Canadians often think of grapes as a popular snack and lunchtime item, but why not consider using them to refresh and revitalize our meals?

Popular Canadian celebrity Chef and TV personality, Roger Mooking, has been working with California Grapes to integrate this refreshing fruit into a variety of meals that will add some freshness and a boost of flavour to your next meal on or off the grill.

“Adding California grapes to your favourite recipes adds vibrant colour and a fresh twist to any dish,” says Roger Mooking. “It’s something you may not normally think of – adding this popular snack to everyday meals – but it’s a game changer, and one that my kids love, too.”

Here are some easy recipes created by Chef Mooking, that will show how grapes can enhance your next Caesar salad with a burst of flavour, add a new twist to traditional grilled skewers and create a definite crowd-pleasing appetizer that takes flatbread to a new level.

Kale & Red California Grape Caesar Salad

Recipe images courtesy the California Table Grape Commission

Serves 4

Ingredients

• Caesar Dressing (Egg-Free)
• 1/4 tsp. crushed garlic
• 1 filet of cured anchovy
• 1/8 tsp. yellow mustard
• 1/4 tsp. nutritional yeast
• 2 Tbsp. freshly-grated Parmesano Reggiano cheese
• 4 Tbsp. extra virgin olive oil
• 1 Tbsp. freshly squeezed lemon juice
• 1/2 Tbsp. sour cream

Salad

• 1 1/2 cups halved, red California grapes
• 6 cups packed, shredded or chopped kale, centre stem removed
• 3 cups thinly julienned fennel bulb
• Caesar Dressing (above)
• 1/4 cup grated Pecorino Romano cheese
• Grilled baguette slices (optional)

Directions

In a medium bowl, mix garlic, anchovy, mustard, yeast, and parmesan; combine until it forms a smooth paste. Using a whisk, slowly drizzle in the olive oil, whisking vigorously. Whisk in lemon juice, until well combined. Add sour cream and whisk until well combined. Set aside.

In a large bowl, combine grapes, kale, fennel and dressing. Toss gently to ensure the dressing coats all fruits and veggies in the bowl. Plate salad evenly across 4 plates. Top salad with grated pecorino cheese and serve immediately with a piece of crusty toasted grilled baguette.

Harissa Pork & Black California Grape Skewers

Recipe images courtesy the California Table Grape Commission

Serves 4

Ingredients

• 1 lb. pork tenderloin
• 2 Tbsp. harissa paste
• 20 quartered red onion pieces
• 20 fresh mint leaves
• 20 black seedless California grapes
• Kosher salt to taste
• freshly ground black peppercorns to taste
• 1 Tbsp. honey
• 1 Tbsp. water

Directions

Remove the silver skin on the pork with a thin, sharp knife and discard. Dice the pork into roughly 1-in. dice and place in a medium bowl(approx. 20 cubes of pork). Add harissa paste and mix well. Cover and refrigerate for 1 hour or overnight.

Heat a grill to medium-high heat. While grill is heating, prepare skewers.

Using 4 (12-in.) stainless steel skewers, skewer ingredients starting with marinated pork, then onion, mint and black grapes, placing 5 of each of the ingredients on each skewer. Season skewers with salt and pepper and place them on hot, clean grill grates; cook on all sides for approx. 10 minutes.

While the skewers are cooking, combine honey and water in a clean dry bowl. After the 10-minute cooking time, brush the honey mixture over the skewers on all sides and let cook for another minute or until meat is fully cooked. Make sure honey is added at the end to prevent burning.

Prosciutto, Rosemary & Green California Grape Grilled Flatbread

Recipe images courtesy the California Table Grape Commission

Serves 4

Ingredients

• Dough (or substitute with 755 grams ready prepared pizza dough)
• 3 cups all-purpose flour
• 2 tsp. Kosher salt
• 1 1/2 cups whole milk
• 2 tsp. active dry yeast
• 1 tbsp. olive oil for dough
• Finishing
• 1 1/2 cups halved green California grapes
• 2 tsp. chopped fresh rosemary
• 1/8 tsp. freshly ground black pepper
• 2 tsp. olive oil
• 250 grams Chevre goat cheese (about 1 cup)
• 8 pieces prosciutto
• Extra virgin olive oil for drizzling
• 1/4 tsp. dried red chili flakes (optional)

Directions

For the dough: Combine flour and salt in a clean dry stand mixing bowl and mix well on the lowest speed. In a pot, warm milk slightly to bring it to room temperature; do not let it bubble or boil. Add yeast to the milk, mix and let it dissolve until the mixture starts to show bubbles from the yeast blooming.

Add the milk-yeast mixture and olive oil to the flour/salt mix in stand mixer bowl, then using the dough hook attachment, knead on medium speed for 10 minutes. Remove the dough hook and cover with plastic wrap. Keep at room temperature to allow the dough to rise and rest for 1 hour.

Once the dough has risen, punch it down and knead it lightly for 30 seconds, then divide the dough into 4 equal sized balls (188 grams each). Place the dough balls on a plate and cover with plastic wrap; keep at room temperature.

To make the flatbread: Heat a grill with a lid to medium heat. While the grill is heating, add grapes, rosemary, black pepper, and olive oil to a bowl and toss well until grapes are evenly coated.

Form each ball of dough into a log about 3-in. long. On a lightly dusted board, roll out the dough into a thin long oval that is 1/8-in. thickness.

Oil grill well before placing an oval of dough on hot grill. Close the lid and let dough cook on one side for approx. 3 minutes or until grill marks appear on the underside of the dough and it has set in shape. Flip the dough over and distribute 1/4 of the goat cheese, then 1/4 of the grape mixture evenly over the dough, leaving a small rim of crust. After approx. 4 - 5 minutes, carefully remove the dressed flatbread from the grill and place on a cutting board.

Cut the flatbread on a diagonal into 6 equal pieces. Top with ¼ of the prosciutto and finish with dried red chili flakes, if desired. Drizzle some olive oil around the crust and over the flatbread.

Repeat assembly and cooking with the remaining dough and ingredients.

For more information, tips and additional recipes visit grapesfromcalifornia.com and follow on Instagram @grapesfromca.