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California Table Grape Commission
September 2016
As summer turns into fall, it’s good to know that all colors of grapes – green, red and black – are
available throughout the fall and into the new year. Make them a fresh staple in your fridge to pack in
lunches, to enjoy for after-school and late-night healthy snacking, and to use in memorable dishes as
that special ingredient.
Grilled Bruschetta with Crab and Grape Salsa:
http://www.grapesfromcalifornia.com/recipes/recipe.php?id=167
This seafood twist on bruschetta adds a little fancy to your cocktail menu, but it couldn’t be simpler to
make. Plus, you can prepare both the salsa and bread slices ahead of time, then simply assemble just
before guests arrive.
Tuscan Salmon:
http://www.grapesfromcalifornia.com/recipes/recipe.php?id=110
Enjoy a taste of Italy with this delightful meal-in-one herbed salmon dish. Served atop a bed of wilted
spinach and topped with a savory grape sauce, it’s pretty to look at and delicious to eat!
Sautee Escarole with Bacon and Grapes:
http://www.grapesfromcalifornia.com/recipes/recipe.php?id=172
Similar in taste to radicchio, but with pale green leaves, escarole is a hearty, bitter green that stands up
to heat. Sautéed with salty bacon and sweet grapes, this dish is a taste sensation.
Grapes with Brown Sugar and Sour Cream:
http://www.grapesfromcalifornia.com/recipes/recipe.php?id=203
Reminiscent of the fancier Grapes Romanov dessert, this easy version requires just three ingredients
and less than five minutes to make. Feel free to substitute lowfat yogurt if you prefer – it’s just as
delicious!
Grilled Bruschetta with Crab and Grape Salsa
Makes 8 servings
Ingredients
Salsa
1 cup
1 cup
2 tablespoons
1 tablespoon
pinch
1 small
1/3 cup
1/2
1 clove
fresh crab meat, free of shell fragments (approx. 1/2 lb. wt.)
green California seedless grapes, rinsed and sliced in half
red onion, finely chopped
fresh basil, minced
red chili flakes
tomato, finely chopped (approx. 3/4 cup)
extra virgin olive oil
lemon, juiced (about 1 tablespoon)
garlic, minced
Seasoned Oil
1/4 cup
1 clove
1/4 teaspoon
extra virgin olive oil
garlic, minced
red chili flakes
1 loaf
French baguette, sliced 1/2 inch thick
Directions
In mixing bowl, toss together salsa ingredients. Set aside.
In small bowl, stir together seasoned oil ingredients. Brush onto slices of bread. Pre-heat gas grill to
medium, then grill bread slices until toasted, about 2 minutes on each side. Place on serving tray and
top with spoonfuls of salsa.
Note: Salsa can be prepared a couple of hours ahead of time and refrigerated until ready to use. Bread
slices can also be toasted in pre-heated 400 F oven for 10-15 minutes until golden brown.
Nutritional analysis per serving: Calories 207; Protein 8 g; Carbohydrate 8 g;
Fat 17 g; Saturated Fat 2 g; 71% Calories from Fat; Cholesterol 23 mg; Sodium 147 mg; Fiber .7 g.
Tuscan Salmon with Grapes
Makes 4 servings
Ingredients
1 teaspoon
1 teaspoon
1 teaspoon
1/2 teaspoon
4 (6-ounce)
2 teaspoons
3 teaspoons
1 large bunch
1 clove
2 cups
1/2 cup
salt
dry mustard
dried thyme (or 1 tablespoon fresh thyme)
pepper
salmon steaks or fillets
honey
olive oil, divided
spinach, washed and stemmed
garlic, minced
red California seedless grapes, halved
dry red wine
Directions
Heat the oven to 325 F.
Combine the salt, mustard, thyme, and pepper in a small bowl. Drizzle the salmon fillets with the honey
and sprinkle with the seasoning. Reserve any remaining seasoning mixture.
Heat 2 teaspoons of the olive oil in a nonstick skillet or sauté pan. Brown both sides of the salmon fillets
over medium-high heat, about 4 minutes per side. While the salmon is browning, toss the cleaned
spinach and garlic with the remaining 1 teaspoon olive oil and arrange in a baking dish. Place the
browned salmon on the bed of spinach, cover loosely with aluminum foil, and bake in a preheated oven
for 8 to 10 minutes, or until the salmon is just cooked through.
Meanwhile, sauté the grapes for 1 minute over medium-high heat in the skillet used to brown the
salmon. Add the wine, bring to a boil, and reduce the quantity by half. Season the sauce to taste with
the remaining spice mixture. Serve the salmon on the wilted spinach, topped with the grape and wine
sauce.
Nutritional analysis per serving: Calories 449; Protein 36 g; Carbohydrate 20 g; Fat 23 g; 45% Calories
from Fat; Cholesterol 100 mg; Sodium 730 mg; Potassium 1,120 mg; Fiber 1.6 g.
Sautéed Escarole with Bacon and Grapes
Makes 4 servings
Ingredients
1 large bunch
1 tablespoon
1/4 cup
1 clove
Pinch
3 slices
3/4 cup
1/2 teaspoon
1/2 teaspoon
Juice of 1
escarole
butter or olive oil
minced shallot
garlic, minced
red pepper flakes (optional)
bacon, cooked crisp and crumbled
green seedless California grapes
salt
freshly ground black pepper
small lemon (about 3 tablespoons)
Directions
Chop the escarole into large pieces and wash well, discarding the hard core and any browned leaves.
Drain. Heat a large, high-sided skillet or wok over high heat. Melt the butter and sauté the shallot,
garlic and red pepper flakes (if using) until aromatic, about 1 minute. Add the bacon and the escarole
leaves. Toss and turn quickly as they sizzle and start to wilt, about 2-3 minutes. Add the grapes, salt,
pepper and lemon juice and continue to cook until the escarole is just tender and the fruit is warmed
through, about 2 minutes more. Turn out on to a platter and serve hot.
Nutritional analysis per serving: Calories 108; Protein 3.7g; Carbohydrate 13 g; Fat 6 g; 44% Calories
from Fat; Cholesterol 12 mg; Sodium 397 mg; Potassium 536 mg; Fiber 4.5 g.
Grapes with Brown Sugar and Sour Cream
Makes 6 servings
Ingredients
4 1/2 cups
6 tablespoons
2 cups
green, red or black seedless California grapes, halved
brown sugar
sour cream
Directions
Divide and arrange 3/4 cup of halved grapes in each of six dessert dishes. Sprinkle each with brown
sugar and top with 1/3 cup sour cream. Chill until ready to serve.
Note: A slightly fancier version of this is sometimes called Grapes Romanov. Arrange halved grapes in
individual heatproof serving dishes, but top first with sour cream and then brown sugar. Chill for at least
1 hour so that the brown sugar melts into the sour cream, then caramelize or “brûlée” the sugar with a
small torch or by placing the dishes under a preheated broiler until the sugar is bubbly, about 2 minutes.
Serve immediately.
Nutritional analysis per serving: Calories 301; Protein 3 g; Carbohydrate 38 g; Fat 17 g; 48% Calories
from Fat; Cholesterol 34 mg; Sodium 49 mg; Potassium 380 mg; Fiber 1.2 g.