iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Warm Chicken Salad with Asparagus and Creamy Dill Dressing

Ingredients:
Kosher salt
1 pound baby new potatoes
1 (2 1/2-pound) rotisserie chicken
1/3 cup mayonnaise
1/4 cup finely chopped dill
3 tablespoons lemon juice
2 tablespoons Dijon mustard
1/2 teaspoon freshly ground black pepper
1 pound asparagus (about 1 bunch), trimmed
2 cups watercress or baby arugula
1/2 cup mint leaves
Lemon wedges (for serving)

Instructions:
Set a steamer basket in a large pot filled with about 1" salted water. Cover pot and bring water to a boil. Add potatoes, cover, and steam until just tender, about 10 minutes.
Meanwhile, cut breast meat from chicken, remove and discard skin, and slice on the bias into 1/2" slices. Remove legs from carcass, remove and discard skin, and slice meat off bones into 1/2" slices.
Whisk mayonnaise, dill, lemon juice, mustard, pepper, and 1/4 tsp. salt in a medium bowl.
Add asparagus and chicken slices to potatoes in steamer, cover, and steam until asparagus is crisp-tender and chicken is warmed through, about 3 minutes. Transfer potatoes, asparagus, and chicken to a platter or plates and drizzle with dressing. Top with watercress and mint and serve with lemon wedges alongside.
Spaghetti and Meatballs

Ingredients:
6 (28-ounce) cans whole tomatoes in juice (preferably San Marzano)
2 medium onions, chopped
1/2 cup extra-virgin olive oil
6 garlic cloves, finely chopped
2 medium onions, finely chopped
1/4 cup extra-virgin olive oil
10 garlic cloves, finely chopped
3 cups torn day-old Italian bread
3 cups whole milk
6 large eggs
2 cups grated Parmigiano-Reggiano (1/4 pound)
1/3 cup finely chopped flat-leaf parsley
1/4 cup finely chopped oregano or 1 teaspoon dried, crumbled
1 tablespoon grated lemon zest
1 1/2 pounds ground veal
1 1/2 pounds ground pork
1 1/2 pounds ground beef (not lean)
1 cup olive or vegetable oil
2 pounds dried spaghetti
Accompaniment: grated Parmigiano-Reggiano
Equipment: a 12-to 16-quart nonreactive heavy pot or 2 smaller nonreactive pots; a 6-to 8-quart pasta pot with a pasta/steamer insert for cooking spaghetti in 2 batches.

Instructions:
Drain tomatoes, reserving juice in a large bowl. Crush tomatoes with your hands and add to juice.
Cook onions in oil in pot over medium heat, stirring occasionally, until softened, about 10 minutes. Add garlic and cook, stirring occasionally, until softened, about 2 minutes. Stir in tomatoes with their juice, 4 teaspoons salt, and 1 teaspoon pepper. Simmer sauce, uncovered, stirring occasionally, until slightly thickened, 45 minutes to 1 hour. Season with salt.
Cook onions in extra-virgin olive oil in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened, about 10 minutes. Add garlic and cook, stirring occasionally, until softened, about 3 minutes. Transfer to a large bowl to cool.
Soak bread in milk in another bowl until soft, about 5 minutes. Firmly squeeze bread to remove excess milk, discarding milk.
Stir together cooled onion mixture, bread, eggs, parmesan, parsley, oregano, lemon zest, 5 1/2 teaspoons salt, and 1 1/2 teaspoons pepper until combined. Add meats to bread mixture, gently mixing with your hands until just combined (do not overmix).
Form meat mixture into about 70 (1 1/2-inch) balls with dampened hands, arranging meatballs on 2 large baking sheets or in shallow baking pans.
Heat olive or vegetable oil (1 cup) in a 12-inch heavy skillet (preferably nonstick) over medium-high heat until hot but not smoking, then brown meatballs in 4 or 5 batches (without crowding), turning frequently, about 5 minutes per batch. Return to baking sheets.
Add meatballs to sauce and gently simmer, covered, stirring occasionally, until cooked through, 20 to 30 minutes. (If pot is not large enough, divide meatballs and sauce between 2 pots.)
Cook spaghetti in 2 batches in pasta insert in boiling salted water (3 tablespoon salt for 6 qt water) until just al dente, draining and tossing each batch with some of sauce in a large serving dish.
Serve with meatballs, remaining sauce, and grated cheese.
Easy Fried Rice with Chicken and Broccolini

Ingredients:
1/4 cup vegetable oil, divided
4 scallions, sliced on the bias, divided
1 pound chicken cutlets, cut into 1/2" slices
1 1/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
2 garlic cloves, finely grated or pressed
1 teaspoon finely grated ginger
1 bunch broccolini (about 6 ounces), ends trimmed, sliced in half lengthwise if stalks are thick
4 cups cooked white rice (preferably day-old, long-or medium-grain)
3 large eggs, beaten to blend
1 cup snow peas
1/2 cup frozen edamame or green peas
3 tablespoons low-sodium soy sauce or tamari
2 tablespoons fresh orange juice (from about 1/2 orange)
Chili or sesame oil (optional; for serving)

Instructions:
Heat 1 Tbsp. oil in a large nonstick or cast-iron skillet or wok over high. Reserve about 2 Tbsp. sliced scallion greens; add remaining scallions to oil and cook, tossing occasionally, about 1 minute. Add chicken, 1 tsp. salt, and pepper and cook, stirring, about 2 minutes. Stir in garlic and ginger, then add broccolini and toss until incorporated. Cover and cook until chicken is cooked through and broccolini is tender, 2–3 minutes more. Transfer to a large bowl.
Heat remaining 3 Tbsp. oil in skillet over high. Add rice and remaining 1/4 tsp. salt, toss to coat, then press rice into a single layer, and cook, undisturbed, until crisped on the bottom, about 2 minutes. Move rice to one-half of skillet and add eggs to other half. Cook, stirring gently to form curds, until soft set and just cooked through, about 1 minute, then fold into rice.
Fold in snow peas, edamame, soy sauce, and orange juice. Cook, tossing, until warmed through, about 1 minute. Add chicken mixture and toss to combine. Divide among plates, then top with reserved 2 Tbsp. scallions. Drizzle with chili or sesame oil, if using.
Charred Sugar Snap Peas with Buttermilk Aioli

Ingredients:
1 small shallot, finely chopped
2 tablespoons fresh lemon juice
1 large egg yolk
1 garlic clove, finely grated
1/4 teaspoon kosher salt, plus more
Pinch of cayenne pepper
1/2 cup vegetable oil
2 tablespoons buttermilk
2 tablespoons crème fraîche
Freshly ground black pepper
1 1/2 pound sugar snap peas, untrimmed, divided
2 tablespoons olive oil, divided
1 tablespoon thinly sliced drained oil-packed Calabrian chiles
Flaky sea salt (such as Maldon)

Instructions:
Mix shallot and lemon juice in a small bowl. Whisk egg yolk, garlic, kosher salt, cayenne, and 2 teaspoons water in a medium bowl. Whisking constantly, gradually drizzle in vegetable oil, drop by drop at first, until aioli is thickened and smooth. Gently mix in buttermilk, crème fraîche, and shallot mixture; season with kosher salt and black pepper.
Prepare grill for medium-high heat.
Toss half of snap peas with 1 tablespoon olive oil in a medium bowl; season with kosher salt and black pepper. Set a wire rack or grill basket on grill grate and grill peas on rack, turning occasionally, until lightly charred, about 4 minutes; return to bowl.
Cut raw peas in half crosswise on a diagonal and toss with grilled peas along with remaining 1 tablespoon olive oil; season with black pepper. Spoon some aioli on a platter and top with snap peas, chiles, and sea salt. (Reserve remaining buttermilk aioli for another salad, or use it as a dip.)
Do ahead: Buttermilk aioli can be made 3 days ahead. Cover and chill.
"Tzimmes" Chicken with Apricots, Prunes, and Carrots

Ingredients:
2 whole chickens (about 4 pounds), broken down into 8 pieces, wings and backbones reserved for another use
4 teaspoons kosher salt, divided
1/2 cup plus 2 tablespoons honey
1/2 cup olive oil
1/2 cup fresh lemon juice
2 teaspoons freshly ground black pepper
2 teaspoons ground cinnamon
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
2 pounds carrots, preferably young carrots with greens attached, halved lengthwise or quartered if large
1 large red onion, cut into 1/2" wedges
12 garlic cloves, peeled
8 ounces dried apricots (about 1 1/2 cups)
8 ounces dried prunes (about 1 1/2 cups)
20 sprigs thyme
1 1/2 cups dry white wine
Parsley leaves with tender stems (optional
for serving)

Instructions:
Arrange racks in top and lower thirds of oven; preheat to 400°F. Season chicken pieces with 2 tsp. salt.
Whisk honey, oil, lemon juice, pepper, cinnamon, cumin, cayenne, and remaining 2 tsp. salt in a large bowl. Add chicken pieces, carrots, onion, garlic, apricots, prunes, and thyme and toss to combine. Divide everything but chicken between 2 rimmed baking sheets. Stir wine and 1/2 cup water in a 2-cup measuring cup, then pour half over each sheet.
Cover sheets tightly with foil. Roast 15 minutes, then remove from oven. Remove foil, divide chicken between sheets, and continue to roast, rotating sheets top to bottom halfway through, until carrots are fork-tender, chicken is golden brown, and an instant-read thermometer inserted into the thickest part of a breast registers 165°F, 30–35 minutes (if some pieces of chicken are finished before others, transfer them to a serving platter).
Transfer chicken mixture to serving platter. Pour pan juices over. Top with carrot greens or parsley before serving.
Caesar Salad

Ingredients:
6 anchovy fillets packed in oil, 1 small garlic clove, 2 large egg yolks*, 2 tablespoons fresh lemon juice, 3/4 teaspoon Dijon mustard, 5 tablespoons olive oil, divided, 1/2 cup vegetable oil, 3 tablespoons finely grated Parmesan, 3 cups torn 1" pieces country bread, 3 romaine hearts, Kosher salt, Freshly ground black pepper

Instructions:
A great Caesar salad gets its swagger from a great dressing. Squeamish about raw egg yolks and anchovies? Sorry. Yolks are what give richness to the emulsion, while anchovies provide a briny blast (and that whole umami thing). Here's our go-to recipe: Chop together 6 anchovy fillets packed in oil, 1 small garlic clove, and a pinch of kosher salt. Use the side of a knife blade to mash into a paste, then scrape into a medium bowl. Whisk in 2 large egg yolks*, 2 tablespoons fresh lemon juice, and 3/4 teaspoon Dijon mustard. Adding drop by drop to start, gradually whisk in 2 tablespoons olive oil, then 1/2 cup vegetable oil; whisk until dressing is thick and glossy. Whisk in 3 tablespoons finely grated Parmesan. Season with salt, freshly ground black pepper, and more lemon juice, if desired. Can be made 1 day ahead.
Make your own. Tearing, not cutting, the bread ensures nooks and crannies that catch the dressing and add texture. Toss 3 cups torn 1" pieces country bread with 3 tablespoons olive oil on a baking sheet; season with kosher salt and freshly ground black pepper. Bake at 375°F, tossing occasionally, until golden, 10-15 minutes.
Use whole leaves from 3 romaine hearts to feed 6 people. They provide the ideal mix of crispness, surface area, and structure.
Caesars crowned with a mound of grated Parmesan may look impressive, but all that clumpy cheese mutes the dressing. Instead, use a vegetable peeler to thinly shave a modest amount on top for little salty bursts.
Skip the tongs. Use your hands to gently toss the lettuce, croutons, and dressing, then top off with the shaved Parm.
Spanish Frittata with Herby Yogurt and Greens

Ingredients:
1 cup plain full-fat Greek yogurt
1/4 cup finely chopped herbs, such as dill, mint, basil, parsley, and/or chives
2 garlic cloves, very finely chopped
1 1/2 teaspoons fresh lemon juice
1 1/2 teaspoons kosher salt, divided
8 large eggs
2 tablespoons olive oil
2 shallots, thinly sliced
2 cups coarsely chopped (about 1/2" chunks) cooked potatoes
2 cups coarsely chopped raw or cooked greens
such as chard
kale
arugula
or spinach

Instructions:
Preheat oven to 350°F. Mix yogurt, herbs, garlic, lemon juice, and 1/2 tsp. salt in a small bowl.
Lightly whisk eggs and remaining 1 tsp. salt in a medium bowl. Add 1/2 cup yogurt sauce and stir just a couple of times (do not completely incorporate yogurt sauce).
Heat oil in a 10" cast-iron or oven-safe nonstick pan over medium. Add shallots and potatoes and cook, stirring occasionally, until shallots have softened and potatoes are golden, about 3 minutes. Add greens and cook, stirring occasionally, just until warmed through and wilted if greens were raw. Add egg mixture and cook, shaking pan occasionally, until sides are just beginning to set, 5–7 minutes.
Transfer pan to oven and bake frittata until puffed and set, 18–20 minutes. Immediately slide onto a cutting board to cool.
Cut frittata into 4 wedges and serve with remaining yogurt sauce alongside.
Hungarian Golden Pull-Apart Cake with Walnuts and Apricot Jam (Aranygaluska)

Ingredients:
1 tablespoon active dry yeast
1 cup (235 ml) warm milk
1/2 cup (100 grams) sugar, plus 2 tablespoons
4 large eggs
Zest of 1 orange
1 teaspoon vanilla
1 cup plus 4 tablespoons (2 1/2 sticks/282 grams) unsalted butter, at room temperature, divided
4 1/2 cups (600 grams) unbleached all-purpose flour (about)
1 teaspoon salt
1 1/2 cups (180 grams) ground walnuts
6 tablespoons (83 grams) brown sugar
3/4 teaspoon cinnamon
3 tablespoons cake or butter cookie crumbs
3/4 cup (150 grams) apricot or plum jam

Instructions:
Dissolve the yeast in the warm milk in the bowl of a standing mixer equipped with a paddle attachment. Add 1/4 cup of the sugar, the eggs, orange zest, vanilla, and 1 stick of butter. Gradually add the flour and salt, beating until mixed. Cover the bowl and leave for an hour, or until the dough has about doubled in size.
Preheat the oven to 350°F and butter a 10-inch round pan with some of the second stick of butter.
Melt what is left of the second stick of butter plus the remaining half stick and put it in a small bowl. In a separate bowl, mix the walnuts, brown sugar, remaining white sugar, cinnamon, and the cake or cookie crumbs.
Roll the dough into a 1/2-inch-thick circle. Using a 1-inch cookie or biscuit cutter, cut circles of dough. Dip the circles first in the butter, then in the nut mixture and set in the pan, almost touching each other. After a layer is completed, spoon on dollops of jam. Make a second layer, filling in the holes with dough, then jam, continuing and rerolling until the dough is used up, ending with the walnut topping but not the jam. Bake in the oven for 35 to 40 minutes, or until golden brown and set. Leave in the pan for a few minutes, then turn onto a plate and serve warm. You can either cut the cake or pull the sections apart. Serve for a sweet breakfast treat, or as a dessert, served with good vanilla or rum raisin ice cream.
Salmon Gefilte Fish Mold with Horseradish and Beet Sauce

Ingredients:
2 pounds (907 grams) salmon fillets
1 pound (453 grams) cod, flounder, rockfish, or whitefish
3 medium red onions, peeled and diced (about 2 pounds/907 grams)
3 tablespoons vegetable or canola oil
4 large eggs
4 tablespoons matzo meal
2 large carrots, peeled and grated
4 tablespoons snipped fresh dill, plus more for garnish
1 tablespoon salt, or to taste
2 teaspoons freshly ground pepper
1 teaspoon Dijon mustard
2 tablespoons sugar
Parsley, for garnish
Horseradish and Beet Sauce

Instructions:
Have your fish store grind the fillets or pulse them yourself, one at a time, in a food processor or meat grinder. If using a food processor, pulse the fish in short bursts, being careful not to purée the fish—you want some texture. Preheat the oven to 325°F. Grease a 12-cup Bundt pan and fill a larger pan (such as a large Pyrex dish) with 2 inches of hot water.
In a large pan over medium-high heat, sauté the diced onions in the oil for about 5 minutes, until soft and transparent but not brown. Set aside to cool.
Put the fish, onions, eggs, 2 cups (470 ml) water, matzo meal, carrots, 4 tablespoons dill, salt, pepper, mustard, and sugar in the bowl of a standing mixer equipped with a flat beater. Beat at medium speed for 10 minutes.
Pour the mixture into the Bundt or tube pan, then put the pan inside the larger water-filled dish (called a bain-marie). Smooth the top with a spatula. Cover with aluminum foil and bake for 1 hour, or until the center is solid. Remove the Bundt or tube pan from the water dish, then allow the terrine to cool slightly for at least 20 minutes. Slide a long knife around the outer and inner edges of the Bundt or tube pan, then carefully invert the terrine onto a flat serving plate.
Refrigerate for several hours or overnight. If any water accumulates on the serving dish, carefully drain it away before serving. Slice the terrine as you would a torte and serve as an appetizer, garnished with parsley and dill and served with Horseradish and Beet Sauce. Leftovers keep for up to 5 days.
Horseradish and Beet Sauce

Ingredients:
3 large beets (about 2 pounds/907 grams), trimmed but not peeled
3 tablespoons extra-virgin olive oil
4 ounces/113 grams (about 1 cup) peeled and roughly chopped fresh horseradish root
2 tablespoons white vinegar
1 teaspoon kosher salt
1 teaspoon black pepper
1 to 2 tablespoons fresh lemon juice

Instructions:
Heat the oven to 350°F. Rub the whole beets with 1 tablespoon of olive oil and wrap in foil. Bake the beets for about an hour or until tender in the center when pierced with a knife. Remove from the oven, allow to cool, then peel and cut into large chunks.
In the bowl of a food processor, mix the horseradish and the vinegar. Process with the steel blade until finely chopped; do not purée. Add the beets and remaining olive oil. Pulse until the beets are coarsely chopped, but not puréed. Transfer to a bowl and add the salt, pepper, and lemon juice to taste.
Adjust the seasoning as needed. Cover and refrigerate for at least a day. Serve as an accompaniment to the Salmon Gefilte Fish Mold.
Spiced Moroccan Vegetable Soup with Chickpeas, Cilantro, and Lemon (Harira)

Ingredients:
4 tablespoons olive oil
1 large onion, diced (about 2 cups)
3 stalks celery, diced (about 1 1/2 cups)
3 large carrots, peeled and cut in rounds
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 to 1 teaspoon harissa or dried red chile flakes, plus more for serving
Salt to taste
1 bunch parsley, chopped (about 1 1/2 cups/75 grams), divided
1 bunch cilantro, chopped (about 1 1/2 cups/75 grams), divided
1 (15-ounce/425-gram) can tomatoes, crushed, or 2 cups (450 grams) tomato sauce
7 cups (1 2/3 liters) chicken or vegetable stock
1 cup (200 grams) dried chickpeas, soaked overnight and cooked or 1 (15-ounce/425-gram) can chickpeas, drained
1 cup (370 grams) green lentils
1 teaspoon freshly ground black pepper
2 tablespoons all-purpose unbleached flour
1 large egg
Juice of 2 lemons (about 1/4 cup)

Instructions:
Heat the oil in a large skillet over medium heat and sauté the onion, celery, and carrots until the onion turns translucent and begin to brown, about 5 to 10 minutes. Add the turmeric, cumin, harissa or chile flakes, 1 teaspoon of salt, 1 cup each of the parsley and cilantro, tomatoes, and the stock or water and bring to a boil. If using the soaked chickpeas, drain them and add to the pot. Simmer uncovered for 25 minutes, then add the lentils, another teaspoon of salt and a teaspoon of pepper and continue simmering until the chickpeas and lentils are cooked, about 20 minutes more. If using canned chickpeas omit the first 25 minutes of simmering and add with the lentils.
Whisk the flour, egg, and lemon juice into 2 cups (470 ml) of water. Stir into the soup. Simmer the soup about 5 minutes more and serve, sprinkled with the remaining cilantro and parsley. And don’t forget to have some extra harissa in a plate on the side.
Mango-Chutney Chicken with Roasted Carrots And Zucchini

Ingredients:
4 boneless, skinless chicken breasts (about 2 pounds)
3 tablespoons oil, divided
1 1/2 teaspoons kosher salt, divided
5–6 medium carrots, peeled, halved lengthwise, cut on the bias into 1 1/2" pieces (about 1 pound)
2 medium zucchini (about 1 pound), ends trimmed, cut on the bias into 1" pieces
1/2 teaspoon freshly ground black pepper, divded
1/2 cup mild or medium-heat mango chutney
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/2 cup plain full- or low-fat Greek yogurt
1 1/2 teaspoons fresh orange juice
1/4 teaspoon curry powder
1/8 teaspoon kosher salt
3 tablespoons finely chopped cilantro or parsley leaves
3 tablespoons finely chopped roasted
salted cashews

Instructions:
Arrange racks in upper and lower thirds of oven; preheat to 400°F.
If you'd like your chicken plain, toss breasts with 1 Tbsp. oil and 3/4 tsp. salt on a rimmed baking sheet. For simple roasted vegetables, toss carrots and zucchini with 2 Tbsp. oil and 3/4 tsp. salt on a rimmed baking sheet.
Option 2: Add a little more flavor Season chicken with 1/4 tsp. pepper, then spread 2 Tbsp. mango chutney over top of each breast. Roast on top rack until an instant-read thermometer registers 165°F, 23–28 minutes. Toss carrots and zucchini with cumin, cinnamon, and 1/4 tsp. pepper. Roast on bottom rack, tossing once halfway through, until cooked through, tender, and browned in spots, 25–30 minutes.
Option 3: Take it next level Make a curried yogurt sauce for the chicken: Mix yogurt, orange juice, curry powder, and salt in a medium bowl. For a fresh and crunchy topping for the vegetables, mix cilantro and cashews in a small bowl.
Divide chicken and vegetables among plates. Serve curried yogurt sauce and cilantro-cashew mixture alongside.
Tofu-Vegetable Noodle Toss

Ingredients:
1 pound asparagus, trimmed and cut into 1-inch pieces
1 1/2 cups trimmed and halved snow peas
1 cup Marinated Sautéed Tofu cubes
9.5 ounces buckwheat soba noodles
1 tablespoon low-sodium soy sauce
2 tablespoons low-sodium soy sauce
1 tablespoon mirin
1/2 tablespoon agave nectar
1/2 tablespoon rice vinegar
1 clove garlic, crushed
2 teaspoons cornstarch mixed in 1 tablespoon cold water
Dash sesame oil or chili oil (optional)
Pinch crushed red pepper flakes (optional)

Instructions:
Put a large pot of water on to boil. Add the vegetables to the boiling water and cook for about 2 minutes. Remove the vegetables from the water with a strainer and place them in a large bowl. Add the tofu and mix well.
Bring the water back to a boil. Add the soba noodles and cook for 4 to 5 minutes, until tender.
For the sauce place all the sauce ingredients in a saucepan. Slowly bring to a boil, stirring constantly, until thickened and clear. Remove from the heat and pour over the tofu and vegetables, mixing well.
Remove soba noodles from water and place in a large bowl. Toss with the 1 tablespoon soy sauce to separate the noodles. Pour the vegetable mixture over the noodles and toss well to mix. Serve warm or at room temperature, with Sriracha hot sauce as a condiment, if desired, for more heat.
Roasted Beet Tzatziki Salad

Ingredients:
1 cup labneh
1 cup roasted grated beets
1/4 cup peeled, seeded, and minced Persian (mini) cucumber
1 garlic clove, finely grated
1/4 cup chopped fresh dill
6 leaves fresh mint, chopped
2 tablespoons fresh lemon juice
1 teaspoon sea salt
1 teaspoon freshly cracked black pepper
1 cup Beet Tzatziki
2 hard-boiled eggs, peeled and quartered
1 yellow heirloom tomato, finely diced
1 Persian (mini) cucumber, finely diced
1/2 teaspoon red chile flakes
2 radishes, sliced into very thin rounds
1 teaspoon poppy seeds
1 cup equal parts torn fresh flat-leaf parsley leaves, dill fronds, and mint leaves, plus extra for garnish
2 tablespoons buttermilk
Sea salt
1 cup Pickled Beets; reserve a little liquid for garnish
Pinch of ground sumac, for garnish
Extra-virgin olive oil
for garnish

Instructions:
In a medium bowl, combine all the ingredients.
Spread the tzatziki on two serving plates and top with the eggs.
In a medium bowl, combine the tomato, cucumber, chile flakes, radishes, poppy seeds, fresh herbs, and buttermilk. Season with a little sea salt.
Broil or sauté the pickled beets to slightly caramelize and blister the outer surface.
Top the eggs with the cucumber-tomato salad and the hot beets. Garnish with more herbs, a pinch of sumac, a little olive oil, and the pickling liquid from the beets.