iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Fennel-Rubbed Leg of Lamb with Carrots and Salsa Verde

Ingredients:
1 (4–5-pound) butterflied boneless leg of lamb, rolled, tied
Kosher salt, freshly ground pepper
3 tablespoons fennel seeds
4 teaspoons crushed red pepper flakes
4 garlic cloves, finely grated
3 tablespoons plus 1/4 cup olive oil
2 1/2 pounds small or medium carrots with tops
1/2 cup finely chopped parsley
1/4 cup finely chopped chives
2 tablespoons (or more) fresh lemon juice
2 tablespoons olive oil
Kosher salt, freshly ground pepper
A spice mill or mortar and pestle

Instructions:
Season lamb generously with salt and pepper; let it sit out at room temperature while you prepare the rub.
Using spice mill or mortar and pestle, coarsely grind fennel seeds and red pepper flakes. Transfer to a small bowl and mix in garlic and 3 Tbsp. oil. Evenly rub lamb all over with spice mixture, making sure to work it into every nook and cranny.
Preheat oven to 300°F. Heat remaining 1/4 cup oil in a large heavy skillet over medium. As soon as oil is hot and shimmering, add lamb to skillet and cook, carefully pouring off fat as needed into a small bowl (reserve it), until golden brown all over, 3–5 minutes per side. The goal here is to cook out some of the excess fat while you brown the meat, so it’s important to maintain a moderate heat to keep the meat from getting dark before the fat can melt out. If the oil looks really dark or tastes burned, discard it and use olive oil in the next step.
Trim tops from carrots and set aside for making the salsa verde. Scrub carrots, pat dry, and scatter along the outer edges of a large rimmed baking sheet. Place seared lamb in the center. Pour reserved fat and any fat still in skillet (don’t forget to scrape out the crispy bits stuck to the bottom of the pan) over carrots, season with salt and pepper, and toss to coat.
Roast lamb and carrots until an instant-read thermometer inserted into the center of leg registers 135°F for medium-rare, 75–90 minutes. Transfer lamb to a cutting board and tent with foil; let rest 20 minutes. Leave oven on.
While the lamb is resting, transfer carrots to a platter, then carefully pour any juices from the baking sheet into a small bowl (you should have about 1/4 cup; if you don’t, top off with olive oil). Transfer carrots back to baking sheet and pop back into oven. Roast 5 minutes to reheat.
Meanwhile, finely chop reserved carrot tops to make 1/2 cup; discard remaining tops. Place in a small bowl and mix in parsley, chives, lemon juice, pan juices, and 2 Tbsp. oil. Season with salt and pepper and more lemon juice if needed.
Remove twine from lamb and slice about 1/2" thick (but you can really go as thick or thin as you would like). Arrange on a platter and serve with warm roasted carrots and salsa verde alongside.
Monkfish and Cauliflower Chowder

Ingredients:
1 medium head of cauliflower
1/4 cup olive oil, plus more
2 medium leeks, white and pale-green parts only, sliced into 1/4-inch-thick rounds
4 garlic cloves, thinly sliced
2 (14.5-ounce) cans cherry tomatoes
1 cup low-sodium chicken broth
1 1/2 pounds monkfish or cod, cut into 1–2-inch pieces
1/4 cup chopped pitted green olives
1/4 cup tarragon leaves
Baguette (for serving)

Instructions:
Remove leaves from cauliflower and cut head in half. Coarsely chop 1 half, then pulse in a food processor until a fine crumble forms. Break remaining cauliflower into small florets.
Heat 1/4 cup oil in a medium pot over medium-high. Cook leeks, tossing often, until softened, about 5 minutes; season with salt and pepper. Mix in garlic and all of the cauliflower. Add tomatoes and broth and use a wooden spoon to crush some of the tomatoes. Bring mixture to a simmer, then add monkfish, olives, and tarragon; season with salt and pepper. Return to a simmer; cover pot and cook, stirring often, until flavors soften and blend together, about 20 minutes. Season with more salt and pepper if needed.
Ladle chowder into bowls, drizzle with more oil, and grind some pepper over. Serve with bread for dunking.
Radicchio with Creamy Tahini and Salted Sesame Seeds

Ingredients:
3 tablespoons toasted sesame seeds
Flaky sea salt
1/2 small red onion, very thinly sliced
1/4 cup fresh lemon juice
Kosher salt, freshly ground pepper
1/3 cup plain whole-milk Greek yogurt
1 tablespoon tahini
2 medium or 4 small heads of radicchio, leaves separated, large leaves torn
Olive oil (for drizzling)

Instructions:
Lightly crush sesame seeds in a mortar and pestle (alternatively, place seeds in a resealable plastic bag and crush with a mug) and transfer to a small bowl. Add a few generous pinches of sea salt and toss to combine. Set aside.
Toss onion and lemon juice in a large bowl; season with kosher salt and pepper. Let sit 5 minutes to lightly pickle.
Meanwhile, mix yogurt, tahini, and 2 Tbsp. water in another small bowl until smooth; season tahini dressing with kosher salt and pepper.
Add radicchio to bowl with onion and drizzle with oil. Toss to coat; season with kosher salt and pepper. Transfer salad to a platter and drizzle with tahini dressing. Sprinkle reserved salted sesame seeds over salad.
Iceberg Salad with Italian Dressing

Ingredients:
1/2 cup olive oil, 5 tablespoons white wine vinegar, 1 tablespoon mayonnaise, 1 tablespoon sugar, 1 1/2 teaspoons dried oregano, 1 garlic clove, finely grated, Kosher salt, freshly ground pepper, 1 small head of iceberg lettuce, 1/2 small red onion, sliced into rings, 2 ounces provolone piccante cheese, thinly sliced, 1 cup drained small mozzarella balls, torn, 10 peperoncini, halved if large

Instructions:
Whisk oil, vinegar, mayonnaise, sugar, oregano, and garlic in a small bowl. Season with salt and pepper.
Cut lettuce in half through stem end. Tear apart into large pieces. Arrange on a platter and scatter onion, provolone, mozzarella, and peperoncini over, nestling in among leaves. Drizzle with dressing to coat to your liking (you’ll probably have some extra) and top with more black pepper.
Grain Salad with Olives and Whole-Lemon Vinaigrette

Ingredients:
2 cups unhulled farro or spelt
Kosher salt
2 cups green olives
1 lemon, halved, seeds removed, finely chopped (peel and flesh), plus more juice if desired
2 medium shallots, finely chopped
Freshly ground black pepper
1/2 cup olive oil
2 cups coarsely chopped mint and/or cilantro
2 cups coarsely chopped parsley

Instructions:
Cook farro in a large wide pot over medium heat, stirring often, until golden brown and toasted (it should start to smell like popcorn), about 4 minutes. Remove pot from heat and pour in cold water to cover grains by 1"; throw in a generous amount of salt (a healthy handful should do it). Set pot over medium-high heat and bring water to a boil. Reduce heat and simmer, skimming surface occasionally of any foam that may rise to the top, until grains are tender but still have some bite, 25–35 minutes. Drain and transfer farro to a large bowl.
Meanwhile, using the side of a chef’s knife, coarsely crush olives to break them up into large craggy pieces; discard pits. Place in a large bowl and add chopped lemon and shallots. Toss to combine; season with salt and pepper. Let mixture sit 5 minutes to allow shallots to slightly pickle and flavors to meld.
Heat oil in a small saucepan over medium. Add olive mixture and cook, swirling occasionally, until ingredients are warmed through and shallots are slightly softened, about 4 minutes. Scrape vinaigrette into bowl with farro and toss to combine. Taste grain salad and season with salt, pepper, and a little lemon juice if you want.
Just before you’re ready to eat, fold herbs into salad.
Grains can be cooked 1 day ahead; let cool, then cover and chill. Salad (without herbs) can be made 6 hours ahead; cover and chill.
Aperol-Kombucha Cocktail

Ingredients:
2 cups gin, tequila, or mezcal
1 1/2 cups Aperol
1 (16-ounce) bottle chilled kombucha, preferably ginger or lemon flavored
4 (12-ounce) cans chilled club soda
2 tangerines or oranges
halved through stem ends
thinly sliced

Instructions:
Combine your chosen spirit with Aperol and kombucha in a large pitcher or glass jar and stir well.
To make each cocktail, fill a small glass with ice and pour in gin mixture to come up halfway. Top off with club soda and finish with a few dashes of bitters and a tangerine slice or 2.
Marinated Anchovies with Bread and Butter

Ingredients:
1 (4–5-ounce) jar oil-packed anchovies, drained
1 tablespoon distilled white vinegar
2 peperoncini, thinly sliced, or 1/2 red Fresno chile, thinly sliced, or 3/4 teaspoon crushed red pepper flakes
1 lemon
2 tablespoons olive oil
1/2 cup (1 stick) unsalted butter, room temperature
Flaky sea salt (optional)
Freshly ground black pepper (optional)
8 slices seedy whole wheat bread
each cut into 4 triangles

Instructions:
Place anchovies in a shallow dish or small serving bowl and drizzle vinegar over. Let sit 5 minutes, then add peperoncini. Finely grate zest from half of lemon over anchovies. Slice lemon in half and squeeze in juice from both halves; drizzle with oil.
Scoop butter into a small dish and sprinkle generously with salt and pepper if desired. Serve marinated anchovies with bread and butter alongside.
Pork Chops with Fig and Grape Agrodolce

Ingredients:
4 (1"-thick) bone-in pork chops, preferably Frenched (about 2 pounds)
1 1/2 teaspoons kosher salt, divided
1 1/4 teaspoon freshly ground black pepper, divided
4 tablespoons extra-virgin olive oil, divided
3/4 cup balsamic vinegar
1/2 teaspoon crushed red pepper flakes (optional)
2 tablespoons plus 1 teaspoon honey, divided
2 cups seedless red grapes, halved (about 10 ounces)
8 ounces fresh black Mission figs, halved
3 sprigs rosemary
1/4 cup (1/2 stick) cold unsalted butter, cubed
1 tablespoon fresh lemon juice
1/2 teaspoon Dijon mustard
1 small head of radicchio (about 10 ounces), leaves separated and cut into medium pieces
1 cup (loosely packed) parsley leaves

Instructions:
Preheat oven to 400°F. Season pork chops on both sides with 1 1/4 tsp. salt and 1 tsp. pepper.
Heat 1 Tbsp. oil in a large skillet over high. Working in batches if needed, sear pork chops until browned, about 2 minutes per side. Transfer chops to a wire rack set inside a rimmed baking sheet; reserve pan drippings in skillet. Roast pork until an instant-read thermometer inserted into the center registers 135°F, about 15 minutes. Let pork rest 5 minutes.
Meanwhile, heat skillet with drippings over medium-high. Add vinegar and cook, scraping up drippings with a wooden spoon. Stir in red pepper flakes, if using, 2 Tbsp. honey, and 1/4 tsp. salt. Add grapes, figs, and rosemary and stir to coat. Continue to cook, stirring occasionally, until sauce is thickened and fruit is softened, about 8 minutes. Remove from heat and stir in butter.
Whisk lemon juice, mustard, and remaining 3 Tbsp. oil, 1 tsp. honey, 1/2 tsp. salt, and 1/4 tsp. pepper in a large bowl. Add radicchio and parsley and toss to coat.
Divide radicchio salad and pork chops among plates. Top with agrodolce.
Easy Chicken Tortilla Soup With Bean and Cheese Nachos

Ingredients:
4 (6") corn tortillas, divided
2 tablespoons neutral vegetable oil, such as grapeseed, plus more for brushing
1/4 cup canned refried beans
1 1/2 teaspoons kosher salt, plus more
1 teaspoon ground cumin, plus more for dusting
1/2 cup shredded Monterey Jack cheese (about 2.5 ounces)
1 small onion, chopped
2 large garlic cloves, finely chopped
4 cups low-sodium chicken broth
1 (14-ounce) can diced tomatoes, preferably fire-roasted
1 teaspoon finely chopped canned chipotle chiles, plus 1 teaspoon adobo sauce
1/2 teaspoon freshly ground black pepper, plus more
1 pound boneless, skinless chicken breasts, cut crosswise into 1/2"-thick strips, strips cut in half lengthwise if large
2 tablespoons fresh lime juice (from about 1 1/2–2 limes), plus 1 lime, cut into wedges
Sliced avocado
sliced radish
and cilantro leaves with tender stems (for serving; optional)

Instructions:
Arrange a rack in top third of oven; preheat to 425°F. Arrange 2 tortillas on a rimmed baking sheet and brush with oil. Bake 5 minutes, then flip and continue to bake until crispy, 4–5 minutes more. Carefully spread each tortilla with 2 Tbsp. refried beans; season lightly with salt and dust with cumin. Top with cheese. Return to oven and bake until cheese is melted and browned, about 5 minutes more. Transfer to a cutting board and let cool slightly. Cut each tortilla into 4 wedges to create nachos.
Meanwhile, cut remaining 2 tortillas into 1" pieces. Heat remaining 2 Tbsp. oil in a large pot over medium-high. Add onion and tortilla pieces and cook, stirring occasionally, until softened and lightly browned, about 3 minutes. Add garlic and remaining 1 tsp. cumin and cook, stirring, until fragrant, 30–60 seconds. Immediately add broth, tomatoes, chiles and sauce, 1 tsp. salt, and 1/2 tsp. pepper. Cover pot, increase heat to high, and bring to a gentle simmer. Uncover, reduce heat to medium, and add chicken. Gently simmer over medium heat until chicken is cooked through, about 5 minutes.
Remove pot from heat. Stir in 2 Tbsp. lime juice. Season with adobo sauce, salt, or pepper, if needed. Ladle soup into bowls. Garnish with nachos, lime wedges, avocado, radish, and cilantro, if using. Season with pepper, if needed, and serve immediately.
Soup (without nachos) can be made 3 days ahead. Cover and chill.
Herb and Garlic Baked Camembert

Ingredients:
1 [8-to-9-ounce (225-to-255-gram)] wheel Camembert
1 tablespoon (15 ml) olive oil
1 teaspoon minced fresh thyme leaves
1 teaspoon minced fresh rosemary leaves
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 large garlic clove, sliced very thin
Crackers
preferably long enough to dip with
for serving

Instructions:
The oven to 350°F.
Most Camembert comes in a little wooden crate. If yours does, remove the crate lid and any packaging or wrappers around the cheese, and place it back inside the basket. Yes, it is safe to bake it right in there for the short time that this recipe calls for. If you're nervous about leakage, you can wrap the Camembert in foil or line the basket with parchment paper as a layer of protection. Place the cheese in the wooden crate on a baking tray.
With a thin sharp knife, make gridlike cuts in the cheese, 3 or 4 in each direction, about 1 inch apart and going about 1 inch deep into the cheese but without cutting through the bottom rind. Use your knife tip to "open" each cut and your fingers to press a little sliver of garlic into each cut. Combine the olive oil with the thyme, rosemary, salt, and pepper in a small dish. Spread thickly on top of the cheese.
For 15 to 20 minutes, until the cheese is loose inside the rind. Serve immediately with crackers.
Gluten-Free Blueberry Pancakes with Caramelized Bananas

Ingredients:
2 tablespoons chia seeds, 2 1/2 cups rolled oats, 2 overripe bananas, 3 tablespoons maple syrup, 2 tablespoons coconut oil, plus more to cook, Pinch of salt, 1 cup blueberries, 4 bananas, cut into 3/4-inch-thick slices, 1 tablespoon coconut oil, 3 tablespoon maple syrup, 1 teaspoon ground cinnamon

Instructions:
Start by putting the chia seeds into a mug with 3/4 cup water. Let this sit for 20 minutes until the seeds expand to a gel.
Place all the other ingredients, except the blueberries and the chia mixture, into a food processor with a scant 1/2 cup water and blend until you have a smooth batter. Transfer the mixture to a bowl and stir in the blueberries, then the chia gel.
Heat a nonstick frying pan with the coconut oil, maple syrup and cinnamon over medium-high heat until it is all really hot and bubbling. Add the banana slices; they should sizzle the moment they hit the pan.
Reduce the heat and cook for 2–3 minutes, stirring occasionally to make sure the slices are fully coated and cooking evenly. When they're done they should be soft, gooey and coated in a caramelized deliciousness! Transfer to a bowl and keep warm; wipe out the frying pan.
Oil the pan with a little coconut oil. Place over high heat until it's really hot. Now simply add 2 heaping tablespoons of batter to the pan for each pancake, use a spoon to shape into an even round and let it cook for about 2 minutes per side, flipping it over once. Repeat for each pancake, until all the batter has been used, keeping them warm in a low oven until you’re ready to eat. Serve pancakes with maple syrup and the caramelized bananas.
The Witching Hour

Ingredients:
2 ounces pear juice
1 ounce dry gin
1/2 ounce Chartreuse liqueur
4 teaspoons fresh lemon juice
1 capsule (1/4 teaspoon) activated charcoal powder
1 dried sage leaf
A lighter

Instructions:
Combine pear juice, gin, Chartreuse, and lemon juice in a cocktail shaker. Open charcoal capsule and add powder; discard capsule. Fill shaker with ice, cover, and shake vigorously until outside of shaker is very cold, about 30 seconds. Strain into a coupe glass.
Using lighter, carefully light sage leaf on fire and drop into glass. Serve immediately.
Crunchy Maple Mesquite Walnuts

Ingredients:
1 pound raw walnuts, 2 tablespoons mesquite meal, 1 teaspoon vanilla bean powder or 1/2 teaspoon vanilla extract, 1 teaspoon ground cinnamon, 1 teaspoon ground allspice, 1/2 teaspoon ground clove, 1/2 teaspoon sea salt, 1/2 cup coconut nectar

Instructions:
Preheat the oven to 350˚F.
Place the walnuts into a large bowl then toss with the mesquite meal, vanilla bean powder or extract, cinnamon, allspice, clove, salt, and coconut nectar, until they are evenly coated.
Spread the nuts in a parchment-lined baking dish and slowly roast the walnuts for about 30 minutes. Keep checking on them every 10 minutes so they do not burn. The walnuts are ready when they are golden brown and crisp. Remove them from the oven and allow them to cool to room temperature.
Store them in an airtight container for up to one month.
Portobello Steaks with Mashed Celery Root

Ingredients:
1/2 batch Rosemary Mustard Marinade, 2 large portobello mushrooms, 2 pounds celery root, 2 tablespoons prepared horseradish, 3 tablespoons coconut butter, 2 teaspoons sea salt, 1/4 to 1/2 cup unsweetened almond milk, 2 scallions, thinly sliced

Instructions:
Preheat the oven to 350˚F.
Overnight, or several hours in advance, make the marinade and set it aside.
Remove the stems from the mushrooms, then use a fork to remove the gills. Do so by gently scraping in the direction of the gills about 1/8-inch deep. Set the mushrooms top side down in a baking dish and pour the marinade over them. Let them sit for at least 20 minutes or up to 8 hours.
While the mushrooms marinate, place the whole celery root into a glass baking dish with about 1/4 inch of water in the bottom. Cover the dish with tinfoil and roast the root in the oven for 45 minutes to 1 hour. Remove the tinfoil and allow the root to cool until you can handle it with your hands.
Use a knife to peel away the celery root skin, then roughly chop the root and place the pieces into a food processor. Purée the root with the horseradish and coconut butter, and add enough almond milk for the mixture to reach a mashed potato–like texture and consistency. Season with sea salt then fold in the chopped scallions. Set aside and keep warm.
Place the mushrooms onto a baking dish and cook in the oven until tender, about 10 to 12 minutes.
Slice the mushrooms then set them on top of mounds of the celery root mash. Enjoy with garlicky greens or roasted asparagus.
Our Favorite Thanksgiving Stuffing with Sausage and Cornbread

Ingredients:
1/2 cup (1 stick) unsalted butter, plus more for pan
1/2 pound good-quality day-old crusty country-style or peasant bread, torn into 3/4" pieces (about 5 cups)
1/2 pound day-old cornbread, broken into 3/4" pieces (about 5 cups)
1 pound breakfast sausage links, casings removed, or ground breakfast sausage mix, broken up into 1/2" pieces
2 1/2 cups chopped onions (about 1 medium plus 1 large onion)
3 medium celery stalks, sliced
2 large eggs
2 1/2 cups low-sodium chicken broth
1/2 cup chopped parsley
2 tablespoons chopped sage
1 tablespoon chopped thyme
2 teaspoons chopped rosemary
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
A 13x9x2" or other 3-quart baking dish

Instructions:
Preheat oven to 300°F. Butter baking dish; set aside. Arrange bread and cornbread in a single layer on a rimmed baking sheet. Bake, tossing occasionally, until completely dried out, 35–50 minutes. Let cool on baking sheet, then transfer to a very large bowl.
Meanwhile, heat a large skillet over medium-high. Break sausage into 1/2" pieces and cook, stirring and breaking up into smaller (about 1/4") pieces with a wooden spoon or spatula, until browned, 8–10 minutes. Transfer to bowl with bread but do not stir.
Heat remaining 1 stick butter in same skillet over medium-high. Cook onions and celery, stirring often and scraping browned bits off bottom of pan, until just beginning to brown, about 10 minutes. Add to bowl with bread mixture and let cool.
Whisk eggs, broth, parsley, sage, thyme, rosemary, salt, and pepper in a medium bowl. Add to bread mixture and fold gently until thoroughly combined.
Increase oven temperature to 350°F. Transfer mixture to prepared dish, cover with foil, and bake stuffing until an instant-read thermometer inserted into the center registers 160°F, 40–45 minutes. Uncover and continue to bake until set and top is browned and crisped, 45–50 minutes more.
Stuffing can be assembled, but not baked, 1 day ahead. Cover and chill. When ready to bake, bring to room temperature and bake according to recipe. Stuffing can be baked 1 day ahead. Let cool completely, then cover with foil and chill. Keep covered and bake in a 350°F oven until warmed through, 25–30 minutes. Uncover and bake until top is crisped, 7–10 minutes more.
Eggs Benedict with Asparagus and Brie

Ingredients:
24 medium- thick asparagus spears, 2 teaspoons fresh lemon juice, Salt, 8 large farm-fresh eggs, Splash of white wine vinegar, 4 English muffins, split and toasted, 4 1/2 ounces Brie cheese, cut into thin strips, Hollandaise Sauce, Freshly cracked black pepper

Instructions:
Preheat the oven to 350°F.
Bring a large saucepan of water to a boil. Cut off and discard the woody ends from the asparagus and boil the spears for 5 minutes, or until fork- tender but still firm. Drain, transfer to a dish, and sprinkle the lemon juice on top.
Heat a wide 3-quart saucepan of water over medium heat and add a pinch of salt. Poach the eggs.
Place the English muffins on a baking sheet lined with parchment paper. Top each muffins half with 3 asparagus spears and 2 slices of Brie. Bake for 5 minutes, or until the cheese is melted and bubbling.
Top each muffins half with a poached egg and 1 tablespoon of the Hollandaise sauce and season with a pinch each of salt and pepper. Serve immediately.
Butternut Squash Sandwich with Cheddar Cheese and Pickled Red Onion

Ingredients:
1 medium butternut squash (about 2 pounds)
1/4 cup extra-virgin olive oil
8 sprigs thyme
2 garlic cloves, smashed
1 3/4 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper
1/4 cup red wine vinegar
1 1/2 teaspoons sugar
1/2 medium red onion, thinly sliced
1/4 cup mayonnaise
2 tablespoons Dijon mustard
4 ciabatta rolls
4 slices white cheddar
1 cup arugula
Chips (for serving; optional)

Instructions:
Arrange racks in middle and upper thirds of oven; preheat to 450°F. Cut squash in half crosswise where the neck and body meet. Peel and seed. Slice neck lengthwise into 1/4"-thick planks (about 2 1/2" long). Slice body into 1/4" pieces.
Divide squash, oil, thyme, garlic, 1 tsp. salt, and 1/2 tsp. pepper between 2 rimmed baking sheets. Toss to combine, then arrange in a single layer. Bake, tossing once halfway through and rotating trays, until squash is tender, 18–20 minutes.
Meanwhile, bring vinegar, sugar, remaining 3/4 tsp. salt, and 1/2 cup water to a boil in a small saucepan. Remove from heat, then stir in onion. Let cool.
Whisk mayonnaise and mustard in a small bowl. Remove thyme leaves from stems, then finely chop leaves and garlic. Stir into mayonnaise mixture.
Slice rolls in half and toast in oven 5 minutes. Spread 2 Tbsp. mayonnaise mixture on bottom halves. Top each with squash, cheese, 1 1/2 Tbsp. pickled red onion, and arugula. Serve with chips alongside, if using.
Squash can be roasted 3 days ahead; cover and chill. Onions can be made 1 month ahead; cover and chill.