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A Grape Idea


In Good Taste








Flavorful fruit serves as heart-healthy snack, inventive ingredient

(Family Features) Grapes make the perfect snack: they are delicious, with a juicy burst of flavor, and are hydrating, easy to eat and portable. Additionally, grapes are good for you, offering a variety of nutritional benefits.

Grapes are a natural source of beneficial plant compounds, including antioxidants and other polyphenols. At just 90 calories per serving, they also contain no fat, no cholesterol and virtually no sodium.

This healthy, handy fruit is also a versatile ingredient, making grapes a perfect way to enhance your favorite foods and recipes. With their delicately sweet flavor and vibrant hues of red, green and black, grapes lend a delicious and attractive addition to dishes from breakfast to dinner. The recipes that follow highlight the art of the possible with fresh grapes from California.

Find more recipes for every meal of the day at

Grilled Ginger Salmon and Grape Rice Bowl13212_aPO

Servings: 4

4          boneless salmon fillets (3 ounces each), skin on

kosher salt

freshly ground black pepper

2          tablespoons unseasoned rice vinegar

1          tablespoon grated fresh ginger

1          tablespoon honey

2          teaspoons extra-virgin olive oil

2          cups mixed green and red California grapes, halved

2          scallions, thinly sliced diagonally

4          cups hot cooked brown rice

2          cups finely shredded green cabbage

1          teaspoon sesame seeds

reduced sodium soy sauce (optional)

Heat grill to high and oil grates. Sprinkle salmon with salt and pepper; set aside.

In small saucepan, combine rice vinegar, ginger, honey and olive oil, and bring to simmer over high heat. Stir in grapes and scallions, and season with salt and pepper. Set aside off heat.

Grill salmon, skin side up, 5-6 minutes. Turn and grill another 2-3 minutes, or until salmon reaches desired doneness.

Divide rice among four bowls and top with cabbage and salmon. Spoon grape mixture over top and sprinkle with sesame seeds. Serve with soy sauce, if desired.

Nutritional information per serving: 487 calories; 23 g protein; 69 g carbohydrates; 13 g fat (24% calories from fat); 3 g saturated fat (6% calories from saturated fat); 43 mg cholesterol; 301 mg sodium; 6 g fiber.


Hearty Quinoa Salad with Grapes and White Beans13212_bPO

Servings: 12


2          cups (12 ounces) quinoa

2          cups vegetable stock

2          cups water

Lemon Pepper Dressing

1/2       cup white wine vinegar

1/2       cup lemon juice

2          tablespoons olive oil

1          clove garlic

1 1/2    tablespoons honey

1 1/2    teaspoons lemon peel, grated

1          teaspoon salt

1/2       teaspoon coarsely ground pepper


4          cups California grapes

2          cups Chinese pea pods, cut in 1-inch pieces

2          cups canned small white beans, drained

1          cup diced celery

1/4       cup minced cilantro

1/4       cup Anaheim peppers, chopped

12        lettuce leaves


Rinse and drain quinoa. In large saucepan, combine with broth and water. Bring to boil, reduce heat, cover and simmer 10-15 minutes. Drain any remaining liquid.

To prepare dressing, combine vinegar, lemon juice, oil, garlic, honey, lemon peel, salt and pepper; mix well. Add 1/2 cup of dressing to quinoa; mix well and cool.

Add grapes, pea pods, white beans, celery, cilantro and peppers to quinoa and mix well.

Refrigerate until ready to serve. Serve on lettuce leaves.

Nutritional information per serving: 219 calories; 8 g protein; 40 g carbohydrates; 4 g fat (18% calories from fat); 0 mg cholesterol; 363 mg sodium; 5 g fiber.


Fruit Breakfast Crepes 13212_cPO

Servings: 6


1/2       cup low-fat milk

1          egg

pinch of salt

3/8       cup (1.5 ounces) flour

1          tablespoon butter, melted


1 1/2    cups California grapes, halved

1 1/2    cups oranges, peeled, sliced and quartered

1          tablespoon sugar

1/8       cup orange juice or orange flavor liqueur

1          teaspoon grated orange peel

6          tablespoons nonfat sour cream

Cinnamon sugar

1          tablespoon granulated sugar

1/2       teaspoon cinnamon

In blender, combine milk, egg and salt; add flour and butter. Blend at high speed 1 minute.

To make filling, combine grapes, oranges, sugar, liqueur or juice, and orange peel; set aside.

Heat lightly-buttered 7-inch skillet or crepe pan over medium-high heat. Pour 3-4 tablespoons batter into pan; tilt to spread batter to cover bottom of pan. Cook over medium-high heat about 1 minute, or until batter is set. Turn crepe and cook about 30 seconds, or until lightly browned.

Fill each crepe with 1/2 cup of filling; fold in half or roll up. Top with 1 tablespoon sour cream and sprinkle with cinnamon sugar mixture.

Nutritional information per serving: 145 calories; 4 g protein; 26 g carbohydrates; 3 g fat (20% calories from fat); 1.7 g saturated fat (11% calories from saturated fat); 39 mg cholesterol; 80 mg sodium; 1.7 g fiber.


Roasted Squash and Grape Salad with Pesto13212_dPO

Servings: 4

24        ounces cubed butternut squash (1 1/2-inch pieces)

1          tablespoon extra-virgin olive oil

1          tablespoon chopped fresh rosemary

kosher salt

freshly ground black pepper

2          tablespoons reduced-fat prepared pesto

1 1/2    cups halved red or green California grapes

4          ounces bocconcini, drained and quartered

4          cups arugula

Heat oven to 425 F.

Place squash on sheet pan with sides and drizzle with oil, rosemary, salt and pepper. Mix well and roast until squash is browned and soft, about 25-30 minutes, turning after 15 minutes.

In large bowl, combine warm squash with pesto; add grapes and cheese and gently toss. Season with salt and pepper, to taste.

Divide arugula among four serving plates, top with squash mixture and serve.

Nutritional information per serving: 264 calories; 8 g protein; 33 g carbohydrates; 13 g fat (44% calories from fat); 5 g saturated fat (17% calories from saturated fat); 25 mg cholesterol; 223 mg sodium; 5 g fiber.


The Eyes Have It

Recent research from the Bascom Palmer Eye Institute at the University of Miami, funded by the California Table Grape Commission, suggests that eating grapes may help contribute to eye health. The laboratory study showed that a grape-enriched diet preserved the retina’s structure and function against damaging oxidative stress.

Findings from two earlier laboratory studies at different universities also showed that grape consumption helped protect the retina from deterioration.

March 15, 2017 |

Wining and Dining


In Good Taste









Refreshing ideas for easy entertaining

(Family Features) Whether you’re hosting a small weekend get-together, a large holiday gathering or anything in between, entertaining friends and family will always provide an opportunity to create memories that last a lifetime. However, no host wants to miss out on the highlights because of an endless to-do list in the kitchen. With the right recipes and refreshments, it’s easy to throw a successful, enjoyable dinner party for both you and your guests.

One way to take the guesswork out of meal planning is by starting with the wine you’re planning to serve and working backwards. Chardonnay is a favorite varietal of many wine lovers and Edna Valley Vineyard has crafted award-winning, food-friendly Chardonnay from California’s central coast for more than 35 years. Featuring bright layers of white peach and apricot alongside notes of pineapple and brown spice, this white wine is a sure bet to complement a range of dishes and elevate any meal.

One savory example that pairs perfectly with Chardonnay is Grilled Panzanella Salad – a quick and delicious dish that can serve a small group using a few basic ingredients and leftover bread.

For more easy entertaining recipes and ideas, visit

Grilled Panzanella Salad13327_bPO

Serves: 4-6


8             ounces day-old sourdough bread

2             tablespoons extra-virgin olive oil

kosher salt

1             clove garlic

1             cup roasted red bell peppers, sliced into 1/2-inch pieces

1 1/2             cups yellow grape tomatoes, halved

1/2             cup Nicoise or Kalamata olives, halved if large

1/4             cup chopped fresh basil

1/4             cup grated Asiago cheese

Balsamic Vinaigrette

1 1/2             tablespoons golden balsamic vinegar

1/4             teaspoon minced garlic

1/4             cup extra-virgin olive oil

salt, to taste

pepper, to taste

Heat grill or grill pan to medium heat.

For salad: Cut bread into 1-inch thick slices. Brush both sides with olive oil and season with salt.  Grill bread on both sides until toasted and grill marks are present. When bread is cool enough to handle, rub garlic clove on both sides. Cut into 1-inch cubes.

In large bowl, combine bread, peppers, tomatoes, olives, basil and cheese.

For balsamic vinaigrette: In small bowl, combine balsamic vinegar and garlic. Whisk in olive oil in slow stream until combined. Season with salt and pepper, to taste.

Toss vinaigrette with salad and serve immediately. Garnish with additional fresh basil and grated cheese, if desired.

March 8, 2017 |

Connect Kids with Food for Healthy Habits


In Good Taste









(Family Features) More than nine in 10 millennial moms think it’s important for their kids to learn about where their food comes from, and more than three-quarters of those moms actively do things with their kids to help learn just that, according to recent findings.

Building healthy habits is the top reason moms cite for encouraging more learning when it comes to food, according to research conducted by IPSOS on behalf of Cuties – the sweet little clementines. Even when the weather is colder outside, these tips make it fun for families to learn about where their food comes from and help encourage kids to eat healthy for a lifetime.

1.     Grocery shop together or go to a farmers market. Many cities now have year-round indoor markets, where together you can select fruits and veggies to try. Often the farmers are there, so you can learn about produce and get ideas for how to prepare unfamiliar items at home

2.     Cook with your kids. Find fun recipes that let them explore fresh foods where they can be creative. Find age-appropriate ways to involve them, like stirring or measuring, and encourage them to get hands-on with recipes, such as this fun Flower Salad recipe from registered dietitian Ellie Krieger.

3.     Explore the story of where some of their favorite foods come from. Kids learn and remember information when it comes in the form of a story. Cuties is giving families the chance to uncover those stories by encouraging them to submit questions using #AskAGrower on Facebook. Actual growers will answer with stories about how this sweet, seedless and easy-to-peel fruit is grown with care by their family of growers. A video series at also helps bring the stories to life.

“Making learning about food fun is good for the whole family,” Krieger said. “It encourages kids – and parents – to explore new foods and be more connected to where their food comes from. It’s truly a ‘healthy’ conversation to have together.”

Flower Salad13541

Recipe courtesy of Ellie Krieger

Servings: 1


1             Cuties clementine

9-10             thinly sliced strips red bell pepper, cut in 1-inch pieces

1/2             grape tomato

1             celery stick, cut to 3 inches

2             small leaves romaine lettuce

1             piece English cucumber, unpeeled, seeded and cut to 1 1/2 inches then thinly sliced



2             tablespoons plain Greek yogurt

1/2             teaspoon honey

1/4             teaspoon fresh lemon juice

Peel clementine and separate sections almost all the way, leaving attached at the base. Place on plate with base down. Place piece of red bell pepper between each citrus section, and half tomato in center to form flower.

Place celery and lettuce leaves underneath as stem and leaves. Arrange cucumber slices below to represent grass.

In small bowl, stir together yogurt, honey and lemon juice.

Serve dip in dish alongside flower, or in a mound underneath cucumber slices.

Nutritional information per serving: 76 calories; 0.5 g total fat; (0.3 g saturated fat, 0.2 g poly fat); 4 g protein; 15 g carbohydrates; 2 g fiber; 2 mg cholesterol; 21 mg sodium.



March 1, 2017 |

Ripe for Pairing


In Good Taste








(Family Features) Enjoying the bounty of harvest means creating dishes that celebrate the most intense character and flavors a region can deliver. Put a fresh twist on farm-to-table goodness by pairing two vine-ripened garden treasures: heirloom tomatoes and crisp, refreshing white wine.

Northern California’s Sonoma County is known for some of the nation’s finest vineyards. It’s also a culinary destination with a wide range of farms and artisan food purveyors. The Kendall-Jackson Wine Estate and Gardens offers the best of both: sampling wine while exploring the four-acre estate’s culinary garden, which offers a wide array of unique crops, including 150 varieties of heritage tomatoes.

Inspired by the annual Kendall-Jackson Heirloom Tomato Festival, which celebrates its 20th anniversary this year, these recipes are a twist on classic favorites, delighting the palate by pairing farm-fresh tomatoes with the perfect wine. A perfect accompaniment to grilled chicken, this simple tomato and mozzarella salad is only better paired with Chardonnay. Or, for an elevated take on an old southern favorite, serve up these fried green tomatoes with a glass of Sauvignon Blanc.

Find more pairing tips and recipes featuring seasonal ingredients at

Heirloom Tomato and Mozzarella Salad 13386_A

Servings: 4

2 1/2    pounds heirloom tomatoes, mixed varieties

1/4       cup good quality extra-virgin olive oil

kosher salt, to taste

freshly ground black pepper, to taste

1/4       cup micro basil (or 1 dozen basil leaves, sliced and torn), divided

2          large balls fresh mozzarella, cut into wedges

flaked sea salt

Slice tomatoes into 3/4- to 1-inch thick wedges. In large bowl, add tomatoes, olive oil, kosher salt, pepper and half the basil. Toss and allow to marinate 2 minutes. Arrange tomatoes and mozzarella on serving plate, alternating each. Pour marinating liquid over tomatoes and mozzarella. Garnish with remaining basil and sprinkle with sea salt and pepper.

Serve with Kendall-Jackson Grand Reserve Chardonnay. Chardonnay’s flavors of orchard fruit complement the sweetness of late summer tomatoes.


13386_BFried Green Tomatoes with Delice de la Vallee

Servings: 4

2          large unripe green tomatoes, sliced 1/2-inch thick

1          cup buttermilk

1/2       cup all-purpose flour

1/2       cup cornmeal

1          teaspoon kosher salt

1/4       teaspoon black pepper

2          tablespoons rice oil (or other neutral flavored oil)

1/4       teaspoon good quality sea salt

1/4       cup Delice de la Vallee

1          ounce trout caviar, for garnish (optional)

1          ounce purslane, picked

In medium bowl, soak tomatoes in buttermilk at least 30 minutes (or as long as overnight).

In large bowl, mix flour, cornmeal, kosher salt and pepper. Using tongs or fork, remove tomato slices from buttermilk and coat with cornmeal-flour mixture.

In 12-inch cast iron skillet, add oil and heat over medium-high heat. Place tomato slices in skillet in batches and fry until golden brown on both sides.

Place fried tomatoes on paper towel-lined plate and sprinkle with sea salt. Place tomatoes on serving plate and garnish with cheese, caviar, if desired, and purslane.

Serve immediately with Kendall-Jackson Vintner’s Reserve Sauvignon Blanc. The crisp Sauvignon Blanc matches the acidity in the tomatoes.


Note: Fromage Blanc, cream fresh or sour cream can be substituted for Delice de la Vallee.

February 22, 2017 |

Easy Potluck Party Dishes


In Good Taste








(Family Features) As the saying goes, sharing is caring, and nothing spreads a little love like a potluck gathering among family and friends. Whether you’re celebrating the holidays or at a watch party for your favorite team, bring a simple make-and-take recipe for a tasty good time.

Not only does a potluck menu take some pressure off the host, it gives each guest the chance to share beloved recipes and introduce new dishes featuring favorite ingredients. One sure bet for a crowd pleaser is the rich flavor of Musselman’s Apple Butter, a classic Pennsylvania Dutch spread made with apples and cinnamon that can add a special touch to your favorite sweet or savory recipes.

Be sure your dish arrives looking as good as it tastes with these tips for smart food transport:

  • Keep plastic wrap or foil from touching food on a serving platter by inserting toothpicks to create a tent.
  • For hot dishes, such as these Sweet Bacon Smokies, prevent the condensation that accumulates in the lid from dripping on food by wrapping the lid with a small cloth or paper towels.
  • Use an insulated cooler to maintain the temperature of a dish for longer journeys, but for a short distance, place the serving dish in a larger pan lined with towels for a hot dish or with ice-filled plastic bags to keep a cool dish chilled.

Find more recipes just right for sharing at

Sweet Bacon Smokies

1          package bacon13437_A

1          package little smokies (little sausage or hot dogs)

1          cup Musselman’s Apple Butter

Heat oven to 350 F. Place parchment paper on jelly roll pan or other edged baking pan.

Cut bacon strips into thirds. Wrap each strip of bacon around a smokie, piercing with toothpick to hold bacon in place. Place smokies on pan.

Baste each smokie with generous amount of apple butter.

Bake 20 minutes. Remove and flip each smokie. Baste again with apple butter.

Reduce heat to 275 F and bake another 20 minutes until bacon is cooked to desired doneness. Make sure apple butter doesn’t burn.

Transfer smokies to slow cooker on low heat to keep warm for serving.


Apple Butter Gooey Butter Cake


1          cup flour

3/4       cup sugar13437_B

1 1/2    teaspoons baking powder

1/2       teaspoon salt

1          egg

1/4       cup unsalted butter, melted

2          tablespoons milk

1/2       teaspoon vanilla extract


4          ounces cream cheese, softened

1          cup Musselman’s Apple Butter

1          egg

1/4       cup unsalted butter, melted

1/2       teaspoon vanilla extract

1          cup powdered sugar

1/2       teaspoon ground cinnamon, plus additional for serving

1/2       teaspoon ground nutmeg

whipped cream

Heat oven to 350 F. Lightly grease 8-by-8-inch square pan.

To make cake: In large mixing bowl, whisk together flour, sugar, baking powder and salt. Whisk in egg, melted butter, milk and vanilla until moistened. Spread evenly in pan

To make filling: In large bowl with electric mixer, beat together cream cheese and apple butter until smooth. Beat in egg then beat in melted butter and vanilla. Scrape bowl then beat in powdered sugar, 1/2 teaspoons cinnamon and nutmeg.

Spread filling over cake; bake 45-50 minutes, or until center is set. Do not overbake as center should be slightly gooey. Cool completely before serving.

Garnish with whipped cream and dust with cinnamon to serve.

February 15, 2017 |

Create a Cold-Weather Solution


In Good Taste








(Family Features) While it can be a challenge, there are several ways to pair food and wine appropriately during winter, despite bitter weather.

Just because it’s colder doesn’t mean it’s time to stop enjoying the lively and nuanced flavors of chilled wine. While once only sipped on warm days of summer, rosé, for example, has become a year-round wine to enjoy any time with its crisp and cool strawberry and rhubarb flavors

A warm, comforting dish, like this Roasted Chicken with Salsa Verde from James Beard award-winning chef Jonathan Waxman, combines well with rosé during the cold season. As the chicken roasts in the oven, it warms the kitchen and fills the house with wonderful aromas, tempting any chef or home cook to steal a sip of wine.

One reasonably priced wine that matches chicken well is Angeline California Rosé of Pinot Noir. The crisp flavors of light red fruits combine with the herbs accompanying the chicken. It’ll also complement the many other flavors of winter, when an array of dishes hit the table and challenge hosts to find the right wine to serve.

For more wines that work well in wintertime, visit

Chicken and Salsa Verde

Recipe courtesy of chef Jonathan Waxman13551

1    fresh free-range organic chicken (4 pounds)

sea salt, to taste

freshly ground black pepper, to taste

1/4   cup extra-virgin olive oil

1       lemon


Salsa Verde:

1/4    cup capers in salt

4        anchovy filets

3        cloves garlic

1/2     cup chopped fresh parsley

1/2     cup chopped arugula

1/2      cup chopped fresh basil

1/2      cup chopped fresh cilantro

1/4      cup chopped tarragon

1/4      cup chopped fresh chives

1/4      cup chopped fresh sage

1          cup extra-virgin olive oil

1/4      teaspoon sea salt


To make chicken: Heat oven to 450 F.

Wash chicken in hot water. Dry with paper towels.

Using kitchen shears, cut out backbone of chicken and remove any fat (this can be added to chicken stock). Using heavy chef’s knife, cut out breastbone. Season halves with sea salt and black pepper.

Place chicken halves, skin side up, on two sizzle platters and dab with olive oil. Cut lemon in half and place 1 half, cut side down, next to chicken on each platter.

Roast chicken 35 minutes, basting every 10 minutes. When done, remove chicken to platter and pour off excess fat. Cut each breast in half and cut the thigh from the leg. Serve with salsa verde (recipe below) and garnish with roasted lemon.

To make salsa verde: Soak capers in cold water 1 hour then drain.

Soak anchovies in cold water 15 minutes then pat dry and remove bones.

Using mortar and pestle, smash capers, anchovies and garlic, until smooth, then transfer to large bowl.

Add all herbs and olive oi

Season with sea salt.

Pair each serving with Angeline California Rosé of Pinot Noir.


February 8, 2017 |

Bake a Batch of Bars for Dessert


In Good Taste









(Family Features) With baking season here, it’s time to turn on the oven, bring out the recipes and enjoy the spicy aromas wafting from the kitchen – a promise of delicious treats ahead.

Bars, whether they are cookie, cake or even pie, are the easiest to make and serve, especially when there’s a crowd clamoring for dessert. You might have a pumpkin or sweet potato bar in your repertoire, but Aunt Nellie’s suggests Carrot Crumble Bars for a change of pace.

Grab a jar of glazed, sliced carrots, slightly sweet and spicy, and ready to enjoy in numerous ways. They are also a great time-saving step for this delicious dessert. They’re cooked and ready to eat, so just puree the entire jar of carrots and add the remaining four ingredients. That’s it for the tasty filling, which is nestled between a crunchy oat crust and topping. Start to finish in under an hour, most of the ingredients are probably already in your kitchen. Plus, they can be made a couple of days in advance and refrigerated until serving time.

The family can enjoy them for a yummy weeknight dessert or make them company-perfect topped with a dollop of whipped cream or a scoop of vanilla ice cream, sprinkled lightly with pumpkin pie spice. Find this and other recipes from Aunt Nellie’s jarred vegetables at


Carrot Crumble Bars13513

Prep time: 15 minutes

Cook time: 30 minutes

Servings: 16



1      cup all-purpose flour

1      cup old-fashioned oats

1/2  cup packed light brown sugar

6      tablespoons unsalted butter, melted


1      jar (15.5 ounces) Aunt Nellie’s Glazed Small Sliced Carrots

1      egg, beaten

1/4   cup granulated sugar

1       teaspoon pumpkin pie spice or ground cinnamon

1       teaspoon vanilla extract

Heat oven to 350 F.

In large bowl, combine flour, oats and brown sugar. Add butter; stir to coat. Reserve 1/3 cup for topping. Press remaining mixture evenly into bottom of 9-inch square baking pan lined with aluminum foil, if desired. Bake 10 minutes, or until lightly browned and set.

For filling, place carrots and liquid in food processor or blender container; puree until smooth. Transfer to medium bowl. Add egg, sugar, pumpkin pie spice and vanilla; stir until well combined. Pour over baked crust.

Sprinkle carrot mixture evenly with reserved crumbs. Bake 30 minutes, or until knife inserted near center comes out clean. Cool completely on wire rack. Refrigerate until firm.

Cut into 16 squares. Refrigerate leftovers, covered, for up to 3 days.

Nutritional information per serving: 140 calories; 2 g protein; 22 g carbohydrate; 5 g fat; 70 mg sodium; 23 mg cholesterol; 1 g dietary fiber; 1 mg iron; .09 mg thiamin; 1,230 IU vitamin A; .4 mg vitamin C.








February 1, 2017 |
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