Not exact matches
for the crust (gluten free and vegan)(makes one large pizza crust) 1/3 cup plus 4
tablespoon almond milk — divided 1/2 teaspoon coconut sugar 1/2
tablespoon active dry yeast 1 1/2
tablespoon ground chia or flax seeds 3/4 cup (105 g) buckwheat flour (I used sprouted homemade flour) 1/2 cup (60g) tapioca starch 3/4 teaspoon sea salt 2
tablespoons olive oil, plus more for brushing the blossoms 1 small zucchini — finely
shredded (optional)
1 store bought pizza dough 1
tablespoon olive oil 1 cup turkey, diced 1 celery stalk, diced 1 carrot, diced 1/2 yellow onion, diced 3
tablespoons unsalted butter, melted 1/3 cup mozzarella,
shredded salt and pepper to taste
8 ounces cavatappi pasta 2 ears corn, shucked 1 red bell pepper, deseeded and cut into 2 - inch - wide strips 1 zucchini, halved lengthwise 1/4 cup plus 1
tablespoon olive oil 1 teaspoon kosher salt 1/2 teaspoon black pepper 4 3 - ounce sweet Italian chicken sausages 1 cup cherry tomatoes, halved 1 garlic clove, finely grated 2
tablespoons thinly sliced fresh basil 1/4 cup
shredded Italian cheese blend
1 1/4 — 1 1/2 pounds chicken tenders, about 1 - inch thick 1 1/2 cups
shredded, unsweetened, flaked coconut 1/3 cup sifted coconut flour 1/3 cup cornstarch 1 1/2 teasoons salt 3/4 teaspoon ground black pepper 1 teaspoon dried thyme or dried, rubbed sage or poultry seasoning, crumbled 1 teaspoon garlic powder (not garlic salt) 1/4 cup + 2
tablespoons cool water 1/4 cup + 2
tablespoons unsweetened lite coconut milk 6
tablespoons extra virgin coconut
oil, ghee, palm shortening or
olive oil or a combination of two of these
4 to 6 big handfuls of mixed salad greens, washed and dried 2 cups farro, rinsed and drained 5 cups water (or stock) 2 teaspoons fine - grain sea salt 1 medium orange, zest and juice 1 shallot, chopped 1/3 cup Parmesan, freshly
shredded 1
tablespoon white wine vinegar 1/2 cup good quality
olive oil a couple big pinches of salt 1/2 cup Spanish almonds, or toasted regular almonds 1/2 cup goat cheese, crumbled
7 - 8 lasagna noodles, cooked according to package directions and drained (number needed will depend on your roll size and filling amount) 1 cup low - fat ricotta cheese 1 cup
shredded part - skim mozzarella cheese,
shredded and divided 2
tablespoons Parmesan cheese, grated 1 egg white, lightly beaten 1 teaspoon dried parsley (or 1
tablespoon fresh) 1/2 teaspoon dried basil (or 2 teaspoons fresh) 1/2 teaspoon salt Fresh pepper, to taste 1
tablespoon olive oil 1/2 cup red pepper, diced 1/2 cup zucchini, diced 1/2 cup mushrooms, diced 1 cup fresh spinach, chopped Cooking spray 2 cups marinara sauce
1
tablespoon olive oil or melted butter 4 eggs 3 - 4 ounces
shredded mozzarella cheese 1/4 cup roasted red pepper, chopped 1/4 cup sundried tomatoes 1/3 cup steamed kale or spinach, chopped a couple pinches of dried thyme 2 strips bacon, crumbled salt and pepper, to taste
2
tablespoons olive oil 2
tablespoons unsalted butter 2 large sweet onions, peeled and sliced thinly into half moons 1/2 teaspoon salt Cracked pepper 4 sprigs of fresh thyme (or about 1/2 teaspoon dried thyme — more to taste) 3 cloves of garlic, minced 1/2 cup heavy cream 1 egg, beaten 5 - 6 oz Swiss cheese,
shredded (fresh is really important here, not the bagged stuff)
1 (3 - pound) pie pumpkin, or other orange - fleshed squash such as butternut, Red Kuri, or Golden Hubbard 8
tablespoons (1/2 cup) unsalted butter 1/2 cup
olive oil 1/2 cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2
tablespoons tomato paste 4 cups low - sodium vegetable broth 2 (10 - ounce) cans diced tomatoes with green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2 cups frozen corn kernels 1
tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground black pepper Balsamic vinegar For serving: chopped green onions,
shredded cheddar cheese, sour cream
You'll Need — 2 pounds chicken thighs, diced — 1/2 teaspoon kosher salt — 1/4 teaspoon black pepper — 1/2 teaspoon garlic powder — 1 — 24 - ounce jar marinara sauce — 1/2 cup
shredded Parmesan — 1 - 1/2 cups
shredded mozzarella cheese — 1 cup panko, toasted — 2
tablespoons olive oil — 1/4 cup fresh herbs (parsley, basil, oregano, etc.), chopped
You'll Need — 1
tablespoon olive oil — 1 pound boneless skinless chicken breast, cut into bite - size pieces — 2 cloves garlic, minced — One 14-1/2 - ounce can diced tomatoes — 14 ounces spaghetti sauce — 2 ounces (1/4 of 8 - ounce package) cream cheese — One 9 - ounce package fresh spinach leaves, chopped — 1-1/2 cups multigrain penne pasta, cooked according to package directions (or your preferred type of penne pasta)-- 1 cup
shredded mozzarella cheese — 2
tablespoons grated Parmesan cheese
Ingredients 1
tablespoon butter (or
olive oil if you prefer) 1/2 to 1 cup cubed, toasted bread (multi-grain or other... your call) 2 large eggs 1/4 cup (or a little less) jarred salsa (your favorite) or other condiment of your choice) 1/4 cup grated (or
shredded) cheddar cheese (or other cheese of your choice)
Olive oil (1 teaspoon to 2
tablespoons, however much you want to use) 1 medium yellow onion, thinly sliced 2 cloves garlic, minced 1 teaspoon dry thyme 1 teaspoon salt Fresh black pepper 1/2 cup jasmine rice, rinsed 1/2 lb baby carrots (see comment above) 1 lb cabbage,
shredded (about 1/4 of a big head) 6 cups broth 1 24 oz can chickpeas, drained and rinsed (about 3 cups) 3
tablespoons fresh chopped dill, plus extra for garnish
1 mango, peeled (or a peach or equal amt of pineapple) 1 avocado, pitted, peeled and cubed 1/2 red onion, finely chopped Juice of 1 lime, plus wedges for garnish chopped fresh cilantro salt and pepper canola or
olive oil for coating fish 1.5 lbs mahi mahi fillets 1
Tablespoon blackening spice 8 corn tortillas 1 - 2 cups finely
shredded red cabbage (optional)
•
Olive oil 1 pound lean ground beef • Salt • Black pepper 1 teaspoon dry oregano 3/4 teaspoon ground cumin 1/2 teaspoon chili powder 1/4 teaspoon paprika 1 red onion, diced 2 small red bell peppers, cored, seeded and diced 3 cloves garlic, pressed through garlic press 1
tablespoon tomato paste 1 extra-large sweet potato (or 2 small), peeled and diced into medium - small cubes 1 (28 ounce) can diced tomatoes, drained of juice 1 cup beef (or chicken) stock, warm 1 (15 ounce) can kidney beans, drained and rinsed 1
tablespoon chopped fresh cilantro 4 green onions, chopped, divided use 1 cup
shredded sharp cheddar cheese, divided use • Sour cream, as optional garnish
1 1/2 pounds boneless skinless chicken 1 teaspoon kosher salt, divided 1/4 teaspoon freshly ground pepper 1/2 cup King Arthur All - Purpose Flour 4 teaspoons extra-virgin
olive oil 8 ounces sliced mushrooms 1 cup finely chopped leeks, white and pale green part only, washed 1/2 teaspoon chopped rosemary 1/2 teaspoon dry thyme 1/2 cup dry white wine 2 cups reduced - sodium chicken broth 3
tablespoons Cabot Light Sour Cream 1 cup Cabot Seriously Sharp Cheddar,
shredded Chopped fresh parsley or chives for garnish, optional
1 teaspoon
olive oil 1 small onion, diced small 2 cloves garlic, minced 1 bunch kale or collards, rough stems removed,
shredded (about 1/2 pound) 1/4 cup water 1/4 teaspoon salt 2 15 oz cans black eyed peas, rinsed and drained 1 cup tomato sauce 1/2 cup veg broth 1
tablespoon hot sauce 1/4 teaspoon liquid smoke (optional, a smidge of smoked paprika would be great too)
1 large eggplant, cut into 1» square pieces 2
tablespoons extra virgin
olive oil, divided Salt & pepper, to taste 4 oz dry wheat spaghetti 1 cup red onion, diced 2 garlic cloves, minced 1/2 lb hot Italian turkey or chicken sausage (make sure to get the spicy kind), casings removed 1 1/2 cups marinara sauce 2 teaspoons crushed red pepper flakes 1 cup 2 % reduced fat
shredded Mozzarella cheese 3/4 cup grated Parmesan cheese, divided 1/4 cup seasoned bread crumbs a few basil leaves for garnish, sliced (optional)
Peel 4 medium potatoes (or whatever is needed to make about 4 cups), slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly in butter and
olive oil / When onions are translucent and tender add 1/2 cup
shredded smoked salmon and 2
tablespoons of fresh dill (1
tablespoon dried) / Stir onions, smoked salmon and dill together and cook a few more minutes / Remove from heat and place onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so of seasoned, simmering water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure 6 oz.
1
tablespoon olive oil 1 medium onion, diced 2 large coves garlic, minced 1/2 cup water or vegetable broth 16 ounces soy crumbles or diced chicken flavored seitan (or 8 ounces faux meat plus 8 ounces cooked rice) 1/2 cup (4 ounces) vegan cream cheese 1 1/2 cups
shredded vegan cheddar or cheddar - jack blend 1 package taco seasoning or 1
tablespoon ground cumin, 2 teaspoons smoked paprika or chili powder, and 1 teaspoon dried oregano 2 cups roasted butternut squash chunks (spray 1 - inch chunks with non-stick spray and roast at 450 degrees for 10 minutes on each side) 1 can black beans, rinsed and drained 1 - 15.5 ounce can corn, drained 1/2-15.5 ounce can pureed pumpkin
Ingredients 1 cup cracked farro porridge 1/2 cup Greek yogurt 1 large egg 3
tablespoons fresh chives, minced 2 cups Gruyere cheese,
shredded (6 ounces) 1/2 teaspoon freshly ground pepper 3/4 cup Japanese panko bread crumbs Salt to taste
Olive Oil 2 to 3 bunches of fresh salad greens, washed and ready to serve Method... Continued
2 cups cabbage, finely
shredded 1 cup leeks, well washed and chopped (see head notes) 2/3 cup whole wheat pastry flour (or apf flour) a couple pinches of fine grain sea salt 2 eggs, beaten 1 +
tablespoon olive oil
1
tablespoon olive oil 1/4 cup white onion, finely diced 1 large jalapeno, seeds and stem removed; finely diced 12 oz white American cheese,
shredded 4 oz Monterrey Jack cheese,
shredded (don't use pre-
shredded) 1/2 to 1 cup cream, half - and - half, or whole milk 1 — 2 roma tomatoes, seeds removed and diced 1 small bunch cilantro, roughly chopped
ingredients FILLING: 1
tablespoon olive oil 1/2 pound ground beef 3 cloves garlic (peeled, minced) 1/2 teaspoon dried thyme 1/2 teaspoon paprika Kosher salt and freshly ground black pepper (to taste) ONION SAUCE: 1
tablespoon olive oil 1/2 cup yellow onion (peeled, small dice) 1/2 cup dill pickle chips (minced) 1/2 cup yellow mustard TO BUILD: all - purpose flour (for dusting) 1 pound store - bought pizza dough (room temperature)
olive oil (for brushing) 1/2 cup cheddar cheese (
shredded) 1/2 cup Hidden Valley ® Jalapeno Bancon Ranch flaky sea salt
8 ounces (1/2 pound) seitan,
shredded 1/2 teaspoon Chinese five - spice powder 1/2 teaspoon hot chili flakes 1/2 teaspoon salt Half a 14 - ounce can light coconut milk 1/2
tablespoon olive oil 2 cloves garlic, peeled and minced or crushed 1
tablespoon grated peeled fresh ginger 1 cup vegetable stock 1 head bok choy, rinsed, trimmed and cut into 1 - inch pieces Half a 13 - ounce can straw mushrooms 1 plum tomato, chopped 1/4 cup sliced scallions 1
tablespoon lime juice 2
tablespoons fresh cilantro leaves
ingredients ROASTED GARLIC: 1 head garlic (halved widthwise) 1
tablespoon olive oil ROASTED BROCCOLI: 3 cups broccoli florets cooking spray BECHAMEL: 1
tablespoon unsalted butter 3
tablespoons all - purpose flour 2 cups low fat milk (divided) 1/2 cup nonfat Greek yogurt 1/2 cup cheddar cheese (
shredded, divided) 1 teaspoon mustard powder 1/2 teaspoon paprika OATMEAL BAKE: cooking spray (to grease) 1 teaspoon roasted garlic (recipe above) steamed broccoli (recipe above) 2 cups Quaker Oats 1 recipe bechamel sauce (recipe above) Kosher salt and freshly ground black pepper (to taste)
ingredients TUNA NOODLE CASSEROLE WITH POTATO CHIP TOPPING 1/4 cup salted butter (plus more for greasing dish) 1 medium yellow onion (peeled, finely chopped) 1 (8 - ounce) package sliced cremini mushrooms 3/4 teaspoon table salt 1/4 cup all - purpose flour 2 cups whole milk 1 cup chicken broth 8 ounces uncooked medium pasta shells 1 (6.7 - ounce) jar Italian tuna in
olive oil (drained and flaked) 2
tablespoons fresh flat - leaf parsley (plus more for garnish) 1/4 teaspoon black pepper 1 cup sharp white Cheddar cheese (
shredded) 1/2 cup salt and vinegar potato chips (crumbled) 1/2 cup salted potato chips (crumbled) 1/2 cup jalapeno flavored potato chips (crumbled)
1/2 cup water 1 small ball tamarind pulp (or 1 teaspoon lime juice) 1/2 cup warm water 1 cup
shredded coconut 1 1 - inch piece ginger, grated 2 green chiles, such as serranos, stems removed and halved 2 cloves garlic 1/4 cup minced cilantro 3 large green mangoes 1/2 teaspoon cumin seeds 1/2 teaspoon fenugreek seeds 2
tablespoons olive or vegetable
oil 1/4 teaspoon mustard seeds 1/2 teaspoon asafoetida 1/2 teaspoon greengram dal 1/2 teaspoon red chile powder 1/2 teaspoon turmeric powder 1/4 cup curry leaves (optional) 1/4 cup cilantro leaves Salt to taste
ingredients FLANK STEAK WITH CRUNCHY CABBAGE 2
tablespoons olive oil 1 1/2 pound skirt or flank steak 1 1/2 cups red onion (peeled, thinly sliced) 2 medium carrots (peeled and julienned) 1 jalapeño or Serrano chili (seeded and sliced) 3 cloves garlic (peeled, minced) 4 cups
shredded green cabbage 2 cups
shredded red cabbage 1/2 cup low sodium beef broth 1 lime (juiced and zest) mint (roughly chopped to garnish) cilantro (roughly chopped to garnish) Kosher salt and freshly ground black pepper (to taste)
2 acorn squash •
Olive oil • Salt • Fresh cracked black pepper 1/4 onion, finely diced 1/4 lb extra lean ground beef (96/4) 2 cloves garlic, pressed through garlic press • Pinch cumin • Pinch cayenne pepper • Pinch cinnamon 3/4 cup cooked brown rice 1/2 cup black beans 1/4 cup cherry tomatoes, quartered 2
tablespoons fresh cilantro, chopped, divided use 1
tablespoon sunflower seeds 1/4 teaspoon orange zest 1/4 cup finely
shredded sharp white cheddar cheese 1 green onion, chopped, for garnish • Simple Tomato - Cilantro Salad (recipe below)
Shred about 1/8 cup of aged queso Manchego cheese into the mortar, season with sea salt and freshly cracked black pepper and mix everything together, now slowly drizzle in about 2 - 3
tablespoons of extra virgin Spanish
olive oil while you continue to mix, cover with seran wrap and add to the fridge
2
tablespoons salt 1 bay leaf 1 teaspoon cumin 1 teaspoon garlic powder 1 teaspoon black pepper 2 pounds boneless, skinless chicken breasts 2 Packages of La Tortilla Factory Hand Made Style Tortillas, White Corn, Grande 1 cup Canola
oil 1/2 yellow onion, diced 1 (8 - ounce) package
shredded light Cheddar cheese 1 bunch green onions, thinly sliced 1 (56 - ounce) can sliced black
olives (optional) 1/2 bunch cilantro, chopped (optional) Garnish ideas: guacamole, sour cream
1 — 12 ounce box jumbo shells 1
tablespoon extra virgin
olive oil 1 pound boneless, skinless chicken breast., diced 1 large onion, diced 3 cloves garlic, minced 1 - 10 ounce box frozen chopped spinach, thawed and squeezed dried 8 ounce reduced fat cream cheese 1/4 cup unsweetened almond milk 1 1/2 cups
shredded Parmesan cheese 2 cups marinara sauce, homemade or store - bought
13.3 oz roll of refrigerated french bread loaf, I used Simply Pillsbury 2
Tablespoons extra virgin
olive oil 2 Cups baby spinach, coarsely chopped 1 clove fresh garlic, minced 3 oz softened cream cheese 1/2 Cup light sour cream 2
Tablespoons fresh
shredded parmesan cheese 1/8 teaspoon McCormick Gourmet Ancho Chile Pepper 1/8 teaspoon McCormick Gourmet Garlic Salt 1/8 teaspoon McCormick Gourmet Sicilian Sea Salt 1/8 teaspoon freshly ground black pepper 1/3 Cup
shredded mozzarella cheese
Cooking Spray 2 - 4 cloves of minced garlic 16 slices of pepperoni, coarsely chopped * 1/4 teaspoon of dried oregano 1 1/2 cups of lower - sodium marinara sauce 2
tablespoons of chopped fresh basil (or 1/2 tsp of dried) 2 teaspoons
olive oil 1 1/2 pounds of chicken cutlets 1/4 teaspoon freshly ground black pepper 1 cup
shredded part skim mozzarella cheese
Ingredients: 1 cup quinoa 1 1/2 cups low - sodium chicken broth 1
tablespoon extra-virgin
olive oil 1 1/2 cups cauliflower «rice» (aka very finely chopped cauliflower florets) 1/2 medium yellow onion, minced 1/2 cup finely chopped carrots 1/2 cup finely chopped celery 2 cups diced or
shredded chicken breast (I used the foolproof method, but feel free to use the meat from a store - bough rotisserie bird.)
1 large spaghetti squash 2
tablespoons olive oil 2 teaspoons dried rosemary 1 large onion, diced small fresh ground black pepper to taste 1
tablespoon minced garlic 5 - 6 cups chopped kale leaves 2
tablespoons finely chopped fresh chives or sliced green onion 1/2 cup sour cream 3/4 cup cottage cheese 1/2 cup coarsely grated Parmesan cheese plus about 1/4 cup more for topping the gratin 1 egg, beaten 1/2 cup
shredded mozarella
1
tablespoon olive oil 1 large leek, light green and white portions 1 large shallot, sliced thin 1/2 lb leftover cooked asparagus, cut into one inch lengths 1/4 teaspoon dried Italian seasoning Kosher salt and freshly ground black pepper One 8 - ounce tube refrigerated reduced fat crescent rolls 3 Roma tomatoes, sliced thin and drained on paper towels 2 cups
shredded cheddar cheese 3 eggs, beaten
1
Tablespoon DeLallo extra virgin
olive oil 1 cup diced white onion (about half a medium onion, peeled) 3 cloves garlic, minced 8 eggs, whisked 1 (12 - ounce) jar DeLallo roasted red peppers, drained and diced 2 handfuls baby arugula, roughly chopped 1 cup
shredded Mozzarella cheese (I used part - skim) 1/4 cup DeLallo basil pesto 1/2 teaspoon salt 1/4 teaspoon black pepper
1 teaspoon
olive oil 2 small garlic cloves, minced (about 1/2
tablespoon) 3 cups baby spinach leaves 6 eggs 2
tablespoons milk 4 ounces of Cabot Vermont Sharp Cheddar,
shredded (about 1 cup)
10 tomatoes on the vine 1
tablespoon extra virgin
olive oil 1 yellow onion, chopped 3 cloves garlic, chopped 1 pound ground beef 2 teaspoons dried oregano salt and pepper
shredded mozzarella cheese chopped fresh herb of your choice
Cheddar Breadstick Twists 2 eggs 1-1/2 cups
shredded cheddar cheese 3
tablespoons olive oil 1/2 cup Anthony's Tapioca Starch 3/4 cup Anthony's Blanched Almond Flour 1 teaspoon garlic powder 1/2 teaspoon salt 1/2 teaspoon baking soda Preheat oven to 350 ° Fahrenheit and grease a baking sheet.
4 whole wheat English muffins, halved 2 meatless sausage patties (I used Morningstar) 1
tablespoon olive oil 1 medium tomato, chopped 3/4 cup mushrooms, sliced 1 clove garlic, minced 1 cup spinach, chopped 1/2 teaspoon dried basil 5 eggs 1/3 cup skim milk 1 cup mozzarella cheese,
shredded Lots of salt and pepper, to taste
3 or 4
tablespoons olive oil 1/2 pound fresh whole wheat pasta, preferably fettucine, or other long flat noodle 1 bunch kale, washed, stems removed and
shredded 1 onion, chopped 3 cloves garlic, peeled and sliced Red pepper flakes (optional) 1/2 cup
shredded fontina cheese Kosher salt and fresh black pepper
1 clove garlic 3
tablespoons olive oil 1/4 cup coconut flour 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon paprika 1/8 teaspoon garlic powder 1/4 teaspoon onion powder 4 chicken livers 1/2 teaspoon dry mustard 1
tablespoon red wine vinegar 4 cups
shredded lettuce 1/2 cup minced parsley 1/8 red onion sliced paper - thin coconut
oil for frying
clove garlic, crushed 2
tablespoons good quality
olive oil 3/4 teaspoon salt 1/2 teaspoon dried basil leaves 1/2 teaspoon dried thyme leaves 1/8 teaspoon pepper 1 cup
shredded Monterey Jack cheese 1 1/4 cup milk 1/4 cup sour cream 3/4 cup baking mix 3 large eggs
Greek Yogurt Dip with Feta 1 cup fat - free (0 %) or reduced - fat (2 %) plain Greek yogurt 1/2 cup crumbled feta cheese 1
tablespoon chopped fresh flat - leaf parsley or chives 1
tablespoon extra virgin
olive oil 1 teaspoon finely
shredded lemon peel Freshly ground black pepper
1/4 cup minced shallots 2 teaspoons
olive oil 2/3 pound asparagus, thin spears 8 ounces gruyere or swiss cheese, regular or low fat,
shredded 5 large eggs 1 cup milk 2
tablespoons dry vermouth or dry white wine (omit if you like) 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon dried thyme
2 pounds sweet potatoes, peeled &
shredded 1/4 cup green onions, chopped 1/2 teaspoon garlic powder 3
tablespoons egg whites 1 1/2
tablespoons olive oil 1/4 cup all purpose flour 1 teaspoon Kosher salt 1/4 teaspoon ground black pepper 1/4 cup safflower
oil (if frying)
Filling For The Wraps: 2
Tablespoons Olive Oil 2 Cloves Garlic, Minced 5 Green Onions, Chopped 1 Large Red Pepper, Finely Diced 1 Small Head Cauliflower, Finely Chopped Juice of 1 Lime 2
Tablespoons Soy Sauce 1 Cup
Shredded Carrot