This recipe was created by Sarah-Jane Bedwell, RD, LDN, for the California Table Grape Commission.
2 cups red seedless California grapes
2 cups green seedless California grapes
2 cups cubed butternut squash
1 1/2 tbsp olive oil
to taste salt and pepper
6 ounces diced pancetta
3/4 cup sliced celery
1 large onion, chopped
2 cloves garlic, minced
5 cups coarsely crumbled cornbread (either store-bought or prepared from a mix), toasted
3/4 cup coarsely chopped walnuts, toasted
2 tbsp chopped fresh sage
1 cup reduced-sodium chicken broth
3 tbsp butter, melted
3 tbsp white balsamic vinegar
1 egg, beaten
Preheat the oven to 400 F. Toss grapes and squash cubes together in a large bowl with the oil and salt and pepper, to taste. Spread them in a single layer on a baking sheet and roast for about 20 to 30 minutes, until the grapes have begun to slightly shrivel and the squash is tender. Set aside.
Heat a large nonstick skillet over medium-high heat and cook the pancetta until it begins to brown slightly. Add the celery and onions and cook until they are tender and the onions are translucent, about 5 to 6 minutes. Add the garlic and cook for 1 minute more. Remove from the heat.
In a large bowl, combine the cornbread, pancetta mixture, grapes, squash, walnuts, sage, and salt and pepper to taste, if desired. Set aside.
In a medium bowl, whisk together the broth, butter, vinegar, and egg. Pour over the cornbread mixture and toss well to combine.
Spray a 9×13-inch baking dish with cooking spray. Spoon the dressing evenly into the dish. (At this point, you can either bake immediately or cover and refrigerate overnight to bake the next day.)
Bake, covered with foil, at 350 F for 20 minutes. Uncover and bake another 20 minutes, or until warmed through and golden brown.
Nutritional analysis per serving: Calories 442; Protein 14 g; Carbohydrate 54 g; Fat 18 g; 37% Calories from Fat; Cholesterol 75 mg; Sodium 1103 mg; Potassium 475 mg; Fiber 2 g.
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This recipe was submitted courtesy Paul Roberts of Hollister & Brace in Santa Barbara. Thank you, Paul!
2 tablespoons salted butter
5 cloves fresh garlic, minced
2 lbs mussels, cleaned & debearded
Zest of 1 lemon
1 cup Jasmine Vineyards red seedless grapes (halved and whole) + bunch grapes
2 cups dry white wine
1 cup chopped parsley
Pepper, to taste
French bread (store-bought)
Preheat oven to 350º. Wrap whole baguette in tin foil and put in heated oven for 10-15 minutes.
Melt butter in a large soup pot over medium heat. Add garlic and sizzle for 30 seconds, without letting it brown. Season with pepper and lemon zest, stirring for about 1 minute. Add wine and pepper, bring to a boil. Stir in mussels and cover for 2 minutes, continuing to boil (shells will begin to open). Stir in parsley and grapes. Cover and steam for 2 more minutes, or until all shells are open. Decorate with large grape bunch and serve with French bread.
Go Mediterranean tonight with a dish as healthful as it is flavorful.
1 teaspoon each salt, ground mustard and dried thyme, crushed
1/2 teaspoon ground pepper
4 (6 oz. each) salmon steaks or fillets
2 teaspoon honey
3 teaspoon olive oil, divided
2 qts. spinach leaves
1/2 teaspoon minced garlic
2 cups California red seedless grapes, halved
1/2 cup dry red wine
Combine salt, mustard, thyme and pepper; mix well. Rub salmon fillets with honey and sprinkle with seasoning mixutre; reserve remaining seasoning mixture. Heat 2 teaspoons olive oil in nonstick skillet. Brown both sides of salmon fillets. Toss spinach and garlic with remaining 1 teaspoon oil in 13x9x2-inch baking dish. Place salmon on spinach, cover loosely with aluminum foil and bake at 300 F for 10 minutes. Sauté grapes in skillet used to brown salmon. Add wine, bring to boil, season to taste with remaining seasoning mixture and salt; reduce by half. Serve salmon on spinach; top with grape sauce.
This dish offers simple elegance with a Mediterranean feel. Grilled fillets of salmon served over a bed of wilted spinach and topped with a savory grape sauce is a nutritious combination that will leave dinner guests wanting seconds – without the guilt.
Calories 427; Protein 39.2g; Fat 19g; Calories from Fat 40%; Carbohydrate 20.9g; Cholesterol 105mg; Fiber 3g; Sodium 721mg.
Delight your palate with this duo of rich, buttery fresh mozzarella paired with crisp, juicy Jasmine Vineyards grapes.
24 red seedless California grapes
24 small, fresh mozzarella balls
24 fresh basil leaves
As desired, extra-virgin olive oil
As desired, high quality, aged balsamic vinegar
As desired, freshly ground pepper
Dash sea salt
24 decorative skewers
On a serving plate or platter, drizzle some high-quality extra virgin olive oil and aged balsamic vinegar. Sprinkle with freshly ground black pepper.
To assemble skewers: On each large, decorative bamboo toothpick, skewer one red grape, one small leaf of basil and one small ball of fresh mozzarella.
Lay the skewers on the serving platter and sprinkle with a dash of sea salt.
24 Hors d’Oeuvres
Nutritional analysis per skewer: Calories 44; Protein 2.5 g; Carbohydrate 1 g; Fat 3 g; 64% Calories from Fat; Cholesterol 11 mg; Sodium 20 mg; Fiber .07 g.
Add some sizzle to your dining experience with these sweet & savory skewers!
½ cup low-sodium soy sauce
1 Tbsp sesame oil, toasted
2 Tbsp rice vinegar
3 Tbsp brown sugar
¼ cup kochi chang
2 Tbsp ginger, minced
2 Tbsp shallots, minced
2 Tbsp garlic, minced
1 chile, red, minced fine
1 tsp fish sauce
1 Asian pear, peeled and minced fine
1 lb flank steak, trimmed
3 each scallions, minced
½ tsp black sesame seeds
2 cups red California grapes, stemmed
8, 8-inch wooden skewers, soaked in water
For the marinade:
In a small mixing bowl, combine the soy sauce, sesame oil, rice vinegar, brown sugar, kochi chang, ginger, shallots, garlic, red chiles, fish sauce, and chopped Asian pear. Toss to combine and measure out 1 cup to set aside for a dipping sauce later. Trim the flank steak and cut into 1/8-inch thick slices, cutting against the grain of the meat. Add the flank steak slices to the marinade, mix well, and let marinate for 1-2 hours.
For the steak-grape skewers:
Soak the skewers in water overnight. Remove the meat from the marinade and skewer about 1-2 oz. per stick; make sure to leave about 2-inch of space at the front end to skewer grapes after cooking. Set aside until ready to grill.
To cook the skewers and finish the dish:
Preheat a grill to medium-high heat, and brush with oil to season. To the reserved dipping sauce, add the minced scallions and the black sesame seeds. Grill each skewer for about 3-4 minutes per side, marking them with grill marks. Once they are cooked, remove from the grill and spear 3 grapes each onto sharp end of the skewer.
Garnish with black sesame seeds.
Serves 8 skewers
Nutritional analysis per skewer: Calories 150; Protein 13g; Carbohydrate 14g; Fat 5g (27% Calories from Fat); Saturated Fat 1.5g (9% Calories from Saturated Fat); Cholesterol 30 mg; Sodium 480mg; Fiber 1g.