The Culinary Institute of America

The vinaigrette in this vegetarian salad originates from North Africa and combines lentils, roasted red bell peppers, and almonds with the sweetness of fresh green grapes, creating a healthy lunch or dinner entrée or side dish.
Get the Green Grape and Beluga Lentil Salad recipe here!

Chef Scott Samuel from The Culinary Institute of America shows us a new take on the classic pairing of cheese and grapes. He makes healthy, whole-grain house-made crackers and tops them with creamy mascarpone cheese, and a mixture of sliced red grapes, roasted serrano chiles, lime juice, and fennel.   
Get the Crackers Topped with Spicy Red Grapes, Mascarpone and Honey recipe here!
 

Red grapes, gorgonzola and rosemary are a match made in heaven, and here they all come together on a delicious grilled pizza. Chef Rebecca Peizer from The Culinary Institute of America shows us how to make this quick, easy and unique pizza that is sure to be a show stopper on your menu.
Recipe at: http://www.ciaprochef.com/grapes/GrapeandGorgonzolaFlatbread/

Wherever the tomato goes, think grapes. They’re both juicy, high-acid, high-sugar fruits. It’s no surprise that grapes can often stand in for tomatoes. Chef Scott Samuel of the Culinary Institute of America was asked to develop some contemporary recipes with California table grapes. In this video Chef Samuel makes Grilled Mahi Mahi with Red Grapes and Sweet Corn Salsa and Spicy Green Grape Coulis.
Download a printer-friendly copy of the recipe at:
 http://ciaprochef.com/grapes/recipe15/

Chef Rebecca Peizer from The Culinary Institute of America shows us how to make delicious North African-inspired Grilled Lamb and Grape Kebab with Green Grape Tzatziki. Tzatziki, a cooling yogurt sauce typically made with cucumbers, is made with green grapes in this recipe. Recipe at: http://www.ciaprochef.com/grapes/LambGrapeKebabs/

Grapes are the ultimate hand-to-mouth fruit, a wholesome snack that needs no peeling, slicing or coring. But for cooks looking to make an impression, grapes have other traits to exploit. They’re juicy, so why not juice them? A fresh grape puree, strained and reduced, contributes a desirable body and sweetness to a salad dressing. Chef Scott Samuel of the Culinary Institute of America was asked to develop some contemporary recipes with California table grapes. In this video Chef Samuel prepares a Grape, Toasted Almond, and Shaved Fennel Salad with Vanilla-Grape Vinaigrette.
Download a printer-friendly copy of the recipe at:
 http://ciaprochef.com/grapes/recipe14/

This vegetarian wild rice and green
grape salad is a flavorful and healthy side dish, stuffing, or entrée. In this
demonstration, Chef Scott Samuel from The Culinary Institute of America shows us
the “pasta method” of cooking rice. Instead of measuring out the rice and
water, he simply boils a large pot of water, adds the rice, and strains the
rice when cooked through. Recipe at http://ciaprochef.com/grapes/recipe8/

This simple bite-size appetizer combines the flavors of a spicy, slow-cooked Spanish sofrito with the smoky flavor of a firm grilled polenta bite, balanced with the cool richness of mascarpone. Chef Scott Samuel of the Culinary Institute of America was asked to develop some contemporary recipes with California table grapes.
Download a printer-friendly copy of the recipe at:
 http://ciaprochef.com/grapes/recipe22/