iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Swordfish Steaks with Asparagus and Frisée Salad

Ingredients:
3 Tbsp. plus 1/4 cup extra-virgin olive oil
1 lb. asparagus, trimmed, cut into 2 1/2" pieces
3 1/2 tsp. kosher salt, divided
4 (1"-thick) swordfish steaks (about 1 1/2 lb. total)
1 Tbsp. herbes de Provence
1 Tbsp. Dijon mustard
1 Tbsp. red wine vinegar
1/2 lemon
3/4 tsp. freshly ground black pepper, divided
8 cups torn frisée
3 medium Persian cucumbers, thinly sliced into rounds
1/2 small white onion
very thinly sliced into rings
rinsed

Instructions:
Heat 1 Tbsp. oil in a large skillet over medium-high. Add asparagus and cook, shaking pan occasionally, until tender and charred in spots, 3–5 minutes. Transfer asparagus to a large bowl, season with 1/2 tsp. salt, and toss to combine.
Season swordfish all over with 1 1/2 tsp. salt. Heat 2 Tbsp. oil in same skillet over medium-high. Working in batches if needed, cook swordfish, turning occasionally, until cooked through (fish will feel firm when pressed), about 6 minutes. Transfer to a platter.
Pour off any excess oil in pan. Pour in remaining 1/4 cup oil, then add herbes de Provence (no need to warm up the pan again). Add mustard and vinegar and whisk until sauce is creamy. Finely grate zest from lemon into sauce, then squeeze in juice lemon. Season with 1/2 tsp. salt and 1/4 tsp. pepper. Let cool slightly.
Pour three-quarters of dressing over asparagus. Add frisée, cucumbers, and onion to bowl; season with remaining 1 tsp. salt and 1/2 tsp. pepper and toss to coat.
Mound salad on platter next to swordfish. Spoon remaining dressing over.
Rhubarb Custard Cake

Ingredients:
4 Tbsp. melted unsalted butter, cooled, plus more room-temperature for pan, 1 cup all-purpose flour, plus more for pan, 3/4 tsp. baking powder, 1/2 tsp. kosher salt, 2 large eggs, 1 large egg yolk, 1 1/2 cups sugar, plus more for sprinkling, 1/4 cup sour cream, 2 Tbsp. dark rum, 2 tsp. finely grated lemon zest, 13 oz. rhubarb stalks, A 9"-diameter springform pan

Instructions:
Preheat oven to 350°F. Butter and flour pan. Whisk baking powder, salt, and 1 cup all-purpose flour in a medium bowl. Whisk eggs, egg yolk, and 1 1/2 cups sugar in a large bowl until very pale and thick, about 1 minute. Whisk in melted butter, sour cream, rum, and lemon zest. Add dry ingredients and fold in until batter is smooth; scrape into prepared pan.
Arrange rhubarb in tight rows over batter, trimming to fit. Don’t press fruit into batter—just place over top and let it rest on the surface. Sprinkle with more sugar and bake until cake is golden on top and browned around the sides, 45–55 minutes. Transfer pan to a wire rack and let cake cool in pan 10 minutes. Slide a knife around sides of cake to loosen and unmold. Slide directly onto rack and let cool completely.
Cake can be baked 1 day ahead. Store tightly wrapped at room temperature.
Grilled Bistecca with Herby Fish Sauce

Ingredients:
2 (1 1/2"–2"-thick) porterhouse steaks (about 6 lb. total)
1/2 cup extra-virgin olive oil, divided
Kosher salt
3 Tbsp. freshly ground black pepper
2 garlic cloves, finely grated
1/4 cup fish sauce
2 Tbsp. coarsely chopped marjoram
rosemary
and/or thyme

Instructions:
Rub steak with 1/4 cup oil; season with salt and sprinkle with pepper (it should nearly cover both sides). Let sit at room temperature 30 minutes.
Mix garlic, fish sauce, herbs, and remaining 1/4 cup oil in a small bowl.
Prepare a grill for medium-high indirect heat (for a gas grill, leave one or two burners off; for a charcoal grill, bank coals on one side of grill). Grill steaks over direct heat until nicely charred, about 2 minutes per side. Move steaks over indirect heat and continue grilling, basting with fish sauce mixture, until browned all over, about 5 minutes per side. An instant-read thermometer inserted into the thickest part of steaks should register 120°F for rare; temperature will rise to 125°F (or medium-rare) as they rest. Transfer to a cutting board and let rest 20 minutes before slicing against the grain.
Shrimp and Chorizo Mixed Grill

Ingredients:
1 1/4 cups sour cream
1 cup cilantro leaves with tender stems
1/4 cup mayonnaise
1 small jalapeño, sliced
2 Tbsp. fresh lime juice
1 1/4 tsp. kosher salt
5 Tbsp. extra-virgin olive oil
1/4 cup fresh lime juice
1 garlic clove, finely grated
2 Tbsp. finely chopped cilantro
1 tsp. honey
1 tsp. kosher salt
1 1/2 lb. jumbo or large shrimp, peeled, deveined
1/2 tsp. chili powder
1 1/4 tsp. kosher salt, divided
1 head of green cabbage, cut into 4 wedges
6 links fresh chorizo sausage (about 1 1/2 lb.)
Canola oil (for grill)
2 bunches medium or large asparagus, tough ends trimmed
Lime wedges (for serving)

Instructions:
Prepare a grill for 2-zone heat (for a charcoal grill, bank two-thirds of coals on two-thirds of grill and scatter remaining coals over remaining area; for a gas grill, set one burner to medium-low heat and the remaining burners to medium-high heat).
Purée sour cream, cilantro, mayonnaise, jalapeño, lime juice, and salt in a blender until smooth; chill until ready to use.
Do Ahead: Sour cream sauce can be made 1 day ahead. Keep chilled.
Whisk oil, lime juice, garlic, cilantro, honey, and salt in a large bowl.
Toss shrimp, chili powder, and 1 tsp. salt in a medium bowl.
Grill cabbage wedges over direct heat, turning occasionally, until deeply charred on cut surfaces and crisp-tender, about 20 minutes. Transfer to a cutting board and let cool slightly.
Meanwhile, grill sausages over indirect heat, turning often, until nicely charred and cooked through, 10–15 minutes. Transfer to a platter and cover with a kitchen towel to keep warm.
Lightly oil grill grate. Place asparagus onto grill, orienting them perpendicular to grate so they don’t fall through the gaps. Grill, turning often, until lightly charred and crisp-tender, 5–7 minutes. Transfer to bowl with dressing and toss to coat. Transfer to platter alongside sausages, leaving remaining dressing in bowl.
Oil grate again if needed, then grill shrimp over direct heat, turning often, until lightly charred and cooked through, 5–7 minutes. Transfer to platter with sausage.
Slice charred cabbage wedges lengthwise into 1/4"-thick strips, then toss with remaining dressing; season with remaining 1/4 tsp. salt. Add to platter.
Serve with lime wedges and sour cream sauce alongside.
Blondie Muffins

Ingredients:
Coconut oil spray
1 (15-ounce) can chickpeas, drained and rinsed
1/2 cup unsweetened almond butter
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup maple syrup
2 teaspoons vanilla

Instructions:
Preheat the oven to 350°F.
Prepare a mini muffin tin by coating it with the coconut oil spray.
Puree all the ingredients in a food processor or a blender, then pour the batter into the prepared tin.
Bake the muffins for 18 to 20 minutes, or until a toothpick comes out clean.
Turkish Kebabs

Ingredients:
3 cloves of garlic, minced to a fine paste
3 tablespoons extra-virgin olive oil
1 tablespoon tomato paste
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
2 tablespoons fresh thyme leaves
Sea salt and finely ground black pepper
1 3/4 pounds (800 g) boneless lamb leg, trimmed of most of the fat and cut into 1-inch (2.5 cm) chunks
24 cherry tomatoes
Flatbread
for serving

Instructions:
Mix together the garlic, olive oil, tomato paste, spices, thyme, and salt and pepper to taste.
Add the meat to the marinade and toss. Let marinate for at least 2 hours.
Prepare a charcoal fire in an outdoor grill, switch on the gas if you have an outdoor gas grill, or preheat the broiler to high.
Thread the meat onto 7 long skewers and the tomatoes onto an eighth one. Grill over high heat or broil 3 to 4 minutes on each side, or until the meat and tomatoes are done to your liking. Slip the meat and tomatoes off the skewers onto flatbread and serve immediately.
Asparagus and Fontina Quiche

Ingredients:
1 pound asparagus, ends trimmed
6 large eggs
1 cup heavy cream
1 teaspoon garlic salt
1 teaspoon freshly ground black pepper
8 ounces Fontina cheese, grated (about 2 cups)
2 ounces Gruyère cheese, grated (about 1/2 cup)
1 unbaked homemade or store-bought 9-inch pie crust

Instructions:
Preheat the oven to 350°F.
Using a vegetable peeler, slice the asparagus lengthwise into long, thin strips, starting just under the tip of each stalk. Leave the tips whole. (Alternatively, cut the asparagus into 1-inch pieces.)
In a pot with a steamer insert or in a covered sauté pan fitted with an expandable steamer basket, bring 2 inches of water to a boil. Add the asparagus to the steamer insert or basket, cover, and steam until tender, about 30 seconds for strips and about 3 minutes for pieces.
Rinse the asparagus under cold water to stop the cooking. Drain well and set aside.
In a large bowl, whisk together the eggs, cream, garlic salt, and pepper. Stir in the Fontina, Gruyère, and reserved asparagus.
Pour the mixture into the unbaked pie shell.
Bake until lightly golden and set in the center when the pan is gently pushed, 40 to 45 minutes. If the crust is browning too quickly, cover it with foil to prevent it from burning.
Remove from the oven and let stand for 5 to 10 minutes before serving. Cut into 6 or 8 slices and serve warm or at room temperature.
The quiche is best served the day it is made. Tightly wrap leftovers with plastic wrap and store in the refrigerator for up to 2 days.
Grilled Salmon with Meyer Lemons and Creamy Cucumber Salad

Ingredients:
4 (6-ounce) skin-on wild-caught salmon fillets
1/2 cup extra virgin olive oil, plus more for grilling
1 tablespoon grated Meyer or regular lemon zest
Juice of 2 Meyer lemons (see head note) or regular lemons, plus 1 or 2 Meyer or regular lemons, sliced into 8 thin rounds
1 tablespoon minced fresh dill
1 tablespoon pink or regular sea salt
1/2 cup mayonnaise, preferably Hellmann’s
1/2 cup sour cream
1 tablespoon fresh Meyer or regular lemon juice, or to taste
1 teaspoon minced fresh dill
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 English cucumbers, peeled in stripes, halved, and cut into 1/4-inch dice
1 tablespoon minced chives

Instructions:
To prepare the salmon: Brush the skin side of the salmon fillets with some olive oil. In a small bowl, combine the 1/2 cup olive oil, lemon zest, lemon juice, dill, and salt. Pour the mixture into a shallow dish and place the fillets skin side up in the dish. Cover and refrigerate for 1 hour.
Meanwhile, prepare the creamy cucumber salad: In a medium bowl, whisk together the mayonnaise, sour cream, lemon juice, dill, salt, and pepper. Fold in the cucumber until completely coated. Taste and adjust the lemon juice or salt. Cover and refrigerate until needed, up to 2 hours.
Prepare a medium-hot grill. Lightly oil the grill grate.
Place the fillets skin side down on the grill and brush them with the marinade. Cover the grill and cook without flipping until the salmon flakes, 10 to 12 minutes. Brush the lemon slices on both sides with oil and grill until marks appear, 1 to 2 minutes per side.
Arrange the fish on individual plates or a serving platter. Place 1 or 2 grilled lemon slices on top of each fillet and dust with chives. Serve with the cucumber salad.
Store leftover salmon and cucumber salad in the refrigerator for up to 2 days.
Peach Caprese

Ingredients:
1/2 cup white balsamic vinegar
1/4 cup extra virgin olive oil
2 white peaches, chilled
2 yellow peaches, chilled
2 (4-ounce) fresh mozzarella balls, preferably water-packed
10 fresh basil leaves, torn
1 teaspoon flaky salt
1 teaspoon freshly ground black pepper

Instructions:
In an 8-ounce screw-top jar, combine the vinegar and oil. Screw on the lid and shake well. Refrigerate until well chilled. The dressing can be made ahead and stored in the jar in the refrigerator for up to 1 week.
Remove the pits from the peaches and cut them into 1/2-inch-thick slices or wedges. Drain the mozzarella if necessary and pat it dry. Use a sharp knife to cut it into 1/4-inch-thick slices.
On a serving platter, decoratively arrange slices of the white peaches, yellow peaches, and mozzarella. Scatter the basil leaves on top, drizzle over the dressing, and sprinkle the flaky salt and pepper on top. Serve at once.
Raspberry Jam with Bitters

Ingredients:
18 oz. fresh raspberries (about 5 cups)
1 1/4 cups sugar
1 Tbsp. finely grated orange zest
2 Tbsp. fresh orange juice
2 Tbsp. fresh lemon juice
1 Tbsp. Angostura bitters
A 1-pint jar

Instructions:
Place a small plate in the freezer. Bring raspberries, sugar, orange zest, orange juice, and lemon juice to a simmer in a large saucepan, stirring gently to dissolve sugar. Once sugar is dissolved, increase heat and boil, skimming foam from surface often, until mixture is reduced by a little more than a third and bottom of pot is visible when stirring, 15–20 minutes.
Dab a tablespoonful of jam onto frozen plate and freeze 1 minute. Drag a finger through jam to see if it wrinkles. If it does, remove saucepan from heat and stir in bitters. If jam doesn’t wrinkle, keep cooking, testing again every minute until it is does. Transfer jam to jar, cover, and let cool. Chill until ready to use.
Jam can be made 2 months ahead. Keep chilled.
Brioche au Rhum

Ingredients:
8 brioche sliders (about 1 1/2 oz. each), split
2 1/4 cups sugar
1 1/2 cups dark rum
4 (2x1") strips orange zest
Pinch of kosher salt
2 tsp. vanilla extract
1 cup heavy cream
16 fresh figs
torn

Instructions:
Preheat oven to 375°F. Toast buns, cut side down, on a baking sheet until golden brown, about 6 minutes; let cool.
Meanwhile, cook sugar, rum, orange zest, and salt in a medium saucepan over medium heat 5 minutes. Reduce heat to medium-low and simmer, stirring occasionally, 6 minutes. Pluck out and discard orange zest. Add vanilla and let syrup cool slightly. Transfer 1/2 cup syrup to a bowl; reserve the rest for serving.
Working one at time, gently dunk and turn brioche in syrup until evenly coated and soaked through, about 30 seconds each. Place on a wire rack set over paper towels; let sit 5 minutes. Repeat dunking process with brioche and let rest 10 minutes (you want them to get sticky).
Beat cream in a medium bowl to medium-soft peaks. Divide brioche among plates and top with a dollop of whipped cream. Arrange a few figs around and drizzle with a bit of the reserved syrup.
Paccheri with Shellfish, Squid, and Tomatoes

Ingredients:
3 medium tomatoes, halved, seeds and cores removed
12 oz. cleaned squid, bodies and tentacles separated
6 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
1 1/2 lb. small shrimp, preferably head-on, peeled, deveined, shells and heads reserved
2 cups dry white wine, divided
6 garlic cloves, thinly sliced
1 lb. cockles or Manila clams, scrubbed
1 lb. mussels, scrubbed, debearded
1/2 tsp. crushed red pepper flakes
2 lb. paccheri or other large tube pasta
Kosher salt
1 Tbsp. fish sauce (optional)
1 cup torn basil

Instructions:
Grate tomatoes, cut side down, on the largest holes of a box grater into a medium bowl until only the skin is left. Finely chop skin and add to bowl.
Cut squid bodies in half lengthwise, then cut each half crosswise into 1/2" pieces. Place in a small bowl. Cut tentacles in half crosswise; add to bowl.
Heat 3 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Add reserved shrimp shells and heads (if using). Cook, smashing down on shells and heads, until shells are beginning to brown, 10–12 minutes. Add 1 cup wine and cook until reduced by half and alcohol aroma is gone, about 5 minutes. Add 2 cups water and bring to a boil. Reduce heat to a bare simmer and cook until reduced by one-third, 15–20 minutes. Let stock cool 20 minutes, then strain through a fine-mesh sieve, pressing on solids, into a heatproof measuring glass (you should have about 1 1/2 cups). Set aside.
Wipe out pot. Pour in remaining 3 Tbsp. oil and heat over medium. Add garlic and cook, stirring occasionally, until just golden, about 5 minutes. Add grated tomatoes and cook, stirring occasionally, until tomatoes thicken slightly and begin to stick to bottom of pot, 6–8 minutes. Add cockles, mussels, red pepper flakes, and remaining 1 cup wine. Cover pot and cook, shaking occasionally, until cockles and mussels are open, about 5 minutes. Using a slotted spoon, transfer cockles and mussels to a medium bowl, leaving behind any that have not opened. Cover pot again and cook unopened cockles and mussels another minute or so, then transfer to bowl with others. Discard any that have not opened at this point. Keep shellfish sauce warm.
Meanwhile, cook pasta in a large pot of boiling salted water, until just slightly under al dente, 6–8 minutes.
Using a heatproof measuring cup, scoop out about 1 cup pasta water. Transfer pasta to pot with sauce with a slotted spoon or mesh spider. Add reserved stock and bring to a boil. Reduce heat to a simmer and add shrimp and squid to sauce. Cook, tossing constantly and adding pasta water a splash at a time as needed, until pasta is al dente and sauce is glossy and thick enough to cling to noodles, about 5 minutes. Add fish sauce, if using, and fold in steamed cockles and mussels. Taste and season with salt if needed.
Transfer pasta to a platter. Top with basil and drizzle with oil.
Blistered Asparagus

Ingredients:
2 Tbsp. vegetable oil, 12 oz. asparagus, trimmed, 1 Fresno chile, seeds removed, finely chopped, 2 Tbsp. soy sauce, 1 Tbsp. fresh lime juice, 1 tsp. honey, 1 tsp. toasted sesame oil, 1 tsp. finely grated peeled ginger, 2 Tbsp. crushed salted, dry-roasted peanuts, 2 Tbsp. toasted unsweetened shredded coconut

Instructions:
Heat oil in a large skillet over medium-high. Cook asparagus, tossing often, until stalks are bright green, blistered in spots, and tender, about 5 minutes. Season with salt and transfer to a platter.
Stir chile, soy sauce, lime juice, honey, sesame oil, and ginger in a small bowl to combine. Mix in peanuts and coconut and spoon over asparagus.
Malfatti with Pancetta and Cherry Tomatoes

Ingredients:
1 cup all-purpose flour, plus more
2 cups whole-milk fresh ricotta, preferably box-drained
1 large egg, room temperature
6 oz. Parmesan, finely grated, plus more for serving
1 1/2 tsp. kosher salt, plus more
4 oz. pancetta (Italian bacon), thinly sliced
3 Tbsp. extra-virgin olive oil, plus more for drizzling
2 cups Sun Gold and/or cherry tomatoes
2 Tbsp. unsalted butter, cut into pieces
Freshly ground black pepper
1/2 lemon
A sheet of cheesecloth

Instructions:
Dust a parchment-lined rimmed baking sheet generously with flour; set aside. Place ricotta in the center of cheesecloth. Gather up the sides in your hands and wring out excess liquid. Transfer ricotta to a few sheets of paper towels and pat dry with more paper towels.
Pulse ricotta, egg, 6 oz. Parmesan, and 1 1/2 tsp. salt in a food processor to combine. Transfer to a large bowl; sift in 1 cup flour and mix until just barely combined (try not to overmix). Scrape ricotta mixture onto a floured surface and divide into 4 pieces. Roll each piece into a 22x3/4" rope. Cut into 3/4" pieces and place dumplings on prepared baking sheet.
Combine pancetta and 3 Tbsp. oil in a cold large skillet and set over medium heat. Cook, stirring often, until pancetta is brown and crisp, 6–8 minutes. Using a slotted spoon, transfer to a bowl; reserve skillet.
Meanwhile, bring a large pot of water to a simmer (do not let it boil). Working in batches if needed, cook dumplings until they expand in size and float to the surface, about 3 minutes.
Ladle about 3/4 cup pasta cooking liquid into reserved skillet and add dumplings, tomatoes, and butter. Increase heat to medium-high and cook, stirring gently (don’t toss), until sauce thickens slightly and coats dumplings, about 4 minutes. Remove from heat and season with salt and pepper.
Divide malfatti among bowls. Finely grate lemon zest over, drizzle with oil, and top with pancetta and Parmesan.
Fried Meatballs with Tahini Sauce

Ingredients:
1/2 cup millet
1 lb. ground beef chuck (20% fat)
5 garlic cloves, finely grated
1 tsp. ground coriander
1 tsp. freshly ground black pepper
1 1/2 tsp. kosher salt, plus more
Vegetable oil (for frying; about 9 cups)
1/2 cup tahini
1 garlic clove, finely grated
3 Tbsp. fresh lemon juice
A deep-fry thermometer

Instructions:
Cook millet in a dry medium skillet over medium heat, stirring occasionally, until fragrant and lightly toasted, about 3 minutes. Transfer to a small bowl and let cool.
Meanwhile, mix beef, garlic, coriander, pepper, and 1 1/2 tsp. salt in a medium bowl with your hands just to combine; be careful not to overwork.
Working one at a time, roll meat mixture loosely between your palms into 1 3/4" balls (you should have about 18) and place on a rimmed baking sheet. Roll each ball in toasted millet, pressing and packing firmly into meat with your palms. Repeat process as needed until completely coated. Chill meatballs at least 20 minutes and up to 2 hours (this will help the millet adhere during frying).
Pour oil into a large heavy pot fitted with a deep-fry thermometer to come 1 1/2" up sides; heat over medium until thermometer hits 350°F.
Meanwhile, combine tahini and garlic in a medium bowl. Gradually add 6 Tbsp. water, then lemon juice, whisking constantly until sauce is smooth and pourable. Season with salt.
Using a slotted spoon, gently lower meatballs into oil and fry undisturbed 2 1/2 minutes (millet will be light golden). Transfer to a baking sheet lined with paper towels; season lightly with salt. Serve meatballs with tahini sauce.
Tomatoes and Haricots Verts with Anchovies

Ingredients:
4 oz. haricots verts or green beans, trimmed, Kosher salt, 2 lb. medium tomatoes, some sliced, some cut into wedges, 1 pint Sun Gold and/or cherry tomatoes, halved crosswise, 16 oil-packed anchovy fillets, 1/4 cup celery leaves or parsley leaves, 2 Tbsp. red wine vinegar, 2 Tbsp. extra-virgin olive oil, Smoked or regular flaky sea salt, Freshly ground black pepper

Instructions:
Cook haricots verts in a large pot of boiling salted water until bright green and tender, about 5 minutes. Using a slotted spoon, transfer to a bowl of ice water; let cool. Drain and pat dry.
Toss haricots verts, both kinds of tomatoes, anchovies, celery leaves, and vinegar in a large bowl; season lightly with kosher salt.
Transfer salad to a platter, drizzle with oil, and season with sea salt and pepper
Romano Beans with Mustard Vinaigrette and Walnuts

Ingredients:
1 cup walnuts, 3 lb. Romano beans or green beans, trimmed, 3 Tbsp. red wine vinegar, 2 Tbsp. Dijon mustard, 1 garlic clove, finely grated, 2 Tbsp. extra-virgin olive oil, plus more for drizzling, 1/2 lemon, 3/4 cup very coarsely chopped parsley, Freshly ground black pepper

Instructions:
Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool, then coarsely chop.
Cook Romano beans in a large pot of boiling salted water until bright green and tender, 8–10 minutes. Using a slotted spoon, transfer to a bowl of ice water and let cool. Drain and pat dry.
Meanwhile, mix vinegar, mustard, garlic, and 2 Tbsp. oil in a large bowl to combine. Let sit 10 minutes for flavors to come together.
Add walnuts and Romano beans to dressing. Finely zest lemon over beans and add parsley. Season with salt and lots of pepper and toss to coat. Transfer to a platter and drizzle with more oil.
Italian Sundaes with Nutella

Ingredients:
2 pints fior di latte gelato
1 cup Nutella
Coarsely chopped toasted blanched hazelnuts
crumbled amaretti cookies (Italian macaroons) and/or wafer cookies (for serving)

Instructions:
Place a scoop of gelato into each chilled bowl. Spoon a dollop of Nutella over each and top with another scoop or two of gelato. Top as desired.
Arugula with Italian Plums and Parmesan

Ingredients:
16 Italian plums, halved, or 8 small plums, quartered
1/3 cup cocktail onions, halved,layers separated
2 Tbsp. fresh lemon juice
2 Tbsp. extra-virgin olive oil, plus more for drizzling
3 oz. arugula (about 5 cups)
Kosher salt, freshly ground pepper
3 oz. Parmesan
thinly sliced

Instructions:
Toss plums, cocktail onions, lemon juice, and 2 Tbsp. oil in a large bowl. Add arugula, season with salt and pepper, and toss again. Transfer to a platter; top with Parmesan and drizzle with more oil.