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.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.
This versatile salad featuring chickpeas in a bright, fragrant dressing, holds well in the fridge. Make it in advance or keep it for leftovers. Nigella seeds, also known as kalonji, lend a sweet, nutty flavour with an ever-so-slightly bitter edge that pairs perfectly with sweet potato’s sweetness. Chickpeas please! Chickpeas are a great source of dietary fibre; just 1 cup (250 mL) contains 42 percent of the recommended daily allowance. They’re also a very good source of manganese, which is important for calcium absorption and blood sugar regulation.