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 straightforward 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 or pressed\nCreamed Spinach : olive oil,diced yellow onion,superfine brown rice flour,rice milk, warmed,fresh baby spinach,ground nutmeg,freshly ground pepper,salt,shredded dalya vegan cheddar","instructions":"In a bowl, mix the buttery spread with the minced rosemary and a generous pinch of kosher salt. Stir well until thoroughly combined. Shape the mixture into a cylinder using plastic wrap and refrigerate in the freezer for 20 minutes.\nNext, 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 it’s almost smoking. Add the steak tips and sauté for 5 to 6 minutes, browning them 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. Sauté for 1 to 2 minutes, until soft and beginning to brown. Mix in the balsamic vinegar and honey. Raise the heat back to medium-high and cook for 3 to 4 minutes until the sauce has reduced by half. Add the steak tips back to the pan, along with any juices from the plate, and coat them in the glaze. Serve alongside the Roasted Fingerling Potatoes and Creamed Spinach, garnished with a dollop of the compound 'butter.'\nPreheat the oven to 425°F. In a bowl, combine all the ingredients, mixing well to coat. Transfer to a small baking dish or roasting pan, ensuring to use a rubber spatula to scrape out all of the olive oil and spices onto the potatoes. Roast for 25 minutes, or until golden brown, stirring a couple of times during cooking.\nIn a medium saucepan, heat the olive oil over medium heat. Add the onion and sauté, stirring frequently, for 6 minutes, until it begins to brown.\nStir in the brown rice flour and cook for 2 minutes, stirring continuously, until it becomes golden and fragrant. Gradually add the warm rice milk while stirring. Bring to a simmer; reduce heat to medium-low and let it cook for 5 minutes to thicken slightly, stirring often.\nMeanwhile, bring a large pot of water to a boil and steam or blanch the spinach until it just wilts and turns dark green, around 3 minutes. Transfer to a colander, rinse with cold water to halt the cooking process, and squeeze out any excess moisture. Pulse in a food processor until coarsely chopped or chop by hand.\nMix a generous pinch of nutmeg into the rice milk mixture, along with a few twists of pepper and the salt. Incorporate the vegan cheddar and cook, stirring frequently, for 2 minutes until it begins to melt. Finally, add the chopped spinach and heat through until the mixture is creamy, about 2 more minutes. Serve hot!","region":"WWW"}