Gluten-Free

Mixed Greens with Chevre and Medjool Date Vinaigrette

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 oil

Vegan Medjool Date and Chili Dip

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

Vanilla Date Shake

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 until dates are softened.

Add all ingredients except for the crushed pecans to a blender. Pulse a few times and then blend until smooth and creamy.

Sprinkle with crushed pecans (optional) and serve.

Sherry Soaked Medjool Dates with Manchego and Bacon

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 and place in refrigerator. Soak six hours to overnight.

Pre-heat oven to 350 degrees.

Sauteed Kale with Almonds and Dates

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, grated

Directions

Heat skillet over medium heat. Add almonds and toast (about 2-3 minutes). Remove from pan.

Roasted Cauliflower with Medjool Dates and Walnuts

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, chopped, for garnish
1 T. butter

Directions

Preheat oven to 400 degrees

Medjool Date, Chile, and Yogurt Dip

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 onion and herbs in a food processor. Blend to puree.

Non-Dairy Date Smoothie

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 dates have softened.

Transfer to blender. Add ice and other ingredients (except nuts) and blend until smooth.

Pour in glass, sprinkle with nuts (optional) and serve.