JULY 16, 2025
PREPARE CUCUMBER MINT SALAD WITH CHEESE BY DONNA ERICKSON Watch out for the mint! It will invade your garden like an aggressive weed if you don’t keep it under control,” warned my well-meaning neighbors when my kids and I planted our first assortment of herbs. But I say, “Bring on the mint!” After chives, mint is the next perennial peeking through our soil in May. By July, it has cooked through. Grape Salsa: pushed its way beyond its borders and, I admit, Place lettuce on bun bottoms 4 cups red or black Grapes from California and top with burgers, avocado duels for territory with other plants. But I slices, grape salsa and top buns. 3/4 medium white onion, celebrate its recklessness and pick it daily, rub it peeled and cut into Dill Pickle Marinated through my fingers, and breathe in its freshness. 1/4-inch-thick slices Grapes and Cheese No wonder toothpaste, soap, candy and chewing1 medium jalapeno pepper, Servings: 8 gum companies profit from its virtues! halved, stemmed and 3 cups whole Grapes from There are countless ways to enjoy fresh mint seeded California 1/3 cup lightly packed cilantro from the garden, too, including this tasty salad, 1 1/4 cups dill pickle juice leaves which I serve as a side with grilled meat or fish. 3 tablespoons minced red 1 1/2 tablespoons lime juice Ask your kids to pick a few sprigs for this recipe onion 1 clove garlic, minced and enjoy prepping it together an hour or two 1 1/2 tablespoons extra-virgin Burgers: olive oil before your meal: 2/3 cup cooked black or green 1 package (6-8 ounces) dill CUCUMBER MINT SALAD WITH lentils Havarti cheese, cut into CHEESE 2/3 cup cooked brown rice bite-size cubes Serves 8 1/2 cup walnut pieces 1 pinch crushed red pepper -- 1 English cucumber (also known as a 1/2 cup chopped onion toothpicks or small skewers hothouse cucumber), about 12 inches long 1/3 cup dry breadcrumbs fresh dill leaves, for garnish -8 ounces cheese such as cheddar, gruyere, (optional) 3 tablespoons lime juice In medium bowl, combine havarti or mild provolone 1 tablespoon chili powder grapes, pickle juice, onion, olive oil, 1/2 teaspoon ground cumin -- 20 fresh mint leaves Havarti cheese and red pepper. Stir 2 cans (15 ounces each) black -- 2 tablespoons mayonnaise well then cover and refrigerate beans, rinsed, drained and -- 1/4 teaspoon kosher salt and freshly ground overnight, or up to 24 hours, to patted dry black pepper to taste marinate, stirring occasionally. 2 eggs Remove from refrigerator and let -- 1 cup cherry tomatoes, halved through the olive oil cooking spray sit at room temperature 1 hour, or stem 8 wheat burger buns, toasted until olive oil has softened. Stir -- Sprigs of fresh mint for garnish lettuce leaves (optional) again then thread grapes and cheese 2 ripe avocados, peeled, Trim off the ends of the cucumber, cut in half onto decorative toothpicks or small pitted and sliced skewers. Garnish with fresh dill lengthwise, and let your child scrape out seeds To prepare salsa: In grill basket leaves, if desired, and serve. with a spoon. Pat the cucumber dry. over medium-high heat, grill grapes, Frozen-Yogurt Grape and To dice, slice each half in fourths lengthwise. onion and jalapeno pepper 10 Coconut Bites Line up the long “sticks” and cut perpendicularly minutes until lightly charred, Servings: 10 stirring occasionally. Let cool then to previous cuts, creating cubes. Dice the cheese Bamboo skewer place in food processor with in slightly smaller cubes. cilantro, lime juice and garlic. 60 medium Grapes from Remove any stems from the mint leaves. Cut Process until finely chopped. California them using an easy chiffonade technique that To prepare burgers: In food 1 individual cup (5.3 ounces) makes the mint look like fluffy ribbon: Stack 8 processor, pulse lentils, rice, vanilla or lemon Greek walnuts, onion, breadcrumbs, lime yogurt leaves neatly and roll them up lengthwise to make juice, chili powder, cumin, beans 3/4 cup unsweetened coconut a tight bundle. An adult should carefully cut and eggs until coarsely chopped flakes bundled leaves thinly crosswise to make with some small pieces still visible, Using bamboo skewer, pierce ribbonlike pieces. Or let kids cut through the scraping down sides and moving one grape on tip and swirl stem end mixture from bottom of bowl to top bundle thinly with scissors. Repeat with into yogurt, covering about 3/4 of to blend evenly. remaining leaves. grape to show color. Sprinkle with Using wet or lightly oiled hands, coconut, turning skewer to coat all In a large bowl, combine the cucumber, shape into eight patties. If mixture sides. cheese, mint, mayonnaise, salt and pepper. Fold is too soft, freeze briefly to firm. Place on waxed or parchmentCoat on both sides with olive oil in the tomatoes and taste for seasonings. Chill lined tray and remove skewer. spray and, in two skillets over Repeat with remaining grapes, and serve garnished with a sprig or two of mint.
Elevate Summer Hosting with Refreshing Grape Recipes FAMILY FEATURES Gearing up for outdoor entertaining this summer calls for seasonal decor, plenty of seating, yard games and more, but just about everyone’s favorite element is the main attraction: the food. Make fresh, delicious Grapes from California the star of your summer show to elevate celebrations and get-togethers ranging from your nearest and dearest to entire crowds. Grapes are perfect for incorporating into warm-weather recipes as a flavorful addition to main courses, sides and desserts. Or you can simply serve them as an easy, compatible snack that complements an array of your favorite summer dishes. For a plant-forward option that’s anything but ordinary, vegetarians and burger lovers alike can enjoy Southwest Black Bean-Lentil Burgers with Charred Grape Salsa. Hearty black bean patties are perfectly complemented by the smoky-sweet flavor of homemade charred grape salsa. Plus, added spice from cumin and chili powder mixed with fresh avocado and cilantro make a satisfying mix of Southwest flavors. Keep guests’ appetites at bay with fresh, tangy, visually stunning Dill Pickle Marinated Grapes and Cheese that let the natural sweetness of grapes shine through. Each bite pairs that familiar sweet flavor of grapes with the creaminess of Havarti and savory pickles to create a vibrant yet easy appetizer. A welcome addition to the menu on those hot summer days, FrozenYogurt Grape and Coconut Bites are fun, simple to make and refreshing. Each bite features a sweet California grape dipped in creamy Greek yogurt and rolled in shredded coconut so you’ll feel like you’re on a tropical retreat. All it takes is three ingredients for a cool healthy snack you can share with loved ones. Discover more summertime recipe solutions by visiting GrapesFromCalifornia.com.
Southwest Black Beanmedium heat, cook 10 minutes, Lentil Burgers with Charred turning occasionally and coating Grape Salsa with additional olive oil spray.
yogurt and coconut. Freeze several hours, or overnight. Transfer to tightly covered container and store in freezer.
Burgers should be browned and
Servings: 8
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Donna Erickson creates relationships and community through food and fun. Find more to nourish and delight you at www.donnaerickson.com. (c) 2025 Donna Erickson Distributed by King Features Synd.
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