3-ingredient Chocolate Covered Nutty Date Bars

Quick and easy and great for those who need a gluten-free treat without added sugar (of course, the sweetness of dates should satisfy anyone with a sweet tooth).

3-ingredient Chocolate Covered Nutty Date Bars

12 Medjool Dates (about 1 cup packed, pitted and soaked for 5 minutes & then drained (unless they are super fresh and sticky)

1 1/2 cups mixed nuts (I used whole almonds, pecans and walnuts)

1 cup (about 6 oz.) dark chocolate (I used chips)

1. Line a 9×5 loaf pan with parchment paper, allowing for overhang on the end; spray with pan release and set aside. 
2. Date & Nut Layer: In a food processor add drained/pitted dates and nuts. Pulse until dates and nuts have broken down, and only small pieces of nuts can be seen. Mixture should be slightly sticky. (If not, add a few drops of water until it does become slightly sticky.)
   
3. Transfer mixture to prepared pan, pressing evenly into all corners and press down flat. I used another loaf pan and pressed it into the mixture for a firm, flattened layer.
   
4. Chocolate Layer: Add chocolate to a small saucepan; heat over  low heat, stirring frequently until smooth. 
   
5. Pour over bars and spread evenly.
   
6. Place bars in freezer for 10 minutes to allow chocolate layer to set, or refrigerate for a about 30 minutes. Or, my preference is just to let them set up at room temperature.
7. Remove bars by grabbing the overhanging parchment. Cut into bars. 
   
   
   

Recipe without photos . . . 3-ingredient Chocolate Covered Nutty Date Bars

12 Medjool Dates (about 1 cup packed, pitted and soaked for 5 minutes & then drained (unless they are super fresh and sticky)

1 1/2 cups mixed nuts (I used whole almonds, pecans and walnuts)

1 cup (about 6 oz.) dark chocolate (I used chips)

1. Line a 9×5 loaf pan with parchment paper, allowing for overhang on the end; spray with pan release and set aside. 
2. Date & Nut Layer: In a food processor add drained/pitted dates and nuts. Pulse until dates and nuts have broken down, and only small pieces of nuts can be seen. Mixture should be slightly sticky. (If not, add a few drops of water until it does become slightly sticky.) 
3. Transfer mixture to prepared pan, pressing evenly into all corners and press down flat. I used another loaf pan and pressed it into the mixture for a firm, flattened layer.
4. Chocolate Layer: Add chocolate to a small saucepan; heat over  low heat, stirring frequently until smooth. 
5. Pour over bars and spread evenly.
6. Place bars in freezer for 10 minutes to allow chocolate layer to set, or refrigerate for a about 30 minutes. Or, my preference is just to let them set up at room temperature.
7. Remove bars by grabbing the overhanging parchment. Cut into bars. 

Orzo Risotto

Our nephew (make that great, great nephew) and I prepared dinner that included roasted chicken, Ratatouille (our his request) and finished out the menu with our verion of Herbed Orzo Risotto. He  gave dinner a double thumbs up!

Orzo Risotto        4 to 8 serving  Grain-shaped orzo pasta is cooked like risotto to create a creamy side dish.  

Ingredients:                                         Serves 4:                      Serves 8:

Olive oil                                               3 tablespoons              6 tablespoons

Minced onions, yellow or white           6 tablespoons              3/4 cup

Orzo (grain-shaped pasta)                    1 cup                           2 cups

Boiling chicken stock or broth –          3 cups                          6 cups

   more or less as needed, or swap about ½ cup white wine for /1/2 cup broth

Coarse kosher salt (if chicken stock concentrate is used to make broth, 

you may need to omit or just salt to taste)

Italian parsley, chopped, if desired        3 tablespoons              6 tablespoons

Parmesan cheese, if desired

 

1.    Heat olive oil in heavy, large saucepan over medium heat. Add onions and sauté until tender, about 5 minutes. 

2.    Add orzo and sauté 5 minutes.  Add about 2 cups of the boiling chicken stock and salt. Simmer uncovered until most of liquid is absorbed, add 2 more cups of stock; continue process until orzo is tender, liquid is absorbed, and risotto is creamy—about 18 minutes; stir often.  

3.    Remove from heat. Mix in fresh parsley and Parmesan cheese if desired.

 

Variations: 

q  Add a couple of cloves of minced garlic along with the onions.

q  Add sliced mushroom and sauté along with the onions.

q  Add veggies such as asparagus, diced and cooked butternut squash, etc. 

Make Ahead Option:  Orzo may be made ahead and held in a slow cooker set on low.  Or make it right before guests arrive; turn off heat.  Reheat, adding additional stock, right before ready to serve.

Aiden & Aunt Meta’s version – In step #1, omit the onions and instead add a tablespoon or two of freshly chopped herbs (we used thyme leaves, basil, oregano and parsley) to infuse the oil with flavor/ We served the Parmesan on the side.  

Pesto Swirls

I processed a batch of green goodness, aka Garden Basil Pesto. We add dollops to salads, smear it on halved crookneck squash (that has been “baked” in the microwave), spread it on pizzas, and now I’m adding it to bread dough for tasty Pesto Swirls. (I added a "brown and serve" tip at the end of the recipe.) 

The recipe comes directly from King Arthur’s baking site that offers “tried and true” recipes. Also check out their products and line of baking essentials.  

 

King Arthur’s Pesto Swirls    Yield: 12 to 14 rolls

Dough:

1 large egg

3/4 cup (170g) water, lukewarm

2 teaspoons instant yeast

3 tablespoons (43g) butter, softened

1 1/2 teaspoons (9g) salt

3 cups (360g) King Arthur Unbleached All-Purpose Flour

1/4 cup (28g) King Arthur Baker's Special Dry Milk

Filling:

1/2 cup (113g) pesto

1/4 cup (25g) Parmesan cheese, grated

Egg wash, optional (egg mixed with a teaspoon of water)

1. To make the dough: Whisk together the egg and warm water. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Add the remaining dough ingredients, stirring to combine, then knead until the dough is smooth and elastic, 5 to 10 minutes.
   
   
   
   
2. Place the dough in a lightly greased bowl, cover with plastic wrap, and let it rise until doubled in bulk, about 2 hours.

   

   Kneaded dough ready to rise for 2 hours. 

   
   
3. Turn the dough out onto a lightly greased work surface or silicone rolling mat. Pat, then roll it into an 18" x 10" rectangle. Spread with the pesto and sprinkle on the Parmesan, leaving 1" free of filling along the long edge farthest from you.
4. Starting with the long edge closest to you, roll the dough into a log, pinching the seam closed. Cut the log into 12 slices. I cut 14 rolls, each about 1 1/2" thick.
5. Place the rolls on a piece of parchment (if you're using a pizza stone), or on a parchment-lined or lightly greased baking sheet. I pressed on each roll slightly and made sure the "tail" was tucked under the rolls.
6. Cover and let rise for about 1 hour, or until puffy. Once puffed, I brushed the tops and sides with an egg wash. prinkle with additional cheese, if desired. Towards the end of the rising time, set a baking stone in the middle of the oven and preheat the oven to 350°F.
7. Transfer the rolls on the parchment to the baking stone (or the pan to the oven), and bake for 22 to 26 minutes, or until golden.
8. Remove the rolls from the oven, and serve immediately. Or place them on a rack to cool, then wrap airtight and store at room temperature for several days; freeze for longer storage.

Brown & Serve Tip: I baked the rolls to an internal temp of 200° — they were done but not golden brown which allowed me to reheat right before serving (350° for 5 minutes). 

Recipe without photos . . . King Arthur’s Pesto Swirls    Yield: 12 rolls

Dough:

1 large egg

3/4 cup (170g) water, lukewarm

2 teaspoons instant yeast

3 tablespoons (43g) butter, softened

1 1/2 teaspoons (9g) salt

3 cups (360g) King Arthur Unbleached All-Purpose Flour

1/4 cup (28g) King Arthur Baker's Special Dry Milk

Filling:

1/2 cup (113g) pesto

1/4 cup (25g) Parmesan cheese, grated

Egg wash, optional (egg mixed with a teaspoon of water)

1. To make the dough: Whisk together the egg and warm water. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Add the remaining dough ingredients, stirring to combine, then knead until the dough is smooth and elastic, 5 to 10 minutes.
2. Place the dough in a lightly greased bowl, cover with plastic wrap, and let it rise until doubled in bulk, about 2 hours.
3. Turn the dough out onto a lightly greased work surface or silicone rolling mat. Pat, then roll it into an 18" x 10" rectangle. Spread with the pesto and sprinkle on the Parmesan, leaving 1" free of filling along the long edge farthest from you.
4. Starting with the long edge closest to you, roll the dough into a log, pinching the seam closed. Cut the log into 12 slices.  I cut 14 rolls, each about 1 1/2" thick.
5. Place the rolls on a piece of parchment (if you're using a pizza stone), or on a parchment-lined or lightly greased baking sheet. I pressed on each roll slightly and made sure the "tail" was tucked under the rolls.
6. Cover and let rise for about 1 hour, or until puffy. Once puffed, I brushed the tops and sides with an egg wash. Sprinkle with additional cheese, if desired. Towards the end of the rising time, set a baking stone in the middle of the oven and preheat the oven to 350°F.
7. Transfer the rolls on the parchment to the baking stone (or the pan to the oven), and bake for 22 to 26 minutes, or until golden.
8. Remove the rolls from the oven, and serve immediately. Or place them on a rack to cool, then wrap airtight and store at room temperature for several days; freeze for longer storage.

Brown & Serve Tip: I baked the rolls to an internal temp of 200° — they were done but not golden brown which allowed me to reheat right before serving (350° for 5 minutes). 

Summer Squash Casserole

An abundance of summer squash has me looking for new recipes. This casserole is a combination of several recipes I discovered. It combines the best of the best in a delicious side dish—tender-crisp squash topped with crunchy, buttery crackers.. As usual, I downsized the recipe that follows and I tend to eye-ball the sour cream and cheese . . . adding what I think looks like just the right amount without overdoing. 

Summer Squash Casserole    About 8-12 servings 

2 tablespoons olive oil

About 2 to 2 1/2 lbs. summer squash, cut  into 1/4" slices – half and cut out seeds if squash is larger (I used a combo of yellow crookneck and zucchini squash)

1 medium onion chopped (yellow, white or red)

Kosher salt & pepper to taste

1/4 teaspoon cayenne pepper, optional

1 tablespoons fresh oregano, chopped

1 cup shredded Cheddar cheese (or use 1/2 c. Cheddar & 1/2 cup Pepper Jack cheese)

8 ounces sour cream

Topping:

1/2 cup Parmesan cheese

1 sleeve buttery crackers such as Ritz 

2 tablespoons melted butter

1. Pre-heat oven to 350°F. Lightly spray a 12-inch cast iron skillet or a 9"x9" casserole dish with cooking spray.
2. In a large skillet, heat the oil over medium-high heat. Add the sliced squash and onion and cook, stirring occasionally, until the vegetables have slightly softened but are still tender-crisp, about 6 to 7 minutes. 
3. In a large mixing bowl, stir together the sour cream, salt, pepper, cayenne and oregano. Fold in Cheddar cheese, and sour cream.
4. Fold in the cooked squash mixture. 
   
5. Transfer to the prepared baking vessel and sprinkle Parmesan over the top of casserole.
6. In a separate medium bowl, use a fork to stir together the crushed crackers with the melted butter. Sprinkle the mixture evenly over the top of the casserole.
   
7. Bake about 25 minutes, uncovered, until bubbly and topping is starting to brown slightly

Recipe without photos . . . Summer Squash Casserole    About 8-12 servings 

2 tablespoons olive oil

About 2 to 2 1/2 lbs. summer squash, cut  into 1/4" slices – half and cut out seeds if squash is larger (I used a combo of yellow crookneck and zucchini squash)

1 medium onion chopped (yellow, white or red)

Kosher salt & pepper to taste

1/4 teaspoon ccayenne pepper, optional

1 tablespoons fresh oregano, chopped

1 cup shredded Cheddar cheese (or use 1/2 c. Cheddar & 1/2 cup Pepper Jack cheese)

8 ounces sour cream

Topping:

1/2 cup Parmesan cheese

1 sleeve buttery crackers, such as Ritz 

2 tablespoons melted butter

1. Pre-heat oven to 350°F. Lightly spray a 12-inch cast iron skillet or a 9"x9" casserole dish with cooking spray.
2. In a large skillet, heat the oil over medium-high heat. Add the sliced squash and onion and cook, stirring occasionally, until the vegetables have slightly softened but are still tender-crisp, about 6 to 7 minutes. 
3. In a large mixing bowl, stir together the sour cream, salt, pepper, cayenne and oregano. Fold in Cheddar cheese, and sour cream.
4. Fold in the cooked squash mixture. 
5. Transfer to the prepared baking vessel and sprinkle Parmesan over the top of casserole.
6. In a separate medium bowl, use a fork to stir together the crushed crackers with the melted butter. Sprinkle the mixture evenly over the top of the casserole.
7. Bake about 25 minutes, uncovered, until bubbly and topping is starting to brown slightly.

Smashed Parmesan Crusted Turnips

Turnips evoke fond childhood memories due to the fact that Dad planted them in the alfalfa fields. I pulled them and sold them to my grandparents and their friends and neighbors. Now, as an adult (about my grandparents age or older) I appreciate the taste and love having turnips to throw into soups or to mash with potatoes. But, this year I am on the lookout for new recipes and this one is a keeper. Although I used smaller sized turnips, I believe that larger turnips could be cut in half or even quartered for this recipe.

 

Smashed Parmesan Crusted Turnips   Serves 2 to 3 (allowing 2 smashed turnips per person 

4 to 6 small to medium turnips, trimmed and peeled

Kosher salt for salting the cooking water

1 1/2 to 2 tablespoons olive oil

2 to 3 cloves garlic, minced

Coarsely ground black pepper & kosher salt

About 1/3 to 1/2 cup grated Parmesan cheese,  or as needed

1. Place peeled turnips in a pot of salted water to cover. Bring to a boil. Cook 20 to 30 minutes or until turnips can be pierced easily with a paring knife. 
   
2. Drain. Let cool slightly.
   
3. Preheat oven to 375°F.
4. Place the turnips on a clean kitchen towel or double layer of paper towels. Gently press each one down until it's approximately ½” high. Let them drain for 15 minutes then carefully flip them over onto a dry section of the towel or onto fresh paper towels so the other side drains and dries. 
   
5. Combine garlic, olive oil and salt and black pepper, to taste in a small bowl.
   
6. Line a baking sheet with parchment paper or aluminum foil. Place the flattened turnips on the lined baking sheet. Brush each turnip with a little of the olive oil and garlic combination. Sprinkle Parmesan cheese over each turnip, gently pressing it down.
   
7. Carefully and quickly flip each turnip over. Repeat with the remaining olive oil and garlic combination and cheese.
8. Bake for 20 to 25 minutes. Flip each turnip and bake an additional 15 minutes. 
   

MAKE AHEAD:  The turnips can be boiled and crushed up to a day in advance.  Leave on the towel and refrigerate.

Recipe without photos . . . Smashed Parmesan Crusted Turnips   Serves 2 to 3 (allowing 2 smashed turnips per person 

4 to 6 small to medium turnips, trimmed and peeled

Kosher salt for salting the cooking  water 

1 1/2 to 2 tablespoons olive oil

2 to 3 cloves garlic, minced

Coarsely ground black pepper & kosher salt

About 1/3 to 1/2 cup grated Parmesan cheese,  or as needed

1. Place peeled turnips in a pot of salted water to cover. Bring to a boil. Cook 20 to 30 minutes or until turnips can be pierced easily with a paring knife. 
2. Drain. Let cool slightly.
3. Preheat oven to 375°F.
4. Place the turnips on a clean kitchen towel or double layer of paper towels. Gently press each one down until it's approximately ½” high. Let them drain for 15 minutes then carefully flip them over onto a dry section of the towel or onto fresh paper towels so the other side drains and dries. 
5. Combine garlic, olive oil and salt and black pepper, to taste in a small bowl.
6. Line a baking sheet with parchment paper or aluminum foil. Place the flattened turnips on the lined baking sheet. Brush each turnip with a little of the olive oil and garlic combination. Sprinkle Parmesan cheese over each turnip, gently pressing it down.
7. Carefully and quickly flip each turnip over. Repeat with the remaining olive oil and garlic combination and cheese.
8. Bake for 20 to 25 minutes. Flip each turnip and bake an additional 15 minutes. 

MAKE AHEAD:  The turnips can be boiled and crushed up to a day in advance.  Leave on the towel and refrigerate

Cheesy Mexican Squash Soup

Barry's garden is bursting with goodness and has inspired me to try all sorts of new recipes. This squash soup has me going back for seconds—such a tasty way to use up excess yellow crookneck and zucchini squash. We happened to get ahold of a very spicy can of Mexican-style tomatoes (perfect for me a bit hot for Barry) so if you are concerned about heat, use diced tomatoes and perhaps add a few green chilies or make sure your hand is labeled "mild." Normally we avoid processed food including processed cheese but it adds a very creamy component and great taste to this recipe. Perhaps I’ll experiment with adding cream cheese and Cheddar next time I make this. And, I will definitely make it again . . . and again.  

Note: 10 minutes cooking time (after adding squash) is the perfect time as it creates tender (not soggy) squash that still has a somewhat crisp texture. 

Barry's garden is bursting with flavors and veggies that inspire our everyday cooking!

 

Cheesy Mexican Squash Soup      6 servings

1 tablespoon olive oil

1 cup chopped onion

2 cloves garlic, minced

1 tablespoon fresh oregano, chopped or 1/2 teaspoon dried oregano + extra for garnish

2 (14.5 ounce) cans chicken broth

1 (14.5 ounce) can Mexican-style tomatoes (such as Ro-tel)

2 medium zucchini, halved lengthwise and cut in 1/4 inch slices

2 medium yellow squash, halved lengthwise and cut in 1/4 inch slices

1 (8.75 ounce) can whole kernel corn, drained or use equivalent amount of frozen corn

12 ounces processed cheese food, cubed

Kosher alt to taste 

About 1 teaspoon coarsely ground black pepper      

1. Heat olive oil in a large pot over medium-high heat. Cook onion and garlic until tender; add oregano. 

2. Mix in chicken broth and tomatoes. Bring mixture to a boil. 
3. Stir in zucchini, yellow squash, and corn.. Reduce heat to low; simmer until squash is tender, about 10 minutes. 

4. Stir cubed processed cheese into soup. Continue to cook and stir until cheese is melted; season with salt and pepper as needed. 
5. Garnish with fresh oregano if desired.

Beans & Greens

The best thing about summer gardens is that the available produce becomes dinner. Swiss Chard is not something we always eat so it inspired me to think outside the box. This super fast and easy recipe is definitely one that I'll make again. We served it with grilled sausage patties but I also saw a meatless version where Beans and Greens topped a slice to toasted rustic bread. Swiss Chard is an anti-inflammatory and adds fiber to the diet + it is packed with flavor. If you can't find Swiss chard, substitute 10 packed cups of roughly chopped kale or spinach.

Beans & Greens   3 to 4 servings 

2 tablespoons extra-virgin olive oil, plus more for drizzling

3 cloves garlic, thinly sliced

1 large bunch Swiss chard (1 pound), washed, stems removed & leaves roughly chopped

Kosher salt and freshly ground pepper

1 can (15 ounces) white (cannellini) beans, drained saving  ½ cup bean-cooking liquid  \

Lemon wedges or juice for finishing.

1. In a large skillet, heat oil and garlic over medium until garlic begins to sizzle, about 1 minute. 

2. Add chard leaves, cover, and cook, tossing once, until bright green and just tender, about 3 minutes. 

   
3. Add beans and cooking liquid; simmer until heated through, and some of excess broth/juice is absorbed.
4. Season to taste; drizzle with oil and squeeze with lemon before serving. 


Recipe without photos . . . Beans & Greens   3 to 4 servings 

2 tablespoons extra-virgin olive oil, plus more for drizzling

3 cloves garlic, thinly sliced

1 large bunch Swiss chard (1 pound), washed, stems removed & leaves roughly chopped

Kosher salt and freshly ground pepper

1 can (15 ounces) white (cannellini) beans, drained saving  ½ cup bean-cooking liquid  \

Lemon wedges or juice for finishing.

1. In a large skillet, heat oil and garlic over medium until garlic begins to sizzle, about 1 minute. 

2. Add chard leaves, cover, and cook, tossing once, until bright green and just tender, about 3 minutes. 

3. Add beans and cooking liquid; simmer until heated through, and some of excess broth/juice is absorbed.
4. Season to taste; drizzle with oil and squeeze with lemon before serving.