Turkey Bacon wrapped Dates with Sausage (dairy-free, gluten-free)

This is a very quick, delicious appetizer.  These take minutes to make and after you either broil them in the oven, or air fry, the dates get slightly gooey and just envelope the sausage.  The bacon gets crispy which adds the crunch needed to make this the perfect appetizer.  And its very easy to increase or decrease to fit your needs.

You’ll need:

  • 10 medjool dates, pitted
  • 5 slices of turkey bacon, cut in half (or any pork bacon)
  • 1 turkey Italian sausage (or any kind of sausage you like but it should be a little spicy), cooked and cut lengthwise into 5 pieces and then each piece cut in half to fit into the dates.  If you want more sausage in your dates, simply cook a second sausage and cut in bigger pieces.  I cut mine to fit snuggly into the date.
  • 10 toothpicks soaked in water

Slice open each date (remove seed if not pitted).  Insert a piece of the sausage and then wrap with the bacon.  Insert a toothpick so that it holds the ends of the bacon together.  Place each on a greased cookie sheet if you are going to broil them, or onto your air fry tray with the outside edge of the bacon facing downward.  Broil or air fry for 5-7 minutes then turn over and cook for another 5-7 minutes.

Potato Salad 2 Ways (dairy-free, egg-free)

German style Potato salad.  I like to use the small multi-color potatoes because they make the salad more interesting.  And you don’t have to peel them, just cut them into quarters and cook.  For this recipe,

  • Use a half-pound of these potatoes.
  • While they cook, dice up a couple of stalks of celery and some scallion (I use scallion instead of onion because it adds the flavor of onion but doesn’t give me the digestive issues that raw onions give me).
  • Cook 2-3 slices of bacon, chopped.
  • If you don’t have a vinaigrette already made, mix up one of your favorites or use a bottled vinaigrette.
  • Put about 1/2 cup of the vinaigrette in a medium sized bowl, add the celery and scallion along with the crumbled bacon.
  • When the potatoes are cooked. drain and put them directly into the mixture.  Adding them when they are hot helps the potatoes absorb the dressing.
  • Salt and pepper to taste.
  • You can serve this hot but I prefer to let it sit overnight and let the flavors meld. I often leave the bacon bits out until I’m ready to serve this so that they stay crispy.
  • Makes 2-3 servings.

Traditional Potato Salad.

One of my favorite parts of the potato salad my mother made was the hard boiled eggs.  Since I can’t eat eggs any longer, I simply

  • mix together cooked potatoes (1/2 pound of the small potatoes and perhaps, if I’m feeling like it, a diced small sweet potato),
  • diced celery and scallions, along with some crumbled bacon.  Dressing consists of:
  • 1/2 cup mayonnaise (see my recipe for vegan mayonnaise under dressings)
  • 1 teaspoon prepared mustard
  • 1 tablespoon agave nectar
  • 1/2 teaspoon of my favorite herb blend (McCormicks or Mrs. Dash)
  • Salt and pepper to taste.

If you can still eat eggs, by all means add 1-2 diced hard-boiled eggs.  This makes 2-3 servings.