I love combining sweet and sour, and pickled grapes are an easy way to do that. They can be eaten as a snack or added to salads or mild-tasting food like white fish and chicken (they’re a key ingredient in the Roasted Chicken with Pickled Grapes recipe. Try roasting the grapes to intensify the flavour blend.
Frozen grapes are lousy when they’re thawed, but they’re amazing to eat frozen—or to use as ice cubes. Remove and discard grape stems. Wash grapes and toss in raw sugar while still damp (optional). Place grapes on towel to air-dry for 15 minutes (you could also put them in a dehydrator on its highest setting for 5 minutes to dry), transfer to rimmed baking tray, and spread in single layer. Freeze until solid and then transfer to airtight container.
Cut lemon into thin rounds, discarding pith-filled tops and bottoms. Place lemon in 1 qt (0.95 L) Mason jar (or other clean container).
Clean and halve grapes, removing any seeds and filling Mason jar as you go. Leave 1 in (2.5 cm) of headspace.
Place vinegar, water, and honey in medium pot and bring to a boil over high heat. Immediately pour liquid into jar to cover grapes, leaving 1 in (2.5 cm) headspace (itu2019s okay if you have more than this; just shake jar a few times a day for first few days to distribute grapes). Place airtight lid on top and transfer to fridge to sit for a week before eating.
This recipe is part of the Why Preserve? collection.
This vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
This creamy dip will be your go-to for dunking vegetables or for spooning over roast chicken or root vegetables as a sauce. Compounds found in fennel have been shown to stimulate the production of T-cells in our body, which, in turn, may help improve our immune response to infections. If white is right If you would like to stay on the white theme, try serving this dip with an array of white vegetables such as endive leaves, jicama sticks, daikon rounds, steamed nugget potatoes, and cauliflower florets.
The stars of this delicious curry dish are yellow and orange fruits and vegetables, which are high in a form of carotenoids called xanthophylls. These compounds have more of a yellow pigment as opposed to their orangier cousins, the carotenes. While a powerful antioxidant, xanthophylls are mostly associated with maintaining good eye health. Mix and match This curry is easily adaptable to whichever vegetables you have on hand. Experiment to find your favourite combination.