{
  "format": "herbologium-recipe-development-v1",
  "edition": "2026-10-24",
  "scope": "AI-assisted editorial formulas; no independent kitchen trials recorded",
  "preparations": [
    {
      "id": "lentil-soup",
      "title": "Lentil soup with tomato and basil",
      "plants": [
        "lentil",
        "onion",
        "garlic",
        "basil"
      ],
      "course": "Soups & stews",
      "time": "About 45 minutes (editorial estimate)",
      "yield": "4 servings (editorial estimate)",
      "summary": "Brown lentils simmer with tomato, onion and garlic; basil goes in at the end.",
      "ingredients": [
        "1 tablespoon olive oil",
        "1 medium onion, finely chopped",
        "2 garlic cloves, minced",
        "200 g dried brown or green lentils, rinsed and checked",
        "400 g canned chopped tomatoes",
        "1 litre vegetable stock",
        "10 g fresh basil leaves, torn",
        "Salt and black pepper, to taste"
      ],
      "steps": [
        "Warm the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 6–8 minutes until softened.",
        "Add the garlic and stir for 30 seconds. Add the lentils, tomatoes and stock.",
        "Bring to a boil, then reduce to a gentle simmer. Partly cover and cook for 25–35 minutes, stirring occasionally, until the lentils are tender. Add a little water if the soup becomes too thick.",
        "Stir in the basil. Taste and season with salt and pepper. Serve hot."
      ],
      "scene": "A rustic brown lentil and tomato soup, visible whole brown lentils and small onion pieces in a red-brown broth, torn basil leaves. Ivory bowl; dry lentils, tomato, garlic and basil at right. No cream, cheese, bread or carrots."
    },
    {
      "id": "chickpea-salad",
      "title": "Chickpea, carrot and dill salad",
      "plants": [
        "chickpea",
        "dill",
        "garlic"
      ],
      "course": "Salads & dips",
      "time": "About 15 minutes (editorial estimate)",
      "yield": "4 side servings (editorial estimate)",
      "summary": "Cooked chickpeas and grated carrot meet a lemon dressing and a generous handful of dill.",
      "ingredients": [
        "480 g cooked chickpeas, drained and rinsed",
        "2 medium carrots, coarsely grated",
        "15 g fresh dill, chopped",
        "2 tablespoons olive oil",
        "2 tablespoons lemon juice",
        "1 small garlic clove, finely grated",
        "Salt and black pepper, to taste"
      ],
      "steps": [
        "Whisk the olive oil, lemon juice and garlic in a large bowl.",
        "Add the chickpeas, grated carrots and dill. Toss until evenly coated.",
        "Taste and season with salt and pepper. Serve immediately or cover and refrigerate until serving."
      ],
      "scene": "Whole cooked golden chickpeas with finely grated raw orange carrot and chopped dill, glossy light lemon dressing. Shallow ivory bowl. Chickpeas, carrot, dill and half lemon to right. No feta, cucumber, tomato or leafy lettuce."
    },
    {
      "id": "savory-oatmeal",
      "title": "Savory oats with onion and parsley",
      "plants": [
        "oat",
        "onion",
        "parsley"
      ],
      "course": "Grains & breakfast",
      "time": "About 20 minutes (editorial estimate)",
      "yield": "2 servings (editorial estimate)",
      "summary": "Soft rolled oats cooked in vegetable stock with gently softened onion and fresh parsley.",
      "ingredients": [
        "1 tablespoon olive oil",
        "1 small onion, finely chopped",
        "100 g rolled oats",
        "500 ml vegetable stock, plus water if needed",
        "10 g fresh parsley, chopped",
        "Black pepper and salt, to taste"
      ],
      "steps": [
        "Heat the oil in a saucepan over medium heat. Add the onion and cook for 6–8 minutes until soft, stirring often.",
        "Stir in the oats, then add the stock. Bring to a gentle simmer.",
        "Cook for 5–8 minutes, stirring frequently, until the oats are soft. Add a little water if needed for a spoonable consistency.",
        "Stir in the parsley, taste and season. Divide between two bowls and serve hot."
      ],
      "scene": "Creamy pale savory rolled-oat porridge with tiny softened onion pieces and chopped parsley. Ivory bowl with rolled oats, onion and parsley at right. No egg, cheese, mushrooms, fruit or sweet toppings."
    },
    {
      "id": "carrot-ginger-soup",
      "title": "Carrot and ginger soup",
      "plants": [
        "ginger",
        "onion"
      ],
      "course": "Soups & stews",
      "time": "About 40 minutes (editorial estimate)",
      "yield": "4 servings (editorial estimate)",
      "summary": "Carrots and ginger are simmered until soft, then blended into a smooth soup.",
      "ingredients": [
        "1 tablespoon olive oil",
        "1 medium onion, chopped",
        "600 g carrots, peeled and sliced",
        "20 g fresh ginger, peeled and finely chopped",
        "900 ml vegetable stock",
        "1 tablespoon lemon juice",
        "Salt and black pepper, to taste"
      ],
      "steps": [
        "Heat the oil in a large saucepan. Cook the onion over medium heat for 6–8 minutes until softened.",
        "Add the carrots and ginger. Stir for 1 minute, then pour in the stock.",
        "Bring to a boil. Reduce the heat, cover and simmer for 20–25 minutes until the carrots are very tender.",
        "Remove from the heat. Blend carefully with an immersion blender until smooth, keeping its head submerged. Add water if needed to loosen the soup.",
        "Stir in the lemon juice, season to taste and reheat gently before serving."
      ],
      "scene": "Perfectly smooth warm orange carrot-ginger soup with a simple spoon swirl in an ivory bowl. Carrots, cut ginger and a lemon wedge to right. No cream swirl, coconut milk, seeds or herb garnish."
    },
    {
      "id": "green-bean-salad",
      "title": "Green beans with tomato and herbs",
      "plants": [
        "common-bean",
        "parsley",
        "basil"
      ],
      "course": "Salads & sides",
      "time": "About 20 minutes (editorial estimate)",
      "yield": "4 side servings (editorial estimate)",
      "summary": "Tender-crisp green beans, fresh tomatoes and chopped herbs in a simple lemon dressing.",
      "ingredients": [
        "500 g fresh green beans, trimmed",
        "250 g cherry tomatoes, halved",
        "10 g parsley, chopped",
        "10 g basil leaves, torn",
        "2 tablespoons olive oil",
        "1 tablespoon lemon juice",
        "Salt and black pepper, to taste"
      ],
      "steps": [
        "Bring a large saucepan of water to a boil. Add the green beans and cook for 4–6 minutes until just tender.",
        "Drain and rinse briefly under cold running water. Drain well and pat dry.",
        "Whisk the olive oil and lemon juice in a serving bowl. Add the beans, tomatoes, parsley and basil.",
        "Toss, taste and season with salt and pepper. Serve at room temperature."
      ],
      "scene": "Whole slender green beans with halved red cherry tomatoes, chopped parsley and torn basil in a light glossy dressing. Shallow ivory platter, raw beans, tomatoes, parsley and lemon at right. No feta, nuts, onion or egg."
    },
    {
      "id": "rosemary-roasted-vegetables",
      "title": "Rosemary-roasted roots",
      "plants": [
        "rosemary",
        "garlic"
      ],
      "course": "Vegetable sides",
      "time": "About 55 minutes (editorial estimate)",
      "yield": "4 side servings (editorial estimate)",
      "summary": "Potatoes and carrots roast with rosemary and garlic until their edges are golden.",
      "ingredients": [
        "500 g potatoes, scrubbed and cut into 3 cm pieces",
        "400 g carrots, peeled and cut into thick pieces",
        "2 tablespoons olive oil",
        "2 teaspoons finely chopped fresh rosemary",
        "4 garlic cloves, peeled and lightly crushed",
        "1/2 teaspoon salt",
        "Black pepper, to taste"
      ],
      "steps": [
        "Heat the oven to 220°C / 425°F. Line a large roasting tray with baking parchment suitable for that temperature.",
        "Toss the potatoes and carrots with the oil, rosemary, garlic, salt and pepper. Spread in one layer on the tray.",
        "Roast for 35–45 minutes, turning halfway through, until the vegetables are tender and golden at the edges.",
        "Check that the potato centres are soft when pierced. Transfer to a serving dish and serve hot."
      ],
      "scene": "Golden roasted potato chunks and thick orange carrot pieces with small chopped rosemary needles and roasted garlic cloves, in an ivory serving dish. Raw carrot, potato, garlic and rosemary sprig at right. No green beans, peppers, cheese or other vegetables."
    },
    {
      "id": "tepary-beans-with-onion",
      "replaces": "ramonas-white-tepary-beans",
      "title": "Cooked tepary beans with onion and chile",
      "plants": [
        "tepary-bean",
        "onion",
        "chile"
      ],
      "course": "Beans & grains",
      "time": "About 20 minutes, using already cooked beans (editorial estimate)",
      "yield": "4 side servings (editorial estimate)",
      "summary": "A contemporary preparation of already cooked tepary beans, softened onion and a little fresh chile.",
      "ingredients": [
        "480 g fully cooked tepary beans, drained, with 150 ml cooking liquid reserved; alternatively use 150 ml water",
        "1 tablespoon olive oil",
        "1 medium onion, finely chopped",
        "1 small fresh green chile, deseeded and finely chopped",
        "1 tablespoon lime juice",
        "Salt, to taste"
      ],
      "steps": [
        "Begin with fully cooked, tender tepary beans. This recipe does not give a method for cooking dried beans.",
        "Warm the oil in a saucepan over medium heat. Add the onion and chile and cook for 6–8 minutes until softened.",
        "Add the cooked beans and reserved cooking liquid or water. Simmer gently for 8–10 minutes, stirring occasionally, until hot throughout.",
        "Stir in the lime juice, taste and season with salt. Serve hot."
      ],
      "scene": "Small ivory-white cooked tepary beans, visibly smaller than common white beans, with softened finely diced onion and sparse green chile in a little clear cooking liquid. Ivory bowl; dried tiny white tepary beans, onion and green chile at right. No red beans, tomato, herbs or meat."
    },
    {
      "id": "tepary-bean-red-pepper-dip",
      "replaces": "velvets-tepary-hummus",
      "title": "Tepary bean and roasted pepper dip",
      "plants": [
        "tepary-bean",
        "garlic",
        "chile"
      ],
      "course": "Salads & dips",
      "time": "About 15 minutes, using cooked beans and roasted pepper (editorial estimate)",
      "yield": "About 450 g (editorial estimate)",
      "summary": "Cooked tepary beans blended with roasted red pepper, garlic and lemon into a contemporary dip.",
      "ingredients": [
        "300 g fully cooked tepary beans, drained",
        "150 g jarred roasted red pepper, drained",
        "2 tablespoons olive oil",
        "1 tablespoon lemon juice",
        "1 small garlic clove, finely grated",
        "2–4 tablespoons water, as needed",
        "Salt, to taste"
      ],
      "steps": [
        "Use fully cooked, tender tepary beans. Drain the beans and roasted red pepper thoroughly.",
        "Put the beans, pepper, olive oil, lemon juice and garlic in a food processor. Blend until smooth, stopping to scrape down the bowl.",
        "Add water one tablespoon at a time until the dip is soft and spreadable. Taste and season with salt.",
        "Spoon into a serving bowl. Serve immediately or cover and refrigerate until serving."
      ],
      "scene": "Smooth muted red-orange roasted pepper and tepary bean dip with a simple spoon swirl in a shallow ivory bowl. Small white tepary beans, roasted red pepper strips, garlic and lemon at right. No tahini, paprika dusting, parsley garnish, chickpeas or pita."
    },
    {
      "id": "fresh-cabbage-ginger-gochugaru",
      "replaces": "hooni-kims-baechu-kimchi",
      "title": "Fresh cabbage with ginger and gochugaru",
      "plants": [
        "napa-cabbage",
        "garlic",
        "ginger",
        "chile",
        "onion"
      ],
      "course": "Salads & sides",
      "time": "About 20 minutes (editorial estimate)",
      "yield": "4 side servings (editorial estimate)",
      "summary": "A fresh, unfermented napa-cabbage salad with ginger, garlic and Korean chile flakes.",
      "ingredients": [
        "500 g napa cabbage, washed, drained and cut into bite-sized pieces",
        "2 spring onions, finely sliced",
        "1 tablespoon gochugaru (Korean chile flakes)",
        "1 tablespoon rice vinegar",
        "1 tablespoon soy sauce",
        "1 teaspoon sugar",
        "1 teaspoon finely grated fresh ginger",
        "1 small garlic clove, finely grated",
        "1 tablespoon neutral cooking oil"
      ],
      "steps": [
        "Pat the washed cabbage dry and place in a large bowl with the spring onions.",
        "Whisk the gochugaru, rice vinegar, soy sauce, sugar, ginger, garlic and oil until the sugar dissolves.",
        "Pour the dressing over the cabbage. Toss thoroughly so the leaves are lightly coated.",
        "Let stand for 5 minutes, toss once more and serve. This is a fresh salad: do not leave it at room temperature to ferment. Refrigerate if not serving immediately."
      ],
      "scene": "Fresh crisp bite-size napa cabbage pieces lightly coated in red Korean gochugaru dressing, sliced spring onion, fresh pale-green and white ribs clearly visible. Small ivory bowl, napa cabbage wedge, ginger, garlic and tiny dish of red chile flakes at right. Not fermented kimchi, no jar, sesame, carrot, radish or seafood."
    }
  ]
}