iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Lentil Soup with Wheat Berries and Kale

Ingredients:
2 medium carrots, coarsely chopped
1 large onion, coarsely chopped
5 garlic cloves, peeled
1/2 cup extra-virgin olive oil
2 1/2 tsp. kosher salt, divided, plus more
1/2 tsp. freshly ground black pepper
3/4 cup wheat berries, spelt, unhulled barley, or short grain brown rice (do not use pearled grains)
1 tsp. coriander seeds, coarsely crushed
1 tsp. ground turmeric
2 dried bay leaves
3/4 cup French green lentils, rinsed
2 bunches curly green kale, stems and ribs removed, leaves torn into 2" pieces
Finely grated Parmesan and toasted crusty bread (for serving)

Instructions:
Pulse carrots, onion, and garlic in a food processor until finely chopped. Heat oil in a 6-quart stockpot or Dutch oven over medium, then add vegetables; season with 1 tsp. salt and 1/2 tsp. pepper, stirring to coat. Cook, stirring occasionally, until vegetables begin to look juicy, about 3 minutes. Partially cover with a lid, reduce heat to medium-low, and cook, stirring occasionally, until vegetables are completely tender but have not taken on any color, 10–12 minutes.
Add wheat berries, coriander, turmeric, and bay leaves and stir to combine. Cook until bottom of pot is just starting to brown, about 2 minutes. Add 10 cups water and bring to a boil over medium-high heat. Season with 1 1/2 tsp. salt, then reduce heat to medium-low and bring to a simmer. Cook, uncovered and stirring occasionally, until grains show signs of softening but are nowhere near done, about 15 minutes. Add lentils and kale and stir well to combine. Kale should be submerged; add another cup of water if needed. Partially cover pot and cook, stirring occasionally, until lentils and grains are tender and kale is very silky, 40–45 minutes more. Pluck out bay leaves. Taste and season with more salt and pepper if needed.
Divide soup among bowls. Serve with Parmesan for sprinkling over and bread for dunking.
Creamy One-Pot Pasta with Sausage and Squash

Ingredients:
3 Tbsp. extra-virgin olive oil
12 oz. Italian sausage (about 3 links), casings removed
1 Tbsp. all-purpose flour
2 cups milk
1 cup heavy cream
1 1/2 cups finely grated Parmesan, divided
1/2 large butternut squash (about 1 lb.), peeled, seeded, chopped into 1/2" pieces
1/2 lb. fusilli
1 garlic clove, finely grated
1 sprig sage
2 1/2 tsp. kosher salt
1/4 tsp. freshly grated nutmeg
Freshly ground black pepper

Instructions:
Heat oil in a medium heavy pot over medium-high. Cook sausage, breaking up into about 1" pieces with a wooden spoon, until well browned, 5–7 minutes. Add flour and cook, stirring constantly, until evenly distributed, about 1 minute.
Combine milk, cream, and 2 cups water in a large bowl or glass measuring cup. Stirring sausage mixture constantly, slowly stream in milk mixture; bring to a simmer. Add 1 1/4 cups Parmesan and cook, stirring constantly, until cheese is melted. Add squash, pasta, garlic, sage, salt, and nutmeg and toss to combine, making sure pasta is covered with liquid. Bring to a boil, then reduce heat to low and bring to a bare simmer. Cook, stirring occasionally, until pasta is cooked through, squash is beginning to break down, and sauce is reduced and glossy, about 20 minutes.
Pluck out and discard sage. Transfer pasta to a platter. Top with remaining 1/4 cup Parmesan and a few cranks of pepper.
Make-Ahead Spanish Frittata

Ingredients:
2 lb. Yukon Gold potatoes, unpeeled, cut into 1/2" pieces, 4 shallots, thinly sliced crosswise, 1/2 tsp. smoked Spanish paprika, 1/4 cup extra-virgin olive oil, plus more for pan, 2 3/4 tsp. kosher salt, divided, 12 large eggs, 1 cup sour cream, 2 tsp. Dijon mustard

Instructions:
Preheat oven to 400°F. Toss potatoes, shallots, paprika, 1/4 cup oil, and 1 1/2 tsp. salt on a 13x9" rimmed baking sheet or metal baking dish. Bake, tossing halfway through, until potatoes are fork-tender and golden brown, 30–35 minutes. Let cool slightly. Reduce oven temperature to 325°F.
Whisk eggs, sour cream, mustard, and remaining 1 1/4 tsp. salt in a large bowl. Stir in potato mixture. Line the same sheet you used to roast the potatoes with parchment (don’t worry about washing pan), leaving some overhang on two sides. Grease parchment generously with oil, then pour egg mixture into pan. Bake frittata until center is just set, surface is puffed, and edges are lightly golden brown, 30–35 minutes. Let cool at least 30 minutes.
Run a knife around the edges of frittata, then use parchment overhang to carefully lift it out of pan and transfer to a cutting board. Let cool to room temperature, then cut into desired shape.
Do Ahead: Frittata can be made 5 days ahead. Chill whole or in pieces in an airtight container.
Instant Pot Braised Lamb with White Beans and Spinach

Ingredients:
2 Tbsp. extra-virgin olive oil, plus more for drizzling
4 bone-in lamb shoulder chops (about 1 1/2 lb.)
1 tsp. freshly ground black pepper
2 tsp. kosher salt, divided
1 small onion, finely chopped
3 garlic cloves, peeled, crushed
1/4 cup red wine
4 large sprigs rosemary
2 (14.5-oz.) cans white beans, such as cannellini, navy, or butter, drained, rinsed
1 bunch mature spinach, tough stems removed
2 Tbsp. fresh lemon juice
Lemon wedges and crusty bread (for serving; optional)
An Instant Pot or pressure cooker

Instructions:
Pour 2 Tbsp. oil into Instant Pot and heat on Sauté setting on high until shimmering. Season lamb chops on all sides with pepper and 1 1/2 tsp. salt. Working in two batches, cook lamb in Instant Pot until golden brown, about 2 minutes per side. Transfer to a plate.
Add onion and garlic to hot oil in pot and cook, still on high Sauté setting and stirring occasionally, until fragrant, 1–2 minutes. Pour in wine and cook, scraping up browned bits from bottom of pot, until wine is slightly reduced and steam no longer smells boozy, 2–3 minutes. Pour in 2 cups hot water. Nestle chops and rosemary sprigs into pot, arranging in an even layer. Turn off Sauté setting. Lock on lid and cook at high pressure 20 minutes, then release pressure manually.
Transfer lamb to a large bowl; discard rosemary stems. Return heat to high Sauté setting and reduce braising liquid slightly while you shred lamb into bite-size pieces; remove and discard bones. Stir lamb and beans back into liquid in pot, then turn off heat. Add spinach and remaining 1/2 tsp. salt and stir until spinach is just wilted. Stir in lemon juice.
Divide lamb mixture among bowls. Drizzle with oil and serve with lemon wedges and bread alongside (if using).
Winter Italian Chopped Salad

Ingredients:
3 Tbsp. fresh orange juice
3 Tbsp. red wine vinegar
1 large garlic clove, finely grated
1 Tbsp. chopped oregano
1 tsp. Dijon mustard
1/4 cup plus 2 Tbsp. extra-virgin olive oil, plus more for drizzling
1 1/4 tsp. kosher salt, divided
1/2 lb. marinated artichoke hearts from a 12-oz. jar (about 1 1/2 cups), drained
4 oz. mini pepperoni rounds
2 (15.5-oz.) cans chickpeas, drained, rinsed, dried
1/2 head of iceberg lettuce, cut into 1" pieces (about 8 cups)
1/2 head of radicchio, cut into 1" pieces (about 3 cups)
4 stalks celery, thinly sliced
2 navel oranges, peel and pith removed, cut into 1/2" pieces
1/2 lb. provolone cheese, cut into 1/2" pieces
1 cup pitted black olives
thinly sliced

Instructions:
Preheat oven to 450°F. Whisk orange juice, vinegar, garlic, oregano, mustard, 1/4 cup oil, and 3/4 tsp. salt in a large bowl.
Toss artichokes, pepperoni, chickpeas, and 2 Tbsp. oil on a rimmed baking sheet; season with remaining 1/2 tsp. salt. Roast, tossing halfway through, until chickpeas are deep golden brown and pepperoni is crisp, 18–20 minutes.
Add iceberg lettuce, radicchio, celery, oranges, cheese, and olives to bowl with dressing and toss to combine. Add chickpea mixture to salad and toss again to combine. Drizzle with more oil.
Almond Butter and Banana Pancakes

Ingredients:
2 large, very ripe bananas, 1/2 cup smooth almond butter, 4 large eggs, 1 teaspoon ground cinnamon, 1 tablespoon coconut oil, Sliced banana and cocoa nibs, for serving

Instructions:
In a large bowl, mash the bananas until smooth.
Whisk in the almond butter, then add eggs one at a time, making sure each is thoroughly incorporated into the mixture.
Stir in the cinnamon.
Heat a large cast-iron (or ceramic skillet) over medium-high heat. When the skillet is hot enough that a drop of water splashed on it sizzles and bounces, add the coconut oil.
Scoop 2 tablespoons of the batter per pancake onto the skillet, leaving room for them to spread.
Cook 2 to 3 minutes, or until the bottom is set, before flipping. Cook on the opposite side for an additional 2 to 3 minutes.
Serve topped with sliced bananas and cocoa nibs.
Arugula and Persimmon Salad with Pistachio Vinaigrette

Ingredients:
1/2 pound arugula, washed and spun dry, 2 Fuyu persimmons, stemmed and sliced into thin rounds, 1 tablespoon lemon juice, 2 tablespoons extra-virgin olive oil, 1/8 cup water, 1/4 cup pistachios, 1/2 teaspoon sea salt

Instructions:
In a blender, puree all the vinaigrette ingredients until the mixture is smooth and well incorporated.
Toss the arugula in a large bowl with the vinaigrette until the leaves are well coated. Arrange the persimmon slices on two serving plates, then top them with the dressed greens and serve.
Chocolate-Almond Butter Cups

Ingredients:
1/2 cup smooth almond butter
1 tablespoon pure maple syrup
1/2 teaspoon ground cinnamon
1/4 teaspoon sea salt
1 tablespoon coconut flour
2 cups bittersweet chocolate chips (or chopped bittersweet chocolate)
1 1/2 tablespoons coconut oil
Flaky sea salt
such as Maldon
for garnish

Instructions:
Line a mini muffin pan with paper liners and set aside.
In a bowl, whisk together the almond butter, maple syrup, cinnamon, sea salt, and coconut flour until well combined; a smooth, thickish paste should form. Cover and chill in the refrigerator or freezer until thickened; 10 to 15 minutes.
Remove from the freezer and roll into a log. Break into 24 equal pieces and mold each piece into a flat disk slightly smaller than the cups in the muffin pan. Set aside.
Melt together the chocolate chips and coconut oil over a double boiler or in a microwave in 10-second increments, stirring until smooth.
Drop a teaspoon of melted chocolate into each of the prepared cups, and shake/tap the pan to create a smooth, even layer.
Place the disks of filling on top of the chocolate, and top with the remaining chocolate. Tap to eliminate air bubbles.
Sprinkle with the flaky salt and freeze until set. Let come to room temperature before serving.
Apples, Potatoes, and Bacon

Ingredients:
450g potatoes (about 2 large)
6 juniper berries
2 large apples
30g (2 tablespoons) butter
2 tablespoons olive oil
6 rashers smoked back bacon
A small handful parsley, chopped
150ml (2/3 cup) crème fraîche
1–2 teaspoons grain mustard

Instructions:
Put a pan of water on to boil. Scrub the potatoes and cut them into large pieces, drop them into the boiling water and cook for ten minutes, then drain. Roughly crush the juniper berries. Cut the apples into quarters and remove the cores.
Warm the butter in a shallow pan with the olive oil, then add the crushed juniper berries, apples and drained potatoes. Keep the heat low to moderate and the pan partially covered with a lid. Baste from time to time. As the apples and potatoes edge towards tenderness, add the back bacon to the pan and let it cook in the appley butter. Season with salt, coarsely ground black pepper and half the chopped parsley.
When the potatoes are golden and the apples soft, remove everything from the pan on to warm plates. Tip away any fat, but not any delicious crusty bits stuck to the pan, then spoon in the crème fraîche and mustard. Bring to the boil, stirring constantly, then spoon over the bacon and apples.
Pear and Pickled Radish

Ingredients:
2 perfectly ripe pears
A handful of walnuts
125g (1/4 lb) thinly sliced coppa
2 teaspoons salt
Juice of a large lemon
300ml (1 1/4 cups) white wine vinegar
75g (1/3 cup) sugar
12 black peppercorns
6 sprigs dill
350g (3/4 lb) radishes

Instructions:
Put the salt into a stainless steel saucepan, squeeze in the juice of the lemon, add the vinegar, sugar and peppercorns and bring to the boil. Tear the fronds of dill from their stems. Trim the radishes and cut each in half lengthways.
Pack the radishes and dill fronds into a sterilized jar, then pour over the hot brine and tighten the lid. Leave to cool, then chill in the fridge overnight.
To make the salad, cut the pears into quarters, remove their cores, then cut them into thick slices. Remove about half the radishes from their brine and add to the pears, together with 3 tablespoons of pickling liquor. Toss the radishes and pears gently together. Lightly toast the walnuts.
As you transfer the salad to plates, tuck the thinly sliced coppa among it.
Root Vegetable Hash

Ingredients:
2 tablespoons coconut oil
6 cups small-diced root vegetables, such as beets, carrots, turnips, rutabagas, and/or parsnips
1 medium onion, diced small
2 teaspoons chopped fresh rosemary
Sea salt to taste

Instructions:
Heat the coconut oil in a large, heavy-bottom skillet over medium-high heat. When the oil is hot, add the root vegetables. Sauté, stirring occasionally to prevent sticking, for about 10 minutes. Next, add the onion, and continue sautéing until the vegetables are tender and have started to meld together. Sprinkle in the rosemary and salt to taste. Serve warm.
Eggplant Parm

Ingredients:
2 tablespoons olive oil, 1 large eggplant, 1 teaspoon sea salt, 2 large eggs, 3/4 cup ground almonds, 1/4 cup grated Parmesan cheese, 1 teaspoon dried basil, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon dried oregano, 3 cups tomato sauce, 1 cup shredded mozzarella cheese

Instructions:
Preheat the oven to 400°F. Grease a baking sheet with the oil and set aside.
Remove the stem end from the eggplant and slice the eggplant into 1/2-inch rounds. Salt them thoroughly and set on a clean kitchen towel. Leave for 15 to 20 minutes, to draw out the moisture.
Meanwhile, whisk the eggs in a small bowl or pie dish and set aside.
In another bowl or pie dish, whisk together the almonds, Parmesan cheese, basil, paprika, garlic, and oregano. Set aside.
Brush the salt from the eggplant and press the slices with a towel to draw out any excess moisture.
Dip the eggplant slices in the egg mixture, then in the almond mixture, and transfer to a baking sheet.
Bake for 15 to 20 minutes, then turn carefully, and continue to bake until golden brown and crispy
Spoon the tomato sauce onto the baking sheet (around and on top of the eggplant) and top each round with the mozzarella cheese.
Return to the oven and bake for 5 to 10 minutes, until the sauce is hot and the cheese has melted. Serve immediately.
Coconut-Fig Energy Balls

Ingredients:
30 dried unsweetened Turkish figs (you can easily switch out the figs for dates for a variation)
2 cups unsweetened shredded coconut, divided
1/3 cup coconut oil, melted
1/4 teaspoon ground cinnamon
Sea salt or pink Himalayan sea salt to taste

Instructions:
Line a large baking sheet with parchment paper and set aside.
In a food processor or blender, place the figs, 1 1/2 cups coconut, coconut oil, cinnamon, and salt and blend until a smooth paste forms. It will have the consistency of brown sugar.
Form the dough into 1-inch balls, about 1 tablespoon of batter for each, and then roll the balls in the remaining shredded coconut.
Refrigerate for 30 minutes and serve.
A Salad of Brussels Sprouts, Clementines, and Russet Apple

Ingredients:
175g (6 ounces) Brussels sprouts
2 clementines or other small citrus
A russet apple
1 tablespoon sesame seeds
2 tablespoons olive oil
A handful skinned almonds
A large handful flat-leaf parsley leaves
A clementine
A lemon
2 tablespoons olive oil
1 tablespoon white wine vinegar
1 tablespoon honey

Instructions:
Put a large pan of water on to boil. Trim the sprouts, then remove the outer leaves and put them into a bowl of cold water. Slice what is left of the sprouts into quarters and add to the leaves. Rinse thoroughly, then drain. Lightly salt the boiling water, then lower in the sprouts. Leave them to cook for a maximum of two minutes, until their colors are bright.
Have ready a bowl of water with ice cubes in it. Failing that, a basin of very cold water. Drain the sprouts and put them into the iced water. This will stop them cooking.
Remove the peel from the clementines. Slice the fruit in half, then into thin slices, and place in the salad bowl. Halve the apple, then cut each half into thin segments, removing any seeds as you go. Toss the apples with the clementines.
In a dry pan, toast the sesame seeds to a rich golden brown, then tip half of them into a small bowl and the remainder into the clementines and sprouts. Return the pan to the heat, and add the oil and then the almonds. Leave them to cook, moving them around the pan every few minutes, until they are golden and fragrant. Salt lightly, then remove and place on kitchen paper.
Drain and lightly dry the sprouts and their leaves, then toss them gently with the apples and clementines. Squeeze the clementine and lemon and stir their juice into the reserved sesame seeds. With a fork or a small whisk, beat in the olive oil, white wine vinegar and honey. Season with salt and black pepper, then use to dress the salad.
Beet and Carrot Salad

Ingredients:
2 cups shredded peeled beets, 2 cups shredded unpeeled carrots, 1 cup chopped raw walnuts, 1/4 cup chopped scallions, 1/4 cup chopped fresh flat-leaf parsley, 1/2 cup extra virgin olive oil, Freshly grated peel of 1 orange, 1/4 cup freshly squeezed orange juice, 2 tablespoons apple cider vinegar, 1 teaspoon ground cumin, 1 teaspoon salt

Instructions:
To make the salad, combine all of the salad ingredients in a large bowl. To make the dressing, place all the dressing ingredients in a jar. Seal the lid and shake until well combined. Pour the dressing over the salad and toss until well coated. Serve at room temperature or chilled. Keeps well in the refrigerator for up to 4 days.
Classic Smashed Cheeseburger

Ingredients:
3/4 pound freshly ground sirloin
"1/4 pound freshly ground brisket (if you cant find brisket, substitute ground chuck)", 2 tablespoons unsalted butter, plus more if needed
"4 potato rolls, preferably Martins brand", 2 tablespoons vegetable oil
Kosher salt, to taste
Freshly ground black pepper, to taste
4 slices American cheese
Four 1/4-inch-thick tomato slices
4 burger-sized pieces green-leaf lettuce
Epicurious Not-So-Secret Sauce
2 large griddle spatulas

Instructions:
In a large bowl, use your hands to gently combine ground sirloin and brisket. Divide into four equal-sized, loosely meat pucks about 2 1/2 inches thick. Place patties on a plate lined with plastic wrap or parchment; transfer to the freezer for 15 minutes (do not exceed this amount of time).
Meanwhile, heat a griddle, large cast-iron skillet, or large heavy stainless-steel skillet over medium-high heat. Melt 2 tablespoons butter and place the buns, cut-side down, in the pan. Cook until cut sides are golden-brown, about 2 minutes (you may need to do this in two batches, using additional butter if needed). Place toasted buns on four plates, reserving griddle or skillet.
Remove patties from freezer. Increase heat to high and add 2 tablespoons oil to the griddle or skillet; heat until oil begins to smoke. Working one at a time, add a patty to griddle and immediately press one of the spatulas flat on top of the patty. Use the handle of the other to hammer the spatula down, smashing the patty until 1/2 inch thick. (You'll have to hammer harder and longer than you might think.) Press down and slide the spatula to remove it without tearing the patty; generously season patty with salt and pepper. Repeat smashing process with remaining patties.
Flip each patty once the first side is deeply browned and crisp with craggly edges, 1 1/2 to 2 minutes for medium. Season the cooked side generously with salt and pepper, then add a slice of cheese and continue to cook until melted, 1 1/2 to 2 minutes more. Transfer cooked patties to bottom burger buns.
Top burgers with tomatoes and lettuce; spread top buns with Not-So-Secret Sauce and place on top. Serve immediately.
Penne alla Vodka

Ingredients:
Salt
One 35-ounce can Italian plum tomatoes (preferably San Marzano) with their liquid
1 pound penne
1/4 cup extra-virgin olive oil
10 cloves garlic, peeled
Crushed hot red pepper
1/4 cup vodka
1/2 cup heavy cream
2 tablespoons unsalted butter or olive oil for finishing the sauce, if you like
2 to 3 tablespoons chopped fresh Italian parsley
3/4 cup freshly grated Parmigiano-Reggiano
plus more for passing if you like

Instructions:
Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
Pour the tomatoes and their liquid into the work bowl of a food processor. Using quick on/off pulses, process the tomatoes just until they are finely chopped. (Longer processing will aerate the tomatoes, turning them pink.)
Stir the penne into the boiling water. Bring the water back to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, 8 to 10 minutes.
Meanwhile, heat the olive oil in a large skillet over medium heat. Whack the garlic cloves with the side of a knife and add them to the hot oil. Cook, shaking the skillet, until the garlic is lightly browned, about 3 minutes. Lower the work bowl with the tomatoes close to the skillet and carefully — they will splatter — slide the tomatoes into the pan. Bring to a boil, season lightly with salt and generously with crushed red pepper, and boil 2 minutes. Pour in the vodka, lower the heat so the sauce is at a lively simmer, and simmer until the pasta is ready.
Just before the pasta is done, fish the garlic cloves out of the sauce and pour in the cream. Add the 2 tablespoons butter or oil, if using, and swirl the skillet to incorporate into the sauce. If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet. If not, drain the pasta, return it to the pot, and pour in the sauce. Bring the sauce and pasta to a boil, stirring to coat the pasta with sauce. Check the seasoning, adding salt and red pepper if necessary. Sprinkle the parsley over the pasta and boil until the sauce is reduced enough to cling to the pasta.
Remove the pot from the heat, sprinkle 3/4 cup of the cheese over the pasta, and toss to mix. Serve immediately, passing additional cheese if you like.
"Nextover" Chile-Orange Pork Stir-Fry

Ingredients:
1/2 cup Slow-Cooker Chipotle-Orange Pork juices
1/4 cup rice wine vinegar
2 Tbsp. soy sauce or tamari
1 Tbsp. finely grated fresh ginger (from one 2" piece)
1/4 cup vegetable, canola, or grapeseed oil
4 large garlic cloves, thinly sliced
2 cups leftover shredded Slow-Cooker Chipotle-Orange Pork
1 lb. green beans, trimmed, halved
1 tsp. kosher salt, divided
1/2 head of Napa cabbage
sliced about 1" thick

Instructions:
Stir pork juices, vinegar, soy sauce, and ginger in a small bowl or measuring cup; set aside.
Heat oil in a large (12") high-sided skillet over medium-high. Fry garlic, stirring often, until golden brown and crisp, about 1 minute. Using a slotted spoon, transfer to a paper towel-lined plate; set aside.
Carefully scatter pork in an even layer in hot oil and cook, undisturbed, until deeply browned and beginning to char on underside, 4–5 minutes. Stir pork, then push over to one side of skillet. Spread green beans in empty side of skillet, season with 1/2 tsp. salt, and continue to cook, undisturbed, 1 minute. Stir to combine with pork and cook, stirring occasionally, until green beans are lightly charred and pork is extra crispy, 3–4 minutes. Add cabbage and season with remaining 1/2 tsp. salt. Pour reserved pork juice mixture over and stir to combine. Remove from heat and top with reserved fried garlic.