Add grapes to your meal

Pasta.

PASTA with GRAPES and CHICKEN SAUSAGE

INGREDIENTS

170g spicy Italian chicken sausage, casings removed
2 tsp extra-virgin olive oil
1 large red onion, thinly sliced
3 cloves garlic, minced
3/4 cup low sodium chicken broth
1/2 cup non-fat half and half
1/4 cup grated Parmesan cheese
2 cups red California grapes, halved
1/2 tsp each salt and freshly ground black pepper
340g dry pappardelle or fettuccine
1/4 cup chopped Italian parsley
METHOD

Set a large pot of water on high heat. At the same time, brown the sausage in a large skillet over medium-high heat, breaking it up with a spoon. Once cooked, remove to a plate. Add the olive oil to the empty skillet, then the onion and cook until softened, about eight minutes. Add the garlic and cook one minute more. Stir in the broth and simmer until reduced by about half, about five minutes. Add the half-and-half, and bring to a simmer. Stir in the Parmesan and return the sausage to the pan. Add the grapes and parsley and turn off the heat. Season with salt and pepper.

Add the pasta and salt to taste to the boiling water. Cook until al dente; drain and transfer to the skillet. Pour the drained pasta into the skillet, toss and serve. -serves 6

CHICKEN and GRAPE AREPAS

INGREDIENTS

2 cups arepa flour (pre-cooked masa, also called masarepa, which can be found online and in Latin specialty grocers, as well as some supermarkets)
1/2 tspn salt
3 Tbsp safflower or grapeseed oil (divided)
1 cup shredded cooked chicken
1/2 tsp smoked paprika
2 spring onions, thinly sliced
Salt and pepper
1 cup sliced red and green California grapes
1/2 cup crumbled feta

METHOD

Preheat an oven to 180C. In a large bowl, combine the arepa flour and salt. Stir in 2 1/2 cups warm water and stir until smooth. Let stand five minutes. Knead the dough lightly and divide into eight pieces. Roll into a ball and then flatten to 1.25cm thickness.

Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add half the arepas, cover and cook until golden (about six to eight minutes.) Turn and cook uncovered, another six to eight minutes, adding more oil if needed. Transfer to a sheet pan and put in oven to keep warm. Repeat with the remaining arepas.

Once the arepas are cooked, heat the remaining tablespoon of oil in the skillet over high heat. Add the chicken, paprika, scallions, salt and pepper to taste and cook until chicken is slightly crispy and browned, about 5 minutes. To serve, split the arepas and stuff with chicken, grapes and feta. -serves 4

-For more grape ideas, go to GrapesfromCalifornia.com