Date-Mint Chutney

In this Indian-inspired condiment, the richness of the dates gets a lift from the freshness of the mint. It's great with roast meats, and it also makes a simple spread for crostini paired with blue cheese.

•  1  tsp. fennel seeds
•  1  tsp. unsalted butter
•  1-3/4 cups (8 oz.) pitted dates
•  1/2  cup unsweetened shredded coconut, preferably fresh (optional)
•  1/2  cup packed fresh spearmint or orange mint leaves
• 1  Tbs. extra-virgin olive oil
•  1-1/2 cups small-diced yellow onion
•  1  tsp. minced garlic
•   Kosher salt
•  1-1/2 tsp. red wine vinegar

In a small bowl, mix the fennel seeds and butter with the back of a spoon. Transfer to a cutting board and chop until the seeds are finely minced.

Put the dates and coconut (if using) in a food processor and pulse until finely chopped (but not a paste). Add the fennel-butter mixture and the mint and pulse until the mint is evenly and finely chopped. Set aside.

In a 10-inch skillet, heat the oil over medium-high heat. Add the onions and cook, stirring often, until softened, 3 to 5 minutes. Add the garlic and 1/2 tsp. salt and continue cooking until the onions are light golden brown, another 1 to 2 minutes.

Turn the heat to low and add the vinegar and 1/2 cup water (it will sputter a bit). Stir until the bubbling subsides and then add the date mixture and stir until well incorporated. Remove from the heat and let cool to room temperature before serving.

Date-Mint Chutney

In this Indian-inspired condiment, the richness of the dates gets a lift from the freshness of the mint. It's great with roast meats, and it also makes a simple spread for crostini paired with blue cheese.

•  1  tsp. fennel seeds
•  1  tsp. unsalted butter
•  1-3/4 cups (8 oz.) pitted dates
•  1/2  cup unsweetened shredded coconut, preferably fresh (optional)
•  1/2  cup packed fresh spearmint or orange mint leaves
• 1  Tbs. extra-virgin olive oil
•  1-1/2 cups small-diced yellow onion
•  1  tsp. minced garlic
•   Kosher salt
•  1-1/2 tsp. red wine vinegar

In a small bowl, mix the fennel seeds and butter with the back of a spoon. Transfer to a cutting board and chop until the seeds are finely minced.

Put the dates and coconut (if using) in a food processor and pulse until finely chopped (but not a paste). Add the fennel-butter mixture and the mint and pulse until the mint is evenly and finely chopped. Set aside.

In a 10-inch skillet, heat the oil over medium-high heat. Add the onions and cook, stirring often, until softened, 3 to 5 minutes. Add the garlic and 1/2 tsp. salt and continue cooking until the onions are light golden brown, another 1 to 2 minutes.

Turn the heat to low and add the vinegar and 1/2 cup water (it will sputter a bit). Stir until the bubbling subsides and then add the date mixture and stir until well incorporated. Remove from the heat and let cool to room temperature before serving.

Maple Walnut Granola with Dates

Stored in an airtight container, this granola keeps well for a week (after that, it loses some crunch and the dates begin to harden).

• Vegetable oil spray
• 4 cups old-fashioned (not quick-cooking) rolled oats
• 8 oz. (2 cups) walnut pieces
• 1/2 cup whole-wheat flour
• 1/2 cup nonfat dry milk powder
• 1/2 tsp.table salt
• 1-1/2 cups pure maple syrup (I like Grade B)
• 1/4 cup canola oil
• 1 Tbs. pure vanilla extract
• 8 to 9 oz. (2 cups) pitted dates, halved or quartered, depending on size

Position racks in the upper and lower thirds of the oven and heat the oven to 300°F. Spray two rimmed baking sheets with vegetable oil spray. In a large bowl, mix the oats, walnuts, whole-wheat flour, dry milk powder, and salt. In a medium bowl, combine the maple syrup, oil, and vanilla; stir well. Add the maple syrup mixture to the oats and mix to combine.

Divide the mixture between the two oiled baking sheets, distributing it in 1- to 2-inch clumps. Bake for 20 minutes and then flip the clusters with a metal spatula and switch the positions of the pans in the oven. Bake for 20 minutes, flip the granola again, and bake until the granola has a very fragrant, toasty aroma and the nuts look well toasted, about another 15 minutes. Let cool completely in the pans. Break up any large clumps. When completely cool and dry, mix in the dates.