iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Flourless Almond Cookies with Cardamom, Orange Zest, and Pistachios

Ingredients:
1 cup sugar
1/3 cup virgin coconut oil, softened at room temperature
1 large egg
1 tablespoon plus 1 teaspoon finely grated orange zest (from about 2 oranges)
2 cups almond flour
1/4 cup potato starch
1 1/2 teaspoons ground cardamom
1/4 teaspoon kosher salt
1/2 cup roasted, salted pistachios, finely chopped
3 ounces dark chocolate (for drizzling; optional)

Instructions:
Using an electric mixer on medium speed, cream sugar and oil in a large bowl until mixture resembles texture of wet sand, about 3 minutes. Add egg and orange zest and beat until just combined.
Whisk almond flour, potato starch, cardamom, and salt in a medium bowl. Fold dry ingredients into oil mixture. Cover with plastic wrap and chill 1 hour.
Spread pistachios in a single layer on a rimmed baking sheet. Divide dough into 2 balls. Roll each ball into 1 1/2" wide logs, then roll logs in pistachios to coat; reserve remaining pistachios for decorating, if desired. Wrap logs in plastic wrap and chill at least 1 1/2 hours.
Arrange racks in upper and lower thirds of oven; preheat to 350°F. Line 2 rimmed baking sheets with parchment. Using a sharp knife, slice dough into 1/4"-thick rounds and arrange on baking sheets (about 12 per sheet). Sprinkle with reserved pistachios, pressing lightly to adhere (alternatively, drizzle with melted chocolate after cookies are baked, see below).
Bake cookies, rotating sheets halfway through, until undersides are golden, 8–12 minutes. Transfer cookies to wire racks. Let 1 sheet cool completely before lining again with parchment and baking third batch.
If you didn't sprinkle the cookies with pistachios, melt chocolate in a medium heatproof bowl set over a medium pot of barely simmering water, stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until chocolate is smooth. Drizzle cooled cookies with chocolate and let set before serving.
Dough can be formed into logs 3 days ahead; keep chilled. Cookies can be baked 3 days ahead. Store in an airtight container at room temperature.
Matzo Ball Soup with Cardamom, Turmeric, and Lime

Ingredients:
1/2 medium onion, coarsely chopped
4 garlic cloves, crushed
4 large eggs
2 tablespoons olive oil or chicken schmaltz
1/4 cup club soda
2 teaspoons finely grated lime zest (from about 2 limes)
1 1/3 cups matzo meal
1 1/2 teaspoons ground cardamom
1 teaspoon ground turmeric
1/4 teaspoon freshly ground black pepper
3 1/2 teaspoons kosher salt, divided, plus more
8 cups low-sodium chicken broth
2 large carrots, peeled, thinly sliced
1 bunch cilantro leaves with tender stems
2 limes
cut into wedges

Instructions:
Purée onion and garlic in a food processor. Transfer to a large bowl and whisk in eggs, oil, club soda, and lime zest. Stir in matzo meal, cardamom, turmeric, pepper, and 2 tsp. salt. Cover with plastic wrap and chill at least 2 hours and up to 24 hours.
Combine broth and 1 1/2 tsp. salt in a large pot. Cover and bring to a simmer over medium heat.
Meanwhile, set bowl of matzo ball dough next to a bowl of water and a rimmed baking sheet. Coat your hands with water and roll scant 2 Tbsp. dough into a ball; place on sheet. Repeat with remaining dough; you should have about 16 balls.
Bring broth to a rapid simmer. Gently drop in matzo balls, one at a time, then cover with a tight-fitting lid. Return to a rapid simmer, then reduce heat, bring to a gentle simmer, and cook matzo balls, without uncovering, until the centers are cooked through, 35–45 minutes. Add carrots and cook until just tender, 1–2 minutes. Remove from heat and season with salt if necessary. Divide matzo balls and broth among bowls, top with cilantro, and serve lime wedges alongside.
Matzo balls can be cooked 2 days ahead. Transfer matzo balls and broth to separate resealable containers and chill. Gently reheat matzo balls in broth before serving.
3-Ingredient Buttermilk Biscuits

Ingredients:
2 cups self-rising flour, plus more, 1/4 cup chilled vegetable shortening, 2/3 cup buttermilk

Instructions:
Position rack in middle of oven; preheat to 500°F. Grease a rimmed baking sheet with nonstick vegetable oil spray or butter.
Place 2 cups flour in a large bowl. Cut in shortening with a pastry cutter or 2 butter knives until pea-sized lumps form. Stir in buttermilk until a shaggy dough forms.
On a lightly floured work surface, turn out dough and gently knead 2–3 times until dough just comes together, being careful to not overwork. Roll out dough to a 1/2" thickness; cut with a 2" biscuit cutter or small glass that has been dipped in flour.
Transfer biscuits to prepared baking sheet and bake until golden brown, 6–8 minutes. Transfer to a wire rack and let cool.
3-Ingredient Roasted Carrots with Pistachio Pesto

Ingredients:
2 pounds young carrots, trimmed, peeled, plus 1 cup coarsely chopped carrot tops
1/2 cup plus 2 tablespoons extra-virgin olive oil, divided
1 1/2 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper
1/2 cup coarsely chopped roasted, salted pistachios, divided
2 cups (loosely packed) basil leaves
plus more for serving

Instructions:
Preheat oven to 400°F. Toss carrots with 2 Tbsp. oil, 1 tsp. salt, and 1/2 tsp. pepper on a rimmed baking sheet. Roast, tossing occasionally, until carrots are golden brown and tender, 25–35 minutes. Let cool.
Meanwhile, pulse 1/4 cup pistachios in a food processor until a coarse paste forms. Add carrot tops and 2 cups basil. Pulse until a coarse purée forms. Add remaining 1/2 cup oil and pulse until combined; season with remaining 1/2 tsp. salt and 1/2 tsp. pepper.
Transfer carrots to a platter. Drizzle with pesto, then top with basil leaves and remaining 1/4 cup pistachios.
Quinoa-Mushroom Frittata With Fresh Herbs

Ingredients:
3/4 cup uncooked quinoa (or 1 1/2 cups cooked)
6 large pasture-raised eggs
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil
2 tablespoons chopped fresh chives or tarragon
1 teaspoon minced fresh thyme leaves
1/4 teaspoon freshly ground black pepper
4 green onions or garlic scapes, thinly sliced
1 cup sliced mushrooms such as maitake, shiitake, or chanterelle, brushed clean and sliced
Olive oil
1/4 cup assorted pitted olives
whole or chopped

Instructions:
Cook the quinoa according to the package instructions. Set aside.
In a large bowl, whisk the eggs, then stir in the quinoa, Parmesan, herbs, pepper, green onions or garlic scapes, and mushrooms.
Coat a medium, ovenproof skillet with a thick layer of olive oil. Place over medium high heat, add the egg mixture, and sprinkle with the olives. Cook for 2 to 3 minutes without stirring.
Preheat the broiler with the rack in the second position from the top. Broil the frittata until the top is lightly browned and the eggs have firmed up in the center, 3 to 4 minutes.
Remove the frittata from the oven and let it rest for 3 minutes. Loosen the edges with a spatula and cut into 6 wedges. Serve immediately.
Grilled Wild Salmon with Garlic Scape Pesto and Summer Squash

Ingredients:
Coconut oil, for the grill
2 cups garlic scapes
2 cups packed kale leaves
1/2 cup olive oil
1/2 cup grated Parmesan or pecorino Romano cheese
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 wild salmon fillets, skin intact (1 pound)
1 pound yellow squash
sliced into 1/4-inch strips

Instructions:
Oil a grill with coconut oil and preheat the grill over high heat.
Put the garlic scapes, kale, olive oil, cheese, salt, and pepper in a food processor or blender and process until finely chopped. Divide the pesto in half and reserve one- half for another use.
Place the salmon on the grill, flesh side down, and grill 3 to 4 minutes. Turn the salmon, and place the squash slices on the grill. Brush the pesto over the salmon and the squash.
Grill the squash, turning it occasionally, for 4 to 5 minutes until cooked through. Grill the salmon 4 to 5 minutes until the skin crisps but the center is still medium. Transfer to a plate and serve immediately.
Delectable Green Smoothie

Ingredients:
10 1/2 fluid ounces coconut water (300 milliliters)
1/2 pear
1/2 avocado
10 mint leaves
1/4 seedless cucumber
1 cup baby spinach leaves (1 1/2 ounces / 45 grams)
1/4 cup vanilla protein powder (1 ounce /30 grams)
1 teaspoon goji berries
1 teaspoon activated pepitas (available from health or natural food stores)
1 teaspoon bee pollen (available from health or natural food stores)

Instructions:
Put the coconut water, pear, avocado, mint, cucumber, spinach leaves, and protein powder in a blender and blend until smooth.
Serve in glasses, sprinkled with the goji berries, pepitas, and bee pollen.
French Toast Fingers With Chocolate Hazelnut Spread and Blueberries

Ingredients:
2 cups half and half (500 mililiters)
1 tablespoon honey
1/2 ounce butter (15 grams) butter
Zest of 1 orange
1 vanilla bean, split and seeds scraped
4 eggs
5 1/2 ounces caster (superfine) sugar (150 grams)
1 brioche loaf
2 tablespoons homemade chocolate hazelnut spread
1 cup blueberries (9 1/2 ounces/270 grams)
1 1/2 fluid ounces coconut oil (50 milliliters)

Instructions:
Preheat oven to 325°F (175°C).
Put the cream, honey, butter, orange zest and vanilla bean in a medium saucepan over medium-high heat. Bring to a boil, stirring, and remove from the heat.
Put the eggs and sugar in a large bowl and whisk to combine.
Pour the hot cream mixture over the egg mixture and whisk to combine.
Using a bread knife, cut the crust off the brioche loaf to create a square log. Slice the loaf in half lengthways. Spread both halves with chocolate hazelnut spread, like you’re making a big sandwich, then add the blueberries to the middle and close the sandwich.
Soak the brioche loaf in the warm egg custard for 10 minutes, or until it’s well soaked.
Put coconut oil in a medium pan over medium heat and cook the brioche loaf until it’s golden brown all over, then finish in the oven for 5 minutes. Transfer to a plate lined with paper towel and slice into fingers.
Choc Mud Breakfast Bowl

Ingredients:
1/2 cup almond milk (125 milliliters)
1/2 cup chia seeds (2 3/4 ounces)
1 1/2 frozen bananas
1/2 avocado
1 tablespoon raw cacao powder
2 tablespoons maple syrup or raw honey
1/2 teaspoon ground cinnamon
7 fluid ounces coconut water (200 milliliters)
1/2 cup ice
3 1/2 ounces activated almonds (100 grams)
1/2 tablespoon bee pollen (available from health or natural food stores)
1 teaspoon toasted coconut
1 tablespoon goji berries

Instructions:
Put the almond milk in a jug and add the chia seeds. Stir until the mixture begins to thicken and set aside for 10 minutes.
Put the bananas, avocado, cacao, maple syrup, cinnamon, coconut water, and ice in a high-speed blender and blend until smooth. Add the almond milk and chia and pulse a few times until just combined. Add a little more ice or frozen banana if you’re after a thicker consistency.
To serve, spoon into a cold bowl and sprinkle over the activated almonds, bee pollen, toasted coconut and goji berries.
Semolina–Lemon Syrup Cakes

Ingredients:
1 1/2 cups almond flour or almond meal
1/2 cup semolina flour
3/4 teaspoon baking powder
1/2 teaspoon kosher salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup plus 2 tablespoons sugar
1 teaspoon finely grated lemon zest
3 large eggs, beaten to blend
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest
6 tablespoons fresh lemon juice
1/3 cup sugar

Instructions:
Preheat oven to 350°F. Line the cups of a standard 12-cup muffin pan with paper liners. Whisk almond flour, semolina flour, baking powder, and salt in a medium bowl to combine.
Using an electric mixer on high speed, beat butter, sugar, and lemon zest until very light and fluffy, about 5 minutes. With motor running, gradually add eggs and beat until glossy, about 1 minute. Add dry ingredients and lemon juice and beat to combine, about 1 minute.
Divide batter among muffin cups and bake until cakes are golden brown and a tester inserted into the center comes out clean, 25–35 minutes.
Make the syrup while the cakes are baking. Bring lemon zest, lemon juice, and sugar to a boil in a small saucepan over medium heat, stirring to dissolve sugar; reduce heat and simmer 3 minutes. Remove from heat.
As soon as cakes come out of the oven, brush or spoon syrup liberally over top (you may not need all of it). Transfer pan to a wire rack and let cakes cool completely before turning out.
Cakes can be made 2 days ahead. Store airtight at room temperature.
Ramp and Walnut Pistou

Ingredients:
1/4 cup walnuts
1 bunch ramps (about 6 ounces), trimmed
1/2 cup olive oil
1 tablespoon white wine vinegar
Kosher salt
freshly ground pepper

Instructions:
Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool. Coarsely chop; place in a medium bowl.
Heat a dry medium cast-iron skillet over high. Add ramps and cook, turning occasionally, until bulbs and greens are evenly charred. Remove from skillet and let cool. Coarsely chop and add to bowl with walnuts. Add oil and vinegar and toss to coat; season with salt and pepper.
Pistou (without vinegar) can be made 2 days ahead. Cover and chill. Add vinegar just before serving.
Matzo Crumble

Ingredients:
1/4 cup schmaltz (chicken fat) or vegetable oil
5 sprigs oregano
5 sprigs rosemary
5 garlic cloves, crushed
1/4 teaspoon crushed red pepper flakes
2 sheets matzo, crumbled into 1/2-inch pieces
Kosher salt

Instructions:
Melt schmaltz in a large skillet over medium-low. Cook oregano sprigs, rosemary sprigs, garlic, and red pepper flakes, tossing, until fragrant, about 1 minute. Add matzo to skillet and cook, stirring, until toasted and khaki-colored, about 5 minutes. Transfer to paper towels; season with salt. Remove herbs from stems; discard stems. Let cool. Use like croutons.
Lime-Pickled Red Onion

Ingredients:
1 medium red onion, halved through root end, thinly sliced, 1/2 cup fresh lime juice, Kosher salt, 1/4 cup cilantro leaves with tender stems, coarsely chopped, 2 teaspoons sumac

Instructions:
Combine onion and lime juice in a small bowl. Season with salt and toss. Let sit, tossing occasionally, at least 20 minutes.
Just before serving, drain onion and toss with cilantro and sumac.
Onion can be pickled 3 days ahead. Cover and chill.
Charred Scallion Butter

Ingredients:
2 bunches scallions, trimmed, halved crosswise
2 teaspoons finely grated lime zest
1 teaspoon fresh lime juice
1 cup (2 sticks) unsalted butter, room temperature
Kosher salt
freshly ground black pepper

Instructions:
Heat a large cast-iron skillet over high until smoking hot. Add scallions and cook, turning occasionally, until evenly blackened, 8–10 minutes. Transfer to a cutting board and let cool; coarsely chop.
Mix scallions, lime zest, and lime juice into butter in a medium bowl until evely blended; season with salt and pepper.
Butter can be made 2 weeks ahead. Cover and chill.
Stir-Fried Asparagus With Bacon and Crispy Shallots

Ingredients:
1/4 cup black vinegar
1/4 cup sherry vinegar
2 small shallots, thinly sliced into rings
4 ounces slab bacon, cut into 1x1/4-inch pieces
1 tablespoon vegetable oil, plus more for frying (about 3 cups)
1/4 cup all-purpose flour
1/4 cup fine-grind cornmeal
Kosher salt
1 pound asparagus, trimmed, thinly sliced on a diagonal
1 tablespoon white soy sauce
A deep-fry thermometer

Instructions:
Combine both vinegars in a medium bowl. Add shallots and let sit, tossing occasionally, 1 hour. Drain and pat dry.
Meanwhile, cook bacon in a large skillet over medium heat, stirring occasionally, until most of fat is rendered and bacon begins to brown, 5–7 minutes. Transfer to paper towels. Pour off fat; reserve for another use (scrambled eggs!). Wipe out skillet; reserve.
Fit a medium pot with thermometer and pour in oil to come 2" up sides of pot. Heat over medium-high until thermometer registers 300°F. Whisk flour and cornmeal in a shallow bowl. Dredge shallots in flour mixture, shaking off excess. Fry, tossing occasionally, until golden and crisp, about 3 minutes. Transfer to paper towels; season with salt.
Heat reserved skillet over medium-high. Swirl remaining 1 Tbsp. oil in pan to coat (this keeps food from sticking); pour out excess. The oil should be shimmering—if it’s not hot enough, the asparagus will steam not caramelize. Add asparagus, season with salt, and cook, tossing, until almost cooked through, about 1 minute. Add bacon and 1 Tbsp. water; cook, tossing, until asparagus is cooked through, about 30 seconds. Add soy sauce; toss to coat. Serve topped with shallots.
Marinated Lentils with Crunchy Vegetables

Ingredients:
1 large onion, quartered through root end, 2 bay leaves, 1 1/2 cups black beluga or French green lentils, rinsed, picked through, Kosher salt, 1/4 cup olive oil, 1 teaspoon coriander seeds, 1/2 teaspoon cumin seeds, 3 tablespoons sherry vinegar or red wine vinegar, Freshly ground black pepper, 6 radishes, trimmed, very thinly sliced, 4 scallions, thinly sliced, 1 cup parsley and/or mint leaves, 1 cup thinly sliced celery hearts and leaves

Instructions:
Cook onion, bay leaves, and lentils in a large saucepan of simmering salted water until lentils are tender but still firm, 15–20 minutes. Drain; discard onion and bay leaves and transfer lentils to a medium bowl.
Heat oil in a small skillet over medium. Cook coriander seeds and cumin seeds, swirling skillet, until fragrant, about 1 minute. Add spice mixture and vinegar to lentils, season with salt and pepper, and toss to coat.
Just before serving, top lentils with radishes, scallions, herbs, and celery; season with salt and pepper.
Lentils (without herbs and vegetables) can be marinated 3 days ahead. Cover and chill.
Brown-Butter–Fried Onion Rings

Ingredients:
1 cup buttermilk
1 cup all-purpose flour
Kosher salt, freshly ground pepper
1 large red onion, sliced into 1/4-inch-thick rings
8 tablespoons (1 stick) unsalted butter

Instructions:
Place buttermilk in a medium bowl. Place flour in another medium bowl; season with salt and pepper. Working in batches, toss onion rings in flour; shake off excess. Dip in buttermilk, letting excess drip back into bowl. Return to flour and toss to coat again; shake off excess.
Heat 4 Tbsp. butter in a large skillet over medium, stirring occasionally, until lightly browned and foaming. Add half of onion and cook, turning once, until golden brown and crisp, 8–10 minutes. Transfer to paper towels with tongs; season with salt and pepper. Repeat with remaining butter and onion.
Blackened Leeks With Asparagus and Boiled Eggs

Ingredients:
4 large eggs, 4 medium leeks, white and pale-green parts only, halved lengthwise, 2 tablespoons unsalted butter, 1 bunch asparagus, trimmed, Kosher salt, freshly ground pepper, 1 tablespoon fresh lemon juice, 1 tablespoon whole grain mustard, Flaky sea salt

Instructions:
Gently lower eggs into a medium pot of boiling water; cook 6 minutes. Transfer eggs to a bowl of ice water and let cool.
Heat a dry large cast-iron skillet over medium-high until smoking hot. Cook leeks, cut side down, pressing to ensure contact with skillet, until blackened, about 5 minutes. Reduce heat to medium; add butter and rotate skillet to evenly coat leeks. Transfer leeks to a platter with a slotted spoon.
Add asparagus to skillet, season with kosher salt and pepper, and cook, tossing occasionally, until bright green and crisp-tender, about 4 minutes. Remove from heat, add lemon juice and mustard, and toss asparagus to coat. Transfer to platter with leeks and spoon sauce over.
Peel eggs, halve, and place on top of vegetables. Top with sea salt.
Spiced and Grilled Steaks With Citrus Chutney

Ingredients:
1/2 grapefruit, thinly sliced, seeds removed
8 ounces kumquats, sliced, seeds removed
1 shallot, finely chopped
2/3 cup sugar
Pinch of kosher salt
1 tablespoon Champagne vinegar or white wine vinegar
2 tablespoons coriander seeds
2 tablespoons ground coffee
2 tablespoons kosher salt
4 teaspoons light brown sugar
4 teaspoons unsweetened cocoa powder
1 tablespoon freshly ground black pepper
Vegetable oil (for grilling)
2 hanger steaks, center membrane removed, each cut into 4 pieces
A spice mill or a mortar and pestle

Instructions:
Bring grapefruit, kumquats, shallot, sugar, salt, and 1/4 cup water to a simmer in a small saucepan over medium-low heat, stirring occasionally and lowering heat if needed, until citrus is soft and liquid is syrupy, 45–60 minutes. Stir in vinegar and let cool. Cover and chill.
Toast coriander seeds in a small skillet over medium heat, tossing occasionally, until fragrant, about 2 minutes. Let cool, then finely grind in spice mill or mortar and pestle. Mix ground coriander, coffee, salt, brown sugar, cocoa powder, and pepper in a small bowl.
Prepare a grill for medium-high heat; lightly oil grate. Season steaks generously with rub (you’ll have some left over). Grill steaks, turning occasionally, until lightly charred and cooked to desired doneness, 8–10 minutes for medium-rare. Transfer to a cutting board and let rest 10 minutes, then slice against the grain. Serve with citrus chutney.
Chutney can be made 1 week ahead. Keep chilled. Rub can be made 1 day ahead. Store airtight at room temperature.
Ember-Grilled Steak with Bay Leaf Browned Butter

Ingredients:
1 (2-pound) bone-in rib-eye steak (1 1/2–2 inches thick)
Kosher salt
Sugar
1 bunch carrots, scrubbed, patted dry
1 tablespoon olive oil
1/2 cup (1 stick) unsalted butter
1/4 cup bay leaves (from one 1/4-ounce jar)
Flaky sea salt
A fireplace
seasoned hardwood logs (such as oak)
and 2 bricks

Instructions:
Generously season steak with kosher salt and sprinkle both sides with a little sugar. Place on a wire rack set inside a rimmed baking sheet; chill, uncovered, overnight.
Let steak sit 1 hour to come to room temperature before cooking.
Prepare a medium-hot fire, ideally without the grate in the fireplace. Keep at least a few logs burning at all times, replenishing as needed, until there is a large base of glowing red coals under the fire, 1 1/2–2 hours.
Meanwhile, toss carrots with oil in a large cast-iron skillet; season with kosher salt. Set skillet on hearth a few inches in front of any coals or burning logs. You want carrots to cook slowly; you will know they are cooking properly if they feel hot to the touch within 10–15 minutes. You may need to angle carrots toward heat by propping handle of skillet on a brick or overturned pan. Roast, tossing occasionally and adjusting skillet as needed to maintain even cooking, until brown and crisp-tender, 45–60 minutes.
Place a wire rack or a couple of stacked bricks about 6 inches in front of logs. The goal here is strong indirect heat. Cook butter and bay leaves in a small heavy saucepan or skillet (cast iron is ideal) on rack, swirling occasionally, until butter is browned and bay leaves are just browned around edges, 30–45 minutes. Season with salt and keep warm.
Push logs to the back or side of fireplace, exposing an area of glowing red coals about 1 foot in diameter, or use a fireplace shovel to rake the hottest coals forward if needed to avoid grate. Flatten coals into an even layer. Place steak directly on coals and cook, undisturbed, until underside is well browned, about 5 minutes. Rake fresh coals next to steak, and turn steak onto new coals. Knock off any coals or ash clinging to cooked side of steak. Cook until other side is well browned, about 5 minutes.
Now the steak needs to cook through gently. Transfer to a wire rack; brush off any clinging coals and ash. Prop up rack on 2 bricks or an overturned pan so that it’s elevated above coals. It should be in a spot warm enough to hold your hand 3 seconds but not longer. Place carrots underneath to catch drippings; cook steak to desired doneness, 14–18 minutes for medium-rare (an instant-read thermometer inserted into the thickest part should register 120°F). Transfer rack with steak to a rimmed baking sheet; let rest 20 minutes before slicing.
Remove bay leaves from butter. Serve steak and carrots drizzled with bay butter and sprinkled with sea salt.