Input: 1 ounce (about 1/3 packed cup) grated pecorino Romano, plus additional for serving

1 ounce ( about 1/3 packed cup ) grated pecorino Romano , plus additional for serving

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

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

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


Input: 1 ounce (about 1/3 packed cup) grated Parmesan

1 ounce ( about 1/3 packed cup ) grated Parmesan

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP

YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: Coarsely ground black pepper


Input: 1 tablespoon olive oil


Input: 3 1/2 ounces of slab guanciale (see recipe), pancetta or bacon, sliced into pieces about 1/4 inch thick by 1/3 inch square

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

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


Input: 12 ounces spaghetti (about 3/4 box)

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

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NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 turkey legs, about 3 1/2 pounds (or 1 1/2 pounds leftover roasted turkey meat, preferably leg and wing)

2 turkey legs , about 3$1/2 pounds ( or 1$1/2 pounds leftover roasted turkey meat , preferably leg and wing )

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

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


Input: Kosher salt


Input: 1/4 cup plain yogurt


Input: 1 tablespoon grated ginger


Input: 1 tablespoon grated garlic


Input: 2 teaspoons garam masala


Input: 1 teaspoon ground turmeric


Input: 1/4 teaspoon cayenne


Input: 2 cups best-quality basmati rice


Input: 6 tablespoons ghee, clarified butter or vegetable oil

6 tablespoons ghee , clarified butter or vegetable oil

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 large onions, sliced in 1/8 inch half-moons

2 large onions , sliced in 1/8 inch half-moons

B-QTY B-COMMENT B-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 tablespoon tomato paste


Input: 4 cups turkey or chicken broth

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon black peppercorns


Input: 6 cloves


Input: 6 cardamom pods


Input: 1 2-inch stick cinnamon


Input: 1/2 cup golden raisins


Input: 1 cup raw cashews


Input: 4 hard-cooked eggs, shelled, optional

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: Yogurt sauce (see recipe)

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 teaspoon grated ginger


Input: Pinch cayenne


Input: Salt and pepper


Input: Zest of 1 lemon, finely grated

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 large eggs, room temperature

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 130 grams finely shredded butternut squash (about 1 1/2 cups)

130 grams finely shredded butternut squash ( about 1$1/2 cups )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 tablespoon unsalted butter


Input: 1/2 cup finely diced celery


Input: 1 cup finely diced white onion (about 1 small)

1 cup finely diced white onion ( about 1 small )

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

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YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 tablespoons butter


Input: 1 vegetable bouillon cube


Input: 1/4 cup white wine (like Pinot Grigio)

1/4 cup white wine ( like Pinot Grigio )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 cup chanterelles, torn into strips

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup finely diced dried apricots

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Sea salt flakes and cracked black pepper (to taste)

Sea salt flakes and cracked black pepper ( to taste )

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

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Input: 2 cups brioche or good-quality white bread, torn into pieces

2 cups brioche or good-quality white bread , torn into pieces

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: 2 large eggs (beaten)

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 large acorn squash (or two small)

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NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 tablespoon olive oil


Input: Miracle Mushroom Gravy (see recipe)

YesCAP YesCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 tablespoon canola oil


Input: 1/2 cup diced shallots


Input: 1 teaspoon dried sage


Input: 1/4 teaspoon red pepper flakes


Input: Scant 1/8 teaspoon ground clove


Input: 1 tablespoon unsalted butter


Input: 1 tablespoon soy sauce


Input: 1 tablespoon maple syrup


Input: 1 tablespoon all-purpose flour


Input: 1 1/2 cups whole milk


Input: 1 tablespoon lemon juice


Input: 1 (10-ounce) package cremini (baby bella) mushrooms

1 ( 10-ounce ) package cremini ( baby bella ) mushrooms

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN


Input: A few sprigs cilantro to yield 1 tablespoon chopped

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

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Input: A sprig fresh mint to yield 1 teaspoon chopped

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

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Input: Salt and freshly ground black pepper to taste

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

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Input: 2 large Honeycrisp apples, peeled and roughly chopped, about 2 cups

2 large Honeycrisp apples , peeled and roughly chopped , about 2 cups

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

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


Input: 1 russet potato or white sweet potato, peeled and roughly chopped, about 1 1/2 cups

1 russet potato or white sweet potato , peeled and roughly chopped , about 1$1/2 cups

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


Input: 1 teaspoon rubbed sage


Input: 2 cups vegetable stock


Input: 1 cup half-and-half


Input: Sea salt and cracked black pepper (to taste)

Sea salt and cracked black pepper ( to taste )

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 cup sliced green onions (to garnish)

1/2 cup sliced green onions ( to garnish )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 pound brussels sprouts (15 to 20 larger ones work best here)

1 pound brussels sprouts ( 15 to 20 larger ones work best here )

B-QTY B-UNIT 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

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


Input: 1/4 cup vegan cane sugar


Input: 1 1/2 cups whole roasted and salted pecans

1$1/2 cups whole roasted and salted pecans

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 smoked feta


Input: 4 tablespoons olive oil


Input: 2 tablespoons golden balsamic vinegar


Input: Sea salt flakes and cracked black pepper (to taste)

Sea salt flakes and cracked black pepper ( to taste )

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 12-ounce bag fresh cranberries (organic ones taste sweeter)

1 12-ounce bag fresh cranberries ( organic ones taste sweeter )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 cup pomegranate juice


Input: 1 whole pomegranate


Input: 3/4 cup vegan cane sugar


Input: 1 tablespoon local honey


Input: Zest of 1 Meyer lemon


Input: Pinch of sea salt


Input: Pinch of clove powder


Input: 130 grams all-purpose flour (about 1 cup)

130 grams all-purpose flour ( about 1 cup )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 100 grams whole-wheat flour (about 2/3 cup)

100 grams whole-wheat flour ( about 2/3 cup )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 50 grams oats (about 1/2 cup)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 55 grams light brown sugar (about 1/3 cup)

55 grams light brown sugar ( about 1/3 cup )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 13 grams baking powder (about 1 tablespoon)

13 grams baking powder ( about 1 tablespoon )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 3 grams fine sea salt (about 1 teaspoon)

3 grams fine sea salt ( about 1 teaspoon )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 3 grams ground cinnamon (about 1 teaspoon)

3 grams ground cinnamon ( about 1 teaspoon )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 teaspoon nutmeg


Input: 1/2 cup Greek yogurt, room temperature

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

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Input: 10 tablespoons unsalted butter, melted and cooled

10 tablespoons unsalted butter , melted and cooled

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

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup maple syrup


Input: 35 grams finely chopped candied ginger (about 1/4 cup)

35 grams finely chopped candied ginger ( about 1/4 cup )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 1/4 pounds broccoli rabe


Input: 1 cup (90 grams) honey graham cracker crumbs, finely processed to a powder (from approximately 7 to 8, 2 1/2-x-4 7/8-inch, crackers)

1 cup ( 90 grams ) honey graham cracker crumbs , finely processed to a powder ( from approximately 7 to 8 , 2$1/2-x-4$7/8-inch , crackers )

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

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


Input: 1/4 cup (15 grams) unsweetened coconut flakes

1/4 cup ( 15 grams ) unsweetened coconut flakes

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons (38 grams) granulated sugar (can also use date, brown, coconut sugars)

3 tablespoons ( 38 grams ) granulated sugar ( can also use date , brown , coconut sugars )

B-QTY B-UNIT O O O O 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 NoCAP NoCAP NoCAP NoCAP

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


Input: 1/4 teaspoon fine sea salt, divided

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 tablespoons extra virgin coconut oil or unsalted butter, melted

5 tablespoons extra virgin coconut oil or unsalted butter , melted

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

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Input: 3/4 cup plus 2 tablespoons almond, soy, rice or coconut milk

3/4 cup plus 2 tablespoons almond , soy , rice or coconut milk

B-QTY B-UNIT O O O B-NAME O O O O O O B-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: 3/4 cup (about 213 grams) pumpkin purée

3/4 cup ( about 213 grams ) pumpkin purée

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 1 large ripe banana


Input: 1/4 cup maple syrup


Input: 1 large egg, room temperature

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon vanilla extract


Input: 1/2 teaspoon ground cinnamon


Input: 1/2 teaspoon flax seeds, optional

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons olive oil or unsalted butter

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large onion, peeled and finely chopped

1 large onion , peeled and finely chopped

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup (150 grams) raw cashews

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN


Input: 1 clove garlic, finely chopped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large butternut squash (about 2 pounds), peeled and cut into 1/2-inch dice

1 large butternut squash ( about 2 pounds ) , peeled and cut into 1/2-inch dice

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


Input: 5 cups vegetable or chicken stock, plus additional (optional)

5 cups vegetable or chicken stock , plus additional ( optional )

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

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


Input: 2 tablespoons minced fresh ginger


Input: 2 teaspoons ground cumin


Input: 2 teaspoons ground coriander


Input: 1 teaspoon curry powder


Input: 1 teaspoon ground turmeric


Input: Kosher salt and freshly ground black pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup coconut milk, plus additional (optional)

1 cup coconut milk , plus additional ( optional )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 sprig fresh rosemary


Input: 1 pound brussels sprouts, washed, trimmed and halved

1 pound brussels sprouts , washed , trimmed and halved

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons olive oil


Input: Fine sea salt, to taste

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup pomegranate juice


Input: 1/3 cup sugar (can be maple, brown, date, coconut, granulated)

1/3 cup sugar ( can be maple , brown , date , coconut , granulated )

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

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


Input: 3 tablespoons pomegranate seeds


Input: 1 large sweet potato (about 9 ounces)

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


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

1 ( 15-ounce ) can chickpeas , drained and rinsed

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YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 5 tablespoons olive oil, plus additional

5 tablespoons olive oil , plus additional

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound elbow macaroni, cooked according to package directions

1 pound elbow macaroni , cooked according to package directions

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large butternut squash


Input: 2 tablespoons olive oil


Input: 6 tablespoons butter


Input: 3/4 cup all-purpose flour


Input: 7 cups milk


Input: 2 cups sharp cheddar cheese, shredded

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt


Input: Pepper


Input: 1 large butternut squash\n


Input: 6 tablespoons olive oil, divided\n

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 red onions, medium, julienned\n

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NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound part-skim ricotta cheese\n


Input: 2 tablespoons rosemary, chopped\n


Input: 2 eggs\n


Input: 1 1/2 cups grated Parmesan cheese, divided\n

1$1/2 cups grated Parmesan cheese , divided\n

NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons unsalted butter\n


Input: Scant 1/2 cup all-purpose flour\n


Input: 3 1/2 cups whole milk\n


Input: Pinch nutmeg\n


Input: 1 bag chopped frozen spinach (1-pound), defrosted and drained\n

1 bag chopped frozen spinach ( 1-pound ) , defrosted and drained\n

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

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


Input: 6 sheets fresh pasta, or no-boil lasagna noodles\n

6 sheets fresh pasta , or no-boil lasagna noodles\n

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt\n


Input: Pepper\n\n


Input: 1 pound organic red winter wheatberries, rinsed and soaked for several hours or overnight in copious water to cover

1 pound organic red winter wheatberries , rinsed and soaked for several hours or overnight in copious water to cover

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

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


Input: Salt and pepper\n


Input: 1 large red onion, diced\n

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 large carrots, diced\n


Input: 4 stalks celery, diced\n


Input: 2 tablespoons olive oil\n


Input: 1 cup dried cranberries\n


Input: 4 ounces organic goat cheese


Input: 3 shallots\n


Input: 1/2 cup red wine vinegar\n


Input: 3 tablespoons honey\n


Input: 3 tablespoons grain mustard\n


Input: Salt\n


Input: Pepper\n


Input: 2 tablespoons chopped rosemary\n


Input: 1 1/4 cups blended oil


Input: 1/2 cup roughly chopped cilantro, leaves and tender stems

1/2 cup roughly chopped cilantro , leaves and tender stems

B-QTY B-UNIT B-COMMENT I-COMMENT B-NAME B-COMMENT I-COMMENT I-COMMENT 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: 1 pork jowl (about 1 pound)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 tablespoons and 1 teaspoon kosher salt

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons dextrose powder or 1 1/2 teaspoons superfine sugar (I use the latter)

2 teaspoons dextrose powder or 1$1/2 teaspoons superfine sugar ( I use the latter )

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

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

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


Input: 1/2 teaspoon ground coriander


Input: 1 teaspoon ground pepper


Input: 1 teaspoon curing salt No. 1 (available at Amazon.com)

1 teaspoon curing salt No. 1 ( available at Amazon.com )

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

NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 teaspoon crushed garlic


Input: 1 tablespoon chopped rosemary


Input: Salt


Input: 3 large egg yolks


Input: 1/2 cup heavy cream


Input: 1 pound spaghetti


Input: 2 tablespoons butter


Input: 1 large onion, halved and thinly sliced

1 large onion , halved and thinly sliced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 4 ounces (about 1/2 cup) sliced speck, cut into short ribbons

4 ounces ( about 1/2 cup ) sliced speck , cut into short ribbons

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

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


Input: 4 cups shredded savoy cabbage


Input: 3/4 teaspoon ground juniper


Input: 1 1/2 teaspoons coarsely ground black pepper, or as needed

1$1/2 teaspoons coarsely ground black pepper , or as needed

B-QTY O B-COMMENT I-COMMENT B-NAME I-NAME B-COMMENT I-COMMENT 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: 1/2 cup grappa


Input: 1/2 cup grated fiore sardo or similar aged sheep’s milk cheese, plus additional for serving

1/2 cup grated fiore sardo or similar aged sheep’s milk cheese , plus additional for serving

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


Input: 1 1/2 cups medium-thick plain yogurt


Input: 1 tablespoon roughly chopped mint leaves

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon finely chopped green serrano or jalapeño chile

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 to 3 ounces dried mushrooms (like\ncremini, morel; whatever you like)

2 to 3 ounces dried mushrooms ( like\ncremini , morel; whatever you like )

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

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


Input: 1/2 stick butter


Input: 1 sprig fresh thyme or rosemary

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large yellow onion or 3 or 4\nshallots, chopped

1 large yellow onion or 3 or 4\nshallots , chopped

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon minced garlic


Input: 1 pound fresh mushrooms like shiitake\nor button, sliced (a variety is nice)

1 pound fresh mushrooms like shiitake\nor button , sliced ( a variety is nice )

B-QTY O 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 NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup sherry or Madeira


Input: 5 cups chicken stock, mushroom-soaking\nliquid or a combination

5 cups chicken stock , mushroom-soaking\nliquid or a combination

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup cream (optional)

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: Chopped fresh parsley leaves\nfor garnish


Input: 2 ounces dried mushrooms,\npreferably shiitakes

2 ounces dried mushrooms , \npreferably shiitakes

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups broccoli florets and stems,\ncut into bite-size pieces

2 cups broccoli florets and stems , \ncut into bite-size pieces

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons peanut or vegetable oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons minced garlic


Input: 2 tablespoons minced fresh ginger


Input: 1 large yellow onion, halved\nand sliced

1 large yellow onion , halved\nand sliced

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound fresh mushrooms\nlike button, cremini, shiitake, sliced\n(a variety is nice)

1 pound fresh mushrooms\nlike button , cremini , shiitake , sliced\n ( a variety is nice )

B-QTY O B-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

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


Input: 2 carrots, peeled and roughly chopped

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 ribs celery, roughly chopped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon cornstarch, optional


Input: 2 tablespoons soy sauce


Input: Salt and freshly ground black pepper

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4  teaspoon crushed red pepper,\noptional

1/4 teaspoon crushed red pepper , \noptional

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3/4 cup mushroom-soaking\nliquid or water


Input: 1/2 cup chopped scallions


Input: 1 ounce dried mushrooms (like\ncremini, porcini; whatever you like)

1 ounce dried mushrooms ( like\ncremini , porcini; whatever you like )

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: Salt


Input: 1 tablespoon olive oil


Input: 3 tablespoons butter


Input: 2 teaspoons minced garlic


Input: 1 medium yellow onion, chopped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound fresh mushrooms like shiitake\nor button, sliced (a variety is nice)

1 pound fresh mushrooms like shiitake\nor button , sliced ( a variety is nice )

B-QTY O 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 NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1/2 cup dry white wine or\nmushroom-soaking liquid

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 pound cut pasta, like ziti or penne

1/2 pound cut pasta , like ziti or penne

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup fresh chopped parsley, plus\nmore for garnish

1/2 cup fresh chopped parsley , plus\nmore for garnish

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Fresh-shaved Parmesan (optional)

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 small or medium garlic clove

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt, preferably kosher salt, to taste

Salt , preferably kosher salt , to taste

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon chopped fresh thyme leaves

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon Dijon mustard


Input: 2 tablespoons red wine vinegar


Input: 1 tablespoon fresh lemon juice


Input: 1/4 cup extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup canola or grapeseed oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 cups shredded cooked turkey, chicken breast or chicken breast tenders (12 ounces cooked)

2 cups shredded cooked turkey , chicken breast or chicken breast tenders ( 12 ounces cooked )

B-QTY O B-NAME I-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

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


Input: 2 romaine hearts, or 1 romaine heart and 1 head bibb lettuce, cut crosswise in chiffonade

2 romaine hearts , or 1 romaine heart and 1 head bibb lettuce , cut crosswise in chiffonade

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

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


Input: 1 small head radicchio, cut in chiffonade (optional)

1 small head radicchio , cut in chiffonade ( optional )

B-QTY B-NAME I-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 YesPAREN YesPAREN YesPAREN


Input: 2 tablespoons chopped fresh parsley, or 1 tablespoon each parsley and tarragon

2 tablespoons chopped fresh parsley , or 1 tablespoon each parsley and tarragon

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


Input: 3 hard-boiled eggs, chopped


Input: 1 large ripe but firm avocado, sliced or diced

1 large ripe but firm avocado , sliced or diced

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 large or 2 medium carrots, peeled and grated

1 large or 2 medium carrots , peeled and grated

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 ounces (about 1/2 cup) Roquefort or blue cheese, crumbled

2 ounces ( about 1/2 cup ) Roquefort or blue cheese , crumbled

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

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


Input: 1/4 cup chopped toasted almonds (salted or barbecued if desired)

1/4 cup chopped toasted almonds ( salted or barbecued if desired )

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

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

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


Input: 2 tablespoons chopped chives


Input: 3/4 cup quinoa


Input: 1 1/4 cups water


Input: Salt to taste


Input: 1 small cucumber, cut in half lengthwise, seeded and sliced, or 1 Persian cucumber, sliced; or 1/2 cup sliced or diced celery (from the inner heart)

1 small cucumber , cut in half lengthwise , seeded and sliced , or 1 Persian cucumber , sliced; or 1/2 cup sliced or diced celery ( from the inner heart )

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

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

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


Input: 1/4 cup kalamata olives, pitted and halved (about 12 olives)

1/4 cup kalamata olives , pitted and halved ( about 12 olives )

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

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


Input: 1 ripe avocado, diced


Input: 1 tablespoon slivered fresh mint leaves

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons chopped fresh parsley


Input: 1 1/2 ounces feta cheese, crumbled (1/3 cup, optional)

1$1/2 ounces feta cheese , crumbled ( 1/3 cup , optional )

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

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


Input: 1 6-ounce bag mixed spring salad greens, baby spinach, arugula, or a combination

1 6-ounce bag mixed spring salad greens , baby spinach , arugula , or a combination

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

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


Input: 1 tablespoon freshly squeezed lemon juice

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon sherry vinegar


Input: 1 teaspoon Dijon mustard


Input: 1 small garlic clove, pureed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste


Input: 2 tablespoons extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup buttermilk or plain low-fat yogurt

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Freshly ground pepper


Input: 2 cups (12 ounces) shredded cooked turkey, chicken breast or chicken breast tenders

2 cups ( 12 ounces ) shredded cooked turkey , chicken breast or chicken breast tenders

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

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

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


Input: 1 6-ounce bag baby spinach


Input: 6 white or cremini mushrooms, thinly sliced

6 white or cremini mushrooms , thinly sliced

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup cooked wild rice


Input: 2 tablespoons chopped walnuts


Input: 1 to 2 hard boiled eggs (to taste), finely chopped (optional)

1 to 2 hard boiled eggs ( to taste ) , finely chopped ( optional )

B-QTY O O B-NAME I-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 NoCAP

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


Input: 2 tablespoons chopped chives


Input: 1 to 2 tablespoons chopped fresh herbs such as parsley, tarragon or marjoram

1 to 2 tablespoons chopped fresh herbs such as parsley , tarragon or marjoram

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

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


Input: 2 tablespoons fresh lemon juice


Input: 1 tablespoon red wine vinegar, tarragon vinegar or sherry vinegar

1 tablespoon red wine vinegar , tarragon vinegar or sherry vinegar

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon Dijon mustard


Input: Salt and freshly ground pepper


Input: 1 small garlic clove, pureed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons plain low-fat yogurt


Input: 2 large or 3 medium sweet potatoes

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 generous bunch curly kale (about 1 pound), stemmed, leaves washed and dried thoroughly (see above)

1 generous bunch curly kale ( about 1 pound ) , stemmed , leaves washed and dried thoroughly ( see above )

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

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


Input: 2 tablespoons extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste


Input: 1/4 cup broken pecans, lightly toasted

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 small garlic clove, pureed

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 ounces Roquefort or blue cheese, crumbled

2 ounces Roquefort or blue cheese , crumbled

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 teaspoon chopped fresh thyme leaves

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup buttermilk


Input: 1 tablespoon sherry vinegar


Input: Freshly ground pepper


Input: 1/4 cup soy sauce


Input: 2 tablespoons mirin (sweet Japanese rice wine)

2 tablespoons mirin ( sweet Japanese rice wine )

NoCAP NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 tablespoon rice vinegar


Input: 1 tablespoon minced or grated fresh ginger

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon sugar


Input: 1 tablespoon Asian sesame oil


Input: 1 pound firm tofu


Input: 1 romaine heart, chopped


Input: 5 cups mixed chopped or diced vegetables such as:\nGreen or red cabbage\nCelery (from the inner heart)\nRed pepper\nRadishes, sliced or chopped\n

5 cups mixed chopped or diced vegetables such as:\nGreen or red cabbage\nCelery ( from the inner heart ) \nRed pepper\nRadishes , sliced or chopped\n

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

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


Input: 1/4 cup dry roasted peanuts, coarsely chopped

1/4 cup dry roasted peanuts , coarsely chopped

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 cup chopped cilantro (more to taste)

1/4 cup chopped cilantro ( more to taste )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 serrano pepper, seeded and minced (optional)

1 serrano pepper , seeded and minced ( optional )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 2 tablespoons fresh lime juice


Input: 1/4 cup tofu marinade, above

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons canola or peanut oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/3 cup low-fat buttermilk or plain nonfat yogurt

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 pound butternut squash


Input: 5 tablespoons olive oil\n


Input: Salt and pepper\n


Input: 1 bunch of kale, de-stemmed\n

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Input: 1/4 cup apple cider\n


Input: 2 tablespoons cider vinegar\n


Input: 1 tablespoon maple syrup\n


Input: 1/2 cup dried cranberries\n


Input: 1/2 cup pepitas


Input: 1/8 teaspoon cinnamon\n


Input: 1 teaspoon brown sugar


Input: 1/4 cup olive oil


Input: 2 tablespoons apple cider vinegar


Input: 1 tablespoon orange juice


Input: 1 teaspoon honey


Input: Dash of salt


Input: 1/4 cup pecans


Input: 2 heads of endive, chopped

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Input: 1 cup arugula


Input: 1 apple, sliced thin


Input: 1/4 cup dried cherries or cranberries

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

1/4 cup goat cheese , crumbled ( optional )

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Input: 1 small beet


Input: 2 tablespoons olive oil


Input: 1/2 small onion, diced small\n

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Input: 1 clove garlic


Input: 1 cup barley\n


Input: 2 cups water or broth


Input: 1 cup arugula\n


Input: Salt and pepper


Input: 1/4 cup goat cheese


Input: 2 teaspoons unrefined peanut oil or sesame oil

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Input: 1 large onion, in thick slices

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Input: 1 3-inch piece ginger, peeled and thinly sliced

1 3-inch piece ginger , peeled and thinly sliced

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Input: 1/2 cup thinly sliced lemon grass

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Input: 1 2-inch piece cinnamon stick


Input: 2 star anise


Input: 4 cloves


Input: 1/2 teaspoon coriander seeds, crushed

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Input: 1/2 teaspoon fennel seeds, crushed

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Input: 4 small dry red chiles


Input: 1/8 teaspoon turmeric


Input: 2 teaspoons sugar


Input: 1 tablespoon soy sauce


Input: 2 teaspoons Asian fish sauce


Input: 8 cups fish broth or chicken broth

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Input: Salt and pepper


Input: 8 ounces thin rice noodles (vermicelli)

8 ounces thin rice noodles ( vermicelli )

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Input: 2 pounds mussels, scrubbed


Input: 1 pound squid, sliced 1/2-inch thick

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Input: 1/2 cup roughly chopped cilantro, for garnish

1/2 cup roughly chopped cilantro , for garnish

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Input: 1/4 cup chopped scallions, for garnish

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

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Input: Leaves from 1 small bunch Thai basil, for garnish

Leaves from 1 small bunch Thai basil , for garnish

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

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Input: 6 fresh green or red Thai bird chiles, slivered, for garnish

6 fresh green or red Thai bird chiles , slivered , for garnish

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Input: Lime wedges, for garnish


Input: Sea salt


Input: Freshly ground black pepper


Input: Fresh lemon juice, for serving

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Input: Freshly grated pecorino cheese (optional)

Freshly grated pecorino cheese ( optional )

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Input: 8 ounces penne


Input: 2 tablespoons extra virgin olive oil, more for drizzling

2 tablespoons extra virgin olive oil , more for drizzling

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Input: 3 ounces pancetta, diced


Input: 1 large rosemary sprig


Input: 6 garlic cloves, smashed and peeled

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Input: 1 jalapeño or Serrano chile, thinly sliced (or substitute 1 large pinch crushed red pepper flakes)

1 jalapeño or Serrano chile , thinly sliced ( or substitute 1 large pinch crushed red pepper flakes )

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

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Input: 8 ounces brussels sprouts, thinly sliced

8 ounces brussels sprouts , thinly sliced

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Input: 2 teaspoons butter


Input: 1/3 cup thinly sliced shallots


Input: Salt


Input: Black pepper


Input: 4 tablespoons extra virgin olive oil

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Input: 2 cloves garlic, sliced thin

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Input: 1/2 cup niçoise olives, pitted

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Input: 1 pound sunchokes, scrubbed and sliced 1/4-inch thick

1 pound sunchokes , scrubbed and sliced 1/4-inch thick

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Input: 10 ounces fresh fettuccine


Input: Leaves from 3 branches fresh rosemary

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Input: 2 teaspoons fresh thyme leaves


Input: 1/4 cup coarsely chopped flat leaf parsley leaves

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Input: 1 1/2 ounces Parmigiano-Reggiano, grated

1$1/2 ounces Parmigiano-Reggiano , grated


Input: 3 onions, thinly sliced


Input: 2 pounds dried beans of your choice (soldier, pea, Jacob’s Cattle, great northern, yellow eye, etc.)

2 pounds dried beans of your choice ( soldier , pea , Jacob’s Cattle , great northern , yellow eye , etc. )

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

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Input: 3/4 cup molasses


Input: 1/2 cup maple syrup


Input: 2 tablespoons dry mustard


Input: 2 tablespoons kosher salt


Input: 1 tablespoon black pepper


Input: 1 pound salt pork, sliced into pieces about 2 inches by 1/2 inch

1 pound salt pork , sliced into pieces about 2 inches by 1/2 inch

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Input: 1 onion, sliced


Input: 2 cups thinly sliced kale or mustard greens

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Input: 1 pound white or cannellini beans, soaked overnight or quick-soaked

1 pound white or cannellini beans , soaked overnight or quick-soaked

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Input: 1 tablespoon olive oil


Input: 1 pound boneless pork butt, cut into 1-inch cubes

1 pound boneless pork butt , cut into 1-inch cubes

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Input: 12 to 15 peeled whole garlic cloves

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Input: 1 cup chopped tomatoes


Input: 2 tablespoons grainy mustard


Input: 2 teaspoons kosher salt


Input: 1 teaspoon black pepper


Input: About 1 quart chicken stock


Input: 6 bone-in chicken thighs


Input: 1 onion, sliced


Input: 1/2 green bell pepper, seeded and roughly chopped

1/2 green bell pepper , seeded and roughly chopped

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Input: 1 pound red beans, soaked overnight or quick-soaked, then drained and rinsed

1 pound red beans , soaked overnight or quick-soaked , then drained and rinsed

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Input: 1 tablespoon olive oil


Input: 1 pound andouille sausage (or substitute linguiça), sliced ½ inch thick

1 pound andouille sausage (or substitute linguiça), sliced  1/2 inch thick

1 pound andouille sausage ( or substitute linguiça ) , sliced 1/2 inch thick

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Input: 2 stalks celery, roughly chopped

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Input: 2 tablespoons minced garlic


Input: 2 tablespoons filé powder (optional)

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Input: 2 to 3 teaspoons red pepper flakes

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Input: 2 teaspoons kosher salt


Input: 1 teaspoon black pepper


Input: 1 pound (total) turnips and radishes

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Input: Salt


Input: 2 tablespoons butter or flavorful oil, like olive or peanut

2 tablespoons butter or flavorful oil , like olive or peanut

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Input: 4 large or 8 medium beets, about 1 1/2 to 2 pounds

4 large or 8 medium beets , about 1$1/2 to 2 pounds

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Input: 1 cup split chickpeas (chana dal)

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Input: 1 1/2 teaspoons turmeric


Input: 1/2 teaspoon ground cardamom


Input: 1 bay leaf, preferably Indian

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Input: 1 teaspoon salt


Input: 2 tablespoons sunflower or\nsafflower oil


Input: 6 whole cloves


Input: 4 large garlic cloves, thinly sliced

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Input: 1 teaspoon crushed-red-chili\nflakes (optional)

1 teaspoon crushed-red-chili\nflakes ( optional )

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Input: 3 tablespoons freshly chopped cilantro


Input: 1 cup split green mung beans\n(chilkewali mung dal)

1 cup split green mung beans\n ( chilkewali mung dal )

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Input: 1 teaspoon turmeric


Input: 1 teaspoon minced garlic


Input: 1/2 teaspoon minced and seeded\nhot green chili

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Input: 3/4 cup chopped onions


Input: 1 cup chopped tomatoes\n(canned is fine)

1 cup chopped tomatoes\n ( canned is fine )

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Input: 1 1/2 teaspoons brown sugar


Input: 1 1/2 teaspoons salt


Input: 2 tablespoons sunflower or\nsafflower oil, or other neutral oil

2 tablespoons sunflower or\nsafflower oil , or other neutral oil

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Input: 1 teaspoon brown mustard seeds


Input: 2 tablespoons julienned fresh ginger


Input: 12 curry leaves (optional)

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Input: 1 teaspoon ground cumin


Input: 3 tablespoons chopped fresh cilantro


Input: 1 cup yellow lentils (toor dal)

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Input: 1 1/2 teaspoons turmeric


Input: 1 teaspoon green chili or jalapeño, seeded and minced

1 teaspoon green chili or jalapeño , seeded and minced

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Input: 1 1/2 teaspoons salt


Input: 1/4 cup tamarind concentrate or\n1 1/2 tablespoons fresh lime juice

1/4 cup tamarind concentrate or\n1$1/2 tablespoons fresh lime juice

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Input: 2 tablespoons sunflower or safflower\noil, or other neutral oil

2 tablespoons sunflower or safflower\noil , or other neutral oil

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Input: 1 teaspoon mustard seeds


Input: 1 teaspoon minced garlic


Input: 12 curry leaves (optional)

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Input: 3 tablespoons chopped fresh cilantro


Input: 3/4 cup whole black gram beans\n(sabat urad)

3/4 cup whole black gram beans\n ( sabat urad )

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Input: 2 tablespoons adzuki beans or pink\nbeans (choti rajma)

2 tablespoons adzuki beans or pink\nbeans ( choti rajma )

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Input: 2 tablespoons split chickpeas\n(chana dal)

2 tablespoons split chickpeas\n ( chana dal )

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Input: 1 cup plain whole-milk yogurt, whisked

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Input: 2 cups finely chopped onions


Input: 1 1/2 cups finely chopped tomatoes\n(canned is fine)

1$1/2 cups finely chopped tomatoes\n ( canned is fine )

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Input: 2 tablespoons finely chopped\nfresh ginger


Input: 1 teaspoon turmeric


Input: 1 teaspoon ground cardamom


Input: 1 teaspoon paprika


Input: 1/2 teaspoon ground-red-chili powder


Input: 2 teaspoons salt


Input: 3 tablespoons sunflower or safflower\noil, or other neutral oil

3 tablespoons sunflower or safflower\noil , or other neutral oil

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Input: 1 1/2 teaspoons minced garlic


Input: 1 1/2 teaspoons ground cumin


Input: 3/4 teaspoon garam masala


Input: 1/2 cup plain low-fat yogurt


Input: 1/2 cup chopped Italian parsley


Input: 1/4 cup chopped dill


Input: 1 1/2 teaspoons grated nutmeg


Input: 1/2 teaspoon granulated sugar


Input: 3 tablespoons all-purpose flour


Input: 2 cloves garlic, chopped


Input: 2 large eggs


Input: 3 ounces crumbled feta cheese (1/2 cup)

3 ounces crumbled feta cheese ( 1/2 cup )

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Input: Olive oil


Input: 1 pound celery root, peeled and grated

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Input: 1 pound parsnips, peeled and grated

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Input: 1 medium onion, peeled and grated

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Input: 1 1/4 cups matzo meal


Input: 3/4 cup chopped Italian parsley


Input: 3/4 teaspoon cracked black pepper


Input: Safflower oil


Input: 1 cup Greek yogurt


Input: 2 teaspoons chopped dill


Input: 1 1/2 teaspoons prepared horseradish


Input: Salt and pepper


Input: 1 tablespoon white wine vinegar


Input: Olive oil


Input: 2 small Belgian endives, red or white, leaves separated

2 small Belgian endives , red or white , leaves separated

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Input: 1/4 cup pomegranate seeds


Input: 1/4 cup chopped cilantro


Input: Lemon wedges, for serving (optional)

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Input: 5 large eggs


Input: 1 tablespoon kosher salt, more for serving

1 tablespoon kosher salt , more for serving

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Input: 2 medium beets, scrubbed and trimmed

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Input: 2 tablespoons extra-virgin olive oil, more for beets

2 tablespoons extra-virgin olive oil , more for beets

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Input: 45 grams walnuts (about 1/2 cup)

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Input: 1 very large clove garlic, minced

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Input: 3 grams kosher salt (1 teaspoon), more to taste

3 grams kosher salt ( 1 teaspoon ) , more to taste

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

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Input: 2 tablespoons lemon juice, more to taste

2 tablespoons lemon juice , more to taste

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Input: 1 Meyer lemon, peel on, diced very small (about 1/2 cup)

1 Meyer lemon , peel on , diced very small ( about 1/2 cup )

B-QTY B-NAME I-NAME B-COMMENT I-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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Input: 1 large shallot, finely diced

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 8 large sea scallops (about 3/4 pound)

8 large sea scallops ( about 3/4 pound )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Small head radicchio or treviso, torn in large pieces

Small head radicchio or treviso , torn in large pieces

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


Input: Handful of arugula leaves or watercress, optional

Handful of arugula leaves or watercress , optional

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt


Input: 6 small goat cheeses, 2 to 3 ounces each, or 1 log goat cheese, 10 to 12 ounces, cut into 6 pieces

6 small goat cheeses , 2 to 3 ounces each , or 1 log goat cheese , 10 to 12 ounces , cut into 6 pieces

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

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 NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 teaspoons coriander seeds


Input: 2 teaspoons pink peppercorns


Input: 2 teaspoons black peppercorns


Input: 1 large sprig rosemary, cut into 6 pieces, or 1/2 teaspoon dried rosemary

1 large sprig rosemary , cut into 6 pieces , or 1/2 teaspoon dried rosemary

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

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


Input: 2 or 3 bay leaves


Input: 2 or 3 strips lemon peel

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 to 3 cups extra-virgin olive oil

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 or 3 wide-mouth 1-pint or 1/2-liter jars

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Flour, for rolling


Input: 1 pound puff pastry, preferably made with butter

1 pound puff pastry , preferably made with butter

B-QTY B-UNIT B-NAME I-NAME O B-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: 2 ounces bittersweet or semisweet chocolate, finely grated (use a Microplane or rotary cheese grater)

2 ounces bittersweet or semisweet chocolate , finely grated ( use a Microplane or rotary cheese grater )

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

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

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


Input: 2 tablespoons granulated sugar


Input: 1/2 cup salted butter


Input: 2 ounces unsweetened chocolate, roughly chopped

2 ounces unsweetened chocolate , roughly chopped

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup Dutch processed cocoa


Input: 2/3 cup sugar


Input: 1 cup heavy cream


Input: 2 teaspoons salt


Input: 2 teaspoons vanilla


Input: 1 1/2 teaspoons kosher salt


Input: 3/4 teaspoons black pepper


Input: 3/4 teaspoon cayenne pepper


Input: 1/2 teaspoon ground ginger


Input: 1 1/2 teaspoons cinnamon


Input: 2 tablespoons light brown sugar


Input: 5 tablespoons butter, melted


Input: 6 cups pecan halves


Input: 1/2 cup finely ground hazelnuts


Input: 1 cup gluten-free flour


Input: 1 cup packed brown sugar


Input: 6 tablespoons unsalted butter, cold and cubed

6 tablespoons unsalted butter , cold and cubed

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 16 ounces cream cheese, softened

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup granulated sugar


Input: 1 cup milk


Input: 1/8 cup gluten-free flour


Input: 1 teaspoon vanilla extract


Input: 1 cup sugar


Input: 1/4 cup water


Input: 1/2 cup heavy cream


Input: 2 tablespoons unsalted butter, at room temperature

2 tablespoons unsalted butter , at room temperature

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon sea salt


Input: 1 egg


Input: 1 egg yolk


Input: 4 scallions, finely chopped


Input: 2 egg yolks


Input: 2 teaspoons lemon juice


Input: 1 cup crème fraîche


Input: Salt and pepper to taste


Input: 1/3 cup mayonnaise


Input: 2 tablespoons Dijon mustard


Input: 2 teaspoons lemon zest


Input: 2 teaspoons lemon juice


Input: 2 cups ground almond meal, plus 2/3 cup for dredging

2 cups ground almond meal , plus 2/3 cup for dredging

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon chopped dill


Input: 1 tablespoon chopped tarragon


Input: 1 tablespoon chopped cilantro


Input: 1 pound lump crab meat, picked over

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon salt


Input: 1/4 teaspoon white pepper


Input: 1/3 cup yellow cornmeal


Input: 1/2 to 3/4 cup canola or grapeseed oil for frying

B-QTY B-COMMENT I-COMMENT B-UNIT B-NAME B-COMMENT I-COMMENT B-NAME 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: 2 teaspoons Dijon mustard


Input: 1 clove garlic, crushed


Input: 1/2 teaspoon lemon zest


Input: 2/3 to 1 cup grapeseed oil

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

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 pounds spinach, stemmed and washed thoroughly in 2 changes of water (or 12 ounces baby spinach)

1$1/2 pounds spinach , stemmed and washed thoroughly in 2 changes of water ( or 12 ounces baby spinach )

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

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

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


Input: 1 to 2 large garlic cloves (to taste)

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Salt to taste


Input: 1 cup thick plain yogurt


Input: 2 tablespoons extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 allspice berries, ground, or 1/8 teaspoon ground allspice (more to taste)

2 allspice berries , ground , or 1/8 teaspoon ground allspice ( more to taste )

B-QTY B-NAME I-NAME O O O O O O O B-NAME 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 NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 1 clove, ground, or 1/8 teaspoon ground clove

1 clove , ground , or 1/8 teaspoon ground clove

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/8 teaspoon freshly grated nutmeg


Input: 1/8 teaspoon ground cinnamon


Input: 1 scant teaspoon coriander seeds, or 1 teaspoon freshly ground coriander

1 scant teaspoon coriander seeds , or 1 teaspoon freshly ground coriander

B-QTY O O B-NAME I-NAME O O B-QTY 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: Chopped walnuts for garnish (optional)

Chopped walnuts for garnish ( optional )

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1 1/2 pounds carrots, peeled and sliced

1$1/2 pounds carrots , peeled and sliced

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN 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: 3/4 teaspoon caraway seeds, ground

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon Aleppo pepper or mild chili powder

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: Salt to taste


Input: 3 tablespoons extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 to 2 tablespoons fresh lemon juice (to taste)

1 to 2 tablespoons fresh lemon juice ( to taste )

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Salt to taste


Input: 1/2 cup thick Greek style plain low-fat yogurt or drained plain low-fat yogurt

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

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

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


Input: 1 to 3 garlic cloves, mashed to a puree with salt to taste in a mortar and pestle

1 to 3 garlic cloves , mashed to a puree with salt to taste in a mortar and pestle

O O B-QTY B-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 NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon fresh lemon juice


Input: 1 tablespoon finely chopped mint


Input: 1/4 cup olive oil


Input: 1 large garlic clove, minced or pureed

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon freshly ground cumin seeds

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon freshly ground coriander seeds

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/8 teaspoon freshly ground cardamom seeds

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/4 teaspoon ground fenugreek seeds


Input: 3/4 cup brown or green lentils, washed and picked over

3/4 cup brown or green lentils , washed and picked over

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 to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon plain low-fat yogurt (more to taste) or additional liquid from the lentils for a vegan version

1 tablespoon plain low-fat yogurt ( more to taste ) or additional liquid from the lentils for a vegan version

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

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


Input: Chopped cilantro for garnish (optional)

Chopped cilantro for garnish ( optional )

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 2 pounds pumpkin or winter squash, such as kabocha or butternut, seeds and membranes scraped away, cut into large pieces (if using butternut, cut in half crosswise, just above the bulbous bottom part, then cut these halves into lengthwise quarters and scr

2 pounds pumpkin or winter squash , such as kabocha or butternut , seeds and membranes scraped away , cut into large pieces ( if using butternut , cut in half crosswise , just above the bulbous bottom part , then cut these halves into lengthwise quarters and scr

B-QTY 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 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 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 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 YesPAREN 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: 3 tablespoons extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 medium onion, finely chopped

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons finely chopped fresh mint

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/8 teaspoon freshly grated nutmeg


Input: 1/4 cup (1 1/4 ounces/35 g) lightly toasted walnuts, finely chopped

1/4 cup ( 1$1/4 ounces 35 g ) lightly toasted walnuts , finely chopped

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

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

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


Input: 1 ounce Parmesan, grated (about 1/3 cup)

1 ounce Parmesan , grated ( about 1/3 cup )

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: Salt and freshly ground pepper


Input: 2 garlic cloves


Input: 2 cups cooked chickpeas (if using canned, rinse thoroughly)

2 cups cooked chickpeas ( if using canned , rinse thoroughly )

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: Salt to taste


Input: 1 teaspoon cumin seeds, lightly toasted and ground

1 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: 1/4 cup extra virgin olive oil

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 3 tablespoons lemon juice (more to taste)

3 tablespoons lemon juice ( more to taste )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 3 tablespoons sesame tahini


Input: 1 tablespoon pine nuts


Input: 1/2 teaspoon Turkish red pepper or Aleppo pepper

NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP YesCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 1/2 cups flour


Input: 1 teaspoon kosher salt


Input: 1/4 teaspoon cayenne pepper


Input: 1/4 teaspoon smoked paprika


Input: 1/2 pound sharp orange Cheddar, room temperature

1/2 pound sharp orange Cheddar , room temperature

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

NoCAP NoCAP NoCAP NoCAP YesCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 cup (1 stick) butter, room temperature

1/2 cup ( 1 stick ) butter , room temperature

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 tablespoons butter, melted


Input: 3 1/2 to 4 pounds bell peppers, all red or a mix of red, orange and yellow

3$1/2 to 4 pounds bell peppers , all red or a mix of red , orange and yellow

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

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: 1/4 pound hot red peppers (optional)

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN


Input: 1/4 cup thinly sliced garlic, cut into slivers

1/4 cup thinly sliced garlic , cut into slivers

B-QTY B-UNIT B-COMMENT I-COMMENT B-NAME O B-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 cup extra-virgin olive oil, plus extra for jars

1 cup extra-virgin olive oil , plus extra for jars

B-QTY B-UNIT B-NAME I-NAME I-NAME O B-COMMENT I-COMMENT 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: 4 to 6 sprigs fresh thyme, plus extra for jars

4 to 6 sprigs fresh thyme , plus extra for jars

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

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1/2 teaspoon wine vinegar


Input: Two 1-pint or 1/2-liter jars


Input: 4 cups whole milk


Input: 3/4 cup sugar


Input: 5 large eggs, separated


Input: 1 cup heavy cream


Input: 1 1/2 cups dark rum


Input: Whole nutmeg


Input: 8 thick, bone-in pork chops (more if using smaller chops)

8 thick , bone-in pork chops ( more if using smaller chops )

B-QTY O O B-NAME I-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: Anise brine


Input: 4 tablespoons neutral oil, like peanut or safflower, or lard

4 tablespoons neutral oil , like peanut or safflower , or lard

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 all-purpose flour


Input: 8 medium yellow onions, peeled and thinly sliced

8 medium yellow onions , peeled and thinly sliced

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 bay leaf


Input: Kosher salt and freshly ground pepper to taste

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

YesCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 2 quarts pork stock or chicken stock

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 tablespoon finely chopped parsley, optional

1 tablespoon finely chopped parsley , optional

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 1 cup kosher salt


Input: 1 cup packed brown sugar


Input: 2 pods star anise


Input: 4 bay leaves


Input: 2 tablespoons minced chives


Input: Ground white pepper


Input: 2 large egg whites


Input: 3 dozen oysters on the half-shell

NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN NoPAREN


Input: 6 tablespoons crème fraîche


Input: 2 tablespoons prepared horseradish


Input: 1 teaspoon ketchup


Input: 1 1/2 teaspoons fennel seeds


Input: 5 tablespoons extra-virgin olive oil


Input: 1 teaspoon cracked black pepper


Input: 1 pound carrots, peeled and grated (3 cups, tightly packed, grated carrots)

1 pound carrots , peeled and grated ( 3 cups , tightly packed , grated carrots )

B-QTY B-UNIT B-NAME O O 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 YesPAREN YesPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 6 ounces baby spinach or stemmed washed spinach, chopped (3 cups tightly packed chopped spinach)

6 ounces baby spinach or stemmed washed spinach , chopped ( 3 cups tightly packed chopped spinach )

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

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


Input: 1 teaspoon baking powder


Input: Salt to taste


Input: 1 tablespoon nigella seeds (more to taste)

1 tablespoon nigella seeds ( more to taste )

NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP NoCAP

NoPAREN NoPAREN NoPAREN NoPAREN YesPAREN YesPAREN YesPAREN YesPAREN YesPAREN


Input: 2 to 3 teaspoons mild chili powder, to taste

2 to 3 teaspoons mild chili powder , to taste

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

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Input: 3 tablespoons oat bran


Input: 3 tablespoon matzo meal or all-purpose flour

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Input: 2 eggs, beaten


Input: About 1/4 cup canola, grape seed or rice bran oil

About 1/4 cup canola , grape seed or rice bran oil

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Input: 1 1/2 pound red-fleshed sweet potatoes (yams), peeled and grated – about 5 cups grated

1$1/2 pound red-fleshed sweet potatoes ( yams ) , peeled and grated – about 5 cups grated

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Input: 1 cup grated apple, preferably a slightly tart variety such as Braeburn

1 cup grated apple , preferably a slightly tart variety such as Braeburn

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Input: 2 teaspoons fresh lime juice


Input: 1 to 2 teaspoons grated fresh ginger (to taste)

1 to 2 teaspoons grated fresh ginger ( to taste )

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Input: 2 teaspoons ground cinnamon


Input: 1/2 teaspoon freshly grated nutmeg


Input: 1 teaspoon baking powder


Input: Salt to taste


Input: 3 tablespoons oat bran


Input: 3 tablespoon matzo meal or all-purpose flour

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Input: 2 eggs, beaten


Input: About 1/4 cup canola, grape seed or rice bran oil

About 1/4 cup canola , grape seed or rice bran oil

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Input: 1/2 medium onion, grated


Input: 6 cups grated butternut squash (1 3-pound squash)

6 cups grated butternut squash ( 1 3-pound squash )

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Input: 1/4 cup chopped or slivered fresh sage (more to taste)

1/4 cup chopped or slivered fresh sage ( more to taste )

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Input: 1 teaspoon baking powder


Input: Salt and freshly ground pepper


Input: 3 tablespoons oat bran


Input: 1/4 cup all-purpose flour


Input: 2 eggs, beaten


Input: About 1/4 cup canola, grape seed or rice bran oil

About 1/4 cup canola , grape seed or rice bran oil

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Input: 5 cups finely shredded cabbage (about 1 1/4 pounds, or half of a small cabbage)

5 cups finely shredded cabbage ( about 1$1/4 pounds , or half of a small cabbage )

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Input: 2 cups finely chopped purple kale or curly kale

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Input: 7 to 8 ounces carrots, peeled and grated (about 1 1/2 cups)

7 to 8 ounces carrots , peeled and grated ( about 1$1/2 cups )

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Input: 1/2 cup chopped cilantro


Input: 1 serrano chili, seeded and minced

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Input: 1 teaspoon baking powder


Input: Salt to taste


Input: 2 teaspoons cumin seeds, lightly toasted and coarsely ground or crushed

2 teaspoons cumin seeds , lightly toasted and coarsely ground or crushed

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Input: 3 tablespoons oat bran


Input: 3 tablespoons all-purpose flour


Input: 3 tablespoons cornmeal


Input: 2 tablespoons buckwheat flour


Input: 3 eggs, beaten


Input: About 1/4 cup canola, grape seed or rice bran oil

About 1/4 cup canola , grape seed or rice bran oil

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Input: 5 cups shredded red cabbage


Input: 1/2 pound carrots, shredded (about 1 1/2 cups)

1/2 pound carrots , shredded ( about 1$1/2 cups )

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Input: 1 1/2 cups shredded peeled broccoli stems

1$1/2 cups shredded peeled broccoli stems

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