iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Strawberry Buckwheat Bars

Ingredients:
1 cup (2 sticks) cold unsalted butter, cut into pieces, plus more for pan
2 1/4 cups all-purpose flour
3/4 cup buckwheat flour
1/2 cup granulated sugar
1/2 cup light brown sugar
1/2 teaspoon kosher salt
1 teaspoon baking powder
1 large egg, beaten to blend
3 cups hulled, quartered strawberries (about 1 pound)
1 (12–13-ounce) jar strawberry preserves
1 tablespoon cornstarch
2 teaspoons fresh lemon juice
Powdered sugar (for dusting; optional)

Instructions:
Preheat oven to 375°F. Butter a 9x13" baking pan and line with parchment paper, leaving a 1" overhang on both long sides.
Pulse all-purpose flour, buckwheat flour, granulated sugar, brown sugar, salt, and baking powder in a food processor until well combined. Add 1 cup butter and pulse until mixture resembles coarse meal. Add egg and pulse until well distributed. Transfer mixture to a large bowl and mix with your fingers until clumps form; it should look like crumb topping at this point. Chill dough while you make the filling.
Combine strawberries, preserves, cornstarch, and lemon juice in a small saucepan. Cook over medium heat, stirring constantly, until preserves are melted and cornstarch is dissolved, 2–3 minutes.
Press half of dough into prepared pan, patting with your knuckles to an even thickness. Pour strawberry mixture evenly over dough. Sprinkle remaining dough evenly over top. Bake bar until fruit is bubbling and top is golden brown, 40–45 minutes.
Let cool on a wire rack. Lift bar out of pan using parchment overhang and cut into 24 squares. Dust with powdered sugar, if desired.
Bars can be stored in an airtight container at room temperature for up to 3 days.
Lime Cornmeal Bars with Blueberry Glaze

Ingredients:
1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
1/2 cup fine cornmeal
1/2 cup powdered sugar
1/4 teaspoon kosher salt
2 cups plus 3 tablespoons all-purpose flour, divided
1 1/2 cups granulated sugar
1 tablespoon finely grated lime zest
4 large eggs plus 1 egg yolk
3/4 cup fresh lime juice
1 cup fresh blueberries
2 tablespoons granulated sugar

Instructions:
Preheat oven to 350°F. Butter a 9x13" baking pan and line with parchment paper, leaving a 1" overhang on both long sides.
Combine cornmeal, powdered sugar, salt, and 2 cups flour in the bowl of a stand mixer fitted with the paddle attachment. Add 1 cup butter and beat until mixture resembles coarse meal and dough sticks together when you rub it with your fingers. Transfer dough to prepared pan and press into bottom and 1/2" up sides with your knuckles. Bake crust until golden, 18–20 minutes. Remove pan from oven and reduce oven temperature to 300°F.
While crust is baking, whisk granulated sugar, lime zest, and remaining 3 Tbsp. flour in a large bowl until combined. Add eggs and yolk and whisk until smooth. Whisk in lime juice and pour mixture onto hot crust (it's easiest to do this with pan on oven rack) and bake until topping is set, 25–30 minutes. Transfer pan to a wire rack to cool.
Combine blueberries, granulated sugar, and 3 Tbsp. water in a small saucepan. Bring to a boil and simmer over medium heat, stirring occasionally, until blueberries have burst and sauce is slightly thickened, about 20 minutes. Let cool slightly. Purée blueberry mixture in a blender until smooth and strain through a fine-mesh sieve into a small bowl. Let glaze cool.
Pour blueberry glaze over lime filling and spread to form an even, thin layer. Let cool completely, then chill until ready to serve. Lift bar out of pan using parchment overhang and cut into 24 squares.
Bars can be stored in an airtight container and chilled for up to 3 days.
Toast with Tomato-Butter and Marjoram

Ingredients:
4 medium yellow tomatoes (about 3/4 pound)
1 1/2 teaspoons olive oil
1 medium shallot, finely chopped (about 1/4 cup)
1/2 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, room temperature
1 1/2 teaspoons chopped fresh marjoram
1/2 baguette, sliced on a bias, toasted
Flaky sea salt
Freshly ground black pepper

Instructions:
Dice 2 tomatoes (you should have about 1 cup). Heat oil in a large skillet over medium. Add shallot and kosher salt and cook, stirring occasionally, until softened, about 2 minutes. Add diced tomatoes and cook, stirring occasionally, until juices release and liquid reduces, about 10 minutes. Let cool.
Purée butter and tomato mixture in a blender or food processor until smooth. Stir in marjoram.
Slice remaining 2 tomatoes. Spread each toast with tomato-butter, top with a tomato slice, and season with sea salt and pepper.
Tomato-butter can be made and chilled for up to 5 days or frozen for up to 3 months.
Jordan Marsh-Inspired Blueberry Muffins

Ingredients:
1/2 cup (8 tablespoons) butter
1 cup sugar
2 large eggs
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups King Arthur Unbleached All-Purpose Flour
1/2 cup milk
2 1/2 cups blueberries, fresh preferred
1/4 cup sugar
for topping

Instructions:
Preheat the oven to 375°F. Lightly grease a standard 12-cup muffin tin; or line the tin with papers, and grease the papers.
In a medium-sized bowl, beat together the butter and sugar until well combined.
Add the eggs one at a time, scraping the sides and bottom of the bowl and beating well after each addition.
Beat in the baking powder, salt, and vanilla.
Add the flour alternately with the milk, beating gently just to combine. Scrape the bottom and sides of the bowl.
Mash 1/2 cup of the blueberries. Add the mashed and whole berries to the batter, stirring just to combine and distribute.
Scoop the batter by the heaping 1/4-cupful into the prepared muffin pan; a muffin scoop works well here.
Sprinkle about 1 teaspoon granulated sugar atop each muffin, if desired. It's traditional—go for it!
Bake the muffins for about 30 minutes, until they're light golden brown on top, and a toothpick inserted into the middle of one of the center muffins comes out clean.
Remove the muffins from the oven, loosen their edges from the pan, and after about 5 minutes transfer them to a rack to cool.
Quick Chicken Tikka Masala

Ingredients:
1 (2 1/2") piece ginger, peeled
4 garlic cloves, peeled
1/2 medium yellow onion
1 1/2 pounds boneless skinless chicken breasts (about 3 breasts), cut into 1" cubes
2 teaspoons kosher salt, divided, plus more to taste
3/4 teaspoon freshly ground black pepper, divided, plus more to taste
2 1/2 teaspoons garam masala, divided
2 tablespoons vegetable oil
2 tablespoons unsalted butter
1 tablespoon tomato paste
1 1/2 teaspoons turmeric
1/8-1/4 teaspoon cayenne pepper
1 (28-ounce) can crushed tomatoes
1 (10-ounce) package frozen peas, thawed
1/2 cup plain full-fat or low-fat yogurt (not Greek)
1 tablespoon fresh lemon juice
1/4 cup fresh cilantro leaves and tender stems
Naan (Indian flatbread; for serving)

Instructions:
Pulse ginger and garlic in a food processor until finely chopped. Add onion and pulse again until finely chopped.
Toss chicken with 1 1/2 tsp. salt, 1/2 tsp. pepper, and 1 tsp. garam masala in a medium bowl.
Heat oil over high in a large skillet (at least 12" in diameter). Add chicken and cook, tossing occasionally, until lightly browned and cooked through, about 5 minutes. Transfer chicken to a clean medium bowl.
Heat same skillet over medium-high and add butter, chopped onion mixture, 1/2 tsp. salt, and 1/4 tsp. pepper. Cook, stirring occasionally, until onion is softened and translucent, about 3 minutes. Add tomato paste, turmeric, cayenne, and remaining 1 1/2 tsp. garam masala and cook, stirring constantly, about 30 seconds. Add tomatoes and cook, stirring occasionally, until hot, about 2 minutes. Return chicken to pan, add peas, and cook, stirring occasionally, until warmed through, about 1 minute more.
Remove from heat and stir in yogurt and lemon juice. Season with salt and pepper. Divide among 4 plates, top with cilantro, and serve with naan.
Penne with Almond Pesto and Green Beans

Ingredients:
1 garlic clove, coarsely chopped
2 cups (packed) fresh basil leaves
1/2 cup plus 2 tablespoons coarsely chopped toasted almonds, divided
1 teaspoon kosher salt, plus more to taste
3/4 cup extra-virgin olive oil
1 pound penne
8 ounces green beans (about 2 cups), trimmed, thinly sliced on a bias
1/4 cup grated Parmesan

Instructions:
Pulse garlic, basil, 1/2 cup almonds, and 1 tsp. salt in a food processor until combined. With the motor running, slowly add oil and pulse again until smooth. Transfer to a large bowl.
Cook penne in a large pot of boiling salted water, stirring occasionally, and add green beans 30 seconds before pasta is al dente. Drain pasta and green beans, reserving 1 cup pasta cooking liquid, and add to pesto. Stir vigorously and add pasta cooking liquid as needed to fully coat. Season with salt.
Transfer pasta mixture to a serving bowl or platter and top with Parmesan and remaining 2 Tbsp. almonds. Serve immediately or at room temperature.
Orzo with Beets, Olives, Feta, and Soft-Boiled Eggs

Ingredients:
2 medium golden beets, peeled, cut into 1/8"-thick matchsticks (about 1 1/2 cups)
2/3 cup finely chopped fresh dill
2/3 cup pitted, chopped black olives
1/4 cup extra-virgin olive oil, plus more to taste
1 teaspoon kosher salt, plus more to taste
1 pound orzo
6 large eggs
Coarsely ground black pepper
6 ounces feta
crumbled (about 1 1/2 cups)

Instructions:
Combine beets, dill, olives, 1/4 cup oil, and 1 tsp. salt in a large bowl.
Cook orzo in a large pot of boiling salted water according to package directions, adding eggs 6 minutes before orzo is done. Transfer eggs to a large bowl of ice water to cool, then peel and halve. Drain orzo, reserving 1 cup pasta cooking liquid, and add to beet mixture. Stir vigorously and add pasta cooking liquid and oil as needed to fully coat. Season with salt and pepper.
Transfer pasta to a serving bowl or platter and top with eggs and feta. Serve immediately or at room temperature.
Broccoli Slaw with Miso-Ginger Dressing

Ingredients:
1 bunch broccoli (about 1 1/2 pounds), stems peeled, heads coarsely chopped
2 medium carrots (about 3 ounces), peeled
1/3 cup white miso paste
1/2 teaspoon finely grated orange zest
1/4 cup fresh orange juice
2 tablespoons finely grated peeled ginger
2 tablespoons unseasoned rice vinegar
1 tablespoon toasted sesame oil
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh mint
1/4 cup chopped fresh Thai or regular basil
2 scallions, trimmed, thinly sliced
1/4 cup unsweetened coconut flakes
toasted
coarsely chopped

Instructions:
Using the coarse grater disk on a food processor or the largest holes on a box grater, coarsely grate broccoli stems and carrots into a large bowl.
Whisk miso paste, orange zest, orange juice, ginger, rice vinegar, and sesame oil in another large bowl until smooth. Add broccoli stems, broccoli heads, and carrot and toss to combine. Cover and chill until ready to serve. Toss with cilantro, mint, basil, and scallions, transfer to a serving dish, and top with coconut.
Slaw can be made and chilled for up to 8 hours.
Classic Tomato Toast with Mayonnaise and Chives

Ingredients:
6 tablespoons mayonnaise
1/4 cup coarsely chopped fresh chives, divided
"6 slices toasted white bread (such as Wonder Bread or Martins potato bread)", 1 pound very ripe multicolored tomatoes, sliced 1/4" thick
1 1/2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
1 teaspoon sugar (optional)

Instructions:
Combine mayonnaise and 2 Tbsp. chives in a small bowl. Spread each toast with 1 heaping Tbsp. chive-mayonnaise. Divide tomato slices among toasts and sprinkle each with salt, pepper, and sugar, if using. Top with remaining 2 Tbsp. chives.
Spaghetti with Crab and Tomatoes

Ingredients:
1 pound good-quality crabmeat, picked over, 1 pint cherry tomatoes, halved, 1 lemon, zested, juiced, 1 teaspoon freshly ground black pepper, 1/2 cup plus 2 tablespoons chopped fresh parsley, divided, 1/4 cup extra-virgin olive oil, plus more to taste, 1 teaspoon kosher salt, plus more to taste, 1 pound spaghetti

Instructions:
Combine crabmeat, tomatoes, lemon zest, lemon juice, pepper, 1/2 cup parsley, 1/4 cup oil, and 1 tsp. salt in a large bowl.
Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid, and add to crab mixture. Stir vigorously and add pasta cooking liquid and oil as needed to fully coat. Season with salt.
Transfer pasta mixture to a serving bowl or platter and top with remaining 2 Tbsp. parsley. Serve immediately.
Udon Noodles with Shrimp, Snow Peas, and Peanuts

Ingredients:
1 red chile (such as Fresno), finely chopped
1 garlic clove, finely chopped
6 tablespoons unseasoned rice vinegar
6 tablespoons soy sauce
3 tablespoons vegetable oil
2 tablespoons peanut butter
2 teaspoons sesame oil
1 tablespoon finely grated peeled ginger
1 teaspoon kosher salt, plus more to taste
2 cups snow peas, thinly sliced (about 8 ounces)
1 pound udon noodles
1 pound shrimp, peeled, deveined
1/3 cup coarsely chopped roasted salted peanuts
1/4 cup coarsely chopped fresh cilantro

Instructions:
Whisk chile, garlic, vinegar, soy sauce, vegetable oil, peanut butter, sesame oil, ginger, and 1 tsp. salt in a large bowl. Add snow peas and toss to combine.
Cook udon in a large pot of boiling salted water according to package directions. Add shrimp 3 minutes before noodles are done and cook, stirring occasionally, until shrimp are pink and cooked through. Drain noodles and shrimp and add to dressing; stir vigorously to combine.
Transfer noodle mixture to a serving bowl or platter. Top with peanuts and cilantro. Serve immediately or at room temperature.
Caramel Corn Blondies

Ingredients:
1 cup (2 sticks) unsalted butter, melted, plus more for pan
1 1/4 cups (packed) dark brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
2 cups all-purpose flour
3/4 cup chopped roasted salted peanuts, divided
3 heaping cups caramel corn with peanuts (such as Cracker Jack)

Instructions:
Preheat oven to 350°F. Butter a 9x13" baking pan and line with parchment paper, leaving a 1" overhang on both long sides.
Whisk brown sugar and 1 cup butter in a large bowl until smooth. Add eggs, one at a time, whisking between additions, until smooth. Whisk in vanilla and salt. Add flour and stir to combine. Gently fold in 1/2 cup peanuts.
Scrape batter into prepared pan and smooth top, pushing batter to edges. Sprinkle evenly with caramel corn and remaining 1/4 cup peanuts and press down gently.
Bake blondies until golden brown and firm, 25–30 minutes. Let cool on a wire rack. Lift bar out of pan using parchment overhang and cut into 24 squares.
Bars can be stored in an airtight container at room temperature for up to 3 days.
Orecchiette with Corn, Basil, and Pine Nuts

Ingredients:
3 cups fresh corn (from about 4 ears)
4 tablespoons (1/2 stick) butter, softened, cut into pieces, plus more to taste
1 pound orecchiette
1 teaspoon kosher salt, plus more to taste
2/3 cup torn fresh basil leaves
1/2 teaspoon freshly ground black pepper
1/2 cup pine nuts
toasted

Instructions:
Combine corn and 4 Tbsp. butter in a large bowl.
Cook orecchiette in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup pasta cooking liquid, and add to corn mixture. Stir vigorously and add pasta cooking liquid and butter as needed to fully coat. Stir in basil, pepper, and remaining 1 tsp. salt.
Transfer pasta to a serving bowl or platter and top with pine nuts. Serve immediately.
Campanelle with White Beans, Lemon, and Burrata

Ingredients:
2 lemons, zested, juiced
4 cups baby arugula, chopped
1 (15-ounce) can white beans, rinsed, drained
1/4 cup drained capers
1 teaspoon crushed red pepper flakes
1/4 cup extra-virgin olive oil, plus more for serving
1/2 teaspoon kosher salt, plus more to taste
1 pound campanelle (or other short pasta)
8 ounces burrata (or fresh mozzarella)

Instructions:
Combine lemon zest, lemon juice, arugula, beans, capers, red pepper flakes, 1/4 cup oil, and 1/2 tsp. salt in a large bowl.
Cook campanelle in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup pasta cooking liquid, and add to bean mixture. Stir vigorously and add pasta cooking liquid as needed to fully coat. Season with salt.
Transfer pasta to a serving bowl or platter. Using your hands, tear burrata over pasta and drizzle with more oil. Serve immediately.
Cavatappi with Tomatoes, Arugula, and Ricotta

Ingredients:
2 large tomatoes, cored, roughly chopped (about 4 cups)
1 garlic clove, minced
2 teaspoons crushed red pepper flakes
1/4 cup extra-virgin olive oil, plus more to taste
1 teaspoon kosher salt, plus more to taste
1 pound cavatappi (or other short pasta)
6 cups arugula, coarsely chopped
1 teaspoon freshly ground black pepper
4 ounces ricotta

Instructions:
Combine tomatoes, garlic, red pepper flakes, 1/4 cup oil, and 1 tsp. salt in a large bowl.
Cook cavatappi in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup pasta cooking liquid, and add to tomato mixture. Stir vigorously and add pasta cooking liquid and oil as needed to fully coat. Stir in arugula and black pepper and season with salt.
Transfer pasta to a serving bowl or platter and dollop with ricotta. Serve immediately.
Cold Rice Noodle Salad With Chicken, Herbs, and Cucumbers

Ingredients:
1 pound wide rice noodles
8 cups shredded cooked chicken
4 small cucumbers, thinly sliced (about 3 cups)
1/3 cup fresh basil leaves, torn
1/3 cup fresh cilantro leaves, torn
1/3 cup fresh mint leaves, torn
1/4 cup fish sauce (such as nam pla or nuoc nam)
1/4 cup fresh lime juice
1/4 cup honey
1/4 cup soy sauce
Hot chili paste (such as sambal oelek)

Instructions:
Cook noodles according to package directions. Drain, transfer to a large bowl of ice water, drain again, then pat dry. Transfer noodles to another large bowl and add chicken, cucumbers, basil, cilantro, and mint.
Whisk fish sauce, lime juice, honey, and soy sauce in a medium bowl. Season with hot chili paste. Add fish sauce mixture to noodle salad and stir to combine. Serve immediately.
Noodle salad can be chilled for up to 1 day. Stir before serving and serve cold.
Gemelli with Summer Squash and Herby Breadcrumbs

Ingredients:
1/4 cup olive oil, divided, plus more to taste
2 garlic cloves, minced
2/3 cup coarse breadcrumbs
2 tablespoons fresh thyme
1/2 cup chopped fresh parsley
3/4 teaspoon kosher salt, divided, plus more to taste
2 summer squash (about 1 pound)
1 pound gemelli
3/4 cup coarsely grated ricotta salata (about 3 ounces)

Instructions:
Heat 2 Tbsp. oil over medium in a large sauté pan. Add garlic, breadcrumbs, and thyme and cook, stirring occasionally, until breadcrumbs are crunchy and brown, 3–5 minutes. Transfer to a medium bowl and stir in parsley and 1/4 tsp. salt.
Coarsely grate squash into a large bowl. Toss with 2 Tbsp. oil and 1/2 tsp. salt.
Cook gemelli in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup pasta cooking liquid, and add to squash. Stir vigorously and add pasta cooking liquid and oil as needed to fully coat. Season with salt.
Transfer pasta to a serving bowl or platter and top with ricotta salata and reserved breadcrumbs. Serve immediately.
Pink Lemonade Bars

Ingredients:
6 tablespoons unsalted butter, cut into pieces, room temperature, plus more for pan
3/4 cup plus 2 tablespoons all-purpose flour
1/3 cup powdered sugar
1/2 teaspoon kosher salt
1/4 teaspoon finely grated lemon zest
1 pint raspberries
2 large eggs
3/4 cup granulated sugar
1/4 cup fresh lemon juice
1 tablespoon pomegranate juice
1/8 teaspoon salt
2 tablespoons all-purpose flour
Powdered sugar(for dusting)
An 8x8x2" baking pan

Instructions:
Position rack in center of oven and preheat to 350°F. Grease 8x8" baking pan with butter or nonstick cooking spray. Line pan with parchment, leaving a generous overhang on all sides, and grease parchment with butter or nonstick cooking spray.
Purée flour, powdered sugar, salt, and lemon zest in a food processor until combined. Add 6 Tbsp. butter and pulse just until dough forms.
Press dough into bottom of prepared pan and about 1/2" up sides. Chill at least 30 minutes.
Prick bottom of crust with a fork and bake until light golden brown, about 20 minutes.
Purée raspberries in a blender until smooth. Strain through a fine-mesh sieve into a medium bowl.
Whisk eggs, granulated sugar, and lemon juice in another medium bowl. Whisk in pomegranate juice, salt, and 1/4 cup raspberry purée until smooth, then whisk in flour until combined. (Reserve remaining raspberry purée for other use.) Pour filling into crust and bake until filling is set and slightly golden at the edges, about 20 minutes more.
Transfer pan to a wire rack and let cool completely. Loosen edges with an offset spatula or butter knife, then use parchment paper overhang to remove bar from pan. Place bar on parchment on a cutting board and cut into 4 pieces lengthwise, then 4 pieces crosswise to make 16 bars. Dust bars with powdered sugar.
Raspberry purée can be made and chilled in an airtight container for up to 3 days. Assembled bars can be chilled in a single layer in an airtight container for up to 5 days.
The Cherry Bomb

Ingredients:
4 fresh sweet cherries, halved, pitted
1/4 of a lemon
1/4 of a lime
5–6 fresh mint leaves
1/2 ounce simple syrup
1 dash Angostura bitters
2 ounces dark rum
Mint sprigs (for garnish)

Instructions:
Using a muddler or the handle of a wooden spoon, muddle cherries, lemon and lime wedges, mint leaves, simple syrup, and bitters in a mixing glass or cocktail shaker. Add rum and stir to combine.
Chipotle Salmon Burger

Ingredients:
2 tablespoons olive oil mayonnaise
2 tablespoons fresh lime juice
3 tablespoons reduced- sodium tamari soy sauce
1/2 red bell pepper, seeded, ribs removed, and finely chopped
1/2 small red onion, finely chopped
2 tablespoons chipotle peppers in adobo sauce, finely chopped (omit for kids)
1/2 cup panko bread crumbs
1/2 cup flaxseed meal
1 large egg, beaten
Three 5–6-ounce cans high-quality boneless and skinless wild salmon, drained
2 tablespoons extra- virgin olive oil
1 package regular or gluten- free mini-slider buns, toasted
12 small kale leaves, tough ribs or stems removed, torn
1/2 red onion, thinly sliced
1/2 cup Greek yogurt
1/4 cup fresh chives, finely sliced on the diagonal
1 tablespoon Worcestershire sauce

Instructions:
In a medium bowl, whisk together the mayonnaise, lime juice, and soy sauce. Add the bell pepper, onion, and chopped chipotle peppers, and stir until well combined. Fold in the panko, flaxseed, and beaten egg. Gently fold in the salmon.
Divide the mixture into six equal parts and, using clean hands, shape each into a ball. Pat each ball into 2 1/2-inch-wide and 3/4-inch-thick burger patties. Place the patties into an airtight container and cover.
Heat a medium grill pan or cast- iron skillet over medium- high heat. Add the olive oil, reduce the heat to medium, and cook the patties, in batches, until golden brown, 2 to 3 minutes. Gently turn them over and brown the opposite sides for an additional 2 to 3 minutes. Transfer the cooked patties to a paper towel-lined plate while you prepare the sauce.
In a small bowl, whisk together the yogurt, chives, and Worcestershire sauce.
To serve, place each burger on a toasted bun, smear on a dollop of the sauce, and layer on the kale and thinly sliced red onion.
Instead of making burgers, you can shape the salmon mixture into mini-salmon cakes for bite- size party appetizers. Top with a little dollop of creamy chive sauce and watch your guests devour these bites!