Tasty. Easy. Healthy.

I think we would all agree that grapes are a great on-the-go snack, but how many of you would think of grapes when you think of lamb, or combining them in a fun appetizer with blue cheese and bacon?

Whether green, red, or purple, there are ways to use grapes in your cooking to take your food to another level. The health benefits of the grape are numerous, from aiding in the prevention of constipation, indigestion and fatigue as well as being great sources of vitamins A, C, B6 and folate.

One of my favorite recipes for grapes is my balsamic roasted grapes. This has to be one of the easiest, fool-proof things to make and it has a “wow” factor for dinner guests. I start with red organic grapes. I heat my oven to 400 degrees. Wash and dry the grapes. If you have kids to help in the kitchen get them to pick the grapes off the bunches and place on a rimmed baking sheet. From there you will liberally drizzle the grapes with extra virgin olive oil, balsamic vinegar, kosher salt and about 1 tablespoon of finely chopped rosemary per sheet pan of grapes. Place the grapes in the oven and roast until they are soft and have a bit of caramelization. Depending on the size of the grapes, it will take about 25-40 minutes.

When the grapes are done, they can be served on top of meat — my favorite is with lamb. They are also great on top of a cheese, like brie, for a party appetizer. The balsamic roasted grapes are an unusual and easy addition to your repertoire of recipes.

Other ways to add more grapes into your diet: freeze them and eat as a snack; they are like Popsicle bites. You can also cut the grapes in half and use in a salad with candied nuts and a Dijon vinaigrette. If you come across especially large varieties you can cut in half lengthwise and put a piece of blue cheese and a tiny piece of bacon on each one for an appetizer bite.

Until next time, stay fresh and delicious!

~ Chef Domenica