Friday, August 19, 2016

NOT the Grapes of Wrath

Ellie Martin Cliffe, Taste of Home Senior Editor, counsels how to capitalize on an over-purchase of seedless red grapes.  Toss them with 2 T canola oil, 2 sprigs of fresh thyme or rosemary and roast in the oven at 450 until they start to split - about 15 minutes.  (I wonder if they make a popping sound like popcorn?)

After they've cooled, put them on a chunk of toasted baguette (or bagel) with cream cheese.

Scatter a handful over grilled chicken with melted gorgonzola

Mix in a "fall salad" with pistachios - a rip-off of walnuts, apple and blue cheese...

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