iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Persian New Year's Soup with Beans, Noodles, and Herbs (Ash-e-reshteh)

Ingredients:
1/2 cup chickpeas, soaked overnight in water to cover
1/4 cup kidney beans, soaked overnight in water to cover
1/2 cup dried fava beans, soaked overnight in water to cover, or 1 1/2 cups frozen lima beans
3 yellow onions
7 tablespoons olive oil
5 cloves garlic, minced
1 teaspoon ground turmeric
1/4 cup dried lentils
14 cups vegetable or chicken stock
Salt
1 large handful fresh mint leaves, torn into pieces
6 ounces thin egg noodles or linguine, broken into thirds
1 bunch leafy greens, stemmed, and coarsely chopped
1/4 cup fresh dill leaves, minced
1/2 cup fresh cilantro, minced
1/2 cup fresh flat-leaf parsley, minced
2 cups plain yogurt

Instructions:
Dice 1 of the onions. Heat a large pot over medium-high heat and add 4 tablespoons of the olive oil. Add the onion and sauté until lightly browned, about 5 minutes. Drain and rinse the chickpeas, kidney beans, and fava beans, and add them to the onion along with 4 of the minced cloves of garlic, the turmeric, and lentils. Sauté for 1 minute, then add the stock and bring to a boil. Boil the beans, covered, for 1 hour. Tilt the lid so the pot is partially covered and simmer, stirring occasionally, for 1 1/2 hours. Season with salt. Slice the remaining 2 onions into thin half moons. Heat a sauté pan over high heat and add the remaining 3 tablespoons olive oil. Add the onions and fry, stirring frequently, until the onions are brown and caramelized. Add the remaining garlic and the mint and sauté for 1 minute. Season with salt and set aside.
Add the noodles to the soup and cook until tender, 6 to 8 minutes. When the noodles are almost done, add the leafy greens and the fresh herbs and cook for 2 minutes. Serve with a large dollop of yogurt and a few tablespoons of the sautéed onion mixture.
Golden Beet Salad

Ingredients:
1 1/4 pounds golden beets, trimmed and rinsed
1 1/2 tablespoons rice vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon extra-virgin olive oil
1/4 teaspoon whole-grain or Dijon mustard
1 ounce spinach leaves or baby spinach, sliced (about 1 cup)
3 tablespoons toasted walnuts
1 ounce blue cheese
crumbled (1/4 cup)

Instructions:
Preheat the oven to 400°F.
Place the beets in a roasting pan and add water to a depth of 1/2 inch. Cover the pan with foil and bake until the beets are easily pierced with a fork, about 1 1/2 hours. Set the beets aside until they are cool enough to handle. Peel and rinse off any pieces of skin. Slice the beets into 1/2-inch-thick rounds, and then cut them into 1/4-inch-thick sticks. Let the beets cool to room temperature.
Toss the beets with the rice vinegar, salt, and pepper. Add the olive oil and mustard and toss with the spinach. Garnish with the toasted walnuts and crumbled blue cheese.
Make Ahead: You can roast the beets up to 3 days in advance; toss them just before serving.
Spring Lamb with Grilled Baby Artichokes – Mr. Bean

Ingredients:
1 pound dried flageolet beans, 1/2 lemon, 1/2 cup chopped fresh garlic, 10 sprigs thyme, 2 teaspoons kosher salt, 1/4 cup extra virgin olive oil, 2 sprigs rosemary, chopped, 2 tablespoons chopped fresh garlic, 8 spring lamb tenderloins, 1/2 cup extra virgin olive oil, 1 tablespoon chopped spring garlic, 1/4 cup pitted and chopped kalamata olives, Salt and freshly ground black pepper, 1 red bell pepper, 8 baby artichokes, Extra virgin olive oil, 2 ounces frisée, Salt and freshly ground black pepper

Instructions:
To make the beans, soak the dried beans in water to cover for 4 hours. Drain.
In a large saucepan, combine 8 cups water with the beans, the lemon half, garlic, thyme, and salt. Bring to a simmer and cook for 45 to 50 minutes, or until al dente.
To prepare the lamb, combine the olive oil, rosemary, and garlic in a shallow dish; add the lamb tenderloins, and marinate for 3 to 6 hours, depending on how much time you have and how much flavor you want the meat to absorb.
To make the beans, soak the dried beans in water to cover for 4 hours. Drain.
To make the salad, over an open flame, roast the bell pepper until all sides are properly charred, but not completely burnt.
Place the pepper in a bowl and cover with plastic wrap for 5 minutes. (This will steam the pepper, making it easier to remove the skin.) Remove the skin and seeds from the pepper,then julienne and set aside.
Bring a pot of salted water to a boil on the stove. Peel off the outer artichoke leaves until you reach a layer where they are almost yellow. Blanch the artichokes for 7 minutes, then let them cool down a bit before cutting each one in half. Coat them with extra virgin olive oil and season with salt and pepper.
Preheat the grill to medium-high. Remove the lamb from the marinade, removing any pieces of garlic or rosemary because they will burn on the grill. Season the lamb with salt and pepper. Grill the lamb for 4 to 5 minutes, or until medium-rare,turning them a few times. Grill the artichokes at the same time, turning them a few times, until you get grill marks on all sides, about 3 minutes. Let the lamb rest for 2 to 3 minutes, then slice. Place the beans, bell pepper slices, frisée, and artichokes in a bowl with the tapenade. Toss gently and season with salt and pepper. Place the sliced lamb on top and serve.
Roasted Sweet Beet Relish

Ingredients:
2 1/4 pounds tomatoes
2 teaspoons sea salt
4 garlic cloves, peeled and sliced
1/4 cup olive oil
2 1/4 pounds young, small beets, trimmed
Olive oil, for drizzling
1 1/4 cups granulated sugar
2/3 cup red wine vinegar
2 tablespoons balsamic vinegar
1 large red onion, peeled and finely chopped
2 ounces freshly grated horseradish root (or pickled horseradish
see below)

Instructions:
Preheat the oven to 350°F. For the tomato purée, halve the tomatoes and place them, skin side down, on a baking sheet. Sprinkle with the salt, garlic, and olive oil. Roast for 1 hour on the bottom shelf of the oven, then remove. Press through a sieve or pass through a food mill to remove the skins and seeds – you’ll end up with about 1 1/4 cups of intensely flavored purée.
Meanwhile, put the beets into a baking dish and drizzle with a little olive oil. Roast, above the tomatoes, for 1 to 1 1/2 hours (longer if necessary), until the skins are blistered, blackened, and loosened. Let cool a little before peeling. You’ll find the skins will slide off easily. Coarsely grate the beets (a food processor makes this job easy).
Put the sugar, vinegars, onion, and horseradish into a large saucepan; bring to a boil and cook for 5 minutes. Stir in the tomato purée and cook for a couple minutes more. Finally, add the grated beets and cook for about 10 minutes, until thickened. Transfer to sterilized jars and seal with vinegar-proof lids (see pp. 21–22). Use within 1 year. Refrigerate once opened.
It’s easy to pickle horseradish root. Just grate enough fresh root to fill a jam jar, sprinkle with 1 teaspoon of salt and 1 teaspoon of sugar, top up with cider vinegar, and seal with a lid. Use in sauces, dressings, and soups, and serve with roast beef.
Candied Sweet Potato

Ingredients:
1/4 cup granulated or packed light brown sugar
1/4 cup vegetable oil
2 tablespoons water
1 teaspoon soy sauce
1 teaspoon rice vinegar
1/2 teaspoon salt
2 large Japanese-style sweet potatoes, about 1 pound total weight, unpeeled, cut ran-giri style into chunks
1 to 1 1/2 tablespoons black sesame seeds
freshly dry-roasted

Instructions:
Combine the sugar, vegetable oil, water, soy sauce, vinegar, and salt in a skillet just large enough to hold the sweet potato chunks in a single layer. Place over medium-high heat and bring to a simmer. Arrange the sweet potatoes in the pan in a single layer and cover with a circle of parchment paper to keep the surface moist. Lower the heat to maintain a very gentle simmer and cook for 2 minutes. Cover the skillet with a lid (keep the parchment in place) and cook for another 2 to 3 minutes, or until the potatoes are tender. A toothpick inserted into the thickest part of a piece should meet no resistance. If the chunks are not yet tender, add a bit more water and simmer for another minute or two. Check to make sure the sugar doesn't burn.
Once the potatoes are tender, remove the lid and parchment and jiggle the skillet to allow the potato chunks to roll around in the rapidly reducing glaze (the vinegar, by the way, will keep the sugar from seizing after the glaze has cooled). After 6 minutes or so, the water and oil in the skillet will have separated and most of the water will have evaporated, enabling you to remove the lightly glazed sweet potato chunks with little or no oil clinging to them.
Transfer the glazed chunks to a plate, spreading them out in a single layer. Sprinkle with the black sesame seeds. Let cool to room temperature before serving. They keep at cool room temperature for 6 to 8 hours. If you will be keeping them longer, place them in a covered container and refrigerate for up to 2 days. For optimal texture, bring the potatoes back to room temperature before serving.
Veggie Detox

Ingredients:
2 firm bosc pears, stemmed, cut into wedges
1 3/4-inch piece peeled fresh ginger
5 medium carrots, scrubbed (about 1/2 pound), cut into 2- to 3-inch pieces
2 celery stalks, trimmed, cut into 2-to 3-inch pieces
1 baby beet, trimmed, scrubbed
1/2 cup (packed) fresh italian parsley (stems and leaves)
2 teaspoons fresh lemon juice
Juice extractor

Instructions:
Push pears and ginger through juice extractor. Working in batches, push carrots, celery, beet, and parsley through juice extractor. Stir in lemon juice. Divide between two 8-ounce glasses and serve.
Amalfi Calamari Pasta

Ingredients:
1 1/4 cups all purpose flour
1/4 cup cornstarch
1 teaspoon coarse kosher salt
1/2 teaspoon baking powder
1/4 teaspoon cayenne pepper
1 pound cleaned squid (bodies only), cut crosswise into 1/4-inch-thick rings
2 cups olive oil
2 cups canola oil
1 pound spaghetti
1/4 cup (1/2 stick) unsalted butter, diced
3 to 4 tablespoons fresh lemon juice
1/2 cup chopped fresh italian parsley, divided
Lemon wedges
Deep-fry thermometer

Instructions:
Line rimmed baking sheet with several layers of paper towels. Whisk flour, cornstarch, 1 teaspoon coarse salt, baking powder, and cayenne pepper in medium bowl to blend. Working in batches, toss squid rings in flour mixture to coat, then place rings in single layer on sheet of foil.
Pour both oils into large skillet; lean deep-fry thermometer on side of skillet, submerging bulb in oil. Heat oil over medium-high heat until thermometer registers 350° to 360°. Working in several batches, add squid rings to hot oil and cook until light golden and crisp around edges, 2 to 3 minutes per batch. Using slotted spoon, transfer squid to paper- towel-lined baking sheet to drain.
Meanwhile, cook pasta in large pot of boiling salted water, stirring occasionally, until just tender but still firm to bite. Drain, reserving 1 cup pasta cooking liquid. Return pasta to pot. Add butter and 3 tablespoons lemon juice and toss to coat pasta. Add 3/4 cup pasta cooking liquid and toss. Mix in 1/3 cup parsley. Season to taste with coarse salt and freshly ground pepper, adding more lemon juice and pasta cooking liquid, if desired.
Transfer pasta to large bowl; top with calamari. Sprinkle with remaining parsley. Serve with lemon wedges.
Tomato, Fennel, and Crab Soup

Ingredients:
1/4 cup olive oil
3 1/2 cups chopped onions
2 medium fennel bulbs with fronds; bulbs cored, thinly sliced, fronds chopped and reserved
3 large garlic cloves, minced
2 14 1/2-ounce cans diced tomatoes in juice
2 cups (or more) vegetable broth
8 ounces fresh crabmeat, picked over
Additional olive oil
4 1/2-inch-thick slices pain rustique or rustic whole wheat bread
toasted

Instructions:
Heat 1/4 cup oil in heavy large pot over medium-high heat. Add onions, fennel slices, and garlic; sprinkle lightly with salt and pepper. Sauté until onions and fennel are tender, stirring often and adjusting heat to medium if browning too quickly, about 15 minutes. Add tomatoes with juice and 2 cups broth and bring to boil. Reduce heat, cover, and simmer until flavors blend and vegetables are very tender, about 15 minutes. Stir in crabmeat and add more broth by 1/4 cupfuls to thin soup, if desired; simmer just until heated through, 3 to 4 minutes. Season soup with salt and pepper.
Divide soup among bowls. Sprinkle each with chopped fennel fronds. Drizzle each serving with oil. Serve with toasts.
Raw Mustard Greens Salad with Gruyère and Anchovy Croutons

Ingredients:
5 anchovy fillets, finely chopped
3 garlic cloves, pressed
1/2 cup extra-virgin olive oil
3 cups 3/4-inch cubes crustless country bread
1 cup (packed) coarsely grated Gruyère cheese (about 4 ounces), divided
Nonstick vegetable oil spray
1 bunch mustard greens (about 12 ounces), center rib and stem cut from each leaf, leaves cut crosswise into 1/2-inch-wide strips
5 teaspoons (or more) fresh lemon juice

Instructions:
Preheat oven to 375°F. Combine anchovies and garlic in small bowl. Gradually whisk in oil. Place bread cubes in medium bowl. Drizzle 2 tablespoons anchovy oil over, tossing to coat. Sprinkle bread with salt, pepper, and half of cheese; toss to coat.
Spray rimmed baking sheet with nonstick spray. Scatter bread on sheet. Bake croutons until crisp and golden, stirring occasionally, about 20 minutes. Set aside.
Measure 8 cups (loosely packed) mustard greens and place in large bowl (reserve any remaining greens for another use). Add croutons and remaining cheese to bowl. Whisk 5 teaspoons lemon juice into remaining anchovy oil; season dressing with salt, pepper, and more lemon juice, if desired. Add dressing to salad; toss to coat.
Roast Pork Tenderloin with Apricot-Miso Glaze

Ingredients:
Nonstick vegetable oil spray
5 tablespoons apricot preserves
1/4 cup red miso
1/4 cup champagne vinegar
2 teaspoons finely grated orange peel
1 large garlic clove, chopped
2 pork tenderloins (1 pound each)
1/2 cup low-salt chicken broth

Instructions:
Preheat oven to 425°. Coat large rimmed baking sheet with oil spray. Combine preserves, miso, vinegar, orange peel, and garlic in small pot over medium heat. Cook until thickened, 1 to 2 minutes. Reserve.
Sprinkle pork with salt and pepper. Place on prepared baking sheet, tucking thin end under to ensure even cooking. Brush with 2 tablespoons apricot glaze; roast 12 to 15 minutes. Turn pork over with tongs and brush with 3 more tablespoons glaze. Continue to roast until instant-read thermometer inserted into center of pork registers 150°, 8 to 10 minutes longer.
Transfer pork to cutting board, tent with foil, and let rest 10 minutes. Meanwhile, add chicken broth to remaining apricot glaze. Bring to simmer and cook until reduced to 2/3 cup sauce, about 5 minutes. Season with salt and pepper.
Slice pork crosswise into 1/2- to 3/4- inch-thick slices and arrange on platter. Spoon sauce over and serve.
Energy Shake

Ingredients:
1 1/2 cups fresh orange juice
1 banana, peeled, cut into 2-inch pieces
1/2 cup (packed) coarsely chopped kale leaves, center stalk and stem removed
1/2 kiwi, peeled
2 pitted medjool dates, coarsely chopped
Test kitchen tip: Freeze the banana for a colder
thicker beverage.

Instructions:
Combine orange juice, banana, chopped kale, kiwi, and chopped dates in blender. Puree until smooth, stopping and scraping down sides of blender as needed. Divide between two 12-ounce glasses and serve.
Mixed Grill with Sweet and Spicy Bourbon Sauce

Ingredients:
1 1/4 cups (packed) dark brown sugar
18 garlic cloves, peeled, pressed
1 cup mild-flavored (light) molasses
3/4 cup tamari soy sauce (do not use low-sodium)
6 tablespoons unseasoned rice vinegar
3 tablespoons chili powder
2 tablespoons chopped peeled fresh ginger
1 tablespoon (or more) hot chili sauce (such as sriracha)
3/4 teaspoon coarse kosher salt
9 green onions, chopped
2 racks meaty baby back pork ribs (about 5 pounds)
8 meaty beef short ribs (about 4 pounds), top membranes trimmed
8 chicken thighs with skin and bones
1 cup beef broth
2 tablespoons bourbon
Nonstick vegetable oil spray
Ingredient info: Look for tamari at supermarkets and natural foods stores. Sriracha can be found in the asian foods section of supermarkets and at asian markets.

Instructions:
Place sugar, next 8 ingredients, and 1 1/2 teaspoons freshly ground black pepper in large bowl. Whisk until salt dissolves. Mix in green onions.
Sprinkle pork, beef, and chicken on all sides very lightly with coarse salt and pepper. Let stand 30 minutes. Arrange pork rib racks in single layer on large rimmed baking sheet. Arrange beef short ribs in single layer in 13 x 9 x 2-inch metal baking pan. Arrange chicken in another 13 x 9 x 2-inch metal baking pan. Pour 3/4 cup marinade each over pork, beef, and chicken; turn to coat. Marinate 1 hour at room temperature. Cover, chill, and reserve remaining marinade for grilling.
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 350°F. Add beef broth to pan with short ribs; turn ribs, meat side down, in broth. Cover pork, beef, and chicken pans tightly with foil. Place pork on lower rack. Place beef and chicken on upper rack. Bake pork and chicken until tender, about 45 minutes. Remove both from oven; open foil. Continue to bake beef until tender, about 1 1/4 hours longer (2 hours total). Remove from oven; open foil.
Pour pan juices from pork, beef, and chicken into medium saucepan. Spoon off fat. Boil until reduced to scant 2 cups sauce, 25 to 30 minutes. Add bourbon; return sauce to boil, then remove from heat. Season with salt, pepper, and more hot chili sauce, if desired. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Rewarm before serving.
Coat grill racks with nonstick spray and prepare barbecue (medium-high heat). Cut pork racks between bones into ribs. Brush all meat with some of reserved marinade. Grill pork, beef, and chicken until slightly charred, brushing with more marinade and turning occasionally, 12 to 15 minutes.
Mound pork, beef, and chicken on platter. Pass bourbon sauce alongside.
Potato and Kale Cakes with Rouille

Ingredients:
1/2 cup mayonnaise
1 tablespoon extra-virgin Olive oil
2 garlic cloves, pressed
2 teaspoons tomato paste
1/8 teaspoon smoked paprika
Pinch of cayenne pepper
1 1/2 pounds unpeeled russet potatoes, scrubbed, cut into 1-inch cubes
1/4 cup whole milk
2 tablespoons (1/4 stick) unsalted butter
1 teaspoon coarse kosher salt, divided
3 1/2 tablespoons extra-virgin olive oil, divided
1 cup chopped onion
1 large garlic clove, finely chopped
1/2 pound kale, center rib and stem cut from each leaf, leaves coarsely chopped
1 tablespoon chopped fresh thyme
1/8 teaspoon ground nutmeg

Instructions:
Whisk all ingredients in medium bowl. Season rouille to taste with salt and freshly ground black pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Cook potatoes in large saucepan of boiling salted water until tender, about 25 minutes. Drain; return potatoes to same saucepan. Add milk and butter. Mash potatoes (with peel) until smooth. Season with 1/2 teaspoon coarse salt and 1/2 teaspoon pepper. Transfer 3 cups mashed potatoes to large bowl and cool (reserve remaining potatoes for another use).
Heat 1 1/2 tablespoons oil in large deep skillet over medium heat. Add onion and garlic. Sauté until onion softens, about 5 minutes. Increase heat to medium-high. Add kale and thyme. Toss until kale wilts, about 5 minutes. Add kale mixture, 1/2 teaspoon coarse salt, 1/2 teaspoon pepper, and nutmeg to potatoes; blend. Cool potato mixture 30 minutes.
Shape potato mixture by 1/4 cupfuls into 1/2-inch-thick patties. Arrange on rimmed baking sheet. DO AHEAD: Can be made up to 2 hours ahead. Let stand at room temperature.
Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add cakes and cook, without moving, until cakes are brown and crispy on bottom, 3 to 4 minutes. Carefully turn cakes over. Cook until brown on bottom, 2 to 3 minutes longer. Transfer to plates. Top each cake with dollop of rouille.
Pear-Cranberry Turnovers

Ingredients:
1 1/2 pounds ripe bosc pears (about 3), peeled, quartered, cored, diced
1/2 cup dried cranberries
1/4 cup sugar
1 tablespoon cornstarch
1 teaspoon finely grated lemon peel
16 17 x 12-inch sheets fresh or frozen whole wheat phyllo pastry or regular phyllo pastry (thawed if frozen)
1/2 cup (1 stick) unsalted butter
melted powdered sugar

Instructions:
Preheat oven to 375°. Line 2 large rimmed baking sheets with parchment. Combine pears, cranberries, 1/4 cup sugar, cornstarch, and lemon peel in large bowl; toss to coat.
Stack phyllo sheets on work surface; cover with plastic wrap, then damp kitchen towel. Place 1 phyllo sheet on work surface. Brush with some of melted butter. Top with second sheet; brush with butter. Fold phyllo in half lengthwise, forming 17-inch- long strip. Place scant 1/2 cup pear mixture on phyllo strip, about 2 inches in from 1 short side and in center. Fold 1 corner of strip over pear mixture, then fold phyllo back and forth (like a flag), enclosing filling. Brush top with butter after each fold until entire strip is folded, forming triangle.
Transfer turnover, seam side down, to 1 baking sheet. Brush top with butter. Repeat with remaining phyllo, butter, and pear mixture. Place 4 turnovers on each sheet.
Bake turnovers until golden brown, about 35 minutes. Transfer to plates. Sift powdered sugar lightly over turnovers; serve warm or at room temperature.
Extra-Green Green Goddess Dip

Ingredients:
2 cups (packed) trimmed watercress sprigs (from 1 large bunch)
1/2 cup fresh basil leaves
3 tablespoons chopped fresh chives
1 tablespoon chopped fresh tarragon
1/2 teaspoon finely grated lemon peel
1/2 cup mayonnaise
1/4 cup crème fraîche or sour cream
1 1/2 tablespoons fresh lemon juice
2 anchovy fillets
1 teaspoon Dijon mustard
1 garlic clove, peeled
Assorted cut-up vegetables (For dipping)
Assorted chips (for dipping)

Instructions:
Assorted cut-up vegetables (for dipping) Assorted chips (for dipping) Combine first 5 ingredients in processor; blend 5 seconds. Add next 6 ingredients. Blend until herbs, anchovies, and garlic are finely chopped, scraping down sides of bowl occasionally. Season dip with salt and pepper. Transfer to bowl. DO AHEAD: Can be made 2 hours ahead. Cover and chill.
Place bowl of dip in center of platter; surround with vegetables and chips.