ademchaoua/GeneralTextCorpus huggingface dataset:
Linguine with Creamy Arugula Walnut Pesto
 Adapted from an Anne Burrell recipe, this creamy twist on pesto pasta is delicious and super quick to make. Ingredients 1 pound linguine 1 cup walnuts 3 cups baby arugula 1 garlic clove, roughly chopped ½ cup grated pecorino Romano cheese ½ cup grated Parmigiano Reggiano cheese ¼ teaspoon salt ½ teaspoon freshly ground black pepper ¼ cup extra-virgin olive oil ½ cup heavy cream 1 pound linguine 1 cup walnuts 3 cups baby arugula 1 garlic clove, roughly chopped ½ cup grated pecorino Romano cheese ½ cup grated Parmigiano Reggiano cheese ¼ teaspoon salt ½ teaspoon freshly ground black pepper ¼ cup extra-virgin olive oil ½ cup heavy cream Instructions Preheat the oven to 350°F and set an oven rack in the middle position. Line a baking sheet with parchment paper for easy clean up. Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Meanwhile, place the walnuts on the prepared baking sheet and bake for 6 to 7 minutes, or until fragrant. In a food processor, combine the toasted walnuts, arugula, garlic, pecorino Romano, Parmigiano Reggiano, salt, and pepper. Process until the mixture resembles a coarse paste. While the machine is running, drizzle in the olive oil through the feed tube until the mixture is mostly smooth. Reserve about 1½ cups of the pasta cooking water, then drain the linguine in a colander. Combine the pesto, cream, and ½ cup of the cooking water in a 12-inch saucepan. Add the drained linguine and toss over medium heat until the pasta is evenly coated with the sauce and warmed through. Add more pasta water as necessary to thin the sauce. Serve immediately. Preheat the oven to 350°F and set an oven rack in the middle position. Line a baking sheet with parchment paper for easy clean up. Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Meanwhile, place the walnuts on the prepared baking sheet and bake for 6 to 7 minutes, or until fragrant. In a food processor, combine the toasted walnuts, arugula, garlic, pecorino Romano, Parmigiano Reggiano, salt, and pepper. Process until the mixture resembles a coarse paste. While the machine is running, drizzle in the olive oil through the feed tube until the mixture is mostly smooth. Reserve about 1½ cups of the pasta cooking water, then drain the linguine in a colander. Combine the pesto, cream, and ½ cup of the cooking water in a 12-inch saucepan. Add the drained linguine and toss over medium heat until the pasta is evenly coated with the sauce and warmed through. Add more pasta water as necessary to thin the sauce. Serve immediately. Nutrition Information Powered by Per serving (6 servings) Calories: 526 Fat: 24 g Saturated fat: 10 g Carbohydrates: 58 g Sugar: 3 g Fiber: 3 g Protein: 18 g Sodium: 341 mg Cholesterol: 47 mg Per serving (6 servings) Calories: 526 Fat: 24 g Saturated fat: 10 g Carbohydrates: 58 g Sugar: 3 g Fiber: 3 g Protein: 18 g Sodium: 341 mg Cholesterol: 47 mg
Caprese Salad with Balsamic Glaze
 As pretty as it is delicious, this Caprese was made for summer platters. Ingredients 3 heirloom or vine-ripened tomatoes, cut into ¼-inch slices ½ teaspoon sugar ½ teaspoon salt, divided 1 pound fresh mozzarella, cut into ¼-inch slices (pre-sliced is fine) Freshly ground black pepper, to taste Extra virgin olive oil, for drizzling Balsamic glaze (store-bought), for drizzling ¼ cup roughly chopped fresh basil, plus more whole sprigs to garnish the platter 3 heirloom or vine-ripened tomatoes, cut into ¼-inch slices ½ teaspoon sugar ½ teaspoon salt, divided 1 pound fresh mozzarella, cut into ¼-inch slices (pre-sliced is fine) Freshly ground black pepper, to taste Extra virgin olive oil, for drizzling Balsamic glaze (store-bought), for drizzling ¼ cup roughly chopped fresh basil, plus more whole sprigs to garnish the platter Instructions Arrange the tomato slices on a cutting board. Sprinkle with sugar and ¼ teaspoon of the salt and let sit for a few minutes until the sugar dissolves. Arrange the sliced tomatoes on a serving platter, alternating with the sliced mozzarella. Sprinkle evenly with the remaining ¼ teaspoon of salt and freshly ground black pepper. Drizzle about 1 tablespoon of olive oil over top, followed by an equal amount of the balsamic glaze (it's fine to just eyeball it). Scatter the roughly chopped basil over top. Garnish the platter with sprigs of fresh basil, if desired. Arrange the tomato slices on a cutting board. Sprinkle with sugar and ¼ teaspoon of the salt and let sit for a few minutes until the sugar dissolves. Arrange the sliced tomatoes on a serving platter, alternating with the sliced mozzarella. Sprinkle evenly with the remaining ¼ teaspoon of salt and freshly ground black pepper. Drizzle about 1 tablespoon of olive oil over top, followed by an equal amount of the balsamic glaze (it's fine to just eyeball it). Scatter the roughly chopped basil over top. Garnish the platter with sprigs of fresh basil, if desired. Nutrition Information Powered by Per serving (6 servings) Calories: 264 Fat: 19 g Saturated fat: 10 g Carbohydrates: 5 g Sugar: 4 g Fiber: 1 g Protein: 17 g Sodium: 672 mg Cholesterol: 60 mg Per serving (6 servings) Calories: 264 Fat: 19 g Saturated fat: 10 g Carbohydrates: 5 g Sugar: 4 g Fiber: 1 g Protein: 17 g Sodium: 672 mg Cholesterol: 60 mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
Israeli Salad with Feta
 This Israeli salad is all about fresh, simple ingredients—crisp cucumbers, juicy tomatoes, fragrant herbs, and tangy feta that come together in a satisfying salad you can’t get enough of. Ingredients 2 English (or hothouse) cucumbers, seeded and diced (no need to peel) 1 (10.5 oz) pint grape tomatoes, halved 4 thinly sliced scallions, white and green parts (about ½ cup) ¼ cup chopped fresh Italian parsley ¼ cup chopped fresh mint ½ teaspoon dried oregano 4 tablespoons extra-virgin olive oil 1½ tablespoons lemon juice, from 1 lemon ½ teaspoon salt ¼ teaspoon freshly ground black pepper 6 oz feta cheese, diced (about 1 cup) 2 English (or hothouse) cucumbers, seeded and diced (no need to peel) 1 (10.5 oz) pint grape tomatoes, halved 4 thinly sliced scallions, white and green parts (about ½ cup) ¼ cup chopped fresh Italian parsley ¼ cup chopped fresh mint ½ teaspoon dried oregano 4 tablespoons extra-virgin olive oil 1½ tablespoons lemon juice, from 1 lemon ½ teaspoon salt ¼ teaspoon freshly ground black pepper 6 oz feta cheese, diced (about 1 cup) Instructions In a large bowl, combine all of the ingredients except the feta cheese; toss well. Add the feta and gently mix to combine. Taste and adjust seasoning with more salt, pepper, and lemon juice, if necessary. Transfer to a platter and serve. Make-Ahead Instructions: The salad can be prepared up to point of adding the feta up to three hours ahead of time. Store the salad in a covered container in the refrigerator. Before serving, toss in the feta, then taste and adjust seasoning, if necessary. In a large bowl, combine all of the ingredients except the feta cheese; toss well. Add the feta and gently mix to combine. Taste and adjust seasoning with more salt, pepper, and lemon juice, if necessary. Transfer to a platter and serve. Make-Ahead Instructions: The salad can be prepared up to point of adding the feta up to three hours ahead of time. Store the salad in a covered container in the refrigerator. Before serving, toss in the feta, then taste and adjust seasoning, if necessary. Nutrition Information Powered by Per serving (8 servings) Calories: 139 Fat: 11 g Saturated fat: 4 g Carbohydrates: 6 g Sugar: 4 g Fiber: 1 g Protein: 4 g Sodium: 347 mg Cholesterol: 19 mg Per serving (8 servings) Calories: 139 Fat: 11 g Saturated fat: 4 g Carbohydrates: 6 g Sugar: 4 g Fiber: 1 g Protein: 4 g Sodium: 347 mg Cholesterol: 19 mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
Summer Avocado Salad
 Bursting with flavor, nutrition, and fresh veggies, this avocado salad tastes like summer in a bowl. Ingredients ¼ cup unseasoned rice vinegar ¼ cup vegetable oil 2 tablespoons water 1 teaspoon salt ¼ teaspoon freshly ground black pepper 1 tablespoon sugar 1 clove garlic, minced 1 English cucumber, seeded and diced 1 yellow bell pepper, seeded and diced 1 pint cherry or grape tomatoes, halved ¼ cup finely chopped fresh basil (or a combination of basil and mint) 3 tablespoons fresh chopped chives 2 large avocados, halved, pitted, and diced ¼ cup unseasoned rice vinegar ¼ cup vegetable oil 2 tablespoons water 1 teaspoon salt ¼ teaspoon freshly ground black pepper 1 tablespoon sugar 1 clove garlic, minced 1 English cucumber, seeded and diced 1 yellow bell pepper, seeded and diced 1 pint cherry or grape tomatoes, halved ¼ cup finely chopped fresh basil (or a combination of basil and mint) 3 tablespoons fresh chopped chives 2 large avocados, halved, pitted, and diced Instructions In a large bowl, whisk the vinegar, oil, water, salt, black pepper, sugar, and garlic. Add the cucumber, bell pepper, tomatoes, basil, and chives. Cover and refrigerate until ready to serve (up to 3 hours). Right before serving, gently fold in the avocados, being careful not to mash them. Taste and adjust seasoning, if necessary. In a large bowl, whisk the vinegar, oil, water, salt, black pepper, sugar, and garlic. Add the cucumber, bell pepper, tomatoes, basil, and chives. Cover and refrigerate until ready to serve (up to 3 hours). Right before serving, gently fold in the avocados, being careful not to mash them. Taste and adjust seasoning, if necessary. Nutrition Information Powered by Per serving (6 servings) Calories: 254 Fat: 22 g Saturated fat: 2 g Carbohydrates: 16 g Sugar: 5 g Fiber: 7 g Protein: 3 g Sodium: 399 mg Cholesterol: 0 mg Per serving (6 servings) Calories: 254 Fat: 22 g Saturated fat: 2 g Carbohydrates: 16 g Sugar: 5 g Fiber: 7 g Protein: 3 g Sodium: 399 mg Cholesterol: 0 mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
Middle Eastern Archives - Page 2 of 2 - Once Upon a Chef
22 Quick and Easy Recipes in 30 Minutes (or less) + 5 Chef Secrets To Make You A Better Cook! AboutPro TipsMy Recipe Box About Pro Tips My Recipe Box RecipesDinnerDessertVegetables & SidesSaladsSoupsAppetizersMost PopularBreakfast & BrunchBread RecipesSnacksDrinksVegetarianQuick & EasyHolidaysSauces & DressingsMake-AheadFreezer-FriendlyGluten-Free AdaptableMost RecentCookbooks RecipesDinnerDessertVegetables & SidesSaladsSoupsAppetizersMost PopularBreakfast & BrunchBread RecipesSnacksDrinksVegetarianQuick & EasyHolidaysSauces & DressingsMake-AheadFreezer-FriendlyGluten-Free AdaptableMost Recent DinnerDessertVegetables & SidesSaladsSoupsAppetizersMost PopularBreakfast & BrunchBread RecipesSnacksDrinksVegetarianQuick & EasyHolidaysSauces & DressingsMake-AheadFreezer-FriendlyGluten-Free AdaptableMost Recent Dinner Dessert Vegetables & Sides Salads Soups Appetizers Most Popular Breakfast & Brunch Bread Recipes Snacks Drinks Vegetarian Quick & Easy Holidays Sauces & Dressings Make-Ahead Freezer-Friendly Gluten-Free Adaptable Most Recent Cookbooks Find a Recipe Home Middle Eastern Load previous Rice Pilaf with Caramelized Onion, Orange, Cherry & Pistachio Egyptian Barley Salad with Pomegranate Vinaigrette Middle Eastern Kofta Whipped Feta Dip Broiled Feta with Garlicky Tomatoes & Capers Honey Cake Smoky Chickpea, Red Lentil & Vegetable Soup Mediterranean Bulgur Salad Sun-Dried Tomato Dip Rice Pilaf with Caramelized Onion, Orange, Cherry & Pistachio Rice Pilaf with Caramelized Onion, Orange, Cherry & Pistachio Egyptian Barley Salad with Pomegranate Vinaigrette Egyptian Barley Salad with Pomegranate Vinaigrette Middle Eastern Kofta Middle Eastern Kofta Whipped Feta Dip Whipped Feta Dip Broiled Feta with Garlicky Tomatoes & Capers Broiled Feta with Garlicky Tomatoes & Capers Honey Cake Honey Cake Smoky Chickpea, Red Lentil & Vegetable Soup Smoky Chickpea, Red Lentil & Vegetable Soup Mediterranean Bulgur Salad Mediterranean Bulgur Salad Sun-Dried Tomato Dip Sun-Dried Tomato Dip
Mediterranean Bulgur Salad
 This bulgur salad recipe checks all the boxes—fresh, hearty, and full of flavor. Perfect for lunch, dinner, or anything in between. Ingredients 1 cup medium-grind (#2) bulgur 1½ teaspoons salt, divided ⅓ cup diced red onion ¼ cup extra-virgin olive oil ¼ cup fresh lemon juice, from 2 lemons 1 large garlic clove, finely minced 1 teaspoon cumin 1 teaspoon sugar ½ teaspoon freshly ground black pepper 1 red bell pepper, diced 1 small English (or hothouse) cucumber, seeded and diced ½ cup finely chopped fresh dill ⅓ cup finely chopped fresh parsley 1 15-ounce can chickpeas, drained and rinsed 1 cup medium-grind (#2) bulgur 1½ teaspoons salt, divided ⅓ cup diced red onion ¼ cup extra-virgin olive oil ¼ cup fresh lemon juice, from 2 lemons 1 large garlic clove, finely minced 1 teaspoon cumin 1 teaspoon sugar ½ teaspoon freshly ground black pepper 1 red bell pepper, diced 1 small English (or hothouse) cucumber, seeded and diced ½ cup finely chopped fresh dill ⅓ cup finely chopped fresh parsley 1 15-ounce can chickpeas, drained and rinsed Instructions Bring a kettle of water to a boil. Place the bulgur in a large bowl with ½ teaspoon salt and 1¼ cups boiling water. Cover the bowl tightly with saran wrap and let sit for 15-30 minutes, or until all of the water is absorbed. Let cool, then fluff with a fork. Meanwhile, to soften the bite of the raw onions, place them in a small bowl and cover with cold water. Let sit for ten minutes, and then drain. (Feel free to skip this step if you don't mind the strong taste of raw onions.) In a large bowl, whisk together the oil, lemon juice, garlic, cumin, sugar, pepper, and remaining 1 teaspoon salt. Add the cooled bulgur, onion, bell pepper, cucumber, dill, parsley, and chick peas. Toss well, then taste and adjust seasoning if necessary. Chill until ready to serve or up to two days. Serve cold or room temperature. Bring a kettle of water to a boil. Place the bulgur in a large bowl with ½ teaspoon salt and 1¼ cups boiling water. Cover the bowl tightly with saran wrap and let sit for 15-30 minutes, or until all of the water is absorbed. Let cool, then fluff with a fork. Meanwhile, to soften the bite of the raw onions, place them in a small bowl and cover with cold water. Let sit for ten minutes, and then drain. (Feel free to skip this step if you don't mind the strong taste of raw onions.) In a large bowl, whisk together the oil, lemon juice, garlic, cumin, sugar, pepper, and remaining 1 teaspoon salt. Add the cooled bulgur, onion, bell pepper, cucumber, dill, parsley, and chick peas. Toss well, then taste and adjust seasoning if necessary. Chill until ready to serve or up to two days. Serve cold or room temperature. Nutrition Information Powered by Per serving (4 servings) Calories: 336 Fat: 15g Saturated fat: 2g Carbohydrates: 46g Sugar: 7g Fiber: 11g Protein: 9g Sodium: 1085mg Cholesterol: 0mg Per serving (4 servings) Calories: 336 Fat: 15g Saturated fat: 2g Carbohydrates: 46g Sugar: 7g Fiber: 11g Protein: 9g Sodium: 1085mg Cholesterol: 0mg
Mexican Archives - Page 2 of 2 - Once Upon a Chef
22 Quick and Easy Recipes in 30 Minutes (or less) + 5 Chef Secrets To Make You A Better Cook! AboutPro TipsMy Recipe Box About Pro Tips My Recipe Box RecipesDinnerDessertVegetables & SidesSaladsSoupsAppetizersMost PopularBreakfast & BrunchBread RecipesSnacksDrinksVegetarianQuick & EasyHolidaysSauces & DressingsMake-AheadFreezer-FriendlyGluten-Free AdaptableMost RecentCookbooks RecipesDinnerDessertVegetables & SidesSaladsSoupsAppetizersMost PopularBreakfast & BrunchBread RecipesSnacksDrinksVegetarianQuick & EasyHolidaysSauces & DressingsMake-AheadFreezer-FriendlyGluten-Free AdaptableMost Recent DinnerDessertVegetables & SidesSaladsSoupsAppetizersMost PopularBreakfast & BrunchBread RecipesSnacksDrinksVegetarianQuick & EasyHolidaysSauces & DressingsMake-AheadFreezer-FriendlyGluten-Free AdaptableMost Recent Dinner Dessert Vegetables & Sides Salads Soups Appetizers Most Popular Breakfast & Brunch Bread Recipes Snacks Drinks Vegetarian Quick & Easy Holidays Sauces & Dressings Make-Ahead Freezer-Friendly Gluten-Free Adaptable Most Recent Cookbooks Find a Recipe Home Mexican Load previous Tres Leches Cake with Dulce de Leche Glaze Roasted Garlic Guacamole Green Pea Guacamole Chicken Nachos Black Bean Shrimp Salad with Corn & Pickled Onions Stacked Enchiladas (Mexican Lasagna) Vivian Howard’s Cilantro Lime Sweet Corn Tortilla-Crusted Tilapia Chipotle Chicken Quesadillas Black Bean Dip Chicken Tacos Margaritas Pomegranate Margaritas Tres Leches Cake with Dulce de Leche Glaze Tres Leches Cake with Dulce de Leche Glaze Roasted Garlic Guacamole Roasted Garlic Guacamole Green Pea Guacamole Green Pea Guacamole Chicken Nachos Chicken Nachos Black Bean Shrimp Salad with Corn & Pickled Onions Black Bean Shrimp Salad with Corn & Pickled Onions Stacked Enchiladas (Mexican Lasagna) Stacked Enchiladas (Mexican Lasagna) Vivian Howard’s Cilantro Lime Sweet Corn Vivian Howard’s Cilantro Lime Sweet Corn Tortilla-Crusted Tilapia Tortilla-Crusted Tilapia Chipotle Chicken Quesadillas Chipotle Chicken Quesadillas Black Bean Dip Black Bean Dip Chicken Tacos Chicken Tacos Margaritas Margaritas Pomegranate Margaritas Pomegranate Margaritas
Homemade BBQ Sauce
 This homemade barbecue sauce recipe comes together fast and works with everything from weeknight chicken to weekend ribs—double it if you want leftovers. Ingredients 2 tablespoons vegetable oil ½ cup finely chopped yellow onion 2 cloves garlic, minced 1½ cups ketchup ½ cup water ¼ cup packed light brown sugar 3 tablespoons molasses 2 tablespoons apple cider vinegar 1 tablespoon Worcestershire sauce 1 tablespoon chili powder ½ teaspoon smoked paprika ½ teaspoon ground cumin 2 tablespoons vegetable oil ½ cup finely chopped yellow onion 2 cloves garlic, minced 1½ cups ketchup ½ cup water ¼ cup packed light brown sugar 3 tablespoons molasses 2 tablespoons apple cider vinegar 1 tablespoon Worcestershire sauce 1 tablespoon chili powder ½ teaspoon smoked paprika ½ teaspoon ground cumin Instructions In a medium saucepan, heat the oil over medium-low heat. Add the onion and cook, stirring frequently until soft, about 4 minutes. Add the garlic and cook 1 minute more. Add the ketchup, water, brown sugar, molasses, cider vinegar, Worcestershire sauce, chili powder, smoked paprika, and cumin; stir to combine and bring to a simmer. Cook, stirring occasionally, until slightly thickened, about 15 minutes. At this point, the sauce is ready to serve, but if you'd like to make it completely smooth, transfer it to a blender and blend until smooth. Store the BBQ sauce in a covered container in the refrigerator for up to one week. In a medium saucepan, heat the oil over medium-low heat. Add the onion and cook, stirring frequently until soft, about 4 minutes. Add the garlic and cook 1 minute more. Add the ketchup, water, brown sugar, molasses, cider vinegar, Worcestershire sauce, chili powder, smoked paprika, and cumin; stir to combine and bring to a simmer. Cook, stirring occasionally, until slightly thickened, about 15 minutes. At this point, the sauce is ready to serve, but if you'd like to make it completely smooth, transfer it to a blender and blend until smooth. Store the BBQ sauce in a covered container in the refrigerator for up to one week. Nutrition Information Powered by Per serving (16 servings) Serving size: 2 tablespoons Calories: 69 Fat: 2 g Saturated fat: 0 g Carbohydrates: 14 g Sugar: 11 g Fiber: 0 g Protein: 0 g Sodium: 232 mg Cholesterol: 0 mg Per serving (16 servings) Serving size: 2 tablespoons Calories: 69 Fat: 2 g Saturated fat: 0 g Carbohydrates: 14 g Sugar: 11 g Fiber: 0 g Protein: 0 g Sodium: 232 mg Cholesterol: 0 mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
Southwest Chickpea and Corn Salad with Honey Lime Vinaigrette
 Party-perfect and easy to make ahead, this salad features sweet corn, crisp red bell peppers, and buttery chickpeas tossed in a cumin-scented honey-lime vinaigrette. Ingredients 1 (15-ounce) can chickpeas, drained and rinsed 1 red bell pepper, diced 2 ears cooked corn, kernels cut from the cob 1 cup cooked edamame 3 scallions, white and green parts, finely sliced ¼ cup fresh lime juice, from 2 limes 1 large clove garlic, minced ¼ cup extra virgin olive oil, best quality such as Lucini or Colavita 2 tablespoons honey 1¼ teaspoon salt ¼ teaspoon ground black pepper 1 teaspoon cumin 1 (15-ounce) can chickpeas, drained and rinsed 1 red bell pepper, diced 2 ears cooked corn, kernels cut from the cob 1 cup cooked edamame 3 scallions, white and green parts, finely sliced ¼ cup fresh lime juice, from 2 limes 1 large clove garlic, minced ¼ cup extra virgin olive oil, best quality such as Lucini or Colavita 2 tablespoons honey 1¼ teaspoon salt ¼ teaspoon ground black pepper 1 teaspoon cumin Instructions In a large bowl, add the chickpeas, bell pepper, corn, edamame, and scallions. Stir gently to combine. Add the lime juice, garlic, oil, honey, salt, pepper, and cumin and stir to incorporate into the salad. Refrigerate until ready to serve. The salad will keep in the fridge for up to three days. In a large bowl, add the chickpeas, bell pepper, corn, edamame, and scallions. Stir gently to combine. Add the lime juice, garlic, oil, honey, salt, pepper, and cumin and stir to incorporate into the salad. Refrigerate until ready to serve. The salad will keep in the fridge for up to three days. Nutrition Information Powered by Per serving (4 servings) Calories: 351 Fat: 18 g Saturated fat: 2 g Carbohydrates: 40 g Sugar: 13 g Fiber: 9 g Protein: 12 g Sodium: 618 mg Cholesterol: 0 mg Per serving (4 servings) Calories: 351 Fat: 18 g Saturated fat: 2 g Carbohydrates: 40 g Sugar: 13 g Fiber: 9 g Protein: 12 g Sodium: 618 mg Cholesterol: 0 mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.