iamchum/robs.kitchen_recipe_dataset huggingface dataset:
One-Pot Turkey Bolognese with “Spaghetti”

Ingredients:
1 tablespoon extra-virgin olive oil
1 yellow onion, chopped
2 cloves garlic, minced
1 pound ground turkey
Fine sea salt and freshly ground black pepper
One 28-ounce can diced tomatoes
2 celery stalks, diced
2 carrots, diced
1 tablespoon aged balsamic vinegar
1 teaspoon pure maple syrup
1/2 teaspoon dried oregano
1 teaspoon dried basil
One 3-pound spaghetti squash
1/4 cup full-fat coconut milk (optional)

Instructions:
Press Sauté and add the olive oil, onion, garlic, turkey, and 1 teaspoon salt to the Instant Pot. Sauté until the turkey is browned and cooked through, breaking it up with a wooden spoon as you stir, about 8 minutes. While the meat is cooking, pour the diced tomatoes, with their juices, into a blender and blend until smooth. Set aside until the meat is browned.
Press Cancel to change cooking cycles. Add in the blended tomatoes, celery, carrots, vinegar, maple syrup, oregano, basil, and 1/2 teaspoon salt and stir well.
Wash the spaghetti squash and carefully pierce the skin with a sharp knife to vent. Place the whole squash directly into the sauce, making sure that the area where you pierced the skin is facing up, out of the sauce, to vent. Secure the lid and move the steam release valve to Sealing. Select Manual/Pressure Cook to cook on high pressure for 15 minutes.
When the cooking cycle is complete, let the pressure naturally release for 10 minutes, then move the steam release valve to Venting to release any remaining pressure. When the floating valve drops, remove the lid. Use oven mitts to lift the spaghetti squash out of the pot. Transfer it to a cutting board to cool slightly. Stir the coconut milk into the sauce and season with salt and pepper, to taste.
Cut the cooked spaghetti squash in half crosswise, and use a spoon to remove the seeds from the center. Use a fork to scrape out “noodles” from the squash and place them on plates. Spoon the Bolognese sauce on top of the noodles and serve. Store leftovers in an airtight container in the fridge for 1 week.
Hidden Cauliflower Mac ‘n’ Cheese

Ingredients:
1 pound whole-wheat macaroni, 4 cups water, 2 tablespoons soy sauce or tamari, 1 tablespoon spicy brown mustard, 1 1/2 teaspoons fine sea salt, 1 pound fresh or frozen cauliflower florets, 4 ounces extra-sharp Cheddar, 1/4 cup grated Parmesan cheese, or other cheese of your choice, like gruyere

Instructions:
Pour the pasta into the Instant Pot and add the water, soy sauce, mustard, and salt. Stir well to combine, then add the cauliflower on top without stirring, making sure that the cauliflower layer completely covers the pasta for even cooking. Secure the lid and move the steam release valve to Sealing. Select Manual/ Pressure Cook to cook on high pressure for 3 minutes. While the pot is coming to pressure, shred the Cheddar (you should have about 1 cup, tightly packed).
When the cooking cycle is complete, let the pressure naturally release for 10 minutes, then move the steam release valve to Venting to release any remaining pressure.
When the floating valve drops, remove the lid and stir the pasta well, using a spatula to break up any pasta that has stuck together or stuck to the bottom of the pot. (A little sticking is to be expected, but it will loosen up when you stir.) Use the spatula to mash any intact cauliflower florets against the side of the pot to help them dissolve into the pasta sauce.
Add the Cheddar and parmesan and stir well. Taste and adjust the seasonings as needed and serve warm. Store leftovers in an airtight container in the fridge for 4 days.
Grilled Short Ribs and Lettuces with Mustard-Orange Dressing

Ingredients:
1 tsp. crushed red pepper flakes (optional)
1/2 cup plus 1 tsp. orange marmalade
2 Tbsp. plus 2 tsp. whole grain mustard, divided
3 Tbsp. white wine vinegar, divided
1 tsp. freshly ground black pepper, divided, plus more
3 lb. (1/4"–1/2"-thick) crosscut bone-in beef short ribs (flanken style)
3 1/2 tsp. kosher salt, divided, plus more
2 garlic cloves, finely grated
1/4 cup plus 2 Tbsp. extra-virgin olive oil, plus more for grill and drizzling
2 romaine hearts, halved lengthwise
1 head of radicchio, quartered through core
Crusty bread (for serving; optional)

Instructions:
Stir red pepper flakes (if using), 1/2 cup marmalade, 2 Tbsp. mustard, 1 Tbsp. vinegar, and 1/2 tsp. black pepper in a small bowl.
Place ribs in a glass baking dish; season all over with 2 tsp. salt. Pour marinade over and turn ribs to coat. Let sit at room temperature at least 15 minutes and up to 1 hour.
Whisk garlic, 1/4 cup plus 2 Tbsp. oil, 1/2 tsp. salt, 1/2 tsp. pepper, and remaining 1 tsp. marmalade, 2 tsp. mustard, and 2 Tbsp. vinegar in a small bowl or measuring cup.
Prepare a grill for high heat; oil grate. Grill ribs until lightly charred and crisp around the edges, about 2 minutes per side. Transfer to a platter, season with salt, and let rest 5 minutes.
Drizzle cut sides of romaine and radicchio with oil, then season with 1 tsp. salt. Grill, turning occasionally, until lightly charred and warmed through, about 2 minutes for the romaine and 5 minutes for the radicchio. If using bread, grill alongside radicchio until lightly charred and warmed through, about 2 minutes per side. Transfer to platter with ribs.
Pour dressing over charred lettuces and ribs; season with more salt and pepper.
Do Ahead: Marinade and dressing can be made 1 day ahead. Cover and chill. Ribs can be marinated 8 hours ahead. Cover and chill then let sit at room temperature at least 15 minutes and up to 1 hour before grilling.
Chicken Salad with Apricots, Celery, and Blue Cheese

Ingredients:
1 small rotisserie chicken, skin removed, meat shredded (about 4 cups)
1 bunch of celery, stalks separated, thinly sliced on a diagonal, leaves reserved
1 1/2 tsp. kosher salt, divided
1/2 cup buttermilk
3 Tbsp. white wine vinegar
1 tsp. honey
1 tsp. freshly ground black pepper, plus more
3 large or 4 small apricots, sliced
4 oz. mild blue cheese, sliced into shards
1 cup mint leaves

Instructions:
Toss chicken, celery stalks, and 1 tsp. salt in a large bowl. Let sit until ready to serve.
Whisk buttermilk, vinegar, honey, 1 tsp. pepper, and remaining 1/2 tsp. salt in a small bowl or measuring cup. Pour over celery mixture. Add apricots, blue cheese, mint, and celery leaves and toss just to coat.
Transfer salad to a platter and season with more pepper.
Grilled Lemon-Pepper Chicken

Ingredients:
1 (3 1/2–4-lb.) chicken, cut in half
4 tsp. kosher salt
2 tsp. freshly ground black pepper, divided
Vegetable oil (for grill)
1 1/2 lemons, divided
4 Tbsp. unsalted butter
1 Tbsp. honey

Instructions:
Sprinkle chicken all over with salt and 1 1/2 tsp. pepper. Let sit at room temperature 1 hour.
Meanwhile, prepare a grill for medium heat and brush grate with oil. Thinly slice lemon half into rounds. Heat butter and honey in a small saucepan until butter is melted and foaming, then remove from heat and add lemon slices.
Grill chicken, skin side down, until skin is lightly charred and releases from grate without tearing, about 6 minutes. Turn chicken over and lightly brush with lemon butter. Cover grill and continue grilling chicken, brushing with lemon butter every 5 minutes or so, until an instant-read thermometer inserted into the thickest part of breast registers 150°F, 25–28 minutes.
Just before chicken is ready, cut remaining lemon into quarters and grill, cut side down, until charred and softened, 6–8 minutes. Transfer chicken and lemons to a cutting board; let rest 10 minutes before carving chicken into pieces.
To serve, squeeze grilled lemons over chicken and sprinkle with remaining 1/2 tsp. pepper.
Instant Pot Chicken Stock

Ingredients:
2 lb. chicken parts, 1 lb. ground chicken, 1 medium onion, chopped, 1 medium carrot, peeled, chopped, 1 celery stalk, chopped, 1 sprig parsley, An electric pressure cooker or Instant Pot

Instructions:
Combine chicken parts, ground chicken, onion, carrot, celery, parsley, and 4 cups water in cooker insert. Lock on lid, making sure steam-release valve is in the proper sealed position. Select “Manual” and program for 1 hour at high pressure (it will take about 20 minutes for the pressure to build before cooking automatically begins).
As soon as the time has elapsed, let pressure release naturally (this will take about 30 minutes). Strain stock through a fine-mesh sieve into a large glass measuring cup or airtight container. Let cool, then skim fat off top before using.
Instant Pot Refried Black Beans

Ingredients:
1 lb. dried black beans (about 2 cups)
1 white onion, peeled, halved
2 Tbsp. lard or vegetable oil
1 1/2 tsp. kosher salt
1 sprig cilantro, plus more for serving
Grated cotija cheese, chopped radishes, and lime wedges (for serving)
An electric pressure cooker or Instant Pot

Instructions:
Combine beans, onion, lard, salt, cilantro sprig, and 6 cups water in cooker insert. Lock on lid, making sure steam-release valve is in the proper sealed position. Select “Manual” and program for 22 minutes at high pressure. (It will take about 12 minutes for pressure to build before cooking automatically begins.)
As soon as the time has elapsed, turn off cooker, let pressure release naturally (it will take about 23 minutes). Unlock lid and turn the heat to medium or "Sauté." Bring to a strong simmer and mash beans with a potato masher or large wooden spoon. Continue to cook, stirring occasionally, until liquid thickens, about 15 minutes. Taste and season with more salt if necessary.
Divide beans among bowls. Top with cheese, cilantro, radishes, and limes.
Instant Pot Bolognese

Ingredients:
1 Tbsp. extra-virgin olive oil
1 Tbsp. unsalted butter
4 oz. pancetta, chopped
1 medium onion, chopped
1 medium carrot, peeled, chopped
1 celery stalk, chopped
2 garlic cloves, finely chopped
3/4 lb. ground beef
3/4 lb. ground pork
Kosher salt, freshly ground pepper
1/4 cup tomato paste
1/2 cup red wine
1 1/2 cups chicken stock
1 cup milk
2 bay leaves
2 Tbsp. heavy cream
1 lb. pappardelle
Finely grated Parmesan (for serving)

Instructions:
Set pressure cooker to medium heat or "Sauté," then heat oil and butter, stirring to combine. Add pancetta and cook, stirring often, until starting to crisp, about 10 minutes. Add onion, carrot, celery, and garlic and cook, stirring, until onion is softened, 8–10 minutes. Add ground beef and ground pork and cook, stirring often, until meat is fully cooked, 8–10 minutes.
Carefully lift insert out of pressure cooker with a potholder and strain through a fine-mesh sieve set over a medium bowl. Return meat mixture to cooker insert; discard fat. Season with salt and pepper. Stir in tomato paste and cook, stirring, about 2 minutes. Pour in wine and cook until reduced by half. Stir in stock, milk, and bay leaves. Lock on lid, making sure steam-release valve is in the proper sealed position. Select “Manual” and program for 10 minutes at high pressure (it will take about 5 minutes for the pressure to build before cooking automatically begins).
As soon as the time has elapsed, let pressure release naturally (this will take about 15 minutes). Unlock lid and stir in cream. Continue to cook, stirring often, until sauce is thick, 10–15 minutes more. Season with salt and pepper.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain.
Divide pasta among bowls. Spoon sauce over, then top with Parmesan.
Instant Pot Mushroom Risotto

Ingredients:
2 Tbsp. extra-virgin olive oil
1 lb. wild mushrooms, trimmed, sliced
Kosher salt, freshly ground pepper
1 medium onion, chopped
2 cups carnaroli or arborio rice
1/2 cup white wine
4 1/2 cups vegetable or chicken stock
Chopped parsley and finely grated Parmesan (for serving)
An electric pressure cooker or Instant Pot

Instructions:
Set Instant Pot on medium heat or "Sauté" and pour oil into cooker insert. Add mushrooms and cook until any moisture they've released is evaporated and they start to brown, about 10 minutes; season with salt and pepper. Add onion, stir to combine, and cook until translucent, about 8 minutes. Add rice and stir until chalky white, about 3 minutes. Add wine and cook until mostly evaporated, about 3 minutes. Stir in stock. Lock on lid, making sure steam-release valve is in the proper sealed position. Select “Manual” and program for 5 minutes at high pressure (it will take about 10 minutes for the pressure to build before cooking automatically begins).
As soon as the time has elapsed, turn off cooker, “Quick Release” the steam, and unlock lid. Stir with a wooden spoon; season with salt and pepper.
Divide risotto among bowls. Top with parsley and Parmesan and serve.
Big-Batch Black Beans

Ingredients:
2 lb. dried black beans, washed, picked over, 1 onion, halved, 3 garlic cloves, peeled, lightly crushed, 2 bay leaves, 2 Tbsp. kosher salt, 1 Tbsp. dried oregano, 1 Tbsp. ground cumin

Instructions:
Place beans in a large heavy pot and cover with water by 2". Cover pot and bring to a boil over high heat, then remove from heat. Let sit 1 hour.
Uncover and add more water if needed to cover by 2". Stir in onion, garlic, bay leaves, salt, oregano, and cumin. Cover and bring to a boil over medium heat. Uncover, reduce heat to low, and simmer, checking after 1 1/2 hours and adding more water if needed to keep beans submerged, until beans are tender and creamy, 1 1/2–2 hours total.
Serve beans immediately or let cool completely, then transfer beans and cooking liquid to airtight containers.
Do Ahead: Beans can be made 5 days ahead. Cover and chill, or freeze up to 3 months.
Gin Rocket

Ingredients:
1 fennel bulb with fronds
1/4 cup packed arugula leaves
3/4 ounce fresh lime juice
3/4 ounce 1:1 simple syrup (see note)
2 ounces gin
GARNISH: lime wheel
arugula leaf
or peppery flower (such as nasturtium; optional)

Instructions:
Using a mandoline or vegetable peeler, thinly slice enough of the fennel bulb to yield 1/4 cup (about 1/2 small bulb). Add a pinch of the fennel fronds to a cocktail shaker along with sliced fennel and arugula leaves. Add lime juice and simple syrup and muddle until the fennel is bruised. Add gin and fill with ice. Shake vigorously until chilled, about 12 seconds. Double-strain into a chilled coupe glass and garnish with lime wheel, arugula leaf, or nasturtium if desired.
Blackberry-Cucumber Mule

Ingredients:
3 ripe blackberries
2 cucumber slices, 1/4 inch thick
10 fresh mint leaves
2 ounces vodka
3/4 ounce fresh lemon juice
1/2 ounce 1:1 simple syrup (see note)
2 1/2 ounces ginger beer
GARNISH: mint sprig and cucumber wheel

Instructions:
Muddle blackberries, cucumber, and mint in the smaller half of a cocktail shaker. Add vodka, lemon juice, and simple syrup and fill with ice. Shake until well chilled, about 12 seconds. Double-strain into an ice-filled collins glass, pour the ginger beer down the side of the glass, and give it a brief, gentle stir. Garnish with mint sprig and cucumber wheel, plus a straw if you have one.
Slippery When Wet

Ingredients:
1 large or 2 small ripe strawberries, halved, 3/4 ounce fresh lemon juice, 1/2 ounce undiluted honey, 2 ounces gin, 1 heaping teaspoon plain Greek yogurt, GARNISH: freshly ground black pepper and a vertical slice of strawberry

Instructions:
Combine strawberries, lemon juice, and honey in a cocktail shaker and muddle until well broken up. Add gin and Greek yogurt and fill shaker with ice. Shake until well chilled, about 15 seconds. Fill a rocks glass with crushed ice, then double-strain cocktail into it. Grind black pepper on top and garnish with the strawberry slice.
Thai-Style Squid and Cucumber Salad

Ingredients:
1/4 cup fresh lime juice (from about 3 limes)
1 garlic clove, finely grated
1 Tbsp. fish sauce
1 1/2 tsp. dark brown sugar
1/4 cup plus 1 Tbsp. (or more) vegetable oil
2 tsp. kosher salt, divided
4 mini seedless or Persian cucumbers, halved lengthwise, sliced diagonally into 1/4"-thick slices
1–2 Fresno chiles, seeded, thinly sliced
1/2 cup salted, roasted peanuts
1 1/2 lb. cleaned squid, patted dry
1/4 cup cilantro sprigs
Steamed white rice (for serving; optional)

Instructions:
Whisk lime juice, garlic, fish sauce, brown sugar, 1/4 cup oil, and 1/2 tsp. salt in a large bowl. Add cucumber, chiles, and peanuts and toss to coat. Set aside.
Make sure squid is as dry as possible, then toss with remaining 1 1/2 tsp. salt. Separate bodies from tentacles.
Heat 1 Tbsp. oil in a large cast-iron skillet until smoking. Sear half of the tentacles (don’t try to do more than half—you don’t want to crowd the pan), turning once halfway through, until lightly charred and opaque, 2–3 minutes. Transfer to a plate. Repeat with remaining tentacles, adding more oil if needed. Add a little more oil, then sear half of the bodies, turning once and picking up with tongs so that any liquid that has accumulated inside bodies can pour off into skillet and evaporate, until lightly charred and opaque, 2–3 minutes. Transfer to plate with cooked tentacles. Repeat with remaining bodies. Thinly slice bodies, then transfer squid to bowl with cucumber mixture and toss to coat.
Arrange salad on a platter and drizzle remaining dressing over. Top with cilantro sprigs. Serve with rice alongside, if using.
Summertime Sōmen Noodles

Ingredients:
1 (9.5-ounce) package sōmen noodles
1 large bowl filled with 1 to 2 cups ice and water
Rice vinegar
Reduced-sodium tamari soy sauce
Sriracha sauce
Katsuobushi (Japanese dried bonito flakes)
Negi (green onions, thinly sliced on the bias)
Furikake (Japanese seaweed seasoning)
Arugula or your favorite leafy greens
Kaiware sprouts (daikon radish sprouts)
Gomashio (toasted, salted, crushed sesame seeds)
Tofu cubes
Avocado slices

Instructions:
In a large pot of boiling water, cook the sōmen noodles as directed on the package. Drain the noodles and place them in a large bowl filled with ice and water to serve. Your sōmen noodles will be the highlight of the table, so serve them up in a gorgeous bowl.
Serve family-style in the middle of your table. Using tongs or chopsticks, place the noodles into individual bowls, shaking off any residual water before serving.
Add your choice of sauces and toppings. I usually top with a touch of shōyu and rice vinegar, and offer a variety of toppings— negi, katsuobushi, arugula, tofu, avocado slices, etc.
Spicy Tahini and Avocado Soba

Ingredients:
1/4 cup tahini paste
3 1/2 tablespoons organic red miso paste
1/4 cup plus 1 tablespoon rice vinegar
1 to 2 tablespoons sriracha sauce (depending on how hot you like it)
1 (8- to 9.5-ounce) pack dried soba noodles
1 cup thin jicama matchsticks
2 cups baby spinach
1 avocado, pitted, peeled, and sliced
2 tablespoons gomashio
plus more as needed

Instructions:
In a medium saucepan, cook the soba noodles in boiling water, as directed on your package.
Make the dressing: Put the tahini paste, miso paste, rice vinegar, and sriracha in a large bowl. Whisk well.
Drain the cooked noodles and rinse under cold running water; set aside in the colander. (Quick tip: To keep your noodles from clumping together, rub the noodles together when rinsing under cold running water to wash away excess starch. This will also make sure your noodles maintain a perfect texture.)
Add your drained and cooled soba noodles to the dressing bowl and toss.
Add the jicama and baby spinach; mix well. Top off the soba noodles with avocado slices and gomashio.
To serve, twirl the noodles using tongs and place in individual serving bowls.
Citrus Jerk Bass With Fonio

Ingredients:
1/4 cup soy sauce
1 tablespoon Worcestershire sauce
1 teaspoon chopped fresh thyme
1 scallion, chopped
1 clove garlic, whole
1/4 Scotch bonnet pepper, chopped with seeds, or more to taste
1 teaspoon chopped fresh ginger
1/2 teaspoon ground allspice
1 teaspoon whole black peppercorns
2 tablespoons orange juice
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon zest
1 tablespoon finely grated lime zest
1/2 teaspoon kosher salt
1 teaspoon brown sugar
2 tablespoons vegetable oil
6 (4-ounce) bass fillets, skin on and descaled
2 tablespoons olive oil
1 teaspoon minced ginger
1 teaspoon minced garlic
1/4 cup small-diced shallots
1/2 cup sliced okra
1/2 cup grape tomatoes
1 cup fonio, rinsed
1/4 cup torn Thai basil

Instructions:
Combine all the ingredients except the fish and fonio in a blender and puree until smooth and completely combined.
Take the fish and lightly score the skin diagonally in four places with a sharp knife, making sure not to cut too deeply. Place the fish in a nonreactive container with a lid and cover with the jerk marinade. Cover and refrigerate for at least 2 hours and up to 12 hours.
Preheat the oven to 350°F and put a cast-iron grill pan in the oven to heat until it’s very hot (test by sprinkling a drop of water on the pan to see if it sizzles).
Remove the fish from the marinade and pat dry. Place in the hot pan skin side down and cook for 5 to 6 minutes. Turn the fish over and cook for 5 more minutes, until the fish flakes easily with a fork.
Remove from the pan and serve over fonio.
In a 2-quart saucepan, heat the oil over medium heat. Sweat the ginger, garlic, and shallots and cook for 3 minutes, until the onion becomes translucent. Add the okra and tomatoes.
When the tomatoes burst, add the fonio and stir with the vegetables to coat. Add 1 1/2 cups of water, bring to a simmer, cover tightly with the lid, and turn the heat to low. Cook for about 20 minutes.
Fluff with a fork and let it steam for 5 minutes. Stir in the torn Thai basil.
Tomato-Coconut Curry with Cod

Ingredients:
1/4 cup vegetable oil
1 large shallot, thinly sliced into rings
1 1/2 tsp. kosher salt, divided, plus more
1 2" piece ginger, peeled, finely grated
1/4 cup mild red curry paste
3 cups cherry tomatoes
1 (5.4-oz.) can coconut cream
4 (5-oz.) skinless, boneless cod fillets, patted dry
1 cup basil leaves, torn
1 Tbsp. fresh lime juice

Instructions:
Preheat oven to 300°F. Pour oil into a large wide saucepan and add shallot. Set over medium-high and cook, shaking pan often, until shallot is golden brown, 3–5 minutes. Using a slotted spoon, transfer shallot to paper towels to drain; season with 1/2 tsp. salt.
Return pan with oil to medium-high heat and add ginger and curry paste. Cook, stirring occasionally, until paste begins to stick to pan, about 3 minutes. Add tomatoes and cream and bring to a simmer. Cook, stirring occasionally, until tomatoes begin to burst and curry just starts to stick to pan, 6–8 minutes. Remove from heat.
Season fish fillets all over with 1 tsp. salt and arrange over tomato mixture. Transfer pan to oven and bake until flesh is opaque all the way through, firm to the touch, and easily flakes when thickest part is pierced with a paring knife, 18–22 minutes.
Transfer fish and curry to a platter. Toss basil with lime juice and a pinch of salt in a small bowl. Scatter over curry. Top with crispy shallots.