Nibble on Dates on Your Next Date

So, I hosted a party recently, you know, like you do. Perhaps you read about it the other day? Hmm? Well, you'll be shocked to know that I made more than one thing for the party. I know, crazy talk.

So here's another delicious (and time-friendly) appetizer you can serve at your next party, dinner gathering, hot date, picnic... Yes, picnic. Because after weeks of sub-zero temps in Denver, mother nature has magically bestowed 60-degree days upon the Queen City of the Plains. And if you have dates(the fruit), and it's warm where you are, you could be eating these on your porch or in the park twenty minutes from now.

Also, did you know that many believe that dates (the fruit) are an aphrodisiac? So if you want something to nibble on for your next date (not the fruit) maybe try a date (the fruit).

You'll notice I didn't include quantities below because the recipe is pretty much the same whether you make five or fifty. The typical goat cheese log is 8 ounces. I made thirty of these for the party and still had plenty of goat cheese left--just remember that a little goes a long way. Also, I'll stop making "date-the-fruit" jokes and just get on with the show!

Goat Cheese & Almond Stuffed Dates

--Dates, sliced open lengthwise (but not all the way through), pits removed

--Goat cheese, plain

--Almonds, whole and raw (sometimes labeled "natural")
--Crushed red pepper
--Black pepper, fresh
--Prosciutto, torn into thin slices [obviously, omit this if you wish to make it vegetarian]

Using a small spoon, fill each date with a scoop of goat cheese. Then place an almond inside, nestled in the goat cheese. Last time I made these (at Easter), I sprinkled the goat cheese ahead of time with the crushed red pepper and fresh black pepper. This time I just sprinkled the dates with the spices, then wrapped each date with a prosciutto slice and sprinkled them again.

Bake at 400 degrees for 12 minutes until the goat cheese is warm, but not scalding. Serve warm. You can also make these the night before or morning of and then just heat and serve.

Dammit Jim, I'm a cook, not a doctor...
Time: 20 minutes
Calories: 84 calories per date

One Hot Mess Of Veggies

As I said earlier this week, making salads can be a lot like making soup or pastas--you can throw together just about anything that tastes good!  There's pasta salad, and fruit salad, and a bevy of options when it comes to any greens-based salad. But I have to admit that even I hadn't thought of mixing in roasted vegetables until I ate a salad at a restaurant called the The Oven.

Their delightful mix of seasonal vegetables on organic greens inspired me to make my own roasted vegetable salad, with some of my favorite additions to add color, texture, and flavor. This salad is hearty enough to be served as it's own meal, but is also a great addition as a side dish as I learned when I made it for a family gathering featuring BBQ pulled pork...

Also, time is running out for our Operation Goodbye Gut contest. Be sure to email your recipe by Tuesday, June 15th to be entered to win our BIGS™prize packs!

Roasted Vegetable Salad
--Handful of raw almonds (about 50 or so)
--1 small onion, chopped
--1 medium zucchini, washed and sliced into thin slices
--1 head broccoli, stems removed and cut into florets
--1/2 bunch of kale, ribs removed and chopped or torn into pieces.
--2 TBSP olive oil
--salt & pepper
--6 medium strawberries, stems removed and sliced
--1 pear, cored and chopped into bite-sized pieces
--1 head of red leaf or romaine lettuce, torn into salad pieces

Heat oven to 350 degrees. Place the almonds on a baking sheet and roast in the oven for 5 minutes, removing once to shake/turn them for even roasting. Once roasted, remove from oven and set aside.

Coat the onion, zucchini, broccoli, and kale with olive oil. An easy way of doing this is to place all the veggies into a plastic bag, pouring the olive oil over top, adding some salt and pepper, and shaking the heck out of it until the veggies are evenly coated.  Spread the veggies out on a cookie sheet and roast, turning once, until the vegetables are cooked and begin to crisp.

Once the vegetables are crispy, remove them from the oven.  Combine the lettuce, veggies, fruit, and almonds and serve!

Dammit Jim, I'm a cook, not a doctor...
Time: 25 minutes
Serves: 4 as a meal; more as a side dish
Calories: 235 per serving (as a meal)

Pantry Pasta

Every now and again I go on grocery strike. It usually happens after I open the cupboards and several somethings fall out onto my head. After a flurry of Turret's, I vow to do some cooking with the items in my pantry and not add anything new until I've depleted some of the old stashes.

This recipe is one such recipe--created after almonds binged me on the top of my pretty little head.  All the items used were ones I had on hand in the pantry (or the freezer in the case of the sausage).

Chickpeas Pasta
--4 servings dried pasta--1/4 cup of chicken broth
--1/4 cup of raw almonds
--2 links of pre-cooked sausage (I used this one)
--1 can (15 oz) of chickpeas, rinsed & drained--1/4 cup of white wine
--salt & pepper
--crushed red pepper flakes
--1 can (14.5 oz) of diced tomatoes

Cook the pasta according to package directions. (Note: the servings will vary from brand to brand and type to type, so be sure to read the nutritional facts to determine how much dried pasta you need to cook).  When the pasta is al dente, strain and return to the pan.  Add 1/4 cup chicken broth and allow the noodles to finish cooking, soaking up the chicken broth.

While the pasta cooks, heat a medium-sized skillet with deep sides over medium-high heat. Roast the almonds, stirring or flipping the pan constantly so that they brown but do not burn.  Remove from heat and allow to cool.

In the same pan, sear the sausages on each side. The sausages are pre-cooked so they just need to be heated and have a little brown added to each side. Remove from heat and allow to cool.

Turn the heat down to medium and add the canned chickpeas. You won't need to add any liquid or oil as the chickpeas will still have moisture on them from being rinsed.  Add salt & pepper to taste and a healthy shake of red pepper flakes.

Slice the sausage and add it to the mix. Stir to combine. Pour in 1/4 cup of wine and combine s'more.

Add in the pasta (including any remaining chicken broth that hasn't yet been soaked up. Mix up the pasta and cover with a lid for 2 minutes.

Remove from heat and serve!

*New*
We'll be adding some nutritional info to our recipes. But please remember, we're cooks, not nutritionists!

Chickpeas Pasta
Total time: 25 minutes
Serves : 4
Calories/Serving : 260