Meals Made Easy #7 – Blue Cheese Stuffed Dates, Salad, Creamy Garlic Mushrooms over Quinoa & Chocolate Delight - A four course lunch for three

Timing has never been my forte but wanting to become better and serving others I elected to make a simple, yet great coursed meal.

Inspiration: Cooking a special lunch for three. Wanted it to be delicious but not too time consuming since I was doing all the preparation myself and wanting to enjoy time with my guests.

All Food Obtained From: Seward Co-op & Surdyk’s Cheese Shop

While this meal is four courses I broke up the prep over two days and each course itself is not labor intensive, saving the creamy garlic sauce for last. Most everything else can be done ahead of time.

Blue Cheese Stuffed Dates

8 marjool dates

Blue cheese

Walnut halves

Cut dates in half, lengthwise. Remove seed. In each half, add blue cheese to taste place one walnut on top.

Mixed Green Salad

Mixed greens

2 small sweet peppers

1-2 large brussel sprouts

Handful of sugar snap peas

Queso fresco

Blueberry, cranberry vinaigrette - recipe here

Divide mixed greens on salad plates. Julianne the brussel sprout(s) and place over the greens. Cut the snap peas in half, and slice the peppers arranging on plate. Cube the quesco fresco and add over top. Dressing , salt & pepper to taste.

Creamy Garlic Mushrooms over Quinoa with Crusty Bread

3 full roasted garlic bulbs

1/2 c vegetable stock

1.5-2 lbs assorted mushrooms (I usually use crimini and shiitake) - sliced

1 tblsp olive oil

1 c. shallots or red onion, finely chopped

1/3 - 1/2 c white wine

1/4 c parmesan cheese

Fresh thyme or other herb

Salt and pepper to taste

1/2 loaf of crusty bread

Quiona

Ahead of time, prepare the quinoa (can refrigerate for day or two).

One part quinoa to two parts stock (or water)

Any other seasonings normally used in rice

Many people recommend rinsing quiona but I do not find a disparaging taste difference. Bring stock to a boil, add quinoa and simmer on low for 15 minutes until water is absorbed. Set aside.

Roasted Garlic

Roast the garlic. This can and should be done ahead of time. Simple recipe here.

Creamy Mushroom Sauce.

Add the garlic cloves to vegetable stock and puree in blender. Set aside. Heat the olive oil in large pan and over medium heat sauté shallots for 4-6 minutes until soft, seasoning with salt and pepper. Add mushrooms and sauté for an additional 6-7 minutes, tossing several times and further seasoning with salt and pepper. Turn heat to high, add wine and sauté until most of the liquid is absorbed. Turn heat to medium-low, add garlic sauce and simmer for a couple more minutes. Toss in parmesan and pour over quinoa stirring to mix all together. 

 While making sauce,  Cut crusty bread in half and in pieces without cutting all the way through to the bottom. But pads of butter between each slice, wrap crusty bread in tin foil and heat in preheated 350 degree oven.  Heat for about 15 minutes. 

Serve immediately. 

Chocolate Divine*

This can be made a day prior and stored in the refrigerator. 

4 small avocados

.5 c cocoa powder

.5 c agave (could substitute honey but may need more/less)

1 tblsp vanilla extract

Pinch or two of cinnamon

Combine the avocados (without shells and seed), cocoa powder, agave, vanilla extract and cinnamon in a blender or food processor. Combine roughly two minutes or until well mixed. It will have the consistency of a thick pudding/mousse.

Serves 4-6

 Blue Cheese Stuffed Dates

Mixed Green Salad

*Dessert recipe courtesy Native Foods, Chicago