Fun (Foodie!) Friday: A Grape Week

Hi Friends,

Sadie here: Did you have a "grape" week?  What plans are you looking forward to this weekend?

We are looking forward to heading to Dewberry Farm (weather - stay nice!).  Well, I don't actually care if the weather stays nice or not since I am warm and comfy in my house aka Mommy's womb.  But I hope the weather stays nice for my family!

As you know, we had a Grape Exploration this week (thank you, Whole Foods Market), and we saved the best for last.  Well, Mommy and I enjoyed this recipe the most.  (And check out the recipe books mentioned in our Monday post for more grape ideas!).  You can also read about our Grape Exploration from Monday, Tuesday, and Thursday.

Image Credit: Mad Max and Family / Tara J

Image Credit: Mad Max and Family / Tara J

Image Credit: Mad Max and Family / Tara J

Image Credit: Mad Max and Family / Tara J

From the green black red: recipes for cooking and enjoying california grapes book that we talked about on Monday:

Fruited Tabbouleh

Fresh grapes and orange take the place of tomato and masses of garlic in this variation of a classic bulgur wheat salad.  This seems to suit a wider audience while still retaining the salad's healthy appeal.

Serves 6
2 1/2 Cups Chicken or Veggie Broth (We use veggie of course!)
1 1/2 Cups Bulgur Wheat
1 1/2 Cups Green, Red, and / or Black Grapes
1 Medium Orange, Peeled and Diced
1/2 Cup Minced Red Onion
1/4 Cup Chopped Fresh Mint Leaves
1/2 Cup Extra-Virgin Olive Oil (We are plant-strong, so we leave out oil.)
3 Tablespoons Fresh Lemon Juice
1 Tablespoon Sugar
1/4 Teaspoon Salt (We leave out salt.)
1/4 Teaspoon Ground Ginger
3/4 Teaspoon Ground Cumin
1/2 Teaspoon Pepper

In a medium saucepan, bring the broth to a boil.  Stir in bulgur, cover, and remove from the heat.  Let rest for 25 minutes.  Fluff with a fork and cool completely.

In a large bowl, stir together the bulgur, grapes, orange, onion, and mint.  In a small bowl, whisk together the oil, lemon juice, sugar, salt, ginger, cumin, and pepper.  Pour the dressing over the bulgur mixture and toss well.  Keep chilled until ready to serve.

... We really enjoyed this tasty recipe, and we hope you do too.  Let us know what you think.  Last weekend we had it as a side with brown rice and roasted tomatoes.  It would also make a great side with a sandwich!

How are you incorporating grapes into your meals?  Have you been to Whole Foods Market lately for your produce?

-Sadie of Mad Max and Family

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