Fix spelling errors

Signed-off-by: nιcнolaѕ wιlde <ncwilde43@gmail.com>

Taskfile.yaml

@@ -7,6 +7,10 @@ tasks:
     desc: Clean markdown files from cook dir
     cmds:
       - find cook -name "*.md" -delete
+  deps:
+    desc: Install dependencies
+    cmds:
+      - npm install --location=global spellchecker-cli
   docker-serve:
     desc: Serve an mkdocs server using Docker
     cmds:
@@ -51,6 +55,14 @@ tasks:
     cmds:
       - cook server
     silent: true
+  sort:
+    desc: Sort dictionary.txt
+    cmds:
+      - sort dictionary.txt -u -o dictionary.txt
+  spellcheck:
+    desc: Spellcheck cook files
+    cmds:
+      - ./scripts/spellcheck.sh
   yamllint:
     desc: Run yamllint
     cmds:

cook/breakfast/1-Bowl Carrot Apple Muffins.cook

@@ -18,7 +18,7 @@ Add @oats{2/3%cup}, @almond meal{1/2%cup}, and @gluten-free flour blend{1%heapin
 
 Divide evenly among 12 muffin tins, filling them all the way up to the top, and top with crushed @walnuts (optional){1/4%cup}.
 
-Bake for 32 to ~{36%minutes}, or until deep golden brown and a #toothpick{} inserted into the center comes out clean. When you press on the top it shouldn’t feel too spongey, so don’t be afraid of over baking! The GF blend just takes longer to bake.
+Bake for 32 to ~{36%minutes}, or until deep golden brown and a #toothpick{} inserted into the center comes out clean. When you press on the top it shouldn’t feel too spongy, so don’t be afraid of over baking! The gluten-free blend just takes longer to bake.
 
 Remove from oven and let set in the pan for ~{15%minutes}. Then flip on their sides still in the pan to let cool completely.
 

cook/breakfast/The Food Lab Light and Fluffy Scrambled Eggs.cook

@@ -1,6 +1,6 @@
 >> source: https://twitter.com/TheFoodLab/status/654357647538323457
 >> serves: 4
 
- Combine the @large eggs{6}, @salt{3/4%tsp}, and @milk{2%Tbsp} in a #medium bowl{} and whisk until homogeneous and frothy, about ~{1%minute}. Allow to rest at room tempera ture for at least ~{15%minutes}. The eggs should darken in color significantly.
+ Combine the @large eggs{6}, @salt{3/4%tsp}, and @milk{2%Tbsp} in a #medium bowl{} and whisk until homogeneous and frothy, about ~{1%minute}. Allow to rest at room temperature for at least ~{15%minutes}. The eggs should darken in color significantly.
 
  Melt the @butter{2%Tbsp} in a #10-inch nonstick skillet{} over medium-high heat, swirling the pan as it melts to coat evenly. Rewhisk the eggs until they are foamy, then transfer to the skillet and cook, slowly scraping the bottom and sides of the pan with a #silicone spatula{} as the eggs solidify. Then continue to cook, scraping and folding constantly, until the eggs have formed solid, moist curds and no liquid egg remains, about ~{2%minutes} [- the eggs should still appear slightly underdone -]. Immediately transfer to a plate and serve.

cook/desserts/Blueberry Pie.cook

@@ -16,4 +16,4 @@ Mix apple, cooked berries, raw @berries{3%cups}, 2 Tbsp @unsalted butter{2%Tbsp}
 
 Pour into pie plate and cover with second crust or make lattice top.
 
-Bake on lowest rack at 400F for ~{25%minutes}, then reduce to 350F and bake 30 to ~{40%minutes} more.
+Bake on lowest rack at 400°F for ~{25%minutes}, then reduce to 350°F and bake 30 to ~{40%minutes} more.

cook/desserts/Chewy Brownies.cook

@@ -1,4 +1,4 @@
-Adjust oven rack to lowest position. Pre-heat oven to 350F. Line #9x13 pan{} with #parchment paper{} or greased-foil.
+Adjust oven rack to lowest position. Preheat oven to 350°F. Line #9x13 pan{} with #parchment paper{} or greased-foil.
 
 Whisk @Dutch-processed cocoa{1/3%cup}, optional @espresso powder{1.5%tsp}, and boiling @water{10%Tbsp}. Mix until smooth.
 

cook/desserts/Consumer Union Chocolate Chip Cookies.cook

@@ -2,4 +2,4 @@ Mix @granulated sugar{3/4%cup}, @eggs{2}, @unsalted butter{2%sticks}, and @vanil
 
 Blend @flour{2.25%cups}, @baking soda{1%tsp}, and @salt{1%tsp} with whisk. Stir into wet ingredients. Stir in @semi-sweet chocolate chips{1%12 oz pkg} and @walnuts{}, if desired.
 
-Bake on lightly greased #cooking sheet{} or #parchment paper{}. Bake at 375F for approximately 9 to ~{11%minutes}.
+Bake on lightly greased #cooking sheet{} or #parchment paper{}. Bake at 375°F for approximately 9 to ~{11%minutes}.

cook/desserts/Lemon Blueberry Bread.cook

@@ -1,4 +1,4 @@
-Pre-heat oven to 350°F. Line a #loaf pan{} with #parchment paper{}.
+Preheat oven to 350°F. Line a #loaf pan{} with #parchment paper{}.
 
 Combine @melted coconut oil{3/4%cups}, @sugar{1%cup}, @eggs{3}, @vanilla{1/2%tsp}, @lemon zest{2%Tbsp}, @yogurt{1%cup}, and 1/4 cup @lemon juice{1/4%cup}.
 

cook/desserts/Melomakarona.cook

@@ -10,7 +10,7 @@ Heat to boiling and allow to boil for ~{1%minute}. Remove from heat and let syru
 
 To make the walnut topping, stir together @finley chipped walnuts{8%oz}, 1 tsp @cinnamon{1%tsp}, and 1/8 tsp @cloves{1/8%tsp}.
 
-To bake cookies, pre-heat the oven to 350°F. Scoop 1.5 Tbsp of dough and roll and press into an oval shape. Prick tops of cookies with a fork 4 to 5 times so that tiney marks are visible.
+To bake cookies, preheat the oven to 350°F. Scoop 1.5 Tbsp of dough and roll and press into an oval shape. Prick tops of cookies with a fork 4 to 5 times so that tiny marks are visible.
 
 Return remaining dough to refrigerator between batches.
 

cook/desserts/Pineapple Upside Down Cake.cook

@@ -3,6 +3,6 @@
 
 Preheat oven to 350°F. Add 1/4 cup @butter{1/4%cup} to an #8-inch square baking pan{} and place in oven to melt, ~{5%minutes}. Remove pan from oven and sprinkle @brown sugar{1/2%cup} over butter. Layer @pineapple{5%fans} fans over butter and sugar mixture to cover base of pan; set aside.
 
-In a #large bowl{}, add @TJs Vanilla Cake and Baking cake mix{1%box}, @eggs{2}, melted @butter{1%stick} and @milk{1%cup}. Stir to combine. Pour cake batter evenly atop prepared pineapple fans. Place pan in oven on center rack and bake ~{45%minutes}, until a toothpick inserted in the center comes out clean. Remove pan from oven and immediately run a knife around edges to loosen cake. Carefully flip pan onto a #heatproof serving plate{}. Leave pan over plate for ~{5%minutes}.
+In a #large bowl{}, add @TJ's Vanilla Cake and Baking cake mix{1%box}, @eggs{2}, melted @butter{1%stick} and @milk{1%cup}. Stir to combine. Pour cake batter evenly atop prepared pineapple fans. Place pan in oven on center rack and bake ~{45%minutes}, until a toothpick inserted in the center comes out clean. Remove pan from oven and immediately run a knife around edges to loosen cake. Carefully flip pan onto a #heatproof serving plate{}. Leave pan over plate for ~{5%minutes}.
 
-Remove baking pan and rearrange any pineapple slices that did not transfer to the cake. Serve warm, with TJs Vanilla Ice Cream, if desired.
+Remove baking pan and rearrange any pineapple slices that did not transfer to the cake. Serve warm, with TJ's Vanilla Ice Cream, if desired.

cook/desserts/Puff Pastry.cook

@@ -8,7 +8,7 @@ Roll out your dough to a rectangle, about 60 x 20cm wide. Put the butter on the
 
 Lift the exposed dough at the top and fold it down over half of the butter, then fold the butter-covered bottom half of the dough up over the top. You will now have a sandwich of two layers of butter and three of dough. Pinch the edges together to seal. Put it back in a plastic bag and chill for ~{1%hour}.
 
-Take the dough out of the bag and put it on a lightly floured surface with a short end towards you. Roll out to a rectangle as before, keeping the edges as even as possible. Fold the top quarter down and the bottom quarter up so they meet neatly in the centre. Then fold the dough in half along the centre line. This is called a book turn. Chill in the bag for 1 hour.
+Take the dough out of the bag and put it on a lightly floured surface with a short end towards you. Roll out to a rectangle as before, keeping the edges as even as possible. Fold the top quarter down and the bottom quarter up so they meet neatly in the center. Then fold the dough in half along the center line. This is called a book turn. Chill in the bag for 1 hour.
 
 Take the dough out of the bag, put it on a lightly floured surface with the short end towards you and roll into a rectangle as before. This time, fold down one-third of the dough and then fold up the bottom third to make a neat square. This is called a single turn. Chill in the bag for another hour.
 

cook/desserts/Tollhouse Pie.cook

@@ -1,4 +1,4 @@
-Preheat oven to 325F. In #large bowl{}, beat @eggs{2} until foamy.
+Preheat oven to 325°F. In #large bowl{}, beat @eggs{2} until foamy.
 
 Add @flour{1/2%cup}, @sugar{1/2%cup}, and @brown sugar{1/2%cup},and beat until well-blended.
 

cook/italian/Baked Cream Cheese Spaghetti Casserole.cook

@@ -1,4 +1,4 @@
-Pre-heat oven to 350°F. In a #saucepan{}, mix @ground soy meat{1%lb} and @marinara{1%28-oz jar}.
+Preheat oven to 350°F. In a #saucepan{}, mix @ground soy meat{1%lb} and @marinara{1%28-oz jar}.
 
 Separately, cook @spaghetti{1%12-oz pkg}, then drain.
 

cook/italian/Caprese Risoni.cook

@@ -1,4 +1,4 @@
-In a #medium saucepan{}, bring 1.5 cups of water to a boil. Stir in Risoni and return to a bil. Reduce heat and siummer uncovered for ~{9%minutes}, stirring occasionally.
+In a #medium saucepan{}, bring 1.5 cups of water to a boil. Stir in Risoni and return to a boil. Reduce heat and simmer uncovered for ~{9%minutes}, stirring occasionally.
 
 Remove from heat and let stand, covered, for ~{5%minutes}.
 

cook/italian/Eggplant Parm Meatballs.cook

@@ -3,7 +3,7 @@
 
 Preheat the oven to 400°F. Line a #baking sheet{} with #parchment paper{} or a silicone mat. Set aside.
 
-Heat the @olive oil{3%Tbsp} in a #large skillet{} over medium heat. Add the @eggplant{12%oz} and cook, occasionally mashing it with the side of a #spatula{} or wooden spoon, for about ~{5%minutes}, or until the eggplant starts to become tender. Add the @onion{1%medium} and cook for ~{4 to 5%minutes} more, until the eggplant is cooked through and tender but stillholds its shape.
+Heat the @olive oil{3%Tbsp} in a #large skillet{} over medium heat. Add the @eggplant{12%oz} and cook, occasionally mashing it with the side of a #spatula{} or wooden spoon, for about ~{5%minutes}, or until the eggplant starts to become tender. Add the @onion{1%medium} and cook for ~{4 to 5%minutes} more, until the eggplant is cooked through and tender but still holds its shape.
 
 Add the @garlic{6%cloves}, @basil{1%Tbsp}, @oregano{1%tsp}, @thyme{1/2%tsp} and @black pepper{1/4%tsp} and cook for ~{30%seconds}.
 

cook/italian/Eggplant Parmesan Pasta.cook

@@ -4,7 +4,7 @@
 
 In a #high-sided large (12-inch) skillet with a lid{}, heat 2 tablespoons of the @olive oil{2%Tbsp} over medium. Add panko, season with salt and pepper, and cook, stirring constantly, until golden and crispy, about ~{2%minutes}. Transfer to a #plate{}. Set a #large pot{} of salted water to boil.
 
-Wipe out the skillet and heat 2 tablespoons of the @olive oil{2%Tbsp} over medium. Add @finely chopped onion{0.5%cup} and cook, stirring occasionally, until softened, about ~{2%minutes}. Stir in @minced garlic{3%cloves} until fragrant, ~{30%seconds}. Add eggplant and drizzle over the remaining 4 tablespoons @olive oil{4%Tbsp}. Season with salt and pepper, and cook, stirring occasionally, until eggplant is softened, about ~{8%minutes}. Add in @tomato paste{2%Tbsp} and stir constantly until lightly caramelized on the bottom of the skillet, about ~{2%minutes}. Add @crushed tomatoes{1%can}, @basil sprig{1%sprig}, @dried oregano{0.25%tsp} and 1½ cups of @water{1.5%cup}, and bring to a simmer over medium-high heat.
+Wipe out the skillet and heat 2 tablespoons of the @olive oil{2%Tbsp} over medium. Add @finely chopped onion{0.5%cup} and cook, stirring occasionally, until softened, about ~{2%minutes}. Stir in @minced garlic{3%cloves} until fragrant, ~{30%seconds}. Add eggplant and drizzle over the remaining 4 tablespoons @olive oil{4%Tbsp}. Season with salt and pepper, and cook, stirring occasionally, until eggplant is softened, about ~{8%minutes}. Add in @tomato paste{2%Tbsp} and stir constantly until lightly caramelized on the bottom of the skillet, about ~{2%minutes}. Add @crushed tomatoes{1%can}, @basil sprig{1%sprig}, @dried oregano{0.25%tsp} and 1.5 cups of @water{1.5%cup}, and bring to a simmer over medium-high heat.
 
 Cover the skillet and reduce heat to medium. Cook, stirring occasionally and smashing some of the @cubed eggplant{8%cup}, until the eggplant is very tender and the sauce is thickened, about ~{15%minutes}. Discard the basil sprig.
 

cook/italian/Ginger Sesame Vegan Meatballs.cook

@@ -19,10 +19,10 @@ Add 1 cup (185 g) cooked and cooled quinoa (adjust amount if altering batch size
 
 Taste and adjust flavor as needed, adding more tamari for saltiness/depth of flavor, sesame oil for nuttiness, or maple syrup for balance. If it’s too wet, add more quinoa and pulse to combine.
 
-Scoop out 1 ½-Tbsp portions of dough and gently shape into round balls using wet hands. Recipe as written makes ~15 meatballs. Add formed meatballs to a bare or parchment-lined baking sheet.
+Scoop out 1.5 Tbsp portions of dough and gently shape into round balls using wet hands. Recipe as written makes ~15 meatballs. Add formed meatballs to a bare or parchment-lined baking sheet.
 
-Bake for ~{15%minutes}. Then flip to ensure even baking and bake for another ~{10-15%minutes}, or until golden brown and slightly dry to the touch.
+Bake for ~{15%minutes}. Then flip to ensure even baking and bake for another 10 to ~{15%minutes}, or until golden brown and slightly dry to the touch.
 
 These "meatballs" are delicious served with steamed or roasted broccoli, sesame seeds, teriyaki sauce, and your grain of choice (brown rice, white rice, quinoa, coconut rice, millet // or cauliflower rice for grain-free).
 
-Leftovers will keep up to ~{3-4%days} in the refrigerator or 1 month in the freezer. To reheat cooked meatballs from frozen, place on a baking sheet and bake at 400 F (200 C) for ~{10-12%minutes}.
+Leftovers will keep up to 3-4 days in the refrigerator or 1 month in the freezer. To reheat cooked meatballs from frozen, place on a baking sheet and bake at 400 F (200 C) for ~{10-12%minutes}.

cook/italian/Light and Tender Potato Gnocchi With Sage-Butter Sauce.cook

@@ -28,6 +28,6 @@ Bring a #large pot{} of very well-salted water to a boil. Meanwhile, melt @butte
 
 Using a bench scraper or slotted spatula to scoop them up, transfer gnocchi to boiling water. Stir once very gently with a spider or slotted spoon to prevent sticking. When gnocchi begin to float to the surface, wait about 20 seconds, then taste one; it should be soft yet cooked through, without any raw-flour flavor.
 
-Using spider or slotted spoon, scoop gnocchi directly into skillet with sage butter, allowing some of the water clinging to them to come along. Cook gnocchi in sage butter over medium-high heat, tossing very gently and adding a splash of cooking water as needed if sauce becomes greasy or breaks, until gnocchi are coated in a rich, creamy sauce, about ~{1%min}ute.
+Using spider or slotted spoon, scoop gnocchi directly into skillet with sage butter, allowing some of the water clinging to them to come along. Cook gnocchi in sage butter over medium-high heat, tossing very gently and adding a splash of cooking water as needed if sauce becomes greasy or breaks, until gnocchi are coated in a rich, creamy sauce, about ~{1%minute}.
 
 Carefully spoon gnocchi into serving dishes and top with grated @Parmesan cheese{}. Serve right away.

cook/lunches/Bourbon Grilled Cheese.cook

@@ -1,4 +1,4 @@
-Heat @olive oil{1%Tbsp} in #large skillet{}. Add thinly sliced @onion{1%medium} and cook for ~{20%minutes}, stirring frequencly.
+Heat @olive oil{1%Tbsp} in #large skillet{}. Add thinly sliced @onion{1%medium} and cook for ~{20%minutes}, stirring frequently.
 
 Stir in @brown sugar{1%Tbsp}, @salt{1/4%tsp} and @pepper{1/4%tsp}. Add @Bourbon{1%Tbsp}, scraping up brown bits in bottom of skillet. Stir 1.5 tsp @butter{1.5%tsp} into mix.
 

cook/main/Fresh Fava Beans with Mint and Scallions.cook

@@ -3,7 +3,7 @@
 
 In a #large pot{}, sauté @scallions{1%small bunch} in 2 Tbsp of @olive oil{4%Tbsp} for ~{1%minute}, until wilted.
 
-Add @fava beans{2%cups cooked} and @water{1%cup}. Stir to combine. Simmer for about ~{10%minutes} or until the fava beans are soft. Drain teh fava beans and scallions and return to pot.
+Add @fava beans{2%cups cooked} and @water{1%cup}. Stir to combine. Simmer for about ~{10%minutes} or until the fava beans are soft. Drain the fava beans and scallions and return to pot.
 
 Immediately add @chopped mint{1/2%cup} and remaining olive oil to the warm beans and toss. Add @salt{} and @pepper{} to taste before serving.
 

cook/main/Peruvian Burrito Bowl.cook

@@ -1,7 +1,7 @@
 >> source: https://www.feastingathome.com/peruvian-burritos/#tasty-recipes-37539-jump-target
 >> serves: 4
 
-Preheat oven to 425F and gather ingredients & cut veggies.
+Preheat oven to 425°F and gather ingredients & cut veggies.
 
 BAKE SWEET POTATOES: Dice the @sweet potatoes{1%medium} into 1/2 inch cubes and place on a #parchment{}-lined #sheet pan{}. Toss with a little @olive oil{}, and a generous five-finger pinch of @salt{} and @pepper{}. Spread out and bake in the middle of the oven until crispy and tender, 20 to ~{25%minutes}.
 
@@ -11,4 +11,4 @@ SAUTÉ FILLING: Also at the same time, in a #large skillet{}, heat @olive oil{1%
 
 WHIP THE BLACK BEANS: Place 1 can @refried black beans{1%can} into a medium pot, breaking them up with a #fork{}. Add 1/4 cup water (or more) to loosen. Gently warm over medium-low heat, whipping with a fork until they are smooth and creamy. Add a drizzle of olive oil, 1/4 tsp @salt{1/4%tsp}, @chili powder{1/2%tsp}, and @cumin{1/2%tsp}. If you don’t care about it being vegan, stir in @grated melty cheese (optional){} or a dollop of sour cream for extra richness. Whip with fork until creamy and flavorful. You want these to be slightly salty. Cover and turn heat off.
 
-Peruvian BURRITO BOWLS: Spoon some warm whipped black beans into the bottom of a bowl. Top with some quinoa, vegges and AJI VERDE Sauce. Garnish with avocado slices, diced tomatoes, cilantro, pumpkin seeds, sunflower sprouts. If making bowls instead of burritos, I would double the beans for 4-6 people.
+Peruvian BURRITO BOWLS: Spoon some warm whipped black beans into the bottom of a bowl. Top with some quinoa, veggies and AJI VERDE Sauce. Garnish with avocado slices, diced tomatoes, cilantro, pumpkin seeds, sunflower sprouts. If making bowls instead of burritos, I would double the beans for 4-6 people.

cook/mediterranean/Baked Feta with Chickpeas and Kale.cook

@@ -1,6 +1,6 @@
 >> serves: 4
 
-Pre-heat oven to 350°F. Heat #10-inch skillet{} and add @olive oil{2%Tbsp}. Ad @cumin{1%tsp} and sizzle for 1 to ~{2%minutes}.
+Preheat oven to 350°F. Heat #10-inch skillet{} and add @olive oil{2%Tbsp}. Ad @cumin{1%tsp} and sizzle for 1 to ~{2%minutes}.
 
 Add @kale{1%bunch}, with stems removed and torn into pieces, in batches; letting each handful shrink and wilt before adding the next.
 

cook/mediterranean/Cook's Illustrated Horiatiki Salata (Greek Salad).cook

@@ -3,7 +3,7 @@
 
 Cut @tomatoes{1.75%lbs} into 1/2" thick wedges. Cut wedges in half crosswise. Toss tomatoes and 1/2 teaspoon @salt{1/2%tsp} together in a #colander{} set in #large bowl{}.
 
-Drain for ~{30%minutes}. Place slided thin @red onion{1/2} in #small bowl{}, cover with @ice water{}, and let sit for ~{15%minutes}. Whisk @red wine vinegar{2%Tbsp}, @oregano{1%tsp}, @pepper{1/2%tsp}, and remaining 3/4 tsp @salt{3/4%tsp} together in second #small bowl{}.
+Drain for ~{30%minutes}. Place sliced thin @red onion{1/2} in #small bowl{}, cover with @ice water{}, and let sit for ~{15%minutes}. Whisk @red wine vinegar{2%Tbsp}, @oregano{1%tsp}, @pepper{1/2%tsp}, and remaining 3/4 tsp @salt{3/4%tsp} together in second #small bowl{}.
 
 Discard tomato juice and transfer tomatoes to now-empty bowl. Drain onion and add to bowl with tomatoes. Add vinegar mixture, @cucumber{1}, @green bell pepper{1}, @kalamata olives{1%cup}, and @capers{2%Tbsp} and toss to gently coat.
 

cook/mediterranean/Gordon Ramsay's Spicy Sausage Rice.cook

@@ -1,6 +1,6 @@
 >> serves: 6
 
-Add glug of @olive oil{1%glug} toa heated #Dutch oven{}. Fry sliced @red onion{1} for ~{5%minutes} until soft.
+Add glug of @olive oil{1%glug} to a heated #Dutch oven{}. Fry sliced @red onion{1} for ~{5%minutes} until soft.
 
 Add the @red pepper{1} and @garlic{2%cloves} and cook  for ~{2%minutes}. Crumble in @veggie Italian sausage{5} and cook for ~{5%minutes}.
 

cook/mediterranean/Greek Orzo Stuffed Red Peppers.cook

@@ -1,4 +1,4 @@
-Pre-heat oven to 400°F. In a #9x13 dish{}, toss halved @red bell peppers{3} with @salt{}, @pepper{}, @olive oil{5%Tbsp}, and @garlic{3%cloves}. Add @oregano{3%sprigs}. Roast 20 to ~{25%minutes}.
+Preheat oven to 400°F. In a #9x13 dish{}, toss halved @red bell peppers{3} with @salt{}, @pepper{}, @olive oil{5%Tbsp}, and @garlic{3%cloves}. Add @oregano{3%sprigs}. Roast 20 to ~{25%minutes}.
 
 Meanwhile, cook @dry orzo{1%cup} according to package directions. Drain and toss with @balsamic vinegar{2%Tbsp}, @kalamata olives{1/2%cup}, @pepperoncini{2}, @pine nuts{2%Tbsp}, and @feta{1/2%cup}.
 

cook/mediterranean/Lemon Garlic Orzo with Roasted Veggies.cook

@@ -1,6 +1,6 @@
 >> serves: 4
 
-Pre-heat oven to 350°F, and toast pine nuts for 6 to ~{7%minutes}. Set aside to cool.
+Preheat oven to 350°F, and toast pine nuts for 6 to ~{7%minutes}. Set aside to cool.
 
 Turn up oven to 425°F. Place sliced @crimini mushrooms{1.5%cups}, @bell peppers{1%cup}, @asparagus{1%lb}, @cherry tomatoes{12%oz}, @garlic{2%tsp}, and @shallot{1/2%cup} on a #roasting pan{}.
 
@@ -12,4 +12,4 @@ Add @vegetable broth{1.5%cups}. Bring to a  simmer, turn down heat to low, cover
 
 To make dressing, add @olive oil{2%Tbsp}, @lemon juice{1%Tbsp}, @salt{1/2%tsp} and @pepper{1/4%tsp} and mix until emulsified.
 
-Mix together vegetables, orzo, dressing, @crumbled feta{1/2%cup}, and @pine nuts{1/3%cup}. Garnish with @basil{} or parsely, if desired.
+Mix together vegetables, orzo, dressing, @crumbled feta{1/2%cup}, and @pine nuts{1/3%cup}. Garnish with @basil{} or parsley, if desired.

cook/mediterranean/Sprouted Kitchen Spring Noodles Artichokes and Lemons.cook

@@ -8,7 +8,7 @@ Slice @trimmed endives{2} lengthwise, discarding the core, then slice in 1/4" ha
 
 Add @garlic{3%cloves} and endives to warm butter and sauté for ~{1%minute}.
 
-Add @marinated artichokes{1%jar}, remaining butter, @balsamic vinegar{3%Tbsp}, @creme fraiche{10%Tbsp}, @nutmeg{1/4%tsp}, @cayenne{1/2%tsp}, and @Italian herbs{1%tsp}.
+Add @marinated artichokes{1%jar}, remaining butter, @balsamic vinegar{3%Tbsp}, @crème fraîche{10%Tbsp}, @nutmeg{1/4%tsp}, @cayenne{1/2%tsp}, and @Italian herbs{1%tsp}.
 
 Chop the lemons into small pieces and add to pan. Keep heat low and cover.
 

cook/mediterranean/Tomato Baked White Beans with Lemon Parsley Oil.cook

@@ -1,5 +1,5 @@
 >> source: https://bojongourmet.com/tomato-baked-white-beans-with-feta-and-lemon-parsley-oil/
->> servces: 6
+>> serves: 6
 
 Beans: Soak @white beans{1%cup} overnight. Place the soaked, drained beans in a #large saucepan{} and cover with 4 inches of water. Add the @bay leaf{1} and 2 cloves of @garlic{2%cloves}, and bring to a boil over high heat. Reduce the heat to medium to maintain a simmer, cover the pot partially, and simmer the beans until nearly tender; this can take anywhere from 30 to ~{60%minutes} depending on the size and dryness of the beans. Add the salt and continue cooking until the beans are very tender but still holding a shape. Let cool in their liquid until needed. The beans can be stored, refrigerated airtight, for up to 1 week. When ready to use, drain well and remove the bay leaf.
 

cook/mexican/Cheesy Black Bean Quesadilla Triagles.cook

@@ -1,11 +1,11 @@
->> source: Morningstar Farms
+>> source: MorningStar Farms
 
-In a #medium bowl{}, toss together @Morningstart Farms chipotle black bean burgers{2} thawed and cut into 1/4" pieces, @salsa{1/2%cup}, @shredded cheddar or jack cheese{1/2%cup}, @shredded pepperjack cheese{1/4%cup}, and @Southwest or Mexican seasoning{2%tsp}.
+In a #medium bowl{}, toss together @MorningStart Farms chipotle black bean burgers{2} thawed and cut into 1/4" pieces, @salsa{1/2%cup}, @shredded cheddar or jack cheese{1/2%cup}, @shredded pepper jack cheese{1/4%cup}, and @Southwest or Mexican seasoning{2%tsp}.
 
 Use a #pizza cutter{} to cut @flour tortillas{10} into 7" triangles.
 
 Place about 2 Tbsp of burger mixture into center of each triangle. Fold corners of large triangles over filling, completely enclosing filling and making small triangles. Secure with toothpicks.
 
-Place on #baking sheet{}. Brush with @melted butter{1%Tbsp} and bake at 375F for 9 to ~{12%minutes}.
+Place on #baking sheet{}. Brush with @melted butter{1%Tbsp} and bake at 375°F for 9 to ~{12%minutes}.
 
-Arrange on top of @shredded lettuce{2.5%cups}. Spring with finaly chopped @red or green bell pepper{2%Tbsp}.
+Arrange on top of @shredded lettuce{2.5%cups}. Spring with finely chopped @red or green bell pepper{2%Tbsp}.

cook/mexican/Chipotle Breakfast Tacos.cook

@@ -4,7 +4,7 @@ Spread @TJ's roasted potatoes with peppers and onions{1%bag} on a #rimmed baking
 
 Bake 20 to ~{25%minutes}.
 
-While potatoes roast, prepare @soy chorizo{1%pkg}: heat 1 Tbsp @olive oil{} in a #skillet{}. Add chorizzo and sauté 5 to ~{8%minutes}, until slightly brown.
+While potatoes roast, prepare @soy chorizo{1%pkg}: heat 1 Tbsp @olive oil{} in a #skillet{}. Add chorizo and sauté 5 to ~{8%minutes}, until slightly brown.
 
 Transfer to #bowl{}; cover and keep warm.
 

cook/mexican/Lentil Fajita Tacos with Zhoug Crema.cook

@@ -1,7 +1,7 @@
 >> source: https://www.traderjoes.com/home/recipes/lentil-fajita-tacos-with-zhoug-crema
 >> serves: 12
 
-Combine ½ cup @Greek yogurt{1/2%cup} with one to two tablespoons of @Zhoug sauce{2%Tbsp}, depending on how spicy you’d like it, and @juice{1/2%lime} from half of lime. Stir, season with @sea salt{}, then refrigerate until ready to use.
+Combine 1/2 cup @Greek yogurt{1/2%cup} with one to two tablespoons of @Zhoug sauce{2%Tbsp}, depending on how spicy you’d like it, and @juice{1/2%lime} from half of lime. Stir, season with @sea salt{}, then refrigerate until ready to use.
 
 In a #large skillet{}, over high heat, add @olive oil{1%Tbsp}. Add @TJ's fire roasted peppers and onions{1%pkg} to the pan, and cook until heated through and sizzling, about 3 to ~{4%minutes}. Add one tablespoon of @Zhoug sauce{1%Tbsp} and stir to combine. Add @TJ's steamed lentils{1%pkg}, season with salt and @pepper{}, and add the @juice{1/2%lime} from the remaining half of lime. Continue to cook until lentils are heated through, about ~{3%minutes}.
 

cook/mexican/Mexican Lentil Soup.cook

@@ -2,7 +2,7 @@ Heat #large saucepan{} over medium-high heat. Add @olive oil{1%Tbsp} and sauté
 
 Add @cumin{1%Tbsp}, @oregano{1%tsp}, @salt{1%tsp}, and @pepper{1%tsp}.
 
-Stir, then add @chipotle chilis in adobo{2} and sauté for ~{2%minutes}.
+Stir, then add @chipotle chiles in adobo{2} and sauté for ~{2%minutes}.
 
 Add @lentils{3%cups}, @Russet potato{1%large}, and @diced tomatoes{1%15-oz can} in their juice.
 

cook/mexican/Sweet and Spicy Corncakes.cook

@@ -6,4 +6,4 @@ Add @TJ's corn and chile tomato-less salsa{1%cup} and allow batter to rest for ~
 
 Heat #griddle{} with @grape seed oil{1/4%cup} and scoop 1/4 cup batter onto grill at a time.
 
-Serve with @cabbage slaw{}, @TJ's chickenless chicken fingers{1%pkg} and @TJ's cilantro dressing{1%bottle} with a test of @lime{1}.
+Serve with @cabbage slaw{}, @TJ's chicken-less chicken fingers{1%pkg} and @TJ's cilantro dressing{1%bottle} with a test of @lime{1}.

cook/mexican/Taco Bake.cook

@@ -2,7 +2,7 @@ Combine @taco seasoning{2%tsp}, @oregano{1/2%tsp}, @cumin{1%tsp}. In #skillet{},
 
 Add spice blend and set aside. Lower heat to medium, add @cooked lentils{2.5%cups} and a splash of water, @tomato paste{3%Tbsp}, and @hot sauce{2%Tbsp}.
 
-Use #potato masher{} tomash mixture. Continue cooking for ~{5%minutes}, adding water as needed.
+Use #potato masher{} to mash mixture. Continue cooking for ~{5%minutes}, adding water as needed.
 
 Fill @hard taco shells{12} with lentil mixture and top with shredded @pepper jack cheese{}.
 

cook/sauces/Cook's Country Perfect Pesto.cook

@@ -3,7 +3,7 @@
 
 Combine @pine nuts{1/2%cup} and 1 tablespoon @olive oil{1%Tbsp} in #8-inch skillet{}. Cook over medium heat, stirring often, until pine nuts are light golden, 3 to ~{6%minutes}. Spread pine nuts out on plate and let cool for ~{15%minutes}.
 
-Meanwhile, bring 2 quarts water to boil in medium saucepan. Remove and discard @basil stems{4%oz} from leaves (you should have 4 cups leaves [3 ounces by weight]). Add basil leaves and 1½ teaspoons @salt{1.5%tsp} to boiling water and cook until basil is wilted and bright green, 5 to 10 seconds. Using spider skimmer or slotted spoon, transfer basil directly to salad spinner and spin to remove excess water. Spread basil on clean @dish towel{} to dry. (If you don't have a #salad spinner{}, drain basil on clean dish towel and thoroughly pat dry with paper towels.)
+Meanwhile, bring 2 quarts water to boil in medium saucepan. Remove and discard @basil stems{4%oz} from leaves (you should have 4 cups leaves [3 ounces by weight]). Add basil leaves and 1.5 teaspoons @salt{1.5%tsp} to boiling water and cook until basil is wilted and bright green, 5 to 10 seconds. Using spider skimmer or slotted spoon, transfer basil directly to salad spinner and spin to remove excess water. Spread basil on clean @dish towel{} to dry. (If you don't have a #salad spinner{}, drain basil on clean dish towel and thoroughly pat dry with paper towels.)
 
 Process @Parmesan{1.25%oz} in food processor until finely ground, about ~{30%seconds}; transfer to #medium bowl{}. Process @garlic{2%cloves}, pine nuts, basil, salt, and remaining oil in now-empty processor until smooth, about ~{1%minute}, scraping down sides of bowl as needed. Transfer pesto to bowl with Parmesan and stir to combine. Serve
 

cook/sauces/Mexicrema Dressing.cook

@@ -1,3 +1,3 @@
 >> source: https://nutritionstudies.org/recipes/sauce/mexicrema-dressing/
 
-Combine @firm silken tofu{1%cup}, @onion powder{1/2%tsp}, @water{2%Tbsp}, @nutritional yeast{2%Tbsp}, @cilantro{1%handful}, @garlic powder{1/2%tsp}, @lime or lemon juice{1}, @apple cider vinegar{1/4%cup}, @sea sault{1/2%tsp}, @avacado (optional){1/4%cup} in a #blender{} until smooth.
+Combine @firm silken tofu{1%cup}, @onion powder{1/2%tsp}, @water{2%Tbsp}, @nutritional yeast{2%Tbsp}, @cilantro{1%handful}, @garlic powder{1/2%tsp}, @lime or lemon juice{1}, @apple cider vinegar{1/4%cup}, @sea salt{1/2%tsp}, @avacado (optional){1/4%cup} in a #blender{} until smooth.

cook/sauces/New York Times' Classic Marinara Sauce.cook

@@ -2,7 +2,7 @@
 
 Pour @tomatoes{1%28-oz can} into a #large bowl{} and crush with a #fork{}. Pour 1 cup water into can and slosh it around to get tomato juice. Reserve.
 
-In a #large skillet{} (do not use a deep pot) over medium heat, heat the oil. When it is hot, add @garlic{7%cloves}. As soon as the garlic is sizzling (do not let it bornw) add the tomatoes, water, @chili pepper flakes{1%heaping tsp} or TJ's Bamba Hot Pepper Sauce, @oregano{1/4%tsp}, and @kosher salt{1%tsp}. Stir.
+In a #large skillet{} (do not use a deep pot) over medium heat, heat the oil. When it is hot, add @garlic{7%cloves}. As soon as the garlic is sizzling (do not let it burn) add the tomatoes, water, @chili pepper flakes{1%heaping tsp} or TJ's Bamba Hot Pepper Sauce, @oregano{1/4%tsp}, and @kosher salt{1%tsp}. Stir.
 
 Place the @basil sprig{1%large} (including stem) on the surface like a flower. Let it wilt, then submerge in sauce.
 

cook/sides/Falafel Scones with Harissa Yogurt.cook

@@ -6,7 +6,7 @@ Preheat oven to 400°F. Line a #large baking sheet{} with #parchment paper{} or
 
 Harissa Yogurt: Combine @greek yogurt{1%cup} and @harissa{2%tsp} in a #small bowl{}, cover and refrigerate.
 
-Falafel Scontes: In a #large bowl{}, combine @TJ's falafel mix{1%cup}, @flour{1%cup}, @sugar{3%Tbsp}, and @baking powder{4%tsp} in a large bowl. Cut the @unsalted butter{1/2%cup} into the dry ingredients until crumbly, leaving pea sized chunks of butter. Set aside.
+Falafel Scones: In a #large bowl{}, combine @TJ's falafel mix{1%cup}, @flour{1%cup}, @sugar{3%Tbsp}, and @baking powder{4%tsp} in a large bowl. Cut the @unsalted butter{1/2%cup} into the dry ingredients until crumbly, leaving pea sized chunks of butter. Set aside.
 
 In a #medium bowl{}, lightly beat the @large eggs{2} and @heavy cream{1/2%cup}. Make a well in the center of dry mixture and add egg mixture. Fold gently with a #spatula{}, until just combined. Gently stir in @sun-dried tomatoes{1/2%cup}, if using.
 

cook/sides/Hasselback Roasted Zucchini.cook

@@ -2,7 +2,7 @@
 >> time required: 60 minutes
 >> image: https://www.forksoverknives.com/wp-content/uploads/Hasselback-Roasted-Zucchini-wordpress.jpg
 
-Preheat oven to 400°F. Line a #15×10-inch baking pan{} with #parchment paper{}. If necessary, remove a thin slice from one side of each @zucchini{4%medium} so it sits flat. Cut each in half crosswise. On a cutting board arrange two chopsticks or wooden spoons lengthwise on either side of zucchini. Cut zucchini crosswise into ¼-inch slices, stopping when knife reaches chopsticks (to prevent slicing all the way through). Arrange zucchini in prepared pan.
+Preheat oven to 400°F. Line a #15×10-inch baking pan{} with #parchment paper{}. If necessary, remove a thin slice from one side of each @zucchini{4%medium} so it sits flat. Cut each in half crosswise. On a cutting board arrange two chopsticks or wooden spoons lengthwise on either side of zucchini. Cut zucchini crosswise into 1/4-inch slices, stopping when knife reaches chopsticks (to prevent slicing all the way through). Arrange zucchini in prepared pan.
 
 In a #food processor{} combine @basil{2%cup} and/or parsley; @capers{2%tsp}; @lemon zest{1%tsp}; 2 cloves of the @garlic{3%clove}, minced; the @sea salt{}; and @black pepper{1/4%tsp}. Pulse until chopped and well combined. Transfer to a #medium bowl{}. Stir in @whole wheat couscous{1.5%cup} and @nutritional yeast{1/4%cup}. Spoon mixture between slices of zucchini. Spoon any remaining filling over or around zucchini. Roast, uncovered, ~{25%minutes} or until lightly browned and tender.
 

cook/soups-and-stews/Black Bean and Butternut Soup.cook

@@ -1,6 +1,6 @@
 >> serves: 6
 
-Heat @olive oil{1%Tbsp} in #large pot{} and sauté @yellow onion{1} and @garlic{3%cloves}. Add @cabbage{1/2%head}, cubed @butternut squash{3%cups}, and @vegetable broth{3%cups}. Cover pot and and cook over gentle simmer, 15 to ~{20%minutes}.
+Heat @olive oil{1%Tbsp} in #large pot{} and sauté @yellow onion{1} and @garlic{3%cloves}. Add @cabbage{1/2%head}, cubed @butternut squash{3%cups}, and @vegetable broth{3%cups}. Cover pot and cook over gentle simmer, 15 to ~{20%minutes}.
 
 Add @cumin{1%tsp}, @cocoa powder{1%tsp}, and @cayenne{1%pinch} and @black beans{2%cups} and cook for ~{10%minutes}. Pulse soup with #immersion blender{}.
 

cook/soups-and-stews/Chickenless Sausage and Lentil Soup.cook

@@ -3,7 +3,7 @@
 
 In a #large pot{}, sauté diced @yellow onion{1} and chopped @zucchini{2}. Season with @salt{} and sauté until onion is translucent.
 
-Add diced @TJs Italian sausageless sausage{1%pkg} and sauté until lightly browned. Add diced @tomatoes{1%14-oz can}, @red lentils{1%cup}, and @vegetable broth{4%cups}. Season and bring to a boil.
+Add diced @TJs Italian sausage-less sausage{1%pkg} and sauté until lightly browned. Add diced @tomatoes{1%14-oz can}, @red lentils{1%cup}, and @vegetable broth{4%cups}. Season and bring to a boil.
 
 Reduce heat, cover, and simmer until lentils are cooked through. Taste and adjust seasoning, if needed.
 

cook/vegetarian/Game Changers Oat and Lentil Meatloaf.cook

@@ -1,7 +1,7 @@
 >> source: https://gamechangersmovie.com/recipes/oat-lentil-meat-loaf/
 >> serves: 6
 
-Preheat ovento 375°F. Sauté the @celery{2%stalks}, chopped @onion{1/2}, and minced @garlic{2%cloves} on high heat in a #skillet{} with a few drops of water for ~{5%minutes}, until tender. Remove from heat and cool.
+Preheat oven to 375°F. Sauté the @celery{2%stalks}, chopped @onion{1/2}, and minced @garlic{2%cloves} on high heat in a #skillet{} with a few drops of water for ~{5%minutes}, until tender. Remove from heat and cool.
 
 Mash drained @firm tofu{10%oz} in a #large bowl{}. Stir in cooked mixture and @walnuts{1/4%cup}, cooked @brown lentils{1/2%cup}, @quick-cooking oats{1.25%cups}, @thyme{1/2%tsp}, @rosemary{1/2}, @soy sauce{2%Tbsp}, @Dijon mustard{1%Tbsp}, @parsley{2%tsp}, and @sage{1/2%tsp} and combine well.
 

cook/vegetarian/Quinoa and Veggie Power Bowls.cook

@@ -3,11 +3,11 @@
 
 Prepare @cooked quinoa{4%cups} ahead of time. Preheat oven to 425°F.
 
-Toss trimmed and halved @Brussels sprouts{16%oz} wih 1 Tbsp @olive oil{1%Tbsp}, @adobo sauce{1%Tbsp}, @maple syrup{1%Tbsp}, and 1/2 tsp @salt{1/2%tsp}. Arrange on #baking sheet{}.
+Toss trimmed and halved @Brussels sprouts{16%oz} with 1 Tbsp @olive oil{1%Tbsp}, @adobo sauce{1%Tbsp}, @maple syrup{1%Tbsp}, and 1/2 tsp @salt{1/2%tsp}. Arrange on #baking sheet{}.
 
 Toss peeled and cubed @sweet potato{3%cups} with 1 Tbsp @olive oil{1%Tbsp}, @smoked paprika{1%tsp}, @garlic powder{1%tsp}, and 1/2 tsp @salt{1/2%tsp}. Arrange on separate baking sheet.
 
-Bake Brussels sprouts and sweet potatoes for ~{25%mintues}, stirring once halfway through.
+Bake Brussels sprouts and sweet potatoes for ~{25%minutes}, stirring once halfway through.
 
 Meanwhile, wilt @spinach or kale{3%handfuls} in a #large saucepan{}. Add cooked quinoa until warmed through.
 

dictionary.txt

@@ -0,0 +1,91 @@
+1½
+1¼
+½
+¼
+19cm
+1cm
+20cm
+25g
+350ºF
+400ºF
+450g
+545g
+8oz
+9x13
+9x13-inch
+9x5
+adobo
+AJI
+al
+al dente
+aminos
+Bamba
+bella
+bok
+boule
+cassola
+chile
+chiles
+chipotle
+chorizo
+choy
+churro
+churros
+Ciliegine
+crema
+crème
+de
+Deglaze
+dente
+doneness
+falafel
+Falafel
+falafels
+fava
+FOK
+fraîche
+gallo
+glug
+Gruyère
+harissa
+Harissa
+jalapeño
+Krispie
+Krispies
+mandoline
+Marzano
+masala
+mascarpone
+melty
+MorningStar
+omelettes
+overbeat
+overmix
+panko
+pico
+pkgs
+porcini
+purée
+puréed
+Rewhisk
+Risoni
+sauté
+Sauté
+SAUTÉ
+sautéed
+sautéing
+sealable
+shortbreads
+smush
+tahini
+Tahini
+tamari
+Tbsps
+TJ's
+tomari
+TSpoons
+tsps
+ungreased
+unmolding
+verde
+zhoug

docs/breakfast/1-bowl-carrot-apple-muffins.md

@@ -70,9 +70,9 @@ Divide evenly among 12 muffin tins, filling them all the way up to the top, and
 
 ### Step 9
 
-Bake for 32 to 36 minutes, or until deep golden brown and a toothpick inserted into the center comes out clean. When you
-press on the top it shouldn’t feel too spongey, so don’t be afraid of over baking! The GF blend just takes longer to
-bake.
+Bake for 32 to 36 minutes, or until deep golden brown and a toothpick inserted into the center comes out clean. When
+you press on the top it shouldn’t feel too spongy, so don’t be afraid of over baking! The gluten-free blend just
+takes longer to bake.
 
 ### Step 10
 

docs/breakfast/the-food-lab-light-and-fluffy-scrambled-eggs.md

@@ -8,7 +8,7 @@
 
 ## :salt: Ingredients
 
-- 6  large eggs
+- 6 large eggs
 - 0.75 tsp salt
 - 2 Tbsp milk
 - 2 Tbsp butter
@@ -24,7 +24,7 @@
 ### Step 1
 
 Combine the large eggs, salt, and milk in a medium bowl and whisk until homogeneous and frothy, about 1 minute. Allow
-to rest at room tempera ture for at least 15 minutes. The eggs should darken in color significantly.
+to rest at room temperature for at least 15 minutes. The eggs should darken in color significantly.
 
 ### Step 2
 

docs/desserts/blueberry-pie.md

@@ -73,4 +73,4 @@ Pour into pie plate and cover with second crust or make lattice top.
 
 ### Step 10
 
-Bake on lowest rack at 400F for 25 minutes, then reduce to 350F and bake 30 to 40 minutes more.
+Bake on lowest rack at 400°F for 25 minutes, then reduce to 350°F and bake 30 to 40 minutes more.

docs/desserts/chewy-brownies.md

@@ -30,7 +30,7 @@
 
 ### Step 1
 
-Adjust oven rack to lowest position. Pre-heat oven to 350F. Line 9x13 pan with parchment paper or greased-foil.
+Adjust oven rack to lowest position. Preheat oven to 350°F. Line 9x13 pan with parchment paper or greased-foil.
 
 ### Step 2
 

docs/desserts/consumer-union-chocolate-chip-cookies.md

@@ -37,4 +37,4 @@ walnuts, if desired.
 
 ### Step 3
 
-Bake on lightly greased cooking sheet or parchment paper. Bake at 375F for approximately 9 to 11 minutes.
+Bake on lightly greased cooking sheet or parchment paper. Bake at 375°F for approximately 9 to 11 minutes.

docs/desserts/lemon-blueberry-bread.md

@@ -34,7 +34,7 @@
 
 ### Step 1
 
-Pre-heat oven to 350°F. Line a loaf pan with parchment paper.
+Preheat oven to 350°F. Line a loaf pan with parchment paper.
 
 ### Step 2
 

docs/desserts/melomakarona.md

@@ -66,8 +66,8 @@ To make the walnut topping, stir together finley chipped walnuts, 1 tsp cinnamon
 
 ### Step 7
 
-To bake cookies, pre-heat the oven to 350°F. Scoop 1.5 Tbsp of dough and roll and press into an oval shape. Prick tops
-of cookies with a fork 4 to 5 times so that tiney marks are visible.
+To bake cookies, preheat the oven to 350°F. Scoop 1.5 Tbsp of dough and roll and press into an oval shape. Prick tops
+of cookies with a fork 4 to 5 times so that tiny marks are visible.
 
 ### Step 8
 

docs/desserts/pineapple-upside-down-cake.md

@@ -11,8 +11,8 @@
 - 0.25 cup butter
 - 0.5 cup brown sugar
 - 5 fans pineapple
-- 1 box TJs Vanilla Cake and Baking cake mix
-- 2  eggs
+- 1 box TJ's Vanilla Cake and Baking cake mix
+- 2 eggs
 - 1 stick butter
 - 1 cup milk
 
@@ -32,14 +32,14 @@ of pan; set aside.
 
 ### Step 2
 
-In a large bowl, add TJs Vanilla Cake and Baking cake mix, eggs, melted butter and milk. Stir to combine. Pour cake
+In a large bowl, add TJ's Vanilla Cake and Baking cake mix, eggs, melted butter and milk. Stir to combine. Pour cake
 batter evenly atop prepared pineapple fans. Place pan in oven on center rack and bake 45 minutes, until a toothpick
 inserted in the center comes out clean. Remove pan from oven and immediately run a knife around edges to loosen cake.
 Carefully flip pan onto a heatproof serving plate. Leave pan over plate for 5 minutes.
 
 ### Step 3
 
-Remove baking pan and rearrange any pineapple slices that did not transfer to the cake. Serve warm, with TJs Vanilla
+Remove baking pan and rearrange any pineapple slices that did not transfer to the cake. Serve warm, with TJ's Vanilla
 Ice Cream, if desired.
 
 ## :link: Source

docs/desserts/puff-pastry.md

@@ -52,7 +52,7 @@ together to seal. Put it back in a plastic bag and chill for 1 hour.
 
 Take the dough out of the bag and put it on a lightly floured surface with a short end towards you. Roll out to a
 rectangle as before, keeping the edges as even as possible. Fold the top quarter down and the bottom quarter up so they
-meet neatly in the centre. Then fold the dough in half along the centre line. This is called a book turn. Chill in the
+meet neatly in the center. Then fold the dough in half along the center line. This is called a book turn. Chill in the
 bag for 1 hour.
 
 ### Step 6

docs/desserts/tollhouse-pie.md

@@ -24,7 +24,7 @@
 
 ### Step 1
 
-Preheat oven to 325F. In large bowl, beat eggs until foamy.
+Preheat oven to 325°F. In large bowl, beat eggs until foamy.
 
 ### Step 2
 

docs/italian/baked-cream-cheese-spaghetti-casserole.md

@@ -25,7 +25,7 @@
 
 ### Step 1
 
-Pre-heat oven to 350°F. In a saucepan, mix ground soy meat and marinara.
+Preheat oven to 350°F. In a saucepan, mix ground soy meat and marinara.
 
 ### Step 2
 

docs/italian/caprese-risoni.md

@@ -22,7 +22,7 @@
 
 ### Step 1
 
-In a medium saucepan, bring 1.5 cups of water to a boil. Stir in Risoni and return to a bil. Reduce heat and siummer
+In a medium saucepan, bring 1.5 cups of water to a boil. Stir in Risoni and return to a boil. Reduce heat and simmer
 uncovered for 9 minutes, stirring occasionally.
 
 ### Step 2

docs/italian/eggplant-parm-meatballs.md

@@ -38,7 +38,7 @@ Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silico
 
 Heat the olive oil in a large skillet over medium heat. Add the eggplant and cook, occasionally mashing it with the side
 of a spatula or wooden spoon, for about 5 minutes, or until the eggplant starts to become tender. Add the onion and cook
-for 4 to 5 minutes more, until the eggplant is cooked through and tender but stillholds its shape.
+for 4 to 5 minutes more, until the eggplant is cooked through and tender but still holds its shape.
 
 ### Step 3
 

docs/lunches/bourbon-grilled-cheese.md

@@ -27,7 +27,7 @@
 
 ### Step 1
 
-Heat olive oil in large skillet. Add thinly sliced onion and cook for 20 minutes, stirring frequencly.
+Heat olive oil in large skillet. Add thinly sliced onion and cook for 20 minutes, stirring frequently.
 
 ### Step 2
 

docs/main/fresh-fava-beans-with-mint-and-scallions.md

@@ -29,7 +29,7 @@ In a large pot, sauté scallions in 2 Tbsp of olive oil for 1 minute, until wilt
 
 ### Step 2
 
-Add fava beans and water. Stir to combine. Simmer for about 10 minutes or until the fava beans are soft. Drain teh fava
+Add fava beans and water. Stir to combine. Simmer for about 10 minutes or until the fava beans are soft. Drain the fava
 beans and scallions and return to pot.
 
 ### Step 3

docs/main/peruvian-burrito-bowl.md

@@ -41,7 +41,7 @@
 
 ### Step 1
 
-Preheat oven to 425F and gather ingredients & cut veggies.
+Preheat oven to 425°F and gather ingredients & cut veggies.
 
 ### Step 2
 
@@ -72,7 +72,7 @@ want these to be slightly salty. Cover and turn heat off.
 
 ### Step 6
 
-Peruvian BURRITO BOWLS: Spoon some warm whipped black beans into the bottom of a bowl. Top with some quinoa, vegges and
+Peruvian BURRITO BOWLS: Spoon some warm whipped black beans into the bottom of a bowl. Top with some quinoa, veggies and
 AJI VERDE Sauce. Garnish with avocado slices, diced tomatoes, cilantro, pumpkin seeds, sunflower sprouts. If making
 bowls instead of burritos, I would double the beans for 4-6 people.
 

docs/mediterranean/baked-feta-with-chickpeas-and-kale.md

@@ -29,7 +29,7 @@
 
 ### Step 1
 
-Pre-heat oven to 350°F. Heat 10-inch skillet and add olive oil. Ad cumin and sizzle for 1 to 2 minutes.
+Preheat oven to 350°F. Heat 10-inch skillet and add olive oil. Ad cumin and sizzle for 1 to 2 minutes.
 
 ### Step 2
 

docs/mediterranean/cook's-illustrated-horiatiki-salata-(greek-salad).md

@@ -43,7 +43,7 @@ colander set in large bowl.
 
 ### Step 2
 
-Drain for 30 minutes. Place slided thin red onion in small bowl, cover with ice water, and let sit for 15 minutes. Whisk
+Drain for 30 minutes. Place sliced thin red onion in small bowl, cover with ice water, and let sit for 15 minutes. Whisk
 red wine vinegar, oregano, pepper, and remaining 3/4 tsp salt together in second small bowl.
 
 ### Step 3

docs/mediterranean/gordon-ramsay's-spicy-sausage-rice.md

@@ -29,7 +29,7 @@
 
 ### Step 1
 
-Add glug of olive oil toa heated Dutch oven. Fry sliced red onion for 5 minutes until soft.
+Add glug of olive oil to a heated Dutch oven. Fry sliced red onion for 5 minutes until soft.
 
 ### Step 2
 

docs/mediterranean/greek-orzo-stuffed-red-peppers.md

@@ -16,7 +16,7 @@
 - 3 sprigs oregano
 - 1 cup dry orzo
 - 2 Tbsp balsamic vinegar
-- 0.5 cup kalamata olives
+- 0.5 cup Kalamata olives
 - 2 pepperoncini
 - 2 Tbsp pine nuts
 - 0.5 cup feta
@@ -35,12 +35,12 @@
 
 ### Step 1
 
-Pre-heat oven to 400°F. In a 9x13 dish, toss halved red bell peppers with salt, pepper, olive oil, and garlic. Add
+Preheat oven to 400°F. In a 9x13 dish, toss halved red bell peppers with salt, pepper, olive oil, and garlic. Add
 oregano. Roast 20 to 25 minutes.
 
 ### Step 2
 
-Meanwhile, cook dry orzo according to package directions. Drain and toss with balsamic vinegar, kalamata olives,
+Meanwhile, cook dry orzo according to package directions. Drain and toss with balsamic vinegar, Kalamata olives,
 pepperoncini, pine nuts, and feta.
 
 ### Step 3

docs/mediterranean/lemon-garlic-orzo-with-roasted-veggies.md

@@ -8,7 +8,7 @@
 
 ## :salt: Ingredients
 
-- 1.5 cups crimini mushrooms
+- 1.5 cups cremini mushrooms
 - 1 cup bell peppers
 - 1 lb asparagus
 - 12 oz cherry tomatoes
@@ -36,11 +36,11 @@
 
 ### Step 1
 
-Pre-heat oven to 350°F, and toast pine nuts for 6 to 7 minutes. Set aside to cool.
+Preheat oven to 350°F, and toast pine nuts for 6 to 7 minutes. Set aside to cool.
 
 ### Step 2
 
-Turn up oven to 425°F. Place sliced crimini mushrooms, bell peppers, asparagus, cherry tomatoes, garlic, and shallot on
+Turn up oven to 425°F. Place sliced cremini mushrooms, bell peppers, asparagus, cherry tomatoes, garlic, and shallot on
 a roasting pan.
 
 ### Step 3
@@ -64,4 +64,4 @@ To make dressing, add olive oil, lemon juice, salt and pepper and mix until emul
 
 ### Step 7
 
-Mix together vegetables, orzo, dressing, crumbled feta, and pine nuts. Garnish with basil or parsely, if desired.
+Mix together vegetables, orzo, dressing, crumbled feta, and pine nuts. Garnish with basil or parsley, if desired.

docs/mediterranean/sprouted-kitchen-spring-noodles-artichokes-and-lemons.md

@@ -51,7 +51,7 @@ Add garlic and endives to warm butter and sauté for 1 minute.
 
 ### Step 5
 
-Add marinated artichokes, remaining butter, balsamic vinegar, creme fraiche, nutmeg, cayenne, and Italian herbs.
+Add marinated artichokes, remaining butter, balsamic vinegar, crème fraîche, nutmeg, cayenne, and Italian herbs.
 
 ### Step 6
 

docs/mediterranean/tomato-baked-white-beans-with-lemon-parsley-oil.md

@@ -20,8 +20,8 @@
 - 0.25 tsp pepper
 - 6 oz feta
 - 0.5 bunch parsley
-- 0.5 lemon lemon zest
-- 0.5 lemon lemon juice
+- 0.5 lemon zest
+- 0.5 lemon juice
 - 0.25 cup olive oil
 - 0.25 tsp salt
 

docs/mediterranean/vegetarian-paella.md

@@ -15,7 +15,7 @@
 - 1 pound soy chorizo
 - 6 oz crushed tomatoes
 - 2 cups vegetable broth
-- 1 cup arborio rice
+- 1 cup Arborio rice
 - 0.13 tsp saffron
 - 1 small zucchini
 - 4 wedges lime
@@ -41,7 +41,7 @@ Add soy chorizo and cook until browned, about 5 minutes.
 
 ### Step 4
 
-Stir in crushed tomatoes and vegetable broth. Bring liquid to a boil and stir in arborio rice and saffron. Rice should
+Stir in crushed tomatoes and vegetable broth. Bring liquid to a boil and stir in Arborio rice and saffron. Rice should
 be completely covered with liquid.
 
 ### Step 5

docs/mexican/cheesy-black-bean-quesadilla-triagles.md

@@ -8,7 +8,7 @@
 
 ## :salt: Ingredients
 
-- 2 Morningstart Farms chipotle black bean burgers
+- 2 MorningStar Farms chipotle black bean burgers
 - 0.5 cup salsa
 - 0.5 cup shredded cheddar or jack cheese
 - 0.25 cup shredded pepperjack cheese
@@ -28,8 +28,8 @@
 
 ### Step 1
 
-In a medium bowl, toss together Morningstart Farms chipotle black bean burgers thawed and cut into 1/4" pieces, salsa,
 shredded cheddar or jack cheese, shredded pepperjack cheese, and Southwest or Mexican seasoning.
+In a medium bowl, toss together MorningStar Farms chipotle black bean burgers thawed and cut into 1/4" pieces, salsa,
 
 ### Step 2
 
@@ -42,12 +42,12 @@ completely enclosing filling and making small triangles. Secure with toothpicks.
 
 ### Step 4
 
-Place on baking sheet. Brush with melted butter and bake at 375F for 9 to 12 minutes.
+Place on baking sheet. Brush with melted butter and bake at 375°F for 9 to 12 minutes.
 
 ### Step 5
 
-Arrange on top of shredded lettuce. Spring with finaly chopped red or green bell pepper.
+Arrange on top of shredded lettuce. Spring with finely chopped red or green bell pepper.
 
 ## :link: Source
 
-- <Morningstar Farms>
+- MorningStar Farms

docs/mexican/chipotle-breakfast-tacos.md

@@ -39,7 +39,7 @@ Bake 20 to 25 minutes.
 
 ### Step 4
 
-While potatoes roast, prepare soy chorizo: heat 1 Tbsp olive oil in a skillet. Add chorizzo and sauté 5 to 8 minutes,
+While potatoes roast, prepare soy chorizo: heat 1 Tbsp olive oil in a skillet. Add chorizo and sauté 5 to 8 minutes,
 until slightly brown.
 
 ### Step 5

docs/mexican/lentil-fajita-tacos-with-zhoug-crema.md

@@ -28,7 +28,7 @@
 
 ### Step 1
 
-Combine ½ cup Greek yogurt with one to two tablespoons of Zhoug sauce, depending on how spicy you’d like it, and
+Combine 1/2 cup Greek yogurt with one to two tablespoons of Zhoug sauce, depending on how spicy you’d like it, and
 juice from half of lime. Stir, season with sea salt, then refrigerate until ready to use.
 
 ### Step 2

docs/mexican/mexican-garbanzo-salad.md

@@ -15,7 +15,7 @@
 - 0.25 cup cilantro
 - some lime juice
 - 1 can black beans (optional)
-- 1 cup avacado (optional)
+- 1 cup avocado (optional)
 - 1 cucumber (optional)
 
 ## :cooking: Cookware
@@ -27,4 +27,4 @@
 ### Step 1
 
 Combine diced tomatoes or 1 container TJ's pico de gallo, white onion, minced jalapeño, chickpeas, cilantro, lime juice
-to taste, black beans (optional), avacado (optional), and diced cucumber (optional) in a large bowl.
+to taste, black beans (optional), avocado (optional), and diced cucumber (optional) in a large bowl.

docs/mexican/mexican-lentil-soup.md

@@ -17,7 +17,7 @@
 - 1 tsp oregano
 - 1 tsp salt
 - 1 tsp pepper
-- 2 chipotle chilis in adobo
+- 2 chipotle chiles in adobo
 - 3 cups lentils
 - 1 large Russet potato
 - 1 15-oz can diced tomatoes
@@ -42,7 +42,7 @@ Add cumin, oregano, salt, and pepper.
 
 ### Step 3
 
-Stir, then add chipotle chilis in adobo and sauté for 2 minutes.
+Stir, then add chipotle chiles in adobo and sauté for 2 minutes.
 
 ### Step 4
 

docs/mexican/sweet-and-spicy-corncakes.md

@@ -16,7 +16,7 @@
 - 1 cup TJ's corn and chile tomato-less salsa
 - 0.25 cup grape seed oil
 - some cabbage slaw
-- 1 pkg TJ's chickenless chicken fingers
+- 1 pkg TJ's chicken-less chicken fingers
 - 1 bottle TJ's cilantro dressing
 - 1 lime
 
@@ -40,4 +40,4 @@ Heat griddle with grape seed oil and scoop 1/4 cup batter onto grill at a time.
 
 ### Step 4
 
-Serve with cabbage slaw, TJ's chickenless chicken fingers and TJ's cilantro dressing with a test of lime.
+Serve with cabbage slaw, TJ's chicken-less chicken fingers and TJ's cilantro dressing with a test of lime.

docs/mexican/taco-bake.md

@@ -40,7 +40,7 @@ sauce.
 
 ### Step 3
 
-Use potato masher tomash mixture. Continue cooking for 5 minutes, adding water as needed.
+Use potato masher to mash mixture. Continue cooking for 5 minutes, adding water as needed.
 
 ### Step 4
 

docs/sauces/cook's-country-perfect-pesto.md

@@ -33,7 +33,7 @@ are light golden, 3 to 6 minutes. Spread pine nuts out on plate and let cool for
 ### Step 2
 
 Meanwhile, bring 2 quarts water to boil in medium saucepan. Remove and discard basil stems from leaves (you should have
-4 cups leaves [3 ounces by weight]). Add basil leaves and 1½ teaspoons salt to boiling water and cook until basil is
+4 cups leaves [3 ounces by weight]). Add basil leaves and 1.5 teaspoons salt to boiling water and cook until basil is
 wilted and bright green, 5 to 10 seconds. Using spider skimmer or slotted spoon, transfer basil directly to salad
 spinner and spin to remove excess water. Spread basil on clean dish towel to dry. (If you don't have a salad spinner,
 drain basil on clean dish towel and thoroughly pat dry with paper towels.)

docs/sauces/mexicrema-dressing.md

@@ -16,8 +16,8 @@
 - 0.5 tsp garlic powder
 - 1 lime or lemon juice
 - 0.25 cup apple cider vinegar
-- 0.5 tsp sea sault
-- 0.25 cup avacado (optional)
+- 0.5 tsp sea salt
+- 0.25 cup avocado (optional)
 
 ## :cooking: Cookware
 
@@ -28,7 +28,7 @@
 ### Step 1
 
 Combine firm silken tofu, onion powder, water, nutritional yeast, cilantro, garlic powder, lime or lemon juice, apple
-cider vinegar, sea sault, avacado (optional) in a blender until smooth.
+cider vinegar, sea salt, avocado (optional) in a blender until smooth.
 
 ## :link: Source
 

docs/sauces/new-york-times'-classic-marinara-sauce.md

@@ -31,7 +31,7 @@ juice. Reserve.
 ### Step 2
 
 In a large skillet (do not use a deep pot) over medium heat, heat the oil. When it is hot, add garlic. As soon as the
-garlic is sizzling (do not let it bornw) add the tomatoes, water, chili pepper flakes or TJ's Bamba Hot Pepper Sauce,
+garlic is sizzling (do not let it burn) add the tomatoes, water, chili pepper flakes or TJ's Bamba Hot Pepper Sauce,
 oregano, and kosher salt. Stir.
 
 ### Step 3

docs/sides/eggless-egg-salad.md

@@ -14,7 +14,7 @@
 - 0.25 tsp dry dill
 - 0.5 tsp fresh dill
 - 0.5 tsp turmeric
-- 1 tsp dijon mustard
+- 1 tsp Dijon mustard
 - 2 tsp dill pickle relish
 - 0.25 tsp onion powder
 - 0.25 tsp garlic powder
@@ -31,7 +31,7 @@
 ### Step 1
 
 Put one-quarter of the block of firm tofu in a food processor with celery plug leaves, shallot, dry dill, fresh dill,
-turmeric, dijon mustard, dill pickle relish, onion powder, garlic powder, and mayonnaise. Blend until combined.
+turmeric, Dijon mustard, dill pickle relish, onion powder, garlic powder, and mayonnaise. Blend until combined.
 
 ### Step 2
 

docs/sides/falafel-scones-with-harissa-yogurt.md

@@ -8,7 +8,7 @@
 
 ## :salt: Ingredients
 
-- 1 cup greek yogurt
+- 1 cup Greek yogurt
 - 2 tsp harissa
 - 1 cup TJ's falafel mix
 - 1 cup flour
@@ -37,11 +37,11 @@ Preheat oven to 400°F. Line a large baking sheet with parchment paper or spray
 
 ### Step 2
 
-Harissa Yogurt: Combine greek yogurt and harissa in a small bowl, cover and refrigerate.
+Harissa Yogurt: Combine Greek yogurt and harissa in a small bowl, cover and refrigerate.
 
 ### Step 3
 
-Falafel Scontes: In a large bowl, combine TJ's falafel mix, flour, sugar, and baking powder in a large bowl. Cut the
+Falafel Scones: In a large bowl, combine TJ's falafel mix, flour, sugar, and baking powder in a large bowl. Cut the
 unsalted butter into the dry ingredients until crumbly, leaving pea sized chunks of butter. Set aside.
 
 ### Step 4

docs/sides/hasselback-roasted-zucchini.md

@@ -33,7 +33,7 @@
 
 Preheat oven to 400°F. Line a 15×10-inch baking pan with parchment paper. If necessary, remove a thin slice from one
 side of each zucchini so it sits flat. Cut each in half crosswise. On a cutting board arrange two chopsticks or wooden
-spoons lengthwise on either side of zucchini. Cut zucchini crosswise into ¼-inch slices, stopping when knife reaches
+spoons lengthwise on either side of zucchini. Cut zucchini crosswise into 1/4-inch slices, stopping when knife reaches
 chopsticks (to prevent slicing all the way through). Arrange zucchini in prepared pan.
 
 ### Step 2

docs/sides/pickled-red-onions.md

@@ -37,7 +37,7 @@ onions in the fridge.
 
 ### Step 3
 
-Your pickled onions will be ready to eat once they're bright pink and tender - about1 hour for very thinly sliced
+Your pickled onions will be ready to eat once they're bright pink and tender - about 1 hour for very thinly sliced
 onions, or overnight for thicker sliced onions. They will keep in the fridge for up to 2 weeks.
 
 ## :link: Source

docs/soups-and-stews/black-bean-and-butternut-soup.md

@@ -21,7 +21,7 @@
 - 4 corn tortillas
 - some salt
 - some cilantro
-- 1 avacado
+- 1 avocado
 
 ## :cooking: Cookware
 
@@ -34,7 +34,7 @@
 ### Step 1
 
 Heat olive oil in large pot and sauté yellow onion and garlic. Add cabbage, cubed butternut squash, and vegetable
-broth. Cover pot and and cook over gentle simmer, 15 to 20 minutes.
+broth. Cover pot and cook over gentle simmer, 15 to 20 minutes.
 
 ### Step 2
 
@@ -51,4 +51,4 @@ minutes, giving the pan a gentle shake halfway through.
 
 ### Step 5
 
-Garnish soup with tortilla strips, chopped cilantro, and avacado.
+Garnish soup with tortilla strips, chopped cilantro, and avocado.

docs/soups-and-stews/chickenless-sausage-and-lentil-soup.md

@@ -11,7 +11,7 @@
 - 1 yellow onion
 - 2 zucchini
 - some salt
-- 1 pkg TJs Italian sausageless sausage
+- 1 pkg TJs Italian sausage-less sausage
 - 1 14-oz can tomatoes
 - 1 cup red lentils
 - 4 cups vegetable broth
@@ -30,7 +30,7 @@ In a large pot, sauté diced yellow onion and chopped zucchini. Season with salt
 
 ### Step 2
 
-Add diced TJs Italian sausageless sausage and sauté until lightly browned. Add diced tomatoes, red lentils, and
+Add diced TJs Italian sausage-less sausage and sauté until lightly browned. Add diced tomatoes, red lentils, and
 vegetable broth. Season and bring to a boil.
 
 ### Step 3

docs/vegetarian/game-changers-oat-and-lentil-meatloaf.md

@@ -34,7 +34,7 @@
 
 ### Step 1
 
-Preheat ovento 375°F. Sauté the celery, chopped onion, and minced garlic on high heat in a skillet with a few drops of
+Preheat oven to 375°F. Sauté the celery, chopped onion, and minced garlic on high heat in a skillet with a few drops of
 water for 5 minutes, until tender. Remove from heat and cool.
 
 ### Step 2

docs/vegetarian/quinoa-and-veggie-power-bowls.md

@@ -26,7 +26,7 @@
 - 1 Tbsp honey
 - 0.25 tsp salt
 - some pine nuts (optional)
-- some avacado (optional)
+- some avocado (optional)
 - some hummus (optional)
 
 ## :cooking: Cookware
@@ -44,7 +44,7 @@ Prepare cooked quinoa ahead of time. Preheat oven to 425°F.
 
 ### Step 2
 
-Toss trimmed and halved Brussels sprouts wih 1 Tbsp olive oil, adobo sauce, maple syrup, and 1/2 tsp salt. Arrange on
+Toss trimmed and halved Brussels sprouts with 1 Tbsp olive oil, adobo sauce, maple syrup, and 1/2 tsp salt. Arrange on
 baking sheet.
 
 ### Step 3
@@ -54,7 +54,7 @@ separate baking sheet.
 
 ### Step 4
 
-Bake Brussels sprouts and sweet potatoes for 25 mintues, stirring once halfway through.
+Bake Brussels sprouts and sweet potatoes for 25 minutes, stirring once halfway through.
 
 ### Step 5
 
@@ -70,4 +70,4 @@ Whisk until emulsified. Once baked, add Brussels sprouts and sweet potatoes to s
 
 ### Step 8
 
-Serve with desired toppings (e.g. pine nuts (optional), avacado (optional), hummus (optional)).
+Serve with desired toppings (e.g. pine nuts (optional), avocado (optional), hummus (optional)).

docs/vegetarian/vegetable-casserole.md

@@ -35,7 +35,7 @@ Grease a 9-inch pie plate.
 ### Step 3
 
 Layer chopped zucchini, chopped tomato, onion, and Parmesan cheese. Stir reduced-fat Bisquick, fat-free milk, egg
-substitue, salt and pepper to taste until blended, then pour into pie plate.
+substitute, salt and pepper to taste until blended, then pour into pie plate.
 
 ### Step 4
 

scripts/spellcheck.sh

@@ -0,0 +1,9 @@
+#!/bin/bash
+set -e
+set -o pipefail
+shopt -s globstar
+shopt -s dotglob nullglob
+
+a=$(git rev-parse --show-toplevel)
+cd "${a}"
+spellchecker -d dictionary.txt -f {"./cook/**/*.cook","./docs/**/*.md"}