Versatile and Delicious Meal Ideas
(Family Features) Always the convenient go-to option for snack time, grapes from California also bring great taste, texture and added flair to your favorite dishes.
From the juicy burst of flavor to the vibrant array of beautiful reds, greens and blacks fresh grapes are a top choice for home cooks and health-conscious eaters alike. While shoppers often choose this tasty fruit for in-between meal snacking, grapes can also boost the healthy factor in recipes, while adding bright, beautiful color to salads, entrees and desserts. They can make any of your favorite dishes healthier, and can make already healthy ones taste even better.California grapes are available May through January. For flavorful, unique ways to add grapes to your meals, visit grapesfromcalifornia.com or facebook.com/grapesfromcalifornia. Or, connect with Grapes from California on pinterest.com/grapesfromCA or twitter.com/grapesfromCA.Smart snackingWhether its midafternoon or midmorning, reach for grapes whenever you need a quick, convenient snack you can feel good about. They are ready-to-eat with no peeling or coring required. Plus, grapes go where you go theyre easy to pack along to the office, the game, in a lunch or in the car.Here are more reasons to feel great about choosing grapes:
Recipe: Grape, Feta and Mint Quinoa Salad
Ingredients:
Recipe: Grape and Lentil Salad
Ingredients:
- 3 cups green seedless California grapes, halved
- 3 cups chopped English cucumber
- 17.5 ounces (2 1/2 cups) steamed lentils
- 1/2 cup pitted Kalamata olives, sliced into slivers
- 1/4 cup crumbled feta cheese
- 2 lemons, zested and juiced (about 6 tablespoons)
- 2 tablespoons olive oil
Preparation:
- In large bowl, toss all ingredients together. Serve chilled or at room temperature.
6 servings
Recipe: Grape, Golden Beet and Brown Rice Salad
Ingredients:
- 4 medium golden beets, scrubbed
- 2 cups cooked brown rice
- Salt, to taste
- 1/3 cup chopped red onion
- 1 clove garlic, minced
- 1/4 cup white wine vinegar
- 1/4 cup extra virgin olive oil
- 1 tablespoon honey
- Black pepper, freshly ground, to taste
- 1 cup thinly sliced celery
- 1 cup halved red seedless California grapes
- Pinch cayenne
- 1/4 cup chopped Italian parsley
Preparation:
- Preheat the oven to 375°F. Trim off all but 1 inch of stem on the beets and place in a small baking dish. Cover with foil and bake until a paring knife inserted into the center of the beets goes in easily, about 6090 minutes. Let cool until easy to handle. Peel, then cut the beets into 1/2-inch wedges.
- At the same time, combine the onion, garlic and vinegar in a large mixing bowl and let stand 15 minutes. Whisk in the oil, honey and salt and pepper to taste. Then add the rice, beets, celery, grapes, cayenne, parsley and toss. Serve warm or chilled. Makes about 6 cups.
8 servings