February Recipies!

Bulgur Chickpea Salad

8-10 Servings 

Ingredients 

5/8 cup, medium bulgur1/2 cup olive or vegetable oil1/2 cup lemon juicesalt and pepper1 bunch spring onions, chopped20-ounce can chickpeas, drained5 to 6 ounces carrots, grated1 bunch parsley, finely chopped

Steps

1. Soak the bulgur wheat according to the package instructions, drain, and squeeze well to get rid of excess moisture.

2. Beat the oil, lemon juice, salt and pepper and mix into the bulgur. Put in the bottom of a glass serving bowl.

3. Layer ingredients in this order, bottom to top, spring onions, chickpeas, parsley and carrots. Cover and refrigerate. Toss before serving! 

Almond Stuffed Chocolate Covered Dates 

2 Dozen 

Ingredients 

1 pound dried dates3/4 cup blanched (skinless) almonds

10 ounces semi-sweet chocolate, broken into small pieces3/4 cup heavy cream 

Steps 

1. Split date lengthwise 3/4ths of the way through, remove the pit, stuff each date with an almond. Press the seams together to close the date.

2. Melt chocolate in a bowl, heat to 113°F. Remove from heat, set a warm pan over a bowl of cool water, bring the temp down to 88°F.

3. Line the counter with wax paper, and place a cooling rack on top of the paper.

4. Use tongs and dip each date into chocolate. Place chocolate covered dates on the cooling rack. Cool for 1 to 2 hours, or until chocolate is set.

5. Transfer dates to a serving platter and store in the refrigerator until ready to use!