Here is yet another recipe for the ladies of Innis Arden.

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Medjool dates - use a sharp pairing knife to make a short cut along the pit to remove it and provide a pocket for your stuffing.

Dry cured Spanish chorizo - small dice

pine nuts - toasted and roughly chopped

fresh thyme - stems removed and finely chopped

sherry vinegar

olive oil

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in a bowl combine the chorizo, pine nuts, thyme and mix

add sherry vinegar and olive oil to taste - the mixture should be lightly dressed

with a small spoon stuff your dates and line them on a sheet pan

bake at 350 until hot

top with olive oil and sea salt - serve

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a quick note about sourcing product - everything for these recently posted recipes can be sourced from the following three phenomenal Seattle shops

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The Spanish Table - great for olive oil, piquillos, pimenton, etc.

Pike Place Fish Market - ridiculously fresh seafood and excellent salt cod if you don’t want to make your own

Frank’s Produce - The best fresh produce in the market, hand’s down.

Support these local businesses!