Dalmatian Cioppino

Dalmatian Cioppino

All of the Zaninovich “Nonas” (grandmothers) made this easy recipe, marrying the fruit of their Croatian Adriatic Sea and the fruit they grew on the islands of Hvar and Vis. Served with crusty bread, it is a delicious one-pot meal.

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Roasted Grapes Platter

Roasted Grapes Platter

This palate and eye-pleaser is perfect for impromptu gatherings and holiday entertaining!

Ingredients

One bunch (about 1 pound) red, green or black seedless California grapes
Small sprig of fresh thyme
2 teaspoons extra virgin olive oil
2 teaspoons balsamic vinegar

Directions

To roast grapes, toss with olive oil and vinegar to coat, then place on a baking tray in a 425° F oven for 10-15 minutes, or until soft and juicy. Add

Variation:  Remove grapes from stems prior to tossing in olive oil and vinegar; roast in a single layer on sheet pan.

Servings

1 bunch

Notes

Serve with French bread and a variety of hard and soft cheeses (see Food & Wine article here for ideas); garnish with mint.

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Roasted Cranberry-Grape Relish

Roasted Cranberry-Grape Relish

Give your holiday cranberry sauce a fresh tasting twist, roasting cranberries along with red California grapes. The relish is both sweet and tart, a refreshing addition to a turkey dinner.

Ingredients

1 lb. red California seedless grapes, stemmed
Two 10-oz. bags fresh or thawed frozen cranberries
2/3 cup sugar
2 teaspoons finely grated lemon zest
1 tablespoon fresh lemon juice
pinch of salt

Directions

Preheat oven to 425 degrees.
Into a large bowl, toss the grapes with cranberries, sugar, lemon zest, lemon juice, and pinch of salt.
Pour onto a parchment-lined baking sheet and roast, stirring halfway through, until the cranberries and grapes just start to burst, about 15-20 minutes.

Let cool before serving.

Servings

10 Servings

Notes

Roasted Cranberry-Grape Relish can be made ahead; refrigerate for up to 3 days.

Happy Thanksgiving!

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