"servings":6,"ingredients":[{"name":"elbow macaroni","qty":1,"unit":"cup"},{"name":"cannellini beans","qty":2,"unit":"can"},{"name":"diced tomatoes","qty":1,"unit":"can"},{"name":"carrot","qty":1,"unit":"piece","note":"diced"},{"name":"celery","qty":1,"unit":"stalk","note":"diced"},{"name":"onion","qty":1,"unit":"piece"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"vegetable broth","qty":4,"unit":"cup"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"italian seasoning","qty":1,"unit":"tsp"},{"name":"parmesan","qty":0.33,"unit":"cup","optional":true},{"name":"salt","unit":"to-taste"}],"steps":["Dice the onion, carrot, and celery, and mince the garlic.","Heat olive oil in a large pot and cook onion, carrot, and celery until soft, about 7 minutes.","Add garlic and italian seasoning, cooking 1 minute until fragrant.","Stir in the diced tomatoes, vegetable broth, and drained and rinsed cannellini beans.","Bring to a boil, then add the ditalini and cook for 10 minutes until pasta is tender.","Mash a few beans against the side of the pot to thicken slightly, and season with salt.","Ladle into bowls and top with parmesan to serve."],"tags":["pantry-staple","vegetarian","budget","one-pot"]},{"id":"pt7-pantry-lentil-soup","title":"Pantry Lentil Soup","cuisine":"mediterranean","mealType":"dinner","difficulty":"easy","timeMinutes":35,"servings":6,"ingredients":[{"name":"lentils","qty":1.5,"unit":"cup","note":"brown or green, rinsed"},{"name":"carrot","qty":2,"unit":"piece","note":"diced"},{"name":"celery","qty":2,"unit":"stalk","note":"diced"},{"name":"onion","qty":1,"unit":"piece"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"diced tomatoes","qty":1,"unit":"can"},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"vegetable broth","qty":6,"unit":"cup"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"bay leaf","qty":1,"unit":"leaf"},{"name":"salt","unit":"to-taste"}],"steps":["Dice the onion, carrot, and celery, and mince the garlic.","Heat olive oil in a large pot and cook onion, carrot, and celery until soft, about 7 minutes.","Add garlic and cumin, cooking 1 minute until fragrant.","Stir in the rinsed lentils, diced tomatoes, vegetable broth, and bay leaf.","Bring to a boil, then reduce heat and simmer uncovered for 25 minutes until lentils are tender.","Discard the bay leaf, season with salt, and serve hot."],"tags":["pantry-staple","vegan","gluten-free","budget","one-pot","high-protein"]},{"id":"pt7-minestrone-soup","title":"Pantry Minestrone Soup","cuisine":"italian","mealType":"dinner","difficulty":"easy","timeMinutes":35,"servings":6,"ingredients":[{"name":"elbow macaroni","qty":1,"unit":"cup"},{"name":"cannellini beans","qty":1,"unit":"can"},{"name":"diced tomatoes","qty":1,"unit":"can"},{"name":"frozen mixed vegetables","qty":2,"unit":"cup"},{"name":"carrot","qty":1,"unit":"piece","note":"diced"},{"name":"celery","qty":1,"unit":"stalk","note":"diced"},{"name":"onion","qty":1,"unit":"piece"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"vegetable broth","qty":5,"unit":"cup"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"italian seasoning","qty":1,"unit":"tsp"},{"name":"parmesan","qty":0.33,"unit":"cup","optional":true}],"steps":["Dice the onion, carrot, and celery, and mince the garlic.","Heat olive oil in a large pot and cook onion, carrot, and celery until soft, about 7 minutes.","Add garlic and italian seasoning, cooking 1 minute until fragrant.","Stir in the diced tomatoes, vegetable broth, and drained and rinsed cannellini beans.","Bring to a boil, add the frozen mixed vegetables and macaroni, and cook 10 minutes until pasta is tender.","Season with salt to taste and top with parmesan to serve."],"tags":["pantry-staple","vegetarian","budget","one-pot"]},{"id":"pt7-black-bean-soup","title":"Pantry Black Bean Soup","cuisine":"mexican","mealType":"dinner","difficulty":"easy","timeMinutes":20,"servings":4,"ingredients":[{"name":"black beans","qty":3,"unit":"can"},{"name":"onion","qty":1,"unit":"piece"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"chili powder","qty":0.5,"unit":"tsp"},{"name":"vegetable broth","qty":2,"unit":"cup"},{"name":"soybean oil","qty":1,"unit":"tbsp"},{"name":"lime juice","qty":1,"unit":"tbsp"},{"name":"cilantro","qty":2,"unit":"tbsp","optional":true},{"name":"salt","unit":"to-taste"}],"steps":["Dice the onion and mince the garlic.","Heat oil in a pot and cook onion until soft, about 5 minutes.","Add garlic, cumin, and chili powder, cooking 1 minute until fragrant.","Stir in the drained black beans and vegetable broth and bring to a simmer.","Cook uncovered for 10 minutes, then blend part of the soup with an immersion blender for a thicker texture, if desired.","Stir in lime juice, season with salt, and garnish with cilantro to serve."],"tags":["pantry-staple","vegan","gluten-free","budget","quick","one-pot"]},{"id":"pt7-chickpea-spinach-stew","title":"Chickpea and Spinach Stew","cuisine":"mediterranean","mealType":"dinner","difficulty":"easy","timeMinutes":25,"servings":4,"ingredients":[{"name":"chickpeas","qty":2,"unit":"can"},{"name":"spinach","qty":3,"unit":"cup"},{"name":"diced tomatoes","qty":1,"unit":"can"},{"name":"onion","qty":1,"unit":"piece"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"coconut milk","qty":0.5,"unit":"can"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"salt","unit":"to-taste"}],"steps":["Dice the onion and mince the garlic.","Heat olive oil in a pot and cook onion until soft, about 5 minutes.","Add garlic and cumin, cooking 1 minute until fragrant.","Stir in the diced tomatoes and drained chickpeas, and simmer for 10 minutes.","Add the coconut milk and spinach, stirring until the spinach wilts, about 3 minutes.","Season with salt and serve warm with rice or bread."],"tags":["pantry-staple","vegan","gluten-free","budget","one-pot"]},{"id":"pt7-tuscan-white-bean-kale-stew","title":"Tuscan White Bean and Kale Stew","cuisine":"italian","mealType":"dinner","difficulty":"easy","timeMinutes":25,"servings":4,"ingredients":[{"name":"cannellini beans","qty":2,"unit":"can"},{"name":"kale","qty":3,"unit":"cup","note":"chopped"},{"name":"diced tomatoes","qty":1,"unit":"can"},{"name":"onion","qty":1,"unit":"piece"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"vegetable broth","qty":2,"unit":"cup"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"italian seasoning","qty":1,"unit":"tsp"},{"name":"parmesan","qty":0.33,"unit":"cup","optional":true},{"name":"salt","unit":"to-taste"}],"steps":["Dice the onion and mince the garlic.","Heat olive oil in a large pot and cook onion until soft, about 5 minutes.","Add garlic and italian seasoning, cooking 1 minute until fragrant.","Stir in the diced tomatoes, vegetable broth, and drained and rinsed cannellini beans.","Bring to a simmer and cook 10 minutes, then stir in the chopped kale until wilted, about 5 minutes.","Season with salt, top with parmesan, and serve hot."],"tags":["pantry-staple","vegetarian","gluten-free","budget","one-pot"]},{"id":"pt7-pantry-corn-chowder","title":"Pantry Corn Chowder","cuisine":"american","mealType":"dinner","difficulty":"easy","timeMinutes":30,"servings":4,"ingredients":[{"name":"corn","qty":3,"unit":"can"},{"name":"potato","qty":2,"unit":"piece","note":"diced"},{"name":"onion","qty":1,"unit":"piece"},{"name":"celery","qty":1,"unit":"stalk","note":"diced"},{"name":"vegetable broth","qty":2,"unit":"cup"},{"name":"milk","qty":1,"unit":"cup","note":"evaporated"},{"name":"butter","qty":2,"unit":"tbsp"},{"name":"paprika","qty":0.5,"unit":"tsp","optional":true},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Dice the onion, celery, and potatoes.","Melt butter in a large pot and cook onion and celery until soft, about 6 minutes.","Add the diced potatoes, drained corn, and vegetable broth, and bring to a boil.","Reduce heat, cover, and simmer for 15 minutes until potatoes are tender.","Mash a portion of the vegetables against the side of the pot to thicken the chowder.","Stir in the milk and paprika, and warm through for 3 minutes without boiling.","Season with salt and pepper and serve hot."],"tags":["pantry-staple","vegetarian","gluten-free","budget","one-pot"]},{"id":"pt7-moroccan-lentil-chickpea-stew","title":"Moroccan-Spiced Lentil and Chickpea Stew","cuisine":"fusion","mealType":"dinner","difficulty":"easy","timeMinutes":35,"servings":6,"ingredients":[{"name":"lentils","qty":1,"unit":"cup","note":"red, rinsed"},{"name":"chickpeas","qty":1,"unit":"can"},{"name":"diced tomatoes","qty":1,"unit":"can"},{"name":"onion","qty":1,"unit":"piece"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"paprika","qty":1,"unit":"tsp"},{"name":"cinnamon","qty":0.25,"unit":"tsp"},{"name":"vegetable broth","qty":5,"unit":"cup"},{"name":"soybean oil","qty":2,"unit":"tbsp"},{"name":"cilantro","qty":2,"unit":"tbsp","optional":true},{"name":"salt","unit":"to-taste"}],"steps":["Dice the onion and mince the garlic.","Heat oil in a large pot and cook onion until soft, about 5 minutes.","Add garlic, cumin, paprika, and cinnamon, cooking 1 minute until fragrant.","Stir in the diced tomatoes, rinsed lentils, and vegetable broth.","Bring to a boil, then reduce heat and simmer uncovered for 20 minutes until lentils are tender.","Stir in the drained chickpeas and simmer 5 more minutes.","Season with salt, garnish with cilantro, and serve hot."],"tags":["pantry-staple","vegan","gluten-free","budget","one-pot","high-protein"]},{"id":"pt7-thai-coconut-curry-vegetable-soup","title":"Thai Coconut Curry Vegetable Soup","cuisine":"thai","mealType":"dinner","difficulty":"easy","timeMinutes":25,"servings":4,"ingredients":[{"name":"coconut milk","qty":2,"unit":"can"},{"name":"chickpeas","qty":1,"unit":"can"},{"name":"carrot","qty":1,"unit":"piece","note":"sliced"},{"name":"bell pepper","qty":1,"unit":"piece","note":"sliced"},{"name":"curry paste","qty":2,"unit":"tbsp","note":"red"},{"name":"vegetable broth","qty":1,"unit":"cup"},{"name":"lime juice","qty":1,"unit":"tbsp"},{"name":"cilantro","qty":2,"unit":"tbsp","optional":true},{"name":"salt","unit":"to-taste"}],"steps":["Slice the carrot and bell pepper.","Heat the coconut milk in a large pot over medium heat and whisk in the curry paste until smooth.","Add the vegetable broth, carrot, and bell pepper, and bring to a simmer.","Cook for 12 minutes until the vegetables are tender.","Stir in the drained chickpeas and warm through for 3 minutes.","Remove from heat, stir in lime juice, season with salt, and garnish with cilantro."],"tags":["pantry-staple","vegan","gluten-free","budget","one-pot"]},{"id":"pt7-egg-drop-soup","title":"Pantry Egg Drop Soup","cuisine":"chinese","mealType":"dinner","difficulty":"easy","timeMinutes":15,"servings":4,"ingredients":[{"name":"egg","qty":3,"unit":"piece"},{"name":"vegetable broth","qty":4,"unit":"cup"},{"name":"cornstarch","qty":2,"unit":"tbsp"},{"name":"scallion","qty":2,"unit":"piece"},{"name":"ginger","qty":1,"unit":"tsp","note":"grated"},{"name":"soy sauce","qty":1,"unit":"tbsp"},{"name":"sesame oil","qty":1,"unit":"tsp","optional":true},{"name":"salt","unit":"to-taste"}],"steps":["Whisk the cornstarch with 3 tbsp cold water to make a slurry.","Bring the vegetable broth to a simmer in a pot with the grated ginger and soy sauce.","Stir in the cornstarch slurry and simmer for 2 minutes until slightly thickened.","Beat the eggs in a bowl, then slowly drizzle into the simmering broth while stirring gently in one direction to form ribbons.","Remove from heat, stir in sesame oil, and season with salt.","Thinly slice the scallions and sprinkle over the soup to serve."],"tags":["pantry-staple","vegetarian","budget","quick","one-pot"]},{"id":"wd8-shepherds-pie","title":"Shepherd's Pie","cuisine":"fusion","mealType":"dinner","difficulty":"medium","timeMinutes":75,"servings":6,"ingredients":[{"name":"lamb","qty":1.5,"unit":"lb","note":"ground lamb"},{"name":"onion","qty":1,"unit":"piece","note":"diced"},{"name":"carrot","qty":2,"unit":"piece","note":"diced"},{"name":"peas","qty":1,"unit":"cup"},{"name":"tomato paste","qty":2,"unit":"tbsp"},{"name":"bone broth","qty":1,"unit":"cup","note":"beef broth"},{"name":"worcestershire sauce","qty":1,"unit":"tbsp"},{"name":"potato","qty":2,"unit":"lb"},{"name":"butter","qty":3,"unit":"tbsp"},{"name":"milk","qty":0.5,"unit":"cup"},{"name":"cornflour","qty":1,"unit":"tbsp","note":"for thickening","optional":true},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Boil the potatoes in salted water until fork-tender, about 15 minutes, then drain and mash with butter and milk until smooth.","Meanwhile, brown the ground lamb in a large skillet over medium-high heat, breaking it up as it cooks, about 6-8 minutes.","Add the onion and carrot to the lamb and cook until softened, about 5 minutes, then stir in the tomato paste and worcestershire sauce.","Pour in the broth and simmer 10 minutes until slightly thickened, then stir in the peas and season with salt and pepper.","Spread the lamb filling in a baking dish, top evenly with the mashed potato, and rough up the surface with a fork.","Bake at 400F for 20-25 minutes until the potato top is golden and the filling is bubbling at the edges."],"tags":["comfort","stew","weekend","gluten-free"]},{"id":"wd8-fish-and-chips","title":"Fish and Chips","cuisine":"fusion","mealType":"dinner","difficulty":"medium","timeMinutes":45,"servings":4,"ingredients":[{"name":"cod","qty":4,"unit":"fillet"},{"name":"wheat flour","qty":1.5,"unit":"cup"},{"name":"baking powder","qty":1,"unit":"tsp"},{"name":"beer","qty":1,"unit":"cup","note":"cold"},{"name":"potato","qty":4,"unit":"piece","note":"large, cut into chips"},{"name":"canola oil","qty":4,"unit":"cup","note":"for frying"},{"name":"vinegar","qty":2,"unit":"tbsp","note":"malt vinegar, for serving","optional":true},{"name":"salt","unit":"to-taste"}],"steps":["Cut the potatoes into thick chips, rinse well, and pat completely dry.","Heat oil to 325F and fry the chips in batches for 5-6 minutes until soft but pale; drain and set aside.","Whisk together the flour, baking powder, cold beer, and a pinch of salt into a smooth, thick batter.","Raise the oil to 375F, dip the cod fillets in the batter, and fry until deep golden and crisp, about 5-6 minutes.","Return the chips to the hot oil for a final 2-3 minutes until crisp and golden.","Season everything with salt and serve hot with malt vinegar."],"tags":["fried","comfort","weekend"]},{"id":"wd8-full-english-breakfast","title":"Full English Breakfast","cuisine":"fusion","mealType":"breakfast","difficulty":"easy","timeMinutes":25,"servings":2,"ingredients":[{"name":"bacon","qty":4,"unit":"slice"},{"name":"sausage","qty":4,"unit":"piece"},{"name":"egg","qty":4,"unit":"piece"},{"name":"tomato","qty":2,"unit":"piece","note":"halved"},{"name":"mushroom","qty":1,"unit":"cup","note":"sliced"},{"name":"baked beans","qty":1,"unit":"can"},{"name":"bread","qty":2,"unit":"slice","note":"for toast","optional":true},{"name":"butter","qty":1,"unit":"tbsp"}],"steps":["Grill or pan-fry the bacon and sausages together until browned and cooked through, about 10 minutes, turning occasionally.","In the same pan, fry the tomato halves and mushrooms until softened and lightly browned, about 5 minutes.","Warm the baked beans in a small pot over low heat while you fry the eggs to your liking in butter.","Toast the bread if using and butter it while hot.","Plate the bacon, sausages, eggs, tomato, mushrooms, and beans together and serve immediately."],"tags":["breakfast","hearty","weekend","gluten-free"]},{"id":"wd8-bangers-and-mash","title":"Bangers and Mash","cuisine":"fusion","mealType":"dinner","difficulty":"easy","timeMinutes":35,"servings":4,"ingredients":[{"name":"sausage","qty":8,"unit":"piece"},{"name":"potato","qty":2,"unit":"lb"},{"name":"butter","qty":3,"unit":"tbsp"},{"name":"milk","qty":0.5,"unit":"cup"},{"name":"onion","qty":2,"unit":"piece","note":"sliced"},{"name":"gravy","qty":1.5,"unit":"cup","note":"onion gravy"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Boil the potatoes in salted water until tender, about 15-18 minutes, then drain and mash with butter and milk.","While the potatoes cook, brown the sausages in a skillet over medium heat, turning occasionally, about 12 minutes, then set aside.","In the same skillet, cook the sliced onions slowly until deeply caramelized, about 10 minutes.","Warm the gravy in the skillet with the onions, then return the sausages to heat through.","Season the mash with salt and pepper and serve topped with the sausages and onion gravy."],"tags":["comfort","weeknight"]},{"id":"wd8-beef-and-ale-stew","title":"Beef and Ale Stew","cuisine":"fusion","mealType":"dinner","difficulty":"medium","timeMinutes":150,"servings":6,"ingredients":[{"name":"beef","qty":2,"unit":"lb","note":"chuck, cubed"},{"name":"wheat flour","qty":2,"unit":"tbsp","note":"for dredging"},{"name":"beer","qty":1.5,"unit":"cup","note":"stout or ale"},{"name":"carrot","qty":3,"unit":"piece","note":"chopped"},{"name":"onion","qty":2,"unit":"piece","note":"chopped"},{"name":"celery","qty":2,"unit":"stalk","note":"chopped"},{"name":"bay leaf","qty":2,"unit":"leaf"},{"name":"thyme","qty":1,"unit":"tsp"},{"name":"bone broth","qty":1,"unit":"cup"},{"name":"canola oil","qty":2,"unit":"tbsp"}],"steps":["Toss the beef cubes in flour and season, then brown in batches in hot oil in a large pot; set aside.","Add the onion, carrot, and celery to the pot and cook until softened, about 6 minutes.","Pour in the ale to deglaze, scraping up any browned bits, then return the beef to the pot.","Add the broth, bay leaf, and thyme, cover, and simmer gently for 2 to 2.5 hours until the beef is very tender.","Uncover for the last 20 minutes to thicken the sauce, then taste and adjust seasoning before serving."],"tags":["stew","comfort","weekend","slow-cooked"]},{"id":"wd8-english-trifle","title":"English Trifle","cuisine":"fusion","mealType":"dessert","difficulty":"medium","timeMinutes":40,"servings":8,"ingredients":[{"name":"cake","qty":1,"unit":"piece","note":"sponge cake, cubed"},{"name":"berries","qty":2,"unit":"cup","note":"mixed berries"},{"name":"jam","qty":0.25,"unit":"cup","note":"raspberry jam"},{"name":"sherry","qty":0.25,"unit":"cup"},{"name":"custard","qty":2,"unit":"cup"},{"name":"cream","qty":1,"unit":"cup","note":"whipped"}],"steps":["Spread the cubed sponge cake with jam and arrange half of it in the bottom of a large glass bowl.","Drizzle with half of the sherry and scatter over half of the berries.","Repeat with the remaining cake, jam, sherry, and berries in a second layer.","Pour the custard evenly over the top and smooth it out.","Top with whipped cream and chill for at least 2 hours before serving."],"tags":["dessert","layered","make-ahead","weekend"]},{"id":"wd8-welsh-rarebit","title":"Welsh Rarebit","cuisine":"fusion","mealType":"snack","difficulty":"easy","timeMinutes":15,"servings":2,"ingredients":[{"name":"cheese","qty":1.5,"unit":"cup","note":"cheddar, grated"},{"name":"butter","qty":1,"unit":"tbsp"},{"name":"yellow mustard","qty":1,"unit":"tsp","note":"dijon or mustard powder"},{"name":"beer","qty":0.25,"unit":"cup"},{"name":"worcestershire sauce","qty":1,"unit":"tsp"},{"name":"bread","qty":4,"unit":"slice"},{"name":"black pepper","unit":"to-taste"}],"steps":["Toast the bread slices until golden and set aside.","Melt the butter in a small saucepan over low heat, then stir in the beer, mustard, and worcestershire sauce.","Add the cheese a handful at a time, stirring constantly until melted and smooth.","Season with black pepper, then spoon the cheese mixture generously over the toast.","Broil for 1-2 minutes until bubbling and lightly browned on top, then serve immediately."],"tags":["quick","snack","comfort","vegetarian"]},{"id":"wd8-irish-stew","title":"Irish Stew","cuisine":"fusion","mealType":"dinner","difficulty":"medium","timeMinutes":120,"servings":6,"ingredients":[{"name":"lamb","qty":2,"unit":"lb","note":"shoulder, cubed"},{"name":"potato","qty":2,"unit":"lb","note":"cut into chunks"},{"name":"carrot","qty":3,"unit":"piece","note":"chopped"},{"name":"onion","qty":2,"unit":"piece","note":"chopped"},{"name":"bone broth","qty":3,"unit":"cup"},{"name":"thyme","qty":1,"unit":"tsp"},{"name":"bay leaf","qty":2,"unit":"leaf"},{"name":"parsley","qty":2,"unit":"tbsp","note":"chopped, for garnish"},{"name":"salt","unit":"to-taste"}],"steps":["Brown the lamb in a large pot over medium-high heat in batches, then set aside.","Add the onion and carrot to the pot and cook for 5 minutes until slightly softened.","Return the lamb to the pot along with the broth, thyme, and bay leaf, and bring to a simmer.","Cover and simmer gently for 1 hour, then add the potatoes and continue simmering 45-60 minutes until everything is tender.","Season with salt, discard the bay leaf, and garnish with parsley before serving."],"tags":["stew","comfort","gluten-free","weekend"]},{"id":"wd8-colcannon","title":"Colcannon","cuisine":"fusion","mealType":"side","difficulty":"easy","timeMinutes":25,"servings":4,"ingredients":[{"name":"potato","qty":2,"unit":"lb"},{"name":"cabbage","qty":2,"unit":"cup","note":"shredded"},{"name":"scallion","qty":4,"unit":"piece","note":"sliced"},{"name":"butter","qty":4,"unit":"tbsp"},{"name":"milk","qty":0.5,"unit":"cup"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Boil the potatoes in salted water until tender, about 15 minutes, then drain.","Meanwhile, saute the cabbage and scallions in 1 tablespoon of the butter until soft, about 6-8 minutes.","Mash the potatoes with the remaining butter and milk until smooth.","Fold the cabbage and scallions into the mashed potatoes and season with salt and pepper.","Serve warm with an extra knob of butter melting on top."],"tags":["side","comfort","quick","gluten-free","vegetarian"]},{"id":"wd8-irish-soda-bread","title":"Irish Soda Bread","cuisine":"fusion","mealType":"side","difficulty":"easy","timeMinutes":45,"servings":8,"ingredients":[{"name":"wheat flour","qty":4,"unit":"cup"},{"name":"baking soda","qty":1,"unit":"tsp"},{"name":"salt","qty":1,"unit":"tsp"},{"name":"butter","qty":3,"unit":"tbsp","note":"cold, cubed"},{"name":"milk","qty":1.75,"unit":"cup","note":"buttermilk"}],"steps":["Preheat the oven to 375F and whisk together the flour, baking soda, and salt in a large bowl.","Cut the cold butter into the flour with your fingers until the mixture resembles coarse crumbs.","Pour in the buttermilk and stir just until a soft, shaggy dough forms.","Turn the dough onto a floured surface, shape into a round loaf, and cut a deep cross into the top.","Bake for 40-45 minutes until deeply golden and the loaf sounds hollow when tapped; cool before slicing."],"tags":["bread","baking","vegetarian","weekend"]},{"id":"wd8-sauerbraten","title":"German Sauerbraten","cuisine":"fusion","mealType":"dinner","difficulty":"hard","timeMinutes":180,"servings":6,"ingredients":[{"name":"beef","qty":3,"unit":"lb","note":"chuck roast"},{"name":"vinegar","qty":1,"unit":"cup","note":"red wine vinegar"},{"name":"water","qty":1,"unit":"cup"},{"name":"onion","qty":2,"unit":"piece","note":"sliced"},{"name":"carrot","qty":2,"unit":"piece","note":"chopped"},{"name":"bay leaf","qty":3,"unit":"leaf"},{"name":"clove","qty":4,"unit":"piece","note":"whole"},{"name":"allspice","qty":1,"unit":"tsp"},{"name":"sugar","qty":2,"unit":"tbsp"},{"name":"cornflour","qty":2,"unit":"tbsp","note":"for thickening"},{"name":"butter","qty":2,"unit":"tbsp"}],"steps":["Combine the vinegar, water, onion, carrot, bay leaf, clove, and allspice in a large bowl and submerge the beef; cover and marinate in the refrigerator overnight.","Remove the beef from the marinade and pat it dry, reserving the marinade with its vegetables.","Sear the beef on all sides in melted butter in a heavy pot until deeply browned.","Strain the marinade over the beef, cover, and simmer gently for 2.5 hours until the meat is fork-tender.","Remove the beef and rest it, then whisk the cornflour and sugar into the simmering liquid until thickened into a gravy.","Slice the beef and serve topped with the sweet-sour gravy."],"tags":["braised","weekend","gluten-free"]},{"id":"wd8-bratwurst-sauerkraut","title":"Bratwurst with Sauerkraut and Mustard","cuisine":"fusion","mealType":"dinner","difficulty":"easy","timeMinutes":25,"servings":4,"ingredients":[{"name":"sausage","qty":8,"unit":"piece","note":"bratwurst"},{"name":"sauerkraut","qty":2,"unit":"cup","note":"drained"},{"name":"beer","qty":1,"unit":"cup","note":"lager"},{"name":"onion","qty":1,"unit":"piece","note":"sliced"},{"name":"yellow mustard","qty":2,"unit":"tbsp"},{"name":"canola oil","qty":1,"unit":"tbsp"}],"steps":["Heat the oil in a large skillet and brown the bratwurst on all sides, about 6 minutes.","Add the sliced onion and cook until softened, about 4 minutes.","Pour in the beer and sauerkraut, cover, and simmer for 12-15 minutes until the sausages are cooked through.","Serve the bratwurst and sauerkraut hot with mustard on the side."],"tags":["quick","weeknight","gluten-free"]},{"id":"wd8-kartoffelpuffer","title":"German Potato Pancakes (Kartoffelpuffer)","cuisine":"fusion","mealType":"side","difficulty":"easy","timeMinutes":25,"servings":4,"ingredients":[{"name":"potato","qty":2,"unit":"lb","note":"peeled and grated"},{"name":"onion","qty":1,"unit":"piece","note":"grated"},{"name":"egg","qty":2,"unit":"piece"},{"name":"cornflour","qty":3,"unit":"tbsp"},{"name":"canola oil","qty":0.5,"unit":"cup","note":"for frying"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Grate the potato and onion, then wrap in a clean towel and squeeze out as much liquid as possible.","Mix the grated potato and onion with the egg, cornflour, salt, and pepper until combined.","Heat the oil in a large skillet over medium-high heat and drop in spoonfuls of the mixture, flattening slightly.","Fry for 3-4 minutes per side until deep golden and crisp, then drain on paper towels.","Serve hot, traditionally with applesauce or sour cream."],"tags":["side","fried","vegetarian","gluten-free","quick"]},{"id":"wd8-german-cherry-chocolate-cake","title":"German Cherry Chocolate Cake","cuisine":"fusion","mealType":"dessert","difficulty":"hard","timeMinutes":90,"servings":10,"ingredients":[{"name":"wheat flour","qty":2,"unit":"cup"},{"name":"cocoa powder","qty":0.75,"unit":"cup"},{"name":"sugar","qty":1.5,"unit":"cup"},{"name":"egg","qty":4,"unit":"piece"},{"name":"butter","qty":1,"unit":"cup","note":"softened"},{"name":"baking powder","qty":2,"unit":"tsp"},{"name":"milk","qty":0.75,"unit":"cup"},{"name":"cherry","qty":2,"unit":"cup","note":"pitted"},{"name":"cream","qty":2,"unit":"cup","note":"heavy, whipped"},{"name":"dark chocolate","qty":0.5,"unit":"cup","note":"shaved, for garnish"}],"steps":["Preheat the oven to 350F and grease two round cake pans.","Cream the butter and sugar together, then beat in the eggs one at a time.","Whisk together the flour, cocoa powder, and baking powder, then fold into the batter alternately with the milk.","Divide the batter between the pans and bake for 25-30 minutes until a toothpick comes out clean; cool completely.","Layer the cakes with whipped cream and cherries, then frost the top and sides with more whipped cream.","Garnish with chocolate shavings and remaining cherries before serving."],"tags":["dessert","baking","weekend","vegetarian"]},{"id":"wd8-hungarian-goulash","title":"Hungarian Beef Goulash","cuisine":"fusion","mealType":"dinner","difficulty":"medium","timeMinutes":120,"servings":6,"ingredients":[{"name":"beef","qty":2,"unit":"lb","note":"chuck, cubed"},{"name":"onion","qty":3,"unit":"piece","note":"chopped"},{"name":"paprika","qty":3,"unit":"tbsp"},{"name":"bell pepper","qty":2,"unit":"piece","note":"chopped"},{"name":"tomato","qty":2,"unit":"piece","note":"chopped"},{"name":"garlic","qty":3,"unit":"clove","note":"minced"},{"name":"potato","qty":2,"unit":"piece","note":"cubed"},{"name":"bone broth","qty":3,"unit":"cup"},{"name":"canola oil","qty":2,"unit":"tbsp"}],"steps":["Brown the beef cubes in oil in a large pot over medium-high heat, then set aside.","Add the onion to the pot and cook until soft and golden, about 8 minutes.","Stir in the paprika and garlic and cook for 1 minute until fragrant, then return the beef to the pot.","Add the tomato, bell pepper, and broth, cover, and simmer gently for 1.5 hours until the beef is very tender.","Add the potato and continue simmering for 20 minutes until tender before serving."],"tags":["stew","comfort","gluten-free","weekend"]},{"id":"wd8-chicken-paprikash","title":"Chicken Paprikash","cuisine":"fusion","mealType":"dinner","difficulty":"medium","timeMinutes":45,"servings":4,"ingredients":[{"name":"chicken","qty":2,"unit":"lb","note":"thighs"},{"name":"onion","qty":2,"unit":"piece","note":"chopped"},{"name":"paprika","qty":3,"unit":"tbsp"},{"name":"bell pepper","qty":1,"unit":"piece","note":"chopped"},{"name":"tomato","qty":1,"unit":"piece","note":"chopped"},{"name":"sour cream","qty":0.5,"unit":"cup"},{"name":"chicken broth","qty":1.5,"unit":"cup"},{"name":"canola oil","qty":2,"unit":"tbsp"},{"name":"rice","qty":2,"unit":"cup","note":"cooked, for serving"}],"steps":["Brown the chicken thighs in oil in a large skillet, then set aside.","Add the onion and bell pepper to the skillet and cook until softened, about 6 minutes.","Stir in the paprika and cook for 1 minute, then add the tomato and broth and return the chicken to the skillet.","Cover and simmer for 25-30 minutes until the chicken is cooked through and tender.","Remove from heat and stir in the sour cream until smooth, then serve over rice."],"tags":["comfort","weeknight","gluten-free"]},{"id":"wd8-pierogi","title":"Potato and Cheese Pierogi","cuisine":"fusion","mealType":"dinner","difficulty":"medium","timeMinutes":60,"servings":6,"ingredients":[{"name":"wheat flour","qty":3,"unit":"cup"},{"name":"egg","qty":1,"unit":"piece"},{"name":"sour cream","qty":0.5,"unit":"cup"},{"name":"water","qty":0.5,"unit":"cup"},{"name":"potato","qty":2,"unit":"lb","note":"boiled and mashed"},{"name":"cheese","qty":1,"unit":"cup","note":"cheddar, grated"},{"name":"onion","qty":1,"unit":"piece","note":"diced"},{"name":"butter","qty":4,"unit":"tbsp"}],"steps":["Mix the flour, egg, sour cream, and water into a smooth dough; wrap and rest for 20 minutes.","Combine the mashed potato and cheese for the filling and season to taste.","Roll the dough thin and cut into rounds; spoon filling onto each and fold into half-moons, pinching to seal.","Boil the pierogi in batches until they float, about 3-4 minutes, then remove with a slotted spoon.","Melt the butter in a skillet with the onion and pan-fry the boiled pierogi until golden on both sides."],"tags":["dumplings","comfort","weekend","vegetarian"]},{"id":"wd8-borscht","title":"Ukrainian Borscht","cuisine":"fusion","mealType":"lunch","difficulty":"medium","timeMinutes":60,"servings":6,"ingredients":[{"name":"beet","qty":4,"unit":"piece","note":"peeled and grated"},{"name":"cabbage","qty":2,"unit":"cup","note":"shredded"},{"name":"potato","qty":2,"unit":"piece","note":"cubed"},{"name":"carrot","qty":2,"unit":"piece","note":"grated"},{"name":"onion","qty":1,"unit":"piece","note":"diced"},{"name":"tomato paste","qty":2,"unit":"tbsp"},{"name":"garlic","qty":2,"unit":"clove","note":"minced"},{"name":"vinegar","qty":1,"unit":"tbsp"},{"name":"dill","qty":2,"unit":"tbsp","note":"chopped"},{"name":"vegetable broth","qty":6,"unit":"cup"},{"name":"olive oil","qty":2,"unit":"tbsp"}],"steps":["Heat the oil in a large pot and saute the onion and carrot until softened, about 6 minutes.","Add the beet, cabbage, and potato, then stir in the tomato paste and broth.","Bring to a boil, then reduce heat and simmer 35-40 minutes until all the vegetables are tender.","Stir in the garlic and vinegar and simmer 5 more minutes.","Finish with fresh dill and serve hot."],"tags":["soup","vegan","vegetarian","gluten-free","comfort"]},{"id":"wd8-cabbage-rolls","title":"Polish Stuffed Cabbage Rolls","cuisine":"fusion","mealType":"dinner","difficulty":"medium","timeMinutes":90,"servings":6,"ingredients":[{"name":"cabbage","qty":1,"unit":"head"},{"name":"beef","qty":1,"unit":"lb","note":"ground"},{"name":"rice","qty":0.5,"unit":"cup","note":"uncooked"},{"name":"onion","qty":1,"unit":"piece","note":"diced"},{"name":"egg","qty":1,"unit":"piece"},{"name":"tomato sauce","qty":2,"unit":"cup"},{"name":"garlic","qty":2,"unit":"clove","note":"minced"},{"name":"paprika","qty":1,"unit":"tsp"}],"steps":["Core the cabbage and blanch the whole head in boiling water for a few minutes until the leaves soften enough to peel off.","Mix the ground beef, rice, onion, egg, garlic, and paprika together for the filling.","Place a portion of filling in each cabbage leaf and roll up, tucking in the sides.","Arrange the rolls seam-side down in a pot, cover with tomato sauce, and add a splash of water if needed.","Cover and simmer gently for 45 minutes until the rice is cooked and the rolls are tender."],"tags":["comfort","weekend","gluten-free"]},{"id":"wd8-russian-beet-salad","title":"Russian Beet and Potato Salad (Vinegret)","cuisine":"fusion","mealType":"side","difficulty":"easy","timeMinutes":25,"servings":6,"ingredients":[{"name":"beet","qty":3,"unit":"piece","note":"cooked and diced"},{"name":"potato","qty":2,"unit":"piece","note":"cooked and diced"},{"name":"carrot","qty":2,"unit":"piece","note":"cooked and diced"},{"name":"pickles","qty":2,"unit":"piece","note":"diced"},{"name":"onion","qty":0.5,"unit":"piece","note":"finely diced"},{"name":"peas","qty":0.5,"unit":"cup"},{"name":"canola oil","qty":3,"unit":"tbsp"},{"name":"vinegar","qty":1,"unit":"tbsp"},{"name":"salt","unit":"to-taste"}],"steps":["Dice the cooked beet, potato, carrot, and pickles into small, even cubes.","Combine the diced vegetables with the peas and onion in a large bowl.","Whisk together the oil, vinegar, and salt, then pour over the salad and toss well.","Chill for at least 15 minutes before serving to let the flavors meld."],"tags":["salad","vegan","gluten-free","quick","make-ahead","vegetarian"]},{"id":"wd8-chicken-adobo","title":"Filipino Chicken Adobo","cuisine":"fusion","mealType":"dinner","difficulty":"easy","timeMinutes":45,"servings":4,"ingredients":[{"name":"chicken","qty":2,"unit":"lb","note":"thighs"},{"name":"tamari","qty":0.5,"unit":"cup","note":"gluten-free soy sauce"},{"name":"vinegar","qty":0.5,"unit":"cup","note":"cane or cider vinegar"},{"name":"garlic","qty":6,"unit":"clove","note":"smashed"},{"name":"bay leaf","qty":2,"unit":"leaf"},{"name":"black pepper","qty":1,"unit":"tsp"},{"name":"sugar","qty":1,"unit":"tbsp"},{"name":"rice","qty":2,"unit":"cup","note":"cooked, for serving"}],"steps":["Combine the chicken, tamari, vinegar, garlic, bay leaf, and pepper in a pot and bring to a boil.","Reduce heat and simmer, covered, for 25 minutes until the chicken is cooked through.","Uncover and simmer another 10-15 minutes to reduce and thicken the sauce, stirring in the sugar.","Serve the chicken and sauce spooned over steamed rice."],"tags":["braised","weeknight","gluten-free"]},{"id":"wd8-vegetable-pancit","title":"Filipino Vegetable Pancit","cuisine":"fusion","mealType":"lunch","difficulty":"easy","timeMinutes":25,"servings":4,"ingredients":[{"name":"rice noodles","qty":8,"unit":"oz"},{"name":"tofu","qty":8,"unit":"oz","note":"cubed"},{"name":"carrot","qty":1,"unit":"piece","note":"julienned"},{"name":"cabbage","qty":2,"unit":"cup","note":"shredded"},{"name":"scallion","qty":3,"unit":"piece","note":"sliced"},{"name":"garlic","qty":3,"unit":"clove","note":"minced"},{"name":"tamari","qty":3,"unit":"tbsp"},{"name":"canola oil","qty":2,"unit":"tbsp"},{"name":"lime","qty":1,"unit":"piece","note":"cut into wedges"}],"steps":["Soak the rice noodles in warm water until pliable, about 10 minutes, then drain.","Heat the oil in a large wok and stir-fry the tofu until golden, about 5 minutes; set aside.","Add the garlic, carrot, and cabbage to the wok and stir-fry until just tender, about 4 minutes.","Add the noodles and tamari, tossing until well combined and heated through.","Fold in the tofu and scallions, then serve with lime wedges."],"tags":["quick","vegan","vegetarian","gluten-free","weeknight"]},{"id":"wd8-vegetable-lumpia","title":"Filipino Vegetable Spring Rolls (Lumpia)","cuisine":"fusion","mealType":"snack","difficulty":"medium","timeMinutes":40,"servings":6,"ingredients":[{"name":"spring roll wrappers","qty":20,"unit":"sheet"},{"name":"carrot","qty":1,"unit":"cup","note":"shredded"},{"name":"cabbage","qty":2,"unit":"cup","note":"shredded"},{"name":"sprouts","qty":1,"unit":"cup","note":"bean sprouts"},{"name":"garlic","qty":2,"unit":"clove","note":"minced"},{"name":"soy sauce","qty":2,"unit":"tbsp"},{"name":"canola oil","qty":2,"unit":"cup","note":"for frying"}],"steps":["Saute the garlic, carrot, cabbage, and sprouts with the soy sauce until just softened, about 5 minutes; let cool.","Spoon a portion of the vegetable filling onto each wrapper and roll tightly, sealing the edge with a little water.","Heat the oil to 350F and fry the rolls in batches, turning occasionally, until golden and crisp, about 4-5 minutes.","Drain on paper towels and serve hot with a dipping sauce."],"tags":["fried","snack","vegan","street-food","vegetarian"]},{"id":"wd8-sinigang","title":"Filipino Sour Tamarind Vegetable Soup (Sinigang)","cuisine":"fusion","mealType":"dinner","difficulty":"easy","timeMinutes":35,"servings":6,"ingredients":[{"name":"tofu","qty":14,"unit":"oz","note":"cubed"},{"name":"tamarind","qty":3,"unit":"tbsp","note":"paste"},{"name":"tomato","qty":2,"unit":"piece","note":"quartered"},{"name":"onion","qty":1,"unit":"piece","note":"sliced"},{"name":"radish","qty":1,"unit":"piece","note":"daikon, sliced"},{"name":"green beans","qty":1,"unit":"cup"},{"name":"spinach","qty":3,"unit":"cup"},{"name":"chili pepper","qty":1,"unit":"piece"},{"name":"vegetable broth","qty":6,"unit":"cup"}],"steps":["Bring the broth to a simmer with the tomato, onion, and tamarind paste until fragrant, about 10 minutes.","Add the radish and green beans and simmer for 10 minutes until nearly tender.","Add the tofu and chili pepper and simmer 5 more minutes.","Stir in the spinach just until wilted and season to taste before serving hot."],"tags":["soup","vegan","gluten-free","comfort","vegetarian"]},{"id":"wd8-nasi-goreng","title":"Indonesian Fried Rice (Nasi Goreng)","cuisine":"fusion","mealType":"dinner","difficulty":"easy","timeMinutes":20,"servings":4,"ingredients":[{"name":"rice","qty":4,"unit":"cup","note":"cooked, day-old"},{"name":"egg","qty":2,"unit":"piece"},{"name":"garlic","qty":3,"unit":"clove","note":"minced"},{"name":"shallot","qty":2,"unit":"piece","note":"sliced"},{"name":"chili pepper","qty":2,"unit":"piece","note":"sliced"},{"name":"soy sauce","qty":3,"unit":"tbsp","note":"sweet soy sauce, kecap manis"},{"name":"scallion","qty":2,"unit":"piece","note":"sliced"},{"name":"canola oil","qty":2,"unit":"tbsp"}],"steps":["Heat a little oil in a wok and fry the eggs sunny-side up; remove and set aside.","Add more oil and stir-fry the garlic, shallot, and chili until fragrant, about 2 minutes.","Add the rice, breaking up any clumps, and stir-fry until heated through.","Pour in the sweet soy sauce and toss to coat the rice evenly.","Top with the fried eggs and scallions before serving."],"tags":["quick","weeknight","vegetarian"]},{"id":"wd8-beef-rendang","title":"Indonesian Beef Rendang","cuisine":"fusion","mealType":"dinner","difficulty":"hard","timeMinutes":150,"servings":6,"ingredients":[{"name":"beef","qty":2,"unit":"lb","note":"chuck, cubed"},{"name":"coconut milk","qty":2,"unit":"can"},{"name":"lemongrass","qty":2,"unit":"stalk","note":"bruised"},{"name":"ginger","qty":1,"unit":"tbsp","note":"grated"},{"name":"garlic","qty":5,"unit":"clove"},{"name":"shallot","qty":4,"unit":"piece"},{"name":"chili pepper","qty":4,"unit":"piece"},{"name":"turmeric","qty":1,"unit":"tsp"},{"name":"coriander","qty":1,"unit":"tsp"},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"lime","qty":4,"unit":"leaf","note":"kaffir lime leaves"}],"steps":["Blend the garlic, shallot, chili pepper, ginger, turmeric, coriander, and cumin into a smooth paste.","Sear the beef in a large pot until browned on all sides, then stir in the spice paste and cook until fragrant.","Add the coconut milk, lemongrass, and lime leaves and bring to a gentle simmer.","Simmer uncovered, stirring occasionally, for 2 to 2.5 hours until the sauce has reduced and thickly coats the beef.","Continue cooking until the sauce is dark and nearly dry, then serve."],"tags":["braised","weekend","gluten-free"]},{"id":"wd8-gado-gado","title":"Indonesian Vegetable Salad with Peanut Sauce (Gado-Gado)","cuisine":"fusion","mealType":"lunch","difficulty":"easy","timeMinutes":25,"servings":4,"ingredients":[{"name":"tofu","qty":8,"unit":"oz","note":"cubed"},{"name":"tempeh","qty":8,"unit":"oz","note":"sliced"},{"name":"green beans","qty":1,"unit":"cup"},{"name":"cabbage","qty":1,"unit":"cup","note":"shredded"},{"name":"potato","qty":2,"unit":"piece","note":"boiled and sliced"},{"name":"cucumber","qty":1,"unit":"piece","note":"sliced"},{"name":"sprouts","qty":1,"unit":"cup"},{"name":"peanut","qty":0.5,"unit":"cup","note":"peanut butter"},{"name":"coconut milk","qty":0.5,"unit":"cup"},{"name":"lime","qty":1,"unit":"piece"},{"name":"chili pepper","qty":1,"unit":"piece"},{"name":"tamari","qty":1,"unit":"tbsp"}],"steps":["Blanch the green beans and sprouts briefly, then boil the potato until tender.","Pan-fry the tofu and tempeh in a little oil until golden on both sides.","Whisk together the peanut butter, coconut milk, lime juice, chili, and tamari to make the sauce.","Arrange the tofu, tempeh, green beans, cabbage, potato, cucumber, and sprouts on a platter.","Drizzle generously with the peanut sauce before serving."],"tags":["vegan","gluten-free","salad","comfort","vegetarian"]},{"id":"wd8-chicken-satay","title":"Malaysian Chicken Satay with Peanut Sauce","cuisine":"fusion","mealType":"dinner","difficulty":"medium","timeMinutes":40,"servings":4,"ingredients":[{"name":"chicken","qty":2,"unit":"lb","note":"thighs, cubed"},{"name":"turmeric","qty":1,"unit":"tsp"},{"name":"coriander","qty":1,"unit":"tsp"},{"name":"soy sauce","qty":2,"unit":"tbsp"},{"name":"sugar","qty":1,"unit":"tbsp"},{"name":"peanut","qty":0.5,"unit":"cup","note":"peanut butter"},{"name":"coconut milk","qty":0.5,"unit":"cup"},{"name":"lime","qty":1,"unit":"piece"},{"name":"chili pepper","qty":1,"unit":"piece"},{"name":"garlic","qty":2,"unit":"clove"}],"steps":["Marinate the chicken cubes with the turmeric, coriander, soy sauce, and sugar for at least 15 minutes.","Thread the chicken onto skewers and grill over high heat, turning occasionally, until charred and cooked through, about 10 minutes.","Meanwhile, whisk the peanut butter, coconut milk, lime juice, chili, and garlic together into a smooth sauce.","Serve the grilled skewers hot with the peanut sauce for dipping."],"tags":["grilled","street-food","weekend"]},{"id":"wd8-laksa","title":"Malaysian Coconut Curry Noodle Soup (Laksa)","cuisine":"fusion","mealType":"dinner","difficulty":"medium","timeMinutes":35,"servings":4,"ingredients":[{"name":"rice noodles","qty":8,"unit":"oz"},{"name":"tofu","qty":8,"unit":"oz","note":"cubed"},{"name":"coconut milk","qty":2,"unit":"can"},{"name":"curry paste","qty":3,"unit":"tbsp"},{"name":"vegetable broth","qty":3,"unit":"cup"},{"name":"sprouts","qty":1,"unit":"cup"},{"name":"lime","qty":1,"unit":"piece"},{"name":"chili pepper","qty":1,"unit":"piece","note":"sliced"},{"name":"scallion","qty":2,"unit":"piece","note":"sliced"},{"name":"cilantro","qty":0.25,"unit":"cup"}],"steps":["Simmer the curry paste with the coconut milk and broth in a large pot for 5 minutes until fragrant.","Add the tofu and simmer for 10 minutes to let the flavors develop.","Meanwhile, cook the rice noodles separately according to the package, then divide among bowls.","Ladle the hot broth and tofu over the noodles and top with sprouts, lime, chili, scallion, and cilantro."],"tags":["soup","vegan","gluten-free","comfort","vegetarian"]},{"id":"wd8-nasi-lemak","title":"Malaysian Coconut Rice with Sambal (Nasi Lemak)","cuisine":"fusion","mealType":"breakfast","difficulty":"medium","timeMinutes":45,"servings":4,"ingredients":[{"name":"rice","qty":2,"unit":"cup"},{"name":"coconut milk","qty":1.5,"unit":"cup"},{"name":"egg","qty":4,"unit":"piece","note":"hard boiled"},{"name":"cucumber","qty":1,"unit":"piece","note":"sliced"},{"name":"peanut","qty":0.5,"unit":"cup","note":"roasted"},{"name":"chili pepper","qty":3,"unit":"piece"},{"name":"onion","qty":1,"unit":"piece"},{"name":"tomato paste","qty":1,"unit":"tbsp"},{"name":"sugar","qty":1,"unit":"tsp"},{"name":"canola oil","qty":2,"unit":"tbsp"}],"steps":["Cook the rice with the coconut milk in place of water until fluffy and fragrant.","Blend the chili pepper, onion, and tomato paste into a paste, then fry in the oil with the sugar until deep red and thick, about 10 minutes, to make the sambal.","Boil the eggs and toast the peanuts while the rice and sambal cook.","Plate the coconut rice with sambal, boiled eggs, cucumber, and roasted peanuts."],"tags":["comfort","weekend","gluten-free","vegetarian"]},{"id":"wd8-feijoada","title":"Brazilian Black Bean and Pork Stew (Feijoada)","cuisine":"caribbean","mealType":"dinner","difficulty":"hard","timeMinutes":150,"servings":8,"ingredients":[{"name":"black beans","qty":2,"unit":"cup","note":"dried"},{"name":"pork","qty":1.5,"unit":"lb","note":"shoulder, cubed"},{"name":"sausage","qty":1,"unit":"lb","note":"kielbasa or chorizo, sliced"},{"name":"bacon","qty":4,"unit":"slice","note":"chopped"},{"name":"onion","qty":2,"unit":"piece","note":"chopped"},{"name":"garlic","qty":4,"unit":"clove","note":"minced"},{"name":"bay leaf","qty":2,"unit":"leaf"},{"name":"orange","qty":1,"unit":"piece","note":"sliced, for serving"},{"name":"rice","qty":2,"unit":"cup","note":"cooked, for serving"}],"steps":["Soak the black beans in water overnight, then drain.","In a large pot, cook the bacon until crisp, then add the pork and sausage and brown well.","Add the onion and garlic and cook until softened, about 5 minutes.","Add the soaked beans, bay leaf, and enough water to cover everything by 2 inches.","Simmer partially covered for 2 to 2.5 hours, stirring occasionally, until the beans and meat are very tender.","Season to taste and serve over rice with orange slices on the side."],"tags":["stew","weekend","gluten-free"]},{"id":"wd8-pao-de-queijo","title":"Brazilian Cheese Bread (Pao de Queijo)","cuisine":"caribbean","mealType":"snack","difficulty":"easy","timeMinutes":35,"servings":12,"ingredients":[{"name":"cassava","qty":2,"unit":"cup","note":"tapioca starch"},{"name":"milk","qty":0.5,"unit":"cup"},{"name":"canola oil","qty":0.33,"unit":"cup"},{"name":"egg","qty":2,"unit":"piece"},{"name":"cheese","qty":1,"unit":"cup","note":"parmesan, grated"},{"name":"salt","qty":0.5,"unit":"tsp"}],"steps":["Preheat the oven to 375F and line a baking sheet.","Heat the milk, oil, and salt in a saucepan until simmering, then pour over the tapioca starch and stir until combined.","Let the mixture cool slightly, then beat in the eggs and cheese until a sticky, elastic dough forms.","Roll the dough into small balls and place on the baking sheet, spaced apart.","Bake for 20-25 minutes until puffed and golden; serve warm."],"tags":["baking","snack","vegetarian","gluten-free"]},{"id":"wd8-moqueca","title":"Brazilian Coconut Fish Stew (Moqueca)","cuisine":"caribbean","mealType":"dinner","difficulty":"medium","timeMinutes":40,"servings":4,"ingredients":[{"name":"cod","qty":1.5,"unit":"lb","note":"fillets, cubed"},{"name":"coconut milk","qty":1,"unit":"can"},{"name":"tomato","qty":2,"unit":"piece","note":"chopped"},{"name":"bell pepper","qty":2,"unit":"piece","note":"sliced"},{"name":"onion","qty":1,"unit":"piece","note":"sliced"},{"name":"garlic","qty":3,"unit":"clove","note":"minced"},{"name":"cilantro","qty":0.25,"unit":"cup","note":"chopped"},{"name":"lime","qty":1,"unit":"piece"},{"name":"canola oil","qty":2,"unit":"tbsp"},{"name":"chili pepper","qty":1,"unit":"piece","note":"sliced"}],"steps":["Saute the onion, garlic, and bell pepper in oil until softened, about 6 minutes.","Add the tomato and cook until it breaks down, about 5 minutes.","Pour in the coconut milk and bring to a gentle simmer for 5 minutes.","Add the fish and chili pepper and simmer for 10-12 minutes until the fish is just cooked through.","Finish with lime juice and cilantro before serving."],"tags":["stew","gluten-free","comfort","weeknight"]},{"id":"wd8-brigadeiro","title":"Brazilian Chocolate Truffles (Brigadeiro)","cuisine":"caribbean","mealType":"dessert","difficulty":"easy","timeMinutes":25,"servings":10,"ingredients":[{"name":"milk","qty":1,"unit":"can","note":"sweetened condensed milk"},{"name":"cocoa powder","qty":4,"unit":"tbsp"},{"name":"butter","qty":2,"unit":"tbsp"},{"name":"sprinkles","qty":0.5,"unit":"cup"}],"steps":["Combine the condensed milk, cocoa powder, and butter in a saucepan over low heat.","Cook, stirring constantly, for about 10 minutes until the mixture thickens and pulls away from the pan.","Pour onto a plate and let cool completely, about 10 minutes in the fridge.","Roll the mixture into small balls and coat in sprinkles before serving."],"tags":["dessert","vegetarian","gluten-free","kid-friendly"]},{"id":"wd8-ceviche","title":"Peruvian Fish Ceviche","cuisine":"caribbean","mealType":"lunch","difficulty":"easy","timeMinutes":25,"servings":4,"ingredients":[{"name":"tilapia","qty":1,"unit":"lb","note":"fillets, cubed"},{"name":"lime","qty":6,"unit":"piece"},{"name":"onion","qty":1,"unit":"piece","note":"thinly sliced"},{"name":"chili pepper","qty":1,"unit":"piece","note":"sliced"},{"name":"cilantro","qty":0.25,"unit":"cup","note":"chopped"},{"name":"sweet potato","qty":1,"unit":"piece"},{"name":"salt","unit":"to-taste"}],"steps":["Cube the fish and place it in a bowl, then cover completely with fresh lime juice.","Refrigerate for 15-20 minutes, stirring once, until the fish turns opaque.","Toss the marinated fish with the onion, chili pepper, cilantro, and salt.","Meanwhile, boil the sweet potato until tender and slice.","Serve the ceviche cold alongside the sweet potato slices."],"tags":["quick","gluten-free","no-cook","appetizer"]},{"id":"wd8-lomo-saltado","title":"Peruvian Stir-Fried Beef (Lomo Saltado)","cuisine":"caribbean","mealType":"dinner","difficulty":"medium","timeMinutes":25,"servings":4,"ingredients":[{"name":"beef","qty":1.5,"unit":"lb","note":"sirloin, cut into strips"},{"name":"onion","qty":1,"unit":"piece","note":"sliced"},{"name":"tomato","qty":2,"unit":"piece","note":"cut into wedges"},{"name":"potato","qty":3,"unit":"cup","note":"french fries"},{"name":"soy sauce","qty":2,"unit":"tbsp"},{"name":"vinegar","qty":1,"unit":"tbsp","note":"red wine vinegar"},{"name":"garlic","qty":2,"unit":"clove","note":"minced"},{"name":"cilantro","qty":2,"unit":"tbsp","note":"chopped"},{"name":"canola oil","qty":2,"unit":"tbsp"}],"steps":["Fry the potatoes until golden and crisp, then set aside.","Heat the oil in a hot wok and sear the beef strips quickly, about 2 minutes; set aside.","Add the onion and garlic to the wok and stir-fry until just softened, about 2 minutes.","Add the tomato and cook briefly, then return the beef to the wok with the soy sauce and vinegar.","Fold in the fries and cilantro and toss quickly before serving immediately."],"tags":["stir-fry","quick","weeknight"]},{"id":"wd8-aji-de-gallina","title":"Peruvian Creamy Chicken (Aji de Gallina)","cuisine":"caribbean","mealType":"dinner","difficulty":"medium","timeMinutes":50,"servings":6,"ingredients":[{"name":"chicken","qty":2,"unit":"lb","note":"breast, poached and shredded"},{"name":"bread","qty":2,"unit":"slice","note":"for thickening"},{"name":"milk","qty":1,"unit":"cup"},{"name":"walnut","qty":0.25,"unit":"cup"},{"name":"cheese","qty":0.25,"unit":"cup","note":"parmesan"},{"name":"chili pepper","qty":3,"unit":"piece"},{"name":"onion","qty":1,"unit":"piece","note":"chopped"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"canola oil","qty":2,"unit":"tbsp"},{"name":"rice","qty":2,"unit":"cup","note":"cooked, for serving"}],"steps":["Poach the chicken in water until cooked through, then shred, reserving 1 cup of the poaching liquid.","Soak the bread in the milk until softened, then blend with the walnut, cheese, and chili pepper into a smooth paste.","Saute the onion and garlic in oil until softened, then stir in the blended paste and reserved liquid.","Simmer for 10-15 minutes, stirring often, until thickened and creamy.","Fold in the shredded chicken and heat through, then serve over rice."],"tags":["comfort","weekend"]},{"id":"wd8-causa-limena","title":"Peruvian Potato Terrine (Causa Limena)","cuisine":"caribbean","mealType":"lunch","difficulty":"medium","timeMinutes":45,"servings":6,"ingredients":[{"name":"potato","qty":3,"unit":"lb"},{"name":"lime","qty":3,"unit":"piece"},{"name":"chili pepper","qty":2,"unit":"tbsp","note":"aji amarillo paste or chopped"},{"name":"avocado","qty":2,"unit":"piece","note":"sliced"},{"name":"hearts of palm","qty":1,"unit":"cup","note":"sliced"},{"name":"mayonnaise","qty":0.5,"unit":"cup"},{"name":"olive oil","qty":3,"unit":"tbsp"},{"name":"salt","unit":"to-taste"}],"steps":["Boil the potatoes until very tender, then rice or mash them while still hot.","Mix the hot potato with lime juice, chili pepper, olive oil, and salt to form a smooth dough.","Press half of the potato mixture into a lined dish, then layer with avocado, hearts of palm, and mayonnaise.","Top with the remaining potato mixture, pressing down firmly and smoothing the surface.","Chill for at least 1 hour, then slice into portions to serve."],"tags":["make-ahead","vegetarian","gluten-free","appetizer"]},{"id":"wd8-chimichurri-steak","title":"Argentinian Grilled Steak with Chimichurri","cuisine":"fusion","mealType":"dinner","difficulty":"medium","timeMinutes":25,"servings":4,"ingredients":[{"name":"beef","qty":1.5,"unit":"lb","note":"flank steak"},{"name":"parsley","qty":1,"unit":"cup","note":"chopped"},{"name":"garlic","qty":4,"unit":"clove","note":"minced"},{"name":"vinegar","qty":3,"unit":"tbsp","note":"red wine vinegar"},{"name":"olive oil","qty":0.5,"unit":"cup"},{"name":"oregano","qty":1,"unit":"tsp"},{"name":"chili powder","qty":1,"unit":"tsp","note":"red pepper flakes"},{"name":"salt","unit":"to-taste"}],"steps":["Whisk together the parsley, garlic, vinegar, olive oil, oregano, and chili powder to make the chimichurri sauce.","Season the steak generously with salt and let it sit at room temperature for 10 minutes.","Grill the steak over high heat for 4-5 minutes per side for medium-rare, or to your liking.","Rest the steak for 5 minutes, then slice against the grain.","Serve the sliced steak topped generously with chimichurri sauce."],"tags":["grilled","quick","gluten-free","weeknight"]},{"id":"wd8-cheese-corn-empanadas","title":"Argentinian Cheese and Corn Empanadas","cuisine":"fusion","mealType":"snack","difficulty":"medium","timeMinutes":50,"servings":8,"ingredients":[{"name":"wheat flour","qty":2.5,"unit":"cup"},{"name":"butter","qty":0.5,"unit":"cup","note":"cold, cubed"},{"name":"egg","qty":2,"unit":"piece","note":"one for dough, one for egg wash"},{"name":"water","qty":0.5,"unit":"cup","note":"cold"},{"name":"cheese","qty":1.5,"unit":"cup","note":"mozzarella, shredded"},{"name":"corn","qty":1,"unit":"cup"},{"name":"scallion","qty":2,"unit":"piece","note":"sliced"},{"name":"cumin","qty":0.5,"unit":"tsp"}],"steps":["Combine the flour, cold butter, one egg, and water into a smooth dough; wrap and chill for 20 minutes.","Mix the cheese, corn, scallion, and cumin together for the filling.","Roll out the dough and cut into rounds, then spoon filling onto each and fold into half-moons, crimping the edges.","Brush the tops with the remaining beaten egg for the egg wash.","Bake at 400F for 20-25 minutes until golden brown."],"tags":["baking","snack","vegetarian","weekend"]},{"id":"wd8-mercimek-corbasi","title":"Turkish Red Lentil Soup","cuisine":"middle-eastern","mealType":"lunch","difficulty":"easy","timeMinutes":25,"servings":6,"ingredients":[{"name":"lentils","qty":1.5,"unit":"cup","note":"red lentils"},{"name":"onion","qty":1,"unit":"piece","note":"chopped"},{"name":"carrot","qty":1,"unit":"piece","note":"chopped"},{"name":"garlic","qty":2,"unit":"clove","note":"minced"},{"name":"tomato paste","qty":1,"unit":"tbsp"},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"paprika","qty":1,"unit":"tsp"},{"name":"vegetable broth","qty":6,"unit":"cup"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"lemon","qty":1,"unit":"piece"}],"steps":["Saute the onion, carrot, and garlic in olive oil until softened, about 5 minutes.","Stir in the tomato paste, cumin, and paprika and cook for 1 minute until fragrant.","Add the lentils and broth, bring to a boil, then reduce heat and simmer 20 minutes until the lentils are very soft.","Puree the soup with an immersion blender until smooth.","Finish with a squeeze of lemon juice before serving."],"tags":["soup","vegan","gluten-free","comfort","vegetarian"]},{"id":"wd8-menemen","title":"Turkish Scrambled Eggs with Tomato (Menemen)","cuisine":"middle-eastern","mealType":"breakfast","difficulty":"easy","timeMinutes":15,"servings":2,"ingredients":[{"name":"egg","qty":4,"unit":"piece"},{"name":"tomato","qty":3,"unit":"piece","note":"chopped"},{"name":"bell pepper","qty":1,"unit":"piece","note":"green, chopped"},{"name":"onion","qty":0.5,"unit":"piece","note":"chopped"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"chili pepper","qty":1,"unit":"piece","note":"optional","optional":true},{"name":"cheese","qty":0.25,"unit":"cup","note":"feta","optional":true},{"name":"bread","qty":2,"unit":"slice","note":"for serving","optional":true}],"steps":["Saute the onion and bell pepper in olive oil over medium heat until softened, about 5 minutes.","Add the tomato and chili pepper if using, and cook until the tomato breaks down, about 4 minutes.","Crack in the eggs and stir gently until just set but still soft, about 3 minutes.","Crumble feta on top if using and serve immediately with bread."],"tags":["quick","breakfast","vegetarian","gluten-free"]},{"id":"wd8-iskender-kebab","title":"Turkish Iskender Kebab","cuisine":"middle-eastern","mealType":"dinner","difficulty":"medium","timeMinutes":40,"servings":4,"ingredients":[{"name":"lamb","qty":1.5,"unit":"lb","note":"thin sliced or ground"},{"name":"bread","qty":4,"unit":"piece","note":"pita"},{"name":"tomato sauce","qty":1.5,"unit":"cup"},{"name":"yogurt","qty":1,"unit":"cup"},{"name":"butter","qty":3,"unit":"tbsp"},{"name":"garlic","qty":1,"unit":"clove","note":"minced"},{"name":"black pepper","unit":"to-taste"}],"steps":["Season the lamb and grill or pan-sear until cooked through and lightly charred, about 10 minutes.","Warm the tomato sauce in a small saucepan.","Cube the pita and arrange it on a serving platter as a base.","Top the pita with the cooked lamb and pour the hot tomato sauce over everything.","Melt the butter with the garlic until lightly browned, then drizzle over the top along with dollops of yogurt."],"tags":["comfort","weekend"]},{"id":"wd8-turkish-rice-pilaf","title":"Turkish Rice Pilaf with Vermicelli","cuisine":"middle-eastern","mealType":"side","difficulty":"easy","timeMinutes":25,"servings":6,"ingredients":[{"name":"rice","qty":2,"unit":"cup"},{"name":"vermicelli","qty":0.25,"unit":"cup","note":"broken into small pieces"},{"name":"butter","qty":3,"unit":"tbsp"},{"name":"vegetable broth","qty":3.5,"unit":"cup"},{"name":"salt","unit":"to-taste"}],"steps":["Melt the butter in a saucepan and toast the vermicelli until golden brown, about 2 minutes.","Add the rice and stir to coat well in the butter.","Pour in the broth and salt, bring to a boil, then cover and reduce heat to low.","Simmer for 15-18 minutes until the liquid is fully absorbed.","Remove from heat, let rest covered for 5 minutes, then fluff with a fork before serving."],"tags":["side","quick","vegetarian"]},{"id":"wd8-baklava","title":"Turkish Baklava","cuisine":"middle-eastern","mealType":"dessert","difficulty":"hard","timeMinutes":75,"servings":12,"ingredients":[{"name":"pie crust","qty":1,"unit":"package","note":"phyllo dough sheets"},{"name":"walnut","qty":3,"unit":"cup","note":"finely chopped"},{"name":"butter","qty":1,"unit":"cup","note":"melted"},{"name":"sugar","qty":1.5,"unit":"cup"},{"name":"honey","qty":0.5,"unit":"cup"},{"name":"lemon","qty":1,"unit":"piece"},{"name":"water","qty":1,"unit":"cup"},{"name":"cinnamon","qty":1,"unit":"tsp"}],"steps":["Preheat the oven to 350F and brush a baking pan with melted butter.","Layer sheets of phyllo in the pan, brushing each with melted butter, building up about a third of the stack.","Scatter the walnuts mixed with cinnamon over the phyllo, then layer the remaining buttered phyllo sheets on top.","Cut the baklava into diamond shapes before baking for 40-45 minutes until golden and crisp.","Meanwhile, simmer the sugar, honey, water, and lemon juice into a syrup.","Pour the hot syrup evenly over the baked baklava and let it soak in for at least 2 hours before serving."],"tags":["dessert","baking","weekend","vegetarian"]},{"id":"wd8-moroccan-chicken-tagine","title":"Moroccan Chicken Tagine with Apricots","cuisine":"middle-eastern","mealType":"dinner","difficulty":"medium","timeMinutes":75,"servings":6,"ingredients":[{"name":"chicken","qty":2.5,"unit":"lb","note":"thighs"},{"name":"onion","qty":2,"unit":"piece","note":"sliced"},{"name":"garlic","qty":3,"unit":"clove","note":"minced"},{"name":"ginger","qty":1,"unit":"tbsp","note":"grated"},{"name":"cinnamon","qty":1,"unit":"tsp"},{"name":"turmeric","qty":1,"unit":"tsp"},{"name":"apricot","qty":1,"unit":"cup","note":"dried"},{"name":"chicken broth","qty":1.5,"unit":"cup"},{"name":"almond","qty":0.25,"unit":"cup"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"cilantro","qty":2,"unit":"tbsp","note":"chopped"}],"steps":["Brown the chicken in olive oil in a large pot, then remove and set aside.","Add the onion, garlic, and ginger to the pot and cook until softened, about 6 minutes.","Stir in the cinnamon and turmeric, then return the chicken to the pot along with the apricots and broth.","Cover and simmer gently for 45-50 minutes until the chicken is tender.","Scatter with almonds and cilantro before serving."],"tags":["braised","weekend","gluten-free"]},{"id":"wd8-harira","title":"Moroccan Lentil and Chickpea Soup (Harira)","cuisine":"middle-eastern","mealType":"lunch","difficulty":"medium","timeMinutes":45,"servings":6,"ingredients":[{"name":"lentils","qty":1,"unit":"cup"},{"name":"chickpeas","qty":1,"unit":"can"},{"name":"tomato","qty":3,"unit":"piece","note":"chopped"},{"name":"onion","qty":1,"unit":"piece","note":"chopped"},{"name":"celery","qty":2,"unit":"stalk","note":"chopped"},{"name":"cilantro","qty":0.25,"unit":"cup","note":"chopped"},{"name":"turmeric","qty":0.5,"unit":"tsp"},{"name":"cinnamon","qty":0.5,"unit":"tsp"},{"name":"ginger","qty":1,"unit":"tsp","note":"grated"},{"name":"vegetable broth","qty":6,"unit":"cup"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"lemon","qty":1,"unit":"piece"}],"steps":["Saute the onion and celery in olive oil until softened, about 6 minutes.","Stir in the turmeric, cinnamon, and ginger and cook for 1 minute until fragrant.","Add the tomato, lentils, chickpeas, and broth, and bring to a boil.","Reduce heat and simmer for 30 minutes until the lentils are tender.","Finish with lemon juice and cilantro before serving."],"tags":["soup","vegan","gluten-free","comfort","vegetarian"]},{"id":"wd8-shakshuka","title":"North African Shakshuka","cuisine":"mediterranean","mealType":"breakfast","difficulty":"easy","timeMinutes":25,"servings":4,"ingredients":[{"name":"egg","qty":6,"unit":"piece"},{"name":"tomato","qty":1,"unit":"can","note":"crushed"},{"name":"bell pepper","qty":1,"unit":"piece","note":"chopped"},{"name":"onion","qty":1,"unit":"piece","note":"chopped"},{"name":"garlic","qty":3,"unit":"clove","note":"minced"},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"paprika","qty":1,"unit":"tsp"},{"name":"chili powder","qty":0.5,"unit":"tsp"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"cheese","qty":0.25,"unit":"cup","note":"feta","optional":true},{"name":"cilantro","qty":2,"unit":"tbsp","note":"chopped"}],"steps":["Saute the onion and bell pepper in olive oil until softened, about 6 minutes.","Add the garlic, cumin, paprika, and chili powder and cook until fragrant, about 1 minute.","Pour in the crushed tomatoes and simmer for 10 minutes until thickened.","Make small wells in the sauce and crack in the eggs; cover and cook until the whites are set but yolks are still soft, about 6-8 minutes.","Garnish with feta and cilantro before serving."],"tags":["quick","breakfast","vegetarian","gluten-free"]},{"id":"wd8-vegetable-couscous","title":"Moroccan Vegetable Couscous","cuisine":"middle-eastern","mealType":"dinner","difficulty":"easy","timeMinutes":40,"servings":6,"ingredients":[{"name":"wheat flour","qty":2,"unit":"cup","note":"couscous"},{"name":"carrot","qty":2,"unit":"piece","note":"chopped"},{"name":"zucchini","qty":2,"unit":"piece","note":"chopped"},{"name":"chickpeas","qty":1,"unit":"can"},{"name":"turnip","qty":1,"unit":"piece","note":"chopped"},{"name":"tomato","qty":2,"unit":"piece","note":"chopped"},{"name":"onion","qty":1,"unit":"piece","note":"chopped"},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"turmeric","qty":1,"unit":"tsp"},{"name":"vegetable broth","qty":2.5,"unit":"cup"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"cilantro","qty":0.25,"unit":"cup"}],"steps":["Saute the onion in olive oil, then stir in the cumin and turmeric until fragrant.","Add the carrot, turnip, tomato, chickpeas, and broth, and simmer for 20 minutes.","Add the zucchini and continue simmering for 10 more minutes until all vegetables are tender.","Meanwhile, pour boiling hot broth over the couscous, cover, and let steam for 5 minutes, then fluff with a fork.","Serve the vegetables and their broth spooned over the couscous, garnished with cilantro."],"tags":["vegan","comfort","weekend","vegetarian"]},{"id":"wd8-zaalouk","title":"Moroccan Eggplant and Tomato Dip (Zaalouk)","cuisine":"mediterranean","mealType":"side","difficulty":"easy","timeMinutes":25,"servings":6,"ingredients":[{"name":"eggplant","qty":2,"unit":"piece","note":"cubed"},{"name":"tomato","qty":3,"unit":"piece","note":"chopped"},{"name":"garlic","qty":4,"unit":"clove","note":"minced"},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"paprika","qty":1,"unit":"tsp"},{"name":"olive oil","qty":3,"unit":"tbsp"},{"name":"cilantro","qty":2,"unit":"tbsp","note":"chopped"},{"name":"lemon","qty":1,"unit":"piece"},{"name":"salt","unit":"to-taste"}],"steps":["Heat the olive oil in a skillet and cook the cubed eggplant until soft, about 10 minutes.","Add the garlic, tomato, cumin, and paprika, and cook down until jammy, about 10 minutes.","Mash the mixture coarsely with a fork or potato masher.","Stir in lemon juice and cilantro, and season with salt to taste.","Serve warm or at room temperature as a dip or side."],"tags":["vegan","gluten-free","side","make-ahead","vegetarian"]},{"id":"wd8-jollof-rice","title":"West African Jollof Rice","cuisine":"african","mealType":"dinner","difficulty":"medium","timeMinutes":50,"servings":6,"ingredients":[{"name":"rice","qty":3,"unit":"cup"},{"name":"tomato","qty":1,"unit":"can","note":"crushed"},{"name":"tomato paste","qty":2,"unit":"tbsp"},{"name":"bell pepper","qty":2,"unit":"piece","note":"red"},{"name":"onion","qty":2,"unit":"piece"},{"name":"chili pepper","qty":1,"unit":"piece"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"ginger","qty":1,"unit":"tsp","note":"grated"},{"name":"bay leaf","qty":2,"unit":"leaf"},{"name":"vegetable broth","qty":3,"unit":"cup"},{"name":"canola oil","qty":3,"unit":"tbsp"}],"steps":["Blend the tomato, bell pepper, one onion, chili pepper, garlic, and ginger into a smooth base.","Chop the remaining onion and fry it in the oil until soft, then pour in the blended base and tomato paste.","Cook the base down over medium heat, stirring often, for about 15 minutes until deep red and reduced.","Stir in the bay leaf and broth, then add the rice, stirring to coat.","Cover and cook on low heat for 25-30 minutes, stirring once, until the rice is tender and the liquid is absorbed."],"tags":["vegan","gluten-free","comfort","weekend","vegetarian"]},{"id":"wd8-egusi-soup","title":"West African Egusi Soup","cuisine":"african","mealType":"dinner","difficulty":"medium","timeMinutes":55,"servings":6,"ingredients":[{"name":"pumpkin seeds","qty":1.5,"unit":"cup","note":"ground, egusi substitute"},{"name":"beef","qty":1,"unit":"lb","note":"stew meat, cubed"},{"name":"spinach","qty":4,"unit":"cup"},{"name":"tomato","qty":2,"unit":"piece","note":"chopped"},{"name":"onion","qty":1,"unit":"piece","note":"chopped"},{"name":"chili pepper","qty":1,"unit":"piece"},{"name":"shrimp","qty":2,"unit":"tbsp","note":"shrimp paste"},{"name":"canola oil","qty":0.5,"unit":"cup"},{"name":"bone broth","qty":2,"unit":"cup"}],"steps":["Blend the ground pumpkin seeds with a little water to form a thick paste.","Simmer the beef in the broth until tender, about 25 minutes, then set the beef and broth aside separately.","Blend the tomato, onion, and chili pepper together, then fry in the oil until reduced and darkened, about 10 minutes.","Stir in the pumpkin seed paste and shrimp paste and cook for 10 minutes, adding reserved broth as needed.","Add the beef and spinach, and simmer for 10 more minutes until thickened and the greens are wilted."],"tags":["stew","comfort","gluten-free"]},{"id":"wd8-suya-skewers","title":"West African Suya Skewers","cuisine":"african","mealType":"snack","difficulty":"easy","timeMinutes":25,"servings":4,"ingredients":[{"name":"beef","qty":1.5,"unit":"lb","note":"sirloin, thin sliced"},{"name":"peanut","qty":0.5,"unit":"cup","note":"roasted, ground"},{"name":"chili powder","qty":1,"unit":"tbsp"},{"name":"ginger","qty":1,"unit":"tsp","note":"ground"},{"name":"garlic powder","qty":1,"unit":"tsp"},{"name":"onion powder","qty":1,"unit":"tsp"},{"name":"canola oil","qty":2,"unit":"tbsp"},{"name":"onion","qty":1,"unit":"piece","note":"sliced, for serving"}],"steps":["Mix the ground peanuts with the chili powder, ginger, garlic powder, and onion powder to make the suya spice blend.","Toss the beef strips with the oil and the spice blend until well coated.","Thread the beef onto skewers and grill over high heat for 3-4 minutes per side until charred and cooked through.","Serve the skewers hot with sliced raw onion."],"tags":["grilled","street-food","gluten-free"]},{"id":"wd8-akara","title":"West African Black-Eyed Pea Fritters (Akara)","cuisine":"african","mealType":"snack","difficulty":"easy","timeMinutes":25,"servings":6,"ingredients":[{"name":"black-eyed peas","qty":2,"unit":"cup","note":"dried, soaked and peeled"},{"name":"onion","qty":1,"unit":"piece","note":"chopped"},{"name":"chili pepper","qty":1,"unit":"piece"},{"name":"salt","unit":"to-taste"},{"name":"canola oil","qty":2,"unit":"cup","note":"for frying"}],"steps":["Blend the soaked, peeled black-eyed peas with the onion and chili pepper into a thick, smooth batter.","Whisk the batter vigorously by hand for a few minutes to incorporate air and lighten it.","Season the batter with salt.","Heat the oil to 350F and drop in spoonfuls of batter, frying until golden and puffed, about 3-4 minutes per side.","Drain on paper towels and serve warm."],"tags":["fried","vegan","gluten-free","snack","vegetarian"]},{"id":"wd8-yassa-chicken","title":"Senegalese Lemon Onion Chicken (Yassa)","cuisine":"african","mealType":"dinner","difficulty":"medium","timeMinutes":60,"servings":6,"ingredients":[{"name":"chicken","qty":3,"unit":"lb","note":"thighs"},{"name":"onion","qty":4,"unit":"piece","note":"thinly sliced"},{"name":"lemon","qty":3,"unit":"piece"},{"name":"yellow mustard","qty":2,"unit":"tbsp","note":"dijon"},{"name":"olives","qty":0.5,"unit":"cup","note":"green"},{"name":"canola oil","qty":3,"unit":"tbsp"},{"name":"garlic","qty":3,"unit":"clove","note":"minced"},{"name":"bay leaf","qty":1,"unit":"leaf"},{"name":"chili pepper","qty":1,"unit":"piece"}],"steps":["Marinate the chicken in the juice of the lemons, mustard, garlic, and chili pepper for at least 20 minutes.","Remove the chicken from the marinade and sear in oil until browned on both sides; set aside.","In the same pan, cook the sliced onions slowly over medium-low heat until deeply caramelized, about 15 minutes.","Return the chicken to the pan with the reserved marinade, olives, and bay leaf.","Cover and simmer for 25-30 minutes until the chicken is tender and cooked through."],"tags":["comfort","weekend","gluten-free"]},{"id":"wd8-doro-wat","title":"Ethiopian Spiced Chicken Stew (Doro Wat)","cuisine":"african","mealType":"dinner","difficulty":"hard","timeMinutes":90,"servings":6,"ingredients":[{"name":"chicken","qty":3,"unit":"lb","note":"drumsticks and thighs"},{"name":"onion","qty":4,"unit":"piece","note":"chopped"},{"name":"curry powder","qty":3,"unit":"tbsp","note":"berbere spice blend"},{"name":"butter","qty":3,"unit":"tbsp","note":"or ghee"},{"name":"garlic","qty":4,"unit":"clove","note":"minced"},{"name":"ginger","qty":1,"unit":"tbsp","note":"grated"},{"name":"tomato paste","qty":2,"unit":"tbsp"},{"name":"egg","qty":6,"unit":"piece","note":"hard boiled"},{"name":"chicken broth","qty":1,"unit":"cup"}],"steps":["Cook the chopped onions in a dry pot over medium-low heat, stirring often, until deeply softened, about 20 minutes.","Stir in the butter, garlic, ginger, and berbere spice blend, and cook until fragrant, about 5 minutes.","Add the tomato paste and broth, and simmer for 15 minutes.","Add the chicken, cover, and simmer for 35-40 minutes until the chicken is very tender.","Nestle in the peeled boiled eggs for the last 10 minutes of cooking to warm through before serving."],"tags":["stew","weekend","gluten-free"]},{"id":"wd8-misir-wat","title":"Ethiopian Spiced Red Lentil Stew (Misir Wat)","cuisine":"african","mealType":"dinner","difficulty":"easy","timeMinutes":40,"servings":6,"ingredients":[{"name":"lentils","qty":2,"unit":"cup","note":"red lentils"},{"name":"onion","qty":2,"unit":"piece","note":"chopped"},{"name":"curry powder","qty":2,"unit":"tbsp","note":"berbere spice blend"},{"name":"garlic","qty":3,"unit":"clove","note":"minced"},{"name":"ginger","qty":1,"unit":"tsp","note":"grated"},{"name":"tomato paste","qty":2,"unit":"tbsp"},{"name":"canola oil","qty":3,"unit":"tbsp"},{"name":"vegetable broth","qty":3,"unit":"cup"}],"steps":["Saute the onion in oil until soft and golden, about 8 minutes.","Stir in the garlic, ginger, berbere, and tomato paste, and cook until fragrant, about 2 minutes.","Add the lentils and broth and bring to a boil.","Reduce heat and simmer for 25-30 minutes, stirring occasionally, until thick and the lentils are tender."],"tags":["stew","vegan","gluten-free","comfort","vegetarian"]},{"id":"wd8-shiro","title":"Ethiopian Spiced Chickpea Stew (Shiro)","cuisine":"african","mealType":"dinner","difficulty":"easy","timeMinutes":25,"servings":4,"ingredients":[{"name":"chickpeas","qty":1.5,"unit":"cup","note":"chickpea flour"},{"name":"onion","qty":1,"unit":"piece","note":"chopped"},{"name":"garlic","qty":2,"unit":"clove","note":"minced"},{"name":"ginger","qty":1,"unit":"tsp","note":"grated"},{"name":"curry powder","qty":2,"unit":"tbsp","note":"berbere spice blend"},{"name":"tomato paste","qty":1,"unit":"tbsp"},{"name":"canola oil","qty":3,"unit":"tbsp"},{"name":"vegetable broth","qty":3,"unit":"cup"}],"steps":["Saute the onion, garlic, and ginger in oil until soft, about 5 minutes.","Stir in the berbere and tomato paste and cook for 1 minute until fragrant.","Whisk the chickpea flour into the broth until smooth, then pour into the pot.","Simmer for 15-20 minutes, whisking often to prevent lumps, until thickened and glossy."],"tags":["stew","vegan","gluten-free","quick","vegetarian"]},{"id":"wd8-tibs","title":"Ethiopian Sauteed Beef with Rosemary (Tibs)","cuisine":"african","mealType":"dinner","difficulty":"easy","timeMinutes":25,"servings":4,"ingredients":[{"name":"beef","qty":1.5,"unit":"lb","note":"sirloin, cubed"},{"name":"onion","qty":1,"unit":"piece","note":"sliced"},{"name":"garlic","qty":3,"unit":"clove","note":"minced"},{"name":"rosemary","qty":1,"unit":"tsp"},{"name":"chili pepper","qty":1,"unit":"piece","note":"sliced"},{"name":"canola oil","qty":3,"unit":"tbsp"},{"name":"bell pepper","qty":1,"unit":"piece","note":"green, sliced"}],"steps":["Sear the beef cubes in hot oil until well browned, about 5 minutes.","Add the onion, garlic, bell pepper, and chili pepper, and cook until softened, about 5 minutes.","Stir in the rosemary and cook for 5 more minutes until the beef is tender and lightly crisped.","Season to taste and serve hot."],"tags":["quick","weeknight","gluten-free"]},{"id":"wd8-gomen","title":"Ethiopian Spiced Collard Greens (Gomen)","cuisine":"african","mealType":"side","difficulty":"easy","timeMinutes":25,"servings":4,"ingredients":[{"name":"swiss chard","qty":6,"unit":"cup","note":"collard greens, chopped"},{"name":"onion","qty":1,"unit":"piece","note":"sliced"},{"name":"garlic","qty":3,"unit":"clove","note":"minced"},{"name":"ginger","qty":1,"unit":"tsp","note":"grated"},{"name":"canola oil","qty":2,"unit":"tbsp"},{"name":"chili pepper","qty":0.5,"unit":"piece","note":"optional","optional":true}],"steps":["Saute the onion and garlic in oil until soft, about 5 minutes.","Add the ginger and chili pepper if using, and cook for 1 minute until fragrant.","Add the greens with a splash of water, cover, and cook for 12-15 minutes until tender.","Season to taste and serve warm as a side."],"tags":["side","vegan","gluten-free","quick","vegetarian"]},{"id":"b9-tamagoyaki","title":"Tamagoyaki (Japanese Rolled Omelette)","cuisine":"japanese","mealType":"breakfast","difficulty":"medium","timeMinutes":20,"servings":2,"ingredients":[{"name":"egg","qty":4,"unit":"piece","note":"large"},{"name":"dashi","qty":3,"unit":"tbsp"},{"name":"soy sauce","qty":1,"unit":"tsp","note":"light soy sauce"},{"name":"mirin","qty":1,"unit":"tbsp"},{"name":"sugar","qty":1,"unit":"tsp"},{"name":"canola oil","qty":2,"unit":"tsp","note":"neutral oil, for the pan"}],"steps":["Whisk the eggs with the dashi, soy sauce, mirin and sugar using chopsticks, cutting through the whites rather than beating in air, until the sugar dissolves.","Heat a tamagoyaki pan or 8-inch nonstick skillet over medium-low heat and wipe it with a folded paper towel dipped in the canola oil.","Pour in about a quarter of the egg mixture and tilt to coat the pan. When the bottom is set but the top is still slightly wet, roll the omelette from the far side toward you.","Push the roll back to the far side, wipe the empty pan with more oil, and pour in another quarter of the egg, lifting the roll so the raw egg flows underneath.","Once the new layer is almost set, roll the log back toward you around it. Repeat with the remaining egg until it is used up and no liquid egg remains.","Transfer the omelette to a bamboo mat or piece of plastic wrap, shape it into a neat rectangle, rest 3 minutes, then slice into 6 to 8 pieces."],"tags":["eggs","dairy-free","bento"]},{"id":"b9-yachae-juk","title":"Yachae-juk (Korean Vegetable Rice Porridge)","cuisine":"korean","mealType":"breakfast","difficulty":"easy","timeMinutes":60,"servings":4,"ingredients":[{"name":"rice","qty":1,"unit":"cup","note":"short-grain white rice, rinsed and soaked 30 minutes"},{"name":"sesame oil","qty":1,"unit":"tbsp","note":"toasted"},{"name":"carrot","qty":1,"unit":"piece","note":"finely diced"},{"name":"zucchini","qty":0.5,"unit":"piece","note":"finely diced"},{"name":"shiitake","qty":4,"unit":"piece","note":"fresh, stems removed, finely diced"},{"name":"onion","qty":0.5,"unit":"piece","note":"finely diced"},{"name":"water","qty":7,"unit":"cup"},{"name":"soy sauce","qty":1,"unit":"tbsp"},{"name":"salt","unit":"to-taste"},{"name":"scallion","qty":1,"unit":"stalk","note":"thinly sliced"},{"name":"sesame seeds","qty":1,"unit":"tsp","note":"toasted"}],"steps":["Drain the soaked rice well. Heat the sesame oil in a heavy pot over medium heat, add the rice and stir for 2 to 3 minutes until the grains look slightly translucent.","Add the carrot, zucchini, shiitake and onion and stir for 2 minutes more.","Pour in the water, bring to a boil, then reduce the heat to low and simmer uncovered for 25 to 30 minutes, stirring often and scraping the bottom so the rice does not stick.","When the rice has broken down into a thick, creamy porridge, stir in the soy sauce and season with salt. Add a splash of hot water if it has become too thick.","Ladle into bowls and top with the scallion and sesame seeds."],"tags":["vegan","vegetarian","dairy-free","comfort","porridge"]},{"id":"b9-besan-chilla","title":"Besan Chilla (Savory Chickpea Flour Pancakes)","cuisine":"indian","mealType":"breakfast","difficulty":"easy","timeMinutes":25,"servings":2,"ingredients":[{"name":"chickpea flour","qty":1,"unit":"cup","note":"besan"},{"name":"water","qty":0.75,"unit":"cup","note":"about, as needed"},{"name":"onion","qty":0.5,"unit":"piece","note":"finely chopped"},{"name":"tomato","qty":1,"unit":"piece","note":"small, seeded and finely chopped"},{"name":"chili pepper","qty":1,"unit":"piece","note":"green chili, minced"},{"name":"ginger","qty":1,"unit":"tsp","note":"grated"},{"name":"cilantro","qty":2,"unit":"tbsp","note":"chopped"},{"name":"turmeric","qty":0.25,"unit":"tsp"},{"name":"chili powder","qty":0.25,"unit":"tsp","note":"Kashmiri chili powder"},{"name":"ajwain","qty":0.25,"unit":"tsp","note":"carom seeds"},{"name":"salt","unit":"to-taste"},{"name":"canola oil","qty":2,"unit":"tbsp","note":"for the pan"}],"steps":["Whisk the chickpea flour with the turmeric, chili powder, ajwain and a good pinch of salt, then gradually whisk in the water to make a smooth batter about as thick as pancake batter.","Stir in the onion, tomato, green chili, ginger and cilantro and let the batter rest for 5 minutes.","Heat a nonstick or cast-iron skillet over medium heat and brush with a little canola oil. Pour in about 1/3 cup batter and spread it quickly into a thin 6-inch round.","Drizzle a few drops of oil around the edge and cook 2 to 3 minutes until the underside is golden and the top looks dry, then flip and cook 1 to 2 minutes more.","Repeat with the remaining batter and oil to make about 6 chillas. Serve hot, with chutney if you like."],"tags":["vegan","vegetarian","gluten-free","quick","high-fiber"]},{"id":"b9-aloo-paratha","title":"Aloo Paratha (Potato-Stuffed Flatbread)","cuisine":"indian","mealType":"breakfast","difficulty":"medium","timeMinutes":60,"servings":4,"ingredients":[{"name":"whole wheat flour","qty":2,"unit":"cup","note":"atta, plus extra for rolling"},{"name":"water","qty":0.75,"unit":"cup","note":"about, as needed"},{"name":"salt","unit":"to-taste"},{"name":"potato","qty":3,"unit":"piece","note":"medium russet"},{"name":"chili pepper","qty":2,"unit":"piece","note":"green chilies, minced"},{"name":"ginger","qty":1,"unit":"tsp","note":"grated"},{"name":"cilantro","qty":3,"unit":"tbsp","note":"finely chopped"},{"name":"cumin","qty":1,"unit":"tsp","note":"ground, roasted"},{"name":"garam masala","qty":0.5,"unit":"tsp"},{"name":"amchur","qty":0.5,"unit":"tsp","note":"dried mango powder"},{"name":"chili powder","qty":0.5,"unit":"tsp"},{"name":"ghee","qty":3,"unit":"tbsp","note":"for cooking"},{"name":"plain yogurt","qty":1,"unit":"cup","note":"for serving","optional":true}],"steps":["Boil the whole potatoes in salted water until very tender, 20 to 25 minutes. Meanwhile, mix the flour with 1/2 teaspoon salt and enough water to make a soft, smooth dough; knead 3 minutes, cover and rest.","Peel the drained potatoes while warm and mash until completely smooth with no lumps, then let them cool.","Mix the mashed potato with the green chilies, ginger, cilantro, cumin, garam masala, amchur, chili powder and salt to taste.","Divide the dough and the filling into 8 portions each. Flatten a dough ball into a 4-inch disc, place a ball of filling in the center, pull the edges up to seal, and press flat.","Dust with flour and gently roll into a 7-inch round, taking care not to tear it.","Cook on a hot cast-iron skillet or tawa over medium heat for 1 minute until spotted, flip, brush with ghee, flip again and press with a spatula until both sides are golden and crisp, about 2 minutes more.","Repeat with the remaining parathas and serve hot with yogurt."],"tags":["vegetarian","comfort","weekend","flatbread"]},{"id":"b9-anda-bhurji","title":"Anda Bhurji (Indian Spiced Scrambled Eggs)","cuisine":"indian","mealType":"breakfast","difficulty":"easy","timeMinutes":20,"servings":3,"ingredients":[{"name":"egg","qty":6,"unit":"piece","note":"large"},{"name":"ghee","qty":1.5,"unit":"tbsp","note":"or butter"},{"name":"onion","qty":1,"unit":"piece","note":"finely chopped"},{"name":"tomato","qty":1,"unit":"piece","note":"finely chopped"},{"name":"chili pepper","qty":1,"unit":"piece","note":"green chili, minced"},{"name":"ginger","qty":1,"unit":"tsp","note":"grated"},{"name":"turmeric","qty":0.25,"unit":"tsp"},{"name":"chili powder","qty":0.5,"unit":"tsp","note":"Kashmiri chili powder"},{"name":"garam masala","qty":0.5,"unit":"tsp"},{"name":"cilantro","qty":2,"unit":"tbsp","note":"chopped"},{"name":"salt","unit":"to-taste"},{"name":"bread","qty":6,"unit":"slice","note":"toast or pav rolls, for serving"}],"steps":["Beat the eggs with a pinch of salt in a bowl.","Melt the ghee in a skillet over medium heat. Add the onion and cook 4 minutes until soft and lightly golden, then add the green chili and ginger and cook 30 seconds.","Add the tomato, turmeric, chili powder and garam masala and cook 3 minutes until the tomato breaks down.","Lower the heat, pour in the eggs and stir gently and continuously until the eggs are softly set with no runny liquid left, 2 to 3 minutes.","Taste for salt, fold in the cilantro and serve right away with toasted bread."],"tags":["vegetarian","quick","eggs"]},{"id":"b9-ful-medames","title":"Ful Medames (Egyptian Mashed Fava Beans)","cuisine":"middle-eastern","mealType":"breakfast","difficulty":"easy","timeMinutes":20,"servings":4,"ingredients":[{"name":"fava beans","qty":2,"unit":"can","note":"15 oz each, drained and rinsed"},{"name":"water","qty":0.5,"unit":"cup"},{"name":"garlic","qty":3,"unit":"clove","note":"minced"},{"name":"cumin","qty":1,"unit":"tsp","note":"ground"},{"name":"lemon juice","qty":3,"unit":"tbsp","note":"fresh"},{"name":"olive oil","qty":3,"unit":"tbsp","note":"extra-virgin"},{"name":"tomato","qty":1,"unit":"piece","note":"diced"},{"name":"parsley","qty":0.25,"unit":"cup","note":"chopped"},{"name":"chili pepper","qty":1,"unit":"piece","note":"green chili, minced","optional":true},{"name":"salt","unit":"to-taste"},{"name":"pita","qty":4,"unit":"piece","note":"warmed, for serving"}],"steps":["Put the fava beans and water in a saucepan and warm over medium heat for 5 minutes until simmering.","Add the garlic and cumin and mash about half the beans with a potato masher or fork, leaving the rest whole. Simmer 2 minutes more, adding a splash of water if it looks dry.","Stir in the lemon juice and season well with salt.","Spoon into a shallow bowl, drizzle generously with the olive oil and top with the tomato, parsley and green chili if using.","Serve warm with the pita for scooping."],"tags":["vegan","vegetarian","dairy-free","quick","high-fiber"]},{"id":"b9-tiganites","title":"Tiganites (Greek Pancakes with Honey and Walnuts)","cuisine":"greek","mealType":"breakfast","difficulty":"easy","timeMinutes":30,"servings":4,"ingredients":[{"name":"wheat flour","qty":1.5,"unit":"cup","note":"all-purpose"},{"name":"baking powder","qty":2,"unit":"tsp"},{"name":"sugar","qty":1,"unit":"tbsp"},{"name":"salt","unit":"to-taste"},{"name":"water","qty":1.25,"unit":"cup","note":"cold, sparkling or still"},{"name":"olive oil","qty":4,"unit":"tbsp","note":"divided"},{"name":"honey","qty":4,"unit":"tbsp"},{"name":"walnut","qty":0.5,"unit":"cup","note":"chopped, toasted"},{"name":"cinnamon","qty":0.5,"unit":"tsp","note":"ground"}],"steps":["Whisk the flour, baking powder, sugar and a pinch of salt in a bowl. Add the water and 2 tablespoons of the olive oil and whisk just until smooth; the batter should be slightly thicker than crepe batter. Rest 10 minutes.","Heat a nonstick skillet over medium heat and add a thin film of the remaining olive oil.","Drop 2 tablespoons of batter per pancake into the pan and cook 1 to 2 minutes until bubbles form and the edges look set, then flip and cook 1 minute more until golden.","Repeat with the remaining batter, adding oil as needed and keeping cooked pancakes warm.","Stack on plates, drizzle with the honey and scatter over the walnuts and cinnamon."],"tags":["vegetarian","dairy-free","sweet","weekend"]},{"id":"b9-oeufs-en-cocotte","title":"Oeufs en Cocotte (French Baked Eggs with Cream)","cuisine":"french","mealType":"breakfast","difficulty":"easy","timeMinutes":25,"servings":4,"ingredients":[{"name":"butter","qty":1,"unit":"tbsp","note":"softened, for the ramekins"},{"name":"heavy cream","qty":0.5,"unit":"cup"},{"name":"egg","qty":8,"unit":"piece","note":"large"},{"name":"gruyere","qty":0.5,"unit":"cup","note":"finely grated"},{"name":"chives","qty":1,"unit":"tbsp","note":"finely chopped"},{"name":"nutmeg","qty":1,"unit":"pinch","note":"freshly grated","optional":true},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"},{"name":"baguette","qty":8,"unit":"slice","note":"toasted, for serving"}],"steps":["Heat the oven to 375°F (190°C) and bring a kettle of water to a boil. Butter four 6-ounce ramekins and set them in a baking dish.","Spoon 1 tablespoon of the cream into each ramekin, season with salt, pepper and nutmeg, and carefully crack 2 eggs into each.","Spoon the remaining cream over the eggs, avoiding the yolks, and sprinkle with the gruyere.","Pour hot water into the baking dish to come halfway up the ramekins. Bake 12 to 16 minutes, until the whites are completely set and opaque and the yolks have thickened; bake a few minutes longer for firm yolks.","Sprinkle with the chives and serve at once with the toasted baguette for dipping."],"tags":["vegetarian","eggs","brunch"]},{"id":"b9-crepes-lemon-sugar","title":"French Crepes with Lemon and Sugar","cuisine":"french","mealType":"breakfast","difficulty":"easy","timeMinutes":50,"servings":4,"ingredients":[{"name":"wheat flour","qty":1,"unit":"cup","note":"all-purpose"},{"name":"egg","qty":2,"unit":"piece","note":"large"},{"name":"milk","qty":1.25,"unit":"cup","note":"whole"},{"name":"water","qty":0.25,"unit":"cup"},{"name":"butter","qty":3,"unit":"tbsp","note":"melted, divided"},{"name":"sugar","qty":5,"unit":"tbsp","note":"1 tbsp for the batter, the rest for sprinkling"},{"name":"salt","qty":1,"unit":"pinch"},{"name":"lemon","qty":2,"unit":"piece","note":"1 juiced, 1 cut into wedges"}],"steps":["Blend or whisk the flour, eggs, milk, water, 2 tablespoons of the melted butter, 1 tablespoon of the sugar and the salt until completely smooth. Rest the batter 30 minutes at room temperature.","Heat an 8- to 9-inch nonstick skillet or crepe pan over medium heat and brush lightly with some of the remaining butter.","Pour in about 3 tablespoons of batter, immediately swirling to coat the base in a thin layer. Cook 1 minute until the edges lift and the underside is lightly browned.","Flip and cook 20 to 30 seconds more. Repeat with the remaining batter, brushing the pan with butter every few crepes; you should get about 12.","Sprinkle each warm crepe with sugar and a squeeze of lemon juice, fold into quarters and serve with lemon wedges."],"tags":["vegetarian","sweet","kid-friendly","weekend"]},{"id":"b9-molletes","title":"Molletes (Mexican Bean and Cheese Toasts)","cuisine":"mexican","mealType":"breakfast","difficulty":"easy","timeMinutes":20,"servings":4,"ingredients":[{"name":"bread","qty":4,"unit":"piece","note":"bolillo or telera rolls, split lengthwise"},{"name":"butter","qty":2,"unit":"tbsp","note":"softened"},{"name":"refried beans","qty":1.5,"unit":"cup","note":"vegetarian, warmed"},{"name":"monterey jack","qty":1.5,"unit":"cup","note":"shredded, or Chihuahua cheese"},{"name":"tomato","qty":2,"unit":"piece","note":"finely diced"},{"name":"onion","qty":0.25,"unit":"piece","note":"white, finely diced"},{"name":"chili pepper","qty":1,"unit":"piece","note":"jalapeno, seeded and minced"},{"name":"cilantro","qty":2,"unit":"tbsp","note":"chopped"},{"name":"lime juice","qty":1,"unit":"tbsp"},{"name":"salt","unit":"to-taste"}],"steps":["Heat the broiler with a rack about 6 inches from the element. Mix the tomato, onion, jalapeno, cilantro and lime juice with a pinch of salt to make a quick pico de gallo.","Scoop out a little of the soft crumb from each roll half, spread the cut sides thinly with butter and set on a baking sheet cut side up.","Broil 1 to 2 minutes until the bread is lightly toasted, watching closely.","Spread each half with refried beans and top with the cheese.","Broil 2 to 3 minutes more until the cheese is melted and bubbling. Top with the pico de gallo and serve hot."],"tags":["vegetarian","quick","kid-friendly"]},{"id":"b9-enfrijoladas","title":"Enfrijoladas (Tortillas in Black Bean Sauce)","cuisine":"mexican","mealType":"breakfast","difficulty":"easy","timeMinutes":35,"servings":4,"ingredients":[{"name":"black beans","qty":2,"unit":"can","note":"15 oz each, drained and rinsed"},{"name":"vegetable broth","qty":1.5,"unit":"cup"},{"name":"canola oil","qty":2,"unit":"tbsp","note":"divided"},{"name":"onion","qty":0.5,"unit":"piece","note":"chopped"},{"name":"garlic","qty":2,"unit":"clove","note":"chopped"},{"name":"chipotles in adobo","qty":1,"unit":"piece","note":"chipotle pepper, plus 1 tsp sauce"},{"name":"cumin","qty":0.5,"unit":"tsp","note":"ground"},{"name":"salt","unit":"to-taste"},{"name":"corn tortillas","qty":12,"unit":"piece"},{"name":"queso fresco","qty":0.5,"unit":"cup","note":"crumbled"},{"name":"mexican crema","qty":0.25,"unit":"cup"},{"name":"avocado","qty":1,"unit":"piece","note":"sliced","optional":true}],"steps":["Heat 1 tablespoon of the oil in a saucepan over medium heat and cook the onion 4 minutes until soft. Add the garlic and cumin and cook 30 seconds.","Add the black beans, broth and chipotle with its sauce, simmer 5 minutes, then blend until very smooth. Return to the pan, season with salt and keep warm over low heat; it should be the consistency of heavy cream, so add water if needed.","Brush the tortillas lightly with the remaining oil and warm them in a hot skillet for about 20 seconds per side until soft and pliable.","Dip each warm tortilla in the bean sauce to coat, fold it into quarters or in half, and arrange 3 on each plate.","Spoon extra sauce over the top and finish with the queso fresco, crema and avocado if using. Serve immediately."],"tags":["vegetarian","gluten-free","high-fiber"]},{"id":"b9-biscuits-sausage-gravy","title":"Buttermilk Biscuits with Sausage Gravy","cuisine":"american","mealType":"breakfast","difficulty":"medium","timeMinutes":45,"servings":6,"ingredients":[{"name":"all-purpose flour","qty":2,"unit":"cup","note":"for the biscuits"},{"name":"baking powder","qty":1,"unit":"tbsp"},{"name":"baking soda","qty":0.5,"unit":"tsp"},{"name":"salt","qty":1,"unit":"tsp"},{"name":"butter","qty":6,"unit":"tbsp","note":"very cold, cubed"},{"name":"buttermilk","qty":0.75,"unit":"cup","note":"cold"},{"name":"breakfast sausage","qty":1,"unit":"lb","note":"bulk pork sausage"},{"name":"flour","qty":0.25,"unit":"cup","note":"for the gravy"},{"name":"whole milk","qty":2.5,"unit":"cup"},{"name":"black pepper","qty":1,"unit":"tsp","note":"coarsely ground"}],"steps":["Heat the oven to 450°F (230°C). Whisk the 2 cups flour, baking powder, baking soda and salt, then cut in the cold butter until it looks like coarse crumbs with some pea-size pieces.","Stir in the buttermilk just until a shaggy dough forms. Pat into a 1-inch-thick rectangle on a floured surface, fold in half, pat out again, then cut 6 biscuits.","Bake the biscuits on a sheet pan, sides touching, for 12 to 15 minutes until tall and golden.","Meanwhile, cook the sausage in a large skillet over medium heat, breaking it into small crumbles, until browned and no longer pink, 8 to 10 minutes (160°F/71°C). Do not drain.","Sprinkle the 1/4 cup flour over the sausage and stir for 1 to 2 minutes to cook out the raw taste.","Slowly pour in the milk, stirring constantly, and simmer 4 to 5 minutes until thick. Season with the black pepper and salt to taste.","Split the warm biscuits and ladle the gravy over the top."],"tags":["comfort","southern","weekend","brunch"]},{"id":"b9-eggs-benedict","title":"Eggs Benedict with Classic Hollandaise","cuisine":"american","mealType":"breakfast","difficulty":"medium","timeMinutes":40,"servings":4,"ingredients":[{"name":"egg yolks","qty":3,"unit":"piece","note":"for the hollandaise"},{"name":"lemon juice","qty":1,"unit":"tbsp"},{"name":"butter","qty":1,"unit":"stick","note":"unsalted, melted and warm"},{"name":"cayenne","qty":1,"unit":"pinch"},{"name":"salt","unit":"to-taste"},{"name":"vinegar","qty":1,"unit":"tbsp","note":"white vinegar, for poaching"},{"name":"egg","qty":8,"unit":"piece","note":"large, very fresh"},{"name":"ham","qty":8,"unit":"slice","note":"Canadian bacon"},{"name":"english muffins","qty":4,"unit":"piece","note":"split and toasted"},{"name":"chives","qty":1,"unit":"tbsp","note":"chopped","optional":true}],"steps":["Set a heatproof bowl over a pan of barely simmering water. Whisk the egg yolks with the lemon juice and 1 tablespoon water until pale and thick, then slowly drizzle in the melted butter while whisking until the sauce is thick, glossy and reaches 160°F (71°C). Season with cayenne and salt and keep warm off the heat.","Brown the Canadian bacon in a skillet over medium heat, about 1 minute per side, until hot throughout.","Bring a wide pan of water to a gentle simmer and add the vinegar. Crack each egg into a small cup and slide it into the water.","Poach 3 to 4 minutes until the whites are completely set and the yolks are still soft, or 5 to 6 minutes for firm yolks. Lift out with a slotted spoon and drain on a paper towel.","Top each toasted muffin half with a slice of Canadian bacon and a poached egg, spoon over the hollandaise and sprinkle with chives."],"tags":["brunch","weekend","high-protein","eggs"]},{"id":"b9-dutch-baby","title":"Dutch Baby Pancake","cuisine":"american","mealType":"breakfast","difficulty":"easy","timeMinutes":35,"servings":3,"ingredients":[{"name":"egg","qty":3,"unit":"piece","note":"large, room temperature"},{"name":"milk","qty":0.75,"unit":"cup","note":"whole, room temperature"},{"name":"wheat flour","qty":0.75,"unit":"cup","note":"all-purpose"},{"name":"sugar","qty":1,"unit":"tbsp"},{"name":"vanilla extract","qty":1,"unit":"tsp"},{"name":"salt","qty":1,"unit":"pinch"},{"name":"butter","qty":3,"unit":"tbsp"},{"name":"powdered sugar","qty":1,"unit":"tbsp","note":"for dusting"},{"name":"lemon","qty":1,"unit":"piece","note":"cut into wedges"},{"name":"berries","qty":1,"unit":"cup","note":"for serving","optional":true}],"steps":["Put a 10-inch cast-iron skillet in the oven and heat the oven to 425°F (220°C).","Blend or whisk the eggs, milk, flour, sugar, vanilla and salt until completely smooth, then let the batter rest while the oven heats.","Carefully take out the hot skillet, add the butter and swirl until melted and foaming.","Pour the batter into the center of the skillet and return it to the oven right away. Bake 18 to 22 minutes without opening the door, until puffed, deep golden at the edges and set in the center.","Dust with powdered sugar and serve immediately with lemon wedges for squeezing and berries if you like."],"tags":["vegetarian","kid-friendly","weekend","sweet"]},{"id":"b9-cilbir","title":"Cilbir (Turkish Poached Eggs on Garlic Yogurt)","cuisine":"middle-eastern","mealType":"breakfast","difficulty":"easy","timeMinutes":20,"servings":2,"ingredients":[{"name":"greek yogurt","qty":1,"unit":"cup","note":"full-fat, room temperature"},{"name":"garlic","qty":1,"unit":"clove","note":"finely grated"},{"name":"salt","unit":"to-taste"},{"name":"vinegar","qty":1,"unit":"tbsp","note":"white vinegar, for poaching"},{"name":"egg","qty":4,"unit":"piece","note":"large, very fresh"},{"name":"butter","qty":2,"unit":"tbsp"},{"name":"aleppo pepper","qty":1,"unit":"tsp","note":"or 1/2 tsp paprika plus a pinch of chili flakes"},{"name":"dill","qty":1,"unit":"tbsp","note":"fresh, chopped"},{"name":"sourdough","qty":4,"unit":"slice","note":"toasted, for serving"}],"steps":["Stir the yogurt with the garlic and a pinch of salt and spread it into two shallow bowls.","Bring a wide pan of water to a gentle simmer and add the vinegar. Crack each egg into a small cup and slide it into the water.","Poach the eggs 3 to 4 minutes until the whites are fully set and the yolks are soft, or longer for firm yolks. Lift out with a slotted spoon, drain and set 2 on each bowl of yogurt.","Melt the butter in a small pan over medium heat until foaming and lightly nutty, then take it off the heat and stir in the Aleppo pepper.","Spoon the red butter over the eggs, scatter with dill and serve with the toasted sourdough."],"tags":["vegetarian","quick","eggs","brunch"]},{"id":"b9-shiozake-breakfast","title":"Shiozake (Japanese Salt-Grilled Salmon Breakfast)","cuisine":"japanese","mealType":"breakfast","difficulty":"easy","timeMinutes":40,"servings":2,"ingredients":[{"name":"salmon fillets","qty":2,"unit":"fillet","note":"skin-on, about 6 oz each"},{"name":"salt","qty":0.5,"unit":"tsp","note":"kosher"},{"name":"cooked rice","qty":2,"unit":"cup","note":"hot Japanese short-grain rice"},{"name":"daikon","qty":0.5,"unit":"cup","note":"finely grated and lightly squeezed"},{"name":"soy sauce","qty":2,"unit":"tsp"},{"name":"nori sheets","qty":1,"unit":"sheet","note":"cut into strips"},{"name":"scallion","qty":1,"unit":"stalk","note":"thinly sliced"}],"steps":["Sprinkle the salmon on both sides with the salt and refrigerate uncovered for 20 minutes, then pat off the moisture with paper towels.","Heat the broiler (or a fish grill) with a rack about 4 inches from the heat and line a pan with foil.","Broil the salmon skin side up for 4 to 5 minutes until the skin is crisp and blistered, then flip and broil 2 to 4 minutes more until the fish flakes easily and reaches 145°F (63°C).","Mound the grated daikon beside the salmon and drizzle it with the soy sauce.","Serve with bowls of hot rice topped with the scallion and the nori strips on the side."],"tags":["high-protein","dairy-free","pescatarian","omega-3"]},{"id":"b9-pan-con-tomate-jamon","title":"Pan con Tomate y Jamon (Spanish Tomato Toast with Ham)","cuisine":"spanish","mealType":"breakfast","difficulty":"easy","timeMinutes":15,"servings":4,"ingredients":[{"name":"ciabatta","qty":8,"unit":"slice","note":"or rustic country bread, about 3/4 inch thick"},{"name":"tomato","qty":3,"unit":"piece","note":"very ripe, halved"},{"name":"garlic","qty":2,"unit":"clove","note":"peeled and halved"},{"name":"olive oil","qty":3,"unit":"tbsp","note":"extra-virgin"},{"name":"flaky salt","unit":"to-taste"},{"name":"serrano ham","qty":3,"unit":"oz","note":"thinly sliced"}],"steps":["Grate the cut sides of the tomatoes on the large holes of a box grater into a bowl until only the skins are left; discard the skins and season the pulp with a pinch of salt.","Toast or grill the bread until crisp and golden on both sides.","While the toast is hot, rub one side of each slice lightly with the cut garlic.","Spoon the grated tomato over the toast, drizzle with the olive oil and sprinkle with flaky salt.","Drape the serrano ham over the top and serve right away."],"tags":["quick","dairy-free","tapas"]},{"id":"b9-cornmeal-porridge","title":"Jamaican Cornmeal Porridge","cuisine":"caribbean","mealType":"breakfast","difficulty":"easy","timeMinutes":25,"servings":4,"ingredients":[{"name":"cornmeal","qty":1,"unit":"cup","note":"fine yellow cornmeal"},{"name":"water","qty":3,"unit":"cup","note":"divided"},{"name":"coconut milk","qty":1,"unit":"cup","note":"canned, well stirred"},{"name":"cinnamon stick","qty":1,"unit":"stick"},{"name":"nutmeg","qty":0.25,"unit":"tsp","note":"freshly grated"},{"name":"salt","qty":1,"unit":"pinch"},{"name":"sweetened condensed milk","qty":0.33,"unit":"cup","note":"to taste"},{"name":"vanilla extract","qty":1,"unit":"tsp"}],"steps":["Whisk the cornmeal with 1 cup of the cold water until smooth, with no lumps.","Bring the remaining 2 cups water, the coconut milk, cinnamon stick and salt to a boil in a heavy saucepan.","Whisking constantly, pour in the cornmeal slurry. Reduce the heat to low and simmer 12 to 15 minutes, stirring often, until thick, smooth and the cornmeal no longer tastes gritty.","Remove the cinnamon stick and stir in the nutmeg, condensed milk and vanilla. Add a splash of water if it has become too thick.","Serve hot in bowls."],"tags":["vegetarian","gluten-free","comfort","porridge","sweet"]},{"id":"b9-banh-mi-op-la","title":"Banh Mi Op La (Vietnamese Sizzling Eggs with Baguette)","cuisine":"vietnamese","mealType":"breakfast","difficulty":"easy","timeMinutes":15,"servings":2,"ingredients":[{"name":"butter","qty":1,"unit":"tbsp"},{"name":"shallot","qty":1,"unit":"piece","note":"thinly sliced"},{"name":"egg","qty":4,"unit":"piece","note":"large"},{"name":"soy sauce","qty":2,"unit":"tsp","note":"or Maggi seasoning"},{"name":"black pepper","unit":"to-taste"},{"name":"bread","qty":2,"unit":"piece","note":"small Vietnamese-style rolls, about 3 oz each, warmed"},{"name":"cucumber","qty":0.5,"unit":"piece","note":"thinly sliced"},{"name":"cilantro","qty":4,"unit":"sprig"},{"name":"chili pepper","qty":1,"unit":"piece","note":"Thai chili, sliced","optional":true}],"steps":["Warm the baguette rolls in a low oven or toaster oven while you cook the eggs.","Melt the butter in a small cast-iron or nonstick skillet over medium heat. Add the shallot and cook 1 minute until fragrant.","Crack the eggs into the pan and cook 3 to 4 minutes until the whites are fully set with crisp, lacy edges; cover the pan for the last minute if you want the tops of the yolks to firm up.","Drizzle the eggs with the soy sauce and season with plenty of black pepper.","Serve straight from the pan with the warm bread for dipping, the cucumber, cilantro and chili on the side."],"tags":["quick","eggs","street-food"]},{"id":"b9-khai-jiao","title":"Khai Jiao (Thai Crispy Omelette over Rice)","cuisine":"thai","mealType":"breakfast","difficulty":"easy","timeMinutes":15,"servings":2,"ingredients":[{"name":"egg","qty":4,"unit":"piece","note":"large"},{"name":"fish sauce","qty":2,"unit":"tsp"},{"name":"lime juice","qty":1,"unit":"tsp"},{"name":"canola oil","qty":0.5,"unit":"cup","note":"for frying"},{"name":"cooked rice","qty":2,"unit":"cup","note":"hot jasmine rice"},{"name":"scallion","qty":1,"unit":"stalk","note":"thinly sliced"},{"name":"sriracha","qty":2,"unit":"tbsp","note":"for serving"}],"steps":["Whisk the eggs with the fish sauce and lime juice vigorously for about 1 minute until very frothy.","Heat the oil in a wok over high heat until it shimmers, about 350°F (175°C).","Hold the bowl about 8 inches above the wok and pour the eggs into the center in one go so they puff up dramatically.","Fry about 1 minute until the edges are deep golden and crisp, then flip with a wide spatula and cook 30 to 60 seconds more until the egg is set all the way through.","Lift out, drain briefly on paper towels, then slide over the hot rice. Top with the scallion and serve with sriracha."],"tags":["quick","gluten-free","dairy-free","eggs"]},{"id":"b9-chicken-banh-mi","title":"Lemongrass Chicken Banh Mi","cuisine":"vietnamese","mealType":"lunch","difficulty":"medium","timeMinutes":50,"servings":4,"ingredients":[{"name":"chicken thighs","qty":1.25,"unit":"lb","note":"boneless, skinless, trimmed"},{"name":"lemongrass","qty":1,"unit":"stalk","note":"tender inner part, minced"},{"name":"garlic","qty":3,"unit":"clove","note":"minced"},{"name":"fish sauce","qty":1,"unit":"tbsp"},{"name":"soy sauce","qty":1,"unit":"tbsp"},{"name":"sugar","qty":3,"unit":"tbsp","note":"1 tbsp for the marinade, 2 tbsp for the pickles"},{"name":"canola oil","qty":1,"unit":"tbsp"},{"name":"carrot","qty":1,"unit":"piece","note":"large, cut into matchsticks"},{"name":"daikon","qty":1,"unit":"cup","note":"cut into matchsticks"},{"name":"rice vinegar","qty":0.5,"unit":"cup"},{"name":"salt","qty":0.5,"unit":"tsp"},{"name":"bread","qty":4,"unit":"piece","note":"Vietnamese-style rolls or 6-inch lengths of crusty loaf, split"},{"name":"mayonnaise","qty":4,"unit":"tbsp"},{"name":"cucumber","qty":1,"unit":"piece","note":"thinly sliced lengthwise"},{"name":"cilantro","qty":0.5,"unit":"bunch","note":"sprigs"},{"name":"chili pepper","qty":1,"unit":"piece","note":"jalapeno, thinly sliced"}],"steps":["Stir the rice vinegar, 2 tablespoons of the sugar and the salt with 1/2 cup warm water until dissolved. Add the carrot and daikon and let pickle at least 30 minutes.","Mix the lemongrass, garlic, fish sauce, soy sauce, remaining 1 tablespoon sugar and the oil. Toss with the chicken thighs and marinate 20 to 30 minutes while the vegetables pickle.","Heat a grill pan or broiler to medium-high. Cook the chicken 5 to 7 minutes per side until charred at the edges and the thickest part reaches 165°F (74°C). Rest 5 minutes, then slice thinly.","Warm the rolls in a 350°F (175°C) oven for 3 to 4 minutes until the crust is crisp.","Spread the inside of each roll with mayonnaise and fill with the chicken, drained pickled carrot and daikon, cucumber, cilantro and jalapeno. Serve right away."],"tags":["high-protein","dairy-free","sandwich","street-food"]},{"id":"b9-zaru-soba","title":"Zaru Soba (Chilled Soba with Dipping Sauce)","cuisine":"japanese","mealType":"lunch","difficulty":"easy","timeMinutes":25,"servings":2,"ingredients":[{"name":"soba noodles","qty":7,"unit":"oz","note":"dried"},{"name":"dashi","qty":1,"unit":"cup"},{"name":"soy sauce","qty":3,"unit":"tbsp"},{"name":"mirin","qty":3,"unit":"tbsp"},{"name":"sugar","qty":1,"unit":"tsp"},{"name":"scallion","qty":2,"unit":"stalk","note":"very thinly sliced"},{"name":"wasabi paste","qty":1,"unit":"tsp"},{"name":"nori sheets","qty":1,"unit":"sheet","note":"cut into thin strips with scissors"},{"name":"sesame seeds","qty":1,"unit":"tsp","note":"toasted"}],"steps":["Make the dipping sauce: bring the dashi, soy sauce, mirin and sugar to a simmer in a small saucepan, simmer 2 minutes, then pour into a bowl set in ice water to chill.","Bring a large pot of unsalted water to a boil and cook the soba according to the package directions, usually 4 to 5 minutes, stirring so the noodles don't stick.","Drain the noodles and rinse under cold running water, rubbing them gently with your hands to remove the surface starch, then drain very well.","Pile the noodles on plates or bamboo trays and top with the nori strips and sesame seeds.","Divide the chilled sauce into small cups and serve with the scallion and wasabi on the side to stir into the sauce before dipping."],"tags":["quick","dairy-free","noodles","summer"]},{"id":"b9-tuna-mayo-gimbap","title":"Chamchi Gimbap (Korean Tuna Mayo Seaweed Rice Rolls)","cuisine":"korean","mealType":"lunch","difficulty":"medium","timeMinutes":50,"servings":4,"ingredients":[{"name":"cooked rice","qty":4,"unit":"cup","note":"short-grain, warm"},{"name":"sesame oil","qty":1,"unit":"tbsp","note":"divided"},{"name":"salt","unit":"to-taste"},{"name":"canned tuna","qty":2,"unit":"can","note":"5 oz each, well drained"},{"name":"mayonnaise","qty":3,"unit":"tbsp"},{"name":"egg","qty":3,"unit":"piece","note":"large"},{"name":"canola oil","qty":1,"unit":"tsp"},{"name":"carrot","qty":1,"unit":"piece","note":"cut into matchsticks"},{"name":"spinach","qty":5,"unit":"oz","note":"fresh"},{"name":"garlic","qty":1,"unit":"clove","note":"minced"},{"name":"pickles","qty":4,"unit":"slice","note":"danmuji (yellow pickled radish), cut into long strips"},{"name":"nori sheets","qty":4,"unit":"sheet","note":"gim for gimbap"},{"name":"sesame seeds","qty":1,"unit":"tbsp","note":"toasted"}],"steps":["Season the warm rice with 2 teaspoons of the sesame oil, half the sesame seeds and a pinch of salt, and let it cool to room temperature.","Mix the drained tuna with the mayonnaise. Blanch the spinach in boiling water for 30 seconds, rinse under cold water, squeeze dry and toss with the garlic, remaining sesame oil and a pinch of salt.","Beat the eggs with a pinch of salt and cook in the canola oil in a nonstick skillet over medium-low heat as a thin omelette until fully set, then slice into long strips. Sauté the carrot in the same pan for 2 minutes with a pinch of salt.","Lay a nori sheet shiny side down on a bamboo mat. Spread a quarter of the rice evenly over it, leaving a 1-inch strip bare at the far edge.","Lay a quarter of the egg, carrot, spinach, pickled radish and tuna mayo in lines across the rice near the edge closest to you.","Roll up tightly with the mat, pressing gently, and seal the bare edge with a few grains of rice. Repeat to make 4 rolls.","Sprinkle the rolls with the remaining sesame seeds and slice into 1/2-inch rounds with a sharp, wet knife. Eat within 2 hours or refrigerate."],"tags":["dairy-free","lunchbox","picnic"]},{"id":"b9-bibim-guksu","title":"Bibim Guksu (Korean Spicy Cold Noodles)","cuisine":"korean","mealType":"lunch","difficulty":"easy","timeMinutes":25,"servings":2,"ingredients":[{"name":"pasta","qty":7,"unit":"oz","note":"somyeon (thin Korean wheat noodles)"},{"name":"gochujang","qty":3,"unit":"tbsp"},{"name":"soy sauce","qty":1,"unit":"tbsp"},{"name":"rice vinegar","qty":2,"unit":"tbsp"},{"name":"sugar","qty":1,"unit":"tbsp"},{"name":"sesame oil","qty":1,"unit":"tbsp"},{"name":"garlic","qty":2,"unit":"clove","note":"finely minced"},{"name":"kimchi","qty":0.5,"unit":"cup","note":"chopped"},{"name":"cucumber","qty":0.5,"unit":"piece","note":"cut into matchsticks"},{"name":"egg","qty":2,"unit":"piece","note":"hard-boiled, halved"},{"name":"sesame seeds","qty":1,"unit":"tsp","note":"toasted"}],"steps":["Whisk the gochujang, soy sauce, rice vinegar, sugar, sesame oil and garlic into a smooth sauce.","Cook the noodles in a large pot of boiling water for 3 to 4 minutes, or according to the package directions.","Drain the noodles and rinse thoroughly under cold running water, rubbing them to remove the starch, then drain well.","Toss the noodles with the sauce and the kimchi until evenly coated.","Divide between bowls and top with the cucumber, a halved hard-boiled egg and the sesame seeds."],"tags":["quick","spicy","dairy-free","noodles","summer"]},{"id":"b9-chicken-kathi-roll","title":"Chicken Tikka Kathi Rolls","cuisine":"indian","mealType":"lunch","difficulty":"medium","timeMinutes":50,"servings":4,"ingredients":[{"name":"chicken breast","qty":1.25,"unit":"lb","note":"boneless, skinless, cut into 1-inch pieces"},{"name":"plain yogurt","qty":0.33,"unit":"cup","note":"thick"},{"name":"ginger","qty":1,"unit":"tbsp","note":"grated"},{"name":"garlic","qty":3,"unit":"clove","note":"grated"},{"name":"chili powder","qty":1,"unit":"tsp","note":"Kashmiri chili powder"},{"name":"garam masala","qty":1,"unit":"tsp"},{"name":"turmeric","qty":0.5,"unit":"tsp"},{"name":"lemon juice","qty":1,"unit":"tbsp"},{"name":"salt","qty":1,"unit":"tsp"},{"name":"canola oil","qty":2,"unit":"tbsp","note":"divided"},{"name":"tortilla","qty":4,"unit":"piece","note":"large, or frozen parathas"},{"name":"red onion","qty":1,"unit":"piece","note":"thinly sliced"},{"name":"chili pepper","qty":2,"unit":"piece","note":"green chilies, thinly sliced"},{"name":"cilantro","qty":0.25,"unit":"cup","note":"chopped"},{"name":"chaat masala","qty":1,"unit":"tsp"}],"steps":["Mix the yogurt, ginger, garlic, chili powder, garam masala, turmeric, lemon juice, salt and 1 tablespoon of the oil. Toss with the chicken and marinate 20 minutes (or up to overnight in the fridge).","Toss the red onion with the green chilies, cilantro and chaat masala.","Heat the remaining oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook 8 to 10 minutes, turning, until charred in spots and cooked through to 165°F (74°C).","Warm each tortilla or cook each paratha in a dry skillet until soft and lightly spotted.","Spoon a line of chicken down the center of each, top with the onion mixture, roll up tightly and wrap the bottom in paper or foil to serve."],"tags":["high-protein","street-food","wrap","lunchbox"]},{"id":"b9-masala-khichdi","title":"Masala Khichdi (Rice and Moong Dal with Vegetables)","cuisine":"indian","mealType":"lunch","difficulty":"easy","timeMinutes":45,"servings":4,"ingredients":[{"name":"basmati rice","qty":0.75,"unit":"cup","note":"rinsed"},{"name":"moong dal","qty":0.5,"unit":"cup","note":"split yellow, rinsed"},{"name":"ghee","qty":2,"unit":"tbsp"},{"name":"cumin","qty":1,"unit":"tsp","note":"whole seeds"},{"name":"onion","qty":1,"unit":"piece","note":"chopped"},{"name":"ginger","qty":1,"unit":"tsp","note":"grated"},{"name":"chili pepper","qty":1,"unit":"piece","note":"green chili, slit"},{"name":"tomato","qty":1,"unit":"piece","note":"chopped"},{"name":"turmeric","qty":0.5,"unit":"tsp"},{"name":"garam masala","qty":0.5,"unit":"tsp"},{"name":"carrot","qty":1,"unit":"piece","note":"diced"},{"name":"peas","qty":0.5,"unit":"cup","note":"frozen"},{"name":"water","qty":4.5,"unit":"cup"},{"name":"salt","unit":"to-taste"},{"name":"cilantro","qty":2,"unit":"tbsp","note":"chopped"}],"steps":["Soak the rinsed rice and moong dal together in water for 15 minutes, then drain.","Heat the ghee in a heavy pot over medium heat. Add the cumin seeds and let them sizzle for 30 seconds, then add the onion and cook 5 minutes until golden.","Add the ginger and green chili, then the tomato, turmeric and garam masala, and cook 3 minutes until the tomato softens.","Stir in the carrot, peas, drained rice and dal and 1 teaspoon salt, then add the water and bring to a boil.","Cover, reduce the heat to low and simmer 20 to 25 minutes, stirring occasionally, until the rice and dal are completely soft and porridge-like. Add hot water if you prefer it looser.","Taste for salt and serve hot sprinkled with cilantro."],"tags":["vegetarian","gluten-free","comfort","one-pot","high-fiber"]},{"id":"b9-musakhan-rolls","title":"Musakhan Rolls (Palestinian Sumac Chicken Wraps)","cuisine":"middle-eastern","mealType":"lunch","difficulty":"medium","timeMinutes":60,"servings":4,"ingredients":[{"name":"chicken thighs","qty":1.5,"unit":"lb","note":"boneless, skinless"},{"name":"sumac","qty":2,"unit":"tbsp","note":"divided"},{"name":"allspice","qty":0.5,"unit":"tsp","note":"ground"},{"name":"cinnamon","qty":0.25,"unit":"tsp","note":"ground"},{"name":"salt","qty":1,"unit":"tsp"},{"name":"black pepper","qty":0.5,"unit":"tsp"},{"name":"olive oil","qty":4,"unit":"tbsp","note":"divided"},{"name":"onion","qty":3,"unit":"piece","note":"halved and thinly sliced"},{"name":"pine nuts","qty":3,"unit":"tbsp"},{"name":"lemon juice","qty":1,"unit":"tbsp"},{"name":"lavash","qty":4,"unit":"piece","note":"large, or taboon bread"}],"steps":["Season the chicken with 1 tablespoon of the sumac, the allspice, cinnamon, salt and pepper. Heat 1 tablespoon of the oil in a large skillet over medium-high heat and cook the chicken 5 to 6 minutes per side until it reaches 165°F (74°C). Set aside to rest.","Add 2 tablespoons of the oil and the onions to the same skillet, lower the heat to medium and cook 15 to 20 minutes, stirring often, until very soft and golden.","Meanwhile, toast the pine nuts in a dry pan over medium-low heat for 2 to 3 minutes until golden, watching closely.","Shred or chop the chicken and stir it into the onions with the remaining sumac and the lemon juice. Taste for salt.","Heat the oven to 425°F (220°C). Spoon the filling along the edge of each lavash, scatter with pine nuts, roll up tightly and place seam side down on a baking sheet.","Brush the rolls with the remaining oil and bake 8 to 10 minutes until crisp and golden. Slice in half to serve."],"tags":["high-protein","dairy-free","wrap"]},{"id":"b9-halloumi-watermelon-salad","title":"Grilled Halloumi, Watermelon and Mint Salad","cuisine":"mediterranean","mealType":"lunch","difficulty":"easy","timeMinutes":20,"servings":4,"ingredients":[{"name":"halloumi","qty":8,"unit":"oz","note":"cut into 1/2-inch slices"},{"name":"watermelon","qty":4,"unit":"cup","note":"cubed, seeds removed"},{"name":"english cucumber","qty":1,"unit":"piece","note":"halved and sliced"},{"name":"red onion","qty":0.25,"unit":"piece","note":"very thinly sliced"},{"name":"arugula","qty":4,"unit":"cup"},{"name":"mint","qty":0.25,"unit":"cup","note":"leaves, torn"},{"name":"olive oil","qty":3,"unit":"tbsp","note":"extra-virgin, divided"},{"name":"lemon juice","qty":2,"unit":"tbsp"},{"name":"black pepper","unit":"to-taste"}],"steps":["Whisk 2 tablespoons of the olive oil with the lemon juice and a good grind of black pepper.","Heat a grill pan or nonstick skillet over medium-high heat. Brush the halloumi slices with the remaining oil and cook 1 to 2 minutes per side until golden grill marks form.","Arrange the arugula on a platter and top with the watermelon, cucumber and red onion.","Lay the warm halloumi over the salad, drizzle with the dressing and scatter with the mint. Serve right away while the cheese is still soft."],"tags":["vegetarian","gluten-free","quick","summer","salad"]},{"id":"b9-fasolada","title":"Fasolada (Greek White Bean Soup)","cuisine":"greek","mealType":"lunch","difficulty":"easy","timeMinutes":50,"servings":6,"ingredients":[{"name":"olive oil","qty":0.33,"unit":"cup","note":"extra-virgin, divided"},{"name":"onion","qty":1,"unit":"piece","note":"diced"},{"name":"carrot","qty":2,"unit":"piece","note":"diced"},{"name":"celery","qty":2,"unit":"stalk","note":"diced"},{"name":"garlic","qty":2,"unit":"clove","note":"minced"},{"name":"tomato paste","qty":2,"unit":"tbsp"},{"name":"crushed tomatoes","qty":1.5,"unit":"cup"},{"name":"cannellini beans","qty":3,"unit":"can","note":"15 oz each, drained and rinsed"},{"name":"vegetable broth","qty":4,"unit":"cup"},{"name":"bay leaf","qty":2,"unit":"leaf"},{"name":"dried oregano","qty":1,"unit":"tsp"},{"name":"lemon juice","qty":2,"unit":"tbsp"},{"name":"parsley","qty":0.25,"unit":"cup","note":"chopped"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Heat half the olive oil in a large pot over medium heat. Add the onion, carrot and celery and cook 8 minutes until soft.","Add the garlic and tomato paste and cook 1 minute, stirring, until the paste darkens slightly.","Stir in the crushed tomatoes, beans, broth, bay leaves and oregano, bring to a boil, then cover and simmer 25 minutes until the vegetables are very tender.","Remove the bay leaves. Mash about a cup of the beans against the side of the pot to thicken the soup, and season with salt and pepper.","Stir in the lemon juice and parsley, ladle into bowls and finish each with a drizzle of the remaining olive oil."],"tags":["vegan","vegetarian","gluten-free","soup","high-fiber"]},{"id":"b9-spanakorizo","title":"Spanakorizo (Greek Spinach and Dill Rice)","cuisine":"greek","mealType":"lunch","difficulty":"easy","timeMinutes":45,"servings":4,"ingredients":[{"name":"olive oil","qty":0.25,"unit":"cup","note":"extra-virgin"},{"name":"onion","qty":1,"unit":"piece","note":"chopped"},{"name":"scallion","qty":4,"unit":"stalk","note":"sliced"},{"name":"garlic","qty":2,"unit":"clove","note":"minced"},{"name":"rice","qty":1,"unit":"cup","note":"medium- or long-grain white rice"},{"name":"spinach","qty":1.5,"unit":"lb","note":"fresh, washed and roughly chopped"},{"name":"vegetable broth","qty":2.5,"unit":"cup","note":"hot"},{"name":"dill","qty":0.33,"unit":"cup","note":"chopped"},{"name":"lemon juice","qty":3,"unit":"tbsp"},{"name":"feta","qty":4,"unit":"oz","note":"crumbled, for serving"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Heat the olive oil in a wide, deep pot over medium heat. Add the onion and scallions and cook 5 minutes until soft, then add the garlic for 30 seconds.","Stir in the rice and cook 2 minutes until the grains are coated and slightly translucent.","Add the spinach by handfuls, stirring until each batch wilts.","Pour in the hot broth, season with salt and pepper, bring to a boil, then cover and simmer on low for 18 to 20 minutes until the rice is tender and most of the liquid is absorbed.","Stir in the dill and lemon juice, cover off the heat for 5 minutes, then serve topped with the feta."],"tags":["vegetarian","gluten-free","one-pot"]},{"id":"b9-philly-cheesesteak","title":"Philly Cheesesteak","cuisine":"american","mealType":"lunch","difficulty":"medium","timeMinutes":75,"servings":4,"ingredients":[{"name":"ribeye","qty":1.5,"unit":"lb","note":"partially frozen, sliced paper-thin"},{"name":"onion","qty":2,"unit":"piece","note":"thinly sliced"},{"name":"canola oil","qty":2,"unit":"tbsp","note":"divided"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"},{"name":"provolone","qty":8,"unit":"slice","note":"mild"},{"name":"bread","qty":4,"unit":"piece","note":"soft hoagie rolls, split"}],"steps":["Freeze the steak for 30 to 45 minutes beforehand so it slices paper-thin, then slice across the grain.","Heat 1 tablespoon of the oil in a large skillet or griddle over medium heat and cook the onions 8 to 10 minutes until soft and golden. Push them to one side.","Raise the heat to high, add the remaining oil and the steak in a thin layer, season with salt and pepper and cook 2 to 3 minutes, chopping and turning with a spatula, until no pink remains.","Mix the onions into the steak and divide into 4 long piles. Lay 2 slices of provolone over each pile and let them melt for about 1 minute.","Lay an open roll over each pile, slide a spatula underneath and flip the filling into the roll. Serve hot."],"tags":["high-protein","sandwich","comfort"]},{"id":"b9-cuban-sandwich","title":"Cuban Sandwich (Cubano)","cuisine":"caribbean","mealType":"lunch","difficulty":"easy","timeMinutes":25,"servings":4,"ingredients":[{"name":"bread","qty":16,"unit":"oz","note":"1 loaf Cuban bread or soft Italian loaf, cut into 4 pieces and split"},{"name":"yellow mustard","qty":3,"unit":"tbsp"},{"name":"pork","qty":12,"unit":"oz","note":"cooked roast pork (lechon asado), thinly sliced"},{"name":"deli ham","qty":8,"unit":"oz","note":"thinly sliced"},{"name":"swiss cheese","qty":8,"unit":"slice"},{"name":"pickles","qty":16,"unit":"slice","note":"dill pickle chips"},{"name":"butter","qty":2,"unit":"tbsp","note":"softened"}],"steps":["Spread the cut sides of the bread with the mustard.","Layer each bottom half with swiss cheese, ham, roast pork and pickles, then another slice of cheese, and close the sandwiches.","Brush the outside of the sandwiches with the butter.","Heat a large skillet or griddle over medium heat. Cook the sandwiches with a heavy pan pressed on top for 3 to 4 minutes per side until the bread is flat and crisp, the cheese is melted and the filling is hot (165°F/74°C for leftover pork).","Cut each sandwich in half on the diagonal and serve."],"tags":["high-protein","sandwich","quick"]},{"id":"b9-hiyashi-chuka","title":"Hiyashi Chuka (Japanese Chilled Ramen Salad)","cuisine":"japanese","mealType":"lunch","difficulty":"easy","timeMinutes":30,"servings":2,"ingredients":[{"name":"ramen noodles","qty":2,"unit":"package","note":"fresh or dried chuka ramen noodles, about 3 oz each"},{"name":"soy sauce","qty":2,"unit":"tbsp"},{"name":"rice vinegar","qty":2.5,"unit":"tbsp"},{"name":"sugar","qty":1,"unit":"tbsp"},{"name":"sesame oil","qty":1,"unit":"tbsp","note":"toasted"},{"name":"water","qty":2,"unit":"tbsp"},{"name":"ginger","qty":0.5,"unit":"tsp","note":"finely grated"},{"name":"egg","qty":2,"unit":"piece","note":"large"},{"name":"canola oil","qty":1,"unit":"tsp"},{"name":"deli ham","qty":4,"unit":"slice","note":"cut into thin strips"},{"name":"cucumber","qty":0.5,"unit":"piece","note":"cut into thin matchsticks"},{"name":"tomato","qty":1,"unit":"piece","note":"cut into wedges"},{"name":"sesame seeds","qty":1,"unit":"tsp","note":"toasted"},{"name":"salt","unit":"to-taste"}],"steps":["Whisk the soy sauce, rice vinegar, sugar, sesame oil, water and ginger until the sugar dissolves, then refrigerate the dressing.","Beat the eggs with a pinch of salt. Heat the canola oil in a nonstick skillet over medium-low heat and cook the egg as a thin omelette, 1 to 2 minutes per side, until fully set. Cool, roll up and slice into thin strips.","Cook the noodles according to the package directions, then drain and rinse under cold running water, rubbing them to remove the starch, until completely cold. Drain very well.","Divide the noodles between two plates and arrange the egg strips, ham, cucumber and tomato in neat rows on top.","Pour the chilled dressing over the noodles and sprinkle with sesame seeds just before eating."],"tags":["dairy-free","noodles","summer"]},{"id":"b9-lablabi","title":"Lablabi (Tunisian Chickpea Soup with Harissa and Egg)","cuisine":"african","mealType":"lunch","difficulty":"easy","timeMinutes":35,"servings":4,"ingredients":[{"name":"canned chickpeas","qty":2,"unit":"can","note":"15 oz each, drained and rinsed"},{"name":"olive oil","qty":3,"unit":"tbsp","note":"extra-virgin, plus extra to drizzle"},{"name":"garlic","qty":4,"unit":"clove","note":"minced"},{"name":"cumin","qty":2,"unit":"tsp","note":"ground, divided"},{"name":"harissa","qty":2,"unit":"tbsp","note":"plus extra to serve"},{"name":"vegetable broth","qty":4,"unit":"cup"},{"name":"lemon juice","qty":2,"unit":"tbsp"},{"name":"salt","unit":"to-taste"},{"name":"egg","qty":4,"unit":"piece","note":"large"},{"name":"bread","qty":4,"unit":"slice","note":"day-old crusty bread, torn into pieces"},{"name":"capers","qty":1,"unit":"tbsp","note":"drained"}],"steps":["Heat the olive oil in a large pot over medium heat and cook the garlic and 1 1/2 teaspoons of the cumin for 1 minute until fragrant.","Stir in the harissa, then add the chickpeas and broth. Bring to a boil and simmer 15 minutes until the chickpeas are very soft. Stir in the lemon juice and season with salt.","Reduce to a gentle simmer. Crack the eggs one at a time into the soup, cover and poach 3 to 4 minutes until the whites are completely set.","Put the torn bread in the bottom of four deep bowls.","Ladle the hot soup and chickpeas over the bread with one egg per bowl. Top with the capers, the remaining cumin, a drizzle of olive oil and more harissa to taste."],"tags":["vegetarian","dairy-free","soup","high-fiber","spicy"]},{"id":"b9-pan-bagnat","title":"Pan Bagnat (Nicoise Tuna Sandwich)","cuisine":"french","mealType":"lunch","difficulty":"easy","timeMinutes":50,"servings":4,"ingredients":[{"name":"bread","qty":1,"unit":"lb","note":"4 crusty round rolls, about 4 oz each, split"},{"name":"garlic","qty":1,"unit":"clove","note":"halved"},{"name":"olive oil","qty":3,"unit":"tbsp","note":"extra-virgin"},{"name":"red wine vinegar","qty":1,"unit":"tbsp"},{"name":"tuna in oil","qty":2,"unit":"can","note":"5 oz each, drained"},{"name":"tomato","qty":2,"unit":"piece","note":"ripe, sliced"},{"name":"egg","qty":4,"unit":"piece","note":"hard-boiled, sliced"},{"name":"red onion","qty":0.5,"unit":"piece","note":"very thinly sliced"},{"name":"green bell pepper","qty":1,"unit":"piece","note":"very thinly sliced"},{"name":"black olives","qty":0.33,"unit":"cup","note":"Nicoise olives, pitted and halved"},{"name":"anchovy","qty":4,"unit":"fillet","note":"oil-packed","optional":true},{"name":"basil","qty":12,"unit":"leaf"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Pull out a little of the soft crumb from the tops of the rolls. Rub the cut sides with the garlic.","Whisk the olive oil and red wine vinegar with a pinch of salt and pepper and brush it generously over both cut sides of the bread.","Layer the bottoms with the tomato slices, tuna, egg, red onion, bell pepper, olives, anchovies if using and basil, seasoning the tomatoes and eggs lightly as you go.","Close the sandwiches, wrap each tightly in plastic wrap and set on a tray in the refrigerator with a heavy pan or cans on top for at least 30 minutes so the juices soak into the bread.","Unwrap, cut in half and serve. Keep refrigerated and eat within the day."],"tags":["high-protein","dairy-free","sandwich","picnic","make-ahead"]},{"id":"b9-scallion-oil-noodles","title":"Cong You Ban Mian (Shanghai Scallion Oil Noodles)","cuisine":"chinese","mealType":"lunch","difficulty":"easy","timeMinutes":25,"servings":2,"ingredients":[{"name":"lo mein noodles","qty":7,"unit":"oz","note":"dried thin wheat noodles"},{"name":"canola oil","qty":0.25,"unit":"cup"},{"name":"scallion","qty":1,"unit":"bunch","note":"cut into 3-inch lengths, white and green parts separated"},{"name":"soy sauce","qty":2,"unit":"tbsp","note":"light soy sauce"},{"name":"dark soy sauce","qty":1,"unit":"tbsp"},{"name":"sugar","qty":1,"unit":"tbsp"}],"steps":["Put the oil and the scallion whites in a cold wok or skillet and heat over medium-low heat, stirring now and then, for 5 minutes.","Add the scallion greens and continue to cook gently for 8 to 10 minutes, until all the scallions are dark brown and crisp but not burnt. Lift them out onto a plate.","Turn off the heat, then carefully stir the soy sauce, dark soy sauce and sugar into the hot oil; it will bubble. Stir until the sugar dissolves.","Cook the noodles according to the package directions, drain well and divide between two bowls.","Spoon the scallion oil sauce over the noodles, top with the crispy scallions and toss well before eating."],"tags":["vegan","vegetarian","quick","dairy-free","noodles","budget"]},{"id":"b9-coctel-de-camarones","title":"Coctel de Camarones (Mexican Shrimp Cocktail)","cuisine":"mexican","mealType":"lunch","difficulty":"easy","timeMinutes":30,"servings":4,"ingredients":[{"name":"shrimp","qty":1,"unit":"lb","note":"medium, peeled and deveined"},{"name":"tomato juice","qty":1,"unit":"cup","note":"chilled, or Clamato"},{"name":"ketchup","qty":0.5,"unit":"cup"},{"name":"lime juice","qty":0.25,"unit":"cup","note":"fresh"},{"name":"hot sauce","qty":1,"unit":"tbsp","note":"Mexican-style, such as Valentina, to taste"},{"name":"cucumber","qty":1,"unit":"piece","note":"seeded and diced"},{"name":"roma tomatoes","qty":2,"unit":"piece","note":"diced"},{"name":"white onion","qty":0.5,"unit":"piece","note":"finely diced"},{"name":"chili pepper","qty":1,"unit":"piece","note":"jalapeno or serrano, minced"},{"name":"cilantro","qty":0.33,"unit":"cup","note":"chopped"},{"name":"avocado","qty":1,"unit":"piece","note":"diced"},{"name":"salt","unit":"to-taste"},{"name":"saltines","qty":24,"unit":"piece","note":"for serving"}],"steps":["Bring a pot of salted water to a boil, add the shrimp and cook 2 to 3 minutes until pink and opaque throughout. Drain and plunge into ice water, then drain again and cut into bite-size pieces if large.","Whisk the tomato juice, ketchup, lime juice and hot sauce in a large bowl.","Add the shrimp, cucumber, tomatoes, onion, chili and cilantro, stir, and season with salt. Refrigerate 10 minutes to chill.","Gently fold in the avocado just before serving.","Spoon into glasses or bowls and serve cold with the saltines. Keep refrigerated and eat the same day."],"tags":["dairy-free","quick","seafood","summer"]},{"id":"b9-ensaladilla-rusa","title":"Ensaladilla Rusa (Spanish Potato and Tuna Salad)","cuisine":"spanish","mealType":"lunch","difficulty":"easy","timeMinutes":50,"servings":6,"ingredients":[{"name":"yukon gold potatoes","qty":1.5,"unit":"lb","note":"peeled and cut into 1/2-inch dice"},{"name":"carrot","qty":2,"unit":"piece","note":"cut into 1/4-inch dice"},{"name":"frozen peas","qty":0.75,"unit":"cup"},{"name":"egg","qty":4,"unit":"piece","note":"large"},{"name":"tuna in oil","qty":1,"unit":"can","note":"5 oz, drained and flaked"},{"name":"mayonnaise","qty":0.66,"unit":"cup"},{"name":"lemon juice","qty":1,"unit":"tbsp"},{"name":"green olives","qty":0.33,"unit":"cup","note":"pimento-stuffed, sliced"},{"name":"roasted red peppers","qty":3,"unit":"oz","note":"cut into strips"},{"name":"salt","unit":"to-taste"}],"steps":["Put the potatoes and carrots in a pot of cold salted water, bring to a boil and simmer 8 to 10 minutes until just tender. Add the peas for the last 2 minutes, then drain and spread out to cool completely.","Meanwhile, lower the eggs into boiling water and cook 10 minutes, then cool in ice water. Peel and chop 3 of them; slice the fourth for the top.","Stir the mayonnaise with the lemon juice and a pinch of salt.","Gently fold the cooled vegetables, chopped eggs, tuna and most of the olives into the mayonnaise until evenly coated. Taste for salt.","Spread in a serving dish, decorate with the sliced egg, roasted red pepper strips and remaining olives, and chill at least 20 minutes. Keep refrigerated and eat within 2 days."],"tags":["gluten-free","dairy-free","tapas","make-ahead","salad"]},{"id":"b9-khao-man-gai","title":"Khao Man Gai (Thai Poached Chicken and Rice)","cuisine":"thai","mealType":"lunch","difficulty":"medium","timeMinutes":75,"servings":4,"ingredients":[{"name":"chicken thighs","qty":1.75,"unit":"lb","note":"bone-in, skin-on"},{"name":"water","qty":8,"unit":"cup"},{"name":"ginger","qty":2,"unit":"piece","note":"2-inch pieces: 1 sliced for poaching, 1 finely grated for the sauce"},{"name":"garlic","qty":6,"unit":"clove","note":"2 smashed, 2 minced, 2 finely grated"},{"name":"scallion","qty":3,"unit":"stalk","note":"2 whole, 1 sliced"},{"name":"salt","qty":1.5,"unit":"tsp"},{"name":"jasmine rice","qty":2,"unit":"cup","note":"rinsed until the water runs clear"},{"name":"canola oil","qty":1,"unit":"tbsp"},{"name":"soy sauce","qty":3,"unit":"tbsp","note":"or Thai fermented soybean sauce"},{"name":"white vinegar","qty":2,"unit":"tbsp"},{"name":"sugar","qty":1,"unit":"tbsp"},{"name":"chili pepper","qty":2,"unit":"piece","note":"Thai chilies, minced"},{"name":"cucumber","qty":1,"unit":"piece","note":"sliced"},{"name":"cilantro","qty":0.25,"unit":"cup","note":"sprigs"}],"steps":["Put the chicken, water, sliced ginger, smashed garlic, 2 whole scallions and the salt in a pot. Bring just to a boil, skim, then cover and simmer on the lowest heat for 25 to 30 minutes until the thickest thigh reaches 165°F (74°C).","Lift out the chicken and let it cool slightly. Strain and reserve the poaching broth.","Heat the oil in a saucepan over medium heat, add the minced garlic and cook 30 seconds, then add the rice and stir 2 minutes until coated.","Add 2 1/2 cups of the hot poaching broth, bring to a boil, cover and cook on low for 15 to 18 minutes until the liquid is absorbed. Rest 10 minutes covered, then fluff.","Stir the soy sauce, vinegar, sugar, grated ginger, grated garlic and chilies until the sugar dissolves to make the sauce.","Remove the skin and bones if you like and slice the chicken. Reheat the remaining broth with the sliced scallion and season with salt.","Serve the chicken over the rice with cucumber, cilantro, the sauce on the side and a small bowl of the hot broth."],"tags":["high-protein","dairy-free","comfort","rice"]},{"id":"b9-salade-lyonnaise","title":"Salade Lyonnaise (Frisee Salad with Bacon and Poached Egg)","cuisine":"french","mealType":"lunch","difficulty":"medium","timeMinutes":30,"servings":4,"ingredients":[{"name":"bacon","qty":6,"unit":"oz","note":"thick-cut, cut into 1/4-inch lardons"},{"name":"bread","qty":3,"unit":"slice","note":"day-old, cut into cubes"},{"name":"shallot","qty":1,"unit":"piece","note":"finely minced"},{"name":"dijon mustard","qty":2,"unit":"tsp"},{"name":"red wine vinegar","qty":3,"unit":"tbsp"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"frisee","qty":8,"unit":"cup","note":"pale inner leaves, torn"},{"name":"white vinegar","qty":1,"unit":"tbsp","note":"for poaching"},{"name":"egg","qty":4,"unit":"piece","note":"large, very fresh"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Cook the bacon in a skillet over medium heat for 8 to 10 minutes until browned and crisp. Lift out with a slotted spoon, leaving the fat in the pan.","Toss the bread cubes in the bacon fat over medium heat for 3 to 4 minutes until golden, then transfer to the plate with the bacon.","Take the pan off the heat and pour off all but 2 tablespoons of fat. Add the shallot and let it soften for 1 minute, then whisk in the dijon mustard, red wine vinegar, olive oil and a pinch of pepper.","Bring a wide pan of water to a gentle simmer with the white vinegar. Slide in the eggs one at a time from a cup and poach 3 to 4 minutes until the whites are completely set, or longer for firmer yolks. Drain on paper towels.","Toss the frisee with the warm dressing, bacon and croutons, season with salt and pepper and divide among plates. Top each with a poached egg and serve right away."],"tags":["bistro","salad","eggs","brunch"]},{"id":"b9-muhammara","title":"Muhammara (Roasted Red Pepper and Walnut Dip)","cuisine":"middle-eastern","mealType":"snack","difficulty":"easy","timeMinutes":20,"servings":8,"ingredients":[{"name":"roasted red peppers","qty":12,"unit":"oz","note":"jarred, drained and patted dry"},{"name":"walnuts","qty":1,"unit":"cup","note":"toasted"},{"name":"breadcrumbs","qty":0.33,"unit":"cup","note":"plain, dry"},{"name":"pomegranate molasses","qty":2,"unit":"tbsp"},{"name":"lemon juice","qty":1,"unit":"tbsp"},{"name":"garlic","qty":1,"unit":"clove"},{"name":"cumin","qty":1,"unit":"tsp","note":"ground"},{"name":"aleppo pepper","qty":1,"unit":"tsp","note":"or 1/2 tsp red pepper flakes"},{"name":"olive oil","qty":3,"unit":"tbsp","note":"extra-virgin, plus extra to drizzle"},{"name":"salt","unit":"to-taste"},{"name":"pita","qty":4,"unit":"piece","note":"cut into wedges and toasted, for serving"}],"steps":["Pulse the walnuts in a food processor until coarsely ground.","Add the roasted red peppers, breadcrumbs, pomegranate molasses, lemon juice, garlic, cumin, Aleppo pepper and a pinch of salt and process until thick and mostly smooth with a little texture.","With the motor running, drizzle in the olive oil. Taste and adjust with more salt, lemon or pomegranate molasses.","Spread into a shallow bowl, make a swirl with the back of a spoon and drizzle with a little more oil.","Serve with the toasted pita wedges. Keeps covered in the fridge for up to 5 days."],"tags":["vegan","vegetarian","dip","make-ahead","party"]},{"id":"b9-vegetable-pakoras","title":"Vegetable Pakoras (Crispy Chickpea Flour Fritters)","cuisine":"indian","mealType":"snack","difficulty":"easy","timeMinutes":35,"servings":6,"ingredients":[{"name":"chickpea flour","qty":1.25,"unit":"cup","note":"besan"},{"name":"rice flour","qty":2,"unit":"tbsp"},{"name":"onion","qty":1,"unit":"piece","note":"large, halved and thinly sliced"},{"name":"potato","qty":1,"unit":"piece","note":"small, peeled and cut into thin matchsticks"},{"name":"spinach","qty":2,"unit":"cup","note":"chopped"},{"name":"chili pepper","qty":2,"unit":"piece","note":"green chilies, minced"},{"name":"ginger","qty":1,"unit":"tsp","note":"grated"},{"name":"cilantro","qty":0.25,"unit":"cup","note":"chopped"},{"name":"ajwain","qty":0.5,"unit":"tsp","note":"carom seeds"},{"name":"chili powder","qty":1,"unit":"tsp"},{"name":"turmeric","qty":0.25,"unit":"tsp"},{"name":"baking soda","qty":1,"unit":"pinch"},{"name":"salt","qty":1,"unit":"tsp"},{"name":"water","qty":0.33,"unit":"cup","note":"about, as needed"},{"name":"canola oil","qty":4,"unit":"cup","note":"for frying"},{"name":"chaat masala","qty":1,"unit":"tsp","note":"for sprinkling"}],"steps":["Toss the onion, potato, spinach, green chilies, ginger and cilantro with the salt in a large bowl and let stand 10 minutes so the vegetables release moisture.","Add the chickpea flour, rice flour, ajwain, chili powder, turmeric and baking soda and mix with your hands, adding water a tablespoon at a time just until the vegetables are coated in a thick, sticky batter.","Heat the oil in a heavy pot or wok to 350°F (175°C); it should come at least 2 inches up the sides.","Drop loose tablespoon-size clumps of batter into the oil, without crowding, and fry 3 to 4 minutes, turning, until deep golden and crisp and the potato is cooked through.","Drain on a rack or paper towels, sprinkle with chaat masala and serve hot. Repeat with the remaining batter, letting the oil return to 350°F between batches."],"tags":["vegan","vegetarian","gluten-free","fried","party"]},{"id":"b9-khaman-dhokla","title":"Khaman Dhokla (Steamed Gujarati Chickpea Cake)","cuisine":"indian","mealType":"snack","difficulty":"medium","timeMinutes":45,"servings":6,"ingredients":[{"name":"chickpea flour","qty":1.5,"unit":"cup","note":"besan, sifted"},{"name":"sugar","qty":2.5,"unit":"tbsp","note":"1 1/2 tbsp for the batter, 1 tbsp for the tempering"},{"name":"salt","qty":1,"unit":"tsp"},{"name":"turmeric","qty":0.25,"unit":"tsp"},{"name":"ginger","qty":1,"unit":"tsp","note":"grated"},{"name":"chili pepper","qty":3,"unit":"piece","note":"green chilies: 1 minced, 2 slit"},{"name":"lemon juice","qty":2,"unit":"tbsp"},{"name":"water","qty":1.33,"unit":"cup","note":"divided"},{"name":"canola oil","qty":3,"unit":"tbsp","note":"divided, plus extra for the pan"},{"name":"baking soda","qty":1,"unit":"tsp"},{"name":"mustard seeds","qty":1,"unit":"tsp"},{"name":"curry leaves","qty":10,"unit":"leaf"},{"name":"cilantro","qty":2,"unit":"tbsp","note":"chopped"}],"steps":["Oil an 8-inch round cake pan and set up a steamer or a large pot with a rack and 2 inches of simmering water.","Whisk the chickpea flour, 1 1/2 tablespoons of the sugar, the salt, turmeric, ginger, minced chili, lemon juice, 1 tablespoon of the oil and 1 cup of the water into a smooth, pourable batter. Rest 10 minutes.","Just before steaming, sprinkle the baking soda over the batter and add 1 teaspoon water on top of it, then whisk quickly in one direction until the batter turns pale and frothy. Pour straight into the pan.","Steam covered over medium heat for 15 to 20 minutes, until the dhokla is spongy and a toothpick inserted in the center comes out clean. Cool 5 minutes, then cut into squares.","For the tempering, heat the remaining 2 tablespoons oil in a small pan, add the mustard seeds and let them pop, then add the curry leaves and slit chilies for 20 seconds. Add the remaining water and 1 tablespoon sugar and bring to a boil until the sugar dissolves.","Spoon the hot tempering evenly over the dhokla so it soaks in, sprinkle with cilantro and serve at room temperature."],"tags":["vegan","vegetarian","gluten-free","steamed","tea-time"]},{"id":"b9-spicy-garlic-edamame","title":"Spicy Garlic Edamame","cuisine":"japanese","mealType":"snack","difficulty":"easy","timeMinutes":15,"servings":4,"ingredients":[{"name":"edamame","qty":1,"unit":"lb","note":"frozen, in pods"},{"name":"sesame oil","qty":1,"unit":"tbsp","note":"toasted"},{"name":"garlic","qty":3,"unit":"clove","note":"minced"},{"name":"soy sauce","qty":1,"unit":"tbsp"},{"name":"red pepper flakes","qty":0.5,"unit":"tsp","note":"or shichimi togarashi"},{"name":"flaky salt","unit":"to-taste"}],"steps":["Boil the edamame in a large pot of salted water for 4 to 5 minutes until the beans inside are tender, then drain well.","Heat the sesame oil in a large skillet over medium heat and cook the garlic and red pepper flakes for 30 to 45 seconds until fragrant but not browned.","Add the edamame and soy sauce and toss for 1 to 2 minutes until the pods are glossy and coated.","Sprinkle with flaky salt and serve warm with a bowl for the empty pods."],"tags":["vegan","vegetarian","quick","dairy-free","high-fiber"]},{"id":"b9-chicken-karaage","title":"Chicken Karaage (Japanese Fried Chicken)","cuisine":"japanese","mealType":"snack","difficulty":"medium","timeMinutes":60,"servings":6,"ingredients":[{"name":"chicken thighs","qty":1.5,"unit":"lb","note":"boneless, skin-on or skinless, cut into 1 1/2-inch pieces"},{"name":"soy sauce","qty":2,"unit":"tbsp"},{"name":"sake","qty":1,"unit":"tbsp"},{"name":"ginger","qty":1,"unit":"tbsp","note":"finely grated"},{"name":"garlic","qty":2,"unit":"clove","note":"finely grated"},{"name":"potato starch","qty":0.5,"unit":"cup","note":"or cornstarch"},{"name":"canola oil","qty":4,"unit":"cup","note":"for frying"},{"name":"lemon","qty":1,"unit":"piece","note":"cut into wedges"},{"name":"mayonnaise","qty":0.25,"unit":"cup","note":"Japanese-style, for serving","optional":true}],"steps":["Toss the chicken with the soy sauce, sake, ginger and garlic and marinate in the refrigerator for 30 minutes.","Heat the oil in a heavy pot to 325°F (165°C). Drain off any excess marinade and toss the chicken pieces in the potato starch, pressing so it sticks and shaking off the excess.","Fry the chicken in batches, without crowding, for 4 minutes until pale golden, then transfer to a wire rack for 3 minutes.","Raise the oil temperature to 350°F (175°C) and fry the chicken again for 1 to 2 minutes until deep golden and very crisp, and the thickest piece reaches 165°F (74°C).","Drain on the rack and serve hot with lemon wedges and mayonnaise if you like."],"tags":["fried","dairy-free","party","izakaya"]},{"id":"b9-kimchi-jeon","title":"Kimchi Jeon (Korean Kimchi Pancakes)","cuisine":"korean","mealType":"snack","difficulty":"easy","timeMinutes":25,"servings":4,"ingredients":[{"name":"kimchi","qty":1.5,"unit":"cup","note":"well fermented, chopped, plus 3 tbsp of its juice"},{"name":"wheat flour","qty":1,"unit":"cup","note":"all-purpose"},{"name":"water","qty":0.66,"unit":"cup","note":"ice-cold"},{"name":"onion","qty":0.5,"unit":"piece","note":"thinly sliced"},{"name":"scallion","qty":3,"unit":"stalk","note":"cut into 2-inch lengths"},{"name":"gochugaru","qty":1,"unit":"tsp","note":"optional for extra heat","optional":true},{"name":"sugar","qty":1,"unit":"tsp"},{"name":"canola oil","qty":3,"unit":"tbsp","note":"divided"},{"name":"soy sauce","qty":2,"unit":"tbsp","note":"for dipping"},{"name":"rice vinegar","qty":1,"unit":"tbsp","note":"for dipping"}],"steps":["Stir the flour, ice-cold water, kimchi juice and sugar (and gochugaru if using) into a smooth batter, then fold in the kimchi, onion and scallions.","Mix the soy sauce and rice vinegar in a small bowl for the dipping sauce.","Heat 1 1/2 tablespoons of the oil in a 10-inch nonstick skillet over medium-high heat. Pour in half the batter and spread it thin and even.","Cook 3 to 4 minutes until the bottom is golden and crisp, flip and cook 2 to 3 minutes more, pressing with a spatula, until cooked through with no raw batter in the center.","Repeat with the remaining oil and batter. Cut into wedges and serve hot with the dipping sauce."],"tags":["quick","dairy-free","spicy","budget"]},{"id":"b9-jicama-mango-chile-lime","title":"Jicama, Cucumber and Mango Sticks with Chile-Lime","cuisine":"mexican","mealType":"snack","difficulty":"easy","timeMinutes":15,"servings":4,"ingredients":[{"name":"jicama","qty":1,"unit":"lb","note":"peeled and cut into sticks"},{"name":"cucumber","qty":1,"unit":"piece","note":"cut into sticks"},{"name":"mango","qty":1,"unit":"piece","note":"ripe but firm, peeled and cut into sticks"},{"name":"lime","qty":2,"unit":"piece","note":"juiced"},{"name":"chili powder","qty":2,"unit":"tsp","note":"Tajin or another chile-lime seasoning"},{"name":"salt","unit":"to-taste"}],"steps":["Arrange the jicama, cucumber and mango sticks in cups or on a platter.","Drizzle everything with the lime juice.","Sprinkle with the chile-lime seasoning and a pinch of salt just before serving, so the sticks stay crisp."],"tags":["vegan","vegetarian","gluten-free","quick","no-cook","kid-friendly"]},{"id":"b9-pico-de-gallo-chips","title":"Pico de Gallo with Tortilla Chips","cuisine":"mexican","mealType":"snack","difficulty":"easy","timeMinutes":15,"servings":6,"ingredients":[{"name":"roma tomatoes","qty":4,"unit":"piece","note":"seeded and finely diced"},{"name":"white onion","qty":0.5,"unit":"piece","note":"finely diced"},{"name":"chili pepper","qty":2,"unit":"piece","note":"serrano or jalapeno, minced"},{"name":"cilantro","qty":0.5,"unit":"cup","note":"chopped"},{"name":"lime juice","qty":2,"unit":"tbsp"},{"name":"salt","unit":"to-taste"},{"name":"tortilla chips","qty":6,"unit":"oz","note":"corn chips — check the label for gluten-free"}],"steps":["Rinse the diced onion in a sieve under cold water and shake dry to soften its bite.","Combine the tomatoes, onion, chilies and cilantro in a bowl.","Stir in the lime juice and season well with salt. Let stand 10 minutes so the flavors meld, then drain off excess liquid.","Serve with the tortilla chips. Pico de gallo is best eaten the day it is made."],"tags":["vegan","vegetarian","gluten-free","quick","no-cook","party"]},{"id":"b9-stovetop-popcorn","title":"Stovetop Butter Popcorn","cuisine":"american","mealType":"snack","difficulty":"easy","timeMinutes":10,"servings":4,"ingredients":[{"name":"canola oil","qty":3,"unit":"tbsp","note":"or coconut oil"},{"name":"popcorn kernels","qty":0.5,"unit":"cup"},{"name":"butter","qty":2,"unit":"tbsp","note":"melted"},{"name":"salt","qty":0.5,"unit":"tsp","note":"fine"}],"steps":["Put the oil and 3 popcorn kernels in a large, heavy pot with a lid over medium-high heat.","When all 3 kernels pop, add the remaining kernels in an even layer, cover, take the pot off the heat and count 30 seconds so they all heat evenly.","Return to the heat. Once popping starts, shake the pot often, keeping the lid slightly ajar to let steam escape.","When popping slows to 2 to 3 seconds between pops, take the pot off the heat and pour the popcorn into a large bowl.","Drizzle with the melted butter, sprinkle with the salt and toss well. Serve warm."],"tags":["vegetarian","gluten-free","quick","movie-night"]},{"id":"b9-spinach-artichoke-dip","title":"Hot Spinach Artichoke Dip","cuisine":"american","mealType":"snack","difficulty":"easy","timeMinutes":40,"servings":8,"ingredients":[{"name":"frozen spinach","qty":10,"unit":"oz","note":"thawed and squeezed very dry"},{"name":"artichoke hearts","qty":1,"unit":"can","note":"14 oz, drained and chopped"},{"name":"cream cheese","qty":8,"unit":"oz","note":"softened"},{"name":"sour cream","qty":0.5,"unit":"cup"},{"name":"mayonnaise","qty":0.25,"unit":"cup"},{"name":"parmesan","qty":0.5,"unit":"cup","note":"grated, divided"},{"name":"mozzarella","qty":1,"unit":"cup","note":"shredded, divided"},{"name":"garlic","qty":2,"unit":"clove","note":"minced"},{"name":"red pepper flakes","qty":1,"unit":"pinch","optional":true},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"},{"name":"baguette","qty":1,"unit":"piece","note":"sliced and toasted, for serving"}],"steps":["Heat the oven to 375°F (190°C) and lightly grease a 1-quart baking dish.","Beat the cream cheese, sour cream, mayonnaise and garlic until smooth.","Stir in the spinach, artichoke hearts, half the parmesan, half the mozzarella and the red pepper flakes if using, and season with salt and pepper.","Spread in the baking dish and top with the remaining parmesan and mozzarella.","Bake 20 to 25 minutes until bubbling at the edges and golden on top. Rest 5 minutes and serve hot with the toasted baguette slices."],"tags":["vegetarian","party","dip","crowd-pleaser"]},{"id":"b9-tzatziki-pita","title":"Tzatziki with Warm Pita","cuisine":"greek","mealType":"snack","difficulty":"easy","timeMinutes":20,"servings":6,"ingredients":[{"name":"english cucumber","qty":1,"unit":"piece"},{"name":"greek yogurt","qty":2,"unit":"cup","note":"full-fat"},{"name":"garlic","qty":2,"unit":"clove","note":"finely grated"},{"name":"olive oil","qty":2,"unit":"tbsp","note":"extra-virgin, divided"},{"name":"lemon juice","qty":1,"unit":"tbsp"},{"name":"dill","qty":2,"unit":"tbsp","note":"fresh, chopped"},{"name":"salt","unit":"to-taste"},{"name":"pita","qty":4,"unit":"piece","note":"for serving"}],"steps":["Coarsely grate the cucumber, toss with a pinch of salt and let stand in a sieve for 10 minutes, then squeeze out as much liquid as possible in a clean towel.","Stir the cucumber into the yogurt with the garlic, 1 tablespoon of the olive oil, the lemon juice and dill. Season with salt; for the best flavor, chill 30 minutes.","Warm the pita in a hot dry skillet or low oven for 1 to 2 minutes per side and cut into wedges.","Spoon the tzatziki into a bowl, drizzle with the remaining olive oil and serve with the warm pita."],"tags":["vegetarian","quick","dip","make-ahead"]},{"id":"b9-saganaki","title":"Saganaki (Greek Pan-Fried Cheese)","cuisine":"greek","mealType":"snack","difficulty":"easy","timeMinutes":15,"servings":4,"ingredients":[{"name":"cheese","qty":8,"unit":"oz","note":"kefalograviera or kasseri, cut into a 1/2-inch-thick slab"},{"name":"wheat flour","qty":2,"unit":"tbsp","note":"all-purpose"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"lemon","qty":1,"unit":"piece","note":"cut into wedges"},{"name":"dried oregano","qty":1,"unit":"pinch","optional":true},{"name":"black pepper","unit":"to-taste"}],"steps":["Run the cheese slab quickly under cold water, then dredge it in the flour, shaking off the excess.","Heat the olive oil in a small heavy skillet over medium-high heat until shimmering.","Fry the cheese 2 to 3 minutes per side until a deep golden crust forms and the center is soft but not melting apart.","Slide onto a plate, squeeze a lemon wedge over the top, sprinkle with pepper and oregano if using, and serve immediately with the remaining lemon wedges."],"tags":["vegetarian","quick","meze"]},{"id":"b9-gougeres","title":"Gougeres (French Gruyere Cheese Puffs)","cuisine":"french","mealType":"snack","difficulty":"medium","timeMinutes":60,"servings":8,"ingredients":[{"name":"water","qty":0.5,"unit":"cup"},{"name":"milk","qty":0.5,"unit":"cup","note":"whole"},{"name":"butter","qty":1,"unit":"stick","note":"unsalted, cut into pieces"},{"name":"salt","qty":0.5,"unit":"tsp"},{"name":"wheat flour","qty":1,"unit":"cup","note":"all-purpose"},{"name":"egg","qty":4,"unit":"piece","note":"large, room temperature"},{"name":"gruyere","qty":1.5,"unit":"cup","note":"finely grated, divided"},{"name":"black pepper","unit":"to-taste"},{"name":"nutmeg","qty":1,"unit":"pinch","note":"freshly grated","optional":true}],"steps":["Heat the oven to 425°F (220°C) and line two baking sheets with parchment.","Bring the water, milk, butter and salt to a boil in a saucepan. Add the flour all at once and stir hard with a wooden spoon for 2 minutes over medium heat until the dough forms a smooth ball and leaves a film on the pan.","Transfer the dough to a bowl and cool 3 minutes. Beat in the eggs one at a time, making sure each is fully absorbed before adding the next, until the dough is glossy and falls from the spoon in a thick ribbon.","Stir in 1 1/4 cups of the gruyere, a few grinds of pepper and the nutmeg if using.","Pipe or spoon tablespoon-size mounds 2 inches apart on the sheets and sprinkle with the remaining cheese.","Bake 10 minutes, then reduce the heat to 375°F (190°C) and bake 15 to 20 minutes more without opening the door, until puffed, deep golden and dry-sounding when tapped. Serve warm."],"tags":["vegetarian","party","baking","make-ahead"]},{"id":"b9-tapenade-crostini","title":"Olive Tapenade with Crostini","cuisine":"french","mealType":"snack","difficulty":"easy","timeMinutes":25,"servings":8,"ingredients":[{"name":"kalamata olives","qty":1.5,"unit":"cup","note":"pitted"},{"name":"capers","qty":2,"unit":"tbsp","note":"drained"},{"name":"anchovy","qty":2,"unit":"fillet","note":"oil-packed"},{"name":"garlic","qty":1,"unit":"clove"},{"name":"lemon juice","qty":1,"unit":"tbsp"},{"name":"thyme","qty":1,"unit":"tsp","note":"fresh leaves"},{"name":"olive oil","qty":0.33,"unit":"cup","note":"extra-virgin, divided"},{"name":"black pepper","unit":"to-taste"},{"name":"baguette","qty":1,"unit":"piece","note":"cut into 1/2-inch slices"}],"steps":["Heat the oven to 400°F (200°C). Lay the bread slices on a baking sheet, brush lightly with about 2 tablespoons of the olive oil and bake 8 to 10 minutes until crisp and golden.","Pulse the olives, capers, anchovies, garlic, lemon juice and thyme in a food processor until finely chopped but not pureed.","Pulse in the remaining olive oil until the tapenade is spreadable, and season with black pepper (it rarely needs salt).","Spread the tapenade on the crostini or serve it in a bowl alongside. Leftover tapenade keeps covered in the fridge for up to 1 week."],"tags":["dairy-free","party","make-ahead","appetizer"]},{"id":"b9-gambas-al-ajillo","title":"Gambas al Ajillo (Spanish Garlic Shrimp)","cuisine":"spanish","mealType":"snack","difficulty":"easy","timeMinutes":20,"servings":4,"ingredients":[{"name":"shrimp","qty":1,"unit":"lb","note":"large, peeled and deveined, patted dry"},{"name":"olive oil","qty":0.33,"unit":"cup","note":"extra-virgin"},{"name":"garlic","qty":8,"unit":"clove","note":"thinly sliced"},{"name":"dried chilies","qty":2,"unit":"piece","note":"guindilla or chile de arbol, broken in half"},{"name":"sweet paprika","qty":1,"unit":"tsp"},{"name":"dry sherry","qty":2,"unit":"tbsp"},{"name":"lemon juice","qty":1,"unit":"tbsp"},{"name":"parsley","qty":2,"unit":"tbsp","note":"chopped"},{"name":"salt","unit":"to-taste"},{"name":"baguette","qty":8,"unit":"slice","note":"for soaking up the oil"}],"steps":["Season the shrimp lightly with salt.","Warm the olive oil, garlic and dried chilies in a wide skillet or cazuela over medium-low heat for 3 to 4 minutes, until the garlic just starts to turn golden.","Raise the heat to medium-high, add the shrimp in a single layer and sprinkle with the paprika. Cook 1 to 2 minutes per side until pink and just opaque throughout.","Pour in the sherry and let it bubble for 30 seconds, then turn off the heat and stir in the lemon juice and parsley.","Serve sizzling in the pan with the bread for dipping into the garlic oil."],"tags":["quick","dairy-free","tapas","high-protein"]},{"id":"b9-chinese-tea-eggs","title":"Chinese Marbled Tea Eggs","cuisine":"chinese","mealType":"snack","difficulty":"easy","timeMinutes":210,"servings":8,"ingredients":[{"name":"egg","qty":8,"unit":"piece","note":"large"},{"name":"water","qty":4,"unit":"cup"},{"name":"soy sauce","qty":0.33,"unit":"cup"},{"name":"dark soy sauce","qty":2,"unit":"tbsp"},{"name":"black tea","qty":2,"unit":"tbsp","note":"loose leaves, or 3 tea bags"},{"name":"star anise","qty":3,"unit":"piece"},{"name":"cinnamon stick","qty":1,"unit":"stick"},{"name":"bay leaves","qty":2,"unit":"leaf"},{"name":"peppercorns","qty":1,"unit":"tsp","note":"Sichuan peppercorns"},{"name":"sugar","qty":1,"unit":"tbsp"}],"steps":["Lower the eggs into a pot of boiling water and simmer 8 minutes, then transfer to ice water until cool enough to handle.","Gently tap each egg all over with the back of a spoon to crack the shell in a fine web, without peeling it.","Bring the 4 cups water, soy sauce, dark soy sauce, tea, star anise, cinnamon stick, bay leaves, Sichuan peppercorns and sugar to a boil, then add the eggs and simmer covered on low for 20 minutes.","Cool the eggs in the liquid, then refrigerate them submerged for at least 3 hours or up to 2 days; the longer they steep, the deeper the color and flavor.","Peel to reveal the marbled pattern and serve chilled or gently rewarmed in the liquid. Keep refrigerated and eat within 4 days."],"tags":["vegetarian","dairy-free","make-ahead","eggs"]},{"id":"b9-tod-mun-pla","title":"Tod Mun Pla (Thai Fish Cakes with Cucumber Relish)","cuisine":"thai","mealType":"snack","difficulty":"medium","timeMinutes":40,"servings":6,"ingredients":[{"name":"cod","qty":1,"unit":"lb","note":"or other firm white fish fillets, skinless, cut into chunks"},{"name":"red curry paste","qty":2,"unit":"tbsp"},{"name":"egg","qty":1,"unit":"piece","note":"large"},{"name":"fish sauce","qty":1,"unit":"tbsp"},{"name":"sugar","qty":3,"unit":"tbsp","note":"1 tsp for the fish, the rest for the relish"},{"name":"kaffir lime leaves","qty":6,"unit":"leaf","note":"center ribs removed, very thinly sliced"},{"name":"green beans","qty":2,"unit":"oz","note":"very thinly sliced into rounds"},{"name":"canola oil","qty":3,"unit":"cup","note":"for frying"},{"name":"white vinegar","qty":0.25,"unit":"cup"},{"name":"cucumber","qty":0.5,"unit":"piece","note":"quartered lengthwise and thinly sliced"},{"name":"shallot","qty":1,"unit":"piece","note":"thinly sliced"},{"name":"chili pepper","qty":1,"unit":"piece","note":"Thai chili, thinly sliced"},{"name":"crushed peanuts","qty":2,"unit":"tbsp","note":"roasted"}],"steps":["Make the relish: heat the vinegar with all but 1 teaspoon of the sugar and 2 tablespoons water just until the sugar dissolves, then cool and stir in the cucumber, shallot and chili.","Pulse the fish in a food processor with the curry paste, egg, fish sauce and remaining 1 teaspoon sugar until it forms a sticky, springy paste, about 1 minute.","Transfer to a bowl and fold in the kaffir lime leaves and green beans.","Heat the oil in a wok or heavy pot to 350°F (175°C). With oiled hands, shape heaping tablespoons of the paste into 2-inch patties about 1/2 inch thick.","Fry in batches 2 to 3 minutes per side until puffed, golden and cooked through to 145°F (63°C). Drain on paper towels.","Sprinkle the relish with the peanuts and serve alongside the hot fish cakes."],"tags":["gluten-free","dairy-free","fried","appetizer"]},{"id":"b9-tostones","title":"Tostones with Garlic Mojo","cuisine":"caribbean","mealType":"snack","difficulty":"easy","timeMinutes":30,"servings":4,"ingredients":[{"name":"green plantains","qty":3,"unit":"piece","note":"peeled and cut into 1-inch rounds"},{"name":"canola oil","qty":3,"unit":"cup","note":"for frying"},{"name":"salt","unit":"to-taste"},{"name":"garlic","qty":3,"unit":"clove","note":"finely minced"},{"name":"lime juice","qty":2,"unit":"tbsp"},{"name":"olive oil","qty":2,"unit":"tbsp"}],"steps":["Stir the garlic, lime juice, olive oil and a pinch of salt together to make the mojo dipping sauce.","Heat the canola oil in a heavy skillet or pot (at least 1 inch deep) to 325°F (165°C). Fry the plantain rounds 3 to 4 minutes, turning once, until pale gold and tender but not browned.","Drain on paper towels, then smash each piece to about 1/4 inch thick with the bottom of a glass or a tostonera.","Raise the oil to 375°F (190°C) and fry the flattened plantains again 2 to 3 minutes until crisp and golden.","Drain, sprinkle immediately with salt and serve hot with the mojo."],"tags":["vegan","vegetarian","gluten-free","fried"]},{"id":"b9-marinated-olives","title":"Warm Marinated Olives with Citrus and Herbs","cuisine":"mediterranean","mealType":"snack","difficulty":"easy","timeMinutes":15,"servings":8,"ingredients":[{"name":"olives","qty":2,"unit":"cup","note":"mixed, such as Castelvetrano and Kalamata, drained"},{"name":"olive oil","qty":0.33,"unit":"cup","note":"extra-virgin"},{"name":"orange","qty":1,"unit":"piece","note":"zest removed in wide strips"},{"name":"lemon","qty":1,"unit":"piece","note":"zest removed in wide strips"},{"name":"garlic","qty":3,"unit":"clove","note":"smashed"},{"name":"rosemary","qty":2,"unit":"sprig"},{"name":"thyme","qty":4,"unit":"sprig"},{"name":"fennel seeds","qty":1,"unit":"tsp","note":"lightly crushed"},{"name":"red pepper flakes","qty":0.5,"unit":"tsp"}],"steps":["Warm the olive oil, garlic, orange and lemon zest strips, rosemary, thyme, fennel seeds and red pepper flakes in a small saucepan over low heat for 5 minutes, until the garlic sizzles gently and everything smells fragrant.","Add the olives and stir for 2 to 3 minutes just until warmed through.","Squeeze in a little juice from the zested orange and lemon, toss and transfer to a serving bowl.","Serve warm or at room temperature with a small dish for pits. Refrigerate leftovers in their oil right away and eat within 4 days, since garlic in oil must be kept cold."],"tags":["vegan","vegetarian","gluten-free","quick","meze"]},{"id":"b9-zaatar-manakish","title":"Za'atar Manakish (Lebanese Za'atar Flatbreads)","cuisine":"middle-eastern","mealType":"snack","difficulty":"medium","timeMinutes":40,"servings":6,"ingredients":[{"name":"pizza dough","qty":1,"unit":"lb","note":"room temperature"},{"name":"flour","qty":2,"unit":"tbsp","note":"for dusting"},{"name":"za'atar","qty":0.33,"unit":"cup"},{"name":"olive oil","qty":0.33,"unit":"cup","note":"extra-virgin"},{"name":"tomato","qty":1,"unit":"piece","note":"sliced, for serving","optional":true},{"name":"cucumber","qty":1,"unit":"piece","note":"sliced, for serving","optional":true},{"name":"mint","qty":6,"unit":"sprig","note":"for serving","optional":true}],"steps":["Put a baking sheet or pizza stone in the oven and heat to 475°F (245°C).","Stir the za'atar and olive oil together into a loose paste.","Divide the dough into 6 pieces. On a lightly floured surface, press and stretch each into a 6-inch round, then dimple the surface all over with your fingertips.","Spread each round with the za'atar oil, leaving a thin border.","Bake 2 or 3 at a time on the hot sheet or stone for 8 to 10 minutes, until the edges are golden and the bottoms are crisp.","Serve warm, folded around tomato, cucumber and mint if you like."],"tags":["vegan","vegetarian","baking","street-food"]},{"id":"it1-spaghetti-aglio-e-olio--v-linguine","title":"Linguine Aglio e Olio","cuisine":"italian","mealType":"dinner","difficulty":"easy","timeMinutes":20,"servings":4,"ingredients":[{"name":"linguine","qty":1,"unit":"lb"},{"name":"garlic","qty":6,"unit":"clove","note":"thinly sliced"},{"name":"olive oil","qty":0.5,"unit":"cup"},{"name":"red pepper flakes","qty":0.5,"unit":"tsp"},{"name":"fresh parsley","qty":0.25,"unit":"cup","note":"chopped"},{"name":"parmesan cheese","qty":0.25,"unit":"cup","optional":true},{"name":"salt","unit":"to-taste"}],"steps":["Bring a large pot of salted water to a boil and cook the linguine until just al dente, reserving 1 cup of pasta water before draining.","While the pasta cooks, warm the olive oil in a large skillet over medium-low heat and add the sliced garlic.","Cook the garlic gently for 3-4 minutes, stirring often, until pale gold and fragrant but not browned; stir in the red pepper flakes.","Add the drained pasta to the skillet along with a splash of the reserved pasta water and toss to coat every strand in the garlic oil.","Remove from heat, stir in the parsley, season with salt, and top with parmesan if using before serving immediately."],"tags":["vegan","quick","weeknight","pantry-staple","variant"]},{"id":"it2-spaghetti-carbonara--v-linguine","title":"Linguine Carbonara","cuisine":"italian","mealType":"dinner","difficulty":"medium","timeMinutes":25,"servings":4,"ingredients":[{"name":"linguine","qty":1,"unit":"lb"},{"name":"pancetta","qty":6,"unit":"oz","note":"diced"},{"name":"egg","qty":4,"unit":"piece"},{"name":"parmesan cheese","qty":1,"unit":"cup","note":"finely grated"},{"name":"black pepper","qty":1,"unit":"tsp","note":"freshly cracked"},{"name":"salt","unit":"to-taste"}],"steps":["Cook the linguine in a large pot of salted boiling water until al dente, then reserve 1 cup of pasta water before draining.","While the pasta boils, cook the pancetta in a large skillet over medium heat until crisp and golden, about 6-8 minutes.","Whisk the eggs, parmesan, and black pepper together in a bowl to form a thick, smooth sauce base.","Off the heat, add the drained hot pasta to the skillet with the pancetta and toss to coat in the rendered fat.","Quickly pour in the egg mixture, tossing constantly and adding splashes of reserved pasta water until the sauce turns silky and coats the noodles.","Taste and season with salt as needed, then serve immediately with extra parmesan and black pepper."],"tags":["comfort","weeknight","classic","variant"]},{"id":"it3-chicken-parmesan--v-chicken-thighs","title":"Chicken Thigh Parmesan","cuisine":"italian","mealType":"dinner","difficulty":"medium","timeMinutes":45,"servings":4,"ingredients":[{"name":"chicken thighs","qty":4,"unit":"piece"},{"name":"all-purpose flour","qty":0.5,"unit":"cup"},{"name":"egg","qty":2,"unit":"piece","note":"beaten"},{"name":"breadcrumbs","qty":1.5,"unit":"cup"},{"name":"parmesan cheese","qty":0.5,"unit":"cup","note":"grated, plus more for serving"},{"name":"marinara sauce","qty":2,"unit":"cup"},{"name":"mozzarella cheese","qty":1.5,"unit":"cup","note":"shredded"},{"name":"olive oil","qty":3,"unit":"tbsp"},{"name":"dried oregano","qty":1,"unit":"tsp","optional":true},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Preheat the oven to 425°F and set up three shallow dishes: flour, beaten egg, and breadcrumbs mixed with half the parmesan.","Season the chicken thighs with salt and pepper, then dredge each in flour, dip in egg, and coat thoroughly in the breadcrumb mixture.","Heat the olive oil in a large oven-safe skillet over medium-high heat and sear the chicken for 3 minutes per side until golden.","Spoon marinara sauce over each cutlet, then top with mozzarella and the remaining parmesan.","Transfer the skillet to the oven and bake for 12-15 minutes until the chicken is cooked through and the cheese is bubbling.","Sprinkle with oregano if using and let rest 5 minutes before serving."],"tags":["comfort","kid-friendly","high-protein","variant"]},{"id":"it4-beef-bolognese--v-ground-turkey","title":"Turkey Bolognese","cuisine":"italian","mealType":"dinner","difficulty":"medium","timeMinutes":90,"servings":6,"ingredients":[{"name":"ground turkey","qty":1.5,"unit":"lb"},{"name":"onion","qty":1,"unit":"piece","note":"finely diced"},{"name":"carrot","qty":2,"unit":"piece","note":"finely diced"},{"name":"celery","qty":2,"unit":"stalk","note":"finely diced"},{"name":"garlic","qty":3,"unit":"clove","note":"minced"},{"name":"crushed tomatoes","qty":1,"unit":"can"},{"name":"tomato paste","qty":2,"unit":"tbsp"},{"name":"red wine","qty":0.5,"unit":"cup"},{"name":"milk","qty":0.5,"unit":"cup"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"bay leaf","qty":1,"unit":"leaf"},{"name":"pappardelle","qty":1,"unit":"lb","note":"for serving"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Heat the olive oil in a large pot over medium heat and cook the onion, carrot, and celery until softened, about 8 minutes.","Add the garlic and ground turkey, breaking it up with a spoon, and cook until browned and no longer pink.","Stir in the tomato paste and cook for 1 minute, then pour in the red wine and simmer until mostly evaporated.","Add the crushed tomatoes and bay leaf, season with salt and pepper, and bring to a gentle simmer.","Cover partially and simmer on low for 60-75 minutes, stirring occasionally, until deeply flavorful and thickened.","Stir in the milk during the last 10 minutes to mellow the acidity, then discard the bay leaf.","Cook the pappardelle in salted boiling water until al dente, drain, and toss with the bolognese sauce before serving."],"tags":["comfort","meal-prep","family-favorite","variant"]},{"id":"it10-chicken-piccata--v-chicken-thighs","title":"Chicken Thigh Piccata","cuisine":"italian","mealType":"dinner","difficulty":"medium","timeMinutes":30,"servings":4,"ingredients":[{"name":"chicken thighs","qty":4,"unit":"piece"},{"name":"olive oil","qty":3,"unit":"tbsp"},{"name":"butter","qty":3,"unit":"tbsp"},{"name":"garlic","qty":2,"unit":"clove","note":"minced"},{"name":"chicken broth","qty":0.75,"unit":"cup"},{"name":"lemon juice","qty":0.25,"unit":"cup"},{"name":"capers","qty":2,"unit":"tbsp"},{"name":"fresh parsley","qty":2,"unit":"tbsp","note":"chopped"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Season the chicken cutlets with salt and pepper on both sides.","Heat the olive oil in a large skillet over medium-high heat and sear the chicken for 3-4 minutes per side until golden and cooked through, then set aside.","Add the butter and garlic to the same skillet and cook for 30 seconds until fragrant.","Pour in the chicken broth and lemon juice, scraping up the browned bits, and simmer for 3-4 minutes until slightly reduced.","Stir in the capers, return the chicken to the skillet, and spoon the sauce over the top.","Sprinkle with parsley and serve immediately."],"tags":["gluten-free","quick","weeknight","variant"]},{"id":"it12-lasagna-bolognese--v-ground-turkey","title":"Classic Lasagna Bolognese (with ground turkey)","cuisine":"italian","mealType":"dinner","difficulty":"hard","timeMinutes":120,"servings":8,"ingredients":[{"name":"lasagna noodles","qty":1,"unit":"lb"},{"name":"ground turkey","qty":1,"unit":"lb"},{"name":"italian sausage","qty":0.5,"unit":"lb"},{"name":"onion","qty":1,"unit":"piece","note":"diced"},{"name":"carrot","qty":1,"unit":"piece","note":"diced"},{"name":"celery","qty":1,"unit":"stalk","note":"diced"},{"name":"garlic","qty":3,"unit":"clove","note":"minced"},{"name":"crushed tomatoes","qty":2,"unit":"can"},{"name":"ricotta cheese","qty":2,"unit":"cup"},{"name":"mozzarella cheese","qty":3,"unit":"cup","note":"shredded"},{"name":"parmesan cheese","qty":1,"unit":"cup","note":"grated"},{"name":"egg","qty":1,"unit":"piece"},{"name":"milk","qty":0.5,"unit":"cup"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"dried oregano","qty":1,"unit":"tsp"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Heat the olive oil in a large pot and cook the onion, carrot, and celery until softened, about 8 minutes.","Add the garlic, ground turkey, and sausage, browning thoroughly and breaking up any clumps.","Stir in the crushed tomatoes and oregano, season with salt and pepper, and simmer uncovered for 45 minutes, stirring occasionally.","Meanwhile, cook the lasagna noodles in salted boiling water until just al dente, then drain and lay flat.","Mix the ricotta, egg, milk, and half the parmesan in a bowl to make the cheese filling.","Preheat the oven to 375°F. In a baking dish, layer meat sauce, noodles, ricotta mixture, and mozzarella, repeating to make 3-4 layers.","Top with the remaining mozzarella and parmesan, cover with foil, and bake for 35 minutes, then uncover and bake 15 more minutes until bubbling and golden.","Let the lasagna rest for 15 minutes before slicing and serving."],"tags":["comfort","make-ahead","family-favorite","variant"]},{"id":"it15-chicken-cacciatore--v-chicken-breast","title":"Chicken Cacciatore (with chicken breast)","cuisine":"italian","mealType":"dinner","difficulty":"medium","timeMinutes":55,"servings":4,"ingredients":[{"name":"chicken breast","qty":8,"unit":"piece"},{"name":"onion","qty":1,"unit":"piece","note":"sliced"},{"name":"bell pepper","qty":2,"unit":"piece","note":"sliced"},{"name":"mushroom","qty":8,"unit":"oz","note":"sliced"},{"name":"garlic","qty":3,"unit":"clove","note":"minced"},{"name":"crushed tomatoes","qty":1,"unit":"can"},{"name":"white wine","qty":0.5,"unit":"cup"},{"name":"kalamata olives","qty":0.5,"unit":"cup"},{"name":"dried oregano","qty":1,"unit":"tsp"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Season the chicken breast with salt and pepper, then sear skin-side down in olive oil over medium-high heat until golden, about 5 minutes; flip and sear 3 more minutes, then remove.","Add the onion, bell peppers, and mushrooms to the same pan and cook until softened, about 8 minutes.","Stir in the garlic and oregano and cook for 1 minute until fragrant.","Pour in the white wine and simmer for 2 minutes, scraping up any browned bits.","Add the crushed tomatoes and olives, then nestle the chicken back into the sauce.","Cover and simmer on low for 30-35 minutes until the chicken is cooked through and tender."],"tags":["gluten-free","comfort","one-pan","variant"]},{"id":"it16-pasta-puttanesca--v-linguine","title":"Pasta Puttanesca (with linguine)","cuisine":"italian","mealType":"dinner","difficulty":"medium","timeMinutes":25,"servings":4,"ingredients":[{"name":"linguine","qty":1,"unit":"lb"},{"name":"anchovy","qty":4,"unit":"fillet"},{"name":"garlic","qty":4,"unit":"clove","note":"minced"},{"name":"kalamata olives","qty":0.75,"unit":"cup","note":"pitted and halved"},{"name":"capers","qty":3,"unit":"tbsp"},{"name":"crushed tomatoes","qty":1,"unit":"can"},{"name":"red pepper flakes","qty":0.5,"unit":"tsp"},{"name":"olive oil","qty":3,"unit":"tbsp"},{"name":"fresh parsley","qty":2,"unit":"tbsp"},{"name":"salt","unit":"to-taste"}],"steps":["Cook the linguine in salted boiling water until al dente, then reserve 0.5 cup pasta water and drain.","Heat the olive oil in a large skillet over medium heat and add the anchovies, mashing them with a spoon until they dissolve into the oil.","Add the garlic and red pepper flakes and cook for 1 minute until fragrant.","Stir in the crushed tomatoes, olives, and capers, then simmer for 10-12 minutes until slightly thickened.","Add the drained pasta to the sauce and toss, loosening with reserved pasta water as needed.","Taste and adjust salt, then garnish with parsley before serving."],"tags":["quick","weeknight","pantry-staple","variant"]},{"id":"it20-zucchini-ricotta-shells--v-eggplant","title":"Eggplant and Ricotta Stuffed Shells","cuisine":"italian","mealType":"dinner","difficulty":"medium","timeMinutes":55,"servings":6,"ingredients":[{"name":"pasta shells","qty":12,"unit":"oz"},{"name":"ricotta cheese","qty":2,"unit":"cup"},{"name":"eggplant","qty":2,"unit":"piece"},{"name":"mozzarella cheese","qty":1.5,"unit":"cup","note":"shredded"},{"name":"parmesan cheese","qty":0.5,"unit":"cup","note":"grated"},{"name":"egg","qty":1,"unit":"piece"},{"name":"marinara sauce","qty":3,"unit":"cup"},{"name":"garlic","qty":2,"unit":"clove","note":"minced"},{"name":"fresh basil","qty":2,"unit":"tbsp","note":"chopped"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Preheat the oven to 375°F and cook the pasta shells in salted boiling water until just al dente, then drain and cool slightly.","In a bowl, mix the ricotta, grated eggplant, garlic, egg, half the mozzarella, parmesan, basil, salt, and pepper.","Spread a layer of marinara sauce in the bottom of a baking dish.","Stuff each shell with the ricotta-eggplant mixture and arrange in the dish, then top with remaining marinara and mozzarella.","Cover with foil and bake for 25 minutes, then uncover and bake 10 more minutes until bubbling and golden.","Let cool for 5 minutes before serving."],"tags":["vegetarian","make-ahead","kid-friendly","variant"]},{"id":"med1-grilled-salmon-lemon-herbs--v-cod","title":"Grilled Cod with Lemon and Herbs","cuisine":"mediterranean","mealType":"dinner","difficulty":"easy","timeMinutes":20,"servings":4,"ingredients":[{"name":"cod","qty":4,"unit":"fillet"},{"name":"lemon","qty":1,"unit":"piece","note":"sliced, plus juice"},{"name":"garlic","qty":2,"unit":"clove","note":"minced"},{"name":"olive oil","qty":3,"unit":"tbsp"},{"name":"fresh dill","qty":1,"unit":"tbsp","optional":true},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Preheat a grill or grill pan to medium-high heat.","Whisk the olive oil, garlic, lemon juice, salt, and pepper together and brush over both sides of the cod fillets.","Place the cod skin-side down on the grill and cook for 4-5 minutes, then flip and cook 3-4 minutes more until just cooked through.","Top with lemon slices during the last minute of cooking so they char slightly.","Sprinkle with fresh dill if using and serve immediately."],"tags":["gluten-free","quick","high-protein","healthy","variant"]},{"id":"med2-chickpea-spinach-stew--v-cannellini-beans","title":"White Bean and Spinach Stew","cuisine":"mediterranean","mealType":"dinner","difficulty":"easy","timeMinutes":22,"servings":4,"ingredients":[{"name":"cannellini beans","qty":2,"unit":"can"},{"name":"baby spinach","qty":4,"unit":"cup"},{"name":"onion","qty":1,"unit":"piece","note":"diced"},{"name":"garlic","qty":3,"unit":"clove","note":"minced"},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"smoked paprika","qty":1,"unit":"tsp"},{"name":"crushed tomatoes","qty":1,"unit":"cup"},{"name":"vegetable broth","qty":1,"unit":"cup"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"salt","unit":"to-taste"}],"steps":["Heat the olive oil in a large pot over medium heat and cook the onion until softened, about 5 minutes.","Add the garlic, cumin, and smoked paprika and cook for 1 minute until fragrant.","Stir in the cannellini beans, crushed tomatoes, and vegetable broth and bring to a simmer.","Cook for 10 minutes, stirring occasionally, until slightly thickened.","Stir in the spinach and cook for 2-3 minutes until wilted.","Season with salt and serve warm, on its own or with crusty bread."],"tags":["vegan","gluten-free","quick","one-pot","healthy","variant"]},{"id":"med3-baked-cod-tomatoes-olives--v-salmon","title":"Mediterranean Baked Salmon with Tomatoes and Olives","cuisine":"mediterranean","mealType":"dinner","difficulty":"medium","timeMinutes":30,"servings":4,"ingredients":[{"name":"salmon","qty":4,"unit":"fillet"},{"name":"cherry tomatoes","qty":2,"unit":"cup","note":"halved"},{"name":"kalamata olives","qty":0.5,"unit":"cup"},{"name":"garlic","qty":3,"unit":"clove","note":"minced"},{"name":"olive oil","qty":3,"unit":"tbsp"},{"name":"lemon","qty":1,"unit":"piece"},{"name":"fresh oregano","qty":1,"unit":"tsp"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Preheat the oven to 400°F.","Toss the cherry tomatoes, olives, garlic, half the olive oil, and oregano together in a baking dish.","Roast for 10 minutes until the tomatoes begin to soften and burst.","Nestle the salmon fillets into the tomato mixture, season with salt and pepper, and drizzle with the remaining olive oil.","Bake for 12-15 minutes until the fish flakes easily with a fork.","Squeeze fresh lemon juice over the top before serving."],"tags":["gluten-free","healthy","weeknight","variant"]},{"id":"med6-stuffed-bell-peppers--v-ground-turkey","title":"Stuffed Bell Peppers with Rice and Turkey","cuisine":"mediterranean","mealType":"dinner","difficulty":"medium","timeMinutes":50,"servings":4,"ingredients":[{"name":"bell pepper","qty":4,"unit":"piece","note":"tops removed and seeded"},{"name":"ground turkey","qty":1,"unit":"lb"},{"name":"rice","qty":1,"unit":"cup","note":"cooked"},{"name":"onion","qty":1,"unit":"piece","note":"diced"},{"name":"garlic","qty":2,"unit":"clove","note":"minced"},{"name":"crushed tomatoes","qty":1,"unit":"cup"},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"feta cheese","qty":0.5,"unit":"cup","optional":true},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Preheat the oven to 375°F.","Heat the olive oil in a skillet over medium heat and cook the onion and garlic until softened, about 5 minutes.","Add the ground turkey and cook until browned, breaking it up as it cooks.","Stir in the cooked rice, half the crushed tomatoes, cumin, salt, and pepper, and cook for 2 minutes to combine.","Spoon the filling into the bell peppers and place them upright in a baking dish; pour the remaining crushed tomatoes around them.","Cover with foil and bake for 30 minutes, then uncover, top with feta if using, and bake 5 more minutes."],"tags":["gluten-free","family-favorite","variant"]},{"id":"med9-lamb-kofta-yogurt--v-yogurt","title":"Grilled Lamb Kofta with Yogurt Sauce (with yogurt)","cuisine":"mediterranean","mealType":"dinner","difficulty":"medium","timeMinutes":30,"servings":4,"ingredients":[{"name":"ground lamb","qty":1.5,"unit":"lb"},{"name":"onion","qty":0.5,"unit":"piece","note":"finely grated"},{"name":"garlic","qty":2,"unit":"clove","note":"minced"},{"name":"fresh parsley","qty":0.25,"unit":"cup","note":"chopped"},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"coriander","qty":1,"unit":"tsp"},{"name":"paprika","qty":0.5,"unit":"tsp"},{"name":"yogurt","qty":1,"unit":"cup"},{"name":"cucumber","qty":0.5,"unit":"piece","note":"grated"},{"name":"fresh dill","qty":1,"unit":"tbsp"},{"name":"lemon juice","qty":1,"unit":"tbsp"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["In a bowl, mix the ground lamb with the grated onion, garlic, parsley, cumin, coriander, paprika, salt, and pepper until combined.","Shape the mixture into small oval patties or mold onto skewers.","Preheat a grill or grill pan to medium-high heat and cook the kofta for 4-5 minutes per side until browned and cooked through.","While the kofta cook, stir the grated cucumber, dill, and lemon juice into the yogurt and season with salt.","Serve the kofta hot with the yogurt sauce spooned over the top."],"tags":["gluten-free","high-protein","grilling","variant"]},{"id":"med11-mediterranean-chickpea-salad--v-cannellini-beans","title":"Mediterranean White Bean Salad","cuisine":"mediterranean","mealType":"lunch","difficulty":"easy","timeMinutes":15,"servings":4,"ingredients":[{"name":"cannellini beans","qty":2,"unit":"can"},{"name":"cucumber","qty":1,"unit":"piece","note":"diced"},{"name":"cherry tomatoes","qty":1.5,"unit":"cup","note":"halved"},{"name":"red onion","qty":0.25,"unit":"piece","note":"finely diced"},{"name":"feta cheese","qty":0.5,"unit":"cup","optional":true},{"name":"olive oil","qty":3,"unit":"tbsp"},{"name":"lemon juice","qty":2,"unit":"tbsp"},{"name":"fresh parsley","qty":0.25,"unit":"cup","note":"chopped"},{"name":"dried oregano","qty":0.5,"unit":"tsp"},{"name":"salt","unit":"to-taste"}],"steps":["Drain and rinse the cannellini beans, then add them to a large bowl with the cucumber, cherry tomatoes, and red onion.","Whisk the olive oil, lemon juice, oregano, and salt together in a small bowl.","Pour the dressing over the salad and toss to combine.","Fold in the parsley and feta if using.","Let sit for 5-10 minutes before serving to let the flavors meld."],"tags":["vegan","gluten-free","quick","meal-prep","no-cook","variant"]},{"id":"gr1-chicken-souvlaki-tzatziki--v-chicken-breast","title":"Greek Chicken Souvlaki with Tzatziki (with chicken breast)","cuisine":"greek","mealType":"dinner","difficulty":"medium","timeMinutes":35,"servings":4,"ingredients":[{"name":"chicken breast","qty":1.5,"unit":"lb"},{"name":"lemon juice","qty":3,"unit":"tbsp"},{"name":"olive oil","qty":3,"unit":"tbsp"},{"name":"garlic","qty":3,"unit":"clove","note":"minced"},{"name":"dried oregano","qty":1,"unit":"tbsp"},{"name":"greek yogurt","qty":1,"unit":"cup"},{"name":"cucumber","qty":0.5,"unit":"piece","note":"grated and squeezed dry"},{"name":"fresh dill","qty":1,"unit":"tbsp"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["In a bowl, whisk together the lemon juice, olive oil, half the garlic, oregano, salt, and pepper, then toss with the cubed chicken to marinate for at least 15 minutes.","While the chicken marinates, stir the grated cucumber, remaining garlic, and dill into the yogurt, and season with salt to make the tzatziki.","Thread the marinated chicken onto skewers.","Grill the skewers over medium-high heat for 10-12 minutes, turning occasionally, until charred and cooked through.","Serve the souvlaki hot with the tzatziki spooned alongside."],"tags":["gluten-free","high-protein","grilling","variant"]},{"id":"gr1-chicken-souvlaki-tzatziki--v-yogurt","title":"Greek Chicken Souvlaki with Tzatziki (with yogurt)","cuisine":"greek","mealType":"dinner","difficulty":"medium","timeMinutes":35,"servings":4,"ingredients":[{"name":"chicken thighs","qty":1.5,"unit":"lb","note":"cubed"},{"name":"lemon juice","qty":3,"unit":"tbsp"},{"name":"olive oil","qty":3,"unit":"tbsp"},{"name":"garlic","qty":3,"unit":"clove","note":"minced"},{"name":"dried oregano","qty":1,"unit":"tbsp"},{"name":"yogurt","qty":1,"unit":"cup"},{"name":"cucumber","qty":0.5,"unit":"piece","note":"grated and squeezed dry"},{"name":"fresh dill","qty":1,"unit":"tbsp"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["In a bowl, whisk together the lemon juice, olive oil, half the garlic, oregano, salt, and pepper, then toss with the cubed chicken to marinate for at least 15 minutes.","While the chicken marinates, stir the grated cucumber, remaining garlic, and dill into the yogurt, and season with salt to make the tzatziki.","Thread the marinated chicken onto skewers.","Grill the skewers over medium-high heat for 10-12 minutes, turning occasionally, until charred and cooked through.","Serve the souvlaki hot with the tzatziki spooned alongside."],"tags":["gluten-free","high-protein","grilling","variant"]},{"id":"gr3-greek-lemon-chicken-potatoes--v-chicken-breast","title":"Greek Lemon Chicken and Potatoes (with chicken breast)","cuisine":"greek","mealType":"dinner","difficulty":"medium","timeMinutes":60,"servings":4,"ingredients":[{"name":"chicken breast","qty":8,"unit":"piece"},{"name":"potato","qty":2,"unit":"lb","note":"cut into wedges"},{"name":"lemon juice","qty":0.5,"unit":"cup"},{"name":"olive oil","qty":0.33,"unit":"cup"},{"name":"garlic","qty":4,"unit":"clove","note":"minced"},{"name":"dried oregano","qty":1,"unit":"tbsp"},{"name":"chicken broth","qty":1,"unit":"cup"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Preheat the oven to 400°F.","Whisk the lemon juice, olive oil, garlic, oregano, salt, and pepper together in a small bowl.","Arrange the chicken breast and potato wedges in a large roasting pan and pour the lemon mixture over the top, tossing to coat.","Pour the chicken broth around the edges of the pan.","Roast for 45-50 minutes, basting once or twice, until the chicken is golden and cooked through and the potatoes are tender.","Spoon the pan juices over everything before serving."],"tags":["gluten-free","family-favorite","one-pan","variant"]},{"id":"gr5-greek-baked-fish-plaki--v-salmon","title":"Greek Baked Fish Plaki (with salmon)","cuisine":"greek","mealType":"dinner","difficulty":"medium","timeMinutes":35,"servings":4,"ingredients":[{"name":"salmon","qty":4,"unit":"fillet"},{"name":"diced tomatoes","qty":1,"unit":"can"},{"name":"onion","qty":1,"unit":"piece","note":"sliced"},{"name":"garlic","qty":3,"unit":"clove","note":"minced"},{"name":"celery","qty":1,"unit":"stalk","note":"diced"},{"name":"carrot","qty":1,"unit":"piece","note":"diced"},{"name":"olive oil","qty":0.25,"unit":"cup"},{"name":"lemon","qty":1,"unit":"piece"},{"name":"fresh parsley","qty":2,"unit":"tbsp","note":"chopped"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Preheat the oven to 375°F.","Heat 2 tablespoons olive oil in a skillet and cook the onion, celery, and carrot until softened, about 8 minutes.","Add the garlic and diced tomatoes, season with salt and pepper, and simmer for 10 minutes.","Pour the sauce into a baking dish and nestle the salmon fillets on top, drizzling with the remaining olive oil.","Bake for 15-18 minutes until the fish flakes easily.","Squeeze lemon juice over the top and scatter with parsley before serving."],"tags":["gluten-free","healthy","weeknight","variant"]},{"id":"fr1-coq-au-vin--v-chicken-breast","title":"Coq au Vin (with chicken breast)","cuisine":"french","mealType":"dinner","difficulty":"hard","timeMinutes":90,"servings":4,"ingredients":[{"name":"chicken breast","qty":8,"unit":"piece"},{"name":"bacon strips","qty":6,"unit":"oz","note":"diced"},{"name":"cremini mushrooms","qty":8,"unit":"oz","note":"halved"},{"name":"pearl onions","qty":1,"unit":"cup"},{"name":"carrot","qty":2,"unit":"piece","note":"sliced"},{"name":"garlic","qty":3,"unit":"clove","note":"minced"},{"name":"red wine","qty":2,"unit":"cup"},{"name":"chicken broth","qty":1,"unit":"cup"},{"name":"all-purpose flour","qty":2,"unit":"tbsp"},{"name":"butter","qty":2,"unit":"tbsp"},{"name":"fresh thyme","qty":2,"unit":"sprig"},{"name":"bay leaf","qty":1,"unit":"leaf"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["In a large heavy pot, cook the diced bacon over medium heat until crisp, then remove and set aside, leaving the fat in the pot.","Season the chicken breast with salt and pepper and brown in the bacon fat on both sides, about 5 minutes per side, then remove.","Add the pearl onions and carrots to the pot and cook for 5 minutes, then stir in the garlic and mushrooms and cook 3-4 minutes more.","Sprinkle the flour over the vegetables and stir to coat, cooking for 1 minute.","Pour in the red wine and chicken broth, add the thyme and bay leaf, and return the chicken and bacon to the pot.","Bring to a simmer, cover, and cook on low for 45-50 minutes until the chicken is very tender.","Discard the thyme sprigs and bay leaf, stir in the butter to enrich the sauce, and adjust seasoning before serving."],"tags":["comfort","special-occasion","make-ahead","variant"]},{"id":"fr5-salmon-en-papillote--v-cod","title":"Cod en Papillote","cuisine":"french","mealType":"dinner","difficulty":"easy","timeMinutes":22,"servings":4,"ingredients":[{"name":"cod","qty":4,"unit":"fillet"},{"name":"lemon","qty":1,"unit":"piece","note":"thinly sliced"},{"name":"asparagus","qty":1,"unit":"bunch","note":"trimmed"},{"name":"cherry tomatoes","qty":1,"unit":"cup"},{"name":"white wine","qty":0.25,"unit":"cup"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"fresh thyme","qty":4,"unit":"sprig"},{"name":"garlic","qty":2,"unit":"clove","note":"thinly sliced"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Preheat the oven to 400°F and cut four large squares of parchment paper.","Divide the asparagus and cherry tomatoes among the parchment squares, then place a cod fillet on top of each.","Season with salt and pepper, then top each fillet with lemon slices, garlic, and a sprig of thyme.","Drizzle each packet with olive oil and a splash of white wine.","Fold and seal the parchment tightly into packets, then place on a baking sheet.","Bake for 15-18 minutes until the cod is just cooked through, then carefully open the packets and serve immediately."],"tags":["gluten-free","quick","healthy","elegant","variant"]},{"id":"fr6-chicken-provencal--v-chicken-breast","title":"Chicken Provençal (with chicken breast)","cuisine":"french","mealType":"dinner","difficulty":"medium","timeMinutes":45,"servings":4,"ingredients":[{"name":"chicken breast","qty":8,"unit":"piece"},{"name":"diced tomatoes","qty":1,"unit":"can"},{"name":"kalamata olives","qty":0.5,"unit":"cup"},{"name":"garlic","qty":4,"unit":"clove","note":"minced"},{"name":"onion","qty":1,"unit":"piece","note":"sliced"},{"name":"herbes de provence","qty":1,"unit":"tbsp"},{"name":"white wine","qty":0.5,"unit":"cup"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Season the chicken breast with salt and pepper and sear in olive oil over medium-high heat until golden on both sides, about 8 minutes total; remove.","Add the onion to the pan and cook until softened, about 5 minutes, then add the garlic and herbes de provence and cook 1 minute more.","Pour in the white wine and simmer for 2 minutes, scraping up any browned bits.","Stir in the diced tomatoes and olives, then nestle the chicken back into the sauce.","Cover and simmer on low for 25-30 minutes until the chicken is cooked through and tender.","Serve hot, spooning the sauce over the chicken."],"tags":["gluten-free","one-pan","weeknight","variant"]},{"id":"b10-sundubu-jjigae--v-eggplant","title":"Sundubu Jjigae (Soft Tofu Stew with Clams and Shrimp) (with eggplant)","cuisine":"korean","mealType":"dinner","difficulty":"medium","timeMinutes":35,"servings":4,"ingredients":[{"name":"silken tofu","qty":2,"unit":"package","note":"about 11-12 oz each, soft or silken"},{"name":"clams","qty":1,"unit":"lb","note":"littleneck, scrubbed"},{"name":"shrimp","qty":8,"unit":"oz","note":"peeled and deveined"},{"name":"egg","qty":4,"unit":"piece"},{"name":"gochugaru","qty":2,"unit":"tbsp","note":"Korean chili flakes; use 1 tbsp for milder"},{"name":"canola oil","qty":1,"unit":"tbsp"},{"name":"sesame oil","qty":1,"unit":"tbsp"},{"name":"garlic","qty":4,"unit":"clove","note":"minced"},{"name":"onion","qty":0.5,"unit":"piece","note":"diced"},{"name":"eggplant","qty":1,"unit":"cup"},{"name":"dashi","qty":2.5,"unit":"cup","note":"or anchovy-kelp stock"},{"name":"soy sauce","qty":1,"unit":"tbsp"},{"name":"fish sauce","qty":1,"unit":"tsp"},{"name":"scallion","qty":3,"unit":"stalk","note":"sliced"},{"name":"short-grain rice","qty":1.5,"unit":"cup","note":"uncooked, for serving"}],"steps":["Start the rice: rinse and cook with 1 3/4 cups water. Soak the clams in cold salted water for 15 minutes to purge sand, then drain; discard any with cracked shells or that stay open when tapped.","In a heavy pot or Korean earthenware pot, warm the canola and sesame oils over medium-low heat. Add the onion and garlic and cook 2 minutes, then stir in the gochugaru and cook 30-60 seconds until the oil turns red; do not let it scorch.","Pour in the dashi, soy sauce and fish sauce, add the eggplant and bring to a boil. Add the clams, cover and simmer 4-6 minutes until they open; discard any that stay closed.","Add the shrimp and spoon in the tofu in large curds. Simmer 2-3 minutes until the shrimp are pink and opaque throughout.","Crack the eggs into the bubbling stew, simmer 2-3 minutes until the whites are set (longer if you want firm yolks), scatter with scallions and serve with the rice."],"tags":["spicy","soup","seafood","high-protein","dairy-free","variant"]},{"id":"b10-dakdoritang--v-chicken-breast","title":"Dakdoritang (Spicy Braised Chicken and Potatoes) (with chicken breast)","cuisine":"korean","mealType":"dinner","difficulty":"easy","timeMinutes":60,"servings":4,"ingredients":[{"name":"chicken breast","qty":2.5,"unit":"lb"},{"name":"potato","qty":1,"unit":"lb","note":"Yukon gold, cut into 2-inch chunks"},{"name":"carrot","qty":2,"unit":"piece","note":"cut into chunks"},{"name":"onion","qty":1,"unit":"piece","note":"cut into wedges"},{"name":"garlic","qty":6,"unit":"clove","note":"minced"},{"name":"ginger","qty":1,"unit":"tbsp","note":"grated"},{"name":"gochujang","qty":2,"unit":"tbsp"},{"name":"gochugaru","qty":2,"unit":"tbsp"},{"name":"soy sauce","qty":4,"unit":"tbsp"},{"name":"sugar","qty":1,"unit":"tbsp"},{"name":"rice wine","qty":2,"unit":"tbsp","note":"mirin or soju"},{"name":"water","qty":2,"unit":"cup"},{"name":"scallion","qty":3,"unit":"stalk","note":"cut into 2-inch lengths"},{"name":"chili pepper","qty":1,"unit":"piece","note":"green chili, sliced","optional":true},{"name":"sesame oil","qty":1,"unit":"tsp"},{"name":"black pepper","unit":"to-taste"},{"name":"short-grain rice","qty":1.5,"unit":"cup","note":"uncooked, for serving"}],"steps":["Blanch the chicken: cover with cold water in a pot, bring to a boil for 3 minutes, then drain and rinse. This keeps the braise clean-tasting. Start the rice while you prep.","Mix the gochujang, gochugaru, soy sauce, sugar, rice wine, garlic and ginger into a paste.","Return the chicken to the pot with the sauce paste and 2 cups water. Bring to a boil, cover, reduce to a lively simmer and cook 15 minutes.","Add the potatoes, carrots and onion, stir to submerge, cover and simmer 15-20 minutes more until the potatoes are tender and the chicken reaches 165F (74C) near the bone.","Uncover and simmer 5 minutes to thicken the sauce slightly, spooning it over the pieces. Stir in the scallions, green chili if using, sesame oil and black pepper, and serve with rice."],"tags":["spicy","stew","high-protein","dairy-free","variant"]},{"id":"b10-ga-kho-gung--v-chicken-breast","title":"Ga Kho Gung (Ginger Caramel Chicken) (with chicken breast)","cuisine":"vietnamese","mealType":"dinner","difficulty":"easy","timeMinutes":40,"servings":4,"ingredients":[{"name":"chicken breast","qty":2,"unit":"lb"},{"name":"ginger","qty":3,"unit":"tbsp","note":"cut into thin matchsticks"},{"name":"shallot","qty":2,"unit":"piece","note":"sliced"},{"name":"garlic","qty":4,"unit":"clove","note":"minced"},{"name":"sugar","qty":3,"unit":"tbsp","note":"light brown sugar"},{"name":"fish sauce","qty":3,"unit":"tbsp"},{"name":"canola oil","qty":1,"unit":"tbsp"},{"name":"water","qty":0.5,"unit":"cup"},{"name":"black pepper","qty":0.5,"unit":"tsp"},{"name":"scallion","qty":2,"unit":"stalk","note":"sliced"},{"name":"chili pepper","qty":1,"unit":"piece","note":"Thai chili, sliced","optional":true},{"name":"jasmine rice","qty":1.5,"unit":"cup","note":"uncooked, for serving"}],"steps":["Start the rice. Toss the chicken with 1 tbsp of the fish sauce and the black pepper.","In a large skillet over medium heat, melt the sugar with 2 tbsp water and cook, swirling, until amber, 3-5 minutes.","Immediately add the oil, ginger, shallots and garlic and stir 30 seconds until fragrant. Add the chicken and toss to coat in the caramel.","Add the remaining fish sauce and the water, bring to a simmer and cook uncovered, stirring occasionally, 15-18 minutes until the sauce reduces to a sticky glaze and the chicken reaches 165F (74C).","Finish with scallions and chili if using, and serve over rice."],"tags":["gluten-free","dairy-free","high-protein","variant"]},{"id":"b10-oyakodon--v-chicken-breast","title":"Oyakodon (Chicken and Egg Rice Bowl) (with chicken breast)","cuisine":"japanese","mealType":"dinner","difficulty":"easy","timeMinutes":30,"servings":4,"ingredients":[{"name":"chicken breast","qty":1.25,"unit":"lb"},{"name":"onion","qty":1,"unit":"piece","note":"large, thinly sliced"},{"name":"egg","qty":6,"unit":"piece","note":"lightly beaten, whites and yolks just streaky"},{"name":"dashi","qty":1.25,"unit":"cup"},{"name":"soy sauce","qty":4,"unit":"tbsp"},{"name":"mirin","qty":3,"unit":"tbsp"},{"name":"sugar","qty":1,"unit":"tbsp"},{"name":"scallion","qty":2,"unit":"stalk","note":"thinly sliced"},{"name":"sushi rice","qty":2,"unit":"cup","note":"uncooked Japanese short-grain, for serving"}],"steps":["Rinse the rice well and cook with about 2 1/4 cups water (or per rice cooker directions).","In a large skillet with a lid, bring the dashi, soy sauce, mirin and sugar to a simmer. Add the onion and simmer 4 minutes until softened.","Add the chicken in a single layer, cover and simmer 6-8 minutes, turning once, until cooked through to 165F (74C).","Pour two-thirds of the egg evenly over the chicken, cover and cook 1 minute over medium-low, then add the rest and cook 30-60 seconds more until softly set; cook longer if you prefer fully set eggs.","Spoon rice into bowls and slide the chicken, egg and sauce over the top. Garnish with scallions."],"tags":["rice-bowl","quick","high-protein","dairy-free","variant"]},{"id":"b10-miso-glazed-cod--v-kale","title":"Miso-Glazed Cod with Sesame Kale","cuisine":"japanese","mealType":"dinner","difficulty":"easy","timeMinutes":50,"servings":4,"ingredients":[{"name":"cod fillets","qty":4,"unit":"fillet","note":"6 oz each, skin-on black cod or Atlantic cod"},{"name":"white miso","qty":4,"unit":"tbsp"},{"name":"mirin","qty":3,"unit":"tbsp"},{"name":"sake","qty":2,"unit":"tbsp"},{"name":"sugar","qty":1.5,"unit":"tbsp"},{"name":"kale","qty":1,"unit":"package"},{"name":"soy sauce","qty":1,"unit":"tbsp"},{"name":"sesame seeds","qty":1,"unit":"tbsp","note":"toasted, ground"},{"name":"canola oil","qty":1,"unit":"tsp","note":"for the pan"},{"name":"scallion","qty":2,"unit":"stalk","note":"sliced"},{"name":"short-grain rice","qty":1.5,"unit":"cup","note":"uncooked, for serving"}],"steps":["Whisk the miso, mirin, sake and sugar until smooth. Pat the fish dry, coat all over with the miso mixture and refrigerate 30 minutes (or up to 24 hours for deeper flavor). Cook the rice meanwhile.","Heat the broiler with a rack 6 inches from the element. Line a sheet pan with foil and brush it with the oil.","Wipe most of the marinade off the fish (excess miso burns) and place skin-side down on the pan. Broil 8-12 minutes, depending on thickness, until the top is caramelized in spots and the fish flakes easily and reaches 145F (63C).","While the fish broils, blanch the kale in boiling water 30 seconds, drain, squeeze dry and toss with the soy sauce and ground sesame seeds.","Serve the cod with the sesame kale and rice, garnished with scallions."],"tags":["seafood","high-protein","dairy-free","variant"]},{"id":"b10-khao-soi-gai--v-chicken-breast","title":"Khao Soi Gai (Northern Thai Curry Noodle Soup) (with chicken breast)","cuisine":"thai","mealType":"dinner","difficulty":"medium","timeMinutes":45,"servings":4,"ingredients":[{"name":"chicken breast","qty":1.5,"unit":"lb"},{"name":"red curry paste","qty":3,"unit":"tbsp"},{"name":"madras curry powder","qty":1,"unit":"tbsp"},{"name":"turmeric","qty":1,"unit":"tsp","note":"ground"},{"name":"canola oil","qty":1,"unit":"tbsp"},{"name":"coconut milk","qty":1,"unit":"can","note":"13.5 oz, full-fat"},{"name":"chicken broth","qty":3,"unit":"cup"},{"name":"fish sauce","qty":2,"unit":"tbsp"},{"name":"brown sugar","qty":1,"unit":"tbsp","note":"or palm sugar"},{"name":"egg noodles","qty":12,"unit":"oz","note":"fresh or dried wheat egg noodles"},{"name":"shallot","qty":2,"unit":"piece","note":"thinly sliced, for serving"},{"name":"lime","qty":2,"unit":"piece","note":"cut into wedges"},{"name":"cilantro","qty":0.25,"unit":"cup","note":"chopped"},{"name":"chili oil","qty":1,"unit":"tbsp","note":"for serving","optional":true}],"steps":["In a large pot, heat the oil and a few spoonfuls of the thick cream from the top of the coconut milk over medium heat. Add the curry paste, curry powder and turmeric and fry, stirring, 2 minutes until fragrant and the oil separates.","Add the chicken and stir to coat, then pour in the remaining coconut milk and the broth. Bring to a boil, reduce to a simmer and cook 15-20 minutes until the chicken is tender and reaches 165F (74C).","Season the broth with the fish sauce and brown sugar; taste and adjust.","Meanwhile cook the noodles in a separate pot of boiling water per package directions and drain.","Divide the noodles among bowls, ladle the chicken and curry broth over, and top with sliced shallots, cilantro, a squeeze of lime and chili oil if using."],"tags":["noodles","soup","spicy","high-protein","dairy-free","variant"]},{"id":"b10-gaeng-karee-gai--v-chicken-breast","title":"Gaeng Karee Gai (Thai Yellow Curry with Chicken and Potatoes) (with chicken breast)","cuisine":"thai","mealType":"dinner","difficulty":"easy","timeMinutes":45,"servings":4,"ingredients":[{"name":"chicken breast","qty":1.5,"unit":"lb"},{"name":"potato","qty":1,"unit":"lb","note":"Yukon gold, cut into 1-inch chunks"},{"name":"onion","qty":1,"unit":"piece","note":"cut into wedges"},{"name":"yellow curry paste","qty":3,"unit":"tbsp"},{"name":"coconut milk","qty":1,"unit":"can","note":"13.5 oz, full-fat"},{"name":"chicken broth","qty":1,"unit":"cup"},{"name":"fish sauce","qty":2,"unit":"tbsp"},{"name":"sugar","qty":1,"unit":"tbsp","note":"palm or brown sugar, divided"},{"name":"canola oil","qty":1,"unit":"tbsp"},{"name":"cucumber","qty":1,"unit":"piece","note":"quartered and thinly sliced"},{"name":"shallot","qty":1,"unit":"piece","note":"thinly sliced"},{"name":"chili pepper","qty":1,"unit":"piece","note":"red chili, sliced"},{"name":"rice vinegar","qty":3,"unit":"tbsp"},{"name":"salt","unit":"to-taste"},{"name":"jasmine rice","qty":1.5,"unit":"cup","note":"uncooked, for serving"}],"steps":["Start the rice. For the ajad relish, stir the vinegar with 2 tsp of the sugar and a pinch of salt until dissolved, then add the cucumber, shallot and chili.","In a large pot, heat the oil and 1/3 cup of the thick coconut cream over medium heat. Add the curry paste and fry 2 minutes until fragrant.","Add the chicken and stir to coat, then add the remaining coconut milk, broth, potatoes and onion. Bring to a boil.","Reduce to a simmer and cook 20 minutes until the potatoes are tender and the chicken reaches 165F (74C). Season with the fish sauce and remaining sugar.","Serve the curry over rice with the cucumber relish on the side."],"tags":["curry","gluten-free","dairy-free","high-protein","variant"]},{"id":"b10-three-cup-chicken--v-chicken-breast","title":"Three Cup Chicken (San Bei Ji) (with chicken breast)","cuisine":"chinese","mealType":"dinner","difficulty":"easy","timeMinutes":40,"servings":4,"ingredients":[{"name":"chicken breast","qty":2,"unit":"lb"},{"name":"sesame oil","qty":3,"unit":"tbsp","note":"toasted"},{"name":"canola oil","qty":1,"unit":"tbsp"},{"name":"ginger","qty":3,"unit":"tbsp","note":"sliced into thin coins"},{"name":"garlic","qty":12,"unit":"clove","note":"peeled, left whole"},{"name":"dried chilies","qty":3,"unit":"piece","note":"whole","optional":true},{"name":"shaoxing wine","qty":0.25,"unit":"cup"},{"name":"soy sauce","qty":3,"unit":"tbsp"},{"name":"dark soy sauce","qty":1,"unit":"tbsp"},{"name":"sugar","qty":1,"unit":"tbsp","note":"rock sugar if you have it"},{"name":"thai basil","qty":1.5,"unit":"cup","note":"loosely packed leaves"},{"name":"jasmine rice","qty":1.5,"unit":"cup","note":"uncooked, for serving"}],"steps":["Start the rice. Warm the sesame and canola oils in a wok or clay pot over medium-low heat. Add the ginger and garlic and cook 4-5 minutes, stirring, until the ginger curls and the garlic is golden. Add the chilies if using.","Raise the heat to high, add the chicken and stir-fry 4-5 minutes until the outside is lightly browned.","Add the Shaoxing wine, both soy sauces and sugar, bring to a boil, then cover, lower the heat and simmer 10 minutes.","Uncover and cook over medium-high heat, stirring, 3-5 minutes until the sauce reduces to a sticky glaze and the chicken reaches 165F (74C).","Turn off the heat, fold in the basil until just wilted, and serve with rice."],"tags":["dairy-free","high-protein","variant"]},{"id":"b10-jamaican-brown-stew-chicken--v-chicken-breast","title":"Jamaican Brown Stew Chicken (with chicken breast)","cuisine":"caribbean","mealType":"dinner","difficulty":"medium","timeMinutes":80,"servings":4,"ingredients":[{"name":"chicken breast","qty":2.5,"unit":"lb"},{"name":"onion","qty":1,"unit":"piece","note":"sliced"},{"name":"bell pepper","qty":1,"unit":"piece","note":"sliced"},{"name":"tomato","qty":2,"unit":"piece","note":"chopped"},{"name":"carrot","qty":1,"unit":"piece","note":"sliced"},{"name":"scallion","qty":4,"unit":"stalk","note":"chopped"},{"name":"garlic","qty":4,"unit":"clove","note":"minced"},{"name":"thyme","qty":4,"unit":"sprig"},{"name":"scotch bonnet","qty":1,"unit":"piece","note":"left whole for mild heat, minced for hot"},{"name":"allspice","qty":1,"unit":"tsp","note":"ground"},{"name":"soy sauce","qty":2,"unit":"tbsp"},{"name":"ketchup","qty":2,"unit":"tbsp"},{"name":"brown sugar","qty":2,"unit":"tbsp"},{"name":"canola oil","qty":2,"unit":"tbsp"},{"name":"water","qty":1,"unit":"cup"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"},{"name":"long-grain rice","qty":1.5,"unit":"cup","note":"uncooked, for serving"}],"steps":["Season the chicken with salt, black pepper, allspice, soy sauce, half the garlic, half the scallions and the thyme. Marinate at least 30 minutes (or overnight, refrigerated).","Scrape the aromatics off the chicken and reserve them. Heat the oil in a Dutch oven over medium heat, add the brown sugar and let it melt and darken to a deep mahogany, 2-3 minutes, without burning.","Carefully add the chicken (it will spatter) and brown 4-5 minutes per side until deeply colored.","Add the onion, bell pepper, carrot, tomatoes, reserved aromatics, remaining garlic, ketchup, scotch bonnet and water. Cover and simmer 25-30 minutes, turning once, until the chicken reaches 165F (74C) and the sauce thickens. Start the rice meanwhile.","Remove the scotch bonnet (if left whole) and thyme stems, stir in the remaining scallions and serve over rice."],"tags":["stew","comfort","dairy-free","high-protein","variant"]},{"id":"b10-cuban-picadillo--v-ground-turkey","title":"Cuban Picadillo with Olives and Raisins (with ground turkey)","cuisine":"caribbean","mealType":"dinner","difficulty":"easy","timeMinutes":40,"servings":4,"ingredients":[{"name":"ground turkey","qty":1.5,"unit":"lb"},{"name":"olive oil","qty":1,"unit":"tbsp"},{"name":"onion","qty":1,"unit":"piece","note":"diced"},{"name":"bell pepper","qty":1,"unit":"piece","note":"green, diced"},{"name":"garlic","qty":4,"unit":"clove","note":"minced"},{"name":"cumin","qty":1.5,"unit":"tsp","note":"ground"},{"name":"oregano","qty":1,"unit":"tsp","note":"dried"},{"name":"bay leaf","qty":1,"unit":"leaf"},{"name":"white wine","qty":0.25,"unit":"cup","note":"dry"},{"name":"tomato sauce","qty":8,"unit":"oz"},{"name":"green olives","qty":0.33,"unit":"cup","note":"pimento-stuffed, halved"},{"name":"raisins","qty":0.25,"unit":"cup"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"},{"name":"long-grain rice","qty":1.5,"unit":"cup","note":"uncooked, for serving"}],"steps":["Start the rice. Heat the oil in a large skillet over medium heat and cook the onion and bell pepper 5 minutes until soft, then add the garlic, cumin and oregano and cook 1 minute.","Raise the heat to medium-high, add the turkey and cook, breaking it up, 6-8 minutes until browned with no pink remaining (165F/74C). Spoon off excess fat.","Add the wine and scrape up the browned bits, then stir in the tomato sauce, bay leaf, olives, raisins and 1/4 cup water.","Simmer uncovered 10-15 minutes until thick and saucy. Remove the bay leaf, season with salt and pepper and serve over rice."],"tags":["gluten-free","dairy-free","high-protein","comfort","variant"]},{"id":"b10-cuban-mojo-pork-tenderloin--v-pinto-beans","title":"Cuban Mojo Pork Tenderloin with Pinto Beans","cuisine":"caribbean","mealType":"dinner","difficulty":"medium","timeMinutes":65,"servings":4,"ingredients":[{"name":"pork tenderloin","qty":1.5,"unit":"lb","note":"2 small tenderloins (about 12 oz each), silver skin trimmed"},{"name":"orange juice","qty":0.5,"unit":"cup","note":"fresh"},{"name":"lime juice","qty":0.25,"unit":"cup","note":"fresh"},{"name":"garlic","qty":8,"unit":"clove","note":"minced"},{"name":"cumin","qty":1,"unit":"tsp","note":"ground"},{"name":"oregano","qty":1,"unit":"tsp","note":"dried"},{"name":"olive oil","qty":3,"unit":"tbsp","note":"divided"},{"name":"onion","qty":1,"unit":"piece","note":"thinly sliced"},{"name":"pinto beans","qty":1,"unit":"can"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"},{"name":"long-grain rice","qty":1.5,"unit":"cup","note":"uncooked, for serving"}],"steps":["Whisk the orange juice, lime juice, garlic, cumin, oregano, 2 tbsp olive oil, 1 tsp salt and pepper. Reserve 1/4 cup; pour the rest over the pork and marinate 30 minutes (or up to 8 hours, refrigerated).","Heat the oven to 425F. Cook the rice. Warm the pinto beans with their liquid in a small saucepan over low heat, stirring now and then.","Remove the pork from the marinade (discard the used marinade) and pat dry. Heat the remaining oil in an oven-safe skillet over medium-high heat and sear the pork 2 minutes per side until browned.","Scatter the onion around the pork and roast 12-18 minutes until the thickest part reaches 145F (63C). Rest 5 minutes.","Slice the pork, spoon the reserved (unused) mojo and softened onions over, and serve with the pinto beans and rice."],"tags":["gluten-free","dairy-free","high-protein","variant"]},{"id":"b10-jamaican-ital-stew--v-kale","title":"Jamaican Ital Stew (Pumpkin, Bean and Coconut Stew) (with kale)","cuisine":"caribbean","mealType":"dinner","difficulty":"easy","timeMinutes":50,"servings":4,"ingredients":[{"name":"coconut oil","qty":1,"unit":"tbsp"},{"name":"onion","qty":1,"unit":"piece","note":"diced"},{"name":"garlic","qty":4,"unit":"clove","note":"minced"},{"name":"scallion","qty":3,"unit":"stalk","note":"chopped"},{"name":"thyme","qty":4,"unit":"sprig"},{"name":"allspice","qty":0.5,"unit":"tsp","note":"ground"},{"name":"scotch bonnet","qty":1,"unit":"piece","note":"left whole"},{"name":"pumpkin","qty":1.5,"unit":"lb","note":"Caribbean pumpkin or kabocha, peeled and cubed"},{"name":"sweet potato","qty":1,"unit":"lb","note":"peeled and cubed"},{"name":"carrot","qty":2,"unit":"piece","note":"sliced"},{"name":"kidney beans","qty":1,"unit":"can","note":"15 oz, drained and rinsed"},{"name":"coconut milk","qty":1,"unit":"can","note":"13.5 oz"},{"name":"vegetable broth","qty":2,"unit":"cup"},{"name":"okra","qty":1,"unit":"cup","note":"sliced"},{"name":"kale","qty":4,"unit":"cup"},{"name":"salt","unit":"to-taste"}],"steps":["Heat the coconut oil in a large pot over medium heat and cook the onion 4 minutes until soft. Add the garlic, scallions, thyme and allspice and cook 1 minute.","Add the pumpkin, sweet potato, carrots, coconut milk, broth and the whole scotch bonnet. Bring to a boil, then cover and simmer 15 minutes.","Add the kidney beans and okra and simmer uncovered 10 minutes until the vegetables are tender and some of the pumpkin breaks down to thicken the stew.","Stir in the kale until wilted, remove the scotch bonnet and thyme stems, season with salt and serve."],"tags":["vegetarian","vegan","stew","gluten-free","dairy-free","variant"]},{"id":"b10-jamaican-ital-stew--v-butternut-squash","title":"Jamaican Ital Stew (Pumpkin, Bean and Coconut Stew) (with butternut squash)","cuisine":"caribbean","mealType":"dinner","difficulty":"easy","timeMinutes":50,"servings":4,"ingredients":[{"name":"coconut oil","qty":1,"unit":"tbsp"},{"name":"onion","qty":1,"unit":"piece","note":"diced"},{"name":"garlic","qty":4,"unit":"clove","note":"minced"},{"name":"scallion","qty":3,"unit":"stalk","note":"chopped"},{"name":"thyme","qty":4,"unit":"sprig"},{"name":"allspice","qty":0.5,"unit":"tsp","note":"ground"},{"name":"scotch bonnet","qty":1,"unit":"piece","note":"left whole"},{"name":"pumpkin","qty":1.5,"unit":"lb","note":"Caribbean pumpkin or kabocha, peeled and cubed"},{"name":"butternut squash","qty":1,"unit":"lb"},{"name":"carrot","qty":2,"unit":"piece","note":"sliced"},{"name":"kidney beans","qty":1,"unit":"can","note":"15 oz, drained and rinsed"},{"name":"coconut milk","qty":1,"unit":"can","note":"13.5 oz"},{"name":"vegetable broth","qty":2,"unit":"cup"},{"name":"okra","qty":1,"unit":"cup","note":"sliced"},{"name":"spinach","qty":4,"unit":"cup","note":"or callaloo, chopped"},{"name":"salt","unit":"to-taste"}],"steps":["Heat the coconut oil in a large pot over medium heat and cook the onion 4 minutes until soft. Add the garlic, scallions, thyme and allspice and cook 1 minute.","Add the pumpkin, butternut squash, carrots, coconut milk, broth and the whole scotch bonnet. Bring to a boil, then cover and simmer 15 minutes.","Add the kidney beans and okra and simmer uncovered 10 minutes until the vegetables are tender and some of the pumpkin breaks down to thicken the stew.","Stir in the spinach until wilted, remove the scotch bonnet and thyme stems, season with salt and serve."],"tags":["vegetarian","vegan","stew","gluten-free","dairy-free","variant"]},{"id":"b10-piri-piri-chicken--v-chicken-breast","title":"Piri-Piri Chicken with Roasted Potatoes (with chicken breast)","cuisine":"african","mealType":"dinner","difficulty":"medium","timeMinutes":80,"servings":4,"ingredients":[{"name":"chicken breast","qty":2.5,"unit":"lb"},{"name":"chili pepper","qty":6,"unit":"piece","note":"red bird's eye or Fresno chilies, stemmed"},{"name":"garlic","qty":6,"unit":"clove"},{"name":"lemon","qty":1,"unit":"piece","note":"zested and juiced"},{"name":"smoked paprika","qty":2,"unit":"tsp"},{"name":"oregano","qty":1,"unit":"tsp","note":"dried"},{"name":"red wine vinegar","qty":2,"unit":"tbsp"},{"name":"olive oil","qty":0.25,"unit":"cup","note":"divided"},{"name":"baby potatoes","qty":1.5,"unit":"lb","note":"halved"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Blend the chilies, garlic, lemon zest and juice, smoked paprika, oregano, vinegar, 3 tbsp olive oil and 1 tsp salt into a smooth sauce. Set aside 1/4 cup for serving.","Slash the chicken skin a few times, rub with the remaining sauce and marinate at least 30 minutes (or overnight, refrigerated). Wash your hands well after handling the chilies.","Heat the oven to 425F. Toss the potatoes with the remaining oil, salt and pepper on a large sheet pan and push to the edges; set the chicken skin-side up in the center.","Roast 35-45 minutes, turning the potatoes once, until the skin is crisp and charred in spots, the potatoes are tender and the chicken reaches 165F (74C) near the bone.","Serve with the reserved (unused) piri-piri sauce for drizzling."],"tags":["spicy","sheet-pan","gluten-free","dairy-free","high-protein","variant"]},{"id":"b10-egyptian-koshari--v-cannellini-beans","title":"Egyptian Koshari (Lentils, Rice and Pasta with Spiced Tomato Sauce) (with cannellini beans)","cuisine":"african","mealType":"dinner","difficulty":"medium","timeMinutes":75,"servings":6,"ingredients":[{"name":"brown lentils","qty":1,"unit":"cup","note":"rinsed"},{"name":"rice","qty":1,"unit":"cup","note":"medium- or long-grain, rinsed"},{"name":"elbow macaroni","qty":1,"unit":"cup"},{"name":"cannellini beans","qty":1,"unit":"can"},{"name":"onion","qty":3,"unit":"piece","note":"halved and very thinly sliced"},{"name":"canola oil","qty":0.33,"unit":"cup"},{"name":"crushed tomatoes","qty":28,"unit":"oz"},{"name":"garlic","qty":6,"unit":"clove","note":"minced"},{"name":"cumin","qty":2,"unit":"tsp","note":"ground"},{"name":"coriander","qty":1,"unit":"tsp","note":"ground"},{"name":"red pepper flakes","qty":1,"unit":"tsp"},{"name":"white vinegar","qty":3,"unit":"tbsp"},{"name":"sugar","qty":1,"unit":"tsp"},{"name":"salt","unit":"to-taste"}],"steps":["Cover the lentils with 4 cups water, bring to a boil and simmer 15-20 minutes until just tender but holding their shape; drain.","Heat the oil in a large skillet over medium-high heat and fry the onions, stirring often, 15-20 minutes until deep brown and crisp. Lift out onto paper towels and salt them; reserve the oil.","In a pot, toast the rice in 2 tbsp of the onion oil 2 minutes, add the lentils, 1 tsp salt and 1 3/4 cups water, bring to a boil, cover and cook on low 18 minutes. Meanwhile boil the macaroni in salted water until tender and drain.","For the sauce, cook half the garlic in 1 tbsp onion oil 30 seconds, add the tomatoes, 1 tsp cumin, the coriander, pepper flakes and sugar and simmer 15 minutes. Warm the cannellini beans in the sauce for the last 5 minutes.","For the garlic vinegar (daqqa), stir the remaining garlic and cumin into the vinegar with 2 tbsp water and a pinch of salt.","Layer rice-lentils and macaroni in bowls, spoon on the tomato sauce and cannellini beans, drizzle with garlic vinegar and pile the crispy onions on top."],"tags":["vegetarian","vegan","dairy-free","comfort","variant"]},{"id":"b10-pollo-al-ajillo--v-chicken-breast","title":"Pollo al Ajillo (Spanish Garlic Chicken) (with chicken breast)","cuisine":"spanish","mealType":"dinner","difficulty":"easy","timeMinutes":40,"servings":4,"ingredients":[{"name":"chicken breast","qty":2,"unit":"lb"},{"name":"olive oil","qty":0.25,"unit":"cup","note":"extra-virgin"},{"name":"garlic","qty":12,"unit":"clove","note":"thickly sliced"},{"name":"white wine","qty":0.5,"unit":"cup","note":"dry, or fino sherry"},{"name":"chicken broth","qty":0.25,"unit":"cup"},{"name":"bay leaf","qty":2,"unit":"leaf"},{"name":"chili powder","qty":0.25,"unit":"tsp","note":"red pepper flakes or 1 small dried guindilla"},{"name":"parsley","qty":0.25,"unit":"cup","note":"chopped"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Season the chicken generously with salt and pepper.","In a large skillet or cazuela, warm the olive oil and garlic over medium-low heat 3-4 minutes until the garlic is pale golden; remove the garlic with a slotted spoon so it does not burn.","Raise the heat to medium-high, add the chicken and bay leaves and brown 8-10 minutes, turning, until golden on all sides.","Add the wine and let it bubble 2 minutes, then add the broth, the fried garlic and the pepper flakes. Simmer uncovered 8-10 minutes until the sauce reduces and the chicken reaches 165F (74C).","Scatter with parsley, remove the bay leaves and serve with the garlicky pan juices."],"tags":["gluten-free","dairy-free","high-protein","variant"]},{"id":"b10-pisto-manchego-eggs--v-eggplant","title":"Pisto Manchego with Fried Eggs (with eggplant)","cuisine":"spanish","mealType":"dinner","difficulty":"easy","timeMinutes":55,"servings":4,"ingredients":[{"name":"olive oil","qty":0.25,"unit":"cup","note":"extra-virgin, divided"},{"name":"onion","qty":2,"unit":"piece","note":"diced"},{"name":"bell pepper","qty":2,"unit":"piece","note":"1 green and 1 red, diced"},{"name":"eggplant","qty":1,"unit":"lb"},{"name":"garlic","qty":3,"unit":"clove","note":"minced"},{"name":"crushed tomatoes","qty":14.5,"unit":"oz"},{"name":"sugar","qty":1,"unit":"tsp"},{"name":"egg","qty":8,"unit":"piece"},{"name":"bread","qty":8,"unit":"slice","note":"crusty country bread, toasted"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Heat 3 tbsp olive oil in a large skillet over medium heat and cook the onions 8 minutes until soft. Add the peppers and cook 8 minutes more.","Add the eggplant and garlic and cook 8-10 minutes until tender. Stir in the tomatoes and sugar, season with salt and pepper and simmer 15 minutes, stirring now and then, until thick and jammy.","In a separate nonstick pan, heat the remaining oil and fry the eggs until the whites are fully set and the yolks are as done as you like.","Spoon the pisto onto plates, top each with 2 eggs and serve with the toasted bread."],"tags":["vegetarian","dairy-free","variant"]},{"id":"b10-gemista--v-eggplant","title":"Gemista (Greek Rice-Stuffed Tomatoes and Peppers) (with eggplant)","cuisine":"greek","mealType":"dinner","difficulty":"medium","timeMinutes":95,"servings":4,"ingredients":[{"name":"tomato","qty":4,"unit":"piece","note":"large, ripe beefsteak"},{"name":"bell pepper","qty":4,"unit":"piece","note":"any color"},{"name":"arborio rice","qty":0.75,"unit":"cup","note":"or other medium-grain rice"},{"name":"onion","qty":1,"unit":"piece","note":"grated"},{"name":"garlic","qty":2,"unit":"clove","note":"minced"},{"name":"eggplant","qty":1,"unit":"piece"},{"name":"parsley","qty":0.5,"unit":"cup","note":"chopped"},{"name":"mint","qty":0.25,"unit":"cup","note":"chopped"},{"name":"tomato paste","qty":1,"unit":"tbsp"},{"name":"sugar","qty":1,"unit":"tsp"},{"name":"olive oil","qty":0.5,"unit":"cup","note":"divided"},{"name":"potato","qty":1,"unit":"lb","note":"cut into wedges"},{"name":"feta","qty":4,"unit":"oz","note":"for serving","optional":true},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Heat the oven to 375F. Slice the tops off the tomatoes and peppers and keep the lids. Scoop the tomato flesh into a bowl (discard hard cores) and blend or chop it finely; seed the peppers.","Heat 3 tbsp olive oil in a skillet and cook the onion and eggplant 5 minutes. Add the garlic, rice, tomato paste and half the tomato pulp and simmer 5 minutes, then stir in the herbs, sugar, 1 tsp salt and pepper.","Arrange the tomatoes and peppers in a baking dish, sprinkle the insides with a pinch of sugar and salt, and fill three-quarters full with the rice (it expands). Put the lids back on.","Tuck the potatoes between the vegetables, pour the remaining tomato pulp, remaining olive oil and 1/2 cup water over everything and season the potatoes.","Cover with foil and bake 40 minutes, then uncover and bake 25-30 minutes more, basting once, until the rice is tender and the tops are browned. Rest 10 minutes and serve with feta if you like."],"tags":["vegetarian","gluten-free","variant"]},{"id":"b10-greek-lemon-oregano-pork-chops--v-eggplant","title":"Brizoles (Lemon-Oregano Pork Chops) with Charred Eggplant and Pita","cuisine":"greek","mealType":"dinner","difficulty":"easy","timeMinutes":45,"servings":4,"ingredients":[{"name":"pork chops","qty":2,"unit":"lb","note":"4 bone-in chops, about 1 inch thick"},{"name":"olive oil","qty":0.25,"unit":"cup","note":"divided"},{"name":"lemon","qty":2,"unit":"piece","note":"zested and juiced"},{"name":"garlic","qty":4,"unit":"clove","note":"minced"},{"name":"oregano","qty":2,"unit":"tsp","note":"dried Greek oregano"},{"name":"eggplant","qty":1.5,"unit":"lb"},{"name":"pita","qty":4,"unit":"piece"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Whisk 3 tbsp olive oil, the lemon zest, half the lemon juice, garlic, oregano, 1 tsp salt and pepper. Coat the chops and marinate 20 minutes at room temperature (or up to 8 hours, refrigerated).","Heat a grill or grill pan to medium-high. Toss the eggplant with the remaining oil, salt and pepper.","Grill the chops 5-6 minutes per side until well marked and 145F (63C) near the bone. Rest 5 minutes and drizzle with the remaining lemon juice.","Grill the eggplant 3-4 minutes per side until charred and tender, and warm the pita on the grill for 30 seconds per side.","Serve the chops with the eggplant and warm pita."],"tags":["grill","dairy-free","high-protein","variant"]},{"id":"b10-soutzoukakia--v-ground-turkey","title":"Soutzoukakia (Greek Cumin Meatballs in Tomato Sauce) (with ground turkey)","cuisine":"greek","mealType":"dinner","difficulty":"medium","timeMinutes":60,"servings":4,"ingredients":[{"name":"ground turkey","qty":1.5,"unit":"lb"},{"name":"bread","qty":2,"unit":"slice","note":"crusts removed"},{"name":"red wine","qty":0.25,"unit":"cup","note":"dry"},{"name":"egg","qty":1,"unit":"piece"},{"name":"garlic","qty":4,"unit":"clove","note":"minced, divided"},{"name":"cumin","qty":2,"unit":"tsp","note":"ground"},{"name":"parsley","qty":0.25,"unit":"cup","note":"chopped"},{"name":"olive oil","qty":3,"unit":"tbsp"},{"name":"onion","qty":1,"unit":"piece","note":"grated"},{"name":"crushed tomatoes","qty":28,"unit":"oz"},{"name":"cinnamon stick","qty":1,"unit":"piece"},{"name":"bay leaf","qty":1,"unit":"leaf"},{"name":"sugar","qty":1,"unit":"tsp"},{"name":"long-grain rice","qty":1.25,"unit":"cup","note":"uncooked, for serving"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Soak the bread in the wine 5 minutes, then mash. Mix with the turkey, egg, half the garlic, the cumin, parsley, 1 1/2 tsp salt and pepper. Shape into 16 oval meatballs about 3 inches long.","Heat the oil in a large deep skillet over medium-high heat and brown the meatballs on all sides, 6-8 minutes; transfer to a plate (they will finish cooking in the sauce).","In the same pan, cook the onion and remaining garlic 3 minutes. Add the tomatoes, cinnamon stick, bay leaf, sugar and 1/2 cup water and simmer 10 minutes. Start the rice meanwhile.","Return the meatballs to the sauce, cover and simmer 20 minutes until they reach 165F (74C) in the center and the sauce is thick.","Remove the cinnamon stick and bay leaf, and serve the meatballs and sauce over rice."],"tags":["comfort","dairy-free","high-protein","variant"]},{"id":"b10-kotopoulo-me-bamies--v-chicken-breast","title":"Kotopoulo me Bamies (Greek Chicken with Okra) (with chicken breast)","cuisine":"greek","mealType":"dinner","difficulty":"medium","timeMinutes":90,"servings":4,"ingredients":[{"name":"chicken breast","qty":2.5,"unit":"lb"},{"name":"okra","qty":1.5,"unit":"lb","note":"fresh or frozen whole, caps trimmed"},{"name":"red wine vinegar","qty":0.25,"unit":"cup"},{"name":"olive oil","qty":0.33,"unit":"cup"},{"name":"onion","qty":1,"unit":"piece","note":"diced"},{"name":"garlic","qty":3,"unit":"clove","note":"minced"},{"name":"crushed tomatoes","qty":14.5,"unit":"oz"},{"name":"tomato paste","qty":1,"unit":"tbsp"},{"name":"parsley","qty":0.25,"unit":"cup","note":"chopped"},{"name":"water","qty":1,"unit":"cup"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Toss the okra with the vinegar and 1 tsp salt and let stand in the sun or on the counter 30 minutes; rinse and drain. This keeps the okra from turning slimy.","Season the chicken with salt and pepper. Heat 3 tbsp oil in a wide pot over medium-high heat and brown the chicken 4-5 minutes per side; set aside.","Lower the heat, add the onion and cook 5 minutes, then the garlic and tomato paste for 1 minute. Add the tomatoes and water and return the chicken. Cover and simmer 20 minutes.","Scatter the okra over the chicken, drizzle with the remaining oil and shake the pot rather than stirring. Cover and simmer 20-25 minutes until the okra is tender and the chicken reaches 165F (74C) near the bone.","Sprinkle with parsley and serve."],"tags":["stew","gluten-free","dairy-free","high-protein","variant"]},{"id":"b10-poulet-a-la-moutarde--v-chicken-breast","title":"Poulet a la Moutarde (French Mustard Chicken) with Buttered Noodles (with chicken breast)","cuisine":"french","mealType":"dinner","difficulty":"easy","timeMinutes":45,"servings":4,"ingredients":[{"name":"chicken breast","qty":2,"unit":"lb"},{"name":"dijon mustard","qty":3,"unit":"tbsp"},{"name":"whole grain mustard","qty":1,"unit":"tbsp"},{"name":"olive oil","qty":1,"unit":"tbsp"},{"name":"butter","qty":2,"unit":"tbsp","note":"divided"},{"name":"shallot","qty":2,"unit":"piece","note":"minced"},{"name":"garlic","qty":2,"unit":"clove","note":"minced"},{"name":"white wine","qty":0.5,"unit":"cup","note":"dry"},{"name":"chicken broth","qty":0.5,"unit":"cup"},{"name":"creme fraiche","qty":0.5,"unit":"cup","note":"or heavy cream"},{"name":"thyme","qty":3,"unit":"sprig"},{"name":"tarragon","qty":1,"unit":"tbsp","note":"fresh, chopped","optional":true},{"name":"egg noodles","qty":12,"unit":"oz","note":"wide"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Season the chicken with salt and pepper and brush one side with 1 tbsp Dijon. Heat the oil and 1 tbsp butter in a large skillet over medium-high heat and brown the chicken 4-5 minutes per side; set aside.","Lower the heat to medium, add the shallots and garlic and cook 2 minutes. Add the wine, scraping up the browned bits, and simmer until reduced by half.","Whisk in the broth, creme fraiche, remaining Dijon, whole grain mustard and thyme. Return the chicken, cover and simmer 10-12 minutes until the chicken reaches 165F (74C) and the sauce thickens.","Meanwhile cook the noodles in salted boiling water per package directions, drain and toss with the remaining butter.","Stir tarragon into the sauce if using, and serve the chicken and sauce over the noodles."],"tags":["comfort","high-protein","variant"]},{"id":"b10-soupe-au-pistou--v-eggplant","title":"Soupe au Pistou (Provencal Vegetable Bean Soup with Basil) (with eggplant)","cuisine":"french","mealType":"dinner","difficulty":"easy","timeMinutes":60,"servings":6,"ingredients":[{"name":"olive oil","qty":0.5,"unit":"cup","note":"extra-virgin; 2 tbsp for the soup, the rest for the pistou"},{"name":"onion","qty":1,"unit":"piece","note":"diced"},{"name":"leek","qty":1,"unit":"piece","note":"white and light green part, sliced"},{"name":"carrot","qty":2,"unit":"piece","note":"diced"},{"name":"celery","qty":2,"unit":"stalk","note":"diced"},{"name":"potato","qty":12,"unit":"oz","note":"diced"},{"name":"eggplant","qty":1,"unit":"lb"},{"name":"green beans","qty":8,"unit":"oz","note":"cut into 1-inch pieces"},{"name":"tomato","qty":2,"unit":"piece","note":"chopped"},{"name":"cannellini beans","qty":2,"unit":"can","note":"15 oz each, drained and rinsed"},{"name":"vegetable broth","qty":8,"unit":"cup"},{"name":"pasta","qty":1,"unit":"cup","note":"small shells or elbows"},{"name":"basil","qty":2,"unit":"cup","note":"packed leaves"},{"name":"garlic","qty":4,"unit":"clove"},{"name":"parmesan","qty":0.5,"unit":"cup","note":"grated; vegetarian-rennet if needed"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Heat 2 tbsp olive oil in a large soup pot over medium heat and cook the onion, leek, carrots and celery 8 minutes until softened.","Add the potatoes, tomatoes, broth and 1 tsp salt, bring to a boil and simmer 15 minutes.","Add the eggplant, green beans, cannellini beans and pasta and simmer 10-12 minutes until the pasta and vegetables are tender. Season with salt and pepper.","For the pistou, pound or blend the garlic with a pinch of salt, then add the basil and blend in the remaining olive oil and parmesan to a loose paste.","Take the soup off the heat and swirl in half the pistou; ladle into bowls and top each with a spoonful of the rest."],"tags":["vegetarian","soup","one-pot","variant"]},{"id":"b11-roasted-cauliflower-steaks-tahini-pomegranate--v-cannellini-beans","title":"Roasted Cauliflower Steaks with White Beans, Tahini and Pomegranate","cuisine":"middle-eastern","mealType":"dinner","difficulty":"easy","timeMinutes":45,"servings":4,"ingredients":[{"name":"cauliflower","qty":2,"unit":"head","note":"cut into 1-inch-thick steaks through the core, loose florets kept"},{"name":"cannellini beans","qty":1,"unit":"can"},{"name":"olive oil","qty":4,"unit":"tbsp"},{"name":"ground cumin","qty":2,"unit":"tsp"},{"name":"smoked paprika","qty":1,"unit":"tsp"},{"name":"tahini","qty":0.33,"unit":"cup"},{"name":"lemon juice","qty":3,"unit":"tbsp"},{"name":"garlic","qty":1,"unit":"clove","note":"finely grated"},{"name":"water","qty":4,"unit":"tbsp","note":"cold, as needed"},{"name":"pomegranate seeds","qty":0.5,"unit":"cup"},{"name":"parsley","qty":0.25,"unit":"cup","note":"chopped"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Heat the oven to 450F (230C) and line two sheet pans with parchment.","Mix the olive oil, cumin, smoked paprika, 1 tsp salt and a few grinds of pepper. Brush it over both sides of the cauliflower steaks and lay them on one pan.","Toss the cannellini beans and loose cauliflower florets with the remaining spiced oil and spread them on the second pan.","Roast both pans 25-30 minutes, flipping the steaks halfway, until the cauliflower is tender at the core and deeply browned and the cannellini beans are crisp.","While it roasts, whisk the tahini, lemon juice, garlic and a pinch of salt. It will seize and thicken; whisk in the water a tablespoon at a time until smooth and pourable.","Plate the steaks, pile the cannellini beans and florets alongside, drizzle generously with the tahini sauce and finish with pomegranate seeds and parsley."],"tags":["vegan","vegetarian","gluten-free","sheet-pan","variant"]},{"id":"b11-jackfruit-carnitas-tacos--v-pinto-beans","title":"Jackfruit Carnitas Tacos with Pinto Beans","cuisine":"mexican","mealType":"dinner","difficulty":"easy","timeMinutes":50,"servings":4,"ingredients":[{"name":"young jackfruit","qty":2,"unit":"can","note":"20 oz cans in brine or water (not syrup), drained, rinsed, hard cores trimmed"},{"name":"olive oil","qty":3,"unit":"tbsp","note":"divided"},{"name":"onion","qty":1,"unit":"piece","note":"half thinly sliced, half finely diced for serving"},{"name":"garlic","qty":3,"unit":"clove","note":"minced"},{"name":"ground cumin","qty":1,"unit":"tsp"},{"name":"dried oregano","qty":1,"unit":"tsp"},{"name":"smoked paprika","qty":1,"unit":"tsp"},{"name":"chili powder","qty":0.5,"unit":"tsp"},{"name":"orange juice","qty":0.5,"unit":"cup"},{"name":"lime juice","qty":2,"unit":"tbsp"},{"name":"vegetable broth","qty":0.5,"unit":"cup"},{"name":"pinto beans","qty":1,"unit":"can"},{"name":"corn tortillas","qty":12,"unit":"piece"},{"name":"avocado","qty":1,"unit":"piece","note":"sliced"},{"name":"cilantro","qty":0.25,"unit":"cup","note":"chopped"},{"name":"salt","unit":"to-taste"}],"steps":["Pat the jackfruit dry and shred it with two forks or your fingers.","Heat 2 tbsp olive oil in a large skillet over medium heat. Cook the sliced onion 4-5 minutes, add the garlic, cumin, oregano, smoked paprika and chili powder and stir 30 seconds.","Add the jackfruit, orange juice, lime juice, broth and 1 tsp salt. Simmer uncovered, stirring now and then, until the liquid is absorbed, 15-20 minutes. Mash any remaining chunks.","Spread the jackfruit out, drizzle with the remaining 1 tbsp olive oil and let it sit undisturbed over medium-high heat 4-5 minutes until the bottom crisps; flip in sections and crisp again.","Meanwhile warm the pinto beans in a small pot with a pinch of salt and a splash of water, lightly mashing some.","Warm the tortillas in a dry skillet, then fill with beans and jackfruit and top with avocado, diced onion and cilantro."],"tags":["vegan","vegetarian","gluten-free","budget","variant"]},{"id":"b11-chickpea-shawarma-rice-bowls--v-cannellini-beans","title":"White Bean Shawarma Rice Bowls with Tahini Sauce","cuisine":"middle-eastern","mealType":"dinner","difficulty":"easy","timeMinutes":40,"servings":4,"ingredients":[{"name":"cannellini beans","qty":2,"unit":"can"},{"name":"olive oil","qty":3,"unit":"tbsp"},{"name":"ground cumin","qty":1,"unit":"tsp"},{"name":"smoked paprika","qty":1,"unit":"tsp"},{"name":"turmeric","qty":0.5,"unit":"tsp"},{"name":"ground cinnamon","qty":0.25,"unit":"tsp"},{"name":"garlic powder","qty":1,"unit":"tsp"},{"name":"red onion","qty":1,"unit":"piece","note":"half cut into wedges, half thinly sliced"},{"name":"basmati rice","qty":1,"unit":"cup","note":"rinsed"},{"name":"tahini","qty":0.25,"unit":"cup"},{"name":"lemon juice","qty":3,"unit":"tbsp"},{"name":"garlic","qty":1,"unit":"clove","note":"grated"},{"name":"cucumber","qty":1,"unit":"piece","note":"diced"},{"name":"cherry tomatoes","qty":1,"unit":"cup","note":"halved"},{"name":"parsley","qty":0.25,"unit":"cup","note":"chopped"},{"name":"salt","unit":"to-taste"}],"steps":["Heat the oven to 425F (220C). Toss the cannellini beans and onion wedges with the olive oil, cumin, smoked paprika, turmeric, cinnamon, garlic powder and 1 tsp salt. Roast on a sheet pan 25-30 minutes, shaking once, until the cannellini beans are crisp.","Meanwhile bring the rice, 1 1/2 cups water and 1/2 tsp salt to a boil, cover and simmer on low 15 minutes, then rest 5 minutes and fluff.","Whisk the tahini, lemon juice, grated garlic and a pinch of salt, then whisk in cold water a tablespoon at a time until smooth and drizzly.","Divide the rice among bowls and top with the roasted cannellini beans and onions, cucumber, tomatoes and the sliced raw red onion.","Drizzle with tahini sauce and scatter with parsley."],"tags":["vegan","vegetarian","gluten-free","budget","meal-prep","variant"]},{"id":"b11-quinoa-black-bean-stuffed-poblanos--v-pinto-beans","title":"Quinoa and Pinto Bean Stuffed Poblano Peppers","cuisine":"mexican","mealType":"dinner","difficulty":"medium","timeMinutes":65,"servings":4,"ingredients":[{"name":"poblano","qty":1.75,"unit":"lb","note":"about 6 large poblano peppers, halved lengthwise and seeded"},{"name":"quinoa","qty":1,"unit":"cup","note":"rinsed"},{"name":"vegetable broth","qty":2,"unit":"cup"},{"name":"olive oil","qty":2,"unit":"tbsp","note":"divided"},{"name":"onion","qty":0.5,"unit":"piece","note":"diced"},{"name":"garlic","qty":2,"unit":"clove","note":"minced"},{"name":"ground cumin","qty":1,"unit":"tsp"},{"name":"chili powder","qty":1,"unit":"tsp"},{"name":"pinto beans","qty":1,"unit":"can"},{"name":"frozen corn","qty":1,"unit":"cup"},{"name":"salsa","qty":1,"unit":"cup","note":"tomato salsa roja, divided"},{"name":"lime","qty":1,"unit":"piece","note":"juiced"},{"name":"avocado","qty":1,"unit":"piece","note":"diced"},{"name":"cilantro","qty":0.25,"unit":"cup","note":"chopped"},{"name":"salt","unit":"to-taste"}],"steps":["Bring the quinoa and broth to a boil, cover and simmer on low 15 minutes until the liquid is absorbed. Rest 5 minutes and fluff.","Heat the oven to 400F (200C). Rub the poblano halves with 1 tbsp olive oil and a pinch of salt and roast cut-side down on a sheet pan 10 minutes to soften.","Heat the remaining 1 tbsp olive oil in a skillet over medium heat. Cook the onion 5 minutes, add the garlic, cumin and chili powder for 30 seconds, then stir in the pinto beans and corn for 3 minutes.","Fold the bean mixture into the quinoa with 1/2 cup salsa and the lime juice. Season with salt.","Turn the poblanos cut-side up in a baking dish, pack with the filling and spoon the remaining salsa over the top. Cover with foil and bake 20 minutes until the peppers are tender.","Top with avocado and cilantro before serving."],"tags":["vegan","vegetarian","gluten-free","meal-prep","variant"]},{"id":"b11-jerk-salmon-coconut-rice-and-peas--v-cod","title":"Jerk Cod with Coconut Rice and Peas","cuisine":"caribbean","mealType":"dinner","difficulty":"medium","timeMinutes":45,"servings":4,"ingredients":[{"name":"cod","qty":4,"unit":"fillet"},{"name":"jerk seasoning","qty":2,"unit":"tbsp","note":"dry blend; check the label if avoiding gluten"},{"name":"olive oil","qty":1,"unit":"tbsp"},{"name":"long-grain rice","qty":1,"unit":"cup","note":"rinsed"},{"name":"coconut milk","qty":1,"unit":"can","note":"13.5 oz"},{"name":"kidney beans","qty":1,"unit":"can","note":"15 oz, drained and rinsed"},{"name":"scallions","qty":3,"unit":"piece","note":"sliced, whites and greens separated"},{"name":"garlic","qty":2,"unit":"clove","note":"smashed"},{"name":"fresh thyme","qty":2,"unit":"sprig"},{"name":"ground allspice","qty":0.25,"unit":"tsp"},{"name":"lime","qty":1,"unit":"piece","note":"cut into wedges"},{"name":"salt","unit":"to-taste"}],"steps":["In a saucepan combine the coconut milk with enough water to make 2 cups, the scallion whites, garlic, thyme, allspice and 1 tsp salt. Bring to a simmer.","Stir in the rice and kidney beans, return to a boil, then cover and cook on the lowest heat 18-20 minutes until the liquid is absorbed. Rest 5 minutes covered, then remove the thyme stems and fluff.","Meanwhile heat the oven to 425F (220C). Pat the cod dry, rub with the olive oil and coat the flesh with the jerk seasoning (add a pinch of salt if your blend is salt-free).","Roast skin-side down on a lined sheet pan 10-12 minutes until the cod flakes easily and reaches 145F (63C) in the thickest part.","Serve the cod over the rice and peas with scallion greens and lime wedges."],"tags":["gluten-free","seafood","high-protein","spicy","variant"]},{"id":"b11-cioppino-seafood-stew--v-salmon","title":"Cioppino (San Francisco Seafood Stew) (with salmon)","cuisine":"american","mealType":"dinner","difficulty":"medium","timeMinutes":60,"servings":6,"ingredients":[{"name":"olive oil","qty":3,"unit":"tbsp"},{"name":"onion","qty":1,"unit":"piece","note":"chopped"},{"name":"fennel bulb","qty":1,"unit":"piece","note":"cored and thinly sliced"},{"name":"garlic","qty":5,"unit":"clove","note":"minced"},{"name":"red pepper flakes","qty":0.5,"unit":"tsp"},{"name":"tomato paste","qty":2,"unit":"tbsp"},{"name":"dry white wine","qty":1,"unit":"cup"},{"name":"crushed tomatoes","qty":28,"unit":"oz"},{"name":"clam juice","qty":1,"unit":"cup","note":"one 8-oz bottle"},{"name":"bay leaves","qty":2,"unit":"piece"},{"name":"dried oregano","qty":1,"unit":"tsp"},{"name":"littleneck clams","qty":1,"unit":"lb","note":"scrubbed"},{"name":"mussels","qty":1,"unit":"lb","note":"scrubbed and debearded"},{"name":"salmon","qty":1,"unit":"lb"},{"name":"shrimp","qty":1,"unit":"lb","note":"large, peeled and deveined"},{"name":"parsley","qty":0.5,"unit":"cup","note":"chopped"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Heat the olive oil in a large Dutch oven over medium heat. Cook the onion and fennel 8 minutes until soft. Add the garlic and red pepper flakes for 1 minute, then the tomato paste for 1 minute more.","Pour in the wine and simmer 3 minutes, scraping the bottom. Add the crushed tomatoes, clam juice, 1 cup water, bay leaves and oregano. Simmer partly covered 20 minutes; season with salt and pepper.","Throw away any clams or mussels with cracked shells or that stay open when tapped.","Add the clams, cover and simmer 4 minutes. Add the mussels, nestle in the salmon, cover and cook 3 minutes.","Add the shrimp, cover and cook 2-3 minutes more, until the shells have opened, the shrimp are pink and the fish flakes and reaches 145F (63C). Discard any shellfish that didn't open and the bay leaves.","Stir in the parsley and ladle into wide bowls, dividing the seafood evenly."],"tags":["gluten-free","seafood","one-pot","high-protein","weekend","variant"]},{"id":"b11-creamy-tuscan-chicken-thighs--v-chicken-breast","title":"Creamy Tuscan Chicken","cuisine":"italian","mealType":"dinner","difficulty":"easy","timeMinutes":35,"servings":4,"ingredients":[{"name":"chicken breast","qty":2,"unit":"lb"},{"name":"olive oil","qty":1,"unit":"tbsp"},{"name":"italian seasoning","qty":1,"unit":"tsp"},{"name":"garlic","qty":4,"unit":"clove","note":"minced"},{"name":"sun-dried tomatoes","qty":0.5,"unit":"cup","note":"oil-packed, drained and chopped"},{"name":"chicken broth","qty":0.5,"unit":"cup"},{"name":"heavy cream","qty":1,"unit":"cup"},{"name":"parmesan","qty":0.5,"unit":"cup","note":"finely grated"},{"name":"baby spinach","qty":3,"unit":"cup"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Pat the chicken dry and season with the italian seasoning, 1 tsp salt and 1/2 tsp pepper.","Heat the olive oil in a large skillet over medium-high heat. Sear the thighs 5-6 minutes per side until well browned and 165F (74C) inside. Transfer to a plate.","Lower the heat to medium. Add the garlic and sun-dried tomatoes and cook 1 minute, then pour in the broth and scrape up the browned bits.","Stir in the cream, bring to a gentle simmer and cook 3-4 minutes until slightly thickened. Whisk in the parmesan until smooth.","Add the spinach and stir until wilted. Return the chicken and any juices, spoon the sauce over and simmer 2 minutes to heat through."],"tags":["gluten-free","one-pan","high-protein","weeknight","low-carb","keto","variant"]},{"id":"b11-one-pot-arroz-con-pollo--v-chicken-breast","title":"One-Pot Arroz con Pollo (with chicken breast)","cuisine":"caribbean","mealType":"dinner","difficulty":"medium","timeMinutes":65,"servings":6,"ingredients":[{"name":"chicken breast","qty":2,"unit":"lb"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"onion","qty":1,"unit":"piece","note":"diced"},{"name":"green bell pepper","qty":1,"unit":"piece","note":"diced"},{"name":"garlic","qty":4,"unit":"clove","note":"minced"},{"name":"ground cumin","qty":1,"unit":"tsp"},{"name":"dried oregano","qty":1,"unit":"tsp"},{"name":"turmeric","qty":1,"unit":"tsp"},{"name":"sweet paprika","qty":1,"unit":"tsp"},{"name":"tomato sauce","qty":8,"unit":"oz"},{"name":"long-grain rice","qty":2,"unit":"cup","note":"rinsed"},{"name":"chicken broth","qty":3,"unit":"cup"},{"name":"bay leaf","qty":1,"unit":"piece"},{"name":"frozen peas","qty":1,"unit":"cup"},{"name":"green olives","qty":0.33,"unit":"cup","note":"pimento-stuffed, sliced"},{"name":"cilantro","qty":0.25,"unit":"cup","note":"chopped"},{"name":"lime","qty":1,"unit":"piece","note":"cut into wedges"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Season the chicken with 1 tsp salt, pepper, the cumin and oregano. Heat the olive oil in a large Dutch oven over medium-high heat and brown the chicken in batches, 3 minutes per side. Transfer to a plate (it finishes cooking later).","Add the onion and bell pepper and cook 5 minutes. Stir in the garlic, turmeric and paprika for 30 seconds, then the tomato sauce for 2 minutes.","Add the rice and stir to coat. Pour in the broth, add the bay leaf and 1 tsp salt, and return the chicken and juices. Bring to a boil.","Cover, reduce to low and cook 20 minutes without lifting the lid.","Scatter the peas and olives over the top, cover again and cook 5 minutes more, then rest off the heat 10 minutes. The rice should be tender and the chicken 165F (74C).","Remove the bay leaf, fluff gently and serve with cilantro and lime wedges."],"tags":["gluten-free","one-pot","high-protein","comfort","variant"]},{"id":"b11-taco-beef-cauliflower-rice-skillet--v-ground-turkey","title":"Taco Turkey and Cauliflower Rice Skillet","cuisine":"mexican","mealType":"dinner","difficulty":"easy","timeMinutes":30,"servings":4,"ingredients":[{"name":"ground turkey","qty":1.5,"unit":"lb"},{"name":"onion","qty":0.5,"unit":"piece","note":"diced"},{"name":"bell pepper","qty":1,"unit":"piece","note":"diced"},{"name":"garlic","qty":2,"unit":"clove","note":"minced"},{"name":"chili powder","qty":1,"unit":"tbsp"},{"name":"ground cumin","qty":2,"unit":"tsp"},{"name":"smoked paprika","qty":1,"unit":"tsp"},{"name":"dried oregano","qty":1,"unit":"tsp"},{"name":"diced tomatoes","qty":1,"unit":"can","note":"14.5 oz, with juices"},{"name":"riced cauliflower","qty":4,"unit":"cup","note":"fresh or frozen"},{"name":"cheddar","qty":1,"unit":"cup","note":"shredded"},{"name":"sour cream","qty":0.5,"unit":"cup"},{"name":"avocado","qty":1,"unit":"piece","note":"diced"},{"name":"cilantro","qty":2,"unit":"tbsp","note":"chopped"},{"name":"salt","unit":"to-taste"}],"steps":["Brown the ground turkey in a large skillet over medium-high heat, breaking it up, 6-8 minutes until no pink remains (165F/74C). Spoon off all but 1 tbsp of the fat.","Add the onion and bell pepper and cook 4 minutes, then stir in the garlic, chili powder, cumin, smoked paprika, oregano and 1 tsp salt for 1 minute.","Add the diced tomatoes and the riced cauliflower, stir well and simmer uncovered 6-8 minutes, until the cauliflower is tender and most of the liquid has cooked off. Taste for salt.","Sprinkle the cheddar over the top, cover and cook 2 minutes until melted.","Serve topped with sour cream, avocado and cilantro."],"tags":["gluten-free","one-pan","quick","weeknight","low-carb","keto","high-protein","variant"]},{"id":"b11-one-pot-lemon-chicken-orzo-spinach--v-chicken-thighs","title":"One-Pot Lemon Chicken Thigh Orzo with Spinach and Feta","cuisine":"greek","mealType":"dinner","difficulty":"easy","timeMinutes":40,"servings":4,"ingredients":[{"name":"chicken thighs","qty":1.5,"unit":"lb"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"dried oregano","qty":1,"unit":"tsp"},{"name":"onion","qty":1,"unit":"piece","note":"finely chopped"},{"name":"garlic","qty":3,"unit":"clove","note":"minced"},{"name":"orzo","qty":1.25,"unit":"cup"},{"name":"chicken broth","qty":3,"unit":"cup"},{"name":"lemon","qty":1,"unit":"piece","note":"zested and juiced"},{"name":"baby spinach","qty":4,"unit":"cup"},{"name":"feta","qty":0.5,"unit":"cup","note":"crumbled"},{"name":"fresh dill","qty":2,"unit":"tbsp","note":"chopped"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Season the chicken with the oregano, 3/4 tsp salt and pepper. Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat and brown the chicken 4-5 minutes (it doesn't need to be cooked through). Transfer to a plate.","Lower the heat to medium, add the onion and cook 4 minutes. Add the garlic and orzo and stir 1-2 minutes until the orzo smells toasty.","Pour in the broth and lemon zest, scrape up the browned bits and bring to a boil. Simmer uncovered 8 minutes, stirring often so the orzo doesn't stick.","Return the chicken and simmer 3-5 minutes more, until the orzo is tender, the liquid is mostly absorbed and the chicken reaches 165F (74C).","Stir in the spinach until wilted, then 2-3 tbsp lemon juice. Season with salt and pepper and finish with feta and dill."],"tags":["one-pot","high-protein","weeknight","variant"]},{"id":"b11-sheet-pan-zaatar-chicken-cauliflower--v-chicken-breast","title":"Sheet-Pan Za'atar Chicken with Cauliflower and Garlic Yogurt (with chicken breast)","cuisine":"middle-eastern","mealType":"dinner","difficulty":"easy","timeMinutes":55,"servings":4,"ingredients":[{"name":"chicken breast","qty":2.5,"unit":"lb"},{"name":"cauliflower","qty":1,"unit":"head","note":"cut into florets"},{"name":"red onion","qty":1,"unit":"piece","note":"cut into wedges"},{"name":"olive oil","qty":0.25,"unit":"cup","note":"divided"},{"name":"za'atar","qty":2,"unit":"tbsp"},{"name":"sumac","qty":1,"unit":"tsp"},{"name":"garlic","qty":3,"unit":"clove","note":"2 minced, 1 grated for the yogurt"},{"name":"lemon","qty":1,"unit":"piece","note":"zested and juiced"},{"name":"greek yogurt","qty":0.5,"unit":"cup","note":"plain whole-milk"},{"name":"parsley","qty":2,"unit":"tbsp","note":"chopped"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Heat the oven to 425F (220C). Mix 3 tbsp olive oil with the za'atar, sumac, minced garlic, lemon zest, 1 1/2 tsp salt and pepper.","Pat the chicken dry and rub it all over with two-thirds of the za'atar oil, getting some under the skin.","Toss the cauliflower and onion with the remaining za'atar oil and 1 tbsp olive oil and spread on a large sheet pan. Nestle the chicken on top, skin-side up.","Roast 35-45 minutes until the skin is crisp, the cauliflower is browned and the chicken reaches 165F (74C) near the bone.","Meanwhile stir the yogurt with the grated garlic, 1 tbsp lemon juice and a pinch of salt.","Squeeze the remaining lemon juice over the pan, scatter with parsley and serve with the garlic yogurt."],"tags":["gluten-free","sheet-pan","high-protein","low-carb","keto","variant"]},{"id":"b11-sheet-pan-zaatar-chicken-cauliflower--v-yogurt","title":"Sheet-Pan Za'atar Chicken with Cauliflower and Garlic Yogurt (with yogurt)","cuisine":"middle-eastern","mealType":"dinner","difficulty":"easy","timeMinutes":55,"servings":4,"ingredients":[{"name":"chicken thighs","qty":2.5,"unit":"lb","note":"bone-in, skin-on (about 8)"},{"name":"cauliflower","qty":1,"unit":"head","note":"cut into florets"},{"name":"red onion","qty":1,"unit":"piece","note":"cut into wedges"},{"name":"olive oil","qty":0.25,"unit":"cup","note":"divided"},{"name":"za'atar","qty":2,"unit":"tbsp"},{"name":"sumac","qty":1,"unit":"tsp"},{"name":"garlic","qty":3,"unit":"clove","note":"2 minced, 1 grated for the yogurt"},{"name":"lemon","qty":1,"unit":"piece","note":"zested and juiced"},{"name":"yogurt","qty":0.5,"unit":"cup"},{"name":"parsley","qty":2,"unit":"tbsp","note":"chopped"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Heat the oven to 425F (220C). Mix 3 tbsp olive oil with the za'atar, sumac, minced garlic, lemon zest, 1 1/2 tsp salt and pepper.","Pat the chicken dry and rub it all over with two-thirds of the za'atar oil, getting some under the skin.","Toss the cauliflower and onion with the remaining za'atar oil and 1 tbsp olive oil and spread on a large sheet pan. Nestle the chicken on top, skin-side up.","Roast 35-45 minutes until the skin is crisp, the cauliflower is browned and the chicken reaches 165F (74C) near the bone.","Meanwhile stir the yogurt with the grated garlic, 1 tbsp lemon juice and a pinch of salt.","Squeeze the remaining lemon juice over the pan, scatter with parsley and serve with the garlic yogurt."],"tags":["gluten-free","sheet-pan","high-protein","low-carb","keto","variant"]},{"id":"b11-skillet-chicken-marsala--v-chicken-thighs","title":"Skillet Chicken Thigh Marsala with Mushrooms","cuisine":"italian","mealType":"dinner","difficulty":"medium","timeMinutes":40,"servings":4,"ingredients":[{"name":"chicken thighs","qty":1.5,"unit":"lb"},{"name":"all-purpose flour","qty":0.33,"unit":"cup","note":"for dredging"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"butter","qty":3,"unit":"tbsp","note":"divided"},{"name":"cremini mushrooms","qty":10,"unit":"oz","note":"sliced"},{"name":"shallot","qty":1,"unit":"piece","note":"minced"},{"name":"garlic","qty":2,"unit":"clove","note":"minced"},{"name":"marsala","qty":0.75,"unit":"cup","note":"dry marsala wine"},{"name":"chicken broth","qty":0.5,"unit":"cup"},{"name":"heavy cream","qty":0.25,"unit":"cup"},{"name":"parsley","qty":2,"unit":"tbsp","note":"chopped"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Season the chicken with salt and pepper and dredge in the flour, shaking off the excess.","Heat the olive oil and 1 tbsp butter in a large skillet over medium-high heat. Cook the chicken 3-4 minutes per side until golden and 165F (74C) inside. Transfer to a plate and tent with foil.","Add 1 tbsp butter and the mushrooms and cook 6-8 minutes until browned. Add the shallot and garlic and cook 1 minute.","Pour in the marsala and simmer, scraping the pan, until reduced by about half, 3-4 minutes. Add the broth and simmer 3 minutes more.","Stir in the cream and the remaining 1 tbsp butter and simmer until the sauce lightly coats a spoon. Season to taste.","Return the chicken and its juices to the pan, spoon the sauce over, warm 1 minute and sprinkle with parsley."],"tags":["one-pan","high-protein","comfort","variant"]},{"id":"b11-one-pot-chicken-and-dumplings--v-chicken-breast","title":"One-Pot Chicken and Drop Dumplings (with chicken breast)","cuisine":"american","mealType":"dinner","difficulty":"medium","timeMinutes":65,"servings":6,"ingredients":[{"name":"chicken breast","qty":2,"unit":"lb"},{"name":"butter","qty":6,"unit":"tbsp","note":"3 tbsp for the stew, 3 tbsp cold for the dumplings"},{"name":"onion","qty":1,"unit":"piece","note":"diced"},{"name":"carrots","qty":3,"unit":"piece","note":"diced"},{"name":"celery","qty":2,"unit":"stalk","note":"diced"},{"name":"garlic","qty":2,"unit":"clove","note":"minced"},{"name":"all-purpose flour","qty":2.33,"unit":"cup","note":"1/3 cup for the stew, 2 cups for the dumplings"},{"name":"chicken broth","qty":6,"unit":"cup"},{"name":"dried thyme","qty":1,"unit":"tsp"},{"name":"bay leaf","qty":1,"unit":"piece"},{"name":"baking powder","qty":1,"unit":"tbsp"},{"name":"whole milk","qty":0.75,"unit":"cup","note":"cold"},{"name":"frozen peas","qty":1,"unit":"cup"},{"name":"parsley","qty":2,"unit":"tbsp","note":"chopped"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Melt 3 tbsp butter in a large Dutch oven over medium heat. Cook the onion, carrots and celery 6-7 minutes until softened, then add the garlic for 1 minute.","Sprinkle in 1/3 cup flour and stir 2 minutes. Gradually whisk in the broth, add the thyme, bay leaf, chicken, 1 tsp salt and pepper, and bring to a simmer. Cook partly covered 15 minutes, stirring now and then.","Make the dumplings: whisk 2 cups flour, the baking powder and 3/4 tsp salt. Cut in the remaining 3 tbsp cold butter until crumbly, then stir in the milk and parsley just until a sticky dough forms.","Stir the peas into the stew and make sure it's at a steady simmer. Drop heaping tablespoons of dough over the surface, leaving a little space between them.","Cover and simmer gently 15 minutes without lifting the lid, until the dumplings are puffed and cooked through (a toothpick comes out clean) and the chicken reaches 165F (74C).","Remove the bay leaf, taste for salt and pepper and ladle into bowls."],"tags":["one-pot","comfort","high-protein","kid-friendly","variant"]},{"id":"b11-skillet-chicken-chorizo-potatoes--v-chicken-breast","title":"Skillet Chicken with Chorizo, Peppers and Potatoes (with chicken breast)","cuisine":"spanish","mealType":"dinner","difficulty":"medium","timeMinutes":55,"servings":4,"ingredients":[{"name":"chicken breast","qty":1.75,"unit":"lb"},{"name":"chorizo","qty":6,"unit":"oz","note":"cured Spanish-style, sliced into coins; check the label if avoiding gluten"},{"name":"baby potatoes","qty":1.5,"unit":"lb","note":"halved"},{"name":"olive oil","qty":1,"unit":"tbsp"},{"name":"onion","qty":1,"unit":"piece","note":"sliced"},{"name":"red bell pepper","qty":1,"unit":"piece","note":"sliced"},{"name":"garlic","qty":4,"unit":"clove","note":"sliced"},{"name":"smoked paprika","qty":2,"unit":"tsp","note":"divided"},{"name":"dry white wine","qty":0.5,"unit":"cup"},{"name":"chicken broth","qty":0.5,"unit":"cup"},{"name":"parsley","qty":2,"unit":"tbsp","note":"chopped"},{"name":"lemon","qty":1,"unit":"piece","note":"cut into wedges"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Heat the oven to 425F (220C). Season the chicken with 1 tsp smoked paprika, 1 tsp salt and pepper.","Heat the olive oil in a large oven-safe skillet over medium heat and cook the chorizo 3-4 minutes until it releases its red oil. Remove with a slotted spoon.","Raise the heat to medium-high and brown the chicken in the chorizo oil 3-4 minutes per side. Transfer to the plate.","Add the potatoes cut-side down with a pinch of salt and cook 5 minutes until golden. Add the onion, bell pepper, garlic and remaining 1 tsp smoked paprika and cook 3 minutes.","Pour in the wine and broth and scrape up the browned bits. Return the chorizo and nestle the chicken on top.","Roast uncovered 20-25 minutes until the potatoes are tender and the chicken reaches 165F (74C). Scatter with parsley and serve with lemon wedges."],"tags":["gluten-free","one-pan","high-protein","variant"]},{"id":"b11-slow-cooker-salsa-verde-chicken--v-chicken-breast","title":"Slow-Cooker Salsa Verde Chicken (with chicken breast)","cuisine":"mexican","mealType":"dinner","difficulty":"easy","timeMinutes":210,"servings":6,"ingredients":[{"name":"chicken breast","qty":2.5,"unit":"lb"},{"name":"salsa verde","qty":16,"unit":"oz","note":"one jar, about 2 cups"},{"name":"onion","qty":0.5,"unit":"piece","note":"diced"},{"name":"garlic","qty":3,"unit":"clove","note":"minced"},{"name":"ground cumin","qty":1,"unit":"tsp"},{"name":"dried oregano","qty":1,"unit":"tsp"},{"name":"chicken broth","qty":0.5,"unit":"cup"},{"name":"cream cheese","qty":4,"unit":"oz","note":"softened and cubed"},{"name":"lime","qty":1,"unit":"piece","note":"juiced"},{"name":"cilantro","qty":0.25,"unit":"cup","note":"chopped"},{"name":"avocado","qty":1,"unit":"piece","note":"sliced, for serving"},{"name":"salt","unit":"to-taste"}],"steps":["Season the chicken with 1 tsp salt, the cumin and oregano and lay it in the slow cooker. Scatter over the onion and garlic.","Pour the salsa verde and broth over the top.","Cover and cook on HIGH 3 hours or LOW 5-6 hours, until the chicken shreds easily and reaches at least 165F (74C).","Shred the chicken with two forks right in the cooker. Stir in the cream cheese until melted and creamy, then add the lime juice and taste for salt.","Serve topped with cilantro and avocado; it's good in lettuce cups, over cauliflower rice, or in tortillas if you're not keeping it low-carb. Refrigerate leftovers up to 4 days."],"tags":["gluten-free","slow-cooker","high-protein","meal-prep","low-carb","keto","variant"]},{"id":"b11-slow-cooker-forty-clove-garlic-chicken--v-chicken-breast","title":"Slow-Cooker Forty-Clove Garlic Chicken (with chicken breast)","cuisine":"french","mealType":"dinner","difficulty":"easy","timeMinutes":220,"servings":6,"ingredients":[{"name":"chicken breast","qty":3,"unit":"lb"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"garlic","qty":40,"unit":"clove","note":"peeled (about 3 heads)"},{"name":"dry white wine","qty":0.5,"unit":"cup"},{"name":"chicken broth","qty":0.5,"unit":"cup"},{"name":"fresh thyme","qty":6,"unit":"sprig"},{"name":"fresh rosemary","qty":2,"unit":"sprig"},{"name":"lemon","qty":1,"unit":"piece","note":"halved"},{"name":"butter","qty":2,"unit":"tbsp"},{"name":"parsley","qty":2,"unit":"tbsp","note":"chopped"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Pat the chicken dry and season well with salt and pepper. Heat the olive oil in a large skillet over medium-high heat and brown the thighs skin-side down 6-8 minutes until deep golden; flip for 1 minute. Transfer to the slow cooker skin-side up.","Pour off all but 1 tbsp fat. Add the garlic cloves and cook 2-3 minutes over medium heat until lightly golden, then add the wine and broth and scrape up the browned bits.","Pour the garlic and liquid around the chicken, tuck in the thyme and rosemary and squeeze the lemon halves over, dropping them in.","Cover and cook on HIGH 3 hours or LOW 5-6 hours, until the chicken is very tender and at least 165F (74C) near the bone and the garlic is soft enough to spread.","Transfer the chicken to a platter. Remove the herb stems and lemon, whisk the butter into the juices, mashing a few garlic cloves in to thicken, and season.","Spoon the sauce and remaining whole garlic cloves over the chicken and sprinkle with parsley."],"tags":["gluten-free","slow-cooker","high-protein","low-carb","keto","variant"]},{"id":"b11-slow-cooker-honey-garlic-chicken--v-chicken-breast","title":"Slow-Cooker Honey Garlic Chicken with Broccoli and Rice (with chicken breast)","cuisine":"fusion","mealType":"dinner","difficulty":"easy","timeMinutes":210,"servings":6,"ingredients":[{"name":"chicken breast","qty":2.5,"unit":"lb"},{"name":"soy sauce","qty":0.5,"unit":"cup","note":"low-sodium"},{"name":"honey","qty":0.33,"unit":"cup"},{"name":"ketchup","qty":2,"unit":"tbsp"},{"name":"garlic","qty":6,"unit":"clove","note":"minced"},{"name":"ginger","qty":1,"unit":"tbsp","note":"grated"},{"name":"rice vinegar","qty":1,"unit":"tbsp"},{"name":"cornstarch","qty":2,"unit":"tbsp","note":"mixed with 3 tbsp cold water"},{"name":"broccoli","qty":1,"unit":"head","note":"cut into florets"},{"name":"jasmine rice","qty":2,"unit":"cup","note":"rinsed"},{"name":"scallions","qty":3,"unit":"piece","note":"sliced"},{"name":"sesame seeds","qty":1,"unit":"tbsp"}],"steps":["Whisk the soy sauce, honey, ketchup, garlic, ginger and rice vinegar in the slow cooker. Add the chicken and turn to coat.","Cover and cook on HIGH 3 hours or LOW 5-6 hours, until the chicken is tender and at least 165F (74C).","About 30 minutes before serving, cook the rice with 3 cups water: bring to a boil, cover, simmer on low 15 minutes and rest 10 minutes.","Lift the chicken onto a board. Whisk the cornstarch slurry into the sauce, cover and cook on HIGH 15 minutes until thickened, while you cut the chicken into chunks.","Steam the broccoli 4-5 minutes until crisp-tender.","Return the chicken to the sauce, then serve over rice with the broccoli, scallions and sesame seeds."],"tags":["slow-cooker","kid-friendly","high-protein","meal-prep","variant"]},{"id":"b11-slow-cooker-honey-garlic-chicken--v-cauliflower","title":"Slow-Cooker Honey Garlic Chicken with Cauliflower and Rice","cuisine":"fusion","mealType":"dinner","difficulty":"easy","timeMinutes":210,"servings":6,"ingredients":[{"name":"chicken thighs","qty":2.5,"unit":"lb","note":"boneless, skinless"},{"name":"soy sauce","qty":0.5,"unit":"cup","note":"low-sodium"},{"name":"honey","qty":0.33,"unit":"cup"},{"name":"ketchup","qty":2,"unit":"tbsp"},{"name":"garlic","qty":6,"unit":"clove","note":"minced"},{"name":"ginger","qty":1,"unit":"tbsp","note":"grated"},{"name":"rice vinegar","qty":1,"unit":"tbsp"},{"name":"cornstarch","qty":2,"unit":"tbsp","note":"mixed with 3 tbsp cold water"},{"name":"cauliflower","qty":1,"unit":"head"},{"name":"jasmine rice","qty":2,"unit":"cup","note":"rinsed"},{"name":"scallions","qty":3,"unit":"piece","note":"sliced"},{"name":"sesame seeds","qty":1,"unit":"tbsp"}],"steps":["Whisk the soy sauce, honey, ketchup, garlic, ginger and rice vinegar in the slow cooker. Add the chicken and turn to coat.","Cover and cook on HIGH 3 hours or LOW 5-6 hours, until the chicken is tender and at least 165F (74C).","About 30 minutes before serving, cook the rice with 3 cups water: bring to a boil, cover, simmer on low 15 minutes and rest 10 minutes.","Lift the chicken onto a board. Whisk the cornstarch slurry into the sauce, cover and cook on HIGH 15 minutes until thickened, while you cut the chicken into chunks.","Steam the cauliflower 4-5 minutes until crisp-tender.","Return the chicken to the sauce, then serve over rice with the cauliflower, scallions and sesame seeds."],"tags":["slow-cooker","kid-friendly","high-protein","meal-prep","variant"]},{"id":"b11-make-ahead-greek-pastitsio--v-ground-turkey","title":"Make-Ahead Pastitsio (Greek Baked Pasta with Bechamel) (with ground turkey)","cuisine":"greek","mealType":"dinner","difficulty":"hard","timeMinutes":130,"servings":8,"ingredients":[{"name":"penne","qty":1,"unit":"lb","note":"or pastitsio no. 2 pasta"},{"name":"ground turkey","qty":1.5,"unit":"lb"},{"name":"olive oil","qty":1,"unit":"tbsp"},{"name":"onion","qty":1,"unit":"piece","note":"finely chopped"},{"name":"garlic","qty":3,"unit":"clove","note":"minced"},{"name":"dry red wine","qty":0.5,"unit":"cup"},{"name":"crushed tomatoes","qty":14.5,"unit":"oz"},{"name":"ground cinnamon","qty":1,"unit":"tsp"},{"name":"ground allspice","qty":0.25,"unit":"tsp"},{"name":"nutmeg","qty":0.25,"unit":"tsp","note":"plus a pinch for the sauce"},{"name":"butter","qty":6,"unit":"tbsp"},{"name":"all-purpose flour","qty":0.5,"unit":"cup"},{"name":"whole milk","qty":4,"unit":"cup","note":"warmed"},{"name":"egg","qty":1,"unit":"piece","note":"beaten, for the pasta"},{"name":"egg yolks","qty":2,"unit":"piece","note":"for the bechamel"},{"name":"pecorino","qty":1,"unit":"cup","note":"grated, divided"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Heat the olive oil in a large skillet over medium-high heat and brown the turkey 6-8 minutes until no pink remains (165F/74C). Add the onion and garlic and cook 5 minutes.","Add the wine and let it bubble off, then the crushed tomatoes, cinnamon, allspice, nutmeg, 1 tsp salt and pepper. Simmer 20 minutes until thick, with very little liquid.","Boil the pasta in salted water 2 minutes less than the package says. Drain, toss with the beaten egg and 1/3 cup pecorino, and spread in a buttered 9x13-inch dish.","Make the bechamel: melt the butter in a saucepan over medium heat, whisk in the flour and cook 2 minutes. Slowly whisk in the warm milk and simmer, whisking, 6-8 minutes until thick. Off the heat, whisk in the remaining pecorino, a pinch of nutmeg and salt.","Whisk the egg yolks, temper them with a ladle of hot bechamel, then whisk them into the sauce.","Spread the meat sauce over the pasta and pour the bechamel over the top, smoothing it to the edges.","To make ahead: cool, cover and refrigerate up to 2 days, or freeze up to 3 months (thaw overnight in the fridge).","Bake at 350F (175C) 45-50 minutes (60-70 minutes from the fridge, covered with foil for the first 30) until the top is golden and the center reaches 165F (74C). Rest 30 minutes before cutting."],"tags":["make-ahead","comfort","weekend","high-protein","variant"]},{"id":"b11-make-ahead-greek-pastitsio--v-rigatoni","title":"Make-Ahead Pastitsio (Greek Baked Pasta with Bechamel) (with rigatoni)","cuisine":"greek","mealType":"dinner","difficulty":"hard","timeMinutes":130,"servings":8,"ingredients":[{"name":"rigatoni","qty":1,"unit":"lb"},{"name":"ground beef","qty":1.5,"unit":"lb","note":"85% lean, or half ground lamb"},{"name":"olive oil","qty":1,"unit":"tbsp"},{"name":"onion","qty":1,"unit":"piece","note":"finely chopped"},{"name":"garlic","qty":3,"unit":"clove","note":"minced"},{"name":"dry red wine","qty":0.5,"unit":"cup"},{"name":"crushed tomatoes","qty":14.5,"unit":"oz"},{"name":"ground cinnamon","qty":1,"unit":"tsp"},{"name":"ground allspice","qty":0.25,"unit":"tsp"},{"name":"nutmeg","qty":0.25,"unit":"tsp","note":"plus a pinch for the sauce"},{"name":"butter","qty":6,"unit":"tbsp"},{"name":"all-purpose flour","qty":0.5,"unit":"cup"},{"name":"whole milk","qty":4,"unit":"cup","note":"warmed"},{"name":"egg","qty":1,"unit":"piece","note":"beaten, for the pasta"},{"name":"egg yolks","qty":2,"unit":"piece","note":"for the bechamel"},{"name":"pecorino","qty":1,"unit":"cup","note":"grated, divided"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Heat the olive oil in a large skillet over medium-high heat and brown the beef 6-8 minutes until no pink remains (160F/71C). Add the onion and garlic and cook 5 minutes.","Add the wine and let it bubble off, then the crushed tomatoes, cinnamon, allspice, nutmeg, 1 tsp salt and pepper. Simmer 20 minutes until thick, with very little liquid.","Boil the pasta in salted water 2 minutes less than the package says. Drain, toss with the beaten egg and 1/3 cup pecorino, and spread in a buttered 9x13-inch dish.","Make the bechamel: melt the butter in a saucepan over medium heat, whisk in the flour and cook 2 minutes. Slowly whisk in the warm milk and simmer, whisking, 6-8 minutes until thick. Off the heat, whisk in the remaining pecorino, a pinch of nutmeg and salt.","Whisk the egg yolks, temper them with a ladle of hot bechamel, then whisk them into the sauce.","Spread the meat sauce over the pasta and pour the bechamel over the top, smoothing it to the edges.","To make ahead: cool, cover and refrigerate up to 2 days, or freeze up to 3 months (thaw overnight in the fridge).","Bake at 350F (175C) 45-50 minutes (60-70 minutes from the fridge, covered with foil for the first 30) until the top is golden and the center reaches 165F (74C). Rest 30 minutes before cutting."],"tags":["make-ahead","comfort","weekend","high-protein","variant"]},{"id":"b11-make-ahead-freezer-beef-bean-burritos--v-ground-turkey","title":"Make-Ahead Freezer Turkey, Bean and Cheese Burritos","cuisine":"mexican","mealType":"dinner","difficulty":"easy","timeMinutes":50,"servings":8,"ingredients":[{"name":"ground turkey","qty":1,"unit":"lb"},{"name":"onion","qty":1,"unit":"piece","note":"diced"},{"name":"taco seasoning","qty":2,"unit":"tbsp"},{"name":"water","qty":0.5,"unit":"cup"},{"name":"refried beans","qty":16,"unit":"oz","note":"one can"},{"name":"long-grain rice","qty":1,"unit":"cup"},{"name":"salsa","qty":0.5,"unit":"cup"},{"name":"cheddar","qty":2,"unit":"cup","note":"shredded"},{"name":"flour tortillas","qty":8,"unit":"piece","note":"large 10-inch burrito size"},{"name":"salt","unit":"to-taste"}],"steps":["Cook the rice with 1 1/2 cups water and 1/2 tsp salt: bring to a boil, cover and simmer on low 18 minutes, then rest 5 minutes and stir in the salsa. Spread out to cool.","Brown the turkey and onion in a large skillet over medium-high heat, breaking up the meat, 8 minutes until no pink remains (165F/74C). Drain the fat.","Stir in the taco seasoning and water and simmer 3-4 minutes until thick. Cool 15 minutes so the filling doesn't steam the tortillas.","Warm the tortillas briefly so they're pliable. Spread each with refried beans, then add rice, turkey and 1/4 cup cheddar down the center.","Fold in the sides and roll up tightly. Wrap each burrito in foil or plastic wrap and freeze in a bag up to 3 months, or refrigerate up to 3 days.","To reheat from frozen: unwrap, wrap in a damp paper towel and microwave 2-3 minutes, turning halfway, or bake foil-wrapped at 375F (190C) 45-50 minutes, until 165F (74C) in the center."],"tags":["make-ahead","meal-prep","kid-friendly","budget","variant"]},{"id":"b11-make-ahead-chicken-tetrazzini--v-linguine","title":"Make-Ahead Chicken Tetrazzini (with linguine)","cuisine":"american","mealType":"dinner","difficulty":"medium","timeMinutes":75,"servings":6,"ingredients":[{"name":"linguine","qty":12,"unit":"oz"},{"name":"shredded chicken","qty":3,"unit":"cup","note":"cooked"},{"name":"butter","qty":4,"unit":"tbsp"},{"name":"mushrooms","qty":8,"unit":"oz","note":"sliced"},{"name":"onion","qty":1,"unit":"piece","note":"finely chopped"},{"name":"garlic","qty":2,"unit":"clove","note":"minced"},{"name":"all-purpose flour","qty":0.25,"unit":"cup"},{"name":"chicken broth","qty":2,"unit":"cup"},{"name":"whole milk","qty":1.5,"unit":"cup"},{"name":"dry sherry","qty":0.25,"unit":"cup"},{"name":"parmesan","qty":1,"unit":"cup","note":"grated, divided"},{"name":"frozen peas","qty":1,"unit":"cup"},{"name":"panko","qty":0.5,"unit":"cup"},{"name":"dried thyme","qty":1,"unit":"tsp"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Heat the oven to 375F (190C). Boil the linguine in salted water 2 minutes less than the package says and drain.","Melt the butter in a large pot over medium heat. Cook the mushrooms and onion 8 minutes until browned, then add the garlic and thyme for 1 minute.","Stir in the flour for 1 minute. Gradually whisk in the broth, milk and sherry and simmer, whisking, 4-5 minutes until thickened. Stir in 3/4 cup parmesan and season with salt and pepper.","Fold in the linguine, chicken and peas and spread in a buttered 9x13-inch baking dish.","Toss the panko with the remaining 1/4 cup parmesan and sprinkle over the top.","To make ahead: cool, cover and refrigerate up to 2 days. Bake covered 20 minutes, then uncovered 20-25 minutes.","To serve the same day, bake uncovered 25-30 minutes until bubbling and golden and 165F (74C) in the center."],"tags":["make-ahead","comfort","kid-friendly","casserole","high-protein","variant"]},{"id":"b11-slow-cooker-chicken-korma--v-chicken-breast","title":"Slow-Cooker Chicken Korma (with chicken breast)","cuisine":"indian","mealType":"dinner","difficulty":"medium","timeMinutes":220,"servings":6,"ingredients":[{"name":"chicken breast","qty":2.5,"unit":"lb"},{"name":"ghee","qty":2,"unit":"tbsp"},{"name":"onion","qty":2,"unit":"piece","note":"thinly sliced"},{"name":"garlic","qty":5,"unit":"clove","note":"minced"},{"name":"ginger","qty":1,"unit":"tbsp","note":"grated"},{"name":"garam masala","qty":2,"unit":"tsp"},{"name":"ground coriander","qty":2,"unit":"tsp"},{"name":"ground cumin","qty":1,"unit":"tsp"},{"name":"turmeric","qty":0.5,"unit":"tsp"},{"name":"ground cardamom","qty":0.5,"unit":"tsp"},{"name":"cinnamon stick","qty":1,"unit":"piece"},{"name":"bay leaves","qty":2,"unit":"piece"},{"name":"chicken broth","qty":0.5,"unit":"cup"},{"name":"cashews","qty":0.5,"unit":"cup","note":"raw, soaked in hot water 20 minutes"},{"name":"greek yogurt","qty":1,"unit":"cup","note":"whole-milk, at room temperature"},{"name":"heavy cream","qty":0.5,"unit":"cup"},{"name":"cilantro","qty":0.25,"unit":"cup","note":"chopped"},{"name":"basmati rice","qty":1.5,"unit":"cup","note":"cooked, to serve","optional":true},{"name":"salt","unit":"to-taste"}],"steps":["Heat the ghee in a large skillet over medium heat and cook the onions 10-12 minutes until golden. Add the garlic, ginger, garam masala, coriander, cumin, turmeric and cardamom and stir 1 minute.","Scrape the onion mixture into the slow cooker. Add the chicken, cinnamon stick, bay leaves, broth and 1 1/2 tsp salt and stir to coat.","Cover and cook on HIGH 3 hours or LOW 5-6 hours, until the chicken is tender and at least 165F (74C).","Drain the cashews and blend with the yogurt and cream until completely smooth.","Remove the cinnamon stick and bay leaves. Whisk a ladle of the hot cooking liquid into the cashew mixture to temper it, then stir it into the slow cooker. Cook on HIGH, uncovered, 15-20 minutes without boiling, so the yogurt doesn't split.","Taste for salt, sprinkle with cilantro and serve with basmati rice if you like."],"tags":["gluten-free","slow-cooker","curry","high-protein","low-carb","keto","variant"]},{"id":"b11-slow-cooker-chicken-korma--v-yogurt","title":"Slow-Cooker Chicken Korma (with yogurt)","cuisine":"indian","mealType":"dinner","difficulty":"medium","timeMinutes":220,"servings":6,"ingredients":[{"name":"chicken thighs","qty":2.5,"unit":"lb","note":"boneless, skinless, cut into 2-inch pieces"},{"name":"ghee","qty":2,"unit":"tbsp"},{"name":"onion","qty":2,"unit":"piece","note":"thinly sliced"},{"name":"garlic","qty":5,"unit":"clove","note":"minced"},{"name":"ginger","qty":1,"unit":"tbsp","note":"grated"},{"name":"garam masala","qty":2,"unit":"tsp"},{"name":"ground coriander","qty":2,"unit":"tsp"},{"name":"ground cumin","qty":1,"unit":"tsp"},{"name":"turmeric","qty":0.5,"unit":"tsp"},{"name":"ground cardamom","qty":0.5,"unit":"tsp"},{"name":"cinnamon stick","qty":1,"unit":"piece"},{"name":"bay leaves","qty":2,"unit":"piece"},{"name":"chicken broth","qty":0.5,"unit":"cup"},{"name":"cashews","qty":0.5,"unit":"cup","note":"raw, soaked in hot water 20 minutes"},{"name":"yogurt","qty":1,"unit":"cup"},{"name":"heavy cream","qty":0.5,"unit":"cup"},{"name":"cilantro","qty":0.25,"unit":"cup","note":"chopped"},{"name":"basmati rice","qty":1.5,"unit":"cup","note":"cooked, to serve","optional":true},{"name":"salt","unit":"to-taste"}],"steps":["Heat the ghee in a large skillet over medium heat and cook the onions 10-12 minutes until golden. Add the garlic, ginger, garam masala, coriander, cumin, turmeric and cardamom and stir 1 minute.","Scrape the onion mixture into the slow cooker. Add the chicken, cinnamon stick, bay leaves, broth and 1 1/2 tsp salt and stir to coat.","Cover and cook on HIGH 3 hours or LOW 5-6 hours, until the chicken is tender and at least 165F (74C).","Drain the cashews and blend with the yogurt and cream until completely smooth.","Remove the cinnamon stick and bay leaves. Whisk a ladle of the hot cooking liquid into the cashew mixture to temper it, then stir it into the slow cooker. Cook on HIGH, uncovered, 15-20 minutes without boiling, so the yogurt doesn't split.","Taste for salt, sprinkle with cilantro and serve with basmati rice if you like."],"tags":["gluten-free","slow-cooker","curry","high-protein","low-carb","keto","variant"]},{"id":"b11-slow-cooker-thai-peanut-chicken--v-chicken-breast","title":"Slow-Cooker Thai Peanut Chicken with Peppers (with chicken breast)","cuisine":"thai","mealType":"dinner","difficulty":"easy","timeMinutes":210,"servings":6,"ingredients":[{"name":"chicken breast","qty":2,"unit":"lb"},{"name":"onion","qty":1,"unit":"piece","note":"sliced"},{"name":"garlic","qty":3,"unit":"clove","note":"minced"},{"name":"ginger","qty":1,"unit":"tbsp","note":"grated"},{"name":"coconut milk","qty":1,"unit":"can","note":"13.5 oz"},{"name":"peanut butter","qty":0.33,"unit":"cup","note":"natural creamy"},{"name":"tamari","qty":3,"unit":"tbsp","note":"gluten-free soy sauce"},{"name":"red curry paste","qty":1,"unit":"tbsp","note":"check the label if avoiding gluten or shrimp"},{"name":"maple syrup","qty":1,"unit":"tbsp"},{"name":"red bell pepper","qty":2,"unit":"piece","note":"sliced"},{"name":"lime juice","qty":2,"unit":"tbsp"},{"name":"jasmine rice","qty":1.5,"unit":"cup","note":"rinsed"},{"name":"roasted peanuts","qty":0.25,"unit":"cup","note":"chopped"},{"name":"cilantro","qty":0.25,"unit":"cup","note":"chopped"}],"steps":["Scatter the onion in the slow cooker and lay the chicken on top.","Whisk the coconut milk, peanut butter, tamari, curry paste, maple syrup, garlic and ginger until smooth and pour over the chicken.","Cover and cook on HIGH 3 hours or LOW 5-6 hours, until the chicken is tender and at least 165F (74C). Add the bell peppers for the last 45 minutes on HIGH (or 1 hour on LOW) so they stay slightly crisp.","About 30 minutes before serving, cook the rice with 2 1/4 cups water: bring to a boil, cover, simmer on low 15 minutes and rest 10 minutes.","Shred or cut the chicken into large pieces right in the sauce, stir in the lime juice and taste for salt; thin with a splash of water if the sauce is too thick.","Serve over the rice topped with chopped peanuts and cilantro."],"tags":["gluten-free","slow-cooker","high-protein","meal-prep","variant"]},{"id":"b11-pistachio-crusted-salmon-broccoli-lemon-yogurt--v-cod","title":"Pistachio-Crusted Cod with Roasted Broccoli and Lemon Yogurt","cuisine":"mediterranean","mealType":"dinner","difficulty":"easy","timeMinutes":30,"servings":4,"ingredients":[{"name":"cod","qty":4,"unit":"fillet"},{"name":"pistachios","qty":0.5,"unit":"cup","note":"shelled, finely chopped"},{"name":"dijon mustard","qty":1,"unit":"tbsp"},{"name":"lemon","qty":1,"unit":"piece","note":"zested and juiced"},{"name":"olive oil","qty":3,"unit":"tbsp","note":"divided"},{"name":"broccoli florets","qty":1.25,"unit":"lb"},{"name":"red pepper flakes","qty":0.25,"unit":"tsp"},{"name":"greek yogurt","qty":0.5,"unit":"cup","note":"plain whole-milk"},{"name":"garlic","qty":1,"unit":"clove","note":"grated"},{"name":"fresh dill","qty":1,"unit":"tbsp","note":"chopped"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Heat the oven to 425F (220C). Toss the broccoli with 2 tbsp olive oil, the red pepper flakes, 1/2 tsp salt and pepper on a large sheet pan and roast 10 minutes.","Mix the pistachios with the lemon zest, the remaining 1 tbsp olive oil and a pinch of salt.","Pat the cod dry, season with salt and pepper and brush the tops with the dijon. Press the pistachio mixture firmly onto the mustard.","Push the broccoli to the sides of the pan and set the cod in the middle. Roast 10-12 minutes until the cod flakes and reaches 145F (63C) and the crust is golden; tent with foil if the nuts brown too fast.","Stir the yogurt with the garlic, dill, 1 tbsp lemon juice and a pinch of salt.","Serve the cod and broccoli with the lemon yogurt and a squeeze of the remaining lemon juice."],"tags":["gluten-free","seafood","sheet-pan","high-protein","low-carb","keto","quick","variant"]},{"id":"b11-pistachio-crusted-salmon-broccoli-lemon-yogurt--v-yogurt","title":"Pistachio-Crusted Salmon with Roasted Broccoli and Lemon Yogurt (with yogurt)","cuisine":"mediterranean","mealType":"dinner","difficulty":"easy","timeMinutes":30,"servings":4,"ingredients":[{"name":"salmon","qty":4,"unit":"fillet","note":"6 oz each, skinless"},{"name":"pistachios","qty":0.5,"unit":"cup","note":"shelled, finely chopped"},{"name":"dijon mustard","qty":1,"unit":"tbsp"},{"name":"lemon","qty":1,"unit":"piece","note":"zested and juiced"},{"name":"olive oil","qty":3,"unit":"tbsp","note":"divided"},{"name":"broccoli florets","qty":1.25,"unit":"lb"},{"name":"red pepper flakes","qty":0.25,"unit":"tsp"},{"name":"yogurt","qty":0.5,"unit":"cup"},{"name":"garlic","qty":1,"unit":"clove","note":"grated"},{"name":"fresh dill","qty":1,"unit":"tbsp","note":"chopped"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Heat the oven to 425F (220C). Toss the broccoli with 2 tbsp olive oil, the red pepper flakes, 1/2 tsp salt and pepper on a large sheet pan and roast 10 minutes.","Mix the pistachios with the lemon zest, the remaining 1 tbsp olive oil and a pinch of salt.","Pat the salmon dry, season with salt and pepper and brush the tops with the dijon. Press the pistachio mixture firmly onto the mustard.","Push the broccoli to the sides of the pan and set the salmon in the middle. Roast 10-12 minutes until the salmon flakes and reaches 145F (63C) and the crust is golden; tent with foil if the nuts brown too fast.","Stir the yogurt with the garlic, dill, 1 tbsp lemon juice and a pinch of salt.","Serve the salmon and broccoli with the lemon yogurt and a squeeze of the remaining lemon juice."],"tags":["gluten-free","seafood","sheet-pan","high-protein","low-carb","keto","quick","variant"]},{"id":"b11-skillet-lamb-chops-rosemary-blistered-tomatoes--v-eggplant","title":"Skillet Rosemary Lamb Chops with Blistered Tomatoes and Eggplant","cuisine":"mediterranean","mealType":"dinner","difficulty":"easy","timeMinutes":35,"servings":4,"ingredients":[{"name":"lamb chops","qty":2,"unit":"lb","note":"8 loin chops, about 1 inch thick"},{"name":"fresh rosemary","qty":1,"unit":"tbsp","note":"finely chopped, plus 2 sprigs"},{"name":"olive oil","qty":3,"unit":"tbsp","note":"divided"},{"name":"eggplant","qty":2,"unit":"piece"},{"name":"garlic","qty":4,"unit":"clove","note":"smashed"},{"name":"cherry tomatoes","qty":2,"unit":"cup"},{"name":"balsamic vinegar","qty":1,"unit":"tbsp"},{"name":"mint","qty":2,"unit":"tbsp","note":"chopped"},{"name":"lemon","qty":1,"unit":"piece","note":"cut into wedges"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Pat the lamb chops dry, season generously with salt, pepper and the chopped rosemary and let them sit 15 minutes.","Heat 1 tbsp olive oil in a large cast-iron skillet over medium-high heat. Stand the chops on their fatty edge for 1-2 minutes to render, then sear in batches 3-4 minutes per side until browned and 145F (63C) inside. Rest on a plate at least 3 minutes.","Pour off all but 1 tbsp fat and add the remaining 2 tbsp olive oil. Cook the eggplant with a pinch of salt 4-5 minutes until golden on the cut sides.","Add the garlic, rosemary sprigs and cherry tomatoes and cook 3-4 minutes, shaking the pan, until the tomatoes blister and start to burst.","Stir in the balsamic vinegar and season with salt and pepper. Remove the rosemary sprigs.","Return the lamb chops and their juices to the pan, scatter with mint and serve with lemon wedges."],"tags":["gluten-free","one-pan","high-protein","low-carb","keto","variant"]},{"id":"b12-japanese-spinach-gomae--v-kale","title":"Kale Gomae (Japanese Sesame Kale)","cuisine":"japanese","mealType":"side","difficulty":"easy","timeMinutes":15,"servings":4,"ingredients":[{"name":"kale","qty":1,"unit":"lb"},{"name":"sesame seeds","qty":3,"unit":"tbsp","note":"white"},{"name":"soy sauce","qty":1,"unit":"tbsp"},{"name":"sugar","qty":1,"unit":"tbsp"},{"name":"mirin","qty":1,"unit":"tsp"}],"steps":["Toast the sesame seeds in a dry skillet over medium heat, shaking often, for 2-3 minutes until golden. Grind them in a mortar or spice grinder to a coarse, fragrant powder.","Stir the ground sesame with the soy sauce, sugar and mirin to make a thick dressing.","Bring a pot of water to a boil, add the kale and blanch 30-60 seconds until just wilted, then plunge it into ice water.","Drain and squeeze the kale firmly to remove as much water as possible, then cut it into 2-inch lengths.","Toss the kale with the sesame dressing and serve at room temperature or chilled."],"tags":["vegan","dairy-free","quick","variant"]},{"id":"b12-steakhouse-creamed-spinach--v-kale","title":"Steakhouse Creamed Kale","cuisine":"american","mealType":"side","difficulty":"easy","timeMinutes":30,"servings":6,"ingredients":[{"name":"kale","qty":2,"unit":"lb"},{"name":"butter","qty":2,"unit":"tbsp"},{"name":"shallot","qty":1,"unit":"piece","note":"minced"},{"name":"garlic","qty":2,"unit":"clove","note":"minced"},{"name":"cream cheese","qty":4,"unit":"oz","note":"softened, cut into pieces"},{"name":"heavy cream","qty":0.5,"unit":"cup"},{"name":"parmesan","qty":0.33,"unit":"cup","note":"grated"},{"name":"nutmeg","qty":1,"unit":"pinch"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["If using fresh kale, wilt it in batches in a large dry pot over medium-high heat, transfer to a colander, cool slightly and squeeze out as much liquid as possible. Chop roughly.","Melt the butter in a large skillet over medium heat. Add the shallot and cook 2-3 minutes until soft, then add the garlic for 30 seconds.","Add the cream cheese and heavy cream and stir until melted and smooth, about 2 minutes.","Stir in the kale, parmesan and nutmeg and simmer gently 3-4 minutes until thick and creamy. Season with salt and pepper and serve hot."],"tags":["vegetarian","gluten-free","comfort","variant"]},{"id":"b12-italian-wedding-soup--v-ground-turkey","title":"Italian Wedding Soup (with ground turkey)","cuisine":"italian","mealType":"dinner","difficulty":"medium","timeMinutes":60,"servings":6,"ingredients":[{"name":"ground turkey","qty":0.5,"unit":"lb"},{"name":"ground pork","qty":0.5,"unit":"lb"},{"name":"breadcrumbs","qty":0.33,"unit":"cup","note":"plain dry"},{"name":"egg","qty":1,"unit":"piece","note":"large"},{"name":"parmesan","qty":0.5,"unit":"cup","note":"grated, plus more to serve"},{"name":"garlic","qty":3,"unit":"clove","note":"minced, divided"},{"name":"parsley","qty":3,"unit":"tbsp","note":"chopped"},{"name":"olive oil","qty":1,"unit":"tbsp"},{"name":"onion","qty":1,"unit":"piece","note":"diced"},{"name":"carrot","qty":2,"unit":"piece","note":"diced"},{"name":"celery","qty":2,"unit":"stalk","note":"diced"},{"name":"chicken broth","qty":10,"unit":"cup"},{"name":"orzo","qty":0.75,"unit":"cup","note":"or acini di pepe"},{"name":"spinach","qty":5,"unit":"oz","note":"baby spinach or chopped escarole"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Mix the ground turkey, ground pork, breadcrumbs, egg, parmesan, 1 clove of the garlic, the parsley, 1/2 tsp salt and some pepper with your hands just until combined. Roll into 3/4-inch meatballs (about 40).","Heat the olive oil in a large pot over medium heat. Add the onion, carrot, celery and the remaining garlic and cook 6-8 minutes until softened.","Add the chicken broth and bring to a boil. Gently drop in the meatballs, reduce to a steady simmer and cook 10 minutes.","Stir in the orzo and simmer 8-10 minutes, stirring occasionally, until the pasta is tender and the meatballs are cooked through (165F in the center).","Stir in the spinach for 1-2 minutes until wilted. Season with salt and pepper and serve with extra parmesan."],"tags":["soup","comfort","kid-friendly","variant"]},{"id":"b12-italian-wedding-soup--v-kale","title":"Italian Wedding Soup (with kale)","cuisine":"italian","mealType":"dinner","difficulty":"medium","timeMinutes":60,"servings":6,"ingredients":[{"name":"ground beef","qty":0.5,"unit":"lb","note":"85% lean"},{"name":"ground pork","qty":0.5,"unit":"lb"},{"name":"breadcrumbs","qty":0.33,"unit":"cup","note":"plain dry"},{"name":"egg","qty":1,"unit":"piece","note":"large"},{"name":"parmesan","qty":0.5,"unit":"cup","note":"grated, plus more to serve"},{"name":"garlic","qty":3,"unit":"clove","note":"minced, divided"},{"name":"parsley","qty":3,"unit":"tbsp","note":"chopped"},{"name":"olive oil","qty":1,"unit":"tbsp"},{"name":"onion","qty":1,"unit":"piece","note":"diced"},{"name":"carrot","qty":2,"unit":"piece","note":"diced"},{"name":"celery","qty":2,"unit":"stalk","note":"diced"},{"name":"chicken broth","qty":10,"unit":"cup"},{"name":"orzo","qty":0.75,"unit":"cup","note":"or acini di pepe"},{"name":"kale","qty":5,"unit":"oz"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Mix the ground beef, ground pork, breadcrumbs, egg, parmesan, 1 clove of the garlic, the parsley, 1/2 tsp salt and some pepper with your hands just until combined. Roll into 3/4-inch meatballs (about 40).","Heat the olive oil in a large pot over medium heat. Add the onion, carrot, celery and the remaining garlic and cook 6-8 minutes until softened.","Add the chicken broth and bring to a boil. Gently drop in the meatballs, reduce to a steady simmer and cook 10 minutes.","Stir in the orzo and simmer 8-10 minutes, stirring occasionally, until the pasta is tender and the meatballs are cooked through (160F in the center).","Stir in the kale for 1-2 minutes until wilted. Season with salt and pepper and serve with extra parmesan."],"tags":["soup","comfort","kid-friendly","variant"]},{"id":"b12-avgolemono-lemon-chicken-rice-soup--v-chicken-breast","title":"Avgolemono (Greek Lemon Chicken and Rice Soup) (with chicken breast)","cuisine":"greek","mealType":"dinner","difficulty":"medium","timeMinutes":55,"servings":6,"ingredients":[{"name":"chicken breast","qty":1.5,"unit":"lb"},{"name":"chicken broth","qty":8,"unit":"cup"},{"name":"onion","qty":1,"unit":"piece","note":"finely diced"},{"name":"carrot","qty":2,"unit":"piece","note":"finely diced"},{"name":"celery","qty":2,"unit":"stalk","note":"finely diced"},{"name":"olive oil","qty":1,"unit":"tbsp"},{"name":"long-grain rice","qty":0.75,"unit":"cup","note":"white"},{"name":"egg","qty":3,"unit":"piece","note":"large"},{"name":"lemon juice","qty":0.33,"unit":"cup","note":"freshly squeezed (2 lemons)"},{"name":"dill","qty":2,"unit":"tbsp","note":"fresh, chopped"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Heat the olive oil in a large pot over medium heat. Cook the onion, carrot and celery 5-6 minutes until soft.","Add the chicken broth and the chicken breast, bring to a boil, then simmer gently 15-20 minutes until the chicken reaches 165F. Lift the chicken out and shred it with two forks.","Add the rice to the simmering broth and cook 15 minutes until tender. Reduce the heat to low so the soup is barely steaming.","Whisk the eggs in a bowl until frothy, then whisk in the lemon juice. Slowly ladle in 2 cups of the hot broth, one ladle at a time, whisking constantly to temper the eggs.","Stir the egg mixture back into the pot and heat gently 3-4 minutes, stirring, until the soup thickens slightly. Do not let it boil or the eggs will curdle.","Return the shredded chicken, stir in the dill, season with salt and pepper and serve."],"tags":["soup","gluten-free","dairy-free","comfort","variant"]},{"id":"b12-caldo-de-res-mexican-beef-soup--v-eggplant","title":"Caldo de Res (Mexican Beef and Vegetable Soup) (with eggplant)","cuisine":"mexican","mealType":"dinner","difficulty":"medium","timeMinutes":165,"servings":6,"ingredients":[{"name":"beef","qty":2.5,"unit":"lb","note":"bone-in beef shank, cut crosswise about 1 1/2 inches thick"},{"name":"onion","qty":1,"unit":"piece","note":"white, halved"},{"name":"garlic","qty":4,"unit":"clove","note":"smashed"},{"name":"bay leaf","qty":2,"unit":"leaf"},{"name":"corn on the cob","qty":2,"unit":"ear","note":"each cut into 3 pieces"},{"name":"carrot","qty":3,"unit":"piece","note":"cut into 2-inch chunks"},{"name":"potato","qty":1,"unit":"lb","note":"red or yukon gold, cut into large chunks"},{"name":"eggplant","qty":2,"unit":"piece"},{"name":"cabbage","qty":0.5,"unit":"head","note":"small green cabbage, cut into wedges"},{"name":"cilantro","qty":0.5,"unit":"cup","note":"chopped"},{"name":"serrano pepper","qty":1,"unit":"piece","note":"finely chopped, to serve","optional":true},{"name":"lime","qty":2,"unit":"piece","note":"cut into wedges"},{"name":"salt","unit":"to-taste"}],"steps":["Put the beef shank, onion, garlic, bay leaves and 1 tbsp salt in a large stockpot and cover with 14 cups water. Bring to a boil and skim off the foam that rises for the first 10 minutes.","Reduce the heat, partially cover and simmer gently 2 hours, until the beef is very tender and pulls away from the bone.","Remove and discard the onion halves and bay leaves. Add the corn and carrots and simmer 10 minutes.","Add the potatoes and simmer 10 minutes, then add the eggplant and cabbage wedges and simmer 8-10 minutes more until all the vegetables are tender. Taste and adjust the salt.","Serve each bowl with a piece of beef, some of every vegetable and plenty of broth, with cilantro, serrano and lime wedges at the table."],"tags":["soup","gluten-free","dairy-free","high-protein","comfort","variant"]},{"id":"b12-tom-kha-gai--v-chicken-breast","title":"Tom Kha Gai (Thai Coconut Chicken Soup) (with chicken breast)","cuisine":"thai","mealType":"dinner","difficulty":"medium","timeMinutes":35,"servings":4,"ingredients":[{"name":"chicken breast","qty":1,"unit":"lb"},{"name":"coconut milk","qty":2,"unit":"can","note":"13.5 oz cans"},{"name":"chicken broth","qty":2,"unit":"cup"},{"name":"lemongrass","qty":2,"unit":"stalk","note":"trimmed, cut into 2-inch lengths and bruised"},{"name":"ginger","qty":2,"unit":"tbsp","note":"galangal if you can find it, thinly sliced"},{"name":"kaffir lime leaves","qty":5,"unit":"leaf","note":"torn"},{"name":"mushroom","qty":8,"unit":"oz","note":"oyster or button mushrooms, sliced"},{"name":"fish sauce","qty":3,"unit":"tbsp"},{"name":"lime juice","qty":3,"unit":"tbsp"},{"name":"sugar","qty":2,"unit":"tsp","note":"palm or brown sugar"},{"name":"thai chili","qty":2,"unit":"piece","note":"smashed, adjust to taste"},{"name":"cilantro","qty":0.25,"unit":"cup","note":"leaves"}],"steps":["Combine the coconut milk, chicken broth, lemongrass, sliced ginger or galangal and lime leaves in a pot and bring to a gentle simmer over medium heat. Simmer 5 minutes to infuse.","Add the chicken and mushrooms and simmer gently 8-10 minutes, until the chicken is cooked through (165F). Keep the heat low so the coconut milk does not split.","Stir in the fish sauce, sugar and chilies and simmer 1 minute.","Off the heat, stir in the lime juice. Taste and balance with more fish sauce, lime or sugar.","Ladle into bowls and top with cilantro. The lemongrass, galangal and lime leaves are for flavor, not for eating."],"tags":["soup","gluten-free","dairy-free","high-protein","variant"]},{"id":"b12-taco-salad-seasoned-beef--v-ground-turkey","title":"Taco Salad with Seasoned Turkey","cuisine":"mexican","mealType":"dinner","difficulty":"easy","timeMinutes":30,"servings":4,"ingredients":[{"name":"ground turkey","qty":1,"unit":"lb"},{"name":"taco seasoning","qty":2,"unit":"tbsp"},{"name":"romaine lettuce","qty":1,"unit":"head","note":"chopped (about 8 cups)"},{"name":"black beans","qty":15,"unit":"oz","note":"1 can, rinsed and drained"},{"name":"corn kernels","qty":1,"unit":"cup","note":"thawed frozen or canned, drained"},{"name":"cherry tomatoes","qty":1,"unit":"cup","note":"halved"},{"name":"cheddar cheese","qty":1,"unit":"cup","note":"shredded"},{"name":"avocado","qty":1,"unit":"piece","note":"diced"},{"name":"salsa","qty":0.5,"unit":"cup"},{"name":"sour cream","qty":0.25,"unit":"cup"},{"name":"tortilla chips","qty":2,"unit":"cup","note":"lightly crushed; corn chips — check the label for gluten-free"}],"steps":["Brown the ground turkey in a skillet over medium-high heat, breaking it up, 6-8 minutes until no pink remains (165F). Drain off excess fat.","Add the taco seasoning and 1/3 cup water and simmer 3-4 minutes until the liquid is absorbed.","Stir the salsa and sour cream together to make a creamy dressing.","Divide the romaine among 4 bowls and top with the warm turkey, black beans, corn, tomatoes, cheddar and avocado.","Drizzle with the salsa dressing and scatter the crushed tortilla chips over just before serving."],"tags":["salad","gluten-free","high-protein","kid-friendly","variant"]},{"id":"b12-taco-salad-seasoned-beef--v-pinto-beans","title":"Taco Salad with Seasoned Beef (with pinto beans)","cuisine":"mexican","mealType":"dinner","difficulty":"easy","timeMinutes":30,"servings":4,"ingredients":[{"name":"ground beef","qty":1,"unit":"lb","note":"90% lean"},{"name":"taco seasoning","qty":2,"unit":"tbsp"},{"name":"romaine lettuce","qty":1,"unit":"head","note":"chopped (about 8 cups)"},{"name":"pinto beans","qty":15,"unit":"oz"},{"name":"corn kernels","qty":1,"unit":"cup","note":"thawed frozen or canned, drained"},{"name":"cherry tomatoes","qty":1,"unit":"cup","note":"halved"},{"name":"cheddar cheese","qty":1,"unit":"cup","note":"shredded"},{"name":"avocado","qty":1,"unit":"piece","note":"diced"},{"name":"salsa","qty":0.5,"unit":"cup"},{"name":"sour cream","qty":0.25,"unit":"cup"},{"name":"tortilla chips","qty":2,"unit":"cup","note":"lightly crushed; corn chips — check the label for gluten-free"}],"steps":["Brown the ground beef in a skillet over medium-high heat, breaking it up, 6-8 minutes until no pink remains (160F). Drain off excess fat.","Add the taco seasoning and 1/3 cup water and simmer 3-4 minutes until the liquid is absorbed.","Stir the salsa and sour cream together to make a creamy dressing.","Divide the romaine among 4 bowls and top with the warm beef, pinto beans, corn, tomatoes, cheddar and avocado.","Drizzle with the salsa dressing and scatter the crushed tortilla chips over just before serving."],"tags":["salad","gluten-free","high-protein","kid-friendly","variant"]},{"id":"b12-taco-salad-seasoned-beef--v-monterey-jack","title":"Taco Salad with Seasoned Beef (with monterey jack)","cuisine":"mexican","mealType":"dinner","difficulty":"easy","timeMinutes":30,"servings":4,"ingredients":[{"name":"ground beef","qty":1,"unit":"lb","note":"90% lean"},{"name":"taco seasoning","qty":2,"unit":"tbsp"},{"name":"romaine lettuce","qty":1,"unit":"head","note":"chopped (about 8 cups)"},{"name":"black beans","qty":15,"unit":"oz","note":"1 can, rinsed and drained"},{"name":"corn kernels","qty":1,"unit":"cup","note":"thawed frozen or canned, drained"},{"name":"cherry tomatoes","qty":1,"unit":"cup","note":"halved"},{"name":"monterey jack","qty":1,"unit":"cup"},{"name":"avocado","qty":1,"unit":"piece","note":"diced"},{"name":"salsa","qty":0.5,"unit":"cup"},{"name":"sour cream","qty":0.25,"unit":"cup"},{"name":"tortilla chips","qty":2,"unit":"cup","note":"lightly crushed; corn chips — check the label for gluten-free"}],"steps":["Brown the ground beef in a skillet over medium-high heat, breaking it up, 6-8 minutes until no pink remains (160F). Drain off excess fat.","Add the taco seasoning and 1/3 cup water and simmer 3-4 minutes until the liquid is absorbed.","Stir the salsa and sour cream together to make a creamy dressing.","Divide the romaine among 4 bowls and top with the warm beef, black beans, corn, tomatoes, cheddar and avocado.","Drizzle with the salsa dressing and scatter the crushed tortilla chips over just before serving."],"tags":["salad","gluten-free","high-protein","kid-friendly","variant"]},{"id":"b12-curried-chicken-salad-grapes--v-yogurt","title":"Curried Chicken Salad with Grapes and Almonds (with yogurt)","cuisine":"american","mealType":"lunch","difficulty":"easy","timeMinutes":35,"servings":4,"ingredients":[{"name":"chicken breasts","qty":1.25,"unit":"lb","note":"boneless, skinless"},{"name":"mayonnaise","qty":0.33,"unit":"cup"},{"name":"yogurt","qty":0.33,"unit":"cup"},{"name":"curry powder","qty":2,"unit":"tsp","note":"Madras-style"},{"name":"lemon juice","qty":1,"unit":"tbsp"},{"name":"honey","qty":1,"unit":"tsp"},{"name":"celery","qty":2,"unit":"stalk","note":"diced"},{"name":"red grapes","qty":1,"unit":"cup","note":"halved"},{"name":"scallions","qty":2,"unit":"piece","note":"sliced"},{"name":"sliced almonds","qty":0.33,"unit":"cup","note":"toasted"},{"name":"butter lettuce","qty":1,"unit":"head","note":"leaves separated, for serving"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Put the chicken in a saucepan, cover with cold salted water, bring just to a simmer, cover, turn off the heat and let stand 15-18 minutes until it reaches 165F. Cool completely and dice.","Whisk the mayonnaise, yogurt, curry powder, lemon juice, honey, salt and pepper in a large bowl.","Add the chicken, celery, grapes and scallions and fold until evenly coated.","Chill at least 10 minutes. Just before serving fold in the toasted almonds and spoon the salad into the lettuce leaves. Keep refrigerated up to 3 days."],"tags":["salad","gluten-free","high-protein","meal-prep","variant"]},{"id":"mx2-huevos-rancheros--v-pinto-beans","title":"Huevos Rancheros with Ranchero Sauce (with pinto beans)","cuisine":"mexican","mealType":"breakfast","difficulty":"easy","timeMinutes":20,"servings":4,"ingredients":[{"name":"corn tortilla","qty":8,"unit":"piece"},{"name":"egg","qty":4,"unit":"piece"},{"name":"tomato","qty":3,"unit":"piece"},{"name":"onion","qty":0.5,"unit":"piece","note":"diced"},{"name":"garlic","qty":2,"unit":"clove"},{"name":"chili pepper","qty":1,"unit":"piece","note":"jalapeno, minced"},{"name":"canola oil","qty":3,"unit":"tbsp"},{"name":"pinto beans","qty":1,"unit":"can"},{"name":"cumin","qty":0.5,"unit":"tsp"},{"name":"cheese","qty":0.5,"unit":"cup","note":"queso fresco, crumbled"},{"name":"cilantro","qty":2,"unit":"tbsp","note":"chopped"},{"name":"salt","qty":0.5,"unit":"tsp"}],"steps":["Blend or simmer the tomato, onion, garlic, and jalapeno with cumin and salt for 10 minutes to make a chunky ranchero sauce.","Warm the pinto beans in a small saucepan and lightly mash some of them for a creamier texture.","Heat 1 tablespoon of canola oil in a skillet and lightly fry the corn tortillas for about 20 seconds per side until pliable.","In the same skillet, fry the eggs sunny-side up in the remaining oil until the whites are set.","Place two warm tortillas on each plate and top with a spoonful of pinto beans.","Add a fried egg on top, spoon over the ranchero sauce, and garnish with crumbled cheese and cilantro."],"tags":["vegetarian","gluten-free","comfort","weeknight","variant"]},{"id":"mx2-tortilla-soup--v-pinto-beans","title":"Vegetarian Tortilla Soup (with pinto beans)","cuisine":"mexican","mealType":"lunch","difficulty":"medium","timeMinutes":35,"servings":6,"ingredients":[{"name":"corn tortilla","qty":4,"unit":"piece","note":"cut into strips"},{"name":"vegetable broth","qty":6,"unit":"cup"},{"name":"tomato","qty":4,"unit":"piece"},{"name":"onion","qty":1,"unit":"piece"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"chili pepper","qty":1,"unit":"piece","note":"chipotle in adobo, minced"},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"chili powder","qty":1,"unit":"tsp"},{"name":"pinto beans","qty":1,"unit":"can"},{"name":"corn","qty":1,"unit":"cup"},{"name":"avocado","qty":1,"unit":"piece","note":"diced, for garnish"},{"name":"cilantro","qty":2,"unit":"tbsp","note":"chopped"},{"name":"canola oil","qty":2,"unit":"tbsp"},{"name":"lime","qty":1,"unit":"piece"}],"steps":["Toss the tortilla strips with 1 tablespoon of canola oil and bake or pan-fry until crisp; set aside for garnish.","Blend the tomato, onion, garlic, and chipotle pepper until smooth.","Heat the remaining oil in a large pot and cook the blended mixture for 5 minutes, stirring often.","Stir in the cumin and chili powder, then add the vegetable broth and bring to a simmer.","Add the pinto beans and corn and simmer for 15 minutes to let the flavors meld.","Ladle the soup into bowls and top with crispy tortilla strips, diced avocado, cilantro, and a squeeze of lime."],"tags":["vegan","vegetarian","gluten-free","one-pot","comfort","variant"]},{"id":"mx2-tostadas-de-frijoles--v-pinto-beans","title":"Pinto Bean Tostadas with Avocado","cuisine":"mexican","mealType":"lunch","difficulty":"easy","timeMinutes":15,"servings":4,"ingredients":[{"name":"corn tortilla","qty":8,"unit":"piece","note":"tostada shells"},{"name":"pinto beans","qty":2,"unit":"can"},{"name":"garlic","qty":2,"unit":"clove"},{"name":"cumin","qty":0.5,"unit":"tsp"},{"name":"lettuce","qty":1,"unit":"cup","note":"shredded"},{"name":"tomato","qty":1,"unit":"piece","note":"diced"},{"name":"avocado","qty":1,"unit":"piece"},{"name":"lime","qty":1,"unit":"piece"},{"name":"salsa","qty":0.5,"unit":"cup"},{"name":"salt","qty":0.5,"unit":"tsp"}],"steps":["Heat the pinto beans with garlic and cumin in a saucepan, mashing lightly until thick and spreadable.","Season the bean mixture with salt to taste.","Spread a layer of the beans over each tostada shell.","Top with shredded lettuce, diced tomato, and sliced avocado.","Finish with a spoonful of salsa and a squeeze of lime juice before serving."],"tags":["vegan","vegetarian","gluten-free","quick","meatless","variant"]},{"id":"mx2-vegetarian-black-bean-enchiladas--v-pinto-beans","title":"Vegan Pinto Bean and Corn Enchiladas","cuisine":"mexican","mealType":"dinner","difficulty":"medium","timeMinutes":40,"servings":6,"ingredients":[{"name":"corn tortilla","qty":12,"unit":"piece"},{"name":"pinto beans","qty":2,"unit":"can"},{"name":"corn","qty":1,"unit":"cup"},{"name":"tomatillo","qty":1,"unit":"lb","note":"salsa verde"},{"name":"onion","qty":0.5,"unit":"piece"},{"name":"garlic","qty":2,"unit":"clove"},{"name":"canola oil","qty":3,"unit":"tbsp"},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"chili powder","qty":0.5,"unit":"tsp"},{"name":"avocado","qty":1,"unit":"piece","note":"sliced, for garnish"},{"name":"cilantro","qty":2,"unit":"tbsp"}],"steps":["Simmer the tomatillos with onion and garlic until soft, then blend into a smooth green sauce.","In a bowl, mix the pinto beans, corn, cumin, and chili powder together.","Lightly fry each tortilla in 1 tablespoon of the oil for a few seconds per side to soften.","Dip each tortilla in the green sauce, fill with the bean and corn mixture, roll up, and place seam-side down in a baking dish.","Pour the remaining sauce over the enchiladas and bake at 375 degrees F for 20 minutes until heated through.","Garnish with sliced avocado and chopped cilantro before serving."],"tags":["vegan","vegetarian","gluten-free","meatless","comfort","variant"]},{"id":"mx2-grilled-salmon--v-cod","title":"Simple Grilled Cod","cuisine":"american","mealType":"dinner","difficulty":"easy","timeMinutes":20,"servings":4,"ingredients":[{"name":"cod","qty":4,"unit":"fillet"},{"name":"lemon","qty":1,"unit":"piece"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"garlic","qty":2,"unit":"clove"},{"name":"dill","qty":1,"unit":"tbsp","note":"fresh"},{"name":"salt","qty":0.5,"unit":"tsp"},{"name":"black pepper","qty":0.25,"unit":"tsp"}],"steps":["Preheat a grill or grill pan to medium-high heat.","Rub the cod fillets with olive oil, minced garlic, salt, and pepper.","Grill the cod skin-side down for 4 to 5 minutes, then flip and cook for another 3 to 4 minutes until it flakes easily.","Squeeze fresh lemon juice over the fillets and sprinkle with chopped dill before serving."],"tags":["gluten-free","quick","high-protein","weeknight","variant"]},{"id":"mx2-cuban-black-beans--v-pinto-beans","title":"Cuban Pinto Beans","cuisine":"caribbean","mealType":"lunch","difficulty":"medium","timeMinutes":40,"servings":6,"ingredients":[{"name":"pinto beans","qty":2,"unit":"can"},{"name":"onion","qty":1,"unit":"piece"},{"name":"bell pepper","qty":1,"unit":"piece","note":"green"},{"name":"garlic","qty":4,"unit":"clove"},{"name":"bay leaf","qty":2,"unit":"leaf"},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"oregano","qty":1,"unit":"tsp"},{"name":"vinegar","qty":1,"unit":"tbsp","note":"red wine vinegar"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"salt","qty":1,"unit":"tsp"}],"steps":["Heat the olive oil in a pot and cook the onion and bell pepper for 5 minutes until softened.","Add the garlic, cumin, and oregano, and cook for 1 minute until fragrant.","Stir in the pinto beans with their liquid, the bay leaves, and a splash of water if needed to loosen.","Simmer for 25 minutes, stirring occasionally and mashing some beans lightly to thicken the liquid.","Stir in the vinegar, season with salt, and simmer for 5 more minutes before serving over rice."],"tags":["vegan","vegetarian","gluten-free","meatless","comfort","variant"]},{"id":"as3-beef-and-broccoli--v-cauliflower","title":"Beef and Cauliflower Stir-Fry","cuisine":"chinese","mealType":"dinner","difficulty":"medium","timeMinutes":30,"servings":4,"ingredients":[{"name":"beef","qty":1,"unit":"lb","note":"flank steak, thinly sliced against the grain"},{"name":"cauliflower","qty":4,"unit":"cup"},{"name":"garlic","qty":3,"unit":"clove","note":"minced"},{"name":"ginger","qty":1,"unit":"tbsp","note":"minced"},{"name":"soy sauce","qty":4,"unit":"tbsp"},{"name":"oysters","qty":2,"unit":"tbsp","note":"oyster sauce"},{"name":"cornstarch","qty":2,"unit":"tbsp"},{"name":"sugar","qty":1,"unit":"tsp"},{"name":"canola oil","qty":2,"unit":"tbsp"},{"name":"rice","qty":2,"unit":"cup","note":"cooked, to serve"}],"steps":["Toss the sliced beef with 1 tablespoon soy sauce and 1 tablespoon cornstarch; set aside 10 minutes.","Whisk remaining soy sauce, oyster sauce, sugar, remaining cornstarch, and 0.5 cup water for the sauce.","Blanch cauliflower in boiling water for 90 seconds, then drain and set aside.","Heat oil in a wok over high heat and sear the beef in a single layer for 2 minutes per side; remove.","Add garlic and ginger to the wok and stir 30 seconds until fragrant.","Return beef and cauliflower to the wok, pour in the sauce, and toss until glossy and thickened.","Serve hot over steamed rice."],"tags":["stir-fry","weeknight","high-protein","variant"]},{"id":"as3-beef-sukiyaki--v-tempeh","title":"Beef Sukiyaki (with tempeh)","cuisine":"japanese","mealType":"dinner","difficulty":"medium","timeMinutes":35,"servings":4,"ingredients":[{"name":"beef","qty":1,"unit":"lb","note":"thinly sliced ribeye"},{"name":"cabbage","qty":3,"unit":"cup","note":"napa cabbage, chopped"},{"name":"shiitake","qty":1,"unit":"cup","note":"sliced"},{"name":"scallion","qty":2,"unit":"piece","note":"cut into segments"},{"name":"tempeh","qty":1,"unit":"block"},{"name":"soy sauce","qty":3,"unit":"tbsp"},{"name":"mirin","qty":3,"unit":"tbsp"},{"name":"sugar","qty":2,"unit":"tbsp"},{"name":"egg","qty":4,"unit":"piece","note":"for dipping, optional","optional":true},{"name":"dashi","qty":2,"unit":"cup"}],"steps":["Combine dashi, soy sauce, mirin, and sugar in a bowl to make the sukiyaki broth.","Heat a wide shallow pot or skillet over medium-high heat and sear a few slices of beef until browned.","Push the beef aside and add cabbage, shiitake, scallion, and tempeh to the pot.","Pour the broth over everything and simmer 10 minutes until the vegetables are tender.","Add the remaining beef slices and simmer 2 more minutes until just cooked.","Crack an egg into a small bowl per person for dipping, if using, and serve the sukiyaki hot from the pot."],"tags":["hot-pot","comfort-food","weeknight","variant"]},{"id":"as3-salmon-teriyaki--v-cod","title":"Cod Teriyaki","cuisine":"japanese","mealType":"dinner","difficulty":"easy","timeMinutes":20,"servings":4,"ingredients":[{"name":"cod","qty":4,"unit":"fillet"},{"name":"tamari","qty":3,"unit":"tbsp"},{"name":"mirin","qty":2,"unit":"tbsp"},{"name":"sugar","qty":1,"unit":"tbsp"},{"name":"ginger","qty":1,"unit":"tsp","note":"grated"},{"name":"sesame seeds","qty":1,"unit":"tsp"},{"name":"canola oil","qty":1,"unit":"tbsp"}],"steps":["Whisk tamari, mirin, sugar, and ginger in a small bowl for the glaze.","Heat oil in a nonstick skillet over medium-high heat and place the cod skin-side up.","Sear 3 to 4 minutes until browned, then flip and cook 2 more minutes.","Pour the glaze into the pan and let it bubble and reduce, spooning it over the cod, about 3 minutes.","Sprinkle with sesame seeds and serve immediately with the pan sauce."],"tags":["gluten-free","quick","high-protein","weeknight","variant"]},{"id":"as3-yaki-udon--v-tempeh","title":"Yaki Udon (Stir-Fried Udon Noodles) (with tempeh)","cuisine":"japanese","mealType":"dinner","difficulty":"easy","timeMinutes":20,"servings":4,"ingredients":[{"name":"pasta","qty":14,"unit":"oz","note":"udon noodles"},{"name":"tempeh","qty":8,"unit":"oz"},{"name":"cabbage","qty":1,"unit":"cup","note":"shredded"},{"name":"carrot","qty":1,"unit":"piece","note":"julienned"},{"name":"scallion","qty":2,"unit":"piece","note":"sliced"},{"name":"shiitake","qty":1,"unit":"cup","note":"sliced"},{"name":"soy sauce","qty":3,"unit":"tbsp"},{"name":"sesame oil","qty":1,"unit":"tbsp"},{"name":"garlic","qty":1,"unit":"clove","note":"minced"},{"name":"canola oil","qty":1,"unit":"tbsp"}],"steps":["Cook the udon noodles according to package directions, then drain and set aside.","Heat canola oil in a wok over high heat and pan-fry the tempeh until golden on all sides; remove.","Add garlic, cabbage, carrot, and shiitake and stir-fry 3 minutes until crisp-tender.","Add the noodles and tempeh back to the wok along with soy sauce and sesame oil.","Toss everything together for 2 minutes until well combined and heated through.","Top with scallions and serve hot."],"tags":["noodle","vegetarian","quick","weeknight","variant"]},{"id":"as3-vegetable-tempura--v-eggplant","title":"Vegetable Tempura (with eggplant)","cuisine":"japanese","mealType":"dinner","difficulty":"medium","timeMinutes":30,"servings":4,"ingredients":[{"name":"sweet potato","qty":1,"unit":"piece","note":"sliced into rounds"},{"name":"eggplant","qty":1,"unit":"piece"},{"name":"bell pepper","qty":1,"unit":"piece","note":"sliced into strips"},{"name":"wheat flour","qty":1,"unit":"cup"},{"name":"egg","qty":1,"unit":"piece"},{"name":"water","qty":1,"unit":"cup","note":"ice cold"},{"name":"canola oil","qty":3,"unit":"cup","note":"for frying"},{"name":"salt","unit":"to-taste"},{"name":"soy sauce","qty":3,"unit":"tbsp","note":"for dipping"}],"steps":["Heat oil in a deep pot to 350F.","Whisk the egg into the ice water, then gently fold in the flour, leaving the batter lumpy; do not overmix.","Dip the vegetable slices into the batter, letting excess drip off.","Fry in small batches for 2 to 3 minutes until light golden and crisp, then drain on paper towels.","Season with salt immediately after frying.","Serve hot with soy sauce for dipping."],"tags":["fried","vegetarian","appetizer","variant"]},{"id":"as3-vegetable-tempura--v-butternut-squash","title":"Vegetable Tempura (with butternut squash)","cuisine":"japanese","mealType":"dinner","difficulty":"medium","timeMinutes":30,"servings":4,"ingredients":[{"name":"butternut squash","qty":1,"unit":"piece"},{"name":"zucchini","qty":1,"unit":"piece","note":"sliced"},{"name":"bell pepper","qty":1,"unit":"piece","note":"sliced into strips"},{"name":"wheat flour","qty":1,"unit":"cup"},{"name":"egg","qty":1,"unit":"piece"},{"name":"water","qty":1,"unit":"cup","note":"ice cold"},{"name":"canola oil","qty":3,"unit":"cup","note":"for frying"},{"name":"salt","unit":"to-taste"},{"name":"soy sauce","qty":3,"unit":"tbsp","note":"for dipping"}],"steps":["Heat oil in a deep pot to 350F.","Whisk the egg into the ice water, then gently fold in the flour, leaving the batter lumpy; do not overmix.","Dip the vegetable slices into the batter, letting excess drip off.","Fry in small batches for 2 to 3 minutes until light golden and crisp, then drain on paper towels.","Season with salt immediately after frying.","Serve hot with soy sauce for dipping."],"tags":["fried","vegetarian","appetizer","variant"]},{"id":"as3-red-curry-tofu--v-tempeh","title":"Red Curry with Tempeh and Vegetables","cuisine":"thai","mealType":"dinner","difficulty":"medium","timeMinutes":30,"servings":4,"ingredients":[{"name":"tempeh","qty":14,"unit":"oz"},{"name":"coconut milk","qty":1,"unit":"can"},{"name":"curry paste","qty":3,"unit":"tbsp","note":"red curry paste"},{"name":"bell pepper","qty":1,"unit":"piece","note":"sliced"},{"name":"zucchini","qty":1,"unit":"piece","note":"sliced"},{"name":"thai basil","qty":0.5,"unit":"cup"},{"name":"tamari","qty":1,"unit":"tbsp"},{"name":"sugar","qty":1,"unit":"tbsp"},{"name":"lime","qty":1,"unit":"piece"},{"name":"rice","qty":2,"unit":"cup","note":"cooked, to serve"}],"steps":["Scoop the thick cream from the top of the coconut milk into a pot and heat over medium until sizzling.","Add the curry paste and fry 2 minutes until fragrant.","Add the tempeh and gently toss to coat, cooking 3 minutes.","Pour in the remaining coconut milk and bring to a simmer.","Add bell pepper and zucchini and simmer 8 minutes until tender.","Stir in tamari, sugar, and thai basil, and squeeze in lime juice.","Serve hot over rice."],"tags":["curry","vegan","gluten-free","weeknight","variant"]},{"id":"as3-red-curry-tofu--v-eggplant","title":"Red Curry with Tofu and Vegetables (with eggplant)","cuisine":"thai","mealType":"dinner","difficulty":"medium","timeMinutes":30,"servings":4,"ingredients":[{"name":"tofu","qty":14,"unit":"oz","note":"firm, cubed"},{"name":"coconut milk","qty":1,"unit":"can"},{"name":"curry paste","qty":3,"unit":"tbsp","note":"red curry paste"},{"name":"bell pepper","qty":1,"unit":"piece","note":"sliced"},{"name":"eggplant","qty":1,"unit":"piece"},{"name":"thai basil","qty":0.5,"unit":"cup"},{"name":"tamari","qty":1,"unit":"tbsp"},{"name":"sugar","qty":1,"unit":"tbsp"},{"name":"lime","qty":1,"unit":"piece"},{"name":"rice","qty":2,"unit":"cup","note":"cooked, to serve"}],"steps":["Scoop the thick cream from the top of the coconut milk into a pot and heat over medium until sizzling.","Add the curry paste and fry 2 minutes until fragrant.","Add the tofu and gently toss to coat, cooking 3 minutes.","Pour in the remaining coconut milk and bring to a simmer.","Add bell pepper and eggplant and simmer 8 minutes until tender.","Stir in tamari, sugar, and thai basil, and squeeze in lime juice.","Serve hot over rice."],"tags":["curry","vegan","gluten-free","weeknight","variant"]},{"id":"as3-pad-see-ew--v-cauliflower","title":"Pad See Ew (with cauliflower)","cuisine":"thai","mealType":"dinner","difficulty":"medium","timeMinutes":25,"servings":4,"ingredients":[{"name":"rice noodles","qty":12,"unit":"oz","note":"wide flat noodles"},{"name":"chicken","qty":0.5,"unit":"lb","note":"breast, sliced"},{"name":"cauliflower","qty":2,"unit":"cup"},{"name":"egg","qty":2,"unit":"piece"},{"name":"garlic","qty":2,"unit":"clove","note":"minced"},{"name":"soy sauce","qty":3,"unit":"tbsp"},{"name":"vinegar","qty":1,"unit":"tsp","note":"rice vinegar"},{"name":"sugar","qty":1,"unit":"tsp"},{"name":"canola oil","qty":2,"unit":"tbsp"}],"steps":["If using dried noodles, soak in warm water until pliable, then drain.","Heat 1 tablespoon oil in a wok over high heat and stir-fry the chicken until cooked through; remove.","Add remaining oil and garlic, then push aside and scramble the eggs.","Add cauliflower and stir-fry 2 minutes until bright and crisp-tender.","Add the noodles, chicken, soy sauce, vinegar, and sugar and toss over high heat for 2 to 3 minutes.","Serve hot."],"tags":["noodle","weeknight","quick","variant"]},{"id":"as3-bibimbap--v-kale","title":"Vegetable Bibimbap (with kale)","cuisine":"korean","mealType":"dinner","difficulty":"medium","timeMinutes":30,"servings":4,"ingredients":[{"name":"rice","qty":4,"unit":"cup","note":"cooked"},{"name":"kale","qty":2,"unit":"cup"},{"name":"carrot","qty":1,"unit":"piece","note":"julienned"},{"name":"zucchini","qty":1,"unit":"piece","note":"julienned"},{"name":"mushroom","qty":1,"unit":"cup","note":"sliced"},{"name":"bean sprouts","qty":1,"unit":"cup"},{"name":"egg","qty":4,"unit":"piece"},{"name":"gochujang","qty":3,"unit":"tbsp"},{"name":"sesame oil","qty":2,"unit":"tbsp"},{"name":"garlic","qty":2,"unit":"clove","note":"minced"},{"name":"soy sauce","qty":2,"unit":"tbsp"}],"steps":["Blanch kale and bean sprouts separately for 1 minute, drain, and toss each with a little sesame oil, garlic, and soy sauce.","Saute carrot, zucchini, and mushroom separately in a splash of sesame oil until just tender, seasoning lightly.","Fry the eggs sunny-side up in a lightly oiled pan.","Divide the rice among bowls.","Arrange the seasoned vegetables in sections on top of the rice.","Top each bowl with a fried egg and a spoonful of gochujang, then mix everything together before eating."],"tags":["rice-bowl","vegetarian","comfort-food","weeknight","variant"]},{"id":"as3-bibimbap--v-eggplant","title":"Vegetable Bibimbap (with eggplant)","cuisine":"korean","mealType":"dinner","difficulty":"medium","timeMinutes":30,"servings":4,"ingredients":[{"name":"rice","qty":4,"unit":"cup","note":"cooked"},{"name":"spinach","qty":2,"unit":"cup"},{"name":"carrot","qty":1,"unit":"piece","note":"julienned"},{"name":"eggplant","qty":1,"unit":"piece"},{"name":"mushroom","qty":1,"unit":"cup","note":"sliced"},{"name":"bean sprouts","qty":1,"unit":"cup"},{"name":"egg","qty":4,"unit":"piece"},{"name":"gochujang","qty":3,"unit":"tbsp"},{"name":"sesame oil","qty":2,"unit":"tbsp"},{"name":"garlic","qty":2,"unit":"clove","note":"minced"},{"name":"soy sauce","qty":2,"unit":"tbsp"}],"steps":["Blanch spinach and bean sprouts separately for 1 minute, drain, and toss each with a little sesame oil, garlic, and soy sauce.","Saute carrot, eggplant, and mushroom separately in a splash of sesame oil until just tender, seasoning lightly.","Fry the eggs sunny-side up in a lightly oiled pan.","Divide the rice among bowls.","Arrange the seasoned vegetables in sections on top of the rice.","Top each bowl with a fried egg and a spoonful of gochujang, then mix everything together before eating."],"tags":["rice-bowl","vegetarian","comfort-food","weeknight","variant"]},{"id":"as3-kimchi-jjigae--v-tempeh","title":"Kimchi Jjigae with Tempeh","cuisine":"korean","mealType":"dinner","difficulty":"easy","timeMinutes":25,"servings":4,"ingredients":[{"name":"kimchi","qty":2,"unit":"cup","note":"with juices"},{"name":"tempeh","qty":14,"unit":"oz"},{"name":"onion","qty":0.5,"unit":"piece","note":"sliced"},{"name":"scallion","qty":2,"unit":"piece","note":"sliced"},{"name":"tamari","qty":2,"unit":"tbsp"},{"name":"gochugaru","qty":1,"unit":"tbsp"},{"name":"garlic","qty":2,"unit":"clove","note":"minced"},{"name":"vegetable broth","qty":3,"unit":"cup"},{"name":"sesame oil","qty":1,"unit":"tsp"}],"steps":["Heat sesame oil in a pot over medium heat and saute the kimchi and onion for 3 minutes.","Add garlic and gochugaru and stir 1 minute until fragrant.","Pour in the vegetable broth and tamari, bring to a boil, then reduce heat and simmer 10 minutes.","Add the tempeh and simmer 5 more minutes without stirring too much so it stays intact.","Top with scallions and serve hot with rice."],"tags":["soup","vegan","gluten-free","spicy","weeknight","variant"]},{"id":"as3-japchae--v-kale","title":"Japchae (Stir-Fried Glass Noodles) (with kale)","cuisine":"korean","mealType":"dinner","difficulty":"medium","timeMinutes":30,"servings":4,"ingredients":[{"name":"glass noodles","qty":8,"unit":"oz"},{"name":"kale","qty":2,"unit":"cup"},{"name":"carrot","qty":1,"unit":"piece","note":"julienned"},{"name":"shiitake","qty":1,"unit":"cup","note":"sliced"},{"name":"onion","qty":0.5,"unit":"piece","note":"sliced"},{"name":"bell pepper","qty":1,"unit":"piece","note":"julienned"},{"name":"tamari","qty":4,"unit":"tbsp"},{"name":"sugar","qty":2,"unit":"tbsp"},{"name":"sesame oil","qty":2,"unit":"tbsp"},{"name":"garlic","qty":2,"unit":"clove","note":"minced"},{"name":"sesame seeds","qty":1,"unit":"tsp"}],"steps":["Soak the glass noodles in warm water for 15 minutes until pliable, then drain and cut into shorter lengths.","Blanch kale for 30 seconds, drain, and squeeze out excess water.","Heat 1 tablespoon sesame oil in a wok and stir-fry carrot, shiitake, onion, and bell pepper for 3 minutes.","Add the noodles, remaining sesame oil, tamari, sugar, and garlic, and toss over medium-high heat for 3 minutes.","Add the kale and toss to combine.","Sprinkle with sesame seeds and serve warm or at room temperature."],"tags":["noodle","vegan","gluten-free","weeknight","variant"]},{"id":"as3-doenjang-jjigae--v-tempeh","title":"Doenjang Jjigae (Soybean Paste Stew) (with tempeh)","cuisine":"korean","mealType":"dinner","difficulty":"easy","timeMinutes":20,"servings":4,"ingredients":[{"name":"miso","qty":3,"unit":"tbsp"},{"name":"tempeh","qty":14,"unit":"oz"},{"name":"zucchini","qty":1,"unit":"piece","note":"cubed"},{"name":"onion","qty":0.5,"unit":"piece","note":"sliced"},{"name":"potato","qty":1,"unit":"piece","note":"cubed"},{"name":"chili pepper","qty":1,"unit":"piece","note":"sliced"},{"name":"garlic","qty":2,"unit":"clove","note":"minced"},{"name":"vegetable broth","qty":3,"unit":"cup"},{"name":"scallion","qty":1,"unit":"piece","note":"sliced"}],"steps":["Bring the vegetable broth to a boil and add potato and onion, simmering 5 minutes.","Whisk in the miso paste until dissolved.","Add zucchini, garlic, and chili pepper and simmer 5 minutes.","Add the tempeh and simmer 3 more minutes without stirring vigorously.","Top with scallion and serve hot with rice."],"tags":["soup","vegan","gluten-free","comfort-food","quick","variant"]},{"id":"as3-doenjang-jjigae--v-eggplant","title":"Doenjang Jjigae (Soybean Paste Stew) (with eggplant)","cuisine":"korean","mealType":"dinner","difficulty":"easy","timeMinutes":20,"servings":4,"ingredients":[{"name":"miso","qty":3,"unit":"tbsp"},{"name":"tofu","qty":14,"unit":"oz","note":"firm, cubed"},{"name":"eggplant","qty":1,"unit":"piece"},{"name":"onion","qty":0.5,"unit":"piece","note":"sliced"},{"name":"potato","qty":1,"unit":"piece","note":"cubed"},{"name":"chili pepper","qty":1,"unit":"piece","note":"sliced"},{"name":"garlic","qty":2,"unit":"clove","note":"minced"},{"name":"vegetable broth","qty":3,"unit":"cup"},{"name":"scallion","qty":1,"unit":"piece","note":"sliced"}],"steps":["Bring the vegetable broth to a boil and add potato and onion, simmering 5 minutes.","Whisk in the miso paste until dissolved.","Add eggplant, garlic, and chili pepper and simmer 5 minutes.","Add the tofu and simmer 3 more minutes without stirring vigorously.","Top with scallion and serve hot with rice."],"tags":["soup","vegan","gluten-free","comfort-food","quick","variant"]},{"id":"as3-dak-galbi--v-butternut-squash","title":"Dak Galbi (Spicy Stir-Fried Chicken) (with butternut squash)","cuisine":"korean","mealType":"dinner","difficulty":"medium","timeMinutes":35,"servings":4,"ingredients":[{"name":"chicken","qty":1.5,"unit":"lb","note":"thigh, cubed"},{"name":"cabbage","qty":2,"unit":"cup","note":"chopped"},{"name":"butternut squash","qty":1,"unit":"piece"},{"name":"gochujang","qty":3,"unit":"tbsp"},{"name":"gochugaru","qty":1,"unit":"tbsp"},{"name":"garlic","qty":3,"unit":"clove","note":"minced"},{"name":"ginger","qty":1,"unit":"tsp","note":"minced"},{"name":"soy sauce","qty":2,"unit":"tbsp"},{"name":"sugar","qty":1,"unit":"tbsp"},{"name":"scallion","qty":2,"unit":"piece","note":"sliced"},{"name":"sesame oil","qty":1,"unit":"tbsp"}],"steps":["Whisk gochujang, gochugaru, garlic, ginger, soy sauce, and sugar together for the marinade.","Toss the chicken with the marinade and let sit 15 minutes.","Heat sesame oil in a large skillet over medium-high heat and add the butternut squash slices; cook 3 minutes.","Add the marinated chicken and cook 8 to 10 minutes, stirring occasionally, until nearly cooked through.","Add the cabbage and cook 5 more minutes until the chicken is done and cabbage is tender.","Top with scallions and serve hot."],"tags":["spicy","weeknight","comfort-food","variant"]},{"id":"as3-pho-chay--v-tempeh","title":"Pho Chay (Vegetarian Pho) (with tempeh)","cuisine":"vietnamese","mealType":"dinner","difficulty":"medium","timeMinutes":30,"servings":4,"ingredients":[{"name":"rice noodles","qty":12,"unit":"oz"},{"name":"tempeh","qty":8,"unit":"oz"},{"name":"shiitake","qty":1,"unit":"cup","note":"sliced"},{"name":"onion","qty":1,"unit":"piece","note":"halved"},{"name":"ginger","qty":1,"unit":"piece","note":"sliced"},{"name":"star anise","qty":2,"unit":"piece"},{"name":"cinnamon","qty":1,"unit":"stick"},{"name":"scallion","qty":2,"unit":"piece","note":"sliced"},{"name":"cilantro","qty":0.25,"unit":"cup"},{"name":"lime","qty":1,"unit":"piece"},{"name":"bean sprouts","qty":1,"unit":"cup"},{"name":"vegetable broth","qty":8,"unit":"cup"},{"name":"tamari","qty":2,"unit":"tbsp"}],"steps":["Char the onion and ginger under a broiler or in a dry pan until lightly blackened in spots.","Combine the vegetable broth, charred onion and ginger, star anise, and cinnamon stick in a pot.","Bring to a boil, then reduce heat and simmer 20 minutes; strain out the solids.","Stir in tamari and add the shiitake and tempeh, simmering 5 more minutes.","Cook the rice noodles according to package directions and divide among bowls.","Ladle the hot broth, tempeh, and mushrooms over the noodles.","Garnish with scallion, cilantro, and bean sprouts, and serve with lime wedges."],"tags":["soup","vegan","gluten-free","noodle","comfort-food","variant"]},{"id":"as3-bun-rieu-chay--v-tempeh","title":"Bun Rieu Chay (Tempeh Tomato Noodle Soup)","cuisine":"vietnamese","mealType":"dinner","difficulty":"medium","timeMinutes":30,"servings":4,"ingredients":[{"name":"rice noodles","qty":8,"unit":"oz"},{"name":"tempeh","qty":14,"unit":"oz"},{"name":"tomato","qty":3,"unit":"piece","note":"wedged"},{"name":"onion","qty":0.5,"unit":"piece","note":"diced"},{"name":"scallion","qty":2,"unit":"piece","note":"sliced"},{"name":"tamari","qty":2,"unit":"tbsp"},{"name":"sugar","qty":1,"unit":"tsp"},{"name":"vegetable broth","qty":6,"unit":"cup"},{"name":"cilantro","qty":0.25,"unit":"cup"}],"steps":["Pan-fry the tempeh cubes in a little oil until golden on the outside, then set aside.","Saute onion and tomato in the same pan for 3 minutes until the tomato softens and releases juice.","Add the vegetable broth, tamari, and sugar, and bring to a boil.","Simmer 10 minutes to let the flavors meld.","Cook the rice noodles according to package directions and divide among bowls.","Ladle the tomato broth and fried tempeh over the noodles.","Garnish with scallion and cilantro before serving."],"tags":["soup","vegan","gluten-free","noodle","comfort-food","variant"]},{"id":"as3-vietnamese-tofu-stir-fry--v-tempeh","title":"Vietnamese Vegetable and Tempeh Stir-Fry","cuisine":"vietnamese","mealType":"dinner","difficulty":"easy","timeMinutes":20,"servings":4,"ingredients":[{"name":"tempeh","qty":14,"unit":"oz"},{"name":"broccoli","qty":2,"unit":"cup","note":"florets"},{"name":"carrot","qty":1,"unit":"piece","note":"sliced"},{"name":"bell pepper","qty":1,"unit":"piece","note":"sliced"},{"name":"garlic","qty":3,"unit":"clove","note":"minced"},{"name":"tamari","qty":3,"unit":"tbsp"},{"name":"sugar","qty":1,"unit":"tsp"},{"name":"canola oil","qty":2,"unit":"tbsp"},{"name":"rice","qty":2,"unit":"cup","note":"cooked, to serve"}],"steps":["Heat 1 tablespoon oil in a wok over high heat and pan-fry the tempeh until golden on most sides; remove.","Add remaining oil and stir-fry garlic, broccoli, carrot, and bell pepper for 3 minutes until crisp-tender.","Return the tempeh to the wok along with tamari and sugar.","Toss everything together for 2 minutes until well combined and heated through.","Serve hot over rice."],"tags":["stir-fry","vegan","gluten-free","quick","weeknight","variant"]},{"id":"as3-vietnamese-tofu-stir-fry--v-cauliflower","title":"Vietnamese Vegetable and Tofu Stir-Fry (with cauliflower)","cuisine":"vietnamese","mealType":"dinner","difficulty":"easy","timeMinutes":20,"servings":4,"ingredients":[{"name":"tofu","qty":14,"unit":"oz","note":"firm, cubed"},{"name":"cauliflower","qty":2,"unit":"cup"},{"name":"carrot","qty":1,"unit":"piece","note":"sliced"},{"name":"bell pepper","qty":1,"unit":"piece","note":"sliced"},{"name":"garlic","qty":3,"unit":"clove","note":"minced"},{"name":"tamari","qty":3,"unit":"tbsp"},{"name":"sugar","qty":1,"unit":"tsp"},{"name":"canola oil","qty":2,"unit":"tbsp"},{"name":"rice","qty":2,"unit":"cup","note":"cooked, to serve"}],"steps":["Heat 1 tablespoon oil in a wok over high heat and pan-fry the tofu until golden on most sides; remove.","Add remaining oil and stir-fry garlic, cauliflower, carrot, and bell pepper for 3 minutes until crisp-tender.","Return the tofu to the wok along with tamari and sugar.","Toss everything together for 2 minutes until well combined and heated through.","Serve hot over rice."],"tags":["stir-fry","vegan","gluten-free","quick","weeknight","variant"]},{"id":"in4-butter-chicken--v-chicken-breast","title":"Butter Chicken (Murgh Makhani) (with chicken breast)","cuisine":"indian","mealType":"dinner","difficulty":"medium","timeMinutes":50,"servings":4,"ingredients":[{"name":"chicken breast","qty":700,"unit":"g"},{"name":"yogurt","qty":0.5,"unit":"cup"},{"name":"garam masala","qty":2,"unit":"tsp"},{"name":"turmeric","qty":0.5,"unit":"tsp"},{"name":"chili powder","qty":1,"unit":"tsp"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"ginger","qty":1,"unit":"tbsp"},{"name":"butter","qty":3,"unit":"tbsp"},{"name":"onion","qty":1,"unit":"piece","note":"chopped"},{"name":"tomato","qty":4,"unit":"piece","note":"chopped"},{"name":"cream","qty":0.5,"unit":"cup"},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"salt","unit":"to-taste"}],"steps":["Combine the chicken with yogurt, half the garam masala, turmeric, and chili powder in a bowl, then marinate for at least 30 minutes in the refrigerator.","Heat 1 tablespoon of butter in a large skillet and sear the marinated chicken over medium-high heat until browned, about 8 minutes, then set aside.","In the same skillet, melt the remaining butter and cook the onion until soft, then add garlic and ginger and cook 1 minute.","Add the tomato and cumin, and simmer until the tomato breaks down into a thick sauce, about 12 minutes, then blend until smooth.","Return the sauce to the skillet, stir in the cream and remaining garam masala, and season with salt.","Add the seared chicken back to the sauce and simmer for 10 minutes until the chicken is cooked through and the sauce is glossy."],"tags":["curry","comfort","gluten-free","weeknight","high-protein","variant"]},{"id":"in4-chicken-tikka-masala--v-chicken-thighs","title":"Chicken Thigh Tikka Masala","cuisine":"indian","mealType":"dinner","difficulty":"medium","timeMinutes":55,"servings":4,"ingredients":[{"name":"chicken thighs","qty":700,"unit":"g"},{"name":"yogurt","qty":0.5,"unit":"cup"},{"name":"garam masala","qty":2,"unit":"tsp"},{"name":"chili powder","qty":1,"unit":"tsp"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"ginger","qty":1,"unit":"tbsp"},{"name":"canola oil","qty":2,"unit":"tbsp"},{"name":"onion","qty":1,"unit":"piece","note":"chopped"},{"name":"tomato","qty":3,"unit":"piece","note":"chopped"},{"name":"cream","qty":0.5,"unit":"cup"},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"coriander","qty":1,"unit":"tsp"},{"name":"cilantro","qty":2,"unit":"tbsp","optional":true},{"name":"salt","unit":"to-taste"}],"steps":["Mix the chicken with yogurt, half the garam masala, and chili powder, then marinate for 30 minutes.","Cook the marinated chicken on a hot grill pan or skillet until charred and cooked through, about 10 minutes, then set aside.","Heat canola oil in a pot, saute the onion until golden, then add garlic and ginger and cook for 1 minute.","Stir in the tomato, cumin, coriander, and remaining garam masala, and simmer until thickened, about 12 minutes, then blend smooth.","Return the sauce to the pot, stir in the cream, add the grilled chicken, and simmer for 8 minutes.","Season with salt and garnish with cilantro before serving."],"tags":["curry","comfort","gluten-free","high-protein","variant"]},{"id":"in4-chicken-biryani--v-chicken-breast","title":"Chicken Biryani (Layered Spiced Rice with Chicken) (with chicken breast)","cuisine":"indian","mealType":"dinner","difficulty":"hard","timeMinutes":90,"servings":6,"ingredients":[{"name":"chicken breast","qty":800,"unit":"g"},{"name":"rice","qty":2,"unit":"cup"},{"name":"yogurt","qty":0.5,"unit":"cup"},{"name":"onion","qty":2,"unit":"piece","note":"sliced"},{"name":"garlic","qty":4,"unit":"clove"},{"name":"ginger","qty":1,"unit":"tbsp"},{"name":"garam masala","qty":2,"unit":"tsp"},{"name":"chili powder","qty":1,"unit":"tsp"},{"name":"turmeric","qty":0.5,"unit":"tsp"},{"name":"cinnamon","qty":1,"unit":"stick"},{"name":"cardamom","qty":4,"unit":"piece"},{"name":"bay leaf","qty":2,"unit":"leaf"},{"name":"saffron","qty":1,"unit":"pinch"},{"name":"milk","qty":2,"unit":"tbsp"},{"name":"canola oil","qty":3,"unit":"tbsp"},{"name":"cilantro","qty":2,"unit":"tbsp"},{"name":"mint","qty":2,"unit":"tbsp"},{"name":"salt","unit":"to-taste"}],"steps":["Marinate the chicken with yogurt, garam masala, chili powder, turmeric, garlic, and ginger for at least 30 minutes.","Rinse the rice, soak for 15 minutes, then parboil in salted water with cinnamon, cardamom, and bay leaf until about 70% cooked; drain.","Heat canola oil in a heavy pot and fry the sliced onion until deep golden and crisp; remove half for garnish.","Add the marinated chicken to the pot and cook over medium heat until mostly cooked through, about 12 minutes.","Soak the saffron in warm milk, then layer the parboiled rice over the chicken and drizzle with the saffron milk.","Scatter the fried onion, cilantro, and mint over the rice, cover tightly, and cook on low heat for 25 minutes to steam.","Let the biryani rest for 10 minutes off the heat, then gently fluff and mix before serving."],"tags":["rice-dish","gluten-free","comfort","slow-cooked","high-protein","variant"]},{"id":"in4-chicken-curry--v-chicken-breast","title":"Home-Style Chicken Curry (with chicken breast)","cuisine":"indian","mealType":"dinner","difficulty":"medium","timeMinutes":45,"servings":4,"ingredients":[{"name":"chicken breast","qty":800,"unit":"g"},{"name":"onion","qty":2,"unit":"piece","note":"chopped"},{"name":"garlic","qty":4,"unit":"clove"},{"name":"ginger","qty":1,"unit":"tbsp"},{"name":"tomato","qty":2,"unit":"piece","note":"chopped"},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"coriander","qty":1,"unit":"tsp"},{"name":"turmeric","qty":0.5,"unit":"tsp"},{"name":"chili powder","qty":1,"unit":"tsp"},{"name":"garam masala","qty":1,"unit":"tsp"},{"name":"canola oil","qty":2,"unit":"tbsp"},{"name":"cilantro","qty":2,"unit":"tbsp"},{"name":"salt","unit":"to-taste"}],"steps":["Heat canola oil in a pot and saute the onion until deep golden, about 10 minutes.","Add the garlic and ginger and cook for 1 minute, then stir in the cumin, coriander, turmeric, and chili powder.","Add the tomato and cook until it breaks down into a thick paste, about 8 minutes.","Add the chicken pieces and stir to coat in the spice paste, cooking for 5 minutes.","Add enough water to come partway up the chicken, season with salt, cover, and simmer until the chicken is cooked through, about 20 minutes.","Stir in the garam masala, garnish with cilantro, and serve with rice or bread."],"tags":["curry","gluten-free","comfort","weeknight","high-protein","variant"]},{"id":"in4-kheer--v-cashew","title":"Kheer (Cardamom Rice Pudding) (with cashew)","cuisine":"indian","mealType":"dessert","difficulty":"easy","timeMinutes":40,"servings":4,"ingredients":[{"name":"rice","qty":0.5,"unit":"cup"},{"name":"milk","qty":4,"unit":"cup"},{"name":"sugar","qty":0.33,"unit":"cup"},{"name":"cardamom","qty":4,"unit":"piece"},{"name":"pistachio","qty":2,"unit":"tbsp","note":"chopped"},{"name":"cashew","qty":2,"unit":"tbsp"},{"name":"saffron","qty":1,"unit":"pinch","optional":true}],"steps":["Rinse the rice and combine with the milk in a heavy pot, bringing to a gentle boil.","Reduce the heat to low and simmer, stirring frequently to prevent sticking, until the rice is very soft and the milk has thickened, about 30 minutes.","Stir in the sugar, cardamom, and saffron, and simmer for 5 more minutes.","Remove from heat and stir in the pistachio and cashew.","Serve warm or chilled, garnished with extra nuts if desired."],"tags":["dessert","vegetarian","gluten-free","comfort","variant"]},{"id":"in4-chicken-shawarma--v-chicken-breast","title":"Chicken Shawarma Platter (with chicken breast)","cuisine":"middle-eastern","mealType":"dinner","difficulty":"medium","timeMinutes":45,"servings":4,"ingredients":[{"name":"chicken breast","qty":800,"unit":"g"},{"name":"yogurt","qty":0.25,"unit":"cup"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"lemon","qty":1,"unit":"piece","note":"juiced"},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"coriander","qty":1,"unit":"tsp"},{"name":"paprika","qty":1,"unit":"tsp"},{"name":"turmeric","qty":0.5,"unit":"tsp"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"rice","qty":1.5,"unit":"cup"},{"name":"cucumber","qty":1,"unit":"piece","note":"chopped"},{"name":"tomato","qty":1,"unit":"piece","note":"chopped"},{"name":"salt","unit":"to-taste"}],"steps":["Combine the chicken with yogurt, garlic, lemon juice, cumin, coriander, paprika, turmeric, olive oil, and salt, and marinate for at least 30 minutes.","Cook the rice according to package instructions and keep warm.","Heat a grill pan or skillet over medium-high heat and cook the marinated chicken until charred and cooked through, about 7 minutes per side.","Let the chicken rest for 5 minutes, then slice thinly.","Serve the sliced chicken over the rice with cucumber and tomato on the side."],"tags":["grilled","gluten-free","high-protein","weeknight","variant"]},{"id":"in4-chicken-shish-tawook--v-chicken-thighs","title":"Chicken Thigh Shish Tawook (Grilled Marinated Chicken Thigh Skewers)","cuisine":"middle-eastern","mealType":"dinner","difficulty":"medium","timeMinutes":40,"servings":4,"ingredients":[{"name":"chicken thighs","qty":800,"unit":"g"},{"name":"yogurt","qty":0.5,"unit":"cup"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"lemon","qty":1,"unit":"piece","note":"juiced"},{"name":"paprika","qty":1,"unit":"tsp"},{"name":"baharat","qty":1,"unit":"tsp"},{"name":"tomato","qty":1,"unit":"tbsp","note":"tomato paste"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"salt","unit":"to-taste"}],"steps":["Whisk together the yogurt, garlic, lemon juice, paprika, baharat, tomato paste, olive oil, and salt in a large bowl.","Add the chicken cubes and toss to coat, then marinate for at least 1 hour.","Thread the chicken onto skewers and grill over medium-high heat, turning occasionally, until charred and cooked through, about 10 minutes.","Rest for 3 minutes, then serve with rice or flatbread and a side salad."],"tags":["grilled","gluten-free","high-protein","variant"]},{"id":"in4-chicken-maqluba--v-chicken-breast","title":"Chicken Maqluba (Upside-Down Rice with Chicken and Vegetables) (with chicken breast)","cuisine":"middle-eastern","mealType":"dinner","difficulty":"hard","timeMinutes":75,"servings":6,"ingredients":[{"name":"chicken breast","qty":800,"unit":"g"},{"name":"rice","qty":2,"unit":"cup"},{"name":"eggplant","qty":1,"unit":"piece","note":"sliced"},{"name":"cauliflower","qty":1,"unit":"head","note":"florets"},{"name":"onion","qty":1,"unit":"piece","note":"sliced"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"cinnamon","qty":0.5,"unit":"tsp"},{"name":"cardamom","qty":3,"unit":"piece"},{"name":"baharat","qty":1,"unit":"tsp"},{"name":"canola oil","qty":3,"unit":"tbsp"},{"name":"pine nut","qty":2,"unit":"tbsp","optional":true},{"name":"salt","unit":"to-taste"}],"steps":["Fry the sliced eggplant and cauliflower florets in oil until golden, then drain on paper towel.","In a pot, brown the chicken with the onion and garlic, then season with cinnamon, cardamom, baharat, and salt, and add enough water to cover; simmer until the chicken is cooked, about 25 minutes.","Remove the chicken and reserve the cooking liquid.","In a deep pot, layer the fried eggplant and cauliflower on the bottom, then the chicken, then the rinsed rice on top.","Pour over enough of the reserved cooking liquid to cover the rice, cover, and simmer on low heat until the rice is tender, about 20 minutes.","Let rest for 10 minutes, then carefully invert the pot onto a large serving platter and lift off to reveal the layered dish.","Garnish with toasted pine nuts before serving."],"tags":["rice-dish","gluten-free","comfort","special-occasion","variant"]},{"id":"in4-fish-sayadieh--v-salmon","title":"Fish Sayadieh (Spiced Rice with Fish) (with salmon)","cuisine":"middle-eastern","mealType":"dinner","difficulty":"medium","timeMinutes":50,"servings":4,"ingredients":[{"name":"salmon","qty":700,"unit":"g"},{"name":"rice","qty":1.5,"unit":"cup"},{"name":"onion","qty":2,"unit":"piece","note":"sliced"},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"coriander","qty":1,"unit":"tsp"},{"name":"turmeric","qty":0.5,"unit":"tsp"},{"name":"pine nut","qty":2,"unit":"tbsp","optional":true},{"name":"olive oil","qty":3,"unit":"tbsp"},{"name":"lemon","qty":1,"unit":"piece","note":"juiced"},{"name":"water","qty":3,"unit":"cup"},{"name":"salt","unit":"to-taste"}],"steps":["Heat olive oil in a large pot and cook the sliced onion over medium heat until deeply caramelized, about 20 minutes; remove half for garnish.","Season the salmon fillets with salt and sear in the same pot until just cooked through, about 4 minutes per side, then set aside.","Add the cumin, coriander, and turmeric to the pot along with the remaining caramelized onion, and toast for 30 seconds.","Add the rice and water, season with salt, bring to a boil, then cover and simmer until the rice is tender, about 18 minutes.","Flake the cooked fish and gently fold it into the rice, or serve it flaked on top.","Garnish with the reserved crispy onion, toasted pine nuts, and a squeeze of lemon."],"tags":["rice-dish","gluten-free","seafood","comfort","variant"]},{"id":"in4-vegetable-kebabs--v-eggplant","title":"Grilled Vegetable Kebabs with Tahini Sauce (with eggplant)","cuisine":"middle-eastern","mealType":"dinner","difficulty":"easy","timeMinutes":30,"servings":4,"ingredients":[{"name":"eggplant","qty":1,"unit":"piece"},{"name":"bell pepper","qty":1,"unit":"piece","note":"chopped"},{"name":"mushroom","qty":8,"unit":"piece"},{"name":"cherry tomatoes","qty":12,"unit":"piece"},{"name":"onion","qty":1,"unit":"piece","note":"chopped"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"paprika","qty":1,"unit":"tsp"},{"name":"tahini","qty":3,"unit":"tbsp"},{"name":"lemon","qty":1,"unit":"piece","note":"juiced"},{"name":"garlic","qty":1,"unit":"clove"},{"name":"salt","unit":"to-taste"}],"steps":["Toss the eggplant, bell pepper, mushroom, cherry tomatoes, and onion with olive oil, cumin, paprika, and salt.","Thread the vegetables onto skewers, alternating types.","Grill over medium-high heat, turning occasionally, until charred and tender, about 12 minutes.","Whisk the tahini with lemon juice, garlic, and a little water until smooth to make the sauce.","Drizzle the tahini sauce over the grilled skewers and serve."],"tags":["vegan","gluten-free","grilled","weeknight","quick","variant"]},{"id":"in4-chicken-freekeh-pilaf--v-chicken-breast","title":"Chicken Freekeh Pilaf (with chicken breast)","cuisine":"middle-eastern","mealType":"dinner","difficulty":"medium","timeMinutes":45,"servings":4,"ingredients":[{"name":"chicken breast","qty":600,"unit":"g"},{"name":"freekeh","qty":1.5,"unit":"cup"},{"name":"onion","qty":1,"unit":"piece","note":"chopped"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"cinnamon","qty":0.5,"unit":"tsp"},{"name":"allspice","qty":0.5,"unit":"tsp"},{"name":"pine nut","qty":2,"unit":"tbsp","optional":true},{"name":"canola oil","qty":2,"unit":"tbsp"},{"name":"vegetable broth","qty":3,"unit":"cup"},{"name":"parsley","qty":2,"unit":"tbsp","note":"chopped"},{"name":"salt","unit":"to-taste"}],"steps":["Heat canola oil in a pot and brown the chicken breast on both sides, then remove and set aside.","In the same pot, saute the onion and garlic until softened, about 5 minutes.","Stir in the cinnamon and allspice, then add the freekeh and toast for 1 minute.","Return the chicken to the pot, pour in the vegetable broth, and season with salt.","Bring to a boil, then cover and simmer until the freekeh is tender and the chicken is cooked through, about 25 minutes.","Fluff with a fork, top with toasted pine nuts and parsley, and serve."],"tags":["rice-dish","comfort","weeknight","high-protein","variant"]},{"id":"in4-chicken-yassa--v-chicken-breast","title":"Senegalese Chicken Yassa (Lemon Onion Chicken) (with chicken breast)","cuisine":"african","mealType":"dinner","difficulty":"medium","timeMinutes":55,"servings":4,"ingredients":[{"name":"chicken breast","qty":800,"unit":"g"},{"name":"onion","qty":3,"unit":"piece","note":"sliced"},{"name":"lemon","qty":2,"unit":"piece","note":"juiced"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"chili pepper","qty":1,"unit":"piece","note":"chopped","optional":true},{"name":"canola oil","qty":3,"unit":"tbsp"},{"name":"dijon mustard","qty":1,"unit":"tbsp"},{"name":"rice","qty":1.5,"unit":"cup"},{"name":"water","qty":3,"unit":"cup"},{"name":"salt","unit":"to-taste"}],"steps":["Combine the chicken with lemon juice, garlic, chili pepper, mustard, and salt, and marinate for at least 1 hour.","Heat canola oil in a large pot and sear the marinated chicken until browned on both sides, then set aside.","In the same pot, cook the sliced onion over medium heat, stirring occasionally, until very soft and golden, about 20 minutes.","Return the chicken to the pot along with any marinade, add a splash of water, cover, and simmer until the chicken is cooked through, about 20 minutes.","Meanwhile, cook the rice in the water according to package instructions.","Serve the chicken and onions over the steamed rice."],"tags":["gluten-free","comfort","weeknight","high-protein","variant"]},{"id":"in4-vegetable-tagine--v-cannellini-beans","title":"Moroccan Vegetable Tagine (with cannellini beans)","cuisine":"african","mealType":"dinner","difficulty":"medium","timeMinutes":50,"servings":4,"ingredients":[{"name":"sweet potato","qty":1,"unit":"piece","note":"chopped"},{"name":"carrot","qty":2,"unit":"piece","note":"chopped"},{"name":"zucchini","qty":1,"unit":"piece","note":"chopped"},{"name":"cannellini beans","qty":1,"unit":"can"},{"name":"onion","qty":1,"unit":"piece","note":"chopped"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"ras el hanout","qty":1.5,"unit":"tbsp"},{"name":"cinnamon","qty":0.5,"unit":"tsp"},{"name":"tomato","qty":2,"unit":"piece","note":"chopped"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"date","qty":4,"unit":"piece","note":"chopped"},{"name":"cilantro","qty":2,"unit":"tbsp"},{"name":"salt","unit":"to-taste"}],"steps":["Heat olive oil in a large pot and saute the onion and garlic until softened, about 5 minutes.","Stir in the ras el hanout and cinnamon and cook for 1 minute until fragrant.","Add the sweet potato, carrot, zucchini, tomato, and cannellini beans, tossing to coat in the spices.","Add a splash of water, cover, and simmer until the vegetables are tender, about 30 minutes, stirring occasionally.","Stir in the chopped dates during the last 5 minutes of cooking.","Season with salt, garnish with cilantro, and serve with couscous or bread."],"tags":["vegan","gluten-free","stew","comfort","one-pot","variant"]},{"id":"in4-vegetable-tagine--v-eggplant","title":"Moroccan Vegetable Tagine (with eggplant)","cuisine":"african","mealType":"dinner","difficulty":"medium","timeMinutes":50,"servings":4,"ingredients":[{"name":"sweet potato","qty":1,"unit":"piece","note":"chopped"},{"name":"carrot","qty":2,"unit":"piece","note":"chopped"},{"name":"eggplant","qty":1,"unit":"piece"},{"name":"chickpeas","qty":1,"unit":"can"},{"name":"onion","qty":1,"unit":"piece","note":"chopped"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"ras el hanout","qty":1.5,"unit":"tbsp"},{"name":"cinnamon","qty":0.5,"unit":"tsp"},{"name":"tomato","qty":2,"unit":"piece","note":"chopped"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"date","qty":4,"unit":"piece","note":"chopped"},{"name":"cilantro","qty":2,"unit":"tbsp"},{"name":"salt","unit":"to-taste"}],"steps":["Heat olive oil in a large pot and saute the onion and garlic until softened, about 5 minutes.","Stir in the ras el hanout and cinnamon and cook for 1 minute until fragrant.","Add the sweet potato, carrot, eggplant, tomato, and chickpeas, tossing to coat in the spices.","Add a splash of water, cover, and simmer until the vegetables are tender, about 30 minutes, stirring occasionally.","Stir in the chopped dates during the last 5 minutes of cooking.","Season with salt, garnish with cilantro, and serve with couscous or bread."],"tags":["vegan","gluten-free","stew","comfort","one-pot","variant"]},{"id":"in4-vegetable-tagine--v-butternut-squash","title":"Moroccan Vegetable Tagine (with butternut squash)","cuisine":"african","mealType":"dinner","difficulty":"medium","timeMinutes":50,"servings":4,"ingredients":[{"name":"butternut squash","qty":1,"unit":"piece"},{"name":"carrot","qty":2,"unit":"piece","note":"chopped"},{"name":"zucchini","qty":1,"unit":"piece","note":"chopped"},{"name":"chickpeas","qty":1,"unit":"can"},{"name":"onion","qty":1,"unit":"piece","note":"chopped"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"ras el hanout","qty":1.5,"unit":"tbsp"},{"name":"cinnamon","qty":0.5,"unit":"tsp"},{"name":"tomato","qty":2,"unit":"piece","note":"chopped"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"date","qty":4,"unit":"piece","note":"chopped"},{"name":"cilantro","qty":2,"unit":"tbsp"},{"name":"salt","unit":"to-taste"}],"steps":["Heat olive oil in a large pot and saute the onion and garlic until softened, about 5 minutes.","Stir in the ras el hanout and cinnamon and cook for 1 minute until fragrant.","Add the butternut squash, carrot, zucchini, tomato, and chickpeas, tossing to coat in the spices.","Add a splash of water, cover, and simmer until the vegetables are tender, about 30 minutes, stirring occasionally.","Stir in the chopped dates during the last 5 minutes of cooking.","Season with salt, garnish with cilantro, and serve with couscous or bread."],"tags":["vegan","gluten-free","stew","comfort","one-pot","variant"]},{"id":"in4-chicken-tagine-apricots--v-chicken-breast","title":"Moroccan Chicken Tagine with Apricots (with chicken breast)","cuisine":"african","mealType":"dinner","difficulty":"medium","timeMinutes":60,"servings":4,"ingredients":[{"name":"chicken breast","qty":800,"unit":"g"},{"name":"onion","qty":1,"unit":"piece","note":"chopped"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"ras el hanout","qty":1.5,"unit":"tbsp"},{"name":"cinnamon","qty":0.5,"unit":"tsp"},{"name":"dried apricots","qty":0.75,"unit":"cup"},{"name":"almond","qty":0.25,"unit":"cup"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"honey","qty":1,"unit":"tbsp"},{"name":"water","qty":1.5,"unit":"cup"},{"name":"cilantro","qty":2,"unit":"tbsp"},{"name":"salt","unit":"to-taste"}],"steps":["Heat olive oil in a large pot and brown the chicken breast on both sides, then set aside.","In the same pot, saute the onion and garlic until softened, about 5 minutes.","Stir in the ras el hanout and cinnamon and cook for 1 minute.","Return the chicken to the pot, add the water, honey, and salt, and bring to a simmer.","Cover and cook until the chicken is tender, about 30 minutes, adding the dried apricots for the last 10 minutes.","Garnish with toasted almonds and cilantro, and serve with couscous."],"tags":["stew","gluten-free","comfort","special-occasion","variant"]},{"id":"in4-chicken-tagine-apricots--v-cashew","title":"Moroccan Chicken Tagine with Apricots (with cashew)","cuisine":"african","mealType":"dinner","difficulty":"medium","timeMinutes":60,"servings":4,"ingredients":[{"name":"chicken thighs","qty":800,"unit":"g"},{"name":"onion","qty":1,"unit":"piece","note":"chopped"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"ras el hanout","qty":1.5,"unit":"tbsp"},{"name":"cinnamon","qty":0.5,"unit":"tsp"},{"name":"dried apricots","qty":0.75,"unit":"cup"},{"name":"cashew","qty":0.25,"unit":"cup"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"honey","qty":1,"unit":"tbsp"},{"name":"water","qty":1.5,"unit":"cup"},{"name":"cilantro","qty":2,"unit":"tbsp"},{"name":"salt","unit":"to-taste"}],"steps":["Heat olive oil in a large pot and brown the chicken thighs on both sides, then set aside.","In the same pot, saute the onion and garlic until softened, about 5 minutes.","Stir in the ras el hanout and cinnamon and cook for 1 minute.","Return the chicken to the pot, add the water, honey, and salt, and bring to a simmer.","Cover and cook until the chicken is tender, about 30 minutes, adding the dried apricots for the last 10 minutes.","Garnish with toasted cashews and cilantro, and serve with couscous."],"tags":["stew","gluten-free","comfort","special-occasion","variant"]},{"id":"in4-maafe--v-chicken-breast","title":"West African Peanut Stew with Chicken (Maafe) (with chicken breast)","cuisine":"african","mealType":"dinner","difficulty":"medium","timeMinutes":50,"servings":4,"ingredients":[{"name":"chicken breast","qty":800,"unit":"g"},{"name":"onion","qty":1,"unit":"piece","note":"chopped"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"ginger","qty":1,"unit":"tbsp"},{"name":"tomato","qty":3,"unit":"tbsp","note":"tomato paste"},{"name":"peanut butter","qty":0.5,"unit":"cup"},{"name":"chili pepper","qty":1,"unit":"piece","note":"chopped","optional":true},{"name":"sweet potato","qty":1,"unit":"piece","note":"chopped"},{"name":"canola oil","qty":2,"unit":"tbsp"},{"name":"water","qty":3,"unit":"cup"},{"name":"rice","qty":1.5,"unit":"cup"},{"name":"salt","unit":"to-taste"}],"steps":["Heat canola oil in a large pot and brown the chicken breast on both sides, then set aside.","In the same pot, saute the onion, garlic, and ginger until softened, about 5 minutes.","Stir in the tomato paste and chili pepper, and cook for 2 minutes.","Whisk in the peanut butter and water until smooth, then return the chicken to the pot along with the sweet potato.","Cover and simmer until the chicken and sweet potato are tender, about 30 minutes, stirring occasionally.","Season with salt and serve over steamed rice."],"tags":["stew","gluten-free","comfort","high-protein","variant"]},{"id":"in4-maafe--v-butternut-squash","title":"West African Peanut Stew with Chicken (Maafe) (with butternut squash)","cuisine":"african","mealType":"dinner","difficulty":"medium","timeMinutes":50,"servings":4,"ingredients":[{"name":"chicken thighs","qty":800,"unit":"g"},{"name":"onion","qty":1,"unit":"piece","note":"chopped"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"ginger","qty":1,"unit":"tbsp"},{"name":"tomato","qty":3,"unit":"tbsp","note":"tomato paste"},{"name":"peanut butter","qty":0.5,"unit":"cup"},{"name":"chili pepper","qty":1,"unit":"piece","note":"chopped","optional":true},{"name":"butternut squash","qty":1,"unit":"piece"},{"name":"canola oil","qty":2,"unit":"tbsp"},{"name":"water","qty":3,"unit":"cup"},{"name":"rice","qty":1.5,"unit":"cup"},{"name":"salt","unit":"to-taste"}],"steps":["Heat canola oil in a large pot and brown the chicken thighs on both sides, then set aside.","In the same pot, saute the onion, garlic, and ginger until softened, about 5 minutes.","Stir in the tomato paste and chili pepper, and cook for 2 minutes.","Whisk in the peanut butter and water until smooth, then return the chicken to the pot along with the butternut squash.","Cover and simmer until the chicken and butternut squash are tender, about 30 minutes, stirring occasionally.","Season with salt and serve over steamed rice."],"tags":["stew","gluten-free","comfort","high-protein","variant"]},{"id":"in4-bobotie--v-cashew","title":"South African Bobotie (Spiced Beef Bake) (with cashew)","cuisine":"african","mealType":"dinner","difficulty":"medium","timeMinutes":70,"servings":6,"ingredients":[{"name":"beef","qty":700,"unit":"g","note":"ground"},{"name":"onion","qty":1,"unit":"piece","note":"chopped"},{"name":"garlic","qty":2,"unit":"clove"},{"name":"curry powder","qty":1.5,"unit":"tbsp"},{"name":"bread","qty":2,"unit":"slice"},{"name":"milk","qty":1,"unit":"cup"},{"name":"egg","qty":3,"unit":"piece"},{"name":"raisins","qty":0.33,"unit":"cup"},{"name":"cashew","qty":0.25,"unit":"cup"},{"name":"canola oil","qty":2,"unit":"tbsp"},{"name":"bay leaf","qty":2,"unit":"leaf"},{"name":"salt","unit":"to-taste"}],"steps":["Preheat the oven to 350 F (175 C) and soak the bread slices in half the milk until softened.","Heat canola oil in a skillet and saute the onion and garlic until softened, about 5 minutes.","Add the ground beef and curry powder, and cook until the beef is browned, about 8 minutes.","Squeeze the excess milk from the bread, crumble it into the beef mixture, and stir in the raisins and cashews.","Season with salt, transfer the mixture to a baking dish, and press flat, tucking in the bay leaves.","Whisk the remaining milk with the eggs and pour evenly over the top.","Bake until the custard topping is set and golden, about 30 minutes."],"tags":["comfort","baked","high-protein","variant"]},{"id":"in4-tandoori-chicken-tacos--v-chicken-breast","title":"Tandoori Chicken Tacos with Mint Yogurt (with chicken breast)","cuisine":"fusion","mealType":"dinner","difficulty":"easy","timeMinutes":35,"servings":4,"ingredients":[{"name":"chicken breast","qty":700,"unit":"g"},{"name":"yogurt","qty":0.5,"unit":"cup"},{"name":"garam masala","qty":1.5,"unit":"tsp"},{"name":"chili powder","qty":1,"unit":"tsp"},{"name":"lime","qty":1,"unit":"piece","note":"juiced"},{"name":"corn tortilla","qty":8,"unit":"piece"},{"name":"cabbage","qty":1,"unit":"cup","note":"shredded"},{"name":"mint","qty":2,"unit":"tbsp","note":"chopped"},{"name":"cilantro","qty":2,"unit":"tbsp","note":"chopped"},{"name":"canola oil","qty":1,"unit":"tbsp"},{"name":"salt","unit":"to-taste"}],"steps":["Combine the chicken with yogurt, garam masala, chili powder, lime juice, and salt, then marinate for at least 20 minutes.","Heat oil in a skillet and cook the marinated chicken over medium-high heat until charred and cooked through, about 8 minutes per side, then slice.","Warm the corn tortillas in a dry skillet until pliable.","Stir the mint and a spoonful of extra yogurt together to make a quick sauce.","Fill the tortillas with sliced chicken and shredded cabbage, drizzle with the mint yogurt, and top with cilantro."],"tags":["fusion","gluten-free","quick","weeknight","street-food","variant"]},{"id":"in4-harissa-chicken-quinoa--v-chicken-breast","title":"Harissa Chicken with Lemon Quinoa (with chicken breast)","cuisine":"fusion","mealType":"dinner","difficulty":"medium","timeMinutes":40,"servings":4,"ingredients":[{"name":"chicken breast","qty":700,"unit":"g"},{"name":"harissa","qty":3,"unit":"tbsp"},{"name":"garlic","qty":2,"unit":"clove"},{"name":"lemon","qty":1,"unit":"piece","note":"juiced"},{"name":"quinoa","qty":1.5,"unit":"cup"},{"name":"vegetable broth","qty":3,"unit":"cup"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"parsley","qty":2,"unit":"tbsp","note":"chopped"},{"name":"salt","unit":"to-taste"}],"steps":["Combine the chicken with harissa, garlic, half the lemon juice, and salt, then marinate for at least 20 minutes.","Heat olive oil in a skillet and cook the marinated chicken over medium heat until browned and cooked through, about 8 minutes per side.","Meanwhile, rinse the quinoa and cook it in the vegetable broth according to package instructions.","Fluff the cooked quinoa with a fork and stir in the remaining lemon juice and parsley.","Slice the chicken and serve over the lemon quinoa."],"tags":["fusion","gluten-free","spicy","weeknight","high-protein","variant"]},{"id":"in4-zaatar-chickpea-burgers--v-cannellini-beans","title":"Za'atar White Bean Burgers with Tahini Slaw","cuisine":"fusion","mealType":"dinner","difficulty":"easy","timeMinutes":30,"servings":4,"ingredients":[{"name":"cannellini beans","qty":2,"unit":"can"},{"name":"za'atar","qty":2,"unit":"tbsp"},{"name":"garlic","qty":2,"unit":"clove"},{"name":"lemon","qty":1,"unit":"piece","note":"juiced"},{"name":"cabbage","qty":2,"unit":"cup","note":"shredded"},{"name":"tahini","qty":2,"unit":"tbsp"},{"name":"canola oil","qty":2,"unit":"tbsp"},{"name":"lettuce","qty":4,"unit":"leaf"},{"name":"salt","unit":"to-taste"}],"steps":["Mash the cannellini beans in a bowl, leaving some texture, then mix in the za'atar, garlic, half the lemon juice, and salt.","Shape the mixture into four patties.","Heat canola oil in a skillet and cook the patties over medium heat until golden and crisp on both sides, about 4 minutes per side.","Toss the shredded cabbage with the tahini, remaining lemon juice, and a splash of water to make a quick slaw.","Serve each patty wrapped in a lettuce leaf, topped with the tahini slaw."],"tags":["fusion","vegan","gluten-free","quick","weeknight","variant"]},{"id":"st5-huevos-rancheros--v-pinto-beans","title":"Huevos Rancheros (with pinto beans)","cuisine":"mexican","mealType":"breakfast","difficulty":"medium","timeMinutes":20,"servings":2,"ingredients":[{"name":"corn tortilla","qty":4,"unit":"piece"},{"name":"egg","qty":4,"unit":"piece"},{"name":"pinto beans","qty":1,"unit":"can"},{"name":"salsa","qty":0.5,"unit":"cup"},{"name":"cheddar","qty":0.5,"unit":"cup"},{"name":"avocado","qty":1,"unit":"piece"},{"name":"cilantro","qty":2,"unit":"tbsp"}],"steps":["Warm the pinto beans in a small saucepan over medium heat until heated through.","Lightly toast the corn tortillas in a dry skillet until warm and pliable.","In the same skillet, fry the eggs sunny-side up to your liking.","Spread the warm beans over the tortillas, top with a fried egg, salsa, and cheddar.","Garnish with sliced avocado and chopped cilantro before serving."],"tags":["vegetarian","gluten-free","brunch","variant"]},{"id":"st5-quinoa-chickpea-bowl--v-cannellini-beans","title":"Lemon Quinoa White Bean Bowl","cuisine":"mediterranean","mealType":"lunch","difficulty":"easy","timeMinutes":20,"servings":4,"ingredients":[{"name":"quinoa","qty":1,"unit":"cup"},{"name":"cannellini beans","qty":1,"unit":"can"},{"name":"cucumber","qty":1,"unit":"piece"},{"name":"tomato","qty":2,"unit":"piece"},{"name":"parsley","qty":2,"unit":"tbsp"},{"name":"lemon","qty":1,"unit":"piece"},{"name":"olive oil","qty":3,"unit":"tbsp"},{"name":"garlic powder","qty":1,"unit":"tsp"},{"name":"salt","unit":"to-taste"}],"steps":["Cook the quinoa according to package directions until fluffy, about 15 minutes, then let cool slightly.","Drain and rinse the cannellini beans, then dice the cucumber and tomato.","Combine the quinoa, cannellini beans, cucumber, and tomato in a large bowl.","Whisk together the olive oil, lemon juice, garlic powder, and salt.","Pour the dressing over the bowl, toss with the parsley, and serve warm or chilled."],"tags":["vegan","gluten-free","meal-prep","high-protein","variant"]},{"id":"st5-southwest-black-bean-salad--v-pinto-beans","title":"Southwest Pinto Bean Salad","cuisine":"mexican","mealType":"lunch","difficulty":"easy","timeMinutes":15,"servings":4,"ingredients":[{"name":"pinto beans","qty":1,"unit":"can"},{"name":"corn","qty":1,"unit":"can"},{"name":"bell pepper","qty":1,"unit":"piece"},{"name":"red onion","qty":0.25,"unit":"piece"},{"name":"cilantro","qty":0.25,"unit":"cup"},{"name":"lime","qty":1,"unit":"piece"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"salt","unit":"to-taste"}],"steps":["Drain and rinse the pinto beans and corn, then add to a large bowl.","Dice the bell pepper and onion and add to the bowl along with the cilantro.","Whisk together the lime juice, olive oil, cumin, and salt.","Pour the dressing over the salad and toss well to combine before serving."],"tags":["vegan","gluten-free","no-cook","quick","pantry","meal-prep","variant"]},{"id":"st5-sesame-tofu-rice-bowl--v-tempeh","title":"Sesame Tempeh Rice Bowl","cuisine":"fusion","mealType":"lunch","difficulty":"easy","timeMinutes":25,"servings":2,"ingredients":[{"name":"tempeh","qty":14,"unit":"oz"},{"name":"rice","qty":1,"unit":"cup"},{"name":"broccoli","qty":2,"unit":"cup"},{"name":"tamari","qty":3,"unit":"tbsp"},{"name":"sesame oil","qty":1,"unit":"tbsp"},{"name":"garlic","qty":2,"unit":"clove"},{"name":"ginger","qty":1,"unit":"tbsp"},{"name":"sesame seeds","qty":1,"unit":"tbsp"}],"steps":["Cook the rice according to package directions.","Press the tempeh to remove excess water, then cube it.","Steam or blanch the broccoli until bright green and tender, about 4 minutes.","Saute the tempeh in a hot skillet with sesame oil until golden on all sides, about 6 minutes.","Add the garlic and ginger and cook for 1 minute, then stir in the tamari.","Serve the tempeh and broccoli over the rice, sprinkled with sesame seeds."],"tags":["vegan","gluten-free","high-protein","variant"]},{"id":"st5-sesame-tofu-rice-bowl--v-quinoa","title":"Sesame Tofu Quinoa Bowl","cuisine":"fusion","mealType":"lunch","difficulty":"easy","timeMinutes":25,"servings":2,"ingredients":[{"name":"tofu","qty":14,"unit":"oz"},{"name":"quinoa","qty":1,"unit":"cup"},{"name":"broccoli","qty":2,"unit":"cup"},{"name":"tamari","qty":3,"unit":"tbsp"},{"name":"sesame oil","qty":1,"unit":"tbsp"},{"name":"garlic","qty":2,"unit":"clove"},{"name":"ginger","qty":1,"unit":"tbsp"},{"name":"sesame seeds","qty":1,"unit":"tbsp"}],"steps":["Cook the quinoa according to package directions.","Press the tofu to remove excess water, then cube it.","Steam or blanch the broccoli until bright green and tender, about 4 minutes.","Saute the tofu in a hot skillet with sesame oil until golden on all sides, about 6 minutes.","Add the garlic and ginger and cook for 1 minute, then stir in the tamari.","Serve the tofu and broccoli over the quinoa, sprinkled with sesame seeds."],"tags":["vegan","gluten-free","high-protein","variant"]},{"id":"st5-vegetable-minestrone--v-eggplant","title":"Vegetable Minestrone (with eggplant)","cuisine":"mediterranean","mealType":"lunch","difficulty":"easy","timeMinutes":35,"servings":6,"ingredients":[{"name":"onion","qty":1,"unit":"piece"},{"name":"carrot","qty":2,"unit":"piece"},{"name":"celery","qty":2,"unit":"stalk"},{"name":"eggplant","qty":1,"unit":"piece"},{"name":"cannellini beans","qty":1,"unit":"can"},{"name":"diced tomatoes","qty":1,"unit":"can"},{"name":"vegetable broth","qty":6,"unit":"cup"},{"name":"pasta","qty":1,"unit":"cup"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"oregano","qty":1,"unit":"tsp"},{"name":"salt","unit":"to-taste"}],"steps":["Heat olive oil in a large pot and saute the onion, carrot, and celery for 6 minutes.","Add the eggplant and oregano, and cook for 3 more minutes.","Stir in the diced tomatoes, cannellini beans, and vegetable broth, then bring to a boil.","Add the pasta and simmer for 10 minutes until the pasta and vegetables are tender.","Season with salt and serve hot with crusty bread."],"tags":["vegetarian","pantry","meal-prep","variant"]},{"id":"st5-smoky-black-bean-soup--v-pinto-beans","title":"Smoky Pinto Bean Soup","cuisine":"mexican","mealType":"lunch","difficulty":"easy","timeMinutes":30,"servings":4,"ingredients":[{"name":"pinto beans","qty":2,"unit":"can"},{"name":"onion","qty":1,"unit":"piece"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"chili powder","qty":1,"unit":"tsp"},{"name":"vegetable broth","qty":2,"unit":"cup"},{"name":"lime","qty":1,"unit":"piece"},{"name":"cilantro","qty":2,"unit":"tbsp"},{"name":"olive oil","qty":2,"unit":"tbsp"}],"steps":["Heat olive oil in a pot and saute the onion and garlic for 5 minutes until softened.","Add the cumin and chili powder and cook for 1 minute until fragrant.","Stir in the pinto beans and vegetable broth, then bring to a simmer.","Cook for 15 minutes, then puree half the soup with an immersion blender for a creamy texture.","Stir in lime juice, top with cilantro, and serve hot."],"tags":["vegan","gluten-free","pantry","meal-prep","variant"]},{"id":"st5-broccoli-cheddar-soup--v-cauliflower","title":"Cauliflower Cheddar Soup","cuisine":"american","mealType":"lunch","difficulty":"easy","timeMinutes":30,"servings":4,"ingredients":[{"name":"cauliflower","qty":4,"unit":"cup"},{"name":"onion","qty":1,"unit":"piece"},{"name":"carrot","qty":1,"unit":"piece"},{"name":"vegetable broth","qty":3,"unit":"cup"},{"name":"cheddar","qty":2,"unit":"cup"},{"name":"milk","qty":1,"unit":"cup"},{"name":"butter","qty":2,"unit":"tbsp"},{"name":"salt","unit":"to-taste"}],"steps":["Melt the butter in a pot and saute the onion and carrot for 5 minutes.","Add the cauliflower and vegetable broth, then bring to a boil.","Simmer for 15 minutes until the cauliflower is tender.","Puree the soup partially with an immersion blender, leaving some texture.","Stir in the milk and cheddar until melted and smooth, then season with salt."],"tags":["vegetarian","gluten-free","comfort-food","variant"]},{"id":"st5-chicken-tortilla-soup--v-pinto-beans","title":"Chicken Tortilla Soup (with pinto beans)","cuisine":"mexican","mealType":"dinner","difficulty":"medium","timeMinutes":35,"servings":6,"ingredients":[{"name":"chicken","qty":1,"unit":"lb"},{"name":"chicken broth","qty":6,"unit":"cup"},{"name":"diced tomatoes","qty":1,"unit":"can"},{"name":"pinto beans","qty":1,"unit":"can"},{"name":"corn","qty":1,"unit":"cup"},{"name":"corn tortilla","qty":4,"unit":"piece"},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"chili powder","qty":1,"unit":"tsp"},{"name":"lime","qty":1,"unit":"piece"},{"name":"cilantro","qty":2,"unit":"tbsp"},{"name":"avocado","qty":1,"unit":"piece"}],"steps":["Combine the chicken, chicken broth, diced tomatoes, cumin, and chili powder in a large pot.","Bring to a boil, then reduce heat and simmer for 20 minutes until the chicken is cooked through.","Remove the chicken, shred it, and return it to the pot along with the pinto beans and corn.","Cut the corn tortillas into strips and toast in a dry skillet until crisp.","Simmer the soup for 5 more minutes, then stir in lime juice.","Ladle into bowls and top with tortilla strips, avocado, and cilantro."],"tags":["gluten-free","comfort-food","variant"]},{"id":"st5-hummus-veggie-wrap--v-kale","title":"Hummus Veggie Wrap (with kale)","cuisine":"mediterranean","mealType":"snack","difficulty":"easy","timeMinutes":10,"servings":2,"ingredients":[{"name":"tortilla","qty":2,"unit":"piece"},{"name":"hummus","qty":0.5,"unit":"cup"},{"name":"cucumber","qty":0.5,"unit":"piece"},{"name":"carrot","qty":1,"unit":"piece"},{"name":"kale","qty":1,"unit":"cup"},{"name":"bell pepper","qty":0.5,"unit":"piece"}],"steps":["Spread the hummus evenly over each tortilla.","Thinly slice the cucumber, carrot, and bell pepper.","Layer the kale and sliced vegetables over the hummus.","Roll the tortillas up tightly, slice in half, and serve."],"tags":["vegan","no-cook","quick","variant"]},{"id":"st5-simple-trail-mix--v-cashew","title":"Simple Trail Mix (with cashew)","cuisine":"american","mealType":"snack","difficulty":"easy","timeMinutes":5,"servings":6,"ingredients":[{"name":"cashew","qty":1,"unit":"cup"},{"name":"pumpkin seeds","qty":0.5,"unit":"cup"},{"name":"chocolate chips","qty":0.5,"unit":"cup"},{"name":"raisins","qty":0.5,"unit":"cup"}],"steps":["Combine the cashews, pumpkin seeds, chocolate chips, and raisins in a large bowl.","Toss to distribute evenly.","Store in an airtight container or portion into snack bags."],"tags":["vegan","gluten-free","no-cook","quick","pantry","variant"]},{"id":"st5-loaded-veggie-nachos--v-pinto-beans","title":"Loaded Veggie Nachos (with pinto beans)","cuisine":"mexican","mealType":"snack","difficulty":"easy","timeMinutes":15,"servings":4,"ingredients":[{"name":"tortilla chips","qty":6,"unit":"cup"},{"name":"pinto beans","qty":1,"unit":"can"},{"name":"cheddar","qty":1.5,"unit":"cup"},{"name":"tomato","qty":1,"unit":"piece"},{"name":"jalapeno","qty":1,"unit":"piece"},{"name":"salsa","qty":0.5,"unit":"cup"},{"name":"sour cream","qty":0.25,"unit":"cup"}],"steps":["Preheat the oven to 400F and spread the tortilla chips on a baking sheet.","Scatter the pinto beans and cheddar evenly over the chips.","Bake for 8 minutes until the cheese is melted and bubbly.","Top with diced tomato, sliced jalapeno, salsa, and sour cream before serving."],"tags":["vegetarian","quick","party","variant"]},{"id":"wk6-sheet-pan-lemon-herb-chicken--v-chicken-breast","title":"Sheet-Pan Lemon Herb Chicken with Potatoes & Green Beans (with chicken breast)","cuisine":"american","mealType":"dinner","difficulty":"easy","timeMinutes":40,"servings":4,"ingredients":[{"name":"chicken breast","qty":4,"unit":"piece"},{"name":"baby potatoes","qty":1,"unit":"lb"},{"name":"green beans","qty":12,"unit":"oz"},{"name":"olive oil","qty":3,"unit":"tbsp"},{"name":"lemon","qty":1,"unit":"piece"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"dried oregano","qty":1,"unit":"tsp"},{"name":"salt","qty":1,"unit":"tsp"},{"name":"black pepper","qty":0.5,"unit":"tsp"}],"steps":["Preheat oven to 425F and line a large sheet pan with foil.","Halve the baby potatoes and toss with half the olive oil, salt, and pepper on the pan.","Roast potatoes alone for 10 minutes to give them a head start.","Mince the garlic and toss chicken breast with remaining oil, garlic, oregano, salt, and pepper.","Push potatoes to one side, add chicken breast and green beans to the pan.","Squeeze lemon juice over everything and roast 25 minutes until chicken reaches 165F.","Let rest 5 minutes, then serve straight from the pan."],"tags":["sheet-pan","weeknight","gluten-free","comfort","variant"]},{"id":"wk6-sheet-pan-chicken-fajitas--v-chicken-thighs","title":"Sheet-Pan Chicken Thigh Fajitas","cuisine":"mexican","mealType":"dinner","difficulty":"easy","timeMinutes":30,"servings":4,"ingredients":[{"name":"chicken thighs","qty":1.25,"unit":"lb"},{"name":"bell peppers","qty":3,"unit":"piece"},{"name":"yellow onion","qty":1,"unit":"piece"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"fajita seasoning","qty":2,"unit":"tbsp"},{"name":"lime","qty":1,"unit":"piece"},{"name":"flour tortillas","qty":8,"unit":"piece"},{"name":"cilantro","qty":2,"unit":"tbsp","optional":true}],"steps":["Preheat oven to 425F and line a sheet pan with foil.","Slice chicken thighs and bell peppers and onion into thin strips.","Toss chicken and vegetables with olive oil and fajita seasoning directly on the pan.","Spread everything in a single layer and roast 20-22 minutes, stirring once, until chicken is cooked through.","Squeeze lime juice over the pan and sprinkle with cilantro if using.","Warm the tortillas and serve the chicken and veggies for building fajitas."],"tags":["sheet-pan","weeknight","kid-friendly","variant"]},{"id":"wk6-sheet-pan-bbq-chicken-thighs--v-chicken-breast","title":"Sheet-Pan BBQ Chicken with Sweet Potato & Broccoli","cuisine":"american","mealType":"dinner","difficulty":"easy","timeMinutes":40,"servings":4,"ingredients":[{"name":"chicken breast","qty":4,"unit":"piece"},{"name":"sweet potatoes","qty":2,"unit":"piece"},{"name":"broccoli florets","qty":3,"unit":"cup"},{"name":"bbq sauce","qty":0.5,"unit":"cup"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"salt","qty":0.5,"unit":"tsp"},{"name":"black pepper","qty":0.25,"unit":"tsp"},{"name":"garlic powder","qty":0.5,"unit":"tsp"}],"steps":["Preheat oven to 425F and line a sheet pan with foil.","Cube the sweet potatoes and toss with olive oil, salt, pepper, and garlic powder on the pan.","Roast sweet potatoes alone for 10 minutes.","Season chicken breast and brush half the bbq sauce over them.","Add chicken and broccoli florets to the pan and roast 25 minutes until chicken hits 165F.","Brush remaining bbq sauce over the chicken during the last 5 minutes of roasting.","Rest 5 minutes before serving."],"tags":["sheet-pan","weeknight","gluten-free","comfort","variant"]},{"id":"wk6-sheet-pan-maple-dijon-chicken-brussels--v-chicken-breast","title":"Sheet-Pan Maple Dijon Chicken with Brussels Sprouts","cuisine":"american","mealType":"dinner","difficulty":"easy","timeMinutes":40,"servings":4,"ingredients":[{"name":"chicken breast","qty":4,"unit":"piece"},{"name":"brussels sprouts","qty":1,"unit":"lb"},{"name":"carrots","qty":3,"unit":"piece"},{"name":"maple syrup","qty":3,"unit":"tbsp"},{"name":"dijon mustard","qty":2,"unit":"tbsp"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"garlic","qty":2,"unit":"clove"},{"name":"salt","qty":0.5,"unit":"tsp"},{"name":"black pepper","qty":0.25,"unit":"tsp"}],"steps":["Preheat oven to 400F and line a sheet pan with foil.","Halve the brussels sprouts and slice carrots into batons.","Whisk maple syrup, dijon mustard, olive oil, minced garlic, salt, and pepper in a bowl.","Toss chicken breast and vegetables in the maple dijon mixture right on the pan.","Spread everything in a single layer, skin side up on the chicken.","Roast 35-40 minutes, stirring vegetables halfway, until chicken is cooked through and glazed."],"tags":["sheet-pan","weeknight","gluten-free","variant"]},{"id":"wk6-sheet-pan-greek-veggie-bake-feta--v-cannellini-beans","title":"Sheet-Pan Greek Veggie Bake with Feta (with cannellini beans)","cuisine":"fusion","mealType":"dinner","difficulty":"easy","timeMinutes":35,"servings":4,"ingredients":[{"name":"zucchini","qty":2,"unit":"piece"},{"name":"cherry tomatoes","qty":2,"unit":"cup"},{"name":"red onion","qty":1,"unit":"piece"},{"name":"cannellini beans","qty":1,"unit":"can"},{"name":"feta cheese","qty":4,"unit":"oz"},{"name":"olive oil","qty":3,"unit":"tbsp"},{"name":"dried oregano","qty":1,"unit":"tsp"},{"name":"garlic","qty":2,"unit":"clove"},{"name":"salt","qty":0.5,"unit":"tsp"},{"name":"black pepper","qty":0.25,"unit":"tsp"}],"steps":["Preheat oven to 400F and line a sheet pan with foil.","Slice zucchini into half-moons and thinly slice the red onion.","Drain and rinse the cannellini beans, then toss with zucchini, tomatoes, and onion on the pan.","Mince garlic and drizzle everything with olive oil, garlic, oregano, salt, and pepper.","Nestle a block of feta in the center of the pan and drizzle with a little extra oil.","Bake 25-30 minutes until vegetables are tender and feta is soft, then crumble feta over the top to serve."],"tags":["sheet-pan","vegetarian","gluten-free","weeknight","variant"]},{"id":"wk6-sheet-pan-greek-veggie-bake-feta--v-eggplant","title":"Sheet-Pan Greek Veggie Bake with Feta (with eggplant)","cuisine":"fusion","mealType":"dinner","difficulty":"easy","timeMinutes":35,"servings":4,"ingredients":[{"name":"eggplant","qty":2,"unit":"piece"},{"name":"cherry tomatoes","qty":2,"unit":"cup"},{"name":"red onion","qty":1,"unit":"piece"},{"name":"chickpeas","qty":1,"unit":"can"},{"name":"feta cheese","qty":4,"unit":"oz"},{"name":"olive oil","qty":3,"unit":"tbsp"},{"name":"dried oregano","qty":1,"unit":"tsp"},{"name":"garlic","qty":2,"unit":"clove"},{"name":"salt","qty":0.5,"unit":"tsp"},{"name":"black pepper","qty":0.25,"unit":"tsp"}],"steps":["Preheat oven to 400F and line a sheet pan with foil.","Slice eggplant into half-moons and thinly slice the red onion.","Drain and rinse the chickpeas, then toss with eggplant, tomatoes, and onion on the pan.","Mince garlic and drizzle everything with olive oil, garlic, oregano, salt, and pepper.","Nestle a block of feta in the center of the pan and drizzle with a little extra oil.","Bake 25-30 minutes until vegetables are tender and feta is soft, then crumble feta over the top to serve."],"tags":["sheet-pan","vegetarian","gluten-free","weeknight","variant"]},{"id":"wk6-sheet-pan-turkey-meatballs-broccoli--v-ground-beef","title":"Sheet-Pan Beef Meatballs with Broccoli & Marinara","cuisine":"italian","mealType":"dinner","difficulty":"easy","timeMinutes":35,"servings":4,"ingredients":[{"name":"ground beef","qty":1,"unit":"lb"},{"name":"egg","qty":1,"unit":"piece"},{"name":"parmesan cheese","qty":0.25,"unit":"cup"},{"name":"garlic","qty":2,"unit":"clove"},{"name":"broccoli florets","qty":4,"unit":"cup"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"marinara sauce","qty":2,"unit":"cup"},{"name":"italian seasoning","qty":1,"unit":"tsp"},{"name":"salt","qty":0.5,"unit":"tsp"},{"name":"black pepper","qty":0.25,"unit":"tsp"}],"steps":["Preheat oven to 425F and line a sheet pan with foil.","Mince garlic and mix with ground beef, egg, parmesan, italian seasoning, salt, and pepper.","Roll the turkey mixture into 16 meatballs and place on one side of the pan.","Toss broccoli florets with olive oil and spread on the other side of the pan.","Bake 18-20 minutes until meatballs reach 165F and broccoli is lightly charred.","Warm the marinara sauce and spoon over the meatballs and broccoli to serve."],"tags":["sheet-pan","weeknight","kid-friendly","variant"]},{"id":"wk6-sheet-pan-veggie-fajitas--v-pinto-beans","title":"Sheet-Pan Veggie Fajitas with Pinto Beans","cuisine":"mexican","mealType":"dinner","difficulty":"easy","timeMinutes":25,"servings":4,"ingredients":[{"name":"bell peppers","qty":3,"unit":"piece"},{"name":"yellow onion","qty":1,"unit":"piece"},{"name":"portobello mushrooms","qty":3,"unit":"piece"},{"name":"pinto beans","qty":1,"unit":"can"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"fajita seasoning","qty":2,"unit":"tbsp"},{"name":"lime","qty":1,"unit":"piece"},{"name":"corn tortillas","qty":8,"unit":"piece"},{"name":"cilantro","qty":2,"unit":"tbsp","optional":true}],"steps":["Preheat oven to 425F and line a sheet pan with foil.","Slice bell peppers, onion, and portobello mushrooms into thick strips.","Drain and rinse the pinto beans and toss everything with olive oil and fajita seasoning on the pan.","Spread in a single layer and roast 20 minutes, stirring once, until vegetables are tender and charred.","Squeeze lime juice over the pan and sprinkle with cilantro if using.","Warm the corn tortillas and serve the veggie mix for building fajitas."],"tags":["sheet-pan","vegan","vegetarian","gluten-free","weeknight","quick","under-30-minutes","variant"]},{"id":"wk6-one-pot-creamy-chicken-broccoli-pasta--v-chicken-thighs","title":"One-Pot Creamy Chicken Thigh and Broccoli Pasta","cuisine":"american","mealType":"dinner","difficulty":"easy","timeMinutes":30,"servings":4,"ingredients":[{"name":"chicken thighs","qty":1,"unit":"lb"},{"name":"penne","qty":12,"unit":"oz"},{"name":"broccoli florets","qty":3,"unit":"cup"},{"name":"chicken broth","qty":3,"unit":"cup"},{"name":"heavy cream","qty":0.5,"unit":"cup"},{"name":"parmesan cheese","qty":0.5,"unit":"cup"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"olive oil","qty":1,"unit":"tbsp"},{"name":"salt","qty":0.5,"unit":"tsp"},{"name":"black pepper","qty":0.25,"unit":"tsp"}],"steps":["Cube the chicken thighs and mince the garlic.","Heat olive oil in a large pot over medium-high heat and brown the chicken, 5 minutes.","Add garlic and cook 30 seconds until fragrant.","Stir in the penne and chicken broth, bring to a boil, then reduce heat and simmer 10 minutes, stirring occasionally.","Add broccoli florets and cook 5 more minutes until pasta is tender and broccoli is bright green.","Stir in heavy cream and parmesan, season with salt and pepper, and simmer 2 minutes until creamy."],"tags":["one-pot","weeknight","comfort","kid-friendly","variant"]},{"id":"wk6-one-pot-creamy-chicken-broccoli-pasta--v-rigatoni","title":"One-Pot Creamy Chicken and Broccoli Pasta (with rigatoni)","cuisine":"american","mealType":"dinner","difficulty":"easy","timeMinutes":30,"servings":4,"ingredients":[{"name":"chicken breast","qty":1,"unit":"lb"},{"name":"rigatoni","qty":12,"unit":"oz"},{"name":"broccoli florets","qty":3,"unit":"cup"},{"name":"chicken broth","qty":3,"unit":"cup"},{"name":"heavy cream","qty":0.5,"unit":"cup"},{"name":"parmesan cheese","qty":0.5,"unit":"cup"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"olive oil","qty":1,"unit":"tbsp"},{"name":"salt","qty":0.5,"unit":"tsp"},{"name":"black pepper","qty":0.25,"unit":"tsp"}],"steps":["Cube the chicken breast and mince the garlic.","Heat olive oil in a large pot over medium-high heat and brown the chicken, 5 minutes.","Add garlic and cook 30 seconds until fragrant.","Stir in the rigatoni and chicken broth, bring to a boil, then reduce heat and simmer 10 minutes, stirring occasionally.","Add broccoli florets and cook 5 more minutes until pasta is tender and broccoli is bright green.","Stir in heavy cream and parmesan, season with salt and pepper, and simmer 2 minutes until creamy."],"tags":["one-pot","weeknight","comfort","kid-friendly","variant"]},{"id":"wk6-one-pot-cheeseburger-pasta-skillet--v-ground-turkey","title":"One-Pot Cheeseburger Pasta Skillet (with ground turkey)","cuisine":"american","mealType":"dinner","difficulty":"easy","timeMinutes":30,"servings":4,"ingredients":[{"name":"ground turkey","qty":1,"unit":"lb"},{"name":"elbow macaroni","qty":8,"unit":"oz"},{"name":"beef broth","qty":2.5,"unit":"cup"},{"name":"diced tomatoes","qty":1,"unit":"can"},{"name":"yellow onion","qty":1,"unit":"piece"},{"name":"cheddar cheese","qty":1.5,"unit":"cup"},{"name":"ketchup","qty":2,"unit":"tbsp"},{"name":"garlic powder","qty":0.5,"unit":"tsp"},{"name":"salt","qty":0.5,"unit":"tsp"},{"name":"black pepper","qty":0.25,"unit":"tsp"}],"steps":["Dice the onion and brown the ground turkey with the onion in a large skillet over medium-high heat.","Drain excess fat, then stir in garlic powder, salt, and pepper.","Add the diced tomatoes, beef broth, ketchup, and elbow macaroni to the skillet.","Bring to a boil, then reduce heat, cover, and simmer 12-14 minutes, stirring occasionally, until pasta is tender.","Remove from heat and stir in the shredded cheddar until melted and creamy."],"tags":["one-pot","weeknight","comfort","kid-friendly","variant"]},{"id":"wk6-one-pot-cheeseburger-pasta-skillet--v-monterey-jack","title":"One-Pot Cheeseburger Pasta Skillet (with monterey jack)","cuisine":"american","mealType":"dinner","difficulty":"easy","timeMinutes":30,"servings":4,"ingredients":[{"name":"ground beef","qty":1,"unit":"lb"},{"name":"elbow macaroni","qty":8,"unit":"oz"},{"name":"beef broth","qty":2.5,"unit":"cup"},{"name":"diced tomatoes","qty":1,"unit":"can"},{"name":"yellow onion","qty":1,"unit":"piece"},{"name":"monterey jack","qty":1.5,"unit":"cup"},{"name":"ketchup","qty":2,"unit":"tbsp"},{"name":"garlic powder","qty":0.5,"unit":"tsp"},{"name":"salt","qty":0.5,"unit":"tsp"},{"name":"black pepper","qty":0.25,"unit":"tsp"}],"steps":["Dice the onion and brown the ground beef with the onion in a large skillet over medium-high heat.","Drain excess fat, then stir in garlic powder, salt, and pepper.","Add the diced tomatoes, beef broth, ketchup, and elbow macaroni to the skillet.","Bring to a boil, then reduce heat, cover, and simmer 12-14 minutes, stirring occasionally, until pasta is tender.","Remove from heat and stir in the shredded cheddar until melted and creamy."],"tags":["one-pot","weeknight","comfort","kid-friendly","variant"]},{"id":"wk6-one-pot-chicken-alfredo-penne--v-chicken-thighs","title":"One-Pot Chicken Thigh Alfredo Penne","cuisine":"italian","mealType":"dinner","difficulty":"easy","timeMinutes":25,"servings":4,"ingredients":[{"name":"chicken thighs","qty":1,"unit":"lb"},{"name":"penne","qty":12,"unit":"oz"},{"name":"chicken broth","qty":3,"unit":"cup"},{"name":"heavy cream","qty":1,"unit":"cup"},{"name":"parmesan cheese","qty":0.75,"unit":"cup"},{"name":"butter","qty":2,"unit":"tbsp"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"salt","qty":0.5,"unit":"tsp"},{"name":"black pepper","qty":0.25,"unit":"tsp"}],"steps":["Cube the chicken thighs and mince the garlic.","Melt butter in a large pot over medium-high heat and cook chicken until golden, about 5 minutes.","Add garlic and cook 30 seconds, then stir in penne and chicken broth.","Bring to a boil, reduce heat, and simmer 12-14 minutes, stirring often, until pasta is tender.","Stir in heavy cream and parmesan, season with salt and pepper, and simmer 2 minutes until thickened."],"tags":["one-pot","weeknight","comfort","quick","under-30-minutes","variant"]},{"id":"wk6-one-pot-chicken-alfredo-penne--v-rigatoni","title":"One-Pot Chicken Alfredo Rigatoni","cuisine":"italian","mealType":"dinner","difficulty":"easy","timeMinutes":25,"servings":4,"ingredients":[{"name":"chicken breast","qty":1,"unit":"lb"},{"name":"rigatoni","qty":12,"unit":"oz"},{"name":"chicken broth","qty":3,"unit":"cup"},{"name":"heavy cream","qty":1,"unit":"cup"},{"name":"parmesan cheese","qty":0.75,"unit":"cup"},{"name":"butter","qty":2,"unit":"tbsp"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"salt","qty":0.5,"unit":"tsp"},{"name":"black pepper","qty":0.25,"unit":"tsp"}],"steps":["Cube the chicken breast and mince the garlic.","Melt butter in a large pot over medium-high heat and cook chicken until golden, about 5 minutes.","Add garlic and cook 30 seconds, then stir in rigatoni and chicken broth.","Bring to a boil, reduce heat, and simmer 12-14 minutes, stirring often, until pasta is tender.","Stir in heavy cream and parmesan, season with salt and pepper, and simmer 2 minutes until thickened."],"tags":["one-pot","weeknight","comfort","quick","under-30-minutes","variant"]},{"id":"wk6-skillet-veggie-fajita-rice--v-pinto-beans","title":"Skillet Veggie Fajita Rice (with pinto beans)","cuisine":"mexican","mealType":"dinner","difficulty":"easy","timeMinutes":25,"servings":4,"ingredients":[{"name":"bell peppers","qty":2,"unit":"piece"},{"name":"yellow onion","qty":1,"unit":"piece"},{"name":"white rice","qty":1.5,"unit":"cup"},{"name":"vegetable broth","qty":3,"unit":"cup"},{"name":"pinto beans","qty":1,"unit":"can"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"fajita seasoning","qty":2,"unit":"tbsp"},{"name":"lime","qty":1,"unit":"piece"},{"name":"cilantro","qty":2,"unit":"tbsp","optional":true}],"steps":["Slice the bell peppers and onion into strips.","Heat olive oil in a large skillet over medium-high heat and saute peppers and onion 5 minutes until softened.","Stir in fajita seasoning and cook 30 seconds until fragrant.","Add rice, vegetable broth, and drained pinto beans, and bring to a boil.","Reduce heat, cover, and simmer 18-20 minutes until rice is tender and liquid is absorbed.","Fluff with a fork, squeeze lime juice over the top, and sprinkle with cilantro if using."],"tags":["one-pot","vegan","vegetarian","gluten-free","weeknight","quick","under-30-minutes","variant"]},{"id":"wk6-one-pot-black-bean-taco-pasta--v-pinto-beans","title":"One-Pot Pinto Bean Taco Pasta","cuisine":"mexican","mealType":"dinner","difficulty":"easy","timeMinutes":25,"servings":4,"ingredients":[{"name":"elbow macaroni","qty":12,"unit":"oz"},{"name":"pinto beans","qty":1,"unit":"can"},{"name":"diced tomatoes","qty":1,"unit":"can"},{"name":"vegetable broth","qty":2.5,"unit":"cup"},{"name":"taco seasoning","qty":2,"unit":"tbsp"},{"name":"cheddar cheese","qty":1,"unit":"cup"},{"name":"yellow onion","qty":1,"unit":"piece"},{"name":"olive oil","qty":1,"unit":"tbsp"},{"name":"cilantro","qty":2,"unit":"tbsp","optional":true}],"steps":["Dice the onion and saute in olive oil in a large pot over medium heat until softened, 4 minutes.","Drain and rinse the pinto beans and add to the pot with diced tomatoes, vegetable broth, and taco seasoning.","Stir in the elbow macaroni and bring to a boil.","Reduce heat, cover, and simmer 12-14 minutes, stirring occasionally, until pasta is tender.","Remove from heat and stir in shredded cheddar until melted.","Sprinkle with cilantro before serving, if using."],"tags":["one-pot","vegetarian","weeknight","quick","under-30-minutes","variant"]},{"id":"wk6-one-pot-black-bean-taco-pasta--v-monterey-jack","title":"One-Pot Black Bean Taco Pasta (with monterey jack)","cuisine":"mexican","mealType":"dinner","difficulty":"easy","timeMinutes":25,"servings":4,"ingredients":[{"name":"elbow macaroni","qty":12,"unit":"oz"},{"name":"black beans","qty":1,"unit":"can"},{"name":"diced tomatoes","qty":1,"unit":"can"},{"name":"vegetable broth","qty":2.5,"unit":"cup"},{"name":"taco seasoning","qty":2,"unit":"tbsp"},{"name":"monterey jack","qty":1,"unit":"cup"},{"name":"yellow onion","qty":1,"unit":"piece"},{"name":"olive oil","qty":1,"unit":"tbsp"},{"name":"cilantro","qty":2,"unit":"tbsp","optional":true}],"steps":["Dice the onion and saute in olive oil in a large pot over medium heat until softened, 4 minutes.","Drain and rinse the black beans and add to the pot with diced tomatoes, vegetable broth, and taco seasoning.","Stir in the elbow macaroni and bring to a boil.","Reduce heat, cover, and simmer 12-14 minutes, stirring occasionally, until pasta is tender.","Remove from heat and stir in shredded cheddar until melted.","Sprinkle with cilantro before serving, if using."],"tags":["one-pot","vegetarian","weeknight","quick","under-30-minutes","variant"]},{"id":"wk6-one-pot-lemon-garlic-shrimp-pasta--v-linguine","title":"One-Pot Lemon Garlic Shrimp Pasta (with linguine)","cuisine":"italian","mealType":"dinner","difficulty":"easy","timeMinutes":20,"servings":4,"ingredients":[{"name":"shrimp","qty":1,"unit":"lb"},{"name":"linguine","qty":12,"unit":"oz"},{"name":"chicken broth","qty":4,"unit":"cup"},{"name":"garlic","qty":4,"unit":"clove"},{"name":"olive oil","qty":3,"unit":"tbsp"},{"name":"lemon","qty":1,"unit":"piece"},{"name":"red pepper flakes","qty":0.25,"unit":"tsp","optional":true},{"name":"fresh parsley","qty":2,"unit":"tbsp","optional":true},{"name":"salt","qty":0.5,"unit":"tsp"}],"steps":["Mince the garlic and zest and juice the lemon.","Heat 2 tablespoons olive oil in a large pot over medium heat and cook garlic 1 minute until fragrant.","Add linguine and chicken broth, bring to a boil, and cook 10-12 minutes, stirring often, until pasta is nearly tender.","Add shrimp and cook 3-4 minutes more until pink and opaque, and most liquid has absorbed.","Stir in remaining olive oil, lemon juice, lemon zest, and red pepper flakes if using.","Season with salt and top with fresh parsley before serving."],"tags":["one-pot","weeknight","quick","under-30-minutes","variant"]},{"id":"wk6-skillet-chicken-parmesan-pasta--v-chicken-thighs","title":"Skillet Chicken Thigh Parmesan Pasta","cuisine":"italian","mealType":"dinner","difficulty":"medium","timeMinutes":35,"servings":4,"ingredients":[{"name":"chicken thighs","qty":1,"unit":"lb"},{"name":"penne","qty":12,"unit":"oz"},{"name":"marinara sauce","qty":3,"unit":"cup"},{"name":"chicken broth","qty":1.5,"unit":"cup"},{"name":"mozzarella cheese","qty":1,"unit":"cup"},{"name":"parmesan cheese","qty":0.5,"unit":"cup"},{"name":"panko breadcrumbs","qty":0.5,"unit":"cup"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"italian seasoning","qty":1,"unit":"tsp"},{"name":"salt","qty":0.5,"unit":"tsp"},{"name":"black pepper","qty":0.25,"unit":"tsp"}],"steps":["Cube the chicken thighs and season with salt, pepper, and italian seasoning.","Heat olive oil in a large oven-safe skillet over medium-high heat and brown the chicken, 5-6 minutes.","Stir in panko breadcrumbs and toast 1-2 minutes until golden, then remove chicken and crumbs to a plate.","Add penne, marinara sauce, and chicken broth to the skillet and bring to a boil.","Reduce heat, cover, and simmer 12-14 minutes, stirring occasionally, until pasta is tender.","Return chicken to the skillet, top with mozzarella and parmesan, cover, and cook 3-4 minutes until cheese melts.","Sprinkle the toasted panko over the top just before serving."],"tags":["one-pot","comfort","weeknight","variant"]},{"id":"wk6-skillet-chicken-parmesan-pasta--v-rigatoni","title":"Skillet Chicken Parmesan Pasta (with rigatoni)","cuisine":"italian","mealType":"dinner","difficulty":"medium","timeMinutes":35,"servings":4,"ingredients":[{"name":"chicken breast","qty":1,"unit":"lb"},{"name":"rigatoni","qty":12,"unit":"oz"},{"name":"marinara sauce","qty":3,"unit":"cup"},{"name":"chicken broth","qty":1.5,"unit":"cup"},{"name":"mozzarella cheese","qty":1,"unit":"cup"},{"name":"parmesan cheese","qty":0.5,"unit":"cup"},{"name":"panko breadcrumbs","qty":0.5,"unit":"cup"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"italian seasoning","qty":1,"unit":"tsp"},{"name":"salt","qty":0.5,"unit":"tsp"},{"name":"black pepper","qty":0.25,"unit":"tsp"}],"steps":["Cube the chicken breast and season with salt, pepper, and italian seasoning.","Heat olive oil in a large oven-safe skillet over medium-high heat and brown the chicken, 5-6 minutes.","Stir in panko breadcrumbs and toast 1-2 minutes until golden, then remove chicken and crumbs to a plate.","Add rigatoni, marinara sauce, and chicken broth to the skillet and bring to a boil.","Reduce heat, cover, and simmer 12-14 minutes, stirring occasionally, until pasta is tender.","Return chicken to the skillet, top with mozzarella and parmesan, cover, and cook 3-4 minutes until cheese melts.","Sprinkle the toasted panko over the top just before serving."],"tags":["one-pot","comfort","weeknight","variant"]},{"id":"wk6-one-pot-beef-stroganoff-skillet--v-ground-turkey","title":"One-Pot Turkey Stroganoff Skillet","cuisine":"american","mealType":"dinner","difficulty":"medium","timeMinutes":35,"servings":4,"ingredients":[{"name":"ground turkey","qty":1,"unit":"lb"},{"name":"egg noodles","qty":12,"unit":"oz"},{"name":"mushrooms","qty":8,"unit":"oz"},{"name":"beef broth","qty":3,"unit":"cup"},{"name":"sour cream","qty":0.75,"unit":"cup"},{"name":"yellow onion","qty":1,"unit":"piece"},{"name":"garlic","qty":2,"unit":"clove"},{"name":"worcestershire sauce","qty":1,"unit":"tbsp"},{"name":"olive oil","qty":1,"unit":"tbsp"},{"name":"salt","qty":0.5,"unit":"tsp"},{"name":"black pepper","qty":0.25,"unit":"tsp"}],"steps":["Dice the onion and slice the mushrooms; mince the garlic.","Heat olive oil in a large pot over medium-high heat and brown the ground turkey with the onion, 6 minutes.","Add mushrooms and garlic and cook 4 minutes until mushrooms soften.","Stir in worcestershire sauce, beef broth, and egg noodles, and bring to a boil.","Reduce heat, cover, and simmer 10-12 minutes, stirring occasionally, until noodles are tender.","Remove from heat and stir in sour cream, salt, and pepper until creamy."],"tags":["one-pot","weeknight","comfort","variant"]},{"id":"wk6-skillet-black-bean-rice-burrito-bowl--v-pinto-beans","title":"Skillet Pinto Bean and Rice Burrito Bowl","cuisine":"mexican","mealType":"dinner","difficulty":"easy","timeMinutes":25,"servings":4,"ingredients":[{"name":"white rice","qty":1.5,"unit":"cup"},{"name":"pinto beans","qty":2,"unit":"can"},{"name":"vegetable broth","qty":3,"unit":"cup"},{"name":"corn","qty":1,"unit":"cup"},{"name":"bell pepper","qty":1,"unit":"piece"},{"name":"taco seasoning","qty":2,"unit":"tbsp"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"lime","qty":1,"unit":"piece"},{"name":"avocado","qty":1,"unit":"piece","optional":true},{"name":"cilantro","qty":2,"unit":"tbsp","optional":true}],"steps":["Dice the bell pepper and drain and rinse the pinto beans.","Heat olive oil in a large skillet over medium heat and saute the bell pepper 3 minutes.","Stir in taco seasoning, rice, vegetable broth, pinto beans, and corn.","Bring to a boil, then reduce heat, cover, and simmer 18-20 minutes until rice is tender.","Fluff with a fork and squeeze lime juice over the top.","Top with sliced avocado and cilantro before serving, if using."],"tags":["one-pot","vegan","vegetarian","gluten-free","weeknight","quick","under-30-minutes","variant"]},{"id":"wk6-one-pot-cajun-chicken-rice--v-chicken-breast","title":"One-Pot Cajun Chicken and Rice (with chicken breast)","cuisine":"fusion","mealType":"dinner","difficulty":"easy","timeMinutes":30,"servings":4,"ingredients":[{"name":"chicken breast","qty":1.25,"unit":"lb"},{"name":"white rice","qty":1.5,"unit":"cup"},{"name":"chicken broth","qty":3,"unit":"cup"},{"name":"bell pepper","qty":1,"unit":"piece"},{"name":"celery","qty":2,"unit":"stalk"},{"name":"yellow onion","qty":1,"unit":"piece"},{"name":"cajun seasoning","qty":2,"unit":"tbsp"},{"name":"olive oil","qty":1,"unit":"tbsp"},{"name":"diced tomatoes","qty":1,"unit":"can"}],"steps":["Cube the chicken breast and season with half the cajun seasoning.","Heat olive oil in a large pot over medium-high heat and brown the chicken, 5 minutes, then remove.","Dice the bell pepper, celery, and onion and saute in the same pot 4 minutes until softened.","Stir in remaining cajun seasoning, rice, chicken broth, and diced tomatoes.","Return chicken to the pot, bring to a boil, then reduce heat, cover, and simmer 20 minutes.","Let stand 5 minutes off heat, then fluff with a fork before serving."],"tags":["one-pot","weeknight","gluten-free","variant"]},{"id":"wk6-slow-cooker-classic-beef-chili--v-ground-turkey","title":"Slow-Cooker Classic Turkey Chili","cuisine":"american","mealType":"dinner","difficulty":"easy","timeMinutes":240,"servings":6,"ingredients":[{"name":"ground turkey","qty":2,"unit":"lb"},{"name":"kidney beans","qty":2,"unit":"can"},{"name":"diced tomatoes","qty":2,"unit":"can"},{"name":"tomato paste","qty":2,"unit":"tbsp"},{"name":"yellow onion","qty":1,"unit":"piece"},{"name":"bell pepper","qty":1,"unit":"piece"},{"name":"chili powder","qty":3,"unit":"tbsp"},{"name":"cumin","qty":1,"unit":"tbsp"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"beef broth","qty":1,"unit":"cup"},{"name":"shredded cheese","qty":1,"unit":"cup","optional":true}],"steps":["Brown the ground turkey in a skillet over medium-high heat, then drain and transfer to the slow cooker.","Dice the onion and bell pepper and mince the garlic; add them to the slow cooker.","Add kidney beans, diced tomatoes, tomato paste, beef broth, chili powder, and cumin.","Stir to combine, cover, and cook on low for 6-8 hours or high for 3-4 hours.","Stir well before serving and top with shredded cheese if desired."],"tags":["slow-cooker","gluten-free","comfort","weeknight","variant"]},{"id":"wk6-slow-cooker-white-chicken-chili--v-chicken-thighs","title":"Slow-Cooker White Chicken Thigh Chili","cuisine":"american","mealType":"dinner","difficulty":"easy","timeMinutes":240,"servings":6,"ingredients":[{"name":"chicken thighs","qty":1.5,"unit":"lb"},{"name":"white beans","qty":3,"unit":"can"},{"name":"chicken broth","qty":3,"unit":"cup"},{"name":"canned green chiles","qty":1,"unit":"can"},{"name":"yellow onion","qty":1,"unit":"piece"},{"name":"cumin","qty":1,"unit":"tbsp"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"sour cream","qty":0.5,"unit":"cup"},{"name":"cheddar cheese","qty":1,"unit":"cup","optional":true}],"steps":["Dice the onion and mince the garlic.","Place chicken thighs, white beans, chicken broth, green chiles, onion, garlic, and cumin in the slow cooker.","Cover and cook on low for 6-7 hours or high for 3-4 hours, until chicken is cooked through.","Remove chicken, shred with two forks, and return to the slow cooker.","Stir in sour cream until well combined.","Serve topped with shredded cheddar, if desired."],"tags":["slow-cooker","gluten-free","comfort","variant"]},{"id":"wk6-slow-cooker-turkey-chili--v-ground-beef","title":"Slow-Cooker Beef Chili","cuisine":"american","mealType":"dinner","difficulty":"easy","timeMinutes":240,"servings":6,"ingredients":[{"name":"ground beef","qty":2,"unit":"lb"},{"name":"black beans","qty":2,"unit":"can"},{"name":"diced tomatoes","qty":2,"unit":"can"},{"name":"bell pepper","qty":1,"unit":"piece"},{"name":"yellow onion","qty":1,"unit":"piece"},{"name":"chili powder","qty":2,"unit":"tbsp"},{"name":"cumin","qty":1,"unit":"tbsp"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"vegetable broth","qty":1,"unit":"cup"}],"steps":["Brown the ground beef in a skillet over medium-high heat, then transfer to the slow cooker.","Dice the onion and bell pepper and mince the garlic; add to the slow cooker.","Add black beans, diced tomatoes, vegetable broth, chili powder, and cumin.","Stir well, cover, and cook on low for 6-7 hours or high for 3-4 hours.","Stir before serving, adjusting seasoning to taste."],"tags":["slow-cooker","gluten-free","weeknight","variant"]},{"id":"wk6-slow-cooker-turkey-chili--v-pinto-beans","title":"Slow-Cooker Turkey Chili (with pinto beans)","cuisine":"american","mealType":"dinner","difficulty":"easy","timeMinutes":240,"servings":6,"ingredients":[{"name":"ground turkey","qty":2,"unit":"lb"},{"name":"pinto beans","qty":2,"unit":"can"},{"name":"diced tomatoes","qty":2,"unit":"can"},{"name":"bell pepper","qty":1,"unit":"piece"},{"name":"yellow onion","qty":1,"unit":"piece"},{"name":"chili powder","qty":2,"unit":"tbsp"},{"name":"cumin","qty":1,"unit":"tbsp"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"vegetable broth","qty":1,"unit":"cup"}],"steps":["Brown the ground turkey in a skillet over medium-high heat, then transfer to the slow cooker.","Dice the onion and bell pepper and mince the garlic; add to the slow cooker.","Add pinto beans, diced tomatoes, vegetable broth, chili powder, and cumin.","Stir well, cover, and cook on low for 6-7 hours or high for 3-4 hours.","Stir before serving, adjusting seasoning to taste."],"tags":["slow-cooker","gluten-free","weeknight","variant"]},{"id":"wk6-dutch-oven-chicken-cacciatore--v-chicken-breast","title":"Dutch-Oven Chicken Cacciatore (with chicken breast)","cuisine":"italian","mealType":"dinner","difficulty":"medium","timeMinutes":90,"servings":4,"ingredients":[{"name":"chicken breast","qty":2,"unit":"lb"},{"name":"bell peppers","qty":2,"unit":"piece"},{"name":"mushrooms","qty":8,"unit":"oz"},{"name":"yellow onion","qty":1,"unit":"piece"},{"name":"crushed tomatoes","qty":1,"unit":"can"},{"name":"chicken broth","qty":1,"unit":"cup"},{"name":"garlic","qty":4,"unit":"clove"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"italian seasoning","qty":1,"unit":"tsp"},{"name":"salt","qty":0.5,"unit":"tsp"},{"name":"black pepper","qty":0.25,"unit":"tsp"}],"steps":["Season chicken breast with salt and pepper.","Heat olive oil in a dutch oven over medium-high heat and brown the chicken on both sides, about 8 minutes, then remove.","Slice bell peppers, mushrooms, and onion, and mince the garlic; saute in the pot 6 minutes until softened.","Stir in crushed tomatoes, chicken broth, and italian seasoning, scraping up any browned bits.","Return the chicken to the pot, cover, and simmer on the stovetop over low heat for 40-45 minutes.","Uncover and simmer 10 more minutes until sauce thickens slightly and chicken is very tender."],"tags":["dutch-oven","comfort","gluten-free","variant"]},{"id":"wk6-slow-cooker-chicken-tortilla-soup--v-chicken-thighs","title":"Slow-Cooker Chicken Thigh Tortilla Soup","cuisine":"mexican","mealType":"dinner","difficulty":"easy","timeMinutes":240,"servings":6,"ingredients":[{"name":"chicken thighs","qty":1.5,"unit":"lb"},{"name":"black beans","qty":1,"unit":"can"},{"name":"corn","qty":1,"unit":"cup"},{"name":"diced tomatoes","qty":1,"unit":"can"},{"name":"canned green chiles","qty":1,"unit":"can"},{"name":"chicken broth","qty":4,"unit":"cup"},{"name":"yellow onion","qty":1,"unit":"piece"},{"name":"cumin","qty":1,"unit":"tbsp"},{"name":"chili powder","qty":1,"unit":"tbsp"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"tortilla chips","qty":2,"unit":"cup","optional":true,"note":"corn chips — check the label for gluten-free"},{"name":"avocado","qty":1,"unit":"piece","optional":true}],"steps":["Dice the onion and mince the garlic.","Place chicken thighs, black beans, corn, diced tomatoes, green chiles, chicken broth, onion, garlic, cumin, and chili powder in the slow cooker.","Cover and cook on low for 6-7 hours or high for 3-4 hours, until chicken is cooked through.","Remove the chicken, shred with two forks, and return to the pot.","Stir well and ladle into bowls.","Top with crushed tortilla chips and sliced avocado, if using."],"tags":["slow-cooker","gluten-free","comfort","variant"]},{"id":"wk6-slow-cooker-chicken-tortilla-soup--v-pinto-beans","title":"Slow-Cooker Chicken Tortilla Soup (with pinto beans)","cuisine":"mexican","mealType":"dinner","difficulty":"easy","timeMinutes":240,"servings":6,"ingredients":[{"name":"chicken breast","qty":1.5,"unit":"lb"},{"name":"pinto beans","qty":1,"unit":"can"},{"name":"corn","qty":1,"unit":"cup"},{"name":"diced tomatoes","qty":1,"unit":"can"},{"name":"canned green chiles","qty":1,"unit":"can"},{"name":"chicken broth","qty":4,"unit":"cup"},{"name":"yellow onion","qty":1,"unit":"piece"},{"name":"cumin","qty":1,"unit":"tbsp"},{"name":"chili powder","qty":1,"unit":"tbsp"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"tortilla chips","qty":2,"unit":"cup","optional":true,"note":"corn chips — check the label for gluten-free"},{"name":"avocado","qty":1,"unit":"piece","optional":true}],"steps":["Dice the onion and mince the garlic.","Place chicken breast, pinto beans, corn, diced tomatoes, green chiles, chicken broth, onion, garlic, cumin, and chili powder in the slow cooker.","Cover and cook on low for 6-7 hours or high for 3-4 hours, until chicken is cooked through.","Remove the chicken, shred with two forks, and return to the pot.","Stir well and ladle into bowls.","Top with crushed tortilla chips and sliced avocado, if using."],"tags":["slow-cooker","gluten-free","comfort","variant"]},{"id":"wk6-air-fryer-turkey-meatballs--v-ground-beef","title":"Air-Fryer Beef Meatballs","cuisine":"italian","mealType":"dinner","difficulty":"easy","timeMinutes":20,"servings":4,"ingredients":[{"name":"ground beef","qty":1,"unit":"lb"},{"name":"egg","qty":1,"unit":"piece"},{"name":"parmesan cheese","qty":0.25,"unit":"cup"},{"name":"garlic","qty":2,"unit":"clove"},{"name":"italian seasoning","qty":1,"unit":"tsp"},{"name":"salt","qty":0.5,"unit":"tsp"},{"name":"black pepper","qty":0.25,"unit":"tsp"},{"name":"marinara sauce","qty":2,"unit":"cup","optional":true}],"steps":["Preheat the air fryer to 375F.","Mince the garlic and mix with ground beef, egg, parmesan, italian seasoning, salt, and pepper.","Roll the mixture into 16 evenly sized meatballs.","Arrange meatballs in a single layer in the air fryer basket, working in batches if needed.","Air fry 10-12 minutes, shaking the basket halfway, until meatballs reach 165F and are browned.","Serve warm with marinara sauce for dipping, if using."],"tags":["air-fryer","gluten-free","quick","under-30-minutes","variant"]},{"id":"wk6-air-fryer-parmesan-zucchini-chips--v-eggplant","title":"Air-Fryer Parmesan Eggplant Chips","cuisine":"italian","mealType":"side","difficulty":"easy","timeMinutes":20,"servings":4,"ingredients":[{"name":"eggplant","qty":2,"unit":"piece"},{"name":"panko breadcrumbs","qty":0.75,"unit":"cup"},{"name":"parmesan cheese","qty":0.5,"unit":"cup"},{"name":"egg","qty":1,"unit":"piece"},{"name":"italian seasoning","qty":1,"unit":"tsp"},{"name":"salt","qty":0.25,"unit":"tsp"},{"name":"cooking spray","qty":1,"unit":"to-taste"}],"steps":["Preheat the air fryer to 400F.","Slice the eggplant into thin rounds and pat dry with a paper towel.","Beat the egg in a shallow bowl; in a second bowl mix panko, parmesan, italian seasoning, and salt.","Dip each eggplant round in egg, then coat in the panko mixture.","Arrange in a single layer in the air fryer basket and spray lightly with cooking spray.","Air fry 10-12 minutes, flipping halfway, until golden and crisp."],"tags":["air-fryer","vegetarian","side","quick","under-30-minutes","variant"]},{"id":"wk6-classic-tuna-noodle-casserole--v-monterey-jack","title":"Classic Tuna Noodle Casserole (with monterey jack)","cuisine":"american","mealType":"dinner","difficulty":"easy","timeMinutes":40,"servings":6,"ingredients":[{"name":"egg noodles","qty":12,"unit":"oz"},{"name":"canned tuna","qty":2,"unit":"can"},{"name":"cream of mushroom soup","qty":2,"unit":"can"},{"name":"frozen peas","qty":1,"unit":"cup"},{"name":"milk","qty":0.5,"unit":"cup"},{"name":"monterey jack","qty":1,"unit":"cup"},{"name":"panko breadcrumbs","qty":0.5,"unit":"cup"},{"name":"butter","qty":2,"unit":"tbsp"},{"name":"salt","qty":0.5,"unit":"tsp"},{"name":"black pepper","qty":0.25,"unit":"tsp"}],"steps":["Preheat oven to 375F and grease a 9x13-inch baking dish.","Cook the egg noodles according to package directions until al dente, then drain.","In a large bowl, mix noodles, drained tuna, cream of mushroom soup, peas, milk, salt, and pepper.","Fold in half the monterey jack and spread the mixture into the prepared dish.","Top with remaining cheddar and panko breadcrumbs, then dot with butter.","Bake 25-30 minutes until bubbly and golden on top."],"tags":["casserole","comfort","kid-friendly","variant"]},{"id":"wk6-chicken-and-rice-casserole--v-chicken-thighs","title":"Chicken Thigh and Rice Casserole","cuisine":"american","mealType":"dinner","difficulty":"easy","timeMinutes":50,"servings":6,"ingredients":[{"name":"chicken thighs","qty":1.5,"unit":"lb"},{"name":"white rice","qty":1.5,"unit":"cup"},{"name":"chicken broth","qty":3,"unit":"cup"},{"name":"cream of chicken soup","qty":1,"unit":"can"},{"name":"broccoli florets","qty":2,"unit":"cup"},{"name":"cheddar cheese","qty":1.5,"unit":"cup"},{"name":"yellow onion","qty":1,"unit":"piece"},{"name":"garlic powder","qty":1,"unit":"tsp"},{"name":"salt","qty":0.5,"unit":"tsp"},{"name":"black pepper","qty":0.25,"unit":"tsp"}],"steps":["Preheat oven to 375F and grease a 9x13-inch baking dish.","Cube the chicken thighs and dice the onion.","In the baking dish, combine rice, chicken broth, cream of chicken soup, onion, garlic powder, salt, and pepper.","Nestle the chicken pieces and broccoli florets into the rice mixture and stir to combine.","Cover tightly with foil and bake 40 minutes until rice is tender and chicken is cooked through.","Uncover, sprinkle with cheddar cheese, and bake 5-10 more minutes until melted."],"tags":["casserole","comfort","gluten-free","kid-friendly","variant"]},{"id":"wk6-chicken-and-rice-casserole--v-monterey-jack","title":"Chicken and Rice Casserole (with monterey jack)","cuisine":"american","mealType":"dinner","difficulty":"easy","timeMinutes":50,"servings":6,"ingredients":[{"name":"chicken breast","qty":1.5,"unit":"lb"},{"name":"white rice","qty":1.5,"unit":"cup"},{"name":"chicken broth","qty":3,"unit":"cup"},{"name":"cream of chicken soup","qty":1,"unit":"can"},{"name":"broccoli florets","qty":2,"unit":"cup"},{"name":"monterey jack","qty":1.5,"unit":"cup"},{"name":"yellow onion","qty":1,"unit":"piece"},{"name":"garlic powder","qty":1,"unit":"tsp"},{"name":"salt","qty":0.5,"unit":"tsp"},{"name":"black pepper","qty":0.25,"unit":"tsp"}],"steps":["Preheat oven to 375F and grease a 9x13-inch baking dish.","Cube the chicken breast and dice the onion.","In the baking dish, combine rice, chicken broth, cream of chicken soup, onion, garlic powder, salt, and pepper.","Nestle the chicken pieces and broccoli florets into the rice mixture and stir to combine.","Cover tightly with foil and bake 40 minutes until rice is tender and chicken is cooked through.","Uncover, sprinkle with monterey jack, and bake 5-10 more minutes until melted."],"tags":["casserole","comfort","gluten-free","kid-friendly","variant"]},{"id":"wk6-king-ranch-chicken-casserole--v-chicken-thighs","title":"King Ranch Chicken Thigh Casserole","cuisine":"mexican","mealType":"dinner","difficulty":"medium","timeMinutes":55,"servings":6,"ingredients":[{"name":"chicken thighs","qty":1.5,"unit":"lb"},{"name":"corn tortillas","qty":10,"unit":"piece"},{"name":"cream of chicken soup","qty":1,"unit":"can"},{"name":"cream of mushroom soup","qty":1,"unit":"can"},{"name":"canned green chiles","qty":1,"unit":"can"},{"name":"sour cream","qty":0.5,"unit":"cup"},{"name":"cheddar cheese","qty":2,"unit":"cup"},{"name":"yellow onion","qty":1,"unit":"piece"},{"name":"bell pepper","qty":1,"unit":"piece"},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"chili powder","qty":1,"unit":"tsp"}],"steps":["Preheat oven to 375F and grease a 9x13-inch baking dish.","Cook and shred the chicken thighs, or use rotisserie chicken.","Dice the onion and bell pepper and saute until softened, about 5 minutes.","In a large bowl, mix cream of chicken soup, cream of mushroom soup, green chiles, sour cream, sauteed vegetables, cumin, and chili powder.","Tear the corn tortillas into pieces and layer half in the baking dish, followed by half the chicken, half the sauce, and half the cheddar.","Repeat the layers with remaining tortillas, chicken, sauce, and cheddar.","Bake 30-35 minutes until bubbly and golden on top."],"tags":["casserole","comfort","variant"]},{"id":"wk6-king-ranch-chicken-casserole--v-monterey-jack","title":"King Ranch Chicken Casserole (with monterey jack)","cuisine":"mexican","mealType":"dinner","difficulty":"medium","timeMinutes":55,"servings":6,"ingredients":[{"name":"chicken breast","qty":1.5,"unit":"lb"},{"name":"corn tortillas","qty":10,"unit":"piece"},{"name":"cream of chicken soup","qty":1,"unit":"can"},{"name":"cream of mushroom soup","qty":1,"unit":"can"},{"name":"canned green chiles","qty":1,"unit":"can"},{"name":"sour cream","qty":0.5,"unit":"cup"},{"name":"monterey jack","qty":2,"unit":"cup"},{"name":"yellow onion","qty":1,"unit":"piece"},{"name":"bell pepper","qty":1,"unit":"piece"},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"chili powder","qty":1,"unit":"tsp"}],"steps":["Preheat oven to 375F and grease a 9x13-inch baking dish.","Cook and shred the chicken breast, or use rotisserie chicken.","Dice the onion and bell pepper and saute until softened, about 5 minutes.","In a large bowl, mix cream of chicken soup, cream of mushroom soup, green chiles, sour cream, sauteed vegetables, cumin, and chili powder.","Tear the corn tortillas into pieces and layer half in the baking dish, followed by half the chicken, half the sauce, and half the cheddar.","Repeat the layers with remaining tortillas, chicken, sauce, and cheddar.","Bake 30-35 minutes until bubbly and golden on top."],"tags":["casserole","comfort","variant"]},{"id":"wk6-broccoli-cheddar-rice-casserole--v-monterey-jack","title":"Broccoli Jack Cheese Rice Casserole","cuisine":"american","mealType":"side","difficulty":"easy","timeMinutes":40,"servings":6,"ingredients":[{"name":"broccoli florets","qty":4,"unit":"cup"},{"name":"white rice","qty":1.5,"unit":"cup"},{"name":"vegetable broth","qty":3,"unit":"cup"},{"name":"monterey jack","qty":2,"unit":"cup"},{"name":"milk","qty":0.5,"unit":"cup"},{"name":"butter","qty":2,"unit":"tbsp"},{"name":"garlic powder","qty":0.5,"unit":"tsp"},{"name":"salt","qty":0.5,"unit":"tsp"},{"name":"black pepper","qty":0.25,"unit":"tsp"}],"steps":["Preheat oven to 375F and grease a 9x13-inch baking dish.","Cook the rice in vegetable broth according to package directions until tender.","Steam the broccoli florets until just tender, about 4 minutes.","In the baking dish, combine cooked rice, broccoli, milk, melted butter, garlic powder, salt, pepper, and half the cheddar.","Spread evenly and top with the remaining monterey jack.","Bake 20-25 minutes until bubbly and golden on top."],"tags":["casserole","vegetarian","gluten-free","side","comfort","variant"]},{"id":"wk6-beef-enchilada-casserole--v-ground-turkey","title":"Turkey Enchilada Casserole","cuisine":"mexican","mealType":"dinner","difficulty":"medium","timeMinutes":50,"servings":6,"ingredients":[{"name":"ground turkey","qty":1.5,"unit":"lb"},{"name":"corn tortillas","qty":10,"unit":"piece"},{"name":"enchilada sauce","qty":3,"unit":"cup"},{"name":"cheddar cheese","qty":2,"unit":"cup"},{"name":"black beans","qty":1,"unit":"can"},{"name":"yellow onion","qty":1,"unit":"piece"},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"chili powder","qty":1,"unit":"tsp"},{"name":"salt","qty":0.5,"unit":"tsp"}],"steps":["Preheat oven to 375F and grease a 9x13-inch baking dish.","Dice the onion and brown with the ground turkey in a skillet over medium-high heat, 7-8 minutes.","Drain excess fat, then stir in cumin, chili powder, salt, and drained black beans.","Spread a thin layer of enchilada sauce in the baking dish, then layer with tortilla pieces, turkey mixture, and cheddar.","Repeat the layers, finishing with enchilada sauce and a generous topping of cheddar cheese.","Bake 30 minutes until bubbly and cheese is melted and golden."],"tags":["casserole","comfort","variant"]},{"id":"wk6-beef-enchilada-casserole--v-pinto-beans","title":"Beef Enchilada Casserole (with pinto beans)","cuisine":"mexican","mealType":"dinner","difficulty":"medium","timeMinutes":50,"servings":6,"ingredients":[{"name":"ground beef","qty":1.5,"unit":"lb"},{"name":"corn tortillas","qty":10,"unit":"piece"},{"name":"enchilada sauce","qty":3,"unit":"cup"},{"name":"cheddar cheese","qty":2,"unit":"cup"},{"name":"pinto beans","qty":1,"unit":"can"},{"name":"yellow onion","qty":1,"unit":"piece"},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"chili powder","qty":1,"unit":"tsp"},{"name":"salt","qty":0.5,"unit":"tsp"}],"steps":["Preheat oven to 375F and grease a 9x13-inch baking dish.","Dice the onion and brown with the ground beef in a skillet over medium-high heat, 7-8 minutes.","Drain excess fat, then stir in cumin, chili powder, salt, and drained pinto beans.","Spread a thin layer of enchilada sauce in the baking dish, then layer with tortilla pieces, beef mixture, and cheddar.","Repeat the layers, finishing with enchilada sauce and a generous topping of cheddar cheese.","Bake 30 minutes until bubbly and cheese is melted and golden."],"tags":["casserole","comfort","variant"]},{"id":"wk6-beef-enchilada-casserole--v-monterey-jack","title":"Beef Enchilada Casserole (with monterey jack)","cuisine":"mexican","mealType":"dinner","difficulty":"medium","timeMinutes":50,"servings":6,"ingredients":[{"name":"ground beef","qty":1.5,"unit":"lb"},{"name":"corn tortillas","qty":10,"unit":"piece"},{"name":"enchilada sauce","qty":3,"unit":"cup"},{"name":"monterey jack","qty":2,"unit":"cup"},{"name":"black beans","qty":1,"unit":"can"},{"name":"yellow onion","qty":1,"unit":"piece"},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"chili powder","qty":1,"unit":"tsp"},{"name":"salt","qty":0.5,"unit":"tsp"}],"steps":["Preheat oven to 375F and grease a 9x13-inch baking dish.","Dice the onion and brown with the ground beef in a skillet over medium-high heat, 7-8 minutes.","Drain excess fat, then stir in cumin, chili powder, salt, and drained black beans.","Spread a thin layer of enchilada sauce in the baking dish, then layer with tortilla pieces, beef mixture, and cheddar.","Repeat the layers, finishing with enchilada sauce and a generous topping of monterey jack.","Bake 30 minutes until bubbly and cheese is melted and golden."],"tags":["casserole","comfort","variant"]},{"id":"wk6-classic-cheeseburgers--v-ground-turkey","title":"Classic Cheeseburgers (with ground turkey)","cuisine":"american","mealType":"lunch","difficulty":"easy","timeMinutes":20,"servings":4,"ingredients":[{"name":"ground turkey","qty":1.5,"unit":"lb"},{"name":"hamburger buns","qty":4,"unit":"piece"},{"name":"cheddar cheese","qty":4,"unit":"slice"},{"name":"lettuce","qty":4,"unit":"leaf"},{"name":"tomato","qty":1,"unit":"piece"},{"name":"red onion","qty":0.5,"unit":"piece"},{"name":"dill pickles","qty":8,"unit":"slice","optional":true},{"name":"salt","qty":0.5,"unit":"tsp"},{"name":"black pepper","qty":0.25,"unit":"tsp"}],"steps":["Divide the ground turkey into 4 patties, season both sides with salt and pepper.","Heat a skillet or grill pan over medium-high heat.","Cook the patties 4-5 minutes per side until cooked through with no pink in the center (165F/74C), adding a cheese slice on top during the last minute.","Slice the tomato and red onion while the patties cook.","Toast the hamburger buns lightly in the same pan.","Assemble burgers with lettuce, tomato, onion, and pickles as desired."],"tags":["burger","weeknight","kid-friendly","quick","under-30-minutes","variant"]},{"id":"wk6-classic-cheeseburgers--v-monterey-jack","title":"Classic Cheeseburgers (with monterey jack)","cuisine":"american","mealType":"lunch","difficulty":"easy","timeMinutes":20,"servings":4,"ingredients":[{"name":"ground beef","qty":1.5,"unit":"lb"},{"name":"hamburger buns","qty":4,"unit":"piece"},{"name":"monterey jack","qty":4,"unit":"slice"},{"name":"lettuce","qty":4,"unit":"leaf"},{"name":"tomato","qty":1,"unit":"piece"},{"name":"red onion","qty":0.5,"unit":"piece"},{"name":"dill pickles","qty":8,"unit":"slice","optional":true},{"name":"salt","qty":0.5,"unit":"tsp"},{"name":"black pepper","qty":0.25,"unit":"tsp"}],"steps":["Divide the ground beef into 4 patties, season both sides with salt and pepper.","Heat a skillet or grill pan over medium-high heat.","Cook the patties 4-5 minutes per side until cooked through with no pink in the center (160F/71C), adding a cheese slice on top during the last minute.","Slice the tomato and red onion while the patties cook.","Toast the hamburger buns lightly in the same pan.","Assemble burgers with lettuce, tomato, onion, and pickles as desired."],"tags":["burger","weeknight","kid-friendly","quick","under-30-minutes","variant"]},{"id":"wk6-black-bean-burgers--v-pinto-beans","title":"Pinto Bean Burgers","cuisine":"american","mealType":"lunch","difficulty":"easy","timeMinutes":25,"servings":4,"ingredients":[{"name":"pinto beans","qty":2,"unit":"can"},{"name":"breadcrumbs","qty":0.5,"unit":"cup"},{"name":"egg","qty":1,"unit":"piece"},{"name":"garlic powder","qty":1,"unit":"tsp"},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"hamburger buns","qty":4,"unit":"piece"},{"name":"lettuce","qty":4,"unit":"leaf"},{"name":"tomato","qty":1,"unit":"piece"},{"name":"salt","qty":0.5,"unit":"tsp"}],"steps":["Drain and rinse the pinto beans, then mash most of them in a large bowl, leaving some texture.","Mix in breadcrumbs, egg, garlic powder, cumin, and salt until well combined.","Form the mixture into 4 patties and chill 10 minutes to firm up.","Heat olive oil in a skillet over medium heat and cook patties 4-5 minutes per side until browned and heated through.","Toast the hamburger buns lightly in the same pan.","Assemble burgers with lettuce and sliced tomato."],"tags":["burger","vegetarian","weeknight","quick","under-30-minutes","variant"]},{"id":"wk6-sloppy-joes--v-ground-turkey","title":"Classic Sloppy Joes (with ground turkey)","cuisine":"american","mealType":"lunch","difficulty":"easy","timeMinutes":25,"servings":4,"ingredients":[{"name":"ground turkey","qty":1,"unit":"lb"},{"name":"tomato sauce","qty":1,"unit":"cup"},{"name":"ketchup","qty":2,"unit":"tbsp"},{"name":"worcestershire sauce","qty":1,"unit":"tbsp"},{"name":"yellow onion","qty":1,"unit":"piece"},{"name":"bell pepper","qty":1,"unit":"piece"},{"name":"brown sugar","qty":1,"unit":"tbsp"},{"name":"hamburger buns","qty":4,"unit":"piece"},{"name":"salt","qty":0.5,"unit":"tsp"},{"name":"black pepper","qty":0.25,"unit":"tsp"}],"steps":["Dice the onion and bell pepper.","Brown the ground turkey with the onion and bell pepper in a skillet over medium-high heat, 6-7 minutes.","Drain excess fat, then stir in tomato sauce, ketchup, worcestershire sauce, and brown sugar.","Simmer 8-10 minutes, stirring occasionally, until thickened.","Season with salt and pepper to taste.","Spoon the mixture onto hamburger buns to serve."],"tags":["sandwich","weeknight","kid-friendly","quick","under-30-minutes","variant"]},{"id":"wk6-turkey-burgers-avocado--v-ground-beef","title":"Beef Burgers with Avocado","cuisine":"american","mealType":"lunch","difficulty":"easy","timeMinutes":25,"servings":4,"ingredients":[{"name":"ground beef","qty":1.5,"unit":"lb"},{"name":"garlic powder","qty":1,"unit":"tsp"},{"name":"onion powder","qty":0.5,"unit":"tsp"},{"name":"olive oil","qty":1,"unit":"tbsp"},{"name":"hamburger buns","qty":4,"unit":"piece"},{"name":"avocado","qty":1,"unit":"piece"},{"name":"lettuce","qty":4,"unit":"leaf"},{"name":"tomato","qty":1,"unit":"piece"},{"name":"salt","qty":0.5,"unit":"tsp"},{"name":"black pepper","qty":0.25,"unit":"tsp"}],"steps":["Mix ground beef with garlic powder, onion powder, salt, and pepper, and form into 4 patties.","Heat olive oil in a skillet over medium heat.","Cook patties 5-6 minutes per side until cooked through to 165F.","Toast the hamburger buns lightly in the same pan.","Slice the avocado and tomato.","Assemble burgers with lettuce, tomato, and sliced avocado."],"tags":["burger","weeknight","quick","under-30-minutes","variant"]},{"id":"wk6-crispy-chicken-sandwiches--v-chicken-thighs","title":"Crispy Chicken Thigh Sandwiches","cuisine":"american","mealType":"lunch","difficulty":"easy","timeMinutes":25,"servings":4,"ingredients":[{"name":"chicken thighs","qty":4,"unit":"piece"},{"name":"buttermilk","qty":1,"unit":"cup"},{"name":"flour","qty":1,"unit":"cup"},{"name":"paprika","qty":1,"unit":"tsp"},{"name":"garlic powder","qty":1,"unit":"tsp"},{"name":"vegetable oil","qty":0.5,"unit":"cup"},{"name":"hamburger buns","qty":4,"unit":"piece"},{"name":"dill pickles","qty":8,"unit":"slice"},{"name":"mayo","qty":3,"unit":"tbsp"},{"name":"salt","qty":0.5,"unit":"tsp"}],"steps":["Pound the chicken thighs to even thickness and soak in buttermilk for 10 minutes.","Mix flour, paprika, garlic powder, and salt in a shallow dish.","Dredge the chicken in the seasoned flour, pressing to coat well.","Heat vegetable oil in a skillet over medium heat and fry chicken 4-5 minutes per side until golden and cooked through.","Toast the hamburger buns and spread with mayo.","Assemble sandwiches with crispy chicken and dill pickles."],"tags":["sandwich","weeknight","quick","under-30-minutes","variant"]},{"id":"wk6-ground-beef-tacos--v-ground-turkey","title":"Ground Turkey Tacos","cuisine":"mexican","mealType":"dinner","difficulty":"easy","timeMinutes":20,"servings":4,"ingredients":[{"name":"ground turkey","qty":1,"unit":"lb"},{"name":"taco seasoning","qty":2,"unit":"tbsp"},{"name":"corn tortillas","qty":8,"unit":"piece"},{"name":"shredded cheese","qty":1,"unit":"cup"},{"name":"lettuce","qty":1,"unit":"cup"},{"name":"tomato","qty":1,"unit":"piece"},{"name":"sour cream","qty":0.25,"unit":"cup","optional":true},{"name":"salsa","qty":0.5,"unit":"cup","optional":true}],"steps":["Brown the ground turkey in a skillet over medium-high heat, breaking it up as it cooks, about 6 minutes.","Drain excess fat and stir in taco seasoning with a splash of water, simmering 2-3 minutes.","Warm the corn tortillas in a dry skillet or microwave.","Dice the tomato and shred the lettuce.","Fill the tortillas with seasoned turkey, cheese, lettuce, and tomato.","Top with sour cream and salsa before serving, if using."],"tags":["taco","weeknight","gluten-free","kid-friendly","quick","under-30-minutes","variant"]},{"id":"wk6-black-bean-corn-quesadillas--v-pinto-beans","title":"Pinto Bean & Corn Quesadillas","cuisine":"mexican","mealType":"lunch","difficulty":"easy","timeMinutes":20,"servings":4,"ingredients":[{"name":"flour tortillas","qty":8,"unit":"piece"},{"name":"pinto beans","qty":1,"unit":"can"},{"name":"corn","qty":1,"unit":"cup"},{"name":"shredded cheese","qty":2,"unit":"cup"},{"name":"cumin","qty":0.5,"unit":"tsp"},{"name":"olive oil","qty":1,"unit":"tbsp"},{"name":"salsa","qty":0.5,"unit":"cup","optional":true},{"name":"sour cream","qty":0.25,"unit":"cup","optional":true}],"steps":["Drain and rinse the pinto beans and mix with corn and cumin in a bowl.","Lay out half the tortillas and sprinkle with cheese, then top with the black bean and corn mixture.","Sprinkle more cheese over the filling and top with the remaining tortillas.","Heat olive oil in a large skillet over medium heat and cook quesadillas 2-3 minutes per side until golden and cheese melts.","Slice into wedges and serve with salsa and sour cream, if using."],"tags":["quesadilla","vegetarian","weeknight","kid-friendly","quick","under-30-minutes","variant"]},{"id":"pt7-black-bean-tacos--v-pinto-beans","title":"Pantry Pinto Bean Tacos","cuisine":"mexican","mealType":"dinner","difficulty":"easy","timeMinutes":20,"servings":4,"ingredients":[{"name":"pinto beans","qty":2,"unit":"can"},{"name":"corn tortilla","qty":8,"unit":"piece"},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"chili powder","qty":1,"unit":"tsp"},{"name":"onion","qty":0.5,"unit":"piece"},{"name":"garlic","qty":2,"unit":"clove"},{"name":"cheddar cheese","qty":0.5,"unit":"cup","optional":true},{"name":"salsa","qty":0.5,"unit":"cup"},{"name":"lime","qty":1,"unit":"piece","optional":true},{"name":"olive oil","qty":1,"unit":"tbsp"}],"steps":["Dice the onion and mince the garlic.","Heat olive oil in a skillet and cook onion and garlic until soft, about 4 minutes.","Drain and rinse the pinto beans, add to the skillet with cumin and chili powder.","Mash beans lightly with a fork and cook 5 minutes, adding a splash of water if dry.","Warm the corn tortillas in a dry pan or microwave until pliable.","Fill tortillas with the bean mixture, top with cheddar and salsa, and squeeze lime over top."],"tags":["pantry-staple","vegetarian","gluten-free","budget","quick","variant"]},{"id":"pt7-coconut-chickpea-curry--v-cannellini-beans","title":"Coconut White Bean Curry","cuisine":"indian","mealType":"dinner","difficulty":"easy","timeMinutes":25,"servings":4,"ingredients":[{"name":"cannellini beans","qty":2,"unit":"can"},{"name":"coconut milk","qty":1,"unit":"can"},{"name":"diced tomatoes","qty":1,"unit":"can"},{"name":"onion","qty":1,"unit":"piece"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"ginger","qty":1,"unit":"tbsp","note":"minced"},{"name":"curry powder","qty":2,"unit":"tsp"},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"soybean oil","qty":1,"unit":"tbsp"},{"name":"cilantro","qty":2,"unit":"tbsp","optional":true},{"name":"salt","unit":"to-taste"}],"steps":["Dice the onion, mince the garlic, and mince the ginger.","Heat oil in a large pot over medium heat and cook onion until golden, about 6 minutes.","Add garlic, ginger, curry powder, and cumin, stirring for 1 minute until fragrant.","Drain and rinse the cannellini beans and add to the pot with the diced tomatoes and coconut milk.","Simmer uncovered for 15 minutes, stirring occasionally, until thickened.","Season with salt, garnish with cilantro, and serve over rice or with naan."],"tags":["pantry-staple","vegan","gluten-free","budget","one-pot","variant"]},{"id":"pt7-cuban-black-beans-rice--v-pinto-beans","title":"Cuban-Style Pinto Beans and Rice","cuisine":"fusion","mealType":"dinner","difficulty":"easy","timeMinutes":25,"servings":4,"ingredients":[{"name":"pinto beans","qty":2,"unit":"can"},{"name":"rice","qty":1,"unit":"cup"},{"name":"onion","qty":1,"unit":"piece"},{"name":"bell pepper","qty":1,"unit":"piece"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"bay leaf","qty":1,"unit":"leaf"},{"name":"olive oil","qty":1,"unit":"tbsp"},{"name":"vegetable broth","qty":2,"unit":"cup"},{"name":"lime","qty":1,"unit":"piece","optional":true}],"steps":["Rinse the rice and cook in vegetable broth with the bay leaf according to package directions.","Meanwhile, dice the onion and bell pepper, and mince the garlic.","Heat olive oil in a skillet and cook onion and pepper until soft, about 6 minutes.","Add garlic and cumin, cook 1 minute, then stir in the drained and rinsed pinto beans.","Simmer beans for 8 minutes, mashing a few lightly to thicken the mixture.","Fluff the rice, discard the bay leaf, and serve beans over rice with a squeeze of lime."],"tags":["pantry-staple","vegan","gluten-free","budget","one-pot","variant"]},{"id":"pt7-pinto-bean-tostadas--v-monterey-jack","title":"Pinto Bean Tostadas (with monterey jack)","cuisine":"mexican","mealType":"dinner","difficulty":"easy","timeMinutes":20,"servings":4,"ingredients":[{"name":"pinto beans","qty":2,"unit":"can"},{"name":"corn tortilla","qty":8,"unit":"piece"},{"name":"monterey jack","qty":0.5,"unit":"cup"},{"name":"salsa","qty":0.5,"unit":"cup"},{"name":"lettuce","qty":1,"unit":"cup","note":"shredded"},{"name":"sour cream","qty":0.25,"unit":"cup","optional":true},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"garlic powder","qty":0.5,"unit":"tsp"},{"name":"soybean oil","qty":2,"unit":"tbsp"}],"steps":["Brush corn tortillas lightly with oil and bake or dry-fry until crisp, about 5 minutes per side.","Warm the pinto beans in a small pot with cumin and garlic powder, mashing lightly.","Spread the mashed beans onto each crisp tortilla.","Top with shredded cheddar and warm briefly until the cheese melts.","Finish with shredded lettuce, salsa, and a dollop of sour cream."],"tags":["pantry-staple","vegetarian","gluten-free","budget","quick","variant"]},{"id":"pt7-moroccan-chickpea-tomato-skillet--v-cannellini-beans","title":"Moroccan-Spiced White Bean Tomato Skillet","cuisine":"mediterranean","mealType":"dinner","difficulty":"easy","timeMinutes":20,"servings":4,"ingredients":[{"name":"cannellini beans","qty":2,"unit":"can"},{"name":"diced tomatoes","qty":1,"unit":"can"},{"name":"onion","qty":1,"unit":"piece"},{"name":"garlic","qty":2,"unit":"clove"},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"paprika","qty":1,"unit":"tsp"},{"name":"cinnamon","qty":0.25,"unit":"tsp"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"cilantro","qty":2,"unit":"tbsp","optional":true},{"name":"salt","unit":"to-taste"}],"steps":["Dice the onion and mince the garlic.","Heat olive oil in a skillet and cook onion until soft, about 5 minutes.","Add garlic, cumin, paprika, and cinnamon, stirring for 1 minute until fragrant.","Drain and rinse the cannellini beans and add to the skillet with the diced tomatoes.","Simmer uncovered for 10 minutes, stirring occasionally, until slightly thickened.","Season with salt, garnish with cilantro, and serve with rice or flatbread."],"tags":["pantry-staple","vegan","gluten-free","budget","quick","one-pot","variant"]},{"id":"pt7-black-bean-quesadillas--v-pinto-beans","title":"Pinto Bean and Cheese Quesadillas","cuisine":"mexican","mealType":"lunch","difficulty":"easy","timeMinutes":15,"servings":4,"ingredients":[{"name":"pinto beans","qty":1,"unit":"can"},{"name":"corn tortilla","qty":8,"unit":"piece"},{"name":"cheddar cheese","qty":1,"unit":"cup","note":"shredded"},{"name":"cumin","qty":0.5,"unit":"tsp"},{"name":"salsa","qty":0.5,"unit":"cup"},{"name":"soybean oil","qty":1,"unit":"tbsp"}],"steps":["Drain and rinse the pinto beans, then mash lightly with cumin in a bowl.","Spread the mashed beans and shredded cheddar over half of each tortilla and fold over.","Heat oil in a skillet over medium heat and cook quesadillas 2 to 3 minutes per side until golden and cheese melts.","Slice into wedges and serve warm with salsa."],"tags":["pantry-staple","vegetarian","gluten-free","budget","quick","variant"]},{"id":"pt7-black-bean-quesadillas--v-monterey-jack","title":"Black Bean and Cheese Quesadillas (with monterey jack)","cuisine":"mexican","mealType":"lunch","difficulty":"easy","timeMinutes":15,"servings":4,"ingredients":[{"name":"black beans","qty":1,"unit":"can"},{"name":"corn tortilla","qty":8,"unit":"piece"},{"name":"monterey jack","qty":1,"unit":"cup"},{"name":"cumin","qty":0.5,"unit":"tsp"},{"name":"salsa","qty":0.5,"unit":"cup"},{"name":"soybean oil","qty":1,"unit":"tbsp"}],"steps":["Drain and rinse the black beans, then mash lightly with cumin in a bowl.","Spread the mashed beans and shredded cheddar over half of each tortilla and fold over.","Heat oil in a skillet over medium heat and cook quesadillas 2 to 3 minutes per side until golden and cheese melts.","Slice into wedges and serve warm with salsa."],"tags":["pantry-staple","vegetarian","gluten-free","budget","quick","variant"]},{"id":"pt7-pantry-salmon-patties--v-cod","title":"Pantry Cod Patties","cuisine":"american","mealType":"dinner","difficulty":"easy","timeMinutes":20,"servings":4,"ingredients":[{"name":"cod","qty":2,"unit":"can"},{"name":"egg","qty":1,"unit":"piece"},{"name":"breadcrumbs","qty":0.5,"unit":"cup"},{"name":"onion","qty":0.25,"unit":"cup","note":"minced"},{"name":"lemon juice","qty":1,"unit":"tbsp"},{"name":"parsley","qty":1,"unit":"tbsp","optional":true},{"name":"soybean oil","qty":2,"unit":"tbsp"},{"name":"black pepper","unit":"to-taste"}],"steps":["Drain the canned cod and remove any large bones or skin, then flake into a bowl.","Add egg, breadcrumbs, minced onion, lemon juice, parsley, and black pepper.","Mix well and form into 8 small patties.","Heat oil in a skillet over medium heat and cook patties 3 to 4 minutes per side until golden.","Drain briefly on a paper towel and serve warm."],"tags":["pantry-staple","budget","high-protein","variant"]},{"id":"pt7-mackerel-rice-bowl--v-quinoa","title":"Mackerel Quinoa Bowl","cuisine":"japanese","mealType":"dinner","difficulty":"easy","timeMinutes":20,"servings":2,"ingredients":[{"name":"mackerel","qty":2,"unit":"can"},{"name":"quinoa","qty":1.5,"unit":"cup"},{"name":"scallion","qty":2,"unit":"piece"},{"name":"sesame oil","qty":1,"unit":"tsp"},{"name":"sesame seeds","qty":1,"unit":"tsp","optional":true},{"name":"rice vinegar","qty":1,"unit":"tbsp"},{"name":"ginger","qty":1,"unit":"tsp","note":"grated"}],"steps":["Cook the quinoa according to package directions if not already prepared.","Thinly slice the scallions.","Drain the canned mackerel and flake it into large pieces.","Divide the warm quinoa between bowls and top with the flaked mackerel.","Drizzle with sesame oil and rice vinegar, then sprinkle with grated ginger, scallions, and sesame seeds."],"tags":["pantry-staple","gluten-free","budget","high-protein","quick","variant"]},{"id":"pt7-tuna-poke-style-rice-bowl--v-quinoa","title":"Pantry Tuna Poke-Style Quinoa Bowl","cuisine":"fusion","mealType":"dinner","difficulty":"easy","timeMinutes":15,"servings":2,"ingredients":[{"name":"tuna","qty":2,"unit":"can","note":"in oil, drained"},{"name":"quinoa","qty":1.5,"unit":"cup"},{"name":"soy sauce","qty":1,"unit":"tbsp"},{"name":"sesame oil","qty":1,"unit":"tsp"},{"name":"rice vinegar","qty":1,"unit":"tsp"},{"name":"avocado","qty":0.5,"unit":"piece","optional":true},{"name":"scallion","qty":2,"unit":"piece"},{"name":"sesame seeds","qty":1,"unit":"tsp","optional":true}],"steps":["Cook the quinoa according to package directions if not already prepared.","Drain the tuna and flake into chunks in a bowl.","Toss the tuna with soy sauce, sesame oil, and rice vinegar.","Divide the warm quinoa between bowls and top with the dressed tuna.","Slice the avocado and scallions and arrange on top, then sprinkle with sesame seeds."],"tags":["pantry-staple","budget","high-protein","quick","variant"]},{"id":"pt7-mediterranean-tuna-chickpea-salad--v-cannellini-beans","title":"Mediterranean Tuna and White Bean Salad","cuisine":"mediterranean","mealType":"lunch","difficulty":"easy","timeMinutes":15,"servings":4,"ingredients":[{"name":"tuna","qty":2,"unit":"can","note":"in water, drained"},{"name":"cannellini beans","qty":1,"unit":"can"},{"name":"red onion","qty":0.25,"unit":"cup","note":"diced"},{"name":"kalamata olives","qty":0.25,"unit":"cup"},{"name":"olive oil","qty":3,"unit":"tbsp"},{"name":"lemon juice","qty":2,"unit":"tbsp"},{"name":"parsley","qty":2,"unit":"tbsp","optional":true},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Drain and rinse the cannellini beans and add to a large bowl.","Drain the tuna and flake it into the bowl.","Add diced red onion, kalamata olives, olive oil, and lemon juice.","Toss well to combine and season with salt and pepper.","Garnish with parsley and serve chilled or at room temperature."],"tags":["pantry-staple","gluten-free","budget","high-protein","quick","no-cook","variant"]},{"id":"pt7-spaghetti-aglio-e-olio--v-linguine","title":"Linguine Aglio e Olio","cuisine":"italian","mealType":"dinner","difficulty":"easy","timeMinutes":20,"servings":4,"ingredients":[{"name":"linguine","qty":12,"unit":"oz"},{"name":"garlic","qty":6,"unit":"clove"},{"name":"olive oil","qty":0.33,"unit":"cup"},{"name":"red pepper flakes","qty":0.5,"unit":"tsp"},{"name":"parsley","qty":3,"unit":"tbsp","note":"chopped"},{"name":"parmesan","qty":0.25,"unit":"cup","optional":true},{"name":"salt","unit":"to-taste"}],"steps":["Bring a large pot of salted water to a boil and cook linguine until al dente, reserving 0.5 cup pasta water.","Thinly slice the garlic.","Heat olive oil in a large skillet over medium-low heat and cook garlic and red pepper flakes until golden, about 3 minutes.","Add the drained linguine to the skillet along with a splash of reserved pasta water.","Toss well over medium heat for 2 minutes until the pasta is glossy and coated.","Stir in parsley, season with salt, and top with parmesan if using."],"tags":["pantry-staple","vegan","budget","quick","variant"]},{"id":"pt7-pantry-tomato-basil-pasta--v-rigatoni","title":"Pantry Tomato Basil Pasta (with rigatoni)","cuisine":"italian","mealType":"dinner","difficulty":"easy","timeMinutes":25,"servings":4,"ingredients":[{"name":"rigatoni","qty":12,"unit":"oz"},{"name":"crushed tomatoes","qty":1,"unit":"can"},{"name":"onion","qty":0.5,"unit":"piece"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"basil","qty":0.25,"unit":"cup","note":"chopped"},{"name":"parmesan","qty":0.5,"unit":"cup"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Bring a large pot of salted water to a boil and cook rigatoni until al dente, then drain.","Dice the onion and mince the garlic.","Heat olive oil in a saucepan and cook onion until soft, about 5 minutes.","Add garlic and cook 1 minute, then stir in the crushed tomatoes.","Simmer the sauce for 10 minutes, season with salt and pepper.","Toss the cooked rigatoni with the sauce and basil, and top with parmesan to serve."],"tags":["pantry-staple","vegetarian","budget","variant"]},{"id":"pt7-tuna-puttanesca-spaghetti--v-linguine","title":"Tuna Puttanesca Linguine","cuisine":"italian","mealType":"dinner","difficulty":"easy","timeMinutes":25,"servings":4,"ingredients":[{"name":"linguine","qty":12,"unit":"oz"},{"name":"tuna","qty":1,"unit":"can","note":"in oil"},{"name":"diced tomatoes","qty":1,"unit":"can"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"kalamata olives","qty":0.33,"unit":"cup"},{"name":"capers","qty":2,"unit":"tbsp"},{"name":"red pepper flakes","qty":0.5,"unit":"tsp"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"parsley","qty":2,"unit":"tbsp","optional":true}],"steps":["Bring a large pot of salted water to a boil and cook linguine until al dente, then drain.","Mince the garlic.","Heat olive oil in a skillet and cook garlic and red pepper flakes for 1 minute until fragrant.","Add the diced tomatoes, olives, and capers and simmer for 10 minutes.","Stir in the tuna, breaking it into chunks, and warm through for 2 minutes.","Toss the drained linguine with the sauce and garnish with parsley to serve."],"tags":["pantry-staple","budget","high-protein","variant"]},{"id":"pt7-one-pot-chili-mac--v-ground-turkey","title":"One-Pot Chili Mac (with ground turkey)","cuisine":"american","mealType":"dinner","difficulty":"easy","timeMinutes":30,"servings":6,"ingredients":[{"name":"elbow macaroni","qty":2,"unit":"cup"},{"name":"ground turkey","qty":1,"unit":"lb"},{"name":"kidney beans","qty":1,"unit":"can"},{"name":"diced tomatoes","qty":1,"unit":"can"},{"name":"onion","qty":1,"unit":"piece"},{"name":"garlic","qty":2,"unit":"clove"},{"name":"chili powder","qty":1,"unit":"tbsp"},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"beef broth","qty":2,"unit":"cup"},{"name":"cheddar cheese","qty":0.75,"unit":"cup"},{"name":"salt","unit":"to-taste"}],"steps":["Dice the onion and mince the garlic.","In a large pot, brown the ground turkey with onion and garlic over medium heat, about 7 minutes.","Stir in chili powder and cumin and cook 1 minute until fragrant.","Add the diced tomatoes, drained kidney beans, beef broth, and uncooked macaroni.","Bring to a boil, then reduce heat and simmer covered for 12 minutes, stirring occasionally, until pasta is tender.","Season with salt, stir in the cheddar cheese until melted, and serve hot."],"tags":["pantry-staple","budget","one-pot","high-protein","variant"]},{"id":"pt7-one-pot-chili-mac--v-monterey-jack","title":"One-Pot Chili Mac (with monterey jack)","cuisine":"american","mealType":"dinner","difficulty":"easy","timeMinutes":30,"servings":6,"ingredients":[{"name":"elbow macaroni","qty":2,"unit":"cup"},{"name":"ground beef","qty":1,"unit":"lb"},{"name":"kidney beans","qty":1,"unit":"can"},{"name":"diced tomatoes","qty":1,"unit":"can"},{"name":"onion","qty":1,"unit":"piece"},{"name":"garlic","qty":2,"unit":"clove"},{"name":"chili powder","qty":1,"unit":"tbsp"},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"beef broth","qty":2,"unit":"cup"},{"name":"monterey jack","qty":0.75,"unit":"cup"},{"name":"salt","unit":"to-taste"}],"steps":["Dice the onion and mince the garlic.","In a large pot, brown the ground beef with onion and garlic over medium heat, about 7 minutes.","Stir in chili powder and cumin and cook 1 minute until fragrant.","Add the diced tomatoes, drained kidney beans, beef broth, and uncooked macaroni.","Bring to a boil, then reduce heat and simmer covered for 12 minutes, stirring occasionally, until pasta is tender.","Season with salt, stir in the monterey jack until melted, and serve hot."],"tags":["pantry-staple","budget","one-pot","high-protein","variant"]},{"id":"pt7-creamy-sundried-tomato-pasta--v-kale","title":"Creamy Sun-Dried Tomato Pasta (with kale)","cuisine":"italian","mealType":"dinner","difficulty":"easy","timeMinutes":25,"servings":4,"ingredients":[{"name":"fusilli","qty":12,"unit":"oz"},{"name":"sun-dried tomatoes","qty":0.5,"unit":"cup","note":"chopped"},{"name":"cream","qty":0.75,"unit":"cup"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"kale","qty":2,"unit":"cup"},{"name":"parmesan","qty":0.5,"unit":"cup"},{"name":"olive oil","qty":1,"unit":"tbsp"},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Bring a large pot of salted water to a boil and cook fusilli until al dente, then drain.","Mince the garlic.","Heat olive oil in a skillet and cook garlic and sun-dried tomatoes for 2 minutes until fragrant.","Pour in the cream and bring to a gentle simmer for 3 minutes.","Stir in the kale until wilted, then add the parmesan and stir until melted.","Toss the cooked fusilli with the sauce, season with salt and pepper, and serve."],"tags":["pantry-staple","vegetarian","budget","variant"]},{"id":"pt7-chickpea-garlic-rosemary-pasta--v-cannellini-beans","title":"Pasta with White Beans, Garlic, and Rosemary","cuisine":"italian","mealType":"dinner","difficulty":"easy","timeMinutes":25,"servings":4,"ingredients":[{"name":"orecchiette","qty":12,"unit":"oz"},{"name":"cannellini beans","qty":1,"unit":"can"},{"name":"garlic","qty":4,"unit":"clove"},{"name":"rosemary","qty":1,"unit":"tsp","note":"chopped"},{"name":"olive oil","qty":3,"unit":"tbsp"},{"name":"red pepper flakes","qty":0.25,"unit":"tsp","optional":true},{"name":"vegetable broth","qty":0.5,"unit":"cup"},{"name":"salt","unit":"to-taste"}],"steps":["Bring a large pot of salted water to a boil and cook orecchiette until al dente, reserving 0.5 cup pasta water, then drain.","Mince the garlic.","Heat olive oil in a skillet and cook garlic and rosemary over medium-low heat for 2 minutes until fragrant.","Add the drained cannellini beans and vegetable broth, and simmer for 8 minutes, mashing a few cannellini beans.","Add the cooked pasta and a splash of reserved pasta water, tossing to coat.","Season with salt and red pepper flakes and serve warm."],"tags":["pantry-staple","vegan","budget","variant"]},{"id":"pt7-peanut-sesame-noodles--v-linguine","title":"Pantry Peanut Sesame Noodles (with linguine)","cuisine":"thai","mealType":"dinner","difficulty":"easy","timeMinutes":15,"servings":4,"ingredients":[{"name":"linguine","qty":12,"unit":"oz"},{"name":"peanut butter","qty":0.33,"unit":"cup"},{"name":"soy sauce","qty":3,"unit":"tbsp"},{"name":"rice vinegar","qty":2,"unit":"tbsp"},{"name":"sesame oil","qty":1,"unit":"tbsp"},{"name":"garlic","qty":2,"unit":"clove"},{"name":"ginger","qty":1,"unit":"tsp","note":"grated"},{"name":"scallion","qty":2,"unit":"piece"},{"name":"peanuts","qty":2,"unit":"tbsp","note":"crushed","optional":true}],"steps":["Bring a large pot of salted water to a boil and cook linguine until al dente, reserving 0.5 cup pasta water, then drain.","Mince the garlic and grate the ginger.","Whisk together peanut butter, soy sauce, rice vinegar, sesame oil, garlic, and ginger with a splash of reserved pasta water until smooth.","Toss the warm noodles with the peanut sauce until evenly coated.","Thinly slice the scallions and sprinkle over the noodles with crushed peanuts."],"tags":["pantry-staple","vegan","budget","quick","variant"]},{"id":"pt7-cacio-e-pepe--v-linguine","title":"Cacio e Pepe (with linguine)","cuisine":"italian","mealType":"dinner","difficulty":"medium","timeMinutes":20,"servings":4,"ingredients":[{"name":"linguine","qty":12,"unit":"oz"},{"name":"parmesan","qty":1,"unit":"cup","note":"finely grated"},{"name":"black pepper","qty":1,"unit":"tbsp","note":"coarsely cracked"},{"name":"butter","qty":2,"unit":"tbsp"},{"name":"salt","unit":"to-taste"}],"steps":["Bring a large pot of salted water to a boil and cook linguine until al dente, reserving 1 cup pasta water.","Toast the cracked black pepper in a dry skillet over medium heat for 1 minute until fragrant.","Add the butter and 0.5 cup of the reserved pasta water to the skillet and bring to a simmer.","Add the drained linguine to the skillet and toss well over low heat.","Remove from heat and gradually toss in the parmesan, adding more pasta water as needed, until a creamy sauce forms.","Season with salt and extra black pepper, and serve immediately."],"tags":["pantry-staple","vegetarian","budget","quick","variant"]},{"id":"pt7-stovetop-mac-and-cheese--v-monterey-jack","title":"Stovetop Pantry Mac and Cheese (with monterey jack)","cuisine":"american","mealType":"dinner","difficulty":"easy","timeMinutes":20,"servings":4,"ingredients":[{"name":"elbow macaroni","qty":12,"unit":"oz"},{"name":"monterey jack","qty":2,"unit":"cup"},{"name":"butter","qty":2,"unit":"tbsp"},{"name":"wheat flour","qty":2,"unit":"tbsp"},{"name":"milk","qty":2,"unit":"cup"},{"name":"yellow mustard","qty":1,"unit":"tsp","optional":true},{"name":"salt","unit":"to-taste"},{"name":"black pepper","unit":"to-taste"}],"steps":["Bring a large pot of salted water to a boil and cook macaroni until al dente, then drain.","Melt butter in a saucepan over medium heat and whisk in the flour, cooking 1 minute.","Gradually whisk in the milk and cook, stirring constantly, until thickened, about 5 minutes.","Remove from heat and stir in the monterey jack and mustard until smooth.","Fold in the cooked macaroni, season with salt and pepper, and serve hot."],"tags":["pantry-staple","vegetarian","budget","quick","kid-friendly","variant"]},{"id":"pt7-mexican-rice-beans-skillet--v-pinto-beans","title":"Mexican Rice and Pinto Bean Skillet","cuisine":"mexican","mealType":"dinner","difficulty":"easy","timeMinutes":25,"servings":4,"ingredients":[{"name":"rice","qty":1,"unit":"cup"},{"name":"pinto beans","qty":1,"unit":"can"},{"name":"diced tomatoes","qty":1,"unit":"can"},{"name":"corn","qty":1,"unit":"can"},{"name":"onion","qty":0.5,"unit":"piece"},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"chili powder","qty":1,"unit":"tsp"},{"name":"vegetable broth","qty":1.5,"unit":"cup"},{"name":"soybean oil","qty":1,"unit":"tbsp"},{"name":"lime","qty":1,"unit":"piece","optional":true}],"steps":["Dice the onion.","Heat oil in a large skillet and cook onion until soft, about 5 minutes.","Add cumin and chili powder, cooking 1 minute until fragrant.","Stir in the rice, diced tomatoes, drained corn, and vegetable broth.","Bring to a boil, then reduce heat, cover, and simmer for 18 minutes until rice is tender.","Stir in the drained pinto beans, cover, and warm through for 3 minutes, then squeeze lime over top."],"tags":["pantry-staple","vegan","gluten-free","budget","one-pot","quick","variant"]},{"id":"pt7-greek-lemon-rice-chickpeas--v-cannellini-beans","title":"Greek Lemon Rice with White Beans","cuisine":"mediterranean","mealType":"dinner","difficulty":"easy","timeMinutes":25,"servings":4,"ingredients":[{"name":"rice","qty":1,"unit":"cup"},{"name":"cannellini beans","qty":1,"unit":"can"},{"name":"vegetable broth","qty":2,"unit":"cup"},{"name":"lemon juice","qty":3,"unit":"tbsp"},{"name":"garlic","qty":2,"unit":"clove"},{"name":"olive oil","qty":3,"unit":"tbsp"},{"name":"oregano","qty":1,"unit":"tsp"},{"name":"spinach","qty":2,"unit":"cup"},{"name":"salt","unit":"to-taste"}],"steps":["Mince the garlic.","Heat olive oil in a pot and cook garlic for 1 minute until fragrant.","Stir in the rice, vegetable broth, lemon juice, and oregano, and bring to a boil.","Reduce heat, cover, and simmer for 15 minutes until rice is nearly tender.","Drain and rinse the cannellini beans and stir into the pot along with the spinach.","Cover and cook 5 more minutes until spinach wilts and rice is fully tender, then season with salt."],"tags":["pantry-staple","vegan","gluten-free","budget","one-pot","variant"]},{"id":"pt7-greek-lemon-rice-chickpeas--v-kale","title":"Greek Lemon Rice with Chickpeas (with kale)","cuisine":"mediterranean","mealType":"dinner","difficulty":"easy","timeMinutes":25,"servings":4,"ingredients":[{"name":"rice","qty":1,"unit":"cup"},{"name":"chickpeas","qty":1,"unit":"can"},{"name":"vegetable broth","qty":2,"unit":"cup"},{"name":"lemon juice","qty":3,"unit":"tbsp"},{"name":"garlic","qty":2,"unit":"clove"},{"name":"olive oil","qty":3,"unit":"tbsp"},{"name":"oregano","qty":1,"unit":"tsp"},{"name":"kale","qty":2,"unit":"cup"},{"name":"salt","unit":"to-taste"}],"steps":["Mince the garlic.","Heat olive oil in a pot and cook garlic for 1 minute until fragrant.","Stir in the rice, vegetable broth, lemon juice, and oregano, and bring to a boil.","Reduce heat, cover, and simmer for 15 minutes until rice is nearly tender.","Drain and rinse the chickpeas and stir into the pot along with the kale.","Cover and cook 5 more minutes until kale wilts and rice is fully tender, then season with salt."],"tags":["pantry-staple","vegan","gluten-free","budget","one-pot","variant"]},{"id":"pt7-quinoa-black-bean-bowl--v-pinto-beans","title":"Quinoa Pinto Bean Bowl","cuisine":"mexican","mealType":"dinner","difficulty":"easy","timeMinutes":20,"servings":4,"ingredients":[{"name":"quinoa","qty":1,"unit":"cup"},{"name":"pinto beans","qty":1,"unit":"can"},{"name":"corn","qty":1,"unit":"can"},{"name":"tomato","qty":1,"unit":"piece","note":"diced"},{"name":"lime juice","qty":2,"unit":"tbsp"},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"cilantro","qty":2,"unit":"tbsp","optional":true},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"salt","unit":"to-taste"}],"steps":["Rinse the quinoa and cook according to package directions in 2 cups of water, about 15 minutes.","Drain and rinse the pinto beans and corn.","Dice the tomato.","Fluff the cooked quinoa and toss with olive oil, lime juice, and cumin.","Fold in the pinto beans, corn, and diced tomato, then season with salt.","Top with cilantro and serve warm or chilled."],"tags":["pantry-staple","vegan","gluten-free","budget","quick","high-protein","variant"]},{"id":"pt7-mexican-migas--v-monterey-jack","title":"Mexican Migas (with monterey jack)","cuisine":"mexican","mealType":"dinner","difficulty":"easy","timeMinutes":15,"servings":3,"ingredients":[{"name":"egg","qty":6,"unit":"piece"},{"name":"corn tortilla","qty":4,"unit":"piece","note":"cut into strips"},{"name":"salsa","qty":0.5,"unit":"cup"},{"name":"monterey jack","qty":0.5,"unit":"cup"},{"name":"onion","qty":0.25,"unit":"cup","note":"diced"},{"name":"jalapeno","qty":1,"unit":"piece","optional":true},{"name":"soybean oil","qty":2,"unit":"tbsp"},{"name":"salt","unit":"to-taste"}],"steps":["Cut the tortillas into strips and dice the onion and jalapeno if using.","Heat oil in a skillet over medium heat and fry tortilla strips until crisp, about 4 minutes.","Add the onion and jalapeno and cook 2 minutes until softened.","Beat the eggs and pour into the skillet, stirring gently to scramble with the tortilla strips.","Cook until eggs are just set, about 3 minutes, then stir in the salsa.","Top with monterey jack, season with salt, and serve once cheese melts."],"tags":["pantry-staple","vegetarian","gluten-free","budget","quick","variant"]},{"id":"pt7-southwest-egg-black-bean-skillet--v-pinto-beans","title":"Southwest Egg and Pinto Bean Skillet","cuisine":"american","mealType":"dinner","difficulty":"easy","timeMinutes":20,"servings":4,"ingredients":[{"name":"egg","qty":6,"unit":"piece"},{"name":"pinto beans","qty":1,"unit":"can"},{"name":"corn","qty":1,"unit":"can"},{"name":"bell pepper","qty":1,"unit":"piece"},{"name":"onion","qty":0.5,"unit":"piece"},{"name":"cheddar cheese","qty":0.5,"unit":"cup"},{"name":"salsa","qty":0.5,"unit":"cup"},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"soybean oil","qty":2,"unit":"tbsp"},{"name":"salt","unit":"to-taste"}],"steps":["Dice the onion and bell pepper.","Heat oil in a large skillet and cook onion and bell pepper until soft, about 6 minutes.","Add cumin, drained pinto beans, and drained corn, cooking 3 minutes to warm through.","Make small wells in the mixture and crack an egg into each well.","Cover and cook for 6 to 8 minutes until egg whites are set.","Season with salt, top with cheddar cheese and salsa, and serve from the skillet."],"tags":["pantry-staple","vegetarian","gluten-free","budget","one-pot","high-protein","variant"]},{"id":"pt7-southwest-egg-black-bean-skillet--v-monterey-jack","title":"Southwest Egg and Black Bean Skillet (with monterey jack)","cuisine":"american","mealType":"dinner","difficulty":"easy","timeMinutes":20,"servings":4,"ingredients":[{"name":"egg","qty":6,"unit":"piece"},{"name":"black beans","qty":1,"unit":"can"},{"name":"corn","qty":1,"unit":"can"},{"name":"bell pepper","qty":1,"unit":"piece"},{"name":"onion","qty":0.5,"unit":"piece"},{"name":"monterey jack","qty":0.5,"unit":"cup"},{"name":"salsa","qty":0.5,"unit":"cup"},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"soybean oil","qty":2,"unit":"tbsp"},{"name":"salt","unit":"to-taste"}],"steps":["Dice the onion and bell pepper.","Heat oil in a large skillet and cook onion and bell pepper until soft, about 6 minutes.","Add cumin, drained black beans, and drained corn, cooking 3 minutes to warm through.","Make small wells in the mixture and crack an egg into each well.","Cover and cook for 6 to 8 minutes until egg whites are set.","Season with salt, top with monterey jack and salsa, and serve from the skillet."],"tags":["pantry-staple","vegetarian","gluten-free","budget","one-pot","high-protein","variant"]},{"id":"pt7-black-bean-soup--v-pinto-beans","title":"Pantry Pinto Bean Soup","cuisine":"mexican","mealType":"dinner","difficulty":"easy","timeMinutes":20,"servings":4,"ingredients":[{"name":"pinto beans","qty":3,"unit":"can"},{"name":"onion","qty":1,"unit":"piece"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"chili powder","qty":0.5,"unit":"tsp"},{"name":"vegetable broth","qty":2,"unit":"cup"},{"name":"soybean oil","qty":1,"unit":"tbsp"},{"name":"lime juice","qty":1,"unit":"tbsp"},{"name":"cilantro","qty":2,"unit":"tbsp","optional":true},{"name":"salt","unit":"to-taste"}],"steps":["Dice the onion and mince the garlic.","Heat oil in a pot and cook onion until soft, about 5 minutes.","Add garlic, cumin, and chili powder, cooking 1 minute until fragrant.","Stir in the drained pinto beans and vegetable broth and bring to a simmer.","Cook uncovered for 10 minutes, then blend part of the soup with an immersion blender for a thicker texture, if desired.","Stir in lime juice, season with salt, and garnish with cilantro to serve."],"tags":["pantry-staple","vegan","gluten-free","budget","quick","one-pot","variant"]},{"id":"pt7-chickpea-spinach-stew--v-cannellini-beans","title":"White Bean and Spinach Stew","cuisine":"mediterranean","mealType":"dinner","difficulty":"easy","timeMinutes":25,"servings":4,"ingredients":[{"name":"cannellini beans","qty":2,"unit":"can"},{"name":"spinach","qty":3,"unit":"cup"},{"name":"diced tomatoes","qty":1,"unit":"can"},{"name":"onion","qty":1,"unit":"piece"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"coconut milk","qty":0.5,"unit":"can"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"salt","unit":"to-taste"}],"steps":["Dice the onion and mince the garlic.","Heat olive oil in a pot and cook onion until soft, about 5 minutes.","Add garlic and cumin, cooking 1 minute until fragrant.","Stir in the diced tomatoes and drained cannellini beans, and simmer for 10 minutes.","Add the coconut milk and spinach, stirring until the spinach wilts, about 3 minutes.","Season with salt and serve warm with rice or bread."],"tags":["pantry-staple","vegan","gluten-free","budget","one-pot","variant"]},{"id":"pt7-chickpea-spinach-stew--v-kale","title":"Chickpea and Kale Stew","cuisine":"mediterranean","mealType":"dinner","difficulty":"easy","timeMinutes":25,"servings":4,"ingredients":[{"name":"chickpeas","qty":2,"unit":"can"},{"name":"kale","qty":3,"unit":"cup"},{"name":"diced tomatoes","qty":1,"unit":"can"},{"name":"onion","qty":1,"unit":"piece"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"coconut milk","qty":0.5,"unit":"can"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"salt","unit":"to-taste"}],"steps":["Dice the onion and mince the garlic.","Heat olive oil in a pot and cook onion until soft, about 5 minutes.","Add garlic and cumin, cooking 1 minute until fragrant.","Stir in the diced tomatoes and drained chickpeas, and simmer for 10 minutes.","Add the coconut milk and kale, stirring until the kale wilts, about 3 minutes.","Season with salt and serve warm with rice or bread."],"tags":["pantry-staple","vegan","gluten-free","budget","one-pot","variant"]},{"id":"pt7-moroccan-lentil-chickpea-stew--v-cannellini-beans","title":"Moroccan-Spiced Lentil and White Bean Stew","cuisine":"fusion","mealType":"dinner","difficulty":"easy","timeMinutes":35,"servings":6,"ingredients":[{"name":"lentils","qty":1,"unit":"cup","note":"red, rinsed"},{"name":"cannellini beans","qty":1,"unit":"can"},{"name":"diced tomatoes","qty":1,"unit":"can"},{"name":"onion","qty":1,"unit":"piece"},{"name":"garlic","qty":3,"unit":"clove"},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"paprika","qty":1,"unit":"tsp"},{"name":"cinnamon","qty":0.25,"unit":"tsp"},{"name":"vegetable broth","qty":5,"unit":"cup"},{"name":"soybean oil","qty":2,"unit":"tbsp"},{"name":"cilantro","qty":2,"unit":"tbsp","optional":true},{"name":"salt","unit":"to-taste"}],"steps":["Dice the onion and mince the garlic.","Heat oil in a large pot and cook onion until soft, about 5 minutes.","Add garlic, cumin, paprika, and cinnamon, cooking 1 minute until fragrant.","Stir in the diced tomatoes, rinsed lentils, and vegetable broth.","Bring to a boil, then reduce heat and simmer uncovered for 20 minutes until lentils are tender.","Stir in the drained cannellini beans and simmer 5 more minutes.","Season with salt, garnish with cilantro, and serve hot."],"tags":["pantry-staple","vegan","gluten-free","budget","one-pot","high-protein","variant"]},{"id":"pt7-thai-coconut-curry-vegetable-soup--v-cannellini-beans","title":"Thai Coconut Curry Vegetable Soup (with cannellini beans)","cuisine":"thai","mealType":"dinner","difficulty":"easy","timeMinutes":25,"servings":4,"ingredients":[{"name":"coconut milk","qty":2,"unit":"can"},{"name":"cannellini beans","qty":1,"unit":"can"},{"name":"carrot","qty":1,"unit":"piece","note":"sliced"},{"name":"bell pepper","qty":1,"unit":"piece","note":"sliced"},{"name":"curry paste","qty":2,"unit":"tbsp","note":"red"},{"name":"vegetable broth","qty":1,"unit":"cup"},{"name":"lime juice","qty":1,"unit":"tbsp"},{"name":"cilantro","qty":2,"unit":"tbsp","optional":true},{"name":"salt","unit":"to-taste"}],"steps":["Slice the carrot and bell pepper.","Heat the coconut milk in a large pot over medium heat and whisk in the curry paste until smooth.","Add the vegetable broth, carrot, and bell pepper, and bring to a simmer.","Cook for 12 minutes until the vegetables are tender.","Stir in the drained cannellini beans and warm through for 3 minutes.","Remove from heat, stir in lime juice, season with salt, and garnish with cilantro."],"tags":["pantry-staple","vegan","gluten-free","budget","one-pot","variant"]},{"id":"wd8-fish-and-chips--v-salmon","title":"Fish and Chips (with salmon)","cuisine":"fusion","mealType":"dinner","difficulty":"medium","timeMinutes":45,"servings":4,"ingredients":[{"name":"salmon","qty":4,"unit":"fillet"},{"name":"wheat flour","qty":1.5,"unit":"cup"},{"name":"baking powder","qty":1,"unit":"tsp"},{"name":"beer","qty":1,"unit":"cup","note":"cold"},{"name":"potato","qty":4,"unit":"piece","note":"large, cut into chips"},{"name":"canola oil","qty":4,"unit":"cup","note":"for frying"},{"name":"vinegar","qty":2,"unit":"tbsp","note":"malt vinegar, for serving","optional":true},{"name":"salt","unit":"to-taste"}],"steps":["Cut the potatoes into thick chips, rinse well, and pat completely dry.","Heat oil to 325F and fry the chips in batches for 5-6 minutes until soft but pale; drain and set aside.","Whisk together the flour, baking powder, cold beer, and a pinch of salt into a smooth, thick batter.","Raise the oil to 375F, dip the salmon fillets in the batter, and fry until deep golden and crisp, about 5-6 minutes.","Return the chips to the hot oil for a final 2-3 minutes until crisp and golden.","Season everything with salt and serve hot with malt vinegar."],"tags":["fried","comfort","weekend","variant"]},{"id":"wd8-vegetable-pancit--v-tempeh","title":"Filipino Vegetable Pancit (with tempeh)","cuisine":"fusion","mealType":"lunch","difficulty":"easy","timeMinutes":25,"servings":4,"ingredients":[{"name":"rice noodles","qty":8,"unit":"oz"},{"name":"tempeh","qty":8,"unit":"oz"},{"name":"carrot","qty":1,"unit":"piece","note":"julienned"},{"name":"cabbage","qty":2,"unit":"cup","note":"shredded"},{"name":"scallion","qty":3,"unit":"piece","note":"sliced"},{"name":"garlic","qty":3,"unit":"clove","note":"minced"},{"name":"tamari","qty":3,"unit":"tbsp"},{"name":"canola oil","qty":2,"unit":"tbsp"},{"name":"lime","qty":1,"unit":"piece","note":"cut into wedges"}],"steps":["Soak the rice noodles in warm water until pliable, about 10 minutes, then drain.","Heat the oil in a large wok and stir-fry the tempeh until golden, about 5 minutes; set aside.","Add the garlic, carrot, and cabbage to the wok and stir-fry until just tender, about 4 minutes.","Add the noodles and tamari, tossing until well combined and heated through.","Fold in the tempeh and scallions, then serve with lime wedges."],"tags":["quick","vegan","vegetarian","gluten-free","weeknight","variant"]},{"id":"wd8-sinigang--v-tempeh","title":"Filipino Sour Tamarind Vegetable Soup (Sinigang) (with tempeh)","cuisine":"fusion","mealType":"dinner","difficulty":"easy","timeMinutes":35,"servings":6,"ingredients":[{"name":"tempeh","qty":14,"unit":"oz"},{"name":"tamarind","qty":3,"unit":"tbsp","note":"paste"},{"name":"tomato","qty":2,"unit":"piece","note":"quartered"},{"name":"onion","qty":1,"unit":"piece","note":"sliced"},{"name":"radish","qty":1,"unit":"piece","note":"daikon, sliced"},{"name":"green beans","qty":1,"unit":"cup"},{"name":"spinach","qty":3,"unit":"cup"},{"name":"chili pepper","qty":1,"unit":"piece"},{"name":"vegetable broth","qty":6,"unit":"cup"}],"steps":["Bring the broth to a simmer with the tomato, onion, and tamarind paste until fragrant, about 10 minutes.","Add the radish and green beans and simmer for 10 minutes until nearly tender.","Add the tempeh and chili pepper and simmer 5 more minutes.","Stir in the spinach just until wilted and season to taste before serving hot."],"tags":["soup","vegan","gluten-free","comfort","vegetarian","variant"]},{"id":"wd8-sinigang--v-kale","title":"Filipino Sour Tamarind Vegetable Soup (Sinigang) (with kale)","cuisine":"fusion","mealType":"dinner","difficulty":"easy","timeMinutes":35,"servings":6,"ingredients":[{"name":"tofu","qty":14,"unit":"oz","note":"cubed"},{"name":"tamarind","qty":3,"unit":"tbsp","note":"paste"},{"name":"tomato","qty":2,"unit":"piece","note":"quartered"},{"name":"onion","qty":1,"unit":"piece","note":"sliced"},{"name":"radish","qty":1,"unit":"piece","note":"daikon, sliced"},{"name":"green beans","qty":1,"unit":"cup"},{"name":"kale","qty":3,"unit":"cup"},{"name":"chili pepper","qty":1,"unit":"piece"},{"name":"vegetable broth","qty":6,"unit":"cup"}],"steps":["Bring the broth to a simmer with the tomato, onion, and tamarind paste until fragrant, about 10 minutes.","Add the radish and green beans and simmer for 10 minutes until nearly tender.","Add the tofu and chili pepper and simmer 5 more minutes.","Stir in the kale just until wilted and season to taste before serving hot."],"tags":["soup","vegan","gluten-free","comfort","vegetarian","variant"]},{"id":"wd8-laksa--v-tempeh","title":"Malaysian Coconut Curry Noodle Soup (Laksa) (with tempeh)","cuisine":"fusion","mealType":"dinner","difficulty":"medium","timeMinutes":35,"servings":4,"ingredients":[{"name":"rice noodles","qty":8,"unit":"oz"},{"name":"tempeh","qty":8,"unit":"oz"},{"name":"coconut milk","qty":2,"unit":"can"},{"name":"curry paste","qty":3,"unit":"tbsp"},{"name":"vegetable broth","qty":3,"unit":"cup"},{"name":"sprouts","qty":1,"unit":"cup"},{"name":"lime","qty":1,"unit":"piece"},{"name":"chili pepper","qty":1,"unit":"piece","note":"sliced"},{"name":"scallion","qty":2,"unit":"piece","note":"sliced"},{"name":"cilantro","qty":0.25,"unit":"cup"}],"steps":["Simmer the curry paste with the coconut milk and broth in a large pot for 5 minutes until fragrant.","Add the tempeh and simmer for 10 minutes to let the flavors develop.","Meanwhile, cook the rice noodles separately according to the package, then divide among bowls.","Ladle the hot broth and tempeh over the noodles and top with sprouts, lime, chili, scallion, and cilantro."],"tags":["soup","vegan","gluten-free","comfort","vegetarian","variant"]},{"id":"wd8-feijoada--v-pinto-beans","title":"Brazilian Pinto Bean and Pork Stew (Feijoada)","cuisine":"caribbean","mealType":"dinner","difficulty":"hard","timeMinutes":150,"servings":8,"ingredients":[{"name":"pinto beans","qty":2,"unit":"cup"},{"name":"pork","qty":1.5,"unit":"lb","note":"shoulder, cubed"},{"name":"sausage","qty":1,"unit":"lb","note":"kielbasa or chorizo, sliced"},{"name":"bacon","qty":4,"unit":"slice","note":"chopped"},{"name":"onion","qty":2,"unit":"piece","note":"chopped"},{"name":"garlic","qty":4,"unit":"clove","note":"minced"},{"name":"bay leaf","qty":2,"unit":"leaf"},{"name":"orange","qty":1,"unit":"piece","note":"sliced, for serving"},{"name":"rice","qty":2,"unit":"cup","note":"cooked, for serving"}],"steps":["Soak the pinto beans in water overnight, then drain.","In a large pot, cook the bacon until crisp, then add the pork and sausage and brown well.","Add the onion and garlic and cook until softened, about 5 minutes.","Add the soaked beans, bay leaf, and enough water to cover everything by 2 inches.","Simmer partially covered for 2 to 2.5 hours, stirring occasionally, until the beans and meat are very tender.","Season to taste and serve over rice with orange slices on the side."],"tags":["stew","weekend","gluten-free","variant"]},{"id":"wd8-moqueca--v-salmon","title":"Brazilian Coconut Fish Stew (Moqueca) (with salmon)","cuisine":"caribbean","mealType":"dinner","difficulty":"medium","timeMinutes":40,"servings":4,"ingredients":[{"name":"salmon","qty":1.5,"unit":"lb"},{"name":"coconut milk","qty":1,"unit":"can"},{"name":"tomato","qty":2,"unit":"piece","note":"chopped"},{"name":"bell pepper","qty":2,"unit":"piece","note":"sliced"},{"name":"onion","qty":1,"unit":"piece","note":"sliced"},{"name":"garlic","qty":3,"unit":"clove","note":"minced"},{"name":"cilantro","qty":0.25,"unit":"cup","note":"chopped"},{"name":"lime","qty":1,"unit":"piece"},{"name":"canola oil","qty":2,"unit":"tbsp"},{"name":"chili pepper","qty":1,"unit":"piece","note":"sliced"}],"steps":["Saute the onion, garlic, and bell pepper in oil until softened, about 6 minutes.","Add the tomato and cook until it breaks down, about 5 minutes.","Pour in the coconut milk and bring to a gentle simmer for 5 minutes.","Add the fish and chili pepper and simmer for 10-12 minutes until the fish is just cooked through.","Finish with lime juice and cilantro before serving."],"tags":["stew","gluten-free","comfort","weeknight","variant"]},{"id":"wd8-ceviche--v-butternut-squash","title":"Peruvian Fish Ceviche (with butternut squash)","cuisine":"caribbean","mealType":"lunch","difficulty":"easy","timeMinutes":25,"servings":4,"ingredients":[{"name":"tilapia","qty":1,"unit":"lb","note":"fillets, cubed"},{"name":"lime","qty":6,"unit":"piece"},{"name":"onion","qty":1,"unit":"piece","note":"thinly sliced"},{"name":"chili pepper","qty":1,"unit":"piece","note":"sliced"},{"name":"cilantro","qty":0.25,"unit":"cup","note":"chopped"},{"name":"butternut squash","qty":1,"unit":"piece"},{"name":"salt","unit":"to-taste"}],"steps":["Cube the fish and place it in a bowl, then cover completely with fresh lime juice.","Refrigerate for 15-20 minutes, stirring once, until the fish turns opaque.","Toss the marinated fish with the onion, chili pepper, cilantro, and salt.","Meanwhile, boil the butternut squash until tender and slice.","Serve the ceviche cold alongside the butternut squash slices."],"tags":["quick","gluten-free","no-cook","appetizer","variant"]},{"id":"wd8-moroccan-chicken-tagine--v-cashew","title":"Moroccan Chicken Tagine with Apricots (with cashew)","cuisine":"middle-eastern","mealType":"dinner","difficulty":"medium","timeMinutes":75,"servings":6,"ingredients":[{"name":"chicken","qty":2.5,"unit":"lb","note":"thighs"},{"name":"onion","qty":2,"unit":"piece","note":"sliced"},{"name":"garlic","qty":3,"unit":"clove","note":"minced"},{"name":"ginger","qty":1,"unit":"tbsp","note":"grated"},{"name":"cinnamon","qty":1,"unit":"tsp"},{"name":"turmeric","qty":1,"unit":"tsp"},{"name":"apricot","qty":1,"unit":"cup","note":"dried"},{"name":"chicken broth","qty":1.5,"unit":"cup"},{"name":"cashew","qty":0.25,"unit":"cup"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"cilantro","qty":2,"unit":"tbsp","note":"chopped"}],"steps":["Brown the chicken in olive oil in a large pot, then remove and set aside.","Add the onion, garlic, and ginger to the pot and cook until softened, about 6 minutes.","Stir in the cinnamon and turmeric, then return the chicken to the pot along with the apricots and broth.","Cover and simmer gently for 45-50 minutes until the chicken is tender.","Scatter with cashews and cilantro before serving."],"tags":["braised","weekend","gluten-free","variant"]},{"id":"wd8-harira--v-cannellini-beans","title":"Moroccan Lentil and White Bean Soup (Harira)","cuisine":"middle-eastern","mealType":"lunch","difficulty":"medium","timeMinutes":45,"servings":6,"ingredients":[{"name":"lentils","qty":1,"unit":"cup"},{"name":"cannellini beans","qty":1,"unit":"can"},{"name":"tomato","qty":3,"unit":"piece","note":"chopped"},{"name":"onion","qty":1,"unit":"piece","note":"chopped"},{"name":"celery","qty":2,"unit":"stalk","note":"chopped"},{"name":"cilantro","qty":0.25,"unit":"cup","note":"chopped"},{"name":"turmeric","qty":0.5,"unit":"tsp"},{"name":"cinnamon","qty":0.5,"unit":"tsp"},{"name":"ginger","qty":1,"unit":"tsp","note":"grated"},{"name":"vegetable broth","qty":6,"unit":"cup"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"lemon","qty":1,"unit":"piece"}],"steps":["Saute the onion and celery in olive oil until softened, about 6 minutes.","Stir in the turmeric, cinnamon, and ginger and cook for 1 minute until fragrant.","Add the tomato, lentils, cannellini beans, and broth, and bring to a boil.","Reduce heat and simmer for 30 minutes until the lentils are tender.","Finish with lemon juice and cilantro before serving."],"tags":["soup","vegan","gluten-free","comfort","vegetarian","variant"]},{"id":"wd8-vegetable-couscous--v-cannellini-beans","title":"Moroccan Vegetable Couscous (with cannellini beans)","cuisine":"middle-eastern","mealType":"dinner","difficulty":"easy","timeMinutes":40,"servings":6,"ingredients":[{"name":"wheat flour","qty":2,"unit":"cup","note":"couscous"},{"name":"carrot","qty":2,"unit":"piece","note":"chopped"},{"name":"zucchini","qty":2,"unit":"piece","note":"chopped"},{"name":"cannellini beans","qty":1,"unit":"can"},{"name":"turnip","qty":1,"unit":"piece","note":"chopped"},{"name":"tomato","qty":2,"unit":"piece","note":"chopped"},{"name":"onion","qty":1,"unit":"piece","note":"chopped"},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"turmeric","qty":1,"unit":"tsp"},{"name":"vegetable broth","qty":2.5,"unit":"cup"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"cilantro","qty":0.25,"unit":"cup"}],"steps":["Saute the onion in olive oil, then stir in the cumin and turmeric until fragrant.","Add the carrot, turnip, tomato, cannellini beans, and broth, and simmer for 20 minutes.","Add the zucchini and continue simmering for 10 more minutes until all vegetables are tender.","Meanwhile, pour boiling hot broth over the couscous, cover, and let steam for 5 minutes, then fluff with a fork.","Serve the vegetables and their broth spooned over the couscous, garnished with cilantro."],"tags":["vegan","comfort","weekend","vegetarian","variant"]},{"id":"wd8-vegetable-couscous--v-eggplant","title":"Moroccan Vegetable Couscous (with eggplant)","cuisine":"middle-eastern","mealType":"dinner","difficulty":"easy","timeMinutes":40,"servings":6,"ingredients":[{"name":"wheat flour","qty":2,"unit":"cup","note":"couscous"},{"name":"carrot","qty":2,"unit":"piece","note":"chopped"},{"name":"eggplant","qty":2,"unit":"piece"},{"name":"chickpeas","qty":1,"unit":"can"},{"name":"turnip","qty":1,"unit":"piece","note":"chopped"},{"name":"tomato","qty":2,"unit":"piece","note":"chopped"},{"name":"onion","qty":1,"unit":"piece","note":"chopped"},{"name":"cumin","qty":1,"unit":"tsp"},{"name":"turmeric","qty":1,"unit":"tsp"},{"name":"vegetable broth","qty":2.5,"unit":"cup"},{"name":"olive oil","qty":2,"unit":"tbsp"},{"name":"cilantro","qty":0.25,"unit":"cup"}],"steps":["Saute the onion in olive oil, then stir in the cumin and turmeric until fragrant.","Add the carrot, turnip, tomato, chickpeas, and broth, and simmer for 20 minutes.","Add the eggplant and continue simmering for 10 more minutes until all vegetables are tender.","Meanwhile, pour boiling hot broth over the couscous, cover, and let steam for 5 minutes, then fluff with a fork.","Serve the vegetables and their broth spooned over the couscous, garnished with cilantro."],"tags":["vegan","comfort","weekend","vegetarian","variant"]},{"id":"wd8-egusi-soup--v-kale","title":"West African Egusi Soup (with kale)","cuisine":"african","mealType":"dinner","difficulty":"medium","timeMinutes":55,"servings":6,"ingredients":[{"name":"pumpkin seeds","qty":1.5,"unit":"cup","note":"ground, egusi substitute"},{"name":"beef","qty":1,"unit":"lb","note":"stew meat, cubed"},{"name":"kale","qty":4,"unit":"cup"},{"name":"tomato","qty":2,"unit":"piece","note":"chopped"},{"name":"onion","qty":1,"unit":"piece","note":"chopped"},{"name":"chili pepper","qty":1,"unit":"piece"},{"name":"shrimp","qty":2,"unit":"tbsp","note":"shrimp paste"},{"name":"canola oil","qty":0.5,"unit":"cup"},{"name":"bone broth","qty":2,"unit":"cup"}],"steps":["Blend the ground pumpkin seeds with a little water to form a thick paste.","Simmer the beef in the broth until tender, about 25 minutes, then set the beef and broth aside separately.","Blend the tomato, onion, and chili pepper together, then fry in the oil until reduced and darkened, about 10 minutes.","Stir in the pumpkin seed paste and shrimp paste and cook for 10 minutes, adding reserved broth as needed.","Add the beef and kale, and simmer for 10 more minutes until thickened and the greens are wilted."],"tags":["stew","comfort","gluten-free","variant"]},{"id":"wd8-shiro--v-cannellini-beans","title":"Ethiopian Spiced White Bean Stew (Shiro)","cuisine":"african","mealType":"dinner","difficulty":"easy","timeMinutes":25,"servings":4,"ingredients":[{"name":"cannellini beans","qty":1.5,"unit":"cup"},{"name":"onion","qty":1,"unit":"piece","note":"chopped"},{"name":"garlic","qty":2,"unit":"clove","note":"minced"},{"name":"ginger","qty":1,"unit":"tsp","note":"grated"},{"name":"curry powder","qty":2,"unit":"tbsp","note":"berbere spice blend"},{"name":"tomato paste","qty":1,"unit":"tbsp"},{"name":"canola oil","qty":3,"unit":"tbsp"},{"name":"vegetable broth","qty":3,"unit":"cup"}],"steps":["Saute the onion, garlic, and ginger in oil until soft, about 5 minutes.","Stir in the berbere and tomato paste and cook for 1 minute until fragrant.","Whisk the chickpea flour into the broth until smooth, then pour into the pot.","Simmer for 15-20 minutes, whisking often to prevent lumps, until thickened and glossy."],"tags":["stew","vegan","gluten-free","quick","vegetarian","variant"]},{"id":"b9-yachae-juk--v-eggplant","title":"Yachae-juk (Korean Vegetable Rice Porridge) (with eggplant)","cuisine":"korean","mealType":"breakfast","difficulty":"easy","timeMinutes":60,"servings":4,"ingredients":[{"name":"rice","qty":1,"unit":"cup","note":"short-grain white rice, rinsed and soaked 30 minutes"},{"name":"sesame oil","qty":1,"unit":"tbsp","note":"toasted"},{"name":"carrot","qty":1,"unit":"piece","note":"finely diced"},{"name":"eggplant","qty":0.5,"unit":"piece"},{"name":"shiitake","qty":4,"unit":"piece","note":"fresh, stems removed, finely diced"},{"name":"onion","qty":0.5,"unit":"piece","note":"finely diced"},{"name":"water","qty":7,"unit":"cup"},{"name":"soy sauce","qty":1,"unit":"tbsp"},{"name":"salt","unit":"to-taste"},{"name":"scallion","qty":1,"unit":"stalk","note":"thinly sliced"},{"name":"sesame seeds","qty":1,"unit":"tsp","note":"toasted"}],"steps":["Drain the soaked rice well. Heat the sesame oil in a heavy pot over medium heat, add the rice and stir for 2 to 3 minutes until the grains look slightly translucent.","Add the carrot, eggplant, shiitake and onion and stir for 2 minutes more.","Pour in the water, bring to a boil, then reduce the heat to low and simmer uncovered for 25 to 30 minutes, stirring often and scraping the bottom so the rice does not stick.","When the rice has broken down into a thick, creamy porridge, stir in the soy sauce and season with salt. Add a splash of hot water if it has become too thick.","Ladle into bowls and top with the scallion and sesame seeds."],"tags":["vegan","vegetarian","dairy-free","comfort","porridge","variant"]},{"id":"b9-enfrijoladas--v-pinto-beans","title":"Enfrijoladas (Tortillas in Pinto Bean Sauce)","cuisine":"mexican","mealType":"breakfast","difficulty":"easy","timeMinutes":35,"servings":4,"ingredients":[{"name":"pinto beans","qty":2,"unit":"can"},{"name":"vegetable broth","qty":1.5,"unit":"cup"},{"name":"canola oil","qty":2,"unit":"tbsp","note":"divided"},{"name":"onion","qty":0.5,"unit":"piece","note":"chopped"},{"name":"garlic","qty":2,"unit":"clove","note":"chopped"},{"name":"chipotles in adobo","qty":1,"unit":"piece","note":"chipotle pepper, plus 1 tsp sauce"},{"name":"cumin","qty":0.5,"unit":"tsp","note":"ground"},{"name":"salt","unit":"to-taste"},{"name":"corn tortillas","qty":12,"unit":"piece"},{"name":"queso fresco","qty":0.5,"unit":"cup","note":"crumbled"},{"name":"mexican crema","qty":0.25,"unit":"cup"},{"name":"avocado","qty":1,"unit":"piece","note":"sliced","optional":true}],"steps":["Heat 1 tablespoon of the oil in a saucepan over medium heat and cook the onion 4 minutes until soft. Add the garlic and cumin and cook 30 seconds.","Add the pinto beans, broth and chipotle with its sauce, simmer 5 minutes, then blend until very smooth. Return to the pan, season with salt and keep warm over low heat; it should be the consistency of heavy cream, so add water if needed.","Brush the tortillas lightly with the remaining oil and warm them in a hot skillet for about 20 seconds per side until soft and pliable.","Dip each warm tortilla in the bean sauce to coat, fold it into quarters or in half, and arrange 3 on each plate.","Spoon extra sauce over the top and finish with the queso fresco, crema and avocado if using. Serve immediately."],"tags":["vegetarian","gluten-free","high-fiber","variant"]},{"id":"b9-cilbir--v-yogurt","title":"Cilbir (Turkish Poached Eggs on Garlic Yogurt) (with yogurt)","cuisine":"middle-eastern","mealType":"breakfast","difficulty":"easy","timeMinutes":20,"servings":2,"ingredients":[{"name":"yogurt","qty":1,"unit":"cup"},{"name":"garlic","qty":1,"unit":"clove","note":"finely grated"},{"name":"salt","unit":"to-taste"},{"name":"vinegar","qty":1,"unit":"tbsp","note":"white vinegar, for poaching"},{"name":"egg","qty":4,"unit":"piece","note":"large, very fresh"},{"name":"butter","qty":2,"unit":"tbsp"},{"name":"aleppo pepper","qty":1,"unit":"tsp","note":"or 1/2 tsp paprika plus a pinch of chili flakes"},{"name":"dill","qty":1,"unit":"tbsp","note":"fresh, chopped"},{"name":"sourdough","qty":4,"unit":"slice","note":"toasted, for serving"}],"steps":["Stir the yogurt with the garlic and a pinch of salt and spread it into two shallow bowls.","Bring a wide pan of water to a gentle simmer and add the vinegar. Crack each egg into a small cup and slide it into the water.","Poach the eggs 3 to 4 minutes until the whites are fully set and the yolks are soft, or longer for firm yolks. Lift out with a slotted spoon, drain and set 2 on each bowl of yogurt.","Melt the butter in a small pan over medium heat until foaming and lightly nutty, then take it off the heat and stir in the Aleppo pepper.","Spoon the red butter over the eggs, scatter with dill and serve with the toasted sourdough."],"tags":["vegetarian","quick","eggs","brunch","variant"]},{"id":"b9-chicken-banh-mi--v-chicken-breast","title":"Lemongrass Chicken Banh Mi (with chicken breast)","cuisine":"vietnamese","mealType":"lunch","difficulty":"medium","timeMinutes":50,"servings":4,"ingredients":[{"name":"chicken breast","qty":1.25,"unit":"lb"},{"name":"lemongrass","qty":1,"unit":"stalk","note":"tender inner part, minced"},{"name":"garlic","qty":3,"unit":"clove","note":"minced"},{"name":"fish sauce","qty":1,"unit":"tbsp"},{"name":"soy sauce","qty":1,"unit":"tbsp"},{"name":"sugar","qty":3,"unit":"tbsp","note":"1 tbsp for the marinade, 2 tbsp for the pickles"},{"name":"canola oil","qty":1,"unit":"tbsp"},{"name":"carrot","qty":1,"unit":"piece","note":"large, cut into matchsticks"},{"name":"daikon","qty":1,"unit":"cup","note":"cut into matchsticks"},{"name":"rice vinegar","qty":0.5,"unit":"cup"},{"name":"salt","qty":0.5,"unit":"tsp"},{"name":"bread","qty":4,"unit":"piece","note":"Vietnamese-style rolls or 6-inch lengths of crusty loaf, split"},{"name":"mayonnaise","qty":4,"unit":"tbsp"},{"name":"cucumber","qty":1,"unit":"piece","note":"thinly sliced lengthwise"},{"name":"cilantro","qty":0.5,"unit":"bunch","note":"sprigs"},{"name":"chili pepper","qty":1,"unit":"piece","note":"jalapeno, thinly sliced"}],"steps":["Stir the rice vinegar, 2 tablespoons of the sugar and the salt with 1/2 cup warm water until dissolved. Add the carrot and daikon and let pickle at least 30 minutes.","Mix the lemongrass, garlic, fish sauce, soy sauce, remaining 1 tablespoon sugar and the oil. Toss with the chicken breast and marinate 20 to 30 minutes while the vegetables pickle.","Heat a grill pan or broiler to medium-high. Cook the chicken 5 to 7 minutes per side until charred at the edges and the thickest part reaches 165°F (74°C). Rest 5 minutes, then slice thinly.","Warm the rolls in a 350°F (175°C) oven for 3 to 4 minutes until the crust is crisp.","Spread the inside of each roll with mayonnaise and fill with the chicken, drained pickled carrot and daikon, cucumber, cilantro and jalapeno. Serve right away."],"tags":["high-protein","dairy-free","sandwich","street-food","variant"]},{"id":"b9-tuna-mayo-gimbap--v-kale","title":"Chamchi Gimbap (Korean Tuna Mayo Seaweed Rice Rolls) (with kale)","cuisine":"korean","mealType":"lunch","difficulty":"medium","timeMinutes":50,"servings":4,"ingredients":[{"name":"cooked rice","qty":4,"unit":"cup","note":"short-grain, warm"},{"name":"sesame oil","qty":1,"unit":"tbsp","note":"divided"},{"name":"salt","unit":"to-taste"},{"name":"canned tuna","qty":2,"unit":"can","note":"5 oz each, well drained"},{"name":"mayonnaise","qty":3,"unit":"tbsp"},{"name":"egg","qty":3,"unit":"piece","note":"large"},{"name":"canola oil","qty":1,"unit":"tsp"},{"name":"carrot","qty":1,"unit":"piece","note":"cut into matchsticks"},{"name":"kale","qty":5,"unit":"oz"},{"name":"garlic","qty":1,"unit":"clove","note":"minced"},{"name":"pickles","qty":4,"unit":"slice","note":"danmuji (yellow pickled radish), cut into long strips"},{"name":"nori sheets","qty":4,"unit":"sheet","note":"gim for gimbap"},{"name":"sesame seeds","qty":1,"unit":"tbsp","note":"toasted"}],"steps":["Season the warm rice with 2 teaspoons of the sesame oil, half the sesame seeds and a pinch of salt, and let it cool to room temperature.","Mix the drained tuna with the mayonnaise. Blanch the kale in boiling water for 30 seconds, rinse under cold water, squeeze dry and toss with the garlic, remaining sesame oil and a pinch of salt.","Beat the eggs with a pinch of salt and cook in the canola oil in a nonstick skillet over medium-low heat as a thin omelette until fully set, then slice into long strips. Sauté the carrot in the same pan for 2 minutes with a pinch of salt.","Lay a nori sheet shiny side down on a bamboo mat. Spread a quarter of the rice evenly over it, leaving a 1-inch strip bare at the far edge.","Lay a quarter of the egg, carrot, kale, pickled radish and tuna mayo in lines across the rice near the edge closest to you.","Roll up tightly with the mat, pressing gently, and seal the bare edge with a few grains of rice. Repeat to make 4 rolls.","Sprinkle the rolls with the remaining sesame seeds and slice into 1/2-inch rounds with a sharp, wet knife. Eat within 2 hours or refrigerate."],"tags":["dairy-free","lunchbox","picnic","variant"]},{"id":"b9-chicken-kathi-roll--v-chicken-thighs","title":"Chicken Thigh Tikka Kathi Rolls","cuisine":"indian","mealType":"lunch","difficulty":"medium","timeMinutes":50,"servings":4,"ingredients":[{"name":"chicken thighs","qty":1.25,"unit":"lb"},{"name":"plain yogurt","qty":0.33,"unit":"cup","note":"thick"},{"name":"ginger","qty":1,"unit":"tbsp","note":"grated"},{"name":"garlic","qty":3,"unit":"clove","note":"grated"},{"name":"chili powder","qty":1,"unit":"tsp","note":"Kashmiri chili powder"},{"name":"garam masala","qty":1,"unit":"tsp"},{"name":"turmeric","qty":0.5,"unit":"tsp"},{"name":"lemon juice","qty":1,"unit":"tbsp"},{"name":"salt","qty":1,"unit":"tsp"},{"name":"canola oil","qty":2,"unit":"tbsp","note":"divided"},{"name":"tortilla","qty":4,"unit":"piece","note":"large, or frozen parathas"},{"name":"red onion","qty":1,"unit":"piece","note":"thinly sliced"},{"name":"chili pepper","qty":2,"unit":"piece","note":"green chilies, thinly sliced"},{"name":"cilantro","qty":0.25,"unit":"cup","note":"chopped"},{"name":"chaat masala","qty":1,"unit":"tsp"}],"steps":["Mix the yogurt, ginger, garlic, chili powder, garam masala, turmeric, lemon juice, salt and 1 tablespoon of the oil. Toss with the chicken and marinate 20 minutes (or up to overnight in the fridge).","Toss the red onion with the green chilies, cilantro and chaat masala.","Heat the remaining oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook 8 to 10 minutes, turning, until charred in spots and cooked through to 165°F (74°C).","Warm each tortilla or cook each paratha in a dry skillet until soft and lightly spotted.","Spoon a line of chicken down the center of each, top with the onion mixture, roll up tightly and wrap the bottom in paper or foil to serve."],"tags":["high-protein","street-food","wrap","lunchbox","variant"]},{"id":"b9-musakhan-rolls--v-chicken-breast","title":"Musakhan Rolls (Palestinian Sumac Chicken Wraps) (with chicken breast)","cuisine":"middle-eastern","mealType":"lunch","difficulty":"medium","timeMinutes":60,"servings":4,"ingredients":[{"name":"chicken breast","qty":1.5,"unit":"lb"},{"name":"sumac","qty":2,"unit":"tbsp","note":"divided"},{"name":"allspice","qty":0.5,"unit":"tsp","note":"ground"},{"name":"cinnamon","qty":0.25,"unit":"tsp","note":"ground"},{"name":"salt","qty":1,"unit":"tsp"},{"name":"black pepper","qty":0.5,"unit":"tsp"},{"name":"olive oil","qty":4,"unit":"tbsp","note":"divided"},{"name":"onion","qty":3,"unit":"piece","note":"halved and thinly sliced"},{"name":"pine nuts","qty":3,"unit":"tbsp"},{"name":"lemon juice","qty":1,"unit":"tbsp"},{"name":"lavash","qty":4,"unit":"piece","note":"large, or taboon bread"}],"steps":["Season the chicken with 1 tablespoon of the sumac, the allspice, cinnamon, salt and pepper. Heat 1 tablespoon of the oil in a large skillet over medium-high heat and cook the chicken 5 to 6 minutes per side until it reaches 165°F (74°C). Set aside to rest.","Add 2 tablespoons of the oil and the onions to the same skillet, lower the heat to medium and cook 15 to 20 minutes, stirring often, until very soft and golden.","Meanwhile, toast the pine nuts in a dry pan over medium-low heat for 2 to 3 minutes until golden, watching closely.","Shred or chop the chicken and stir it into the onions with the remaining sumac and the lemon juice. Taste for salt.","Heat the oven to 425°F (220°C). Spoon the filling along the edge of each lavash, scatter with pine nuts, roll up tightly and place seam side down on a baking sheet.","Brush the rolls with the remaining oil and bake 8 to 10 minutes until crisp and golden. Slice in half to serve."],"tags":["high-protein","dairy-free","wrap","variant"]},{"id":"b9-khao-man-gai--v-chicken-breast","title":"Khao Man Gai (Thai Poached Chicken and Rice) (with chicken breast)","cuisine":"thai","mealType":"lunch","difficulty":"medium","timeMinutes":75,"servings":4,"ingredients":[{"name":"chicken breast","qty":1.75,"unit":"lb"},{"name":"water","qty":8,"unit":"cup"},{"name":"ginger","qty":2,"unit":"piece","note":"2-inch pieces: 1 sliced for poaching, 1 finely grated for the sauce"},{"name":"garlic","qty":6,"unit":"clove","note":"2 smashed, 2 minced, 2 finely grated"},{"name":"scallion","qty":3,"unit":"stalk","note":"2 whole, 1 sliced"},{"name":"salt","qty":1.5,"unit":"tsp"},{"name":"jasmine rice","qty":2,"unit":"cup","note":"rinsed until the water runs clear"},{"name":"canola oil","qty":1,"unit":"tbsp"},{"name":"soy sauce","qty":3,"unit":"tbsp","note":"or Thai fermented soybean sauce"},{"name":"white vinegar","qty":2,"unit":"tbsp"},{"name":"sugar","qty":1,"unit":"tbsp"},{"name":"chili pepper","qty":2,"unit":"piece","note":"Thai chilies, minced"},{"name":"cucumber","qty":1,"unit":"piece","note":"sliced"},{"name":"cilantro","qty":0.25,"unit":"cup","note":"sprigs"}],"steps":["Put the chicken, water, sliced ginger, smashed garlic, 2 whole scallions and the salt in a pot. Bring just to a boil, skim, then cover and simmer on the lowest heat for 25 to 30 minutes until the thickest thigh reaches 165°F (74°C).","Lift out the chicken and let it cool slightly. Strain and reserve the poaching broth.","Heat the oil in a saucepan over medium heat, add the minced garlic and cook 30 seconds, then add the rice and stir 2 minutes until coated.","Add 2 1/2 cups of the hot poaching broth, bring to a boil, cover and cook on low for 15 to 18 minutes until the liquid is absorbed. Rest 10 minutes covered, then fluff.","Stir the soy sauce, vinegar, sugar, grated ginger, grated garlic and chilies until the sugar dissolves to make the sauce.","Remove the skin and bones if you like and slice the chicken. Reheat the remaining broth with the sliced scallion and season with salt.","Serve the chicken over the rice with cucumber, cilantro, the sauce on the side and a small bowl of the hot broth."],"tags":["high-protein","dairy-free","comfort","rice","variant"]},{"id":"b9-vegetable-pakoras--v-kale","title":"Vegetable Pakoras (Crispy Chickpea Flour Fritters) (with kale)","cuisine":"indian","mealType":"snack","difficulty":"easy","timeMinutes":35,"servings":6,"ingredients":[{"name":"chickpea flour","qty":1.25,"unit":"cup","note":"besan"},{"name":"rice flour","qty":2,"unit":"tbsp"},{"name":"onion","qty":1,"unit":"piece","note":"large, halved and thinly sliced"},{"name":"potato","qty":1,"unit":"piece","note":"small, peeled and cut into thin matchsticks"},{"name":"kale","qty":2,"unit":"cup"},{"name":"chili pepper","qty":2,"unit":"piece","note":"green chilies, minced"},{"name":"ginger","qty":1,"unit":"tsp","note":"grated"},{"name":"cilantro","qty":0.25,"unit":"cup","note":"chopped"},{"name":"ajwain","qty":0.5,"unit":"tsp","note":"carom seeds"},{"name":"chili powder","qty":1,"unit":"tsp"},{"name":"turmeric","qty":0.25,"unit":"tsp"},{"name":"baking soda","qty":1,"unit":"pinch"},{"name":"salt","qty":1,"unit":"tsp"},{"name":"water","qty":0.33,"unit":"cup","note":"about, as needed"},{"name":"canola oil","qty":4,"unit":"cup","note":"for frying"},{"name":"chaat masala","qty":1,"unit":"tsp","note":"for sprinkling"}],"steps":["Toss the onion, potato, kale, green chilies, ginger and cilantro with the salt in a large bowl and let stand 10 minutes so the vegetables release moisture.","Add the chickpea flour, rice flour, ajwain, chili powder, turmeric and baking soda and mix with your hands, adding water a tablespoon at a time just until the vegetables are coated in a thick, sticky batter.","Heat the oil in a heavy pot or wok to 350°F (175°C); it should come at least 2 inches up the sides.","Drop loose tablespoon-size clumps of batter into the oil, without crowding, and fry 3 to 4 minutes, turning, until deep golden and crisp and the potato is cooked through.","Drain on a rack or paper towels, sprinkle with chaat masala and serve hot. Repeat with the remaining batter, letting the oil return to 350°F between batches."],"tags":["vegan","vegetarian","gluten-free","fried","party","variant"]},{"id":"b9-chicken-karaage--v-chicken-breast","title":"Chicken Karaage (Japanese Fried Chicken) (with chicken breast)","cuisine":"japanese","mealType":"snack","difficulty":"medium","timeMinutes":60,"servings":6,"ingredients":[{"name":"chicken breast","qty":1.5,"unit":"lb"},{"name":"soy sauce","qty":2,"unit":"tbsp"},{"name":"sake","qty":1,"unit":"tbsp"},{"name":"ginger","qty":1,"unit":"tbsp","note":"finely grated"},{"name":"garlic","qty":2,"unit":"clove","note":"finely grated"},{"name":"potato starch","qty":0.5,"unit":"cup","note":"or cornstarch"},{"name":"canola oil","qty":4,"unit":"cup","note":"for frying"},{"name":"lemon","qty":1,"unit":"piece","note":"cut into wedges"},{"name":"mayonnaise","qty":0.25,"unit":"cup","note":"Japanese-style, for serving","optional":true}],"steps":["Toss the chicken with the soy sauce, sake, ginger and garlic and marinate in the refrigerator for 30 minutes.","Heat the oil in a heavy pot to 325°F (165°C). Drain off any excess marinade and toss the chicken pieces in the potato starch, pressing so it sticks and shaking off the excess.","Fry the chicken in batches, without crowding, for 4 minutes until pale golden, then transfer to a wire rack for 3 minutes.","Raise the oil temperature to 350°F (175°C) and fry the chicken again for 1 to 2 minutes until deep golden and very crisp, and the thickest piece reaches 165°F (74°C).","Drain on the rack and serve hot with lemon wedges and mayonnaise if you like."],"tags":["fried","dairy-free","party","izakaya","variant"]},{"id":"b9-tzatziki-pita--v-yogurt","title":"Tzatziki with Warm Pita (with yogurt)","cuisine":"greek","mealType":"snack","difficulty":"easy","timeMinutes":20,"servings":6,"ingredients":[{"name":"english cucumber","qty":1,"unit":"piece"},{"name":"yogurt","qty":2,"unit":"cup"},{"name":"garlic","qty":2,"unit":"clove","note":"finely grated"},{"name":"olive oil","qty":2,"unit":"tbsp","note":"extra-virgin, divided"},{"name":"lemon juice","qty":1,"unit":"tbsp"},{"name":"dill","qty":2,"unit":"tbsp","note":"fresh, chopped"},{"name":"salt","unit":"to-taste"},{"name":"pita","qty":4,"unit":"piece","note":"for serving"}],"steps":["Coarsely grate the cucumber, toss with a pinch of salt and let stand in a sieve for 10 minutes, then squeeze out as much liquid as possible in a clean towel.","Stir the cucumber into the yogurt with the garlic, 1 tablespoon of the olive oil, the lemon juice and dill. Season with salt; for the best flavor, chill 30 minutes.","Warm the pita in a hot dry skillet or low oven for 1 to 2 minutes per side and cut into wedges.","Spoon the tzatziki into a bowl, drizzle with the remaining olive oil and serve with the warm pita."],"tags":["vegetarian","quick","dip","make-ahead","variant"]},{"id":"b9-tod-mun-pla--v-salmon","title":"Tod Mun Pla (Thai Fish Cakes with Cucumber Relish) (with salmon)","cuisine":"thai","mealType":"snack","difficulty":"medium","timeMinutes":40,"servings":6,"ingredients":[{"name":"salmon","qty":1,"unit":"lb"},{"name":"red curry paste","qty":2,"unit":"tbsp"},{"name":"egg","qty":1,"unit":"piece","note":"large"},{"name":"fish sauce","qty":1,"unit":"tbsp"},{"name":"sugar","qty":3,"unit":"tbsp","note":"1 tsp for the fish, the rest for the relish"},{"name":"kaffir lime leaves","qty":6,"unit":"leaf","note":"center ribs removed, very thinly sliced"},{"name":"green beans","qty":2,"unit":"oz","note":"very thinly sliced into rounds"},{"name":"canola oil","qty":3,"unit":"cup","note":"for frying"},{"name":"white vinegar","qty":0.25,"unit":"cup"},{"name":"cucumber","qty":0.5,"unit":"piece","note":"quartered lengthwise and thinly sliced"},{"name":"shallot","qty":1,"unit":"piece","note":"thinly sliced"},{"name":"chili pepper","qty":1,"unit":"piece","note":"Thai chili, thinly sliced"},{"name":"crushed peanuts","qty":2,"unit":"tbsp","note":"roasted"}],"steps":["Make the relish: heat the vinegar with all but 1 teaspoon of the sugar and 2 tablespoons water just until the sugar dissolves, then cool and stir in the cucumber, shallot and chili.","Pulse the fish in a food processor with the curry paste, egg, fish sauce and remaining 1 teaspoon sugar until it forms a sticky, springy paste, about 1 minute.","Transfer to a bowl and fold in the kaffir lime leaves and green beans.","Heat the oil in a wok or heavy pot to 350°F (175°C). With oiled hands, shape heaping tablespoons of the paste into 2-inch patties about 1/2 inch thick.","Fry in batches 2 to 3 minutes per side until puffed, golden and cooked through to 145°F (63°C). Drain on paper towels.","Sprinkle the relish with the peanuts and serve alongside the hot fish cakes."],"tags":["gluten-free","dairy-free","fried","appetizer","variant"]}]}