Flavorful Grape Recipes: Take Summer Gatherings To The Next Level

For example, you can start the festivities with Grapes as an easy, portable and healthy snack perfect for summer days or use them as a juicy addition to this all-in-one Honey-Lime Quinoa and Grape Salad that's ideal as a light Appetizer or a meal all on its own. Follow it up (or pair it) with a summertime staple - Hot Dogs - given a sweet-tart twist from Pickled Grape Relish that takes these Sweet and Tangy Pickled Grape Hot Dogs to new heights.

Dessert can't be much easier than Creamy Vegan Grape Ice Cream as a Dairy-FREE alternative to traditional summer sweets. Oat Coffee Creamer and Puréed Grapes are all you need to create this delicious frozen treat. Simply freezing Whole Grapes also makes for an easy and healthy frozen dessert.

To discover more summer entertaining inspirations, visit: www.GrapesFromCalifornia.com

Honey-Lime Quinoa and Grape Salad
Prep time: 15 minutes, plus at least 1 hour chill time
Cook time: 22 minutes
Servings: 6 (1 1/3 Cups per serving)

Lime Vinaigrette:
• 1/2 Cup of Extra-Virgin Olive Oil
• 1/3 Cup of Lime Juice
• 2 Tablespoons of Honey
• 3/4 Teaspoon of Sea Salt
• Freshly Ground Pepper, to taste

Salad:
• 1 1/2 Cups of Quinoa
• 2 Cups of Vegetable Broth
• 2 Cups of Halved Grapes from California
• 1/2 Cup of Minced Red Onion
• 1/4 Cup of Chopped Fresh Cilantro
• 2 Tablespoons of Minced Jalapeño Pepper
• 1 Large firm, Ripe Avocado, peeled, pitted and cut into bite-size pieces
• 1/2 Cup of Chopped Peanuts (optional)

To make the Lime Vinaigrette: In a medium bowl, whisk the Olive Oil, the Lime Juice, the Honey, the Sea Salt and the Pepper, to taste.

To make the salad: In a fine mesh strainer, rinse the Quinoa; drain well. In a medium saucepan, bring the Broth and the Quinoa to boil; reduce the heat and simmer covered for 12 minutes. Remove from heat and let it stand for 10 minutes then fluff it with a fork and let it cool, then transfer it to a large bowl.

Pour the Vinaigrette over the Quinoa; stir it well to coat it. Add the Grapes, the Onion, the Cilantro and the Jalapeño Pepper; cover it and chill it for at least 1 hour.

Lightly stir in the Avocado and transfer it to a decorative bowl. Sprinkle with the Nuts, if desired.

Notes: Salad may be prepared and refrigerated up to 2 days ahead without the Avocado and the Peanuts. Add the Avocado and the Peanuts just before serving.

Nutritional information per serving: 520 Calories; 10 Grams of Protein; 52 Grams of Carbohydrates; 32 Grams of Fat, 55% Calories from Fat; 4 1/2 Grams of Saturated Fat, 8% Calories from Saturated Fat; 0 Milligrams of Cholesterol; 490 Milligrams of Sodium; 7 Grams of Fiber.

Sweet and Tangy Pickled Grape Dogs
Prep time: 15 minutes, plus 1 hour marinating time
Cook time: 5 minutes
Servings: 8 (1/4 cup relish per serving)

• 1/2 teaspoon mustard seeds
• 1/2 teaspoon coriander seeds
• 1/2 teaspoon black peppercorns
• 1/2 cup wine vinegar
• 1/4 cup packed brown sugar
• 2 1/4 cups quartered or coarsely chopped Grapes from California (red, green, black or combination)
• 1/4 cup thinly sliced red onion
• 8 turkey or chicken hot dogs
• 8 hot dog buns, lightly toasted

Place the Mustard Seeds, the Coriander Seeds and the Black Peppercorns in a small resealable bag. Using a meat mallet or rolling pin, crush the Seeds and the Peppercorns.

In a small saucepan, stir the Vinegar, the Sugar, Seeds and the Peppercorns; bring it to a boil. Remove them from the heat and stir them to dissolve the Sugar; let it cool. Stir in the Grapes and the Onion; set it aside to cool and marinate it for 1 hour, stirring it occasionally.

Heat grill to medium heat.

Grill the Hot Dogs for 5 minutes, turning them occasionally, or until they are charred and heated through.

Place the Hot Dogs in the buns. Using a slotted spoon, top them with the Pickled Grapes.

Nutritional information per serving: 280 Calories; 10 Grams of Protein; 39 Grams of Carbohydrates; 10 Grams of Fat, 32% Calories from Fat; 2 Grams of Saturated Fat, 6% Calories from Saturated Fat; 35 Milligrams of Cholesterol; 630 Milligrams of Sodium; 1 Gram of Fiber.

Creamy Vegan Grape Ice Cream
Prep time: 20 minutes
Cook time: 10-15 minutes
Servings: 8 (1/2 Cup per serving)

• 1 Pound of Stemmed Black Grapes from California
• 12 Ounces of Vanilla Oat Coffee Creamer, well chilled
• 12 Ounces of Unsweetened Oat Coffee Creamer, well chilled

In a high-speed blender, purée the Grapes until they are smooth. Transfer them to a medium saucepan and bring them to a simmer. Reduce the Heat to Low and cook for 10-15 minutes, or until reduced to 1 Cup. Cover and refrigerate it until it is well chilled.

Stir the Creamer into the Puréed Grapes and pour them into the bowl of the Ice Cream maker. Freeze according to the manufacturer's directions. Transfer to a freezer-safe container; cover and freeze until it is firm.

Substitution: For lighter color, use 3/4 Pound of Black Grapes and 1/4 Pound of Red Grapes.

Note: Make sure the Ice Cream maker bowl is well chilled or frozen before making the Ice Cream.

Nutritional information per serving: 140 Calories; 0 Grams of Protein; 22 Grams of Carbohydrates; 6 Grams of Fat, 39% Calories from Fat; 0 Grams of Saturated Fat; 0 Milligrams of Cholesterol; 45 Milligrams of Sodium; 1 Gram of Fiber.