For those who adore fruit, frozen grapes are quite a treat. Slightly firmer on the outside than the flesh beneath the skin, the grapes maintain a crunchy texture with the added bonus of an extra burst of sweetness and chill — snacking on a few of these is like having a couple of bites of refreshing sorbet on a warm summer day. A snap to prepare, frozen grapes keep well for a good few months in a sealed bag. Not only are frozen grapes a sweet standalone snack or feature on an appetizer plate, they also happen to be a delicious addition to smoothies. Be sure to serve some up in yogurt or a bowl of granola. You many also wish to consider using frozen grapes in recipes calling for frozen berries and fruits.
Many of us might feel the need for a protein boost from time to time to boost our strength or reserves. Protein bars are an easy and efficient way to get this boost, but if you're like me you might find not only that store-bought protein bars are expensive but that most of them don't really taste all that great — kinda funny, in fact, even if the strange taste is tolerable.
It is my turn to host NCR. As the weather heats up, I expect we will see more salads than soups, but salads and soups are enjoyed year round.
To participate, all you need to do is make a soup or salad that is suitable for vegetarians. Add your recipe using the linky tool at the end of this post and make sure to link back to Jac's blog and mine as well as this announcement post. The roundup will be posted soon after the deadline for entries.
Poriyals or palyas are spicy South Indian sautéed vegetable dishes, quite often featuring grated coconut. They are easy to prepare and a perfect choice for a meal calling out for a side vegetable dish. This poriyal is especially simple to make and delightfully sweet and spicy. I went with acorn squash for this dish, but any winter squash would work equally as well. Consider using pumpkin chunks when it's available locally.