Grapes and Spinach Summer Salad

Finish up the summer with fresh organic grapes and organic spinach, with a few other tasty ingredients.

Serves 4

2 Tbs. (30 ml) each: olive oil and rice vinegar

2 Tbs. (30 g) minced organic shallots or red onion

2 Tbs. (30 ml) organic hot honey

2 cup (260 g) orzo or gluten-free quinoa, cooked and cooled

organic spinach 

organic green and red grapes, cut in half

organic sliced celery

crumbled feta or gluten-free goat cheese

toasted organic nuts

1. Whisk the oil, rice vinegar, shallot/onion, and hot honey.

2. Add the orzo/quinoa, spinach, grapes, celery, and cheese.

3. Toss.

4. Sprinkle with nuts.

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Goat Cheese and Grape Crostini

 Try this delicious appetizer for your next get-together event. 

Crostini di formaggio di capra e uva (Italian)

12 servings

Preheat the oven to 375ºF (185ºC)

2 cups (260 g) organic red grapes

1 cup (130 g) each organic: pecans cut in half and olives

1 Tbs. (15 ml) balsamic vinegar

2 Tbs. (30 ml) olive oil

1 1/2 Tbs. (9 g) chopped rosemary

1 (gluten-free) baguette

goat cheese

cracked pepper

organic honey

uno 1. Add grapes to one side of a baking sheet, olives and peans to the other side

due 2. Whisk the balsamic, 1 Tbs. (15 ml) olive oil, and 1 Tbs. (6 g) rosemary.

tre 3. Drizzle mixture over the baking sheet. Keep the two sides separated as you toss them.

quattro 4. Bake for 8-10 minutes, until the pecans are toasted (They can burn quickly.)

cinque 5. Slice the baguette into about 35 slices.

sei 6. Lay them on another baking sheet and brush with olive oil.

sette 7. Remove the pecan and olives, but leave the grapes bake another 10 minutes.

otto 8. Place the bread in the other on another rack to toast.

nove 9. Chop the olives and pecans together.

dieci 10. Remove the wrinkled, burst grapes and lightly toasted bread.

undici 11. Spread a thin layer of goat cheese onto each crostini.

dodici 12. Sprinkle each with the olive pecan mixture.

tredici 13. Cut the grapes in half and add several to each crostini.

quattordici 14. Sprinkle pepper and rest of rostra over each one. 

quindici 15. Drizzle each with honey.

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Radicchio Salad

Radicchio is also known as Italian chicory, and it is quite common in Italian cuisine. It can be grilled with olive oil or eaten raw, as in this salad. Serve with pasta or a stuffing for poultry. Then too, radicchio can be used as a coffee substitute. If made ahead, refrigerate salad and dressing separately.

                   Insalata di radicchio (Italian)

                                                                                        Serves 6

Dressing / Condimento per insalata:

1/4 cup (60 ml) olive oil

3 Tbs. (45 ml) champagne or red wine vinegar

2 tsp. (10 ml) organic maple syrup

1 tsp. (4 g) Dijon mustard

1 organic minced garlic

some Himalayan salt and black pepper

uno 1. Whisk together the ingredients.

Salad / Insalata:

1 organic head radicchio, shaved

1 cup (130 g) shaved organic red cabbage

1 thinly slice organic apple

1/4 cup (30 g) each organic: red onion, toasted sliced almonds, and crumbled blue cheese or dairy-free goat cheese 

1/3 cup (45 g) organic red grapes, cut in half

due 2. In a large  bowl, separate radicchio eaves and tear into bite-sized pieces.

tre 3. Add shaved cabbage, apple slices, onions, and grapes.

quattro 4. Scatter on top: almonds and cheese.

cinque 5. Drizzle the dressing over the salad and gently toss.

Try some of the other salads: https://veggiefernandezs.blogspot.com/search/label/salads

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Toast à la Fruit and Avocado

Avocado* fruit was first domesticated in Mesoamerica, in the highlands of present-day Mexico and Guatemala, more than 5 000 years ago.

Tostadas con fruta y aguacate (Spanish)

Serves 2-4

4 slices of sourdough bread (or a gluten-free bead)

1 ripe organic avoid, pitted an peeled

1/2 cup (65 g) organic mango, pitted, peele and cubed

1/2 cup (65 g) organic seedless grapes, cut into fourths

1/2 cup (65 g) (diary-free goat cheese) or crumbled feta

2 organic mandarin orange, peele and segmented

optional: 

• salad
• soap
• other types of fruits

uno 1.  Lightly toast the bread in a toaster.

dos 2. In a food processor or blender add the avocado and mango, purée.

tres 3. Spread onto the toast.

cuatro 4. Top with grapes and orange pieces.

cinco 5. Sprinkle with the cheese.

seis 6. Cut the toast in half and server with optional salad or soap.

*"Avocado"

aguaate (Central America, Caribbean Spanish and Spain)

palta (Agentina, Chile, Perú, and Uruguay)

abacate (Portuguese)

āhuacatl (Nahuatl) 

avocado pear (British English)

avo (Australian and South African English, as well as colloquial in the UK)

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Grape and Caper Salsa

 All those grapes I have, have gone soft! I need some salsa for the fish. So...

Salsa de Uvas y Alcaparras (Spanish)

Makes just over 2 cups (260 g)

1 cup (130 g) each: seedless, organic green and purple grapes, cut in half and stemmed

2 Tbs. (30 g) capes, rinsed and drained

1 organic shallot, peeled and mince

2 Tbs. (30 g) chopped parsley or cilantro or 2 tsp. (10 g) of dried 

2 Tbs. (30 ml) olive oil

1 tsp. (5 ml) organic lemon juice

pinch of Himalayan salt

optional:

• 1/2 chopped organic red onion
• 1/2 jalapeño, stemmed, seed and minced

uno 1. Combine all the ingredients in a bowl.

dos 2. Gently toss.

tres 3. Marinate at room temperature for 30 minutes or cover and refrigerate for up to 4 hours.

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Chicken-Grape Bowls

 Nice lunch or snack.

Serves 4

I. Dressing:

1/2 cup (120 ml) each: (dairy-free) organic yogurt and rice vinegar

2 tsp. (10 ml) minced rosemary

1/4 tsp. (60 ml) red pepper flakes

1. Mix all the ingredients until smooth.

II. Salad:

4 cups (380 g) cooked farro or couscous (are not gluten free), OR brown rice (is gluten-free)

organic grilled chicken or rotisserie chicken, cut into strips

organic grapes cut in half

organic thinly sliced: radishes and celery

organic walnut halves

chopped organic chives

optional edamame beans

1. Divide the farro/couscous/brown rice among the four bowls.

2. Arrange the remaining ingredients on top.

3. Drizzle dressing over the salads.

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Chicken with Fruit Sauce

 Add sweetness to a chicken dish with berries.

Serves 4

4 organic chicken tights

black pepper to taste

1 Tbs. (15 ml) olive oil

2 Tbs. (30 g) (dairy-free) butter

1 cup (130 g) each organic: grapes and berries (of your choice) [If you like, mix the grapes green and purple, and/or use a mix of berries.)

1 Tbs. (15 g) organic honey

2 crushed organic cloves of garlic

2 tsp. (4 g) each: cayenne pepper, marjoram, dill, and oregano

cilantro or parsley

1. Season the chicken tights with black pepper.

2. Heat the oil and butter in a skillet.

3. Cook over medium-high heat for about 5 minutes to brown the meat.

4. Cover and cook for 25 minutes on low heat.

5. Add the grapes and berries to a blend or food processor. Process into a sauce.

6. Add the honey to the chicken for a few minutes.

7. Add the garlic, cayenne pepper, marjoram and oregano for about 10 more minutes.

8. Now add the dill and cilantro/parsley to the chicken.

 (a) chicken temperature 165F (74C)

9. Take the chicken out of the pan and let it rest 

      (a) in a serving bowl for a few minutes. Pour the sauce over the chicken and serve.

 or (b) on a plate for a few minutes. Return the chicken to the skillet, scoop the sauce over, and serve from the skillet at the table.

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Bulgur Wheat+Grapes+Walnuts = Salad

Bulgarian cuisine represents dishes of Southeast Europe, sharing characteristics with other Balkan cuisines. Salads are appetizers with wines and other alcoholic drinks, such as rakia (Bul. акия /rakiya/) (anise-flavored popular drink in this area, Greece Islands  "pακί" and Turkey "rakı").

пшеница булгур + грозде + орехи = салата (Bulgarian)

/pshenitsa bulgur + grozde + orekhi = salata/

Serves 4

1/2 cup (125 g) coarse bulgur wheat (not gluten-free)

1 1/4 cup (300 ml) water

organic each: seedless grapes; tomatoes cut in half

organic walnut pieces

1 Tbs. (15 ml) each: walnut and olive oil

1 tsp. mild, red pepper flakes (also called: Aleppo pepper or pul biber); substitutions: paprika, cayenne, or Ancho chile

dill

един /edin/ 1. Add the bulgur to the water.

две /dve/ 2. Bring to a boil, then remove from the heat, place a lid on, let it steam for 15-20 minutes.

три /tri/ 3. Put the grapes, tomatoes, oils, and pepper flakes in a bowl.

четири /chetiri/ 4. When the bulgur wheat is almost ready, toast the walnuts in a hot, dry frying pan. Set aside.

пет /pet/ 5. Toss the bulgur with the salad.

шест /shest/ 6. Add the walnuts and herbs, stir.

добър апетит

/priyaten apatit/

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Hungarian Grape-Wine Salad Dessert

Make ahead of time and refrigerate for 2-5 hours. After dinner, bring out this salad dessert!

Szőlőbor saláta desszert (Hungarian)

2 bunches each of organic grapes of two different types (colors), washed and drained

1/2 cup  (120 ml) light, dry red wine

1 Tbs. (15 g) each organic: sugar and ground walnuts

1. Stir the sugar and walnuts into the wine.
2. When the sugar has dissolved, pour over the grapes.
3. Refrigerate for 2-5 hours.
4. Serve in small bowls.

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