iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Beef Bone Broth

Ingredients:
4 pounds beef bones, preferably a mix of marrow bones and bones with a little meat on them, such as oxtail, short ribs, or knuckle bones (cut in half by a butcher)
2 medium unpeeled carrots, cut into 2-inch pieces
1 medium leek, end trimmed, cut into 2-inch pieces
1 medium onion, quartered
1 garlic head, halved crosswise
2 celery stalks, cut into 2-inch pieces
2 bay leaves
2 tablespoons black peppercorns
1 tablespoon cider vinegar
6-quart (or larger) stockpot or a large slow cooker

Instructions:
Preheat oven to 450°F. Place beef bones, carrots, leek, onion, and garlic on a roasting pan or rimmed baking sheet and roast for 20 minutes. Toss the contents of the pan and continue to roast until deeply browned, about 20 minutes more.
Fill a large (at least 6-quart) stockpot with 12 cups of water (preferably filtered) . Add celery, bay leaves, peppercorns, and vinegar. Scrape the roasted bones and vegetables into the pot along with any juices. Add more water if necessary to cover bones and vegetables.
Cover the pot and bring to a gentle boil. Reduce heat to a very low simmer and cook with lid slightly ajar, skimming foam and excess fat occasionally, for at least 8 but up to 24 hours on the stovetop. (Do not leave on stovetop unattended, simply cool and continue simmering the next day.) The longer you simmer it, the better your broth will be. Add more water if necessary to ensure bones and vegetables are fully submerged. Alternately, you can cook the broth in a slow cooker on low for the same amount of time.
Remove the pot from the heat and let cool slightly. Strain broth using a fine-mesh sieve and discard bones and vegetables. Let continue to cool until barely warm, then refrigerate in smaller containers overnight. Remove solidified fat from the top of the chilled broth.
Detox Pho with Beef, Mushrooms, and Kale

Ingredients:
12 ounces beef eye of round steak
Two 2-inch pieces of ginger, unpeeled and thinly sliced
4 garlic cloves, smashed
2 star anise pods
1 cinnamon stick
5 whole cloves
8 cups Beef Bone Broth or store-bought low-sodium beef broth
1 teaspoon Asian fish sauce
Kosher salt, to taste
4 ounces dried rice noodles, such as vermicelli or bahn pho (rice sticks)
8 ounces kale, stemmed and roughly chopped (about 4 cups)
4 ounces assorted mushrooms, such as cremini, shitake, oyster, beech, and/or maitake, sliced if large
1 cup mung bean sprouts
1/2 cup fresh herbs such as basil, mint, and/or cilantro
1 small red or green chile, thinly sliced
1 scallion, thinly sliced
1/2 small red onion, thinly sliced and rinsed in cold water
1 small carrot, julienned
1 lime
cut into wedges

Instructions:
Place beef in freezer to make it easier to thinly slice. Set a medium pot of salted water to boil.
Meanwhile, heat a large pot over medium-high; add ginger, garlic, star anise, cinnamon, and cloves. Toast the spices tossing them constantly, until lightly browned and fragrant, about 3 minutes. Immediately add broth, cover, and bring to a gentle boil. Reduce heat to a gentle simmer and cook, partially covered, for 20 minutes. Use a slotted spoon, spider strainer, or small sieve to remove ginger, garlic, and spices from broth; discard. Add fish sauce to broth and taste; season with a little salt and an additional 1/2 teaspoon fish sauce, if desired. Cover pho broth and keep at a gentle simmer.
Add noodles to the medium pot of boiling water; cook according to package directions. Drain noodles and divide among four bowls. Remove beef from freezer and slice as thinly as possible.
Add kale and mushrooms to broth and simmer until soft, 2 to 3 minutes. Add sliced beef and simmer until just barely cooked, 20 to 30 seconds (it will continue to cook in soup). Using tongs, divide beef among bowls.
Ladle broth, kale, and mushrooms into bowls over noodles. Garnish with your choice of toppings, and serve right away.
Chocolate Coconut Date Bars

Ingredients:
2 cups pitted Medjool dates, 3/4 cup raw cacao powder, 3/4 cup unsweetened shredded coconut, 1/4 cup cacao nibs, 2 tablespoons agave syrup, 1 teaspoon kosher salt, 2 tablespoons water, 1/4 cup unsweetened shredded coconut, One 8x8" baking pan, Parchment paper

Instructions:
Coat 8x8" baking pan with nonstick vegetable oil spray; line with parchment, leaving overhang on all sides. Process 2 cups pitted Medjool dates, 3/4 cup raw cacao powder, 3/4 cup unsweetened shredded coconut, 1/4 cup cacao nibs, 2 tablespoons agave syrup, 1 teaspoon kosher salt, and 2 tablespoons water in a food processor until smooth (you may need to stop and scrape down sides a few times). Press mixture firmly into prepared pan. Scatter 1/4 cup unsweetened shredded coconut over top; press to adhere. Cut into bars.
Smoked Salmon Breakfast Salad with Crispbread

Ingredients:
2 baby beets or radishes, thinly sliced
8 thin slices red onion (optional)
6 cups mesclun
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1 tablespoon chopped capers
Kosher salt, freshly ground pepper
0 freshly ground pepper
3 ounces smoked salmon or gravlax
3/4 cup Neufchâtel or cream cheese
4 Wasa crispbread or toasted pumpernickel slices
1 lemon
cut into wedges

Instructions:
Toss beets, onion (if using), mesclun, lemon juice, oil, and capers in a large bowl; season with salt and pepper. Add salmon and gently toss to combine. Mound salad alongside crispbread spread with Neufchâtel and serve with lemon wedges for squeezing over.
Seared Sweet Potatoes with Sausage and Radicchio

Ingredients:
1 garlic clove, finely grated
3 tablespoons plus 1/2 teaspoon olive oil
2 large or 4 small sweet potatoes, preferably garnet, scrubbed
Kosher salt
1/4 cup pecans, chopped
1 head Treviso radicchio, leaves separated and torn into pieces
2 tablespoons plus 1 teaspoon olive oil
8 ounces merguez sausage, casings removed
1/2 teaspoon Aleppo pepper or 1/8 teaspoon crushed red pepper flakes
2 tablespoons pomegranate molasses
1 teaspoon Sherry vinegar or red wine vinegar
Kosher salt
"1/3 cup plain sheeps-milk or Greek yogurt", 1/4 cup fresh mint leaves
Pomegranate molasses is available at Middle Eastern markets and some supermarkets or online.

Instructions:
Sweet potatoes and nuts Preheat oven to 400°. Mix garlic and 3 tablespoons oil in a small bowl. Prick sweet potatoes all over with a fork and rub with half of garlic oil; set remaining garlic oil aside. Season with salt and roast on a rimmed baking sheet, turning once, until flesh is soft and yielding, 45-55 minutes. Remove from oven; reduce heat to 350°.
Toss pecans and remaining 1/2 teaspoon oil on a rimmed baking sheet; season with salt. Toast, tossing once, until slightly darkened and fragrant, 8-10 minutes.
Let sweet potatoes cool slightly, then cut in half lengthwise. Brush cut sides with reserved garlic oil. Heat a large heavy skillet over medium. Cook sweet potatoes, cut side down, pressing lightly with a spatula, until browned and charred in spots, about 5 minutes. Transfer to a plate and reserve skillet.
Place radicchio in a large bowl. Heat 2 tablespoons oil in reserved skillet over medium-high. Cook sausage, breaking up with a spoon, until browned and cooked through, about 5 minutes. Stir in Aleppo pepper. Transfer meat to a plate with a slotted spoon and pour off all but 2 tablespoons fat from skillet.
Reduce heat to medium. Combine pomegranate molasses, vinegar, and 1/4 cup water in skillet, stirring to combine and scraping pan to loosen browned bits. Bring to a simmer and cook, stirring often, until sauce is slightly thickened, about 3 minutes, then drizzle over radicchio. Add reserved sausage and toss to coat; season with salt.
Mix yogurt and remaining 1 teaspoon oil in a small bowl, thinning with a little water to make pourable; season with salt. Divide yogurt among plates and top with sweet potatoes. Arrange sausage mixture over, along with any pan juices. Top with pecans and mint.
Mackerel with Cauliflower "Couscous" and Tahini

Ingredients:
1 garlic clove, finely grated
1/4 cup tahini
2 tablespoons fresh lemon juice
2 tablespoons olive oil
Kosher salt
3 tablespoons olive oil, divided
1 small head cauliflower, cored, cut into large florets
1 tablespoon fresh lemon juice
Kosher salt
2 tablespoons raw pumpkin seeds
2 teaspoons sesame seeds
1 teaspoon nigella seeds
2 whole small Spanish mackerel (about 1 pound each), cleaned
1 tablespoon olive oil
Kosher salt
1 lemon, thinly sliced, seeds removed
1 bunch thyme
1/2 cup pomegranate seeds
1/2 cup fresh cilantro leaves with tender stems
Nigella seeds are available at Indian markets or online. Tahini sauce Stir garlic
tahini
lemon juice
oil
and 1/4 cup water in a small bowl; season with salt.

Instructions:
Heat 2 tablespoons oil in a large heavy skillet over mediumhigh. Working in batches if needed, cook cauliflower, tossing occasionally, until florets are browned in spots but still crunchy, about 5 minutes. Transfer to a large bowl and let cool. Reserve skillet.
Working in 2 batches, pulse cauliflower in a food processor until the size of rice grains. Transfer back to bowl, toss with lemon juice, and season with salt.
Cook pumpkin seeds and remaining 1 tablespoon oil in reserved skillet over medium heat, stirring, until seeds are golden brown, about 1 minute. Season with salt. Toss in a small bowl with sesame and nigella seeds.
Heat broiler. Place fish on a rimmed baking sheet and rub with oil; season all over with salt. Stuff cavity with lemon and thyme. Broil, turning once, until cooked through, 10–12 minutes. Let rest 5 minutes.
Spoon cauliflower onto plates; drizzle with tahini sauce. Top with seed mixture and pomegranate seeds. Remove fillets from fish and place, skin side up, on top. Add cilantro and a sprinkle of salt.
Roasted Citrus and Avocado Salad

Ingredients:
1 blood or Valencia orange, sliced 1/8" thick, seeds removed, 1 Meyer or regular lemon, sliced 1/8" thick, seeds removed, 4 tablespoons olive oil, divided, Kosher salt, freshly ground pepper, 1/4 small red onion, thinly sliced, 2 tablespoons fresh Meyer or regular lemon juice, 1 bunch watercress or arugula, thick stems trimmed, 1/2 cup fresh mint leaves, 1 avocado, cut into wedges

Instructions:
Preheat oven to 425°. Toss orange and lemon slices with 1 tablespoon oil on a rimmed baking sheet; season with salt and pepper. Roast citrus, tossing occasionally, until lightly charred in spots and starting to caramelize, 10-15 minutes. This makes the citrus flavor more complex. Let cool.
Meanwhile, combine onion and lemon juice in a large bowl; season with salt and pepper and let sit 5 minutes (onion will soften a bit and get slightly sweeter and less harsh).
Add roasted citrus to bowl with onion along with arugula and mint. Drizzle remaining 3 tablespoons oil over; season with salt and pepper and toss everything to combine and coat.
Add avocado and very gently toss until lightly dressed (you don't want to crush the avocado).
Chickpeas and Chard with Poached Eggs

Ingredients:
2 tablespoons plus 1/4 cup olive oil
1/2 lemon
1 small onion, halved, plus
2 medium onions, chopped
6 garlic cloves, smashed, divided
2 bay leaves
1 cup dried chickpeas, soaked overnight, drained
2 teaspoons kosher salt, plus more
1 Fresno chile, finely chopped
1 teaspoon baharat
2 large bunches Swiss chard, ribs and stems removed and thinly sliced, leaves torn into 1" pieces
3 tablespoons dried barberries or dried unsweetened cranberries
8 large eggs
Labneh (Lebanese strained yogurt; for serving)
1 tablespoon fresh marjoram leaves
Freshly cracked black pepper
The spice mix baharat and dried barberries are available at Middle Eastern markets or online.

Instructions:
Heat 2 tablespoons oil in a medium saucepan over medium-high. Add lemon and halved onion, cut side down, and 2 garlic cloves and cook, turning garlic occasionally, until golden brown, about 4 minutes. Add bay leaves and chickpeas; add water to cover by 1". Bring to a boil and skim surface. Reduce heat, cover, and gently simmer 30 minutes. Stir in 2 teaspoons salt and continue to simmer until chickpeas are tender, 10–20 minutes. Remove from heat; discard lemon, onion, and bay leaves.
Meanwhile, heat remaining 1/4 cup oil in a large straight-sided skillet over medium. Add chopped onion, chile, baharat, and remaining 4 garlic cloves; season with salt. Cook, stirring often, until onions are translucent, 8–10 minutes. Add Swiss chard ribs and stems and cook, stirring occasionally, until tender, 5–8 minutes.
Using a slotted spoon, transfer chickpeas to skillet. Add cooking liquid to cover; bring to a simmer. Gradually add chard leaves, stirring until slightly wilted before adding more. Add barberries; cook until leaves are wilted, 5–8 minutes.
With mixture at a gentle simmer, use a spoon to make 8 indentations. Crack an egg into each and simmer until whites are almost entirely opaque, about 10 minutes. Cover pan and cook just until whites are set but yolks are still runny, about 2 minutes. Season eggs with salt.
Spoon chickpeas and chard into bowls, top with eggs, labneh, and marjoram, and season with pepper.
Red Rice Salad with Pecans, Fennel, and Herbs

Ingredients:
1 cup red rice
1 small fennel bulb, very thinly sliced
1/4 medium red onion, thinly sliced
3 tablespoons fresh lime juice, divided
2/3 cup pecans, divided
1/4 cup olive oil
1/2 cup cilantro leaves and finely chopped tender stems
Kosher salt, freshly ground pepper
Toasted pistachio oil or almond oil (for serving; optional)

Instructions:
Cook rice according to package directions. Spread out on a rimmed baking sheet; let cool.
Meanwhile, toss fennel and onion with 2 tablespoons lime juice in a large bowl and let sit, tossing occasionally, until lime juice is almost entirely absorbed, 10-15 minutes.
Coarsely chop 1/3 cup pecans; finely chop remaining nuts. Cook in olive oil in a small saucepan over medium-low until golden brown, 5-10 minutes. Let cool.
Add rice and pecans to fennel mixture along with remaining 1 tablespoon lime juice and toss to combine. Gently fold in cilantro; season with salt and pepper. Serve drizzled with pistachio oil, if desired.
Do ahead: Rice salad (without cilantro) can be chilled up to 1 day. Bring to room temperature before serving.
Weeknight Porchetta

Ingredients:
4 garlic cloves, finely chopped; plus 2 heads, halved crosswise
1 tablespoon coarsely chopped fresh rosemary, plus 4 sprigs
1 tablespoon fennel seeds, coarsely chopped
1 1/2 teaspoon kosher salt
2 tablespoons olive oil, divided
Freshly ground black pepper
1 1 1/2-pound pork tenderloin
4 slices bacon

Instructions:
Preheat oven to 425°. Toss chopped garlic, chopped rosemary, fennel seeds, salt, and 1 tablespoon oil in a small bowl; season with pepper.
Rub garlic mixture all over tenderloin (if you have time to do this in the morning, great; refrigerate pork until dinner). Scatter rosemary sprigs in a large baking dish and set tenderloin on top. Wrap bacon slices around tenderloin, tucking ends underneath so bacon stays put. Nestle halved heads of garlic around tenderloin and drizzle everything with remaining 1 tablespoon oil.
Roast until an instant-read thermometer inserted into thickest part of tenderloin registers 145° for medium, 40–45 minutes. Transfer to a cutting board and let rest at least 10 minutes before slicing.
Pork Chops with Carrots and Toasted Buckwheat

Ingredients:
1 orange
1 1/2 pounds carrots, scrubbed, halved lengthwise, cut into 2" pieces
1 garlic clove, finely grated
2 tablespoons olive oil, plus more
Kosher salt
2 teaspoons fresh lime juice, plus more
3/4 cup pearled buckwheat groats
1 tablespoon vegetable oil
2 1"-thick bone-in pork shoulder chops (about 8–10 ounces each)
3 tablespoons unsalted butter, divided
1/4 cup dill sprigs
Aleppo or Urfa pepper or crushed red pepper flakes

Instructions:
Cut all peel and white pith from orange; discard. Working over a small bowl, cut along sides of membranes to release segments; squeeze in juice as well.
Preheat oven to 450°. Toss carrots, garlic, and 2 tablespoons olive oil on a rimmed baking sheet; season with salt. Roast, tossing once, until tender and browned, 15–20 minutes. While carrots are still hot, add orange segments and juice and 2 teaspoons lime juice and toss to coat. Set aside.
Meanwhile, cook buckwheat in a large saucepan of boiling salted water until tender but not falling apart, 10–15 minutes. Drain; rinse under cold water. Spread out on a baking sheet and let dry (key for achieving browned and crisped grains when cooked again).
Heat vegetable oil in a large heavy skillet over high. Season pork with salt and cook until browned but still pink in the center, about 4 minutes per side. Add 1 tablespoon butter and spoon over chops, turning once, until medium-rare, about 1 minute more. Transfer to a cutting board and let rest 10 minutes.
Meanwhile, add cooled buckwheat and remaining 2 tablespoons butter to skillet; season with salt. Cook, tossing often, until grains are toasted and some are crisp, about 5 minutes. Drain on paper towels. Slice pork; toss dill into buckwheat.
Serve buckwheat and carrots with slices of pork, drizzled with lime juice and olive oil and sprinkled with Aleppo pepper.
Freekeh Paella with Clams and Almond Aioli

Ingredients:
1/2 cup slivered almonds
1 small garlic clove, finely grated
1/4 cup olive oil
2 tablespoons fresh lemon juice
Kosher salt
2 onions, cut into large pieces
2 medium carrots, peeled, cut into large pieces
8 garlic cloves, peeled
1 medium-hot chile (such as a Hungarian wax pepper), stem removed
2 ounces dried chorizo, casing removed, coarsely chopped
3 tablespoons olive oil
1 bay leaf
Kosher salt
2 cups freekeh
2 tablespoons tomato paste
12 littleneck clams, scrubbed
4 hot pickled peppers from a jar, thinly sliced
1/4 cup chopped fresh parsley
Lemon wedges (for serving)

Instructions:
Preheat oven to 350°. Toast almonds on a rimmed baking sheet, tossing once, until golden brown, 5–8 minutes. Let cool.
Pulse almonds and garlic in a food processor or blender until finely ground. With motor running, gradually stream in oil, lemon juice, then 1/4 cup water; process, adding water as needed, until aioli is light, smooth, and consistency of mayonnaise; season with salt. Cover; chill.
Do ahead: Aioli can be made 1 day ahead. Keep chilled.
Pulse onions in a food processor until finely chopped; transfer to a large bowl. Repeat, separately, with carrots, garlic, and chile, adding to bowl with onions as you go. Pulse chorizo in food processor until finely ground.
Heat oil in a large skillet over medium and cook chorizo, stirring often, until crisp, about 5 minutes. Using a slotted spoon, transfer chorizo to a plate.
Add vegetables and bay leaf to skillet; season with salt. Cook, stirring often, until moisture is evaporated and vegetables have started to brown, 12–15 minutes; this is your flavor base.
Add freekeh and cook, stirring, until lightly toasted and fragrant, about 3 minutes. Add tomato paste and cook, stirring, until darkened in color, about 2 minutes. Stir in chorizo and 4 1/2 cups water; season with salt. Bring to a simmer, cover, and cook, adding more water if liquid evaporates too quickly, until grains are al dente and almost all liquid is absorbed, 45–50 minutes. Nestle clams in freekeh and cover skillet. Cook until clams open, 7–10 minutes; discard any that don't open, along with bay leaf. Increase heat to medium-high and cook until clam juices evaporate and freekeh is tender, about 5 minutes.
Top with pickled peppers and parsley; serve with aioli and lemon wedges.
Chickpea Pancakes with Leeks, Squash, and Yogurt

Ingredients:
6 tablespoons olive oil, divided
1 medium leek, white and pale-green parts only, chopped
1/2 teaspoon kosher salt, plus more
Freshly ground black pepper
1 cup grated peeled squash (such as butternut or kabocha)
1 large egg
3/4 cup chickpea flour
1/4 teaspoon baking powder
1/2 cup plain yogurt
1/4 cup coarsely chopped fresh parsley
Flaky sea salt (such as Maldon)

Instructions:
Heat 2 tablespoons oil in a large skillet, preferably nonstick, over medium-high.
Add leek, season with kosher salt and pepper, and cook, stirring occasionally, until leek is softened and starting to brown, about 4 minutes. Add squash and season again. Cook, stirring often, until squash is cooked through and softened, about 4 minutes. Transfer vegetables to a plate and let cool.
Wipe out skillet and reserve.
Meanwhile, whisk egg, chickpea flour, baking powder, 1 tablespoon oil, 1/2 teaspoon kosher salt, and 1/2 cup water in a medium bowl; season with pepper and let sit 5 minutes for flour to hydrate. Stir vegetables into batter just to coat.
Heat 1 1/2 tablespoons oil in reserved skillet over medium-high. Add batter by the 1/4-cupful to make 4 pancakes, gently flattening to about 1/4" thick. Batter should spread easily—if it doesn't, thin with a little water. Cook until bottoms are lightly browned and bubbles form on top, about 4 minutes. Use a spatula to carefully flip pancakes over and cook until browned and cooked through, about 2 minutes longer. Transfer to a plate and tent with a sheet of foil to keep warm. Repeat with another 1 1/2 tablespoons oil and remaining batter. Serve pancakes topped with yogurt, parsley, sea salt, and pepper.
Do ahead: Leek and squash can be cooked 2 days ahead; cover and chill. Batter can be made 1 day ahead; cover and chill.
Oat and Pistachio Sandies

Ingredients:
1 cup all-purpose flour
1 cup old-fashioned oats
1 cup raw pistachios
3/4 teaspoon kosher salt
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
1/3 cup granulated sugar
1/4 cup powdered sugar

Instructions:
Pulse flour, oats, pistachios, salt, and baking soda in a food processor to combine (small pieces of oats and pistachio should still be visible).
Using an electric mixer on medium-high speed, beat butter, granulated sugar, and powdered sugar in a medium bowl to create air pockets in butter, about 5 minutes; mixture will look light and fluffy. Reduce speed to low and add dry ingredients, mixing just until blended. Divide dough between 2 sheets of plastic wrap or parchment paper and shape into about 1 1/2"-diameter logs. Chill until firm, at least 1 hour. (The colder your dough, the easier it will be to cut into even slices.)
Place racks in lower and upper thirds of oven; preheat to 350°. Using a serrated knife, slice logs into 1/4"-thick rounds and place on parchment-lined baking sheets, spacing about 1/2" apart. Bake, rotating baking sheets once, until cookies are golden brown around the edges, 10–12 minutes. Transfer to wire racks; let cool.
Do ahead: Keep dough chilled up to 5 days, or freeze up to 1 month.