Here are a few great recipes that include fresh California Grapes that I know you’ll love!GREEN GRAPE AND TOMATILLO SALSA
Ingredients (makes 2 cups)
8 oz. wt. Tomatillos, husked and rinsed (about 5-8 tomatillos)
1 3/4 cups Seedless green grapes, separated and rinsed
2 Tbsp. Cilantro, coarsely chopped
2 cloves Garlic, minced
1 each Jalapeno, coarsely chopped, seeded if you like it not too hot
1/2 tsp. Salt
1 Tbsp. Lime juice
Directions
Process all ingredients in food processor, pulsing until slightly coarse in texture.
Serving Suggestions
Prep/cook time 10 minutes
Keeps refrigerated for 3 days.
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ARUGULA BREAD SALAD
Ingredients-makes 6 servings
3 Tbsp. balsamic vinegar
1/3 cup extra virgin olive oil
1/2 tsp. salt
1/4 tsp black pepper, ground
1 medium red onion, peeled, sliced into 1/2 moons
1 Tbsp. extra virgin olive oil
1 clove garlic, fresh minced
4 slices rustic bread
4 cups arugula, washed and dried
1 fennel bulb, cored and thinly sliced
1/2 cup roasted red bell pepper, 1/4 inch thick strips
1/4 cup pine nuts, toasted
1 1/2 cups California green or red seedless grapes, picked from stem and rinsed
1/4 cup Parmesan cheese, shaved or grated
Directions
-In a small bowl whisk together dressing ingredients.
-Place red onions in baking dish lined with foil. Drizzle with 2 Tbsp. of prepared dressing and toss well. Cover tightly with foil and bake at 350 degrees for 30 minutes. Remove from oven and let cool.
-Mix 1 Tbsp. olive oil with crushed garlic. Brush onto bread slices. Broil or grill bread for 1-2 minutes on each side until toasted. Cut bread into strips about 1/2 inch wide. Place bread, roasted onions, arugula, fennel, bell pepper, pinenuts and grapes in large bowl and toss with remaining vinaigrette. Sprinkle with Parmesan and serve.
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For more amazing recipes, check out the ones that include fresh California Grapes at the Food Network.
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