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Season: Winter

4-Ingredient Savory Pistachio Stuffed Dates

DESCRIPTION

Recipe by Mackenzie Burgess, RDN

INGREDIENTS

  • 16 Medjool dates, pitted (about 1-12 ounce container)
  • 3/4 cup roasted and shelled lightly salted pistachios, roughly chopped
  • 4 ounce log plain goat cheese 
  • 4 teaspoons pomegranate molasses (or honey)

DESCRIPTION

  1. Use a knife to make a lengthwise slit in each Medjool date, being careful not to cut all the way through.
  2. To a small bowl, add 1/2 cup of pistachios and goat cheese. Mix together with a fork until combined.
  3. Add a spoonful of this goat cheese mixture to each halved date (about 1 tablespoon per date).
  4. Drizzle with pomegranate molasses or honey (about 1/4 teaspoon per date) and top with a sprinkle of remaining pistachios. Feel free to add any additional toppings of your choice if desired as well.
  5. Arrange on a serving platter and serve immediately, or store in the fridge for up to 3 days.

Notes:

If you have time, set your dates and goat cheese out at room temperature for about 10 minutes before starting this recipe. This will allow them to soften and be easier to work with.

If you have unroasted pistachios, you can easily toast them for extra flavor. Add the pistachios to a small pan over medium heat. Let toast for 3-5 minutes, stirring occasionally, until lightly browned. 

The pomegranate molasses tends to sink into the goat cheese quickly, so drizzle right before serving.

If you can’t find pomegranate molasses, feel free to use a plain or flavored honey such as cinnamon honey.

Optional toppings of your choice (Pinch of flakey salt, drizzle of olive oil, sprinkle of fresh herbs, or a drizzle of honey)

No-Bake Walnut, Cocoa, Cherry Bars

DESCRIPTION

Make a batch of these No-Bake Walnut, Cocoa, Cherry Bars early in the week and you’ll have a delicious, satisfying snack for whenever you need a quick pick me up. Medjool dates, oats, walnuts, dried cherries and cocoa powder come together to create a tart and sweet treat.

INGREDIENTS

  • 1/2 cup old-fashioned oats
  • 1 cup pitted Medjool dates (about 12)
  • 1/2 cup shelled California walnuts
  • 1/2 cup unsweetened dried cherries
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon salt

INSTRUCTIONS

  1. In a large food processor bowl, combine oats, dates, walnuts, cherries, cocoa powder and salt. Process 1-2 minutes, or until mixture resembles a crumbly dough.
  2. Turn mixture onto wax paper and shape evenly into a 1/2-inch thick rectangle.
  3. Chill at least 1 hour and cut into 9 bars. Bars do not need to be stored in the refrigerator.

Savory Biscotti with Oregon Hazelnuts, Olives & Sun-Dried Tomatoes

INGREDIENTS

  • 2 cups plain flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon fennel seeds
  • 1 teaspoon onion powder
  • 1 teaspoon garlic granules
  • 1/2 cup grated parmesan cheese
  • 15 olives, chopped
  • 6 sun-dried tomatoes, chopped
  • 3/4 cup Oregon hazelnuts, roughly chopped
  • 1 egg
  • 3 tablespoons, softened
  • 1/4 cup milk

INSTRUCTIONS

  1. Preheat the oven to 350°F and line a baking tray with parchment paper.
  2. In a large mixing bowl, whisk together the flour, baking powder, salt, fennel seeds, onion powder, garlic granules, and parmesan cheese.
  3. Stir in the chopped olives and sun-dried tomatoes until evenly distributed. Add the roasted Oregon hazelnuts and mix well.
  4. Combine the Wet Ingredients
  5. Make a well in the center of the dry ingredients.
  6. Add the egg, butter, and milk, then mix until a dough starts to form.
  7. Transfer the dough onto a lightly floured surface and knead gently to combine. Shape the dough into two logs, each around 8–9 inches long.
  8. Place the logs onto the prepared baking tray and bake for 18–20 minutes until slightly firm and golden.
  9. Remove from the oven and let rest for 3 minutes.
  10. Using a sharp knife, slice on the diagonal into ¼-inch thick slices. Arrange the slices back onto the baking tray, cut side up.
  11. Bake again for 10–15 minutes, or until dry and crisp.
  12. Allow to cool for a few minutes, then transfer to a wire rack to cool completely. Enjoy on their own, with cheese, dips, or as a crunchy side to soups!

Simple Pecan No-Bake Energy Bites

If you’re looking for the perfect quick and easy snack, these Simple Pecan No-Bake Energy Bites are a great option with only 4 ingredients and no added sugar!

INGREDIENTS

  • 1 1/2 cups pecan pieces
  • 1 cup pitted dates
  • 1 teaspoon vanilla extract
  • Pinch of sea salt

INSTRUCTIONS

  1. Add the pecan pieces to the bowl of a large food processor. Process on high (with an S-blade) for about 15 seconds until they form a fine powder. Make sure not to over-process the pecans and release the oils too much.
  2. Add the remaining 3 ingredients to the bowl of the food processor and process for about one minute until it forms a dough.
  3. Carefully remove the blade from the food processor, and divide the dough into 12 balls. (Alternatively, press the dough into the bottom of a parchment-lined loaf pan and cut into pieces at a later step.)
  4. Let the bites chill in the refrigerator or freezer for about an hour before enjoying. The bites can be stored in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.