iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Black and Wild Rice Salad with Roasted Squash

Ingredients:
1 1/2 cups black rice, 1/2 cup wild rice, Kosher salt, 1/2 medium butternut squash, peeled, seeds removed, cut into pieces, 1/2 cup olive oil, divided, Freshly ground black pepper, 1/4 cup red wine vinegar, 2 teaspoons honey, 2 scallions, thinly sliced, 1 cup pomegranate seeds, 1 cup microgreens or sprouts, 1/2 cup roasted pistachios, chopped

Instructions:
Preheat oven to 450°F. Cook black rice and wild rice in a large pot of boiling salted water until tender, 35–40 minutes; drain and rinse, shaking off as much water as possible. Spread out on a rimmed baking sheet and let cool.
Meanwhile, toss squash with 1/4 cup oil on another baking sheet; season with salt and pepper. Roast, tossing once, until golden brown and tender, 20–25 minutes; let cool.
Whisk vinegar, honey, and remaining 1/4 cup oil in a large bowl. Add black rice and wild rice, squash, scallions, pomegranate seeds, microgreens, and pistachios; season with salt and pepper and toss to combine.
DO AHEAD: Salad (without microgreens) can be made 4 hours ahead. Cover and chill.
Brown Butter-Polenta Cake with Maple Caramel

Ingredients:
3/4 cup (1 1/2 sticks) unsalted butter, plus more for pan
3/4 cup pure maple syrup
2 cups almond flour or meal
1 cup quick-cooking polenta
1 1/2 teaspoon baking powder
1 teaspoon kosher salt
3/4 cup plus 1 tablespoon sugar
3 large eggs
1/2 cup heavy cream
1/2 cup sour cream
A candy thermometer

Instructions:
Preheat oven to 350°F. Butter a 9"-diameter cake pan and line bottom with a round of parchment paper; butter parchment.
Melt 3/4 cup butter in a medium saucepan over medium heat, then cook, stirring often, until butter foams, then browns (do not let burn), 5–8 minutes. Pour into a medium bowl; let cool. Chill brown butter until cold.
Fit a clean medium saucepan with thermometer and bring maple syrup to a boil over medium-high heat; cook until thermometer registers 265°F (syrup will be thicker and a shade darker). Pour into prepared pan and spread with an offset spatula or a spoon to cover bottom; let cool (syrup will harden as it sits).
Whisk almond flour, polenta, baking powder, and salt in a medium bowl. Using an electric mixer on medium-high speed, beat chilled brown butter and 3/4 cup sugar until very pale and fluffy, 5–7 minutes. Add eggs 1 at a time, beating to blend between additions. Beat until light and fluffy, about 4 minutes. Reduce speed to low, gradually add dry ingredients, and mix just to combine. Scrape batter into pan; smooth top.
Bake until cake is golden brown and pulls away from sides of pan, 50–55 minutes. Transfer pan to a wire rack; let cake cool in pan 20 minutes. Turn out onto rack and let cool completely.
Using an electric mixer, beat heavy cream, sour cream, and remaining 1 tablespoon sugar in a medium bowl until soft peaks form. Serve cake with whipped-cream mixture.
DO AHEAD: Cake can be baked 1 day ahead. Store tightly wrapped at room temperature.
Millet-Scallion Pancakes

Ingredients:
3/4 cup millet, 1 1/2 teaspoon kosher salt, plus more, 1/3 cup reduced-sodium soy sauce, 3 tablespoons unseasoned rice vinegar, 2 teaspoons sugar, 2 teaspoons toasted sesame seeds, 1 teaspoon Sriracha, 8 scallions, thinly sliced, divided, plus more for serving, 2 large eggs, 6 tablespoons buttermilk, 3 tablespoons cornstarch, 1 tablespoon toasted sesame oil, 6 tablespoons vegetable oil

Instructions:
Cook millet in a large saucepan of boiling salted water, stirring occasionally, until tender, 15–20 minutes; drain, shaking off as much water as possible. Spread out on a rimmed baking sheet and let cool.
Meanwhile, whisk soy sauce, vinegar, sugar, sesame seeds, Sriracha, and 1/4 of scallions in a small bowl; set sauce aside.
Whisk eggs, buttermilk, cornstarch, sesame oil, and 1 1/2 teaspoon salt in a medium bowl. Fold in millet and 3/4 of scallions.
Working in 3 batches, heat 2 tablespoons vegetable oil in a large nonstick skillet or well-seasoned cast-iron pan over medium-high heat. Add heaping spoonfuls of millet batter to skillet, press to 1/4" thickness, and cook until golden brown, about 3 minutes per side; transfer to a paper towel–lined plate.
Sprinkle pancakes with more scallions and serve with reserved sauce.
DO AHEAD: Millet can be cooked 2 days ahead; cover and chill. Millet batter can be made 6 hours ahead; cover and chill.
Spiced Pumpkin Seed and Cashew Crunch

Ingredients:
Nonstick vegetable oil spray
1 large egg white
1 teaspoon light agave syrup (nectar)
1/2 teaspoon garam masala or curry powder
1/2 teaspoon kosher salt
1/8 teaspoon cayenne pepper
1/4 cup raw cashews, coarsely chopped
1/4 cup shelled pumpkin seeds (pepitas)
1/4 cup shelled sunflower seeds

Instructions:
Preheat oven to 300°F. Coat a rimmed baking sheet with nonstick spray. Whisk egg white, agave, garam masala, salt, and cayenne in a medium bowl. Add nuts and seeds and toss to coat. Using a slotted spoon, transfer mixture to baking sheet, letting excess egg drip back into bowl. Bake, tossing once, until mixture is golden brown, 20–25 minutes. Let cool on baking sheet.
DO AHEAD: Crunch can be made 5 days ahead. Store airtight at room temperature.
Easy Steak Sauce with Seared Hanger Steak

Ingredients:
3 tablespoons vegetable oil, divided
1 medium onion, chopped
4 garlic cloves, chopped
1 Fresno chile or red jalapeño, seeded, chopped
Kosher salt, freshly ground pepper
1 freshly ground pepper
1 tablespoon tomato paste
1/2 cup Worcestershire sauce
1/2 cup red wine vinegar
1/4 cup (packed) dark brown sugar
2 tablespoons whole grain mustard
Few dashes of hot sauce
1 1/2 pounds hanger steak
center membrane removed
cut into 4 pieces

Instructions:
Heat 2 tablespoons oil in a small saucepan over medium-high heat. Add onion, garlic, and chile; season with salt and pepper. Cook, stirring often, until soft, about 5 minutes.
Add tomato paste to saucepan and cook, stirring, until beginning to darken, about 1 minute. Stir in Worcestershire sauce, vinegar, brown sugar, mustard, and hot sauce; simmer until slightly thickened, about 5 minutes. Transfer to a blender and purée with 1/2 cup water until smooth. Strain through a fine-mesh sieve into a small bowl, if desired. Set sauce aside.
Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Season steak with salt and pepper and cook, turning occasionally, until deeply browned and an instant-read thermometer registers 130°F for medium-rare, 8–10 minutes.
Transfer meat to a cutting board; let rest 5 minutes before slicing. Serve with sauce.
DO AHEAD: Steak sauce can be made 1 week ahead. Cover and chill.
Sautéed Shiitake Mushrooms

Ingredients:
2 tablespoons olive oil
8 ounces shiitake mushrooms, stems removed
1/4 cup Canal House Teriyaki Sauce or 1 tablespoon (scant) prepared oyster sauce

Instructions:
Heat oil in a medium skillet over medium heat. Add mushrooms and cook, tossing occasionally, until tender and golden brown, 8–10 minutes.
Add 2 tablespoons water to skillet and cook, tossing mushrooms occasionally, until water is evaporated and mushrooms are tender, about 2 minutes longer. Transfer mushrooms to a medium bowl and toss with teriyaki sauce.
DO AHEAD: Mushrooms can be made 5 days ahead; cover and chill.
Pizza Bianca with Scamorza and Shaved Celery Root

Ingredients:
1/4 bulb celery root (celeriac), peeled, very thinly sliced
2 tablespoons olive oil, divided, plus more for baking sheet
Kosher salt, freshly ground pepper
8 ounces prepared pizza dough, room temperature
6 ounces scamorza cheese or smoked mozzarella, thinly sliced
1/2 small red onion, very thinly sliced
1/2 cup grated Parmesan
1 tablespoon fresh oregano leaves, plus more for serving
1 tablespoon drained capers, chopped
Flaky sea salt (such as Maldon)

Instructions:
Place a rack in lower third of oven; preheat to 500°F. Toss celery root and 1 tablespoon oil in a medium bowl; season with kosher salt and pepper. Set aside.
Gently stretch dough into a 16x12" oval and transfer to a lightly oiled rimmed baking sheet. (If dough springs back, cover and let rest 10 minutes, then stretch again, resting as needed.) Brush with remaining 1 tablespoon oil and bake until dry and golden, about 5 minutes (this prevents dough from getting soggy once the toppings are added). Remove from oven; top with cheese, reserved celery root, onion, Parmesan, and 1 tablespoon oregano.
Bake pizza, rotating baking sheet halfway through, until cheese is melted, celery root is tender, and crust is golden brown, 12–15 minutes. Top with capers and more oregano; season with sea salt and pepper.
Sage Brown Derby

Ingredients:
2 ounces rye whiskey
1 ounce fresh red or pink grapefruit juice
1/2 ounce fresh lime juice
1/4 ounce agave syrup (nectar)
2 dashes bitters
1 fresh sage leaf

Instructions:
Combine whiskey, grapefruit juice, lime juice, agave, and bitters in a cocktail shaker. Fill shaker with ice and shake until outside is frosty, about 30 seconds; strain into a coupe glass. Slap sage leaf between your palms until fragrant; float on top of cocktail.
Candied Grapefruit Peel

Ingredients:
2 large red or pink grapefruits, 1 cup sugar, plus more for tossing

Instructions:
Cut peel from grapefruits into 3/8" strips leaving 1/4" white pith attached. Place in a small saucepan; add cold water to cover. Bring to a boil, then drain; repeat twice.
Bring peel, 1 cup sugar, and 1/2 cup water to a boil in same saucepan; reduce heat and simmer until peel is translucent, 15–20 minutes. Drain; transfer peel to a wire rack and let dry, 2–4 hours. Toss in more sugar.
Pickled Umeboshi Beets

Ingredients:
3 medium beets (about 1 1/2 pounds)
8 umeboshi (Japanese pickled plums)
2–3 tablespoons umeboshi vinegar or unseasoned rice vinegar

Instructions:
Preheat oven to 475°F. Wrap beets in foil; place on a rimmed baking sheet and roast until tender, 1–1 1/4 hours. Unwrap; let cool slightly. Remove skin, then cut beets into wedges. Place in a small bowl, add umeboshi and vinegar, and toss to coat.
DO AHEAD: Beets can be made 5 days ahead. Cover and chill.
Roasted Fingerlings with Preserved Lemon

Ingredients:
2 pounds fingerling potatoes, halved lengthwise, 3 tablespoons olive oil, 2 teaspoons chopped fresh rosemary, Kosher salt, freshly ground pepper, 3 tablespoons thinly sliced preserved lemon peel

Instructions:
Preheat oven to 450°F. Toss potatoes, oil, and rosemary on a large rimmed baking sheet; season with salt and pepper. Roast, tossing halfway through, until soft and golden brown, 25–30 minutes. Toss warm potatoes with preserved lemon peel.
Beet Salad with Miso and Black Sesame

Ingredients:
6 small beets (about 1 pound), preferably golden, scrubbed, divided
3 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
1/4 cup white miso
2 tablespoons rice wine vinegar
1 bunch watercress, trimmed
1 teaspoon black sesame seeds or toasted white sesame seeds

Instructions:
Preheat oven to 400°F. Place 4 beets on a large piece of foil and rub with 1 tablespoon oil; season with salt and pepper and close up foil around beets. Place on a rimmed baking sheet and roast until tender, 30–40 minutes. Unwrap beets and let cool slightly. Peel and cut into 1/2" wedges.
Meanwhile, whisk miso, vinegar, remaining 2 tablespoons oil, and 3 tablespoons water in a small bowl. Set dressing aside.
Thinly slice remaining 2 raw beets on a mandoline. Arrange watercress and roasted and raw beets on a platter and drizzle with reserved dressing; top with sesame seeds.
DO AHEAD: Beets can be roasted 2 days ahead. Cover separately and chill.
Pan-Roasted Chicken with Harissa Chickpeas

Ingredients:
1 tablespoon olive oil
8 skin-on, bone-in chicken thighs (about 3 pounds)
Kosher salt, freshly ground pepper
1 small onion, finely chopped
2 garlic cloves, finely chopped
2 tablespoons tomato paste
2 15-ounce cans chickpeas, rinsed
1/4 cup harissa paste
1/2 cup low-sodium chicken broth
1/4 cup chopped fresh flat-leaf parsley
Lemon wedges, for serving
Ingredient info: Harissa
a spicy North African red chile paste
is available at Middle Eastern markets
some specialty foods stores
and online.

Instructions:
Preheat oven to 425°F. Heat oil in a large ovenproof skillet over medium-high heat. Season chicken with salt and pepper. Working in 2 batches, cook until browned, about 5 minutes per side; transfer to a plate.
Pour off all but 1 tablespoon drippings from pan. Add onion and garlic; cook, stirring often, until softened, about 3 minutes. Add tomato paste and cook, stirring, until beginning to darken, about 1 minute. Add chickpeas, harissa, and broth; bring to a simmer.
Nestle chicken, skin side up, in chickpeas; transfer skillet to oven. Roast until chicken is cooked through, 20–25 minutes. Top with parsley and serve with lemon wedges for squeezing over.
Bo Ssäm

Ingredients:
1 whole 8- to 10-pound bone-in Boston pork butt, 1 cup granulated sugar, 1 cup plus 1 tablespoon kosher salt, 7 tablespoons light brown sugar, 1 dozen oysters, shucked, 1 cup Napa Cabbage Kimchi, plus 1 cup puréed, 1 cup Ginger Scallion Sauce, Ssäm Sauce, 2 cups Short-Grain Rice, 3 to 4 heads Bibb lettuce, leaves separated, well washed, and spun dry, Maldon or other high-quality coarse sea salt

Instructions:
1. Put the pork in a roasting pan, ideally one that holds it snugly. Mix together the granulated sugar and 1 cup of the salt in a bowl, then rub the mixture into the meat; discard any excess salt-and-sugar mixture. Cover the pan with plastic wrap and put it into the fridge for at least 6 hours, or overnight.
2. Heat the oven to 300°F. Remove the pork from the refrigerator and discard any juices that have accumulated. Put the pork in the oven and cook for 6 hours, basting with the rendered fat and pan juices every hour. The pork should be tender and yielding at this point—it should offer almost no resistance to the blade of a knife and you should be able to easily pull meat off the shoulder with a fork. Depending on your schedule, you can serve the pork right away or let it rest and mellow out at room temperature for up to an hour.
3. When ready to serve—sauces are made, oysters are ready to be shucked, lettuce is washed, etc.—turn the oven to 500°F.
4. Stir together the remaining 1 tablespoon salt and the brown sugar and rub the mixture all over the pork. Put it in the oven for 10 to 15 minutes, until the sugar has melted into a crisp, sweet crust.
5. Serve bo ssäm whole and hot, surrounded by the accompaniments.
Basic Clafoutis

Ingredients:
1 cup whole milk, 3 eggs, 1/2 cup sugar, 1 teaspoon vanilla extract, 2 tablespoons butter, melted, 1/2 cup all-purpose flour

Instructions:
1. Preheat the oven to 325°F. In a large bowl, whisk together the milk, eggs, sugar, vanilla, and butter until the sugar is dissolved. Add the flour and whisk until smooth. Pour the batter into a cast iron skillet or pie pan.
2. Now add your favorite fruit or flavoring (see below). Bake until the clafoutis is beautifully puffed and golden, 35–40 minutes. Serve immediately.
Clafoutis Variations: Concord Grape Clafoutis: Once the batter is in the skillet, scatter 2 cups slightly crushed Concord or other black or red grapes on top. Cherry Clafoutis: Scatter 2 cups pitted cherries onto the batter once it's poured into pie plates. Pear Clafoutis with Pear Eau de Vie: Core 1 ripe pear and cut into pieces. Pour the batter into the skillet and top with the pear pieces. Bake. Drizzle with 2 tablespoons eau de vie and serve immediately. Milk Chocolate and Hazelnut Clafoutis: Melt 1 cup chopped milk chocolate in a large mixing bowl set above a simmering pot of water. Fold in the clafoutis batter until smooth and fully incorporated. Pour into a skillet or pie plate, sprinkle with 1/4 cup coarsely chopped hazelnuts, and bake.
Brook Trout Müllerin

Ingredients:
4 skin-on brook trout filets, Salt, Freshly ground black pepper, 1/4 cup flour, 4 tablespoons butter, 1 lemon, halved, Leaves from 4 sprigs fresh parsley, chopped

Instructions:
Season both sides of the filets with salt and pepper and lightly dust with flour. Melt the butter in a large skillet over medium-high heat. Place the filets, skin-side down, and cook until the skin is brown and crispy, 3–5 minutes. Carefully turn with a spatula and cook for another 30 seconds.
Squeeze the lemon over the fish and add the parsley. As the sauce begins to bubble up, spoon ample butter over each filet and serve immediately.
Ragout of Lamb Shoulder with Cavatelli

Ingredients:
1/4 cup olive oil, 1 5-pound bone-in lamb shoulder, 1 teaspoon fennel seeds, crushed, Leaves from 1 sprig fresh rosemary, chopped, Salt, Freshly ground black pepper, 1 bunch leeks, trimmed, chopped, and cleaned, 1 stalk celery, chopped, 4 cloves garlic, chopped, Pinch red pepper flakes, 3 filets salt-cured anchovies, 2 tablespoons tomato paste, Leaves from 4 sprigs fresh thyme, chopped, 1 bay leaf, 1 1/2 cups red wine, Peel of 1/2 orange, 1 cup red pearl onions, peeled, 2 cups Basic Fond de Veau, 1 16-ounce package cavatelli pasta, cooked, 1 cup fresh sweet peas

Instructions:
1. Heat the oil in a large, heavy-bottomed pot over high heat. Season the lamb shoulder with the fennel, rosemary, salt, and pepper. Add the lamb to the pot and sear on all sides, turning occasionally, until golden brown, 5–7 minutes. Transfer to a platter.
2. Add the leeks, celery, garlic, and red pepper flakes to the pot and cook until softened, about 5 minutes. Add the anchovies, tomato paste, thyme, and bay leaf and cook, stirring constantly, until a dark, mahogany-colored crust forms on the bottom of the pot, 3–4 minutes.
3. Add the wine and bring to a boil, stirring constantly. Return the lamb to the pot and add the orange peel, red onions, and Fond de Veau. Cover and bring to a boil. Reduce the heat to a slow simmer and cook until the lamb is tender, about 2 hours. Remove from the heat and let the lamb cool in the pot, covered. Discard the bay leaf.
4. When you're ready to serve, pull the lamb meat from the bone and return to the rich sauce in the pot along with the cooked pasta. Add the sweet peas and warm thoroughly before serving.
Good Gravy Bowl with Broccoli & Seitan

Ingredients:
2 teaspoons olive oil, 1 medium yellow onion, diced, 3 cloves garlic, chopped, Pinch of salt, 1 1/2 tablespoons organic cornstarch, 1 1/2 cups vegetable broth, 3 tablespoons chopped fresh thyme, 1/2 teaspoon dried sage, Several pinches of freshly ground black pepper, 1 1/2 cups cooked brown lentils, 2 tablespoons mellow white miso, 2 teaspoons olive oil, 2 cups thinly sliced seitan, in bite-size pieces, Several pinches of freshly ground black pepper, 4 cups broccoli florets, 4 cups cooked quinoa

Instructions:
Prepare the gravy: Preheat a 2-quart saucepan over medium heat and add the oil. Sauté the onion and garlic in the oil with a pinch of salt for 5 to 7 minutes, until lightly browned.
In the meantime, mix the cornstarch with 1/2 cup of the vegetable broth, stirring with a fork to dissolve, and set aside.
When the onions have browned, add the thyme, sage, and pepper and sauté for 30 seconds or so. Add the lentils, miso, and the remaining 1 cup broth (not the broth mixed with the cornstarch just yet) and heat through. Once warm, use an immersion blender to purée until relatively smooth. If you don't have an immersion blender, transfer to a blender or food processor to purée, and then transfer back to the pot.
Stream in the broth-cornstarch mixture, stirring constantly, and heat for another 7 minutes, until thick and silky. Taste for seasoning and keep warm until ready to serve.
Prepare the seitan: Preheat a large, heavy pan over medium-high heat (as usual, cast iron is preferred) and add the oil. Sauté the seitan in the oil, along with a few pinches of black pepper, until seared on both sides, 5 to 7 minutes. Set aside until ready to serve.
Steam the broccoli: Get your steaming apparatus ready. Place the broccoli in the steamer and sprinkle on a pinch of salt. Steam for 5 to 7 minutes, until brilliantly bright green. Remove from the steamer immediately. To assemble: Place the quinoa in bowls, then add the broccoli and seitan. Smother in gravy, and serve!
Cocoa Delight

Ingredients:
1 cup roughly chopped kale, 1 cup frozen pitted black cherries, 2 tablespoons unsweetened cocoa powder, plus 1 teaspoon for sprinkling, 2 tablespoons granulated sugar

Instructions:
Place all the ingredients in a blender and blend until smooth. Pour into a glass and sprinkle with the cocoa powder. Serve immediately.
Plum-Marzipan Galette

Ingredients:
Vegetable oil cooking spray
1 1/2 pounds Italian plums, pitted and sliced
1/3 cup plus 1 teaspoon sugar, divided
1/4 teaspoon ground cardamom
2 tablespoons all-purpose flour
1 trans-fat-free refrigerated ready-to-bake pie crust dough (7.5 ounces)
1/4 cup marzipan, crumbled into 1/4-inch pieces
1 large egg
lightly beaten

Instructions:
Heat oven to 375°. Coat a large rimmed baking sheet with cooking spray. In a bowl, toss plums with 1/3 cup sugar and cardamom. Dust flour on work surface; roll out dough to a 14-inch diameter and transfer to baking sheet. Leaving a 2-inch border, sprinkle marzipan on dough. Arrange plums in circular pattern over marzipan. Fold and pleat edges toward center. Brush dough with egg and sprinkle with remaining 1 teaspoon sugar. Bake until crust is golden, 22 to 26 minutes. Cool; serve.
Alfred Portale's Red Snapper With Potatoes and Onions

Ingredients:
3 tablespoons extra-virgin olive oil
1/2 pound Red Bliss potatoes, thinly sliced
1/4 medium yellow onion, thinly sliced
6 garlic cloves, sliced
4 sprigs thyme
4 small sprigs rosemary
4 red snapper fillets (6 ounces each)
12 thin slices lemon
1 cup dry white wine
3/4 cup bottled clam broth
3 canned Roma tomatoes, diced
1/3 cup pitted kalamata olives, chopped
3 tablespoons chopped parsley
Juice of 1 lemon

Instructions:
Heat oven to 400°. In a 10" ovensafe skillet over medium heat, heat oil. Add potatoes; cover and cook until tender, 10 minutes. Add onion, garlic, thyme and rosemary; season with salt and freshly ground black pepper. Cover and cook until vegetables soften, 5 minutes. In skillet, form potato mixture into four mounds. Season fish with salt and black pepper; place a fillet on each mound and top with lemon slices. Increase heat to high; when pan sizzles, add wine and cook until liquid reduces by half, 2 minutes. Add broth; bring sauce to a boil. Cover and bake, 8 minutes. Remove fish and vegetables and transfer to 4 plates; reserve broth in pan. Return pan to stove top over high heat and reduce broth, 1 to 2 minutes. Add tomatoes, olives, parsley and juice to taste; cook until sauce is thick, 10 minutes. Drizzle over fillets.
Phyllo Flowers with Sorbet and Blueberries

Ingredients:
8 sheets (9" x 14") phyllo dough, thawed
2 tablespoons butter, melted
1/3 cup sugar plus 1 tablespoon sugar, divided
1 bag (12 ounces) frozen blueberries, thawed
2 teaspoons cornstarch
Pinch nutmeg
1 pint fresh blueberries
1 pint raspberry sorbet

Instructions:
Heat oven to 350°. Brush 1 sheet phyllo lightly with butter and sprinkle a pinch of sugar around border; gather edges and place in muffin pan cup, lining bottom and sides. Repeat with remaining sheets. Bake until crisp, 7 to 8 minutes. Let rest in pan 2 to 3 minutes; transfer cups to a wire rack and cool. In a saucepan, boil thawed blueberries, cornstarch, remaining 1/3 cup sugar and nutmeg. Cook until syrupy, stirring occasionally, 5 minutes. Remove from heat; mash berries lightly and cool, 15 minutes. Stir in fresh berries. Assemble flowers: Fill each cup with 1/4 cup sorbet and top with berry mixture.
Kale Pesto with Toasted Walnuts

Ingredients:
2 cups packed torn kale leaves, stems removed, 1 cup packed fresh basil leaves, 1 teaspoon sea salt, 1/4 cup extra virgin olive oil, 1/4 cup toasted walnuts, 4 cloves garlic, chopped, 1/2 cup grated Parmesan cheese

Instructions:
In a food processor, combine the kale leaves, basil leaves, and salt. Pulse 10 to 12 times, until the kale leaves are finely chopped. With the motor running, drizzle in the olive oil. Scrape down the sides of the processor. Add the walnuts and garlic and process again, then add the cheese and pulse to combine. Toss with your favorite pasta and serve immediately.