iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Tomato-Cheddar Pie

Ingredients:
1/2 teaspoon kosher salt
1/2 teaspoon sugar
1 1/4 cups all-purpose flour, plus more for surface
1/2 cup (1 stick) cold unsalted butter, cut into cubes
3 large heirloom tomatoes (about 2 pounds), sliced 1/4" thick
3/4 teaspoon kosher salt, divided
All-purpose flour (for surface)
1 cup finely chopped Vidalia onion (about 1/2 medium onion)
1/2 tablespoon unsalted butter
1 1/2 cups grated sharp cheddar (about 4 ounces)
"1/2 cup mayonnaise (preferably Dukes)", 1/4 cup coarsely chopped fresh herbs, such as basil, oregano, parsley, and/or thyme
1 teaspoon mild hot sauce
1/2 teaspoon freshly ground black pepper
A 9" pie pan

Instructions:
Pulse salt, sugar, and 1 1/4 cups flour in a food processor until well combined. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining, about 10 seconds. With the motor running, add 1/4 cup ice water and process until dough just holds together, about 30 seconds. Squeeze a small amount of dough between your fingers; if it's very crumbly, add more ice water, 1 Tbsp. at a time (2 Tbsp. maximum). Do not over-process.
Turn dough out onto a lightly floured surface and push together to form a rough ball. Knead a few times to combine, then roll into a ball. Flatten ball into a disc with smooth edges (no cracks), cover with plastic wrap, and chill at least 1 hour or up to overnight.
Line a rimmed baking sheet with several layers of paper towels. Arrange tomato slices on prepared sheet, sprinkle with 1/4 tsp. salt, and cover with more paper towels. Let drain at least 30 minutes.
Position rack in bottom rung of oven and preheat to 350°F. After dough has chilled, lightly flour work surface and roll out dough to a 13" round. Roll dough loosely around rolling pin, then release into pie pan. Trim edges to leave a 1" overhang and crimp as desired. Freeze dough at least 15 minutes.
Line crust with parchment paper or foil and fill bottom with baking beans or weights. Bake crust, rotating halfway through, 20 minutes. Remove weights, pierce bottom of crust all over with a fork, and bake again until very light brown and dry, about 10 minutes more.
Meanwhile, heat a large skillet over medium. Add onion, butter, and 1/4 tsp. salt and cook, stirring occasionally, until onion is softened and just starting to brown, 5–8 minutes. Let cool.
Combine cheese, mayonnaise, herbs, hot sauce, pepper, onion mixture, and remaining 1/4 tsp. salt in a medium bowl. Blot tomatoes with fresh paper towels to remove as much remaining moisture as possible. Arrange tomato slices in pie shell and top with filling; smooth.
Bake pie, rotating halfway through, until golden brown, 40–45 minutes. Let cool to room temperature before slicing.
Dough can be frozen for up to 3 months; thaw before using. Tomato pie can be chilled for up to 2 days.
Hot-Smoked Salmon with Tarragon Crème Fraîche

Ingredients:
1 (4-pound) skin-on center-cut salmon fillet, pin bones removed
Nonstick vegetable oil spray
Kosher salt
1/2 medium shallot, finely chopped
2 cups crème fraîche
2 tablespoons chopped fresh tarragon
1 teaspoon finely grated lemon zest
3 tablespoons coriander seeds
1 tablespoon black peppercorns
1 tablespoon dill seeds
1 teaspoon celery seeds
Bagels, capers, sliced avocados, sliced cucumbers, watercress, and sliced scallions (for serving)
In addition to a 17" cast-iron skillet
you\ll need a 14" circular wire rack (28; amazon.com)
mesquite or hickory wood chips
and three 6" bamboo skewers.

Instructions:
Pat salmon dry, then generously coat skin and wire rack with nonstick spray. Place salmon, skin side down, on rack and set inside a rimmed baking sheet; season salmon flesh well with salt. Chill, uncovered, 3 hours.
Whisk shallot, crème fraîche, tarragon, and lemon zest in a small bowl to combine; taste and season with salt. Cover and chill.
Crumple 2 large sheets of heavy-duty foil to form two 4"-diameter balls. Heat skillet over medium-high, 6 minutes. Spread 2 cups wood chips in center of skillet and let char until partially blackened and smoking, about 5 minutes. Sprinkle coriander seeds, peppercorns, dill seeds, and celery seeds over chips. Carefully set rack with salmon in skillet over chips. Set foil balls on either side of fillet and push 3 skewers vertically into fillet along the bloodline about 1" deep and 3" apart. Loosely cover skillet with foil, using foil balls and skewers as support so there is space for smoke to circulate around the fish.
Reduce heat to medium and smoke salmon 8 minutes, then reduce heat to lowest setting and cook until an instant-read thermometer inserted into the thickest part of fillet registers 120°F, 10–15 minutes. Transfer rack with salmon back to baking sheet and let cool 30 minutes.
Serve salmon at room temperature with tarragon crème fraîche, bagels, capers, avocados, cucumbers, watercress, and scallions alongside.
Mixed Beans with Peanuts, Ginger, and Lime

Ingredients:
2 pounds mixed snap beans (such as green, wax, haricots verts, and/or Romano), trimmed
1/2 teaspoon kosher salt, plus more
5 tablespoons olive oil, divided
1/2 large shallot, finely chopped
1 (1" piece) ginger, peeled, finely grated
1 lemongrass stalk, tough outer layers removed, finely grated on a Microplane
2 garlic cloves, finely grated
1/2 teaspoon ground coriander
Freshly ground black pepper
1/3 cup salted, roasted peanuts
3 kaffir lime leaves, finely chopped
1 teaspoon finely grated lime zest
3 tablespoons fresh lime juice
1/4 teaspoon sugar
1/3 cup (packed) cilantro leaves with tender stems
plus more for serving

Instructions:
Working in batches by type, cook beans in a large pot of boiling salted water until crisp-tender, 1–4 minutes. Transfer with a slotted spoon to a large bowl of ice water; let cool. Drain and pat dry.
Heat 1 tablespoon oil in a small skillet over medium and cook shallot, stirring occasionally, until tender, about 3 minutes. Add ginger, lemongrass, garlic, and coriander and cook, stirring, until very fragrant, about 1 minute. Transfer to a large bowl; season with salt and pepper.
Heat 1 tablespoon oil in same skillet over medium-high. Cook peanuts, tossing often, until golden brown and fragrant, about 2 minutes. Transfer to paper towels; let cool, then coarsely chop. Set aside 1 tablespoon peanuts for serving.
Whisk kaffir lime leaves, lime zest, lime juice, sugar, 1/2 teaspoon salt, and remaining 3 tablespoons oil into shallot mixture. Add beans, remaining peanuts, and 1/3 cup cilantro and toss to coat; season with salt and pepper. Serve topped with more cilantro and reserved peanuts.
PBJ Crepes

Ingredients:
1 recipe crepes, Peanut butter, room temperature, Fruit preserves

Instructions:
1. Make crepes per recipe directions and place on a plate.
2. Spread one heaping tablespoon of peanut butter on one crepe and then spread with 1 heaping tablespoon of preserves on top.
3. Repeat with remaining crepes.
4. Roll crepe into a log and slice to serve.
Farro and Tomato Salad with Fish-Sauce Vinaigrette

Ingredients:
1 garlic clove, grated
3 tablespoons fish sauce (such as nam pla or nuoc nam)
2 tablespoons white wine vinegar
1 tablespoon sugar
1 cup semi-pearled farro
Kosher salt
1 tablespoon olive oil
1 bunch scallions, trimmed
8 ounces small tomatoes, preferably heirloom, cut into 1/2" wedges
8 ounces cherry and/or pear tomatoes, halved
2 Persian cucumbers, thinly sliced
1/2 cup parsley leaves
1/2 cup tarragon leaves
Freshly ground black pepper

Instructions:
Whisk garlic, fish sauce, vinegar, sugar, and 1 tablespoon water in a small bowl until sugar dissolves.
Cook farro in a medium pot of boiling salted water, stirring occasionally, until tender, 20–25 minutes. Drain; transfer to a large bowl.
Heat oil in a large skillet over medium-high. Cook scallions, turning occasionally, until charred all over, about 4 minutes. Transfer to bowl with farro. Add both types of tomatoes, cucumbers, parsley, and tarragon and toss to combine. Add vinaigrette and toss again to coat; season with pepper.
Vinaigrette can be made 1 week ahead. Cover and chill.
Summer Succotash Pasta Salad

Ingredients:
1/2 pound cooked bowtie pasta, 1/2 cup halved cherry tomatoes, 1/2 cup fresh or frozen, defrosted, corn kernels, 1/2 cup fresh or frozen, defrosted, green peas, 1/4 cup pitted black olives, sliced, 1/4 cup grated parmesan cheese, 1/4 cup extra virgin olive oil, 2 tablespoons freshly squeezed lemon juice, 1 teaspoon salt

Instructions:
1. In a large bowl, combine the cooked pasta, cherry tomatoes, corn, peas, olives and parmesan cheese.
2. In a small bowl, whisk together the olive oil, lemon juice, and salt.
3. Pour the dressing over the pasta and toss to combine.
Roasted Red Pepper Almond Dip

Ingredients:
1/2 inch thick slice crusty bread (about 1/2 cup roughly chopped)
2 roasted red bell peppers, or 1 (12-ounce) jar
1 cup toasted slivered almonds
1/4 cup parsley leaves
2 garlic cloves
2 tablespoons extra virgin olive oil
1 tablespoons red wine vinegar
1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt

Instructions:
1. Place the roughly chopped bread in the food processor and pulse for about 30 seconds to chop a little more finely.
2. Add the remaining ingredients to the food processor and pulse until smooth.
Strawberry Yogurt Ice Pops

Ingredients:
1/2 cup milk, 1 cup plain greek yogurt, 1 cup diced fresh strawberries, 3 tablespoons honey, 2–3 extra strawberries, to slice into rounds for garnish, if desired, 10 3-ounce paper cups, 10 wooden ice pop sticks

Instructions:
1. In a blender place 1 cup strawberries, milk, yogurt and honey and blend for 1 minute until smooth.
2. Place a strawberry slice in the bottom of a 3 ounce dixie cup. Repeat with the other cups.
3. Fill each cup 3/4 of the way full with the strawberry yogurt mixture and place them in the freezer.
4. Remove cups from the freezer after 1 hour and stick a popsicle stick into the center of each cup.
5. Place cups back in the freezer and let freeze for an additional 4–6 hours.
6. Remove cups from freezer, peel off the paper and serve immediately!
Tomato Soup with Arugula, Croutons, and Pecorino

Ingredients:
2 thick slices country-style bread, torn into bite-size pieces, 4 tablespoons olive oil, divided, plus more for drizzling, Kosher salt, 1 large white onion, thinly sliced, 2 garlic cloves, crushed, 2 tablespoons thyme leaves, Freshly ground black pepper, 1 1/2 pounds beefsteak tomatoes, cut into wedges, Hot sauce, to taste, 1 cup baby arugula, 1 ounce Pecorino, shaved

Instructions:
Preheat oven to 400°F. Toss bread with 2 tablespoons oil on a rimmed baking sheet; season with salt. Bake, tossing halfway through, until golden brown and crunchy, 8–10 minutes; set croutons aside.
Heat 2 tablespoons oil in a large skillet over medium. Add onion, garlic, and thyme; season with salt and pepper. Cook, stirring often, until onion is soft, 5–7 minutes. Add tomatoes and cook, stirring often, until they just start to release their juices, about 1 minute. Add 1 cup water and bring to a boil. Transfer tomato mixture to a blender and blend until smooth; taste and add hot sauce to your liking. Season with salt and pepper.
Drizzle soup with more oil and top with arugula, Pecorino, and croutons.
Croutons can be made 1 day ahead. Store airtight at room temperature.
Spaghetti with No-Cook Tomato Sauce and Hazelnuts

Ingredients:
1/2 cup blanched hazelnuts
1 pound cherry tomatoes, halved
1 teaspoon kosher salt, plus more
12 ounces spaghetti or linguine
1 beefsteak tomato, chopped
2 garlic cloves, crushed
1 teaspoon crushed red pepper flakes
1 cup basil leaves, divided
2 small zucchini (about 8 ounces), coarsely grated
1/4 cup olive oil, plus more for drizzling
Freshly ground black pepper
1 ounce ricotta salata (salted dry ricotta)
shaved

Instructions:
Preheat oven to 350°F. Toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool, then coarsely chop.
Place cherry tomatoes in a large bowl; season with salt.
Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1/4 cup pasta cooking liquid.
Meanwhile, puree beefsteak tomato, garlic, red pepper flakes, 1/2 cup basil, 3 tablespoons chopped hazelnuts, and 1 teaspoon salt in a food processor until smooth; add to bowl with salted cherry tomatoes. Add zucchini, spaghetti, pasta cooking liquid, 1/4 cup oil, and remaining 1/2 cup basil leaves and toss to combine; season with salt and pepper.
Divide pasta among bowls, drizzle with more oil, and top with ricotta salata and remaining hazelnuts.
Falafel-Spiced Tomatoes and Chickpeas on Flatbread

Ingredients:
2 garlic cloves, finely chopped
1 teaspoon sumac
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1 teaspoon kosher salt, plus more
2 large heirloom tomatoes, any color, thinly sliced
1 (15.5–ounce) can chickpeas, rinsed
2 tablespoons red wine vinegar
Freshly ground black pepper
1 small shallot, thinly sliced
1/2 cup parsley leaves with tender stems
3 tablespoons olive oil
1 Persian cucumber, peeled, chopped
3/4 cup plain yogurt
1/2 cup coarsely chopped fresh mint
1/2 cup coarsely chopped fresh parsley
Kosher salt, freshly ground pepper
Flatbread and assembly
2 teaspoons kosher salt
3/4 teaspoon baking powder
1/2 teaspoon sugar
2 cups all-purpose flour, plus more for surface
1 cup plain yogurt
4 tablespoons olive oil, plus more for drizzling
Freshly ground black pepper
Sumac
a tart
citrusy spice
can be found at Middle Eastern markets and specialty foods stores.

Instructions:
Combine garlic, sumac, red pepper flakes, coriander, cumin, and 1 teaspoon salt in a small bowl. Arrange tomato slices in a single layer on a rimmed baking sheet and sprinkle garlic mixture evenly over top. Let sit at room temperature at least 30 minutes and up to 1 hour.
Toss chickpeas and vinegar in a medium bowl; season with salt and pepper. Mash chickpeas with a fork until about half are smashed. Add shallot, parsley, and oil and toss to combine; season with salt and pepper. Set aside.
Combine cucumber, yogurt, mint, and parsley in a medium bowl; season with hot sauce, salt, and pepper. Let sit at room temperature at least 15 minutes.
Yogurt sauce can be made 1 hour ahead. Cover and chill.
Whisk salt, baking powder, sugar, and 2 cups flour in a large bowl. Add yogurt and stir to combine (the yogurt's acidity ensures a tender texture). Transfer dough to a lightly floured work surface and knead until mostly smooth, about 1 minute. Divide into 4 pieces, cover with plastic wrap, and let rest 15 minutes (this will make dough easier to roll).
Working one at a time, roll out each piece of dough into a round about 1/8" thick. (Don't stress: They don't need to be perfect.) Heat 1 tablespoon oil in a large skillet, preferably cast iron, over medium.
Working one at a time, cook rounds of dough until underside is golden brown and flatbread is beginning to puff, about 2 minutes. Flip and cook until other side is golden brown, about 1 minute longer; transfer to a plate. Repeat with remaining oil and rounds of dough. Let cool slightly.
Top each flatbread with yogurt sauce, chickpea mixture, and tomatoes. Drizzle with more oil and season well with salt and pepper.
Raspberry Cheesecake Jars

Ingredients:
1 (8 ounce) package cream cheese, softened
3 tablespoons honey (you could also use raspberry preserves or white sugar)
1/4 cup whole milk
Zest from 1 lemon
2 cups fresh raspberries
6 graham crackers, crushed (about 1 cup)
6 (8 ounce) mason jars

Instructions:
1. Using an electric mixer, combine the cream cheese, honey, milk and lemon zest until smooth.
2. Layer in each jar: 6–7 raspberries, 2 tablespoons of cheesecake filling, and 2 tablespoons of crushed graham crackers. Repeat to fill the jar, then repeat with the remaining five jars.
3. Serve immediately or store in the fridge for up to three days.
Vegetarian Tagine

Ingredients:
1 tablespoon olive oil
1 small onion, diced
1 garlic clove, minced
1 stalk celery, diced
1 carrot, diced
1 teaspoon paprika
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon fresh ginger, grated or 1/4 teaspoon ground ginger
2 teaspoons salt
1 (14.5-ounce) can diced tomatoes
1 small butternut squash, peeled and cut into chunks (about 2 cups)
2 cups cauliflower florets (1 small head)
2 cups low sodium vegetable broth
2 cups cooked chickpeas or 1 (15-ounce) can, rinsed and drained
1/4 cup raisins or currants
3 cups cooked couscous

Instructions:
1. Heat the oil in a large pot over medium heat.
2. Add the onions and garlic and cook for 3 minutes.
3. Add the celery, carrots, paprika, cinnamon, cumin, ginger and salt. Cook an additional 5 minutes, until the veggies are soft and the spices are fragrant.
4. Add the tomatoes, butternut squash, cauliflower, and vegetable broth, and stir to combine.
5. Cover, reduce the heat to low, and simmer for 15–20 minutes.
6. Stir in the chickpeas and raisins and cook an additional 10–15 minutes or until the vegetables are soft.
7. Serve over couscous with sliced almonds and green or black olives, if desired.
Grilled Green Tomatoes with Burrata and Green Juice

Ingredients:
1/2 small romaine heart, coarsely chopped
1/4 English hothouse cucumber or 1/2 Persian cucumber, coarsely chopped
1 cup (packed) torn kale leaves
3/4 cup cilantro leaves with tender stems
1 tablespoon (or more) fresh lime juice
Kosher salt
1 thick slice country-style bread, torn into bite-size pieces
7 tablespoons olive oil, divided, plus more for brushing
Kosher salt
3 unripe green tomatoes, sliced 1/2" thick
1 tablespoon red wine vinegar
Freshly ground black pepper
8 ounces burrata or fresh mozzarella, torn into pieces
1 bunch scallions, thinly sliced
1 jalapeno, thinly sliced
1/2 cup unsalted, roasted almonds, coarsely chopped
1 cup cilantro leaves with tender stems
Flaky sea salt

Instructions:
Blend romaine, cucumber, kale, cilantro, and 1/4 cup water in a blender until fairly smooth, about 1 minute. Strain through a fine-mesh sieve into a small bowl or measuring glass, pressing on solids to release as much liquid as possible; you should have about 1/2 cup. (Alternatively, you can do this step in a juicer.) Stir in lime juice and season with salt. Taste and adjust flavor with more lime juice, if needed.
Preheat oven to 400°F. Toss bread with 2 tablespoons oil on a rimmed baking sheet; season with kosher salt. Bake, tossing halfway through, until golden brown and crisp, 6–8 minutes. Let bread cool, then gently crush with a flat-bottomed measuring cup into smaller pieces.
Prepare a grill for medium-high heat or heat a grill pan over medium-high. Brush tomatoes on both sides with 1 tablespoon oil and grill until softened and lightly charred, about 4 minutes per side. Transfer to plates and drizzle with vinegar, 1/3 cup green juice, and 1 tablespoon oil. Season with kosher salt and pepper and top with burrata.
Toss scallions, jalapeno, almonds, breadcrumbs, 2 tablespoons green juice, and remaining 3 tablespoons oil in a medium bowl; season with kosher salt and pepper. Add cilantro and toss again to bring everything together.
Scatter scallion mixture evenly over tomatoes and burrata; drizzle with oil and sprinkle with sea salt.
Mediterranean Grilled Veggie Wraps

Ingredients:
1 small red onion, sliced into rings, 2 red bell peppers, halved and seeds removed, 2 portobello mushrooms, stems removed, 1 tablespoon olive oil, 1 tablespoon plus 1 teaspoon balsamic vinegar, 1 teaspoon kosher salt, 4 whole wheat tortilla wraps, 1/4 cup crumbled feta cheese, 1/4 cup fat free greek yogurt

Instructions:
1. Preheat the grill on high heat.
2. Drizzle the bell peppers and onions with oil and 1 tablespoon balsamic vinegar and sprinkle with salt.
3. Place all the veggies on the grill and cook for 3–5 minutes on each side, until the veggies are soft.
4. Remove from the grill and allow to cool slightly.
5. Thinly slice the mushrooms and bell peppers. Separate the onions into thin rings.
6. In a small bowl mix together the yogurt and 1 teaspoon balsamic vinegar.
7. Spread 1 tablespoon of the yogurt sauce onto wrap and divide the veggies evenly between the tortilla wraps, top with the feta cheese and roll up like a burrito.
Shellfish Boil with Spicy Green Dipping Sauce

Ingredients:
1 pound thick-cut smoked bacon, cut into 1" pieces
3 large onions, chopped
2 large fennel bulbs, chopped
1 750 ml bottle dry white wine
1 cup kosher salt
16 ounces chili-garlic sauce
1 cup Old Bay seasoning
4 pounds medium red-skinned potatoes
3 (1 1/2–2-pound) live lobsters
2 pounds mussels, scrubbed, debearded
24 littleneck clams, scrubbed
6 ears of corn, husked, cut in half
2 pounds head-on, shell-on jumbo shrimp
4 serrano chiles, finely grated
1 tablespoon finely grated lime zest
1/2 cup fresh lime juice
1/2 cup grapeseed oil
3 tablespoons distilled white vinegar
1 teaspoon sugar
1/4 cup finely chopped fresh basil
1/4 cup finely chopped fresh mint
Made of restaurant-grade aluminum
the 40-quart Vollrath 68270 Boiler/ Fryer with Basket is brawny enough to handle this family-size seafood boil. (108; webstaurantstore.com)

Instructions:
Cook bacon in pot (a.k.a. boiler) over medium heat, stirring occasionally, until brown and crisp, 5–8 minutes. Add onions and fennel and cook, stirring occasionally, until lightly golden and tender, 8–10 minutes. Add wine, salt, and 15 quarts cold water; cover pot and bring stock to a rolling boil. Cook 30 minutes.
Stir chili-garlic sauce and Old Bay into stock; increase heat to high. Place potatoes in basket insert and carefully lower into pot. Cover pot and return stock to a boil; cook 10 minutes. Add lobsters, mussels, clams, and corn to basket, cover, and return to a boil, about 5 minutes. Add shrimp, turn off heat, and let sit, covered, until just cooked through, about 5 minutes. Stir in 16 cups ice water and let sit, covered, 15 minutes to infuse. Meanwhile, whisk chiles, lime zest, lime juice, oil, vinegar, and sugar in a small bowl. Let sauce sit at room temperature 30 minutes to let flavors meld.
Carefully lift out basket and place on a rimmed baking sheet. Arrange potatoes, corn, lobsters, clams, mussels, and shrimp on several layers of newspapers to absorb excess moisture; discard stock. Stir basil and mint into sauce and serve alongside seafood and vegetables.
Farmers Market Quinoa Salad

Ingredients:
1/2 cup raw pistachios
8 ounces green beans and/or wax beans
4 ounces sugar snap peas
Kosher salt
1/2 cup coarsely chopped fresh tender herbs (such as parsley, chives, basil, tarragon, and dill)
1/3 cup olive oil
2 tablespoons white wine vinegar
2 teaspoons Dijon mustard
Freshly ground black pepper
2 small or 1 large head of broccoli, florets chopped (about 1 1/2 cups)
2 cups pea shoots (tendrils)
1 cup cooked quinoa (from about 1/3 cup raw)

Instructions:
Preheat oven to 350°F. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool, then coarsely chop.
Meanwhile, cook green beans and sugar snap peas in a pot of salted boiling water until no longer raw but still very crunchy, about 2 minutes. Using a slotted spoon, transfer to a bowl of ice water and let sit until cold, about 3 minutes. Drain, pat dry, and thinly slice into bite-size pieces.
Blend herbs, oil, vinegar, mustard, and 2 tablespoons toasted pistachios in a blender, adding water by the tablespoonful if dressing is too thick, until smooth and the consistency of heavy cream. Season with salt and pepper.
Toss beans, peas, broccoli, pea shoots, quinoa, and remaining toasted pistachios in a medium bowl to combine. Drizzle salad with dressing and toss again to nicely coat everything; season with salt and pepper.