Grape Chutney
Kirschenman
Olive oil spray
1/2 cup finely chopped
sweet onion
2 teaspoons minced garlic
1 cup chopped
Kirschenman* red seed-
less grapes
1/4 cup chopped pitted
green olives
1/4 cup dry white wine
2 teaspoons balsamic
vinegar
Pinch of cinnamon, or
more to taste
Salt and pepper
Place a medium nonstick saucepan over medium
heat. Lightly mist the pan with spray and add onion
and garlic. Cook for 5-7 minutes, or until onion and
garlic soften.
Add grapes, olives, wine, vinegar and cinnamon, and
increase the heat to medium-high. Simmer uncovered,
stirring frequently, for 15-20 minutes, or until most
of the liquid is absorbed. Season to taste with salt
and pepper.
Serve immediately with chicken or fish. The chutney
can also be stored in an airtight plastic container in
the refrigerator for up to 3 days and then reheated.
Makes 6 servings.
Nutritional information: Each 2-tablespoon
serving has 35 calories, < 1 g protein, 5 g carbohydrates, 1 g fat, trace saturated fat, 0 mg cholesterol,
trace fiber, 93 mg sodium.
Recipe courtesy of Devin Alexander.
* Brands may vary by region; substitute a similar product.
Grilled Halibut and
Grape Tomato Kabobs
Alpine Fresh
MARINADE
1/2 cup olive oil
2-3 garlic cloves, minced
1/4 cup minced onion
2 tablespoons (or 2
teaspoons dried) each
chopped fresh basil,
oregano and parsley
1/4 cup lemon juice
16 10-inch bamboo
skewers
2 pounds halibut fillet
1 pound Alpine Fresh*
grape tomatoes
1 large red onion, cut in
1/2-inch wedges
1 large yellow bell
pepper, cut in
1/2-by-2-inch strips
1 large green bell
pepper, cut in
1/2-by-2-inch strips
Salt and pepper
Soak bamboo skewers in water for 1-2 hours.
To prepare the marinade, combine all ingredients in a
glass bowl or gallon ziplock bag.
Cut halibut into small chunks. Place fish in the marinade and stir to coat. Cover and refrigerate for at least
1 hour. Remove halibut chunks from the marinade,
reserving the marinade.
Assemble the skewers, alternating halibut, tomatoes,
onion and peppers. Brush with the reserved marinade.
Grill over medium heat for 6-8 minutes, turning once,
until the halibut is done. Season with salt and pepper
to taste. Serve with rice pilaf or risotto, if desired.
Makes 8 servings.
Nutritional information: Each serving has 279
calories, 25 g protein, 8 g carbohydrates, 16 g fat,
2 g saturated fat, 36 mg cholesterol, 2 g fiber,
67 mg sodium.
Recipe developed by Christine Jackson, food stylist.
* Brands may vary by region; substitute a similar product.
