EDIBLES

Flavorful grape recipes to take summer gatherings to the next level

Published

1 year ago

09/27/2023

(Family Features) Summertime celebrations with friends, family and neighbors are a perfect way to enjoy the sunshine, warm weather and camaraderie. To satisfy a hungry crowd, though, you’ll need recipes fit for the occasion.

Turn to a versatile signature ingredient like Grapes from California, which can be used in dishes of all kinds from refreshing salads and entrees to flavorful condiments and sweet desserts. Grapes are crisp, juicy and sweet, making them a fantastic addition of flavor and texture for a wide range of recipes. Whether fresh, sauteed, roasted, grilled or even pickled, grapes make it easy to take meals to the next level.

For example, you can start the festivities with grapes as an easy, portable and healthy snack perfect for summer days or use them as a juicy addition to this all-in-one Honey-Lime Quinoa and Grape Salad that’s ideal as a light appetizer or a meal all on its own. Follow it up (or pair it) with a summertime staple – hot dogs – given a sweet-tart twist from pickled grape relish that takes these Sweet and Tangy Pickled Grape Hot Dogs to new heights.

Dessert can’t be much easier than Creamy Vegan Grape Ice Cream as a dairy-free alternative to traditional summer sweets. Oat coffee creamer and pureed grapes are all you need to create this delicious frozen treat. Simply freezing whole grapes also makes for an easy and healthy frozen dessert.

Visit GrapesFromCalifornia.com to discover more summer entertaining inspiration.

Honey-Lime Quinoa and Grape Salad

Prep time: 15 minutes, plus at least 1 hour chill time
Cook time: 22 minutes
Servings: 6 (1 1/3 cups per serving)

Lime Vinaigrette:

1/2 cup extra-virgin olive oil
1/3 cup lime juice
2 tablespoons honey
3/4 teaspoon sea salt
freshly ground pepper, to taste

Salad:

1 1/2 cups quinoa
2 cups vegetable broth
2 cups halved Grapes from California
1/2 cup minced red onion
1/4 cup chopped fresh cilantro
2 tablespoons minced jalapeno pepper
1 large firm, ripe avocado, peeled, pitted and cut into bite-size pieces
1/2 cup chopped peanuts (optional)

To make lime vinaigrette: In medium bowl, whisk olive oil, lime juice, honey, sea salt and pepper, to taste.
To make salad: In fine mesh strainer, rinse quinoa; drain well. In medium saucepan, bring broth and quinoa to boil; reduce heat and simmer, covered, 12 minutes. Remove from heat and let stand 10 minutes then fluff with fork and let cool. Transfer to large bowl.
Pour vinaigrette over quinoa; stir well to coat. Add grapes, onion, cilantro and jalapeno pepper; cover and chill at least 1 hour.
Lightly stir in avocado and transfer to decorative bowl. Sprinkle with nuts, if desired.

Notes: Salad may be prepared and refrigerated up to 2 days ahead without avocado and peanuts. Add avocado and peanuts just before serving.

Nutritional information per serving: 520 calories; 10 g protein; 52 g carbohydrates; 32 g fat (55% calories from fat); 4 1/2 g saturated fat (8% calories from saturated fat); 0 mg cholesterol; 490 mg sodium; 7 g fiber.

Sweet and Tangy Pickled Grape Dogs

Prep time: 15 minutes, plus 1 hour marinating time
Cook time: 5 minutes
Servings: 8 (1/4 cup relish per serving)

1/2 teaspoon mustard seeds
1/2 teaspoon coriander seeds
1/2 teaspoon black peppercorns
1/2 cup wine vinegar
1/4 cup packed brown sugar
2 1/4 cups quartered or coarsely chopped Grapes from California (red, green, black or combination)
1/4 cup thinly sliced red onion
8 turkey or chicken hot dogs
8 hot dog buns, lightly toasted

Place mustard seeds, coriander seeds and black peppercorns in small resealable bag. Using meat mallet or rolling pin, crush seeds and peppercorns.
In small saucepan, stir vinegar, sugar, seeds and peppercorns; bring to boil. Remove from heat and stir to dissolve sugar; let cool. Stir in grapes and onion; set aside to cool and marinate 1 hour, stirring occasionally.
Heat grill to medium heat.
Grill hot dogs 5 minutes, turning occasionally, or until charred and heated through.
Place hot dogs in buns. Using slotted spoon, top with pickled grapes.

Nutritional information per serving: 280 calories; 10 g protein; 39 g carbohydrates; 10 g fat (32% calories from fat); 2 g saturated fat (6% calories from saturated fat); 35 mg cholesterol; 630 mg sodium; 1 g fiber.

Creamy Vegan Grape Ice Cream

Prep time: 20 minutes
Cook time: 10-15 minutes
Servings: 8 (1/2 cup per serving)

1 pound stemmed black Grapes from California
12 ounces vanilla oat coffee creamer, well chilled
12 ounces unsweetened oat coffee creamer, well chilled

In high-speed blender, puree grapes until smooth. Transfer to medium saucepan and bring to simmer. Reduce heat to low and cook 10-15 minutes, or until reduced to 1 cup. Cover and refrigerate until well chilled.
Stir creamer into pureed grapes and pour into bowl of ice cream maker. Freeze according to manufacturer’s directions. Transfer to freezer-safe container; cover and freeze until firm.

Substitution: For lighter color, use 3/4 pound black grapes and 1/4 pound red.

Note: Make sure ice cream maker bowl is well chilled or frozen before making ice cream.

Nutritional information per serving: 140 calories; 0 g protein; 22 g carbohydrates; 6 g fat (39% calories from fat); 0 g saturated fat; 0 mg cholesterol; 45 mg sodium; 1 g fiber.

SOURCE:
California Table Grape Commission

EDIBLES

Smoke your Thanksgiving turkey for tasty twist on tradition

Published

4 days ago

11/20/2024

bowienews

(Culinary.net) Make room in the oven this Thanksgiving with a Spatchcock Smoked Turkey recipe that stays moist and tender. By relying on the smoker rather than a traditional baked bird, you can keep the oven freed up for savory sides and delectable desserts.

Visit Culinary.net to find more Thanksgiving recipes.

Spatchcock Smoked Turkey

Recipe courtesy of “Cookin’ Savvy”
Servings: 8-10

1 stick melted butter
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons thyme
2 tablespoons lemon powder
1 turkey (10 pounds)

Heat smoker to 225 F.
Mix melted butter, garlic powder, onion powder, thyme and lemon powder. Rub entire turkey front and back with butter mixture.
Smoke turkey until it reaches internal temperature of 150 F. While turkey finishes smoking, heat grill to at least 450 F.
Sear turkey on grill until internal temperature reaches 165 F, about 10-15 minutes. Flip turkey breast side down 30 seconds to crisp skin. Use pizza peel to remove from grill.

SOURCE:
Culinary.net

EDIBLES

Find Comfort in a One-Pot Pie

Published

1 week ago

11/13/2024

bowienews

(Family Features) That first day of chilly weather always feels the coldest before you’re accustomed to it, and an easy, warm, filling meal can help hit the spot. Better yet, this rendition of Shepherd’s Pie is made with just one pot so cleanup can be a snap.

Visit Culinary.net for more one-dish meal ideas that bring comfort to cool days.

Shepherd’s Pie

Recipe courtesy of “Cookin’ Savvy”
Servings: 8-12

1 pound ground beef
6 medium potatoes, peeled
2 teaspoons thyme, divided
salt, to taste
pepper, to taste
1 tablespoon onion powder
1 can (6 ounces) tomato paste
1/2 cup beef broth
1 tablespoon garlic powder
1/4 cup heavy cream
1 bag (12 ounces) frozen mixed veggies

Heat oven to 350 F.
In Dutch oven, brown ground beef and drain fat.
Boil potatoes until fork tender and mash them. Add 1 teaspoon thyme, salt and pepper, to taste, and set aside.
Place ground beef back in Dutch oven and mix in onion powder, tomato paste, beef broth, garlic powder, cream and remaining thyme. Season with salt and pepper, to taste. Mix in frozen veggies.
Cover meat mixture with potatoes and bake 25-30 minutes.

SOURCE:
Culinary.net

EDIBLES

Homemade meals to tackle takeout cravings

Published

3 weeks ago

11/06/2024

bowienews

(Family Features) Many busy weeknights come down to one decision for frazzled families: cook at home or give in to takeout cravings. Instead of stressing over a decision, enjoy the best of both worlds and make Asian-inspired dishes from the comfort of your own kitchen.

Featuring a blend of chilled, freshly chopped vegetables; ready-to-eat, pre-cooked noodles; gourmet dressing sauce; and crispy toppings, Fresh Express Hot or Cold Salad and Noodle Meal Kits offer two meal options in every bag – hot or cold – so you can make your salad, your way. Available in Teriyaki, Asian Sweet Ginger and Korean Sesame flavors, they’re the perfect inspiration for making takeout-style dishes at home.

Consider this Marinated Teriyaki Steak with Teriyaki Noodle Salad recipe, which combines juicy steak with crisp vegetables and pre-cooked Udon noodles for the ultimate at-home comfort food in an effortless meal. For a quick and delicious solution that may just become a family go-to, these Teriyaki Tofu Bowls are jam-packed with flavor, noodles and fresh veggies.

These homemade favorites feature a delicious blend of broccoli, red and green cabbage, kale, shredded carrots, radish and green onions in Fresh Express’s Hot or Cold Teriyaki Salad and Noodle Meal Kit. The vegetable blend is tossed with pre-cooked Udon noodles, white sesame seeds and crunchy wontons then finished with a gourmet teriyaki dressing sauce for familiar Asian flavor.

Visit freshexpress.com/hot-or-cold to discover more than 300 fresh recipes and find a store near you.

Marinated Teriyaki Steak with Teriyaki Noodle Salad

Prep time: 1 hour
Cook time: 24 minutes
Servings: 4

1/2 cup dark soy sauce
1/2 cup brown sugar
1 tablespoon Sriracha sauce
1/2 cup unsalted chicken stock
1 pound flank steak
1 tablespoon sesame oil
1 bag (16.9 ounces) Fresh Express Hot or Cold Teriyaki Salad and Noodle Meal Kit

In saucepan, add soy sauce, brown sugar, Sriracha sauce and chicken stock; bring to simmer while whisking. Simmer 4 minutes.
Cool mixture down until cool to touch, about 20 minutes.
Slice steak into thin strips and place in bowl. Pour marinade over steak and marinate for 1 hour.
In large pan over medium-high heat, stir-fry steak 2 minutes.
Remove steak from pan and allow to rest.
In same pan used for steak, add oil and cook hot or cold kit according to instructions on bag.
Add steak back to pan and stir to incorporate.
Garnish with toppings from hot or cold kit and serve.

Teriyaki Tofu Bowls

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

1 tablespoon rice wine vinegar
2 tablespoons dark soy sauce
1 tablespoon honey
1 teaspoon fresh grated ginger
1 tablespoon minced garlic
2 teaspoons white pepper
2 teaspoons Chinese five-spice
1/3 cup neutral oil
1 package (16 ounces) extra-firm tofu, cut into 1/2-inch pieces
1 bag (16.9 ounces) Fresh Express Teriyaki Hot or Cold Salad and Noodle Meal Kit

In bowl, whisk vinegar, dark soy sauce, honey, ginger, garlic, white pepper and Chinese five-spice until combined.
Slowly pour oil into mixture while whisking vigorously. Place cut tofu in mixture and allow to sit 15 minutes.
Bring large saute pan to medium-high heat and place tofu in, turning when crust forms.
When tofu is finished, set aside and prepare hot or cold salad and noodle meal kit.
Serve with tofu on top of hot or cold salad and noodle meal kit.

SOURCE:
Fresh Express