2021-04

Farro Salad with Red Grapes, Pistachios, Feta Cheese, and Red Wine Vinaigrette

Chef Rebecca Peizer from The Culinary Institute of America shows us how to make Farro Salad with Red Grapes, Pistachios, and Feta Cheese dressed with a classic Red Wine Vinaigrette. The nutty whole grains and savory feta cheese, combined with fresh grapes, make this dish a satisfying meal. This salad is great served on its own or paired with a sandwich or an entrée.
Recipe at: http://www.ciaprochef.com/grapes/farrograpesalad/

Vegan Grape Mezze Platter

This vegan Grape Mezze Platter will surprise and delight your guests. Marinated black grapes replace traditional olives, the falafel is stuffed with hidden grapes, and the Tabbouleh is made with green grapes instead of cucumbers for a pleasing change. Serve this Mediterranean platter as a fun shareable appetizer. 
Recipe at: http://www.ciaprochef.com/grapes/grapemezzeplatter/

Grape Ceviche

This delicious Grape Ceviche uses fresh California grapes instead of raw fish. The crisp, juicy texture and delicate sweetness of the grapes works beautifully, and, it’s vegan! This refreshing grape ceviche is a great shared appetizer that everyone can enjoy.
Recipe at: http://www.ciaprochef.com/grapes/grapeceviche/

Whole Wheat Wrap with Chimmichurri Roasted Chicken, with Black Grape and Mango Salad

In this demonstration, Chef Scott Samuel from The Culinary Institute of America prepares a healthy and flavorful grab-and-go wrap recipe. The chimmichurri sauce is used as the marinade for the chicken as well as the sauce inside the wrap. He adds black grapes that he has sliced into rings, to add a perfect sweet, refreshing crunch. Chef Samuel designed this recipe for retail foodservice, but it’s also great for home cooks.
Recipe at: http://ciaprochef.com/grapes/recipe7/           

Tri-Color Grape, Arugula, Mozzarella, and Toasted Almond Salad with Apple Cider Vinaigrette

This produce-packed salad is full of great colors, textures and flavors that your guests will love. Chef Scott Samuel from The Culinary Institute of America starts with a unique vinaigrette he makes with finely minced black, green and red grapes as a base. Grapes, radishes, green apple, and toasted almonds add great crunch to the dish, while the mozzarella balls add a creamy richness. Chef Samuel created this recipe with retail foodservice in mind, but it’s also great for home cooks. 
Recipe at: http://ciaprochef.com/grapes/recipe6/

Thai Curry Chicken and Red Grape Salad

Chef Scott Samuel from The Culinary Institute of America says this is the best chicken salad you’ll ever have. He adds spicy Thai red curry paste and cooling red grapes, to make this chicken salad stand out above the crowd. He designed this recipe for retail foodservice, but it’s also great for home cooks. 
Get the Thai Curry Chicken and Red Grape Salad recipe here!        

Grilled Pork and Grape Kebabs

These grilled spiced pork kebabs are flavored with a North African marinade. Two pounds of pork can make kebabs for eight if you add grapes to the skewers and pair the kebabs with a spinach salad. The grapes add juiciness so there's no need for a sauce. And the grilled kebabs suit the “street cart” way of dining that consumers are embracing today.
Grilled Spiced Pork and Grape Kebab Recipe here!

Spicy Chicken with Grape Gastrique and Lentils

This simple entrée pairs sweet and spicy seasoned baby chicken with a simple pan sauce using fresh red grapes. Served with a classic lentil side, this dish is perfectly matched with the sweetness and tannins of the fresh grapes.Find the Spicy Chicken with Grape Gastrique and Lentils recipe here!