iamchum/robs.kitchen_recipe_dataset huggingface dataset:
One-Pot Pasta Primavera with Shrimp

Ingredients:
12 ounces short pasta, such as penne or fusilli
4 garlic cloves, thinly sliced
2 1/2 teaspoons (or more) kosher salt
3/4 teaspoon (or more) freshly ground black pepper
1 (10-ounce) bag frozen broccoli florets
6 ounces green beans, preferably haricots verts, trimmed
8 ounces large shrimp, peeled, deveined, tails left on
1 pint cherry tomatoes, sliced in half
1 cup frozen green peas
3 tablespoons unsalted butter
1 teaspoon finely grated lemon zest
3/4 cup finely grated Parmesan, plus more for serving
1/4 cup coarsely chopped basil
Red pepper flakes (for serving; optional)

Instructions:
Place pasta in a large, wide-bottomed pot or large, wide, straight-sided pan. Add garlic, salt, black pepper, and 3 1/2 cups hot water. Cover and bring to a boil. Once boiling, uncover and cook, setting a timer for cooking pasta according to package directions and stirring often. When 5 minutes remain on timer, stir in broccoli and green beans. Cover pot and return to a boil. (If pot starts to dry out at any point, add another 1/2 cup water.) When 2 minutes remain on timer, stir in shrimp, tomatoes, peas, and butter. Cover and continue to cook 2 minutes, then uncover and cook, stirring, until pasta is tender, shrimp are cooked through, and water is almost completely evaporated, about 1 minute more.
Remove from heat. Stir in lemon zest and 3/4 cup Parmesan and toss to coat. Season with more salt and pepper, if needed.
Divide pasta among plates. Top with basil, additional Parmesan, and red pepper, if using.
The New Bee's Knees

Ingredients:
1/4 cup hot water, 1 teaspoon dried lavender blossoms*, 1/4 cup honey, 6 tablespoons gin, 2 tablespoons lemon juice

Instructions:
Mix hot water and dried lavender blossoms in bowl. Let steep 5 minutes. Whisk in 1/4 cup honey. Strain into another bowl. Add 3 tablespoons of the honey syrup, gin, and lemon juice; strain into cocktail shaker with ice. Shake well and strain into 2 chilled Martini glasses.
Raw Artichoke Salad with Celery and Parmesan

Ingredients:
3 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
Kosher salt
Freshly ground black pepper
12 baby artichokes (about 1 pound), stems trimmed
1 cup thinly sliced celery
3 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh mint
2 ounces shaved Parmesan

Instructions:
Whisk oil and juice in a medium bowl. Season dressing with salt and pepper. Working with 1 artichoke at a time, break off outer leaves until only pale-green ones remain. Cut 1/2" off the top; trim dark green parts around stem and heart. Slice lengthwise very thinly and toss in dressing. Repeat with remaining artichokes. Mix in celery and remaining ingredients. Season with salt and pepper. Transfer to a platter and top with cheese.
Artichokes with Parmesan–Black Pepper Yogurt

Ingredients:
1 tablespoon finely grated lemon zest
3 tablespoons fresh lemon juice, divided
4 large artichokes, trimmed (see method, below)
1/2 cup finely grated Parmesan
1/2 cup plain yogurt
2 tablespoons olive oil
Kosher salt
freshly ground pepper

Instructions:
Place a metal steamer basket in a large saucepan and pour in water to a depth of 2". Add 2 tablespoons lemon juice. Bring water to a boil, then add artichokes. Cover, reduce heat, and simmer artichokes until stems and hearts are easily pierced with a paring knife, 30–40 minutes.
Meanwhile, blend Parmesan, yogurt, oil, lemon zest, remaining 1 tablespoon lemon juice, and 3 tablespoons water in a blender until smooth; season with salt and a generous amount of pepper. Serve artichokes with yogurt sauce for dipping.
Pound Cake with Blueberries and Lavender Syrup

Ingredients:
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
1 1/2 cups sugar
3 large eggs, at room temperature for 30 minutes
1 teaspoon finely grated fresh lemon zest
1 teaspoon vanilla
1/2 cup whole milk, at room temperature
3/4 cup water
1/2 cup sugar
4 teaspoons dried edible lavender flowers or 2 tablespoons fresh edible lavender flowers
2 teaspoons fresh lemon juice
10 oz blueberries (1 pt)
9x5x3-inch metal loaf pan

Instructions:
Put oven rack in middle position and preheat oven to 350°F. Generously butter and flour loaf pan, knocking out excess flour.
Whisk together flour, baking powder, and salt. Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until light and fluffy, about 3 minutes in a stand mixer or 5 with a handheld. Add eggs 1 at a time, beating well after each addition, then beat in zest and vanilla. Reduce speed to low and add flour mixture and milk alternately in batches, beginning and ending with flour and mixing until just incorporated.
Spoon batter into loaf pan and bake until golden and a wooden pick or skewer inserted in center comes out with crumbs adhering, 1 to 1 1/4 hours. Cool cake in pan on a rack 30 minutes, then invert onto rack and cool completely.
Bring water and sugar to a boil in a small saucepan, stirring until sugar is dissolved. Remove from heat and stir in lavender, then steep 30 minutes for dried lavender or 40 minutes for fresh. Pour syrup through a fine-mesh sieve into a bowl, discarding lavender. Stir in lemon juice and blueberries.
Spoon berries and syrup over slices of cake just before serving.
Raspberry Crème Fraîche Tart with Lavender Honey

Ingredients:
1 1/4 cups all-purpose flour
1/4 cup sugar
1/2 teaspoon salt
7 tablespoons cold unsalted butter, cut into 1/2-inch cubes
1 large egg
4 oz cream cheese, softened
1/4 cup crème frache
3 1/2 tablespoons lavender honey
4 cups raspberries (18 ounces)
9-inch fluted round tart pan (1 inch deep) with a removable bottom; heavy-duty foil; pie weights or raw rice
Accompaniment: warm lavender honey

Instructions:
Pulse together all crust ingredients in a food processor just until mixture resembles coarse crumbs. Put tart pan on a baking sheet and press dough evenly onto bottom and up side of tart pan with your fingertips. Chill shell, covered, on baking sheet until firm, about 30 minutes.
Put oven rack in middle position and preheat oven to 350°F. Line shell with a buttered sheet of heavy-duty foil (buttered side down) and fill shell one third of the way up with pie weights.
Bake (on sheet) until edge is pale golden, 20 to 25 minutes. Carefully remove pie weights and foil, then bake until edge and bottom are golden, about 20 minutes more. Cool completely in pan on a rack.
Beat cream cheese in a bowl with a handheld electric mixer at high speed until smooth, then add crème frache and 1 1/2 tablespoons honey and beat until combined well. Spread filling evenly in shell, then top with raspberries. Heat remaining 2 tablespoons honey in a very small saucepan over moderately low heat, stirring constantly, until liquefied, then drizzle over raspberries. Serve with additional melted honey on the side.
Madeleines with Lavender Honey

Ingredients:
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter
4 large egg whites, room temperature
1 1/3 cups powdered sugar
6 tablespoons all purpose flour
1/4 cup almond flour or almond meal
1 tablespoon lavender honey
Madeleine pan

Instructions:
Preheat oven to 350°F. Butter each madeleine mold in pan and dust with flour, tapping out excess. Melt 9 tablespoons unsalted butter in medium skillet over medium heat. Cook until butter turns golden brown, stirring often, 3 to 4 minutes. Set browned butter aside.
Using electric mixer, beat egg whites, sugar, all purpose flour, and almond flour in medium bowl until mixture is blended and smooth. Place honey in small microwave-safe bowl. Heat just to warm, 5 to 10 seconds. Beat honey into batter. Add browned butter; beat to blend. Spoon 1 tablespoon batter into each prepared madeleine mold.
Bake madeleines until tops are just dry and tester inserted into center comes out clean, about 12 minutes. Cool 5 minutes. Gently tap madeleines out of molds. Place on rack to cool slightly.
To prepare additional madeleines, wash pan and cool completely. Butter and flour molds and fill as directed above. Serve madeleines warm.
Banana-Stuffed French Toast

Ingredients:
1 firm, ripe banana, 3/4 cup half-and-half, 2 large eggs, 1 teaspoon vanilla, 1/4 teaspoon cinnamon, 1/4 teaspoon freshly grated nutmeg, four 1-inch-thick slices day-old challah or brioche, 2 tablespoons unsalted butter, "confectioners sugar for dusting", Accompaniment: warm maple syrup

Instructions:
Preheat oven to 350° F.
Cut banana into 1/4-inch-thick slices and in a bowl whisk together half-and-half, eggs, vanilla, cinnamon, and nutmeg. Cut bread slices horizontally almost in half, leaving 1 edge intact. Stuff each pocket with 4 to 6 banana slices (do not overstuff). In a baking dish just large enough to hold bread slices in one layer, arrange slices and pour custard over them. Soak slices, turning them over once or twice to allow bread to absorb all liquid, about 15 minutes.
In a 12-inch non-stick skillet melt butter over low heat until foam subsides and cook slices until golden, about 5 minutes on each side.
Dust French toast with confectioners' sugar and serve with syrup.
Sweet-Cream Coffee Butter

Ingredients:
1/4 cup heavy cream
3 tablespoons sugar
2 tablespoons safflower or other neutral oil
2 teaspoons finely ground espresso powder
1/8 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter
softened

Instructions:
Cook cream, sugar, oil, espresso powder, and salt in a small saucepan over medium heat, stirring, until just simmering and solids are dissolved, about 2 minutes. Transfer to a small bowl and chill until cool, about 30 minutes.
Beat butter on medium-low speed in the bowl of a stand mixer fitted with the paddle attachment (or in a food processor) to combine. With the motor running, drizzle in cream mixture. Increase speed to medium-high and beat until combined and smooth. Transfer to a resealable container and chill at least 3 hours. Let sit at room temperature at least 15 minutes before serving.
Butter can be made 10 days ahead; keep chilled.
Herby Chicken Kofta Meatballs

Ingredients:
2 medium yellow onions, coarsely chopped (about 3 cups)
4 garlic cloves, coarsely chopped
1/4 cup plus 2 tablespoons olive oil
2 teaspoons kosher salt, divided
2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/2 teaspoon red pepper flakes
2 cups parsley leaves with tender stems
1 cup mint leaves
2 pounds ground chicken
preferably a mix of white and dark meat
not "low-fat"

Instructions:
Preheat oven to 425°F. Pulse yellow onions and garlic in a food processor until very finely chopped.
Heat oil in a large skillet over medium-high. Add chopped onion and garlic, season with 1/2 tsp. salt, and cook, stirring, until softened and lightly browned, 10–15 minutes. Add cumin, coriander, and red pepper and cook, stirring, until fragrant, 30–60 seconds. Scrape into a large bowl and let cool slightly.
Wipe out food processor and add parsley and mint. Pulse until finely chopped, then transfer to bowl with onion mixture. Add chicken and remaining 1 1/2 tsp. salt to bowl with onion mixture. Mix with your hands to combine, but do not overwork. Divide into 16 equal portions (about 1/3 cup per kofta). Shape into 3 1/2x2" "footballs" with tapered ends.
Arrange patties on a rimmed baking sheet and roast, flipping halfway through, until chicken is cooked through and an instant-read thermometer inserted into the center registers 165°F, about 8 minutes per side.
Kofta can be made 3 days ahead; transfer to an airtight container and chill, or freeze up to 6 months.
Pasta with Ramp Pesto and Guanciale

Ingredients:
1 tablespoon plus 2/3 cup (or more) olive oil
6 ounces guanciale (salt-cured pork jowl), pancetta, or slab bacon, cut into 1/3-inch cubes
2 bunches ramps (about 10 ounces), greens and bulbs separated, bulbs thinly sliced
Kosher salt
1/3 cup finely chopped unsalted roasted pistachios, divided
1/2 cup finely grated Parmesan, plus more for serving
Freshly ground black pepper
12 ounces paccheri or rigatoni
3 tablespoons unsalted butter
room temperature
cut into pieces

Instructions:
Heat 1 Tbsp. oil in a large skillet over medium-low. Cook guanciale, tossing often, until browned and crisp, 10–15 minutes. Transfer to a small bowl with a slotted spoon. Pour off all but 2 Tbsp. fat from skillet.
Add ramp bulbs to skillet; season with salt and cook, stirring occasionally, until translucent and tender, about 4 minutes.
Meanwhile, blanch ramp greens in a large pot of boiling salted water until wilted, about 10 seconds. Using a slotted spoon, transfer to a bowl of ice water (save pot of water). Drain, squeeze out excess liquid, and coarsely chop.
Purée ramp greens, ramp bulbs, half of pistachios, and remaining 2/3 cup oil in a food processor until very finely chopped. Add 1/2 cup Parmesan and process until pesto is almost smooth. Pulse in a little more oil if sauce is too thick; season with salt and pepper.
Return reserved pot of water to a boil; cook pasta, stirring occasionally, until al dente; drain, reserving 1/2 cup pasta water.
Mix pesto, 1/4 cup pasta water, and butter in a large bowl. Using tongs, transfer pasta to bowl and add guanciale; toss vigorously, adding more cooking liquid as needed until pasta is glossy and well coated with sauce. Taste and add more salt if needed.
Divide pasta among bowls. Top with more Parmesan and remaining pistachios.
Pesto can be made 2 days ahead. Cover with plastic wrap, pressing directly onto surface, and chill.
Homemade Spiced Coconut Chips

Ingredients:
1 tablespoon liquid sweetener, such as coconut nectar, pure maple syrup, honey, or agave syrup (nectar)
1 tablespoon virgin coconut oil, melted
4 cups coconut flakes (about 6 ounces)
1/2 teaspoon (or more) kosher salt
1/4 teaspoon (or more) ground spices
such as cinnamon
curry powder
or chili powder or 1 teaspoon nutritional yeast

Instructions:
Preheat oven to 325°F. Line a rimmed baking sheet with parchment paper. Whisk sweetener, oil, and 1 Tbsp. hot water in a small bowl. Pour over coconut flakes in a large bowl and toss to coat. Sprinkle with salt and spices or nutritional yeast and toss again. Taste and adjust seasonings, if needed.
Spread in an even layer on prepared baking sheet. Bake coconut, tossing every 4 minutes, until golden brown and crisp, about 12 minutes. Let cool completely.
Coconut chips can be made 5 days ahead; store in an airtight container at room temperature.
Spiced Salmon Kebabs

Ingredients:
2 tablespoons chopped fresh oregano
2 teaspoons sesame seeds
1 teaspoon ground cumin
1 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes
1 1/2 pounds skinless salmon fillet (preferably wild), cut into 1" pieces
2 lemons, very thinly sliced into rounds
2 tablespoons olive oil
16 bamboo skewers soaked in water 1 hour

Instructions:
Prepare grill for medium heat. Mix oregano, sesame seeds, cumin, salt, and red pepper flakes in a small bowl to combine; set spice mixture aside.
Beginning and ending with salmon, thread salmon and folded lemon slices onto 8 pairs of parallel skewers to make 8 kebabs total. Brush with oil and season with reserved spice mixture.
Grill, turning occasionally, until fish is opaque throughout, 5-8 minutes.
Spring Salad with Crispy Chicken and Bacony Croutons

Ingredients:
3 skin-on, bone-in chicken thighs (about 1 pound)
Kosher salt, freshly ground pepper
4 ounces thick-cut bacon, cut crosswise into 1" pieces (about 3 strips)
3 ounces country-style bread, sliced 3/4" thick, torn into misshapen 1" pieces (about 2 cups)
3 tablespoons red wine vinegar, divided
1 shallot, thinly sliced (about 1/3 cup)
1/4 cup plus 2 tablespoons fresh shelled or frozen peas (2 ounces)
1 tablespoon olive oil
4 cups trimmed escarole or frisée, torn into small pieces (about 3 ounces)
1/2 small fennel bulb, cored, thinly sliced
2 medium radishes, thinly sliced
1/3 cup mint leaves
torn if large

Instructions:
Arrange a rack in center of oven; preheat to 475ºF. Pat chicken dry with paper towels. Using kitchen shears, remove bones, keeping skin and flesh intact; discard bones. Season chicken all over with 1/2 tsp. salt and 1/4 tsp. pepper.
Heat a medium cast-iron or heavy ovenproof skillet over medium-high until hot but not smoking. Sear chicken skin side down, undisturbed, 2 minutes. Continue to cook, turning occasionally, until fat renders and skin is golden brown, 4–6 minutes more. Transfer chicken to a plate. Carefully pour off all but 2 tsp. fat and wipe off any fat that drips onto side or bottom of skillet. Return chicken to skillet skin side up. Transfer to oven and roast chicken, tenting skillet with foil if skin becomes too dark halfway through, until skin crisps and meat is cooked through, 8–12 minutes.
Meanwhile, cook bacon in a large skillet over medium heat, turning occasionally, until just crispy, 4–5 minutes. Using a slotted spoon, transfer bacon to a large heatproof bowl. Pour off all but 2 Tbsp. fat. Heat fat in skillet over medium. Add bread in an even layer, season with a pinch of salt and pepper, and cook, turning pieces occasionally, until golden brown and crisp, 3–4 minutes. Remove from heat; add 1 Tbsp. vinegar and toss until absorbed. Let cool a few minutes, then taste and season with more salt and pepper, if needed. Transfer croutons to bowl with bacon.
Remove chicken from oven and transfer to a plate; reserve skillet with fat and pan drippings. Let chicken cool 5–10 minutes, then cut into 1" pieces.
Cook shallot, peas, 1/8 tsp. salt, and 1/8 tsp. pepper in reserved skillet over medium-low heat, stirring, until shallots are softened and peas are cooked, about 3 minutes. Remove from heat; stir in oil and remaining 2 Tbsp. vinegar (mixture will bubble) with a heatproof spatula. (If you want to ensure bright green peas, cook them separately in a small saucepan of boiling water or in the microwave and sprinkle over top of salad after plating.)
Add escarole, fennel, and radishes to bowl with bacon and croutons. Pour warm dressing over. Toss to combine and slightly wilt greens.
Mound salad among plates; nestle in chicken pieces. Top with mint. Serve immediately.
Crispy Cornmeal-Bacon Waffles

Ingredients:
8 bacon slices
1 1/4 cups all purpose flour
3/4 cup yellow cornmeal
2 1/4 teaspoons baking powder
1/2 teaspoon baking soda
2 cups buttermilk
2 large eggs
3 tablespoons pure maple syrup
1/4 cup (1/2 stick) unsalted butter, melted, cooled
Additional melted butter or nonstick vegetable oil spray
Additional pure maple syrup

Instructions:
Cook bacon in large skillet over medium heat until crisp, about 6 minutes. Transfer to paper towels. Crumble bacon.
Whisk flour and next 3 ingredients in large bowl to blend. Whisk buttermilk, eggs, and 3 tablespoons maple syrup in medium bowl to blend. Add buttermilk mixture to dry ingredients; stir just until blended. Fold in 1/4 cup melted butter and crumbled bacon.
Preheat waffle iron (medium heat). Lightly brush waffle iron with melted butter or spray with nonstick spray. Working in batches, spoon batter onto hot waffle iron, spreading evenly over grid. Close waffle iron and cook until waffle is brown, crisp, and set, about 6 minutes, depending on type of waffle iron. Transfer waffles to plates. Serve with maple syrup.
Easy Fruit Tart with Pecan Cookie Crust

Ingredients:
3 1/2 cups vanilla wafer cookies (about 55)
1 cup pecans
1/3 cup sugar
1/2 teaspoon kosher salt, divided
6 tablespoons unsalted butter, melted, cooled slightly
1 1/2 cups heavy cream
2/3 cup homemade or store-bought lemon curd
Berries, mango, and other fresh fruit (for serving)
A 10" fluted tart pan

Instructions:
Preheat oven to 350°F. Pulse cookies, pecans, sugar, and 1/4 tsp. salt in a food processor until finely ground. Add butter and pulse until dough sticks together when squeezed with your fingertips. Transfer dough to pan and press into bottom and up sides of pan. Chill until set, about 15 minutes.
Transfer pan to a rimmed baking sheet and bake shell until golden, 18-20 minutes. Let cool.
Using an electric mixer on high speed, whip cream in a large bowl until soft peaks form. Fold in lemon curd and remaining 1/4 tsp. salt, then whip on medium-high speed until medium peaks form.
Spoon lemon curd mixture into tart shell and top with fruit. Chill 15 minutes to set, then serve.
Tart shell can be baked 3 days ahead. Let cool, tightly wrap with plastic, and store at room temperature.
Strawberry, Grapefruit, and Chamomile Brunch Punch

Ingredients:
3 cups water
2 1/2 cups sugar
8 chamomile tea bags
4 cups fresh grapefruit juice
1 pint fresh strawberries, hulled and sliced
3 cups bourbon
A few good dashes of bitters
Ice cubes or an ice mold, for serving
Fresh chamomile flowers
for garnish (optional)

Instructions:
Combine the water and sugar in a small saucepan set over medium heat. Bring to a simmer, stirring until the sugar is dissolved. Remove the pan from the heat, add the tea bags, and stir. Cover and let steep for 15 minutes. Remove the tea bags and discard. Refrigerate until room temperature or chilled, at least 1 hour.
In a blender, combine the grapefruit juice and half of the strawberries. Blend until smooth. Pour the mixture into a large punch bowl. Add the chamomile syrup, bourbon, and bitters. Add the remaining strawberry slices and ice.
To serve, put a few ice cubes into serving cups, garnish with fresh flowers, if available, and ladle the punch into glasses.
Spinach and Artichoke Omelet Wheels

Ingredients:
Nonstick cooking spray
1/4 cup all-purpose flour
1/2 cup whole milk
1/2 cup heavy cream
8 large eggs
2 tablespoons unsalted butter, melted
1 tablespoon whole-grain mustard
1 scant teaspoon soy sauce or tamari
1 scant teaspoon freshly cracked black pepper
1 box frozen spinach, thawed and squeezed of excess water
1 (15-ounce) can artichoke hearts, drained and chopped
2 cups grated Monterey Jack cheese
2 tablespoons chopped chives
for garnish

Instructions:
Place a rack in the center of the oven and preheat to 350ºF. Coat a 10x15-inch jelly roll pan with nonstick cooking spray, line it with parchment paper with an overhang of a few inches on both sides, and lightly spray the parchment paper.
Place the flour in a small bowl and slowly pour the milk over the flour. Whisk until smooth. Add the cream and whisk until smooth.
In a medium bowl, whisk together the eggs, butter, mustard, soy sauce, and pepper. Add the cream mixture and whisk well by hand for about 3 minutes, until it is fully aerated and has some big bubbles. Pour the mixture into the prepared pan and distribute the spinach, artichoke hearts, and 1/2 cup of the cheese evenly over the top.
Bake for about 12 minutes, until the edges are set and the center is beginning to set. Remove from the oven, sprinkle 1 cup of cheese on top, and bake for 4 to 6 minutes, until the cheese is just melted. Remove the pan from the oven and let cool for 5 minutes.
Lift the long end of the parchment paper and tightly roll the omelet to create a long cylinder. Sprinkle with the remaining 1/2 cup cheese and the chives. Slice and serve!