Input: 1 peeled and diced\ncucumber


Input: 1/4 cup olive oil


Input: 2 slices day-old bread


Input: 1 tablespoon minced garlic in a food processor or blender; process\nuntil chunky-smooth

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Input: Olive oil


Input: 1 pound chopped tomatoes


Input: 1 pound of chopped\nradishes


Input: 1 peeled and diced\ncucumber


Input: 1/4 cup olive oil


Input: 1 slice day-old bread


Input: few chopped scallions


Input: 2 tablespoons lime juice


Input: 1/4 teaspoon\nWorcestershire sauce and water\nas needed

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Input: Fresh lime juice


Input: 1/2 pound tomato


Input: 1 1/2 pounds seeded and cubed\nwatermelon for the rest

1$1/2 pounds seeded and cubed\nwatermelon for the rest

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Input: handful\nof mint leaves


Input: 1 peeled and diced\ncucumber


Input: 1/4 cup olive oil


Input: 2 tablespoons lemon\njuice


Input: Crumbled feta \n


Input: 2 tablespoons butter in a large pot

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Input: 3 peeled and cubed\npotatoes


Input: 3 trimmed and chopped leeks


Input: 4 cups stock


Input: Chopped chives


Input: 1/2 cup or\nmore cream


Input: 2 tablespoons butter in a large pot

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Input: 3 peeled and cubed\npotatoes


Input: 3 trimmed and chopped leeks


Input: 4 cups stock


Input: Chopped chives


Input: stir in\nthe coarsely chopped flesh of\n1 or 2 avocados before puréeing

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Input: Chopped cilantro


Input: 2 tablespoons butter in a large pot

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Input: 3 peeled and cubed\npotatoes


Input: 2 cups fresh spinach\nor other greens

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Input: 4 cups stock


Input: Chopped chives


Input: 1/2 cup or\nmore cream


Input: Olive oil


Input: 2 cups yogurt


Input: 1/4 cup milk


Input: 1 cup\nchopped mint leaves


Input: medium ripe melon


Input: 2 tablespoons lime\njuice


Input: 1 teaspoon chili powder


Input: Chopped pistachios


Input: 2 cups sparkling wine


Input: 3 cups\ngrated pineapple flesh


Input: 2 tablespoons lemon juice


Input: Toasted coconut


Input: 2 cups yogurt


Input: 1/4 cup orange juice


Input: 1 tablespoon sugar


Input: 1 cup\nchopped mint leaves


Input: 2 cups sliced strawberries


Input: 2 tablespoons lime\njuice


Input: 2 tablespoons sugar


Input: 1 teaspoon chili powder


Input: 1/4 cup chopped parsley


Input: 3 tablespoons chopped mint


Input: 2 tablespoons finely chopped garlic chives or regular chives

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Input: 2 tablespoons finely chopped green garlic

B-QTY B-UNIT B-COMMENT I-COMMENT B-NAME I-NAME

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Input: 1 tablespoon lemon juice


Input: 1 teaspoon kosher salt, more as needed

B-QTY B-UNIT B-NAME I-NAME O B-COMMENT I-COMMENT I-COMMENT

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Input: 1/8 teaspoon chile flakes


Input: 1/2 cup plus 1 tablespoon extra virgin olive oil

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Input: 4 eight-ounce boneless pork loin chops, butterflied (1/4-inch thick)

4 eight-ounce boneless pork loin chops , butterflied ( 1/4-inch thick )

B-QTY O B-NAME I-NAME I-NAME I-NAME B-COMMENT I-COMMENT O O O O

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Input: Black pepper, as needed


Input: 1 1/4 pounds floury potatoes, preferably Yukon Gold or small Russets

1$1/4 pounds floury potatoes , preferably Yukon Gold or small Russets

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Input: 1 cup regular all-purpose flour (or Italian 00-type flour, or fine semolina flour), plus more for dusting

1 cup regular all-purpose flour ( or Italian 00-type flour , or fine semolina flour ) , plus more for dusting

B-QTY B-UNIT O B-NAME I-NAME O O O O B-NAME O O O O B-NAME O O O O O O

LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX

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Input: 1/2 cup chopped parsley, plus 2 tablespoons for garnish

1/2 cup chopped parsley , plus 2 tablespoons for garnish

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Input: 1 ounce grated pecorino Romano


Input: 1/4 teaspoon freshly grated nutmeg


Input: 1/8 teaspoon freshly ground black pepper

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Input: 2 cups small English peas (from about 2 pounds in the pod)

2 cups small English peas ( from about 2 pounds in the pod )

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Input: 6 tablespoons unsalted butter


Input: 2 or 3 garlic cloves, thinly sliced

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Input: 16 to 24 fresh sage leaves

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Input: Salt and pepper, to taste

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Input: 3 or 4 scallions thinly sliced, for garnish

3 or 4 scallions thinly sliced , for garnish

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Input: Parmesan cheese, for grating


Input: 1 heaped cup (7 ounces / 200 grams) quartered hulled strawberries

1 heaped cup ( 7 ounces / 200 grams ) quartered hulled strawberries

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Input: 1 tablespoon almond powder (also known as almond flour) or finely ground almonds (6 1/2 grams)

1 tablespoon almond powder ( also known as almond flour ) or finely ground almonds ( 6$1/2 grams )

B-QTY B-UNIT B-NAME I-NAME O O O O B-NAME O O O O O O O O O O

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Input: 1 drop almond extract


Input: 1/2 ripe banana


Input: 1 cup buttermilk


Input: 1 teaspoon honey


Input: 1/4 pineapple, peeled, cored and cut into chunks (about 7 ounces / 200 grams)

1/4 pineapple , peeled , cored and cut into chunks ( about 7 ounces / 200 grams )

B-QTY B-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT O O O O O O O O

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Input: 1/2 cup freshly squeezed orange juice

B-QTY B-UNIT B-NAME I-NAME I-NAME I-NAME

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Input: 2 tablespoons soaked pumpkin seeds


Input: 1 slice ginger, peeled


Input: 1 teaspoon honey or agave nectar

B-QTY B-UNIT B-NAME I-NAME I-NAME I-NAME

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Input: 1 tablespoon fresh lime juice


Input: 2 to 3 low-fat coconut milk ice cubes (1 1/2 tablespoons low-fat coconut milk per ice cube)

2 to 3 low-fat coconut milk ice cubes ( 1$1/2 tablespoons low-fat coconut milk per ice cube )

O O B-QTY B-NAME I-NAME I-NAME I-NAME I-NAME B-COMMENT O B-COMMENT B-NAME I-NAME I-NAME I-COMMENT B-NAME I-COMMENT I-COMMENT

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Input: Up to 1/8 teaspoon turmeric


Input: 6 hazelnuts


Input: 1 cup diced ripe papaya (6 ounces/ 180 grams)

1 cup diced ripe papaya ( 6 ounces 180 grams )

B-QTY B-UNIT B-COMMENT B-NAME I-NAME O O O O O O

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Input: 1 small carrot, peeled and chopped (1 1/2 to 2 ounces / 45 to 60 grams)

1 small carrot , peeled and chopped ( 1$1/2 to 2 ounces / 45 to 60 grams )

B-QTY B-COMMENT B-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT O O O O O O O O O O O

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Input: 2/3 cup freshly squeezed orange juice

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Input: 1 tablespoon pistachios


Input: 2 low-fat coconut milk ice cubes (3 tablespoons low-fat coconut milk)

2 low-fat coconut milk ice cubes ( 3 tablespoons low-fat coconut milk )

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Input: 1 tablespoon lime juice


Input: 1 teaspoon honey or agave nectar

B-QTY B-UNIT B-NAME B-COMMENT I-COMMENT I-COMMENT

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Input: 1 slice ginger, peeled and coarsely chopped

1 slice ginger , peeled and coarsely chopped

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Input: 6 almonds


Input: 1 tablespoon sunflower seeds, soaked overnight and drained

1 tablespoon sunflower seeds , soaked overnight and drained

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Input: 1 tablespoon pumpkin seeds, soaked overnight and drained

1 tablespoon pumpkin seeds , soaked overnight and drained

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Input: 1 teaspoon toasted flaxseeds or sesame seeds, soaked overnight and drained

1 teaspoon toasted flaxseeds or sesame seeds , soaked overnight and drained

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Input: 1 ripe banana, frozen if possible

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Input: 1/4 teaspoon vanilla extract


Input: 1 teaspoon honey


Input: 1/8 teaspoon turmeric


Input: 2 ice cubes


Input: 2 teaspoons almond butter or peanut butter (optional)

2 teaspoons almond butter or peanut butter ( optional )

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Input: Freshly grated nutmeg for garnish


Input: 1/4 cup freshly squeezed pomegranate juice

B-QTY B-UNIT B-COMMENT I-COMMENT B-NAME I-NAME

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Input: 1/2 pound cantaloupe or another sweet yellow-fleshed melon, like Crenshaw or Persian melon

1/2 pound cantaloupe or another sweet yellow-fleshed melon , like Crenshaw or Persian melon

B-QTY B-UNIT B-NAME O I-COMMENT I-COMMENT I-COMMENT O I-COMMENT I-COMMENT I-COMMENT O I-COMMENT O

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Input: 12 almonds, soaked overnight or blanched and skinned

12 almonds , soaked overnight or blanched and skinned

B-QTY B-NAME O B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

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Input: 1 tablespoon fresh lime juice


Input: 1 drop almond oil


Input: 1 slice fresh ginger (optional)

B-QTY B-UNIT B-NAME I-NAME O B-COMMENT O

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Input: 1 teaspoon honey or agave nectar

B-QTY B-UNIT B-NAME B-COMMENT I-COMMENT I-COMMENT

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Input: 1/2 teaspoon kosher salt


Input: 1 cup sparkling rosé, optional

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Input: 1 cup sugar


Input: 2 ounces Pimm’s No. 1


Input: 1 ounce lemon juice


Input: 2 ounces ginger ale or 7Up

B-QTY B-UNIT B-NAME I-NAME I-NAME I-NAME

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Input: Sliced cucumber, berries of any type and mint sprig for garnish

Sliced cucumber , berries of any type and mint sprig for garnish

B-NAME I-NAME I-NAME I-NAME I-NAME I-NAME I-NAME I-NAME I-NAME I-NAME I-NAME I-NAME

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Input: 1 cup watermelon or berries or other seasonal fruit

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Input: 1 1/2 cups flour, plus more for dusting\n

1$1/2 cups flour , plus more for dusting\n

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Input: 6 tablespoons butter, divided, plus more for greasing

6 tablespoons butter , divided , plus more for greasing

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Input: 4 tablespoons lard


Input: 3 tablespoons ice water, plus more\nas needed

3 tablespoons ice water , plus more\nas needed

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Input: 3 medium onions, thinly sliced

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Input: 1/4 teaspoon ground white pepper


Input: 1 cup boiling water


Input: 1/2 pound Lancashire cheese, grated\n(Cheddar or Cantal also work)

1/2 pound Lancashire cheese , grated\n ( Cheddar or Cantal also work )

B-QTY B-UNIT B-NAME I-NAME O O O O O O O O O

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Input: Milk, to seal and glaze

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Input: Salt


Input: 1 cup dates, pitted and chopped

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Input: 1 cup boiling water


Input: 3 tablespoons butter, plus more\nfor greasing

3 tablespoons butter , plus more\nfor greasing

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Input: Salt


Input: 1 teaspoon baking soda


Input: 1/3 cup plus 1 teaspoon\nDemerara sugar

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Input: 1/3 cup plus 1 teaspoon dark\nbrown sugar

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Input: 2 eggs


Input: 7/8 cup flour


Input: 1 teaspoon vanilla extract


Input: 5 tablespoons butter


Input: 1 cup cream


Input: 3/8 cup dark brown sugar


Input: 3 tablespoons butter


Input: 1 pound ground lamb


Input: 3 tablespoons dark brown sugar


Input: 2 boxes frozen puff pastry, defrosted (4 sheets)

2 boxes frozen puff pastry , defrosted ( 4 sheets )

B-QTY O B-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

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Input: 2 tablespoons lemon juice


Input: 4 ounces gin


Input: 3 lemons


Input: Raspberries, for garnish


Input: 2 racks of baby back ribs, about three to three and a half pounds total

2 racks of baby back ribs , about three to three and a half pounds total

B-QTY O O B-NAME I-NAME I-NAME O O O O O O O O O O

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Input: Salt and freshly cracked pepper


Input: 1/4 cup fish sauce


Input: 1/4 cup soy sauce


Input: 1/4 cup fresh lime juice (from about 2 limes)

1/4 cup fresh lime juice ( from about 2 limes )

B-QTY B-UNIT B-NAME I-NAME I-NAME O O O O O O

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Input: 1 tablespoon sugar


Input: Mixture of equal parts ground star anise, cinnamon and allspice

Mixture of equal parts ground star anise , cinnamon and allspice

O B-NAME O O B-NAME I-NAME I-NAME I-NAME I-NAME I-NAME I-NAME

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Input: 2 tablespoons minced ginger


Input: 1 tablespoon minced garlic


Input: 3 tablespoons finely chopped fresh lemon grass

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Input: 1/4 cup olive oil


Input: 1 teaspoon chopped garlic


Input: 1 pinch saffron


Input: 1 dried chipotle, left whole

B-QTY B-NAME I-NAME O B-COMMENT I-COMMENT

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Input: 1 teaspoon ground cumin


Input: Three-quarters to one pound shrimp, peeled or not

Three-quarters to one pound shrimp , peeled or not

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Input: Salt and pepper


Input: Chopped parsley and lemon wedges for garnish

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Input: 1 cup yogurt


Input: 1/2 cup minced fresh mint


Input: 2 pounds boneless lamb leg


Input: 1/4 cup extra-virgin olive oil


Input: 1 tablespoon curry powder


Input: Salt and freshly cracked pepper


Input: 2 peaches, pitted and halved (not peeled)

2 peaches , pitted and halved ( not peeled )

B-QTY B-NAME O B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

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Input: 1 tablespoon roughly chopped garlic


Input: 1/4 cup roughly chopped fresh basil

B-QTY B-UNIT B-COMMENT I-COMMENT B-NAME I-NAME

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Input: 1/4 cup balsamic vinegar


Input: 4 to 8 shots Tabasco, depending on your desire for heat

4 to 8 shots Tabasco , depending on your desire for heat

B-QTY B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 pounds jumbo chicken wings


Input: Salt and freshly cracked pepper


Input: 1/3 cup extra virgin olive oil

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Input: 2 tablespoons minced fresh garlic


Input: 1 to 2 tablespoons minced chipotle peppers in adobo (or substitute chili powder)

1 to 2 tablespoons minced chipotle peppers in adobo ( or substitute chili powder )

O O B-QTY B-UNIT B-NAME I-NAME I-NAME I-NAME I-NAME O O O O O O

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Input: 2 tablespoons ground cumin


Input: 1/4 cup chopped fresh cilantro


Input: Juice of 2 limes (about 1/4 cup)

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Input: 1 cup quinoa


Input: 1 1/2 cups water


Input: Salt to taste


Input: 1 pound asparagus, ends trimmed

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Input: 6 radishes, sliced


Input: 2 tablespoons toasted pine nuts


Input: 3 tablespoons finely chopped chives


Input: 2 teaspoons finely chopped tarragon


Input: 1 ounce feta cheese, crumbled (about 1/4 cup)

1 ounce feta cheese , crumbled ( about 1/4 cup )

B-QTY B-UNIT B-NAME I-NAME O O O O O O O

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Input: 2 tablespoons freshly squeezed lemon juice

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Input: 1 small garlic clove, puréed

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Input: Salt to taste


Input: 1 tablespoon extra virgin olive oil

B-QTY B-UNIT B-NAME I-NAME I-NAME I-NAME

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Input: 5 tablespoons buttermilk


Input: Freshly ground pepper


Input: Lemon-scented olive oil for drizzling (optional)

Lemon-scented olive oil for drizzling ( optional )

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Input: 1 cup rainbow quinoa


Input: 2 cups water


Input: Salt to taste


Input: 2 pounds fava beans


Input: 1/2 cup finely chopped flat-leaf parsley

B-QTY B-UNIT B-COMMENT I-COMMENT B-NAME I-NAME

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Input: 2 tablespoons finely chopped fresh dill

B-QTY B-UNIT B-COMMENT I-COMMENT B-NAME I-NAME

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Input: 2 tablespoons chopped chives


Input: 3 tablespoons fresh lemon juice


Input: 1 tablespoon sherry vinegar or Champagne vinegar

B-QTY B-UNIT B-COMMENT B-NAME B-COMMENT I-COMMENT B-NAME

NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small garlic clove, puréed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon Dijon mustard (optional)

B-QTY B-UNIT B-NAME I-NAME O B-COMMENT O

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: Freshly ground pepper


Input: 2 tablespoons extra virgin olive oil

B-QTY B-UNIT B-COMMENT I-COMMENT B-NAME I-NAME

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons grapeseed oil


Input: Small leaves romaine lettuce, for garnish (optional)

Small leaves romaine lettuce , for garnish ( optional )

O B-NAME I-NAME I-NAME O B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 3/4 cup quinoa


Input: 1 1/4 cups water


Input: Salt to taste


Input: 1 bag baby spinach, rinsed and dried, or 1/2 bunch spinach, stemmed, washed and dried

1 bag baby spinach , rinsed and dried , or 1/2 bunch spinach , stemmed , washed and dried

B-QTY B-UNIT B-NAME I-NAME O I-COMMENT O O O I-COMMENT O B-COMMENT B-NAME O I-COMMENT O I-COMMENT O O

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 white or cremini mushrooms, sliced

B-QTY B-NAME I-NAME I-NAME I-NAME O B-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup chopped walnuts


Input: 2 tablespoons chopped fresh parsley


Input: 1 ounce feta cheese, crumbled (1/4 cup, optional)

1 ounce feta cheese , crumbled ( 1/4 cup , optional )

B-QTY B-UNIT B-NAME I-NAME O B-COMMENT B-NAME O O O B-NAME I-NAME

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 tablespoon freshly squeezed lemon juice

B-QTY B-UNIT B-NAME I-NAME I-NAME I-NAME

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon sherry vinegar


Input: 1 teaspoon Dijon mustard


Input: 1 small garlic clove, puréed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste


Input: 2 tablespoons extra virgin olive oil

B-QTY B-UNIT B-NAME I-NAME I-NAME I-NAME

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup buttermilk


Input: Freshly ground pepper


Input: 1 cup quinoa


Input: 1 1/2 cups water


Input: Salt to taste


Input: 1 15-ounce can black beans, drained and rinsed, or 1 1/2 cups cooked black beans

1 15-ounce can black beans , drained and rinsed , or 1$1/2 cups cooked black beans

O O B-NAME I-NAME I-NAME O O O O O O O O O B-NAME I-NAME

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup fresh English peas (1 pound in the pod), raw or steamed 5 minutes (to taste)

3/4 cup fresh English peas ( 1 pound in the pod ) , raw or steamed 5 minutes ( to taste )

B-QTY B-UNIT O O B-NAME O O O O O O O O O O O O O O O O O

LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX

NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 red bell pepper, diced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 serrano chili, seeded if desired and finely chopped (optional)

1 serrano chili , seeded if desired and finely chopped ( optional )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 cup chopped cilantro, plus several sprigs for garnish

1/2 cup chopped cilantro , plus several sprigs for garnish

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons fresh lime juice


Input: 1 tablespoon red wine vinegar or sherry vinegar

B-QTY B-UNIT B-NAME I-NAME I-NAME O O B-NAME

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small garlic clove, puréed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon cumin seeds, lightly toasted and ground

1/2 teaspoon cumin seeds , lightly toasted and ground

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons extra virgin olive oil, or a combination of olive oil and grapeseed oil

3 tablespoons extra virgin olive oil , or a combination of olive oil and grapeseed oil

B-QTY B-UNIT B-NAME I-NAME I-NAME I-NAME O O O O O B-NAME I-NAME O O B-NAME

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup buttermilk


Input: 1 cup red quinoa


Input: 1 1/2 cups water


Input: Salt to taste


Input: 1 1/2 pounds fava beans


Input: 1/2 head cauliflower, broken into small florets

1/2 head cauliflower , broken into small florets

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons chopped chives


Input: 1 tablespoon freshly squeezed lemon juice

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon sherry vinegar


Input: 1/2 teaspoon curry powder


Input: 1 teaspoon Dijon mustard


Input: 1 small garlic clove, puréed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste


Input: 2 tablespoons grapeseed oil


Input: 5 tablespoons buttermilk


Input: Freshly ground pepper


Input: 1 ¼ cup cream, plus more for\nserving, if you like

1   1/4 cup cream, plus more for\nserving, if you like

1$1/4 cup cream , plus more for\nserving , if you like

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small clove garlic, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 teaspoon kosher salt


Input: 1/2 teaspoon finely grated orange zest

B-QTY B-UNIT B-COMMENT I-COMMENT B-NAME I-NAME

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon black pepper


Input: Olive oil, for brushing


Input: 3 tablespoons pomegranate molasses


Input: Chopped fresh mint, as needed

O B-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Kosher salt, as needed


Input: 1/2 pound medium shrimp, peeled and deveined

1/2 pound medium shrimp , peeled and deveined

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon peanut oil


Input: 1 teaspoon chopped Thai basil, or more as needed

1 teaspoon chopped Thai basil , or more as needed

NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon chopped salted, roasted peanuts

1 tablespoon chopped salted , roasted peanuts

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Sliced cucumber rounds, for serving

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon fennel seeds


Input: 1 fat garlic clove, finely chopped

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon lemon zest


Input: 2 teaspoons fresh lemon juice


Input: 1 teaspoon kosher salt


Input: 1 fennel bulb, with fronds

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1-inch piece fresh ginger root

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup superfine sugar


Input: Tiny pinch kosher salt


Input: 2 ounces rye whiskey, preferably Old Overholt

2 ounces rye whiskey , preferably Old Overholt

B-QTY B-UNIT B-NAME I-NAME O B-NAME I-NAME I-NAME

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 ounce fresh orange juice


Input: 1/2 teaspoon absinthe, preferably Kubler

1/2 teaspoon absinthe , preferably Kubler

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon fresh lemon juice


Input: Salt to taste


Input: 1 cup superfine sugar


Input: 1 lemon wedge (1/6 of a medium sized lemon)

1 lemon wedge ( 1/6 of a medium sized lemon )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 4 pitted cherries (or raspberries or blueberries)

4 pitted cherries ( or raspberries or blueberries )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 3 ounces dry amontillado sherry


Input: Orange slice, for garnish


Input: 1/2 cup pomegranate juice


Input: 1/2 cup superfine sugar


Input: 1 1/2 ounces white rum


Input: 1/2 ounce orange Curacao


Input: 3/4 ounce French (dry white) vermouth

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: 2 tablespoons extra virgin olive oil

B-QTY B-UNIT B-NAME I-NAME I-NAME I-NAME

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons fresh thyme leaves


Input: 2 tablespoons Asian fish sauce


Input: 1 tablespoon soy sauce


Input: Medium-size watermelon


Input: 3 tablespoons brown sugar


Input: 1/8 teaspoon cayenne


Input: 8 ounces dried rice vermicelli or other rice noodles

B-QTY B-UNIT B-NAME I-NAME I-NAME O O B-NAME O

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 small cucumbers, cut in 1/4-inch half moons

2 small cucumbers , cut in 1/4-inch half moons

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium carrot, cut in thin julienne

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup fresh mung bean sprouts or other sprouts

B-QTY O B-NAME I-NAME I-NAME I-NAME O O B-NAME

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Small handful basil sprigs


Input: Small handful mint sprigs


Input: Small handful cilantro sprigs


Input: 4 tablespoons slivered scallions


Input: 1/4 cup crushed or chopped roasted peanuts

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 four-inch length lemon grass, tender center only, thinly sliced

1 four-inch length lemon grass , tender center only , thinly sliced

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup sugar


Input: 5 Thai basil leaves; more for garnish

NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon seasoned rice wine vinegar

B-QTY B-UNIT B-NAME I-NAME I-NAME I-NAME

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 ounces gin


Input: 3/4 ounce lemon juice


Input: 1 ounce Cointreau


Input: 3/4 ounce lemon juice


Input: 1/2 ounce Campari


Input: Lemon wheel, for garnish


Input: 1¼ ounces gin


Input: 1¼ ounces Campari


Input: 1¼ ounces sweet vermouth


Input: Orange twist, for garnish


Input: 11/2 ounces tequila


Input: 1/2 ounce Campari


Input: 1/2 ounce sweet vermouth


Input: 1/2 ounce dry vermouth


Input: Dash of Angostura bitters


Input: Orange twist, for garnish


Input: 2 ounces tequila


Input: ¾ ounce Campari


Input: ½ ounce lime juice


Input: ½ ounce grapefruit juice


Input: Grapefruit twist, for garnish


Input: 2 ounces rye whiskey


Input: ¾ ounce dry vermouth


Input: ¾ ounce Campari


Input: 2 ounce rye whiskey


Input: ¾ ounce sweet vermouth


Input: ¾ ounce Campari


Input: 2 ounces gin


Input: ¾ ounce lemon juice


Input: ¾ ounce maraschino liqueur


Input: ¾ ounce gin


Input: ¾ ounce maraschino liqueur


Input: ¾ ounce green Chartreuse


Input: ¾ ounce lime juice


Input: 2 ounces white rum


Input: ¾ ounce lime juice


Input: ½ ounce grapefruit juice


Input: ½ ounce maraschino liqueur


Input: Lime wheel, for garnish


Input: 2 ounces white rum


Input: ¾ ounce pineapple juice


Input: ½ ounce maraschino liqueur


Input: ¼ ounce grenadine


Input: 2 ounces rye whiskey


Input: ½ ounce maraschino liqueur


Input: Dash of Angostura bitters


Input: Dash of orange bitters


Input: Orange twist, for garnish


Input: 2 ounces rye whiskey


Input: ¾ ounce dry vermouth


Input: ¼ ounce maraschino liqueur


Input: ¼ ounce amaro


Input: 3/4 ounce gin


Input: 1/4 ounce dry vermouth


Input: ¼ ounce sweet vermouth


Input: ¼ ounce lemon juice


Input: Dash of Angostura bitters


Input: 2 ounces gin


Input: ¾ ounce lime juice


Input: Dash of Angostura bitters


Input: Dash of orange bitters


Input: Lime wheel, for garnish


Input: \n2 ounces rum


Input: 1 ounce lime juice


Input: ½ ounce orange Curaçao


Input: ½ ounce orgeat


Input: Mint sprig, for garnish


Input: 2 ounces Cognac


Input: ¾ ounce lemon juice


Input: Lemon twist, for garnish


Input: 2 ounces port


Input: 1 ounce cognac


Input: ½ ounce lemon juice


Input: Orange twist, for garnish


Input: 1½ ounces pineapple juice


Input: 1½ ounces gin


Input: ½ ounce Cherry Heering


Input: ½ ounce lime juice


Input: ¼ ounce Cointreau


Input: ¼ ounce Bénédictine


Input: ¼ ounce grenadine


Input: Dash of Angostura bitters


Input: Orange wheel, for garnish


Input: 1½ ounces gin


Input: 1½ ounces dry vermouth


Input: Dash of orange bitters


Input: Orange twist, for garnish


Input: 1 ounce rye whiskey


Input: 1 ounce cognac


Input: 1 ounce sweet vermouth


Input: Dash of Angostura bitters


Input: \n2 ounces rye whiskey


Input: ¾ ounce lime juice


Input: 2 dashes Angostura bitters


Input: 2 ounces apple brandy


Input: ¼ ounce yellow Chartreuse


Input: ¼ ounce Bénédictine


Input: 2 dashes Angostura bitters


Input: \n1½ ounces apple brandy


Input: ½ ounce sweet vermouth


Input: ½ ounce Cherry Heering


Input: ½ ounce lemon juice


Input: Splash of ginger ale


Input: orange wheel, for garnish


Input: 2 tablespoons minced jalapeños or other fresh chilies of your choice

B-QTY B-UNIT B-NAME I-NAME O O O O O O O

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Orange slice, for garnish


Input: 1 tablespoon finely chopped fennel fronds, including stems, preferably bronze fennel, plus a sprig for garnish

1 tablespoon finely chopped fennel fronds , including stems , preferably bronze fennel , plus a sprig for garnish

B-QTY B-UNIT O O B-NAME I-NAME I-NAME I-NAME I-NAME I-NAME I-NAME I-NAME I-NAME I-NAME I-NAME I-NAME I-NAME I-NAME I-NAME

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon fresh lemon juice


Input: Orange-peel twist, for garnish


Input: Orange-peel twist, for garnish


Input: 1 teaspoon seasoned rice wine vinegar

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2  15-ounce cans white beans, drained and rinsed

2 15-ounce cans white beans , drained and rinsed

B-QTY B-NAME I-NAME I-NAME I-NAME O O O O

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup extra virgin olive oil, or more as needed

1/3 cup extra virgin olive oil , or more as needed

O B-UNIT B-NAME I-NAME I-NAME I-NAME O O O O O

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 24 pearl onions, peeled


Input: 4 tablespoons slivered scallions


Input: 1/4 cup crushed or chopped roasted peanuts

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Lime wedges


Input: 1 tablespoon black or brown mustard seeds

B-QTY B-UNIT B-NAME I-NAME I-NAME I-NAME I-NAME

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Fresh cilantro leaves


Input: 1 15-ounce can chickpeas, drained and rinsed thoroughly

1 15-ounce can chickpeas , drained and rinsed thoroughly

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup sugar


Input: 1 1/4-inch-thick slice of unpeeled cucumber

1$1/4-inch-thick slice of unpeeled cucumber


Input: 1 1/2 ounces Pimm’s No. 1


Input: 1/2 ounce gin, preferably Beefeater

B-QTY B-UNIT B-NAME I-NAME I-NAME I-NAME

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 ounce lemon juice


Input: Seltzer or sparkling water


Input: Lemon wedges, for garnish


Input: Mint, for garnish.


Input: 3/4 cup sugar


Input: 1 750-milliliter bottle gin


Input: 1/2 cup orange liqueur


Input: 1 liter seltzer, chilled.


Input: ¼ ounce orange Curaçao


Input: ¾ ounce orange Curaçao


Input: 2 tablespoons tahini


Input: ¾ ounce orange Curaçao


Input: ½ ounce orange Curaçao


Input: ½ ounce Bénédictine


Input: ¼ ounce Bénédictine


Input: Dash of Peychaud’s bitters


Input: ½ ounce Bénédictine


Input: ½ ounce Bénédictine


Input: 3/4 cup arugula leaves, stems trimmed

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 tablespoons (1 stick) unsalted butter, at room temperature

8 tablespoons ( 1 stick ) unsalted butter , at room temperature

B-QTY B-UNIT O O O O B-NAME I-NAME O O O O

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon finely chopped chives


Input: 2 garlic cloves, minced


Input: 1/2 teaspoon kosher salt, more as needed

1/2 teaspoon kosher salt , more as needed

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon black pepper


Input: 4 soft-shell crabs, cleaned and patted dry

4 soft-shell crabs , cleaned and patted dry

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 half-inch-thick slices country-style bread


Input: Salt


Input: 3 or 4 lobsters, totaling about 4 1/2  pounds

3 or 4 lobsters , totaling about 4$1/2 pounds

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons neutral oil, like canola oil

2 tablespoons neutral oil , like canola oil

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup tomato paste


Input: 2 shallots, peeled and thinly sliced

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 cups dry white wine


Input: 5 sprigs thyme


Input: 2 sprigs tarragon


Input: 1 bay leaf


Input: 6 cups water (reserved from poaching)

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 3 or 4 cooked lobsters (claws, knuckles, tails; see recipe above)

3 or 4 cooked lobsters ( claws , knuckles , tails; see recipe above )

O O B-QTY B-NAME I-NAME O O O O O O O O O O

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 tablespoons neutral oil, like canola

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon ginger, peeled and minced

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons sweet onion (like Vidalia), peeled and minced

2 tablespoons sweet onion ( like Vidalia ) , peeled and minced

B-QTY B-UNIT B-NAME I-NAME O O O O O O O O

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups lobster stock (recipe above)

1$1/2 cups lobster stock ( recipe above )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 tablespoons fresh mint, cut into chiffonade

2 tablespoons fresh mint , cut into chiffonade

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 tablespoons soy sauce


Input: 3 tablespoons Sriracha sauce, or to taste

3 tablespoons Sriracha sauce , or to taste

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons unsalted butter, cut into small pieces

3 tablespoons unsalted butter , cut into small pieces

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 to 2 limes


Input: 2 tablespoons thinly sliced scallions


Input: 4 thick slices sourdough bread


Input: 3 tablespoons unsalted butter


Input: Kosher salt and freshly ground black pepper, to taste

Kosher salt and freshly ground black pepper , to taste

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 pounds medium golden beets in skin, well washed (or red or other beets)

2 pounds medium golden beets in skin , well washed ( or red or other beets )

B-QTY B-UNIT O B-NAME I-NAME O O O O O O O O O O B-NAME O

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 12 to 16 ounces beet greens (or chard or other greens)

12 to 16 ounces beet greens ( or chard or other greens )

O O B-QTY B-UNIT B-NAME I-NAME O O O O O B-NAME O

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 teaspoon coriander seeds


Input: 1 teaspoon cumin seeds


Input: 1/3 cup red onion or shallot, finely diced

1/3 cup red onion or shallot , finely diced

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 garlic cloves, finely grated

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons red wine vinegar


Input: Salt and pepper


Input: 1 teaspoon toasted cumin-coriander mixture


Input: Pinch cayenne


Input: 4 tablespoons extra virgin olive oil

B-QTY B-UNIT B-NAME I-NAME I-NAME I-NAME

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup full-fat plain yogurt


Input: 1 garlic clove, finely grated

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and pepper to taste


Input: Pinch cayenne


Input: 1 teaspoon toasted cumin-coriander mixture


Input: 2 tablespoons fresh mint, finely chopped

2 tablespoons fresh mint , finely chopped

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon extra virgin olive oil

B-QTY B-UNIT B-NAME I-NAME I-NAME I-NAME

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons freshly snipped dill for garnish

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 pounds Swiss chard (2 generous bunches)

2 pounds Swiss chard ( 2 generous bunches )

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 tablespoon extra virgin olive oil

B-QTY B-UNIT B-NAME I-NAME I-NAME I-NAME

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 medium onion, chopped


Input: 2 stalks celery, finely diced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste


Input: 4 garlic cloves, minced


Input: 2 quarts chicken stock, vegetable stock or water

2 quarts chicken stock , vegetable stock or water

B-QTY B-UNIT B-NAME I-NAME O O B-NAME O O

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: A bouquet garni made with a bay leaf and a couple of sprigs each parsley and thyme

O B-NAME I-NAME O O O O O O O O O O O O O O

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup basmati rice


Input: Freshly ground pepper


Input: Freshly squeezed lemon juice (optional)

Freshly squeezed lemon juice ( optional )

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: Freshly grated Parmesan for serving (optional)

Freshly grated Parmesan for serving ( optional )

YesCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 tablespoon extra virgin olive oil

B-QTY B-UNIT B-COMMENT I-COMMENT B-NAME I-NAME

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small onion, chopped

B-QTY B-COMMENT B-NAME B-COMMENT I-COMMENT


Input: 2 garlic cloves, minced


Input: 2 pounds zucchini, diced (about 7 cups diced)

2 pounds zucchini , diced ( about 7 cups diced )

B-QTY B-UNIT B-NAME B-COMMENT O O B-COMMENT I-COMMENT I-COMMENT O O

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 teaspoons curry powder


Input: 6 cups chicken stock, vegetable stock or water

6 cups chicken stock , vegetable stock or water

B-QTY B-UNIT B-NAME I-NAME O B-COMMENT B-NAME I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup basmati rice


Input: Salt to taste


Input: Freshly ground pepper (I like a lot of it in this soup)

Freshly ground pepper ( I like a lot of it in this soup )

O B-NAME I-NAME O B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT O

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NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Pinch of cayenne


Input: 2 tablespoons fresh lemon juice


Input: 2 tablespoons chopped chives


Input: 1 small zucchini, sliced paper-thin, tossed with salt and, if desired, lemon juice, and marinated for 15 minutes or longer

1 small zucchini , sliced paper-thin , tossed with salt and , if desired , lemon juice , and marinated for 15 minutes or longer

B-QTY B-COMMENT B-NAME O I-COMMENT I-COMMENT O I-COMMENT I-COMMENT I-COMMENT O O I-COMMENT I-COMMENT O I-COMMENT I-COMMENT O O I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Garlic croutons (optional)

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 pound (1 heaped cup) white beans, like navy beans or cannellini, washed, picked over and soaked overnight or for 6 hours

1/2 pound ( 1 heaped cup ) white beans , like navy beans or cannellini , washed , picked over and soaked overnight or for 6 hours

B-QTY B-UNIT O O O O O B-NAME I-NAME O I-COMMENT I-COMMENT B-NAME O I-COMMENT O I-COMMENT O I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT O I-COMMENT I-COMMENT I-COMMENT

LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bay leaf


Input: Salt and freshly ground pepper


Input: 2 tablespoons olive oil


Input: 1 medium onion, cut in half, half finely chopped

1 medium onion , cut in half , half finely chopped

B-QTY O B-NAME B-COMMENT I-COMMENT I-COMMENT O I-COMMENT O I-COMMENT I-COMMENT

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 garlic cloves, 2 peeled, 4 minced

B-QTY B-NAME I-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large carrot, diced

B-QTY B-COMMENT B-NAME B-COMMENT I-COMMENT


Input: 1 celery stalk, diced


Input: 1 red bell pepper, diced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: A bouquet garni made with a few sprigs each parsley and mint, and, if desired, a Parmesan rind

A bouquet garni made with a few sprigs each parsley and mint , and , if desired , a Parmesan rind

O B-NAME I-NAME B-COMMENT I-COMMENT O I-COMMENT I-COMMENT I-COMMENT I-COMMENT O I-COMMENT O O O I-COMMENT I-COMMENT O O I-COMMENT I-COMMENT

LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound green beans, ends trimmed

B-QTY B-UNIT B-NAME I-NAME O B-COMMENT I-COMMENT

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound fava beans, shelled and skinned

B-QTY B-UNIT B-NAME I-NAME O O O B-COMMENT O

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons chopped flat-leaf parsley


Input: 2 tablespoons chopped fresh mint


Input: Freshly grated Parmesan for garnish


Input: 2 tablespoons extra virgin olive oil

B-QTY B-UNIT B-NAME I-NAME I-NAME I-NAME

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 large or 1 medium onion, diced

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 stalks celery, sliced


Input: 2 pounds bulb fennel, trimmed, washed and diced

2 pounds bulb fennel , trimmed , washed and diced

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound Yukon gold potatoes, peeled and diced

1 pound Yukon gold potatoes , peeled and diced

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 garlic cloves or 1/2 head green garlic, peeled and cut in half

6 garlic cloves or 1/2 head green garlic , peeled and cut in half

B-QTY B-NAME I-NAME O O O O B-NAME O O O O O O

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste


Input: A bouquet garni made with a bay leaf, a couple of sprigs each parsley and thyme, 1/2 teaspoon fennel seeds and 1/4 teaspoon black peppercorns, tied in cheesecloth

A bouquet garni made with a bay leaf , a couple of sprigs each parsley and thyme , 1/2 teaspoon fennel seeds and 1/4 teaspoon black peppercorns , tied in cheesecloth

O B-NAME O O O O O O O O O O O O O O O O O O O O O O O O O O O O O

LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 quarts water, vegetable stock or chicken stock

2 quarts water , vegetable stock or chicken stock

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper


Input: Chopped fresh fennel fronds


Input: Lightly crushed fennel seeds


Input: Paper-thin slices of fennel bulb


Input: Garlic croutons


Input: Shaved Parmesan


Input: 1 tablespoon extra virgin olive oil

B-QTY B-UNIT B-NAME I-NAME I-NAME I-NAME

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 large leeks, white and light green parts only, cleaned and sliced

4 large leeks , white and light green parts only , cleaned and sliced

B-QTY B-NAME I-NAME O O O O O O O O O O O

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 garlic cloves, minced


Input: 7 cups chicken stock, vegetable stock or water

7 cups chicken stock , vegetable stock or water

B-QTY B-UNIT B-NAME I-NAME O O B-NAME O O

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Input: 1/2 cup basmati rice


Input: 1 bay leaf


Input: Salt and freshly ground pepper


Input: Pinch of cayenne (optional)

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 cup milk, plain yogurt or a combination of milk and creme fraiche

1/2 cup milk , plain yogurt or a combination of milk and creme fraiche

B-QTY B-UNIT B-NAME O O O O O O O B-NAME O O O

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Chopped chives and/or croutons


Input: 1 bottle (750 milliliters) good quality dry red wine

1 bottle ( 750 milliliters ) good quality dry red wine

B-COMMENT I-COMMENT O B-QTY O O B-COMMENT I-COMMENT B-NAME I-NAME I-NAME

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NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 or 2 tablespoons Madeira or Marsala

B-QTY B-COMMENT B-RANGE_END B-UNIT B-NAME B-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 pound dried fruit


Input: 1 minced shallot


Input: Candied ginger


Input: White wine


Input: White-wine vinegar


Input: Dijon mustard


Input: Butter


Input: 1/4 cup brown sugar


Input: 1 1/2 pounds chopped stone fruit (peaches, nectarines, plums, cherries or apricots, for example)

1$1/2 pounds chopped stone fruit ( peaches , nectarines , plums , cherries or apricots , for example )

B-QTY B-UNIT B-NAME I-NAME I-NAME O O O O O O O O O O O O O O

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 cup water


Input: 1 tablespoon fresh ginger, minced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon curry powder


Input: 1 pinch ground cloves


Input: 1/4 cup raisins


Input: 1/4 cup toasted nuts (like macadamia)

B-QTY B-UNIT B-NAME I-NAME O B-COMMENT I-COMMENT O

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Orange juice to taste


Input: 2 1/2 cups sugar


Input: 5 cups water


Input: 1 stick butter


Input: Seeds of 1 vanilla bean


Input: 1 1/2 pounds halved fruit (peaches, cherries, plums, nectarines, apricots or mangoes will work)

1$1/2 pounds halved fruit ( peaches , cherries , plums , nectarines , apricots or mangoes will work )

B-QTY B-UNIT B-NAME I-NAME O O O O O O O O O O O O O O O

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NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 1/2 cups sugar


Input: Juice of 1/2 orange


Input: Chopped fruit


Input: 3/4 cup sugar


Input: 1 cup water


Input: chopped fruit


Input: 1 tablespoon honey


Input: 1 teaspoon lemon juice


Input: 1/4 teaspoon ground nutmeg


Input: 1 pinch ground cloves


Input: 2 pound dried fruit stone fruit (apricots, plums or cherries, for example)

2 pound dried fruit stone fruit ( apricots , plums or cherries , for example )

B-QTY B-UNIT B-NAME I-NAME O B-NAME O O O O O O O O O O

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 pound blanched almonds


Input: 2 tablespoons pine\nnuts


Input: 2 cups fresh orange juice


Input: 2 cups water


Input: 1 teaspoon ground cinnamon


Input: 1 tablespoon rosewater


Input: 1 tablespoon anise liquor or 2 or 3 star anise (optional)

1 tablespoon anise liquor or 2 or 3 star anise ( optional )

B-QTY B-UNIT B-NAME I-NAME O O O O O B-NAME O O O

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: Chopped fresh stone fruit


Input: 1/4 cup fresh orange juice


Input: 1/4 cup fresh chopped mint leaves

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon honey


Input: chopped fresh fruit


Input: juice of one lime


Input: 1 teaspoon chili powder


Input: 1/4 cup fresh\nchopped cilantro


Input: 1 tablespoon sugar


Input: 1/2 teaspoon salt


Input: 1 pinch of cayenne (optional)

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: fruit halves


Input: unsalted butter


Input: sprinkle of sugar


Input: Fruit halves


Input: Sprinkle of sugar


Input: Butter


Input: fruit halves or slice fruit


Input: 1 and a half cups all-purpose flour

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup blanched sliced almonds


Input: 1/3 cup confectioners’ sugar


Input: Grated zest of 1/2 lemon


Input: Pinch kosher salt


Input: 1/2 cup (1 stick) unsalted butter, cold and cubed

1/2 cup ( 1 stick ) unsalted butter , cold and cubed

B-QTY B-UNIT O O O O B-NAME I-NAME O B-COMMENT I-COMMENT I-COMMENT

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NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large egg, lightly beaten

B-QTY B-NAME I-NAME O B-COMMENT I-COMMENT

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup dried fenugreek leaves


Input: 2 pounds medium potatoes, like Yukon Gold or Yellow Finn

2 pounds medium potatoes , like Yukon Gold or Yellow Finn

B-QTY B-UNIT B-COMMENT B-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP YesCAP NoCAP YesCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and pepper


Input: 1 bay leaf


Input: 1 large thyme sprig


Input: 3 garlic cloves, smashed to a paste with a little salt

3 garlic cloves , smashed to a paste with a little salt

B-QTY B-NAME B-UNIT O B-COMMENT I-COMMENT O I-COMMENT I-COMMENT O I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup extra virgin olive oil

O B-UNIT B-COMMENT I-COMMENT B-NAME I-NAME

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound small French beans, or small romano or wax beans

1 pound small French beans , or small romano or wax beans

B-QTY B-UNIT O B-NAME I-NAME I-COMMENT O O I-COMMENT O I-COMMENT B-NAME

NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 large eggs


Input: 6 to 8 anchovy fillets, optional, for garnish

6 to 8 anchovy fillets , optional , for garnish

B-QTY O B-RANGE_END B-NAME B-COMMENT O I-COMMENT O I-COMMENT I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 ounces arugula, optional


Input: 1/2 fresh jalapeno, cut into thin wheels

1/2 fresh jalapeno , cut into thin wheels

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup green Chartreuse


Input: 1 cup diced crustless stale baguette

B-QTY B-UNIT B-NAME I-NAME I-NAME I-NAME

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 ounce Benedictine


Input: 1/2 ounce agave nectar


Input: 1 ounce fresh lime juice


Input: Sprig of fresh thyme


Input: 1 cup green chartreuse


Input: 1 cup crushed ice


Input: 1 ounce coconut cream, like Coco Lopez

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP YesCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 ounce fresh unsweetened passion fruit purée or juice

B-QTY B-UNIT O O B-NAME I-NAME I-NAME I-NAME I-NAME

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 ounces cachaça


Input: 3/4 ounce sweetened condensed milk


Input: 4 ounces stale baguette


Input: 2 garlic cloves


Input: 1 3/4 cups low-fat milk (1 percent or 2 percent)

1$3/4 cups low-fat milk ( 1 percent or 2 percent )

B-QTY B-UNIT B-NAME I-NAME O O O O O O O

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 to 3/4 pound Swiss chard

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small onion, chopped


Input: 1 red bell pepper, diced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 eggs


Input: 2 ounces Gruyère, grated (1/2 cup)

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 ounce Parmesan, grated (1/4 cup)

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 4 ounces whole-wheat bread or baguette, crusts removed (weigh after removing crusts)

4 ounces whole-wheat bread or baguette , crusts removed ( weigh after removing crusts )

B-QTY B-UNIT B-NAME I-NAME O O O O O O O O O O O

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 garlic cloves


Input: 1 1/2 cups low-fat milk (1 percent or 2 percent)

1$1/2 cups low-fat milk ( 1 percent or 2 percent )

B-QTY B-UNIT B-NAME I-NAME O O O O O O O

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 1/2 pounds mixed green and yellow summer squash, grated

1$1/2 pounds mixed green and yellow summer squash , grated

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons extra virgin olive oil

B-QTY B-UNIT B-NAME I-NAME I-NAME I-NAME

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small or 1/2 medium onion, chopped

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon chopped fresh dill or mint

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon chopped fresh parsley


Input: 4 eggs


Input: 2 ounces feta, crumbled (1/2 cup)

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 ounce Parmesan, grated (1/4 cup)

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 4 ounces whole-wheat bread, crusts removed (weigh after removing crusts)

4 ounces whole-wheat bread , crusts removed ( weigh after removing crusts )

B-QTY B-UNIT B-NAME I-NAME O O I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT O I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 garlic cloves


Input: 1 3/4 cups low-fat milk (1 percent or 2 percent)

1$3/4 cups low-fat milk ( 1 percent or 2 percent )

B-QTY B-UNIT B-NAME I-NAME O B-COMMENT O I-COMMENT I-COMMENT O O

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 tablespoons extra virgin olive oil

B-QTY B-UNIT B-COMMENT I-COMMENT B-NAME I-NAME

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound mushrooms, sliced


Input: 1/2 teaspoon chopped fresh thyme


Input: 2 tablespoons dry white wine (optional)

2 tablespoons dry white wine ( optional )

B-QTY B-UNIT B-NAME I-NAME I-NAME O B-COMMENT O

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 pound roma tomatoes, sliced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon balsamic vinegar


Input: 1/2 teaspoon chopped fresh rosemary


Input: 4 eggs


Input: 2 ounces Gruyère cheese, grated (1/2 cup)

2 ounces Gruyère cheese , grated ( 1/2 cup )

B-QTY B-UNIT O B-NAME O B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 ounce Parmesan, grated (1/4 cup)

B-QTY B-UNIT O O B-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 4 ounces stale white or whole-wheat bread, crusts removed (weigh after removing crusts)

4 ounces stale white or whole-wheat bread , crusts removed ( weigh after removing crusts )

B-QTY B-UNIT B-NAME B-COMMENT I-COMMENT I-COMMENT B-NAME B-COMMENT O I-COMMENT I-COMMENT I-COMMENT I-COMMENT I-COMMENT O I-COMMENT

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 cup low-fat milk (2 percent)

B-QTY B-UNIT B-NAME I-NAME O B-COMMENT I-COMMENT O

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 teaspoon vanilla extract


Input: Softened butter for the baking dish

O B-NAME B-COMMENT I-COMMENT I-COMMENT I-COMMENT

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 eggs, separated


Input: 50 grams (1/2 cup) almond flour

B-QTY B-UNIT O B-COMMENT I-COMMENT O B-NAME I-NAME

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon cinnamon


Input: 1 teaspoon kirsch (optional)

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 2 tablespoons mild honey, like clover

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup sugar


Input: 3/4 pound cherries, pitted


Input: 2 tablespoons sliced almonds, lightly toasted

2 tablespoons sliced almonds , lightly toasted

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 ounces stale white or whole-wheat bread, crusts removed (weigh after removing crusts)

4 ounces stale white or whole-wheat bread , crusts removed ( weigh after removing crusts )

B-QTY B-UNIT B-NAME I-NAME O O B-NAME O O O O O O O O O

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 cup low-fat milk (1 percent or 2 percent)

1 cup low-fat milk ( 1 percent or 2 percent )

B-QTY B-UNIT B-NAME I-NAME O B-QTY O O O O O

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 teaspoon vanilla extract


Input: 1/4 teaspoon almond extract


Input: Softened butter for the baking dish

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 eggs, separated


Input: 1/2 cup almond flour


Input: 1/2 teaspoon cinnamon


Input: 2 tablespoons mild honey, like clover

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup sugar


Input: 1 pound apricots, pitted and halved if small, quartered if large

1 pound apricots , pitted and halved if small , quartered if large

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons sliced almonds, lightly toasted

2 tablespoons sliced almonds , lightly toasted

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large, unsprayed, fragrant rose (about 1 cup petals), or 1/2 teaspoon rosewater

1 large , unsprayed , fragrant rose ( about 1 cup petals ) , or 1/2 teaspoon rosewater

O O O O O O O O O O B-UNIT O O O O O O O

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 pounds corn kernels (frozen is fine; thaw it first)

2 pounds corn kernels ( frozen is fine; thaw it first )

B-QTY B-UNIT B-NAME I-NAME O O O O O O O O

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: High-quality vegetable oil as needed


Input: 3 or 4 small green chilies\nor 1 jalapeño, seeded and minced

3 or 4 small green chilies\nor 1 jalapeño , seeded and minced

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons coarse salt


Input: 2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch chunks

2 pounds boneless , skinless chicken thighs , cut into 1$1/2-inch chunks

B-QTY B-UNIT B-NAME I-NAME I-NAME I-NAME O B-NAME O O O O

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large beet, cooked, peeled, cooled and roughly chopped

1 large beet , cooked , peeled , cooled and roughly chopped

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup whole milk yogurt


Input: Lemon wedges


Input: 2 tablespoons minced garlic


Input: 1 tablespoon minced fresh ginger


Input: 1/2 tablespoon chili powder


Input: Salt to taste


Input: 1 pound beef tenderloin, cut into 1 1/2-inch strips

1 pound beef tenderloin , cut into 1$1/2-inch strips

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 tablespoon tamarind concentrate


Input: 3 tablespoons coconut oil


Input: 1/4 teaspoon mustard seeds


Input: 5 fresh curry leaves


Input: 3 medium red onions, finely chopped

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 green chilies, seeded and finely chopped

2 green chilies , seeded and finely chopped

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons garam masala


Input: 1 tablespoon ground coriander


Input: 1/4 teaspoon ground turmeric


Input: 1/2 teaspoon powdered black pepper


Input: 3 tablespoons whole milk yogurt


Input: Freshly chopped cilantro for garnish


Input: 3/4 cup canola oil


Input: 1/2 cup peeled, chopped ginger

B-QTY B-UNIT B-NAME I-NAME I-NAME I-NAME

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup miso paste


Input: 1/2 cup rice vinegar, or as needed

B-QTY B-UNIT B-NAME I-NAME I-NAME I-NAME I-NAME I-NAME

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Finely grated zest and juice of 2 lemons or limes

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup sugar, or as needed

B-QTY B-UNIT B-NAME I-NAME I-NAME I-NAME I-NAME

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Coarse salt and black pepper


Input: 2 tablespoons sugar


Input: 4 dried apricots


Input: 1 medium bunch kale (Tuscan, red Russian, Winterbor or lacinato), coarse stems removed and discarded, roughly chopped

1 medium bunch kale ( Tuscan , red Russian , Winterbor or lacinato ) , coarse stems removed and discarded , roughly chopped

B-QTY O B-UNIT B-NAME I-NAME I-NAME I-NAME I-NAME I-NAME I-NAME I-NAME I-NAME I-NAME I-NAME I-NAME I-NAME I-NAME I-NAME I-NAME I-NAME I-NAME I-NAME I-NAME

LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX

NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP YesCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN NoPAREN NoPAREN


Input: 2 cups sugar snap peas, stemmed

B-QTY B-UNIT B-NAME I-NAME I-NAME I-NAME I-NAME

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 ounces feta cheese, crumbled

B-QTY B-UNIT B-NAME I-NAME I-NAME I-NAME

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup almonds, toasted and coarsely chopped

1/4 cup almonds , toasted and coarsely chopped

B-QTY B-UNIT B-NAME I-NAME I-NAME I-NAME I-NAME I-NAME

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons chopped fresh mint leaves, or as needed

2 tablespoons chopped fresh mint leaves , or as needed

B-QTY B-UNIT B-NAME I-NAME I-NAME I-NAME I-NAME I-NAME I-NAME I-NAME

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons butter


Input: 2 medium red bliss or other waxy potatoes, cut into 1/2-inch dice

2 medium red bliss or other waxy potatoes , cut into 1/2-inch dice

B-QTY B-NAME I-NAME I-NAME I-NAME I-NAME I-NAME I-NAME I-NAME I-NAME I-NAME I-NAME I-NAME

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon black pepper


Input: 2 tablespoons Old Bay seasoning, or as needed

2 tablespoons Old Bay seasoning , or as needed

B-QTY B-UNIT B-NAME I-NAME I-NAME I-NAME I-NAME I-NAME I-NAME

NoCAP NoCAP YesCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt


Input: 3 1/2 cups beef or vegetable stock, or as needed

3$1/2 cups beef or vegetable stock , or as needed

B-QTY B-UNIT B-NAME I-NAME I-NAME I-NAME I-NAME I-NAME I-NAME I-NAME

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons lemon juice, or as needed

2 tablespoons lemon juice , or as needed

B-QTY B-UNIT B-NAME I-NAME I-NAME I-NAME I-NAME I-NAME

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup dry white wine


Input: 2 large tomatoes, peeled and cut into 1/2-inch dice

2 large tomatoes , peeled and cut into 1/2-inch dice

B-QTY B-NAME I-NAME I-NAME I-NAME I-NAME I-NAME I-NAME I-NAME I-NAME

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound claw crab meat, picked over and any cartilage discarded

1 pound claw crab meat , picked over and any cartilage discarded

B-QTY B-UNIT B-NAME I-NAME I-NAME I-NAME I-NAME I-NAME I-NAME I-NAME I-NAME I-NAME

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Saltines, for serving


Input: 1/4 cup brown mustard seeds


Input: 1/4 cup yellow mustard seeds


Input: 1/2 cup white wine


Input: 1 teaspoon kosher salt


Input: 4 pints ripe grape tomatoes, cut in half

4 pints ripe grape tomatoes , cut in half

B-QTY B-UNIT B-NAME I-NAME I-NAME O O O O

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups red wine vinegar


Input: 2/3 cup dark brown sugar


Input: 4 teaspoons salt


Input: 2 teaspoons black pepper


Input: 3/4 teaspoon Worcestershire sauce


Input: 1 pound Kirby cucumbers


Input: 2 tablespoons coarse kosher salt


Input: 3 large sprigs fresh dill


Input: 1/4 cup light brown sugar


Input: 1/3 cup cider vinegar


Input: 2 teaspoons coriander seeds


Input: 1/2 teaspoon black peppercorns


Input: 1/4 teaspoon allspice berries


Input: Salt and pepper


Input: 3 five-ounce slices tender beef steak, cut 1/2-inch thick

3 five-ounce slices tender beef steak , cut 1/2-inch thick

B-QTY O B-UNIT B-COMMENT B-NAME I-NAME B-COMMENT O O O

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 slices pancetta or bacon


Input: 1 large onion, sliced in thin rings

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 thin slices Monterey Jack or mozzarella cheese

NoCAP NoCAP NoCAP YesCAP YesCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 small kaiser or Portuguese sandwich rolls, split

6 small kaiser or Portuguese sandwich rolls , split

NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup mayonnaise, preferably homemade

1/2 cup mayonnaise , preferably homemade

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: lettuce leaves


Input: 6 tomato slices


Input: 1 roasted sweet pepper, optional

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 hard-cooked eggs, sliced, optional

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Chimichurri salsa (see recipe)

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 garlic cloves, minced


Input: 1/2 cup chopped parsley


Input: 1/4 cup extra virgin olive oil

B-QTY B-UNIT B-NAME I-NAME I-NAME I-NAME

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 pounds fresh skinless cod fillets, in 6 pieces

2 pounds fresh skinless cod fillets , in 6 pieces

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons lime juice


Input: Salt and ground black pepper


Input: 2 tablespoons grapeseed oil


Input: 6 cloves garlic, slivered


Input: 1 tablespoon minced ginger


Input: 1 1/2 cups thinly sliced fennel bulb

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup dry white wine


Input: 18 littleneck clams, scrubbed


Input: 1 14-ounce can unsweetened coconut milk, stirred

1 14-ounce can unsweetened coconut milk , stirred

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 cups steamed jasmine rice


Input: 12 mint leaves, slivered


Input: 1 jalapeño, seeded and slivered

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 to 4 large garlic cloves (more to taste; authentic aioli has more like 4 to 6), peeled, cut in half, and green shoot removed

2 to 4 large garlic cloves ( more to taste; authentic aioli has more like 4 to 6 ) , peeled , cut in half , and green shoot removed

B-QTY O O O B-NAME I-NAME O O O O O O O O O O O O O O O O O O O O O O O O

LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste (about 1/2 teaspoon)

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 free-range organic egg yolks, or 1 egg and 1 egg white (the yolks are traditional, but the whole egg and white works fine)

2 free-range organic egg yolks , or 1 egg and 1 egg white ( the yolks are traditional , but the whole egg and white works fine )

B-QTY O B-NAME I-NAME I-NAME O O O B-NAME O O B-NAME O O O B-NAME O O O O O O B-NAME O O O O O

LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN YesPAREN YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 cup grapeseed oil


Input: 1/2 cup extra virgin olive oil

B-QTY B-UNIT B-NAME I-NAME I-NAME I-NAME

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 to 4 large garlic cloves (more to taste; authentic aioli has more like 4 to 6), peeled, cut in half, and green shoot removed

2 to 4 large garlic cloves ( more to taste; authentic aioli has more like 4 to 6 ) , peeled , cut in half , and green shoot removed

B-QTY O O O B-NAME I-NAME O O O O O O O O O O O O O O O O O O O O O O O O

LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 free-range organic egg yolks, or 1 egg and 1 egg white (the yolks are traditional, but the whole egg and white works fine)

2 free-range organic egg yolks , or 1 egg and 1 egg white ( the yolks are traditional , but the whole egg and white works fine )

B-QTY O B-NAME I-NAME I-NAME O O O B-NAME O O B-NAME O O O B-NAME O O O O O O B-NAME O O O O O

LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN YesPAREN YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 cup grapeseed oil


Input: 1/2 cup extra virgin olive oil

B-QTY B-UNIT B-NAME I-NAME I-NAME I-NAME

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 generous pinches saffron


Input: 1 to 1 1/2 pounds cod fillets or pieces

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground pepper


Input: 1 1/2 pounds fava beans, shelled and skinned

1$1/2 pounds fava beans , shelled and skinned

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup aioli


Input: 3 large artichokes


Input: 1 lemon, cut in half

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 medium carrots, peeled, trimmed and cut in half lengthwise

5 medium carrots , peeled , trimmed and cut in half lengthwise

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 medium or 10 small potatoes, cut in half

5 medium or 10 small potatoes , cut in half

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 beets, scrubbed and roasted, cut in wedges

4 beets , scrubbed and roasted , cut in wedges

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 pound green beans, trimmed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound asparagus, trimmed


Input: 1 to 1 1/2 pounds mixed summer squash, cut in half lengthwise and into 3-inch pieces or, if using pattypans, cut into wedges

1 to 1$1/2 pounds mixed summer squash , cut in half lengthwise and into 3-inch pieces or , if using pattypans , cut into wedges

O O B-QTY B-UNIT O B-NAME I-NAME O O O O O O O O O O O O O O O O O O

LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 hard-boiled eggs, peeled and halved or quartered

5 hard-boiled eggs , peeled and halved or quartered

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 pound chickpeas, cooked, or 2 cans, drained and rinsed

3/4 pound chickpeas , cooked , or 2 cans , drained and rinsed

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 pounds cod fillets, seasoned with salt and pepper and steamed until tender and flaky, 5 to 10 minutes depending on the thickness (optional)

2 pounds cod fillets , seasoned with salt and pepper and steamed until tender and flaky , 5 to 10 minutes depending on the thickness ( optional )

B-QTY B-UNIT B-NAME I-NAME O O O O O O O O O O O O O O O O O O O O O O O O

LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 2 cups aioli


Input: 1 cup dried chickpeas, soaked for 4 to 6 hours or overnight in 3 cups water

1 cup dried chickpeas , soaked for 4 to 6 hours or overnight in 3 cups water

B-QTY B-UNIT B-NAME I-NAME O O O O O O O O O O O B-UNIT O

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 quart water


Input: Salt to taste


Input: 1/2 pound green beans, ends trimmed

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup chopped fresh parsley


Input: 2 tablespoons chopped chives, or 3 or 4 scallions, chopped

2 tablespoons chopped chives , or 3 or 4 scallions , chopped

B-QTY B-UNIT B-NAME I-NAME O O O O O O O B-NAME

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 radishes, sliced (optional)

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1/3 cup aioli


Input: Lemon juice as desired


Input: 1 5-ounce can water-packed tuna


Input: 1 stalk celery, finely diced

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup aioli


Input: Lemon juice as desired


Input: 1/2 pound tomatoes, half chopped, half sliced

1/2 pound tomatoes , half chopped , half sliced

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 or 4 basil leaves, torn or cut in chiffonade

3 or 4 basil leaves , torn or cut in chiffonade

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt and freshly ground pepper


Input: Bibb lettuce or spinach leaves (a generous handful), washed and torn into smallish pieces

Bibb lettuce or spinach leaves ( a generous handful ) , washed and torn into smallish pieces

B-NAME I-NAME O O O O O O O O O O O O O O O

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cucumber, or 1 Persian cucumber, peeled if waxy, seeded and sliced thin

1/2 cucumber , or 1 Persian cucumber , peeled if waxy , seeded and sliced thin

B-QTY B-NAME O O O O B-NAME O O O O O O O O O

NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 whole-wheat pitas, cut in half

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 to 1 small red or green bell pepper, sliced in rings, or roasted and sliced

1/2 to 1 small red or green bell pepper , sliced in rings , or roasted and sliced

B-QTY O O O O O O B-NAME I-NAME O O O O O O O O O

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 small red onion, sliced, soaked for 5 minutes in cold water, drained and rinsed (optional)

1/2 small red onion , sliced , soaked for 5 minutes in cold water , drained and rinsed ( optional )

B-QTY O B-NAME I-NAME O O O O O O O O O O O O O O O O O

LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX LX

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN