Recipes approved by Dad

In honor of Father’s Day, we asked our friend Katherine Cowger for a few dad-friendly recipes we could share with the men in our lives this month. Not only did she deliver, her dad personally approved the recipes, and so do we!


Kitchen Tune-Up


  • 12 fresh Medjool dates, pitted
  • 4 ounces creamy goat cheese
  • 1/4 cup finely chopped walnuts
  • 12 slices bacon
  • 2 tablespoons honey
  • 1 teaspoon fresh chopped rosemary
  • 1/4 teaspoon crushed red pepper flakes
  • Salt and pepper

Preheat oven to 425 degrees and line a baking pan with foil. Prepare dates by removing the pits, slicing lengthwise, being careful not to slice all the way through, to create a pocket for the

filling. (Gently pressing the sides of the date can create more surface area.) Next, stir together the goat cheese and walnuts. Stuff each date with the mixture and wrap in a slice of bacon. Place dates on baking sheet and bake 15-20 minutes or until bacon reaches desired crispiness.

While dates are baking, combine honey, rosemary, red pepper flakes and a pinch of salt and pepper. Drizzle honey mixture over dates once removed from oven. Best served warm!

Makes 12



  • 1 pound petite red potatoes
  • 1–2 tablespoons olive oil or cooking spray
  • 2 teaspoons grilling seasoning such as
  • Shapley’s, Ely’s or Sprouts
  • 1 teaspoon paprika
  • Bacon dressing:
  • 2 slices bacon, chopped
  • 1 tablespoon honey
  • 2 teaspoons Dijon mustard
  • 1 clove garlic, minced
  • 1 teaspoon fresh chopped rosemary


Bring a large pot of water to a boil. Preheat oven to 450 degrees and line a baking sheet with foil. Spray the pan with cooking spray or drizzle olive oil, and set aside. Add potatoes to boiling water and cook about 15 minutes or until tender.

Strain potatoes and place on baking pan. Smash each potato gently with a spoon or the bottom of a glass to create a disk shape. Coat with cooking spray or olive oil, and season each side with grilling seasoning and paprika. Place in oven for 20–30 minutes, flipping halfway through, until crisp and golden brown.

Make the dressing by cooking bacon in a saucepan until crispy. Once cooked, turn off heat and remove bacon from pan. Add honey, mustard, garlic and rosemary to the pan with the drippings, whisking until smooth. Add bacon back to the mixture.

Once potatoes are crisp, remove from oven, serve over a plate of mixed greens, and drizzle with bacon dressing.

     Serves 3-4



  • 1 pound salmon, sliced lengthwise into 3 pieces
  • 3 teaspoons Dijon mustard
  • Salt and pepper
  • ½ cup finely chopped walnuts
  • 2 tablespoons panko breadcrumbs
  • 1 large clove garlic, minced
  • 1 tablespoon olive oil, plus extra for pan
  • 1 teaspoon fresh chopped rosemary
  • 1 tablespoon honey
  • 1/4 teaspoon crushed red pepper flakes

Preheat oven to 425 degrees, line a sheet pan with foil or parchment, and spray with cooking spray or coat with olive oil. Coat each fillet with mustard, salt and pepper. In a bowl, mix the chopped walnuts, breadcrumbs, garlic, 1/2 teaspoon of the rosemary, and olive oil. Top each fillet with walnut mixture. Bake about 12 minutes until the top is crisp and golden or salmon reaches 145 degrees.

While salmon is cooking, mix honey, red pepper, and ó teaspoon of rosemary. Drizzle over top of salmon once removed from oven. Serve immediately.

      Serves 3


Katherine Cowger is a sophomore from Madison studying health sciences and nutrition at Samford University in Birmingham, Alabama. In her free time, she enjoys working out, running, and spending time in her kitchen

Pro-Life Mississippi