Dates are something I’ve been a bit obsessed with lately. I’ve been eating them with everything, whether I stuff them with peanut butter as a quick bite or chop them up and add them to wild rice with herbs and almonds, they are so versatile. I use them in baking, cooking, smoothies and snacks. This savory recipe comes from one of my favorite cooking blogs, Dishing up the Dirt.
You can find dates at most of the bay area (including Monterey bay) farmers’ markets. Pick up some up next time your at market and give this recipe a try.
Ingredients:
Extra virgin olive oil
12 dried Medjool dates, pitted
sea salt (preferably flakey)
Lemon zest
Direction:
Heat about 3 tablespoons of olive oil in a skillet over medium heat. Add the dates in a single layer and cook, stirring often, until the dates are warmed through and soft. This should take between 3-5 minutes. (Be careful not to burn them!)
Take dates off heat and sprinkle with salt and lemon zest. Finish with a drizzle of the hot oil. Then pile these scrumptious morsels on some toast with goat cheese.