Ingredients

• 3 tablespoons fresh cilantro, finely chopped
• ½ cup pitted dates, finely chopped
• 1 orange, for zest/juice
• 1 tablespoon canola oil
• 1 lb fresh pork Italian meatballs
• ½ cup Marsala wine (or chicken broth)

Prep

• Chop cilantro and dates.
• Zest orange (½ teaspoon); squeeze for juice (¼ cup).

Steps

1. Preheat large sauté pan on medium 2–3 minutes. Place oil in pan, then add meatballs; cook and stir 5–6 minutes or until well browned. Meanwhile, combine remaining ingredients.
2. Reduce heat to medium-low. Add date mixture to meatballs; simmer 3–4 minutes and until meatballs are 160°F and sauce has thickened. Serve.

Ingredients

• 4 oz Deli goat cheese, crumbled
• 2 shallots, thinly sliced
• 8 oz penne pasta
• 1 tablespoon canola oil
• 2 teaspoons brown sugar
• ⅛ teaspoon crushed red pepper (optional)
• 2 tablespoons unsalted butter
• ½ teaspoon kosher salt
• 1 bag baby spinach leaves (5–6 oz)

Steps

1. Crumble goat cheese; set aside. Slice shallots. Bring water to boil for pasta.
2. Cook pasta following package instructions. Meanwhile, preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add shallots; cook and stir 5–6 minutes or until caramelized.
3. Stir in brown sugar and red pepper. Reduce heat to medium-low. Stir in butter; cook and stir 1–2 minutes or until butter has browned.
4. Drain pasta, reserving ½ cup pasta water. Add reserved ½ cup pasta water, goat cheese, and salt to shallot mixture, stirring until cheese melts.
5. Add spinach and pasta; toss to coat pasta and wilt spinach. Serve.