diff --git a/app/index.md b/app/index.md index 60586822..67e43694 100644 --- a/app/index.md +++ b/app/index.md @@ -12,7 +12,7 @@ Welcome to _Flavor_, the only place on the planet where your taste buds won't be ### [Eggs Benny](writer/eggs-benny.md) | englishmuffin@flavor.magazine -[Vanilla Panna Cotta](recipe/jan/vanilla-panna-cotta.md) +[Eggs Benny](git-flow-exercise/app/recipe/feb/eggs-benny.md) ### [John Lemon](writer/john-lemon.md) | zestmaster@flavor.magazine diff --git a/app/recipe/feb/eggs-benny.md b/app/recipe/feb/eggs-benny.md new file mode 100644 index 00000000..3d55545a --- /dev/null +++ b/app/recipe/feb/eggs-benny.md @@ -0,0 +1,23 @@ +# Eggs Benny + +- Febuary: [Eggs Benny] + + + +A short recipe description. + +Source: http://allrecipes.com/recipe/174361/asparagus-with-cranberries-and-pine-nuts/ + +## Ingredients + +- 1 bunch asparagus +- 3 tablespoons olive oil +- ⅓ cup pine nuts +- ⅓ cup dried cranberries +- 1 pinch salt + + +# Instructions + +1. Break off or trim the woody ends from the asparagus and discard. Set the spears aside. +2. Heat the olive oil in a skillet over medium heat. Stir in the pine nuts, cranberries, and salt. Cook and stir until the pine nuts start to look translucent, 5 to 6 minutes. Add the asparagus spears and cook, adding a little more olive oil if needed, until stalks are bright green and tender, about 5 to 8 minutes. Serve on a platter with the cranberries and nuts spooned over the top of the asparagus. diff --git a/app/writer/eggs-benny.md b/app/writer/eggs-benny.md index 18d7bb16..f95a3911 100644 --- a/app/writer/eggs-benny.md +++ b/app/writer/eggs-benny.md @@ -1,7 +1,8 @@ # Eggs Benny - + Recipe Picks: - January: [Vanilla Panna Cotta](../recipe/jan/vanilla-panna-cotta.md) +- Febuary: [Eggs benny](git-flow-exercise/app/recipe/feb/eggs-benny.md) \ No newline at end of file