Move recipes to Savory subdirectory.

diff --git a/recipes/baked_enchilada_veggie_burrito.mdwn b/recipes/baked_enchilada_veggie_burrito.mdwn
deleted file mode 100644 (file)
index d3428cd..0000000
--- a/recipes/baked_enchilada_veggie_burrito.mdwn
+++ /dev/null
@@ -1,36 +0,0 @@
-[[!meta title="Baked Enchilada Veggie Burritos"]]
-
-Adapted from SheLikesFood.com
-
-5200 cal/recipe
-
-## Ingredients
-
-+ 2 tsp olive oil
-+ 1 onion, diced
-+ 2 large red bell peppers, diced
-+ 2 med zucchini, diced
-+ 1/2 tbsp smoked paprika
-+ 1/2 tbsp cumin
-+ 1/2 tbsp granulated garlic
-+ 1 tsp salt
-+ 1/2 tsp ground black pepper
-+ 2 packed cups destemmed and diced kale
-+ 38 oz medium-spicy enchilada sauce
-+ 1 15-oz can diced tomatoes 
-+ 12 large tortillas or 36 corn tortillas
-+ 2 15-oz can jalapeno refried beans
-+ 4 c grated cheddar cheese, divided into 3 c and 1 c
-
-## Directions
-
-+ Sauté oil, onion, red pepper, zucchini, paprika, cumin, garlic, salt, and black pepper over medium heat until softened, stirring occasionally.
-+ Add kale and cook until kale has brightened.
-+ Prepare an 11-inch by 15-inch dish by spraying with non-stick spray.
-+ Pour half of enchilada sauce and all diced tomatoes into bottom of dish.
-+ Make burritos by filling tortillas with veggie mix, beans, and 3 cups of cheese.
-+ Roll burritos tightly and place in dish.
-+ Once all burritos are placed, pour remaining enchilada sauce evenly over top and then top with 1 cup of cheese.
-+ Bake uncovered at 400 °F for 15-20 until cheese is melted and burritos are warmed.
-
-[[!tag "bell pepper" zucchini kale enchilada cheddar]]

diff --git a/recipes/burrito_bowls.mdwn b/recipes/burrito_bowls.mdwn
deleted file mode 100644 (file)
index ac53294..0000000
--- a/recipes/burrito_bowls.mdwn
+++ /dev/null
@@ -1,38 +0,0 @@
-[[!meta title="Burrito Bowls"]]
-
-Adapted from DamnDelicious.net
-
-2390 cal/recipe
-
-## Ingredients
-
-### Dressing
-
-+ 1 c sour cream
-+ 1 tbsp diced chipotle peppers in adobe sauce
-+ 1 clove garlic, minced
-+ 3 tbsp lime juice
-+ 1/4 tsp salt
-
-### Bowl
-
-+ 1 c uncooked brown rice
-+ 2 c water
-+ 1 1/2 c salsa
-+ 3 c chopped Romaine lettuce
-+ 1 15-oz can whole corn, drained
-+ 1 15-oz can black beans, drained
-+ 2 tomatoes, diced
-+ 1 avocado, diced
-+ 2 tbsp fresh cilantro
-+ 1 c grated cheddar cheese
-
-## Directions
-
-+ Cook rice and water over stove-top or in rice cooker, and then set to side to cool.
-+ Whisk all dressing ingredients.
-+ Stir in salsa to cooled rice.
-+ Divide rice among bowls and top with remaining bowl ingredients in order listed.
-+ Top bowls with dressing.
-
-[[!tag "sour cream" chipotle avocado]]

diff --git a/recipes/calabrian_penne.mdwn b/recipes/calabrian_penne.mdwn
deleted file mode 100644 (file)
index c83707c..0000000
--- a/recipes/calabrian_penne.mdwn
+++ /dev/null
@@ -1,27 +0,0 @@
-[[!meta title="Calabrian Penne"]]
-
-Adapted from a cooking class Laurel attended
-
-7200 cal/recipe
-
-## Ingredients
-
-+ 2 lb spicy Italian sausage
-+ 1 1/2 lb uncooked whole wheat penne
-+ 2 lb whole milk ricotta cheese
-+ 2 bunches fresh parsley
-+ 2 tsp red pepper flakes
-+ 2 tsp ground nutmeg
-+ 1 tbsp salt
-+ 1 tsp ground black pepper
-+ 1 c grated pecorino romano cheese
-
-## Directions
-
-+ Cook sausage in large skillet over med-high heat.
-+ Cook pasta in large pot of boiling, salted water.
-+ Drain pasta but reserve 2 c pasta water.
-+ Return pasta, pasta water, sausage, ricotta, parsley, red pepper flakes, nutmeg, salt, pepper, and 1/2 of pecorino cheese.
-+ Stir well, dish pasta, and top with remaining pecorino.
-
-[[!tag sausage ricotta parsley]]

diff --git a/recipes/savory/baked_enchilada_veggie_burrito.mdwn b/recipes/savory/baked_enchilada_veggie_burrito.mdwn
new file mode 100644 (file)
index 0000000..d3428cd
--- /dev/null
+++ b/recipes/savory/baked_enchilada_veggie_burrito.mdwn
@@ -0,0 +1,36 @@
+[[!meta title="Baked Enchilada Veggie Burritos"]]
+
+Adapted from SheLikesFood.com
+
+5200 cal/recipe
+
+## Ingredients
+
++ 2 tsp olive oil
++ 1 onion, diced
++ 2 large red bell peppers, diced
++ 2 med zucchini, diced
++ 1/2 tbsp smoked paprika
++ 1/2 tbsp cumin
++ 1/2 tbsp granulated garlic
++ 1 tsp salt
++ 1/2 tsp ground black pepper
++ 2 packed cups destemmed and diced kale
++ 38 oz medium-spicy enchilada sauce
++ 1 15-oz can diced tomatoes 
++ 12 large tortillas or 36 corn tortillas
++ 2 15-oz can jalapeno refried beans
++ 4 c grated cheddar cheese, divided into 3 c and 1 c
+
+## Directions
+
++ Sauté oil, onion, red pepper, zucchini, paprika, cumin, garlic, salt, and black pepper over medium heat until softened, stirring occasionally.
++ Add kale and cook until kale has brightened.
++ Prepare an 11-inch by 15-inch dish by spraying with non-stick spray.
++ Pour half of enchilada sauce and all diced tomatoes into bottom of dish.
++ Make burritos by filling tortillas with veggie mix, beans, and 3 cups of cheese.
++ Roll burritos tightly and place in dish.
++ Once all burritos are placed, pour remaining enchilada sauce evenly over top and then top with 1 cup of cheese.
++ Bake uncovered at 400 °F for 15-20 until cheese is melted and burritos are warmed.
+
+[[!tag "bell pepper" zucchini kale enchilada cheddar]]

diff --git a/recipes/savory/burrito_bowls.mdwn b/recipes/savory/burrito_bowls.mdwn
new file mode 100644 (file)
index 0000000..ac53294
--- /dev/null
+++ b/recipes/savory/burrito_bowls.mdwn
@@ -0,0 +1,38 @@
+[[!meta title="Burrito Bowls"]]
+
+Adapted from DamnDelicious.net
+
+2390 cal/recipe
+
+## Ingredients
+
+### Dressing
+
++ 1 c sour cream
++ 1 tbsp diced chipotle peppers in adobe sauce
++ 1 clove garlic, minced
++ 3 tbsp lime juice
++ 1/4 tsp salt
+
+### Bowl
+
++ 1 c uncooked brown rice
++ 2 c water
++ 1 1/2 c salsa
++ 3 c chopped Romaine lettuce
++ 1 15-oz can whole corn, drained
++ 1 15-oz can black beans, drained
++ 2 tomatoes, diced
++ 1 avocado, diced
++ 2 tbsp fresh cilantro
++ 1 c grated cheddar cheese
+
+## Directions
+
++ Cook rice and water over stove-top or in rice cooker, and then set to side to cool.
++ Whisk all dressing ingredients.
++ Stir in salsa to cooled rice.
++ Divide rice among bowls and top with remaining bowl ingredients in order listed.
++ Top bowls with dressing.
+
+[[!tag "sour cream" chipotle avocado]]

diff --git a/recipes/savory/calabrian_penne.mdwn b/recipes/savory/calabrian_penne.mdwn
new file mode 100644 (file)
index 0000000..c83707c
--- /dev/null
+++ b/recipes/savory/calabrian_penne.mdwn
@@ -0,0 +1,27 @@
+[[!meta title="Calabrian Penne"]]
+
+Adapted from a cooking class Laurel attended
+
+7200 cal/recipe
+
+## Ingredients
+
++ 2 lb spicy Italian sausage
++ 1 1/2 lb uncooked whole wheat penne
++ 2 lb whole milk ricotta cheese
++ 2 bunches fresh parsley
++ 2 tsp red pepper flakes
++ 2 tsp ground nutmeg
++ 1 tbsp salt
++ 1 tsp ground black pepper
++ 1 c grated pecorino romano cheese
+
+## Directions
+
++ Cook sausage in large skillet over med-high heat.
++ Cook pasta in large pot of boiling, salted water.
++ Drain pasta but reserve 2 c pasta water.
++ Return pasta, pasta water, sausage, ricotta, parsley, red pepper flakes, nutmeg, salt, pepper, and 1/2 of pecorino cheese.
++ Stir well, dish pasta, and top with remaining pecorino.
+
+[[!tag sausage ricotta parsley]]