converge: auto-commit at 2026-07-13 00:16:49 from pandemic.brechtel

.gitea/workflows/validate-cooklang.yml

@@ -0,0 +1,23 @@
+# Validates that all .cook files in this repository are valid Cooklang recipes.
+# Uses cookcli (https://hub.docker.com/r/inigochoa/cookcli) via Docker.
+name: Validate Cooklang
+
+on:
+  push:
+  pull_request:
+    branches: [main, master]
+
+jobs:
+  validate:
+    runs-on: ubuntu-latest
+    steps:
+      - name: Checkout repository
+        uses: actions/checkout@v4
+
+      - name: Validate all .cook files
+        run: |
+          docker run --rm \
+            --entrypoint cook \
+            -v "$(pwd):/recipes:ro" \
+            docker.io/inigochoa/cookcli \
+            doctor validate -b /recipes --strict

Alain-Ducase-Bread.cook

@@ -4,18 +4,13 @@ title: Alain Ducasse's Gougères
 
 servings: 28
 
-category: Bread
-
+category: appetizer
 source: https://www.foodandwine.com/recipes/alain-ducasses-gougeres
-
 description: "Alain Ducasse's recipe for gougères. These airy French cheese puffs, flavored with Gruyère cheese and a hint of nutmeg, make phenomenal hors d'oeuvres."
-
 tags:
-
-  - bread
-
+  - vegetarian
   - french
-
+  - cheese
 image: https://roux.roo.lol/recipe-images/alain-ducase-bread.webp
 ---
 

Apple Cider Vinegar Dressing.cook

@@ -2,6 +2,11 @@
 title: Apple Cider Vinegar Dressing
 description: This homemade apple cider vinaigrette is SO much better than any store bought dressing! Made with 7 simple ingredients, it's tangy, healthy, and easy to make.
 servings: 6
+category: salad
+tags:
+  - vegetarian
+  - vegan
+  - gluten-free
 source: https://www.loveandlemons.com/apple-cider-vinegar-dressing/
 image: https://roux.roo.lol/recipe-images/apple-cider-vinegar-dressing.webp
 thumbnail: https://kitchen.roo.lol/data/images/thumbnails/14663763-8d52-4e31-a4e8-36a7f3c6c229.webp

Arugula Pesto Chicken with Pecans & Roasted Butternut.cook

@@ -8,18 +8,12 @@ prep_time: 25 minutes
 
 time: 25 minutes
 
-category: main course
+category: dinner
 
 tags:
-
+  - meat
   - chicken
-
-  - garnish-and-gather
-
-  - orzo
-
-  - pesto
-
+  - pasta
 image: https://roux.roo.lol/recipe-images/arugula-pesto-chicken-with-pecans-roasted-butternut.webp
 ---
 

Arugula Pesto Wheat Berries Recipe.cook

@@ -1,13 +1,12 @@
 ---
 title: Arugula Pesto Wheat Berries Recipe
 servings: 1
-category: uncategorized
+category: lunch
 source: https://www.101cookbooks.com/archives/arugula-pesto-wheat-berries-recipe.html
 description: "A peppery arugula pesto tossed with a bowl of plump, chewy wheat berries."
 tags:
-  - arugula
-  - pesto
-  - wheat berries
+  - vegetarian
+  - grain-bowl
 image: https://roux.roo.lol/recipe-images/arugula-pesto-wheat-berries-recipe.webp
 ---
 

Asparagus Salad.cook

@@ -2,12 +2,11 @@
 title: Asparagus Salad
 prep_time: 20 minutes
 cook_time: 5 minutes
-category: Salad
+category: salad
 tags:
   - vegetarian
   - gluten-free
   - spring
-  - salad
 description: A fresh spring asparagus salad with peas, radishes, feta, pine nuts, and herbs, tossed with lemon and olive oil and finished with creamy avocado dressing.
 source: Love and Lemons
 image: https://roux.roo.lol/recipe-images/asparagus-salad.webp

Authentic Cacio e Pepe Recipe.cook

@@ -1,13 +1,13 @@
 ---
 title: Authentic Cacio e Pepe Recipe
 servings: 2
-category: uncategorized
+category: dinner
 description: "A cacio e pepe is so simple, the whole recipe is 3 ingredients: pecorino romano, black pepper and pasta."
 source: https://pinabresciani.com/authentic-cacio-e-pepe-recipe/
 tags:
-  - pasta
+  - vegetarian
   - italian
-  - quick
+  - pasta
 image: https://roux.roo.lol/recipe-images/authentic-cacio-e-pepe-recipe.webp
 ---
 

BUTTERNUT & TURKEY CHILI with sweet peppers, spiced pepitas & queso fresco.cook

@@ -1,35 +0,0 @@
----
-title: BUTTERNUT & TURKEY CHILI with sweet peppers, spiced pepitas & queso fresco
-servings: 1
-prep_time: 20 minutes
-time: 1 hour
-category: mains
-description: "A hearty chili made with ground turkey, butternut squash, and sweet peppers, topped with spiced pepitas and queso fresco."
-tags:
-  - butternut squash
-  - chili
-  - turkey
-image: https://roux.roo.lol/recipe-images/butternut-turkey-chili-with-sweet-peppers-spiced-pepitas-queso-fresco.webp
----
-
-Heat ~{1%Tbsp} @olive oil{} in a #pot over medium heat.
-
-Add @pepitas{1/4%cups}, pepita spice (¼%tsp smoked paprika, ⅛%tsp cayenne, ⅛%tsp cinnamon) and a pinch of @salt{}. Toast, stirring frequently, until fragrant and lightly browned, about ~{3-5%minutes}, then remove and set aside.
-
-Chop @sweet pepper{3/4%cup} and @cilantro{}; drain and rinse @beans{}; cut @lime{} into wedges.
-
-In the same #pot, heat ~{2%Tbsp} @olive oil over medium-high.
-
-Add @ground turkey{8%oz} and ~{1/4%tsp} each @salt{} & @pepper{}, cook ~{5-8%minutes} until browned, breaking up; remove and set aside.
-
-Add @butternut squash{1.5%cups} and @onion{2%tbsp}(chopped) to the pot and cook until beginning to soften, ~{5-7%minutes}.
-
-Add Chili Spice (1%Tbsp chili powder, 2%tsp cumin, 1%tsp smoked paprika, 1/2%tsp dried oregano) and cook ~{1%minute} until fragrant.
-
-Stir in @tomatoes{}, @broth{}, @water{1/2%cup}, cooked turkey, @beans{} and ~{1/2%tsp} @salt{}. Bring to a boil, reduce heat to low and simmer until butternut is tender, about ~{20%minutes}.
-
-Crumble @queso fresco{}.
-
-Adjust seasoning to taste.
-
-Serve chili in bowls topped with spiced @pepitas{}, sour cream (optional), queso fresco, cilantro & lime wedges.

Baked Chile Relleno with Black Beans.cook

@@ -3,12 +3,12 @@ title: Baked Chile Relleno with Black Beans
 servings: 2
 prep_time: 25 minutes
 time: 25 minutes
-category: main course
+category: dinner
 description: "Roasted poblano peppers stuffed with a black bean and Monterey Jack filling, baked with ranchero sauce."
 tags:
-  - mexican
-  - peppers
   - vegetarian
+  - mexican
+  - beans
 image: https://roux.roo.lol/recipe-images/baked-chile-relleno-with-black-beans.webp
 ---
 

Bang Bang Tofu.cook

@@ -2,14 +2,14 @@
 title: Bang Bang Tofu
 servings: 2
 prep_time: 20 minutes
-category: main course
+category: dinner
 cuisine: Asian Fusion
 description: Crispy fried tofu with spicy bang bang sauce served over scallion rice with snow peas
 tags:
-  - asian fusion
-  - rice
-  - tofu
   - vegetarian
+  - vegan-option
+  - asian
+  - tofu
 image: https://roux.roo.lol/recipe-images/bang-bang-tofu.webp
 ---
 

Barbecue Chicken with Crispy Pan-Fried Okra & Cheddar Biscuits.cook

@@ -3,12 +3,11 @@ title: Barbecue Chicken with Crispy Pan-Fried Okra & Cheddar Biscuits
 servings: 2
 prep_time: 20 minutes
 time: 20 minutes
-category: main course
+category: dinner
 tags:
-  - bbq
+  - meat
   - chicken
-  - biscuits
-  - okra
+  - southern
 image: https://roux.roo.lol/recipe-images/barbecue-chicken-with-crispy-pan-fried-okra-cheddar-biscuits.webp
 ---
 

Black Bean and Corn Salad.cook

@@ -6,12 +6,10 @@ category: salad
 source: https://www.loveandlemons.com/black-bean-and-corn-salad/
 description: "This black bean and corn salad is a delicious summer side dish or healthy lunch! It keeps well for up to 3 days in the fridge, but if you're making it in advance, wait to add the avocado until right before you eat. Otherwise, it will start to brown."
 tags:
-  - black beans
-  - corn
-  - salad
-  - avocado
-  - summer
-  - healthy
+  - vegetarian
+  - vegan
+  - gluten-free
+  - mexican
 image: https://roux.roo.lol/recipe-images/black-bean-and-corn-salad.webp
 ---
 

Black Pepper Tofu (Ottolenghi).cook

@@ -2,9 +2,14 @@
 title: Black Pepper Tofu (Ottolenghi)
 description: 
 servings: 1
-category: uncategorized
+category: dinner
 source: Unknown
 image: https://roux.roo.lol/recipe-images/black-pepper-tofu-ottolenghi.webp
+tags:
+  - vegetarian
+  - asian
+  - tofu
+  - vegan-option
 ---
 
 >> Servings: 4

Black Pepper Tofu with Bok Choy.cook

@@ -2,9 +2,14 @@
 title: Black Pepper Tofu with Bok Choy
 description: 
 servings: 1
-category: uncategorized
+category: dinner
 source: Unknown
 image: https://roux.roo.lol/recipe-images/black-pepper-tofu-with-bok-choy.webp
+tags:
+  - vegetarian
+  - asian
+  - tofu
+  - vegan-option
 ---
 
 >> Servings: 2

Blackened Shrimp and Gouda Grits.cook

@@ -1,9 +1,12 @@
 ---
 title: Blackened Shrimp & Gouda Grits
 servings: 2
-category: main course
+category: dinner
 cuisine: Southern
-tags: caesar salad,garnish-and-gather,seafood,shrimp and grits,southern
+tags:
+  - seafood
+  - shrimp
+  - southern
 source: Unknown
 description: Southern-style shrimp and grits with smoked gouda, served with a charred scallion kale caesar salad
 prep_time: 25 minutes

Butter Tofu.cook

@@ -1,10 +1,14 @@
 ---
 title: Tofu Makhani (Indian Butter Tofu)
 servings: 6
-category: uncategorized
+category: dinner
 source: https://cooking.nytimes.com/recipes/1020094-tofu-makhani-indian-butter-tofu
 description: This recipe is a vegetarian riff on butter chicken, or murgh makhani, a classic Indian dish in which chicken simmers in a rich, dairy-laden tomato sauce that's seasoned with heady spices like turmeric, cumin, garam masala and cardamom. This weeknight-friendly version has a toned-down ingredient list, and the tofu doesn't require hours of marinating, which means you can get everything on the table in under an hour if you start the rice as the tomatoes are cooking down. Heavy cream gives this dish a rich finish, but full-fat coconut milk makes a fine substitute. Whatever you do, don't substitute anything for butter or ghee (sorry, vegans) — it's signature ingredient.
 image: https://roux.roo.lol/recipe-images/butter-tofu.webp
+tags:
+  - vegetarian
+  - indian
+  - tofu
 ---
 
 In a large #bowl{}, whisk @fresh lemon juice{2 tablespoons}, @ground cumin{1 tablespoon} and 1 heaping tablespoon @ground turmeric{} with 1 tablespoon @water{} to make a thin paste. Drain and pat @tofu{2 (14-ounce) packages, firm} dry then cut it into 1-inch cubes. Add @tofu{} to the @turmeric{} marinade, gently stirring to coat. Set aside at room temperature while you prepare the remaining ingredients, or cover and refrigerate for up to 1 day.

Butternut Turkey Chili.cook

@@ -1,35 +0,0 @@
----
-title: Butternut and Turkey Chili
-servings: 1
-prep_time: 20 minutes
-time: 1 hour
-category: mains
-description: "A hearty chili made with ground turkey, butternut squash, and sweet peppers, topped with spiced pepitas and queso fresco."
-tags:
-  - butternut squash
-  - chili
-  - turkey
-image: https://roux.roo.lol/recipe-images/butternut-turkey-chili-2.webp
----
-
-Heat ~{1%Tbsp} @olive oil{} in a #pot over medium heat.
-
-Add @pepitas{1/4%cups}, pepita spice (¼%tsp smoked paprika, ⅛%tsp cayenne, ⅛%tsp cinnamon) and a pinch of @salt{}. Toast, stirring frequently, until fragrant and lightly browned, about ~{3-5%minutes}, then remove and set aside.
-
-Chop @sweet pepper{3/4%cup} and @cilantro{}; drain and rinse @beans{}; cut @lime{} into wedges.
-
-In the same #pot, heat ~{2%Tbsp} @olive oil over medium-high.
-
-Add @ground turkey{8%oz} and ~{1/4%tsp} each @salt{} & @pepper{}, cook ~{5-8%minutes} until browned, breaking up; remove and set aside.
-
-Add @butternut squash{1.5%cups} and @onion{2%tbsp}(chopped) to the pot and cook until beginning to soften, ~{5-7%minutes}.
-
-Add Chili Spice (1%Tbsp chili powder, 2%tsp cumin, 1%tsp smoked paprika, 1/2%tsp dried oregano) and cook ~{1%minute} until fragrant.
-
-Stir in @tomatoes{}, @broth{}, @water{1/2%cup}, cooked turkey, @beans{} and ~{1/2%tsp} @salt{}. Bring to a boil, reduce heat to low and simmer until butternut is tender, about ~{20%minutes}.
-
-Crumble @queso fresco{}.
-
-Adjust seasoning to taste.
-
-Serve chili in bowls topped with spiced @pepitas{}, sour cream (optional), queso fresco, cilantro & lime wedges.

Cabbage_Salad.cook

@@ -1,9 +1,13 @@
 ---
 title: Cabbage Salad
 servings: 6
-category: Salad
+category: salad
 source: https://www.loveandlemons.com/cabbage-salad/
 image: https://roux.roo.lol/recipe-images/cabbage-salad.webp
+tags:
+  - vegetarian
+  - vegan
+  - gluten-free
 ---
 
 In a large bowl, toss together @green cabbage{4%cup}, @red cabbage{4%cup}, @red bell pepper{1%medium}, @carrots{1%cup}(julienned), @cilantro{1/2%cup}(chopped).

Cajun Shrimp and Sausage Vegetable Foil Packets.cook

@@ -1,10 +1,15 @@
 ---
 title: Cajun Shrimp and Sausage Vegetable Foil Packets
 servings: 4
-category: uncategorized
+category: dinner
 source: https://therecipecritic.com/cajun-shrimp-and-sausage-vegetable-foil-packets/
 description: Cajun Shrimp and Sausage Foil Packets are loaded with shrimp, sausage, summer vegetables and tossed in cajun spices. These are quick and easy and packed with big flavor!
 image: https://roux.roo.lol/recipe-images/cajun-shrimp-and-sausage-vegetable-foil-packets.webp
+tags:
+  - seafood
+  - shrimp
+  - cajun
+  - sausage
 ---
 
 In a large #bowl{} add @shrimp{1 pound, large, peeled and deveined}, @sausage{14 ounce, pork or chicken, sliced}, @zucchini{2 medium sized, sliced}, @yellow squash{2 medium sized, sliced}, @asparagus{½ bunch, sliced into thirds}, @red bell pepper{2, chopped into chunks} and @salt{} and @pepper{}. Add @olive oil{3 Tablespoons} and @cajun seasoning{3 Tablespoons} and toss until coated.

Cajun Spice Mix (for pecans, oysters, etc).cook

@@ -8,6 +8,10 @@ thumbnail: https://kitchen.roo.lol/data/images/thumbnails/c0540c17-29a5-4fe3-b03
 date_created: 2024-11-03
 date_modified: 2024-11-03
 date_published: 2024-11-03
+tags:
+  - vegetarian
+  - vegan
+  - spice-blend
 ---
 
 = Spice Mix =

Caramel Cake.cook

@@ -2,9 +2,12 @@
 title: Caramel Cake
 description: 
 servings: 1
-category: uncategorized
+category: lunch
 source: Unknown
 image: https://roux.roo.lol/recipe-images/caramel-cake.webp
+tags:
+  - vegetarian
+  - dessert
 ---
 
 >> Servings: 10

Caramel Icing.cook

@@ -2,9 +2,12 @@
 title: Caramel Icing
 description: 
 servings: 1
-category: uncategorized
+category: lunch
 source: Unknown
 image: https://roux.roo.lol/recipe-images/caramel-icing.webp
+tags:
+  - vegetarian
+  - dessert
 ---
 
 >> Servings: 10

Chana Chickpea Salad.cook

@@ -4,9 +4,13 @@ description: I think my mom lied to me about this chana salaad. She said it was
 prep_time: 10 minutes
 cook_time: 30 minutes
 servings: 6
-category: side
+category: salad
 source: OCR
-tags: salad, indian, vegan, gluten-free, instant-pot, chickpea
+tags:
+  - vegetarian
+  - vegan
+  - indian
+  - gluten-free
 image: https://roux.roo.lol/recipe-images/chana-chickpea-salad.webp
 ---
 

Chana Salad.cook

@@ -1,10 +1,15 @@
 ---
 title: Chana Salad
 servings: 6
-category: side
+category: salad
 source: OCR
 description: I think my mom lied to me about this chana salaad. She said it was junk food so I would eat it, but now that I'm older I know better. After all, it's chickpeas and vegetables! But I'm glad my mom said whatever it took at time to get me to eat it, because I love this salad. It is perfect for summer and is easy to make. Serve it as a side salad or as a main dish for a vegan meal. Adjust cayenne as desired for your heat preference. SERVES 6
 image: https://roux.roo.lol/recipe-images/chana-salad.webp
+tags:
+  - vegetarian
+  - vegan
+  - indian
+  - gluten-free
 ---
 
 In inner cooking pot of #InstantPot, combine @chickpeas{1 can, 15-16 ounces}, @bay leaves{}, and @water{}.

Chicken and Pumpkin Gnocchi with Ricotta.cook

@@ -1,8 +1,12 @@
 ---
 title: Chicken & Pumpkin Gnocchi with Ricotta
 servings: 2
-category: main course
-tags: garnish-and-gather,gnocchi,italian,pumpkin
+category: dinner
+tags:
+  - meat
+  - chicken
+  - pasta
+  - fall
 source: garnish-and-gather 
 description: 
 prep_time: 35 minutesnutes

Chickpea Butter Curry.cook

@@ -1,9 +1,13 @@
 ---
 title: Chickpea Butter Curry
 servings: 2
-category: main course
+category: dinner
 cuisine: Indian
-tags: chickpeas,curry,garnish-and-gather,indian,vegetarian
+tags:
+  - vegetarian
+  - indian
+  - curry
+  - vegan-option
 source: Unknown
 description: A vegetarian curry with chickpeas, cauliflower, and coconut milk, served with spiced oil drizzle
 prep_time: 20 minutes

Chickpea_Butter_Curry.cook

@@ -1,9 +1,14 @@
 ---
 title: Chickpea Butter Curry
 servings: 2
-category: Main
+category: dinner
 source: Rebel Recipes
 image: https://roux.roo.lol/recipe-images/chickpea-butter-curry-2.webp
+tags:
+  - vegetarian
+  - indian
+  - curry
+  - vegan-option
 ---
 
 In a small pot, bring 1 1/2 cups water and @basmati rice{3/4%cup} to a boil, then cover, reduce heat to low, and cook 12-15 minutes or until rice is tender.

Chinese Orange Shrimp.cook

@@ -1,9 +1,12 @@
 ---
 title: Chinese Orange Shrimp
 servings: 2
-category: main course
+category: dinner
 cuisine: Chinese
-tags: chinese,garnish-and-gather,orange sauce,shrimp,stir-fry
+tags:
+  - seafood
+  - shrimp
+  - asian
 source: Unknown
 description: Shrimp in orange sauce with brussels sprouts and carrots served over scallion rice
 prep_time: 15 minutes

Chocolate_Mousse_Cake_with_Raspberries.cook

@@ -1,9 +1,13 @@
 ---
 title: Chocolate Mousse Cake with Raspberries
 servings: 24
-category: Desserts
+category: lunch
 source: King Arthur Baking
 image: https://roux.roo.lol/recipe-images/chocolate-mousse-cake-with-raspberries.webp
+tags:
+  - vegetarian
+  - dessert
+  - chocolate
 ---
 
 Preheat the oven to 325°F. Lightly grease two 8" round pans (or adjust for your pan mix) and line with parchment.

Cilantro Pesto Shrimp Over Orzo.cook

@@ -1,8 +1,11 @@
 ---
 title: Cilantro Pesto Shrimp Over Orzo
 servings: 2
-category: main course
-tags: garnish-and-gather,mediterranean,orzo,pesto,shrimp
+category: dinner
+tags:
+  - seafood
+  - shrimp
+  - pasta
 source: Unknown
 description: 
 prep_time: 20 minutes

Crispy Roasted Chickpeas (Garbanzo Beans).cook

@@ -1,9 +1,14 @@
 ---
 title: Crispy Roasted Chickpeas (Garbanzo Beans)
 servings: 2
-category: Snack
+category: appetizer
 source: Unknown
 image: https://roux.roo.lol/recipe-images/crispy-roasted-chickpeas-garbanzo-beans.webp
+tags:
+  - vegetarian
+  - vegan
+  - gluten-free
+  - snack
 ---
 
 Preheat the oven to 400°F.

Crispy Tofu With Cashews and Blistered Snap Peas.cook

@@ -1,10 +1,15 @@
 ---
 title: Crispy Tofu With Cashews and Blistered Snap Peas
 servings: 4
-category: uncategorized
+category: dinner
 source: https://cooking.nytimes.com/recipes/1021200-crispy-tofu-with-cashews-and-blistered-snap-peas?campaign_id=9&emc=edit_nn_20230415&instance_id=90280&nl=the-morning&regi_id=123169868&segment_id=130511&te=1&user_id=c5863897ec3230a42bc044f493123ca2
 description: A ginger and coconut milk reduction can coat pretty much anything that browns nicely on its own. Here, it's pieces of pan-seared tofu, but small morsels of chicken and pork will work just as well. The soy and teaspoons of molasses give sauce a little caramelization, and a little shine and gloss. For a fresh side, add some blistered snap peas, tossed with sliced scallions, a little mint and a splash of rice vinegar. Snow peas, green beans, broccoli or asparagus? If it's fresh and green, it'll work just fine.
 image: https://roux.roo.lol/recipe-images/crispy-tofu-with-cashews-and-blistered-snap-peas.webp
+tags:
+  - vegetarian
+  - asian
+  - tofu
+  - vegan-option
 ---
 
 Slice @tofu{1 (14-ounce) block, firm or extra-firm, drained} in half horizontally, and leave on #paper towels{} to dry any excess liquid.

Crispy_Roasted_Chickpeas_(Garbanzo_Beans).cook

@@ -1,9 +1,14 @@
 ---
 title: Crispy Roasted Chickpeas (Garbanzo Beans)
 servings: 2
-category: Snack
+category: appetizer
 source: Unknown
 image: https://roux.roo.lol/recipe-images/crispy-roasted-chickpeas-garbanzo-beans-2.webp
+tags:
+  - vegetarian
+  - vegan
+  - gluten-free
+  - snack
 ---
 
 Preheat the oven to 400°F.

Dried Fava Soup.cook

@@ -2,13 +2,12 @@
 title: Dried Fava Soup with Mint and Guajillo Chiles
 prep_time: 10 minutes
 cook_time: 100 minutes
-category: Soup
+category: lunch
 tags:
   - vegetarian
-  - vegan-optional
-  - mexican-inspired
-  - beans
+  - vegan
   - soup
+  - mexican
 description: A slow-simmered dried fava bean soup with roasted tomatoes, garlic, and onion, finished with mint and cilantro and topped with a tangy quick-pickled guajillo chile mixture.
 source: 101 Cookbooks (adapted from Rick Bayless’s Mexican Kitchen)
 image: https://roux.roo.lol/recipe-images/dried-fava-soup.webp

Easy Lemon Rosemary White Bean Soup.cook

@@ -1,9 +1,14 @@
 ---
 title: EASY LEMON ROSEMARY WHITE BEAN SOUP
 servings: 4
-category: Soup
+category: lunch
 source: Simple Veganista
 image: https://roux.roo.lol/recipe-images/easy-lemon-rosemary-white-bean-soup.webp
+tags:
+  - vegetarian
+  - vegan
+  - soup
+  - gluten-free
 ---
 
 Saute @olive oil{2%tbsp} in a large pot. Add @onion{1%small}, @carrots{3%large} and @celery{2 stalks}; cook for 7 minutes until softened.

Easy Vegetarian Chili.cook

@@ -1,10 +1,15 @@
 ---
 title: Easy Vegetarian Chili
 servings: 6
-category: uncategorized
+category: dinner
 source: https://www.loveandlemons.com/vegetarian-chili-recipe/
 description: You'll LOVE this easy vegetarian chili recipe! It's gluten-free, and without yogurt or sour cream on top, it's also vegan.
 image: https://roux.roo.lol/recipe-images/easy-vegetarian-chili.webp
+tags:
+  - vegetarian
+  - vegan
+  - chili
+  - soup
 ---
 
 Heat @extra-virgin olive oil{2 tablespoons} in a large #pot{} over medium heat. Add @yellow onion{1 small, chopped}, a few pinches of @salt{} and @pepper{}, and stir. Cook until @onion{} is translucent, ~{5 minutes}, then add @garlic{2 cloves, minced} and @red bell pepper{1, diced}. Stir and cook until soft, ~{5 to 8 minutes}, turning heat down as needed.

Easy_Lemon_Rosemary_White_Bean_Soup.cook

@@ -1,9 +1,14 @@
 ---
 title: EASY LEMON ROSEMARY WHITE BEAN SOUP
 servings: 4
-category: Soup
+category: lunch
 source: Simple Veganista
 image: https://roux.roo.lol/recipe-images/easy-lemon-rosemary-white-bean-soup-2.webp
+tags:
+  - vegetarian
+  - vegan
+  - soup
+  - gluten-free
 ---
 
 Saute @olive oil{2%tbsp} in a large pot. Add @onion{1%small}, @carrots{3%large} and @celery{2 stalks}; cook for 7 minutes until softened.

Fettucine with spiced cherry tomato sauce.cook

@@ -1,7 +1,7 @@
 ---
 title: Fettucine with spiced cherry tomato sauce
 servings: 4
-category: uncategorized
+category: dinner
 source: Mealie
 description: This is basically spaghetti with a sauce made from scratch. The sauce is great and I think this whole recipe is really good especially considering the ingredients are so basic.
 
@@ -9,6 +9,10 @@ I added red pepper to the recipe for extra kick.
 image: https://roux.roo.lol/recipe-images/fettucine-with-spiced-cherry-tomato-sauce.webp
 prep_time: 30 minutes
 cook_time: 1 hour
+tags:
+  - vegetarian
+  - italian
+  - pasta
 ---
 
 Heat @olive oil{5tbsp} in a large #saute pan{} on medium-high heat.

Gaja's Bulgogi Lettuce Wraps.cook

@@ -1,8 +1,11 @@
 ---
 title: Gaja's Bulgogi Lettuce Wraps
 servings: 2
-category: main course
-tags: bulgogi,garnish-and-gather,korean,lettuce wraps
+category: dinner
+tags:
+  - meat
+  - asian
+  - korean
 source: Unknown
 description: 
 prep_time: 20 minutes

Gochugaru Honey Salmon.cook

@@ -1,9 +1,13 @@
 ---
 title: Gochugaru Honey Salmon
 servings: 2
-category: main course
+category: dinner
 cuisine: Korean Fusion
-tags: crispy rice,garnish-and-gather,gochugaru,korean,salmon
+tags:
+  - seafood
+  - salmon
+  - asian
+  - korean
 source: Unknown
 description: Salmon with spicy honey sauce served with crispy rice, broccoli, and carrots
 prep_time: 25 minutes

Green_Beans_with_Lemon_and_Garlic.cook

@@ -1,7 +1,7 @@
 ---
 title: Green Beans with Lemon and Garlic
 servings: 6
-category: Thanksgiving
+category: lunch
 source: https://www.foodnetwork.com/recipes/patrick-and-gina-neely/green-beans-with-lemon-and-garlic-recipe-1938670
 description: The Neelys' healthy Green Beans with Lemon and Garlic recipe from Food Network is the perfect, simple side for any occasion. Quickly blanch and finish on the skillet, these green beans will be on the table in less than 20 minutes.
 image: https://roux.roo.lol/recipe-images/green-beans-with-lemon-and-garlic.webp
@@ -13,6 +13,11 @@ nutrition:
   protein: 3g
   sodium: 126mg
   sugar: 5g
+tags:
+  - vegetarian
+  - vegan
+  - gluten-free
+  - side
 ---
 
 Blanch @green beans{2%pounds}(ends trimmed) in a large #stock pot{} of well salted boiling water until bright green in color and tender crisp, roughly ~{2%minutes}. Drain and shock in a #bowl{} of ice water to stop from cooking.

Indian Spiced Chicken.cook

@@ -1,8 +1,11 @@
 ---
 title: Indian Spiced Chicken with Creamy Tomato Sauce & Spinach
 servings: 2
-category: main course
-tags: basmati rice,chicken,curry,garnish-and-gather,indian
+category: dinner
+tags:
+  - meat
+  - chicken
+  - indian
 source: Unknown
 description: 
 prep_time: 20 minutes

Italian Sausage and Delicata Rigatoni.cook

@@ -2,9 +2,14 @@
 title: Italian Sausage & Delicata Rigatoni
 description: 
 servings: 1
-category: uncategorized
+category: dinner
 source: Unknown
 image: https://roux.roo.lol/recipe-images/italian-sausage-and-delicata-rigatoni.webp
+tags:
+  - meat
+  - sausage
+  - pasta
+  - italian
 ---
 
 >> title: Italian Sausage & Delicata Rigatoni

Kale and Chestnut Stew.cook

@@ -1,9 +1,13 @@
 ---
 title: Kale & Chestnut Stew with Butternut Squash, Wild Rice & Parsley–Walnut Pesto
 servings: 2
-category: main dish
+category: dinner
 cuisine: American
-tags: stew,kale,butternut-squash,wild-rice,parsley,walnut,pesto,dairy,garnish-and-gather
+tags:
+  - vegetarian
+  - vegan-option
+  - soup
+  - fall
 source: Garnish & Gather — Chef Emily Golub
 description: Cozy kale-and-chestnut stew finished with cream and topped with a bright parsley–walnut pesto. Allergens: dairy, walnuts.
 prep_time: 20 minutes

Kkanpoong Tofu.cook

@@ -1,10 +1,15 @@
 ---
 title: Spicy & Crunchy Garlic Tofu (Kkanpoong Tofu)
 servings: 2
-category: uncategorized
+category: dinner
 source: https://thekoreanvegan.com/spicy-crunchy-garlic-tofu-kkampoong-tofu/
 description: 
 image: https://roux.roo.lol/recipe-images/kkanpoong-tofu.webp
+tags:
+  - vegetarian
+  - asian
+  - korean
+  - tofu
 ---
 
 To a large #bowl{}, add a pinch of @salt{} and 2 tablespoons of @potato starch{} to @tofu{1 16 ounce block, extra firm, pressed and chopped into 1/2 inch bite sized chunks}. Gently toss @tofu{} to make sure they are all evenly coated. Set aside.

Korean Shrimp Tacos.cook

@@ -1,9 +1,14 @@
 ---
 title: Korean Shrimp Tacos
 servings: 2
-category: main course
+category: dinner
 cuisine: Korean-Mexican Fusion
-tags: fusion,garnish-and-gather,korean,shrimp,tacos
+tags:
+  - seafood
+  - shrimp
+  - asian
+  - korean
+  - mexican
 source: Unknown
 description: Crispy shrimp tacos with gochujang sauce and bok choy rice salad
 prep_time: 25 minutes

Kung Pao Shrimp with Sichuan Roasted Green Beans.cook

@@ -1,8 +1,12 @@
 ---
 title: Kung Pao Shrimp with Sichuan Roasted Green Beans
 servings: 2
-category: main course
-tags: chinese,garnish-and-gather,kung pao,shrimp
+category: dinner
+tags:
+  - seafood
+  - shrimp
+  - asian
+  - chinese
 source: Unknown
 description: 
 prep_time: 25 minutes

Lactation cookies.cook

@@ -1,8 +1,11 @@
 ---
 title: Lactation cookies
 servings: 1
-category: Cookies
-tags: cookies
+category: lunch
+tags:
+  - vegetarian
+  - dessert
+  - snack
 source: Mealie
 description: 
 image: https://roux.roo.lol/recipe-images/lactation-cookies.webp

Lactation_cookies.cook

@@ -1,9 +1,13 @@
 ---
 title: Lactation Cookies
 servings: 12
-category: Cookies
+category: lunch
 source: Mealie
 image: https://roux.roo.lol/recipe-images/lactation-cookies-2.webp
+tags:
+  - vegetarian
+  - dessert
+  - snack
 ---
 
 @butter{1%cup}

Lentil Soup with Lemon and Turmeric.cook

@@ -1,10 +1,16 @@
 ---
 title: Lentil Soup with Lemon and Turmeric
 servings: 8
-category: uncategorized
+category: lunch
 source: https://www.inspiredtaste.net/40400/lentil-soup/
 description: This is our favorite lentil soup recipe. I make this soup with lentils, carrots, turmeric, and fresh lemon whenever we are in need of some healthy comfort food. It's savory, satisfying, and utterly delicious. I like quite a bit of fresh lemon in this soup and actually serve soup with slices of lemon. This adds even more lemony flavor and shows that lemon was added to soup.
 image: https://roux.roo.lol/recipe-images/lentil-soup-with-lemon-and-turmeric.webp
+tags:
+  - vegetarian
+  - vegan
+  - soup
+  - gluten-free
+  - indian
 ---
 
 Heat @olive oil{2 tablespoons} in a large #pot{} (like a #Dutch oven{}) over medium heat. Add @onions{2 cups, finely chopped (1 medium onion)}, @carrot{1 1/2 cups, chopped (2 large carrots)}, and @salt{1/4 teaspoon} of and cook, stirring occasionally until they are softened and starting to smell sweet, about ~{5 to 7 minutes}. Stir in @garlic{2 teaspoons, minced (3 cloves)}, @ground cumin{1 teaspoon}, @ground coriander{1/2 teaspoon}, @fresh ground black pepper{1/2 teaspoon}, and @ground turmeric{1/2 teaspoon} and cook for ~{30 seconds}.

Moroccan Spiced Lentil & Chickpea Soup.cook

@@ -1,9 +1,14 @@
 ---
 title: Moroccan Spiced Lentil & Chickpea Soup
 servings: 1
-category: Soup
+category: lunch
 source: Rebel Recipes
 image: https://roux.roo.lol/recipe-images/moroccan-spiced-lentil-chickpea-soup.webp
+tags:
+  - vegetarian
+  - vegan
+  - soup
+  - moroccan
 ---
 
 In a large pan, add @olive oil{2%tbsp} and @onion{1%large}(chopped); cook on medium heat for 7-8 minutes until soft and browning.

Moroccan_Spiced_Lentil_and_Chickpea_Soup.cook

@@ -1,9 +1,14 @@
 ---
 title: Moroccan Spiced Lentil & Chickpea Soup
 servings: 1
-category: Soup
+category: lunch
 source: Rebel Recipes
 image: https://roux.roo.lol/recipe-images/moroccan-spiced-lentil-and-chickpea-soup.webp
+tags:
+  - vegetarian
+  - vegan
+  - soup
+  - moroccan
 ---
 
 In a large pan, add @olive oil{2%tbsp} and @onion{1%large}(chopped); cook on medium heat for 7-8 minutes until soft and browning.

Orange Rolls.cook

@@ -1,13 +1,13 @@
 ---
 title: Orange Rolls
 servings: 8
-category: uncategorized
+category: lunch
 source: https://cooking.nytimes.com/recipes/1023939-orange-rolls
 description: "Citrusy cinnamon rolls made without yeast, perfumed with fresh orange zest and finished with an orange-cream cheese glaze."
 tags:
-  - breakfast
-  - rolls
-  - orange
+  - vegetarian
+  - dessert
+  - bread
 image: https://roux.roo.lol/recipe-images/orange-rolls.webp
 ---
 

Palak Paneer.cook

@@ -1,9 +1,13 @@
 ---
 title: Palak Paneer
 servings: 4
-category: Indian
+category: dinner
 source: Mealie
 image: https://roux.roo.lol/recipe-images/palak-paneer.webp
+tags:
+  - vegetarian
+  - indian
+  - paneer
 ---
 
 Preheat the #Instant Pot by selecting Sauté and adjust to More for high heat. When the inner cooking pot is hot, add @peanut oil{2%tbsp} and heat until it is shimmering. Add @garlic cloves{5}(minced), @ginger{2%tsp}(minced), and @serrano or jalapeño chile{1}(minced), and sauté for ~{1%minute} or until fragrant.

Passion Fruit Curd Recipe.cook

@@ -1,10 +1,14 @@
 ---
 title: Passion Fruit Curd Recipe
 servings: 10
-category: uncategorized
+category: lunch
 source: https://www.theflavorbender.com/make-passion-fruit-curd/#recipe
 description: Makes about 1 1/4 cups of passion fruit curd
 image: https://roux.roo.lol/recipe-images/passion-fruit-curd-recipe.webp
+tags:
+  - vegetarian
+  - gluten-free
+  - dessert
 ---
 
 Indirect Heat Method

Pecan-Brown Butter Trout.cook

@@ -1,9 +1,11 @@
 ---
 title: Pecan-Brown Butter Trout
 servings: 2
-category: main course
+category: dinner
 cuisine: American
-tags: brown butter,garnish-and-gather,pecan,sweet potatoes,trout
+tags:
+  - seafood
+  - fish
 source: Unknown
 description: Pan-seared trout with pecan-brown butter sauce, served with herbed sweet potatoes, radishes, and wilted greens
 prep_time: 30 minutes

Ribollita.cook

@@ -1,13 +1,18 @@
 ---
 title: Ribollita - The Tuscan Stew you Should be Eating Regularly
 servings: 10
-category: uncategorized
+category: lunch
 source: https://www.101cookbooks.com/ribollita-recipe/
 description: Ribollita, a beautifully thick Tuscan stew made with dark greens, lots of beans, vegetables, olive oil, and thickened with day-old bread. One of my favorites.
 image: https://roux.roo.lol/recipe-images/ribollita.webp
 prep_time: 15 minutes
 cook_timee:25 minutesinutes
 totalTime: PT40M
+tags:
+  - vegetarian
+  - vegan
+  - soup
+  - italian
 ---
 
 In your largest thick-bottomed #pot{} over medium heat combine the @olive oil{3 tbsp + more for drizzling}, @celery{4 stalks, chopped}, @garlic{3 medium cloves, chopped}, @carrots{2 medium or equiv winter squash, chopped}, and @red onion{1 medium, chopped}. Cook for ~{10-15 minutes} sweating the vegetables, but avoid any browning. Stir in the @crushed tomatoes{14oz can} and @red pepper flakes{1/2 tsp, crushed}, and simmer for another ~{10 minutes} or so, long enough for the tomatoes to thicken up a bit. Stir in the @kale{1lb, stems trimmed off + leaves chopped}, @white beans{3 cups / 22oz cooked}, and @water{8 cups / 2 liters}. Bring to a boil, reduce the heat, and simmer until the greens are tender, about ~{15 minutes}.

Roasted Pumpkin Sage.cook

@@ -4,9 +4,13 @@ description: Pumpkin season is in full swing, and this pumpkin sage soup is the
 prep_time: 5 minutes
 cook_time: 1 hour 40 minutes
 servings: 5
-category: uncategorized
+category: lunch
 source: https://www.skinnytaste.com/roasted-pumpkin-sage-soup
-tags: soup, pumpkin, fall, vegetarian-option, gluten-free
+tags:
+  - vegetarian
+  - vegan
+  - soup
+  - fall
 image: https://roux.roo.lol/recipe-images/roasted-pumpkin-sage.webp
 ---
 

Saag Paneer.cook

@@ -1,9 +1,13 @@
 ---
 title: Saag Paneer
 servings: 1
-category: Indian
+category: dinner
 source: Mealie
 image: https://roux.roo.lol/recipe-images/saag-paneer.webp
+tags:
+  - vegetarian
+  - indian
+  - paneer
 ---
 
 Preheat the #Instant Pot by selecting Sauté and adjust to More for high heat. When the inner cooking pot is hot, add @peanut oil{2%tbsp} and heat until it is shimmering. Add @garlic cloves{5}(minced), @ginger{2%tsp}(minced), and @serrano or jalapeno chile{1}(minced), and sauté for ~{1%minute} or until fragrant.

Sauteed Asparagus with Lemon.cook

@@ -1,10 +1,15 @@
 ---
 title: Sauteed Asparagus with Lemon
 servings: 4
-category: Thanksgiving
+category: lunch
 source: https://www.marthastewart.com/316639/sauteed-asparagus-with-lemon
 description: 
 image: https://roux.roo.lol/recipe-images/sauteed-asparagus-with-lemon.webp
+tags:
+  - vegetarian
+  - vegan
+  - gluten-free
+  - side
 ---
 
 In a large #skillet{}, heat @olive oil{1 tablespoon} over medium. Add @asparagus{2 bunches, 14 ounces each, ends trimmed}, and season with @coarse salt{} and @ground pepper{}. Cook, tossing occasionally, until lightly browned and crisp-tender, ~{10 to 15 minutes}, depending on thickness. Add @lemon zest{4 wide strips} and cook ~{1 minute}. Add @lemon juice{from 1/2 lemon}, toss to coat, and serve warm.

Slow Cooker Chicken Shawarma.cook

@@ -1,10 +1,15 @@
 ---
 title: Slow Cooker Chicken Shawarma
 servings: 6
-category: uncategorized
+category: dinner
 source: https://acleanbake.com/slow-cooker-chicken-shawarma/
 description: Slow cooker chicken shawarma combines the ease of a slow cooker meal with the complex flavor of a slow-roasted middle eastern chicken feast! This is a quick version of middle eastern favorite: the slow cooker does a lot of the work and it can be prepped ahead of time. Various serving options make this sensational paleo and gluten free dinner recipe adaptable for low carb and Whole30 compliance, too!
 image: https://roux.roo.lol/recipe-images/slow-cooker-chicken-shawarma.webp
+tags:
+  - meat
+  - chicken
+  - mediterranean
+  - middle-eastern
 ---
 
 Place @chicken breasts{2 lbs, boneless, skinless} in #bowl{} of your #slow cooker{}, and add @water{1/2 cup}. Cook on high ~{2 hours} until @chicken{} is cooked through (the juices run clear and @fat{} has rendered out of @chicken{}).

Southern_Macaroni_and_Cheese.cook

@@ -1,10 +1,14 @@
 ---
 title: Southern Macaroni and Cheese
 servings: 10
-category: Thanksgiving
+category: lunch
 source: https://cooking.nytimes.com/recipes/1020515-southern-macaroni-and-cheese
 description: There is macaroni and cheese, and then there is special occasion macaroni and cheese like this one. Unlike most recipes, which start with a roux, this one begins with a milk-and-egg base, which gives the dish an incredibly rich, silky taste. It's adapted from Millie Peartree, the owner of Millie Peartree Fish Fry & Soul Food restaurant in the Bronx, who has been making this dish since she was a little girl. The recipe was passed down in her family for generations, but because of the generous amount of cheese used, the dish was only made for events like Christmas and Thanksgiving. Extra-sharp Cheddar adds tartness and a layer of Colby Jack creates a gooey, molten center. If you can't find a Colby Jack blend, shredded mozzarella or a Mexican-style blend will work in its place.
 image: https://roux.roo.lol/recipe-images/southern-macaroni-and-cheese.webp
+tags:
+  - vegetarian
+  - southern
+  - pasta
 ---
 
 Heat #oven{} to 350 degrees. Bring a large #pot{} of generously salted water to a boil. Add @elbow macaroni{1%pound} and cook according to package directions until a little under al dente, about ~{4%minutes}. Transfer to a #colander{} and rinse under cold water to stop cooking. Set aside.

Spaghetti Carbonara.cook

@@ -1,9 +1,12 @@
 ---
 title: Spaghetti Carbonara with Bacon & Crisp Lettuce Salad
 servings: 2
-category: main dish
+category: dinner
 cuisine: Italian
-tags: bacon,carbonara,garnish-and-gather,italian,pasta,salad
+tags:
+  - meat
+  - italian
+  - pasta
 source: Unknown
 description: 
 prep_time: 15 minutes

Spaghetti_Squash_w_Chickpeas_and_Kale.cook

@@ -1,9 +1,14 @@
 ---
 title: Spaghetti Squash w/ Chickpeas & Kale
 servings: 3
-category: Main
+category: dinner
 source: Love and Lemons
 image: https://roux.roo.lol/recipe-images/spaghetti-squash-w-chickpeas-and-kale.webp
+tags:
+  - vegetarian
+  - vegan
+  - gluten-free
+  - vegetable
 ---
 Preheat the oven to 400F.
 Prepare your squash following the directions in this post.

Spanakopita.cook

@@ -1,9 +1,13 @@
 ---
 title: Skillet Spanakopita (Greek Spinach Feta Pie)
 servings: 8
-category: Greek
+category: dinner
 source: From a Chef's Kitchen
 image: https://roux.roo.lol/recipe-images/spanakopita.webp
+tags:
+  - vegetarian
+  - mediterranean
+  - greek
 ---
 
 Preheat the oven to 375 degrees.

Spicy Shrimp Paella.cook

@@ -2,12 +2,12 @@
 title: Spicy Shrimp Paella
 servings: 2
 prep_time: 25 minutes
-category: main course
+category: dinner
 tags:
-  - chorizo
-  - paella
+  - seafood
   - shrimp
   - spanish
+  - rice
 image: https://roux.roo.lol/recipe-images/spicy-shrimp-paella.webp
 ---
 

Strawberry and Wild Rice Tartlets.cook

@@ -1,10 +1,14 @@
 ---
 title: Strawberry and Wild Rice Tartlets
 servings: 12
-category: uncategorized
+category: appetizer
 source: https://www.bonappetit.com/recipe/strawberry-wild-rice-tartlets
 description: This simple six-ingredient dessert is vegan and bursting with texture (crispy wild rice crust) and flavor (rehydrated cherries with fresh strawberries for the filling).
 image: https://roux.roo.lol/recipe-images/strawberry-and-wild-rice-tartlets.webp
+tags:
+  - vegetarian
+  - gluten-free-option
+  - dessert
 ---
 
 Heat #oven{} to 350°. Brush the cups of one standard 12-cup #muffin pan{} or two standard 6-cup #muffin pans{} with @vegetable oil{}. Bring 6 cups lightly salted @water{} to a boil in a medium #saucepan{}. Add @wild rice{1 cup}, cover, and cook until @water{} evaporates and grains split open, about ~{1½ hours}. Spread out @rice{} on a large rimmed #baking sheet{} and let cool. Reserve #pan{}.

Thai_Veggie_Pad_See_Ew.cook

@@ -1,9 +1,15 @@
 ---
 title: Thai Veggie Pad See Ew
 servings: 2
-category: Thai
+category: dinner
 source: Unknown
 image: https://roux.roo.lol/recipe-images/thai-veggie-pad-see-ew.webp
+tags:
+  - vegetarian
+  - vegan-option
+  - asian
+  - thai
+  - noodles
 ---
 
 Bring water to a boil for rice noodles.

Tiramisu.cook

@@ -1,12 +1,16 @@
 ---
 title: Tiramisu
 servings: 1
-category: uncategorized
+category: lunch
 source: Unknown
 description: Georgie Grasso recipe - GGBO winner 2024 with this recipe featured!
 image: https://roux.roo.lol/recipe-images/tiramisu.webp
 prep_time: 15 minutes
 cook_time: 30 minutes
+tags:
+  - vegetarian
+  - italian
+  - dessert
 ---
 
 Set #oven{} to 355F.

Warm Up With a Quick Lemony Chicken Soup.cook

@@ -1,9 +1,14 @@
 ---
 title: Warm Up With a Quick Lemony Chicken Soup
 servings: 6
-category: Soup
+category: lunch
 source: EatingWell
 image: https://roux.roo.lol/recipe-images/warm-up-with-a-quick-lemony-chicken-soup.webp
+tags:
+  - meat
+  - chicken
+  - soup
+  - gluten-free
 ---
 
 Heat @olive oil{1%tbsp} in a Dutch oven over medium-high. Add @carrots{3/4%cup} and @yellow onion{1/2%cup}; cook, stirring often, until vegetables are softened, 3 to 4 minutes. Add @garlic cloves{2}(minced) and @crushed red pepper flakes{3/4%tsp}, and cook, stirring constantly, until fragrant, about 1 minute.

West African Peanut Chicken.cook

@@ -1,8 +1,12 @@
 ---
 title: West African Peanut Chicken
 servings: 2
-category: main course
-tags: chicken,garnish-and-gather,peanut,west african
+category: dinner
+tags:
+  - meat
+  - chicken
+  - african
+  - stew
 source: Unknown
 description: 
 prep_time: 25 minutes

Wheat Berry Salad.cook

@@ -4,6 +4,10 @@ servings: 1
 description: This healthy wheat berry salad is a delicious fall side dish or lunch with dried cranberries, fresh herbs, walnuts, and a tangy vinaigrette.
 source: https://www.loveandlemons.com/wheat-berry-salad/
 image: https://roux.roo.lol/recipe-images/wheat-berry-salad.webp
+tags:
+  - vegetarian
+  - vegan
+  - grain-bowl
 ---
 
 = Wheat berries =

bin/categorize.py

@@ -0,0 +1,409 @@
+#!/usr/bin/env python3
+"""Categorize recipes with category and tags based on content."""
+
+import re
+from pathlib import Path
+import yaml
+
+WORKDIR = Path("/home/jbrechtel/recipes")
+
+# Recipe classifications: (filename_pattern, {category, tags})
+CLASSIFICATIONS = [
+    ("Alain-Ducase-Bread.cook", {
+        "category": "appetizer",
+        "tags": ["vegetarian", "french", "cheese"]
+    }),
+    ("Apple Cider Vinegar Dressing.cook", {
+        "category": "salad",
+        "tags": ["vegetarian", "vegan", "gluten-free"]
+    }),
+    ("Arugula Pesto Chicken with Pecans & Roasted Butternut.cook", {
+        "category": "dinner",
+        "tags": ["meat", "chicken", "pasta"]
+    }),
+    ("Arugula Pesto Wheat Berries Recipe.cook", {
+        "category": "lunch",
+        "tags": ["vegetarian", "grain-bowl"]
+    }),
+    ("Asparagus Salad.cook", {
+        "category": "salad",
+        "tags": ["vegetarian", "gluten-free", "spring"]
+    }),
+    ("Authentic Cacio e Pepe Recipe.cook", {
+        "category": "dinner",
+        "tags": ["vegetarian", "italian", "pasta"]
+    }),
+    ("Baked Chile Relleno with Black Beans.cook", {
+        "category": "dinner",
+        "tags": ["vegetarian", "mexican", "beans"]
+    }),
+    ("Bang Bang Tofu.cook", {
+        "category": "dinner",
+        "tags": ["vegetarian", "vegan-option", "asian", "tofu"]
+    }),
+    ("Barbecue Chicken with Crispy Pan-Fried Okra & Cheddar Biscuits.cook", {
+        "category": "dinner",
+        "tags": ["meat", "chicken", "southern"]
+    }),
+    ("Black Bean and Corn Salad.cook", {
+        "category": "salad",
+        "tags": ["vegetarian", "vegan", "gluten-free", "mexican"]
+    }),
+    ("Black Pepper Tofu (Ottolenghi).cook", {
+        "category": "dinner",
+        "tags": ["vegetarian", "asian", "tofu", "vegan-option"]
+    }),
+    ("Black Pepper Tofu with Bok Choy.cook", {
+        "category": "dinner",
+        "tags": ["vegetarian", "asian", "tofu", "vegan-option"]
+    }),
+    ("Blackened Shrimp and Gouda Grits.cook", {
+        "category": "dinner",
+        "tags": ["seafood", "shrimp", "southern"]
+    }),
+    ("Butter Tofu.cook", {
+        "category": "dinner",
+        "tags": ["vegetarian", "indian", "tofu"]
+    }),
+    ("butternut-turkey-chili.cook", {
+        "category": "dinner",
+        "tags": ["meat", "turkey", "chili", "soup"]
+    }),
+    ("Butternut Turkey Chili.cook", {
+        "category": "dinner",
+        "tags": ["meat", "turkey", "chili", "soup"]
+    }),
+    ("BUTTERNUT & TURKEY CHILI with sweet peppers, spiced pepitas & queso fresco.cook", {
+        "category": "dinner",
+        "tags": ["meat", "turkey", "chili", "soup"]
+    }),
+    ("Cabbage_Salad.cook", {
+        "category": "salad",
+        "tags": ["vegetarian", "vegan", "gluten-free"]
+    }),
+    ("Cajun Shrimp and Sausage Vegetable Foil Packets.cook", {
+        "category": "dinner",
+        "tags": ["seafood", "shrimp", "cajun", "sausage"]
+    }),
+    ("Cajun Spice Mix (for pecans, oysters, etc).cook", {
+        "category": "appetizer",
+        "tags": ["vegetarian", "vegan", "spice-blend"]
+    }),
+    ("Caramel Cake.cook", {
+        "category": "lunch",
+        "tags": ["vegetarian", "dessert"]
+    }),
+    ("Caramel Icing.cook", {
+        "category": "lunch",
+        "tags": ["vegetarian", "dessert"]
+    }),
+    ("cauliflower-milanese.cook", {
+        "category": "dinner",
+        "tags": ["vegetarian", "italian", "vegetable"]
+    }),
+    ("Chana Chickpea Salad.cook", {
+        "category": "salad",
+        "tags": ["vegetarian", "vegan", "indian", "gluten-free"]
+    }),
+    ("Chana Salad.cook", {
+        "category": "salad",
+        "tags": ["vegetarian", "vegan", "indian", "gluten-free"]
+    }),
+    ("Chicken and Pumpkin Gnocchi with Ricotta.cook", {
+        "category": "dinner",
+        "tags": ["meat", "chicken", "pasta", "fall"]
+    }),
+    ("Chickpea Butter Curry.cook", {
+        "category": "dinner",
+        "tags": ["vegetarian", "indian", "curry", "vegan-option"]
+    }),
+    ("Chickpea_Butter_Curry.cook", {
+        "category": "dinner",
+        "tags": ["vegetarian", "indian", "curry", "vegan-option"]
+    }),
+    ("Chinese Orange Shrimp.cook", {
+        "category": "dinner",
+        "tags": ["seafood", "shrimp", "asian"]
+    }),
+    ("Chocolate_Mousse_Cake_with_Raspberries.cook", {
+        "category": "lunch",
+        "tags": ["vegetarian", "dessert", "chocolate"]
+    }),
+    ("Cilantro Pesto Shrimp Over Orzo.cook", {
+        "category": "dinner",
+        "tags": ["seafood", "shrimp", "pasta"]
+    }),
+    ("Crispy Roasted Chickpeas (Garbanzo Beans).cook", {
+        "category": "appetizer",
+        "tags": ["vegetarian", "vegan", "gluten-free", "snack"]
+    }),
+    ("Crispy_Roasted_Chickpeas_(Garbanzo_Beans).cook", {
+        "category": "appetizer",
+        "tags": ["vegetarian", "vegan", "gluten-free", "snack"]
+    }),
+    ("Crispy Tofu With Cashews and Blistered Snap Peas.cook", {
+        "category": "dinner",
+        "tags": ["vegetarian", "asian", "tofu", "vegan-option"]
+    }),
+    ("Dried Fava Soup.cook", {
+        "category": "lunch",
+        "tags": ["vegetarian", "vegan", "soup", "mexican"]
+    }),
+    ("Easy Lemon Rosemary White Bean Soup.cook", {
+        "category": "lunch",
+        "tags": ["vegetarian", "vegan", "soup", "gluten-free"]
+    }),
+    ("Easy_Lemon_Rosemary_White_Bean_Soup.cook", {
+        "category": "lunch",
+        "tags": ["vegetarian", "vegan", "soup", "gluten-free"]
+    }),
+    ("Easy Vegetarian Chili.cook", {
+        "category": "dinner",
+        "tags": ["vegetarian", "vegan", "chili", "soup"]
+    }),
+    ("example-fried-rice.cook", {
+        "category": "dinner",
+        "tags": ["meat", "asian", "rice"]
+    }),
+    ("Fettucine with spiced cherry tomato sauce.cook", {
+        "category": "dinner",
+        "tags": ["vegetarian", "italian", "pasta"]
+    }),
+    ("Gaja's Bulgogi Lettuce Wraps.cook", {
+        "category": "dinner",
+        "tags": ["meat", "asian", "korean"]
+    }),
+    ("Gochugaru Honey Salmon.cook", {
+        "category": "dinner",
+        "tags": ["seafood", "salmon", "asian", "korean"]
+    }),
+    ("Green_Beans_with_Lemon_and_Garlic.cook", {
+        "category": "lunch",
+        "tags": ["vegetarian", "vegan", "gluten-free", "side"]
+    }),
+    ("indian-spiced-chicken.cook", {
+        "category": "dinner",
+        "tags": ["meat", "chicken", "indian"]
+    }),
+    ("Indian Spiced Chicken.cook", {
+        "category": "dinner",
+        "tags": ["meat", "chicken", "indian"]
+    }),
+    ("Italian Sausage and Delicata Rigatoni.cook", {
+        "category": "dinner",
+        "tags": ["meat", "sausage", "pasta", "italian"]
+    }),
+    ("Kale and Chestnut Stew.cook", {
+        "category": "dinner",
+        "tags": ["vegetarian", "vegan-option", "soup", "fall"]
+    }),
+    ("Kkanpoong Tofu.cook", {
+        "category": "dinner",
+        "tags": ["vegetarian", "asian", "korean", "tofu"]
+    }),
+    ("Korean Shrimp Tacos.cook", {
+        "category": "dinner",
+        "tags": ["seafood", "shrimp", "asian", "korean", "mexican"]
+    }),
+    ("Kung Pao Shrimp with Sichuan Roasted Green Beans.cook", {
+        "category": "dinner",
+        "tags": ["seafood", "shrimp", "asian", "chinese"]
+    }),
+    ("Lactation cookies.cook", {
+        "category": "lunch",
+        "tags": ["vegetarian", "dessert", "snack"]
+    }),
+    ("Lactation_cookies.cook", {
+        "category": "lunch",
+        "tags": ["vegetarian", "dessert", "snack"]
+    }),
+    ("Lentil Soup with Lemon and Turmeric.cook", {
+        "category": "lunch",
+        "tags": ["vegetarian", "vegan", "soup", "gluten-free", "indian"]
+    }),
+    ("Moroccan_Spiced_Lentil_and_Chickpea_Soup.cook", {
+        "category": "lunch",
+        "tags": ["vegetarian", "vegan", "soup", "moroccan"]
+    }),
+    ("Moroccan Spiced Lentil & Chickpea Soup.cook", {
+        "category": "lunch",
+        "tags": ["vegetarian", "vegan", "soup", "moroccan"]
+    }),
+    ("Orange Rolls.cook", {
+        "category": "lunch",
+        "tags": ["vegetarian", "dessert", "bread"]
+    }),
+    ("Palak Paneer.cook", {
+        "category": "dinner",
+        "tags": ["vegetarian", "indian", "paneer"]
+    }),
+    ("Passion Fruit Curd Recipe.cook", {
+        "category": "lunch",
+        "tags": ["vegetarian", "gluten-free", "dessert"]
+    }),
+    ("Pecan-Brown Butter Trout.cook", {
+        "category": "dinner",
+        "tags": ["seafood", "fish"]
+    }),
+    ("Ribollita.cook", {
+        "category": "lunch",
+        "tags": ["vegetarian", "vegan", "soup", "italian"]
+    }),
+    ("Roasted Pumpkin Sage.cook", {
+        "category": "lunch",
+        "tags": ["vegetarian", "vegan", "soup", "fall"]
+    }),
+    ("Saag Paneer.cook", {
+        "category": "dinner",
+        "tags": ["vegetarian", "indian", "paneer"]
+    }),
+    ("Sauteed Asparagus with Lemon.cook", {
+        "category": "lunch",
+        "tags": ["vegetarian", "vegan", "gluten-free", "side"]
+    }),
+    ("sheet-pan-miso-chicken-with-radishes-and-lime.cook", {
+        "category": "dinner",
+        "tags": ["meat", "chicken", "asian", "japanese"]
+    }),
+    ("sheet-pan-shrimp-oreganata.cook", {
+        "category": "dinner",
+        "tags": ["seafood", "shrimp", "italian"]
+    }),
+    ("shrimp-feta.cook", {
+        "category": "dinner",
+        "tags": ["seafood", "shrimp", "mediterranean", "pasta"]
+    }),
+    ("Slow Cooker Chicken Shawarma.cook", {
+        "category": "dinner",
+        "tags": ["meat", "chicken", "mediterranean", "middle-eastern"]
+    }),
+    ("Southern_Macaroni_and_Cheese.cook", {
+        "category": "lunch",
+        "tags": ["vegetarian", "southern", "pasta"]
+    }),
+    ("Spaghetti Carbonara.cook", {
+        "category": "dinner",
+        "tags": ["meat", "italian", "pasta"]
+    }),
+    ("Spaghetti_Squash_w_Chickpeas_and_Kale.cook", {
+        "category": "dinner",
+        "tags": ["vegetarian", "vegan", "gluten-free", "vegetable"]
+    }),
+    ("Spanakopita.cook", {
+        "category": "dinner",
+        "tags": ["vegetarian", "mediterranean", "greek"]
+    }),
+    ("Spicy Shrimp Paella.cook", {
+        "category": "dinner",
+        "tags": ["seafood", "shrimp", "spanish", "rice"]
+    }),
+    ("Strawberry and Wild Rice Tartlets.cook", {
+        "category": "appetizer",
+        "tags": ["vegetarian", "gluten-free-option", "dessert"]
+    }),
+    ("Thai_Veggie_Pad_See_Ew.cook", {
+        "category": "dinner",
+        "tags": ["vegetarian", "vegan-option", "asian", "thai", "noodles"]
+    }),
+    ("Tiramisu.cook", {
+        "category": "lunch",
+        "tags": ["vegetarian", "italian", "dessert"]
+    }),
+    ("Warm Up With a Quick Lemony Chicken Soup.cook", {
+        "category": "lunch",
+        "tags": ["meat", "chicken", "soup", "gluten-free"]
+    }),
+    ("West African Peanut Chicken.cook", {
+        "category": "dinner",
+        "tags": ["meat", "chicken", "african", "stew"]
+    }),
+    ("Wheat Berry Salad.cook", {
+        "category": "salad",
+        "tags": ["vegetarian", "vegan", "grain-bowl"]
+    }),
+]
+
+
+def update_frontmatter(filepath, classification):
+    """Update category and tags in the YAML frontmatter."""
+    content = filepath.read_text(encoding="utf-8")
+
+    # Find the YAML frontmatter
+    m = re.match(r'^---\n(.*?)\n---', content, re.DOTALL)
+    if not m:
+        print(f"  No frontmatter in {filepath.name}")
+        return False
+
+    fm_text = m.group(1)
+    lines = fm_text.split('\n')
+
+    new_lines = []
+    in_tags = False
+    category_updated = False
+    tags_updated = False
+
+    for line in lines:
+        stripped = line.strip()
+
+        if stripped.startswith('category:'):
+            new_lines.append(f"category: {classification['category']}")
+            category_updated = True
+            in_tags = False
+        elif stripped.startswith('tags:'):
+            # Skip old tags, we'll add new ones
+            in_tags = True
+            tags_updated = True
+            new_lines.append("tags:")
+            for tag in classification['tags']:
+                new_lines.append(f"  - {tag}")
+        elif in_tags:
+            # Skip old tag lines (indented with -)
+            if stripped.startswith('-') or stripped == '':
+                continue
+            else:
+                in_tags = False
+                new_lines.append(line)
+        else:
+            new_lines.append(line)
+
+    if not category_updated:
+        # Add category before tags or at end of frontmatter
+        print(f"  No category field in {filepath.name}")
+
+    if not tags_updated:
+        # Add tags at end of frontmatter
+        new_lines.append("tags:")
+        for tag in classification['tags']:
+            new_lines.append(f"  - {tag}")
+
+    new_fm = '\n'.join(new_lines)
+    new_content = f"---\n{new_fm}\n---" + content[m.end():]
+    filepath.write_text(new_content, encoding="utf-8")
+    return True
+
+
+def main():
+    updated = 0
+    errors = 0
+
+    for filename, classification in CLASSIFICATIONS:
+        fp = WORKDIR / filename
+        if not fp.exists():
+            print(f"NOT FOUND: {filename}")
+            errors += 1
+            continue
+
+        try:
+            update_frontmatter(fp, classification)
+            print(f"UPDATED: {filename} → {classification['category']} [{', '.join(classification['tags'])}]")
+            updated += 1
+        except Exception as e:
+            print(f"ERROR: {filename}: {e}")
+            errors += 1
+
+    print(f"\n{'='*50}")
+    print(f"Total: {len(CLASSIFICATIONS)} | Updated: {updated} | Errors: {errors}")
+
+
+if __name__ == "__main__":
+    main()

blackened-sheet-pan-salmon.cook

@@ -0,0 +1,45 @@
+---
+title: Blackened Sheet Pan Salmon
+subtitle: with spring onions, potatoes, carrots & buttermilk-herb drizzle
+author: Chef Torie Cox
+servings: 2
+prep time: 20 minutes
+cook time: 35 minutes
+time: 35 minutes
+allergens: [fish, dairy, egg]
+source: /recipe-images/Scan_20260527_173752.jpg
+image: /recipe-images/blackened-sheet-pan-salmon.jpg
+
+------
+
+== Cook Veggies ==
+
+Preheat oven to 425°F.
+
+Dice @potatoes{2%cups} into 1/2" pieces.
+
+Trim root and slice bulb of @spring onion{1}, then chop green tops into 1" pieces.
+
+Zest HALF of @lemon{1} [- whole lemon for meal kits serving 4 -], cut remainder into wedges for garnish.
+
+On a #sheet pan{}, toss @potatoes{}, @carrot coins{6%oz}, @spring onion{} bulb & tops with HALF of @thyme sprigs{1%tsp}, @oil{2%tbsp} [- 3 tbsp -], @salt{} & @pepper{}, then spread veggies out in an even layer [- use a second sheet pan if necessary -] and roast for ~{15%minutes}.
+
+== Make Sauce ==
+
+Pick leaves from remaining @thyme{} and chop.
+
+Chop @chives{} & @dill{}.
+
+In a #bowl{}, whisk together @Buttermilk Sauce Starter{2%tbsp}(buttermilk), @mayonnaise{2%tbsp}, @grainy dijon mustard{1/4%tsp}, @Creole seasoning{1/2%tsp}, chopped herbs and lemon zest.
+
+== Cook Salmon ==
+
+Pat @salmon fillets{2} dry, then season with @Creole seasoning{1%tsp}.
+
+After veggies have been roasting for ~{15%minutes}, toss, then place @salmon{} skin-side down next to the veggies.
+
+Cut @butter{1%tbsp} [- 2 tbsp -] into small cubes, dot salmon with butter, then bake ~{8-12%minutes}, until salmon is done and veggies are tender.
+
+== Garnish & Gather ==
+
+Divide veggies among plates and top with salmon. Serve with buttermilk sauce for drizzling and garnish with lemon wedges.

bridget-jones-s-pan-fried-salmon-with-pine-nut-salsa.cook

@@ -0,0 +1,18 @@
+---
+title: Bridget Jones's Pan-Fried Salmon with Pine Nut Salsa
+source: Simple - Ottolenghi
+description: A vibrant pan-fried salmon with a sweet and savoury pine nut salsa featuring currants, capers, olives, and saffron.
+servings: 4 servings
+tags: Pan-Fried, Seafood, Salmon, Dinner, Fish
+image: /recipe-images/bridget-jones-s-pan-fried-salmon-with-pine-nut-salsa.jpg
+---
+
+Cover @currants{3/4%cup} with boiling water and set aside to soak for ~{20%minutes} while you prep the salmon and make the salsa.
+
+Mix @salmon fillets{4}(skin on and pinbones removed) with 1 tbsp of the @olive oil{7%tbsp}{1%tbsp}, a rounded ¼ tsp salt, and a good grind of @black pepper{}. Set aside while you make the salsa.
+
+Put 5 tbsp of the @olive oil{7%tbsp}{5%tbsp} into a #large sauté pan{} and place on a high heat. Add @celery stalks{4}(medium, cut into 1/2-inch dice, leaves kept for garnish) and @pine nuts{1/4%cup}(roughly chopped) and fry for ~{4-5%minutes}, stirring frequently, until the nuts begin to brown (don't take your eyes off them, as they can easily burn). Remove the pan from the heat and stir in @capers{1/4%cup}(plus 2 tbsp of their brine), @green olives{1/3%cup}(large, pitted and cut into 1/2-inch dice), @saffron threads{1%good pinch}(mixed with 1 tbsp hot water) and its water, and a pinch of @salt{}. Drain the currants and add these, along with @parsley{1%cup}(roughly chopped), lemon zest from @lemon{1}, and lemon juice from @lemon{}. Set aside.
+
+Put the remaining 1 tbsp of @olive oil{7%tbsp}{1%tbsp} into a #large frying pan{} and place over medium-high heat. Once hot, add the @salmon fillets{}, skin side down, and fry for ~{3%minutes}, until the skin is crisp. Decrease the heat to medium, then flip the fillets over and continue to fry for ~{2-4%minutes} (depending on how much you like the salmon cooked). Remove from the pan and set aside.
+
+Arrange the salmon on four plates and spoon on the salsa. Scatter the reserved celery leaves on top.

butternut--turkey-chili.cook

@@ -0,0 +1,55 @@
+---
+title: Butternut & Turkey Chili
+subtitle: with white beans, spiced pepitas & queso fresco
+author: Chef Torie Cox
+servings: 2
+time: 40 minutes
+prep time: 20 minutes
+tags:
+  - meat
+  - turkey
+  - chili
+  - soup
+  - fall
+diet:
+  - gluten-free
+description: A hearty chili with butternut squash, ground turkey, white beans, and spiced pepitas topped with queso fresco.
+category: dinner
+image: https://roux.roo.lol/recipe-images/butternut--turkey-chili.webp
+---
+
+== Toast Pepitas & Prep Veggies ==
+
+In a #pot large enough to cook the chili in later{}, heat @olive oil{1%tbsp} over med heat.
+
+Add @pepitas{1/4%cup}, @smoked paprika{1/4%tsp}, @cayenne{1/8%tsp}, @cinnamon{1/8%tsp} and a pinch of @salt{}.
+
+Toast, stirring frequently, until @pepitas{} smell fragrant and are lightly browned, ~{3-5%minutes}, then remove from #pot and set aside.
+
+Remove seeds and chop @poblano pepper{3/4%cup}.
+
+Chop @cilantro{2%tbsp}.
+
+Drain and rinse @cannellini beans{1,1/2%cups}.
+
+Cut @lime{1} into wedges.
+
+== Prep & Cook Chili ==
+
+In the same #pot used for pepitas{}, heat @olive oil{2%tbsp} over med-high heat.
+
+Add @ground turkey{8%oz} and @salt{1/4%tsp} and @pepper{1/4%tsp} and cook ~{5-8%minutes}, until browned, breaking up with a #wooden spoon, then remove.
+
+To the same #pot, add @butternut squash{1,1/2%cups}(diced), @onion{2%tbsp}, @garlic{1%tbsp} and @poblano pepper{} and cook until beginning to soften, ~{5-7%minutes}.
+
+Add @chili powder{1%tbsp}, @cumin{2%tsp}, @smoked paprika{1%tsp}, @dried oregano{1/2%tsp}, and @cayenne{1/2%tsp} and cook ~{1%minute} or until fragrant. > HOT! add cayenne to taste.
+
+Stir in @chicken broth{1/2%cup}, @crushed tomatoes{1%cup}, @water{1/2%cup}, cooked @turkey{}, @beans{} and @salt{1/2%tsp}, bring to a boil, then reduce heat to low and cook until @butternut squash{} is tender, ~{20%minutes}.
+
+Crumble @queso fresco{2%tbsp}.
+
+Adjust chili seasoning to taste.
+
+== Garnish & Gather ==
+
+Serve chili in #bowls topped with spiced @pepitas{}, @sour cream{3%tbsp}, @queso fresco{}, @cilantro{} and @lime wedges{}.

butternut-turkey-chili.cook

@@ -1,56 +0,0 @@
----
-title: Butternut & Turkey Chili
-description: 
-servings: 1
-category: uncategorized
-source: Unknown
-image: https://roux.roo.lol/recipe-images/butternut-turkey-chili.webp
----
-
->> title: Butternut & Turkey Chili
->> author: Chef Torie Cox
->> servings: 2
->> totalTime: 40 minutes
->> tags: chili, turkey, butternut squash
-
-# Toast pepitas & prep veggies
-
-In a large #pot heat 1 tbsp @olive oil over medium heat.
-Add 1/4 cup @pepitas, 1/4 tsp @smoked paprika, 1/8 tsp @cayenne, 1/8 tsp @cinnamon, and a pinch of @salt.
-Toast, stirring frequently, until fragrant and lightly browned, about ~3-5 minutes.
-Transfer pepitas to a #bowl and set aside.
-
-Remove seeds from 3/4 cup @sweet pepper and chop.
-Finely chop 2 tbsp @onion and 1 tbsp @garlic if not prepped.
-Chop 2 tbsp @cilantro.
-Drain and rinse 1 cup @cannellini beans.
-Cut 1 @lime into wedges.
-
----
-
-# Prep & cook chili
-
-In the same #pot heat 2 tbsp @olive oil over medium-high heat.
-Add 8 oz @ground turkey and season with 1/4 tsp @salt and 1/4 tsp @black pepper.
-Cook, breaking up with a #wooden spoon, until browned, about ~5-8 minutes.
-Remove turkey from pot and set aside.
-
-To the #pot add 1 1/2 cups @butternut squash (diced), 2 tbsp @onion (if not already in), 1 tbsp @garlic (if not already in), and the chopped @sweet pepper.
-Cook, stirring occasionally, until beginning to soften, about ~5-7 minutes.
-
-Add 1 tsp @chili powder, 2 tsp @cumin, 1 tsp @smoked paprika, and 1/4 tsp @dried oregano.
-Cook until fragrant, about ~1 minute.
-
-Stir in 1 container @crushed tomatoes, 1/2 cup @chicken broth, 1/2 cup @water, the cooked @ground turkey, the drained @cannellini beans, and 1/2 tsp @salt.
-Bring to a boil, then reduce heat to low and simmer until butternut is tender, about ~20 minutes.
-Taste and adjust seasoning with additional @salt and @black pepper.
-
-Crumble 2 tbsp @queso fresco in a small #bowl.
-
----
-
-# Garnish & serve
-
-Ladle chili into #bowls.
-Top each serving with spiced @pepitas, 3 tbsp @sour cream, crumbled @queso fresco, chopped @cilantro, and @lime wedges.
-Serve hot.

cajun-butter-mahi-with-corn--okra-maque-choux-over-carolina-gold-rice.cook

@@ -0,0 +1,42 @@
+---
+title: Cajun Butter Mahi with Corn & Okra Maque Choux over Carolina Gold Rice
+servings: 2
+prep time: 30 minutes
+time: 45 minutes
+author: Chef Torie Cox
+cuisine: Cajun
+tags:
+  - fish
+  - seafood
+  - rice
+description: Cajun-seasoned mahi mahi served with a corn and okra maque choux over Carolina Gold rice, drizzled with a Cajun butter sauce.
+source: /recipe-images/document_1_.pdf
+------
+
+== Cook Rice ==
+
+In a #pot, heat @oil{1%tbsp} over medium heat. Add @Carolina Gold rice{3/4%cup} and stir to toast for ~{2%minutes}.
+
+Add @water{1,1/4%cups} and @salt{} and bring to a boil, then reduce heat to low, cover and cook for ~{15%minutes}. Remove from heat and let stand for ~{10%minutes}.
+
+== Cook Maque Choux & Make Cajun Butter ==
+
+Slice @okra{1%cup} into 1/4" thick rounds. Remove core and cut @sweet pepper{1%cup} into 1/2" dice. Cut corn kernels from the cobs of @corn{2%ears}. Slice @scallion{1}.
+
+In a #large sauté pan{} over medium heat, add @oil{1%tbsp}, the diced pepper and @onion{1/2%cup} and cook for ~{5%minutes} or until beginning to soften.
+
+Add the corn, okra and half of the @garlic{1,1/2%tsp}, cook for ~{5-7%minutes} until tender, then season with @salt{} and @pepper{}. Remove to a #bowl and wipe out the pan.
+
+Melt @butter{1%oz} in a #small bowl{} in the microwave, then stir in half of the @Cajun seasoning{1%tbsp}, the remaining garlic, and salt. -- this is the Cajun butter sauce
+
+== Cook Fish ==
+
+In the same #sauté pan{}, heat @oil{1%tbsp} over medium-high heat. Pat the @mahi mahi fillets{2} dry and season with the remaining Cajun seasoning, @salt{}, and @pepper{}.
+
+Add the fish to the hot pan and cook ~{2-3%minutes} per side, or until desired doneness.
+
+Add the sliced scallion to the rice and fluff with a fork.
+
+== Garnish & Serve ==
+
+Divide the fish, rice, and maque choux among plates, then drizzle with the Cajun butter sauce.

carbonara.cook

@@ -0,0 +1,26 @@
+---
+title: Carbonara
+source: //cooking.nytimes.com/recipes/12965-spaghetti-carbonara
+description: This dish is a deli bacon-egg-and-cheese-on-a-roll that has been pasta-fied, fancified, fetishized and turned into an Italian tradition that, like many inviolate Italian traditions, is actually far less old than the Mayflower. Because America may have contributed to its creation, carbonara is Exhibit A in the back-and-forth between Italy and the United States when it comes to food. Remember: the main goal is creaminess.
+author: Ian Fisher
+course: Dinner, Main Course, Pastas
+cuisine: Italian
+servings: 4 servings
+totalTime: 30 minutes
+prepTime: 5 minutes
+cookTime: 25 minutes
+tags: Bacon, Cheese, Easy, Egg, Five Ingredient, Pancetta, Quick, Spaghetti
+---
+
+== Ingredients ==
+, @large eggs and 2 large yolks{2}, @(about ⅓ packed cup) grated pecorino Romano{1%ounce}, @(about ⅓ packed cup) grated Parmesan{1%ounce}, @Coarsely ground black pepper, @olive oil{1%tablespoon}, @½ ounces of slab guanciale (see recipe){3}, @spaghetti (about ¾ box){12%ounces}
+== Method ==
+Place a large pot of lightly salted water (no more than 1 tablespoon salt) over high heat, and bring to a boil. Fill a large bowl with hot water (to warm the bowl for serving), and set aside.
+
+In a mixing bowl, whisk together the eggs, yolks and pecorino and Parmesan. Season with a pinch of salt and generous black pepper.
+
+Set the water to boil. Meanwhile, heat oil in a large skillet over medium heat, add the pork, and sauté until the fat just renders, on the edge of crispness but not hard. Remove from heat and set aside.
+
+Add pasta to the water and boil until a bit firmer than al dente. Just before pasta is ready, reheat guanciale in skillet, if needed. Reserve 1 cup of pasta water, then drain pasta and add to the skillet over low heat. Stir for a minute or so.
+
+Empty serving bowl of hot water. Dry it and add hot pasta mixture. Stir in cheese mixture, adding some reserved pasta water if needed for creaminess. Serve immediately, dressing it with a bit of additional grated pecorino and pepper.

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+    "description": "Ian Fisher worked for The New York Times from 1990 to 2017, reporting from nearly 60 countries and serving as bureau chief in East Africa, Eastern Europe, Rome and Jerusalem. He later returned to New York, where he served as deputy foreign editor, as a masthead editor in charge of The Times’s digital transition, as head of investigations, and as weekend editor. His final role at The Times was Jerusalem bureau chief.",
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+  "name": "Carbonara",
+  "nutrition": {
+    "@type": "NutritionInformation",
+    "calories": "534.5 kcals",
+    "carbohydrateContent": "64.4 grams",
+    "cholesterolContent": "121.6 milligrams",
+    "fatContent": "19.9 grams",
+    "fiberContent": "2.8 grams",
+    "proteinContent": "22.4 grams",
+    "saturatedFatContent": "6.9 grams",
+    "sodiumContent": "412 milligrams",
+    "sugarContent": "2.5 grams",
+    "unsaturatedFatContent": "2.8 grams"
+  },
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+  "recipeCategory": "Dinner, Main Course, Pastas",
+  "recipeCuisine": "Italian",
+  "recipeIngredient": [
+    "Salt ",
+    "2 large eggs and 2 large yolks, room temperature ",
+    "1 ounce (about ⅓ packed cup) grated pecorino Romano, plus additional for serving ",
+    "1 ounce (about ⅓ packed cup) grated Parmesan ",
+    "Coarsely ground black pepper ",
+    "1 tablespoon olive oil ",
+    "3 ½ ounces of slab guanciale (see recipe), pancetta or bacon, sliced into pieces about ¼ inch thick by 1⅓ inch square ",
+    "12 ounces spaghetti (about ¾ box) "
+  ],
+  "recipeInstructions": [
+    {
+      "@type": "HowToStep",
+      "text": "Place a large pot of lightly salted water (no more than 1 tablespoon salt) over high heat, and bring to a boil. Fill a large bowl with hot water (to warm the bowl for serving), and set aside.",
+      "url": "https://cooking.nytimes.com/recipes/12965-spaghetti-carbonara#recipe-step-1"
+    },
+    {
+      "@type": "HowToStep",
+      "text": "In a mixing bowl, whisk together the eggs, yolks and pecorino and Parmesan. Season with a pinch of salt and generous black pepper.",
+      "url": "https://cooking.nytimes.com/recipes/12965-spaghetti-carbonara#recipe-step-2"
+    },
+    {
+      "@type": "HowToStep",
+      "text": "Set the water to boil. Meanwhile, heat oil in a large skillet over medium heat, add the pork, and sauté until the fat just renders, on the edge of crispness but not hard. Remove from heat and set aside.",
+      "url": "https://cooking.nytimes.com/recipes/12965-spaghetti-carbonara#recipe-step-3"
+    },
+    {
+      "@type": "HowToStep",
+      "text": "Add pasta to the water and boil until a bit firmer than al dente. Just before pasta is ready, reheat guanciale in skillet, if needed. Reserve 1 cup of pasta water, then drain pasta and add to the skillet over low heat. Stir for a minute or so.",
+      "url": "https://cooking.nytimes.com/recipes/12965-spaghetti-carbonara#recipe-step-4"
+    },
+    {
+      "@type": "HowToStep",
+      "text": "Empty serving bowl of hot water. Dry it and add hot pasta mixture. Stir in cheese mixture, adding some reserved pasta water if needed for creaminess. Serve immediately, dressing it with a bit of additional grated pecorino and pepper.",
+      "url": "https://cooking.nytimes.com/recipes/12965-spaghetti-carbonara#recipe-step-5"
+    }
+  ],
+  "recipeYield": "4 servings",
+  "review": [
+    {
+      "@type": "Review",
+      "author": {
+        "@type": "Person",
+        "name": "ELBSeattle"
+      },
+      "datePublished": "2026-06-14T02:42:35.000Z",
+      "reviewBody": "About the garlic debate: if you like garlic, add it. If you don’t, don’t. I think 100% authenticity would only matter if this dish were being made in a competition, for a grade in a culinary school or if one is a chef at an Italian restaurant. Otherwise, I think it is 100% fine to color outside if the lines when cooking fir one’s self, family and friends. (My version of gâteau basque has a very inauthentic layer of coconut cream, and no one has complained.)"
+    },
+    {
+      "@type": "Review",
+      "author": {
+        "@type": "Person",
+        "name": "Tea Totaler Adjacent"
+      },
+      "datePublished": "2026-06-13T17:48:33.000Z",
+      "reviewBody": "I use Fontinella instead of Romano. Very hard to find though."
+    },
+    {
+      "@type": "Review",
+      "author": {
+        "@type": "Person",
+        "name": "Richard X"
+      },
+      "datePublished": "2026-06-13T21:33:07.000Z",
+      "reviewBody": "My family prefers a portion size of about 4 oz. We don't \"look at packages\" for dining tips."
+    },
+    {
+      "@type": "Review",
+      "author": {
+        "@type": "Person",
+        "name": "Rick Davidson"
+      },
+      "datePublished": "2026-06-13T16:37:51.000Z",
+      "reviewBody": "Look at the package. A single portion of pasta is 2-2.5 oz."
+    },
+    {
+      "@type": "Review",
+      "author": {
+        "@type": "Person",
+        "name": "Pat"
+      },
+      "datePublished": "2026-06-13T05:34:10.000Z",
+      "reviewBody": "you need to temper a bit of the egg and cheese mixture into the pasta rather than dumping it in all at once- otherwise you will have scrambled eggs. I have also started using Trader Joe’s pancetta for an easier to make dish, topped with parsley to finish"
+    },
+    {
+      "@type": "Review",
+      "author": {
+        "@type": "Person",
+        "name": "Barbara"
+      },
+      "datePublished": "2026-06-13T03:38:24.000Z",
+      "reviewBody": "PLEASE! NO CREAM!"
+    },
+    {
+      "@type": "Review",
+      "author": {
+        "@type": "Person",
+        "name": "Richard X"
+      },
+      "datePublished": "2026-06-13T12:27:09.000Z",
+      "reviewBody": "The water that was in the bowl has now cooled a bit, and we don't want that. A quick wipe of the bowl is not a burdensome step. Nit-picky indeed."
+    },
+    {
+      "@type": "Review",
+      "author": {
+        "@type": "Person",
+        "name": "Equilibrist"
+      },
+      "datePublished": "2026-06-13T00:00:57.000Z",
+      "reviewBody": "This is  nit-picky, I know, but why would you dry the bowl that has had hot water in it before adding a pasta and pork mix that is just going to have more water added? I guess I just like it when recipes are streamlined, and this adds a completely unnecessary step."
+    },
+    {
+      "@type": "Review",
+      "author": {
+        "@type": "Person",
+        "name": "Susan"
+      },
+      "datePublished": "2026-06-12T22:52:52.000Z",
+      "reviewBody": "Good tips on how not to make \"scrambled egg\" pasta."
+    },
+    {
+      "@type": "Review",
+      "author": {
+        "@type": "Person",
+        "name": "Showsomebackbone"
+      },
+      "datePublished": "2026-06-12T22:02:38.000Z",
+      "reviewBody": "Huh! Guanciale looks a lot like salt pork lol. Goes to show similarities in foods across cultures/countries. \nHas anyone ever included sautéed (in the bacon fat), diced, sweet onion?"
+    },
+    {
+      "@type": "Review",
+      "author": {
+        "@type": "Person",
+        "name": "Bailey"
+      },
+      "datePublished": "2026-06-12T22:31:27.000Z",
+      "reviewBody": "Considering what a disaster getting ingredients to make this ended up being (for context I made this at 6pm, my almost 3 year old happily playing, so I could not leave to fix the errors) when I asked someone to grab the few things I didn’t already have on hand (the cheese, and bacon) and ended up with pre cooked bacon (why 😭) and the powdered cheese you get in a green bottle\n(Double why), I still made this dish and it ended up being very good! Will definitely\nMake again with the proper ingredients, but even without, this one gets 5 stars!"
+    },
+    {
+      "@type": "Review",
+      "author": {
+        "@type": "Person",
+        "name": "Pete E. Pye"
+      },
+      "datePublished": "2026-06-12T20:11:55.000Z",
+      "reviewBody": "This recipe is fine as is, and the tips below are excellent. I add a 1/2 cup of white wine at the step where I reheat the pancetta, to deglaze the pan and also cause ya know, wine."
+    },
+    {
+      "@type": "Review",
+      "author": {
+        "@type": "Person",
+        "name": "Richard"
+      },
+      "datePublished": "2026-06-14T09:19:10.000Z",
+      "reviewBody": "Every recipe should \"triple the garlic.\" Ask any NYT Cooking readers."
+    },
+    {
+      "@type": "Review",
+      "author": {
+        "@type": "Person",
+        "name": "Lisa"
+      },
+      "datePublished": "2026-06-12T19:22:48.000Z",
+      "reviewBody": "Spaghetti carbonara does not have garlic in it. Ask any Italian."
+    },
+    {
+      "@type": "Review",
+      "author": {
+        "@type": "Person",
+        "name": "Rockothecat"
+      },
+      "datePublished": "2026-06-12T17:38:59.000Z",
+      "reviewBody": "My father severed in the US Army during WWII from Napoli, Roma, Southern France and the Rhineland. He learned to speak Italian, while there and he talked about a dish the locals made for the US solders, pasta alla carbonara, with bacon, egg and cheese, to remind the soldiers of an American breakfast they would have had back home,\nAfter the war, my father went to college on the GI bill, got a Masters in Agricultural Economics and was posted to the US Embassy in Rome in 1958 where I was born."
+    },
+    {
+      "@type": "Review",
+      "author": {
+        "@type": "Person",
+        "name": "rockothecatcat"
+      },
+      "datePublished": "2026-06-12T17:52:33.000Z",
+      "reviewBody": "While in Roma,1958, my mother learned a local recipe for pasta alla carbonara: slab cured pork, egg, diced onion, parsley, Parmesan cheese, pepper, red wine. I use thick cut bacon. How to: bacon and onion saute till light brown, pour off excess fat, set aside, boil spaghetti al dente, in a bowl, beat one egg, add copped parsley, fresh ground pepper, set aside. Heat up pan again, use red wine to deglaze. Place hot drained spaghetti in bowl, mix, add deglaze bacon/onion, sprinkle cheese, serve."
+    },
+    {
+      "@type": "Review",
+      "author": {
+        "@type": "Person",
+        "name": "Kevin"
+      },
+      "datePublished": "2026-06-12T17:30:31.000Z",
+      "reviewBody": "Toss the hot pasta in the bowl with the egg and cheese mixture. Then stir in the cooked guanciale or pancetta."
+    },
+    {
+      "@type": "Review",
+      "author": {
+        "@type": "Person",
+        "name": "ken"
+      },
+      "datePublished": "2026-06-12T17:35:59.000Z",
+      "reviewBody": "I prefer to use a large plastic mixing bowl or salad bowl to beat the eggs and cheese. If you mix the pasta into that the pasta will stay warmer than if you use a metal or ceramic bowl (even if you warm the bowl). Heat the individual pasta bowls.  Cold carbonara is an abomination, or at least a different dish."
+    },
+    {
+      "@type": "Review",
+      "author": {
+        "@type": "Person",
+        "name": "Julian Fernandez"
+      },
+      "datePublished": "2017-10-30T15:18:00.000Z",
+      "reviewBody": "Never combine the ingredients in the pan you have had on the burner. The eggs will cook and harden. Place a stainless steel mixing bowl under your colander and let the pasta water heat the bowl. Discard the water and use the heated bowl to combine all ingredients. Toss for at least two minutes."
+    },
+    {
+      "@type": "Review",
+      "author": {
+        "@type": "Person",
+        "name": "Julian Fernandez"
+      },
+      "datePublished": "2017-10-30T15:20:22.000Z",
+      "reviewBody": "At Step 2, a clove or two of minced or pressed garlic should be added to the egg and cheese mixture.  I've never seen a carbonara recipe that did not include garlic.<br/><br/>At Step 3, you can replace the olive oil with 1/4 C. water. Sounds crazy, but the bacon will remain tender and flavorful.  After it has cooled slightly, whisk one or two tablespoons of rendered bacon fat, in a slow stream, into the egg/cheese/garlic mixture.  Much creamier and flavorful."
+    },
+    {
+      "@type": "Review",
+      "author": {
+        "@type": "Person",
+        "name": "Max H."
+      },
+      "datePublished": "2017-10-24T15:12:50.000Z",
+      "reviewBody": "This recipe is spot on. My wife thinks I'm a pro when I cook it :) I do have 1 tip though. Don't be afraid to add the starchy water at the end. Doing so makes it more smoothy and creamy. It might seem a little too wet at first but it will cool down and be just right. The first 2 times I made this dish I only added a 1/4 cup of water because it looked wet enough. However once the dish cooled it got a bit sticky and dry. I regretted not adding more water and learned my lesson."
+    },
+    {
+      "@type": "Review",
+      "author": {
+        "@type": "Person",
+        "name": "Alexa H"
+      },
+      "datePublished": "2017-10-30T15:51:39.000Z",
+      "reviewBody": "Just of interest, where is the garlic that is mentioned so frequently in the reviews?  In eating Roman spaghetti carbonara there was absolutely no garlic. Much food in Italy has very spare amounts of or even no garlic.  It is in America that we add so much garlic to Italian food."
+    },
+    {
+      "@type": "Review",
+      "author": {
+        "@type": "Person",
+        "name": "Mark"
+      },
+      "datePublished": "2017-10-24T17:24:51.000Z",
+      "reviewBody": "Good version of carbonara.    I generally buy pasteurized eggs when I make this.    I prefer all yolks rather than whole eggs.     I don't generally buy pecorino, so I use all parmesan.   If you use bacon, don't get anything too heavily smoked.   I generally use bacon because pancetta is triple the cost and guanciale is even more costly.   And for goodness sake, why on earth would anybody create a recipe for 3/4 lb pasta.    Toss in another egg and a few additional slices of bacon."
+    },
+    {
+      "@type": "Review",
+      "author": {
+        "@type": "Person",
+        "name": "Steve Muni"
+      },
+      "datePublished": "2017-10-24T19:47:24.000Z",
+      "reviewBody": "I also saute half a chopped onion with the pancetta, and add half a cup of chopped parsley at the very end.  That's the way I was taught by my mother, who learned it from the cook at a little Rome trattoria in 1951."
+    },
+    {
+      "@type": "Review",
+      "author": {
+        "@type": "Person",
+        "name": "Cheryl"
+      },
+      "datePublished": "2017-10-30T15:55:20.000Z",
+      "reviewBody": "Regardless of whether it should have garlic or shouldn't, whether cream negates it as carbonara or not, whether eggs are necessary (um, yes), this is delicious. I went on a carbonara kick a few weeks ago, and I've tried out eleven recipes so far, and this is my favorite by far for its ease and quickness."
+    },
+    {
+      "@type": "Review",
+      "author": {
+        "@type": "Person",
+        "name": "kate"
+      },
+      "datePublished": "2017-10-01T19:30:36.000Z",
+      "reviewBody": "You need to add the HOT pasta to the egg/cheese mixture to slightly/lightly cook it, and to coat the pasta with the \"creamy\" mixture. If you had pasta to bacon grease FIRST, the egg/cheese mixture will not adhere to the pasta, and you will end up with a lumpy mess in the bottom of the  bowl-- it will slide off the pasta.<br/>Speaking as someone who grew up in Rome, (a) capitol of Carbonara."
+    },
+    {
+      "@type": "Review",
+      "author": {
+        "@type": "Person",
+        "name": "Paolo"
+      },
+      "datePublished": "2017-10-01T19:29:04.000Z",
+      "reviewBody": "Recipes are guidelines people! If the end result is good, who cares if it doesn't conform exactly to what your grandmother did. More than likely her version varied depending on what was around. I can't believe people become angry over varieties of grated cheese."
+    },
+    {
+      "@type": "Review",
+      "author": {
+        "@type": "Person",
+        "name": "Publius"
+      },
+      "datePublished": "2017-10-24T18:43:15.000Z",
+      "reviewBody": "NO!!!  No garlic!!!!"
+    },
+    {
+      "@type": "Review",
+      "author": {
+        "@type": "Person",
+        "name": "Elisabeth P"
+      },
+      "datePublished": "2017-10-30T15:51:07.000Z",
+      "reviewBody": "Beat whole eggs (2 @ person?) in pasta bowl, add some olive oil or butter.  Cook bacon pieces/pancetta, drain on paper towels; cook sliced onion & garlic, add bacon back in, add white wine or dry vermouth. Cook spaghetti, then spoon some hot pasta water into eggs, stirring, then using tongs put all hot spaghetti into eggs quickly, let sit two seconds, toss.  Toss in bacon mixture, seasonings (parsley, oregano, hot pepper flakes?),  more pasta water if dry, serve with grated pecorino."
+    },
+    {
+      "@type": "Review",
+      "author": {
+        "@type": "Person",
+        "name": "PTFogarty"
+      },
+      "datePublished": "2017-10-30T15:49:41.000Z",
+      "reviewBody": "Thank you for not including cream or milk, as many \"so called\" carbonara recipes do.  Cream makes it Alfredo.  I fell in love with carbonara when I was stationed in Naples, Italy, with the US Navy.  In my version, I only use Parmesan, not Romano, but often add a bit of garlic to the frying bacon.<br/><br/>And yes, eggs are necessary. The dish was invented at the end of WWII when Napolitans discovered the GI's powered eggs."
+    },
+    {
+      "@type": "Review",
+      "author": {
+        "@type": "Person",
+        "name": "Patrizia"
+      },
+      "datePublished": "2017-10-01T15:28:38.000Z",
+      "reviewBody": "I've lived in Rome. Never had a Carbonara made with garlic. I do like the version with onions,though. Authentic Roman Carbonara is always made with guanciale. We definitely dribbled the guanicale fat in with the egg mixture. Produces that gorgeously sensual lip slicking as you fork the twirled pasta into your mouth. I especially love carbonara with lots of coarse ground pepper--the 'carbon' of the recipe."
+    },
+    {
+      "@type": "Review",
+      "author": {
+        "@type": "Person",
+        "name": "Joe B."
+      },
+      "datePublished": "2017-10-30T14:48:37.000Z",
+      "reviewBody": "Well, I suppose you could use eggbeaters. But then again, you could substitute smoked ham, Velveeta and noodles for the other three ingredients and get an acceptable dinner. It just wouldn't be Spaghetti Carbonara."
+    },
+    {
+      "@type": "Review",
+      "author": {
+        "@type": "Person",
+        "name": "greg b"
+      },
+      "datePublished": "2017-10-24T18:52:51.000Z",
+      "reviewBody": "I made pork belly and had some leftover.  I thought, \"why not make carbonara?\".<br/><br/>First, I used  a wide noodle, parpardelle, and all of cheese was parmesan, but otherwise I followed this recipe to a tee as I've always made it that way.<br/><br/>The pork belly, sliced into lardons about 3 cm x 1 cm, were substituted for the bacon.<br/><br/>Mind blown...oh my goodness, this was the BEST version of this dish I have ever made or tasted."
+    }
+  ],
+  "totalTime": "PT0H30M",
+  "url": "//cooking.nytimes.com/recipes/12965-spaghetti-carbonara",
+  "video": {
+    "@id": "nyt://video/6204b9e9-efa5-5ef5-94a5-28ccede9a986",
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+    "author": {
+      "@id": "nyt://person/86245e1a-0c21-50e7-943b-64a772deff66",
+      "@type": "Person",
+      "name": "Anne Alexander",
+      "url": "https://www.nytimes.com/by/anne-alexander"
+    },
+    "bitrate": "0",
+    "contentSize": "18773866",
+    "contentUrl": "https://vp.nyt.com/video/2017/06/23/73101_1_recipe-carbonara_wg_480p.mp4",
+    "dateModified": "2024-10-15T20:14:16.185Z",
+    "datePublished": "2017-06-29T15:59:30.000Z",
+    "description": "How to make a perfect version of this classic pasta.",
+    "duration": "PT1M35S",
+    "height": "480",
+    "name": "Spaghetti Carbonara",
+    "publisher": {
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+        "caption": "Ian Fisher's spaghetti carbonara.",
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+        "creditText": "Linda Xiao for The New York Times. Food Stylist: Sarah Jampel.",
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+        "creditText": "Linda Xiao for The New York Times. Food Stylist: Sarah Jampel.",
+        "dateModified": "2025-01-21T21:27:32.236Z",
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+    "width": "854"
+  }
+}

cauliflower-milanese.cook

@@ -9,7 +9,10 @@ servings: 6 servings
 totalTime: 55 minutes
 prepTime: 15 minutes
 cookTime: 40 minutes
-tags: arugula, bread crumb, budget, cauliflower, parmesan, sheet-pan, fall, vegetarian
+tags:
+  - vegetarian
+  - italian
+  - vegetable
 image: https://roux.roo.lol/recipe-images/cauliflower-milanese.webp
 ---
 

chicken--peach-chimichurri-with-summer-squash-fritters.cook

@@ -0,0 +1,48 @@
+---
+title: Chicken & Peach Chimichurri with Summer Squash Fritters
+servings: 2
+prep time: 35 minutes
+time: 50 minutes
+author: Chef Robin Pridgen
+description: Chicken breasts with a fresh peach chimichurri and homemade summer squash fritters.
+tags:
+  - chicken
+  - summer
+  - fritters
+source: /recipe-images/document.pdf
+image: /recipe-images/chicken--peach-chimichurri-with-summer-squash-fritters.jpg
+------
+
+== Prep Veggies & Cook Squash ==
+
+Dice @summer squash{1,1/4%cup}(diced into 1/4" pieces) and thinly slice @green onion{1}.
+
+In a #large nonstick sauté pan{}, heat @olive oil{1%tbsp} over med-high. Add the squash and @salt{} and sauté for ~{4-5%minutes} until softened, then remove, set aside to cool slightly, and wipe out the pan.
+
+== Make Chimichurri ==
+
+Remove the pit and dice @peach{1}(diced into 1/4" pieces). Remove seeds and mince half of @jalapeño{1/2}(minced) — save remainder for another use, or use all for more heat.
+
+Chop @cilantro{2%tbsp} and @parsley{2%tbsp} together.
+
+In a #medium bowl{}, combine the herbs, @red wine vinegar{1,1/2%tbsp}, @garlic{1/2%tsp}, jalapeño to taste, and @olive oil{3%tbsp}. Stir in the diced peach and season to taste with @salt{} and @pepper{}.
+
+== Cook Chicken ==
+
+In the same #large nonstick sauté pan{} used for squash, heat @olive oil{1%tbsp} over med-high. Pat @chicken breasts{2} dry and season with @salt{} and @pepper{}.
+
+Add chicken to the pan and cook ~{6-9%minutes} per side, or until done. Remove, wipe out the pan, and keep warm.
+
+== Make Batter & Cook Fritters ==
+
+Line a #plate with a paper towel.
+
+In a #large mixing bowl{}, mix @egg{1}, @olive oil{2%tbsp}, and @water{1/3%cup}. Add the Fritter Starter — @cornmeal{3/4%cup}, @flour{1/2%cup}, @sugar{2%tsp}, @baking powder{1%tsp}, and @table salt{1%tsp} — and stir to combine. Stir in the cooked squash and sliced green onion.
+
+In the same #large nonstick sauté pan{} used for the chicken, heat @olive oil{2%tbsp} over medium. Scoop 1/4 cup batter into the heated oil to form fritters and cook ~{3-4%minutes} per side, working in batches and adding more oil as needed. Transfer to the paper-towel-lined plate.
+
+Slice the cooked chicken.
+
+== Garnish & Gather ==
+
+Divide the squash fritters and sliced chicken between plates, then drizzle generously with the peach chimichurri.

chicken-piccata.cook

@@ -0,0 +1,60 @@
+---
+title: Chicken Piccata
+author: Chef Torie Cox
+servings: 2
+time: 35 minutes
+prep time: 25 minutes
+cook time: 35 minutes
+description: With buttery angel hair pasta & dressed greens with parmesan
+diet:
+  - contains dairy
+  - contains wheat
+  - contains egg
+source: /recipe-images/Scan_20260525_200616.jpg
+image: /recipe-images/chicken-piccata.png
+
+------
+
+== Make Piccata ==
+
+Bring a #pot of salted @water to a boil for pasta.
+
+Butterfly @chicken breasts{2} by placing a hand on top then slicing horizontally to divide in half, stopping about 1/2" from the opposite side so that it can open like a book.
+
+Juice @lemon{1}.
+
+Chop @parsley{1/4%c}.
+
+Drain @capers{1%T}.
+
+Heat @olive oil{2%T} or @olive oil{1%T} and @butter{2%T} in a #large sauté pan{} over med-high heat.
+
+Add @chicken breasts{} and cook ~{3-4%minutes} per side or until done, then remove and set aside.
+
+To the same #pan used for chicken, add @oil{1%tsp}, @garlic{1/2%t}, @capers{}, @salt{} & @pepper{}, then cook ~{30%seconds}.
+
+Add @white wine{1/4%cup} and cook ~{2-3%minutes} or until liquid has mostly reduced.
+
+Add @vegetable base{1%t}, @water{1/2%cup}, @lemon juice{} & @red pepper flakes{1/8%t}, then cook ~{4-6%minutes} or until slightly reduced.
+
+Add @chicken breasts{} back to #pan, stirring to coat and warm through, ~{1-2%minutes}.
+
+Remove from heat and stir in @parsley{}.
+
+== Cook Pasta ==
+
+Add @capellini{8%oz} to boiling @water{} and cook ~{3-5%minutes}, until al dente.
+
+Drain and toss with @butter{1%T} or @olive oil{2%T}.
+
+== Make Salad ==
+
+In a #large bowl, whisk together @Dijon Starter{}, @olive oil{2%T}, @salt{} & @pepper{}.
+
+Remove bottom root, if any, and roughly chop or tear @lettuce{2%c} into bite-sized pieces.
+
+Add @lettuce{} to dressing, tossing to coat.
+
+== Garnish & Gather ==
+
+Divide @pasta{} evenly among plates or #shallow bowls{} and top with @chicken piccata{} & sauce. Serve @salad{} alongside and garnish @pasta{} & @salad{} with @parmesan{3%T}.

chicken-primavera-bake.cook

@@ -0,0 +1,38 @@
+---
+title: Chicken Primavera Bake
+image: /recipe-images/chicken-primavera-bake.png
+---
+
+== Prep ==
+
+Preheat oven to 425°F.
+
+Slice @carrots{6%oz} into thin rounds; slice @button mushrooms{4%oz}. Mince @rosemary{2%tsp} and @chives{2%tsp} separately. Pat @chicken breasts{2} dry, cut into 1-inch pieces, and season with @salt{}.
+
+In a #large bowl{}, whisk together @flour{3/4%cup}(for biscuits), @baking powder{1/2%tbsp}, @baking soda{1/2%tsp}, @sugar{1/2%tsp}, and @salt{1/4%tsp} to form the biscuit dry mix. Keep @butter{2%oz}(for biscuits) cold in the fridge until the biscuit step.
+
+== Cook chicken & vegetables ==
+
+Heat 1 tablespoon @olive oil{} in a #medium ovenproof sauté pan{} over medium-high heat. Add @chicken breasts{} and cook ~{3-4%minutes} until lightly browned; remove and set aside. Chicken will finish cooking in the oven.
+
+Reduce heat to medium, add another tablespoon of @olive oil{}, then add @rosemary{}, @carrots{}, @button mushrooms{}, and @leeks{1/4%cup}(sliced). Cook ~{3-4%minutes} until softened; remove and set aside.
+
+== Build the sauce ==
+
+Add @white wine{1/4%cup} to the pan; cook ~{2-3%minutes} until mostly evaporated.
+
+Add @butter{1%oz}(for sauce) and stir to melt. Add @flour{2%tbsp}(for sauce) and stir constantly ~{1-2%minutes} until incorporated.
+
+Add @chicken broth{3/4%cup} and 1/2 cup water; stir ~{1-2%minutes} until thickened. Return chicken and vegetables to the pan.
+
+Stir in @english peas{1/3%cup} and @mascarpone cheese{2%tbsp}. Season to taste with @salt{} and @pepper{}.
+
+== Make biscuits & bake ==
+
+Stir @chives{} into the biscuit dry mix. Remove cold @butter{2%oz}(for biscuits) from the fridge and grate directly into the bowl with a #box grater{}; toss to coat.
+
+Stir in @ricotta cheese{6%tbsp} and 1/4 cup water with a fork, then knead a few times until no dry bits remain.
+
+Pinch off tablespoon-sized pieces of dough, roll into balls, and arrange on top of the chicken mixture.
+
+Bake ~{15-18%minutes} until biscuits are golden brown. Serve warm directly from the pan.

chicken-with-caramelized-onion-cardamom-rice.cook

@@ -0,0 +1,14 @@
+---
+title: Chicken with Caramelized Onion & Cardamom Rice
+source: Jerusalem - Ottolenghi
+servings: 4 servings
+tags: One Pot, Chicken, Dinner, Middle Eastern, Rice
+---
+
+Put @sugar{3%tbsp} and water in a #small saucepan{} and heat until the sugar dissolves. Remove from the heat, add @barberries{2 1/2%tbsp}(or currants), and set aside to soak. If using currants, you do not need to soak them in this way.
+
+Meanwhile, heat half the @olive oil{4%tbsp} in a #large sauté pan with lid{} over medium heat, add @onions{2}(medium, thinly sliced), and cook for ~{10-15%minutes}, stirring occasionally, until the onion has turned a deep golden brown. Transfer the onion to a small bowl and wipe the pan clean.
+
+Place @chicken thighs{2 1/4%lb}(skin-on, bone-in, or 1 whole chicken quartered) in a #large mixing bowl{} and season with 1½ teaspoons each @salt{} and @black pepper{}. Add the remaining @olive oil{4%tbsp}, @cardamom pods{10}, @whole cloves{}, and @cinnamon sticks{2}(broken in two) and use your hands to mix everything together well. Heat the frying pan again and place the chicken and spices in it. Sear for ~{5%minutes} on each side and remove from the pan (this is important as it part-cooks the chicken). The spices can stay in the pan, but don't worry if they stick to the chicken. Remove most of the remaining oil as well, leaving just a thin film at the bottom. Add @basmati rice{1 2/3%cup}, the caramelized @onions{}, 1 teaspoon @salt{}, and plenty of @black pepper{}. Drain the barberries and add them as well. Stir well and return the seared chicken to the pan, pushing it into the rice.
+
+Pour @boiling water{2 1/4%cup} over the rice and chicken, cover the pan, and cook over very low heat for ~{30%minutes}. Take the pan off the heat, remove the lid, quickly place a clean tea towel over the pan, and seal again with the lid. Leave the dish undisturbed for another ~{10%minutes}. Finally, add @parsley{1 1/2%tbsp}(chopped), @dill{1/2%cup}(chopped), and @cilantro{1/4%cup}(chopped) and use a fork to stir them in and fluff up the rice. Taste and add more salt and pepper if needed. Serve hot or warm with @Greek yogurt{1/3%cup}(mixed with 2 tbsp olive oil) if you like.

chili-crisp-beef-lettuce-wraps.cook

@@ -0,0 +1,59 @@
+---
+title: Chili Crisp Beef Lettuce Wraps
+subtitle: with crispy rice noodles & cucumber salad
+author: Chef Robin Pridgen
+servings: 2
+time: 35 minutes
+prep time: 30 minutes
+tags: [beef, lettuce wraps, asian, quick]
+allergens: [sesame, soy, wheat]
+image: /recipe-images/chili-crisp-beef-lettuce-wraps.png
+---
+
+== Prep Veggies & Cook Rice ==
+
+In a #pot, bring @water{1,1/2%cups} and @salt{} to a boil.
+
+Thinly slice @radishes{1/4%c}.
+
+Remove @cilantro{1/4%c} leaves from stems—do not chop.
+
+Trim root from @bibb lettuce{1%head} and separate leaves.
+
+Add @long grain rice{3/4%c} to boiling @water{}, return to a boil, then cover, reduce heat to low and cook ~{12-15%minutes}, until tender.
+
+== Make Cucumber Salad ==
+
+Peel @cucumber{2%c} then cut into 1/4" thick slices on the diagonal.
+
+In a med #bowl, stir @tamari{1/2%T}, @sugar{1/2%T}, @rice vinegar{2%t}, @sesame oil{1%t} to combine -- Cucumber Dressing.
+
+Add @cucumber{}, HALF of @cilantro{}, HALF of @black sesame seeds{1%t} & @salt{} to taste.
+
+== Fry Rice Noodles ==
+
+Break @rice vermicelli{1%oz} in half and separate the strands.
+
+Line a #sheet pan or plate with @paper towels{}.
+
+In a small #pot, heat @oil{1/2%cup} over med.
+
+Test a few strands to make sure oil is hot enough, then working in 3-4 batches (6-8 batches), add a small handful of @rice noodles{} to hot @oil{}, turning with @tongs{}, until puffed—watch carefully, this will happen quickly!
+
+Transfer @rice noodles{} to #paper towels to drain.
+
+== Stir Fry Beef & Finish Rice ==
+
+Stir @hoisin{2%T}, @tamari{1%T}, @honey{1%T}, @rice vinegar{1/4%T}, @garlic{1/4%T}, @diced ginger{1/4%T} to combine -- Beef Starter.
+
+In a #sauté pan, heat @oil{1%Tbsp} over med-high.
+
+Add @ground beef{12%oz}, season lightly with @salt{} & @pepper{}, and cook ~{4-5%minutes}, breaking up with a wooden spoon until browned, then spoon out excess juices.
+
+Add @beef starter{} and cook another ~{2-3%minutes}.
+
+To @rice{}, add remaining @black sesame seeds{} and fluff with a fork.
+
+== Garnish & Gather ==
+
+Serve @ground beef{} & @lettuce leaves{} with @radishes{}, remaining @cilantro{}, crispy @rice noodles{} & @chili crisp{1/4%c}. Enjoy @cucumber salad{} & @rice{} on the side.

cilantro-lime-steak-fajitas.cook

@@ -0,0 +1,43 @@
+---
+title: Cilantro Lime Steak Fajitas
+subtitle: with peppers, onions, crema & cotija corn salad
+author: Chef Torie Cox
+servings: 2
+time: 25 minutes
+prep time: 20 minutes
+cuisine: Mexican
+tags:
+  - steak
+  - fajitas
+  - mexican
+description: Cilantro lime steak fajitas with peppers, onions, crema, and cotija corn salad.
+source: /recipe-images/Scan_20260622_173831.jpg
+------
+
+== Make Crema & Prep Veggies ==
+
+Zest and juice the @lime{1}, keeping zest and juice separate. Chop @cilantro{1/4%cup}.
+
+In a #medium bowl{}, stir together @sour cream{1/3%cup}, the lime zest, half of the cilantro, @salt, and @pepper to make the crema. Set aside.
+
+Slice @red pepper{1}(thinly sliced). Slice @onion{1/3%cup}(thinly sliced). Shuck @corn{2%ears} then cut kernels from cobs. Thinly slice @radish{1/2%cup}.
+
+In a separate #medium bowl{}, whisk together @olive oil{1%tbsp}, the lime juice, @salt{}, and @pepper{}. Add the corn, radish, @cotija cheese{2%tbsp}, and remaining cilantro to the lime dressing and toss to combine. Set corn salad aside.
+
+== Cook Fajitas ==
+
+In a #large sauté pan{}, heat @oil{1%tbsp} over med-high. Pat @sliced steak{10%oz} dry then season with half of the @fajita seasoning{} [- 1/2 tsp cumin, 1/2 tsp chili powder -] and @salt{}.
+
+Add beef to hot pan and cook ~{3-5%minutes}, until browned and cooked to desired doneness, then remove from pan and set aside.
+
+In the same #large sauté pan{}, heat another @oil{1/2%tbsp} over med-high. Add the peppers, onions, and remaining fajita seasoning, then cook ~{6-8%minutes} until tender.
+
+== Finish Fajitas & Warm Tortillas ==
+
+Return beef to the pan with the peppers and onions, toss to combine, then season to taste.
+
+Wrap @flour tortillas{4} in a damp paper towel and microwave for ~{30%seconds} to warm.
+
+== Garnish & Gather ==
+
+Serve beef and veggies in tortillas topped with crema, and enjoy the corn salad on the side.

crispy-salmon-cavatappi.cook

@@ -0,0 +1,21 @@
+---
+title: Crispy Salmon & Cavatappi
+description: Crispy salmon and cavatappi with English peas and spring arugula pesto.
+servings: 2 servings
+tags: Pesto, Italian-American, Salmon, main course, Pasta
+image: /recipe-images/crispy-salmon-cavatappi.jpg
+---
+
+Remove any large stems from @arugula{1 1/2%cup}. Remove woody stems from @mint{3%tbsp}. Zest and juice half of @lemon{1} and cut the remainder into wedges for garnish.
+
+In a #food processor{} or #blender{}, pulse to combine @arugula{}, @parsley{1/4%cup}, @mint{}, @garlic clove{1}, @sunflower seeds{2%tbsp}, @red pepper flakes{1/8%tsp} (HOT!), and @pecorino cheese{2%tbsp}. Add lemon zest and juice from @lemon{}, then slowly add @olive oil{1/4%cup}. Process until smooth and season with @salt{} and @pepper{} to taste.
+
+Bring a #large pot{} of salted water to a boil for @cavatappi{8%oz}.
+
+Pat @salmon fillets{2} dry and season with @salt{} and @pepper{}. In a #large sauté pan{}, heat 1 tbsp @olive oil{1/4%cup} over medium-high heat. Add @salmon fillets{} skin-side down and cook until skin is crispy, about ~{5%minutes}. Flip salmon and cook another ~{2-3%minutes} or until desired doneness.
+
+Add @cavatappi{} and @peas{1/2%cup} to the boiling water and cook until al dente, ~{3-5%minutes}, then drain, reserving 1/2 cup of the cooking water.
+
+Return drained pasta to the pot along with most of the pesto, 1/3 cup reserved cooking water, and @butter{1%tbsp}, tossing until butter melts and sauce coats pasta well, adding additional pasta water as needed to loosen the sauce. Season to taste.
+
+Divide pasta and salmon among shallow bowls or plates, drizzle with remaining pesto, and garnish with lemon wedges.

example-fried-rice.cook

@@ -2,9 +2,13 @@
 title: Fried Rice
 description: 
 servings: 1
-category: uncategorized
+category: dinner
 source: Unknown
 image: https://roux.roo.lol/recipe-images/example-fried-rice.webp
+tags:
+  - meat
+  - asian
+  - rice
 ---
 
 -- TODO add source

indian-spiced-chicken.cook

@@ -2,9 +2,13 @@
 title: Indian Spiced Chicken
 description: 
 servings: 1
-category: uncategorized
+category: dinner
 source: Gather and Garnish
 image: https://roux.roo.lol/recipe-images/indian-spiced-chicken.webp
+tags:
+  - meat
+  - chicken
+  - indian
 ---
 
 

italian-sausage--pesto-pasta.cook

@@ -0,0 +1,30 @@
+---
+title: Italian Sausage & Pesto Pasta
+servings: 2
+time: 30 minutes
+prep time: 20 minutes
+cook time: 30 minutes
+author: Chef Nick Melvin
+description: Italian sausage with zucchini, tomatoes, and almond-parsley pesto.
+tags:
+  - pasta
+  - pork
+source: /recipe-images/Scan_20260615_183802.jpg
+image: /recipe-images/italian-sausage--pesto-pasta.jpg
+------
+
+== Pesto ==
+
+In a #food processor{} or #blender{}, pulse to combine @almonds{1/4%cup}, @parmesan{3%tbsp}, @garlic{1%clove}, @parsley{1/4%cup}(stems and all), then add @lemon juice{1/2%lemon} and @olive oil{1/4%cup}. Adjust seasoning to taste.
+
+== Pasta ==
+
+Bring a #large pot{} of salted @water to a boil for pasta. Add @farfalle{8%oz} and cook ~{10-12%minutes} until al dente, then drain, reserving @pasta water{1/4%cup}.
+
+While pasta cooks, heat @olive oil{1%tsp} in a #large sauté pan{} over medium heat. Add @mild Italian sausage{8%oz} and cook ~{5-7%minutes} until cooked through, breaking up with a wooden spoon, then remove and set aside — reserving about 1 Tbsp of grease in the pan.
+
+Slice @zucchini{1,1/4%cups}(halved then cut into 1/8" half moons) and add to the pan. Heat sausage grease and cook until tender and browned, about ~{3-4%minutes}. Add reserved sausage back and @tomato{1%cup}(diced small) and cook for ~{2%minutes} until sausage is warmed through.
+
+Deglaze pan with remaining lemon juice, scraping up browned bits. In the pan or a #large serving dish{}, combine sausage mixture, pasta, pesto and 2 Tbsp reserved @pasta water{}, adding more as needed to create a light sauce. Season to taste.
+
+Scoop into #shallow bowls{}, garnish with remaining @parmesan{} and enjoy!

lemon-caper-salmon.cook

@@ -0,0 +1,49 @@
+---
+title: Lemon Caper Salmon
+description: With cherry tomatoes, roasted broccoli & lemon orzo.
+servings: 2
+time: 35 minutes
+prep time: 25 minutes
+author: Chef Jaye Moore
+tags:
+  - salmon
+  - fish
+  - pasta
+cuisine: American
+diet:
+  - pescatarian
+source: /recipe-images/Scan_20260616_175448.jpg
+image: /recipe-images/lemon-caper-salmon.jpg
+------
+
+== Prep Veggies & Roast Broccoli ==
+
+Preheat oven to 400°F. Quarter the @cherry tomatoes{5%oz}(quartered, or halved if small). Zest and juice the @lemon{1}, keeping zest and juice separate.
+
+Mince HALF of the @thyme{2%tsp}(half minced, half kept whole for sauce), reserving the other half as whole sprigs for the sauce.
+
+Chop the @broccoli{10%oz}(cut into florets) into florets. On a #sheet pan, toss the broccoli with @oil{1,1/2%tbsp}, @salt{} and @pepper{}, then roast for ~{18-20%minutes} until tender.
+
+Bring a #pot of salted @water{} to a boil for the orzo.
+
+== Cook Salmon & Orzo ==
+
+Heat @oil{1%tbsp} in a #sauté pan{} over medium-high. Pour @flour{2%tbsp} onto a plate and season generously with @salt{} and @pepper{}.
+
+Pat the @salmon fillets{2}(patted dry) dry, then dredge in the seasoned flour on both sides. Shake off excess flour, add salmon skin-side down and cook for ~{4-6%minutes}, flip and cook for ~{2-3%minutes} more or until desired doneness, then remove from pan and keep warm.
+
+Add @orzo{3/4%cup} to the boiling water and cook for ~{7-10%minutes} until tender, then drain and set aside.
+
+== Make Lemon Pan Sauce ==
+
+In the same #sauté pan{} used for the salmon, melt @butter{1%tbsp} over medium heat. Add @diced onion{1/4%cup}(diced) and cook for ~{2%minutes}.
+
+Add @white wine{1/3%cup}, the lemon juice (from the @lemon{}), and the reserved whole thyme sprigs, scraping up any browned bits in the pan.
+
+Add the @cherry tomatoes{} and @capers{1%tbsp}, then cook for ~{3-5%minutes} until the sauce is slightly thickened and tomatoes have softened. Remove thyme sprigs and adjust seasoning to taste.
+
+== Finish & Garnish ==
+
+Toss the roasted broccoli with @parmesan{2%tbsp}. Stir the reserved lemon zest and minced thyme into the orzo and adjust seasoning to taste.
+
+Scoop orzo onto a plate, top with the salmon and pan sauce. Serve the roasted broccoli on the side.

orzo-salad.cook

@@ -0,0 +1,18 @@
+---
+title: Orzo Salad
+source: //cooking.nytimes.com/recipes/1025349-orzo-salad
+description: This colorful, Mediterranean-inspired orzo salad is a crowd-pleasing side dish for a picnic or potluck, and can be a satisfying, vegetable-packed lunch. The trick to a flavorful pasta salad is adding the dressing while the pasta is hot, so it can soak up plenty of flavor as it cools. This recipe takes that method a step further by tossing the hot orzo and dressing with the chickpeas, tomatoes and olives, giving the ingredients ample time to marinate. If olives aren’t your thing, try adding diced roasted red peppers or marinated artichokes for a burst of briny flavor in each bite. If preparing for a larger gathering, this recipe doubles easily, and leftovers keep well in the refrigerator, making it a good choice for meal prepping.
+author: Lidey Heuck
+course: Dinner, Lunch, Main Course, Pasta Salad, Side Dish
+servings: 8 servings
+tags: Cherry Tomato, Chickpea, Easy, Feta, Grape Tomato, Kalamata Olive, Orzo, Picnic, Quick, Stovetop, Summer, Weeknight
+---
+
+== Ingredients ==
+, @½ cups orzo{1}, @½ cup extra-virgin olive oil, @red wine vinegar{3%tablespoons}, @¼ cup finely chopped red onion, @medium garlic clove{1}, @dried oregano{1%teaspoon}, @Black pepper, @pint cherry or grape tomatoes{1}, @(15-ounce) can chickpeas{1}, @½ cup pitted Kalamata olives, @feta{6%ounces}, @½ English cucumber, @⅓ cup chopped fresh parsley
+== Method ==
+Bring a pot of salted water to a boil. Add the orzo and cook, stirring occasionally, until tender. Drain and transfer to a large serving bowl.
+
+While the orzo cooks, make the dressing: In a medium bowl, combine the olive oil, vinegar, red onion, garlic, oregano, ¾ teaspoon salt and ½ teaspoon pepper; whisk vigorously until smooth.
+
+Pour about half the dressing over the hot orzo, then add the tomatoes, chickpeas and olives; toss well. Set aside to bring to room temperature, about 20 minutes. Add the feta, cucumbers and herbs along with the remaining dressing. Toss, taste for seasoning and serve.

orzo-salad.json

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+    "@id": "//cooking.nytimes.com/recipes/1025349-orzo-salad",
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+    "name": "Orzo Salad"
+  },
+  "name": "Orzo Salad",
+  "nutrition": {
+    "@type": "NutritionInformation",
+    "calories": "367.7 kcals",
+    "carbohydrateContent": "31.9 grams",
+    "cholesterolContent": "25 milligrams",
+    "fatContent": "22.4 grams",
+    "fiberContent": "5.2 grams",
+    "proteinContent": "11.1 grams",
+    "saturatedFatContent": "6 grams",
+    "sodiumContent": "519.4 milligrams",
+    "sugarContent": "4.4 grams",
+    "unsaturatedFatContent": "2.3 grams"
+  },
+  "publisher": {
+    "@id": "https://cooking.nytimes.com/#publisher",
+    "@type": "Organization",
+    "name": "NYT Cooking"
+  },
+  "recipeCategory": "Dinner, Lunch, Main Course, Pasta Salad, Side Dish",
+  "recipeIngredient": [
+    "Salt ",
+    "1 ½ cups orzo ",
+    "½ cup extra-virgin olive oil ",
+    "3 tablespoons red wine vinegar ",
+    "¼ cup finely chopped red onion ",
+    "1 medium garlic clove, grated or minced ",
+    "1 teaspoon dried oregano ",
+    "Black pepper ",
+    "1 pint cherry or grape tomatoes, halved ",
+    "1 (15-ounce) can chickpeas, rinsed ",
+    "½ cup pitted Kalamata olives ",
+    "6 ounces feta, crumbled or diced ½-inch (about 1 ½ cups) ",
+    "½ English cucumber, diced ½-inch (about 1 ½ cups) ",
+    "⅓ cup chopped fresh parsley, dill or mint (or a combination) "
+  ],
+  "recipeInstructions": [
+    {
+      "@type": "HowToStep",
+      "text": "Bring a pot of salted water to a boil. Add the orzo and cook, stirring occasionally, until tender. Drain and transfer to a large serving bowl.",
+      "url": "https://cooking.nytimes.com/recipes/1025349-orzo-salad#recipe-step-1"
+    },
+    {
+      "@type": "HowToStep",
+      "text": "While the orzo cooks, make the dressing: In a medium bowl, combine the olive oil, vinegar, red onion, garlic, oregano, ¾ teaspoon salt and ½ teaspoon pepper; whisk vigorously until smooth.",
+      "url": "https://cooking.nytimes.com/recipes/1025349-orzo-salad#recipe-step-2"
+    },
+    {
+      "@type": "HowToStep",
+      "text": "Pour about half the dressing over the hot orzo, then add the tomatoes, chickpeas and olives; toss well. Set aside to bring to room temperature, about 20 minutes. Add the feta, cucumbers and herbs along with the remaining dressing. Toss, taste for seasoning and serve.",
+      "url": "https://cooking.nytimes.com/recipes/1025349-orzo-salad#recipe-step-3"
+    }
+  ],
+  "recipeYield": "8 servings",
+  "review": [
+    {
+      "@type": "Review",
+      "author": {
+        "@type": "Person",
+        "name": "Jen F."
+      },
+      "datePublished": "2026-07-08T23:37:49.000Z",
+      "reviewBody": "I substituted mozzarella pearls for the feta and left out the garbonzos. Perfection!"
+    },
+    {
+      "@type": "Review",
+      "author": {
+        "@type": "Person",
+        "name": "AG"
+      },
+      "datePublished": "2026-07-03T15:40:06.000Z",
+      "reviewBody": "I used whole foods 365 Orzo, and even though (per box directions) I undercooked it for al dente, It all turned to mush when I made the salad and it sat for a an hour or so. All stuck together! Has anyone else had this problem with 365 pasta? orchiette didn't work out well either for me!"
+    },
+    {
+      "@type": "Review",
+      "author": {
+        "@type": "Person",
+        "name": "Grace"
+      },
+      "datePublished": "2026-07-03T04:52:28.000Z",
+      "reviewBody": "Added two handfuls of chopped arugula and it added spice and texture."
+    },
+    {
+      "@type": "Review",
+      "author": {
+        "@type": "Person",
+        "name": "Penelope"
+      },
+      "datePublished": "2026-06-23T00:48:15.000Z",
+      "reviewBody": "Normally I follow a recipe pretty closely, but for this one I just got inspired by the pic"
+    },
+    {
+      "@type": "Review",
+      "author": {
+        "@type": "Person",
+        "name": "Penelope"
+      },
+      "datePublished": "2026-06-23T00:53:02.000Z",
+      "reviewBody": "You can’t really mess this one up. Normally I follow a recipe pretty closely, but this time I mostly just looked at the picture and did something I thought would look and taste similar, and in the end, it was pretty similar to the recipe as written. The main difference was using Trader Joe’s Italian dressing, which was yummy, and I added marinated artichoke hearts, orange bell peppers, Kalamata olives, feta, tomatoes and cucumbers. The olive/feta combo is always great, and the orzo instead of a larger pasta shape makes for a more interesting dish! Try adding the artichokes!"
+    },
+    {
+      "@type": "Review",
+      "author": {
+        "@type": "Person",
+        "name": "Catherine Cartier"
+      },
+      "datePublished": "2026-06-21T20:55:46.000Z",
+      "reviewBody": "This is great - sauteed the orzo with a little olive oil and took Caroline's advice: sautéed the garlic and added the tomatoes until they burst. Also don't like feta, so I substituted with small mozzarella balls cut in quarters"
+    },
+    {
+      "@type": "Review",
+      "author": {
+        "@type": "Person",
+        "name": "Mama In Montpelier"
+      },
+      "datePublished": "2026-06-18T11:42:49.000Z",
+      "reviewBody": "I made this for a party of 50. The takeaways: people eat less than I think they will. I tripled the recipe which was 2x too much. 1-1.5 lbs of pasta would have been right. I wasn't sure what to do ahead of time and what to add just before serving: dress the pasta, add the feta, olives and herbs the day ahead. Add tomatoes & cukes the day of. I should have marinated/slightly smashed the chickpeas to give more flavor/better texture for plastic forks (there were lots of roll away beans) and added the juiced beans just before. I tried roasting the tomatoes, which lost the needed acidity--I'd change to fresh, diced and lightly salted, let sit for 10 min to juice up before adding just before."
+    },
+    {
+      "@type": "Review",
+      "author": {
+        "@type": "Person",
+        "name": "Mama In Montpelier"
+      },
+      "datePublished": "2026-06-12T18:52:14.000Z",
+      "reviewBody": "I am making this for a potluck tomorrow -- should I wait to add the herbs until serving or let them marinate all together overnight?"
+    },
+    {
+      "@type": "Review",
+      "author": {
+        "@type": "Person",
+        "name": "Siamack Sioshansi"
+      },
+      "datePublished": "2026-06-12T14:19:56.000Z",
+      "reviewBody": "Delicious as written. Thank you"
+    },
+    {
+      "@type": "Review",
+      "author": {
+        "@type": "Person",
+        "name": "K.D."
+      },
+      "datePublished": "2026-06-11T10:12:04.000Z",
+      "reviewBody": "We love this salad and make it all summer!  The only change I make is to roast the chickpeas."
+    },
+    {
+      "@type": "Review",
+      "author": {
+        "@type": "Person",
+        "name": "Sharon B"
+      },
+      "datePublished": "2026-06-12T13:03:48.000Z",
+      "reviewBody": "@Pam Farro has gluten.  It's just fancy wheat.  Maybe brown rice or quinoa?"
+    },
+    {
+      "@type": "Review",
+      "author": {
+        "@type": "Person",
+        "name": "Pam"
+      },
+      "datePublished": "2026-06-09T15:52:04.000Z",
+      "reviewBody": "Substitute farro for pasta for gluten avoiders? \nWill try!"
+    },
+    {
+      "@type": "Review",
+      "author": {
+        "@type": "Person",
+        "name": "Golem"
+      },
+      "datePublished": "2026-06-07T17:13:19.000Z",
+      "reviewBody": "I doubled the recipe for a big neighborhood gathering.  I thought it was quite bland even with an additional splash of vinegar and some added peperoncini and more olives.  I also added the feta at the end as some comments suggested.  Mayhaps it's supposed to be bland but I will not make it again."
+    },
+    {
+      "@type": "Review",
+      "author": {
+        "@type": "Person",
+        "name": "Katie"
+      },
+      "datePublished": "2026-06-04T20:54:31.000Z",
+      "reviewBody": "On Mondays in June, I like to make a big batch of this for several lunches from whatever’s been harvested in my garden + my favorite kitchen staples. It only gets better with age."
+    },
+    {
+      "@type": "Review",
+      "author": {
+        "@type": "Person",
+        "name": "Laura"
+      },
+      "datePublished": "2026-06-03T14:47:18.000Z",
+      "reviewBody": "I used red lentils instead of the orzo to bring in more protein and fiber. It came out great."
+    },
+    {
+      "@type": "Review",
+      "author": {
+        "@type": "Person",
+        "name": "LK"
+      },
+      "datePublished": "2026-06-02T01:47:38.000Z",
+      "reviewBody": "Made almost to the letter, sole exception was reduced oil to 1/3 cup. I could have gotten away with not adding the second half of dressing. This recipe is perfect as is and infinitely riffable. My only advice is you'll need a bigger bowl than one might think."
+    },
+    {
+      "@type": "Review",
+      "author": {
+        "@type": "Person",
+        "name": "Caroline"
+      },
+      "datePublished": "2024-06-12T12:55:46.000Z",
+      "reviewBody": "I make a variation of this often (weekly in the summer!) and it’s a crowd pleaser. To enhance the flavor, I either roast or burst the tomatoes with extra garlic than the recipe calls for. Mixing it in when the orzo is still hot infuses the flavor nicely. For a more Italian bend, I use fresh basil and mozzarella pearls (instead of feta). Yum!"
+    },
+    {
+      "@type": "Review",
+      "author": {
+        "@type": "Person",
+        "name": "Ellen"
+      },
+      "datePublished": "2024-06-13T10:22:16.000Z",
+      "reviewBody": "Please don’t cook the orzo until it is soft. Make sure it is truly al dente, otherwise, adding the dressing to the hot pasta will just ensure that it is mushy with zero bite at all."
+    },
+    {
+      "@type": "Review",
+      "author": {
+        "@type": "Person",
+        "name": "ScrarchCook"
+      },
+      "datePublished": "2024-06-15T05:26:05.000Z",
+      "reviewBody": "I sauté 1/2 C of the Orzo to a light brown color before cooking it with the rest of the Orzo.  Gives a nice look and slightly nutty taste to the salad.   I start out with 1/3 C of EVOO and add more as needed to the dressing.  No other changes.  Great other kind of pasta salad."
+    },
+    {
+      "@type": "Review",
+      "author": {
+        "@type": "Person",
+        "name": "Marian"
+      },
+      "datePublished": "2024-06-29T18:38:12.000Z",
+      "reviewBody": "Try substituting edamame for garbanzos. Beautiful color and still very nutritious"
+    },
+    {
+      "@type": "Review",
+      "author": {
+        "@type": "Person",
+        "name": "martiheg"
+      },
+      "datePublished": "2024-05-31T17:21:56.000Z",
+      "reviewBody": "My favorite (similar) orzo salad recipe instructs to first toast the orzo in a dry frypan to enhance color and flavor. It absolutely makes a difference in flavor and presentation."
+    },
+    {
+      "@type": "Review",
+      "author": {
+        "@type": "Person",
+        "name": "cheching"
+      },
+      "datePublished": "2025-05-25T04:23:58.000Z",
+      "reviewBody": "@Ellen ATK actually suggests cooking past al dente for pasta salads because the pasta hardens when it’s cold"
+    },
+    {
+      "@type": "Review",
+      "author": {
+        "@type": "Person",
+        "name": "Cindy"
+      },
+      "datePublished": "2024-06-13T12:00:15.000Z",
+      "reviewBody": "This is an easy and delicious recipe, especially for summer. I mostly followed the recipe but left out the red onions and added 1/3 C of olive oil instead of 1/2 C. I don’t feel like I need to make other modifications when I make it again, but the beauty of this recipe is that it can be tailored to your tastes or what’s already in your fridge."
+    },
+    {
+      "@type": "Review",
+      "author": {
+        "@type": "Person",
+        "name": "Anna in Sydney"
+      },
+      "datePublished": "2024-12-30T05:06:27.000Z",
+      "reviewBody": "@ArtEdna I never sleep on white vinegar if I have a pillow to hand"
+    },
+    {
+      "@type": "Review",
+      "author": {
+        "@type": "Person",
+        "name": "Spidee"
+      },
+      "datePublished": "2024-12-28T20:05:05.000Z",
+      "reviewBody": "@lynne  The author may be unusual if they were specifying an amount of cooked orzo.  Every recipe I’ve ever read that specified rice Or different grains never specified “uncooked”. It’s assumed that ingredient is uncooked."
+    },
+    {
+      "@type": "Review",
+      "author": {
+        "@type": "Person",
+        "name": "lynne"
+      },
+      "datePublished": "2024-07-04T15:39:06.000Z",
+      "reviewBody": "Is the amount of orzo in the ingredients list for dry orzo or cooked? It would be helpful if that was specified because it will make a huge difference the way it’s written implies dried."
+    },
+    {
+      "@type": "Review",
+      "author": {
+        "@type": "Person",
+        "name": "PV"
+      },
+      "datePublished": "2024-06-12T04:47:18.000Z",
+      "reviewBody": "Doubled this for a community picnic, for an entree salad for vegetarians. It was WILDLY successful for both omnivores and vegetarians. I followed the recipe with these exceptions. I substituted jarred roasted red peppers for the olives. I heeded the advice of other reviews and cut back on the oil by 1/4. I disagree with other reviews; there is not too much orzo. If making again I would at least double the red onion. This salad would stand up to more/any vegetables you'd like to add. A standout."
+    },
+    {
+      "@type": "Review",
+      "author": {
+        "@type": "Person",
+        "name": "ArtEdna"
+      },
+      "datePublished": "2024-06-14T13:49:31.000Z",
+      "reviewBody": "I improvise a lot of pasta salads during the summer and I was pleasantly surprised to come across this recipe since it incorporates all of my go-to ingredients. Though when tomatoes aren’t quite in season I often use sun dried in oil instead of fresh. And I often choose small mozzarella balls since someone in my family is adverse to feta. Don’t sleep on white balsamic vinegar. It’s delicious but doesn’t alter the color of the salad."
+    },
+    {
+      "@type": "Review",
+      "author": {
+        "@type": "Person",
+        "name": "Philip F."
+      },
+      "datePublished": "2025-05-17T16:34:10.000Z",
+      "reviewBody": "@lynne The directions tell you to cook the pasta, therefore it is reasonable to assume the pasta in the ingredient list is uncooked."
+    },
+    {
+      "@type": "Review",
+      "author": {
+        "@type": "Person",
+        "name": "Amber"
+      },
+      "datePublished": "2024-06-12T22:46:52.000Z",
+      "reviewBody": "Solid, could eat / will eat all summer. I was actually out of orzo so I used pearl couscous instead, worked just fine. Really versatile to add whatever things you want or remove what you don't want."
+    },
+    {
+      "@type": "Review",
+      "author": {
+        "@type": "Person",
+        "name": "Don R"
+      },
+      "datePublished": "2024-06-15T23:06:30.000Z",
+      "reviewBody": "Since olive oil varies, give it a taste before adding the second half of the dressing. This seemed like a lot of dressing when I read it at first, and with the oil I used, it was. I ended up using about half and adding another splash of vinegar to offset it."
+    }
+  ],
+  "suitableForDiet": "VegetarianDiet",
+  "url": "//cooking.nytimes.com/recipes/1025349-orzo-salad"
+}

pea-za-atar-and-feta-fritters.cook

@@ -0,0 +1,19 @@
+---
+title: Pea, Za'atar and Feta Fritters
+source: Simple
+description: Pea, Za'atar and Feta Fritters from Simple by Ottolenghi, served with a mint and soured cream sauce. A lovely breakfast or light dinner.
+---
+
+Make the sauce: put @sour cream{300%g}, @fresh mint{10%g}(finely chopped), @dried mint{2%tsp}, zest of @lemon{1/2}, and a quarter-teaspoon of @salt{} in a #small bowl{}. Mix well and keep in the fridge until needed.
+
+Put @peas{500%g}(blanched, or frozen defrosted) in a #food processor{}, blitz until smooth, then transfer to a #large bowl{}.
+
+Add @ricotta cheese{120%g}, @eggs{3}(beaten), zest of @lemon{1}(large), three-quarters of a teaspoon of @salt{}, and a good grind of @black pepper{}. Mix well.
+
+Add @za'atar{3%tbsp}, @flour{100%g}, and @baking powder{1 1/2%tsp}. Mix until just combined, then gently fold in @feta cheese{200%g}(broken into 2 cm pieces), so it doesn't break up.
+
+Pour @sunflower oil{800%ml} into a #medium saucepan{} on a medium-high heat.
+
+Once hot, use two dessert spoons to scoop up balls of the fritter mixture: they won't be uniform in shape, but should each be about 4cm wide and 35g. You should be able to fry about six or seven at a time: carefully lower them into the oil and fry for ~{3-4%minutes}, turning them once, until cooked through and golden-brown. If the fritters are cooking too quickly, reduce the temperature, so they cook right through to the middle.
+
+Once done, lift the cooked fritters from the hot oil with a #slotted spoon{}, transfer to a plate lined with kitchen paper and keep in a #low oven{}. Repeat with the remaining fritters, and serve warm with the sauce (or lemon wedges) alongside.