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 (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,big pinch of ground nutmeg,freshly ground pepper,salt,shredded dalya vegan cheddar","instructions":"Combine the buttery spread with the minced rosemary and a generous pinch of kosher salt. Mix using a spoon until thoroughly blended. Lay it onto a piece of plastic wrap and roll it into a cylinder shape. Chill in the freezer for 20 minutes.\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 it is nearly smoking. Add the steak tips and cook for 5 to 6 minutes, until they are brown on all sides. Transfer the steak to a plate and cover loosely with aluminum foil.\nLower the heat to medium and sauté the shallot in the skillet. Cook, stirring for 1 to 2 minutes, until tender and beginning to brown. Pour in the balsamic vinegar and honey. Raise the heat to medium-high and simmer for 3 to 4 minutes, until reduced by half. Return the steak tips to the pan, including any juices that have accumulated on the plate, and turn them in the glaze. Serve with the Roasted Fingerling Potatoes and Creamed Spinach on the side, garnished with a small scoop of the compound 'butter.'\nPreheat the oven to 425°F. In a bowl, mix all the ingredients thoroughly to coat them well. Transfer to a small baking dish or roasting pan, using a rubber spatula to ensure all the olive oil and seasonings are on the potatoes. Roast for 25 minutes, until they are golden brown, turning them a couple of times during cooking.\nIn a medium-sized pot, heat the olive oil over medium heat. Add the onion and cook, stirring frequently, for about 6 minutes, until it starts to brown.\nStir in the brown rice flour and cook for 2 minutes, stirring constantly, until it becomes golden and fragrant. Gradually add the warm rice milk while stirring continuously. Bring it to a simmer, then lower the heat to medium-low and let it cook for 5 minutes to thicken slightly, stirring often.\nMeanwhile, boil a large pot of water and steam or blanch the spinach until it is just wilted and has turned dark green, which should take around 3 minutes. Transfer the spinach to a colander, rinse under cold water to halt the cooking process, and squeeze out any excess water. Pulse it in a food processor until coarsely chopped, or chop it finely by hand.\nIncorporate a generous pinch of nutmeg into the rice milk mixture, along with a few turns of pepper and the salt. Add the vegan cheddar and cook, stirring frequently, for about 2 minutes, until the cheese starts to melt. Mix in the chopped spinach and cook until heated through and creamy, which should take about 2 more minutes. Serve hot!","region":"WWW"}