Kids Cuisine

On my blog, I wrote about an email I received from Lindsay at Fleishman-Hillard.  She thought I might enjoy a new cookbook from the California Table Grape Commission, Green Black Red: Recipes for Cooking and Enjoying California Grapes  (Chronicle Books 2008). She wrote, “In it [the book], readers learn how to turn this kitchen staple into an exciting feature for any part of a meal — from drinks and appetizers to dinner and dessert. With over 60 enticing recipes, “Green Black Red” offers something exciting and new for any type of cook.”

You can imagine my excitement when the book came in the mail last week.  I immediately went to the store to buy grapes. The first recipe I made was from the “Kids” chapter, a chapter that includes 6 recipes fun recipes that are sure to please the palates of young ones.  The one I made immediately brought me back to when I was little and my mom would make me cream cheese and jelly sandwiches.  I feel this is the “grown up” version — the transition between elementary and middle school, or middle and high school.

And, not only is this so tasty, but it includes red grapes, which are a brain food, as are most fruits/vegetables that have a strong pigment/color.

This means they are a great source of anthocyanins (the antioxidant that helps to protect the brain). Tasty and healthy?  Woohoo! Enjoy!

Grape Spread with Cream Cheese and Nuts
from Green Black Red: Recipes for Cooking and Enjoying California Grapes

8 oz. cream cheese, softened
1/4 cup chopped nuts or seeds
1/2 cup green, red, and/or black grapes, chopped

Stir together all the ingredients until well blended.  Keep in the refrigerator for up to 3 days.