Update example recipes and add fajita vegetables.

.claude/settings.local.json

@@ -7,7 +7,9 @@
       "Bash(npm ls *)",
       "Bash(node *)",
       "Bash(ls *)",
-      "WebFetch(*)"
+      "WebFetch(*)",
+      "Bash(mkdir -p \"c:/Users/runya/Documents/repositories/cooking/public/recipes/mexican/fajita-vegetables/assets\")",
+      "Bash(cp \"c:/Users/runya/Documents/repositories/cooking/public/recipes/mexican/birria/assets/not-found.svg\" \"c:/Users/runya/Documents/repositories/cooking/public/recipes/mexican/fajita-vegetables/assets/not-found.svg\")"
     ]
   }
 }

public/recipes/example/example-recipe-1/example-recipe-1.mdx

@@ -20,17 +20,13 @@ A beloved Italian-American comfort food that combines crispy breaded chicken cut
 <RecipeCard>
 
 ## Photos
-![Finished chicken parmesan on a white plate](./assets/not-found.svg)
+![Image Coming Soon](./assets/not-found.svg)
-*Golden-brown chicken topped with bubbling cheese*
+*Image Coming Soon*
 
-![Close-up of the crispy breading](./assets/not-found.svg)
+![Chicken Parmesan](./assets/chocolate-chip-cookies.png)
-*Perfectly crispy coating with melted mozzarella*
+*Chicken Parmesan*
-
-![Plated with pasta and garnish](./assets/not-found.svg)
-*Served alongside spaghetti with fresh basil*
 
 ## Ingredients
-### For the Chicken
 - 4 boneless, skinless chicken breasts (about 6-8 oz each)
 - 1 cup all-purpose flour
 - 2 large eggs, beaten
@@ -40,55 +36,35 @@ A beloved Italian-American comfort food that combines crispy breaded chicken cut
 - 1 teaspoon dried oregano
 - Salt and freshly ground black pepper to taste
 - 1/2 cup olive oil (for frying)
-
-### For the Sauce & Topping
 - 2 cups marinara sauce (homemade or quality store-bought)
 - 1 1/2 cups shredded mozzarella cheese
 - 1/4 cup fresh basil leaves, torn
 - Extra Parmesan for serving
 
 ## Instructions
-### Prep the Chicken
 1. Place **chicken breasts** between two sheets of **plastic wrap** and pound to an even 1/2-inch thickness using a meat mallet.
 2. Season both sides generously with **salt** and **pepper**.
-
-### Set Up Breading Station
 3. Prepare three shallow dishes:
    - Dish 1: **All-purpose flour**
    - Dish 2: Beaten **eggs** with 1 tablespoon **water**
    - Dish 3: **Breadcrumbs** mixed with 1/2 cup **Parmesan**, **garlic powder**, and **oregano**
-
-### Bread and Fry
 4. Dredge each breast in **flour** (shake off excess), dip in **egg** mixture, then press firmly into **breadcrumb** mixture, coating both sides thoroughly.
 5. In a large skillet, heat **olive oil** over medium-high heat until shimmering.
 6. Cook **chicken** for 4-5 minutes per side until golden brown and cooked through (internal temp 165°F). Work in batches if needed. Transfer to a paper towel-lined plate.
-
-### Assemble and Bake
 7. Preheat oven to 400°F (200°C) or turn on broiler.
 8. Place fried **chicken** in a baking dish. Spoon **marinara sauce** over each piece, then top with **mozzarella** and remaining **Parmesan**.
 9. Bake for 10-12 minutes (or broil for 3-4 minutes) until cheese is melted and bubbly.
 10. Top with fresh torn **basil** and serve immediately with **pasta** or a side salad.
 
 ## Notes
-### Tips for Success
+### Tips
-- **Even thickness**: Pounding the chicken ensures even cooking
 - **Don't overcrowd**: Fry in batches to maintain oil temperature
-- **Quality ingredients**: Use good marinara sauce for best flavor
-- **Make ahead**: Bread chicken up to 4 hours ahead and refrigerate
 - **Gluten-free option**: Substitute with gluten-free flour and breadcrumbs
 
-### Storage
-- **Refrigerate**: Store leftovers in an airtight container for up to 3 days
-- **Reheat**: Warm in a 350°F oven for 15-20 minutes to maintain crispiness
-- **Freeze**: Freeze breaded (uncooked) chicken for up to 2 months
-
 ### Variations
 - **Baked version**: Skip frying and bake breaded chicken at 425°F for 20-25 minutes
 - **Spicy**: Add red pepper flakes to the breadcrumb mixture
-- **Extra crispy**: Use panko breadcrumbs instead of Italian breadcrumbs
 
 ## References
-- Adapted from traditional Italian-American recipes
-- Inspired by *The Silver Spoon* Italian cookbook
 - Reference Recipe **[HERE](https://www.example.com)**
 </RecipeCard>

public/recipes/example/example-recipe-2/example-recipe-2.mdx

@@ -20,88 +20,48 @@ The ultimate chocolate chip cookie recipe that delivers crispy edges, chewy cent
 <RecipeCard>
 
 ## Photos
-![Stack of chocolate chip cookies](./assets/not-found.svg)
+![Image Coming Soon](./assets/not-found.svg)
-*A stack of golden-brown cookies showing the perfect texture*
+*Image Coming Soon*
 
-![Cookie broken in half showing chocolate](./assets/not-found.svg)
+![Chocolate Chip Cookies](./assets/chocolate-chip-cookies.png)
-*Gooey chocolate chips and perfect chewy texture*
+*Chocolate Chip Cookies*
-
-![Cookies cooling on a wire rack](./assets/not-found.svg)
-*Fresh from the oven with melted chocolate*
-
-![Single cookie on plate with milk](./assets/not-found.svg)
-*The perfect cookie and milk pairing*
 
 ## Ingredients
-### Dry Ingredients
 - 2 1/4 cups (280g) all-purpose flour
 - 1 teaspoon baking soda
 - 1 teaspoon fine sea salt
-
-### Wet Ingredients
 - 1 cup (2 sticks / 226g) unsalted butter, softened to room temperature
 - 3/4 cup (150g) granulated sugar
 - 3/4 cup (165g) packed light brown sugar
 - 2 large eggs, room temperature
 - 2 teaspoons pure vanilla extract
-
-### Mix-ins
 - 2 cups (340g) semi-sweet chocolate chips
 - 1 cup (170g) milk chocolate chips (optional, for extra chocolate)
 - Flaky sea salt for topping (optional)
 
 ## Instructions
-### Prepare
 1. Preheat oven to 375°F (190°C). Line two baking sheets with **parchment paper**.
 2. In a medium bowl, whisk together **flour**, **baking soda**, and **salt**. Set aside.
-
-### Make the Dough
 3. In a large bowl or stand mixer, beat softened **butter** with both **sugars** on medium speed for 2-3 minutes until light and fluffy.
 4. Beat in **eggs** one at a time, then add **vanilla extract**. Mix until well combined, scraping down the sides of the bowl.
 5. With mixer on low speed, gradually add the **flour** mixture. Mix just until no flour streaks remain (don't overmix).
 6. Use a spatula or wooden spoon to fold in **chocolate chips** until evenly distributed.
-
-### Chill (Important!)
 7. Cover bowl with **plastic wrap** and refrigerate for at least 30 minutes (or up to 72 hours for even better flavor). Cold dough = thicker cookies!
-
-### Bake
 8. Use a cookie scoop or tablespoon to form balls (about 2 tablespoons each). Place 2 inches apart on prepared baking sheets.
 9. If using, sprinkle a tiny pinch of **flaky sea salt** on top of each dough ball.
 10. Bake for 10-12 minutes until edges are golden brown but centers still look slightly underdone.
 11. Let cookies cool on the baking sheet for 5 minutes (they'll continue to set), then transfer to a wire rack.
-
-### Serve
 12. Serve warm or at room temperature. Best enjoyed with cold **milk**!
 
 ## Notes
 ### Tips for Success
 - **Room temperature ingredients**: Softened butter and eggs create the best texture
 - **Don't skip chilling**: Cold dough prevents spreading and creates thicker cookies
-- **Underbake slightly**: Cookies will look underdone but will set as they cool
-- **Use parchment paper**: Prevents sticking and promotes even browning
-- **Measure flour correctly**: Spoon and level flour, don't pack it
-
-### Storage & Freezing
-- **Room temperature**: Store in an airtight container for up to 5 days
-- **Refresh**: Warm in a 300°F oven for 3-4 minutes to restore chewiness
-- **Freeze dough**: Scoop dough balls and freeze for up to 3 months. Bake from frozen, adding 1-2 minutes
-- **Freeze baked cookies**: Freeze baked cookies for up to 2 months
 
 ### Variations
 - **Brown butter cookies**: Brown the butter for a nutty, caramel flavor
 - **Thick and bakery-style**: Increase flour to 2 1/2 cups and chill overnight
-- **Double chocolate**: Add 1/4 cup cocoa powder to dry ingredients
-- **Mix-ins**: Try nuts, toffee bits, or different chocolate varieties
-- **Giant cookies**: Use 1/4 cup dough per cookie, bake 14-16 minutes
-
-### Science Behind the Recipe
-- **Brown sugar**: Creates chewiness and moisture
-- **Granulated sugar**: Creates crispy edges
-- **Baking soda**: Promotes spreading and browning
-- **Chilling**: Allows flour to hydrate and flavors to develop
-- **Underbaking**: Keeps centers soft and gooey
 
 ## References
-- Based on the classic Nestlé Toll House recipe
 - Reference Recipe **[HERE](https://www.example.com)**
 </RecipeCard>