diff --git a/app/index.md b/app/index.md
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+++ b/app/index.md
@@ -8,10 +8,15 @@ Welcome to _Flavor_, the only place on the planet where your taste buds won't be
 
 ### [Cuba Pudding Jr.](writer/cuba-pudding-jr.md) | cubapud@flavor.magazine
 
+February [Cuba Pudding](recipe/feb/cuba-pudding-jr-feb.md)
+
+
 [Grilled Peach Salad](recipe/jan/grilled-peach-salad.md)
 
 ### [Eggs Benny](writer/eggs-benny.md) | englishmuffin@flavor.magazine
 
+[EggsBenny](recipe/feb/Egg-benny.md)
+
 [Vanilla Panna Cotta](recipe/jan/vanilla-panna-cotta.md)
 
 ### [John Lemon](writer/john-lemon.md) | zestmaster@flavor.magazine
diff --git a/app/recipe/feb/Egg-benny.md b/app/recipe/feb/Egg-benny.md
new file mode 100644
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@@ -0,0 +1,17 @@
+# Egg Benny
+
+## Ingredients
+
+1 bunch asparagus
+3 tablespoons olive oil
+⅓ cup pine nuts
+⅓ cup dried cranberries
+1 pinch salt
+
+## Instructions
+
+Step 1
+Break off or trim the woody ends from the asparagus and discard. Set the spears aside.
+
+Step 2
+Heat the olive oil in a skillet over medium heat. Stir in the pine nuts, cranberries, and salt. Cook and stir until the pine nuts start to look translucent, 5 to 6 minutes. Add the asparagus spears and cook, adding a little more olive oil if needed, until stalks are bright green and tender, about 5 to 8 minutes. Serve on a platter with the cranberries and nuts spooned over the top of the asparagus.