Date and Sesame Chocolate Bars

In Go Dog Go, there are two characters that we meet a few times throughout the book. A girl dog dons a perfectly acceptable hat and asks the boy dog if he likes her hat. He says no, and then they say their goodbyes. This happens three times, with three different hats. But the fourth time they meet is different. He finally likes her hat, and afterwards, the two drive off into the sunset together. And it isn't just any hat. It is an extravagant, an outlandish, a whimsical hat.
Objects hanging from the hat include:
- a fish
- a spider
- candy canes
- pinwheels
- a potted flower
- flag celebrating the letter "Z"
- a mouse

Though I find this to be a horrid example of interpersonal relations, this is how I feel about dried fruit. Show me some perfectly acceptable, perfectly lovely dried cranberries or cherries or grapes and I will say no, I do not like that hat. But mix the dried fruit with chocolate and more chocolate and some spices and sesame seeds and sesame paste, then finally, finally - I will like that hat.

For more snack ideas check out Cooking Light's slideshow of healthy snacks.  So much deliciousness!

Ingredients
1 cup pitted dates, chopped roughly
1 tablespoon tahini
1/2 teaspoon honey
1 1/2 tablespoons dark cocoa powder
pinch cardamom
pinch cinnamon
pinch kosher salt
1 tablespoon roasted sesame seeds
1-2 tablespoons mini chocolate chips
fleur de sel, for sprinkling

Instructions
Place the dates, tahini, honey and cocoa powder in the bowl of a food processor.  Pulse.  Add in the sesame seeds,  and chocolate chips and pulse again.  Take the mixture in your hands (it may help to spray them with a cooking spray) and work it into a sort of "dough."  Push the mixture firmly into a square-shaped, sandwich-size Tupperware-type container.  Cut into bars.  Sprinkle the top of the bars with fleur de sel.  I like to keep these bars in the fridge.

Salmon Tacos with Mango Corn Salsa

To be honest, I haven't been feeling very inspired in the kitchen lately. I've been busy with lots of things including travel, and when I'm home I've been trying to eat the food in the freezer since it is on the verge of overflowing. But yesterday I was at the store and I found local king salmon on sale and some beautiful white corn. I thought about the mango I had and just like that, a plan came together.

Sometimes ingredients speak to you and the lightbulb goes off. I diced the mango to serve with dessert a few nights before but it was firm and a little too sour. That's not good for dessert but it's excellent for salsa. The salsa can be used with chips, with roast chicken or scallops. It's actually pretty good without the tomatoes too. I was a little undecided as to which way I preferred it, so try it both ways and you tell me which you like better!

This recipe has a lot of parts, but you can make the salsa and the sauce for drizzling ahead of time. You can even use already cooked salmon if that's what you have on hand. Even though it's cooked on the stove and not on the grill, it really tastes like summer--the fresh corn, tomatoes and salmon look like summer too. Here's to a little summery inspiration!



Salmon Tacos with Mango Corn Salsa
Serves 4

Ingredients

2 teaspoons mild flavored oil ( I use rice bran oil)
1 ear of corn, white or yellow
1/2 cup diced firm mango
1/2 cup diced tomatoes, drained
2 scallions, chopped
1/2 - 1 serrano pepper, thinly sliced
1 Tablespoon freshly squeezed lime juice, or to taste

3-4 Tablespoons mayonnaise (I used wasabi mayo)
2 Tablespoons freshly squeezed lime juice
1 Tablespoon plain non-fat Greek yogurt

12 ounces wild salmon
Chili powder

8 Tortillas
1 1/2 cups finely shredded napa cabbage
Sprigs of cilantro, to taste, optional

Instructions

Make the salsa first. Slice the corn off the cob, you should have about 1/2 cup of corn kernels. Heat a skillet and add a couple teaspoons of oil. Add the corn and stir, cooking a couple of minutes until fragrant and sweet. Remove the pan from the stove and allow the corn to come to room temperature. In a bowl combine the mango, tomato, scallions and sliced serrano pepper. Add the cooled corn and lime juice and taste for seasoning.

Make the drizzle by whisking together the mayonnaise, lime juice and yogurt. Taste and adjust to your liking.

To cook the salmon, remove any bones and cut some slits in the skin. Heat a non-stick skillet and when it's hot, add the salmon, skin side down. Sprinkle the salmon with chili powder and cover with a lid. Cook until barely medium, about 120 degrees internal temperature. Break the salmon into chunks or large flakes. Do not overcook.

To prepare the tacos, heat a dry skillet and warm the tortillas over medium heat. When pliable and hot, top each tortilla with salmon, shredded cabbage, salsa and drizzle with the mayo sauce. Add cilantro if desired and serve.

Enjoy!