(Family Features) Sharing a delicious, home-cooked meal with loved ones is something to look forward to and preparing such a meal can be easier than you think. Simple touches that add some flair make all the difference. For example, adding grapes as a signature ingredient adds a unique color and flavor accent that turns everyday meals into something special.

As a highly versatile addition to appetizers, snacks, main courses, sides and desserts, Grapes from California are an essential ingredient to keep on hand. In this Chicken Sheet Pan Dinner with Grapes, Carrots and Parsnips, the grapes – thanks to their delicate sweetness and juicy texture – enhance the savory chicken and earthy vegetables and bring all the flavors together for a delicious meal.

Visit GrapesfromCalifornia.com to find more sweet recipes fit for family gatherings.

Watch video to see how to make this recipe!

Chicken Sheet Pan Dinner with Grapes, Carrots and Parsnips

Servings: 4

•             Nonstick cooking spray (optional)
• 2          tablespoons extra-virgin olive oil
• 2 1/2    teaspoons ground cumin
• 1 1/4    teaspoons turmeric
• 1/2       teaspoon sea salt
• 2          large garlic cloves, minced
• 4          bone-in chicken thighs, skin removed and visible fat trimmed
• 2          medium onions, sliced 1/3-inch thick
• 3          carrots, peeled and cut in 2-by-1/2-inch sticks
• 2          medium parsnips, peeled and cut in 2-by-1/2-inch sticks
• freshly ground pepper, to taste
• 1 1/4    cups red Grapes from California

1. Heat oven to 400 F with rack in center. Line shallow baking sheet (10-by-15 inches or 11-by-17 inches) with parchment paper or foil. If using foil, spray with nonstick cooking spray.
2. In large bowl, stir oil, cumin, turmeric, salt and garlic. Add chicken, turning to coat, then transfer smooth side up to baking sheet. Add onions, carrots and parsnips to bowl and toss in remaining spiced oil then distribute around chicken on baking sheet. Season with freshly ground pepper, to taste.
3. Roast chicken and vegetables 25 minutes. Sprinkle grapes over vegetables and roast about 5 minutes until juices run clear when chicken is pierced with tip of small, sharp knife.
4. Note: For softer roasted grapes, add to pan earlier.
5. Nutritional information per serving: 410 calories; 31 g protein; 34 g carbohydrates; 17 g fat (37% calories from fat); 3.5 g saturated fat (8% calories from saturated fat); 155 mg cholesterol; 470 mg sodium; 6 g fiber.

Source: California Table Grape Commission

(Family Features) Your next snack or office lunch can get a boost of flavor from this Smashed Cucumber and Grape Salad, perfect for making ahead of time to pack along for whatever the day might bring your way.

As an easy, versatile ingredient that can be used in a wide variety of recipes, grapes offer delicious taste, texture and color – plus a healthy boost – that make them an appealing addition to snacks and meals.

To find more good-for-you recipe inspiration, visit GrapesFromCalifornia.com.

Watch video to see how to make this recipe!

Smashed Cucumber and Grape Salad

Servings: 6

• 1 1/4    pounds English or Persian cucumbers, ends trimmed
• 1          teaspoon kosher salt
• 2          tablespoons rice vinegar
• 1          tablespoon reduced-sodium soy sauce
• 2          teaspoons granulated sugar
• 1-2       teaspoons chili oil
• 1          teaspoon toasted sesame oil
• 1          cup halved Grapes from California
• 2          scallions, thinly sliced
• 2          teaspoons toasted sesame seeds

1. Using rolling pin, lightly smash whole cucumbers to break open. Tear or cut cucumbers into 1 1/2-inch pieces and season with salt. Transfer to sieve and drain 10 minutes.
2. In large bowl, whisk vinegar, soy sauce, sugar, chili oil and sesame oil; stir in grapes and scallions.
3. When cucumbers are done draining, add to bowl with grape mixture and stir to combine. Sprinkle with sesame seeds and serve.

Nutritional analysis per serving: 70 calories; 1 g protein; 11 g carbohydrates; 2.5 g fat (32% calories from fat); 0 g saturated fat; 0 mg cholesterol; 170 mg sodium; 1 g fiber.

Source: California Table Grape Commission

(Family Features) As days get shorter and cooler weather sets in, the cravings for hearty, comforting meals often follow. Traditional fall fare, including roasted meats and veggies, can be enhanced with a delicious and compatible fall fruit: fresh grapes. Grapes work well with a variety of ingredients to make mealtimes more enjoyable.

In Smoked Paprika Lamb Chops with Fresh Grape Sauce, grapes provide a delightful sweet-tart accent to the savory meat. Juicy grapes also help balance the spicy kick of Hot Honey Roasted Broccoli with Grapes and Almonds. In addition to their delicious taste, fresh texture and vibrant color, grapes of all colors – red, green and black – are a heart-healthy food, too.

Find more flavorful fall recipe ideas at grapesfromcalifornia.com.

Smoked Paprika Lamb Chops with Fresh Grape Sauce

Servings: 4

• 1          teaspoon smoked paprika
• 1          teaspoon kosher salt, plus additional, to taste, divided
• 1/2       teaspoon freshly ground black pepper, plus additional, to taste, divided
• 4          boneless sirloin leg lamb chops (3/4-inch thick each, about 1 1/2 pounds total)
• 1          tablespoon olive oil
• 3/4       cup dry riesling wine
• 2          shallots, minced
• 1/2       cup reduced-sodium chicken broth
• 1          teaspoon chopped fresh thyme
• 1 1/2    cups seedless Grapes from California, rinsed
• 1          tablespoon unsalted butter

1. In small bowl, combine paprika, 1 teaspoon salt and 1/2 teaspoon pepper. Rub chops with paprika mixture and set aside.
2. In large cast-iron or other heavy skillet over medium-high heat, heat olive oil. Add chops and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer to platter and keep warm. 
3. In same pan, add riesling, bring to boil and scrape up any browned bits from bottom of pan. Cook until wine is reduced to glaze, about 5 minutes. Add shallots, broth and thyme; cook until reduced by half, about 4 minutes. Stir in grapes and butter; swirl to melt butter. Season with additional salt and pepper, to taste, then pour sauce over chops and serve.

Nutritional information per serving: 359 calories; 31 g protein; 14 g carbohydrates; 17 g fat (42% calories from fat); 105 mg cholesterol; 565 mg sodium; .9 g fiber.

Hot Honey Roasted Broccoli with Grapes and Almonds

Prep time: 10 minutes
Cook time: 12 minutes
Servings: 6

• 1          tablespoon honey
• 1          teaspoon apple cider vinegar
• 1/4       teaspoon crushed red pepper flakes
• 1          pound fresh, trimmed broccoli spears
• 1          tablespoon extra-virgin olive oil
• 1/4       teaspoon fine sea salt
• 3/4       cup black Grapes from California
• 1/4       cup sliced natural almonds

1. Heat oven to 450 F with rack in center.
2. In cup, combine honey, vinegar and crushed red pepper flakes; microwave 10 seconds until mixture is warm enough to stir to blend; repeat if necessary. Set aside and keep warm.
3. In shallow, 9-by-13-inch baking dish or rimmed baking sheet, toss broccoli spears with oil then spread in single layer in center of pan. Roast 7-8 minutes until broccoli begins to brown on edges. Remove from oven. 
4. Drizzle hot honey over broccoli and sprinkle with salt. Scatter grapes and almonds on top of broccoli and roast 4-5 minutes until broccoli is crisp-tender, almonds are toasted and grapes are warmed through.
5. Transfer broccoli and grape mixture to platter or individual plates and serve warm or at room temperature.

Nutritional information per serving: 110 calories; 3 g protein; 18 g carbohydrates; 4.5 g fat (37% calories from fat); 7 g saturated fat (8% calories from saturated fat); 0 mg cholesterol; 125 mg sodium; 3 g fiber.

Source: California Table Grape Commission

(Family Features) Whether it’s at school or at home after a day of learning, many kids love to snack. Lunches and snacks that are packable, easy to make and fun to eat start with a convenient, versatile ingredient like grapes. As a favorite fruit that goes well with a wide variety of ingredients, grapes offer a balance of sweet and tart for a juicy burst of flavor perfect for packing in school lunchboxes.

While it’s easy and healthy to simply pack a serving of grapes on their own, you can also aim for a modern take on a Japanese bento box, which provides a balanced lunch with an array of ready-to-eat components. For example, these snackable combos offer brain-fueling energy and hydration:

• Hummus, crackers, red bell pepper slices and grapes
• Cheese, almonds and grapes
• Nut butter, crackers, baby carrots and grapes
• Trail mix, crackers and grapes

Starting the day on a bright note can be the difference between success in the classroom or that sleepy feeling caused by hunger. You can give a boost to your student’s morning with an easy Breakfast-to-Go Grape Smoothie that delivers fruit, protein and fiber all in one tasty drink.   

To find more energy-boosting recipe ideas to power your child’s education, visit GrapesFromCalifornia.com.

Breakfast-to-Go Grape Smoothie

Servings: 2

• 1 1/2 cups frozen California grapes
• 1 banana, sliced
• 1/2 cup vanilla or honey low-fat Greek yogurt
• 1/2 cup grape juice
• 1/4 cup wheat flake cereal

1. In blender, blend grapes, banana, yogurt, grape juice and cereal 1 minute. Serve immediately.

Nutritional analysis per serving: 251 calories; 6 g protein; 57 g carbohydrates; 1.5 g fat (5% calories from fat); 2 mg cholesterol; 47 mg sodium; 3 g fiber.

Source: California Table Grape Commission

(Family Features) If you’re like many Americans who put a priority on well-being, choosing simple yet healthy snacks and ingredients is an easy first step. For example, grapes are a popular and convenient fruit that can also be an ally in wellness, offering an abundance of health benefits that can help you get (and stay) on the right track.

The next time you enjoy an outdoor adventure, pack along a healthy snack such as California grapes. They can go with you on hikes and bike rides or to the gym as a healthy and hydrating source of energy. Heart-healthy grapes also deliver beneficial antioxidants and other polyphenols and are a good source of vitamin K, which supports bone and heart health. With no need to peel, cut, core or slice, grapes are perfectly portable when you’re on the go.

As an easy, versatile ingredient that can be used in a wide variety of recipes, grapes offer delicious taste, texture and color – plus a healthy boost – that make them an appealing addition to snacks and meals. An added bonus: Grapes help support heart, brain, colon and skin health.

Crunchy Salad Pizza on Cauliflower Crust is a simple way to get your fruits and veggies in a fun, tasty recipe. When it’s time for a filling yet nutritional dinner, Warm-Spiced Chickpeas and Couscous with Grapes and Arugula makes for an ideal vegetarian meal. Plus, this easy-to-make dish includes 8 grams of fiber to help support colon health.

Grapes and seafood are a classic combination, and this Roasted Salmon and Grapes with Pistachios Over Fresh Greens is no exception. A perfect dish for family dinners or inviting guests for a meal, it offers antioxidants and other polyphenols from grapes along with healthy omega-3 fats from fish.

Whatever your path to health, eating well and encouraging healthy habits can be deliciously easy with the benefits of grapes. Find more health benefits and good-for-you recipe ideas at GrapesFromCalifornia.com.

Grapes and Your Skin

While naturally hydrating and delivering beneficial antioxidants and other polyphenols, grapes also offer more: they may help support healthy skin even when exposed to UV light. In a study conducted by the University of Alabama, subjects consuming 2 1/4 cups of grapes every day for two weeks showed increased resistance to sunburn and reduced markers of UV damage in skin cells.

Crunchy Salad Pizza on Cauliflower Crust

Prep time: 20 minutes
Cook time: 10 minutes
Servings: 4

• 1 frozen cauliflower pizza crust (11 ounces)
• 1 tablespoon, plus 4 teaspoons, extra-virgin olive oil, divided
• 2 medium carrots, peeled and trimmed
• 1 medium fennel bulb, quartered and trimmed
• 1 medium yellow bell pepper, halved and trimmed
• 1/2 medium red onion
• 16 black California grapes, halved
• 1 cup canned or cooked chickpeas, drained and rinsed, divided
• 2 tablespoons finely chopped fresh parsley
• 2 tablespoons pesto
• salt, to taste
• freshly ground black pepper, to taste
• 1 ounce fresh goat cheese, crumbled

1. Heat oven to 400 F. Place frozen crust on large, parchment-lined baking sheet and brush top lightly with 2 teaspoons olive oil. Bake until crust is lightly golden, about 10 minutes. Transfer to cutting board and cut into quarters.
2. Using mandolin, peeler or large, sharp knife and cutting board, thinly slice carrots, fennel, bell pepper and onion. Transfer to mixing bowl and add grapes and 1/2 cup chickpeas. Add parsley, pesto and 1 tablespoon olive oil; toss well. Season with salt and pepper, to taste.
3. Using fork, coarsely mash remaining chickpeas and remaining oil; spread among pieces of crust. Mound grape-vegetable mixture on top. Dot with goat cheese and serve

Nutritional information per serving: 490 calories; 9 g protein; 66 g carbohydrates; 22 g fat (40% calories from fat); 4 g saturated fat (7% calories from saturated fat); 30 mg cholesterol; 380 mg sodium; 4 g fiber.

Roasted Salmon and Grapes with Pistachios Over Fresh Greens

Prep time: 15 minutes
Cook time: 7-8 minutes
Servings: 4

• 4 wild sockeye or coho salmon fillets (about 5 ounces each)
• 3 tablespoons extra-virgin olive oil, divided
• salt, to taste
• freshly ground black pepper, to taste
• 1/3 cup dry white wine
• 1 cup green California grapes
• 1/4 cup shelled, unsalted pistachios, coarsely chopped
• 2 tablespoons finely chopped Italian parsley
• 5 ounces baby spinach
• 1/4 red onion, thinly sliced
• 1 tablespoon white wine vinegar

1. Heat oven to 400 F. Lightly oil shallow, 9-by-13-inch baking dish.
2. Pat fish dry and place skin side down in pan. Brush fillets lightly with 1 tablespoon olive oil and sprinkle with salt and pepper, to taste. Pour wine in pan, scatter grapes around and sprinkle pistachios and parsley on fish.
3. Roast salmon 7 minutes for medium-rare; 8 minutes for medium.
4. In large bowl, toss spinach, onion, remaining oil and vinegar. Season with salt and pepper, to taste; toss again and divide among four plates.
5. Place fish on top of greens. Spoon roasted grapes around fish.

Nutritional information per serving: 360 calories; 31 g protein; 12 g carbohydrates; 19 g fat (48% calories from fat); 3 g saturated fat (8% calories from saturated fat); 65 mg cholesterol; 105 mg sodium; 2 g fiber.

Warm-Spiced Chickpeas and Couscous with Grapes and Arugula

Prep time: 10 minutes
Cook time: 20 minutes
Servings: 4

• 2 tablespoons extra-virgin olive oil
• 1 small onion, chopped
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon kosher salt, plus additional, to taste, divided
• 1/8 teaspoon ground allspice
• 1 cup Israeli pearl couscous
• 3/4 teaspoon ground turmeric
• 1 1/2 cups water
• 1 can (15 ounces) no-salt-added chickpeas, drained
• 1 cup red California grapes, halved
• 2 tablespoons chopped fresh cilantro or parsley
• freshly ground black pepper, to taste
• 4 cups lightly packed baby arugula
• lemon wedges

1. In large saucepan over medium heat, heat oil. Add onion, cumin, 1/2 teaspoon salt and allspice; cook, stirring, until onion is softened, about 3 minutes. Add couscous and stir 1 minute to toast lightly. Add turmeric and water; bring to boil. Reduce heat, cover and simmer until couscous is tender, about 15 minutes.
2. Stir chickpeas, grapes and cilantro into couscous then season with salt and pepper, to taste. Transfer couscous-grape mixture to large bowl, add arugula and toss well. Serve warm or at room temperature with lemon wedges.

Nutritional information per serving: 370 calories; 12 g protein; 61 g carbohydrates; 9 g fat (17% calories from fat); 1 g saturated fat (2% calories from saturated fat); 0 mg cholesterol; 160 mg sodium; 8 g fiber.

Source: California Table Grape Commission

Real California Milk helps impress guests with the California Cheese Centerpiece and Cookie Exchange Board

(Family Features) This holiday season, entertaining is back on the table and that means endless opportunities to showcase Instagram-worthy ideas. For those looking to impress friends and family, Real California Milk has two unique culinary ideas to take holiday traditions to the next level: The Cheese Centerpiece and Cookie Exchange Board. From fresh food as bountiful décor to camera-ready cookie presentations, incorporating California dairy into your entertaining is a winning holiday strategy.

California Cheese Centerpiece
The mission? Create a holiday centerpiece but make it delicious. Real California Milk partner Jessica Lawrenz, Founder of Monger, Mold and Milk, took the challenge with the California Cheese Centerpiece, the ultimate in edible entertaining with a beautiful display of Real California Cheeses, salami, fruits and vegetables arranged with fragrant herbal garnishes in a display sure to impress family and friends. As a bonus, it creates less waste than a stand-alone floral bouquet (and you’ll have less to clean up!).   

Find additional cheese displays and holiday recipes at realcaliforniamilk.com.

INGREDIENTS:

Variety of firm to medium (semi-firm) Real California Cheeses (find them here: https://www.realcaliforniamilk.com/cheese-makers)

Shown in arrangement:

• Real California Dry Jack cheese wedges
• Real California Wine-soaked Cheddar wedges
• Real California Triple Cream cheese wedges
• Salumi or salami, made into roses

Fresh fruits and vegetables:

• Mini clementines or kumquats
• Grapes or currants (both shown)
• Fresh figs
• Gooseberries
• Cucamelons or mini cucumbers
• Cherry tomatoes (tiger stripe tomatoes shown but any small tomato works)

Garnishes:

• Bay leaf stems
• Olive leaf stems
• Rosemary branches
• Lavender stems
• Sage bunches
• Chive or garlic flowers or any edible flower with a stem

Tools and Materials:

• Circular tray or plate
• Craft or flora foam (half sphere shape that is at least 1-inch smaller in diameter than your tray)
• Double-sided tape
• Plastic wrap
• Toothpicks, U-shape bamboo toothpicks (optional)
• Cookie cutter shapes (optional)

DIRECTIONS:

• Cover foam in plastic wrap to protect food from making contact with the foam.
• Use double-sided tape to secure the foam to the tray.
• Now you can start assembling the centerpiece. Start from the bottom and work your way up to the top of the sphere.
• Use the bulk of your leafy garnishment (bay leaf stems, olive leaf stems, sage bunches) on the bottom layer to create a base and coverage by poking the stems into the foam. If needed you can trim the bottom of the stem in a diagonal direction to create a more pokey end OR use a toothpick to pierce a hole in the place where you want to insert stems.
• For best visual appeal, fruits like grapes and currants should be arranged to kind of flow over the edge of the tray near the bottom as well. PRO TIP: Use “U” shaped bamboo toothpicks to secure the stems of the hanging fruits into the foam.
• From here use toothpicks to secure cheese wedges, salumi roses, fruits and vegetables into the foam. Cut shorter, triangular pieces of cheese (as opposed to longer triangular pieces used for a long/rectangular centerpiece). Use any tall wedges near the bottom where they will be easy to grab but not sticking out too far if placed near the top. You can use cookie cutter shapes as well for the cheeses, if desired.
• Finally, take any of the smaller garnish pieces you have (lavender, chive flowers, rosemary ends, loose leaves) to fill in the spaces between all the items.

Holiday Cookie Exchange Board
If a cookie exchange is on the docket for this year’s holiday or you’re simply looking to upgrade your dessert table, take some tips from this stunning cookie exchange presentation. Mix and match Real California Milk cookie recipes to create a mouthwatering arrangement and decorate with mini candy canes, holiday lollipops, various holiday décor and lights. Add napkins, cookie bags for take-away, and recipe cards for sharing, and let your guests go to town.

• Hot cocoa or coffee
• Milk shooters
• Coconut Walnut Cake Bars
• Chocolate Mint Cookies
• Stroopwafel Cookies
• Mini Gingerbread Cupcakes
• Madeleines  

Dipped in melted dark chocolate and rolled in crushed peppermint candies or Holiday sprinkles

• Treehouse Cookies
• Holiday Sprinkle Rice Krispie Bites

Leave out ice cream, exchange holiday sprinkles for rainbow sprinkles, and dip in melted white chocolate with color for extra festivity

California is the nation’s leading milk producer and is responsible for producing more butter, ice cream and nonfat dry milk than any other state. The state is the second-largest producer of cheese and yogurt. California milk and dairy foods can be identified by the Real California Milk seal, which certifies they are made exclusively with milk from the state’s dairy farm families.

About Real California Milk/California Milk Advisory Board

The California Milk Advisory Board (CMAB), an instrumentality of the California Department of Food and Agriculture, is funded by the state’s dairy farm families who lead the nation in sustainable dairy farming practices. With a vision to nourish the world with the wholesome goodness of Real California Milk, the CMAB’s programs focus on increasing demand for California’s sustainable dairy products in the state, across the U.S. and around the world through advertising, public relations, research, and retail and foodservice promotional programs. For more information and to connect with the CMAB, visit RealCaliforniaMilk.com, Facebook, YouTube, Twitter, Instagram and Pinterest.

Source: Real California Milk

(Family Features) Add a special touch this holiday season with simple yet stunning small plates that add beauty and flavor to gatherings with friends and family.

Available into January, California grapes offer a way to make the season special as an ingredient in your favorite recipes or as decoration for a festive centerpiece. Pops of red, green and black provide a seasonal touch and they’re perfect as an easy, fresh, healthy snack.

Plus, you can dip grapes in nut butter and finish with coatings of coconut, dark chocolate and almonds to make these Peanut Butter Grape Bites for a holiday treat that’s simply divine – without spending hours in the kitchen.

Visit grapesfromcalifornia.com to find more holiday recipe inspiration.

Watch video to see how to make this recipe!

Peanut Butter Grape Bites

Prep time: 10 minutes
Cook time: 5 minutes
Yield: 12 pieces

12        California grapes, chilled
1/3       cup natural peanut or almond butter
1/4       cup shredded coconut
1/4       cup chopped dark chocolate
1/4       cup chopped almonds

Place sheet of wax paper on baking sheet. Dip each grape in nut butter to coat half then dip in either coconut, dark chocolate or chopped almonds. Transfer to sheet then chill until ready to serve.

Nutritional analysis per serving: 70 calories; 2 g protein; 4 g carbohydrates; 5 g fat (64% calories from fat); 1.5 g saturated fat (19% calories from saturated fat); 0 mg cholesterol; 25 mg sodium; 1 g fiber.

Source: California Table Grape Commission

(Family Features) Along with the delicious food, gift giving and cheer of the holiday season, getting together with friends and family is also cherished. Whether it’s a cozy weekend dinner with friends or time for festive merrymaking, you can enhance any gathering with unique small plates and appetizers.

Make the season special with California grapes, which are abundant into January, as an ingredient in your favorite dishes or by decorating with them for colorful pops of red, green and black. If time is of the essence, they also offer an easy, fresh, healthy snack or side dish that adds color and flavor to your table.

As a versatile ingredient that adds taste and visual appeal, grapes can help you create memorable appetizers that will surprise and delight friends and family. For easy and delightful hors d’oeuvres, turn to Tricolor Grape Pizza with Goat Cheese and Thyme or Smoked Chicken and Grape Bruschetta, each offering simple yet flavorful ways to please a crowd.

Send guests home with Easy Grape Compote, or give it as a fun host or hostess gift for friends and family, so they can enjoy a little taste of the holidays even after all the excitement winds down.

Find more tasty appetizers, meals, desserts and more at grapesfromcalifornia.com.

Tricolor Grape Pizza with Goat Cheese and Thyme

Prep time: 20 minutes
Cook time: 10 minutes
Servings: 6

• 1 pound prepared pizza dough
• flour
• 2 1/2 tablespoons extra-virgin olive oil
• 2 cups halved green, red and black California grapes
• 2 tablespoons fresh thyme leaves
• 1/4 cup coarsely chopped walnuts
• 2 ounces fresh goat cheese, crumbled
• 2 tablespoons freshly grated Parmesan cheese
• freshly ground pepper, to taste

1. Position rack in bottom of oven and place inverted baking sheet on top of rack; heat oven to 500 F.
2. On lightly floured surface, press pizza dough into 10-inch round circle and cover with towel while preparing toppings.
3. Sprinkle large baking sheet lightly with flour. Stretch pizza dough into oval, about 14-by-10 inches, and place on sheet. Drizzle with oil. Sprinkle with grapes, thyme and walnuts. Place baking sheet on top of sheet already in oven and bake until crust is bubbling and golden, 8-10 minutes.
4. Remove pizza from oven. Sprinkle with goat cheese and Parmesan. Season with pepper, to taste. Transfer pizza to board, cut into pieces and serve warm.

Nutritional analysis per serving: 350 calories; 10 g protein; 47 g carbohydrates; 14 g fat (36% calories from fat); 2.5 g saturated fat (6% calories from saturated fat); 5 mg cholesterol; 580 mg sodium; 1 g fiber.

Smoked Chicken and Grape Bruschetta

Yield: 24 pieces

• 3 cloves garlic, minced
• 1/2 cup extra-virgin olive oil
• 1/4 teaspoon salt
• 1 French bread baguette
• 8 ounces smoked chicken breast (1 3/4 cups), shredded or cut into bite-size strips
• 1 1/2 cups red, green or black seedless California grapes, halved
• 12 ounces fontina, port salute or Monterey Jack cheese, grated
• 1 tablespoon chives, snipped
• 1/2 teaspoon freshly ground black pepper

1. Preheat broiler to 550 F.
2. In small bowl, combine garlic, olive oil and salt. Set aside. Slice baguette on bias into 1/2-inch thick slices. Brush baguette slices with garlic-oil and place on cookie sheet. Toast in broiler about 1-2 minutes on each side until golden brown. Remove from broiler.
3. On each bread slice, place about 1 tablespoon chicken breast and three grape halves then top with 2 tablespoons grated cheese.
4. Place cookie sheet about 8 inches away from broiler and broil 2-3 minutes until cheese is melted and bubbly. Place on serving platter and sprinkle with snipped chives and pepper.

Nutritional analysis per serving: 125 calories; 7 g protein; 9 g fat (68% calories from fat); 3 g carbohydrates; 24 mg cholesterol; less than 1 g fiber; 154 mg sodium.

Easy Grape Compote

Prep time: 5 minutes, plus cooling
Cook time: 20 minutes
Servings: 6

• 4 cups black or red California grapes
• 3 tablespoons granulated sugar
• 2 strips fresh lemon peel
• 1/4 teaspoon sea salt
• 2/3 cup water
• 1 tablespoon fresh lemon juice
• 1 tablespoon cornstarch
• 1/2 teaspoon unsalted butter
• 1 teaspoon high-quality balsamic vinegar (optional)

1. In bowl of food processor, finely chop grapes and sugar using one-second pulses. Transfer to deep, medium skillet or wide saucepan; stir in lemon peel, salt and water. Bring to boil over medium-high heat. Cover pan with lid, reduce heat to medium-low and simmer 18 minutes until fruit is tender.
2. In small bowl, stir lemon juice and cornstarch then stir into grape mixture with butter; simmer 6 minutes, or until desired consistency. Stir in vinegar, if desired. Serve warm or cool.
3. Cooled jam can be stored in covered glass jar in refrigerator up to 2 weeks.

Nutritional analysis per serving: 160 calories; 0 g protein; 41 g carbohydrates; 0 g fat; 0 mg cholesterol; 170 mg sodium; 1 g fiber.

Festive, Fruitful Decor

Naturally beautiful, fresh grapes make for an easy, classic way to decorate for the holidays. Consider these ways to enhance your home and table:

• Drape bunches of red, green and black grapes in decorative bowls and alternate with candles for dazzling centerpieces.
• Fill a flower vase with grapes and water for color and texture to complement and support the flowers in the arrangement.
• Bedazzle your ham or turkey platter with small bunches of grapes and fresh herbs.
• Accent a perfectly cooked steak with grape rosemary skewers for a colorful, fragrant sidekick.
• Adorn dessert plates and trays with sugar-frosted grapes to add a special sparkle.

Source: California Table Grape Commission

(Family Features) Whether you’re enjoying a special occasion or simply spending deserved time with loved ones, you can gather at breakfast or brunch and enjoy this easy-to-make, divine pancake that tickles taste buds and delivers a satisfying start to the day.

Add the naturally sweet taste of fruit to the breakfast table with this Grape Dutch Baby recipe that requires just 15 minutes of prep time in the kitchen. Or serve it as a light main dish for those nights when having breakfast for dinner is the plan. Fresh California grapes offer a tasty burst of flavor that pairs perfectly with an egg-based pancake.

Whether enjoyed at breakfast or throughout the day, grapes can be a convenient, healthy, hydrating and energizing option. In fact, research suggests regularly eating grapes as part of a healthy diet and lifestyle contributes to overall wellness and healthy aging. Specifically, eating grapes is linked to beneficial impacts on the health of specific body parts and systems, including the heart, brain, skin and colon.

Find more better-for-you recipes at GrapesFromCalifornia.com.

Watch video to see how to make this recipe!

Grape Dutch Baby

Prep time: 15 minutes
Cook time: 20 minutes
Servings: 4

• 6          large eggs
• 1 1/3    cups all-purpose flour
• 1 1/3    cups low-fat milk
• 1/2       teaspoon vanilla
• 1/2       teaspoon salt
• 5          tablespoons unsalted butter, divided
• 2          cups red California grapes, halved
• 2          tablespoons brown sugar
• 1/8       teaspoon cinnamon (optional)
• confectioners’ sugar

1. Heat oven to 450 F. Put large (10-inch) cast-iron or ovenproof skillet in oven.
2. With electric mixer on high speed, beat eggs until frothy then beat in flour, milk, vanilla and salt, and beat until smooth, about 1 minute (batter will be thin). Remove skillet from oven and add 2 tablespoons butter, swirling to cover pan. Pour in batter and return to oven. Bake until puffed and golden brown, 14-19 minutes.
3. While pancake is baking, in another skillet over high heat, melt remaining butter and add grapes, brown sugar and cinnamon, if desired. Cook until grapes are heated through and sugar has melted. Spoon grapes over pancake, sprinkle with confectioners’ sugar and serve.

Nutritional information per serving: 280 calories; 6 g protein; 22 g carbohydrates; 18 g fat (58% calories from fat); 10 g saturated fat (32% calories from saturated fat); 180 mg cholesterol; 380 mg sodium; 1 g fiber.

Source: California Table Grape Commission

(Family Features) The importance of health and wellness is top of mind for many people. There are many contributing factors to wellness such as diet, physical activity, social engagement and genetics. All are important, but a first step to wellness is choosing healthy foods to fuel the body every day, ideally foods that support health in multiple ways.

Consider grapes from California: they are convenient, healthy, hydrating and provide energy to help support healthy and active lifestyles. Eating grapes is also linked to beneficial impacts on the health of specific body parts and systems, including the heart, brain, skin and colon.

Most of grapes’ health benefits are attributed to the presence of natural plant compounds known as polyphenols, which help promote antioxidant activity and influence biological processes that support overall health. Grapes of all colors – red, green and black – are natural sources of polyphenols.

Fresh California grapes are refreshing by the handful, but they also lend a tasty burst of flavor to a wide range of recipes you can enjoy any time of day. This Heart Smart Smoothie is a deliciously healthy way to start the day; pairing grapes with nuts and seeds in No-Bake Energy Bites delivers a hearty snack to enjoy midday, after school or following a workout; and Quinoa, Cauliflower and Grape Salad is perfect at any mealtime for a powerful combo of both taste and health.

Grapes and a Healthy Brain

Research suggests regularly eating grapes as part of a healthy diet and lifestyle may contribute to improved health outcomes, including brain health.

In a study of people with early memory decline published in “Experimental Gerontology,” subjects were either fed whole grape powder equivalent to just 2 1/4 cups of grapes per day or a placebo powder. The results showed consuming grapes preserved healthy metabolic activity in regions of the brain associated with early Alzheimer’s disease, where metabolic decline takes hold.

Subjects who didn’t consume grapes exhibited significant metabolic decline in these critical regions. Additionally, those consuming the grape-enriched diet showed beneficial changes in regional brain metabolism that correlated to improvements in attention and working memory performance.

Find more nutritious recipes at GrapesFromCalifornia.com .

No-Bake Energy Bites

Prep time: 20 minutes
Yield: 8 energy bites

• 1/3       cup raw almonds
• 1/3       cup walnuts
• 1/2       cup pitted dates
• 1 1/2    teaspoons fresh orange juice or lemon juice
• 1          pinch sea salt
• 8          seedless California grapes
• 1/3       cup chia or hemp seeds

1. In bowl of food processor, pulse almonds and walnuts 5-6 times to coarsely chop. Add dates and process until mixture is finely chopped. Add juice and process until just combined; transfer mixture to small plate.
2. Dry grapes. Pack 1 tablespoon date mixture around each grape, completely covering to seal. Repeat with remaining grapes and date mixture.
3. Roll balls in seeds to coat. Store in covered container in refrigerator up to three days.

Nutritional information per energy bite: 120 calories; 3 g protein; 12 g carbohydrates; 7 g fat (53% calories from fat); 0.5 g saturated fat (4% calories from saturated fat); 0 mg cholesterol; 20 mg sodium; 3 g fiber.

Heart Smart Grape and Peanut Butter Smoothie

Prep time: 5 minutes
Servings: 1

• 1          cup red California grapes, chilled
• 2/3       cup unsweetened almond milk, chilled
• 1/2       cup ice cubes
• 1/2       small banana
• 1          tablespoon peanut butter
• 1          tablespoon ground flax seed
• 2          teaspoons cacao powder

1. In blender on high speed, blend grapes, almond milk, ice, banana, peanut butter, flax seed and cacao powder until smooth.

Nutritional information per serving: 350 calories; 8 g protein; 53 g carbohydrates; 14 g fat (36% calories from fat); 2.5 g saturated fat (6% calories from saturated fat); 0 mg cholesterol; 220 mg sodium; 7 g fiber.

Quinoa, Cauliflower and Grape Salad

Prep time: 15 minutes
Cook time: 15 minutes
Servings: 8

• 1          cup white quinoa
• 1          small head cauliflower, trimmed and cut into small florets
• 1 1/4    cups red California grapes, halved
• 3          scallions, trimmed and thinly sliced
• 2          ripe avocados, diced 1/3 inch

Dressing:

• 2          tablespoons white wine vinegar
• 1          tablespoon lime juice
• 1          tablespoon honey
• 1/2       teaspoon ground cumin
• 1/2       teaspoon dried oregano, crumbled
• 1/2       teaspoon fine sea salt
• 1/4       cup extra-virgin olive oil
• freshly ground black pepper, to taste

1. Cook quinoa according to package directions and drain on two layers of paper towels. Transfer to mixing bowl. Add cauliflower, grapes, scallions and avocado pieces.
2. To make dressing: In small bowl, whisk vinegar, lime juice, honey, cumin, oregano and salt until blended. Gradually whisk in oil. Drizzle dressing over quinoa mixture and toss gently. Season with pepper, to taste.

Nutritional information per serving: 260 calories; 5 g protein; 27 g carbo hydrates; 16 g fat (55% calories from fat); 2 g saturated fat (7% calories from saturated fat); 0 mg cholesterol; 170 mg sodium; 6 g fiber.

Source: California Table Grape Commission