I only know two things to say about this summer treat that I love to make: First is that I have no fancy name for it but some people like to call it “Road Trip Chick Dip” (for reasons I can only imagine relate to “chick food” and people loving to snack on road trips). Second, you have to be crazy to not like it. You heard me. Actually crazy! Okay, all joking aside this is one of the best things I know how to whip up with fresh corn and whatever veggies I have on hand. There are a million ways to throw it together…so leave those measuring cups in the drawers and just have fun with it!
Select pitted dates (or pit yourself). Add cream cheese. Wrap with bacon (about half a slice per date). Bake at 400 for 15 – 30 minutes (bacon should be cooked & golden)!
2. Spread with EVOO (extra virgin olive oil), Salt & Pepper.
3. Roast for about 10 minutes or longer. I like them crispy (see pictures) but that’s not for everyone! Also, veggies like potatoes or sweet potatoes will take longer so trust your nose and check often! Enjoy as a side or over pasta!
This is another favorite side dish from Real Simple, it‘s easy and delicious!
- 2 pounds very small carrots, scrubbed; or regular carrots (trimmed, peeled, and cut into thin sticks)
- 1 orange, cut into 8 pieces
- 2 tablespoons olive oil
- 2 tablespoons honey
- kosher salt and black pepper
- 2 tablespoons small dill sprigs
Heat oven to 375° F. On a large rimmed baking sheet, toss the carrots and orange with the oil, honey, 1 teaspoon salt, and ¼ teaspoon pepper. Roast, tossing once, until tender, 30 to 35 minutes. Sprinkle with the dill. Tip: This recipe calls for very small, young carrots—not to be confused with peeled “baby carrots” sold in bags at supermarkets. If young carrots aren’t available, use cut-up regular carrots instead.