The season of pumpkin spice and everything nice has taken us by full storm, and we could not be any happier to share our love for delectable food and recipes! Listed below are 4 recipes that blend the mouthwatering flavors of fall and the health benefits of dates. Try them out as the countdown to the end of the year begins, and let us know which one is your favorite by posting, #sharing, and tagging us on Social Media!
Top 4 Recipes for this Holiday Season:
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Pumpkin and Date Salad with Spinach and Warm Chickpeas
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Chocolate Covered Pumpkin Spiced Dates
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Date, Kale & Sausage Sourdough Stuffing
-
Golden Syrup Baked Date Custard
Pumpkin and Date Salad with Spinach and Warm Chickpeas
In the spirit of the transition from verdant green to golden yellows and crimson reds, we want are presenting this salad as a reminder to eat your colors!
Ingredients:
- 1 tsp. ground turmeric
- 1 tbsp. ras el hanout (Moroccan spice mix)
- 1 tbsp. chopped preserved lemon
- 1lb. can of chickpeas
- 1 small red onion, finely chopped
- 16 chopped Premium Medjool Dates
- 60 g baby spinach
- ½ cup chopped mixed herbs (coriander, parsley mint)
- ½ cup olive oil
- ½ of a roasted butternut pumpkin (skin and seeds removed with a pinch of nutmeg if available)
- Juice of ½ a lemon
Instructions:
After rinsing and draining your chickpeas. Place in a bowl and sprinkle with the seasonings and olive oil.
Add chopped herbs, onion, and lemon components.
Place all the vegetables in a pan, add the chickpea mixture and cook until the baby spinach finishes wilting. Add salt and pepper to taste and enjoy!
Chocolate Covered Pumpkin Spiced Dates
Simple but effective, delectable and delicious!
Ingredients:
- 1 tsp. Pumpkin Spice
- 20 Large Medjool Dates
- 5 oz. of Pureed Pumpkin
-
¾ cup of Chocolate Chips
Instructions:
Using a paring knife cut the dates lengthwise and remove the pit.
Mix the pumpkin spice and the pumpkin puree then use a spoon to fill the dates
Melt your chocolate and drizzle or dip as desired, also feel free to experiment with different topping such as chopped nuts or sea salt!
Date, Kale & Sausage Sourdough Stuffing
Thanksgiving is incomplete without stuffing. So here is mouthwatering aromatic recipe for juicy stuffing that packs an incredible punch! Keep your taste buds happy and enjoy!
Ingredients:
- 1 Loaf Sourdough Bread
- 10 tbsp. Olive Oil (Extra Virgin)
- 1 lb. Turkey Sausage (Removed from Casing)
- 2 cups Diced Onions
- 2 tsp. Thyme Leaves
- 2 sliced Chile de Arbol
- 1 tsp. Kosher Salt (or salt to taste)
- 1 tsp. Black Pepper (or pepper to taste)
- 1 lb. Tuscan Kale, roughly chopped with rib stems removed
- 16 Premium Medjool Dates
- 1 cup Dry Sherry
- 2 cups Chicken or Turkey Stock
- 4 tbsp. Unsalted Butter
- ¾ cup Roughly Chopped Toasted Almonds
- ½ sprig Rosemary
Instructions:
Preheat oven to 400°F. Cut or tear bread into 1 inch croutons and place on a rimmed baking sheet and drizzle with 4 tbsp. olive oil, tossing and pressing bread with your hands to help with oil absorption. Then transfer to oven and toast evenly for 12-15 minutes or until golden brown and crispy on the outside but soft on the inside. Once cooled place in large bowl.
Heat a large pot over medium-high heat and add 2 tbsp. olive oil and crumbled sausage into the pan. Using a wooden spoon break up the sausage and sauté for 5-7 minutes until browned and thoroughly cooked then transfer into bowl with croutons but leave the juices in the pot (you will need them shortly).
After placing the pot back on the heat, add the onions, 2 more table spoons of olive oil, the chile, thyme, and rosemary. Season with ½ tsp. of salt and a bit of black pepper then continue to cook for another 3-4 minutes, stirring often, until onion is soft and starting to gain slight color.
Then add half the Kale, and the remaining olive oil to the pan and use tongs to turn and toss the leaves to coat them in oil and help them cook evenly. Once the kale wilts a bit add the other half of the Kale and season with the remaining salt and pepper, and as soon as it is thoroughly cooked add it to the bowl with the croutons and sausage. Before you add your dates be sure to remove the rosemary, then stir well to combine.
Using the same pot turn the heat to high and pour over the sherry carefully, boil until reduced by 3/4 , and swirl in butter until melted. Then pour over the kale-crouton mix and add almonds. Combine thoroughly by tossing with tongs or your hands. Don’t be afraid to press the mix occasionally so all the flavors combine well.
Finally transfer the mix into a baking dish and cover it to bake in the oven for 15 minutes, then bake uncovered for 10-15 minutes until the top is golden and crispy!
Golden Syrup Baked Date Custard
No meal is complete without dessert, so here is a light and soft custard to dig into after a heavy meal. Nevertheless, there is never a bad time for dessert!
Ingredients:
- 4 eggs
- 2 cups milk
- 2 tbsp. caster sugar
- 2 tbsp. golden syrup
- ¾ cup Diced Dates w/Coconut Flour
- ½ tsp. ground pumpkin spice
- Pure Cream (Optional)
Instructions:
Preheat Oven to 320°F. Grease a 4-cup capacity ovenproof dish.
Combine Dates and half of the golden syrup in a bowl, then pour the mix into the prepared dish.
Add milk into a saucepan over medium high heat. While it gets to a boiling point, whisk your eggs, sugar and remaining syrup in a heat proof dish until thick and creamy then gradually add milk while whisking
Pour Milk mixture over the dates. Using a sieve or fine colander sift pumpkin spice over the mix. Place the ovenproof dish in a larger baking sheet. Add boiling water until it reaches halfway up the sides of the dish with the mixture and bake for 45 minutes or until set.
Once done, let cool for 5-10 Minutes and enjoy with Cream!
