Goal :
    Générer une suggestion détaillée et visuellement attrayante pour la présentation finale d'un plat, basée sur 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 :

    json
    {"title":"Steak tips with balsamic glaze, roasted fingerling potatoes, and creamed spinach An easy and delicious recipe for steak enthusiasts.","ingredients":"For the Recipe : earth balance soy-free buttery spread, at room temperature,finely chopped fresh rosemary,kosher salt to taste,top sirloin steak, cut into 2-inch pieces,freshly ground black pepper to taste,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,warm rice milk,fresh baby spinach,ground nutmeg,black pepper,salt,shredded dalya vegan cheddar","instructions":"In a mixing bowl, combine the buttery spread, minced rosemary, and a generous pinch of kosher salt. Use a spoon to mix thoroughly until well blended. Scoop the mixture onto a sheet of plastic wrap and roll it into a cylinder shape. Chill in the freezer for 20 minutes.\nWhile chilling, pat the steak tips dry and season them with kosher salt and freshly ground black pepper.\nHeat olive oil in a large skillet over medium-high heat until it is nearly smoking. Add the steak tips and sear them for 5 to 6 minutes, until browned on all sides. Transfer to a plate and loosely cover with aluminum foil.\nLower the heat to medium and sauté the shallot in the skillet for 1 to 2 minutes, until tender and just beginning to brown. Pour in the balsamic vinegar and honey. Raise the heat to medium-high and let simmer for 3 to 4 minutes, until the sauce has reduced by half. Return the steak tips to the pan, including any juices from the plate, and coat them in the glaze. Serve alongside the Roasted Fingerling Potatoes and Creamed Spinach, garnished with a slice of the compound 'butter.'\nPreheat the oven to 425°F. In a bowl, mix all the ingredients for the fingerling potatoes, ensuring they are well coated. Transfer them to a small baking dish or roasting pan, using a rubber spatula to make sure all oil and seasonings are added. Roast for about 25 minutes, or until golden brown, stirring occasionally.\nIn a medium pot, heat 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 an additional 2 minutes, stirring constantly, until it turns golden and fragrant. Add the warm rice milk, continuing to stir. Bring to a gentle simmer; reduce heat to medium-low and allow to thicken for about 5 minutes, stirring often.\nIn the meantime, bring a large pot of water to a boil. Steam or blanch the spinach until it wilts and turns dark green, which should take about 3 minutes. Drain in a colander, rinse under cold water to halt cooking, and squeeze out excess moisture. Chop finely in a food processor (about 15 pulses) or by hand.\nAdd a generous pinch of nutmeg to the rice milk mixture along with a few grinds of pepper and the salt. Mix in the vegan cheddar and cook for 2 minutes, stirring frequently until the cheese begins to melt. Finally, stir in the chopped spinach and heat until everything is warmed through and creamy, roughly 2 more minutes. Serve hot!","region":"WWW"}