iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Dill-Crusted Pork Tenderloin with Farro, Pea, and Blistered Tomato Salad

Ingredients:
2 garlic cloves, finely chopped
5 tablespoons coarsely chopped dill, divided
2 tablespoons finely grated lemon zest, divided
3 tablespoons fresh lemon juice, divided
6 tablespoons olive oil, divided
2 1/2 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper
1 (1 1/2-pound) pork tenderloin
1 pint cherry tomatoes
3 cups (loosely packed) arugula (about 3 ounces)
2 cups cooked whole farro
3/4 cup frozen peas, thawed (about 4 ounces)
1/2 cup (loosely packed) crumbled feta (about 2 ounces)
Flaky sea salt (optional)

Instructions:
Preheat oven to 425°F. Mix garlic, 2 Tbsp. dill, 1 Tbsp. lemon zest, 1 Tbsp. lemon juice, 1 Tbsp. oil, 1 1/2 tsp. kosher salt, and pepper in a small bowl with a fork to create a paste. Pat pork tenderloin dry and rub with paste.
Heat 1 Tbsp. oil in a large ovenproof skillet over medium-high. Sear pork, turning occasionally, until golden brown on all sides, 10–12 minutes. Add tomatoes, then transfer to oven and roast until an instant-read thermometer inserted into the thickest part of pork registers 145°F and tomatoes are lightly blistered and softened, about 10 minutes. Transfer pork to a cutting board and let rest at least 5 minutes before slicing.
Meanwhile, whisk remaining 1/4 cup olive oil, 2 Tbsp. lemon juice, and 1 tsp. kosher salt in a medium bowl. Add arugula, farro, peas, feta, and remaining 3 Tbsp. dill and 1 Tbsp. lemon zest; toss well to combine (arugula will wilt slightly when dressed). Gently fold in roasted tomatoes.
Slice pork and transfer to a platter; season with sea salt, if using. Serve with farro salad alongside.
Pork can be marinated 4 hours ahead; keep chilled. Let sit at room temperature 30 minutes before cooking.
Spiced Cherry Spritz

Ingredients:
2 oz. amaro (such as Nonino)
3 oz. Lambrusco
Cherry soda (for serving)
1 maraschino cherry

Instructions:
Pour amaro and Lambrusco into a rocks glass filled with ice. Top off with a splash of soda, stir gently to combine, and garnish with cherry.
Shaved Cauliflower Salad with Coconut-Turmeric Relish

Ingredients:
1 small or 1/2 large head of cauliflower, core removed
3 Tbsp. olive oil, divided
Kosher salt, freshly ground pepper
Coconut-Turmeric Relish (for serving; optional)

Instructions:
Very thinly slice cauliflower on a mandoline into a medium bowl. Drizzle with oil and toss to coat; season with salt and pepper.
If using relish, add to cauliflower and toss to coat. Season with more salt and pepper.
Coconut-Turmeric Relish

Ingredients:
1/4 cup golden raisins, 1/4 cup fresh lemon juice, 4 garlic cloves, thinly sliced, 1/3 cup extra-virgin olive oil, 1/4 cup unsweetened coconut flakes, 1 Fresno chile, seeds removed, finely chopped, 1 1/2" piece ginger, peeled, finely grated, 1 Tbsp. mustard seeds, 1/2 tsp. ground turmeric, Kosher salt, freshly ground pepper

Instructions:
Combine raisins and lemon juice in a small bowl; let sit 15–20 minutes for raisins to plump.
Meanwhile, combine garlic, oil, and coconut in a small saucepan and set over medium-low heat. Cook, swirling pan often, until oil is bubbling and garlic and coconut are golden, 6–8 minutes. Remove from heat immediately and stir in chile, ginger, mustard seeds, and turmeric. Transfer to a heatproof measuring glass and let cool.
Add raisins and lemon juice to garlic mixture and toss to coat; season relish with salt.
Greens and Beans with Fried Bread

Ingredients:
1/2 cup dry white wine
2 garlic cloves, thinly sliced
2 tsp. finely chopped oregano
3/4 tsp. kosher salt
1/4 tsp. crushed red pepper flakes
1 bunch Tuscan kale, ribs and stems removed
1 (15.5-oz.) can white beans (such as butter or cannellini), rinsed
1/2 cup plus 2 Tbsp. extra-virgin olive oil; plus more for serving
2 (1"-thick) slices crusty bread
White wine vinegar (for serving)

Instructions:
Bring wine, garlic, oregano, salt, red pepper flakes, and 1/4 cup water to a boil in a large skillet. Add kale, cover pan (a baking sheet works great if you don’t have a big lid), and cook, stirring occasionally, until greens are wilted, about 4 minutes. Mix in beans and 1/2 cup oil and cook, uncovered, until beans are warmed through, about 2 minutes.
Meanwhile, heat 2 Tbsp. oil in another large skillet over medium. Fry bread in skillet until golden brown, about 2 minutes per side. Transfer to paper towels to drain. (If you don’t have 2 large skillets, cook the bread first and keep it warm in a low oven while you use the same skillet to make the kale and beans.)
To serve, place fried bread on plates and spoon kale mixture and sauce over, dividing evenly. Drizzle with a little oil and vinegar.
Strawberry-Rhubarb Galette with Buckwheat Crust

Ingredients:
1 cup all-purpose flour
1/3 cup buckwheat flour
3 Tbsp. sugar
1 tsp. kosher salt
1/2 cup (1 stick) unsalted butter, cut into pieces
All-purpose flour (for surface)
1 lb. rhubarb, cut into 3/4" pieces
8 oz. strawberries, hulled, halved if large
1 Tbsp. plus 1 1/2 tsp. cornstarch
1/3 cup sugar, plus more for sprinkling
1/2 vanilla bean, halved lengthwise
1 large egg, beaten to blend
Whipped cream
ice cream
or crème fraîche (for serving)

Instructions:
Whisk all-purpose and buckwheat flours, sugar, and salt in a large bowl to combine. Add butter and work into dry ingredients with your hands, mashing it into big flat pieces and smooshing it between your palms into the flour, until you have pea- and nickel-size pieces.
Drizzle 1/4 cup ice water over mixture and rake it in with your fingers until evenly dispersed. Squeeze clumps with your hands to moisten until a shaggy dough forms, then turn out onto a work surface.
Gather dough together, pushing and working it into a ball, then flattening it, until only a few dry spots remain. Pat into a 3/4"-thick square. Using a bench scraper or knife, divide dough into 4 pieces. Stack pieces on top of one another, placing any unincorporated dry bits in between layers, and press down to combine. Form dough into a 3/4"-thick disk and wrap tightly in plastic. Chill until firm, at least 2 hours and up to 3 days.
Preheat oven to 400°F. Roll out dough on a well-floured surface to a 14" round, rotating dough and tossing more flour underneath as needed to keep it from sticking. Transfer dough to a large parchment-lined rimmed baking sheet (most galettes will spring a leak at the creases of the pastry, even for pros). Place rhubarb, strawberries, cornstarch, and 1/3 cup sugar in a medium bowl. Scrape in vanilla seeds and discard pod; toss ingredients to evenly distribute.
Mound filling in center of dough, making sure to scoop up all the sugar and cornstarch in bowl, and spread out, leaving a 2" border around edges. Fold dough up and over filling, overlapping slightly. Brush dough with egg and sprinkle dough and filling generously with sugar.
Bake galette until filling is bubbling and crust is deeply browned, 40–50 minutes. Let cool slightly. Serve topped with whipped cream.
Roasted Cauliflower with Coconut-Turmeric Relish

Ingredients:
1 medium head of cauliflower, cut into 1"–2" florets
5 Tbsp. extra-virgin olive oil, divided
Kosher salt, freshly ground pepper
Coconut-Turmeric Relish (for serving; optional)

Instructions:
Place oven rack in lowest position and preheat to 450°F. Toss cauliflower and oil on a large rimmed baking sheet; season with salt and pepper. Arrange cauliflower so a flat side is facing down and roast until dark brown and crisp on bottom, 15–20 minutes. Remove from oven and turn pieces over. Roast until second side is dark brown and crisp, 10–15 minutes. Let cool slightly.
Transfer warm cauliflower to a platter. If using, spoon relish over top and season with more salt and pepper.
Chicken Under a Skillet with Lemon Pan Sauce

Ingredients:
1 (3 1/2–4-lb.) chicken, patted dry
Kosher salt, freshly ground pepper
2 Tbsp. extra-virgin olive oil
1 medium shallot, finely chopped
1/2 tsp. crushed red pepper flakes
1/4 cup dry white wine
1/4 cup fresh lemon juice
2 Tbsp. unsalted butter, cut into pieces
1/4 cup chopped parsley

Instructions:
Place chicken on a work surface and use kitchen shears to snip off wing tips (they get in the way of the breasts during cooking; save them for stock). Turn chicken breast side down and use shears to cut along both sides of the backbone to remove it (save for stock along with those wing tips).
Open up chicken and use the tip of a knife to cut a shallow line along either side of the rectangular bone and strip of cartilage in the middle of breast. Turn chicken skin side up and press down on center of breast to flatten chicken—you should hear the breastbone crack. Season generously on both sides with salt and pepper and let sit at room temperature at least 20 minutes and up to 1 hour.
Preheat oven to 350°F. Heat a dry large cast-iron skillet over medium. Pat chicken dry with paper towels and season all over again with a light sprinkling of salt. Add oil to skillet, then chicken, arranging skin side down. Cover the bottom of another smaller cast-iron skillet with foil and place over chicken to weigh it down. Cook, peeking under foil and lifting chicken a bit to check, until skin is deep golden brown and crisp all over, 15–18 minutes. Remove top skillet and turn chicken skin side up. Transfer skillet to oven and roast chicken just until cooked through (an instant-read thermometer inserted into the thickest part of breast should register 160°F), 15–20 minutes. Carefully remove skillet from oven and place chicken skin side up (to preserve that crispness) on a plate to rest.
Set skillet over medium-low heat and add shallot and red pepper flakes. Cook, stirring often, until shallot is softened and golden, about 3 minutes. Add wine and lemon juice and swirl skillet to emulsify. Reduce heat to low and add butter; cook, swirling to combine, until melted. Pour in juices that have pooled under chicken on plate; mix in parsley. Return chicken to skillet to serve.
Kimchi-Fried Grains

Ingredients:
1/2 cup kimchi, plus 3 Tbsp. juice from jar
4 scallions
2 Tbsp. extra-virgin olive oil
2 large eggs
Kosher salt
1 medium carrot, peeled, cut into matchsticks
2 cups cooked grains (such as farro, spelt, quinoa, or barley)
2 tsp. soy sauce
1 tsp. toasted sesame oil

Instructions:
Squeeze kimchi over a small bowl to catch juices. Add juice from jar and set aside. Chop kimchi; set aside. Cut dark green tops from scallions and thinly slice; set aside. Thinly slice white and pale green parts and set those aside too. (Whenever you make a stir-fry, you should prep your ingredients in advance, but it doesn’t have to be a whole thing; just scoot these things into their own piles on your cutting board.)
Heat olive oil in a large nonstick skillet over medium-high. Crack eggs into pan; season with salt. Cook, shaking occasionally to prevent sticking, until whites are golden and crisp around edges and puffing up and set near yolks, about 4 minutes. Transfer eggs to a plate.
Return skillet with oil to medium-high heat, add carrot, and cook, tossing often, until slightly softened, about 2 minutes. Add reserved white and pale green parts of scallions and kimchi and cook, tossing often, until scallions are just golden, about 3 minutes. Add grains, soy sauce, sesame oil, and reserved kimchi juices; cook, tossing, until grains are slightly softened, about 2 minutes. Season with salt; divide between plates. Top with eggs, then nori, sesame seeds, and reserved scallion tops.
Smashed Cucumber Salad with Lemon and Celery Salt

Ingredients:
5 mini seedless or Persian cucumbers or 1 small English hothouse cucumber (about 12 oz.)
Kosher salt
1 (3x1") strip lemon zest, very thinly sliced
2 Tbsp. fresh lemon juice
2 Tbsp. extra-virgin olive oil
1/4 tsp. celery salt
plus more for serving

Instructions:
Gently smash cucumbers with a rolling pin or the back of a heavy knife just to break open. Tear into irregular 2" pieces and place in a medium bowl; season lightly with salt. Let sit at least 5 minutes and up to 1 hour.
Meanwhile, whisk lemon zest, lemon juice, oil, and 1/4 tsp. celery salt in a medium bowl to combine; season dressing with salt.
Drain cucumbers, discarding any liquid they have released. Add to bowl with dressing and toss several times to coat. Sprinkle with more celery salt.
Lemon Chicken Thighs

Ingredients:
4 skin-on, bone-in chicken thighs, Kosher salt, freshly ground pepper, 1/4 cup white wine vinegar, 4 garlic cloves, crushed, 2 lemons, halved, 1 1/2 tsp. honey, 1/2 tsp. Aleppo-style pepper, 3 Tbsp. extra-virgin olive oil

Instructions:
Pat chicken thighs dry and season well with salt and black pepper. Place in a large resealable plastic bag and add vinegar. Seal bag and gently massage chicken to ensure all thighs are coated in vinegar. Chill 1 hour.
Preheat oven to 400°F. Remove chicken thighs from bag and pat dry with paper towels. The drier the skin, the crispier it will be when cooked.
Place chicken thighs, skin side down, in a dry large cast-iron skillet and set over medium heat. Cook undisturbed until they easily release from the pan, about 4 minutes. Continue to cook, moving chicken around occasionally to ensure the skin is cooking evenly, until golden brown, 8–10 minutes. Add garlic and transfer skillet to oven. Bake until chicken is cooked through, 10–12 minutes. Transfer chicken and garlic to a plate.
Set skillet over medium-high heat and cook lemons, cut side down, until edges are deeply charred (they should be almost black), about 5 minutes. Transfer to plate with chicken and garlic and let cool slightly.
Squeeze lemon juice into a small bowl; add garlic, honey, and Aleppo-style pepper and whisk to combine. Whisk in oil and any accumulated juices on plate with chicken. Season vinaigrette with salt and black pepper.
Drizzle half of vinaigrette on a platter and set chicken on top. Serve with remaining vinaigrette alongside.
Smashed Cucumber Salad with Hot Vinegar

Ingredients:
5 mini seedless or Persian cucumbers or 1 small English hothouse cucumber (about 12 oz.)
Kosher salt
4 red or green Thai chiles, halved lengthwise keeping stem end intact, or 1 serrano chile, thinly sliced
2 garlic cloves, lightly smashed
1/2 cup unseasoned rice vinegar
2 Tbsp. fish sauce
1 Tbsp. sugar
Chopped unsalted or salted roasted peanuts (for serving)

Instructions:
Gently smash cucumbers with a rolling pin or the back of a heavy knife just to break open. Tear into irregular 2" pieces and place in a medium bowl; season lightly with salt. Let sit at least 5 minutes and up to 1 hour.
Meanwhile, whisk chiles, garlic, vinegar, fish sauce, and sugar in a medium bowl until sugar dissolves. Let sit while cucumbers macerate.
Drain cucumbers, discarding any liquid they have released. Add to bowl with dressing and toss several times to coat. Top with peanuts.
Dressing can be made 3 days ahead. Cover and chill.
Cauliflower Rice

Ingredients:
1 small or 1/2 large head of cauliflower, coarsely chopped (about 7 cups)
4 Tbsp. extra-virgin olive oil, divided
Kosher salt, freshly ground pepper
Coconut-Turmeric Relish (for serving; optional)

Instructions:
Working in 2 batches, pulse cauliflower in a food processor until pieces are about the size of a grain of rice (some smaller and some larger is fine).
Heat 2 Tbsp. oil in a large skillet over medium-high. As soon as oil is shimmering, add half of cauliflower and cook, tossing often, until golden in spots and tender but not mushy, about 3 minutes. Season with salt and pepper and transfer to another medium bowl. Wipe out skillet and repeat with remaining oil and cauliflower. Let cool slightly before serving.
If using relish, add to cauliflower and toss to coat. Season with more salt and pepper.
Swirled Sesame Tea Cake

Ingredients:
Nonstick vegetable oil spray
White sesame seeds (for sprinkling)
2 Tbsp. black sesame seeds, plus more for sprinkling
1 cup sugar, plus more for sprinkling
1 1/2 cups all-purpose flour
1 3/4 tsp. baking powder
1 tsp. kosher salt
1/2 tsp. ground cardamom
1/4 tsp. baking soda
1/2 cup plain whole-milk yogurt
1/2 cup tahini
2 large eggs
1 tsp. vanilla extract
1/2 cup vegetable oil
1 1/2 tsp. toasted sesame oil

Instructions:
Preheat oven to 350°F. Lightly coat an 8 1/2x4 1/2" loaf pan with nonstick spray. Line with parchment paper, leaving overhang on long sides. Lightly coat parchment with nonstick spray. Sprinkle sides and bottom of pan with white and black sesame seeds and sugar and shake around in pan to coat; tap out excess. Finely grind 2 Tbsp. black sesame seeds in a spice mill, food processor, or blender; set aside.
Whisk flour, baking powder, salt, cardamom, and baking soda in a medium bowl to combine. Whisk yogurt and tahini in another small bowl until smooth (mixture will seize and stiffen at first).
Using an electric mixer on medium-high speed, beat eggs, vanilla, and 1 cup sugar in a large bowl until eggs are pale and thick (use the paddle attachment if using a stand mixer), about 2 minutes. Reduce speed to medium and, with motor running, gradually stream in vegetable oil and sesame oil. Reduce speed to low and add dry ingredients in 3 additions, alternating with yogurt mixture in 2 additions, beginning and ending with dry ingredients. Beat after each addition until fully incorporated. Scrape half of batter into the bowl that held the dry ingredients. Add reserved ground black sesame seeds to the remaining batter and mix on medium speed until evenly distributed—this is your black swirl.
Alternating between batters, spoon large dollops into prepared pan, then drag the tip of a paring knife through batter in a figure-eight pattern to swirl. Sprinkle with more white and black sesame seeds, then with more sugar. Bake until a tester inserted into the center of cake comes out clean, 55–65 minutes. Transfer pan to a wire rack and let cake cool in pan 10 minutes. Run a knife around short sides of pan and use parchment to help lift cake out of pan and onto rack. Let cool completely.
Cake can be baked 2 days ahead. Store tightly wrapped at room temperature.
Smashed Cucumber Salad With Za'atar and Feta

Ingredients:
5 mini seedless or Persian cucumbers or 1 small English hothouse cucumber (about 12 oz.)
Kosher salt
2 garlic cloves, lightly smashed
4 Tbsp. extra-virgin olive oil
"2 Tbsp. zaatar or 1 Tbsp. dried mint and 1 Tbsp. sesame seeds", 1/2 tsp. crushed red pepper flakes
2 Tbsp. fresh lime juice
Crumbled feta (for serving)

Instructions:
Gently smash cucumbers with a rolling pin or the back of a heavy knife just to break open. Tear into irregular 2" pieces and place in a medium bowl; season lightly with salt. Let sit at least 5 minutes and up to 1 hour.
Meanwhile, cook garlic and oil in a small saucepan or skillet over medium-low heat, turning garlic once, until golden brown and very fragrant, 5–7 minutes. Add za’atar and red pepper flakes and remove from heat. Let cool until just warm and stir in lime juice; season dressing with salt. Transfer to a medium bowl.
Drain cucumbers, discarding any liquid they have released. Add to bowl with dressing and toss several times to coat. Top with feta.
Cauliflower Steaks with Coconut-Turmeric Relish

Ingredients:
1 medium head of cauliflower
3 Tbsp. extra-virgin olive oil, divided
Kosher salt, freshly ground pepper
Plain whole-milk Greek yogurt and Coconut-Turmeric Relish (for serving; optional)

Instructions:
Preheat oven to 400°F. Remove the toughest outer leaves from cauliflower (leave the tender inner leaves) and trim stem. Resting cauliflower on stem, cut in half from top to bottom, creating two lobes with stem attached. Trim off outer rounded edge of each piece to create two 1 1/2"-thick steaks; reserve trimmed off florets for making cauliflower rice or roasted cauliflower.
Heat 2 Tbsp. oil in a large cast-iron skillet over medium-high. Cook cauliflower, gently lifting up occasionally to let oil run underneath, until deep golden brown, about 5 minutes. Add remaining 1 Tbsp. oil to skillet, turn steaks over, and season with salt and pepper. Cook until second side is golden brown, about 3 minutes, then transfer skillet to oven. Roast just until stems are tender when pierced with a cake tester or toothpick, 8–12 minutes. Let cool slightly.
If using relish, swipe some yogurt over each plate and place a steak on top. Spoon one-quarter of relish over each. Season with more salt and pepper.
Garlic Broth

Ingredients:
2 heads of garlic
2 Tbsp. extra-virgin olive oil, plus more for drizzling
A handful of herbs (such as parsley, cilantro, and/or sage)
Kosher salt
freshly ground pepper

Instructions:
Slice 1 head of garlic in half crosswise; set aside. Separate cloves from remaining head, peel, and crush lightly. Heat 2 Tbsp. oil in a large saucepan over medium. Add crushed garlic cloves and cook, tossing occasionally, until golden brown and softened, 8–10 minutes. Add 2 quarts water, increase heat to high, and bring mixture to a boil. Add herbs and reserved halved head of garlic. Reduce heat so broth is at an active simmer and cook until garlic is very tender and broth is reduced by nearly half, 30–40 minutes. Season generously with salt and pepper.
Strain broth through a mesh sieve into a large bowl (or, pass a wide slotted spoon through it a few times to fish out garlic and herbs).
Divide broth among bowls. Sip it as is, or you can add cooked noodles, drizzle in some whisked eggs to make stracciatella, or rub toast with raw garlic and drizzle with oil and float on top.
Broth can be made 3 days ahead. Let cool; cover and chill.
Slow-Roasted Salmon with Harissa

Ingredients:
1/3 cup extra-virgin olive oil
1/4 cup harissa paste (preferably New York Shuk)
1 garlic clove, grated
1 lemon, halved
1 (2-lb.) skinless center-cut salmon fillet
Kosher salt
Mixed tender herbs (such as parsley
cilantro
dill
and/or chives; for serving)

Instructions:
Preheat oven to 275°F. Whisk oil, harissa, and garlic in a medium bowl. Pour half of harissa oil into a 2.5-qt. baking dish and swirl to coat. Thinly slice a lemon half and remove any seeds; scatter slices in dish.
Season salmon on all sides with salt and place in dish. Pour remaining harissa oil over salmon, spreading evenly over flesh with a pastry brush or spoon. Roast 15 minutes. Remove from oven and baste fish with harissa oil pooled in dish. Return to oven and continue to roast until flesh flakes apart easily with a spoon but is not quite cooked through, 10–20 minutes longer.
Use spoon to break up salmon into irregular pieces. Arrange salmon and lemon slices on a platter. Drizzle with any harissa oil left in dish, squeeze remaining lemon half over, and scatter some herbs around.