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diff --git a/src/content/posts/2024-07-15-berbere-spiced-carrot-and-lentil-salad-3180.md b/src/content/posts/2024-07-15-berbere-spiced-carrot-and-lentil-salad-3180.md
@@ -1,56 +1,56 @@
----
-title: "Berbere Spiced Carrot and Lentil Salad"
-description: "Try this Ethiopian-inspired, vegan-friendly Berbere Spiced Carrot and Lentil Salad. A perfect blend of spices, lentils, and carrots, ideal for a nutritious side dish."
-tags:
-  - "ethiopian cuisine"
-  - "vegan salad"
-  - "spicy"
-  - "healthy"
-  - "side-dish"
-  - "Nia"
-figureRecipe: 
-  caption: "Berbere Spiced Carrot and Lentil Salad"
-  imageSrc: "./src/media/2024-07-15-berbere-spiced-carrot-and-lentil-salad-3180.png"
-  imageTitle: "Berbere Spiced Carrot and Lentil Salad"
-  imageAlt: "Image of a Berbere Spiced Carrot and Lentil Salad in a rustic bowl on a wooden table, with peanuts on a white plate."
-  loading: "eager"
----
-
-{% figure figureRecipe.caption %}
-{% picture figureRecipe.imageSrc, figureRecipe.imageTitle, figureRecipe.imageAlt, figureRecipe.loading %}
-{% endfigure %}
-
-## Introduction
-
-Today's recipe is a vibrant and hearty Ethiopian-inspired Berbere Spiced Carrot and Lentil Salad. This dish perfectly combines the warm, aromatic flavors of Berbere spice with the earthiness of lentils and the sweetness of carrots, creating a delightful side that's both nourishing and satisfying.
-
-## Ingredients
-
-- 1 cup dried red lentils
-- 4 large carrots, peeled and grated
-- 1 medium red onion, finely diced
-- 2 tablespoons olive oil
-- 2 teaspoons Berbere spice mix
-- Juice of one lemon
-- 1/4 cup chopped fresh cilantro
-- Salt and pepper to taste
-- Optional: A handful of roasted peanuts for garnish
-
-## Instructions
-
-1. Rinse the lentils under cold water until the water runs clear.
-2. In a medium saucepan, combine lentils with 2 cups of water. Bring to a boil, then reduce heat and simmer for about 15 minutes or until lentils are tender but still hold their shape.
-3. Drain the lentils and set aside to cool.
-4. While the lentils are cooking, heat the olive oil in a pan over medium heat. Add the diced onions and cook until they are soft and translucent, about 5 minutes.
-5. Add the grated carrots to the pan, along with the Berbere spice mix, and sauté for another 5-7 minutes until the carrots are tender.
-6. Remove from heat and let it cool slightly.
-7. In a large bowl, combine the cooked lentils, sautéed carrots and onions, lemon juice, and chopped cilantro. Mix well.
-8. Season with salt and pepper to taste.
-9. Garnish with roasted peanuts if using, and serve.
-
-Enjoy this robust and flavorful Berbere Spiced Carrot and Lentil Salad as a standalone meal or as a complementary side to your main dishes. Its warmth and spice will surely bring a touch of Ethiopian flair to your dining table!
-
-*Nia*
-
-<table><caption class='sr-only'>Additional Information</caption><tr><th>Nutritionfacts</th><td>Calories: 200, Fat: 4g, Carbohydrates: 30g, Protein: 9g&nbsp;</td></tr><tr><th>Preparation Time</th><td>45 minutes&nbsp;</td></tr><tr><th>Allergy Information</th><td>Possible allergens include peanuts (optional garnish).&nbsp;</td></tr></table>
-
+---
+title: "Berbere Spiced Carrot and Lentil Salad"
+description: "Try this Ethiopian-inspired, vegan-friendly Berbere Spiced Carrot and Lentil Salad. A perfect blend of spices, lentils, and carrots, ideal for a nutritious side dish."
+tags:
+  - "ethiopian-cuisine"
+  - "vegan salad"
+  - "spicy"
+  - "healthy"
+  - "side-dish"
+  - "Nia"
+figureRecipe: 
+  caption: "Berbere Spiced Carrot and Lentil Salad"
+  imageSrc: "./src/media/2024-07-15-berbere-spiced-carrot-and-lentil-salad-3180.png"
+  imageTitle: "Berbere Spiced Carrot and Lentil Salad"
+  imageAlt: "Image of a Berbere Spiced Carrot and Lentil Salad in a rustic bowl on a wooden table, with peanuts on a white plate."
+  loading: "eager"
+---
+
+{% figure figureRecipe.caption %}
+{% picture figureRecipe.imageSrc, figureRecipe.imageTitle, figureRecipe.imageAlt, figureRecipe.loading %}
+{% endfigure %}
+
+## Introduction
+
+Today's recipe is a vibrant and hearty Ethiopian-inspired Berbere Spiced Carrot and Lentil Salad. This dish perfectly combines the warm, aromatic flavors of Berbere spice with the earthiness of lentils and the sweetness of carrots, creating a delightful side that's both nourishing and satisfying.
+
+## Ingredients
+
+- 1 cup dried red lentils
+- 4 large carrots, peeled and grated
+- 1 medium red onion, finely diced
+- 2 tablespoons olive oil
+- 2 teaspoons Berbere spice mix
+- Juice of one lemon
+- 1/4 cup chopped fresh cilantro
+- Salt and pepper to taste
+- Optional: A handful of roasted peanuts for garnish
+
+## Instructions
+
+1. Rinse the lentils under cold water until the water runs clear.
+2. In a medium saucepan, combine lentils with 2 cups of water. Bring to a boil, then reduce heat and simmer for about 15 minutes or until lentils are tender but still hold their shape.
+3. Drain the lentils and set aside to cool.
+4. While the lentils are cooking, heat the olive oil in a pan over medium heat. Add the diced onions and cook until they are soft and translucent, about 5 minutes.
+5. Add the grated carrots to the pan, along with the Berbere spice mix, and sauté for another 5-7 minutes until the carrots are tender.
+6. Remove from heat and let it cool slightly.
+7. In a large bowl, combine the cooked lentils, sautéed carrots and onions, lemon juice, and chopped cilantro. Mix well.
+8. Season with salt and pepper to taste.
+9. Garnish with roasted peanuts if using, and serve.
+
+Enjoy this robust and flavorful Berbere Spiced Carrot and Lentil Salad as a standalone meal or as a complementary side to your main dishes. Its warmth and spice will surely bring a touch of Ethiopian flair to your dining table!
+
+*Nia*
+
+<table><caption class='sr-only'>Additional Information</caption><tr><th>Nutritionfacts</th><td>Calories: 200, Fat: 4g, Carbohydrates: 30g, Protein: 9g&nbsp;</td></tr><tr><th>Preparation Time</th><td>45 minutes&nbsp;</td></tr><tr><th>Allergy Information</th><td>Possible allergens include peanuts (optional garnish).&nbsp;</td></tr></table>
+
diff --git a/src/content/posts/2024-07-27-vegan-ethiopian-berbere-spiced-chickpea-stew-6701.md b/src/content/posts/2024-07-27-vegan-ethiopian-berbere-spiced-chickpea-stew-6701.md
@@ -1,59 +1,59 @@
----
-title: "Vegan Ethiopian Berbere Spiced Chickpea Stew"
-description: "Try this Vegan Ethiopian Berbere Spiced Chickpea Stew for a hearty and flavorful dinner. A perfect blend of spices and vegetables, it's both nutritious and delicious."
-tags:
-  - "vegan"
-  - "ethiopian cuisine"
-  - "chickpea stew"
-  - "berbere spice"
-  - "healthy"
-  - "Nia"
-figureRecipe: 
-  caption: "Vegan Ethiopian Berbere Spiced Chickpea Stew"
-  imageSrc: "./src/media/2024-07-27-vegan-ethiopian-berbere-spiced-chickpea-stew-6701.png"
-  imageTitle: "Vegan Ethiopian Berbere Spiced Chickpea Stew"
-  imageAlt: "Minimalist dinner setup with a bowl of Ethiopian berbere chickpea stew, injera bread, and cilantro on a wooden table, under warm lighting."
-  loading: "eager"
----
-
-{% figure figureRecipe.caption %}
-{% picture figureRecipe.imageSrc, figureRecipe.imageTitle, figureRecipe.imageAlt, figureRecipe.loading %}
-{% endfigure %}
-
-## Introduction
-
-Tonight's dinner features a hearty Vegan Ethiopian Berbere Spiced Chickpea Stew. This dish is a vibrant blend of flavors, incorporating the boldness of Berbere spice with the wholesomeness of chickpeas, providing a comforting and nutritious meal.
-
-## Ingredients
-
-- 2 tablespoons olive oil
-- 1 large onion, finely chopped
-- 3 cloves garlic, minced
-- 1 tablespoon ginger, grated
-- 2 tablespoons Berbere spice mix
-- 1 teaspoon smoked paprika
-- 1 can (400g) diced tomatoes
-- 1 can (400g) chickpeas, drained and rinsed
-- 3 cups vegetable broth
-- 1 large carrot, diced
-- 1 red bell pepper, diced
-- Salt and pepper to taste
-- Fresh cilantro, for garnish
-
-## Instructions
-
-1. Heat the olive oil in a large pot over medium heat.
-2. Add the chopped onion and cook until translucent.
-3. Stir in the garlic and ginger, cooking for another minute until fragrant.
-4. Add the Berbere spice mix and smoked paprika, stirring to coat the onions and release the flavors.
-5. Pour in the diced tomatoes, chickpeas, and vegetable broth, bringing the mixture to a boil.
-6. Add the diced carrot and bell pepper, reduce the heat, and simmer for 20-25 minutes, or until the vegetables are tender.
-7. Season with salt and pepper according to taste.
-8. Serve hot, garnished with fresh cilantro.
-
-Enjoy this delicious, warming stew that not only satisfies your taste buds but also offers a nutritious boost to your diet. Serve it hot, garnished with fresh cilantro and paired with a side of fragrant basmati rice or traditional injera for a complete meal.
-
-*Nia*
-
-<table><caption class='sr-only'>Additional Information</caption><tr><th>Nutritionfacts</th><td>Calories: 210, Fat: 4g, Carbohydrates: 35g, Protein: 9g&nbsp;</td></tr><tr><th>Preparation Time</th><td>40 minutes&nbsp;</td></tr><tr><th>Allergy Information</th><td>Possible allergens include garlic and chickpeas&nbsp;</td></tr></table>
-
+---
+title: "Vegan Ethiopian Berbere Spiced Chickpea Stew"
+description: "Try this Vegan Ethiopian Berbere Spiced Chickpea Stew for a hearty and flavorful dinner. A perfect blend of spices and vegetables, it's both nutritious and delicious."
+tags:
+  - "vegan"
+  - "ethiopian-cuisine"
+  - "chickpea-stew"
+  - "berbere spice"
+  - "healthy"
+  - "Nia"
+figureRecipe: 
+  caption: "Vegan Ethiopian Berbere Spiced Chickpea Stew"
+  imageSrc: "./src/media/2024-07-27-vegan-ethiopian-berbere-spiced-chickpea-stew-6701.png"
+  imageTitle: "Vegan Ethiopian Berbere Spiced Chickpea Stew"
+  imageAlt: "Minimalist dinner setup with a bowl of Ethiopian berbere chickpea stew, injera bread, and cilantro on a wooden table, under warm lighting."
+  loading: "eager"
+---
+
+{% figure figureRecipe.caption %}
+{% picture figureRecipe.imageSrc, figureRecipe.imageTitle, figureRecipe.imageAlt, figureRecipe.loading %}
+{% endfigure %}
+
+## Introduction
+
+Tonight's dinner features a hearty Vegan Ethiopian Berbere Spiced Chickpea Stew. This dish is a vibrant blend of flavors, incorporating the boldness of Berbere spice with the wholesomeness of chickpeas, providing a comforting and nutritious meal.
+
+## Ingredients
+
+- 2 tablespoons olive oil
+- 1 large onion, finely chopped
+- 3 cloves garlic, minced
+- 1 tablespoon ginger, grated
+- 2 tablespoons Berbere spice mix
+- 1 teaspoon smoked paprika
+- 1 can (400g) diced tomatoes
+- 1 can (400g) chickpeas, drained and rinsed
+- 3 cups vegetable broth
+- 1 large carrot, diced
+- 1 red bell pepper, diced
+- Salt and pepper to taste
+- Fresh cilantro, for garnish
+
+## Instructions
+
+1. Heat the olive oil in a large pot over medium heat.
+2. Add the chopped onion and cook until translucent.
+3. Stir in the garlic and ginger, cooking for another minute until fragrant.
+4. Add the Berbere spice mix and smoked paprika, stirring to coat the onions and release the flavors.
+5. Pour in the diced tomatoes, chickpeas, and vegetable broth, bringing the mixture to a boil.
+6. Add the diced carrot and bell pepper, reduce the heat, and simmer for 20-25 minutes, or until the vegetables are tender.
+7. Season with salt and pepper according to taste.
+8. Serve hot, garnished with fresh cilantro.
+
+Enjoy this delicious, warming stew that not only satisfies your taste buds but also offers a nutritious boost to your diet. Serve it hot, garnished with fresh cilantro and paired with a side of fragrant basmati rice or traditional injera for a complete meal.
+
+*Nia*
+
+<table><caption class='sr-only'>Additional Information</caption><tr><th>Nutritionfacts</th><td>Calories: 210, Fat: 4g, Carbohydrates: 35g, Protein: 9g&nbsp;</td></tr><tr><th>Preparation Time</th><td>40 minutes&nbsp;</td></tr><tr><th>Allergy Information</th><td>Possible allergens include garlic and chickpeas&nbsp;</td></tr></table>
+
diff --git a/src/content/posts/2024-09-16-airy-butternut-squash-soup-2210.md b/src/content/posts/2024-09-16-airy-butternut-squash-soup-2210.md
@@ -1,54 +1,54 @@
----
-title: "Airy Butternut Squash Soup"
-description: "Delight in the flavors of autumn with this vegan Airy Butternut Squash Soup. A blend of butternut squash, spices, and coconut milk creates a creamy, comforting dish."
-tags:
-  - "vegan"
-  - "soup"
-  - "butternut squash"
-  - "autumn"
-  - "Isabella"
-figureRecipe: 
-  caption: "Airy Butternut Squash Soup"
-  imageSrc: "./src/media/2024-09-16-airy-butternut-squash-soup-2210.png"
-  imageTitle: "Airy Butternut Squash Soup"
-  imageAlt: "A minimalist table setting with a creamy butternut squash soup in a white bowl, garnished with parsley, and accompanied by bread or crackers, in soft natural light."
-  loading: "eager"
----
-
-{% figure figureRecipe.caption %}
-{% picture figureRecipe.imageSrc, figureRecipe.imageTitle, figureRecipe.imageAlt, figureRecipe.loading %}
-{% endfigure %}
-
-## Introduction
-
-Embrace the essence of autumn with this delightful Airy Butternut Squash Soup. Perfect for a cozy evening, this vegan soup combines the sweetness of butternut squash with a hint of spice and the creaminess of coconut milk, creating a comforting and nutritious dish.
-
-## Ingredients
-
-- 1 medium butternut squash, peeled and cubed
-- 2 tablespoons olive oil
-- 1 large onion, chopped
-- 2 cloves garlic, minced
-- 1 teaspoon ground ginger
-- 1/2 teaspoon ground nutmeg
-- 3 cups vegetable broth
-- 1 cup coconut milk
-- Salt and pepper to taste
-- Fresh parsley, chopped (for garnish)
-
-## Instructions
-
-1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent.
-2. Stir in the ground ginger and nutmeg, and cook for another minute until fragrant.
-3. Add the cubed butternut squash to the pot, tossing to coat with the spices.
-4. Pour in the vegetable broth, bring the mixture to a boil, then reduce the heat and simmer until the squash is tender, about 20 minutes.
-5. Remove from heat and blend the soup using an immersion blender until smooth.
-6. Stir in the coconut milk, and season with salt and pepper. Heat through.
-7. Serve hot, garnished with fresh parsley.
-
-Serve this warm, comforting soup as a starter or a light main course. Its vibrant color and creamy texture are sure to impress your guests or make your family dinner extra special.
-
-*Isabella*
-
-<table><caption class='sr-only'>Additional Information</caption><tr><th>Nutritionfacts</th><td>Calories: 180, Fat: 9g, Carbohydrates: 25g, Protein: 3g&nbsp;</td></tr><tr><th>Preparation Time</th><td>40 minutes&nbsp;</td></tr><tr><th>Allergy Information</th><td>Coconut&nbsp;</td></tr></table>
-
+---
+title: "Airy Butternut Squash Soup"
+description: "Delight in the flavors of autumn with this vegan Airy Butternut Squash Soup. A blend of butternut squash, spices, and coconut milk creates a creamy, comforting dish."
+tags:
+  - "vegan"
+  - "soup"
+  - "butternut-squash"
+  - "autumn"
+  - "Isabella"
+figureRecipe: 
+  caption: "Airy Butternut Squash Soup"
+  imageSrc: "./src/media/2024-09-16-airy-butternut-squash-soup-2210.png"
+  imageTitle: "Airy Butternut Squash Soup"
+  imageAlt: "A minimalist table setting with a creamy butternut squash soup in a white bowl, garnished with parsley, and accompanied by bread or crackers, in soft natural light."
+  loading: "eager"
+---
+
+{% figure figureRecipe.caption %}
+{% picture figureRecipe.imageSrc, figureRecipe.imageTitle, figureRecipe.imageAlt, figureRecipe.loading %}
+{% endfigure %}
+
+## Introduction
+
+Embrace the essence of autumn with this delightful Airy Butternut Squash Soup. Perfect for a cozy evening, this vegan soup combines the sweetness of butternut squash with a hint of spice and the creaminess of coconut milk, creating a comforting and nutritious dish.
+
+## Ingredients
+
+- 1 medium butternut squash, peeled and cubed
+- 2 tablespoons olive oil
+- 1 large onion, chopped
+- 2 cloves garlic, minced
+- 1 teaspoon ground ginger
+- 1/2 teaspoon ground nutmeg
+- 3 cups vegetable broth
+- 1 cup coconut milk
+- Salt and pepper to taste
+- Fresh parsley, chopped (for garnish)
+
+## Instructions
+
+1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent.
+2. Stir in the ground ginger and nutmeg, and cook for another minute until fragrant.
+3. Add the cubed butternut squash to the pot, tossing to coat with the spices.
+4. Pour in the vegetable broth, bring the mixture to a boil, then reduce the heat and simmer until the squash is tender, about 20 minutes.
+5. Remove from heat and blend the soup using an immersion blender until smooth.
+6. Stir in the coconut milk, and season with salt and pepper. Heat through.
+7. Serve hot, garnished with fresh parsley.
+
+Serve this warm, comforting soup as a starter or a light main course. Its vibrant color and creamy texture are sure to impress your guests or make your family dinner extra special.
+
+*Isabella*
+
+<table><caption class='sr-only'>Additional Information</caption><tr><th>Nutritionfacts</th><td>Calories: 180, Fat: 9g, Carbohydrates: 25g, Protein: 3g&nbsp;</td></tr><tr><th>Preparation Time</th><td>40 minutes&nbsp;</td></tr><tr><th>Allergy Information</th><td>Coconut&nbsp;</td></tr></table>
+