Sweetening the Savory

Cooked fruit is surely summer's best kept secret.

Grill it, bake it, roast it  -  whatever the method chosen it will dramatize the flavors your favorite fruit has to offer, turning a once sweet snack into a now sweeter, juicier, caramelized version.

Can't think of a way to use these extra delicious treats?

Although they are usually incorporated in desserts I'm a huge fan of adding sweet to a savory dish.  Think roasted grapes over brie on your next cheese platter, grilled pineapple, mango, or peach for a chutney spooned over meat, or roasted grapes tossed into a savory salad like this one.

Inspired by the restaurant I work at, this salad is a winner that features some of the best summer complements: crisp kale with tangy balsamic, sweet and nutty almonds and edamame, salty feta topped with caramelized, red grapes.

If you want the grapes to retain a little of their crunch simply bake them for a shorter period of time.  If you want them to be extra caramely use grapes that are at peak ripeness, like the grape versions of a freckled banana.

B.V. Roasted Grapes with Feta, Edamame, Almonds, Kale

Ingredients (2-4 s)

• 2 c grapes, washed and dried
• 2 T balsamic
• 2 T olive oil
• Salt and pepper
• 4-6 leaves kale, de-ribbed and chopped
• 1-2 T balsamic reduction
• 1 c edamame, cooked
• 2 T almonds, chopped
• 2 T feta, crumbled

Combine

1. Preheat your oven to 400 degrees and line a baking sheet with parchment paper so that it overlaps the sides a little.
2. In a large mixing bowl toss the grapes, balsamic, oil, and a pinch of salt and pepper together until well coated.
3. Scatter the grapes on the baking sheet and roast for 15-30 minutes until the grapes are caramelized.
4. While you wait, wash and chop the kale and toss it with any balsamic remaining from the grapes and a drizzle of balsamic reduction.
5. Toss the grapes, edamame, almonds, and feta with the kale until well mixed.  Sprinkle with extra salt and pepper if desired and enjoy!