Natascha's dates

1. Preheat oven to 375F.
2. Remove the seeds from the dates.
3. Hide an almond inside a glob of blue cheese.
4. Wrap with a basil and a mint leaf.
5. Bind with a stripe of prosciutto, and stuff gently inside the date.
6. Bake for 10 minutes.
7. Let cool 10 minutes before devouring.

Blackberry tart with coconut cream

Walnut & blue cheese stuffed dates

Dates, Medjool, seeds removed	24
Blue cheese, creamy variety	¼ cup
Walnuts, toasted	½ cup

1. Pack the blue cheese inside of each date with cheese.
2. Jam as many walnuts into the cheese as you can manage.
3. Devour.

Recipe based on a tasty nibble discovered at Casa de Fruta.

Buni's Bowl

Walnut halves and quarters	1 cup
Blue cheese	3 ounces
Buttermilk	3 tablespoons
Sour cream	3 tablespoons
Mayonnaise	2 tablespoons
Vinegar, white wine	2 teaspoons + ½ cup
Sugar	¼ teaspoon
Garlic powder	¼ teaspoon
Salt
Pepper, freshly ground
Onion, red, halved, cut into thin slices	1 medium
Duck breast, seared (see recipe)	2
Dates, Medjool, seeded, coarsely chopped	1 cup
Arugula	2 cups
Baby spinach	2 cups
Tomatoes, cherry	1 cup

1. Preheat the oven to 375°F; ensure a rack is mounted in the center. 
2. Line a baking sheeting with parchment or foil, spread the walnuts in a single layer, and baking until toasted, about 5 to 10 minutes; set aside on a rack to cool. 
3. In a small bowl, mash the blue cheese and buttermilk together with a fork until the mixture resembles large-curd cottage cheese. 
4. Stir in the sour cream, mayonnaise, 2-teaspoon vinegar, sugar, and garlic powder until well blended; season with salt and pepper. 
5. In a small bowl, combine the onion and ½-cup vinegar with 1-teaspoon salt; let set at least 15 minutes to pickle. 
6. In a large bowl, toss the arugula and spinach with the dates, walnuts, pickled onions (discarding the vinegar), and tomatoes. 
7. Drizzle with dressing, toss, and drizzle on a bit more before mounding into serving bowl. 
8. Top with sliced, seared duck breast meat.

Recipe based on James' love of walnut and blue cheese stuffed dates.

Red lentil chili

Tomatoes, fire roasted, diced	29 ounces
Tomato paste	6 ounces
Garlic, finely chopped	8 cloves
Bell pepper, red	2 large
Dates, pitted	3 ounces
Lentils, red	1 pound
Water	7 cups
Onion, chopped	1 large
Vinegar, apple cider	4 tablespoons
Parsley flakes	1 ½ tablespoons
Chili powder	1 ½ tablespoons
Oregano	1 ½ tablespoons
Paprika, smoked	2 teaspoons
Chipotle powder	½ teaspoon +
Red pepper flakes, crushed	To taste

1. In a blender, combine the tomatoes, garlic, bell peppers, and dates and process until smooth; transfer to the pressure cooker. 
2. Stir in the lentils, water, onions, vinegar, parsley, chili powder, oregano, smoked paprika, chipotle powder, and pepper flakes to the pressure cooker
3. Close the lid, press Beans/Chili, press Adjust until the selection indicates "More", and then use the + and - buttons to set the cooking time for 10 minutes. 
4. Let the pressure release naturally or use the quick-release method, and serve immediately, perhaps over a nice baked sweet potato.

Recipe by Chef AJ from the Instant Pot Electric Pressure Cooker Recipes, second edition