iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Grilled Steak and Mixed Peppers

Ingredients:
3 (1"–1 1/2"-thick) strip steaks (about 2 1/2 lb. total), patted dry
2 1/2 tsp. kosher salt, divided
2 1/4 tsp. freshly ground black pepper, divided, plus more
2 Tbsp. extra-virgin olive oil, plus more for grill and drizzling
1 lb. mini sweet mixed peppers
6 oz. shishito peppers
Flaky sea salt

Instructions:
Season steaks on all sides with 2 tsp. kosher salt and 2 tsp. pepper. Let sit at room temperature 1 hour.
Prepare a grill for medium-high heat; oil grate. Grill steaks until lightly charred and an instant-read thermometer inserted into the thickest part registers 120°F, 6–8 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes before slicing against the grain.
Meanwhile, grill sweet peppers, turning often, until lightly charred and softened, about 5 minutes. Transfer to a platter and cover with foil. Grill shishitos, turning often, until lightly charred and softened, about 3 minutes. Transfer to platter with sweet peppers and cover with foil. Let rest 10 minutes. Drizzle with 2 Tbsp. oil, then season with 1/2 tsp. kosher salt and 1/4 tsp. pepper and toss to combine.
Transfer sliced steak to platter alongside peppers. Drizzle with oil, then season with sea salt and pepper.
Oregano-Marinated Tomato Salad

Ingredients:
3 lb. mixed heirloom tomatoes (preferably various colors and sizes), cut into wedges or halved if small
2 Tbsp. extra-virgin olive oil
2 Tbsp. oregano leaves (from about 4 sprigs)
2 tsp. kosher salt
1 tsp. freshly ground black pepper

Instructions:
Toss tomatoes, oil, oregano, salt, and pepper in a medium bowl. Let sit, tossing occasionally, until juicy and deeply flavored, at least 30 minutes and up to 1 hour.
Noodles with Chilled Tomato Broth

Ingredients:
1 1/2 lb. very ripe red tomatoes, chopped
1 small garlic clove, smashed
3 Tbsp. unseasoned rice vinegar
1 Tbsp. sugar
1 Tbsp. plus 1 tsp. kosher salt, plus more
10 oz. thin noodles (preferably somen)
5 large eggs, beaten to blend
1/2 Tbsp. unsalted butter
2 medium Persian cucumbers, halved, thinly sliced on a diagonal
3 scallions, thinly sliced
1/2 cup cilantro leaves with tender stems
Hot chili paste (such as sambal oelek; for serving)

Instructions:
Blend tomatoes, garlic, vinegar, sugar, 1 Tbsp. salt, and 2 cups water in a blender on low speed until tomato pieces are no larger than 1/4" (it’s important to blend on low; otherwise, the tomato broth will foam up). Strain through a fine-mesh sieve into a large measuring cup, pressing on solids with a spoon to extract as much liquid as possible (you should have about 4 cups broth). Chill until ready to use.
Meanwhile, cook noodles in a large pot of boiling salted water according to package directions. Drain and rinse under cold water. Cover with damp paper towels; set aside.
Season beaten eggs with remaining 1/4 tsp. salt. Melt butter in a large nonstick skillet over medium heat. Add half of beaten eggs and swirl around skillet to make a thin egg crepe. Cook undisturbed until completely set, about 2 minutes. Slide egg crepe onto a cutting board. Repeat with remaining egg mixture, placing second egg crepe right on top of the first one. When cool enough to handle, tightly roll up eggs. Thinly slice crosswise to create long shreds.
Divide noodles among bowls. Pour tomato broth over, holding back any foam. Arrange shredded eggs, cucumbers, scallions, and cilantro in bowls. Serve with hot chili paste alongside.
Do Ahead: Tomato broth can be made 2 days ahead. Transfer to an airtight container and chill.
Matcha–Chocolate Chip Cookies

Ingredients:
Nonstick olive or coconut oil cooking spray
3/4 cup gluten-free flour
1/2 teaspoon aluminum-free baking powder
1/4 teaspoon sea salt
3 tablespoons unrefined coconut oil, melted
1 teaspoon organic vanilla extract
1/3 cup organic sugar (or 5 drops of stevia)
1 egg (if making vegan, add 1 to 2 tablespoons of water)
1 1/2 ripe medium bananas, mashed
1/2 cup organic rolled oats
1 cup semisweet chocolate chips
1 tablespoon matcha powder
sifted

Instructions:
Preheat the oven to 325°F. Line a rimmed baking sheet with aluminum foil and coat lightly with cooking spray.
In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
In a large bowl, whisk together the coconut oil, vanilla, and sugar (or stevia) to combine. Add the egg (or water) and whisk well to incorporate.
Using a rubber spatula, scrape down the sides and bottom of the bowl as necessary. Mix in the mashed banana and stir until well incorporated.
Add the dry ingredients to the wet ingredients and stir until combined. Using a rubber spatula, fold in the oats and chocolate chips. Sprinkle in the sifted matcha powder and fold in gently.
Chill the cookie dough in the refrigerator for 15 minutes.
Using a tablespoon, scoop out 1 1/2-inch balls and place them about 1 inch apart on the prepared baking sheet. Bake until lightly golden on top, 10 to 13 minutes. Cool on the baking sheet for 5 minutes before transferring the cookies to a wire rack to cool completely.
Turmeric-Kale Fried Rice

Ingredients:
2 cups uncooked brown rice (or your choice of grains)
2 tablespoons toasted sesame oil
1/2 large yellow onion, finely chopped
2 garlic cloves, finely minced
2 carrots, finely chopped
3 tablespoons reduced-sodium tamari soy sauce
3 green onions, finely sliced on the bias
1 tablespoon ground turmeric
1 cup (3/4-inch cubes) savory tofu
1 cup chopped kale or broccoli rabe
Gomashio
for topping (optional)

Instructions:
In a medium saucepan, bring brown rice, or your choice of grain, plus the appropriate amount of water to a boil. Reduce to a simmer and cook for 25 to 30 minutes until tender. Drain any excess liquid, fluff with a fork, and set aside to cool.
In medium sauté pan, heat the oil over medium heat. Add the yellow onion and sauté for about 8 minutes, or until translucent. Add the garlic and cook until fragrant. Add the carrots and cook approximately 2 minutes.
Pour in the soy sauce and cook, stirring occasionally, until it begins to evaporate, about 2 minutes. Add half the green onions and stir-fry for another 3 minutes, or until thoroughly heated. Sprinkle in the turmeric. Add the cooked rice or grains and sauté until warmed through. Add the tofu and warm through. Add the finely chopped kale or broccoli rabe and stir to coat and quickly warm through. Top with the remaining green onions, sprinkle with some gomashio, if desired, and serve immediately.
Matcha Coconut Ice Cream

Ingredients:
1 tablespoon high-quality matcha powder
3 (14-ounce) cans full-fat coconut milk
1/4 cup brown rice syrup or pure maple syrup
2 tablespoons high-quality vodka
1 teaspoon organic vanilla extract
Toppings: Natural sprinkles
dark chocolate chips
fresh mint
toasted coconut shavings (optional)

Instructions:
Place the matcha into a bone-dry, high-powered blender (like a Vitamix). Next, pour in the coconut milk, brown rice or maple syrup, vodka, and vanilla. Blend all the ingredients on high speed for at least a minute. The creamier the texture of the ice cream base, the better. Pour the mixture into an ice cream maker and, following the machine’s instructions, churn it up. When ready, serve immediately.
Miso-Carrot-Cucumber Salad

Ingredients:
2 tablespoons organic red or white miso paste, 1 tablespoon toasted sesame oil, 3 tablespoons rice vinegar or raw, Unfiltered apple cider vinegar, 2 teaspoons toasted sesame seeds, 2 large cucumbers, julienned, 1 large carrot, spiralized, 2 tablespoons reconstituted wakame

Instructions:
Whisk together the miso paste, oil, vinegar, and toasted sesame seeds in a large bowl.
Add the sliced cucumbers, spiralized carrot, and wakame and toss to coat with the dressing.
Serve immediately, or make slightly in advance, cover, and refrigerate until chilled before serving, 10 to 20 minutes.
Leftovers can be stored in an airtight container in the fridge for up to 5 days.
Summer Pizza with Salami, Zucchini, and Tomatoes

Ingredients:
5 Tbsp. extra-virgin olive oil, divided
2 lb. store-bought pizza dough, room temperature
2 cups whole-milk fresh ricotta (about 1 lb.)
1 1/2 tsp. kosher salt, divided
1 tsp. freshly ground black pepper, divided
4 oz. thinly sliced soppressata
1 medium shallot, finely chopped
2 Tbsp. red wine vinegar
2 medium zucchini (about 1 lb. total), thinly shaved lengthwise on a mandoline or with a vegetable peeler
1 pint grape tomatoes, halved
1 cup basil leaves

Instructions:
Preheat oven to 425°F. Brush an 18x13" rimmed baking pan with 1 Tbsp. oil. Gently stretch dough to a 16x12" oval and place in prepared baking sheet, pressing dough into edges of pan. (If dough springs back, cover with plastic wrap and let rest 10 minutes before stretching again.) Brush dough with 1 Tbsp. oil, then bake until golden and dry, 15–18 minutes.
Meanwhile, whisk ricotta, 1 Tbsp. oil, 1 tsp. salt, and 1/2 tsp. pepper in a medium bowl until mixture looks a little whipped and fluffy. (If your ricotta is on the drier side, add another tablespoonful of oil.)
Spread ricotta mixture over crust, leaving about a 1/2" margin on all sides. Top with a single layer of soppressata, overlapping slightly if needed. Bake pizza until ricotta mixture is golden and edges of soppressata are curled up and crisp, about 15 minutes.
Whisk shallot, vinegar, and remaining 2 Tbsp. oil, 1/2 tsp. salt, and 1/2 tsp. pepper in a small bowl. Gently toss zucchini, tomatoes, and basil in a large bowl. Drizzle about one-third of the dressing over and toss again. Pile onto pizza with your hands. Drizzle remaining dressing over pizza and cut into slices.
Hummus Dinner Bowls with Spiced Ground Beef and Tomatoes

Ingredients:
1 Tbsp. vegetable oil
1 lb. ground beef
1 tsp. ground coriander
1/2 tsp. freshly ground black pepper
1/2 tsp. ground cinnamon
2 tsp. kosher salt, divided
1 pint cherry tomatoes or 2 medium heirloom or beefsteak tomatoes, cut into 1" pieces
1 cup parsley leaves with tender stems, coarsely chopped
1 Tbsp. fresh lemon juice
1 batch Easy Canned Chickpea Hummus
Extra-virgin olive oil
lemon wedges
Aleppo-style pepper
hot sauce
pickles
and pita (for serving; optional)

Instructions:
Heat oil in a large heavy, preferably cast-iron, skillet over high. Pat beef dry with paper towels, then press into an even layer in skillet with a spatula. Season with coriander, pepper, cinnamon, and 1 tsp. salt and cook, undisturbed, until a brown crust begins to form underneath, about 6 minutes. Turn, break beef into pieces, and continue to cook, stirring, until just cooked through, about 1 minute.
Meanwhile, toss tomatoes, parsley, lemon juice, and remaining 1 tsp. salt in a medium bowl.
Divide hummus among shallow bowls. Using the back of a spoon, smooth into an even layer, then create a wide divot in the center. Spoon spiced beef and tomato mixture over, then drizzle with oil and sprinkle with Aleppo-style pepper, if using. Serve with lemon wedges, hot sauce, pickles, and pita alongside, if using.
Grilled Chicken Salad with Romesco Sauce

Ingredients:
1 lb. skinless, boneless chicken thighs
1 tsp. kosher salt
3 Tbsp. sherry vinegar or red wine vinegar
2 garlic cloves, finely grated
Vegetable oil (for grill)
Vegetable oil (for grill)
2 large red bell peppers
1 garlic clove, finely grated
2 Tbsp. sherry vinegar or red wine vinegar
2 Tbsp. unsweetened almond butter
1 Tbsp. extra-virgin olive oil
1 1/4 tsp. kosher salt
1/4 tsp. cayenne pepper
3 small heads of Little Gem lettuce, leaves separated, or 1 romaine heart, cut into 2" pieces
2 mini seedless cucumbers, halved lengthwise, sliced into half moons
1/2 red onion, thinly sliced
1 cup parsley leaves with tender stems
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
2 Tbsp. extra-virgin olive oil
1 Tbsp. fresh lemon juice
Hot smoked paprika (for serving; optional)

Instructions:
Season chicken on all sides with salt in a medium bowl. Add vinegar and garlic and toss to coat. Let sit 15 minutes.
Prepare a grill for high heat and brush grate lightly with oil. Grill chicken, turning occasionally, until lightly charred and an instant-read thermometer inserted into thickest part of thigh registers 165°F, 12–15 minutes. Let cool.
Do Ahead: Chicken can be grilled 4 days ahead. Transfer to an airtight container and chill.
Lightly brush grill grate with vegetable oil. Grill peppers over high heat, turning occasionally, until skins are blackened and blistered all over, 15–20 minutes. Transfer to a large bowl, cover with plastic wrap, and let sit until cool enough to handle.
Remove skins and seeds from peppers; discard. Purée peppers, garlic, vinegar, almond butter, olive oil, salt, and cayenne in a blender until smooth. Transfer to a small bowl .
Do Ahead: Peppers can be grilled 4 days ahead. Transfer to an airtight container and chill. Romesco sauce can be made 4 days ahead. Transfer to an airtight container and chill.
Thinly slice chicken. Transfer to a large bowl. Add lettuce, cucumbers, onion, and parsley. Season with salt and pepper and toss to combine. Pour oil and lemon juice over and toss to coat.
Spread about 1/4 cup romesco sauce across each plate, then top with salad. Sprinkle with paprika, if using.
Grilled Ratatouille Pasta Salad

Ingredients:
2 medium zucchini (about 1 1/2 lb.), halved lengthwise
1 medium or 2 small eggplants (about 1 lb.), cut into 1" wedges
3/4 cup extra-virgin olive oil, divided
2 1/2 tsp. kosher salt, divided
1 tsp. freshly ground black pepper, divided
10 oz. penne or casarecce pasta
1 large or 2 medium heirloom or beefsteak tomato (about 1 lb.), cut into 1" pieces
8 oz. Ciliegini (mini fresh mozzarella balls), drained, halved
2 Tbsp. white balsamic or white wine vinegar
1 Tbsp. thyme leaves
1 cup basil leaves

Instructions:
Prepare a grill for medium heat. Toss zucchini, eggplant, and 1/4 cup oil on a rimmed baking sheet; season with 1 tsp. salt and 1/2 tsp. pepper. Grill, turning often, until steamy, tender, and charred all over, 8–12 minutes. Return to baking sheet and let cool.
Cook pasta according to package directions.
Slice grilled vegetables into bite-size pieces and transfer to a large bowl. Add tomato, cheese, vinegar, thyme, and 1 1/2 tsp. salt, 1/2 tsp. pepper, and 1/2 cup oil and mix to combine. Drain pasta and immediately add to bowl with vegetables. Mix well to combine, then top with basil.
Do Ahead: Vegetables can be grilled 3 days ahead. Transfer (whole) to an airtight container and chill.
Grain Bowls with Grilled Corn, Steak, and Avocado

Ingredients:
1 lb. skirt or flank steak
1 1/2 tsp. kosher salt, divided, plus more
1 tsp. freshly ground black pepper, plus more
3 large or 4 small ears of corn, shucked
2 cups cooked whole grains, such as quinoa, farro, rice, or barley
3 oz. crumbled feta or Cotija cheese (about 1/2 cup)
4 scallions, thinly sliced
1/4 cup extra-virgin olive oil
2 Tbsp. fresh lime juice
1 avocado, peeled, thinly sliced
Creamy Jalapeño Sauce (for serving)

Instructions:
Season steak with 1 tsp. salt and 1 tsp. pepper. Let sit at room temperature 30 minutes.
Prepare a grill for medium-high heat or heat grill pan over medium-high. Grill steak, turning occasionally, until an instant-read thermometer inserted into the center of steak registers 120–125°F for medium-rare (2–3 minutes per side for skirt; 3–4 minutes per side for flank). Transfer to a cutting board and let rest at least 10 minutes or until cool.
Meanwhile, grill corn until charred on all sides, about 10 minutes. Transfer to cutting board and let cool.
Slice corn off cobs into a large bowl. Add grains, feta, scallions, oil, lime juice, and 1/2 tsp. salt and stir to combine. Divide corn mixture among bowls.
Thinly slice steak against the grain (to make slicing easier for skirt steak, cut into 5"–6" segments, then slice against the grain). Top bowls with steak and avocado. Drizzle jalapeño sauce over; season with salt and pepper.
Do Ahead: Steak and corn can be grilled 3 days ahead. Transfer to separate airtight containers and chill.
Basil-Cashew-Lime Vermicelli Bowls with Pork and Green Beans

Ingredients:
1 cup salted, roasted cashews, divided
1 tsp. ground turmeric
1 tsp. freshly ground black pepper
1 3/4 tsp. kosher salt, plus more
2 1/2 tsp. light brown sugar, divided
2 large boneless center-cut pork loin chops (about 1 1/4 lb. total)
8 oz. vermicelli rice noodles
2 cups basil leaves
2 small serrano chiles, seeds removed
1 Tbsp. finely grated lime zest
1/3 cup fresh lime juice
1 Tbsp. vegetable oil
1 lb. green beans, trimmed, halved crosswise
1 cup mint leaves
Lime wedges (for serving)

Instructions:
Place 3/4 cup cashews in a blender and cover with 3/4 cup boiling water. Let soak 10 minutes.
Meanwhile, mix turmeric, pepper, 1 tsp. salt, and 1 tsp. brown sugar in a small bowl; set aside.
Working one at a time, place pork chop flat on a work surface. First, butterfly the pork chop so that it’s thinner, which will reduce cooking time and create more surface area for seasoning. Using a sharp knife and starting from an outside edge, slice three-quarters of the way through the center of chop, as though you’re slicing a bagel in half, then open it up like a book. Place butterflied chop between 2 sheets of plastic wrap or inside a heavy-duty resealable plastic bag and pound to 1/4" thin. Repeat with remaining chop. Rub chops with turmeric mixture and let sit 10 minutes.
Cook vermicelli according to package directions. Run under cold water to stop the cooking, then transfer to a large bowl.
Add basil, chiles, lime zest and juice, and remaining 1 1/2 tsp. brown sugar and 3/4 tsp. salt to cashews and cashew soaking water in blender and purée until smooth and creamy. Pour sauce over noodles and toss to combine.
Heat oil in a large heavy skillet over high until shimmering. Cook cutlets one at a time until browned and cooked through, about 2 minutes per side. Transfer to a cutting board and let rest 5 minutes. Slice into 1/2"-thick strips.
While pork rests, cook green beans in same skillet over high heat, stirring often, until lightly charred and crisp-tender, about 5 minutes.
Divide noodle mixture among bowls. Arrange pork and green beans over. Top with mint and remaining 1/4 cup cashews. Serve with lime wedges alongside.
Middle Eastern Limonana

Ingredients:
1 1/2 cups freshly squeezed lemon juice (from about 9 lemons)
3 cups loosely packed mint leaves (from about 20 stems)
1 cup granulated sugar
4 cups still water
Ice cubes

Instructions:
In a blender, combine the lemon juice, mint, sugar, and 1/2 cup of the water and blend until fully liquid. Strain through a fine-mesh sieve, reserving the liquid and discarding the solids. In a pitcher, stir together the mint mixture and the remaining 3 1/2 cups water. Serve over ice cubes.
Limonada de Coco

Ingredients:
1 1/2 cups unsweetened coconut milk
3/4 cup freshly squeezed lime juice (from about 10 limes)
6 tablespoons granulated sugar
3 cups ice cubes

Instructions:
In a blender, combine all the ingredients. Blend until fully liquid. If the mixture is too thick to pour, add up to 1/3 cup cold water and blend. Serve immediately with straws.
Cardamom Sharbat

Ingredients:
1 tablespoon green cardamom pods
1/2 cup freshly squeezed lemon juice (from about 3 lemons)
1 cup granulated sugar
Cold still or sparkling water

Instructions:
With the flat side of a knife, crush the cardamom pods to reveal the black seeds inside. In a saucepan over medium-low heat, bring the cardamom pods and seeds, lemon juice, and sugar to a simmer, stirring occasionally, until the sugar dissolves. Increase the heat to maintain a rapid simmer for 10 minutes. Don’t allow the mixture to boil. After 10 minutes, strain the mixture through a fine-mesh sieve, reserving the liquid and discarding the solids. Cool to room temperature, then refrigerate until cold and syrupy.
Fill a glass with still or sparkling water. Stir in 1 tablespoon sharbat for each 1 cup water. Some syrup will settle at the bottom of the glass, so serve it with a spoon to allow for continued stirring or consider the last sip a sweet treat.
Cedar-Plank Salmon

Ingredients:
2 tablespoons grainy mustard
2 tablespoons mild honey or pure maple syrup
1 teaspoon minced rosemary
1 tablespoon grated lemon zest
1 (2-pounds) salmon fillet with skin (1 1/2 inches thick)
Equipment: a cedar grilling plank (about 15 by 6 inches)

Instructions:
Soak cedar grilling plank in water to cover 2 hours, keeping it immersed.
Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure . Open vents on bottom and lid of charcoal grill.
Stir together mustard, honey, rosemary, zest, and 1/2 teaspoon each of salt and pepper. Spread mixture on flesh side of salmon and let stand at room temperature 15 minutes.
Put salmon on plank, skin side down (if salmon is too wide for plank, fold in thinner side to fit). Grill, covered with lid, until salmon is just cooked through and edges are browned, 13 to 15 minutes. Let salmon stand on plank 5 minutes before serving.
Simplest Kale Salad

Ingredients:
6 Tbsp. extra-virgin olive oil
6 Tbsp. fresh lemon juice
1 Tbsp. honey
1 tsp. kosher salt
2 bunches curly kale (about 1 lb.), rinsed, ribs and stems removed, leaves torn into 1"–1 1/2" pieces
2 oz. Parmesan
finely grated (about 1 cup)
plus more for serving

Instructions:
Whisk oil, lemon juice, honey, and salt in a large bowl. Add kale and toss to coat. Massage with your hands until leaves are shiny and dark green. Toss in Parmesan. Transfer salad to a platter. Top with more Parmesan before serving.
Picnic Three-Bean Salad

Ingredients:
1/2 cup canned cannellini beans, drained and rinsed, 1/2 cup canned chickpeas, drained and rinsed, 1/2 cup kidney beans, drained and rinsed, 1/4 cup chopped celery, 2 tablespoons chopped red onions, 2 tablespoons chopped fresh cilantro, 2 tablespoons chopped rosemary, 2 tablespoons apple cider vinegar, 2 tablespoons olive oil, Pinch of salt and pepper

Instructions:
In a bowl, toss together all the ingredients and it’s ready to go!
Flatbread Caprese

Ingredients:
2 cups all-purpose flour, plus more for kneading
1/2 teaspoon active dry yeast
1 teaspoon sea salt, plus more as needed
1/4 teaspoon sugar
1 cup warm water (105°F to 110°F)
Extra virgin olive oil
4 ounces fresh mozzarella, cut into 1/2-inch cubes
1/2 pint grape tomatoes, sliced into 1/4-inch-thick rounds
Handful of fresh basil leaves

Instructions:
Combine the flour, yeast, salt, and sugar in a large bowl and whisk to blend. Stir in the water until it forms a rough dough.
Sprinkle some flour on a counter or cutting board. Turn the dough out onto the board and sprinkle a bit more flour on top. Knead until the dough becomes a smooth ball, 3 to 4 minutes, adding more flour as needed. Cover the dough with a clean kitchen towel and let it rest on the counter for 10 minutes.
Preheat the oven to 425°F. Coat a baking sheet with cooking spray.
Roll the dough into a 9x17-inch rectangle and transfer it to the prepared pan. Drizzle with a bit of olive oil and bake 18 to 20 minutes, until golden and crisp.
Meanwhile, combine the mozzarella and tomatoes in a medium bowl. Slice the basil into ribbons and add them to the bowl, along with a drizzle of oil. Season with salt.
Transfer the flatbread to a cutting board. Scatter the mozzarella mixture on top. Cut the flatbread lengthwise, then into triangles. Serve immediately.