iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Butternut Squash and Sage Soup with Sage Breadcrumbs

Ingredients:
1 1/2 tablespoons butter, 1 1/2 tablespoons olive oil, 2 cups chopped onions, 2 tablespoons chopped fresh Italian parsley, 2 teaspoons chopped fresh sage, 4 cups 1/2-inch cubes peeled seeded butternut squash, 1 1/2 teaspoons coarse sea salt, 1 garlic clove, minced, 5 to 6 cups Chicken Stock or 5 to 6 cups purchased organic chicken broth, 2 crustless slices fresh whole grain wheat bread, torn, 4 teaspoons butter, 1 tablespoon finely chopped fresh sage

Instructions:
Melt butter with oil in large pot over medium-high heat. Add onions, parsley, and sage; sauté until onions are softened, about 5 minutes. Add squash and coarse salt; sauté until squash softens and onions are golden, about 6 minutes. Add garlic; stir 1 minute. Add 5 cups stock; bring to boil. Reduce heat, cover, and simmer until squash is very soft, about 25 minutes. Cool slightly.
Working in batches, puree soup in blender, allowing some texture to remain. Return soup to pot. Thin with stock, if desired. Season with pepper and more salt, if desired. DO AHEAD: Can be made 1 day ahead. Chill uncovered until cold, then cover and chill. Rewarm before serving.
Place bread in processor; blend until fine crumbs form but some slightly coarser crumbs remain. Cook butter in large nonstick skillet over medium heat until golden, about 2 minutes. Add breadcrumbs and sage. Cook until crumbs are crisp, stirring frequently, about 10 minutes. Remove from heat and cool. DO AHEAD: Can be made 4 hours ahead. Let stand uncovered at room temperature.
Ladle soup into bowls. Sprinkle with breadcrumbs.
Fennel and Turnip Crudites with Fennel Salt

Ingredients:
3 tablespoons fennel seeds
2 teaspoons coarse sea salt
2 small fresh fennel bulbs, trimmed of tough outer leaves, bulbs thinly sliced lengthwise with core intact, small fronds reserved for garnish
2 small turnips
peeled
each cut into 1/2-inch-thick wedges

Instructions:
Stir fennel seeds in small dry skillet over medium heat until very fragrant and slightly darker in color, about 3 minutes. Add coarse salt; stir to blend. Remove from heat; cool. Transfer fennel seed mixture to spice mill; grind until fennel seeds are just coarsely chopped (do not grind to powder). DO AHEAD: Can be made 2 days ahead. Store airtight at room temperature.
Arrange fennel slices and turnip wedges on platter; garnish with fennel fronds.
Serve vegetables with fennel salt.
Pork Shoulder with Salsa Verde

Ingredients:
3 anchovy fillets
1 garlic clove, peeled
3/4 cup chopped fresh Italian parsley
1/3 cup (lightly packed) chopped fresh celery leaves
1 1/2 tablespoons fresh lemon juice
1 tablespoon finely grated lemon peel
1 tablespoon red wine vinegar
1 1/2 teaspoons chopped fresh rosemary
1 1/2 teaspoons chopped fresh sage
1/2 cup olive oil
6 garlic cloves, minced
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh rosemary
1 tablespoon coarse kosher salt
2 teaspoons freshly ground black pepper
1 tablespoon olive oil
1 8-pound whole bone-in heritage pork shoulder roast (Boston butt)

Instructions:
With processor running, drop anchovies and garlic through feed tube and finely chop. Scrape down sides of bowl. Add parsley, celery leaves, lemon juice, lemon peel, red wine vinegar, chopped rosemary, and chopped sage. Using on/off turns, process until almost smooth. With machine running, gradually add olive oil. Transfer salsa verde to bowl. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover with plastic wrap and refrigerate.
Position rack in lowest third of oven; preheat to 450°F. Mix garlic, sage, rosemary, coarse kosher salt, and freshly ground black pepper in small bowl. Brush oil all over pork, then rub spice mixture all over. Place pork on rack set in roasting pan. Roast 20 minutes. Reduce heat to 300°F and continue to roast until instant read thermometer inserted into center registers 185°F, about 6 1/2 hours. Remove pork from oven; tent with foil to keep warm. Let rest 15 minutes. Cut into 1/2-inch-thick pieces and serve with salsa verde alongside.
Crispy Pork Cutlets with Capers, Lemon, Arugula, and Chopped Eggs

Ingredients:
1 lemon
1 teaspoon chopped fresh sage
1 teaspoon chopped fresh thyme
1 teaspoon coarse kosher salt plus 1 large pinch
1 teaspoon freshly ground black pepper
2 large heritage pork tenderloins (2 1/2 pounds total)
1/2 cup all purpose flour
3 large eggs, beaten to blend
3 cups fresh breadcrumbs made from crustless French bread
3/4 cup freshly grated Parmesan cheese
Olive oil
3 tablespoons drained capers
4 cups (lightly packed) arugula
2 tablespoons extra-virgin olive oil
4 warm or room-temperature large hard-boiled eggs
peeled
coarsely chopped

Instructions:
Set 1 rack on each of 2 rimmed baking sheets. Using small sharp knife, cut all peel and white pith from lemon. Quarter lemon lengthwise, then thinly slice crosswise. Cover and chill lemon slices; discard peel. Mix sage, thyme, 1 teaspoon coarse salt, and 1 teaspoon ground pepper in small bowl.
Trim 2 inches from tapered ends of each tenderloin; reserve for another use. Cut tenderloins crosswise into 3/4-inchthick slices. Using mallet or flat side of meat tenderizer, pound slices between 2 sheets of plastic wrap to 1/4-inch thickness. Sprinkle sage mixture over both sides of pork cutlets. Place flour in shallow bowl and place eggs in another shallow bowl. Mix breadcrumbs and cheese in another shallow bowl. Working with 1 cutlet at a time, dredge in flour, shaking off excess, then dip in egg to coat. Place in breadcrumb mixture and coat both sides, pressing to adhere. Divide between prepared racks. Chill at least 30 minutes and up to 4 hours.
Preheat oven to 250°F. Add enough oil to heavy large skillet to measure depth of 1/4 inch. Heat over medium-high heat. Working in batches, cook pork until browned and cooked through, about 2 minutes per side. Transfer to another baking sheet; place in oven to keep warm.
Divide cutlets among 6 plates. Sprinkle capers and lemon slices over. Mix arugula with 2 tablespoons extra-virgin olive oil and large pinch of coarse salt. Mound arugula mixture over pork and sprinkle with chopped eggs.
Pan-Seared Rib-Eye Steaks with Porcini and Rosemary Rub

Ingredients:
2 2-inch-thick grass-fed boneless rib-eye steaks (about 3 pounds total)
1/2 cup soy sauce
1/4 ounce dried porcini mushrooms* (half of 1/2-ounce package)
1 tablespoon finely chopped fresh rosemary
2 teaspoons coarsely ground black pepper
1 tablespoon olive oil

Instructions:
Place steaks and soy sauce in large resealable plastic bag. Seal bag, releasing excess air; turn to coat. Let steaks marinate at room temperature 2 hours, turning occasionally.
Process porcini mushrooms in spice mill to fine powder. Mix 1 1/2 tablespoons mushroom powder, rosemary, and pepper in small bowl (reserve any remaining powder for another use).
Drain steaks; pat dry. Sprinkle mushroom-rosemary rub generously over both sides of steaks, pressing to adhere.
Heat oil in heavy large skillet (preferably cast-iron) over medium-high heat. Fry steaks until browned and cooked to desired doneness, about 8 minutes per side for rare, adjusting heat to medium if browning too quickly.
Transfer steaks to plate; tent with foil to keep warm. Let rest 10 minutes. Cut into 1/2-inch-thick slices and serve.
*Available in the produce section of many supermarkets and at specialty foods stores and Italian markets.
Pot Roast with Winter Root Vegetables

Ingredients:
2 teaspoons chopped fresh thyme
2 teaspoons Hungarian sweet paprika
2 teaspoons coarse kosher salt
2 teaspoons freshly ground black pepper
1 teaspoon dry mustard
1 teaspoon (packed) golden brown sugar
1 4-pound boneless grass-fed beef chuck roast, tied
6 ounces slab bacon, cut crosswise into 1/4-inch-thick slices, then into 1x1/2-inch rectangles
2 cups dry red wine
1/2 cup low-salt chicken broth
2 large onions, thinly sliced
12 small shallots, peeled
12 garlic cloves, peeled
3 bay leaves
4 large carrots (about 1 pound), peeled, cut into 1-inch pieces
3 medium parsnips (about 12 ounces), peeled, cut into 1-inch pieces
1 small celery root
peeled
cut into 1-inch cubes

Instructions:
Preheat oven to 350°F. Mix first 6 ingredients in small bowl. Rub spice blend all over beef.
Cook bacon in heavy large ovenproof pot over medium heat until browned and lightly crisp. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 2 tablespoons drippings from pot. Increase heat to medium-high. Add beef and cook until browned on all sides, about 12 minutes total. Transfer beef to plate. Add red wine to pot; bring to boil, scraping up browned bits. Boil until reduced to 1/2 cup, about 5 minutes. Add broth and bacon. Place beef atop bacon. Scatter onions, shallots, garlic, and bay leaves around beef.
Cover pot, transfer to oven, and roast 1 hour. Turn beef over; stir onions. Cover and roast 1 hour longer, adding water by 1/4 cupfuls if dry. Transfer beef to plate. Add carrots, parsnips, and celery to pot; stir to coat. Place beef atop vegetables, cover, and roast until beef and vegetables are tender, about 45 minutes longer. Transfer beef to platter. Spoon off fat from surface of sauce. Season sauce to taste with salt and pepper. Pour sauce over beef and serve.
Middle Eastern Bison Meatballs with Cilantro-Yogurt Sauce

Ingredients:
1 teaspoon fennel seeds
1 teaspoon cumin seeds
1/2 teaspoon coriander seeds
1 1/2 cups chopped fresh cilantro
1/2 cup whole-milk Greek-style yogurt*
3 green onions, chopped
2 tablespoons chopped fresh mint
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1 teaspoon chopped fresh sage
1 teaspoon sugar
3 tablespoons olive oil, divided
1 cup finely chopped onion
6 garlic cloves, minced
1/2 cup fresh breadcrumbs made from crustless French bread
1 tablespoon whole milk
2 tablespoons minced seeded jalapeño chile (about 1 large)
2 tablespoons whole-milk Greek-style yogurt
1 1/4 pounds ground bison (often labeled buffalo)
1 large egg, beaten to blend
1/4 cup chopped fresh cilantro
1 teaspoon chopped fresh sage
1 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground allspice

Instructions:
Toast all seeds in small skillet over medium heat until aromatic and slightly darker in color, stirring often, about 2 minutes. Cool. Finely grind seeds in spice mill or coffee grinder. Place cilantro and all remaining ingredients in blender. Add 1 teaspoon ground seeds and process until smooth sauce forms, scraping down sides frequently. Season to taste with salt and pepper. Cover sauce and chill. Reserve remaining ground seeds for meatballs. DO AHEAD: Can be made 1 day ahead. Keep refrigerated. Store remaining ground seeds in airtight container at room temperature.
Heat 1 tablespoon oil in heavy small skillet over medium heat. Add onion and garlic and sauté until soft, stirring frequently, about 7 minutes (do not brown). Cool. Toss breadcrumbs with milk in small bowl to moisten. Place cooled onion mixture, breadcrumb mixture, reserved ground seeds from cilantro-yogurt sauce, jalapeño, and yogurt in processor. Using on/off turns, process until coarse puree forms. Transfer mixture to medium bowl. Add bison, egg, cilantro, sage, 1 teaspoon coarse salt, pepper, and allspice. Using hands or fork, mix until just blended. Using damp hands, form bison mixture into 1 1/4-inch balls. DO AHEAD: Can be made 6 hours ahead. Cover and chill.
Preheat oven to 300°F. Heat remaining 2 tablespoons oil in heavy large nonstick skillet over medium heat. Working in 2 batches, cook meatballs until browned on all sides, about 8 minutes per batch. Transfer meatballs to rimmed baking sheet. Place in oven to keep warm up to 15 minutes.
Serve meatballs with cilantro-yogurt sauce for dipping.
*A thick yogurt; sold at some supermarkets, specialty foods stores (such as Trader Joe's and Whole Foods), and Greek markets. If unavailable, place plain whole-milk yogurt in cheesecloth-lined strainer set over large bowl. Cover and chill 4 hours to drain.
Coffee-Marinated Bison Short Ribs

Ingredients:
4 cups water
3 cups chilled strong brewed coffee
1/2 cup coarse kosher salt
3 tablespoons plus 2 teaspoons (packed) dark brown sugar
1/4 cup pure maple syrup
2 tablespoons chopped fresh rosemary
2 tablespoons plus 1 teaspoon Worcestershire sauce
2 cups ice cubes
4 pounds bison (often labeled buffalo) short ribs, cut between ribs to separate
1/4 cup chopped bacon (about 1 1/2 ounces)
2 cups chopped onions
1/2 cup chopped shallots
6 garlic cloves, chopped
1 small jalapeño chile, seeded, chopped
1 cup strong brewed coffee
1 cup low-salt chicken broth
1/4 cup chili sauce (such as Heinz) or ketchup
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
1 tablespoon soy sauce

Instructions:
Stir 4 cups water, coffee, 1/2 cup coarse salt, and sugar in large bowl until salt and sugar dissolve. Add syrup and next 3 ingredients; stir until ice melts. Add ribs. Place plate atop ribs to keep submerged. Cover and chill 4 to 6 hours. Drain ribs; discard marinade. DO AHEAD: Drained ribs can be made 2 days ahead. Cover and chill.
Preheat oven to 325°F. Sauté bacon in heavy large wide ovenproof pot over medium heat until beginning to brown. Using slotted spoon, transfer bacon to plate. Increase heat to medium-high. Sprinkle ribs with salt and pepper. Working in batches, cook ribs until browned on all sides, about 7 minutes per batch. Transfer to large plate. Add onions, shallots, garlic, and jalapeño to pot. Reduce heat to medium, cover, and cook until vegetables are soft, stirring occasionally, about 10 minutes. Add coffee and broth; stir, scraping up browned bits. Add chili sauce and all remaining ingredients; bring to boil. Add bacon and ribs, cover, and transfer to oven. Braise until meat is tender, about 2 hours 15 minutes. DO AHEAD: Can be made 2 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm in 325°F oven until heated through, about 20 minutes, before continuing.
Transfer ribs to plate; tent with foil to keep warm. Spoon fat from surface of sauce. Boil sauce until reduced to 2 cups, about 5 minutes. Pour sauce over ribs.
Lamb Sausage Patties with Fresh Mint, Feta, and Garlic

Ingredients:
1 1/2 pounds ground lamb shoulder, 2 large garlic cloves, pressed, 1 1/2 teaspoons coarse kosher salt, 1/3 cup crumbled feta cheese, 1 tablespoon finely chopped fresh mint, 1 tablespoon extra-virgin olive oil

Instructions:
Place lamb in large bowl. Sprinkle garlic and salt over. Gently toss lamb to blend. Combine feta and mint in small bowl.
Divide lamb into 12 equal mounds. Using damp hands, shape each into ball. Working with 1 ball at a time, poke thumb into center to make hole. Press 1 teaspoon feta-mint filling into hole. Pinch hole closed, then press ball between palms to flatten into 3/4-inch-thick disk. Repeat with remaining lamb and feta-mint filling. DO AHEAD: Can be made 1 day ahead. Transfer to baking sheet. Cover and refrigerate.
Preheat oven to 250°F. Heat olive oil in heavy large skillet over medium heat. Working in 2 batches, cook lamb sausages until browned on both sides and cooked to desired doneness, about 3 minutes per side for medium. Transfer sausages to rimmed baking sheet and place in oven to keep warm. Serve hot.
Chicken Breasts Stuffed with Fontina, Artichokes, and Sun-Dried Tomatoes

Ingredients:
1 12-ounce jar marinated artichokes, drained, coarsely chopped
1 cup grated Fontina cheese
1/2 cup (packed) drained, coarsely chopped oil-packed sun-dried tomatoes
1 tablespoon dried basil
4 5-ounce skinless boneless chicken breast halves
2 tablespoons olive oil

Instructions:
Preheat oven to 375°F. Mix artichokes, cheese, tomatoes, and basil in medium bowl. Using small sharp knife and working with 1 chicken breast at a time, cut 2-inch-long slit horizontally into 1 side of chicken breast. Move knife back and forth in slit to form pocket. Divide 1 cup cheese mixture among chicken pockets (reserve remainder for frittata). Press edges to seal. Sprinkle chicken with salt and pepper.
Heat oil in heavy large ovenproof skillet over high heat. Add chicken; cook 2 minutes. Turn chicken over; transfer skillet to oven. Bake until cooked through, about 10 minutes.
Rice Pilaf with Pine Nuts

Ingredients:
1 tablespoon olive oil, 1 small onion, finely chopped, 1 cup long-grain white rice, 1 1/2 cups low-salt chicken broth, 1/2 cup pine nuts, toasted if desired

Instructions:
Heat oil in small saucepan over medium-high heat. Add onion and sauté until soft, about 5 minutes. Stir in rice. Add broth; bring to boil. Reduce heat to low, cover, and simmer until tender, about 20 minutes. Fluff rice with fork; add pine nuts. Season with salt and pepper.
Balsamic Bean Dip with Fresh Veggies

Ingredients:
1 15-ounce can cannellini (white kidney beans), drained
2 tablespoons olive oil
1 tablespoon balsamic vinegar plus extra for drizzling
Oil from jar of sun-dried tomatoes
Assorted crudités
Pita bread
cut into wedges

Instructions:
Puree beans, olive oil, and 1 tablespoon vinegar in processor until smooth. Season with salt and pepper. Transfer to bowl. Drizzle with tomato oil and a few drops of vinegar. Serve with crudités and pita wedges.
Roasted Shellfish with Coriander, Fennel, and Meyer Lemon

Ingredients:
1 tablespoon coriander seeds
1 tablespoon fennel seeds
2 tablespoons olive oil
2 pounds stone crab claws or Canadian snow crab legs, shells cracked with mallet or cut with scissors
8 farmed Manila clams or quahogs (about 1 1/2 pounds), scrubbed
16 farmed mussels, scrubbed, debearded
1/2 cup chopped shallots
1/2 cup dry white wine
1/3 cup fresh Meyer lemon juice or 1/4 cup fresh lemon juice and 1/4 cup fresh orange juice
2 tablespoons (1/4 stick) butter
Chopped fresh chives

Instructions:
Preheat oven to 500°F. Process coriander seeds and fennel seeds in spice grinder or coffee mill until coarsely ground. Place heavy large roasting pan over 2 burners and heat over medium heat. Add ground coriander and fennel seeds and stir 1 minute. Add olive oil, cracked crab, Manila clams, and mussels; stir to coat. Place pan in oven. Roast until crab is heated through and clams and mussels open, stirring occasionally and transferring clams and mussels to platter as they open, about 10 minutes.
Using tongs, transfer crab, clams, and mussels to platter (discard any clams and mussels that do not open); tent with foil to keep warm. Heat same pan over 2 burners over high heat. Add shallots and wine and boil 1 minute. Add lemon juice and boil until sauce thickens slightly, about 2 minutes. Whisk in butter. Season sauce to taste with salt and pepper. Pour sauce over shellfish. Sprinkle with chives and serve.
Whole Grain Pancakes with Wild Blueberry-Maple Syrup

Ingredients:
1 cup plus 2 tablespoons maple syrup
1 cup frozen wild blueberries
2 cups whole grain complete pancake and waffle mix (the Bon Appétit Test Kitchen used Kodiak Cakes brand)
2 cups buttermilk
6 tablespoons wheat germ
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
2 tablespoons (1/4 stick) butter

Instructions:
Boil 1 cup syrup and blueberries in heavy medium saucepan until reduced to generous 1 cup, about 13 minutes. Cool to lukewarm.
Meanwhile, combine pancake mix, next 4 ingredients and 2 tablespoons maple syrup in medium bowl and whisk to blend (batter will be thick).
Melt 1 tablespoon butter on griddle or in 2 large nonstick skillets over medium heat. Drop batter by 1/4 cupfuls onto griddle or skillets and quickly spread with back of spoon into 3- to 4-inch rounds. Cook pancakes until brown and cooked through, about 2 minutes per side. Transfer to plates. Repeat with remaining butter and batter. Serve with syrup.
Pomegranate Panna Cotta

Ingredients:
Nonstick vegetable oil spray
3 tablespoons plus 2 cups pomegranate juice (such as Pom)
2 teaspoons unflavored gelatin
1 cup sugar
Peel from 1 orange, removed in strips with vegetable peeler
1/2 cup fresh orange juice
1/2 cup whipping cream
1 1/2 cups buttermilk

Instructions:
Spray six 3/4-cup ramekins or custard cups with nonstick spray. Place 3 tablespoons pomegranate juice in small bowl. Sprinkle gelatin over; let stand 10 minutes. Meanwhile, heat remaining 2 cups pomegranate juice, sugar, and peel in large saucepan over high heat, stirring to dissolve sugar. Boil until syrup is reduced to 1 1/4 cups, about 10 minutes. Remove from heat.
Remove peel from pan; transfer 1/3 cup syrup to small bowl and reserve for sauce. Add gelatin mixture to remaining hot syrup in pan, and stir until dissolved. Add orange juice and whipping cream, then buttermilk. Strain. Divide among prepared ramekins. Chill until set, at least 4 hours or overnight. Cover and chill sauce separately.
Run knife around edge of ramekins; invert onto plates. Drizzle with sauce and serve.
Chicken with Shallots, Prunes, and Armagnac

Ingredients:
1 cup large pitted prunes (about 20)
2/3 cup Armagnac or other brandy, divided
2 tablespoons olive oil
1 4-pound cut-up free-range chicken
12 large shallots, peeled
1 1/4 cups organic chicken broth
3 large fresh thyme sprigs plus 1 1/2 teaspoons chopped fresh thyme
1 teaspoon Sherry wine vinegar

Instructions:
Boil prunes with 1/3 cup Armagnac in small saucepan until almost all liquid is absorbed, about 3 minutes. Cover and set aside.
Heat oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add to skillet, skin side down; cook until browned, about 5 minutes per side. Transfer to plate. Pour off all but 2 tablespoons drippings. Add shallots; cook until browned in spots, about 5 minutes. Add remaining 1/3 cup Armagnac; boil 30 seconds, scraping up browned bits. Add broth, prunes, and thyme sprigs; bring to boil. Add chicken in single layer, skin side up, and any accumulated juices. Cover, reduce heat to medium, and simmer until chicken is cooked through, about 17 minutes. Transfer chicken to plate.
Stir vinegar into sauce; simmer until thickened, 3 minutes. Remove thyme sprigs. Season with salt and pepper. Pour sauce over chicken. Sprinkle with chopped thyme.
Multi-Grain Pasta with Sicilian Salsa Verde, Cabbage, and Haricots Verts

Ingredients:
1/2 14.5-ounce package multi-grain spaghetti (the Bon Appétit Test Kitchen used Barilla Plus) or whole wheat pasta
3/4 cup coarsely chopped Italian parsley
6 tablespoons olive oil, divided
3 tablespoons drained capers
3 anchovy fillets
3 garlic cloves, chopped, divided
6 cups thinly sliced savoy cabbage
1/2 12-ounce bag frozen haricots verts (slender green beans), thawed
1 1/2 cups grated Parmesan cheese
divided

Instructions:
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid.
Meanwhile, puree parsley, 4 tablespoons oil, capers, anchovies, and 1/3 of chopped garlic in mini processor.
Heat 2 tablespoons oil in large skillet over medium-high heat. Add cabbage; sauté until wilted, about 3 minutes. Add haricots verts and remaining garlic; toss 1 minute. Add 3/4 cup cheese, pasta, and 2/3 cup pasta cooking liquid, then parsley mixture from processor. Toss until sauce coats pasta, adding more pasta cooking liquid if dry, about 2 minutes. Season with salt and pepper. Serve, passing remaining 3/4 cup cheese separately.
Asian Spinach Salad with Orange and Avocado

Ingredients:
2 tablespoons finely chopped shallots
2 tablespoons seasoned rice vinegar
1 tablespoon vegetable oil
2 teaspoons minced peeled fresh ginger
1/4 teaspoon (generous) Asian sesame oil
1 navel orange
1 6-ounce bag baby spinach leaves
1 Pinkerton or Fuerte avocado
halved
pitted
peeled
cut into 1/2-inch wedges

Instructions:
Whisk first 5 ingredients in large bowl. Season to taste with salt and pepper. Set dressing aside.
Cut off peel and white pith from orange. Cut orange into 1/3-inch rounds; cut rounds crosswise in half. Add spinach to dressing; toss to coat. Add avocado and orange; toss gently.