xiaoxl/recipe_data huggingface dataset:
Too Many Cherry Tomatoes Sauce


Ingredients:
olive oil, onion, eggplant, sweet pepper, mushroom, garlic cloves, cherry tomatoes, salt, fresh basil leaves

Directions:
In a large pot, saute onion and optional vegetables until soft and slightly browned.  Add other veggies here is you want them (for example, a zucchini].  If anything starts to burn, add a little water.  These veggies should be fully cooked.
Add garlic and saute for 30 seconds.
Dump all those cherry tomatoes in there and stir until they soften.  Most will pop and deflate.
Add the salt and basil and remove from the heat.
At this point, I use my stick blender to blend everything up right in the pan.  I then put everything thru my food mill with the fine grate.  This is because my family cannot get past the seeds.  :].
Serve with your favorite pasta.
Microwave Spaghetti Squash
Category: uncategorized
By France C

Microwaving spaghetti squash is much easier and quicker than waiting for it to roast in the oven. Once done, it is ready to be topped with your favorite ingredients, or kept simple with just a pat of butter and some salt. For longer strands, cut the squash crosswise instead of lengthwise.

Ingredients:
1 (3 pound) spaghetti squash
1 cup water, or as needed

Directions:
Carefully cut stem end off the spaghetti squash. Poke a few small slits in the squash in a dotted line where you plan to slice the squash. Carefully cut between the slits until the squash is cut in half. Scoop out seeds and pulp. Place squash in a  9x13-inch microwave-safe dish, cut-side down. Pour water into the dish so it is at least 1/2 inch deep. Microwave on high power until skin is soft and can be pierced with a fork, 12 to 15 minutes. If dish is too big to rotate, turn off the turntable and rotate dish halfway through.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 4 servings

Calories: 105.6
Fat: 1.9 g
Saturated fat: 0.4 g
Carbohydrates: 23.5 g
Protein: 2.2 g
Sodium: 59.7 mg
Crispy Ground Turkey Tostadas
Category: meat-and-poultry
By Culinary Envy

These fresh, delicious crispy ground turkey tostadas are made with lots of taco spices, sassy poblano, and tasty pickled red onions.

Ingredients:
1  red onion, halved and thinly sliced
¼ cup Mexican crema
2  limes
¼ teaspoon salt
2 tablespoons vegetable oil, divided
1  chayote - peeled, halved, seeded, and diced into 1/2-inch pieces
1  poblano pepper - seeds and white ribs removed, diced into 1/2-inch pieces
6 (6 inch) flour tortillas
cooking spray
6 sprigs cilantro, minced, divided
½ teaspoon onion powder
¼ teaspoon salt
1 ¼ pounds ground turkey
¼ cup water
3 tablespoons taco seasoning mix
1 teaspoon chili powder
1 cup guacamole
½ cup shredded Cheddar cheese

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Place red onion slices and crema in separate small bowls. Zest limes into another small bowl. Halve limes and squeeze juice into a fourth small bowl. Stir 1 teaspoon lime juice into the bowl of crema. Add the remaining lime juice to the bowl with the red onions; stir in 1/4 teaspoon salt and let marinate at room temperature until pickled, at least 20 minutes. Heat oil in a skillet over medium heat. Add chayote and poblano pepper; cook, stirring constantly, until golden and tender, about 10 minutes. Coat tortillas on both sides with cooking spray. Place tortillas on a large baking sheet. Bake in the preheated oven until crisped and lightly brown, 8 to 10 minutes. Stir the lime zest, 1/2 the cilantro, onion powder, and 1/4 teaspoon salt into the chayote-poblano mixture. Pour mixture into a bowl. Heat remaining 1 tablespoon oil in the same skillet over medium heat. Add ground turkey; cook, stirring occasionally, until browned, about 7 minutes. Stir in 1/4 cup water,  , and chili powder. Cook until water has evaporated, about 4 minutes. Spread guacamole over each crisped tortilla; top with chayote-poblano mixture, ground turkey, pickled onions, lime crema, and remaining cilantro.

Prep time: 30 mins
Cook time: 29 mins
Total time: 59 mins
Yields: 6 tostadas

Calories: 420
Fat: 24.9 g
Saturated fat: 8.1 g
Carbohydrates: 26.3 g
Sugars: 3.8 g
Dietary fiber: 4.5 g
Protein: 25.2 g
Cholesterol: 93.3 mg
Sodium: 815.1 mg
Keto Berry-Pecan Cheesecake Bars
Category: desserts
By Nicole

These cheesecake bars are an excellent sweet on a low-carb or keto lifestyle.

Ingredients:
1 cup pecans
1 teaspoon stevia-erythritol sweetener (such as Truvia®)
1 teaspoon cinnamon
¼ teaspoon ground nutmeg
2 tablespoons melted butter
1  egg
12 ounces cream cheese
½ cup stevia-erythritol sweetener (such as Truvia®)
¼ cup sour cream
½ teaspoon vanilla extract
¼ cup unsweetened almond milk
1 tablespoon melted butter
1 cup frozen mixed berries
1 tablespoon stevia-erythritol sweetener (such as Truvia®)

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Add pecans to a food processor and chop very finely. Add sweetener, cinnamon, and nutmeg and process for a few more seconds. Pour mixture into a bowl and add melted butter. Stir together and press crust mixture into the bottom of a divided brownie pan with the divider removed. Beat egg until fluffy in a large bowl with an electric mixer. Mix in cream cheese 1 ounce at a time. Beat mixture until cream cheese is smooth. Add sweetener, sour cream, vanilla extract, and almond milk. Beat together until filling is smooth. Stir in melted butter. Pour filling over the crust in the brownie pan. Insert divider into the pan. Bake in the preheated oven for about 35 minutes. Meanwhile, heat a small pot over medium heat. Add mixed berries and sweetener and bring to a simmer, about 5 minutes. Stir berries and crush some with a spoon so that a liquid starts to form. Cook for about 10 minutes more. Allow cheesecake bars to cool in the brownie pan, about 1 hour. Pour berry sauce on top of bars.

Prep time: 15 mins
Cook time: 35 mins
Total time: 1 hr 50 mins
Yields: 18 bars

Calories: 154.8
Fat: 14.3 g
Saturated fat: 6.3 g
Carbohydrates: 11.2 g
Sugars: 0.5 g
Dietary fiber: 1 g
Protein: 2.7 g
Cholesterol: 37.6 mg
Sodium: 77.8 mg
White Sauce or Cheddar White Sauce


Ingredients:
butter, margarine, all-purpose flour, salt, milk, white pepper, sharp cheddar cheese

Directions:
Melt butter in sauce pan over low heat, blend in flour, salt and dash white pepper (black is fine].
Add milk all at once, cooking quickly, stirring constantly until mixture bubbles and thickens.
Remove sauce immediately upon bubbling.
CHEDDAR SAUCE add 1 cup shredded sharp Cheddar cheese (makes 1 1/2 cups].
Lemony Rosemary Chicken Salad


Ingredients:
chicken thighs, water, celery, onion, fresh rosemary, dried rosemary, lemon, zest of, garlic cloves, salt, fresh ground black pepper, celery, red onions, dried tarragon, capers, mayonnaise, sour cream, Splenda sugar substitute

Directions:
Put the chicken thighs in a medium size sauce pan and add the next 9 ingredients.  Bring to a boil, cover, reduce heat to lowest setting, and gently poach until juices in chicken when pierced are clear and no longer pink, about 20 to 25 minutes.
Remove chicken pieces to a plate to cool. Discard poaching liquid.  When the chicken's cool enough to handle, remove the skin and bones and coarsely chop the meat.
Add the chicken to a large bowl and stir in the remaining ingredients.
Terrific on a sandwich or as a main dish salad on a bed of mixed spring greens.
Pan Bati (Aruba)


Ingredients:
flour, cornmeal, baking powder, salt, sugar, egg, milk, vanilla extract

Directions:
Combine all the ingredients together in a large bowl, then gradually add water until the batter is slightly thicker than pancake batter.
Turn on your pancake griddle, adding a little spray butter to prevent sticking.
Pour the batter on the griddle. When the Pan Bati is a golden color on one side, flip.
Remove from the griddle when the Pan Bati is firm and golden on both sides and keep warm until ready to serve.
The Nocturnal Bakers Pumpkin Banana Bread


Ingredients:
all-purpose flour, baking soda, salt, coconut oil, butter, brown sugar, eggs, pumpkin, bananas, cinnamon, nutmeg, vanilla extract

Directions:
Preheat oven to 325.
In a large bowl mix the flour, baking soda, and salt.
In a separate bowl, cream together melted coconut oil or butter and brown sugar.
Stir in eggs, mashed bananas, pumpkin, spices, and vanilla until well blended.
Pour pumpkin mixture in with the flour mixture and stir until just moistened.
Pour batter into a greased and floured 9x5 loaf pan.
Allow to rest for 30 minutes before baking.
Bake in a preheated oven for 60-65 minutes or until toothpick inserted in center come out clean.
Cooking time may vary.
Honey Butter


Ingredients:
butter, honey, orange zest

Directions:
Mix a stick of butter with honey in a medium sized bowl., Add orange zest and mixed nuts, to taste., Mix again and serve.
Guacamole


Ingredients:
avocados, roma tomatoes, onion, garlic cloves, cilantro, lime, salt, pepper

Directions:
mix all ingredients together.
Salt and pepper to taste.
squeeze lime juice in to taste.
mix and refrigerate for 1 hour (or eat right away].
Keep the Avo. Pits if you plan to store it (they keep it from tuning brown] It usually doesn't last the long].
Serve with chips, taco's, anything!
Jan's French Pastry Apple Slices


Ingredients:
flour, salt, shortening, cold water, lemon juice, green apples, sugar, flour, salt, cinnamon, nutmeg

Directions:
Crust:.
Sift flour and salt, then cut in shortening.
Blend eggs, water, and lemon juice together.
Sprinkle over flour mixture a little at a time and stirring lightly with a fork.
Divide dough, 2/3 for lower crust and 1/3 for upper crust.
Roll out lower dough to cover bottom and sides of 9x13 pan.
Apple Filling:.
Peel apples and cut into very thin slices.
Mix all ingredients.
Place onto of lower crust.
Roll out top crust and place on top, crimping top and lower edges together.
Slash upper crust for air escape.
Bake at 450 degrees for 10 minutes, then at 375 degrees for 25 to 30 minutes.
Once it is almost cool, you can make a thin vanilla icing with milk and powdered sugar, and frost the top.
Baked Rice Pudding (Betty Crocker)


Ingredients:
long grain rice, raisins, butter, margarine, eggs, granulated sugar, vanilla, salt, ground nutmeg, ground cinnamon, milk

Directions:
In a heavy medium sized saucepan, bring 2 cups milk, uncooked rice, and raisins to a boil; reduce heat.  Cover and cook over very low heat, about 15 minutes or until rice is tender.  Remove from heat; stir in butter or margarine till melted.
In a mixing bowl stir together the eggs, 2 cups milk, sugar, vanilla and salt.  Gradually, stir in the rice mixture into egg mixture.  Pour into a 10x6x2' pan or baking dish.  Bake in a 325*- for 30 minutes.  Stir well; sprinkle with nutmeg and cinnamon.  Bake for 15-20 minutes more or until knife in center comes out clean.
Serve warm or chilled with cream.
Easy Keto Beef Tacos
Category: world-cuisine
By Fioa

Plan a low-carb taco night with these irresistible, keto-friendly beef tacos made with cheese taco shells, avocados, tomatoes, and lettuce.

Ingredients:
2 cups shredded Cheddar cheese
1 pound ground beef
½ package taco seasoning mix
½ teaspoon salt
¼ teaspoon ground black pepper
1  avocado, diced
1 cup shredded lettuce
½ cup shredded Cheddar cheese
½ cup tomatoes, diced

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper or silicone mat. Spread Cheddar cheese into four 6-inch circles, placed 2 inches apart. Bake in the preheated oven until cheese melts and is lightly brown, 6 to 8 minutes. Cool for 2 to 3 minutes before lifting with a spatula. Place over wooden spoon handle wrapped in aluminum foil balanced over 2 cups/cans. Let taco shells cool completely, about 10 minutes. Cook beef in a skillet over medium-high heat until browned, stirring often to separate meat, about 7 minutes. Season with  , salt, and pepper; cook for 1 minute more. Divide beef mixture among cheese taco shells. Top with avocado, lettuce, Cheddar cheese, and tomatoes.

Prep time: 20 mins
Cook time: 18 mins
Total time: 50 mins
Yields: 4 servings

Calories: 675.9
Fat: 52.6 g
Saturated fat: 25.5 g
Carbohydrates: 9.7 g
Sugars: 2.4 g
Dietary fiber: 3.8 g
Protein: 40.7 g
Cholesterol: 156.9 mg
Sodium: 1197.4 mg
Rhubarb Pie


Ingredients:
rhubarb, white sugar, flour, salt, eggs

Directions:
Wash and cut rhubarb into 1 inch pieces before measuring.
Mix sugar, flour, salt and beaten eggs.
Add mixture to rhubarb and turn into pie crust.
Moisten edge of pastry with water.  Cover with top pie crust and use fork to press edges together.
Gash top to let steam escape.   Optional: brush egg on top of pie to glaze the top pastry.
Bake in oven at 425 degrees for 10 minutes.  Reduce heat to 325 degrees and bake for an additional 30 minutes.
Stuffed Flounder


Ingredients:
onion, green pepper, flounder fillets, egg, mayonnaise, butter

Directions:
Sauté onions and green pepper in butter.
In small bowl, gently blend by hand crabmeat, bread crumbs, egg, seasonings and mayonnaise.
Place flounder on greased cookie sheet.
Spread Mayonnaise on flounder.
Sprinkle flounder with Bay seasoning and paprika.
Top with crabmeat blend.
Bake at 350°F for 20-25 minutes.
White Chocolate Coffee


Ingredients:
white chocolate, half-and-half

Directions:
"Heat the milk and chocolate together in a saucepan until melted and smooth. Stir in coffee and serve with whipped cream on top."
Toffee Apple and Honey Trifle


Ingredients:
apples, butter, cinnamon, cream cheese, honey, vanilla instant pudding mix

Directions:
Prepare the various layers of the trifle so they are all ready to assemble together.
Slice the pound cakes down the middle length-wise, then slice each loaf into 10-12 slices, resulting in 20-24 cubes per loaf, a maximum of 48 cubes.
Saute the apples in the butter until soft.
Add the cinnamon and mix well to coat all the apple slices.
In the bowl of an electric mixer, combine the whipping cream, cream cheese, honey and vanilla pudding.
Toss the Skor bits into the food processor and whirl until finely chopped.
Now assemble the trifle in a large clear bowl with straight (ish] sides.
This makes a large quantity so you may have up to three layers.
First lay down a layer of cake cubes Then cover with the sauteed apples.
Then cover with a generous layer of whipped cream.
Then sprinkle with a layer of ground Skor bits.
Repeat the layers until all the ingredients have been used up, ending in a layer of Skor bits.
Note: I actually had more cake than necessary, so I had a layer of cake and cream in the middle before starting over with another layer of cake.
Juicy Pork Tenderloin


Ingredients:
vermouth, garlic cloves, sugar, soy sauce, ketchup, Worcestershire sauce, salt, crushed red pepper flakes, fresh rosemary, cornstarch

Directions:
Mix all (except cornstarch] ingredients and rub mixture into loins.
Refrigerate 2-4 hours or overnight.
Place on rack in pan and roast at 350 for 35 to 45 mins or until juices run clear.
let stand 10 mins then slice into medallions.
pour pan juices into sauce pan and add cornstarch.
cook sauce for one minute more till thick.
Watch pan juices as it cooks as sometimes I add a little water as it cooks for more sauce.
Hazelnut Shortbread Pizza


Ingredients:
"hazelnuts"

Directions:
Spray counter lightly with non-stick cooking spray., Combine rolls and roll into an 11-inch circle., Place in a sprayed 9-inch round pan., Poke with a fork several times to prevent bubbles from forming., Bake at 350°F 10-15 minutes or until slightly golden brown., Remove from oven and place on cooling rack., Spread Nutella over cooled crust., Sprinkle crumbled cookies over Nutella and top with hazelnuts., Serve with a dollop of whipped cream if desired.
Very Berry Habanaro Jam


Ingredients:
mixed berries, lime juice, granulated sugar, butter

Directions:
Pulse slightly defrosted berries in a food processor leaving them chunkier.  Place all except a cups worth.in a tall 8 quart stock pot. To the remained of  berries add the chili`s leaving seeds if extra heat is wanted. Pluse till smooth. Combine , chili mixture, pectin, and lime juice .
Bring to a boil over medium-high heat, stirring constantly.
Add sugar all at once. Add butter to help prevent foaming.
Return mixture to a rolling boil, That is when it doesn`t stop boiling while stirring constantly.
Boil hard for 1 minute.
Remove from heat.
Ladle hot jam into hot jars, leaving a 1/4-inch headspace.
Place lids and screw on bands fingertip-tight.
Process in a boiling water bath for 10 minutes, adjusting processing time for elevation as necessary.
Let rest for 12-24 hours.
Roasted Asparagus With Herbes De Provence


Ingredients:
asparagus spear, olive oil

Directions:
Preheat oven to 400°F (200°C]. Line a baking sheet with aluminum foil.
Toss the asparagus with olive oil, Herbes de Provence, salt, and pepper. Spread the asparagus onto the baking sheet in a single layer.
Roast in preheated oven until tender and lightly browned, about 12 minutes.
Chocolate Orange Cookies


Ingredients:
butter, sugar, baking powder, salt, egg, vanilla, all-purpose flour, orange zest

Directions:
Beat butter 30 seconds on medium. Add sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer, stir in remaining flour with wooden spoon.
Melt chocolates together and slightly cool. Divide dough in half. Stir orange peel into half, and melted chocolate in the other. Cover and chill 1 hour.
Shape each dough half into 10 inch long roll. Wrap in plastic and chill for 2-4 hours until firm enough to slice.
Cut rolls length wise into halves. Reassemble rolls, alternating chocolate and orange. Wrap and chill until firm enough to slice, about 30 minutes.
Preheat oven to 375. Cut rolls into ¼ inch thick slices. Place slices 1 inch apart on an ungreased cookie sheet. Bake for 7-9 minutes or until edges are lightly browned. Be careful not to overbake, they will still be soft until they cool. Cool 2 minutes on cookie sheet, then transfer to wire rack to finish cooling.
Puree Verte - Potato, Fennel, and Fava Mash


Ingredients:
fava beans, boiling water, tap water, yukon gold potatoes, fennel bulb, half-and-half, butter, kosher salt, fresh ground black pepper

Directions:
Shuck the fava beans (remove them from the shells - most of the prep time for this recipe is during this step].
In a large pot, bring water to a boil.
In a bowl, combine ice and tap water to make ice water; set aside.
Add the shelled favas to the boiling water and let cook for about 3 minutes, then remove from saucepan and immediately plunge into the ice water to halt the cooking.
Let the beans cool, then peel the outer skin from each of them; discard skins, set favas aside.
Peel and cut potatoes into 1/2-inch pieces; cut the fennel bulb into 1/2-inch pieces (you can save the fronds for another recipe, or use them as garnish].
Place potato and fennel pieces into a deep pot and cover with cold water; bring water to a boil and simmer for  20 minutes or until tender.
Add the shucked/blanched/peeled favas and cook for another 5 minutes.
Drain well, then pass everything through a food mill - do not use an electric mixer to combine the mixture - a food mill will give the best texture for this dish.
Over medium low temperature, heat together the half and half and butter until the butter is melted.
Add liquid mixture to the milled puree a little at a time until desired consistency is reached (you might not end up using all the liquid].
Stir well to incorporate, season to taste with salt and freshly ground pepper, and serve.
Gourmet Double Chocolate Chunk Cookies


Ingredients:
butter, brown sugar, sugar, eggs, vanilla, cocoa powder, flour, baking soda, salt

Directions:
Preheat oven 375°F Cream butter, sugars, vanilla, and cocoa powder.
Stir in remaining ingredients and blend well.
Refrigerate 30 minutes Drop dough by rounded teaspoons onto ungreased cookie sheet about 2" apart.
Bake until cookies are set, 5-8 minutes Cool slightly and remove from pan.
When making large cookies, press down slightly on cookie dough to help cook more evenly.
Bake slightly longer, 8-10 minutes.
Avocado Aioli
Category: trusted-brands-recipes-and-tips
By Avocados from Mexico

Used as a dressing, drizzle or dipping sauce, this creamy garlic sauce with avocado is easy and versatile.

Ingredients:
1 medium very ripe Avocado from Mexico
⅓ cup plain, fat-free Greek-style yogurt
1 tablespoon chopped basil
2 teaspoons minced garlic
1 teaspoon fresh lemon juice
½ teaspoon salt
¼ teaspoon ground black pepper

Directions:
Combine the avocado, yogurt, basil, garlic, lemon juice, salt and black pepper in a food processor and process until just smooth. Use immediately or store in the refrigerator.

Yields: 8 servings

Calories: 46.7
Fat: 3.7 g
Saturated fat: 0.5 g
Carbohydrates: 2.9 g
Sugars: 0.6 g
Dietary fiber: 1.7 g
Protein: 1.4 g
Sodium: 150.7 mg
Rigatoni alla Genovese
Category: world-cuisine
By Chef John

I have no idea why this amazingly flavorful Genovese-style meat sauce isn't way more popular than it is. It's quite simply one of the best pasta sauces you'll ever taste, thanks to a very slow cooking process, and massive amounts of onions.

Ingredients:
1 tablespoon olive oil
6 ounces pancetta or salt pork, diced
2 ½ pounds beef chuck
2 teaspoons kosher salt
½ cup diced celery
½ cup diced carrot
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon tomato paste
1  bay leaf
⅔ cup white wine
4 pounds yellow onions, sliced
2 pounds red onions, sliced
salt to taste
2 (16 ounce) boxes uncooked rigatoni
1 tablespoon chopped fresh marjoram leaves
1 pinch cayenne pepper
2 tablespoons freshly grated Parmigiano-Reggiano cheese

Directions:
Heat oil in a large pot over medium heat. Cook pancetta until most of fat is rendered out, about 6 minutes. Remove cooked pancetta with a slotted spoon and save. Raise heat to high and transfer meat to the pot. Season with salt. Cook and stir until liquid releases from beef and begins to evaporate, and meat browns, 10 to 15 minutes. Reduce heat to medium-high. Add celery, carrots, reserved cooked pancetta, salt and pepper. Cook and stir about 5 minutes. Add a heaping tablespoon of tomato paste, bay leaf, and white wine. Cook and stir, scraping up the brownings from the bottom of the pan, 2 to 3 minutes. Add sliced onions. Reduce heat to medium. Cover pot and cook 30 minutes without stirring. After 30 minutes, stir onions and meat until well mixed. Cover again, and cook another 30 minutes. Stir. Reduce heat to low and cook uncovered 8 to 10 hours, stirring occasionally. Skim off fat as mixture cooks. If sauce seems to reduce too much, add water or broth as needed to maintain a sauce-like consistency. Cook until beef and onions seem to melt into each other. Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until just barely al dente, 10 to 12 minutes. Drain. Add rigatoni to the sauce and cook until heated through. Serve topped with a pinch of marjoram and freshly grated Parmigiano-Reggiano cheese.

Prep time: 30 mins
Cook time: 9 hrs 30 mins
Total time: 10 hrs
Yields: 8 servings

Calories: 891.2
Fat: 29.5 g
Saturated fat: 10.3 g
Carbohydrates: 116.8 g
Sugars: 19.2 g
Dietary fiber: 10.1 g
Protein: 38.9 g
Cholesterol: 79.9 mg
Sodium: 1022.2 mg
Carrot Hummus
Category: appetizers-and-snacks
By barbara

This is my favorite dip of all time created by my friend Mary. Play around with the proportions to taste, you really cannot mess it up. If you want a vegan version, use vegan mayonnaise.

Ingredients:
1 cup cashews
4 cloves garlic, peeled
1 pound carrots, peeled and roughly chopped
1 large lemon, juiced
1 tablespoon tamari
1 bunch flat-leaf parsley, chopped
1 ½ tablespoons mayonnaise, or to taste
salt to taste

Directions:
Combine cashews and garlic in a food processor and pulse until finely chopped. Add carrots, lemon juice, tamari, parsley, and mayonnaise and process until smooth. Season with salt.

Prep time: 10 mins
Total time: 10 mins
Yields: 6 servings

Calories: 199
Fat: 13.7 g
Saturated fat: 2.6 g
Carbohydrates: 18.3 g
Sugars: 4.9 g
Dietary fiber: 4.1 g
Protein: 5.2 g
Cholesterol: 1.3 mg
Sodium: 392 mg