Baaaaacccoooooon. Oh my! This is one of my new favorite recipes for late night eating. I know that it isn't the healthiest choice around midnight, but between the saltiness of the bacon, the crunch of the almonds and the sweet, gooey dates. Oh my! They are good! Chef Angela recently led an appetizers class at the kitchen, which included these bad boys and I have been dreaming about them ever since. We always have medjool dates & almonds on hand. So when we are lucky enough to grab bacon from Larga Vista Farm... It. Is. On.
2 Medjool dates (per serving) left whole and pits removed
1-2 almonds per date
1 lb bacon, each slice cut into 3-4 pieces (depending on size of date)
Stuff one almond in date.
Cut each slice of bacon into 3 or four pieces.
Stretch bacon and wrap each date with a piece of bacon.
Insert toothpick through bacon and date.
Line sheet pan with parchment and place wrapped dated on sheet.
Bake bacon wrapped date for 15-20 minutes until slightly browned at 450 degrees, turning once.
2 Tbl extra virgin olive oil
1 head kale
5-6 small red potatoes
1lb turkey bacon
celtic sea salt & pepper to taste
fresh garlic to taste
Wash potatoes and place in microwave until mostly cooked, about 10-15 minutes. While you are waiting, place turkey bacon in oven on broil until cooked thoroughly, turning once to brown on both sides. Wash and rip kale leaves. When potatoes are done, chop or thin slice (your choice). Now head to the stove. Add 3 Tbl evoo to large saucepan. Add your fresh garlic, salt and pepper TO THE OIL. Next throw in your kale and coat liberally. When kale is just starting to wilt, add potatoes. Coat with the oil mixture, cook potatoes completely and brown. Rip up your bacon and toss into pan. And look at that, you're done! Makes 4-5 servings. Make it once and enjoy all week!