iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Lemony Salmon and Spiced Chickpeas

Ingredients:
1 lemon, thinly sliced, seeds removed
1/2 cup extra-virgin olive oil, plus more for drizzling
1 (1 1/2-lb.) salmon fillet, preferably skin-on
1/2 tsp. kosher salt, plus more
Freshly ground black pepper
1 (15-oz.) can chickpeas, rinsed, patted dry
1 garlic clove, finely chopped
2 tsp. za’atar
1 tsp. fresh lemon juice
4 cups baby arugula or baby spinach
4 radishes, trimmed, thinly sliced
Flaky sea salt

Instructions:
Place a rack in lower third of oven; preheat to 300°F. Toss lemon slices in a large bowl with a drizzle of oil. Arrange slices in an even layer on a rimmed baking sheet. Set salmon on lemons. Season salmon all over with kosher salt and pepper, then drizzle and rub with some oil. Roast until salmon is just barely opaque in the middle, 12–17 minutes, depending on thickness. If you like your salmon well-done, cook it a few minutes longer, but keep in mind that you risk the chance it will dry out. Let salmon cool, then flake into medium-size pieces with a fork.
Meanwhile, bring chickpeas, garlic, za’atar, and remaining 1/2 cup oil to a bare simmer in a small skillet over medium-low heat. Cook, stirring occasionally and reducing heat if needed, 10 minutes. Stir in 1/2 tsp. kosher salt (less if your za’atar is salty) and remove skillet from heat.
Using a slotted spoon, transfer chickpeas to a medium bowl, leaving oil behind. Whisk lemon juice into oil; taste dressing and season with more kosher salt and a few grinds of pepper if needed.
Toss arugula in a large bowl with 1 tsp. dressing. Divide among bowls along with radishes, chickpeas, and salmon (and lemons if desired); drizzle with more dressing. Sprinkle with sea salt and more pepper.
Sweet Cinnamon Tamal

Ingredients:
Nonstick vegetable oil spray
1 1/2 cups masa harina (masa flour), preferably Bob’s Red Mill
1 tsp. baking powder
1 tsp. kosher salt
1 tsp. ground cinnamon, plus more for serving
4 ears of corn, husked, kernels removed, or 4 cups frozen, thawed
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/2 cup raw or demerara sugar
1 tsp. vanilla extract
1 cup crème fraîche
2/3 cup crumbled queso fresco
plus more for serving

Instructions:
Preheat oven to 325°F. Lightly coat an 8x8" metal baking pan with nonstick spray. Whisk masa, baking powder, salt, and 1 tsp. cinnamon in a medium bowl.
Pulse corn kernels in a blender or food processor until very coarsely puréed, just a few seconds should do it.
Using an electric mixer on medium-high speed, beat butter and raw sugar until pale and slightly fluffy, about 3 minutes. Beat in corn purée and vanilla. Reduce speed to low and beat in dry ingredients; mix until batter is smooth, about 2 minutes. Scrape into prepared pan and cover tightly with foil. Set baking pan inside a large roasting pan; pour in boiling water to come halfway up sides of baking pan.
Bake tamal until top springs back when lightly pressed and a tester inserted into the center comes out clean, 75–85 minutes. Let cool slightly in pan before serving.
Mix crème fraîche and 2/3 cup queso fresco in a small bowl. Scoop tamal onto plates and top with crème fraîche mixture, more queso fresco, and a dusting of cinnamon.
Roasted Winter Squash with Kale Pipian

Ingredients:
1 cup raw pumpkin seeds (pepitas), divided
3 lb. mixed winter squash pieces (such as 1"-thick delicata rounds, 1"-thick kabocha wedges, and/or quartered honeynut), seeds removed
3 Tbsp. extra-virgin olive oil
Kosher salt
1/4 white onion, thinly sliced
3 garlic cloves, crushed
8 oz. tomatillos (about 4), husks removed, rinsed
1 small bunch Tuscan kale, ribs and stems removed, leaves torn
2 small serrano chiles
Flaky sea salt
Cilantro leaves with tender stems and lime wedges (for serving)

Instructions:
Preheat oven to 350°F. Toast pumpkin seeds on a rimmed baking sheet until lightly browned, 6–8 minutes. Let cool.
Increase oven temperature to 425°F. Toss squash pieces and oil on another rimmed baking sheet to coat; season with kosher salt. Roast, tossing occasionally, until browned and tender, 30–40 minutes.
Bring onion, garlic, tomatillos, and 2 cups water to a simmer in a large saucepan over medium-high. Cook until tomatillos are almost tender, about 5 minutes. Add kale and cook just until wilted and bright green, about 1 minute. Let onion mixture cool in pan until warm.
Char chiles over the flame of a gas burner, turning occasionally, until blackened and slightly softened, about 1 minute (or, arrange chiles on a rimmed baking sheet and use broiler).
Transfer onion mixture to a blender with a slotted spoon; reserve liquid. Add charred chiles and 3/4 cup pumpkin seeds to blender and purée, adding reserved liquid as needed to get things moving, until a smooth, pourable sauce forms. Season pipian with kosher salt.
Divide squash among plates. Drizzle with pipian and sprinkle with sea salt. Top with remaining 1/4 cup pumpkin seeds and cilantro. Serve with lime wedges.
Weeknight Beans on Toast

Ingredients:
2 Tbsp. extra-virgin olive oil
1 lb. sweet or hot Italian sausage, casings removed
5 garlic cloves, 3 thinly sliced, 2 finely grated
1/2 tsp. dried oregano
1/4 tsp. crushed red pepper flakes (optional)
1 (28-oz.) can crushed tomatoes
3 tsp. kosher salt, divided, plus more
1 (5-oz.) package baby spinach, coarsely chopped
2 (15.5-oz.) cans white beans, rinsed
4 Tbsp. unsalted butter
1 (12") crusty Italian sub roll, cut in half crosswise, split lengthwise, or 2 ciabatta rolls, split lengthwise
1 oz. Parmesan or Pecorino, finely grated
Chopped parsley (for serving; optional)

Instructions:
Heat oil in a large Dutch oven or high-sided skillet over medium-high. Add sausage and press down on it with a heatproof rubber spatula to flatten slightly. Cook, undisturbed, until browned underneath, about 4 minutes. Turn sausage over and cook, undisturbed, until browned on the other side, about 3 minutes. Break up sausage into bite-size pieces with spatula. Add sliced garlic, oregano, and red pepper flakes (if using) and cook, stirring, until garlic is beginning to get golden around the edges, about 1 minute. Carefully add tomatoes (beware of splatter!), then 2 1/2 tsp. salt and 1 cup water. Bring sauce to a simmer and cook, stirring occasionally, until slightly reduced, 10–12 minutes. Mix in spinach and cook until wilted, about 2 minutes. Add beans and cook until warmed through, about 3 minutes. Taste ragù and season with more salt if needed.
Meanwhile, heat broiler. Melt butter in a small saucepan over medium heat. Mix in grated garlic and remaining 1/2 tsp. salt and cook until fragrant and sizzling but garlic is not yet browned, about 30 seconds; remove from heat.
Arrange bread, cut side down, on a foil-lined baking sheet and broil until golden brown, about 1 minute. Remove from broiler and turn bread over. Brush untoasted sides of bread with garlic butter and broil until evenly golden brown on top, about 1 minute (keep watch; it will go fast).
Divide toast among plates. Ladle a generous amount of ragù over and top with Parmesan and parsley.
Ragù can be made 3 days ahead. Let cool; cover and chill. Reheat over medium-low.
Sunny Side Burger with Salsa Verde

Ingredients:
1 lb. tomatillos, husks removed, rinsed
1 small onion, peeled, quartered
3 jalapeños, sliced in half lengthwise
1 Tbsp. extra-virgin olive oil
Kosher salt
1 cup cilantro leaves with tender stems
2 tsp. freshly ground black pepper
20 oz. grass-fed ground beef (20% fat)
4 Tbsp. extra-virgin olive oil, divided
Kosher salt, freshly ground pepper
4 soft sesame seed buns, split
4 large eggs

Instructions:
Heat broiler. Toss tomatillos, onion, and jalapeños with oil on a foil-lined rimmed baking sheet; season with salt. Broil until blackened in spots and very soft, 12–15 minutes. Let vegetables cool slightly, then transfer to a food processor. Add cilantro and black pepper; pulse until coarsely chopped (3 or 4 pulses). Taste salsa verde and season with more salt if needed.
Portion beef into 4 loosely packed balls (5 oz. each). Heat a large cast-iron skillet over medium-high until just beginning to smoke. Add 2 Tbsp. oil, then all 4 balls of meat. Firmly smash down on meat with a heavy metal spatula to create a craggy-edged 4"-diameter patty; season with salt and pepper. Cook, undisturbed, until deeply charred underneath, about 3 minutes. Flip and season other side with salt and pepper; cook to medium, about 3 minutes. Transfer to a plate and let rest.
Carefully wipe out skillet with a paper towel, leaving only a light coating of oil. Set skillet over medium heat. Working in 2 batches, toast buns, cut side down, until golden brown, about 1 minute. Transfer to a clean surface.
Heat remaining 2 Tbsp. oil in a large nonstick skillet over medium. Crack eggs into skillet and cook until whites are just set and edges are crisp, about 4 minutes. Season with salt.
Spread insides of both tops and bottoms of buns with a heaping tablespoonful of salsa verde. Place a burger on each bottom bun, top with an egg, sunny side up, and close burger.
Salsa verde can be made 1 day ahead. Transfer to a small bowl; cover and chill.
Enchiladas Divorciadas

Ingredients:
1 Tbsp. vegetable oil
1/2 white onion, coarsely chopped
4 garlic cloves, crushed
3 small serrano chiles, halved lengthwise, seeds removed if desired
12 oz. tomatillos (6–7), husks removed, rinsed, halved
1 cup cilantro leaves with tender stems
Kosher salt
1 Tbsp. vegetable oil
1/4 white onion, coarsely chopped
1 garlic clove, crushed
3 guajillo chiles, seeds removed
2 dried chiles de árbol (optional; omit for a milder sauce)
3 plum tomatoes, quartered
Kosher salt
1 (3 1/2–4-lb.) chicken
6 bay leaves
1 tsp. allspice berries
Kosher salt
1/2 cup crème fraîche
1/3 cup crumbled queso fresco
1/2 cup vegetable oil
12 (6") corn tortillas
Sliced white onion (for serving)

Instructions:
Heat oil in a large saucepan over medium. Cook onion and garlic, stirring occasionally, until starting to soften, about 5 minutes. Add chiles and cook, stirring occasionally, until onion is lightly browned and vegetables are soft, about 5 minutes. Add tomatillos and cook, stirring occasionally, just until starting to soften, about 3 minutes. Add cilantro and 1 1/2 cups water. Bring to a boil, reduce heat, and simmer until tomatillos soften, 20–25 minutes. Let cool slightly; transfer to a blender. Purée until smooth; season with salt. Return salsa verde to saucepan and keep warm until ready to use.
Heat oil in a large saucepan over medium. Cook onion and garlic, stirring occasionally, until starting to soften, about 5 minutes. Add both chiles, tomatoes, and 1 1/2 cups water. Bring to a boil, reduce heat, and simmer until tomatoes and chiles soften, 20–25 minutes. Let cool slightly; transfer to a blender. Purée until smooth; season with salt. Return salsa roja to saucepan and keep warm until ready to use.
Place chicken, bay leaves, and allspice in a small pot and pour in water to cover by 1"; season lightly with salt. Bring to a boil, reduce heat, and simmer gently until chicken is nearly cooked through (an instant-read thermometer inserted into the thickest part of chicken should register 145°F–150°F), 20–25 minutes from the time water starts simmering. Let chicken cool at least 1 hour (it should be just warm). If you have the time, cover and chill up to 12 hours.
Remove chicken from broth. Pull meat from bones and shred; discard skin and bones. Place meat in a large saucepan and pour in just enough broth to cover. Set aside any remaining broth for another use. Gently reheat chicken over medium-low; season with salt.
Meanwhile, mix crème fraîche and queso fresco in a small bowl to combine.
Heat oil in a small skillet over medium-high until hot but not smoking. Submerge each tortilla in oil long enough to soften but not so long that they fall apart, 5–10 seconds each. Transfer to a rimmed baking sheet lined with paper towels to drain.
Working one at a time, fill each tortilla with about 1/3 cup shredded chicken and roll up tightly. Place 3 tortillas each, seam side down, into bowls. Ladle 1/2 cup of each sauce on opposite ends of enchiladas. Top with a big spoonful of crème fraîche mixture and scatter onion over.
Chicken can be poached and shredded 3 days ahead. Place in a small bowl and pour in broth to submerge; cover and chill.
Brussels Sprout Tacos with Spicy Peanut Butter

Ingredients:
3 Tbsp. fish sauce
1 cup unseasoned rice vinegar
1/4 cup sliced scallions
1 1/2" piece ginger, peeled, finely grated
Kosher salt
2 Tbsp. Aleppo-style pepper or 1 Tbsp. crushed red pepper flakes
3/4 cup unsalted, roasted peanuts plus 1/4 cup crushed
Kosher salt
1 lb. brussels sprouts, preferably small ones, trimmed, divided
1 cup vegetable oil
8 (6") corn tortillas
1/4 cup finely chopped white onion
Sliced avocado
sliced serrano chiles
cilantro leaves with tender stems
flaky sea salt
and lime wedges (for serving)

Instructions:
Heat a small saucepan over medium. When hot, pour in 1 Tbsp. fish sauce. It should bubble up vigorously and then get thicker and slightly darker, about 30 seconds. Repeat with remaining fish sauce, incorporating 1 Tbsp. at a time. Carefully add vinegar (it may spatter), then transfer mixture to a small bowl; let cool. Stir in scallions and ginger. Taste and season with salt.
Purée red pepper and 3/4 cup whole peanuts in a food processor until a smooth butter forms, about 2 minutes. Season with kosher salt and scrape into a small bowl.
Very thinly slice one-fourth of brussels sprouts; transfer to a medium bowl. Cut remaining brussels sprouts in half. Heat oil in a medium skillet over medium-high. Shallow-fry halved brussels sprouts in batches, being careful not to overcrowd the pan, until browned and crisp, about 5 minutes per batch. Transfer to paper towels to drain, then add to sliced brussels sprouts. Drizzle with vinaigrette and toss to coat; season with kosher salt.
To serve, heat a medium skillet over medium-high. Working one at a time, cook tortillas just until warmed through; transfer to plates. Spread tortillas with some spicy peanut butter; spoon brussels sprouts over. Top with onion, avocado, chiles, cilantro, and 1/4 cup crushed peanuts; sprinkle with sea salt. Serve with lime wedges.
Vinaigrette can be made 1 week ahead. Cover and chill.
Arctic Char Tostadas

Ingredients:
3 Tbsp. fish sauce
1 cup unseasoned rice vinegar
1/4 cup sliced scallions
1 1/2" piece ginger, peeled, finely grated
Kosher salt
1/4 tsp. finely grated lemon zest
1/2 cup farmer’s cheese or whole-milk ricotta
Kosher salt
1 (8-oz.) boneless arctic char or salmon fillet
Extra-virgin olive oil (for drizzling)
4 (4"–6") tostadas
Cilantro leaves with tender stems
sliced serrano chiles
capers
and lime wedges (for serving)

Instructions:
Heat a small saucepan over medium. When hot, pour in 1 Tbsp. fish sauce. It should bubble up vigorously and then get thicker and slightly darker, about 30 seconds. Repeat with remaining fish sauce, incorporating 1 Tbsp. at a time. Carefully add vinegar (it may spatter), then transfer mixture to a small bowl; let cool. Stir in scallions and ginger. Taste and season with salt.
Preheat oven to 300°F. Mix lemon zest into cheese in a small bowl; season with salt and set aside. Place fish on a rimmed baking sheet and drizzle very lightly with oil; season with salt. Bake until just opaque throughout, about 5 minutes for char and 8–10 minutes for salmon. Remove from oven and break apart into large flakes. Drizzle with vinaigrette.
Divide reserved cheese mixture among tostadas. Top with fish, then cilantro, chiles, and capers. Serve with lime wedges.
Vinaigrette can be made 1 week ahead. Cover and chill.
Pickled Rice Tabbouleh

Ingredients:
6 garlic cloves
1/3 cup plus 3 Tbsp. extra-virgin olive oil
1/2 cup cilantro leaves with tender stems
1/3 cup raw pumpkin seeds (pepitas)
1/2 serrano, chopped
3 Tbsp. fresh lime juice
1 Tbsp. pumpkin seed oil (optional)
1 1/2 cups short-grain brown rice
1 (2x2") piece dried kombu (optional)
Kosher salt
1/2 cup pickle brine, divided
1/2 cup finely chopped tender herbs (such as cilantro, parsley, dill, and/or tarragon)
3 Tbsp. extra-virgin olive oil
Zest and juice of 1/2 lemon
Freshly ground black pepper

Instructions:
Place racks in upper and lower thirds of oven; preheat to 350°F. Cook garlic and 1/3 cup olive oil in a small saucepan over medium-low heat, stirring occasionally, until garlic is soft enough to easily smash against the side of the pan, 12–15 minutes. Let cool.
Meanwhile, toast pumpkin seeds on a large rimmed baking sheet on upper rack, tossing occasionally, until golden brown, 8–10 minutes. Let cool.
Blend cilantro, pumpkin seeds, chile, lime juice, pumpkin seed oil (if using), and garlic oil (with garlic) until smooth. Add a big pinch of salt and blend again.
Place rice in a sieve or colander and rinse under running water until water runs clear (this removes surface starch and keeps rice from getting gummy). Combine rice, kombu (if using), and 2 cups water in a medium saucepan; season with salt and let sit 20 minutes.
Bring rice to a boil, then reduce heat to low. Cover pan and cook until rice is tender, 30–35 minutes (you can also use a rice cooker; follow instructions for correct timing). Remove pan from heat and let sit (still covered) 15 minutes; fluff rice with a fork.
Transfer warm rice to a large bowl and stir in 1/4 cup brine. Let rice cool completely, then toss in herbs, oil, lemon zest and juice, and remaining 1/4 cup brine; season with salt and pepper. Serve with sauce drizzled over.
Black Lentil and Harissa-Roasted Veggie Bowl

Ingredients:
2 tsp. kosher salt, plus more
2 cups black beluga lentils, rinsed
1/2 tsp. ground coriander
7 Tbsp. extra-virgin olive oil, divided
2 Tbsp. harissa paste, divided
1/2 tsp. freshly ground black pepper, plus more
2 large sweet potatoes (about 1 1/2 lb.), scrubbed, cut into 1/2" pieces
2 pint cherry tomatoes, halved
3 Tbsp. red wine vinegar
1 Tbsp. honey
1/2 cup chopped cilantro

Instructions:
Preheat oven to 425°F. Bring a medium saucepan of salted water to a boil; add lentils. Adjust heat and simmer until just cooked through, 25–30 minutes. Drain lentils and transfer to a large bowl; let cool slightly.
Meanwhile, whisk coriander, 3 Tbsp. oil, 1 Tbsp. harissa paste, 2 tsp. salt, and 1/2 tsp. pepper in a small bowl. Arrange sweet potatoes and tomatoes on a rimmed baking sheet and drizzle with harissa oil (reserve bowl for dressing). Roast, tossing once, until sweet potatoes are tender and browned on some sides and tomatoes burst, 25–30 minutes.
Whisk vinegar, honey, and remaining 1 Tbsp. harissa in reserved bowl. Stream in remaining 4 Tbsp. oil, whisking constantly until emulsified; season vinaigrette with salt.
Add half of vinaigrette to lentils and toss to combine. Taste and season with salt and pepper. Divide among bowls. Top with roasted vegetables and cilantro. Drizzle with remaining vinaigrette.
Lentils can be cooked 3 days ahead. Let cool; cover and chill.
Hazelnut Granola and Chia Pudding Bowls

Ingredients:
3 cups old-fashioned oats
1/2 cup coarsely chopped skin-on hazelnuts or pecans
1/2 cup skin-on almonds
1/2 cup unsweetened coconut flakes
1/4 cup raw pumpkin seeds (pepitas)
1/4 cup raw sunflower seeds
1 Tbsp. ground cinnamon
1/2 tsp. kosher salt
1/2 cup honey
1/4 cup virgin coconut oil
1 tsp. vanilla extract
1/2 tsp. flaky sea salt
3 cups brewed rooibos tea, cooled
3/4 cup chia seeds
4 cups plain Greek yogurt
2 tsp. honey
1/2 tsp. vanilla extract
4 Tbsp. apricot jam
Chia seeds (for serving; optional)

Instructions:
Preheat oven to 300°F. Toss oats, hazelnuts, almonds, coconut flakes, pumpkin seeds, sunflower seeds, cinnamon, and kosher salt in a large bowl.
Heat honey, oil, and vanilla in a small saucepan over medium-low, whisking until melted and combined, about 2 minutes. Pour over oat mixture and mix thoroughly to coat. Spread out on a rimmed parchment-lined baking sheet and sprinkle with sea salt.
Bake granola 10 minutes. Remove from oven and stir. Return to oven and bake until golden brown and crisp, 8–10 minutes. Remove from oven and stir again. Let cool on baking sheet.
Combine tea and chia seeds in a 1-qt. jar or airtight container. Cover and shake to combine. Let sit 5 minutes, then shake again. Let sit at least another 15 minutes before serving. (You’ll have enough granola and chia pudding for about 16 servings. Keep on hand for making more bowls or other uses (try a scoop of chia pudding in a smoothie!).
Mix together yogurt, honey, and vanilla in a small bowl, then divide among 4 shallow bowls. Top each with 1/4 cup granola, 1/4 cup chia pudding, and 1 Tbsp. jam. Sprinkle with more chia seeds if desired.
Granola and chia pudding can be made 10 days ahead. Store granola airtight at room temperature and chill chia pudding.
Parsnip Skordalia

Ingredients:
3 medium parsnips (about 1 lb.), trimmed, scrubbed
3 Tbsp. blanched hazelnuts
1 cup dill fronds
1/2 cup grapeseed or avocado oil
2 serrano chiles, finely chopped
1 garlic clove, crushed
3/4 cup crumbled feta
1/3 cup fresh lemon juice
1/4 cup extra-virgin olive oil

Instructions:
Preheat oven to 350°F. Place parsnips in an 8x8" baking dish or medium ovenproof skillet. Cover tightly with foil or a lid and bake until very soft and mashable (like a baked potato), 45–60 minutes. Let cool, then coarsely chop.
Meanwhile, toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 7–10 minutes. Let cool, then coarsely chop.
Blend dill and grapeseed oil in a blender until smooth. Transfer to a small bowl.
Purée chiles, garlic, feta, and lemon juice in a food processor until smooth. Add parsnips and pulse until mixture looks mostly smooth. With motor running, stream in olive oil and process until mixture is extremely smooth and aerated. Transfer dip to a serving bowl; top with hazelnuts and drizzle with dill oil.
Dip (without hazelnuts and dill oil) can be made 3 days ahead. Cover and chill.
Classic Cheese Ball

Ingredients:
8 ounces cream cheese, at room temperature, 1/2 cup shredded sharp cheddar cheese, 2 ounce Brie cheese, rind removed, 1 Tbsp Worcestershire sauce, 1/4 to 1/2 tsp hot sauce, or to taste, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 cup chopped fresh flat-leaf parsley, 6 ounces toasted pecans

Instructions:
Combine the cream cheese, cheddar, Brie, Worcestershire sauce, hot sauce, garlic powder, and onion powder in a bowl. With an electric mixer, beat on medium speed until incorporated. Add the parsley and continue to beat on low speed until just combined. Form the mixture into a ball and refrigerate until set.
While the cheese ball sets, coarsely chop the pecans and spread on a rimmed plate.
About 30 minutes before serving, remove the cheese ball from the fridge. Roll the ball in the pecans, pressing them firmly to the ball, until completely covered. Let soften at room temperature for 30 minutes. Serve.