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Recipes Using Grapes

Recipes Using Grapes Free Cooking and BBQ Magazine

Recipes Using Grapes Free Cooking and BBQ Magazine

By incorporating versatile ingredients into your holiday cooking, you can make a vast array of tasty seasonal goodies.

Recipes Using Grapes Free Cooking and BBQ Magazine

For example, California grapes are abundant throughout all holiday seasons and add taste and visual appeal to dishes of all kinds, such as Seared Salmon with Spinach and Grapes, Grape Caprese Salad Hors d’ Oeuvres, Grapes in Rosé Wine Sauce and Wild Rice Stuffing with Grapes and Hazelnuts. Plus, they’re an easy, fresh, healthy snack to keep on-hand for hungry guests waiting for the meal. With their natural beauty, grapes can also be used to create tablescapes and centerpieces for festive holiday settings.

Recipes Using Grapes

With filling meals and tempting desserts at every corner, it can be difficult to keep nutrition in mind during the holidays. However, these simple tricks can help keep you stay on track, while still enjoying the best that the season has to offer.

  • Eat a healthy snack, like grapes with hummus and crackers, before parties to avoid arriving hungry.
  • Bring fresh fruit to potlucks and holiday parties for a crowd-pleasing, healthy offering.
  • Alternate high-calorie beverages with water.
  • Create a party platter that assembles an array of healthy nibbles, such as fresh grapes, nuts, sliced veggies with a healthy dip, seasoned popcorn and olives.
  • Practice portion control to avoid overindulging despite the bounty of homemade dishes from loved ones.

Recipes Using Grapes Free Cooking and BBQ Magazine

Seared Salmon with Spinach and Grapes

Servings: 4

  • 1          teaspoon salt
  • 1          teaspoon dry mustard
  • 1          teaspoon dried thyme
  • 1/2       teaspoon pepper
  • 4          salmon steaks or fillets (6 ounces each)
  • 2          teaspoons honey
  • 3          teaspoons olive oil, divided
  • 1          large bunch spinach, washed and stemmed
  • 1          clove garlic, minced
  • 2          cups red California seedless grapes, halved
  • 1/2       cup dry red wine
  1. Heat oven to 325° F.
  2. In small bowl, combine salt, mustard, thyme and pepper. Drizzle salmon fillets with honey and sprinkle with seasoning. Reserve any remaining seasoning.
  3. In nonstick skillet or saute pan, heat 2 teaspoons olive oil. Brown both sides of salmon fillets over medium-high heat, about 4 minutes per side.
  4. In baking dish, toss spinach and garlic with remaining olive oil. Place browned salmon on bed of spinach, cover loosely with aluminum foil and bake 8-10 minutes, or until salmon is just cooked through.
  5. In skillet used to brown salmon, over medium-high heat saute grapes 1 minute. Add wine, bring to boil and reduce quantity by half. Season sauce to taste with remaining herb mixture.
  6. Serve salmon on wilted spinach topped with grape and wine sauce.

Nutritional information per serving: 449 calories; 36 g protein; 20 g carbohydrates; 23 g fat; 45% calories from fat; 4.3 g saturated fat; 9% calories from saturated fat; 100 mg cholesterol; 730 mg sodium; 1,120 mg potassium; 1.6 g fiber.
Recipes Using Grapes Free Cooking and BBQ Magazine

Grape Caprese Salad Hors d’ Oeuvres

Servings: 24

  • Extra-virgin olive oil
  • high-quality, aged balsamic vinegar
  • freshly ground black pepper
  • 24        decorative bamboo skewers
  • 24        red seedless California grapes
  • 24        fresh basil leaves
  • 24        small, fresh mozzarella balls
  • sea salt
  1. On serving plate or platter, drizzle olive oil and balsamic vinegar, as desired. Sprinkle with pepper.
  2. To assemble skewers: On each skewer, add one red grape, one small basil leaf and one ball fresh mozzarella.
  3. Lay skewers on serving platter and sprinkle with dash of sea salt.

Nutritional information per serving: 44 calories; 2.5 g protein; 1 g carbohydrates; 3 g fat; 64% calories from fat; 11 mg cholesterol; 20 mg sodium; .07 g fiber.
Recipes Using Grapes Free Cooking and BBQ Magazine

Grapes in Rosé Wine Sauce

Servings: 4

  • 1 1/2    cups rosé wine
  • 1/2       cup sugar
  • 1/2       vanilla bean, split
  • 1          pinch salt
  • 3          cups halved red, green or black California grapes
  1. In large skillet, bring wine, sugar, vanilla bean and salt to boil, stirring until sugar has dissolved. Stir in grapes and let cool.
  2. Serving suggestion: Pour warm grapes over creme fraiche or vanilla ice cream.

Nutritional information per serving: 250 calories; 0 g protein; 49 g carbohydrates; 0 g fat (0% calories from fat); 0 g saturated fat (0% calories from saturated fat); 0 mg cholesterol; 55 mg sodium; 1 g fiber.
Recipes Using Grapes Free Cooking and BBQ Magazine

Wild Rice Stuffing with Grapes and Hazelnuts

Servings: 12

  • 2          cans (28 fluid ounces total) low-sodium chicken broth
  • 1          cup wild rice
  • 4          slices bacon, diced
  • 1          tablespoon butter, unsalted
  • 1          large onion, diced
  • 2          stalks celery, diced
  • 1 1/2    cups button mushrooms, sliced
  • 2          cloves fresh garlic, minced
  • 1          teaspoon fresh thyme, minced
  • 1/4       teaspoon salt
  • 1/4       teaspoon black pepper, ground
  • 1/4       cup fresh parsley, chopped
  • 1          cup hazelnuts, toasted and coarsely chopped
  • 2          cups California seedless grapes, picked from stem and rinsed
  1. In heavy saucepan, bring chicken broth to boil. Add wild rice and stir. Cover pan and reduce heat to low. Let simmer 1 hour until rice is tender and has popped open.
  2. In frying pan over medium heat, cook bacon until almost crisp, about 8-10 minutes.
  3. Add butter to bacon pan then add onions, celery, mushrooms, garlic, thyme, salt and pepper. Cook over medium heat 5-7 minutes until onions are translucent.
  4. Remove from heat and fold in parsley, hazelnuts and grapes.
  5. Add rice with any remaining liquid to frying pan and toss well to combine.

Nutritional information per serving: 166 calories; 5.4 g protein; 21 g carbohydrates; 8 g fat; 40% calories from fat; 1.4 g saturated fat; 8% calories from saturated fat; 5 mg cholesterol; 126 mg sodium; 2.6 g fiber.

 

Enjoy the Goodness of Grapes for Healthy Snacks and Meals

Recipes Using Grapes Free Cooking and BBQ Magazine

Establishing a regular pattern of healthy snacks and meals made from fresh, whole foods is essential to promoting good health. Fresh grapes always make a great snack because they are tasty, healthy and portable. Yet grapes can also be used as an ingredient to make good-for-you dishes that are just as satisfying as they are healthy.

According to an IFIC Food and Health survey, consumers are looking more and more to foods for health benefits, with cardiovascular health topping the list as the leading benefit sought. Grapes of all colors – red, green and black – are a natural source of beneficial antioxidants and other polyphenols. Plus, they are naturally fat-free, cholesterol-free and low in sodium. Pairing heart-healthy grapes with other healthy ingredients – including fish, legumes, whole grains and vegetables – offers a vast array of options for nutritious make-at-home dishes.

In these recipes for Chicken Larb with Grapes, Trout with Grape and Lentil Salad, and Smashed Cucumber and Grape Salad, grapes add a juicy burst of flavor, vibrant color and crunch to deliver wholesome meals with bold flavors and fresh textures.

Go for a Grape Snack

Snacking, for many people, is a significant part of daily food consumption, thus making smart snack choices a vital part of promoting good health. According to a study conducted by Mintel, 94 percent of adults snack daily, and 55 percent of people said they snack 2-3 times per day. Grapes are a healthy and hydrating choice without the added fat, salt and sugar found in many processed snacks.

 

 

Recipes Using Grapes Free Cooking and BBQ Magazine

Trout with Grape and Lentil Salad

Servings: 4

  • 3/4       cup green lentils, uncooked
  • 2 1/2    cups water
  • 2          tablespoons minced shallot
  • 1 1/2    cups halved red California grapes
  • 1/4       cup fresh chopped dill
  • 1/4       cup chopped walnuts
  • 2          tablespoons lemon juice
  • 1          teaspoon lemon zest
  • 1          tablespoon white balsamic vinegar
  • 1          tablespoon, plus 2 teaspoons, olive oil, divided
  • 1          cup arugula
  • 1/2       teaspoon sea salt, divided
  • 1/4       teaspoon pepper, plus additional, to taste, divided
  • 4          trout fillets (4-6 ounces each), skin on
  • 1/2       teaspoon lemon zest
  1. In medium saucepan, combine lentils with water. Bring to boil then reduce heat to simmer; cover and cook 15 minutes. Turn off heat and allow lentils to steam 5 minutes; drain and let cool.
  2. In medium bowl, combine lentils, shallot, grapes, dill, walnuts, lemon juice, lemon zest, vinegar, 1 tablespoon olive oil, arugula, 1/4 teaspoon salt, and pepper, to taste; set aside.
  3. Heat oven to broil. Move rack to highest position.
  4. Sprinkle trout fillets with lemon zest, remaining salt and 1/4 teaspoon pepper; brush with remaining olive oil. Broil trout 4-5 minutes. Serve with lentil salad.

Nutritional information per serving:  480 calories; 40 g protein; 36 g carbohydrates; 20 g fat (38% calories from fat); 3 g saturated fat (4% calories from saturated fat); 80 mg cholesterol; 380 mg sodium; 10 g fiber.

Recipes Using Grapes Free Cooking and BBQ Magazine

Chicken Larb with Grapes

Prep time: 20 minutes
Cook time: 10 minutes
Servings: 4

  • 1/2       red onion, thinly sliced
  • 2          cups halved red California grapes
  • 2          tablespoons rice vinegar
  • 2          tablespoons vegetable oil
  • 1          pound ground chicken
  • 1/4       teaspoon salt
  • 1/4       teaspoon freshly ground black pepper
  • 1-2       Thai chilies, thinly sliced
  • 2          teaspoons fish sauce
  • 3          tablespoons lime juice
  • 1/4       cup coarsely chopped cilantro
  • 3          tablespoons coarsely chopped mint leaves
  • 4          cups steamed jasmine rice
  • 2          cups shredded green cabbage
  • 2          tablespoons chopped roasted and salted peanuts
  1. In medium bowl, combine onion, grapes and rice vinegar; set aside.
  2. In large skillet, heat oil over medium-high heat. Add chicken and cook, stirring frequently until just cooked through, about 6-7 minutes. Season chicken with salt and pepper. Stir in chilies, fish sauce, lime juice, cilantro and mint.
  3. Divide rice between four serving dishes and top with chicken, cabbage, marinated onions and grapes; sprinkle with peanuts.

Nutritional information per serving: 540 calories; 26 g protein; 65 g carbohydrates; 19 g fat (32% calories from fat); 3.5 g saturated fat (6% calories from saturated fat); 100 mg cholesterol; 480 mg sodium; 3 g fiber.

Recipes Using Grapes Free Cooking and BBQ Magazine

Smashed Cucumber and Grape Salad

Prep time: 20 minutes
Servings: 6

  • 1 1/4    pounds English or Persian cucumbers, ends trimmed
  • 1          teaspoon kosher salt
  • 2          tablespoons rice vinegar
  • 1          tablespoon reduced-sodium soy sauce
  • 2          teaspoons granulated sugar
  • 1-2       teaspoons chili oil
  • 1          teaspoon toasted sesame oil
  • 1          cup halved California grapes
  • 2          scallions, thinly sliced
  • 2          teaspoons toasted sesame seeds
  1. Using rolling pin, smash whole cucumbers lightly, just enough to break open. Tear or cut into 1 1/2-inch pieces and season with salt. Transfer to sieve and let drain 10 minutes.
  2. In large bowl, whisk vinegar, soy sauce, sugar, chili oil and sesame oil; stir in grapes and scallions. When cucumbers finish draining, add to bowl with grape mixture and stir to combine.
  3. Sprinkle with sesame seeds and serve.

Nutritional information per serving: 70 calories; 1 g protein; 11 g carbohydrates; 2.5 g fat (32% calories from fat); 0 g saturated fat; 0 mg cholesterol; 170 mg sodium; 1 g fiber.

Collaborated Content

Family Features

SOURCE:
California Table Grape Commission

Find more holiday recipe inspiration at grapesfromcalifornia.com.

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