(Family Features) For those seeking to be more health-conscious, the idea of eating nutritiously seems simple. However, understanding what’s truly “good for you” can sometimes be confusing.

In honor of National Nutrition Month and Healthy Fats Day, Avocados From Mexico is sharing how avocados – a delicious food and source of good fats and several vitamins – make everything better. Avocados From Mexico conducted a survey and found that while 76% of respondents believe fat is an essential component of a healthy diet, less than one-third are confident they know why it’s important to have “good fats” in their diets.

For starters, according to the survey, nearly half of Americans didn’t realize foods with good fats, like avocados, can help with weight management. However, monounsaturated and polyunsaturated fats found in avocados can lower the risk of becoming overweight, according to research published in “Nutrients.”

“Most people are aware of the Mediterranean Diet, but nearly half (40%) of survey respondents didn’t realize that this eating pattern does not limit fat coming from plantsources like avocados,” said nutrition expert and registered dietitianBarbara Ruhs. “These types of unsaturated good fats are also recommended by the American Heart Association for heart health. Eating avocados in place of foods containing saturated fat is an easy and delicious way to approach healthy eating.”

Virtually the only fresh fruit with good fats, avocados can help people meet both good fat and fruit and vegetable recommendations in the same bite with approximately 6 grams of good fats per serving (one-third of a medium avocado). They are nutrient-dense, making avocados a delicious food with super benefits. Avocados are also free of cholesterol and sodium and have nearly 20 vitamins and minerals.

Another finding from the survey is that while people believe fat is essential to a healthy diet, one-third of survey respondents believe saturated and trans fats are associated with health benefits, indicating confusion about the various types of fats. Many Americans need to balance their overall fat intake by reducing “bad” or saturated fat intake and increasing “good” or unsaturated (monounsaturated and polyunsaturated) fat intake. Replacing saturated fats with unsaturated fats can help reduce LDL, or bad cholesterol levels.

Dietary fat helps the body absorb vitamins A, D, E, and K. These vitamins are fat soluble, which means they can only be absorbed by the body with the help of fats. Per one-third of a medium avocado (50 grams), avocados contribute 6 grams of unsaturated fats, which are known to be essential for normal growth and development of the central nervous system and brain.

Make good fats a part of your next trip to the grocery store with this avocado-inspired Harvest Bowl Salad with Balsamic Vinaigrette certified by the American Heart Association’s Heart-Check Food Certification Program.

To find more nutritional facts and figures, along with recipes, visit AvocadosFromMexico.com.

Harvest Bowl Salad with Balsamic Vinaigrette

Servings: 8

Balsamic Vinaigrette:

• 1/2 Avocado From Mexico, diced
• 1 tablespoon avocado oil
• 2 tablespoons shallots, minced
• 1 tablespoon Dijon mustard
• 3 tablespoons white balsamic vinegar
• 1 tablespoon honey
• 3 tablespoons water

Salad:

• 2 Avocados From Mexico, diced
• 2 sweet potatoes, roasted and diced
• 2 cups quinoa, cooked
• 2 cups arugula
• 2 cups kale
• 1 cup Brussels sprouts petals, roasted
• 2 Honeycrisp apples, diced
• 2 tablespoons roasted pecans, unsalted
• 2 tablespoons roasted pepitas, unsalted
• 2 tablespoons dried cranberries

1. To make balsamic vinaigrette: In food processor, process avocado, avocado oil, shallots, Dijon mustard, balsamic vinegar, honey and water to smooth consistency. Set aside.
2. To make salad: In large bowl, combine avocados, sweet potatoes, quinoa, arugula, kale, Brussels sprouts petals, apples, pecans, pepitas and dried cranberries. Pour balsamic vinaigrette over salad mixture.
3. Toss salad to coat. Keep refrigerated until ready to serve.

Nutritional information per serving: 390 calories; 16 g total fat; 0 g saturated fat; 0 g cholesterol; 370 mg sodium; 55 g total carbohydrates; 11 g dietary fiber; 12 g sugar; 15 g protein.

(Family Features) Between the welcome warmth of the sun’s rays and a nearly universal desire to get outdoors, springtime is a beloved season for enjoying an al fresco meal. Add in fresh produce to heighten the flavors of family favorites and the table is set for a delicious picnic.

Whether your warm-weather adventures take you to a nearby park, a neighbor’s patio or simply your own backyard, satisfying those spring cravings often starts with plant-forward dishes. From tomatoes and onions to mushrooms, Brussels sprouts and other fruits and veggies, you can rely on Mother Nature to give picnic recipes a boost.

For example, these fresh ideas from Aramark’s Feed Your Potential program offer easy solutions to take your loved ones outdoors for a meal all can enjoy. As a popular springtime lunch, sandwiches provide the opportunity to customize servings according to each person’s preferences.

These Portobello Mozzarella Sandwiches are a plant-forward version loaded with grilled mushrooms, fresh mozzarella, pesto mayo, arugula and a balsamic glaze on ciabatta rolls. For an added touch of freshness, a homemade tomato bruschetta topping combines tomatoes, red onions, basil and more to capitalize on a peak produce season.

No picnic is complete without a side that perfectly complements the main course. For a delicious solution that’s fast and easy to make, try a new twist on an al fresco classic: coleslaw. A healthy accompaniment to the sandwiches, this Apricot Brussels Sprouts Coleslaw is an ideal spring dish that calls for less than 10 ingredients and requires simple prep so you can make it fresh before heading out the door.

Visit Aramark’s Feed Your Potential website, fyp365.com, to find more picnic-worthy recipe ideas.

Portobello Mozzarella Sandwiches

Recipe courtesy of Aramark
Servings: 4

Tomato Bruschetta Topping:

• 1/4 pound fresh plum tomatoes, cored and diced
• 2 tablespoons red onion, peeled and minced
• 2 tablespoons fresh basil leaves, thinly sliced
• 1 teaspoon olive oil
• 1/4 teaspoon kosher salt
• 1 pinch ground black pepper
• 1 pinch fresh garlic, peeled and finely minced

Sandwiches:

• 1 pound fresh portobello mushrooms, cleaned, stems removed, sliced thin
• 3 tablespoons olive oil
• 1/4 teaspoon garlic powder
• 1/4 teaspoon kosher salt
• 1/8 teaspoon ground black pepper
• 1/4 cup mayonnaise
• 2 1/2 tablespoons prepared basil pesto
• 4 ciabatta rolls (4-by-4 inches), split in half
• 4 ounces fresh mozzarella cheese, sliced small
• 4 ounces tomato bruschetta topping
• 2 ounces fresh baby arugula
• 1/4 cup balsamic glaze

1. To make tomato bruschetta topping: In bowl, combine tomatoes, onion, basil, olive oil, salt, pepper and garlic. Set aside.
2. To make sandwiches: Preheat grill pan or grill to medium heat.
3. Toss sliced mushrooms with olive oil, garlic powder, salt and pepper.
4. Grill mushrooms until fork-tender, 3-4 minutes on each side. Let cool.
5. Mix mayonnaise with pesto until combined. Spread 2 tablespoons pesto mayonnaise on cut sides of each roll.
6. For each sandwich, layer 1/4 of grilled mushrooms, mozzarella slices, tomato bruschetta topping, arugula and balsamic glaze.
7. Top with other roll halves. Cut diagonally in half to serve.

Apricot Brussels Sprouts Coleslaw

Recipe courtesy of Aramark
Servings: 4

• 2 tablespoons Dijon mustard
• 1 tablespoon honey
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 cups trimmed and shredded Brussels sprouts
• 1 cup dried apricot, diced
• 1 cup red onion, trimmed and diced

1. Combine mustard, honey, sugar, salt and pepper. Mix well.
2. Add Brussels sprouts, apricot and onion; toss to coat.

Source: Aramark

(Family Features) Turkey and ham may sit centerstage, but classic holiday sides can make the season truly special. You can bring smiles to your loved ones’ faces by dishing out those favorite recipes everyone asks for year after year.

Made with a delicious combination of rice, cheddar cheese, cream of mushroom soup and broccoli florets, this quick and easy version of Broccoli and Cheese Rice Casserole is an ideal one-pot dish to keep the holidays simple. With three easy steps and everyday ingredients, it comes together with minimal effort for traditional casserole taste.

When it comes to feeding a crowd, it’s often best to let your oven do the work. This Brussels Sprouts and Ham Rice Gratin recipe allows you to serve up a filling favorite with little effort using pantry staples. Plus, it’s a kid-friendly way to encourage veggies at this year’s holiday meal with gooey cheese providing tempting taste bud motivation.

These seasonal classics and more are made quick and easy with an option like Success Boil-in-Bag Rice, a pre-measured, mess-free way to make fluffy, high-quality rice. It’s cooked by simply dropping a bag of rice in a pot of water or broth then boiling it for 10 minutes. BPA-free and FDA-approved, the bags are safe to use and made to withstand high temperatures.

An added bonus: If you’re aiming to achieve a particular flavor, just season the rice by cooking in water infused with herbs, spices, broth, coconut milk or other liquids like juice for sweeter recipes.

Visit SuccessRice.com to find more holiday recipe inspiration.

Brussels Sprouts and Ham Rice Gratin

Prep time: 20 minutes
Cook time: 25 minutes
Servings: 4

• 1          bag Success White Rice
• 1/2       pound Brussels sprouts, trimmed and halved
• 1/3       cup diced ham
• 1          clove garlic, minced
• 1          tablespoon olive oil
• 3/4       teaspoon salt, divided
• 3/4       teaspoon black pepper, divided
• 1          cup heavy cream
• 2          tablespoons finely chopped fresh chives
• 2          tablespoons Dijon mustard
• 1          cup shredded sharp cheddar cheese
• 1/2       cup grated Parmesan cheese, divided
• 1/3       cup breadcrumbs
• 2          tablespoons butter, melted

1. Preheat oven to 450 F. Prepare rice according to package directions.
2. In large bowl, toss Brussels sprouts, ham, garlic, olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Place on parchment paper-lined baking tray and roast 12-15 minutes, or until caramelized. Decrease oven temperature to 425 F.
3. In large bowl, toss rice, Brussels sprouts mixture, cream, chives, Dijon mustard, remaining salt and remaining pepper. Stir in cheddar and 1/3 cup Parmesan cheese. Transfer mixture to greased, 2-quart baking dish.
4. In small bowl, stir breadcrumbs, remaining Parmesan and melted butter. Sprinkle over rice mixture.
5. Bake 12-15 minutes, or until golden brown and bubbling.

Broccoli and Cheese Rice Casserole

Prep time: 5 minutes
Cook time: 30 minutes
Servings: 4-6

• 1          bag Success White Rice or Brown Rice
• nonstick cooking spray
• 1          can (10 3/4 ounces) condensed cream of mushroom soup
• 2          cups frozen broccoli florets, thawed and drained
• 1 1/2    cups shredded cheddar cheese, divided
• 1/2       cup evaporated milk
• 3          tablespoons butter, melted
• 1          tablespoon grated onion
• 1/2       teaspoon salt
• 1/2       teaspoon black pepper

1. Prepare rice according to package directions. Preheat oven to 350 F.
2. Coat 2-quart casserole dish with nonstick cooking spray. In medium bowl, combine soup, broccoli, 1 cup cheddar cheese, evaporated milk, butter, onion, salt and pepper. Fold in rice.
3. Pour mixture into prepared dish and top with remaining cheddar cheese. Bake 20 minutes.

(Family Features) Reconnecting with family and friends over the holidays means food takes center stage. Perhaps nothing says “happy holidays” quite like a plate of seasonal appetizers. Make your traditional recipes extra special this year with a plant-based twist that starts with cheese.

Holiday plant-based cheese dishes combine cheesiness that people love with fresh vegetables so your hors d’oeurve tray can be enjoyed by everyone no matter their lifestyle or dietary needs. Start holiday eating with a batch of Vegan Stuffed Mushrooms loaded with a colorful assortment of vegetables like onions, zucchini, tomatoes and spinach, and generously topped with plant-based cheese shreds to make an especially cheesy, indulgent and satisfying snack. Or try frying up a plate of Vegan Brussels Sprouts Fritters stuffed with melty, creamy plant-based cheddar cheese for a delicious bite of seasonal comfort.

Try the full range of Violife vegan cheeses to bring these party starters to life. There is no sacrificing taste to enjoy delectable holiday recipes made with melty, stretchy and flavorful vegan cheese. These cheeses are free from dairy, soy, nuts, gluten, preservatives and lactose and are non-GMO. They are made with plant-based ingredients and come in a variety of savory shreds, smokey slices, wedges, blocks or as a cream cheese alternative. Plus, these vegan cheeses are perfect for including in plant-forward holiday spreads and starting new holiday traditions.

Visit violifefoods.com to find more appetizers and snacks for your holiday gatherings.

Vegan Stuffed Mushrooms

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

• 12 button mushrooms
• 2 tablespoons olive oil, divided
• 1 large sweet onion, diced
• 2 medium zucchinis, diced
• 4-6 sun dried tomatoes, chopped
• 2-3 garlic cloves, minced
• 1 large handful spinach
• 1 pinch rosemary
• salt, to taste
• freshly ground black pepper, to taste
• 1 pack Violife Just Like Cheddar Shreds
• finely chopped chives

1. Preheat oven to 350 F.
2. Use damp kitchen towel to clean mushrooms. Remove stalks from mushrooms. Rub with 1 tablespoon olive oil and place on lined baking sheet with empty sides up.
3. In frying pan, saute onions in remaining olive oil until soft then add zucchinis, tomatoes and garlic. Add spinach until wilted. Remove from heat and add rosemary, salt, to taste, and pepper, to taste.
4. Stuff each mushroom with vegetable mixture and sprinkle with cheese shreds. Bake 15-20 minutes. Sprinkle with finely chopped chives.

Vegan Brussels Sprouts Fritters

Prep time: 20 minutes
Cook time: 10 minutes
Servings: 8

• 35 ounces Brussels sprouts
• 3 green onions, finely chopped
• 1/4 cup gluten-free all-purpose flour
• 2 teaspoons salt
• 1 teaspoon black pepper
• pink pepper
• 1 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1 flax egg (2 tablespoons flax and 2 tablespoons water)
• 1 pack Violife Just Like Cheddar Shreds
• 2-4 tablespoons olive oil
• mint, roughly chopped

1. Wash Brussels sprouts and finely slice. Place in bowl with green onions.
2. In separate bowl, whisk flour, salt, black pepper, pink pepper, paprika and garlic powder.
3. Add dry ingredients and flax egg to Brussels sprouts mixture then add cheddar shreds. Mix well and let rest in refrigerator 10 minutes.
4. In frying pan, heat olive oil. Use hands to make one patty with 2 tablespoons of mixture.
5. Shallow fry 4 minutes on each side. Remove and place on plate with paper towels to drain excess oil. Repeat with remaining mixture. Garnish with mint.

Source: Violife

(Family Features) Grilling gives summertime a special meaning for many people – especially when it comes to food. Those savory whiffs of barbecuing might call to mind burgers and drumsticks, but don’t forget the sweet smell of seared, steamed or skewered garden-fresh vegetables to make those colorful, flavorful side dishes too.

This summer consider adding a vegan twist to those classic veggie sides like grilled corn on the cob or crunchy coleslaw with the help of Violife 100% Vegan Cheese. By adding a vegan cheese to these recipes, you can spice them up or make them sweet and colorful – and plant-based. They’re sure to go hand-in-hand with your summer menus and satisfy even the pickiest of eaters.

The corn on the cob in this creamy Grilled Corn with Garlic and Herbs recipe can be grilled alongside your main protein and is an easy way to add healthy veggies without the dairy. Or try this Sweet and Spicy Vegan Coleslaw recipe that puts a plant-based spin on a classic and asks for just 10 minutes of prep time in the kitchen.

By using Violife 100% Vegan Cheeses in your favorite summer recipes, you won’t be sacrificing taste or texture with your meal. Each option is non-GMO and free from dairy, soy, nuts, gluten, preservatives and lactose. Made from the goodness of plants and available in shreds, slices, wedges, blocks or as a cream cheese alternative, these vegan cheeses melt, stretch and are perfect for including as part of any plant-forward summer menu.

To find more summer recipe ideas, visit violifefoods.com .

Grilled Corn with Garlic and Herbs

Prep time: 10 minutes
Cook time: 30 minutes
Servings: 6

• 1          pack Violife Just Like Cream Cheese Original
• 1          garlic clove, crushed
• 1          tablespoon parsley, chopped
• 1          tablespoon oregano, chopped
• salt, to taste
• freshly ground pepper, to taste
• 6          corn cobs
• pink pepper, to taste
• lime

1. Preheat oven to 350 F or heat grill to medium.
2. Mix cream cheese substitute, chopped garlic, parsley and oregano. Season with salt and pepper, to taste, and place on baking sheet. Twist sides and refrigerate 1 hour.
3. Grill corn or bake 30-35 minutes, or until tender.
4. Remove cream cheese mixture from baking sheet and cut into slices. Place on top of each corn cob. Sprinkle with pink pepper, to taste, and serve with lime.

Sweet and Spicy Vegan Coleslaw

Prep time: 10 minutes
Servings: 4

• 1          carrot, grated
• 10        Brussels sprouts, finely sliced
• 1          small red cabbage, grated
• 1          cup peas
• 3          spring onions, sliced diagonally
• 1          cup coriander, chopped

Dressing:

• 1          pack Violife Just Like Cream Cheese Original
• 1          garlic clove, finely minced
• 3          tablespoons olive oil
• 1/4       cup wine vinegar
• 3          tablespoons agave
• 1          tablespoon ginger, finely chopped
• 1/2       teaspoon chili flakes or chili paste (optional)
• toasted sesame seeds (optional)

1. In large bowl, toss carrot, Brussels sprouts, cabbage, peas, onions and coriander; mix thoroughly.
2. In small bowl, whisk cream cheese substitute, garlic, olive oil, wine vinegar, agave, ginger and chili flakes, if desired.
3. Pour dressing into salad and toss well. Garnish with toasted sesame seeds, if desired.

Source: Violife

Add nutritious, natural ingredients for a healthier you

(Family Features) When it comes to making tasty meals for your family, you probably know that ingredients matter. From vitamins and nutrients to sugar and acidity, it’s important to know what you’re using in your recipes at every meal and how each ingredient can impact all parts of the body.

To help understand how ingredients matter and how quality ingredients can keep your body healthy, consider these tips from registered dietitian, celebrity nutritionist and healthy cooking expert Keri Glassman, MS, RDN.

1. Mind your veggies. Nearly everyone knows veggies are a vital part of any healthy diet. They are high in antioxidants, vitamins and minerals, and pack loads of fiber, but not everyone knows what health benefits you get from specific vegetables. For example, Brussels sprouts are packed with vitamin C to support your immune health and dried figs are known for lowering blood pressure and optimizing digestion.

2. Just add lemon. Water with lemon can aid in digestion and boost your immune system due to its high vitamin C content, so adding it to water is one way to reap these benefits. While including lemons in your diet has its perks, it’s also important to know they are acidic in nature and eating highly acidic foods can impact your oral health.

3. Be mindful of acid attacks. Every day, everyone’s mouths go through hundreds of “acid attacks,” mainly due to eating and drinking. While a variety of foods can have positive health benefits, they also carry acids that can weaken tooth enamel. To help combat this, take advantage of the acid-neutralizing power of baking soda, an ingredient found in Arm & Hammer Toothpastes. Baking soda helps neutralize acids, while gently cleaning and removing plaque, so your teeth and gums stay healthy and strong. Find more information at ArmandHammer.com.

4. Say hello to healthy fats. Nuts carry healthy unsaturated fats and omega-3 fatty acids, which are good for cardiovascular health, mental health and cholesterol, so they can be a natural component for a healthy diet. Fat can be your friend, but stay mindful about not going overboard, as the calories can add up fast.

5. Avoid added sugar. Sugar can cause inflammation in people’s bodies and is known to potentially impact cardiovascular health and weight, and can have a negative effect on our teeth. Sugar is often a sneaky ingredient that can be found in condiments and salad dressings. Avoid added sugar by making homemade dressings using lemon juice, oil and herbs, or checking labels to make sure you avoid added sugar whenever possible.

Shaved Brussels Sprout Salad with Pecorino and Hazelnuts

Recipe courtesy of Keri Glassman, MS, RDN

Lemon Dressing:

• 1/2       cup olive oil
• 1/4       cup fresh lemon juice
• 1/2       teaspoon salt
• 1/4       teaspoon freshly ground black pepper

Salad:

• 1/2       cup hazelnuts, lightly crushed
• olive oil, to taste
• rosemary, to taste
• salt, to taste
• pepper, to taste
• 4          cups shaved Brussels sprouts
• 1/2       cup dried figs, chopped
• 1/3       cup finely sliced red onion
• 4          tablespoons Lemon Dressing
• 1          grapefruit, segmented
• 1/3       cup shredded pecorino cheese

1. Heat oven to 375° F.
2. To make Lemon Dressing: mix olive oil, lemon juice, salt and pepper.
3. On lined baking sheet, toss hazelnuts with olive oil, rosemary, salt and pepper, to taste.
4. Roast 10-15 minutes, or until lightly brown; let cool.
5. In large mixing bowl, toss roasted hazelnuts, Brussels sprouts, figs, red onion and dressing until combined.
6. Plate about 1/4 of mixed salad, top with a few grapefruit segments and sprinkle with
7. cheese.

Source: Arm & Hammer Toothpaste

Add tasty, crunchy grapes to seasonal dishes

(Family Features) The holiday season is typically marked by gatherings of friends and family. Whether you’re hosting overnight guests, drop-in visitors or an important seasonal meal, taking a fresh approach to the menu can make the get-together more special.

As you prepare for the festivities, consider recipes that feature healthy ingredients such as versatile California grapes, which come in three vibrant colors – red, green and black – and can add a palate-pleasing crunch and plenty of taste to everything from main dishes to sides and even desserts. Heart-healthy grapes are also perfect on their own as a snack and their natural beauty can help enhance any table as an edible garnish or fresh centerpiece.

Using grapes as a featured ingredient in your holiday dishes can provide a fresh twist on seasonal dishes, such as this Grape Dutch Baby or these Roasted Brussels Sprouts with Grapes and Balsamic Glaze. For dessert, use the natural sweetness of grapes to create a smooth Grape Caramel Sauce that can be served as a topping for ice cream or other seasonal desserts.

Seasonal Entertaining with Grapes

While the beautiful, vibrant colors of grapes can add visual interest to recipes, they can also serve a variety of purposes when hosting:

• Grapes can make for easy decorations when placed in bowls, on platters or draped from a cake plate.
• Grapes can be “frosted” with sugar, spices and chopped nuts then served as a finger food or used as a garnish to decorate cakes, cookies, puddings, mousses and other seasonal desserts. Simply dip grape clusters in liquid gelatin then roll in your desired mixture.
• Grapes make for a quick and easy hostess gift. Wrap multi-colored grape clusters in tissue paper then place them in a basket or tin tied with ribbon.

Find more holiday recipes at GrapesfromCalifornia.com.

Roasted Brussels Sprouts with Grapes and Balsamic Glaze

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

• 1          pound Brussels sprouts, trimmed and halved lengthwise
• 2          tablespoons extra-virgin olive oil
• pinch of salt
• freshly ground black pepper, to taste
• 1          cup red California grapes
• 2          tablespoons ready-to-use balsamic glaze

1. Heat oven to 450° F. 
2. On baking sheet, toss sprouts with olive oil, salt and pepper, to taste, until sprouts are well-coated. Roast until deep golden brown, about 17-20 minutes, turning sprouts halfway through roasting. Stir in grapes and roast 3-5 minutes. Transfer to bowl and drizzle with glaze or drizzle platter with glaze and pile sprouts on top.

Nutritional information per serving: 150 calories; 3 g protein; 20 g carbohydrates; 7 g fat (42% calories from fat); 1 g saturated fat (6% calories from saturated fat); 0 mg cholesterol; 30 mg sodium; 4 g fiber.

Grape Caramel Sauce

Prep time: 5 minutes              
Cook time: 15 minutes
Servings: 6

• 1          pound green or red California grapes, divided
• 1          tablespoon lemon juice
• 3/4       cup sugar
• 1/4       cup water
• 1/3       cup heavy cream (optional)
• large pinch of salt
• ice cream

1. In blender or food processor, combine 12 ounces grapes with lemon juice and puree. Set aside. Coarsely chop remaining grapes.
2. In medium saucepan, combine sugar and water then bring to boil, stirring a few times. Simmer without stirring, brushing down sides of pot with brush dipped in water if crystals start forming. When mixture has turned deep, golden brown, remove from heat and whisk in pureed grapes until smooth sauce has formed. Turn on heat and simmer until mixture has reduced by one-third and forms smooth caramel sauce. Whisk in cream and salt; stir in chopped grapes and serve over ice cream.

Nutritional information per serving of sauce: 200 calories; 40 g carbohydrates; 5 g fat (22% calories from fat); 3 g saturated fat (14% calories from saturated fat); 15 mg cholesterol; 60 mg sodium; 1 g fiber.

Grape Dutch Baby

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

• 3          large eggs
• 2/3       cup all-purpose flour
• 2/3       cup 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