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- Garlic Chive Cream Cheese Stuffed Dates
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- 4 oz. cream cheese (vegan if desired), softened
- 2 T. chives
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 20 small sun-dried tomatoes
- Directions
- Make sure that all of the dates are pitted. Mix together all of the ingredients until fully combined. Stuff the dates with the cream cheese and the sun-dried tomatoes, one in each date. Serve and enjoy!
- Provided by:
- Natural Delights, Food With Feeling
Where You Can Buy Ingredients:
| Farmers |
|---|
|
Bathtub Spring Farm
Gary & Marilyn Hart Nutrioso, AZ, 85932View details |
|
Sheep Springs Sheep Co dba Dobson Family Farm Inc.
Marc Pedersen Chandler, AZ, 85248View details |
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Lemon Coconut Pudding Cups
For the pudding:
In a small saucepan, whisk sugar, cornstarch, lemon zest, and salt. In a small bowl, whisk coconut milk, cream, and egg yolks. Gradually whisk wet ingredients into dry ingredients in the saucepan. Bring to a boil over medium heat, whisking constantly. Whisk and boil 1 minute. Remove from heat.
Strain through a fine mesh sieve into a heat-proof bowl. Whisk in butter and vanilla extract. Cover and allow to cool to room temperature. Place in the refrigerator and chill until completely cold.
For the topping:
Whip cream with sugar and vanilla until medium stiff peaks form.
In a small skillet set over medium-low heat, toast coconut, stirring often, until it just begins to brown. Add maple syrup and stir constantly until nicely toasted. Remove to a plate to cool.
When ready to serve, whisk lemon juice into pudding until completely incorporated. Spoon into individual serving dishes. Top with whipped cream and toasted coconut. Serve immediately.
Pudding recipe adapted from Martha Stewart.
