iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Carrot Salad with Yogurt and Coriander

Ingredients:
1 cup walnut halves
1 tablespoon grapeseed or vegetable oil
2 teaspoons sugar
Kosher salt Freshly ground black pepper
1/2 cup whole or 2% Greek yogurt
2 tablespoons Sherry vinegar
1 teaspoon honey
1/4 teaspoon ground coriander
1 pound small carrots, assorted colors if desired, scrubbed, very thinly sliced lengthwise on a mandoline
6 medium radishes, cut into thin wedges
2 scallions
thinly sliced on a sharp diagonal

Instructions:
Preheat oven to 375°. Toss walnuts and oil on a rimmed baking sheet. Bake until walnuts are lightly toasted and fragrant, 6-8 minutes. Immediately sprinkle with sugar and season with salt and pepper; toss to coat. Let cool.
DO AHEAD: Walnuts can be toasted 1 day ahead. Store airtight at room temperature.
Whisk yogurt, vinegar, honey, and coriander in a small bowl. Season with salt and pepper.
DO AHEAD: Dressing can be made 1 day ahead. Cover and chill.
Place carrots in a colander set in a bowl of ice water. Let sit until carrots start to curl, about 2 minutes. Lift colander from water and drain carrots well; pat dry.
Combine carrots, radishes, scallions, and dressing in a large bowl and toss to coat. Divide among plates; sprinkle with walnuts.
Mushroom and Brown Rice Veggie Burger

Ingredients:
2 tablespoons unsalted butter
5 cups stemmed and finely chopped cremini mushrooms (about 1 pound)
5 garlic cloves, chopped
Sea salt
1/4 cup ground flaxseed (flax meal)
1/2 cup freshly grated Parmesan
1 cup cooked chickpeas, drained well
3 Medjool dates, pitted
1/4 cup fresh flat-leaf parsley leaves
1 egg
1 teaspoon fennel seeds
2 1/2 tablespoons tahini
3 tablespoons tamari or soy sauce
Freshly ground pepper
2 cups cooked and cooled brown rice
1 to 2 tablespoons rolled oats, as needed
1 teaspoon extra-virgin olive oil or coconut oil
4 large shallots, thinly sliced
6 whole grain English muffins
3/4 cup hummus
2 avocados, peeled and sliced
2 cups arugula

Instructions:
Melt butter in a large pan. Add mushrooms, garlic, and a pinch of salt and sauté until mushrooms are softened and excess water has cooked off, 8-10 minutes. Remove from heat.
Combine ground flaxseed, Parmesan, chickpeas, dates, parsley, egg, fennel seeds, tahini, tamari, 1/2 teaspoon salt, and 1 teaspoon pepper in a food processor. Pulse to combine well and transfer to a large mixing bowl. Once mushrooms are at room temperature, add them, along with pan juices, to the bowl along with rice and stir to combine. Cover and refrigerate for about 30 minutes or up to 1 day. If the mixture seems too wet to form into a patty, stir in 1-2 tablespoons oats.
Preheat oven to 475° with rack in upper third.
Form the mixture into 6 patties, each 1" thick. Line a baking sheet with parchment paper and arrange the patties with space in between. Bake until toasted, 14-18 minutes.
Warm oil in a sauté pan over medium heat. Add shallots and a pinch of salt and sauté until edges begin to brown, 5-7 minutes. Set aside.
After removing the patties from the oven, toast the English muffins. Put a swipe of hummus on each muffin half and assemble by layering patty, avocado, arugula, and shallots.
Grilled Vegetables

Ingredients:
2 garlic cloves, crushed with a garlic press
1 tablespoon red wine vinegar
1/3 cup olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1 large red onion, peeled and root end trimmed slightly, leaving end intact
1 1/2-pound eggplant, halved crosswise, then cut lengthwise into 1"-thick strips
1 large bell pepper
2 1/2 pound mixed green and yellow zucchini (about 5)
2 plum tomatoes, halved lengthwise
2 tablespoons coarsely chopped fresh parsley
3 tablespoons coarsely chopped fresh basil
Four 12" skewers
soaked in water for 30 minutes if wooden

Instructions:
Prepare grill for direct-heat cooking over hot charcoal (medium-high heat or gas).
Whisk together garlic, vinegar, oil, salt, and pepper in a large bowl, then set aside 2/3 of vinaigrette for brushing.
Halve onion lengthwise and cut halves lengthwise into 1/2"-wide wedges. Thread 1/2" apart onto skewers (to hold layers together). Brush onion and eggplant with some reserved vinaigrette.
Oil grill rack, then grill pepper with onion and eggplant, covered only if using a gas grill, turning occasionally with tongs, until onion and eggplant are very tender, 6-10 minutes; transfer to a large rimmed baking sheet. Continue to grill pepper, turning it until skin is blackened, 1-2 minutes longer. Put pepper in a deep bowl and cover with a plate, then let stand while grilling remaining vegetables.
Quarter zucchini lengthwise; brush them and tomatoes with reserved vinaigrette. Grill, covered only if using a gas grill, turning tomatoes less frequently than zucchini, until tomatoes are just blistered, about 3 minutes; transfer to baking sheet. Continue to grill zucchini, turning, until just tender, 1-3 minutes longer.
Peel pepper and thinly slice flesh. Cut tomatoes into wedges and chop remaining vegetables. Add to bowl of vinaigrette along with herbs and salt to taste, tossing to coat.
Bacon-Wrapped Trout

Ingredients:
6 14-16-ounce rainbow trout, butterflied, deboned, 1 tablespoon Four Seasons Blend, 1 bunch fresh flat-leaf parsley, 1 bunch fresh thyme, 1/4 cup fresh sage leaves, thinly sliced, 1 1/2 pound thinly sliced bacon

Instructions:
Prepare grill for medium heat. Season trout inside and out with Four Seasons Blend. Stuff with herbs and wrap with bacon.
Grill trout, turning, until bacon is crisp and a paring knife inserts easily into flesh and is warm when removed, 15-20 minutes. do ahead: Fish can be prepped 6 hours ahead. Cover and chill.
Kansas City-Style Baby Back Ribs

Ingredients:
2 2-pound racks baby back pork ribs
1/4 cup plus 1/3 cup (packed) light or dark brown sugar, divided
1/4 cup chili powder
3 tablespoons sweet paprika
1 tablespoon salt
1 teaspoon freshly ground pepper
1/2 teaspoon cayenne pepper
1 1/2 cups chopped onion
2 tablespoons vegetable oil
6 garlic cloves, finely chopped
1 1/2 cups ketchup
1/2 cup cider vinegar
1/3 cup yellow (ballpark) mustard
1/4 cup molasses (not blackstrap)
3 tablespoons Worcestershire sauce
1 teaspoon hot sauce, or to taste
1 teaspoon liquid smoke (optional)

Instructions:
Line a large heavy rimmed baking sheet with foil and put rib racks side by side in pan.
In a bowl, whisk together 1/4 cup brown sugar, chili powder, paprika, salt, pepper, and cayenne and rub onto both sides of racks. Let ribs stand, meaty sides up, at room temperature, 1 hour.
Preheat oven to 325°. Cover pan tightly with foil and bake ribs 1 1/2 hours.
Make sauce while ribs bake: Cook onion in oil in a 3-4-quart heavy pot over medium-low heat, covered, stirring occasionally, until tender, 10-15 minutes. Add garlic and cook, stirring, 1 minute. Add remaining ingredients, including remaining 1/3 cup brown sugar, and simmer, uncovered, stirring occasionally, 15 minutes. Cool sauce slightly and purée in a food processor. Set aside 1 cup sauce for serving.
Remove foil cover and turn racks over so bone ends curve up, then baste ribs with pan juices and spread generously with some sauce. Continue to bake, uncovered, 30 minutes. Turn racks over, then baste again with pan juices and top generously with more sauce. Continue to bake until tender when pierced with a small knife, 30-45 minutes.
Broil ribs, meaty sides up, 4"-6" inches from heat, until browned, 2-3 minutes. Serve with reserved sauce.
Kielbasa and Cabbage Soup

Ingredients:
3 large red potatoes
Salt
2 medium onions, chopped
2 tablespoons rendered bacon fat, lard, or butter
3 large garlic cloves, finely chopped
3 1/2 cups beef stock or low-sodium broth
14 ounces smoked kielbasa, halved lengthwise and cut into 3/4" pieces
1 pound savoy cabbage (about 1/2 medium), chopped
3 medium carrots, halved lengthwise and cut into 1/2" pieces
2 celery stalks, halved lengthwise and cut into 1/2" pieces
Sour cream
Chopped dill

Instructions:
Generously cover potatoes with water in a large saucepan and season well with salt. Bring to a boil, partially covered, then reduce heat and simmer until tender, 30-40 minutes. Drain and cool until warm, then peel. Keep warm, covered.
Cook onions in fat with 1/4 teaspoon salt in a heavy 5-6-quart pot over medium-low heat, covered, stirring occasionally, until beginning to brown. Add garlic and cook, stirring, 1 minute.
Add stock, 1 1/2 cups water, kielbasa, cabbage, carrots, and celery and simmer, partially covered, until vegetables are tender, 15-20 minutes.
Halve or quarter potatoes and put 1 or 2 pieces in each bowl. Ladle soup over potato and top with a dollop of sour cream and some dill.
Cucumber Dill Salad

Ingredients:
1/8 cup rice vinegar, 1 tablespoon whole grain Dijon mustard, 1 tablespoon honey, Sea salt Freshly ground pepper, 1/2 red onion, thinly sliced, 1 English cucumber, cut into lengthwise slices with a vegetable peeler, 1 tablespoon chopped dill

Instructions:
Add vinegar, Dijon mustard, honey, salt, and pepper to a jar with a lid and shake well to mix. Add onion; let pickle for 30 minutes.
Stir together cucumber and dill in a bowl; drain excess water. Toss salad with dressing and onions just before serving.
Peanut Maple Fudge Bars

Ingredients:
3/4 cup flour
1/4 cup powdered sugar
2 tablespoons unsweetened cocoa powder
Pinch of fine sea salt
4 tablespoons (1/2 stick) melted salted butter
10 ounces semisweet chocolate, chopped
1/2 cup smooth peanut butter
8 tablespoons (1 stick) salted butter
2/3 cup sweetened condensed milk
3/4 cup maple syrup
1 cup (lightly packed) light brown sugar
1/8 teaspoon salt
3 tablespoons cream cheese
3/4 cup lightly salted roasted peanuts

Instructions:
Preheat oven to 350°. Line an 8" x 8" baking pan with 2 pieces of parchment paper, leaving at least 3" of overhang.
For the base, mix together flour, powdered sugar, cocoa powder, and salt in a medium bowl.
Add melted butter and mix thoroughly until you have a soft dough. Break dough into small pebbles and spread evenly in bottom of lined baking pan, then gently press dough into pan in an even layer. Bake until it turns a shade darker, 15 minutes. Let base cool a bit.
Meanwhile, make chocolate layer: Put chocolate in the top of a double boiler, or in a metal bowl set over a pan of simmering water. Add peanut butter and heat gently until melted, stirring occasionally.
Pour 1/2 cup of warm melted chocolate mixture over the baked base, and spread it out evenly. Refrigerate until set. Reserve remaining chocolate mixture on top of the stove while you prepare maple fudge.
Melt butter in a 2-quart saucepan over medium heat. Add sweetened condensed milk, maple syrup, brown sugar, and salt and bring to a simmer. Boil softly, stirring often, for 10 minutes. (Gauge doneness using the cold-water test: Fill a bowl with cold water and drop about 1/2 teaspoon of the mixture into it. If it forms a soft ball, it's ready.)
Fill a sink with at least 6" cold water, and set saucepan in it (making sure not to slosh water into fudge). Stir constantly with a sharp-edged wooden spoon, scraping down sides of pot, until mixture starts to turn granular, about 5 minutes. When it starts to look like sand and becomes hard to stir, remove pan from water; add cream cheese. Stir, scraping sides, until mixture is smooth and light.
Immediately spread maple fudge in an even layer over cooled chocolate layer.
Scatter peanuts on top and press them lightly into maple filling. Gently heat remaining chocolate mixture to return it to a liquid state. Drop chocolate from the side of a rubber spatula onto maple layer. Swipe across peanuts to cover them completely.
Return baking pan to refrigerator and chill until completely set, about 4 hours. Cut into small bars.
Dairy-Free Lemon Crèmes With Oat-Thyme Crumble

Ingredients:
1 12.3-ounce package extra-firm silken tofu, 2 tablespoons fine or medium-ground cornmeal, Pinch of sea salt, 1/3 to 1/2 cup honey, Grated zest of 1 Meyer lemon, 3 tablespoons freshly squeezed Meyer lemon juice, 2 tablespoons coconut oil, 1/4 teaspoon vanilla extract, 1/4 cup natural cane sugar, 1/4 teaspoon sea salt, 1/2 cup old-fashioned rolled oats, 1/4 cup chopped raw almonds, 1 tablespoon fresh thyme leaves

Instructions:
Wrap tofu between a few layers of paper towels and set aside to drain for 10 minutes.
In a food processor or in a bowl using a whisk, blend tofu, cornmeal, salt, honey, and lemon zest and juice until completely smooth, about 1 minute if using a food processor. Divide mixture among 4 small bowls and refrigerate for at least 2 hours and up to 1 day.
Preheat oven to 350°.
Melt coconut oil until liquid in a small saucepan or in the microwave. In a bowl, stir together coconut oil, vanilla, sugar, and salt. Add oats and almonds and stir to coat everything evenly. Rub half of the thyme leaves between your fingers to release their fragrance and stir them in. Spread mixture on a rimmed baking sheet and bake until just toasted, about 20 minutes. Set aside to cool.
Once crèmes are chilled, sprinkle cooled crumble on top. Garnish with remaining thyme.
Pea, Radish, and Cabbage Slaw

Ingredients:
4 ounces sugar snap peas, thinly sliced crosswise
1 bunch radishes, half thinly sliced into matchsticks and half thinly sliced into rounds
4 ounces red cabbage, finely shredded
4 ounces fresh peas or frozen peas, thawed
1 lemon, zested and juiced
1/4 cup olive oil
1 tablespoon Dijon mustard
2 tablespoons white wine vinegar
Sea salt
Freshly ground black pepper

Instructions:
Combine snap peas, radish matchsticks, red cabbage, and peas in a medium bowl. Add remaining ingredients to a jar with a lid. Shake to mix well.
Toss salad with dressing just before serving. Scatter radish rounds over the top.
Tortilla-Crusted Tilapia

Ingredients:
1 tablespoon fresh lime juice, 4 6-ounce tilapia fillets, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1 cup finely crushed tortilla chips, 1/4 teaspoon cayenne pepper, 1 egg, 1/2 cup mayonnaise, 1 jalapeño, stemmed, seeded, and finely diced, 1 garlic clove, minced, 1 teaspoon chopped fresh cilantro, 1 teaspoon fresh lime juice

Instructions:
Preheat oven to 400°. Lightly grease a baking sheet or line with parchment paper.
Sprinkle lime juice on both sides of fish, then season both sides with salt and pepper. Stir together tortilla chips and cayenne on a plate. Beat egg in a bowl. Dip each fillet in egg, then roll in chips. Place each coated fillet on prepared baking sheet.
Bake for 15-17 minutes, or until fish flakes.
While fish is baking, make tartar sauce: Mix together mayonnaise, jalapeño, garlic, cilantro, and lime juice. Season to taste with salt. Serve with cooked fish.
Nectarine, Plum, and Raspberry Pie

Ingredients:
2 1/2 cups all-purpose flour
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into 1/2" cubes
1/4 cup cold vegetable shortening
1/2 teaspoon salt
5 to 7 tablespoons ice water
2 pound nectarines, cut into 1/2" wedges
1 pound red or purple plums, cut into 1/2" wedges
12 ounces raspberries (about 3 cups)
1 tablespoon fresh lemon juice
3/4 cup sugar, divided
2 tablespoons quick-cooking tapioca
2 tablespoons cornstarch
1/8 teaspoon salt
1 egg, beaten well
1 tablespoon sugar
pastry scraper
electric coffee/spice grinder
fluted pastry wheel
pizza cutter or sharp knife

Instructions:
Blend together flour, butter, shortening, and salt in a bowl with your fingertips (or pulse in a food processor) until mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle evenly with 5 tablespoons ice water and gently stir with a fork (or pulse) until incorporated.
Squeeze a small handful: If it doesn't hold together, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until just combined. (Do not overwork mixture, or pastry will be tough.)
Turn out dough onto a work surface and divide into 6 portions. With the heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all of dough together with scraper and press into 2 balls, then flatten each into a 5" disk. Chill dough, each disk wrapped tightly in plastic wrap, until firm, at least 1 hour.
Toss nectarines, plums, raspberries, lemon juice, and 1/4 cup of sugar in a large bowl.
Grind tapioca to a powder in grinder, then whisk together with cornstarch, salt, and remaining 1/2 cup sugar in a small bowl (do not toss with fruit until dough is rolled out).
Roll out 1 disk of dough on a lightly floured surface with a lightly floured rolling pin, into a 13"-14" round, then fit into a 9" pie plate and trim edge, leaving a 1" overhang.
Roll out remaining disk to a 14" round. Slide round onto a baking sheet. Cover and chill both crusts for 1 hour.
Preheat oven to 400° with rack in lower third. Toss sugar mixture with fruit and transfer to chilled pie shell.
Using fluted pastry wheel (or other utensil), cut chilled dough round into 3/4"-wide strips. Weave strips over filling, forming a lattice. Trim strips 1/2" shorter than dough overhang. Fold overhang over strips and crimp edges decoratively.
Brush beaten egg over crust edges and lattice. Sprinkle 1 tablespoon sugar over crust. Set pie on a large rimmed baking sheet lined with foil.
Bake pie 30 minutes. Reduce oven temperature to 350° and continue to bake, checking frequently and covering edge with a strip of foil or pie shield if crusts are browning too fast, until crusts are golden brown and filling is bubbling, 40-50 minutes more.
Cool pie to room temperature on a rack, at least 2 hours.
Smashed Roasted Potatoes

Ingredients:
2 pounds medium Yukon Gold or red-skinned potatoes (about 6 ounces each)
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil

Instructions:
Preheat oven to 350°. Wrap each potato in foil. Place on a rimmed baking sheet. Bake until tender, 45-60 minutes. Let cool slightly.
Unwrap potatoes and arrange on same baking sheet. Set another rimmed baking sheet over potatoes, rimmed side up, and press gently to smash potatoes without breaking them apart. Season with salt and pepper; drizzle with half of the oil. Carefully turn potatoes to coat.
Preheat oven to 500°. Roast potatoes for 15 minutes. Drizzle with remaining oil, turn to coat, and continue roasting until crispy and golden brown, 25-30 minutes.
Butter Beans with Butter, Mint, and Lime

Ingredients:
Kosher salt, 6 cups fresh shelled butter beans or frozen baby lima beans, 3 tablespoons unsalted butter, cut into small pieces, Juice of 2 large limes, 1 cup loosely packed mint leaves, chopped, Freshly ground black pepper, 1 teaspoon grated lime zest, for garnish

Instructions:
In a medium saucepan, bring 6 cups water and 1 tablespoon salt to a boil over high heat. Add butter beans and cook until tender, 9-12 minutes, depending on the size of the beans. Drain in a colander; shake colander several times to shed as much water as possible.
Put butter in a large serving bowl, and pour warm butter beans on top. Toss beans with butter until all the butter is melted. Add lime juice and toss again to distribute. Fold in mint, season with salt and pepper, and scatter lime zest over the top. Serve immediately.
Dutch Oven Cornbread with Fig Jam

Ingredients:
3/4 cup (1 1/2 sticks) unsalted butter
1 1/2 cups all-purpose flour
1 1/2 cups cornmeal
1/4 cup sugar
2 teaspoon baking soda
2 teaspoon kosher salt
1/2 teaspoon baking powder
3 large eggs
1 cup whole milk
3/4 cup fig jam

Instructions:
Preheat oven to 425°. Place butter in a 10"-12"-diameter Dutch oven, cover, and place in oven to heat pot and melt butter, 6-8 minutes (don't let butter burn). Swirl butter to coat bottom and partway up sides of pan; pour butter into a small bowl and set aside.
Meanwhile, whisk flour, cornmeal, sugar, baking soda, salt, and baking powder in a large bowl. Whisk eggs and milk in a medium bowl; add to cornmeal mixture along with reserved melted butter and whisk to combine. Scrape batter into hot Dutch oven.
Cover and bake until cornbread has started to set around edges, 10-12 minutes. Dot surface with jam. Cover and bake until a tester inserted into the center comes out clean, 15-20 minutes longer. Let cool, uncovered, 15 minutes. To serve, cut cornbread into wedges.
Grilled Corn

Ingredients:
12 ears of corn, Oil, for grilling

Instructions:
Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).
If grilling with husk on: Oil grill rack; grill corn (covered only if using a gas grill), turning, until tender, 20-30 minutes. Let stand until cool enough to handle but still warm, 5-10 minutes.
If grilling without husk: Oil rack; grill corn (covered only if using a gas grill), turning, until browned and tender, about 10 minutes.
Creamy Lamb's-Quarters Gratin

Ingredients:
1 1/2 pounds lambs-quarters
1 bunch scallions, chopped (1 1/2 cups)
1 tablespoon olive oil
Salt
freshly ground black pepper
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 cup milk, plus additional, if necessary
1/4 teaspoon nutmeg (preferably freshly grated)
1 teaspoon finely grated lemon zest
"1 cup coarse fresh breadcrumbs (coarsely ground from a baguette; see Cooks Notes)", 1/2 cup packaged pre-grated mozzarella
1/4 cup finely grated Parmesan
4 teaspoons olive oil

Instructions:
Preheat the oven to 350° F with the rack in the middle. Butter a 2-quart shallow baking dish.
Bring 1-inch salted water to a boil in a large saucepan. Meanwhile, wash lamb's-quarters in a large bowl of cold water and drain well. Trim any coarse, woody stems at bottom (don't go crazy with trimming; young lamb's-quarter stems cook up tender and delicious).
Add lamb's-quarters to pot and cook over medium heat, covered, until leaves are wilted and stems are tender, 2 to 3 minutes. Drain the greens in a large sieve or colander and rinse well under cold running water. Drain again, pressing out excess liquid with the back of a large spoon. Coarsely chop greens and transfer to a bowl. Dry saucepan and reserve.
Cook scallions in olive oil with 1/4 teaspoon salt in reserved saucepan over medium heat, stirring, until softened, 3 to 4 minutes. Combine scallion mixture with greens in bowl. Reserve saucepan again.
Melt butter in reserved saucepan over medium-low heat and stir in flour. Cook, stirring, 2 minutes, then whisk in milk and bring to a boil, whisking. Reduce heat and simmer sauce, whisking, 2 minutes (it will be thick). Remove from heat and whisk in nutmeg, zest, and salt and pepper to taste.
Mix sauce into greens mixture. If the mixture is too thick, thin with a little additional milk; season with salt and pepper. Spread out mixture in baking dish.
Toss together crumbs, cheeses, and oil until combined well. Sprinkle topping evenly over greens mixture and bake in oven until crumbs are golden and mixture is bubbling, about 30 minutes.
The best way to make coarse fresh breadcrumbs is to cube fresh bread, then grind it in small batches in a blender (a food processor is not as good at grinding crusty bread into breadcrumbs because the crusts get stuck in the blade).
Creamy lamb's-quarters mixture and crumb mixture can be made 1 day ahead and kept separately in airtight containers, chilled.