Pickled grapes look a lot like olives, and we use them a lot like olives, too, tossing them in cold salads or just serving them in a ramekin as a cocktail nibble, with toothpicks (no dish for pits required!). Their playful sweetsour flavor, their crispness, and their gentle chile heat make them super-addictive.
Ingredients
Serve each half squash filled with a generous scoop of bean soup.
From Chef Mark Reinfeld's menu for A Holiday Vegan Feast:
These potatoes will be the brightest taste on the plate.
A beautiful sight. Tomato chips of many colors and sizes are fun as a garnish.
These super healthy, vegetarian pitas from Chef MD are perfect for lunch or a light, easy supper.
This unusual vinaigrette is delicious with grilled, roasted, or sautéed fish or sea scallops, braised leeks, sliced warm new potatoes, roasted onions, and buckwheat noodles. Because the vinaigrette has a vivid purple color that stains food quickly, I prefer to spoon the vinaigrette onto the plates and place the food on top of it.
Fresh summer greens and bits of sweet red pepper dot rice the color of a sunset — this is one good-looking salad to bring to the table, or to pack away for a picnic. In fact, I first tasted it when a Spanish friend brought it to one of our “Shakespeare in the Park” picnics in New York. It’s indestructible enough to go almost anywhere. Can be made hours ahead and chilled, but serve the salad at room temperature.