Just various recipes that I'm developing. Also, more practice with LaTeX.
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\documentclass[10pt,letterpaper]{article} \usepackage[letterpaper, margin=1in]{geometry} \usepackage[utf8]{inputenc} \usepackage{amsmath} \usepackage{kpfonts} \usepackage{amssymb} \usepackage{gensymb} \usepackage{units} % Get nice fractions
\author{Kenneth John Odle} \title{Marinated Garden Vegetable Salad} \begin{document} \begin{LARGE} \textbf{Marinated Garden Vegetable Salad} \end{LARGE}
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The highlight of this recipe is the dressing. It's light, simple, and doesn't overpower the flavor of the fresh vegetables.
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\begin{large} \textbf{Vinaigrette Ingredients} \end{large}
\begin{itemize} \item 1 cup water \item \nicefrac{1}{4} cup distilled white vinegar \item \nicefrac{1}{4} cup apple cider vinegar$^{*}$ \item \nicefrac{1}{4} cup vegetable oil \item \nicefrac{1}{4} cup white sugar \item 2 tsp salt \item 1 tsp freshly ground black pepper \item fresh vegetables (cucumbers, tomatoes, peppers, red onions, etc.) \end{itemize} \medskip
$^{*}$You can also use red wine vinegar \bigskip
\begin{large} \textbf{Other Ingredients} \end{large}
\begin{itemize} \item fresh vegetables (cucumbers, tomatoes, peppers, red onions, etc.) \end{itemize}
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\begin{large} \textbf{Method} \end{large}
\begin{enumerate} \item Whisk the vinaigrette ingredients together. \item Chop the vegetables into bite size pieces. \item Mix the vinaigrette with the vegetables, cover, and refrigerate at least two hours. \end{enumerate} \bigskip
\end{document}
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