Roasted Grape Vinaigrette

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I hated grapes as a kid but I made an exception for them if they were peeled. Yes, I was that kid and it still pertains to some tannic skinned fruits today. I also didn’t like the seeds which just made me all kinds of high maintenance for my mom when trying to get me to eat them – whether it be an afternoon snack or snook into my Marvel comic laced lunch box.5b9e1356-8d89-4234-978c-d4cf317d2f31

aac18d07-cd28-4cbb-970a-25da0a8e3c62And then when I was around 6 or 7, I’m not sure, we found out that I was allergic to everything that bloomed or breathed in nature. It was a rough life as a kid but it was a good life nonetheless, once you find out all the things you’re allergic to, you simply calculate your next move, like chess, and carry-on. There were moments when I’d reach for something and forget to read the label, a few arm scratches later and all my senses were aroused and I was scrambling for Benadryl and a puff of my inhaler. Yes, allergies and asthma is no fun as an energetic youth who had a passion for life the way I did. But I survived and I’m here to tell you all about it.

These days my allergies have somewhat tamed down. I no longer require a weekly visit to get allergy shots and I am able to eat half of the foods I used to be allergic to. So I occasionally enjoy a handful of grapes as long as they’re washed thoroughly – because I learned that with some of my allergies it was about the tree or vine that the fruit itself grew on…interesting huh?3fa33a5e-400a-4597-8750-3ea5fef82c62

I later learned that it was called OAS, Oral Allergy Syndrome, and it happens when one eats  raw or uncooked fruit. You can read more about it here. Once I discovered that it had a name, life became a little bit easier and I was like give me all the fruit pie I can stand! And one frustrating thing about the allergy is that I didn’t always have symptoms – it happened when I was about 7 or 8 years of age. And till this day, there are those days where I all I long for is a juicy peach or sweet gala apple to be devoured in the palm of my hand.

I won’t even tell you about how heartbroken I was when tomatoes got thrown in to the mix…le sigh. Any who, I’m done depressing you about my allergy problems, let’s get to the roasted grape vinaigrette. I really hope you all will give this a try. It’s really delicious and I believe that it would be great on/in a variety of things from salads, wraps to your yogurt bowl (yes, your yogurt bowl).2de95a07-f590-422b-8f58-8bb9f9e19256

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Roasted Grape Vinaigrette

1.5-2 lbs seedless grapes
1/3 cup red wine vinegar
2 tablespoons granulated sugar (optional)
1/2 cup vegetable oil
1 tsp kosher salt (to taste)

Method

1.Preheat your oven to 400 degrees. Remove your grapes from the vine, rinse them thoroughly and pat them dry. Place them in a bowl and toss them in 1 tablespoon oil, and sprinkle a about a teaspoon of salt making sure that everything is coated evenly. Pour onto a sheet pan and roast for about 16-20 minutes, or until skin begins to wrinkle and juices begin to caramelize on the pan. I used my Williams-Sonoma Gold Touch non-stick pan for easy clean up.

2. Once the grapes are room temp or completely cooled, transfer them into a blender with the oil and puree until smooth. There is no need to stream in your oil. Scrape down the sides and once your puree is nice and smooth, add your vinegar, sugar and a little salt as you go until it is seasoned to your liking.

3. Transfer your vinaigrette to an airtight container and keep it in your fridge, it will keep a little over a week if you let it last that long.

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Summer Tomato, Tart Cherry & Squash Salad

The Asheville Wine & Food Festival & A Summer Tomato, Tart Cherry with Squash Salad

The Asheville Wine & Food Festival is right around the corner and my anticipation has reached a new level of out of control! Our Airbnb is booked and I won’t even begin to spill all the goodness about the cozy-decor-ed little apartment we scored! There’s just something about being in Asheville that makes you wonder why you haven’t been there all along, but don’t worry Nashville, I’m not leaving you! In anticipation for the food-coma of a festival I’ve whipped you up a vegetarian salad that will put a smile on your heart and keep you true to that summer diet. And revel in it guys because vegetarian options are a rarity here folks!

It seems like yesterday, my eyes were rolling into the back of my head and my arms were making a swift motion to push the plate across the table. Oh, you ask, “What was on that plate?” Well, if you were a resident of the blue home on Houston Avenue it may have been anything from buttered peas and onions to turnips or rutabagas, either way I wanted no part of it. But I was young and naive to the joy that these spring time and autumnal veggies had to offer. I only knew or at least thought I knew that they were healthy and weren’t worth another look, pass the mac and cheese please (wink).

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My mom cooked vegetables often and I’m not even sure if she loved them or if it was just something innate from her childhood. Because often you would arrive to my grandmother’s house and there would only be a pot of stewed vegetables on the stove and a cast-iron skillet of cornbread. And I had become accustomed to this tradition and over time it became a treat, as my palate matured and all those vegetables slowly began to take on their own definitive taste in my mind. It wasn’t as simple as ‘if you’ve tried one of them, you’ve tried them all’ which I lived by this mantra back then.

And now vegetables of all kinds arouse the epicurean within me and I want to know all the ways to use them. How other cultures enjoy from day-to-day; season to season, and what kinds exist that I’ve yet to discover? The Nashville farmer’s markets are flooded with all kinds of summer goods from the soils bountiful harvest and I can’t resist leaving the market with a bag full of them to explore. I’ve been pickling, jamming and tossing all the things in vinaigrettes and it won’t cease anytime soon. I’m enamored with the color varieties that vegetables come in even if the flavor doesn’t change, it keeps that dinner plate interesting and makes for beautiful presentation.

The recipe for this salad is relatively easy, you’ll have to put a little time in but the end product is well worth it. And squash has been killer this summer, so much so, that it has ended up in many a dish for dinner. The combination of these tart cherries, earthy sweet tomatoes and the burst of brightness from the lemon vinaigrette work so well with the zesty pop of the onions. I think you’ll be making this for summers to come…if you’re smart. Also, if you want more info on the Asheville Wine & Food Festival simply click here! I’d love to see you there!

Summer Tomato, Tart Cherry & Squash Salad

2 Summer Squash
1/2 cup pitted & sliced cherries (tart)
1/4 cup julienne red onion
3 Tomatoes

Lemon-Honey Vinaigrette

1 medium lemon (zested & squeezed)
2 tablespoons TRU Bee Honey
3 tablespoons apple cider vinegar
1/4 Extra Virgin Olive Oil
1 tsp kosher salt (to taste)

Method

First, rinse all of your fruit off under cold water for about thirty seconds to remove all debris. Julienne one-quarter of a red onion, put it in an ice-cold bath for about 5 minutes. I do this to remove the sharp bite that onions may have. Take them out, lightly pat them with napkins to remove excess water. Shave your summer squash with a potato peeler or a mandolin, place in a bowl with onions. Core and slice your tomatoes into thin wedges or you may dice them if you like. Then, add them to the onions and squash, set aside.

Combine all of the ingredients for your lemon-honey vinaigrette and whisk them vigorously in a small bowl until a temporary emulsion forms. Taste for salt and adjust accordingly. Drizzle the vinaigrette over the squash, onions, and tomatoes and toss gently with your ‘clean’ hands for about 30 seconds or so. Taste again for salt and adjust accordingly. Arrange salad on the serving platter or plates how you see fit and last, but not least, place the cherries across the top. Enjoy!

Note: I also think sherry or rice wine vinegar would be a great substitute if you don’t have apple cider vin on hand, but you may need to add a little sugar (like a teaspoon) if using rice wine vinegar. This salad would also be nice with seared duck breasts or grilled salmon if you’re feeling fancy!