Goal :
    Générer une suggestion détaillée et visuellement attrayante pour la présentation finale d'un plat, basée sur le type, le titre, les ingrédients et les instructions de cuisine. 
    Cette description servira à créer une image du plat.


    Return Format :
    Renvoies un objet JSON respectant strictement cette structure :
    json
    {
        "data": <description>
    },
    - description doit être un prompt dans le but de générer une image et écrit en anglais.


    Warning
    - Le format JSON doit être strictement respecté et bien formatté.
    - Ne renvoie que le JSON, sans explication.


    Context Dump
    Données de la recette fournies :

    Le type de la recette est un plat principal.

    json
    {"category":"main","title":"Balsamic-glazed steak tips with roasted fingerling potatoes and creamed spinach A delightful and simple recipe for steak enthusiasts.","ingredients":"For the Recipe : earth balance soy-free buttery spread, at room temperature,minced fresh rosemary,kosher salt,top sirloin steak, cut into 2-inch chunks,freshly ground pepper,olive oil,minced shallot,balsamic vinegar,honey\nRoasted Fingerling Potatoes : fingerling potatoes,olive oil,kosher salt,chopped fresh rosemary,garlic, finely minced (1 clove /p) or pressed (1 unit /p)\nCreamed Spinach : olive oil,diced yellow onion,superfine brown rice flour,rice milk, warmed,fresh baby spinach,generous pinch of ground nutmeg,freshly ground pepper,salt,shredded dalya vegan cheddar","instructions":"Blend the buttery spread with the minced rosemary and a generous pinch of kosher salt. Mix thoroughly with a spoon until well combined. Scoop onto a piece of plastic wrap and roll into a log. Place in the freezer for 20 minutes to chill.\nIn the meantime, pat the steak tips dry and season them with kosher salt and freshly ground pepper.\nHeat the olive oil in a large skillet over medium-high heat until just about to smoke. Add the steak tips and cook for 5 to 6 minutes, browning on all sides. Transfer to a plate and cover loosely with aluminum foil.\nLower the heat to medium and add the shallot to the skillet. Cook, stirring for 1 to 2 minutes, until it becomes tender and begins to brown. Stir in the balsamic vinegar and honey. Raise the heat to medium-high and simmer for 3 to 4 minutes, or until reduced by half. Return the steak tips along with any juices from the plate to the pan, coating them in the glaze. Serve alongside the Roasted Fingerling Potatoes and Creamed Spinach, finished with a small piece of the compound 'butter.'\nPreheat the oven to 425°F. In a bowl, combine all ingredients and toss well to coat. Transfer to a small baking dish or roasting pan, using a rubber spatula to ensure all the oil and seasonings are on the potatoes. Roast for 25 minutes, stirring occasionally until golden brown.\nIn a medium pot, heat the olive oil over medium heat. Add the onion and cook, stirring frequently, for 6 minutes, until it begins to brown.\nAdd the brown rice flour and cook for 2 minutes, stirring constantly until it turns golden and aromatic. Gradually add the warm rice milk while stirring consistently. Bring to a simmer, then reduce the heat to medium-low and cook for about 5 minutes, stirring often, until thickened.\nAt the same time, bring a large pot of water to a boil and steam or blanch the spinach until just wilted and dark green, about 3 minutes. Transfer to a colander, rinse under cold water to halt the cooking, and squeeze out any excess moisture. Pulse in a food processor until coarsely chopped, about 15 pulses, or chop by hand.\nAdd a generous pinch of nutmeg to the rice milk mixture, along with some ground pepper and the salt. Mix in the vegan cheddar and cook, stirring frequently, for 2 minutes until the cheese begins to melt. Stir in the chopped spinach and heat until everything is warm and creamy, about 2 more minutes. Serve hot!","region":"WEU"}