The Sweet Touch of Grapes
March 25th, 2016
Looking for a light but tasty snack? Top flatbread with cheese, grapes and greens.

Looking for a light but tasty snack? Top flatbread with cheese, grapes and greens.

Color, crunch and light sweetness make grapes an appealing addition to many dishes

Grape and Smoked Mozzarella Flatbread

  • 2 large whole-grain flatbreads or naan
  • 1 1/4 cups grated smoked mozzarella
  • 3 cups arugula
  • 1 cup sliced red and/or green grapes
  • 1 tablespoon extra-virgin olive oil
  • 1 small clove garlic, minced
  • Salt
  • Freshly ground black pepper

Heat broiler to high. Place flatbread on a baking sheet and broil until crisp and lightly browned, about 2 minutes. Turn and cover with mozzarella. Broil until melted, about 2 to 3 minutes.

While the cheese is melting, toss together the arugula, grapes, oil, garlic, salt and pepper. Place the mixture on flatbread and cut into wedges.

Serves 4

 

Shrimp Thai Salad

  • 3 cups shredded savoy cabbage
  • 2 cups bean sprouts, rinsed
  • 1 1/2 cups green grapes, halved
  • 1 large cucumber
  • 1/4 cup lime juice
  • 3 tablespoons rice wine vinegar
  • 2 tablespoons brown sugar
  • 3 tablespoons minced shallots
  • 1 tablespoon safflower oil
  • 1 red Thai chili, thinly sliced (can substitute a serrano or jalapeno pepper)
  • 1 1/2 cups cooked medium-size shrimp
  • 3 tablespoons coarsely chopped cilantro
  • 3 tablespoons Thai basil or mint, torn

Combine the cabbage, bean sprouts and grapes in a large bowl. Using a vegetable peeler, peel the cucumber into long thin strips and put on top.

In a small bowl, combine the lime juice, vinegar, sugar, shallots, oil and chili. Pour over the vegetables and mix well.

Place cabbage mixture on serving plates and top with shrimp. Sprinkle with cilantro and basil.

Serves 4

 

Sweet and Savory Brussels Sprouts and Grapes

  • 1 pound Brussels sprouts
  • 2 tablespoons extra-virgin olive oil
  • 1 cup halved red grapes
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 3 cloves garlic, minced
  • 2 tablespoons fresh ginger, grated
  • 2 teaspoons Dijon mustard
  • 2 teaspoons honey
  • 1 tablespoon balsamic vinegar
  • ¼ cup walnuts, coarsely chopped

Cut off the woody stem on each Brussels sprout and remove any tough or bruised outer leaves. Slice sprouts thinly to make a mound of feathery-like ribbons.

Heat the olive oil in a large skillet over medium-high heat. Add the sprouts, grapes, salt and pepper to the skillet and saute 3 to 4 minutes. Reduce the heat to medium and add the garlic, ginger, mustard, honey and vinegar. Saute approximately 1 to 2 minutes, until sprouts are tender and bright green.

Turn off heat and add walnuts. Gently mix to combine.

Serves 4

 

Sweet and Spicy Moroccan Turkey Pilaf

  • 2 teaspoons vegetable oil
  • 1 pound skinless, boneless turkey breast, cut into strips
  • 1 cup long-grain rice
  • 1 1/2 cups chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper
  • 1 cup green, red and/or black seedless grapes
  • 1/4 cup dried apricots, sliced
  • 2 green onions, both white and green parts, sliced
  • 2 tablespoons chopped fresh mint

In a large skillet, heat oil over medium-high heat. Brown the turkey on all sides. Stir in rice and cook for 1 minute. Pour in chicken broth and season with salt,
pepper, cinnamon and cayenne. Stir until the mixture comes to a boil. Cover and reduce heat to a simmer.

Cook for 30 minutes or until the rice is tender. Remove the pilaf from heat and stir in the grapes, apricots, green onions, and mint. Serve warm.

If you prefer to cook the pilaf in the oven, follow the instructions as written, but instead of covering and leaving the pilaf to cook on the burner, bake at 325 F for 30 to 40 minutes.

Serves 4

 

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Tofu Grape Kabobs

  • 2 to 3 tablespoons minced jalapeno
  • 2 tablespoons reduced-sodium soy sauce
  • 2 teaspoons brown sugar
  • 1 teaspoon grated ginger
  • 1 pound firm tofu, cut into 12 chunks
  • 2 cups green grapes
  • 2 cups steamed brown rice
  • 2 tablespoons chopped cilantro

Heat grill to high.
In a small bowl, mix the jalapeno, soy sauce, brown sugar and ginger; toss. Add the tofu and mix.

Thread the tofu and grapes onto four skewers. Grill 2 to 4 minutes or until heated through.

Divide the rice among four bowls. Top with the skewers and sprinkle with cilantro.

Serves 4
Recipes courtesy of California Table Grape Commission