Seared Lamb Chops with Date Sauce

Seared Lamb Chops with Date Sauce made with DateME ready to use date paste

Seared Lamb Chops with Date Sauce

Seared lamb chops with date sauce is a wonderfully fragrant, complex, and savory entreé. The chops are seasoned with an array of spices, and the sauce is redolent of orange, garlic, and ginger along with the date paste. It makes for a very elegant and special dinner!

Seared Lamb Chops with Date Sauce made with DateME date paste

Ingredients

For the Lamb Chops:

  • 1 lb. lamb chops
  • 1 tsp. cumin
  • ½ tsp. garlic powder
  • ½ tsp. coriander
  • ½ tsp. salt
  • ¼ tsp. sumac
  • ½ Tbsp. oil

For the Date Sauce:

  • 3 Tbsp. DateME Date Paste
  • ¼ cup orange juice
  • 1 clove garlic, grated
  • ¼ tsp. onion powder
  • cinnamon stick
  • ½ cup water
  • ¼ tsp. coriander
  • ¼ tsp. ginger
  • 2-3 Tbsp. fresh cilantro, chopped

Directions

  1. Heat a cast iron skillet in a 375°F oven for 10-15 minutes.
  2. In a small bowl, combine the cumin, garlic powder, coriander, salt, and sumac. Sprinkle the spice mix on the lamb chops.
  3. Remove the skillet from the oven and place it on a stove top burner set to medium high. Add the oil to the skillet. When the oil starts to sizzle, add the lamb chops. Sear for 1-2 minutes on each side. Transfer the skillet to the oven and cook until the chops are done to your liking.
  4. To make the sauce, combine the date paste, orange juice, and water in a blender.
  5. Pour the mixture into a small saucepan and add in the remaining ingredients except for the cilantro.
  6. Heat the pan over medium low heat, stirring occasionally. Heat for about 5 minutes, adding additional water 1-2 Tbsp. at a time if the sauce becomes too thick.
  7. Season sauce with salt and pepper to taste and remove the cinnamon stick.
  8. Plate the sauce under and/or over the chops and garnish with fresh cilantro.

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Chili, Garlic & Date Enchilada Sauce

Chili Garlic Enchilada Sauce made with DateME ready to use date paste

Chili, Garlic & Date Enchilada Sauce

This is an unusual but delicious enchilada sauce that uses date paste for a hint of sweetness. It provides a nice balance to the tang of the vinegar and the zip of all the spices used. You can also add some chopped tomatoes and serve with tortilla chips.

Chili Garlic Enchilada Sauce made with DateME date paste

Ingredients

  • 1 Tbsp. olive oil
  • 1 cup red onion, minced
  • 1 clove garlic, minced
  • 2 tsp. chili powder
  • 1 tsp. ground cumin
  • 1 tsp. dried oregano
  • ½ tsp. paprika
  • 1¾ cups water or chicken broth
  • 3½ Tbsp. tomato paste
  • 3 Tbsp. DateME Date Paste
  • 1 tsp. apple cider vinegar
  • ½ tsp. salt

Directions

  1. Heat the olive oil in a small pot over medium heat. Add the red onion and sauté for 5-7 minutes or until the onion becomes soft. Add the garlic and stir for 20-30 seconds.
  2. Add the chili powder, cumin, oregano, and paprika and give the mixture a stir.
  3. Add the tomato paste, date paste, apple cider vinegar, and water or broth to the pot. Stir well and break up the date paste with a spoon. Once the sauce begins to boil, reduce the heat to medium-low.
  4. Take half of the salt and add to the mixture. Allow to cook for about 10 minutes, stirring occasionally, until the sauce has thickened enough to coat a spoon.
  5. Use a blender or immersion blender to puree the sauce. Add salt to taste and a small amount of water if needed to achieve the desired thickness.

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Apple Cider & Date Vinaigrette With Fall Quinoa Salad

Apple Cider and Date Vinaigrette Dressing with Fall Quinoa Salad made with DateME Boutique ready to use date paste

Apple Cider & Date Vinaigrette With Fall Quinoa Salad

This quinoa salad is paired with a zesty dressing that includes apple cider vinegar, date paste, and dijon mustard. Roasting the squash imparts even more flavor to this hearty autumn dish.

Vegan Apple Cider and Date Vinaigrette Dressing with Fall Quinoa Salad made with DateME Boutique date paste

Ingredients

For the Dressing:

  • ¼ cup apple cider vinegar
  • 6 Tbsp. olive oil
  • 1 tsp. dijon mustard
  • 2½ Tbsp. DateME Date Paste
  • 1 clove garlic
  • ¼ tsp. onion powder
  • ¼ -½ tsp. salt
  • ⅛ -¼ tsp. black pepper

For the Salad:

  • 1 Delicata squash
  • 1 Tbsp. olive oil
  • 1 head Lacinato kale
  • 1 cup quinoa
  • 2 cups water or broth
  • 2 Tbsp. dried cranberries
  • 2 Tbsp. pumpkin seeds
  • 1 large apple

Directions

  1. To make the dressing, combine all ingredients in a high speed blender and blend until smooth. Start with the smaller amount of salt and pepper and add more to taste as needed.
  2. Preheat the oven to 375°F. Cut the ends off of the squash and core out the seeds. Slice into ¼ inch slices and toss in olive oil and a sprinkle of salt.
  3. Lay the squash on a parchment covered baking sheet and bake for about 15-20 minutes on each side, until golden.
  4. In a pot on the stove, combine the quinoa and liquid. Bring it to a boil and then reduce to a simmer. Cover the pot and allow to cook for approximately 15 minutes.
  5. Remove pot from the heat and allow the quinoa to rest for 10-15 minutes.
  6. Halve and core the apple. Cut into thin slices.
  7. Destem the kale and chop into small pieces.
  8. Massage a small amount of dressing into the kale until it is wilted.
  9. Combine the kale, cooked quinoa, squash slices, cranberries, pumpkin seeds, and apple slices.
  10. Fold in about half of the dressing and season to taste. Top with remaining dressing as desired.

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Copyright © 2019 B Global LLC. All Rights Reserved. “DateME” and “DateME Boutique” are Trademarks of B Global LLC dba DateME Boutique.   Design + Dev: 110RPM llc

Carrot, Ginger & Date Dressing with Quinoa Salad

Date Carrot Ginger Dressing with Quinoa Salad made with DateME date paste

Carrot, Ginger & Date Dressing with Quinoa Salad

Our carrot, ginger, and date dressing is a tasty way to add some nutrition to your diet. It’s great on salads or as a dip for veggies or crispy pita chips. It can also be added to wraps or spread on sandwiches instead of the usual condiments.

Vegan Date Carrot Ginger Dressing with Quinoa Salad Recipe made with DateME ready-to-use date paste

Ingredients

For the Dressing:

  • 1 cup carrots, roughly chopped
  • 1 Tbsp. fresh ginger
  • 1 clove garlic
  • ½ Tbsp. fresh turmeric
  • 1 Tbsp. rice wine vinegar
  • 3 Tbsp. soy sauce
  • 2 Tbsp. DateME Date Paste
  • 2 Tbsp. tahini paste
  • 2 Tbsp. olive oil
  • 3 Tbsp. water

For the Salad:

  • ½ cup quinoa
  • 1 cup water or broth of choice
  • ½ small red cabbage, chopped
  • 4 green onions, thinly sliced
  • 1 red bell pepper, chopped
  • ¼ cup cilantro, chopped
  • ¼ cup cashews, roughly chopped

Directions

  1. To make the dressing, blend all dressing ingredients together in a high speed blender until smooth.
  2. To make the salad, add the quinoa and water or broth to a pot and heat until boiling. Reduce to a simmer and cover the pot. Cook for 15 minutes, then remove from the heat and allow to rest.
  3. Chop the cabbage into small pieces or pulse in a food processor. Thinly slice the green onions. Chop the red pepper, cilantro, and cashews.
  4. Toss all vegetables together and combine them with the quinoa.
  5. Top the quinoa salad with the dressing and toss together. Sprinkle with additional cashews and/or green onion before serving.

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Date Balsamic Vinaigrette with Watermelon & Feta Salad

Date Balsamic Vinaigrette Dressing with Watermelon and Feta Salad recipe made with DateME date paste

Date Balsamic Vinaigrette with Watermelon & Feta Salad

Watermelon and feta salad has become a classic for warm weather dining. Our balsamic vinaigrette made with DateME date paste gives it a little something extra.

Date Balsamic Vinaigrette Dressing with Watermelon and Feta Salad made with DateME ready to use date paste

Ingredients

For the Dressing:

  • ½ cup olive oil
  • ½ cup minus 1 Tbsp. balsamic vinegar
  • 1 Tbsp. DateME Date Paste
  • 1 tsp. dijon mustard
  • 1 clove garlic
  • ¼ + tsp. salt
  • ⅛ tsp. black pepper

For the Salad:

  • cubed seedless watermelon cut into ½”-¾” cubes (about 2 cups)
  • cubed/crumbled feta cheese (2-4 oz.)
  • cucumber, halved and cut into ¼” slices (½ large or 1 small cucumber)
  • baby arugula (2-3 cups)
  • fresh basil (handful)

Directions

  1. Mix all of the ingredients for the dressing together in a high speed blender until smooth. Add salt and pepper to taste.
  2. Place arugula on the bottom of a bowl or tray.
  3. In a separate bowl, add the cubed watermelon, sliced cucumber, and feta cheese. Drizzle the dressing on top and gently toss everything together.
  4. Top the arugula with the dressed watermelon, cucumber, and feta. Chop or mince the basil and sprinkle on top.

You will have plenty of dressing leftover for additional salads!

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Chicken with Tangy Sriracha & Date BBQ Sauce

Recipe for Sriracha and Date Barbeque Chicken made with DateME Boutique all natural date paste

Chicken with Tangy Sriracha & Date Barbeque Sauce

Sriracha has never been so popular, so of course we have found a way to combine it with the goodness of dates. Our recipe allows the sweetness of the date paste to mellow some of the bite of Sriracha, and the resulting sauce is wonderful with chicken. It’s great when cooked in the oven, but will be even better when the weather warms and the grills come out.

Recipe for Chicken with Sriracha and Date Barbeque Sauce made with DateME ready to use date paste

Ingredients

For the Sauce:

  • 2 tsp. olive oil
  • ½ cup red onion, chopped
  • 4 Tbsp. tomato paste
  • 1½ cup water
  • 1 clove garlic, minced
  • 1 tsp. Worcestershire sauce
  • 2½ Tbsp. DateME Date Paste
  • ¼ tsp. salt
  • 1 tsp. Dijon mustard
  • ½ tsp. Sriracha

For the Chicken:

  • 1½ lbs. chicken drumsticks (4-6 drumsticks)
  • 1 Tbsp. olive oil
  • ½ tsp. salt
  • ½ tsp. paprika
  • ½ tsp. onion powder

Directions

Yield: 4-6 Servings

  1. Preheat oven to 400°F. Heat olive oil in a small pan over medium heat. Once hot, add the chopped red onion. Cook over medium low heat for about 5 minutes, or until the onion is quite soft. Add the garlic and sauté until fragrant.
  2. Add the tomato paste and date paste to the pan and stir. Next add the Worcestershire sauce, mustard, water, salt, and Sriracha. Stir until everything is combined.
  3. Allow the sauce to come to a boil, then lower the heat to a simmer and cover the pan. Cook for 30-40 minutes or until the sauce has thickened and reduced.
  4. While the sauce is simmering, toss drumsticks with olive oil, salt, paprika, and onion powder. Bake the drumsticks at 400°F for 15 minutes, then remove them from the oven and flip the drumsticks over.
  5. Remove the barbecue sauce from the heat, and blend with an immersion blender or in a blender until smooth. Spoon ⅓ of the sauce on the chicken legs, then place them back in the oven for 20 minutes.
  6. After 20 minutes, flip the drumsticks again and top with another ⅓ of the sauce. Place back in the oven for 20 more minutes.
  7. Allow the drumsticks to cool a bit and enjoy! Top with more barbecue sauce before eating if desired.

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Slow Cooker Date Paste & Balsamic Pulled Chicken

Recipe for Slow Cooker Barbeque Pulled Chicken made with DateME Boutique ready to use date paste

Slow Cooker Date Paste & Balsamic Pulled Chicken

Try this recipe for slow cooker pulled chicken for your next get together. We use date paste and balsamic vinegar for a sweet and tangy variation on the usual barbecue sauce.

Recipe for Slow Cooker Barbeque Pulled Chicken made with DateME Boutique ready to use date paste

Ingredients

  • 4-6 boneless skinless chicken breasts, thawed
  • ½ cup DateME Date Paste
  • 1 ½ cups balsamic vinegar
  • 1 cup ketchup
  • 2 Tbsp. honey
  • 1 ½ Tbsp. Worcestershire sauce
  • ½ tsp. salt
  • 2 tsp. minced garlic
  • Pinch of ground black pepper

Directions

  1. In a medium sauce pan, combine all ingredients except for the chicken and bring to a boil over medium heat.
  2. Reduce the heat and continue to simmer for 20 minutes, whisking occasionally, until thick.
  3. Place the chicken in the slow cooker and pour the sauce over it. (We recommend saving some sauce to serve with the cooked chicken.)
  4. Cook chicken on low heat for 4-6 hours.
  5. Remove the chicken from the slow cooker, place on a board and shred with two forks.
  6. Serve on rolls with the remaining sauce on the side.

Recipe is adapted from The Recipe Rebel.

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Date Paste Sweetened Ketchup

DateME Boutique date paste sweetened ketchup recipe

Date Paste Sweetened Ketchup

Instead of using sugar, our unique ketchup recipe uses date paste for sweetening. Add cayenne pepper if you prefer a spicier version.

DateME Boutique date paste sweetened ketchup recipe

Ingredients

  • ½ cup DateME Date Paste
  • 1 – 6 oz. can tomato paste
  • 1 – 14 oz. can diced tomatoes (fire roasted for extra flavor)
  • 2 Tbsp. apple cider vinegar
  • ½ cup water
  • 1 tsp. grated or minced garlic
  • 1 tsp. onion powder
  • 1 tsp. salt
  • ½ tsp. cayenne powder (less if not a fan of heat)

Directions

Yield: 3 cups

  1. Combine all the ingredients in a sauce pan. Cook on medium-low heat for 20-30 minutes, until the date paste is melted and the ingredients blend together.
  2. Remove the mixture from the heat and allow to cool slightly.
  3. Add the mixture to a blender or Vitamix and blend until smooth. (Beware, the mixture is hot! Place a towel over the top and hold so top doesn’t pop off).
  4. Allow to cool. Store in mason jars or something similar in the refrigerator. Good for up to three weeks.

Recipe is adapted for use by Whole30 dieters.

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Date Spread Trio

Recipe for Date Spread Trio made with DateME ready to use Date Paste

Date Spread Trio

This trio of date spreads made with ready to use DateME Date Paste pair well with crackers, bread and all types of fruit. All are gluten free, while the hazelnut and cranberry spreads are also vegan and dairy free. They are good for an afternoon snack or for breakfast, but they can also be used as an elegant dessert when presented with an assortment of cheese, fruit and sweet breads.

Date Spread Trio on Fruit made with DateME ready to use Date Paste

Ingredients

Vegan Hazelnut Spread:

  • ½ cup hazelnuts
  • 1 Tbsp. coconut oil
  • 1½ Tbsp. coconut milk
  • ¼ cup DateME Date Paste
  • ⅕ Tbsp. cocoa powder
  • 20g dark chocolate

Apple Walnut Spread:

  • 1 cup apple, peeled and chopped
  • ½ Tbsp. butter
  • ½ tsp. lemon juice
  • 1½ Tbsp. water
  • ⅓ cup DateME Date Paste
  • ½ tsp. apple/pumpkin pie spice

Cranberry Orange Spread:

  • ½ cup frozen cranberries
  • juice from ½ orange
  • 1 tsp. orange zest
  • ⅓ cup DateME Date Paste
  • ⅓ cup dried sour cherries

Directions

Vegan Hazelnut Spread:

  1. Toast hazelnuts at 325°F for about 15 minutes. Allow to slightly cool and roll in your hands so the peels come off.
  2. Melt the chocolate in a microwave with the coconut oil.
  3. Blend the hazelnuts in a high speed blender with the coconut oil mixture and coconut milk until smooth.
  4. Add the date paste and cocoa powder and blend until smooth.

Apple Walnut Spread:

  1. Add the chopped apple and butter to a small saucepan over medium-low heat. Stir and allow the apples to soften, and add the water, lemon juice, and spices.
  2. Cover with a lid and allow to cook until the apples are very soft.
  3. While the apples are cooking, blend the walnuts in a high speed blender.
  4. Add the walnuts and date paste to the saucepan and allow to simmer until everything is soft. Mix to combine.

Cranberry Orange Spread:

  1. Add the cranberries to a saucepan and cook over medium-low heat until the cranberries soften and start to blister.
  2. Add in the orange juice, zest, and sour cherries. Cover and cook over medium-low heat until the cranberries can easily be crushed with the back of a fork.
  3. Add in the date paste and mix together. Add a little more orange juice or some water if the mixture gets too thick.

Transfer spreads to small jars or containers and store in the fridge. Excellent on rice cakes, crackers, apples, and more!

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Video Recipe – Spiced Apple Compote Sweetened with Date Paste

Condiment Recipe for Spiced Apple Compote Sweetened with DateME all natural Date Paste

Spiced Apple Compote Sweetened with Date Paste

This apple compote can be eaten alone or as a topping for pancakes, waffles, and oatmeal. It can also be mixed into yogurt or used as the base for a delicious smoothie or even a milkshake! It’s so easy to make and so versatile, you’ll find yourself whipping up a batch on a regular basis. The cardamom gives it a uniqe flavor that makes this recipe stand out.

Ingredients

  • 3-4 apples, peeled and sliced
  • 1-2 Tbsp. DateME Date Paste
  • ¼ cup water
  • 1 tsp. cinnamon
  • ¼ tsp. cardamom

Directions

Combine all ingredients in a medium sized saucepan. Cover and cook 25 minutes over low heat, stirring occasionally.

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