This Prosciutto Wrapped Dates with Sage recipe is excerpted from our friend Brittany Wood Nickerson’s new book Recipes from the Herbalist’s Kitchen © used with permission from Storey Publishing.
Food has the ability to mark time and experience. Each summer I look forward to ripe tomatoes and sun-kissed basil. I admire the wildflowers as they bloom and pass throughout summer and into autumn. In winter I love watching the wind blow and the snowfall, only to gratefully see it melt and the mud flow again come spring.
The first time I tested this recipe, I made it for my college roommate and her partner on their annual summer trip back east. It is always a special and joyous time of “catching up” and basking in the light of each other’s company. I can easily conjure an image of all of us sitting in the kitchen, reaching for these little treats from the pan. When I shut my eyes, I see smiles, hear laughter, and even smell the prosciutto frying in the pan.