LUNCH:Natural Delights Dates with Grilled Carrots
INGREDIENTS:
1 cup Medjool dates, pitted and chopped
½ cup Kirkland Signature Shelled Pistachios
⅓ cup blue cheese crumbles
3 Tbsp Kirkland Signature Organic Extra Virgin Olive Oil
2 tsp seasoned pepper, divided
12 carrots, halved lengthwise
2 Tbsp parsley, chopped
INSTRUCTIONS:
In a medium bowl, combine dates, pistachios, blue cheese, 1 Tbsp olive oil and 1 tsp
seasoned pepper. Set aside.
Over medium heat, add remaining 2 Tbsp olive oil to a grill pan. Add carrots. Season
with remaining 1 tsp seasoned pepper. Grill carrots for 4 to 5 minutes, or until slightly
charred and tender. Flip carrots to the other side. Repeat grilling. Transfer to a serving
platter. Garnish with date mixture and parsley
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