Spiced Roasted Fruit

1/4 - 1/2 c. packed brown sugar
1/2 t. ground cardamom or cinnamon
6 c. fresh fruit, such as grapes, berries, and/or sliced pears
3 T. butter, melted
Ricotta cheese, yogurt, or prepared oatmeal

Preheat oven to 450 degrees.

In a small bowl, combine brown sugar and cardamom or cinnamon.

Line a 15 x 10" baking sheet pan with parchment paper. Spread fruit evenly in prepared pan. Drizzle with butter and sprinkle with sugar mixture. Bake, uncovered, 10-15 minutes or until fruit is soft and starting to brown. Let cool slightly, then serve over ricotta, yogurt, or oatmeal.

Serves 4.

Adapted from Better Homes & Gardens magazine, Feb. 2020, p. 64.

Celery, Cucumber & Grape Salad

4 celery sticks
1/2 cucumber
1-1/4 c. red grapes

Dressing:
1/2 c. natural yogurt
1 t. honey
1 t. Dijon mustard
Salt and pepper to taste

Chop celery, slice cucumber, halve grapes and remove seeds. Place all ingredients together in a bowl. Mix together ingredients for  dressing, and season well with salt and pepper. Pour over salad and toss.

Serves 4-6.

Traditional Vegetarian Cooking: Recipes from Europe's Famous Crank's Restaurant, p. 76.

White Gazpacho

1 c. small seedless green grapes
2 T. chopped fresh dill
1 cucumber, peeled and chopped
1 Granny Smith apple, peeled, cored, and chopped
2-3 scallions, white and green parts, sliced
1-1/2 c. plain yogurt or buttermilk
1-1/2 c. ice water
Salt and pepper to taste
4 radishes, sliced paper thin

Combine all ingredients except radishes. Remove half the mixture to a food processor; pulse briefly. (Do not use a blender -- soup should remain chunky.) Add back into remaining mixture. Chill for 2 hours. Garnish each serving with sliced radishes.

Makes 5 cups.

Adapted from Recipes from the Night Kitchen, p. 138. 

Spinach, Feta & Grape Salad with Maple-Soy Vinaigrette

8 oz. baby spinach leaves
1-1/2 c. halved red grapes
5 oz. crumbled feta
1 c. roughly chopped walnut halves, preferably toasted
1/4 c. maple syrup
2-1/2 T. soy sauce
2 T. red wine vinegar
2 T. balsamic vinegar
1 T. minced shallot
1 T. Dijon mustard
1 c. olive oil
Kosher salt and freshly ground pepper, to taste

For the salad, layer spinach, grapes, feta, and walnuts in a large salad bowl. Set aside and chill.

For the dressing, combine the maple syrup, soy sauce, vinegars, shallot, and mustard in a jar with a tight-fitting lid. Shake well. Add the oil and shake until blended. Season with salt and pepper to taste.

Drizzle the salad with about one-third of the dressing and toss gently to coat. Taste a leaf of spinach and add more dressing if desired, or pass it with the salad.

Makes 4-6 servings.

Adapted from Yankee magazine, Mar./Apr. 2016, p. 56.

Rosemary-and-Balsamic-Roasted Grapes and Olives

2-1/2 tsp. olive oil, plus more to grease pans
2-1/2 tsp. chopped fresh rosemary, divided
1-1/4 cups walnut pieces
1/4 tsp. kosher salt
1 Tbs. balsamic vinegar
1/2 tsp. agave nectar
1-1/2 cups large red seedless grapes
1-1/2 cups unpitted firm black and green olives, drained and patted dry

Preheat oven to 350 degrees. Grease 2 shallow baking dishes with oil. [One dish should be large enough to be used as a serving dish.]

Warm 2-1/2 tsp. oil with 1 tsp. rosemary in skillet over medium-low heat 2 to 3 minutes, stirring occasionally. Remove from heat; stir in walnuts and salt. Spread nuts in 1 prepared baking dish.

Whisk together vinegar and agave nectar in bowl. Stir in grapes, olives, and remaining 1-1/2 tsp. rosemary. Spread mixture in remaining baking dish.

Roast walnuts 9 to 12 minutes in oven, or until golden-brown. Remove, sprinkle with more kosher salt, if desired, and cool. Increase oven heat to 400 degrees. Roast olives and grapes 20 to 25 minutes, or until sauce is syrupy, stirring occasionally. Cool 10 minutes, stirring occasionally. Sprinkle walnut pieces over grapes and olives, and serve warm.

Serves 6.

Vegetarian Times magazine, Jan./Feb. 2011, p. 60.