iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Beer Cheese Fondue

Ingredients:
1 cup/240 ml pilsner-style beer, 1 lb/455 g Gruyère cheese, shredded, 1 tbsp cornstarch, 2 tsp Sweet Bavarian Mustard or store-bought Dijon mustard, Dash of Worcestershire sauce, Pinch of paprika, Fine sea salt, such as fleur de sel or sel gris

Instructions:
Bring the beer to a boil over medium-high heat in a fondue pot or a medium heavy saucepan. Reduce the heat to medium-low so the beer is gently simmering.
Toss the Gruyère with the cornstarch in a medium bowl. Add the cheese mixture to the beer one large handful at a time, stirring the cheese in a figure-eight pattern until completely melted before adding more. Stir in the mustard, Worcestershire sauce, and paprika, and season with salt. Serve immediately. The fondue can be refrigerated, covered, for up to 2 days and then rewarmed over medium-low heat, stirring in a figure-eight pattern, until the cheese is melted and hot.
Tad's Roasted Potatoes

Ingredients:
8 sprigs hearty herbs (such as thyme, rosemary, and/or sage)
4 garlic cloves, unpeeled, lightly crushed
3 pounds Yukon Gold potatoes, unpeeled, cut into 3/4" pieces
1/4 cup olive oil
Kosher salt
freshly ground pepper

Instructions:
Preheat oven to 375°F. Place herbs, garlic, potatoes, and oil in a large bowl; season with salt and pepper and toss to coat. Divide between 2 large rimmed baking sheets and roast, tossing occasionally, until potatoes are soft and golden brown, 45–55 minutes.
Eggplant Parmesan with Fresh Mozzarella

Ingredients:
3/4 cup plus 2 tablespoons olive oil, divided
1 medium onion, finely chopped
10 garlic cloves, 2 finely chopped, 8 whole
2 tablespoons tomato paste
1 (28-ounce) can whole peeled tomatoes
Kosher salt, freshly ground pepper
4 medium or 8 small eggplants (about 4 pounds), halved lengthwise
8 sprigs oregano
1 1/4 cups coarse fresh breadcrumbs
12 ounces fresh mozzarella, torn into bite-size pieces
3 ounces Parmesan
finely grated (about 3/4 cup)

Instructions:
Heat 1/4 cup oil in a medium saucepan over medium-high heat. Add onion and cook, stirring occasionally, until beginning to brown, 6–8 minutes. Add chopped garlic and cook, stirring, until fragrant, about 1 minute. Add tomato paste and cook, stirring, until beginning to darken, about 2 minutes. Add tomatoes, crushing them with your hands as you add them; season with salt and pepper. Bring to a boil, reduce heat, and simmer, partially covered, mashing tomatoes occasionally, until slightly thickened, 15–20 minutes. Set tomato sauce aside.
Preheat oven to 400°F. Using a vegetable peeler, remove skin from rounded side of each eggplant half, leaving a 1" strip of skin around the cut edges. Divide eggplants, oregano sprigs, whole garlic cloves, and 1/2 cup oil between 2 large rimmed baking sheets. Turn eggplants to coat with oil; season with salt and pepper and place cut side down. Cover baking sheets tightly with foil and bake until eggplants are very soft, 40–45 minutes.
Toss breadcrumbs and remaining 2 tablespoons oil in a medium bowl. Transfer eggplants, oregano, and garlic to 2 large shallow baking dishes, placing eggplants cut side up. Top eggplants with tomato sauce and mozzarella, then sprinkle with breadcrumbs and Parmesan. Bake until mozzarella is bubbling and breadcrumbs are golden, 25–30 minutes.
Tomato sauce can be made 3 days ahead. Let cool; cover and chill. Eggplants can be cooked 1 day ahead. Keep covered; chill. Entire dish can be assembled 4 hours ahead. Cover and chill.
Corn-Pancetta Puddings in Corn Husk Baskets

Ingredients:
2 ears of corn
3/4 cup heavy cream
3/4 cup milk
3 ounces pancetta, diced small
4 large eggs
1/4 cup unsalted butter or a mixture of butter and rendered pancetta fat, melted and cooled
1/2 cup all-purpose flour
1/2 cup polenta or cornmeal
1 tablespoon sugar
1 teaspoon baking powder
3/4 teaspoon kosher salt
Pinch of freshly ground pepper
Pinch of cayenne
1/2 cup seeded and diced tomatoes

Instructions:
Preheat the oven to 350°F. Grease a 12-cup muffin tin plus 6 cups of an additional tin.
Bring a large pot of water to a boil. Trim the leafy tops of the husks from each ear of corn and slice through the bottom of the cob to more easily remove the husks. Discarding the tougher outer husks, trim off any extra curved part of the more tender inner husks, and tear the husks in half lengthwise until you have 36 strips about the width of your muffin tins. Blanch in the water until softened, 5 minutes. Drain and let cool.
Holding the cobs upright on a cutting board, cut the kernels off the cobs, then measure out 1 cup; reserve any extra kernels for another use. Place the cream and milk in a small saucepan, and use the back of a knife to scrape any remaining corn and juices from the cobs into the pan. Place the cobs in the pan (break them in half to fit), bring to a simmer, and simmer gently for 15 minutes. Allow to cool in the pan.
Place the pancetta in a small sauté pan over medium heat and brown until crisp, about 6 minutes. Drain on paper towels (save the remaining fat to replace of some of the butter, if you like).
Before mixing the batter, press a strip of corn husk into a muffin tin, and top with a thinner strip to make a cross pattern with the ends sticking up. Repeat to use the remaining husks (if the husks pop out of place, just poke them down again) until you have lined 18 cups.
Remove the cobs from the cooled cream mixture and place the mixture in a large bowl with the eggs, butter, flour, polenta, sugar, baking powder, salt, pepper, and cayenne. Fold in the 1 cup corn kernels, tomatoes, and half of the pancetta, then pour into the prepared baskets. Top with the remaining pancetta and bake until firm, about 20 minutes. Use a narrow silicone spatula or dinner knife to remove the puddings from the pan and serve immediately, or slightly warm.
Arugula Salsa Verde

Ingredients:
2 plum tomatoes, finely chopped (optional)
Finely grated zest of 1 small lemon
1 garlic clove, finely chopped
3 cups arugula leaves, finely chopped
1/4 cup coarse fresh breadcrumbs
1 tablespoon finely chopped capers
1 tablespoon red wine vinegar
3/4 cup extra-virgin olive oil plus more
1/4 cup finely grated Parmesan

Instructions:
Mix tomatoes, lemon zest, garlic, arugula, breadcrumbs, capers, and vinegar in a small bowl. Using a wooden spoon, slowly mix in 3/4 cup oil, then Parmesan. Pour a little oil on surface to keep salsa from discoloring.
Bloody Beers

Ingredients:
1/4 cup kosher salt
1 teaspoon crushed red pepper flakes
8 lime wedges
2 cups tomato juice
8 tablespoons fresh lime juice
Hot sauce (such as Cholula)
Worcestershire sauce
8 12-ounce cans light lager
Spicy Pickled Green Beans and Fennel (optional)

Instructions:
Mix salt and red pepper flakes on a small plate. Rub rims of 8 pint glasses with a lime wedge; dip in chile salt and fill with ice. Add 1/4 cup tomato juice, 1 tablespoon lime juice, a dash of each hot sauce and Worcestershire sauce, and 12 ounces lager to each glass; garnish with lime wedges and Spicy Pickled Green Beans and Fennel, if desired.
Cod with Lemon, Green Olive, and Onion Relish

Ingredients:
2 lemons
1/2 small red onion, very thinly sliced into rings
1 teaspoon kosher salt plus more
1/2 cup Castelvetrano or other brined green olives (about 24), coarsely chopped
2 tablespoons drained capers, chopped
1 1/4 cups olive oil, divided
Kosher salt, freshly ground pepper
8 (6-ounce) pieces skinless cod fillets
2 dried red chiles, stemmed, or 1/4 teaspoons crushed red pepper flakes
1/4 cup fresh flat-leaf parsley leaves

Instructions:
Finely grate zest from lemons; set aside. Using a sharp knife, cut peel and white pith from lemons; discard. Working over a medium bowl, cut between membranes to release segments into bowl and squeeze membranes to release juices; discard membranes and any seeds. Set lemon segments aside.
Combine onion and 1 teaspoon salt in a small bowl. Let sit 10 minutes. Squeeze onion to remove any excess liquid; add to bowl with lemon segments. Add olives, capers, reserved lemon zest, and 3/4 cup oil; season with salt and pepper and toss to combine. Cover relish and chill at least 4 hours.
Preheat oven to 250°F. Bring relish to room temperature.
Place cod in a large shallow baking dish or roasting pan and drizzle with remaining 1/2 cup oil. Add chiles and turn fish to coat; season with salt. Roast until just cooked through, 30–40 minutes.
Transfer fish to a platter. Mix parsley into relish and spoon over fish.
Relish (without parsley) can be made 1 day ahead. Keep chilled.
Squash and Bean Minestrone

Ingredients:
2 smoked ham hocks (about 1 1/2 pounds)
1 pound dried navy or cannellini (white kidney) beans
1/4 cup plus 2 tablespoons olive oil plus more for drizzling
1 large onion, finely chopped
2 leeks, white and pale-green parts only, finely chopped
2 small celery stalks with leaves (from celery heart), chopped
Kosher salt, freshly ground pepper
2 garlic cloves, finely chopped
1 butternut squash (about 2 1/2 pounds), peeled, cut into 1/2" pieces
1 pound green beans, trimmed, cut into 1" pieces
8 cups low-sodium chicken broth
1 pound small pasta (such as tiny shells or pipette)
1 cup chopped fresh flat-leaf parsley, divided
2 bunches flat-leaf spinach, thick stems removed
Arugula Salsa Verde (for serving)

Instructions:
Remove meat from ham hocks and cut into large pieces; set meat aside. Place navy beans and ham bones in a large pot; add cold water to cover by 2". Bring to a boil, reduce heat, and simmer 2 minutes. Remove from heat, cover, and let stand 1 hour.
Heat 1/4 cup oil in another large heavy pot over medium-low heat. Add ham hock meat, onion, leeks, celery, and garlic; season with salt and pepper. Cook, stirring occasionally, until vegetables are softened, about 20 minutes.
Add squash, green beans, navy beans and soaking liquid, broth, and bones to pot. Bring to a simmer over medium heat; reduce heat to low, cover, and gently simmer until navy beans are tender, 1 1/2–2 hours.
When soup is almost finished cooking, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and transfer to a large bowl. Drizzle with 2 tablespoons oil and add 1/4 cup parsley and toss to coat.
Discard ham bones. Add spinach and remaining 3/4 cup parsley to soup.
Divide soup among bowls. Add pasta, top with Arugula Salsa Verde, and drizzle with oil.
DO AHEAD: Soup can be made up to 3 days ahead. Let cool; cover and chill.
Wilted Escarole Salad

Ingredients:
1/2 loaf country-style bread (about 8 ounces), crust removed, torn into 1" pieces (about 5 cups)
7 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
2 garlic cloves, coarsely chopped
1–2 anchovy fillets packed in oil
1/4 teaspoons crushed red pepper flakes
2 tablespoons (or more) white wine vinegar
1 large head escarole
outer leaves removed
inner leaves torn into large pieces

Instructions:
Preheat oven to 350°F. Toss bread and 3 tablespoons oil on a large rimmed baking sheet, squeezing bread so it absorbs oil evenly; season with salt and pepper. Spread out bread pieces in an even layer and bake, tossing occasionally, until crisp on the outside but still chewy in the center, 10–15 minutes. Let croutons cool.
Meanwhile, heat remaining 4 tablespoons oil in a small skillet over medium heat. Add garlic and cook, stirring often, until golden, about 2 minutes. Add anchovies and, using a spoon, mash into oil. Add red pepper flakes and remove skillet from heat. Add vinegar, scraping up any bits; season vinaigrette with salt and pepper.
Just before serving, toss escarole, croutons and warm vinaigrette in a large bowl until escarole is slightly wilted; season with salt, pepper, and more vinegar, if desired.
DO AHEAD: Croutons and vinaigrette can be made and escarole can be prepped 1 day ahead. Store croutons wrapped airtight at room temperature. Let vinaigrette cool; cover and chill. Gently reheat vinaigrette before using.
Seafood en Brodo with Tarragon Pesto

Ingredients:
4 pounds fish bones
4 medium onions, chopped
4 fennel bulbs, chopped
4 small carrots (about 8 ounces), chopped
1/2 cup olive oil, divided
Kosher salt, freshly ground pepper
freshly ground pepper
1 teaspoon saffron threads
2 leeks, white and pale-green parts only, halved lengthwise, thinly sliced crosswise
4 garlic cloves, thinly sliced
1 cup dry vermouth
8 fresh flat-leaf parsley stems
4 1" strips lemon zest removed with a vegetable peeler
2 bay leaves
2 teaspoons black peppercorns
1 garlic clove, chopped
1 cup fresh flat-leaf parsley leaves
1/2 cup fresh tarragon leaves
1/4 cup extra-virgin olive oil
Kosher salt, freshly ground pepper
freshly ground pepper
3 1/2 pounds clams or cockles, scrubbed
8 4-ounce firm fish fillets (such as halibut, snapper, or cod)
Kosher salt, freshly ground pepper
freshly ground pepper
Olive oil (for drizzling)
8 slices country-style bread
toasted

Instructions:
Preheat oven to 450°F. Divide bones, onions, fennel, carrots, and 1/4 cup oil between 2 rimmed baking sheets; season with salt and pepper and toss to coat. Roast, tossing halfway through, until vegetables are softened and browned, 60–75 minutes.
Heat saffron and remaining 1/4 cup oil in a large pot over medium-high heat, stirring, until fragrant, about 2 minutes. Add leeks and garlic; season with salt and pepper and cook, stirring often, until golden, 8–10 minutes. Add vermouth; bring to a boil, reduce heat, and simmer, stirring occasionally, until slightly reduced, about 3 minutes.
Add roasted bones and vegetables, parsley stems, lemon zest, bay leaves, peppercorns, and 10 cups water to pot. Bring to a boil, reduce heat, and simmer gently, skimming as needed, until reduced by half, about 1 hour. Strain through a sieve into a clean pot; discard solids. Season with salt.
Pulse garlic, parsley, and tarragon in a food processor until very finely chopped. With motor running, slowly add oil, and process until smooth; season with salt and pepper.
Return broth to a simmer; add shellfish, cover pot, and cook until shellfish open (discard any that do not open), about 5 minutes. Transfer shellfish to a large bowl and add a ladleful of broth; tent with foil. Season fish with salt and pepper; add to broth in pot. Cover; cook fish gently until opaque throughout, about 4 minutes.
Divide fish and shellfish among shallow bowls and ladle broth over. Drizzle stew with oil, top with pesto, and serve with toast.
DO AHEAD: Brodo can be made 3 days ahead. Cover and chill. Pesto can be made 1 day ahead. Press plastic wrap directly on surface and chill.
Collards with Toasted Coconut

Ingredients:
1/4 cup unsweetened flaked coconut
1/4 cup raw almonds
2 tablespoons virgin coconut oil
2 garlic cloves, finely chopped
3 bunches collard greens, center ribs and stems removed, leaves cut into 1" strips (about 16 cups)
1 cup torn fresh basil leaves
1 teaspoon (or more) apple cider vinegar
1 teaspoon fish sauce
1 teaspoon reduced-sodium soy sauce
Kosher salt
Crushed red pepper flakes

Instructions:
Preheat oven to 350°F. Spread out coconut on a small rimmed baking sheet and toast, tossing occasionally, until golden, about 5 minutes; transfer to a plate.
Spread out almonds on same baking sheet and toast, tossing occasionally, until golden brown, 8–10 minutes. Let cool, then coarsely chop.
Heat oil in a large skillet over medium-high heat. Add garlic; cook, stirring, until fragrant, about 30 seconds. Add collard greens a handful at a time, tossing until wilted between additions. Cook, tossing occasionally, until just tender, about 5 minutes longer. Add basil, vinegar, fish sauce, and soy sauce; season with salt, red pepper flakes, and more vinegar, if desired. Serve topped with coconut and almonds.
Honey-Vinegar Leg of Lamb with Fennel and Carrots

Ingredients:
2 garlic cloves, chopped
1 cup fresh flat-leaf parsley leaves
1 tablespoon fennel seeds, crushed
1/2 cup fennel fronds plus more for serving
1/2 cup olive oil, divided
Kosher salt, freshly ground pepper
1 7–9 pound bone-in leg of lamb, tied
1/2 cup red wine vinegar
1/3 cup honey
4 fennel bulbs, sliced 1/2" thick
16 small carrots (about 2 pounds)
unpeeled
halved lengthwise if large

Instructions:
Pulse garlic, parsley, fennel seeds, and 1/2 cup fennel fronds in a food processor until very finely chopped. With motor running, slowly add 1/4 cup oil and process until smooth; season generously with salt and pepper (mixture should taste quite salty as this is the only seasoning meat will get). Rub parsley mixture all over lamb. Transfer to a roasting pan, cover, and chill at least 8 hours.
Let lamb sit at room temperature 1 hour. Bring vinegar and honey to a boil in a small saucepan. Reduce heat and simmer, stirring occasionally, until slightly thickened, 8–10 minutes. Set glaze aside.
Place racks in lower third and middle of oven and preheat to 325°F. Toss fennel and carrots with remaining 1/4 cup oil in a medium bowl and arrange half around lamb in roasting pan; place remaining vegetables on a rimmed baking sheet.
Roast vegetables on baking sheet on lower rack and lamb on middle rack until an instant-read thermometer inserted into the thickest part of lamb registers 100°F, about 1 hour.
Increase oven to 450°F, brush roast with glaze, and continue to roast until an instant-read thermometer registers 120°F, 20–25 minutes longer. Transfer lamb to a cutting board and let rest 30 minutes before carving (temperature will rise to 140°F for medium-rare while lamb is resting).
Continue to roast vegetables, tossing occasionally, until golden and tender, 20–25 minutes longer.
Serve lamb with vegetables, topped with fennel fronds.
DO AHEAD: Lamb can be rubbed with parsley mixture and vegetables can be prepped 1 day ahead. Cover separately and chill.
Wine Spritzer

Ingredients:
3 ounces aromatic white wine (such as Sauvignon Blanc, Riesling, or Gewürztraminer)
1 ounce club soda
Orange or lemon bitters
Orange or lemon twist

Instructions:
Pour wine into a wineglass filled with ice; top off with club soda and a dash of bitters. Garnish with orange twist.
Ginger Fizz

Ingredients:
3" piece ginger peeled, thinly sliced, 1/2 cup raw or granulated sugar, 2 750-milliliter bottles chilled Prosecco, 8 thin clementine or orange slices

Instructions:
Bring one 3" piece ginger, peeled, thinly sliced, 1/2 cup raw or granulated sugar, and 1/2 cup water to a boil in a small saucepan; reduce heat and simmer 5 minutes. Let cool. Strain syrup through a fine-mesh sieve into a small jar or bowl; discard ginger.
DO AHEAD: Syrup can be made 1 week ahead. Cover and chill.
Pour 1/4 ounces ginger syrup in each coupe glass. Dividing evenly, top off with two 750-milliliter bottles chilled Prosecco (about 5 ounces per glass) and garnish each with a thin clementine or orange slice.
Duck Confit with Spicy Pickled Raisins

Ingredients:
8 skin-on, bone-in duck legs
4 garlic cloves, thinly sliced
1 teaspoon freshly ground black pepper, plus more freshly cracked
2 tablespoons plus 1 teaspoon kosher salt
9 sprigs thyme, divided
6 dried chiles de árbol, crushed, or 1 1/2 teaspoons crushed red pepper flakes, divided
1/2 cup white wine vinegar
1/4 cup sugar
2 teaspoons brown mustard seeds
1 sprig rosemary
1 1/2 cups golden raisins

Instructions:
Using the tip of a knife or the sharp tines of a carving fork, prick duck leg skin all over. Rub with garlic (slices should stick to skin) and season with 1 teaspoon ground pepper and 2 tablespoons salt.
Preheat oven to 250°F. Arrange duck skin side down in a roasting pan or large Dutch oven and add 8 thyme sprigs, 4 chiles (or 1 teaspoon red pepper flakes), and 1/2 cup water. Cover pan with foil or lid and cook until fat is rendered (don't be surprised: there will be lots), about 2 hours. Turn duck skin side up and nestle it into rendered fat. Cover pan and continue to cook until meat is very tender and bones easily wiggle when pulled, 2–2 1/2 hours longer.
Meanwhile, bring vinegar, sugar, mustard seeds, rosemary sprig, remaining thyme sprig, 2 chiles (or 1/2 teaspoons red pepper flakes), 1 teaspoon salt, and 1 cup water to a boil in a medium saucepan. Reduce heat and simmer, stirring occasionally, until sugar is dissolved, about 3 minutes. Mix in raisins, remove from heat, and let cool at least 1 hour.
Increase oven temperature to 400°F. Remove duck from fat and place, skin side up, on a rimmed baking sheet; reserve fat for another use (it will keep 3 weeks in refrigerator or 3 months in freezer; reheat and strain before using). Season duck with cracked pepper and roast until skin is brown and crisp, 30–35 minutes. Serve duck with pickled raisins.
DO AHEAD: Raisins can be pickled 1 week ahead. Cover and chill; bring to room temperature before serving. Duck can be cooked 1 week ahead. Pack duck in fat in an airtight container and chill.
Cider-Brined Pork Roast with Potatoes and Onions

Ingredients:
1 cup (packed) light brown sugar
1 cup kosher salt plus more
8 bay leaves, divided
3 tablespoons coriander seeds, divided
1 teaspoon black peppercorns plus more freshly ground
1 quart unfiltered apple cider
1 8-bone pork loin roast (about 5 pounds), chine bone removed, rib bones frenched, tied with kitchen twine
6 Yukon Gold potatoes (about 2 pounds), unpeeled, quartered
4 medium red and/or yellow onions, halved, stem ends intact
5 tablespoons olive oil
divided

Instructions:
Bring brown sugar, 1 cup salt, 2 bay leaves, 1 tablespoon coriander seeds, 1 teaspoon peppercorns, and 2 cups water to a boil in a medium saucepan. Reduce heat and simmer, stirring occasionally, until sugar and salt dissolve, about 4 minutes. Transfer brine to a large bowl and add cider and 2 cups ice. Let cool.
Place pork and brine in a large (2-gallon) resealable plastic bag. Seal bag and chill at least 8 hours.
Remove pork from brine and pat dry with paper towels. Let sit at room temperature 1 hour.
Toss potatoes and onions with 4 tablespoons oil in a large roasting pan or on a large rimmed baking sheet; season with salt and pepper and set aside.
Place rack in lower third of oven and preheat to 425°F. Using the side of a chef's knife, crush remaining 2 tablespoons coriander seeds. Season pork with salt and pepper and rub all over with crushed coriander. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Cook pork until browned on all sides, 8–10 minutes.
Transfer pork to roasting pan and nestle in among vegetables. Tuck remaining 6 bay leaves under kitchen twine over top of pork. Wrap bone tips with foil to prevent burning and roast, turning vegetables halfway through, until an instant-read thermometer inserted in the center of pork registers 140°F, 60–75 minutes.
Remove foil from bones and transfer pork to a cutting board; let rest 30 minutes before slicing between ribs into chops.
DO AHEAD: The pork can be brined 2 days ahead. Keep chilled.
Gialina's Kale & Farro Salad with Avocado

Ingredients:
1 stalk green garlic, white and light green parts, chopped, or 2 cloves garlic, chopped
Leaves from 1/2 bunch tarragon
Leaves from 1/2 bunch Italian parsley
1 1/2 cups extra-virgin olive oil
1/2 cup Moscatel vinegar (see Note)
1 tablespoon Dijon mustard
1 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
2/3 cup farro
1 bunch Tuscan kale (about 10 ounces)
1 to 2 avocados, cut into large dice
2 spring carrots, peeled or scrubbed and sliced into thin rounds
Kosher salt and freshly ground pepper

Instructions:
To make the dressing, place all of the dressing ingredients in a blender or food processor and blend until smooth, or use an immersion blender to blend all the ingredients in a bowl.
To make the salad, bring a small pot of salted water to a boil. Add the farro and cook until tender, 16 to 18 minutes. Drain, rinse with cold water until cool, then drain well.
Remove the stems from the kale. Cut away any tough ends, then finely slice the stems and tear the kale leaves into small bite-size pieces. Place both the stems and leaves in a large salad bowl. Add the avocados, carrots, and farro. Add half of the dressing and toss to combine. Add more dressing if desired. Season to taste with salt and pepper and serve.
Coconut-Blueberry Smoothie

Ingredients:
1 1/2 cups fresh (or frozen, thawed) blueberries
1/2 cup unsweetened coconut milk
1 tablespoon fresh mint leaves
1 teaspoon (or more) fresh lime juice
1 teaspoon (or more) honey

Instructions:
Purée blueberries, coconut milk, mint, lime juice, honey, and 1 cup ice in a blender until smooth. Add more lime juice and honey, if desired.