Roasted Scuppernong Grape Salad
- 1 container scuppernongs
- 2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 3″-4″ sprigs of fresh parsley
- 1 head of Butterhead lettuce chopped
- 1-2 tomatoes sliced in wedges
- Fresh feta cheese as desired
- Preheat the oven to 425 degrees. Select a baking dish or rimmed sheet pan that is large enough to hold all of the grapes in a single layer. Line it with parchment paper and set aside.
- Slice each grape in half and flick out any seeds. They will be about the size of a sunflower seed and easy to remove. Place the grapes in the parchment-lined pan.
- Pour the olive oil and vinegar over the grapes. Add the parsley. Toss to combine. Make sure the grapes are in a single layer and then roast in the oven for about 30 minutes or until the grapes have slumped down and begun to give off some liquid.
- Place all remaining ingredients except roasted scuppernongs and feta in a bowl. Add enough of your favorite vinaigrette to just barely coat them and mix carefully with your hands. Gently add grapes and sprinkle feta over salad. Serve as soon as possible after dressing.
Summer Squash with Parsley and Garlic
- 1 small garlic clove, minced
- 1 teaspoon grated lemon zest plus 1 tablespoon juice
- 2-3 medium sized yellow squash trimmed
- 7 teaspoons extra-virgin olive oil
- Salt and pepper
- 1 ½ tablespoons chopped fresh parsley
- Combine garlic and lemon juice in large bowl and set aside for at least 10 minutes. Using vegetable peeler, shave each squash lengthwise into ribbons. Peel off 3 ribbons from 1 side, then turn squash 90 degrees and peel off 3 more ribbons. Continue to turn and peel ribbons until you reach seeds. Discard core.
- Whisk 2 tablespoons oil, 1/4 teaspoon salt, 1/8 teaspoon pepper, and lemon zest into garlic mixture.
- Heat remaining 1 teaspoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add squash and cook, tossing occasionally with tongs, until squash has softened and is translucent, 3 to 4 minutes. Transfer squash to bowl with dressing, add 1 tablespoon parsley, and toss to coat. Season with salt and pepper to taste. Transfer to serving platter and sprinkle with remaining 1 1/2 teaspoons parsley. Serve immediately.
Sweet and Spicy Summer Slaw
½ cup apple cider vinegar
6 Tbsp. fresh peach juice
¼ cup extra-virgin olive oil
2 Tbsp. vinegar-based hot sauce
½ tsp. crushed red pepper flakes
½ tsp. garlic powder
½ tsp. kosher salt
¼ tsp. cayenne pepper
⅛ tsp. freshly ground black pepper
1 head of cabbage, thinly sliced
- Whisk vinegar, peach juice, oil, hot sauce, red pepper flakes, garlic powder, salt, cayenne, and black pepper in a large bowl to combine. Add cabbage and toss until completely coated in dressing. Cover and chill 30 minutes to allow cabbage to soften and flavors to meld together.