Marinated Medjool Dates
Addictive Manor Rock Restaurant Inspired Dates
We recently discovered these flavor powerhouses when dining at Manor Rock Farms restaurant in Hudson which you can read all about here. The dates were something we needed to have in our lives all the time so we developed our own recipe inspired by Manor Rock and they’re used in our Raf’s Celery Salad to great success.
METRICS — 2g protein | 3g fiber | 1 plant
MARINATED MEDJOOL DATES
Transform sweet dates into complex, tangy gems perfect for cheese boards, salads, and elevated dishes. This quick
marinade adds bright acidity and herb depth that balances dates' natural sweetness.
Ingredients
Instructions
- Pit and halve dates - slice lengthwise, removing pits and cutting into uniform pieces
- Bruise herbs - lightly crush thyme and rosemary sprigs with flat side of knife to release oils
- arm marinade - gently heat vinegar, olive oil, salt, pepper, and red pepper flakes in small saucepan until just steaming (do not boil)
- Combine in jar - place dates and herb sprigs in clean mason jar or bowl
- Add preserved lemon if using, stirring gently to distribute
- Pour hot marinade over dates, ensuring all pieces are submerged
- Cool to room temperature - about 30 minutes for quick use
- Taste and adjust - add more salt, acid, or herbs as desired
- Refrigerate covered - transfer to airtight container if not using jar
- Marinate longer - flavor improves after 2-4 hours and onward - we keep ours for weeks.
- Bring to room temperature before serving for best flavor
- Make Ahead
- Best after 24 hours marinating
- Can be made up to 1 week ahead
- Substitutions
- Vinegar: Red wine vinegar, champagne vinegar, or rice vinegar
- Dates: Deglet Noor or other soft varieties
- Herbs: Oregano, sage, or tarragon
- Oil: Good quality olive oil is key for flavor
- Our Raf's Celery Salad
- Cheese boards - especially with blue cheese, goat cheese, or aged cheddar
- Salads - add to winter greens with nuts and cheese
- Charcuterie - pair with cured meats and olives
- Grain bowls - toss with farro, quinoa, or bulgur
- Roasted vegetables - especially good with Brussels sprouts or cauliflower
- Cocktail garnish - muddle in bourbon or gin drinks
- Flatbread topping - scatter over goat cheese or ricotta
Notes
VEGETARIAN — GLUTEN FREE – NUT FREE
SEASONALITY
- Northern Hemisphere
- year round peak fall/winter
- Southern Hemisphere
- year round
PLANT DIVERSITY COUNT
- Fruits: 2 (dates, lemon if using preserved lemon)
- Herbs & Spices: 4 (thyme, rosemary, bay leaf, black pepper)
PROTEIN BREAKDOWN
- Dates: 1g
- Total per serving: 1g
FIBER BREAKDOWN
- Dates: 3g
- Total per serving: 3g
EQUIPMENT & TOOLS
- Sharp paring knife
- Small saucepan
- Mason jar or airtight container
- Measuring cups and spoons
COST AS TESTED USD 2025
- Per Serving ( 1/4cup/60g): 1.50
Nutrition Facts
Calories
120Fat
7 gCarbs
15 gFiber
3 gNet carbs
12 gSugar
12 gProtein
1 gSodium
0 mgSat. Fat
1 gNutritional and cost information is an estimate based on our own preparation and will vary depending on the choices made when preparing.
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Our recipes prioritize whole, seasonal ingredients with high nutritional density - crafting vegetable-forward dishes rich in fiber and protein that celebrate vibrant modern global flavors. We source from producers and purveyors who share our commitment to local, regenerative, and sustainable food systems, complemented by ingredients from our own gardens. As a foundation for gut health, we layer fermentation and preservation techniques throughout our recipes while avoiding added sugars and heavily processed ingredients. We focus on ingredients you can pronounce and trace to their source.
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We create, adapt, test, and photograph all recipes with minimal waste and maximum efficiency as a core principle. What you see is the actual dish - no artificial styling, no wasted food.
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We developed and photographed this recipe or recipe adaptation and Hudson Valley-grown ingredients on the traditional and unceded territories of the Mohican, Munsee Lenape, and Esopus peoples, who have stewarded these lands since time immemorial.
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We develop and adapt our recipes using ingredients and tools we grow, purchase and test ourselves. We occasionally evaluate products offered to us, with editorial decisions guided by our standards, not commercial considerations. Some links may generate commissions, but our recommendations stem from authentic experience and editorial conviction.
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