Culinary uses of dates
Dates have many culinary uses from being eaten as is to being diced up and added to a salad, to being used as a dessert and dates can even be used to make wine. below are listed a number of different recipes, some that we have come up with, and some that we have borrowed from others. I hope that these ideas will inspire you to try some, and even to make some of your own.
Date Salad
There are many different versions of this in cook books and on the web and experimentation will lead you to the one you most prefer. Personally I like the following:
4 cups Spinach torn
1/4 Pecans broken
3/4 Dates chopped (either Zahidi or Deglet the dryness of these dates are a great balance
Feta Cheese
your favorite vinaigrette dressing
Instructions: could not be easier just simply mix the ingredients together then drizzle the vinaigrette over the top. You will have a great salad to complement your meal, or you could add grilled chicken to the salad to make it a meal.
There are many different versions of this in cook books and on the web and experimentation will lead you to the one you most prefer. Personally I like the following:
4 cups Spinach torn
1/4 Pecans broken
3/4 Dates chopped (either Zahidi or Deglet the dryness of these dates are a great balance
Feta Cheese
your favorite vinaigrette dressing
Instructions: could not be easier just simply mix the ingredients together then drizzle the vinaigrette over the top. You will have a great salad to complement your meal, or you could add grilled chicken to the salad to make it a meal.
Date BBQ Sauce
2 Tbsp olive oil
1/2 onion, chopped
2 cloves garlic, minced
3/4 cup grapefruit juice
1/4 cup red wine vinegar
1 cup low-sodium tomato paste
12 Medjool Dates, pitted & coarsely chopped
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground cinnamon
1 tsp salt
1 tsp black pepper
Chop onions and mince garlic. Heat oil in a large saucepan set over medium-high heat. Add onions, and garlic, sauté for 3-4 minutes. Add the remaining ingredients (grapefruit juice, red wine vinegar, tomato paste, chopped medjool dates, and spices) and let simmer for 15 minutes. Transfer to a blender or immersion blender and purée the mixture. Transfer the completely blended mixture back to a saucepan and let simmer for an additional 10 minutes. Store in a glass jar in the refrigerator.
2 Tbsp olive oil
1/2 onion, chopped
2 cloves garlic, minced
3/4 cup grapefruit juice
1/4 cup red wine vinegar
1 cup low-sodium tomato paste
12 Medjool Dates, pitted & coarsely chopped
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground cinnamon
1 tsp salt
1 tsp black pepper
Chop onions and mince garlic. Heat oil in a large saucepan set over medium-high heat. Add onions, and garlic, sauté for 3-4 minutes. Add the remaining ingredients (grapefruit juice, red wine vinegar, tomato paste, chopped medjool dates, and spices) and let simmer for 15 minutes. Transfer to a blender or immersion blender and purée the mixture. Transfer the completely blended mixture back to a saucepan and let simmer for an additional 10 minutes. Store in a glass jar in the refrigerator.
Date Granola Bars
Ingredients
1.5 cups rolled oats (GF for gluten free eaters)
1 cup raw nuts (almonds or pecans), roughly chopped
1 cup raw walnuts
2 cups pitted dates,
3/4 cup cocoa or cacao powder
1/4 cup natural salted peanut butter (or another nut butter)
1/4 cup agave nectar, maple syrup, or honey
Steps
Optional step: Toast your oats and Nuts (not the walnuts) in a 350 degree oven for 15 minutes or until slightly golden brown. Otherwise, leave them raw
Process walnuts in a food processor until a loose meal is reached. Remove from bowl and set aside.
Add dates and process until small bits remain (about 1 minute). It should form a “dough” like consistency.
Add walnut meal and cocoa or cacao powder back in with the dates and process to combine.
Transfer mixture to a large mixing bowl and add the (toasted) oats and nuts and stir to combine. You may have to use your hands to really incorporate the mixture well.
Next, warm honey and almond butter in a small skillet over medium heat for 2-3 minutes until combined and pourable. Pour over brownie mixture and then thoroughly using a wooden spoon
Once thoroughly mixed, transfer to a 9×13 dish (or similar size pan) lined with plastic wrap or parchment paper so they lift out easily.
If using a 9×13, ONLY USE 3/4 of the pan so they have the proper thickness. Otherwise they’ll be too thin. Cover with parchment or plastic wrap and press down firmly to even out the top. Freeze for 15-20 minutes to harden.
Lift bars from pan and chop into 12 even bars (or more if you prefer). Store in an airtight container in the freezer or fridge to keep them extra fresh. They will get a little sticky when left out at room temp.
Ingredients
1.5 cups rolled oats (GF for gluten free eaters)
1 cup raw nuts (almonds or pecans), roughly chopped
1 cup raw walnuts
2 cups pitted dates,
3/4 cup cocoa or cacao powder
1/4 cup natural salted peanut butter (or another nut butter)
1/4 cup agave nectar, maple syrup, or honey
Steps
Optional step: Toast your oats and Nuts (not the walnuts) in a 350 degree oven for 15 minutes or until slightly golden brown. Otherwise, leave them raw
Process walnuts in a food processor until a loose meal is reached. Remove from bowl and set aside.
Add dates and process until small bits remain (about 1 minute). It should form a “dough” like consistency.
Add walnut meal and cocoa or cacao powder back in with the dates and process to combine.
Transfer mixture to a large mixing bowl and add the (toasted) oats and nuts and stir to combine. You may have to use your hands to really incorporate the mixture well.
Next, warm honey and almond butter in a small skillet over medium heat for 2-3 minutes until combined and pourable. Pour over brownie mixture and then thoroughly using a wooden spoon
Once thoroughly mixed, transfer to a 9×13 dish (or similar size pan) lined with plastic wrap or parchment paper so they lift out easily.
If using a 9×13, ONLY USE 3/4 of the pan so they have the proper thickness. Otherwise they’ll be too thin. Cover with parchment or plastic wrap and press down firmly to even out the top. Freeze for 15-20 minutes to harden.
Lift bars from pan and chop into 12 even bars (or more if you prefer). Store in an airtight container in the freezer or fridge to keep them extra fresh. They will get a little sticky when left out at room temp.