Merge pull request 'adding dbc' (#10) from features/dbc into main

Reviewed-on: #10

content/recipes/2025/02/buffalo-chicken-dbc.md

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+---
+title: "Buffalo Chicken Dense Bean Salad"
+subtitle: 
+date: 2025-02-22T00:00:00-07:00
+draft: false
+
+tags: [dense bean salad]
+#image: thumbnail.webp
+---
+
+Original Link: Tiktok
+
+## Ingredients
+
+### For the Marinade
+
+- 1.5-2lbs of chicken thighs
+- juice of 1 lemon
+- 1 cup of buffalo sauce
+- 6 cloves of pressed garlic
+- 2 tsp paprika (I prefer smoked paprika, it’s a little richer in flavor and color)
+- 2 tbs honey
+- 2 tbs sea salt
+- 1/2 cup avocado oil
+- 1/2 cup rice vinegar
+
+### For the salad
+
+- 3 ears of corn
+- 2 bell peppers
+- 1 bunch of cilantro
+- 1/2 a red onion or one small red onion
+- 1 bunch of radishes
+- 8 oz pepper jack cheese
+- 1 can of white beans
+- 1 can of chickpeas
+
+### For the Dressing
+
+- 1/3 cup Franks Buffalo sauce
+- 1/3 cup rice vinegar
+- 1/3 cup avocado oil
+- 1 tbs honey
+- 1 tsp paprika
+- 2 tsp kosher salt
+- juice of 1 grilled lemon
+- 2 tbs mayonnaise
+
+## Instruction
+
+- Mix the Buffalo Sauce, lemon juice, avocado oil, garlic, paprika, vinegar, honey, and sea salt in a large bowl to create the marinade.
+- Add in the chicken thighs and use a fork to poke holes in the chicken so the marinade can penetrate. Cover with a lid or saran wrap and marinate in the fridge for at least 3 hours but up to 24.
+- Preheat your grill to medium-high heat, make sure it’s well oiled.
+- To prep for grilling: Shuck your corn, rub some avocado oil on it, and slice your lemon in half.
+- Using some metal tongs remove the chicken from the marinade (shake the excess off) and place it on the grill. You want to let the chicken grill (covered) without touching it for about 10 minutes. You want to hear popping and sizzling and you should be able to remove the chicken from the grill without it sticking; that’s how you know it’s ready to flip. Flip the chicken and cook for another 8 minutes covered on the other side.
+- Place the lemon face down next to the chicken and let it grill for about 10 minutes till you have char marks.
+- Place the corn on the upper level and rotate about 4 times (every 5ish minutes) while the chicken cooks.
+- Remove the chicken, corn, and lemon from the grill and let them rest while you prep the rest of the salad.
+- Core and dice your bell peppers. Mince your cilantro. Mince the red onion. Dice your radishes. Cut the cheese into 1cm cubes. Rinse and drain your beans. Add everything to a big salad bowl.
+- Cut the corn off the cob and add it to the bowl. Chop the chicken into small pieces and add it.
+- To make the dressing in a medium deli container or blender mix together the buffalo sauce, vinegar, avocado oil, honey, paprika, sea salt, mayonnaise, and squeeze in the juice of the lemon you grilled earlier.
+- Either blend for about 15 seconds till smooth and creamy or use a milk frother to mix for about 1 minute.
+- Pour the dressing over the salad mixture and toss until fully coated. This recipe makes about 5 bowls of salad and keeps well for 3-4 days in the fridge.

content/recipes/2025/02/chopped-cucumber-tzatkiki-chicken-bowl.md

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+---
+title: "Chopped Cucumber Tzatziki Chicken Bowl"
+subtitle: 
+date: 2025-02-19T00:00:00-07:00
+draft: false
+
+tags: [dense bean salad]
+#image: thumbnail.webp
+---
+
+Original Link: Tiktok
+
+## Ingredients
+
+### For the seasoning
+
+- 1 tbs oregano
+- 1 tbs garlic powder
+- 2 tsp sea salt
+- ½ tsp fresh cracked black pepper
+- 1 tsp cumin
+- Juice of half a lemon
+- 1/3 cup olive oil
+- 2 lbs chicken thighs
+
+### For the Salad
+
+- 2 green bell peppers
+- 1 bunch of green onions
+- 1 container of cherry tomatoes (about 2 cups)
+- 2 jalepenos
+- ½ cup chopped red onions
+- A little bit of lemon juice to go on top of the red onions
+- 1 bunch of cilantro
+- 1 bunch of parsley
+- 1 can of chickpeas
+- 10 oz greek yogurt
+- Juice of 1 lemon
+- 2 tbs olive oil
+- 1-2 avocados
+
+## Instruction
+
+### Prep
+
+- In a small bowl mix together the oregano, garlic powder, sea salt, fresh cracked black pepper, cumin, lemon juice, and olive oil.
+- Mix together and cover the chicken thighs in the seasoning mixture. Let the chicken sit in the marinade mixture for at least 30 minutes but up to overnight covered.
+
+### Cook Chicken
+
+- Preheat the grill to high heat.
+- Cook your chicken on the grill or in a cast iron pan on high for about 6 minutes on one side and 5 on the other until fully cooked.
+- Remove the chicken from the grill and let it rest while you prep the rest of the salad.
+
+### Make Salad
+
+- Rinse and drain the chickpeas.
+- To make the salad,
+  - chop the bell peppers,
+  - finely mince the red onions
+  - squeeze a bit of lemon juice over them
+  - slice the tomatoes in half
+  - core and mince the jalapenos
+  - and chop the cilantro, dill, and parsley.
+- In a large bowl, mix together the Greek yogurt, lemon juice, and olive oil. Add in a big pinch of sea salt and mix thoroughly.
+- Roughly chop the avocados and add them in the bowl. Add all of your other chopped vegetables, chickpeas, and herbs and mix until the yogurt mixture fully coats everything.
+- Chop the chicken into bite-size pieces. Serve the salad in a bowl with the chicken on one side and the salad on the other.

content/recipes/2025/02/dbc.md

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+---
+title: "Dense Bean Salad"
+subtitle: 
+date: 2025-02-22T00:00:00-07:00
+draft: true
+
+tags: [dense bean salad]
+---
+
+Original Link: Tiktok
+
+## Ingredients
+
+- 1 container of Cherry tomatoes
+- ½ a jar of Mezzetta Kalamata Olives
+- ¼ of a Red onion
+- ½ lb Chopped deli turkey
+- 1 container of mini mozzarella balls
+- 1 can of White beans
+- 1 can of Chickpeas
+- 3 tbs Parsley
+- 3 tbs basil
+- 1 tbs Oregano
+- ¼ cup balsamic vinegar
+- Juice of 1 lemon
+- ½ cup Olive oil
+- 1 tbs Italian seasoning
+- Big pinch of Sea salt
+
+## Instruction
+
+- Roughly chop your cherry tomatoes and Kalamata olives.
+- Finely mince your red onion and roughly chop your deli turkey.
+- Mince your parsley, basil, and oregano.
+- Rinse and drain your white beans and chickpeas.
+- Add your tomatoes, Kalamata olives, red onion, turkey, herbs, and beans to a big bowl.
+- Cover in the balsamic vinegar, lemon juice, olive oil, and sea salt.

content/recipes/2025/02/enchilada-dense-bean-salad.md

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+---
+title: "Enchilada Dense Bean Salad"
+subtitle: 
+date: 2025-02-19T00:00:00-07:00
+draft: false
+
+tags: [dense bean salad]
+#image: thumbnail.webp
+---
+
+Original Link: Tiktok
+
+## Ingredients
+
+### For the marinade
+
+- 6oz of red enchilada sauce (you can use an 8oz can and set the rest aside for the dressing)
+- juice of 2 limes
+- 1 tbs sea salt
+- 1 lb chicken thighs
+
+### For the Salad
+
+- 1 can chickpeas
+- 1 can black beans
+- 2 bell peppers
+- 1 jalapeno
+- 1/2 a red onion
+- 8oz Monterey Jack Cheese
+- 8oz Cheddar Cheese
+- 1 bunch of cilantro
+- 1 container cherry tomatoes
+- 2 avocados on the firmer side
+
+### For the Dressing
+
+- 2 oz red enchilada sauce
+- juice of 1 lime
+- 1/2 cup avocado oil
+- 1/4 cup rice vinegar or white wine vinegar
+- 1/2 tsp dijon mustard
+- 1 tsp sea salt
+- 1 tsp smoked chipotle powder (regular works too but I love the smokey flavor layer)
+
+## Instruction
+
+### Prepare marinade
+
+- Whisk together the enchilada sauce lime juice, and sea salt in a large bowl.
+- Add the chicken thighs and poke a few holes in them with a fork so the marinade can penetrate.
+- Cover and let this sit in the fridge for at least 3 hours but up to 24.
+
+### Prepare salad
+
+- To prepare the salad, start by rinsing and draining the beans. Add them to a big bowl.
+- Cut the ends off of the bell peppers and dice them.
+- Remove the seeds and pith from the jalapeno and finely dice.
+  - keep some if you want it to have some kick
+- Mince the red onion
+- Cut the cheese into small cubes
+- Finely mince the cilantro.
+- Slice the tomatoes in half.
+- Cube the avocados.
+- Add the beans, bell peppers, jalapenos, red onion, cheese, cilantro, tomato, and avocado to a big bowl.
+
+### Make Dressing
+
+- Mix the following ingredients together in container
+- 2oz of enchilada sauce
+- lime juice
+- avocado oil
+- rice vinegar
+- mustard
+- sea salt
+- chipotle powder
+- Use a fork or milk frother to mix until fully emulsified and creamy.
+
+This can be stored in a container and stored.
+
+### Cook Chicken
+
+- Preheat the grill while you work on the dressing. If you don’t have a grill you can make this in a grill pan or cast iron.
+- Oil your grill or cast iron with a high-smoke point oil, and cook the chicken until browned on each side and cooked fully through, about 8 minutes on one side and 7 minutes on the other, on medium-high heat.
+- Let the chicken rest for at least 10 minutes, then chop it into bite-sized pieces.
+- Add the chicken to the salad. Cover completely in the dressing and toss well.

content/recipes/2025/02/grilled-chipotle-chicken-and-corn-dense-bean-salad.md

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+---
+title: "Grilled Chipotle Chicken and Corn Dense Bean Salad"
+subtitle: 
+date: 2025-02-19T00:00:00-07:00
+draft: false
+
+tags: [dense bean salad]
+#image: thumbnail.webp
+---
+
+Original Link: Tiktok
+
+## Ingredients
+
+### Chicken Marinade
+
+- 1 lb chicken thighs
+- 1 7oz can of chipotle peppers in adobo
+- juice of 2 limes
+- big pinch of sea salt
+- 1/4 cup avocado or olive oil
+- 1/4 cup water
+- 5 cloves of garlic
+
+### Dressing
+
+- For the Dressing
+- 1/2 cup avocado oil
+- Juice of 2 limes
+- 1/4 cup rice vinegar
+- 2 tsp chipotle powder
+- 1 tsp cumin
+- 2 cloves crushed garlic
+- 1 tbs mayonnaise
+
+### Salad
+
+- 2 tbs avocado oil
+- 3 ears of corn
+- 2 bell peppers
+- 1 bunch of cilantro
+- 1 small red onion
+- 1 can butter beans
+- 1 can chickpeas
+- 1 pint of cherry tomatoes
+- 2 avocados on the firmer side
+
+## Instruction
+
+### For the Marinade
+
+- Start by adding the peppers, lime juice, avocado oil, water, sea salt, and garlic to a large container or blender—immersion blend for about a minute till creamy and bright orange.
+- Use a fork to poke some holes in the chicken so the marinade can penetrate better.
+- Add the chicken to a bowl and pour the marinade over it.
+- Cover and let marinate in the fridge for at least an hour but up to overnight.
+
+### For the Grill
+
+- Start by oiling your grill and preheating it to high.
+- Shuck your corn and drizzle with the avocado oil.
+- Add the corn and chicken to the grill and cover.
+- Cook the chicken for about 8 minutes on 1 side, flip, and cook for another 6 minutes on the other.
+- Rotate the corn every few minutes while the chicken is cooking. You want the corn to be nicely charred and a little bit darker yellow.
+- The chicken should have a good char and be 165 internal temp.
+- Remove the chicken and corn from the grill and let the chicken rest and the corn cool while you prep your salad.
+
+### For the Salad
+
+- Core and dice your bell peppers and add them to a large bowl.
+- Mince your cilantro and add it to the bowl.
+- Mince your red onion and add it to the bowl.
+- Rinse and drain your chickpeas and butter beans and add them to the bowl.
+- Slice your cherry tomatoes in half and add them.
+- Cube your avocados and add them
+- Chop your cooled chicken and add it.
+- Slice the corn off of the cobb and add it to the bowl.
+
+### Make the Dressing
+
+- In a small container mix the avocado oil, lime juice, vinegar, chipotle powder, cumin, sea salt, and mayonnaise. I like the use a milk frother to mix everything till it’s nice and creamy.
+- Pour the dressing over the salad and toss everything together. I think this salad is best when you let it marinate for at least an hour.

content/recipes/2025/02/grilled-corn-steak-and-peach-dbc.md

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+---
+title: "Grilled Corn, Steak, and Peach Dense Bean Salad"
+subtitle: 
+date: 2025-02-22T00:00:00-07:00
+draft: true
+
+tags: [dense bean salad]
+---
+
+Original Link: Tiktok
+
+## Ingredients
+
+### Salad
+
+2 ears of corn
+2 tbs avocado oil
+1 lb of flank or bavette steak (you can do up to 1 1/2 lbs, butcher cuts can be inconsistent but this recipe is very forgiving!)
+2 tsp sea salt
+1 pint of cherry tomatoes
+3 peaches
+1/2 a red onion
+1 bunch of cilantro
+1 bunch of chives
+1 ball of fresh burrata to serve
+1 can of white beans
+1 can of chickpeas
+
+### For the Dressing
+
+2 tbs balsamic vinegar (I used fig balsamic and it was really good)
+juice of 1 lemon
+1/4 cup olive oil
+1/2 tsp Dijon mustardd
+big pinch of sea salt
+1/2 tsp herbs de Provence
+1 tbs honey
+1 clove of grated garlic
+
+## Instruction
+
+- Generously season the steak with the sea salt and set it on a paper towel on a grill tray to let the salt absorb. If you grill a lot mini sheet pans to hold your grill stuff is an amazing kitchen purchase.
+- Shuck the corn and coat in the avocado oil.
+- Go outside and preheat your grill to around 400.
+- Once the grill is preheated add the corn to an upper rack and let cook covered for 10 minutes.
+- Move the corn to a lower rack and add the steak to the lower grill level. It depends on the thickness and kind of steak you use but cook your steak for about 3 min on each side till it’s medium rare. Rotate the corn as the steak cooks about 4 times to get all four sides evenly charred.
+- Remove the steak and corn from the grill and let them cool while you prep the vegetables.
+- Slice the tomatoes in half. Chop the peaches. Mince the chives and cilantro. Add all of your chopped vegetables and herbs to a large bowl.
+- Rinse and drain the beans. A few people have said their salads are soggy, this is key to preventing that!
+- Add the beans to the salad mixture.
+- Cut your steak against the grain into bite-sized pieces and add it to the bowl.
+- Cut the corn off of the cob. The easier way I’ve found to do this is to lay the corn flat on a cutting board and slice it down rotating it.
+
+- In a small container mix together the lemon juice, balsamic vinegar, olive oil, herbs, garlic, honey, and Dijon mustard. I like to mix my dressings with a milk frother to make them extra creamy
+- Pour the dressing over the salad and toss. I think the salad is best if you let the dressing marinate for at least an hour.
+- Serve topped with fresh burrata and enjoy!
+- It lasts about 3 days in the fridge (the peaches do get a bit mushy, but tbh it doesn’t last long in my house bc we eat it so quickly).

content/recipes/2025/02/grilled-honey-mustard-chicken-dense-bean-salad.md

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+---
+title: "Grilled Honey Mustard Chicken Dense Bean Salad"
+subtitle: 
+date: 2025-02-22T00:00:00-07:00
+draft: false
+
+tags: [dense bean salad, Chicken, Peach]
+---
+
+Original Link: Tiktok
+
+## Ingredients
+
+### Marinade
+
+- 1/4 cup dijon mustard
+- 1/2 cup honey
+- 1/4 cup avocado oil
+- 1/4 cup white or champagne vinegar
+- 2 tsp sea salt
+- 2 tsp red pepper flakes
+- juice of 1 lemon
+- 6 cloves of grated garlic
+- 2 lbs of chicken
+
+### Salad
+
+- 1 container of cherry tomatoes
+- 1/4 of a red onion
+- 3 ears of corn
+- 3 peaches
+- 1 bunch of dino kale
+- 1 can of chickpeas
+- 1 can of white beans
+- 1 6 oz block of feta
+
+### Dressing
+
+- 1 tbs of Dijon mustard
+- 1 tbs honey
+- pinch of red pepper flakes
+- big pinch of sea salt
+- 1/2 cup avocado oil
+- juice of 1 lemon
+- 1/4 cup champagne vinegar
+
+## Instruction
+
+- In a large bowl whisk together the mustard, honey, avocado oil, vinegar, sea salt, red pepper flakes, lemon juice, and grated garlic. Mix till fully combined.
+- Poke some holes in your chicken thighs using a fork to allow the marinade to penetrate better.
+- Add the chicken to the bowl with the marinade. Cover and let sit in the fridge for at least an hour but up to 3 days.
+- Preheat your grill to medium-high.
+- Grill your chicken and corn until the corn has a nice char and the chicken is 165 internal, about 8 minutes on one side and 6 min on the other. Remove from the grill and let both rest for at least 10 minutes.
+- While your corn and chicken are grilling and resting this is a good time to prep other ingredients.
+- Slice your cherry tomatoes in half and add them to a large salad bowl.
+- Finely mince the red onion and add it to the bowl.
+- Remove the pits from your peaches and roughly chop, add them to the bowl.
+- Pull your kale off of the stems and finely chop it, add it to the bowl.
+- Rinse and drain your beans and add them to the bowl. DO NOT SKIP THIS STEP, I SEE SOME PEOPLE SKIPPING THIS IN VIDEOS AND I KNOW IT MAKES YOUR GUY’S SALADS SOGGY.
+- Slice your corn off of the cob and add it to the bowl.
+- Chop your chicken and add it to the bowl.
+- For the dressing in a small container mix together the mustard, honey, vinegar, lemon juice, sea salt, and red pepper flakes.
+- Pour the dressing over the salad mixture and toss.
+- Crumble in the feta and lightly toss again.
+- Store in deli containers in the fridge and enjoy throughout the week!
+
+## Good Sides
+
+Add any if you have them, or remove this block if not valid.

content/recipes/2025/02/la-scala-dbc.md

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+---
+title: "La Scala Dense Bean Salad"
+subtitle: 
+date: 2025-01-22T00:00:00-07:00
+draft: false
+
+tags: [dense bean salad]
+#image: thumbnail.webp
+---
+
+Original Link: Tiktok
+
+## Ingredients
+
+### Salad
+
+1 bag of Persian cucumbers
+1 container of cherry tomatoes
+1 bunch of parsley
+1 container of mini mozzarella balls
+1 container of calabrese or salami
+1 shallot
+1 can of chickpeas
+1 can of white beans
+1/2 a jar of sliced kalamata olives
+1/2 a jar of sliced pepperoncinis
+1 cup of grated parmesan cheese
+
+### For the Dressing
+
+2 cloves of grated garlic
+1/4 cup red wine vinegar
+1/4 cup olive oil
+2 tbs dijon mustard
+1 tsp sea salt
+1 tsp Italian seasoning
+the juice of half a lemon
+
+## Instruction
+
+- Dice the cucumbers, slice your tomatoes in half, chop the parsley, finely mince your shallot, and thinly slice your calabrese.
+- Add the cucumbers, tomatoes, parsley, shallot, and calabrese to a bowl.
+- Add in the grated parmesan, mini mozzarella balls, sliced olives, and pepperoncini.
+- Rinse and drain your chickpeas and white beans and add them to the bowl.
+- In a large cup add the olive oil, red wine vinegar, garlic, lemon juice, mustard, sea salt, pepper, and Italian seasoning. Use a milk frother to blend until creamy.
+- Pour the dressing over the top of the salad ingredients and toss aggressively.
+- Enjoy! This keeps in the fridge well for about 4 days but I think it’s still good for about a week. It makes about 5 servings!

content/recipes/2025/02/olive-turkey-dbc.md

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+---
+title: "Olive Turkey Dense Bean Salad"
+subtitle: 
+date: 2025-02-22T00:00:00-07:00
+draft: false
+
+tags: [dense bean salad]
+---
+
+Original Link: Tiktok
+
+## Ingredients
+
+- 1/2 lb of deli turkey
+- 1 shallot
+- 1 bunch of parsley
+- 1 bunch of cilantro
+- 1/2 a container of green olives
+- 1 can of garbanzo beans
+- 1 can of white beans (I like Great Northern)
+- 1 container of mini mozzarella balls
+- 1/4 cup red wine vinegar
+- 1/2 cup olive oil
+- 2 tsp Dijon mustard
+- Pinch of red pepper flakes
+- Big pinch of sea salt
+- The juice of 1 lemon
+
+## Instruction
+
+- Chop up your deli turkey into little bite-sized pieces and add it to a bowl.
+- Finely mince the shallot.
+- Chop the parsley and cilantro.
+- Drain the liquid off of the olives and roughly chop them.
+- Add the shallots, parsley, cilantro, and olives to a bowl.
+- Rinse and drain the chickpeas and white beans.
+- Drain the mozzarella balls.
+- Add the beans and mozzarella to the bowl with everything else.
+- Add in the olive oil, red wine vinegar, dijon, sea salt, and lemon juice.
+- Toss everything together and enjoy!

content/recipes/2025/02/spicy-cashew-slaw-dbc.md

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+---
+title: "Spicy Cashew Slaw Dense Bean Salad"
+subtitle: 
+date: 2025-02-22T00:00:00-07:00
+draft: false
+
+tags: [dense bean salad]
+---
+
+Original Link: Tiktok
+
+## Ingredients
+
+### Salad
+
+- 2 cups green cabbage, shredded
+- 2 cups red cabbage, shredded
+- 1 cup carrots, shredded
+- 1 cucumber
+- 1 bunch scallions
+- 10 oz edamame
+- 1 can great northern beans, drained and rinsed
+- 1/4 cup sesame seeds
+- 1 cup roasted cashews
+- 1 rotisserie chicken
+- pinch of salt
+
+### For the Dressing
+
+- 2 tbs miso paste
+- juice of 2 limes
+- 1 tsp salt
+- 1 stop red pepper flakes
+- 1/4 cup sesame oil
+- 1/4 cup olive oil
+- 1/4 cup rice vinegar
+- 2 cloves garlic
+- 2 tbs ginger
+
+## Instruction
+
+- Add the shredded green cabbage, purple cabbage, and carrots to a large bowl and gently toss together.
+- Dice the cucumber chop the scallions and add them to the bowl with the slaw mixture.
+- Thaw the edamame if you’re using frozen. Rinse and drain the white beans. Add all of your beans to the bowl.
+- Roughly chop the cashews and add them to the bowl.
+- Add in the sesame seeds.
+- Break down the rotisserie chicken and chop it into cubes. Add it to the bowl.
+- Add the miso paste, lime juice, sea salt, red pepper flakes, sesame oil, olive oil, rice vinegar, garlic, and ginger in a small container or immersion blender cup.
+- Blend on high for about 30 seconds until smooth and creamy.
+- Add the dressing to the salad and toss thoroughly until completely mixed throughout.

content/recipes/2025/02/steak-tzatziki-dense-bean-salad.md

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+---
+title: "Steak Tzatziki Dense Bean Salad"
+subtitle: 
+date: 2025-02-22T00:00:00-07:00
+draft: false
+
+tags: [dense bean salad, steak]
+#image: thumbnail.webp
+---
+
+Original Link: Tiktok
+
+## Ingredients
+
+### For the Steak seasoning
+
+- 1.5 lbs flank or skirt steak
+- 2 tsp cumin
+- 2 tsp garlic powder
+- 2 tsp oregano
+- 1 tbs sea salt
+- 2 tbs olive oil
+
+### For the Salad
+
+- 1/4 cup pickled red onion
+- 1 container of cherry tomatoes
+- 1 large cucumber
+- 1 bunch of dill
+- 1 bunch of parsley
+- 1/4 cup pitted kalamata olives
+- 1 can white beans
+- 1 can chickpeas
+- 1 5oz block of feta
+
+### For the dressing
+
+- 1/4 cup white vinegar
+- 1/2 cup olive oil
+- juice of 1 lemon
+- 1/4 cup Greek yogurt
+- big pinch of sea salt
+- 1 clove of garlic
+
+## Instruction
+
+- In a small bowl, mix together the cumin, garlic powder, oregano, and sea salt to create a seasoning blend for the steak. Drizzle the steak in the olive oil and generously coat it with the seasoning mixture, rubbing it in with your hands so it gets fully coated. You can let this sit in the fridge for a few hours if you want. The longer you let the salt sit on the meat, the more it will soak in and tenderize it.
+- Heat your grill to medium-hot and grill your steak until it’s medium-rare. Depending on the thickness of the steak, it should take about 6 minutes on one side and 5 minutes on the other for a flank or strip steak.
+- Pull the steak off the grill and let the meat rest for at least 10 minutes before slicing it.
+- While the steak rests, slice the tomatoes in half, finely chop the cucumber, chop the olives, dice the pickled red onion, and add everything to a big salad bowl.
+- Rinse and drain your beans and add them to a bowl with the vegetables.
+- Finely mince the dill and parsley and add about 80% to the bowl with the vegetables, setting the remainder aside for the dressing.
+- Crumble in the feta.
+- Chop your steak into small bite-sized pieces and add it to the bowl.
+- In a small blender, blend the lemon juice, white wine vinegar, remaining dill and parsley, olive oil, Greek yogurt, sea salt, and garlic for about 30 seconds.
+- Pour the dressing over the salad and toss well.
+- This is great in the fridge, and I love to serve it in an air-fried pita pocket.

content/recipes/2025/02/sundried-tomato-dense-bean-salad.md

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+---
+title: "Sundried Tomato Dense Bean Salad"
+subtitle: 
+date: 2025-02-19T00:00:00-07:00
+draft: false
+
+tags: [dense bean salad]
+#image: thumbnail.webp
+---
+
+Original Link: Tiktok
+
+## Ingredients
+
+### For the Salad
+
+- 1 shallot
+- 1 bunch of parsley
+- 1 orange bell pepper
+- 1 yellow bell pepper
+- 1 16 oz container of cherry tomatoes
+- 4 leaves of basil
+- 6 oz pepperoni
+- 1/2lb of smoked chipotle chicken
+- 1/2 cup of drained sundried tomatoes
+- 1/2 a cup of drained artichoke hearts
+- 1 can of white beans
+- 1 can of chickpeas
+- 1 16oz container of mini mozzarella balls in water (drained)
+
+### For the Dressing
+
+- 2 tbs sundried tomato oil
+- 1/4 cup garlic olive oil
+- 1/4 cup red wine vinegar
+- 1 tbs Italian seasoning blend
+  - I used [Auntie Jen’s blend](https://www.auntjenns.com/collections/spice-blends) I got in Hawaii, it’s 10/10.
+- big pinch of sea salt
+- 1 tsp Dijon mustard
+- the juice of 1 lemon
+
+## Instruction
+
+### Prep Work
+
+- Finely mince the shallot. Core and dice the bell peppers. Mince the parsley and basil. Slice the tomatoes in half.
+- Roughly chop the pepperoni and chicken.
+- Drain the sundried tomato oil off the sundried tomatoes and set it aside. You want to save about 2 tbs of oil to add to the dressing.
+- Roughly chop the drained tomatoes and artichoke hearts.
+- Rinse and drain the beans and mozzarella balls.
+
+### Make the Salad
+
+- Add the shallots, bell peppers, parsley, basil, cherry tomatoes, pepperoni, chicken, beans, and mozzarella to a big bowl.
+- In a small separate container, mix together the sundried tomato oil, olive oil, red wine vinegar, lemon juice, Italian seasoning, sea salt, and mustard.
+  - I love to use a milk frother to mix the dressing and make it super creamy and smooth.
+- Pour the dressing over the salad mixture and toss till everything is evenly coated in the dressing.
+
+## Notes
+
+I love to eat this in a warmed-up wrap. It makes about 5 servings and keeps in the fridge for about 4 days! I store it in these deli containers; they’re reusable and you can dish wash them, but if you break one or your kid takes them to school in their lunchbox and they mysteriously never come home, it’s no big deal because they’re like $0.20 each!

content/recipes/2025/02/thanksgiving-dbc.md

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+---
+title: "Thanksgiving Dense Bean Salad"
+subtitle: 
+date: 2025-02-22T00:00:00-07:00
+draft: false
+
+tags: [dense bean salad]
+#image: thumbnail.webp
+---
+
+Original Link: [Link](https://www....)
+
+## Ingredients
+
+### Salad
+
+- 2 cups peeled and diced butternut squash (this is interchangeable with most fall squashes)
+- 2 cups peeled and diced sweet potato
+- 1 can of chickpeas
+- 1/2 a pound of brussels sprouts
+- lots of olive oil, garlic powder, sea salt, and cracked black pepper
+- 3/4 cup dried cranberries
+- 4 oz goat cheese crumbles (there are lots of delicious flavored goat cheeses and this salad is a perfect opportunity to use them)
+- 1/2 a shallot
+- 3 tbs finely minced parsley
+- 1 can of white beans
+- 1/2 a pound of chopped turkey (optional)
+
+### Dressing
+
+Note: if you know you're someone who doesn’t love acidic flavors, reduce the honey balsamic to 2.5tbs
+
+- 1/4 cup olive oil
+- 1/4 cup avocado oil
+- 1 tsp dijon mustard
+- 1 tsp sea salt
+- 1/4 cup honey balsamic vinegar
+- juice of half a lemon
+- 2 tbs honey
+- pinch of red pepper flakes (optional)
+
+## Instruction
+
+- Peel the squash and use a spoon to scrape out the seeds and pulp. Dice the squash into approximately 1 cm cubes.
+- Peel and dice the sweet potato into about 1 cm cubes.
+- Use a mandolin to shred the Brussels sprouts into very thin slices.
+- Rinse and drain the chickpeas.
+- Arrange the diced sweet potatoes, chickpeas, Brussels sprouts, and squash on individual sheet trays. The squash and sweet potatoes cook at roughly the same rate, so roasting them together is acceptable.
+- Drizzle everything with olive oil (about 1 tablespoon per tray), garlic powder (about 1 teaspoon per tray), a pinch of salt, and a sprinkle of pepper. Use your hands to ensure everything is evenly coated.
+- Roast the sweet potatoes and squash in the oven at 400°F (200°C) for about 40 minutes, tossing halfway through. You want crispy edges and a soft interior. Since all ovens vary, check every 10 minutes to ensure they are cooking properly.
+- Roast the chickpeas for 30 minutes.
+- Roast the Brussels sprouts for 25-30 minutes, tossing halfway through. They should be lightly browned, with some edges starting to crisp.
+- While the sweet potatoes, squash, Brussels sprouts, and chickpeas are roasting, prepare the rest of the salad.
+- Finely mince the shallot and parsley.
+- In a small container, mix the olive oil, avocado oil, Dijon mustard, sea salt, honey, and honey balsamic vinegar. Add in the red pepper flakes if desired. Stir thoroughly using a small whisk or fork until fully combined.
+- In a large bowl, combine the roasted squash, sweet potatoes, Brussels sprouts, and chickpeas.
+- Rinse and drain the can of white beans, and add them to the bowl along with the cranberries, goat cheese crumbles, parsley, shallot, and turkey (if using).
+- Drizzle the salad with the dressing and toss gently until fully combined. Be careful not to overmix, as this may break up the goat cheese.

content/recipes/2025/02/turkey-green-olive-dbc.md

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+---
+title: "Turkey Green Olive Dense Bean Salad"
+subtitle: 
+date: 2025-02-22T00:00:00-07:00
+draft: false
+
+tags: [dense bean salad]
+#image: thumbnail.webp
+---
+
+Original Link: Tiktok
+
+## Ingredients
+
+### Dressing
+
+- 1 tbs dijon mustard
+- 1 tsp sea salt
+- 1 tsp italian seasoning blend
+- 1/2 cup olive oil
+- 1/4 cup red wine vinegar
+- 1 lemon
+
+### Salad
+
+- 1 can of white beans
+- 1 can of chickpeas
+- 1 lb deli turkey
+- 8 oz mozzarella
+- 1 bunch of parsley
+- 1 bunch of cilantro
+- 12 oz green olives
+- 1 shallot
+- 1 container of Persian Cucumbers (about 5)
+
+## Instruction
+
+- Rinse and drain the beans and add to a large bowl.
+- Dice the turkey and mozzarella into bite-sized pieces and add to the bowl with the beans.
+- Mince the parsley and cilantro and add them to the bowl.
+- Roughly chop the olives and add them.
+- Finely mince the shallot and add it.
+- Dice the cucumbers and add them.
+- In a small container, mix together the dijon, sea salt, Italian seasoning, olive oil, red wine vinegar, and the juice of 1 lemon.
+- Mix the dressing till thoroughly combined.
+- Pour the dressing over the salad and toss together till evenly mixed.
+- Store in the fridge for up to 5 days and enjoy cold!

content/recipes/2025/02/zesty-roasted-red-pepper-dense-bean-salad.md

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+---
+title: "Zesty Roasted Red Pepper Dense Bean Salad"
+subtitle: 
+date: 2025-02-19T00:00:00-07:00
+draft: false
+
+tags: [dense bean salad]
+#image: thumbnail.webp
+---
+
+Original Link: Tiktok
+
+## Ingredients
+
+### Salad
+
+- 1.5lbs flank, strip or hangar steak
+- 3 ears of corn
+- 1 container cherry tomatoes
+- 2 bell peppers
+- 1 bunch cilantro
+- 1/2 a red onion
+- 1 can of garbanzo beans
+- 1 can of white beans (I like Great Northern)
+- 4 oz cotija cheese
+- 12 oz roasted red peppers (set aside 2 oz for the dressing)
+
+### For the dressing
+
+- juice of 2 limes
+- 2 tbs mayonnaise
+- 1/4 cup white wine vinegar
+- 1/4 cup avocado oil
+- 2 cloves garlic
+- 1 tsp sea salt
+- 1 tsp chipotle pepper powder
+- 2 oz roasted red peppers
+
+## Instruction
+
+### Cook the steak
+
+- Rinse any excess blood or juice off of your steak and pat dry. Blood gives meat a metallic flavor so removing it by rinseing makes it taste better.
+- Generously salt your steak and let it sit for at least 10 minutes so the salt can soak in and season it throughout.
+- Cover your corn in a bit of avocado oil.
+- Pat the steak dry again before grilling. (we want the steak to be super dry so a Maillard reaction can occur. The Maillard reaction is protein browning, which gives it a delicious flavor, and this cannot happen in the presence of water)
+- Heat your grill to medium-high and grill the steak for about 6 minutes on one side and 7 minutes on the other to achieve a medium-rare cook. You can also do this inside on a cast iron or stainless steel pan.
+- Grill the corn while the steak cooks.
+- Let the corn cool and the steak rest while you prepare the rest of the salad.
+
+### Make the Salad
+
+- Slice the cherry tomatoes in half
+- Core and dice the bell peppers
+- Finely mince the cilantro
+- Finely dice the red onion.
+- Rinse and drain the beans and add them to the bowl along with the cherry tomatoes, cilantro, bell peppers, and red onion.
+- Slice the corn off the cobb and add to the bowl.
+- Cut the steak into bite-sized pieces and add them to the bowl.
+- In a small blender or with an immersion blender, blend the lime juice, mayonnaise, white wine vinegar, garlic, sea salt, chipotle powder, and roasted red peppers until completely creamy and smooth.
+- Pour the dressing over the salad and toss well.
+- Crumble in the cotija cheese and toss again lightly.

content/recipes/dbc-template.md

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+---
+title: "Dense Bean Salad"
+subtitle: 
+date: 2025-02-22T00:00:00-07:00
+draft: true
+
+tags: [dense bean salad]
+---
+
+Original Link: Tiktok
+
+## Ingredients
+
+### Salad
+
+### For the Dressing
+
+## Instruction
+
+-