300 grape juice recipes

Black bean chili built on home-ground spices and dried ancho chile. Vegetarian, vegan-adaptable, with toasted cumin and homemade chili powder. Serve over melted cheese with creme fraiche and roasted poblanos.

This North Indian curry is scrumptious, full of protein, fibre and Irion, packed with flavor. Enjoy this delicious and nutritious dish with some naan or crusty bread.

Old-fashioned eggplant marmalade with cinnamon, nutmeg, and lemon cooked to a thick, spiced preserve. A unique canning project that turns eggplant into something like fig jam.

An old family recipe, from Josephine Bowles Shepard, 1894-1966.

Passover apple cake made with matzo meal and potato starch instead of flour. A fluffy, flourless sponge layered with grated cinnamon apples and lemon.

Whole grain carrot muffins sweetened with honey and molasses, packed with bran, raisins, and pureed fresh carrots. High-fiber breakfast muffins made in a food processor.

Berks County potato custard pie, a Pennsylvania Dutch classic with mashed potato, lemon juice, lemon zest, and whipped egg whites in a flaky crust. Light and tangy.

Sweet pickled cherry tomatoes simmered in a thick sugar syrup with fresh ginger, lemon juice, and lemon rind until jewel-like and transparent. Makes 6 pints of gorgeous homemade preserves.

Homemade mincemeat with suet, currants, raisins, grated apples, candied citron, and warm spices. A meatless filling for pies and tarts that freezes beautifully or cans for long-term storage.

Pineapple carrot coffee ring with whole wheat flour, bran, sunflower seeds, raisins, and crushed pineapple bound by yeast and honey. A hearty, nutritious ring loaf for breakfast or brunch.

Grilled angel food cake with skewered nectarines basted in a lemon-sugar glaze, served alongside fresh blueberries for a light summer dessert straight off the grill.

Artichoke heart pasta sauce with marinated artichokes, Roma tomatoes, Parmesan, and fresh parsley. The reserved artichoke marinade adds tangy depth to every spoonful.

Sea vegetables ran be added to soups or salads, cooked alone or with other vegetables, and even brewed into teas. Their versatility in the kitchen is as wide as the ocean. When dried, the succulence and qualify of sea vegetables is not as apparent as when fresh, so it is important to choose a brand you can trust.

Chilled pasta salad with flaked salmon, avocado, red bell pepper, cilantro, and lime-mayonnaise dressing: creamy, fresh, served on lettuce with paprika garnish.

Melomakarona are classic Greek Christmas cookies, olive oil dough spiced with orange zest and cognac, soaked in honey-cinnamon syrup, then sprinkled with toasted almonds. Holiday tradition perfected.

Bajan black bean soup from Barbados: dried black beans simmered with a ham hock, fragrant with allspice and lemon, finished with cream and an optional splash of dark rum. Caribbean comfort in a bowl.