iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Stuffed Chicken Breasts with Rosemary-Orange Dressing

Ingredients:
1 cup pitted brine-cured green olives, 1 tablespoon olive oil, 1 large garlic clove, peeled, 1 1/2 teaspoons chopped fresh rosemary, 1/2 teaspoon finely grated orange peel, 6 boneless chicken breast halves with skin, 6 tablespoons orange juice, 2 tablespoons chopped fresh rosemary, 4 garlic cloves, pressed, 1 tablespoon finely grated orange peel, 3/4 cup olive oil, 1/2 cup chopped pitted brine-cured green olives, Nonstick vegetable oil spray, 2 large unpeeled oranges, each cut into 6 wedges

Instructions:
Blend first 5 ingredients in mini processor until olives and garlic are chopped. Transfer stuffing to small bowl; season with salt and pepper. Using fingertips, gently loosen skin on 1 chicken breast, leaving 1 long side attached. Spread 1/6 of stuffing over flesh under skin. Pull skin flap over to cover; secure flap with metal pin or toothpick. Repeat with remaining chicken and stuffing. Arrange chicken on large rimmed baking sheet. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Combine first 4 ingredients in medium bowl. Gradually whisk in oil, then olives. Season dressing to taste with salt and pepper. Transfer 3/4 cup dressing to small bowl; reserve for serving.
Coat grill rack with nonstick spray and prepare barbecue (medium-high heat). Divide remaining dressing between 2 small cups. Drizzle chicken with dressing from 1 cup. Arrange orange wedges on sheet of foil; brush oranges with dressing from second cup.
Grill chicken until cooked through, drizzling with dressing from first cup and turning occasionally, 12 to 14 minutes. Grill orange wedges until heated through and slightly charred, turning and brushing often with dressing from second cup, about 10 minutes. Transfer chicken and orange wedges to platter. Serve with reserved 3/4 cup dressing.
Everyday Granola

Ingredients:
3 cups old-fashioned oats
1 cup coarsely chopped pecans
1/2 cup unsweetened shredded coconut*
3 tablespoons (packed) brown sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon (generous) salt
1/3 cup honey
2 tablespoons vegetable oil
1 cup assorted dried fruit

Instructions:
Preheat oven to 300°F. Line rimmed baking sheet with parchment. Mix first 7 ingredients in large bowl. Stir honey and oil in saucepan over medium-low heat until smooth. Pour honey mixture over oat mixture; toss. Spread on prepared sheet. Bake until golden, stirring every 10 minutes, about 40 minutes. Place sheet on rack. Stir granola; cool. Mix in fruit. DO AHEAD: Can be made 1 week ahead. Store airtight.
* Available at specialty foods stores and natural foods stores.
Ginger-Cilantro Rice

Ingredients:
1 cup long-grain white rice
2 1-inch-long pieces fresh ginger, peeled, each cut into 4 rounds, plus plus 1 teaspoon minced peeled fresh ginger
1 2/3 cups low-salt chicken broth
1 1/3 cups chopped fresh cilantro
1 green onion, thinly sliced
3 tablespoons vegetable oil
1 tablespoon Asian sesame oil
1 teaspoon (or more) unseasoned rice vinegar

Instructions:
Combine rice and ginger rounds in large saucepan. Add broth; sprinkle with salt. Bring to boil, stirring often. Cover; reduce heat to low. Simmer until rice is tender and broth is absorbed, about 18 minutes. Meanwhile, combine chopped cilantro, green onion, and minced ginger in mini processor. Add both oils and 1 teaspoon vinegar. Blend until almost smooth. Season cilantro oil to taste with salt, pepper, and more vinegar, if desired.
Transfer rice to bowl. Remove ginger rounds. Mix in cilantro oil and serve.
Harissa-Marinated Top Sirloin Tips

Ingredients:
1 2-pound top sirloin steak (about 1 1/2 inches thick), fat trimmed
4 tablespoons extra-virgin olive oil, divided, plus additional for brushing
4 garlic cloves, pressed
2 tablespoons (packed) golden brown sugar
2 tablespoons soy sauce
1 tablespoon fresh thyme leaves
2 teaspoons plus 1 tablespoon harissa sauce*

Instructions:
Cut steak lengthwise in half, forming two 2- to 3-inch-wide strips. Cut each strip into 2- to 3-inch triangles. Combine 2 tablespoons olive oil, garlic, sugar, soy sauce, thyme, and 2 teaspoons harissa in large bowl; whisk to blend. Add beef; toss to coat evenly. Marinate 30 minutes at room temperature or cover and chill at least 2 hours and up to 1 day, tossing occasionally.
Drain beef. Heat 2 heavy large skillets over high heat. Brush skillets generously with olive oil. Divide beef tips between skillets. Cook until well browned on all sides, turning with tongs, 6 to 7 minutes for medium-rare. Transfer beef tips to platter.
Whisk remaining 2 tablespoons olive oil, 1 tablespoon harissa, and 2 tablespoons water in small bowl to blend well. Season sauce to taste with salt. Drizzle sauce over beef tips and serve.
* A spicy North African red chile sauce; available in cans and jars at some specialty foods stores and at Middle Eastern markets.
Linguine with Baby Heirloom Tomatoes and Anchovy Breadcrumbs

Ingredients:
8 ounces linguine, 3 tablespoons extra-virgin olive oil, divided, 6 anchovy fillets, mashed to paste with 1 teaspoon oil from can, 3 garlic cloves, pressed, divided, 1 cup coarse fresh breadcrumbs made from crustless country bread, 1 1-pound container baby heirloom tomatoes or cherry tomatoes, 1 cup thinly sliced fresh basil, 1/2 cup freshly grated Parmesan cheese

Instructions:
Cook linguine until just tender but firm to bite. Drain, reserving 1 cup cooking liquid.
Heat 1 1/2 tablespoons olive oil in large nonstick skillet over medium heat. Add anchovies and 2 garlic cloves, then breadcrumbs. Cook breadcrumbs until golden, tossing to distribute evenly, about 5 minutes. Scrape crumbs onto plate and cool.
Heat remaining 1 1/2 tablespoons oil in same skillet over medium heat. Add tomatoes and remaining garlic clove. Cover; cook until tomatoes begin to break down, 3 to 4 minutes. Using fork, crush 1/4 of tomatoes. Add pasta, basil, cheese, and 1/2 cup reserved cooking liquid to tomatoes. Toss, adding more liquid if dry. Mix in half of crumbs. Season pasta with salt and pepper.
Transfer pasta to large shallow bowl; top with remaining breadcrumbs and serve.
Three-Cheese Mushroom and Spinach Calzone

Ingredients:
1 tablespoon olive oil plus additional for brushing
1 8-ounce package sliced crimini (baby bella) mushrooms
3/4 teaspoon fennel seeds
2 garlic cloves, pressed
1/2 teaspoon dried oregano
4 cups (packed) baby spinach
All purpose flour (for sprinkling)
1 pound fresh pizza dough (or one 13.8-ounce tube refrigerated)
5 tablespoons grated Parmesan cheese, divided
1 1/2 cups grated Fontina cheese, divided
1/4 cup whole-milk ricotta cheese
1/4 teaspoon dried crushed red pepper

Instructions:
Preheat oven to 425°F. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add mushrooms and fennel seeds; sauté until mushrooms are brown, stirring often, about 5 minutes. Add garlic and oregano; stir 1 minute. Add spinach; stir just until wilted, about 1 minute. Transfer to medium bowl. Season with salt and pepper.
Line rimless baking sheet with parchment. Sprinkle paper with flour. Roll out dough on lined baking sheet to 15 x 10-inch rectangle. Sprinkle 3 tablespoons Parmesan crosswise over half of crust, leaving 1-inch plain border. Top with 3/4 cup Fontina, then mushroom mixture, distributing evenly. Sprinkle 2 tablespoons Parmesan and 3/4 cup Fontina over mushrooms. Spoon dollops of ricotta cheese over; sprinkle with crushed red pepper. Fold plain half of dough up over filling. Crimp edges tightly to seal. Brush with oil.
Bake calzone until puffed and brown, about 18 minutes. Brush with oil and serve.
Pineapple, Arugula, Macadamia Nut

Ingredients:
3/4 cup/180 ml filtered water, 1 cup/240 ml fresh-pressed apple juice, 1 1/2 cups/255 g chopped fresh pineapple, chilled, 3/4 cup/20 g firmly packed arugula/rocket, tough stems removed, 3/4 cup/20 g firmly packed fresh mint leaves, 2 tbsp roughly chopped raw macadamia nuts, 2 tbsp chia seeds or flax seeds, Pinch of sea salt

Instructions:
Combine the water, apple juice, pineapple, arugula/rocket, mint, macadamia nuts, chia seeds, and salt in a blender. Blend until smooth.
Cucumber Sake-Tini

Ingredients:
3/4 cup/180 ml gin, 1/4 cup/60 ml premium sake, 1/4 cup/60 ml fresh lime juice, 2 cups/280 g peeled, seeded, and diced cucumber, frozen, 1/2 cup/85 g green grapes, frozen, 1/4 cup/10 g firmly packed fresh mint leaves, 2 tbsp agave nectar, Pinch of sea salt

Instructions:
Combine the gin, sake, lime juice, cucumber, grapes, mint, agave nectar, and salt in a blender. Blend until frothy and smooth.
Jasmine Honey Lassi

Ingredients:
3 tbsp raw honey, 1/2 cup/120 ml warm strong-brewed jasmine tea, 1 1/2 cups/255 g diced peaches, 3/4 cup/170 g low-fat Greek yogurt, 4 to 6 ice cubes

Instructions:
Dissolve the honey in the warm tea. Refrigerate until chilled. Combine the sweetened tea, peaches, yogurt, and ice in a blender. Blend until smooth.
Chocolate-Hazelnut Mousse

Ingredients:
5 ounces unblanched hazelnuts, 1 tablespoon plus 1/2 teaspoon hazelnut oil*, 1 1/2 cups heavy cream, 5 ounces milk chocolate, cut into small pieces, 3 egg yolks, 1/3 cup granulated sugar, 1/4 cup water, small baking tray, clean towel, food processor, large bowl, whisk or eggbeater, 2 medium heatproof bowls, small saucepan, electric mixer with large bowl, rubber spatula

Instructions:
1. Position the rack in the center of the oven and preheat the oven to 350 degrees. Arrange the hazelnuts on a small baking tray and bake until lightly browned, 10 to 12 minutes, turning the tray back to front after 5 or 6 minutes. Cool. Enclose the nuts in a clean towel and rub until as much of the skins as possible come off.
2. Place the nuts and hazelnut oil in the workbowl of a food processor fitted with a steel blade and process until a paste forms.
3. Meanwhile, in a large bowl, using a whisk or eggbeater, whip the heavy cream. Refrigerate, covered, until needed.
4. In a medium heatproof bowl set over a pan of simmering water, melt the chocolate. Turn off the heat when almost melted and stir occasionally until completely melted. Scrape into the nut paste and process until thoroughly mixed. Set aside.
5. In a clean medium heatproof bowl, lightly whisk the egg yolks.
Volcano Surprise with Lemon Mousseline Cake

Ingredients:
6 large eggs, separated
1/2 cup granulated sugar
2 teaspoons grated lemon rind
1 teaspoon vanilla extract
1/2 cup potato starch (3 to 3 1/2 ounces)
1/4 cup all-purpose flour
1 tablespoon unsalted butter (for buttering pan and platter)
1 quart vanilla ice cream
3 tablespoons cognac
8 egg whites from large eggs
4 egg yolks, beaten with a fork
1/2 teaspoon vanilla extract
1 cup granulated sugar
Hollowed-out shell of 1/2 lemon
"1 tablespoon confectioners sugar
for dusting the cake"
1/3 cup warm cognac

Instructions:
Put the egg yolks, sugar, grated lemon rind, and vanilla in a bowl, and mix well with a whisk until smooth and thick. Add the potato starch and flour, and mix with a whisk.
Preheat the oven to 350 degrees. In another bowl, beat the egg whites until firm. Add about one-third of the egg whites to the egg-yolk mixture, and mix with a whisk to lighten the batter. Fold the remainder of the egg whites into the batter. Pour the batter into a buttered 9-inch springform pan.
Bake on a cookie sheet in the 350-degree oven for approximately 35 minutes. The cake should be nice and puffy as it comes out of the oven. Let cool in the pan in a warm place. The cake will shrink slightly but remain moist and spongy inside.
Butter the center of a round ovenproof platter and slice the cake horizontally into four layers. Place one of the cake slices on the buttered platter. Spoon the ice cream onto the cake slice, mounding it in the center, and smooth with a spatula.
Cover the top of the ice-cream mound completely with cake, breaking the remaining slices of cake into large pieces, as needed, to make them fit snugly and over the filling entirely. (Any leftover cake can be frozen for future use.) Sprinkle the cognac over the cake. At this point, the dessert can be placed in the freezer while you prepare the rest of it.
In the bowl of a mixer fitted with a whisk attachment, beat the egg whites until firm. Meanwhile, mix the egg yolks and the vanilla in a separate bowl with a fork just until blended. When the egg whites are firm, add the sugar fairly quickly, and continue beating with the whisk for another 15 to 20 seconds to incorporate it. Gently fold the egg yolks into th egg whites with a spatula. Spoon some of the souffé mixture on top of the ice-cream cake, and smooth and round it into a conical shape.
Preheat the oven to 400 degrees. You should have approximately a 1-inch thickness of the soufflé mixture on the cake, with the soufflé higher in the center. Spoon the rest of the soufflé mixture into a pastry bag fitted with a fluted tip, and make a spiral decoration all around the bottom of the volcano. Continue decorating the cake as you like with the remainder of the soufflé mixture.
Embed the hollowed-out half-lemon shell in the center of the top of the volcano. Work quickly, so the ice cream and the soufflé coating remain firm. Bake in the 400-degree oven for 12 to 15 minutes. The outside of the cake should be nicely browned, and it should be just set inside.
Curried Sweet Potato with Warm Paratha Bread

Ingredients:
1/2 small onion, diced
1/2-1 teaspoon red curry paste, to taste
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 large sweet potato (about 10 ounces), unpeeled, cut into small dice
3/4 cup nonfat milk, or more at needed
1/2 cup nonfat plain yogurt
2 teaspoons fresh lime juice
Salt and black pepper
2 whole-grain paratha breads
warmed

Instructions:
Coat a medium nonstick skillet with cooking spray; place over medium-low heat. Add the onion; cook for 2 minutes, until softened, stirring. Add the curry paste, cumin, and cinnamon; cook for 30 seconds, stirring to dissolved the paste. Add the sweet potato; cook for 2 minutes, stirring to coat.
Pour in the milk. Simmer for 12 minutes, until the sweet potato is tender, stirring often and adding more milk if the mixture dries out.
Transfer to a food processor or blender. Add the yogurt and lime juice; process until smooth. Season with salt and pepper. Serve with the warm bread.
Almond Floating Islands with Custard Sauce

Ingredients:
1 1/2 cups milk, 2 teaspoons cornstarch, 1/3 cup sugar, 3 egg yolks from large eggs, 1/2 cup cold heavy cream, 1 teaspoon vanilla extract, 3 tablespoons dark rum, 1/2 sugar, 5 tablespoons water, 2 tablespoons unsalted butter, 6 egg whites from large eggs, 1/2 cup sugar, 1/2 cup toasted sliced almonds, chopped coarse, Toasted sliced almonds

Instructions:
Put the milk, cornstarch, and sugar in saucepan, and stir occasionally as you heat it. Meanwhile, whisk the egg yolks in a bowl. When the milk comes to a strong boil, pour it all at once into the yolks while beating continuously with a whisk. The quantity of boiling milk as compared with the quantity of egg yolk is such that the egg yolk will be cooked by the hot milk and not require further cooking. Strain the custard immediately through a fine strainer into a bowl, and stir in the cold cream. When lukewarm, add the vanilla and rum. Set aside until serving time.
Put the sugar in a saucepan with 3 tablespoons of the water, and stir just enough to moisten the sugar. Place over medium heat, bring to a boil, and cook until the mixture turns caramel-colored (10 to 12 minutes). When caramelized, remove from the stove, add the butter and the remaining 2 tablespoons of water, and stir until well mixed. Divide the caramel among eight individual molds with a capacity of 1 to 1 1/2 cups each. Let the caramel cool, then butter lightly around the sides of the molds.
Beat the egg whites until very firm. Sprinkle the sugar quickly on top while beating at high speed with the whisk, and continue beating for another 10 seconds. Fold in the chopped almonds.
Preheat the oven to 350 degrees. Spoon the meringue into a pastry bag without a tip, and squeeze it into the caramelized molds. Tap the molds on a potholder set on the table, so there are no air bubbles in the center of the meringue. Arrange the molds in a roasting pan surrounded by lukewarm tap water. Bake for 25 to 30 minutes, until well set in the center and puffy. Remove from the water, and let cool.
When cool, the individual desserts can be covered with plastic wrap and refrigerated for up to 2 days.
Grilled Arepas with Farmer's Cheese (or Queso Blanco)

Ingredients:
1 cup corn kernels, fresh or frozen and thawed, 3/4 cup heated chicken stock or water, 1 cup instant cornmeal, 1 1/2 teaspoons sugar, 1 teaspoon sour cream, 1 ounce Manchego cheese, grated, 1 tablespoon butter, melted, "1/2 cup farmers cheese or Mexican queso blanco"

Instructions:
In a blender, process the corn kernels and chicken stock until smooth. Pour the cornmeal into a large bowl. Stir in the sugar and sour cream. Pour in the chicken stock and corn mixture while stirring with your hands or a wooden spoon. Add the grated cheese. Form mixture into a ball. Then separate into 8 pieces. Roll each piece into a ball and then flatten into a pancake about 1/4-inch thick and 2 inches in diameter (but rub your fingers around the edge so that it maintains its thickness). At this point you can cover the arepas with a damp kitchen towel and refrigerate them for up to 1 day before grilling.
Light a fire in a charcoal or gas grill. Brush the arepas lightly with the melted butter (for flavor and to prevent sticking). Grill the arepas until golden, about 3 minutes on each side. They should be toasted on the outside, but soft in the middle. Let cool to room temperature. Before serving, top with a spread of the farmer's cheese.
Yellow Tomatoes Stuffed with Grilled Wild Mushrooms and Parmesan Cheese

Ingredients:
1 cup sliced oyster, shiitake, or portobello mushrooms (domestic or imported)
2 tablespoons olive oil
1 tablespoon minced shallots
1/4 teaspoon chopped fresh rosemary
1/4 teaspoon chopped fresh thyme
4 perfectly ripe yellow (or red) medium-size beefsteak tomatoes
1/4 cup fresh grated Parmesan cheese
1 handful mixed baby greens
Sweet Shallot Vinaigrette

Instructions:
In a medium bowl, combine the mushrooms with the olive oil, shallots, rosemary, and thyme; let sit for about 10 minutes.
Light a fire in a charcoal or gas grill. Using tongs, remove the mushrooms from the marinade and grill until slightly softened and browned, about 2 minutes on each side. Set them aside. (You can also complete this step ahead of time, refrigerate the mushrooms, and then bring them to room temperature when you're ready to stuff the tomatoes.)
Meanwhile, prepare the tomatoes so that you can use them to serve your salad in. Preheat the oven to 325° F. Using a sharp knife, slice the tops off the tomatoes either flat or in a zigzag pattern; you need them later so don't discard them. Using a melon baller or spoon, scoop out the insides. (You may want to save the insides for a sauce or another salad.) Set aside. Place the tomatoes into a 1-inch baking pan (you may have to adjust the bottoms—cutting carefully and only slightly—if they can't sit upright), with their tops. Bake until the skins start to wrinkle, about 15 minutes.
When the tomatoes are finished, remove the tops and stuff with alternate layers of the mushroom mixture and the cheese. Place the tomatoes back into the oven (without the tops) just until the cheese starts to melt, about 5 minutes.
Top each tomato with a bit of the mixed baby greens and a drizzle of the vinaigrette. Cover with the tomato tops, and serve.
Grilled East Coast Oysters with Corn Jalapeño Salsita

Ingredients:
4 ears of corn, shucked, Canola oil for grilling, 2 plum tomatoes, sliced in half, lengthwise, 1 red onion, sliced, Freshly ground black pepper, 1 jalapeño pepper, roasted, deveined, seeded, and diced, 2 tablespoons olive oil, 2 tablespoons white balsamic vinegar, Kosher salt, 12 oysters, scrubbed

Instructions:
Light a fire in a charcoal or gas grill. Place the corn—without anything on it—on the grill grate. Grill the ears of corn, rotating the corn as needed to keep it from getting charred too much on one side, for about 7 minutes. (Don't overcook the corn, or it will become mushy!) Remove from heat and let cool slightly. Remove the kernels from the cobs and set aside.
Meanwhile, squirt just a bit of canola oil on the tomato and onion slices. Sprinkle pepper on top. Place the onion slices on the grill. Add the tomatoes cut-side down on the hot grate and grill until both are nicely browned, 3 to 5 minutes. Turn the onion slices and tomatoes with tongs and continue grilling until the bottoms of the tomatoes (the rounded parts) are nicely browned and the onion becomes softer and fragrant, about 3 more minutes.
Dice the onion and tomatoes and place in a bowl. Add the corn kernels and the jalapeño. Pour in the olive oil and vinegar and stir to combine. Season with salt. This can be done up to one day ahead of time; just bring the salsita to room temperature prior to serving.
Place the oysters directly on the grates of the grill, close the cover, and cook until all of the oysters have opened, 4 to 5 minutes. Discard any oysters that have not opened on their own. Further open the ones that have started to open and top each one with 1 teaspoon of the corn and jalapeño salsita. Serve hot.
Espresso Cheesecake

Ingredients:
2 cups chocolate wafer cookies or Oreos, processed until very fine
1/2 pound (2 sticks) unsalted butter, melted
1 1/4 pounds cream cheese, softened
3/4 cup sugar
"1/4 cup fresh espresso grounds (dont use soggy, used grounds. Grind fresh beans into a fine powder and add this directly to the batter.)", 3 large eggs plus 1 egg yolk
1 cup brewed coffee
1 tablespoon instant espresso added to the coffee
1/2 teaspoon vanilla extract
1 1/2 tablespoons all-purpose flour

Instructions:
Preheat oven to 350°F.
Place the cookies in a small bowl, drizzle the butter over them, and stir, making sure the crumbs are evenly coated with butter.
Place the cookie crumbs in an ungreased 9-inch spring-form pan. With your hands, pat and spread the crumbs evenly over the bottom and about 2 inches up the sides of the pan. Bake in the center of the oven for 5 minutes. Remove and set aside to cool to room temperature.
Lower the oven temperature to 200°F.
Place the cream cheese and sugar in the bowl of an electric mixer and, with the whisk attachment, beat on high until smooth. Add the espresso grounds and mix until incorporated.
Add the eggs one at a time, beating until each is completely incorporated. Add the egg yolk.
Add the coffee mixture, vanilla, and flour. Mix until smooth and all ingredients are well incorporated.
Pour the filling into the cooled crust and bake in the center of the oven for a few hours&151;;at least two hours, and maybe as long as four hours.
You can check for doneness by giving the pan a little shake. If it wobbles like it's still very liquid in the center, keep going. This could take hours. But I'm betting you want a cheesecake with a creamy-smooth consistency and no cracks. So just wait. If you give the cheesecake a shimmy and it jiggles just a little in the middle but otherwise seems nice and firm, turn off the oven but leave the cheesecake inside to cool slowly. Then remove the cheesecake from the oven and set aside to cool completely in the pan.
Unmold the cheesecake and refrigerate, uncovered, for at least 3 hours before serving.
Dean & Deluca's Tuna Sandwich with Carrots, Red Onion, and Parsley

Ingredients:
4 six-ounce cans drained chunk white tuna in water, 6 tablespoons finely chopped carrots, Half cut plus 1 tablespoon finely chopped red onion, 6 tablespoons chopped fresh parsley, 6 tablespoons finely chopped celery, 3 scallions, finely chopped, One and a half cups of your favorite mayonnaise, 1 small garlic clove, peeled and crushed, 3 tablespoons lemon juice, Salt and pepper to taste, 6 rolls, Lettuce and tomato as accompaniments

Instructions:
1. Put the tuna in a large bowl. Mash. Add the carrots, onion, parsley, celery, and scallions.
2. Place the mayonnaise in a small bowl. Add the crushed garlic clove and the lemon juice. Add the mayonnaise mixture to the tuna. Mix together. Add salt and pepper to taste. Serve on rolls with lettuce and tomato.