Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "2628e61b571a42f09f3dbf1a68cc13b0",
    "updated": "2025-04-25T19:05:00.641Z",
    "title": "Emerald Bowls with Mozzarella and Pea Hummus",
    "subtitle": null,
    "description": "This vibrant bowl is a celebration of green ingredients. The sweet and vivid pea hummus provides a base for creamy buffalo mozzarella and mild quinoa, creating a beautiful contrast of colors and textures.",
    "ingredients": [
      {
        "section": "For the Vegetables and Quinoa",
        "ingredients": [
          "zucchini, sliced into ½-inch rounds",
          "extra-virgin olive oil",
          "sea salt",
          "(8 cups) kale, destemmed, torn into bite-sized pieces",
          "water",
          "uncooked quinoa"
        ]
      },
      {
        "section": "For the Pea Hummus (makes 1½ cups)",
        "ingredients": [
          "garlic",
          "frozen, defrosted green peas",
          "raw hulled sunflower seeds or raw pumpkin seeds",
          "lemon juice",
          "sea salt",
          "extra-virgin olive oil"
        ]
      },
      {
        "section": "For Serving",
        "ingredients": [
          "6 ounces fresh buffalo mozzarella, sliced into (12.7 mm) rounds, room temperature"
        ]
      }
    ],
    "instructions": [
      "Preheat oven to 400°F.",
      "Toss the zucchini with olive oil and salt on a large baking sheet.",
      "Roast for 40 minutes, or until softened and lightly browned. Remove from the oven and add the kale.",
      "Continue roasting for 5 minutes, until the kale is wilted and vibrant green.",
      "Combine water and quinoa in a medium saucepan.",
      "Bring to a boil, then reduce heat to a simmer, cover, and cook for 15 minutes. Remove from heat, let steam for 5 minutes, and fluff with a fork.",
      "Mince the garlic in a food processor.",
      "Add the peas, seeds, lemon juice, and salt to the food processor.",
      "Process until smooth, scraping down the sides as needed.",
      "With the food processor running, gradually drizzle in the olive oil until the mixture is creamy and light green.",
      "Assemble the bowls by layering quinoa, roasted vegetables, and mozzarella slices. Finish with a generous spoonful of pea hummus.",
      "Serve."
    ],
    "notes_ingredients": null,
    "notes_instructions": "MAKE AHEAD:\nPea Hummus: Can be made up to 2 days ahead.\nVegetables: Can be roasted up to 3 days ahead.\nQuinoa: Can be cooked up to 5 days ahead."
  }
]