Stuffed Dates

We broke a record here in Minneapolis this month: the first March in recorded history in which it has not snowed. In fact, it seems that we might be experiencing a mini heat wave. And I'm thrilled! (Implications of global warming apart.)

So spring is here with with a bang and with it opportunities or excuses - depending on how you look at it- to get together with friends and indulge in some refreshing spring dishes. Spring time recipes tend to be easy to prepare, and with an emphasis on freshness and simplicity. And with all this good weather to be enjoyed, I'm a fan of simple cooking because it translates into less time indoors and more time in the sun.

I made this recipe for a small dinner party last weekend. It is relatively simple and refrigerates well, so can be made the night before. Just remember to thaw for twenty to thirty minutes before serving because refrigerated dates tend to be too chewy for my liking.

Stuffed Dated with Goat Cheese and Chives

Serves 7 to 8

2 lb fresh medjool dates

1 1/2 cup plain goat cheese

2 tbsp chopped chives

1. Add chives to the goat cheese and combine well.

2. Using a paring knife, make a slit from the top of each date down to the other end, only on one side, to form a pocket. Remove and discard the pit.

3. Fill each date with 1 teaspoon of the cheese-chive mixture. Refrigerate until read to serve.