iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Crispy Pan-Seared Chicken and Zucchini with Olives and Lemon

Ingredients:
3 small zucchini or summer squash (about 1 lb.)
1 1/2 tsp. kosher salt, divided
7 Tbsp. extra-virgin olive oil, divided
4 skin-on, boneless chicken thighs (if unavailable, remove bones from skin-on, bone-in thighs with kitchen shears)
1/4 tsp. freshly ground black pepper
3 garlic cloves, thinly sliced
1 Fresno chile, thinly sliced
1/4 cup Castelvetrano olives, smashed, pits removed, torn
1 Tbsp. oregano leaves
1 tsp. finely grated lemon zest
Lemon wedges (for serving)

Instructions:
Cut zucchini in half lengthwise. Using the tip of your knife, deeply score cut sides in a crosshatch pattern, spacing about 1/2" apart. Toss zucchini and 1 tsp. salt in a colander set over a bowl. Let sit 10 minutes, then pat dry with paper towels (discard any liquid in bowl).
Meanwhile, coat a large cast-iron skillet with 1 Tbsp oil. Season chicken on all sides with 1/4 tsp. pepper and remaining 1/2 tsp. salt and arrange in cold skillet (skin side down) in a single layer. Heat over medium and cook, undisturbed, until skin is deep golden brown and chicken is almost cooked through, 10–12 minutes. Turn chicken and continue to cook just until cooked through and lightly browned underneath, about 5 minutes. Transfer to a platter (skin side up).
Arrange zucchini (cut side down) in hot chicken fat in skillet. Increase heat to medium-high and cook until surfaces are charred, 6–8 minutes. Turn and continue to cook until skin side is browned, 2–3 minutes. Transfer to platter with chicken.
Heat garlic and remaining 6 Tbsp. oil in a small saucepan over medium until garlic is sizzling and just barely beginning to brown, 3–4 minutes. Add chile and olives and cook, stirring occasionally, until chile starts to sizzle and brown slightly, 2–3 minutes. Remove from heat and stir in oregano and lemon zest.
Spoon garlic oil over zucchini and chicken. Squeeze some lemon juice over and serve with additional wedges alongside.
Pitaquiles

Ingredients:
3 pitas (do not split into 2 rounds each)
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 tablespoon Za’atar Spice Blend, plus more for sprinkling
Kosher salt and freshly ground black pepper to taste
4 cups (1 1/2 pounds) yellow or orange cherry tomatoes
1 medium onion, sliced into thin wedges
5 garlic cloves
1 large whole jalapeño, plus more thinly sliced, for garnish
1 tablespoon freshly squeezed lemon or lime juice
4 large eggs
1/2 cup (2 ounces) crumbled feta cheese
1/4 cup labaneh or Greek yogurt
2 tablespoons chopped fresh cilantro
for serving

Instructions:
Preheat the oven to 425°F.
Stack the pitas and, using a sharp or serrated knife, slice them in half through the middle, then slice the halves into 1/2-inch-thick strips crosswise. In a large bowl, whisk together 1/4 cup olive oil and the za’atar and add salt and black pepper to taste. Add the pita strips and toss to coat. Arrange them on a rimmed baking sheet and set aside.
Place the tomatoes, onion wedges, garlic, and jalapeño on a large rimmed baking sheet, toss with the remaining 2 tablespoons olive oil, and season generously with salt and black pepper. Roast until the garlic cloves are softened and golden but not burned and some of the tomatoes have burst, 15 to 20 minutes. During the last 6 to 7 minutes of roasting the tomatoes, add the baking sheet with the pita strips to the oven and toast, stirring once midway. Remove both from the oven and cool slightly.
Place the cooled tomato mixture in a blender and add the lemon juice. Blend until smooth and season with salt and black pepper to taste. Place the sauce in a 10-inch skillet and warm over medium heat until bubbling, 2 to 3 minutes. Drop in the pita strips and shake the skillet. Warm the mixture for 3 to 4 minutes.
While the mixture is warming, cook the eggs sunny-side-up in a separate pan. Add the eggs to the skillet with the tomato sauce and pita and top with the feta and dabs of labaneh. Garnish with the cilantro and jalapeño rounds.
Vegetarian Piri Piri Chorizo Bake

Ingredients:
2 medium sweet potatoes
Olive oil
1 lemon
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
3 garlic cloves
10 oz. shop-bought veggie chorizo sausages
20 cherry tomatoes
4 cups cooked basmati rice, or use 2 (9-oz.) bags microwavable basmati rice, to serve
3/4 oz. cilantro
Salt and black pepper
1 red onion
4 garlic cloves
1 red bell pepper
2 fresh red chiles (Scotch bonnet, red, or bird’s-eye)
2 Tbsp. smoked paprika
1 tsp. dried oregano
2 Tbsp. red wine vinegar
1 large bunch of fresh basil
1 lemon

Instructions:
Preheat oven to 350°F
First, cook the sweet potatoes. Peel the sweet potatoes and cut them into 3/4-inch cubes.
Cut the bell peppers in half, cut out the stems and seeds, and cut the flesh into 3/4-inch cubes, then put them in the roasting pan. Use the back of a knife to lightly crush the 3 garlic cloves and add them to the pan. Drizzle with a little olive oil and sprinkle with salt and pepper. Add the sweet potatoes to the peppers and put the pan in the oven for 10–15 minutes, until the peppers have small black patches on the skins.
Meanwhile, cut up store-bought sausages into bite-sized pieces and cook following the instructions on the package.
To make the piri piri sauce, peel and roughly chop the onion and garlic. Cut the bell pepper in half and cut out the stem and seeds. Rip the stems from the chiles, cut them in half lengthwise, and remove the seeds if you prefer a milder sauce. Put the onion, garlic, pepper, and chiles in the blender with the paprika, oregano, red wine vinegar, and basil. Grate in the zest of the lemon, then cut it in half and squeeze in the juice, catching any seeds. Add a drop of water and blend to a smooth paste. Taste and adjust the seasoning, if necessary.
Remove the roasting pan from the oven. Transfer the sausages and piri piri sauce to the pan and mix everything together. Add the cherry tomatoes and put the pan back in the oven for 15 minutes, until the potatoes and peppers are cooked and the sauce is piping hot.
Heat the rice or cook it following the instructions on the package.
Pluck the leaves from the cilantro and discard the stems. Coarsely chop the leaves and sprinkle them over the vegetables.
Serve with rice.
Sweet Potato Breakfast Bowls

Ingredients:
2 lbs. sweet potatoes, scrubbed, 8 oz. bacon, baked, 2 Tbsp. coconut milk, 1 tsp. vanilla extract, Pinch of sea salt, 2 Tbsp. collagen powder, optional, 1 pint fresh blueberries, 1 ripe banana, sliced, 1/4 cup chopped almonds

Instructions:
Preheat the oven to 400°F.
Line a rimmed baking sheet with parchment paper. Place the sweet potatoes on the sheet and roast them for about 45 minutes, or until they’re quite soft and a knife easily pierces through the flesh. Remove them from the oven, slice them open, and allow them to cool for a few minutes.
About 30 minutes into the roasting of the sweet potatoes, start baking the bacon. Once the bacon is cool, roughly chop it, then set it aside.
To make the sweet potato purée, I find it easiest to cut the ends off the sweet potatoes, then peel the skin off. Place the roasted flesh into a food processor, then add the coconut milk, vanilla, salt, and, if desired, collagen powder. Purée for about 30 seconds, or until the mixture is smooth. If it’s too thick, add a splash more of the coconut milk and process again. If you don’t have a food processor, combine everything in a large bowl and stir it very well with a wooden spoon.
Divide the sweet potato purée between serving bowls. Top it with the chopped bacon, blueberries, sliced banana, and chopped almonds, and serve.
The bowls can be assembled ahead of time, but it’s best to leave the fruit off until they’re ready to eat. They can be eaten cold or gently reheated.
Pumpkin Kolokithopita (Greek Phyllo Pastries)

Ingredients:
3 lbs. baked and puréed pumpkin (fresh or canned)
1 cup honey
1/2 cup sugar
3 tsp. ground cinnamon
1 tsp. ground nutmeg
20 sheets phyllo dough
1 cup unsalted butter
melted

Instructions:
Preheat the oven to 350°F. Grease a baking sheet with butter.
Mix together pumpkin, honey, sugar, cinnamon, and nutmeg in a medium bowl.
Cut phyllo dough into vertical strips about 2 inches wide, and cover the pile of phyllo strips with a clean, damp tea towel.
Lay one phyllo strip flat on a workspace in front of you. Using a pastry brush, brush the surface of the phyllo dough with an even coat of melted butter. Place a tablespoon of the pumpkin filling at the end of the phyllo strip. Starting at the end with the pumpkin filling, fold the phyllo dough over as you would a flag until the phyllo is the shape of a triangle. Place on baking sheet.
Repeat until all of the pumpkin filling is used up.
Bake for 30 minutes or until the tops of the triangles are golden brown.
Cheddar Potato Soup with Bacon

Ingredients:
4 bacon slices
1 large onion
1 pound boiling potatoes
1/4 cup all-purpose flour
1 3/4 cups water
1 1/2 cups chicken broth
1/4 cup dry white wine
2 cups grated sharp Cheddar (about 8 ounces)
2 tablespoons chopped fresh chives

Instructions:
Chop bacon and in a large heavy saucepan cook over moderate heat, stirring occasionally, until crisp. Transfer bacon with a slotted spoon to paper towels to drain, reserving fat in pan.
While bacon is cooking, chop onion. Peel potatoes and cut into 1/2-inch cubes. Cook onion in reserved fat over moderate heat, stirring occasionally, until softened. In a measuring cup stir together flour and water and add to onion with potatoes and broth. Simmer mixture 5 minutes, or until potatoes are just tender. Add wine and simmer 1 minute.
Reduce heat to low and gradually stir in Cheddar (do not let boil).
Divide soup among 4 bowls and sprinkle with bacon and chives.
Za'atar Spice Blend

Ingredients:
1 cup picked fresh za’atar or oregano leaves (or 6 tablespoons dried oregano)
3 tablespoons dried marjoram
3 tablespoons toasted sesame seeds
4 teaspoons dried thyme
1 tablespoon ground sumac
1 teaspoon fine sea salt

Instructions:
If using fresh za’atar or oregano, arrange it on a towel-lined plate and microwave in 15-second intervals, stirring between intervals, until dry and crumbly, 2 to 2 1/2 minutes.
Crumble the leaves by hand or in a spice grinder until almost fine (the way dried herbs look), then combine in a medium bowl with the marjoram, sesame seeds, thyme, sumac, and salt. Store in an airtight container for up to 3 months.
Chipotle-Grilled Pork Shoulder Steaks with Corn Salsa

Ingredients:
2 tsp. chipotle chile powder
2 tsp. dried oregano
1 1/2 tsp. garlic powder
1 tsp. ground allspice
2 3/4 tsp. (or more) kosher salt, divided
4 (3/4"-thick) boneless pork shoulder (Boston butt) steaks (about 2 lb.) or pork blade chops
Vegetable oil (for grill)
4 ears of corn, husked
1/2 small white onion, finely chopped
1 cup cilantro, finely chopped
1 cup crumbled Cotija or feta (about 5 oz.)
1/2 cup toasted pumpkin seeds (pepitas)
3 Tbsp. fresh lime juice
Flaky sea salt
Lime wedges (for serving)

Instructions:
Mix chile powder, oregano, garlic powder, allspice, and 2 tsp. kosher salt in a small bowl. Rub spice mixture all over pork steaks. Let sit at room temperature at least 15 minutes.
Prepare a grill for medium heat; oil grate. Grill pork and corn, turning occasionally, until pork is deeply charred and an instant-read thermometer inserted into the thickest part registers 145°F for medium, and the corn is lightly charred all over, 7–9 minutes. Transfer pork to a cutting board and let rest 10 minutes.
Let corn cool slightly. Slice kernels off cobs into a large bowl. Add onion, season with 3/4 tsp. kosher salt, and stir to combine. Stir in cilantro, cheese, pumpkin seeds, and lime juice; taste salsa and season with more kosher salt if needed.
Transfer pork to a platter. Drizzle any accumulated juices left on cutting board over; sprinkle with sea salt. Top with corn salsa and serve with lime wedges alongside.
Do Ahead: Pork can be seasoned 1 day ahead. Cover and chill. Let sit at room temperature 15 minutes before grilling.
Grilled Beet Salad with Burrata and Cherries

Ingredients:
6 medium beets (about 2 lb. total)
1 Tbsp. sherry vinegar or red wine vinegar
1 tsp. kosher salt
3 Tbsp. extra-virgin olive oil, plus more for drizzling
8 oz. burrata or mozzarella, torn into 2" pieces
8 oz. fresh cherries (about 2 cups), halved, pitted
1 cup Castelvetrano olives, smashed, pitted
Flaky sea salt
Freshly ground black pepper

Instructions:
Prepare a charcoal fire in a grill. Let coals cool to medium heat (coals should be covered with ash and glowing red with no black remaining).
Grill beets directly on coals, turning occasionally, until skins are blackened and flesh is fork-tender, 35–45 minutes. (Alternatively, grill, covered, on the grate of a gas or charcoal grill over medium-high heat, turning occasionally, 45–55 minutes.) Transfer to a large bowl and cover tightly with plastic wrap. Let steam until cool enough to handle.
Wearing gloves if you don’t want pink hands, pull charred skins off beets (they should slip off easily), then slice each beet into 6 wedges. Transfer to a large bowl, add vinegar, kosher salt, and 3 Tbsp. oil, and toss to combine.
Arrange beet mixture on a platter. Top with burrata, cherries, and olives. Drizzle with oil; season with sea salt and pepper.
Do Ahead: Beets can be grilled 2 days ahead. Let cool (do not peel); cover and chill.
Grilled Whole Eggplant with Harissa Vinaigrette

Ingredients:
1 large eggplant (about 1 1/2 lb.)
1 tsp. kosher salt, divided
1/4 cup extra-virgin olive oil
1 Tbsp. fresh lemon juice
1 Tbsp. harissa paste
1 Tbsp. honey
1/4 cup chopped parsley
4–6 (1"-thick) slices crusty bread
toasted on grill if desired

Instructions:
Prepare a charcoal fire in a grill. Let coals cool to medium heat (coals should be covered with ash and glowing red with no black remaining).
Grill eggplant directly on coals, turning occasionally, until skin is blackened and flesh has collapsed, 15–20 minutes. (Alternatively, grill on the grate of a gas or charcoal grill over medium-high heat, turning occasionally, 20–25 minutes.) Transfer to a wire rack set inside a rimmed baking sheet and let cool slightly.
Carefully remove skin from eggplant, leaving stem intact. Season on all sides with 1/2 tsp. salt. Let sit on rack until excess water is drained, 20–30 minutes.
Whisk oil, lemon juice, harissa, honey, and remaining 1/2 tsp. salt in a small bowl to combine.
Using a paring knife, make several slits down length of eggplant on each side. Transfer to a plate and pour dressing over. Top with parsley and serve with bread alongside.
Do Ahead: Eggplant (without parsley) can be dressed 8 hours ahead. Let sit at room temperature up to 4 hours. Chill, if waiting longer, and let sit at room temperature 1 hour before serving.
Grilled Whole Cauliflower with Miso Mayo

Ingredients:
1 large head of cauliflower, leaves removed, stem trimmed
1/2 tsp. (or more) kosher salt
4 Tbsp. unsalted butter
1/4 cup vinegar-based hot sauce (such as Frank’s)
1 Tbsp. ketchup
1 Tbsp. soy sauce
1/2 cup mayonnaise
2 Tbsp. white miso
1 Tbsp. fresh lemon juice
1/2 tsp. freshly ground black pepper
2 scallions
thinly sliced

Instructions:
Prepare a grill for medium-high heat. Sprinkle cauliflower all over with salt in a large microwave-safe bowl. Cover with plastic wrap, pierce plastic a few times with a knife to vent, and microwave on high until a paring knife easily slides into stem, about 5 minutes. Let cool slightly. (Alternatively, set a steamer basket in a large pot filled with about 1" salted water. Cover pot and bring water to a boil. Add cauliflower, cover, and steam until a sharp paring knife easily slides into stem, about 5 minutes. Transfer to a plate and let cool slightly.)
Heat butter, hot sauce, ketchup, and soy sauce in a small saucepan on grill, stirring occasionally, until butter is melted, about 2 minutes. Brush cauliflower all over with sauce and grill, covered, 10 minutes. Turn cauliflower over, brush with sauce, and grill, covered, 10 minutes. Continue to grill, brushing and turning every 10 minutes and reheating sauce as needed, until cauliflower is lightly charred on all sides and fork-tender, 25–30 minutes. The sauce should be used up by now, but if not, brush any remaining sauce over. Transfer cauliflower to a plate and let cool slightly.
Whisk mayonnaise, miso, lemon juice, and pepper in a medium bowl until smooth. Spread on a plate. Set cauliflower on top and scatter scallions over.
Mix-and-Match Fools

Ingredients:
1 cup chilled heavy cream, 1 Tbsp. sugar, 1 tsp. vanilla extract, Small pinch of kosher salt, 1 lb. any berries, halved, quartered if large, 1/4 cup sugar, Small pinch of kosher salt

Instructions:
Using the largest (and widest) whisk you have, beat cream, sugar, vanilla, and salt in a large chilled bowl until soft peaks form, 3–6 minutes, depending on how many breaks you take.
Do Ahead: Whipped cream can be made 2 hours ahead. Cover and chill. Just before serving, whisk cream once or twice to refluff, but don’t overwhip it.
Combine berries, sugar, and salt in a medium bowl. Let sit, tossing occasionally, until juicy, at least 15 minutes.
Add berries to whipped cream and fold gently until mixture is streaky but barely combined (just one or two strokes should do it). Scoop into small glasses.
Do Ahead: Berries can be macerated 2 hours ahead. Leave at room temperature.
Frozen Margarita Pie

Ingredients:
6 Tbsp. unsalted butter
10 graham crackers
3 Tbsp. sugar
1/2 tsp. kosher salt, divided
3/4 cup chilled heavy cream
4 limes, halved
1 (14-oz.) can sweetened condensed milk
3 Tbsp. tequila blanco

Instructions:
Melt butter in a small saucepan over medium heat. Let cool slightly.
Crumble graham crackers into a food processor. Add melted butter, sugar, and 1/4 tsp. salt and process until mixture resembles wet sand. Transfer mixture to a shallow 9"-diameter pie dish. Using the bottom of a measuring cup, press crust firmly and evenly across bottom and up sides of dish. Freeze 20 minutes.
Meanwhile, whisk cream in a medium bowl until stiff peaks form, about 4 minutes.
Finely grate zest from 1 lime half into a small bowl; set aside. Squeeze juice from all of the limes into a fine-mesh sieve set over a glass measuring cup (you should have about 1/2 cup juice).
Pour lime juice into another medium bowl. Add condensed milk, tequila, and remaining 1/4 tsp. salt and whisk until mixture is smooth. Gently fold in half of the whipped cream just to combine, then add the remaining whipped cream and gently fold until no streaks remain (be careful not to overmix; you want to keep as much air in the whipped cream as possible).
Remove pie dish from the freezer and scrape filling into crust. Use a spoon to gently spread filling evenly all the way to the edges. Sprinkle with reserved lime zest and freeze until filling is set, at least 8 hours.
Do Ahead: Pie can be made 3 days ahead. Cover; keep chilled. Let soften in fridge 30 minutes before slicing.
Universal Marinade

Ingredients:
Vegetable oil (for the grill)
2 lemongrass stalks, trimmed, tough outer layers removed
1 serrano chile
3 garlic cloves
1 (1") piece ginger, peeled
1 Tbsp. dark brown sugar
1 Tbsp. extra-virgin olive oil
1 Tbsp. fish sauce
1 Tbsp. soy sauce
1 1/4 lb. boneless short ribs, skinless boneless chicken thighs, 1"-thick pork chops, or other cuts of steak
Kosher salt
2 scallions, thinly sliced
1/2 cup cilantro leaves with tender stems
Sesame seeds and lime wedges (for serving)

Instructions:
Prepare a grill for high indirect heat (for a gas grill, leave one or two burners off; for a charcoal grill, bank coals on one side); oil grate. Using a Microplane, finely grate lemongrass, chile (seeds and all!), garlic, and ginger into a medium bowl. (Alternatively, you can chop very finely, then mash to a paste using the side of your knife.) Add brown sugar, oil, fish sauce, and soy sauce and mix well.
Season meat with salt and add to bowl. Turn as needed to coat completely. Let sit at least 10 minutes and up to 2 hours. (If marinating longer, wait to fire up the grill.)
Grill meat over hottest part of grill, moving to cooler zone as needed if browning too fast, until well browned, about 5 minutes per side (depending on protein). Transfer to a cutting board and let rest 10 minutes before slicing.
Transfer meat to a platter and top with scallions and cilantro and sprinkle with sesame seeds. Serve with lime wedges for squeezing over.
The Only Salsa You Need

Ingredients:
2 lb. tomatoes, cored, cut in half crosswise
1 medium white onion, sliced into 1/4"-thick rounds
3 serrano chiles
3 garlic cloves, unpeeled
Kosher salt
2 Tbsp. fresh lime juice
2 Tbsp. finely chopped cilantro
Tortilla chips (for serving)

Instructions:
Heat broiler. Place tomatoes cut side down on a foil-lined rimmed baking sheet. Fit onion, chiles, and garlic around tomatoes so everything is snug but not overlapping. Broil, turning onion and chiles once, until lightly charred, about 6 minutes for chiles and garlic and 15–18 minutes for tomatoes and onion.
Peel garlic and place in a food processor along with half of the tomatoes. Pulse until very smooth. Add remaining tomatoes and pulse until tomatoes are mostly broken up but mixture still has some texture. Transfer to a medium bowl. Finely chop onion and chiles and mix into purée; season with salt. Let cool. Stir in lime juice and cilantro. Season salsa with more salt if needed. Serve with chips.
Chile Crisp

Ingredients:
4 small shallots, thinly sliced
2 heads of garlic, separated into cloves, thinly sliced
2 (3") cinnamon sticks
6 star anise pods
1 1/2 cups vegetable oil
1 (2") piece ginger, peeled, very finely chopped
1/4 cup crushed red pepper flakes
2 Tbsp. soy sauce
2 tsp. sugar

Instructions:
Bring shallots, garlic, cinnamon, star anise, and oil to a simmer in a medium saucepan over medium heat. Cook, reducing heat as needed to maintain a gentle simmer and swirling pan occasionally, until shallots and garlic are browned and crisp, 20–25 minutes. (Take your time—you want to drive all the moisture out of the shallots and garlic before they brown.)
Mix ginger, red pepper flakes, soy sauce, and sugar in a medium bowl to combine. Strain shallot mixture through a fine-mesh sieve into ginger mixture. Let shallots and garlic cool in sieve (this will allow them to crisp further), then stir into sauce.
Do Ahead: Chile crisp can be made 1 month ahead. Cover and chill.
All Day Every Day Sauce

Ingredients:
1 1/2 cups plain whole-milk Greek yogurt, 1 Tbsp. fresh lemon juice, 1 tsp. kosher salt

Instructions:
Mix yogurt, lemon juice, and salt in a small bowl to combine. Cover and chill until ready to use.
Skillet-Charred Summer Beans with Miso Butter

Ingredients:
4 Tbsp. unsalted butter, room temperature
2 Tbsp. white miso
1/2 serrano chile, finely grated
1 1/2" piece ginger, peeled, finely grated
12 oz. Romano, wax, and/or green beans
2 tsp. extra-virgin olive oil
Lime wedges and toasted sesame seeds (for serving)

Instructions:
Mix butter, miso, chile, and ginger in a small bowl until smooth.
Heat a large skillet, preferably cast iron, over medium-high. Toss beans with oil in a medium bowl, then transfer to skillet and cook, tossing occasionally, until charred in spots and crisp-tender, about 4 minutes.
Spread miso butter on a platter. Arrange beans over; their residual heat will melt the butter into a saucy dressing. Sprinkle with sesame seeds and squeeze some lime wedges over.