Yummy Appetizer: Medjool Dates stuffed with Goat Cheese, Almonds & Rosemary
I love this appetizer because the sweetness of the dates and the saltiness of the cheese combined with the crunch of the almond and earthiness of the rosemary are just delicious! Even though dates are higher in sugar, they are natural fruit sugars - a much better choice than processed sugars! Dates as well as rosemary are also rich in fiber, potassium, copper, manganese, magnesium and vitamin B-6. In addition to these great benefits, rosemary is also an abundant source of vitamins A and C, calcium and iron and is believed to relieve stress, prevent cancer, fight infection and improve memory! Almonds are a wonderful source of protein, Vitamin E, calcium, iron, and heart-healthy fats. Now about the cheese - I'm not a big proponent of dairy, but goat's milk is the best choice as it's the easiest form for humans to digest. I always encourage taking a digestive enzyme containing lactase to help properly digest the lactose in dairy products. :)
20 Medjool Dates, pitted
20 Marcona Almonds
Goat Cheese (I usually get a medium-sized log)
Rosemary Sprigs
(*Optional: My husband and family enjoy bacon wrapped around each Date. If that is something you would like to do, increase the cooking time to 20 minutes, or until the bacon is crisp. Make sure to turn halfway through! You can also use toothpicks to secure the bacon.)
Preheat the oven to 400°. Cut a lengthwise slit in the dates. Stuff each one with an almond, 1/2 teaspoon or so of the goat cheese and a sprig of Rosemary. Pinch the dates closed. Arrange the dates, seam side down, on a wire rack set on a baking sheet.
Bake the stuffed dates for about 6 minutes turn each date and bake another 6 minutes. Serve the stuffed dates warm or at room temperature.
My Main Course: Roasted Fall Vegetables with Herbs
I truly LOVE vegetables - especially during the fall! This recipe is simple and full of vitamins, minerals, protein and fiber - So eat up! Feel free to use as many vegetables as you would like depending on how many people you are cooking for.
Brussels Sprouts, halved
Parsnips, peeled and cut into 1 1/2 inch pieces
Carrots (Any color!), peeled and cut into 1 1/2 inch pieces
Butternut Squash, peeled and cut into 1 1/2 inch pieces
Fingerling Potatoes (Any color!), whole or halved depending on size
Red Onions, peeled and quartered
Jerusalem Artichokes, peeled and cut into 1 1/2 inch pieces
Fresh Herbs, finely chopped (We like Thyme, Rosemary and Sage)
Garlic Cloves (We keep them whole, but you can also finely chop)
Extra Virgin Olive Oil
Celtic Sea Salt and Pepper to taste
Preheat oven to 450 degrees. Place the veggies in as many rimmed baking sheets as you need dividing evenly (or line with parchment paper, if desired, for easy cleanup); toss with oil, fresh herbs, salt, and pepper.
Roast until veggies are tender and beginning to brown, 40 to 50 minutes, tossing them and rotating sheets from top to bottom halfway through. Serve hot or at room temperature.
Thanksgiving Classic: Wild Mushroom and Fresh Herb Stuffing
Stuffing is one of my favorite parts of Turkey Day! I am trying a NEW recipe this year and hope it turns out as good as it sounds. The mushrooms add some "meatiness," while the walnuts add a nice crunch and the dried cherries add a tart, sweetness to this unique spin on a classic.
One large day old baguette, cut into 1-inch cubes (10 cups)
1 stick unsalted butter
1 medium yellow onion, cut into 1/4-inch dice
1 celery rib, cut into 1/4-inch dice
1 teaspoon chopped sage leaves
1 teaspoon thyme leaves
1 pound of mixed mushrooms, caps thinly sliced (such as chanterelle, stemmed shitake, crimini, etc.)
1/4 cup of dried cherries, finely chopped
1/4 cup of walnuts, finely chopped
Celtic sea salt and freshly ground pepper
2 1/2 cups low-sodium vegetable broth
1 large egg
Preheat the oven to 375°. Lightly butter a 9-by-13-inch baking dish. On a large rimmed baking sheet, toast the baguette cubes for about 15 minutes, tossing once halfway through, until lightly golden and dry. Transfer the bread to a large bowl.
In a very large skillet, melt 4 tablespoons of the butter. Add the onion and celery and cook over moderate heat until softened, about 8 minutes. Add the sage and thyme and cook until fragrant, about 1 minute. Scrape into the bowl with the bread and wipe out the skillet.
Melt the remaining 4 tablespoons of butter in the skillet. Add the mushrooms and cook over moderately high heat until tender and browned, about 8 minutes. Season with salt and pepper. Scrape the mushrooms into the bowl with the bread. Add the dried cherries and walnuts.
In a medium bowl, whisk the vegetable broth with the egg. Pour over the bread mixture and add 2 teaspoons of kosher salt and 1/2 teaspoon of pepper. Toss until the bread soaks up the liquid. Scrape into the prepared baking dish and cover with foil. Refrigerate for at least 1 hour or overnight.
Preheat the oven to 375°. Bake the stuffing for about 30 minutes, until it is hot throughout. Remove the foil and bake for about 30 minutes longer, until the top is lightly golden. Serve hot or warm.
