iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Roasted Beet Salad with Flash-Pickled Radishes and Chard

Ingredients:
3 medium red or golden beets (about 1 pound)
5 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
1/3 cup walnuts
2 teaspoons fresh lemon juice
3/4 teaspoon Dijon mustard
1 cup plus 2 teaspoons white wine or Champagne vinegar, divided
1/2 cup Swiss chard stems, sliced crosswise into 1/4-inch-thick pieces
2 radishes, halved and thinly sliced into half moons
2 ounces fresh goat cheese
crumbled

Instructions:
Preheat oven to 400°F. Place beets in a small baking dish. Add just enough water to cover bottom of pan, drizzle beets with 2 Tbsp. oil, and sprinkle with 1/2 tsp. salt and 1/4 tsp. pepper. Cover pan tightly with aluminum foil (if foil is touching beets, line it with parchment paper) and bake beets until a knife can pierce them with little resistance, 55–70 minutes. Let cool slightly, then use a paper towel to slip skins off beets. Cut each beet into 1/4-inch-thick wedges and place in a medium bowl.
While beets bake, heat a small skillet over medium and toast walnuts until fragrant, shaking pan often, about 5 minutes. Transfer to a cutting board and coarsely chop, then transfer to a plate and drizzle with 1 Tbsp. oil; toss to coat. Sprinkle with 1/2 tsp. salt.
Whisk lemon juice, mustard, 2 tsp. vinegar, 1/4 tsp. salt, and 1/4 tsp. pepper in a small bowl until well combined. Whisk in 2 Tbsp. oil in a slow stream. While beets are still warm, toss with half of the vinaigrette to coat. Season with 1 tsp. pepper and 1/4 tsp. salt.
Place chard stems and radishes into 2 separate medium bowls and cover each with 1/2 cup vinegar and a pinch of salt. Let rest 5 minutes, then transfer vegetables to paper towels to blot, discarding excess vinegar. Combine vegetables in one of the medium bowls and toss with remaining vinaigrette.
Divide beets among 4 plates and top with walnuts, pickled radishes and chard stems, goat cheese, and top with a few grinds of black pepper.
Beets can be roasted and refrigerated up to 3 days in advance. Vinaigrette can be made and refrigerated up to 5 days in advance.
Radish and Carrot Salad with Tuna and Capers

Ingredients:
1 bunch radishes (about 1/2 pound)
2–3 medium carrots (about 1/2 pound)
2 1/4 teaspoons kosher salt, divided
2 teaspoons fresh lemon juice
2 teaspoons white wine or Champagne vinegar
3/4 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper, plus more
2 tablespoons olive oil
1 1/2 tablespoons capers
4 ounces drained oil-packed canned flaked tuna (about 3/4 cup)
2 tablespoons parsley leaves

Instructions:
Slice radishes into very thin rounds. Using a vegetable peeler, peel carrots lengthwise into long, thin slices. Combine 2 tsp. salt and 3 cups ice water in a medium bowl and soak radishes and carrots for 10 minutes. Drain and pat dry.
Meanwhile, whisk lemon juice, vinegar, mustard, pepper, and remaining 1/4 tsp. salt in a small bowl until combined. Whisk in oil in a slow stream.
Toss radishes, carrots, and capers in a large bowl with just enough vinaigrette to coat. Divide among 4 plates and top with tuna and parsley; drizzle with remaining vinaigrette and top with a few grinds of black pepper.
Frittata with Fennel-Spiced Pork and Asparagus

Ingredients:
2 teaspoons fennel seeds
1/2 pound ground pork
3 tablespoons plus 1 teaspoon olive oil, divided
1 1/2 teaspoons kosher salt, divided, plus more
3/4 teaspoon freshly ground black pepper, divided, plus more
1/2 medium onion, thinly sliced
2 garlic cloves, finely chopped
4 ounces asparagus (about 4 medium spears), trimmed and cut diagonally into 1-inch pieces
8 large eggs
1/4 cup grated Parmesan
3 tablespoons heavy cream
1/4 cup beet green pesto (see headnote) or 1 tablespoon finely chopped herbs plus 2 tablespoons olive oil

Instructions:
Preheat oven to 350°F. Heat a 10" ovenproof skillet over medium-high. Add fennel seeds and toast, stirring constantly, until fragrant, 1 minute. Add pork, 1 tsp. oil, 1/2 tsp. salt, and 1/4 tsp. pepper and cook, breaking up pieces with a wooden spoon or spatula, until browned and cooked through, about 5 minutes more. Scrape pork mixture into a medium bowl.
Heat 1 Tbsp. oil in same skillet over medium. Add onion, 1/4 tsp. salt, and 1/4 tsp. pepper and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, 1 minute. Add asparagus and cook, stirring occasionally, until crisp-tender and bright green, 3–5 minutes more. Add vegetable mixture to pork mixture, stir to combine, and let cool slightly. Wipe out skillet and reserve.
Meanwhile, whisk eggs, Parmesan, cream, 3/4 tsp. salt, and 1/4 tsp. pepper in a large bowl. Add pork and vegetable mixture and stir until well combined.
Heat 2 Tbsp. oil in reserved skillet over medium. Add egg mixture and cook, without stirring, until edges have started to set and pull away from pan, about 7 minutes. Transfer frittata to oven and bake until set, 10–12 minutes.
Season with salt and pepper, cut into wedges, and drizzle with leftover beet green pesto, if using, or herbed oil. Serve warm or at room temperature.
Tortilla Pillows

Ingredients:
2 8-inch whole wheat tortillas, 1/2 cup refried beans, 1/4 cup shredded cheddar or mexican blend cheese, guacamole, salsa, sour cream

Instructions:
1. Preheat the oven to 350F.
2. Place the tortillas on a flat surface in front of you.
3. Place 1/2 of the beans and 1/2 of the cheese onto the center of each tortilla.
4. Fold each tortilla into a square by folding in the two sides and then folding in the top and bottom.
5. Place the tortilla pillows, folded side down, on a baking sheet, and bake for 20 minutes, until the tortillas are crisp and the insides are warmed through.
6. Serve with desired accompaniments.
Herbed Chicken in the Slow Cooker

Ingredients:
2 teaspoons poultry seasoning, 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1 teaspoon salt, 4-5 pound whole organic chicken

Instructions:
1. In a small bowl, combine the poultry seasoning, paprika, garlic powder, and salt.
2. Rub the seasoning mixture all over the chicken.
3. Place the chicken in the crock pot, cover, and cook on high for 2 1/2–3 hours, until a meat thermometer reads 160°F.
4. Allow the chicken to rest for 10 minutes before slicing.
Shrimp Un-Fried Rice

Ingredients:
1 tablespoon oil, 4 large eggs, whisked, 1 red bell pepper, diced, 1/2 cup shelled edamame, 1 garlic clove, minced, 1/2 pound shrimp, peeled and deveined, 1/2 teaspoon salt, 4 cups cooked brown rice, 2 tablespoons low sodium soy sauce, 1 tablespoon sesame seeds, 1 tablespoon diced scallions

Instructions:
1. Heat 1 teaspoon of the oil in a skillet over medium heat. Add the whisked eggs and cook for 1 minute stirring to make scrambled eggs, then remove to a plate.
2. Heat the remaining 2 teaspoons oil, add the red bell peppers and cook 3–4 minutes, until soft. Add the edamame and garlic and cook 1 more minute.
3. Add the shrimp and salt and cook 3 minutes, until they are bright pink.
4. Add the cooked eggs, rice, soy sauce and sesame seeds and cook 2 minutes, just until heated through.
5. Top with the scallions and serve.
Slow Cooker Bone Broth

Ingredients:
10–12 pounds beef bones, 2 tablespoons apple cider vinegar, 2 onions, peeled and quartered, 2 carrots, peeled and cut in half, 2 celery stalks, cut in half, 2 bay leaves, 2 tablespoons peppercorns, 4 stems parsley, 1 teaspoon salt

Instructions:
1. Place the beef bones in the slow cooker, and place the remaining ingredients on top.
2. Add enough water to the slow cooker to cover everything.
3. Cover, set the slow cooker to high, and cook for 24–72 hours.
4. Strain the liquid, place in the refrigerator to cool, remove the solidified fat from the top, and use as desired.
BBQ Chicken Legs

Ingredients:
1 cup organic ketchup, 1/3 cup packed dark brown sugar, 2 tablespoons apple cider vinegar, 2 tablespoons worcestershire sauce, 2 garlic cloves, minced, 1 teaspoon paprika, 1 teaspoon kosher salt, 2 pounds chicken legs

Instructions:
1. In a small saucepan over medium heat, stir together all the ingredients.
2. Bring to a boil, stirring frequently, reduce heat to low and simmer 2–3 minutes, until sauce has thickened.
3. Allow BBQ Sauce to cool, then store in an airtight container in the fridge until ready to use.
1. Preheat oven to 375F.
2. Place the chicken legs in a large mixing bowl, sprinkle with the salt, and coat with 1/2 cup of the BBQ sauce, cover and marinate for 30 minutes in the fridge.
3. Place the chicken legs on a baking rack over a foil lined baking sheet, baste with extra BBQ sauce, if desired, and roast for 45 minutes.
Vegetarian Spring Rolls

Ingredients:
4 tablespoons coconut oil, divided, 1 small yellow onion, finely diced, 1 garlic clove, minced, 1 teaspoon freshly grated ginger, 1 large carrot, grated, about 1 1/2 cups, 6–8 shiitake mushrooms, diced, 1 cup thinly sliced kale, 1 cup thinly sliced napa cabbage, 1 scallion, diced, 1/2 teaspoon salt, 1/4 cup low sodium soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 12 spring roll wrappers

Instructions:
1. Heat 1 tablespoon of the oil in a large skillet or wok over medium heat.
2. Add the onions, saute for 2 minutes. Add in garlic, ginger, carrots and mushrooms and saute for 3 minutes.
3. Add the cabbage, kale, scallions and salt and saute an additional 3 minutes.
4. In a small bowl, whisk together the soy sauce, rice vinegar and sesame oil, and add it to the skillet. Stir to coat the veggies well. Remove from the heat and allow to cool slightly.
5. Place one spring roll wrapper on a flat surface in front of you, with a corner facing you, so it makes a diamond shape.
6. Place 2 tablespoons of the filling in a line in middle of the wrapper.
7. Fold the corners toward the center on top of the filling and the bottom corner over the top of the filing. Brush a little water on the top corner and roll it up like a burrito.
8. Heat the remaining 3 tablespoons oil in the skillet or wok over medium heat.
9. Place a few spring rolls in the pan, making sure you have room to roll them. Cook them on each side for 2–5 minutes, until they are golden brown on each side. Each spring roll will take about 7–10 minutes to fully cook.
Benedictine Sandwiches

Ingredients:
1 medium cucumber, peeled (use english or seedless cucumbers if you can find them)
2 tablespoons yellow onion (about 1/4 of a small onion)
8 ounces cream cheese
1/2 teaspoon salt
Sandwich bread

Instructions:
1. Cut cucumber in half and remove the seeds with a spoon.
2. Place the cucumber and onion in a food processor and puree.
3. Place the puree in a stainer to drain off excess liquid.
4. Place the cucumber mixture back in the food processor with the cream cheese and salt and puree until combined.
5. Spread onto bread to make sandwiches.
6. Serve.
Strawberry Pomegranate Slushie

Ingredients:
1 1/2 cups frozen strawberries, 1 cup pomegranate juice

Instructions:
1. Place all ingredients in the blender and pulse until smooth.
Greek Nachos

Ingredients:
3 handfulls baked pita chips, 1 small red bell pepper, diced, 1/2 cup halved cherry tomatoes, 1/2 cup halved kalamata olives, 1/2 cup crumbled feta cheese, 1/2 cup plain greek yogurt, 2 small persian cucumbers, seeded and diced, 1 tablespoon lemon juice, 1/4 teaspoon kosher salt

Instructions:
1. Place the pita chips on a serving platter.
2. Top with the red bell pepper, tomatoes, olives, and cheese.
3. In a small bowl, stir together the yogurt, cucumbers, lemon juice, and salt. Drizzle all over the nachos.
Crock Pot Ribs

Ingredients:
1 3–4 pound country style pork ribs, also known as baby back ribs (about 2 racks)
1 teaspoon salt
1 cup bbq sauce plus additional for serving

Instructions:
1. Place ribs in a crock pot and sprinkle both sides with salt.
2. Pour BBQ sauce over the ribs and coat the ribs WELL with the sauce.
3. Cover the slow cooker (aka crock pot) and cook on low heat for 8–10 hours.
4. Baste with BBQ sauce if desired and serve.
Ham and Cheese Muffins

Ingredients:
1 1/2 cups all purpose flour, 1 cup whole wheat flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 1/4 cups buttermilk, 2 eggs, 1/4 cup vegetable or canola oil, 2 tablespoons maple syrup or honey, 1 cup cheddar cheese, shredded, 1 cup ham, chopped fine

Instructions:
1. Preheat oven to 350°F.
2. Combine the first 5 dry ingredients in a bowl and stir to combine.
3. In a separate bowl whisk the eggs, oil and maple syrup and stir to combine.
4. Add the buttermilk to the egg mixture and stir.
5. Add the buttermilk mixture to the flour and stir until just combined.
6. Fold in the cheese and ham.
7. Scoop the batter 2/3 of the way up into greased muffin cups and bake for 18–20 minutes (15 minutes if using mini muffin cups).
8. Cool on a wire rack and serve.
Chicken Pesto Wraps

Ingredients:
1 cup cooked and cubed chicken, 4 tablespoons pesto, 4 whole wheat tortilla wraps, 1 cup fresh baby spinach leaves, 1 red bell pepper, sliced into thin sticks, 1 medium carrot, sliced into thin sticks

Instructions:
1. In a small bowl toss chicken with pesto just to coat.
2. Place 1 tortilla on a flat surface in front of you. Place 1/4 of the spinach onto the center of a tortilla and top with 1/4 of the peppers and carrots.
3. Place 1/4 of the chicken on top of the vegetables.
4. Wrap up into a burrito and repeat with remaining tortillas and ingredients.
Coconut Soba Noodles with Ginger Broccoli

Ingredients:
1 (9.5 ounces) package soba noodles
2 teaspoons coconut oil
1 teaspoon freshly grated ginger
1 garlic clove, minced
2 cups broccoli florets
1 teaspoon salt
1 (15-ounce) can light coconut milk
2 tablespoons lime juice
1 tablespoon chopped cilantro

Instructions:
1. Cook the soba noodles according to the package directions. Drain, rinse with cold water, and set aside.
2. Heat the oil in a small pot over medium heat. Add the garlic and ginger and cook for 1 minute.
3. Add the broccoli florets, salt and coconut milk, bring to a boil, reduce to medium and cook for 5 minutes.
4. Add the noodles to the coconut milk mixture and toss to thoroughly coat.
5. Sprinkle with the lime juice and cilantro and serve.
Hummus Veggie Wraps

Ingredients:
1/2 cup hummus, 4 whole wheat tortillas, 1 medium carrot, peeled and grated, 1 persian cucumber, sliced into sticks, 1/2 small red bell pepper, sliced into sticks

Instructions:
1. Place a tortilla on a flat surface in front of you.
2. Spread 1 tablespoons of the hummus all over the surface of the tortilla.
3. Sprinkle 1/4 each of the grated carrots, cucumbers, and bell peppers on half of the tortilla, close to the edge.
4. Roll up the tortilla tightly like a burrito.
Chocolate Molten Lava Cakes

Ingredients:
1/2 cup chocolate chips or chopped chocolate, 1/3 cup unsalted butter, plus more for greasing the pans, 1/4 cup white sugar, 2 tablespoons all purpose flour, 2 large eggs, cocoa powder, for dusting

Instructions:
1. Preheat the oven to 400F.
2. Grease the inside of 4 8-ounce small ramekins with butter, dust with cocoa powder, and tap out any extra.
3. Place the chocolate chips and butter in a medium microwave-safe bowl and microwave in 30 second increments, stirring, until melted and smooth.
4. Stir the sugar and flour into the chocolate mixture.
5. Add in the eggs and mix until smooth.
6. Pour the batter into the four cups, they should be about 1/2 full. Place the baking cups on a baking sheet.
7. Bake for 16–18 minutes, until the top and edges are set, but center is still jiggly. Let cool slightly for 2–3 minutes. Be careful as ramekins may still be hot. Serve immediately.
Coconut Tapioca With Pineapple, Mango, And Lime

Ingredients:
480 g/2 cups whole milk
One 380-g/13.5-oz can unsweetened coconut milk
2 tsp vanilla extract
80 g/1/2 cup small pearl tapioca
1/4 pineapple, peeled, cored, and cut into small dice, or one 225-g/8-oz can pineapple chunks, in their own juices, chopped into smaller pieces
One 335-g/12-oz can frozen apple juice concentrate, thawed
1 vanilla bean
1/4 tsp kosher salt
1 large or 2 small mangoes, peeled, pitted, and diced
Finely grated zest and juice of 1 lime

Instructions:
1. In a small saucepan, combine the milk, coconut milk, and vanilla and bring to a gentle simmer over medium-low heat. Stir in the tapioca, decrease the heat to low, and cook, stirring occasionally, for about 30 minutes, or until the tapioca is softened. The tapioca will become translucent and will no longer have a white center when it is fully cooked.
2. Meanwhile, put the pineapple (either fresh or canned with juice) and the apple juice concentrate in a medium saucepan and bring to a boil over medium-high heat. Using a small paring knife, split the vanilla bean in half lengthwise, and scrape the seeds into the juice.
3. Decrease the heat to medium-low and simmer the juice and fruit for 20 to 25 minutes, or until the juice becomes thick and syrupy. It will thicken up and boil a little slower as it reduces. Watch out that it does not over-boil or burn; you may need to decrease the heat as it thickens. Remove from the heat and strain the pineapple from the juice. Put the pineapple in a bowl and refrigerate until chilled.
4. Remove the tapioca from the heat and stir in the reduced juice and the salt. Transfer the tapioca mixture to a bowl, cover lightly with plastic wrap, and refrigerate until it cools completely, at least 3 hours or up to overnight.
5. Right before serving, fold about half of the diced mango and the lime juice into the tapioca. Divide the pudding evenly into clear glasses. Fold the remaining mango into the reserved chopped pineapple. Spoon the fruit on top of the pudding to cover in an even layer. Garnish with a little grated lime zest. Serve immediately.
Green Tea Noodles with Gochujang Dipping Sauce

Ingredients:
3 dried anchovies or 3 tablespoons dried bonito flakes
1 small piece konbu (dried kelp), wiped lightly with a dry cloth
1 garlic clove, peeled
3 tablespoons gochujang (Korean hot pepper paste)
2 tablespoons finely grated cucumber
2 tablespoons finely grated daikon radish
2 tablespoons fresh lime juice
1 tablespoon finely grated ginger
1 tablespoon low-sodium soy sauce
2 teaspoons toasted sesame oil
1 1/2 teaspoons sugar
1 (7-ounce) package green tea soba noodles
1/2 medium cucumber, cut into matchsticks
Thai or regular basil leaves (for serving)

Instructions:
Bring anchovies, konbu, garlic, and 1 1/2 cups water to a boil in a medium pot over medium-high, stirring occasionally. Reduce to a simmer, cover, and cook 7 minutes. Pour mixture through a fine-mesh sieve set over a large bowl; discard solids.
Whisk gochujang, cucumber, radish, lime juice, ginger, soy sauce, sesame oil, sugar, and 1 cup dashi in a medium bowl until well combined. Chill until cold.
Cook soba noodles in a large pot of boiling salted water, stirring occasionally, until noodles are cooked through but still chewy, 4–6 minutes. Drain and rinse with cold water immediately to stop the cooking process.
Divide noodles among 2 plates or bowls. Garnish with cucumber matchsticks and Thai basil leaves. Serve with dipping sauce on the side.
Dashi can be made up to 3 days in advance and refrigerated.
Gochujang Grilled Cheese

Ingredients:
2 ounces grated Gruyère (about 6 tablespoons)
2 ounces grated white cheddar (about 6 tablespoons)
1 ounce grated fontina cheese (about 3 tablespoons)
2 garlic cloves, finely grated
2 tablespoons coarsely chopped fresh parsley
2 tablespoons gochujang (Korean hot pepper paste)
"2 tablespoons mayonnaise (preferably Dukes)", 1 tablespoon chopped red onion
2 slices pancetta (about 1 ounce)
4 slices good-quality crusty Italian bread, such as ciabatta
"2 tablespoons mayonnaise (preferably Dukes)", 2 small pickled okra, thinly sliced
1/2 cup fresh bean sprouts
2 tablespoons olive oil
2 tablespoons unsalted butter

Instructions:
Mix Gruyère, white cheddar, fontina cheese, garlic, parsley, gochujang, mayonnaise, and onion in a medium bowl until well combined.
Heat a large cast-iron or non-stick skillet over medium-high. Fry pancetta until crispy and fat has rendered, 3-5 minutes per side. Wipe out skillet and reserve for sandwiches.
Spread 1 side of each slice of bread with 2 Tbsp. mayonnaise total (doing this before toasting helps ensure a golden brown and crispy grilled cheese). Flip 2 slices over so mayo side is face down. Divide cheese spread between these 2 slices. Top each slice with a piece of pancetta, half of sliced okra, half of bean sprouts, and a second slice of bread with the mayo on the outside of the sandwich.
Heat reserved skillet over medium-high. Combine oil and butter, stir until butter is melted, and immediately add sandwiches. Cover skillet with a lid or baking sheet to properly melt cheese; toast until bread is crispy and browned, 3–5 minutes per side. Cut sandwiches in half and serve immediately.
Cheese spread can be made up to 3 days in advance and refrigerated.
Breakfast Cookies

Ingredients:
1 tablespoon (3/8 ounce/11 grams) golden flaxseeds, or 1 whole large egg
3 tablespoons (1 1/2 ounces/43 grams) hot water
1 1/2 cups (4 1/2 ounces/125 grams) old-fashioned rolled oats
3/4 cup (3/4 ounces/105 grams) cooked quinoa
1/4 cup (3/4 ounce/20 grams) unsweetened shredded coconut or finely chopped nuts
1/2 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
1/4 teaspoon baking soda
1/3 cup (3 ounces/85 grams) Date Paste
1/3 cup (2 5/8 ounces/75 grams) coconut or canola oil
1/4 cup (3 ounces/85 grams) pure maple syrup
1/2 teaspoon pure vanilla extract
1/2 cup (2 7/8 ounces/80 grams) chopped dried fruit

Instructions:
Position a rack in the center of the oven and preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
If using a flax "eggs," in a clean coffee or spice grinder, process the flaxseeds to a fine powder. In a small bowl, whisk together the flax powder and water. Set aside to thicken for 10 minutes, whisking occasionally; it should be thick and viscous and the consistency of a beaten egg.
In the bowl of a food processor fitted with the steel blade, process 3/4 cup of the oats to a flour (a few tweedy bits here and there, without any whole oats in the mix, are fine). Transfer the oat flour to a large bowl. To the bowl, add the remaining oats, coconut, cinnamon, baking powder, salt, and baking soda. Whisk to blend.
In the food processor, combine the date paste, oil, maple syrup, and vanilla extract. Add the flax "egg" (or whole egg, if using) to the processor and blend until slightly aerated, 1 full minute.
Scrape the wet ingredients into the bowl with the dry ingredients and stir until the dough is evenly moistened. Fold in the dried fruit. Let the dough rest for 10 minutes.
Using a standard ice cream scoop, drop 9 quarter cupfuls of the dough onto the prepared baking sheet, spacing them evenly. Use your fingertips to flatten each cookie to a 1/2-inch thickness-the cookies will not spread much during baking. Bake until golden, about 30 minutes. You'll know they're done when their fragrance fills the kitchen, and the cookies are set enough that you can lift one off the sheet to make sure the bottom is a deep golden color, though the centers will still be soft.
Cool the cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container for up to 3 days.