Recipes

  • Vegan Medjool Date and Chile Dip

    Serves: 4 Wine Pairing: Dry Riesling, Sauvignon Blanc Ingredients 2 cup Medjool dates, pitted 2-3 Jalapeno chiles, seeded and de-ribbed 1 Poblano chile ½ bunch parsley ½ bunch green onion 1 T. fresh thyme Kosher salt, to taste Freshly ground black pepper, to taste ½ cup hot water, to thin Directions Place all

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  • Vanilla Date Shake

    Serves: 2 Ingredients 1 cup nonfat Greek yogurt 1 cup 2% milk (whole milk optional) ½ t. vanilla extract 1T. honey 10 Medjool dates, pitted 2 cups ice 2 T. crushed pecans (optional) Directions In a small bowl, combine milk and dates. Cover and refrigerate for 10 to 15 minutes or

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  • Sherry Soaked Medjool Dates with Manchego and Bacon

    Serves: 6 Wine Pairing: Chenin Blanc, Champagne Ingredients 12 Medjool dates, whole and pitted 1 cup dry Sherry 6 slices bacon, cut in half 2 oz Manchego cheese Cracked black pepper, to taste Toothpicks (soaked in water to prevent burning) Directions In a small bowl, combine dates and sherry. Cover

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  • Sauteed Kale with Almonds and Dates

    Serves: 4 Wine Pairing: American Gewurztraminer, Red Zinfindel Ingredients 2 T. extra virgin olive oil 1/3 cup garlic, thinly sliced ½ white onion, minced 3 bunches kale, ribs removed 1/3 cup Medjool dates, pitted and coarsely chopped ¼ cup sliced almonds, toasted 2 t. sherry vinegar 1 oz fresh parmesan,

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  • Roasted Cauliflower with Medjool Dates and Walnuts

    Serves: 4 Wine Pairing: Sauvignon Blanc, Pinot Noir, Chardonnay Ingredients 1 head cauliflower, cut into florets (about 8 cups) Kosher salt and freshly cracked black pepper, to taste 2 T. extra virgin olive oil 1/3 cup walnuts 1 clove garlic, minced ½ cup pitted Medjool dates, coarsely chopped Fresh parsley,

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  • Roast Lamb with Medjool Date Sauce

    Serves: 4 Wine Pairing: Red Zinfindel, Bordeaux Ingredients 3/4 cup extra virgin olive oil 4 lamb shanks 1 large white onion, chopped 4 medium carrots, chopped 6 celery ribs, chopped 10 Medjool dates, pitted and chopped 1 red bell pepper, seeded with ribs removed, chopped 2 T. garlic, minced

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  • Oatmeal Cookies with Dates and Golden Dried Grapes

    Serves: Makes 2 dozen standard-size cookies Ingredients ½ cup butter, softened ¼ cup shortening 1 cup light brown sugar ½ cup sugar 1 cup all purpose flour ½ tsp baking soda 1 egg ¼ cup water 1 tsp vanilla extract 3 cups rolled oats ½ tsp salt ¾ cup finely chopped Deglet Noor or Medjool dates ½ cup

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  • Non-Dairy Date Smoothie

    Serves: 1 Ingredients 1 cup almond or soy milk ½ bananna 1/3 cup (5-6) Medjool dates, pitted and halved ½ tsp cinnamon ½ cup ice 1 T. crushed nuts (almond, pecan or walnut optional) Directions In a small bowl, combine milk and dates. Cover and refrigerate for 15 minutes or until the

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  • Mixed Greens with Chevre and Medjool Date Vinaigrette

    Serves: 4 Ingredients 4 cups mixed greens ½ cup red onion, finely sliced ½ cup chevre, crumbled ¼ cup sliced almonds 2 slices bacon, crumbled (optional) Vinaigrette Ingredients 2 shallots 2 cloves garlic ½ cup white wine vinegar ¼ t. Kosher salt ¼ t. freshly ground black pepper 4 Medjool dates, pitted ½ cup extra virgin olive

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  • Medjool Date, Chile, and Yogurt Dip

    Serves: 8 Wine Pairing: Sauvignon Blanc Ingredients 2 cup Medjool dates, pitted 2 Jalapeno chiles, seeded and de-ribbed 1 Poblano chile ½ bunch parsley ½ bunch green onion 1 T. fresh thyme 1 cup non-fat Greek yogurt Kosher salt, to taste Freshly ground black pepper, to taste Directions Place dates, chiles, green

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  • Medjool Date and Walnut Croissants

    Serves: 8 (makes 8 croissants) Ingredients 1 package refrigerated flaky pastry dough 1/3 cup walnuts, chopped 8 T. cream cheese 8 Medjool dates, pitted and chopped (1 date per roll) 2 2/3 T. or 8 t. honey ¼ cup melted butter ¼ cup all purpose flour Directions Pre-heat oven to

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  • Crostini with Medjool Dates, Brie and Walnuts

    Serves: 8 Wine Pairing: Chardonnay, Voignier, or Pinot Noir. Ingredients 1 small baguette, sliced into ½ inch rounds (makes about 24 slices) 2 Tbs extra-virgin olive oil Kosher salt ½ cup walnuts, toasted and coarsely chopped 6-8 Medjool dates (1/2 cup), pitted and sliced or coarsely chopped 1 Tbs honey 1

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  • Cous Cous Salad with Medjool Dates and Cumin

    Serves: 4 Wine Pairing: Viognier, Valpolicella, Sangiovese Ingredients 2 cups cous cous 2 cups vegetable stock ¾ cup extra virgin olive oil ½ white onion, finely diced ½ red bell pepper, ribs removed, finely diced ½ small carrot, peeled and finely diced 1/8 t. cinnamon 1/8 t. ground cumin 1 cup Medjool

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  • Beef and Medjool Date Stew

    Add richness and brightness with dates for a memorable, savory beef stew.

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