I was on a roll for a little while where I would buy a bag of grapes, then forgot I bought them, and then buy another one. This happened for several weeks. I kept pulling the grapes off the vine and throwing the older batch in the freezer. At this point I think we have several gallon freezer bags of grapes in the freezer. Several gallons.
And while frozen grapes are an incredible snack food, or smoothie ingredient, I got to the point where two things were very clear to me. 1. That I had definitely lost my mind. Buying grapes and forgetting once or twice is forgivable, but this happened more then I care to admit. And 2. I needed a way to use grapes or I would end up with a freezer full of grapes and nothing else.
The one thing I always loved grapes in was chicken salad. I think the sweet and savory combo makes food delicious and interesting. I really love when savory salads have fruit, or when chocolate is paired with something a little salty. Sea salt caramel chocolate turtles? Now you are speaking my language. You could buy my love with a bag of those.
I am hoping here is where I finally gain my sanity back and have realized that I don’t need to hoard grapes. Admitting I have a problem is the first step. The second step is to make a yummy salad with them and then eat it. I think this process is going to work for me.
Health highlight of red grapes: Grapes are packed with antioxidants. These antioxidants can help your brain, protect your eyes, and may even help you to live longer!! Grapes contain the antioxidant resveratrol, which has been shown to help extend the lives of lab animals. Resveratrol is found in the skins of the grapes, and is believed to have a range of benefits from aiding in weight loss to cancer prevention. Grapes are a low glycemic food as well, and contain anti-inflammatory nutrients.
- 14 oz Extra Firm Tofu (drain really well and cut into cubes)
- 1 tablespoon Poultry Seasoning (see note)
- 1 tablespoon EV Olive Oil
- ¼ cup Cashew Butter
- Zest ½ Lemon
- 2 tablespoons Lemon Juice
- 1 tablespoon Water
- Salt and Pepper (to taste)
- 4 stalks Celery (diced)
- 1 Bell Pepper (diced)
- 1 cup Grapes (halved)
- Preheat the oven to 425
- In a medium bowl toss the tofu with the poultry seasoning and olive oil
- On a parchment lined baking sheet, spread out the tofu in an even layer
- Bake until crisp, about 15 minutes
- In a medium bowl whisk together the dressing ingredients
- Add the veggies and tofu when it comes out
- Toss well
- Season with Salt and Pepper