• Oil
• 1 pound dried Medjool dates, pitted
• 4 cups water

Cut the dates: Coat the blades of kitchen shears with a thin swipe of oil. Use the shears to finely "chop" the dates.

Simmer the dates: Place the dates and water in a medium saucepan and bring to a simmer over medium heat. Simmer for 30 minutes, stirring occasionally.

Cool the mixture: Remove from the heat and cool for 30 minutes.

Purée the mixture: Transfer the mixture to a blender or food processor fitted with the blade attachment and blend until very smooth, at least 1 minute.

Strain the mixture: Line a fine-mesh strainer with 2 layers of cheesecloth. Pour the date purée through. Once all the pulp is in the strainer, pull the sides of the cheesecloth together and twist to press out as much syrup as possible.

Reduce the date syrup (optional): Taste your date syrup and determine if it is sweet enough for you. To thicken, return the syrup to a medium saucepan and simmer over medium heat for 30 minutes. Remove from the heat and cool before storing.

Serves: 2 | prep Time 15 minutes | Cook time 15 Minutes

• 8 oz pasta of your choice
• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves of garlic, minced
• 1 cup fava beans, peeled from pod and outer layer
• 2 cups mushrooms, sliced
• splash of white wine
• splash of cream or milk
• sprinkle of grated Parmesan
• salt and pepper to taste

Cook the pasta according to instructions on the package.

Heat a tablespoon of olive oil in a large pan. Add the chopped onions and saute until translucent. Add the mushrooms and stir until softened. Stir in the minced garlic and after a couple of minutes pour the white wine and stir until reduced.

Add the peeled fava beans and the cooked pasta and gently stir to combine. Add a splash of cream at the end for a creamier sauce and season with salt and pepper to taste. Sprinkle some grated Parmesan for a tasty finishing touch!

Serves: 2 | prep Time 15 minutes | Cook time 1 Minute

• 12 oz tatsoi or mizuna
• 1 TBsp toasted sesame seeds 

Dressing:

• 2 T soy sauce (see notes)
• 1 T rice vinegar (not seasoned)
• 1 tsp. grated ginger root
• 1 tsp. honey or agave syrup
• 1/2 tsp. Sriracha Sauce (see notes)
• fresh ground black pepper to taste

Bring a large pot of salted water to a boil, and fill another bowl with cold water and a handful of ice cubes. Wash Tatsoi leaves and cut into thick strips.

Dump Tatsoi into boiling water, time for exactly one minutes, then drain immediately into colander and dump into bowl with ice water.

While Tatsoi is cooling in ice water, get a plastic bowl with a tight fitting lid that’s large enough to hold all the Tatsoi.

Mix dressing ingredients in this bowl, then drain Tatsoi well and add to dressing. Chill in the refrigerator an hour or more, turning bowl over a few times so Tatsoi remains coated with the dressing.

To serve, use tongs or a slotted spoon to remove Tatsoi from bowl and arrange on serving plates.