iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Sweet Bell Pepper and Onion Salad

Ingredients:
1 1/2 pounds orange or yellow bell peppers (about 4) or sweet orange peppers (about 6), thinly sliced into rings
1 small torpedo or red onion, thinly sliced into rings
2 tablespoons Sherry vinegar or red wine vinegar
Kosher salt, freshly ground pepper
1/4 cup coarsely chopped fresh basil
1/4 cup chopped fresh chives
1/4 cup coarsely chopped fresh flat-leaf parsley
1/4 cup coarsely chopped fresh mint
2 tablespoons olive oil

Instructions:
Toss bell peppers, onion, and vinegar in a large bowl; season with salt and black pepper.
Let sit until bell peppers are slightly softened, 10–20 minutes. Just before serving, toss herbs and oil with bell pepper mixture.
Vietnamese Pork Chops with Pickled Watermelon

Ingredients:
2 small shallots, thinly sliced into rings
1/4 cup reduced-sodium soy sauce
2 tablespoons fish sauce (such as nam pla or nuoc nam)
2 tablespoons sugar
1/2 teaspoon Sriracha
4 1"-thick bone-in pork chops (about 2 1/2 pounds total)
6 tablespoons vegetable oil, divided
4 small shallots, thinly sliced
Kosher salt
1 tablespoon unseasoned rice vinegar
1 teaspoon reduced-sodium soy sauce
1/4 teaspoon sugar
Freshly ground black pepper
4 cups trimmed purslane or arugula
1/2 pound seedless watermelon, rind removed, cut into pieces, thinly sliced
1/2 cup Pickled Watermelon Rind
thinly sliced

Instructions:
Whisk shallots, soy sauce, fish sauce, sugar, and Sriracha in a shallow baking dish. Add pork chops and turn to coat. Cover and chill, turning occasionally, at least 1 hour.
Prepare grill for medium-high heat.
Remove pork chops from marinade, scraping off excess, and grill until cooked through, about 3 minutes per side.
Do ahead: Pork chops can be marinated 12 hours ahead. Keep chilled.
Heat 4 tablespoons oil in a small saucepan over medium heat. Add shallots and cook, stirring occasionally, until golden brown and crisp, about 4 minutes. Transfer to paper towels to drain; season with salt.
Whisk vinegar, soy sauce, sugar, and remaining 2 tablespoons oil in a large bowl; season with salt and pepper. Add purslane, watermelon, and Pickled Watermelon Rind; season with salt and pepper and toss gently to coat.
Serve pork chops with watermelon salad topped with fried shallots.
Rice Salad with Fava Beans and Pistachios

Ingredients:
1/2 cup wild rice
Kosher salt
1 cup basmati rice
1 dried Iranian lime (optional)
1 cup fresh shelled fava beans (from about 1 pound pods) or frozen, thawed
1/2 cup chopped fresh dill
1/2 cup chopped fresh flat-leaf parsley
1/2 cup unsalted, raw pistachios
1/4 cup olive oil
2 teaspoons finely grated lemon zest
1/4 cup fresh lemon juice
1/2 teaspoon Iranian lime powder or 1 teaspoon finely grated lime zest
Dried Iranian limes
also known as limu omani
are available at Middle Eastern markets and online.

Instructions:
Cook wild rice in a medium pot of boiling salted water until tender and grains start to split, 35–40 minutes. Drain; let cool.
Meanwhile, combine basmati rice, lime, if using, and 1 1/2 cups water in a medium saucepan, season with salt, and bring to a boil. Reduce heat, cover, and simmer 10 minutes. Remove from heat and fluff with a fork. Cover; let sit until water is absorbed, about 5 minutes. Let cool; discard lime.
If using fresh fava beans, cook in a large saucepan of boiling salted water until tender, about 4 minutes. Drain; transfer to a bowl of ice water. Drain and peel. (If using frozen fava beans, cook 2 minutes; transfer to a bowl of ice water, then drain.)
Toss wild rice, basmati rice, dill, parsley, pistachios, oil, lemon zest and juice, lime powder, and fava beans in a large bowl; season with salt.
Do ahead: Fava beans can be cooked and peeled 2 days ahead; cover and chill. Wild and basmati rice can be cooked 2 days ahead; cover and chill.
Grilled Leg of Lamb with Herb Salt

Ingredients:
4 pounds boneless leg of lamb, 2 tablespoons olive oil, 2 1/2 tablespoons Herb Salt, Anchovy Mayonnaise

Instructions:
Cutting along seams where lamb leg naturally separates, portion into 4 large pieces, trimming any excess fat and sinew.
Rub lamb with oil and Herb Salt. Let sit at room temperature 1 hour before grilling.
Prepare a grill for high heat. Grill lamb, turning often, until lightly charred and an instant-read thermometer registers 130°, 20–30 minutes. Transfer to a cutting board; let rest 10 minutes. Thinly slice against the grain and serve with Anchovy Mayonnaise.
Do ahead: Lamb can be seasoned 2 days ahead. Cover and chill.
Tomato, Onion, and Roasted Lemon Salad

Ingredients:
1 lemon, halved lengthwise, thinly sliced, seeds removed
1 tablespoon thinly sliced fresh sage leaves
1/2 teaspoon sugar
2 tablespoons olive oil, divided
1 tablespoon pomegranate molasses
1/2 teaspoon ground allspice
Kosher salt, freshly ground pepper
1 1/2 pounds mixed small tomatoes, such as Sun Gold, cherry, or heirloom, halved
1/2 small red onion, thinly sliced
1/4 cup fresh flat-leaf parsely leaves with tender stems
1/4 cup fresh mint leaves, torn if large
1/4 cup purple sprouts or microgreens (optional)
Pomegranate molasses is available at Middle Eastern markets and some grocery stores
and online.

Instructions:
Preheat oven to 325°. Cook lemon slices in a medium saucepan of boiling water 2 minutes to remove bitterness. Drain and pat dry.
Gently toss lemon slices with sage, sugar, and 1 tablespoon oil in a medium bowl. Spread out on a parchment-lined baking sheet and bake until lemons are no longer wet and only slightly colored, 15–20 minutes. Let cool.
Whisk pomegranate molasses, allspice, and remaining 1 tablespoon oil in a large bowl; season with salt and pepper. Add lemons, tomatoes, onion, parsley, mint, and sprouts, if using, and toss gently; season with salt and pepper.
Red, White, and Blueberry Pie

Ingredients:
1/2 vanilla bean
6 tablespoons unsalted butter
1/8 teaspoon kosher salt
11 graham crackers (2 1/2 x 5 inch boards), broken into pieces
6 cups blueberries (about 3 pints), divided
1/2 cup freshly squeezed orange juice
2/3 cup plus 1 tablespoon white granulated sugar
1 teaspoon lemon zest, divided
1/4 teaspoon kosher salt
1/4 cup cornstarch
3/4 cup heavy cream
1/4 teaspoon vanilla extract
1/2 cup total raspberries and/or strawberries, sliced if large, for garnish
1 9-inch pie pan
preferably deep dish

Instructions:
Preheat oven to 350°F. Split the vanilla bean and scrape out the seeds. In a small skillet over medium heat, melt the butter. Remove from heat and stir in the vanilla bean seeds and salt. Let cool slightly.
In a food processor, blend graham crackers until finely ground. Add butter mixture and pulse until well combined. Press mixture into bottom and sides of pie pan. Bake until lightly browned, 12 to 14 minutes. Cool on a wire rack at least 30 minutes.
Reserve 1/2 cup blueberries for garnish, set aside. In a medium saucepan over medium-high heat, heat the orange juice, 2/3 cup of sugar, 1/2 teaspoon lemon zest, and salt, stirring, until the mixture comes to a boil and the sugar has dissolved. Add the remaining 5 1/2 cups blueberries. Stir in the cornstarch and bring to a low boil. Stir constantly, gently mashing the berries with the back of a spoon until broken down and thickened, 1 minute. Remove from heat and spoon into pie crust. If you have extra filling, save to enjoy over yogurt or ice cream. Let the filled pie cool for 15 minutes. Refrigerate until set, at least 4 hours or up to 1 day.
In a large bowl, beat the cream to very soft peaks. Sprinkle remaining 1 tablespoon sugar, 1/2 teaspoon lemon zest, and vanilla extract into the cream and beat until soft peaks return. Do not over beat. Spread whipped cream in center of pie, leaving a 1 inch border of visible blueberry filling. Top with reserved blueberries, raspberries, and strawberries in center of pie.
Grilled Zucchini Bread With Mascarpone and Berries

Ingredients:
Vegetable oil, for grilling, One 9-inch storebought or homemade zucchini bread, cut into 8 slices, Sugar, for sprinkling, 1 cup mascarpone cheese, 1/2 pint raspberries, 1/2 pint blueberries

Instructions:
Light a grill or preheat a grill pan and oil the grates. Lightly brush both sides of the zucchini bread slices with oil, sprinkle with sugar, and grill over moderately high heat, turning once, until dark brown grill marks form on both sides, about 2 minutes per side.
Transfer the zucchini bread to plates and top with a dollop or two of mascarpone. Spoon the berries on top and serve.
Pasta with Grilled Tomato and Scallion Sauce

Ingredients:
3 unpeeled garlic cloves, 5 scallions, 1 1/2 pounds medium to large tomatoes, halved, 2 tablespoons extra-virgin olive oil, plus more, for brushing, Kosher salt, Freshly ground black pepper, 4 ounces fresh mozzarella, cut into 1/2-inch cubes, 10 ounces penne or other short pasta

Instructions:
Light a grill and preheat for at least 10 minutes or preheat a grill pan. Oil the grates. Meanwhile, soak 1 bamboo skewer for 10 minutes. Thread the garlic on the skewer.
Brush the scallions and the cut sides of the tomatoes with olive oil and season with salt and pepper.
Grill the garlic and scallions over high heat, turning frequently, until blistered in spots and softened, about 2 minutes. Grill the tomatoes cut side down until nicely charred, about 2 minutes. Flip and grill until the skin starts to shrink, about 1 minute.
Peel the garlic and finely chop, then transfer to a large bowl. Thinly slice the scallions crosswise and transfer to the bowl. Pull off the tomato skins, dice the tomatoes and add them to the garlic and scallions.
Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente. Reserve 1/2 cup of the pasta water and drain. Add the hot pasta, the cheese and the 2 tablespoons of olive oil to the tomatoes and toss. Add the pasta water, little by little, if you need to loosen the sauce.
Season the pasta with salt and pepper and serve immediately.
Apricot-Pistachio Muffins Baked on the Grill

Ingredients:
1 cup all-purpose flour
1 cup cornmeal
1/4 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup sugar
2 large eggs
1 cup sour cream or full-fat yogurt
6 tablespoons butter, melted and cooled
7 ounces apricots (about 2 to 4 apricots), pitted and cut into 1/4 inch pieces
1/2 cup shelled pistachios, roughly chopped
Yogurt
for serving

Instructions:
Set up a grill for indirect grilling, with only half or two-thirds of the burners lit on a gas grill or with the coals on one side. Bring the grill temperature to about 450°. Line a 12-cup muffin tin with paper or foil liners.
In a large bowl, whisk the flour with the cornmeal, salt, baking powder and baking soda.
In a medium bowl, whisk the sugar with the eggs, sour cream and butter; mix into the dry ingredients, then fold in the apricots and pistachios. The batter will be quite thick.
Spoon the batter into the muffin cups, filling each cup almost to the top. Set the muffin tin on the unlit side of the grill, close the lid and bake the muffins for 20 to 25 minutes, keeping the grill temperature between 400° and 450° and turning the pan once halfway through. The muffins are done when they are lightly browned on top and when a toothpick inserted in them comes out with a few moist crumbs attached.
Carefully transfer the muffins to a rack and let cool slightly. Serve warm or at room temperature with yogurt.
Tarragon-Cilantro Salsa Verde

Ingredients:
2 tablespoons finely chopped scallion (white and light green parts only)
Juice of 2 limes
1 anchovy fillet, finely chopped
1 teaspoon capers, finely chopped
1 1/2 cups cilantro leaves, finely chopped
1/4 cup tarragon leaves, finely chopped
1 medium jalapeño, seeded and finely chopped
1/4 cup plus 2 tablespoons extra-virgin olive oil
1/4 teaspoon kosher Salt

Instructions:
In a medium bowl, mix the scallion with the lime juice and let stand for 10 minutes. Add the anchovy and capers and mash slightly with a fork. Stir in the cilantro, tarragon, jalapeño and olive oil. Season with salt and serve.
The salsa verde can be refrigerated overnight.
Shellfish Mixed Grill

Ingredients:
Two 1 1/2-pound lobsters, bodies and tails split in half and gills removed (ask your fish monger to do this for you)
2 tablespoons butter, melted
Salt
Freshly ground pepper
1 pound jumbo shrimp, peeled and deveined (tails left intact)
Extra virgin olive oil, for brushing
2 dozen littleneck clams, scrubbed
Tarragon-Cilantro Salsa Verde
Sambal-Orange Vinaigrette and Chorizo-Lemon Butter
for serving

Instructions:
Light a grill or preheat a grill pan. Arrange your grill so about half is set to high heat and half is set to moderate. Soak 6 to 8 bamboo skewers for about 15 minutes.
Twist off the lobster claws and use the base of a knife handle or a mallet to crack them. Arrange the lobster on a baking sheet and brush the cut sides of the bodies with some of the melted butter; season lightly with salt and pepper.
Thread 3 to 4 shrimp on each of the skewers, brush with olive oil, season with salt and pepper and add them to the baking sheet.
Grill the lobster claws over moderate heat, turning occasionally, for about 5 minutes. Add the lobster bodies to the hot side of the grill cut side down; grill just until the meat just starts to brown, about 3 minutes. Flip the lobster and transfer it to the cooler part of the grill with the claws. Generously brush the bodies with more butter and close the lid. Grill until cooked through, about 5 minutes longer. Transfer the bodies and claws to a platter.
Meanwhile, arrange the clams on the hot part of the grill, close the lid and grill until they pop open, 5 to 7 minutes. As each opens, transfer it to a bowl, trying to keep as much as the juice as possible.
Grill the shrimp over high heat until light brown grill marks form, 2 to 3 minutes. Flip and grill for 2 to 3 minutes longer, until cooked through. Transfer to the platter with the lobster and serve all of the seafood with the sauces.
Linguine with Grilled Tuna, Capers and Parsley

Ingredients:
2 unpeeled garlic cloves, 1 large leek, halved and well-rinsed, 1 pound fresh tuna, such as yellowfin, 1/4 cup extra-virgin olive oil, plus more for brushing, Kosher Salt, Freshly ground black pepper, 2 teaspoons finely chopped rosemary, 12 ounces linguine, 2 cups parsley leaves, roughly chopped, 1 tablespoon capers, roughly chopped, Juice of 1 lemon, Crushed red pepper

Instructions:
Light a grill and preheat for at least 10 minutes or preheat a grill pan. Arrange the grill so half cooks over high heat and the other half can cook over moderately low heat. Meanwhile, soak 1 small bamboo skewer for 10 minutes.
Thread the garlic cloves onto skewer. Brush both sides of the leek and the tuna with olive oil and season with salt and pepper. Rub the tuna with the rosemary.
Oil the grill grates, then grill the leek cut side down and the tuna over high heat until grill marks form, 2 to 3 minutes. Flip the tuna and leek and move to the cooler part of the grill. Cook until the tuna is just slightly pink within and the leek is tender, about 8 minutes for the tuna and 15 minutes for the leek. Transfer to a work surface and let cool slightly.
Grill the garlic on the skewer over high heat, turning a few times, until blistered and slightly softened, about 2 minutes.
Remove the outer layer of the leek and discard; thinly slice the leek crosswise, discarding any pieces that are tough, and transfer to a large bowl. Peel the garlic and finely chop. Flake the tuna and add the garlic and tuna to the leek.
Meanwhile, cook the linguine until al dente; drain, reserving 1/2 cup of the cooking water. Add the hot pasta, parsley, capers, lemon juice and the 1/4 cup of olive oil to the bowl and toss. Add the cooking water, little by little, if necessary, to loosen the sauce. Season with salt, pepper and crushed red pepper, then serve immediately.
Sambal-Orange Vinaigrette

Ingredients:
1 tablespoon sambal oelek chili paste, 2 tablespoons fresh orange juice, 2 tablespoons rice vinegar, 1/4 cup grapeseed or other neutral oil, 1/4 teaspoon kosher salt

Instructions:
In a small bowl, whisk the sambal with the orange juice and rice vinegar. Gradually whisk in the oil and season with salt.
The sambal-vinaigrette can be refrigerated for up to 2 days. Whisk before serving to re-emulsify.
Chorizo-Lemon Butter

Ingredients:
3 ounces Spanish chorizo, finely chopped, 1 stick of butter, softened, Zest and juice of 1 lemon, 1/2 cup flat-leaf parsley leaves, coarsely chopped, Salt

Instructions:
Put the softened butter in a bowl.
In a small saucepan, cook the chorizo over moderate heat until the fat just starts to render, about 2 minutes. Scrape the chorizo and fat into the butter. Add the lemon zest, lemon juice and parsley and use a fork to mix together well. Season with salt, if desired, and serve.
The chorizo-lemon butter can be refrigerated for up to 2 days. Bring to room temperature before serving.
Pasta with Grilled Sausage, Peppers and Eggplant

Ingredients:
1 pound sweet or hot Italian sausage links
1/2 pound sweet red peppers, such as frying peppers, cubanelles or bell peppers
1 medium Italian eggplant (about 8 ounces), sliced lengthwise 1/2- inch thick
2 tablespoons extra-virgin olive oil, plus more, for brushing
Kosher salt
Freshly ground black pepper
8 ounces farfalle, cassarecce or other short pasta
1 ounce freshly grated Parmigiano-Reggiano cheese (about 1/3 cup), plus more for serving
1/4 cup basil leaves
torn

Instructions:
Light a grill and preheat for at least 10 minutes or preheat a grill pan. Arrange the grill so half cooks over high heat and the other half can cook over moderately low heat. Meanwhile, soak 1 small bamboo skewer for 10 minutes.
Prick the sausage links in a few places with a fork. Brush the peppers and eggplant slices all over with olive oil and season with salt and pepper.
Oil the grill grates, then grill the sausage over moderate heat, turning frequently, until browned and cooked through, about 15 minutes. Transfer to a cutting board and let cool slightly.
Meanwhile, grill the peppers over high heat, turning occasionally, until blackened all over, 10 to 15 minutes. Transfer to a bowl, cover with plastic wrap and let cool slightly.
Grill the eggplant over high heat until dark brown grill marks form, about 4 minutes. Flip and grilled until charred and the eggplant is tender, 3 to 4 minutes longer. Transfer to the cutting board.
Slice the sausages about 1/3 inch thick and transfer to a large serving bowl. Dice the eggplant and add it to the sausage. Peel the peppers, then discard the stems and seeds; slice into bite-sized strips and add it to the sausage and peppers.
Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente. Reserve 1/2 cup of the cooking water and drain. Add the pasta and the 2 tablespoons olive oil to the bowl and toss. Add the 1 ounce of cheese and toss again, adding pasta water, little by little, if you need to loosen the pasta sauce. Season with salt and pepper, add the basil and transfer to bowls. Serve the pasta, passing more cheese at the table.
Grilled Peaches with Black Pepper and Basil-Lime Syrup

Ingredients:
1/2 cup brown sugar, plus more, for sprinkling, 1/4 cup water, 1/4 cup fresh lime juice, 1/4 cup basil leaves, plus thinly sliced basil, for garnish, Vegetable oil, for grilling, 4 large peaches, quartered and pitted, Freshly ground black pepper

Instructions:
In a saucepan over medium heat, combine the 1/2 cup brown sugar with the water and stir until dissolved. Turn off the heat and add the lime juice and basil leaves. Let stand for at least 15 minutes or up to 1 hour, then discard the basil leaves.
Light a grill or preheat a grill pan over medium heat; lightly oil the grates.
Lightly sprinkle the peaches with brown sugar and grill cut side down until dark brown grill marks form, about 2 minutes per cut side. Transfer the peaches to bowls and season with a little black pepper. Spoon some of the syrup on top, sprinkle with basil leaves and serve.
Grilled Vanilla French Toast

Ingredients:
6 eggs
1/4 cup sugar
Pinch of salt
1 tablespoon vanilla extract
2 cups half and half
One 9-to-10-inch loaf of brioche, challah or white sandwich bread, sliced 3/4 inch thick (about 12 slices), lightly toasted
Vegetable oil, for grilling
Butter and maple syrup or jam
for serving

Instructions:
Light a grill or preheat a grill pan. In a shallow baking dish, whisk the eggs with the sugar, salt and vanilla extract. Whisk in the half-and-half.
Working in batches, add the slices of bread to the egg mixture and turn to coat; let stand until well soaked, 1 to 2 minutes.
Lightly oil the grill grates, then grill the soaked bread over moderately high heat until dark brown grill marks form on the bottom, about 2 minutes. Flip and grill for about 2 minutes longer, until the French toast is cooked through.
Transfer to plates and serve with butter and maple syrup or jam.
Grilled Frittata with Zucchini, Leeks, Crème Fraîche and Harissa

Ingredients:
1 large zucchini (about 12 ounces), sliced lengthwise 1/3 inch thick
2 medium leeks, roots trimmed, top 2 inches discarded, leeks halved lengthwise and rinsed well
Extra-virgin olive oil, for brushing
1 1/2 teaspoons kosher salt, divided
Freshly ground black pepper
12 large eggs
1/4 cup plus 2 tablespoons crème fraîche
2 teaspoons harissa, plus more for serving
2 tablespoons torn basil leaves

Instructions:
Light a grill or preheat a grill pan; if you're using a charcoal grill, leave one spot cooler for indirect cooking. Lightly brush both sides of the zucchini and the leeks with olive oil and season with 1/2 teaspoon salt and pepper. Grill the zucchini over high heat, turning once, until nicely browned and tender, about 2 minutes per side. Transfer to a work surface, let cool slightly and slice crosswise 1/2 inch thick.
Grill the leeks over high heat until grill marks form, about 2 minutes per side, then move the leeks to a cooler part of the grill and grill over moderately low heat, turning occasionally, until just tender, about 15 minutes. Transfer the leeks to a work surface and let cool slightly. Remove the outer leaf and thinly slice the leeks crosswise, discarding any tough dark green pieces.
Turn the grill burners to moderate heat or, if you're using a charcoal grill, let the hot coals cool slightly. Brush a seasoned 12-inch cast-iron skillet generously with olive oil and set it on the grill.
In a large bowl, whisk the eggs with 1/4 cup of the crème fraîche and remaining 1 teaspoon salt. Stir in the cooled vegetables. When the skillet is hot, carefully pour in the eggs and vegetables. Using a spoon, carefully dollop the remaining 2 tablespoons of the crème fraîche and the 2 teaspoons of harissa around the top of the eggs. Close the grill and cook the frittata for about 15 minutes, moving the skillet a few times to make sure it's evenly heated, until the eggs are puffed and set.
Let the frittata cool slightly, then garnish with the basil leaves. Slice the frittata into wedges and serve, passing more harissa at the table.
Pastrami Salmon

Ingredients:
1 lb new potatoes, halved
1 tablespoon plus 1 tsp extra-virgin olive oil, divided
2 tablespoons black peppercorns
2 tablespoons coriander seeds
4 skinless salmon fillets (5 ounces each)
2 tablespons molasses
1/2 teaspoon kosher salt
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
2 tablespoons chopped parsley

Instructions:
Heat oven to 400°. Bring a large pot of water to a boil. Reduce to simmer and parboil potatoes until they begin to soften, 4 to 5 minutes. Transfer to a foil-lined pan, toss with 1 tbsp oil and salt and pepper to taste; arrange in a single layer and bake until fork-tender and golden brown, turning once, 30 minutes.
Place peppercorns and coriander on a paper towel lined cutting board. Using the bottom of a heavy pot, press down until they crack; set aside. In a large, ovensafe pan over medium-high heat, heat remaining 1 tsp oil. Cook salmon, turning once, until browned, 2 minutes per side; remove from heat.
In a bowl, combine molasses, salt, paprika and cayenne; brush onto both sides of salmon and sprinkle with crushed spices. Bake salmon until cooked through, 3 to 5 minutes. Serve with potatoes tossed with parsley.