iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Walnut Sables

Ingredients:
1 1/4 cups all purpose flour
1 cup finely chopped toasted walnuts
1/4 teaspoon baking powder
1/8 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
2/3 cup powdered sugar
1/2 teaspoon vanilla extract
1 large egg yolk
Raw sugar*

Instructions:
Mix flour, walnuts, baking powder, and 1/8 teaspoon salt in medium bowl. Using electric mixer, beat butter, powdered sugar, and vanilla in large bowl until fluffy. Beat in egg yolk. Add flour mixture and stir until blended. Shape dough into ball; flatten into disk. Wrap in plastic and chill until firm enough to roll, about 15 minutes.
Preheat oven to 325°F. Line 2 baking sheets with parchment paper. Roll out dough on lightly floured surface to 1/4-inch thickness. Using assorted cutters, cut out cookies. Transfer cookies to prepared sheets. Gather dough scraps and repeat until all dough is used. Sprinkle cookies with raw sugar, pressing lightly to adhere.
Bake sablés until light golden, about 20 minutes. Cool on sheets 5 minutes. Transfer to racks and cool completely. (Can be made 4 days ahead. Store airtight at room temperature.)
Triple-Chocolate Cranberry Oatmeal Cookies

Ingredients:
1 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1/2 cup sugar
1/2 cup (packed) golden brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup old-fashioned oats
1/2 cup semisweet chocolate chips
1/2 cup milk chocolate chips
1/2 cup white chocolate chips
1/2 cup coarsely chopped fresh or frozen cranberries
2 ounces milk chocolate or white chocolate
chopped (for drizzling)

Instructions:
Position rack in center of oven and preheat to 350°F. Line 2 large rimmed baking sheets with parchment paper. Whisk flour, baking soda, cinnamon, and salt in medium bowl to blend. Using electric mixer, beat butter and both sugars in large bowl until smooth. Beat in egg and vanilla. Add flour mixture and oats and stir until blended. Stir in all chocolate chips and cranberries.
Drop batter by rounded tablespoonfuls onto prepared sheets, 2 inches apart. Bake cookies, 1 sheet at a time, until edges are light brown, about 16 minutes. Cool on sheets 5 minutes. Transfer to rack; cool completely.
Stir chopped milk chocolate in top of double boiler until melted and smooth. Using small spoon, drizzle melted chocolate over cookies in zigzag pattern. Let stand until milk chocolate sets, about 1 hour. (Can be made 2 days ahead. Store in airtight container at room temperature.)
Spiced Fritters with Maple-Vanilla Syrup

Ingredients:
2 cups pure maple syrup
1 cinnamon stick
1 vanilla bean, split lengthwise
2 1/2 cups unbleached all purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1/2 teaspoon ground mace
1/2 teaspoon salt
2 cups vanilla-flavored soy yogurt
2 large eggs
4 teaspoons brandy
Canola oil (for frying)
Powdered sugar

Instructions:
Combine maple syrup and cinnamon stick in medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to boil. Reduce heat and simmer 5 minutes. Scrape down sides of pan. Let syrup cool completely.
Whisk first 7 ingredients in large bowl to blend. Whisk yogurt, eggs, and brandy in medium bowl to blend. Stir yogurt mixture into dry ingredients (batter will be very soft).
Pour oil into heavy large saucepan to depth of 1 1/2 inches. Attach deep-fry thermometer and heat oil to 350°F to 360°F. Line large rimmed baking sheet with several layers of paper towels. Frying 3 or 4 at a time, drop batter by heaping tablespoonfuls into oil and cook until deep golden brown, turning occasionally, about 5 minutes. Using slotted spoon, transfer fritters to paper towels to drain.
Sift powdered sugar over fritters. Spoon syrup into bowls. Arrange 3 fritters atop syrup in each.
Pecan Lace Sandwich Cookies with Orange Buttercream

Ingredients:
1/4 cup (1/2 stick) unsalted butter, room temperature
1/3 cup sugar
2 tablespoons light corn syrup
1/3 cup all purpose flour
1 cup coarsely ground pecans (about 4 ounces)
1 teaspoon vanilla extract
1 cup powdered sugar
1/4 cup (1/2 stick) unsalted butter, room temperature
1 tablespoon orange juice
3/4 teaspoon grated orange peel

Instructions:
Position rack in center of oven and preheat to 350°F. Line 2 baking sheets with parchment paper. Stir butter, sugar, and corn syrup in heavy medium saucepan over low heat until melted and smooth. Bring to boil over medium-high heat, stirring constantly. Remove from heat. Stir in flour. Add nuts and vanilla; stir to combine.
Drop dough by teaspoonfuls onto prepared baking sheets, spacing 2 inches apart. Bake cookies, 1 sheet at a time, until bubbling and lightly browned, about 11 minutes. Cool on sheets 10 minutes. Transfer to rack; cool completely.
Whisk all ingredients in medium bowl until smooth. Spread 1 teaspoon filling onto bottom of 1 cookie. Top with second cookie, bottom side down, pressing lightly to adhere. Repeat with remaining cookies. (Can be made 2 days ahead. Store between sheets of waxed paper in airtight container at room temperature.)
Joanne's Apricot Bars

Ingredients:
Nonstick vegetable oil spray
1 cup all purpose flour
1/4 cup sugar
Pinch of salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
2/3 cup (packed) dried apricot halves (about 4 ounces), coarsely chopped
1/3 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
1 cup (packed) golden brown sugar
1/2 teaspoon vanilla extract
1/2 cup chopped toasted walnuts
Powdered sugar

Instructions:
Preheat oven to 350°F. Spray 8x8x2-inch glass baking dish with nonstick spray. Blend flour, sugar, and salt in processor. Add butter; using on/off turns, process until coarse meal forms. Press crumbs firmly onto bottom of dish. Bake until center is golden, about 25 minutes. Maintain oven temperature.
Place apricots in small saucepan; add enough water to cover. Boil until soft, about 4 minutes; drain and set aside.
Sift flour, baking powder, and salt into small bowl. Using electric mixer, beat eggs in large bowl. Add brown sugar and vanilla; beat until thick. Stir in flour mixture, then nuts and apricots. Spread over shortbread.
Bake cookie until puffed, dark brown, and toothpick inserted into topping comes out with small moist crumbs attached, about 35 minutes. Cool in dish.
Cut cookie into 6 strips, then crosswise into thirds. Transfer to waxed paper. Sift powdered sugar over bars.
Iced Stars

Ingredients:
1 2/3 cups all purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature, divided
2/3 cup sugar
1 1/2 teaspoons vanilla extract, divided
1/4 teaspoon almond extract
1 cup powdered sugar
3 1/2 teaspoons (about) whole milk
Assorted decorative candies (such as colored sugar crystals
edible glitter
and nonpareils)

Instructions:
Sift first 3 ingredients into medium bowl. Using electric mixer, beat 1 cup butter and 2/3 cup sugar in large bowl until smooth. Beat in 1 teaspoon vanilla extract and almond extract. Beat in flour mixture until just blended. Gather dough together; divide in half. Flatten each half into disk, wrap in plastic, and chill overnight. (Can be made 2 days ahead. Keep chilled. Soften dough slightly at room temperature before rolling out.)
Position rack in center of oven and preheat to 325°F. Line 2 large baking sheets with parchment paper. Working with 1 disk at a time, roll out on lightly floured surface to scant 1/4-inch thickness. Cut out cookies with assorted cutters. Transfer cookies to prepared baking sheets, spacing 1 inch apart. Gather scraps and roll out on lightly floured surface; cut out additional cookies. Repeat until all dough is used.
Bake cookies, 1 sheet at a time, until edges and bottoms are light golden, about 16 minutes. Cool on sheets 5 minutes. Transfer to rack; cool completely.
Sift powdered sugar into medium bowl. Using electric mixer, beat in 1/4 cup butter, 1/2 teaspoon vanilla, and enough milk by teaspoonfuls to form thick icing. Spread thinly onto cookies. Decorate as desired. Let stand until set, about 2 hours. (Can be made 3 days ahead. Store between waxed paper in airtight container at room temperature.)
Dried Cherry and Ginger Cannoli

Ingredients:
4 cups (2 pounds) fresh ricotta cheese
2 cups powdered sugar
1 cup mascarpone cheese*
1 tablespoon grated orange peel
1/2 teaspoon vanilla extract
3/4 cup minced crystallized ginger
3/4 cup minced dried tart cherries
4 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
25 purchased cannoli shells
Chopped pistachios
Additional powdered sugar

Instructions:
Working in 2 batches, blend first 5 ingredients in processor until smooth; add ginger and cherries and process until finely chopped and well incorporated. Using on/off turns, mix in chocolate just until blended (do not puree). Transfer filling to large bowl. (Filling can be prepared 1 day ahead. Cover and refrigerate.Bring to room temperature before continuing.)
Working in batches, transfer filling to pastry bag without tip. Pipe into shells. Sprinkle ends with pistachios. Chill at least 2 hours and up to 6 hours. Sift powdered sugar over cannoli and serve.
Chocolate-Covered Gingerbread Kids

Ingredients:
1 3/4 cups plus 2 tablespoons all purpose flour
2 teaspoons ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
6 tablespoons (packed) golden brown sugar
1/4 cup (1/2 stick) unsalted butter, room temperature
3 tablespoons mild-flavored (light) molasses
1 large egg
6 ounces semisweet chocolate, chopped
2 teaspoons vegetable oil
Cinnamon decorating candies or chopped crystallized ginger

Instructions:
Position rack in center of oven and preheat to 325°F. Line 2 large baking sheets with parchment paper. Whisk first 7 ingredients in large bowl to blend. Stir brown sugar, butter, and molasses in medium saucepan over low heat until melted. Increase heat to medium-high and bring to boil, stirring constantly. Remove from heat. Let cool 10 minutes. Whisk egg in medium bowl to blend. Gradually whisk molasses mixture into egg. Using electric mixer, gradually beat molasses mixture into flour mixture until just blended.
Roll dough out on lightly floured surface to 12x10-inch rectangle. Cut out gingerbread with cookie cutters. Transfer to baking sheets, spacing 1 inch apart. Gather scraps and roll out on lightly floured surface; cut out additional cookies. Repeat until all dough is used.
Bake cookies, 1 sheet at a time, until puffed and tops are firm, about 10 minutes. Cool on sheets 5 minutes. Transfer to rack; cool completely.
Place rack over rimmed baking sheet. Stir chocolate and oil in top of double boiler set over barely simmering water until melted. Holding bottom of 1 cookie, dip top into chocolate, allowing excess to drip off. Transfer cookies, chocolate-side up, to prepared rack. Repeat with remaining cookies and chocolate. Decorate cookies with candies or ginger. Chill cookies until chocolate is set, about 30 minutes. (Cookies can be made 3 days ahead. Store in single layer in airtight container in refrigerator.) Let cookies stand at room temperature 15 minutes before serving.
Baked Apples with Cranberries, Raisins, and Apricots

Ingredients:
4 large Golden Delicious apples
1/2 cup golden raisins
1/2 cup dried cranberries
1/3 cup (packed) golden brown sugar
1/4 cup chopped dried apricots
3/4 teaspoon ground allspice, divided
1/4 cup (1/2 stick) unsalted butter, melted
2 cups sparkling apple-cranberry juice
1/4 cup frozen concentrated cranberry juice cocktail
thawed

Instructions:
Preheat oven to 400°F. Remove stems from apples.Using melon baller, scoop out core of each apple, making 1-inch-wide hollow center but leaving bottom of apple intact. Make 1/8-inch-deep cut in skin around center of each apple. Arrange apples, hollowed side up, in 8x8x2-inch glass baking dish.
Mix raisins, cranberries, sugar, apricots, and 1/2 teaspoon allspice in small bowl. Pack fruit mixture into hollows of apples. Sprinkle any remaining fruit mixture around apples in dish. Drizzle butter into filling and around apples in dish. Pour sparkling juice and cranberry concentrate into dish. Sprinkle remaining 1/4 teaspoon allspice into dish. Bake apples uncovered until tender, occasionally basting with cranberry juice mixture, about 1 hour 10 minutes.
Transfer apples to 4 bowls. Pour juices from dish into medium saucepan and boil until thick enough to coat spoon, about 4 minutes. Spoon sauce over apples.
Truffled Potato Gratin

Ingredients:
4 cups whipping cream, divided, 2 tablespoons chopped fresh thyme, 15 whole black peppercorns, 5 large garlic cloves, crushed, divided, 5 pounds long slender russet potatoes, peeled, cut into 1/8-inch-thick slices, 3 fresh black truffles or three 1/3-ounce jars whole black truffles, sliced paper-thin

Instructions:
Combine 2 cups cream, chopped thyme, black peppercorns, and 3 garlic cloves in heavy medium saucepan. Bring to simmer over medium heat. Cover, reduce heat to medium-low, and simmer 15 minutes. Add remaining 2 garlic cloves. Cover; simmer 5 minutes. Strain cream into bowl.
Preheat oven to 400°F. Butter 13x9x2-inch glass baking dish. Arrange 1/4 of potatoes in even layer in dish. Sprinkle with salt and pepper. Scatter 1/4 of truffle slices over. Spoon 1/4 of cream over. Repeat 3 more times, sprinkling any truffle liquid from jars over potato layers. Pour 2 cups cream over. Press potatoes firmly to compact. Cover dish with foil.
Bake gratin 1 hour. Uncover and bake until top is brown, potatoes are tender, and cream bubbles thickly, about 20 minutes longer. Let stand 10 minutes before serving.
Roasted Baby Beets

Ingredients:
30 baby beets (each 1 to 1 1/2 inches in diameter; about 5 bunches), unpeeled, all but 1 inch of tops trimmed, rinsed
4 large fresh rosemary sprigs, plus additional sprigs for garnish
1 1/2 tablespoons butter
1/4 cup olive oil

Instructions:
Preheat oven to 375°F. Place beets in roasting pan. Add 4 rosemary sprigs and enough water to barely cover beets. Cover pan tightly with foil. Roast beets until tender, about 50 minutes. Transfer beets to work surface. Peel while still warm; place on rimmed baking sheet. (Can be made 1 day ahead. Cover; chill.)
Preheat oven to 350°F. Melt butter with oil in small saucepan. Pour over beets on sheet; toss to coat. Sprinkle with salt and pepper. Bake until heated through, stirring occasionally, about 20 minutes. Transfer to bowl. Garnish with additional rosemary sprigs and serve.
Chestnut Risotto with Butternut Squash

Ingredients:
6 cups low-salt chicken broth
1/4 cup cream Sherry
1 tablespoon olive oil
3 tablespoons butter, divided
1 small white onion, finely chopped
1/2 small butternut squash, peeled, seeded, cut into 1/4-inch pieces
1 1/2 cups (10 ounces) arborio rice
2 cups peeled roasted chestnuts, or jarred chestnuts, chopped
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh marjoram
1/2 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh Italian parsley

Instructions:
Bring chicken broth and Sherry to boil in medium saucepan over high heat. Reduce heat to low; cover and keep warm.
Meanwhile, heat oil and 2 tablespoons butter in heavy large saucepan over medium heat. Add onion and squash; cook until onion is translucent, stirring often, about 10 minutes. Add rice; stir until rice is translucent at edges but still opaque in center, about 3 minutes. Add 1 cup warm broth; simmer until almost absorbed, stirring often, about 4 minutes. Add more broth, 1 cup at a time, allowing each addition to be absorbed before adding next until rice is just tender, stirring frequently, about 25 minutes total. Stir in chestnuts, thyme, and marjoram. Remove from heat; stir in remaining 1 tablespoon butter, cheese, and parsley. Season risotto with salt and pepper and serve.
Roast Lamb with Marionberry-Pecan Crust

Ingredients:
2 well-trimmed racks of lamb (each about 1 1/4 pounds)
6 tablespoons marionberry or boysenberry jam
1/4 cup Dijon mustard
3/4 cup finely chopped pecans
6 tablespoons minced fresh Italian parsley
3/4 cup fresh breadcrumbs made from crustless French bread
4 tablespoons (1/2 stick) butter
melted

Instructions:
Preheat oven to 425°F. Sprinkle lamb with salt and pepper. Combine jam and Dijon mustard in small bowl; whisk to blend. Mix pecans, Italian parsley, and fresh breadcrumbs in another small bowl to blend. Spread half of mustard glaze over rounded side of each lamb rack. Pat half of breadcrumb mixture over mustard glaze on each. Drizzle each with 2 tablespoons melted butter. Transfer lamb to large rimmed baking sheet. Roast until breadcrumb topping is golden and thermometer inserted into lamb registers 130°F for medium-rare, about 30 minutes. Cut racks between bones into individual chps and serve.
Baked Rigatoni with Sausage and Mushrooms

Ingredients:
4 ounces dried porcini mushrooms
4 cups hot water
4 tablespoons olive oil
4 large onions, finely chopped
5 pounds hot Italian sausages, casings removed
4 pounds button mushrooms, sliced
4 teaspoons chopped fresh rosemary
2 cups dry white wine
4 bay leaves
2 14-ounce cans beef broth
4 cups half and half
4 pounds rigatoni
6 cups freshly grated Parmesan cheese
Additional grated Parmesan cheese
Fresh rosemary sprigs (for garnish)

Instructions:
Rinse porcini mushrooms. Place in medium bowl. Add 4 cups hot water, cover, and let stand until softened, about 20 minutes. Drain, reserving soaking liquid. Chop porcini.
Heat 2 tablespoons oil in each of 2 heavy large pots over medium heat. Divide onions between pots; sauté until tender, about 10 minutes. Divide sausage between pots. Increase heat to high and cook until no longer pink, breaking up into small pieces with back of fork, about 12 minutes. Divide button mushrooms and chopped rosemary between pots and stir until mushrooms begin to soften, about 8 minutes. Divide porcini, wine, and bay leaves between pots and boil until almost all liquid evaporates, stirring frequently, about 6 minutes. Divide porcini soaking liquid between pots, leaving sediment behind. Divide beef broth between pots. Boil until sauce is syrupy, stirring occasionally, about 20 minutes. Divide half and half between pots; boil until thickened slightly, stirring occasionally, about 5 minutes. (Sauce can be made 1 day ahead. Cool slightly, then cover and chill. Rewarm before continuing.)
Brush four 3 1/2-quart glass or porcelain baking dishes with oil. Cook pasta in 2 large pots of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Divide pasta between sauce in pots; stir to coat. Mix 3 cups cheese into each pot. Season pasta with salt and pepper. Divide among prepared baking dishes. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.)
Preheat oven to 375°F. Cover dishes with foil. Bake pasta just until hot but not bubbling, about 25 minutes. Sprinkle with additional cheese. Garnish with rosemary sprigs and serve with additional cheese.
Miso-Glazed Black Cod on Sunflower Sprouts

Ingredients:
1/3 cup white miso (fermented soybean paste)
1/4 cup plus 1 teaspoon mirin (sweet Japanese rice wine)
3 tablespoons unseasoned rice vinegar, divided
2 tablespoons minced peeled fresh ginger
4 teaspoons toasted sesame oil (such as Asian), divided
4 6-ounce skinless black cod fillets
1/2 cup chopped green onions, divided
5 ounces sunflower sprouts

Instructions:
Whisk miso, 1/4 cup mirin, 2 tablespoons vinegar, ginger, and 2 teaspoons sesame oil in small bowl to blend. Place fish in 8x8x2-inch glass baking dish. Pour miso mixture over; turn to coat. Let stand 30 minutes at room temperature.
Preheat broiler. Line baking sheet with foil; brush with 1 teaspoon oil. Place fish on foil; pour marinade over fish. Broil until fish is cooked through and brown in spots, about 6 minutes.
Meanwhile, mix remaining 1 teaspoon mirin, 1 tablespoon vinegar, 1 teaspoon sesame oil, and 1/4 cup green onions in medium bowl. Add sunflower sprouts; toss to coat. Divide salad among 4 plates; top with fish and sprinkle with remaining green onions.
Vanilla-Maple French Toast with Warm Berry Preserves

Ingredients:
9 eggs
2 1/4 cups whole or reduced-fat (2%) milk
1/3 cup maple syrup
1/4 cup sugar
1 1/2 teaspoons vanilla
3/4 teaspoon salt
12 3/4-inch-thick slices French bread
1/4 cup (1/2 stick) butter, melted
Warm maple syrup
Warm Berry Preserves

Instructions:
Whisk eggs in medium bowl to blend. Gradually whisk in milk. Add 1/3 cup maple syrup, sugar, vanilla, and salt; whisk to blend. Divide custard between two 13x9x2-inch glass baking dishes. Arrange bread in single layer in dishes. Let soak 10 minutes. Turn over, cover, and refrigerate overnight.
Heat large griddle or heavy large skillet over medium heat. Working in batches, brush griddle with some butter. Add soaked bread; cook until brown on bottom, about 4 minutes. Turn French toast over; cook until bottoms are brown, about 4 minutes. Transfer to plates. Serve with additional syrup and Warm Berry Preserves.
Rosemary and Mustard Breakfast Sausages

Ingredients:
1 tablespoon olive oil, 1 medium onion, finely chopped, 1 teaspoon chopped fresh rosemary, 1 14-ounce package breakfast sausages, casings removed, 2 teaspoons whole grain mustard, Fresh rosemary sprigs

Instructions:
Heat oil in small skillet over medium-high heat. Add onion and chopped rosemary; sauté until golden, about 10 minutes. Transfer to medium bowl. Add sausage, mustard, and generous amount of freshly ground black pepper. Mix gently. Form into twelve 2-inch-diameter patties. Arrange sausages on heavy baking sheet. (Can be made 1 day ahead; chill.)
Set rack at lowest position in oven and preheat to 500°F. Bake sausages until just cooked through, about 6 minutes. (If sausages have not browned, broil 2 minutes.) Transfer sausages to paper towels to drain, then arrange on platter. Garnish with rosemary sprigs and serve.
Breakfast Polenta with Chorizo and Queso Fresco

Ingredients:
1 1/3 cups crumbled queso fresco or feta cheese (about 6 ounces)
1/2 cup chopped fresh cilantro
3 1/4 cups water
1 cup polenta (coarse yellow cornmeal) or regular cornmeal
1 1-pound bag frozen yellow corn kernels, thawed
1 pound fresh link chorizo sausage, casings removed
1 pound cherry tomatoes (about 3 1/2 cups)

Instructions:
Preheat oven to 425°F. Toss cheese and cilantro in small bowl. Mix 3 1/4 cups water, polenta, and corn kernels in 13x9x2-inch glass baking dish. Sprinkle generously with salt and pepper and stir to blend well. Bake until water is absorbed and polenta is tender, stirring once, about 25 minutes.
Meanwhile, sauté chorizo in heavy large skillet over medium-high heat until browned, breaking into small pieces with side of wooden spoon, about 6 minutes. Add cherry tomatoes to skillet. Cover, reduce heat to medium, and simmer until tomatoes soften, about 6 minutes. Uncover; crush some tomatoes with fork. Simmer until tomatoes release juices and sauce thickens slightly, about 10 minutes. Spoon polenta onto plates. Top with chorizo mixture, then cheese mixture.
Romaine and Arugula Salad with Toasted Seeds

Ingredients:
2 teaspoons sesame seeds (preferably black and white)
1 teaspoon whole coriander seeds
2 tablespoons fresh lemon juice
1 teaspoon (packed) finely grated lemon peel
1/3 cup extra-virgin olive oil
1 large head of romaine lettuce, torn into bite-size pieces (about 16 cups)
4 cups baby arugula leaves

Instructions:
Combine all seeds in heavy small skillet. Add large pinch of salt. Cook over low heat until white sesame seeds are pale golden, stirring occasionally, about 8 minutes. Using potato masher, press mixture in skillet until coriander seeds are coarsely crushed.
Place lemon juice and peel in small bowl. Whisk in olive oil. Season dressing with salt and pepper. (Seeds and dressing can be made 8 hours ahead. Let stand at room temperature.)
Combine romaine and arugula in large bowl. Add dressing and half of seeds; toss to coat. Sprinkle with remaining seeds and serve.