The Culinary Institute of America

Pan-roasted spiced pork is paired perfectly with a savory and sweet Israeli couscous.

The spiciness of the Moroccan flavors will pair nicely with the sweet fresh grapes, and the pomegranate molasses ties the dish together with its smoky sweet sourness. Chef Scott Samuel of the Culinary Institute of America was asked to develop some contemporary recipes with California table grapes Download a printer-friendly copy of the recipe at: http://ciaprochef.com/grapes/recipe24/

Pan-roasted spiced pork is paired perfectly with a savory and sweet Israeli couscous.

The spiciness of the Moroccan flavors will pair nicely with the sweet fresh grapes, and the pomegranate molasses ties the dish together with its smoky sweet sourness. Chef Scott Samuel of the Culinary Institute of America was asked to develop some contemporary recipes with California table grapes Download a printer-friendly copy of the recipe at: http://ciaprochef.com/grapes/recipe24/

Wherever the tomato goes, think grapes. They’re both juicy, high-acid, high-sugar fruits. It’s no surprise that grapes can often stand in for tomatoes. Chef Scott Samuel of the Culinary Institute of America was asked to develop some contemporary recipes with California table grapes. In this video Chef Samuel makes Grilled Mahi Mahi with Red Grapes and Sweet Corn Salsa and Spicy Green Grape Coulis. Download a printer-friendly copy of the recipe at: http://ciaprochef.com/grapes/recipe15/

Wherever the tomato goes, think grapes. They’re both juicy, high-acid, high-sugar fruits. It’s no surprise that grapes can often stand in for tomatoes. Chef Scott Samuel of the Culinary Institute of America was asked to develop some contemporary recipes with California table grapes. In this video Chef Samuel makes Grilled Mahi Mahi with Red Grapes and Sweet Corn Salsa and Spicy Green Grape Coulis. Download a printer-friendly copy of the recipe at: http://ciaprochef.com/grapes/recipe15/

This simple bite-size appetizer combines the flavors of a spicy, slow-cooked Spanish sofrito with the smoky flavor of a firm grilled polenta bite, balanced with the cool richness of mascarpone. Chef Scott Samuel of the Culinary Institute of America was asked to develop some contemporary recipes with California table grapes. Download a printer-friendly copy of the recipe at: http://ciaprochef.com/grapes/recipe22/

This simple bite-size appetizer combines the flavors of a spicy, slow-cooked Spanish sofrito with the smoky flavor of a firm grilled polenta bite, balanced with the cool richness of mascarpone. Chef Scott Samuel of the Culinary Institute of America was asked to develop some contemporary recipes with California table grapes. Download a printer-friendly copy of the recipe at: http://ciaprochef.com/grapes/recipe22/

Ajo blanco is a white version of the Spanish gazpacho. If a smoother soup is desired, soak the blanched almonds in milk before blending; the texture will be smoother and richer. Chef Scott Samuel of the Culinary Institute of America was asked to develop some contemporary recipes with California table grapes. Download a printer-friendly copy of the recipe at: http://ciaprochef.com/grapes/recipe19/

Ajo blanco is a white version of the Spanish gazpacho. If a smoother soup is desired, soak the blanched almonds in milk before blending; the texture will be smoother and richer. Chef Scott Samuel of the Culinary Institute of America was asked to develop some contemporary recipes with California table grapes. Download a printer-friendly copy of the recipe at: http://ciaprochef.com/grapes/recipe19/

This simple entrée pairs sweet and spicy seasoned baby chicken with a simple pan sauce using fresh red grapes. Served with a classic lentil side, this dish is perfectly matched with the sweetness and tannins of the fresh grapes.Find the recipe at:

http://ciaprochef.com/grapes/recipe20/

Find the recipe at: