I can’t tell you the number of times I’ve had to throw a way a big bag of mushy, wilted grapes. I hate wasting food, so it always makes me sad.
But this is the “Lori Buys Grapes” timeline: 1.) Think “Yeah! Grapes! Grapes are healthy. I’m going to eat these with my lunch every day!” as I cruise by them at the store, 2. ) Buy the GIANT bag of grapes, because that’s the only size there is, and I feel like a cheap bastard taking half the grapes out the bag and sneaking them into another bag, just so that I can buy a smaller bag, 3.) Eat grapes every day (for two days), then get tired of them, 4.) Try to push grapes on Jeff every day for a week, only succeed half the time, 5.) Throw shriveled halfway-to-raisin-status grapes in the trash, feel like a grape failure again.
I know, it’s a lot of drama over a bag of grapes around here. The good news is that in the last year or so, I’ve been SUPER into adding grapes to savory food, which makes it a lot easier to get through a bag of them. I’ve roasted them with sausage and added them to salads. Here, I’ve paired them with homemade kale pesto, hazelnuts and Salemville® Smokehaus Blue® cheese, all on top of a soft and chewy whole grain naan bread. This Kale, Grape & Blue Cheese Flatbread can be served as a light vegetarian meal, or it can be cut into small pieces and served as a party appetizer.
Do you have a great recipe that uses blue cheese? Salemville is inviting home chefs to enter their favorite recipe using Salemville® Amish Blue cheese for a chance to win 1 out of 9 cooking prizes. The amazing prizes include a Le Creuset® 6-piece Signature Cooking Set and Kitchen Aid® 5-Quart Artisan™ Stand Mixers! Enter the contest through the “How Do You Blue?” app on Salemville’s Facebook page or through their website: www.salemville.com.
For the Kale Pesto:
For the Flatbreads:
Disclaimer: This post is part of a relationship I have with Saputo Specialty Cheese for recipe development. Posts like this help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.