Pickled Grapes and a Salad

Welcome to My New Substack!

First of all, welcome to my brand new Substack. I am so happy to be here on this platform and also grateful to be in your inboxes. Thank you for having me!

I am actually no stranger to blogging — some of you may remember my food blog “Veggie Dream Girl” from back in the day (if not, here’s a little blast from the past on fellow blogger-turned-Substacker

Jacey Duprie

’s classic site Damsel in Dior).

But these days, I’m super busy creating dishes all around the world (I’m the vegan chef for Four Seasons Resort, Punta Mita, Mexico and the Four Seasons Resort, The Biltmore, Santa Barbara), filming cooking shows like Around The World in 80 Plates, and am writing recipes for books too (pre-order Dr. Mindy Peltz’s Eat Like A Girl now)!

I’m hoping this newsletter will be an easy way for us all to keep in touch. Things can get lost on social media, so this is where I will be sharing videos, recipes, news, updates, and other behind-the-scenes tidbits right to your inbox (or Substack app, if you prefer). There are so many interesting ways to create on this platform (should I start a podcast?!?) that I’m excited to grow together with you. Feel free to leave any questions or comments below so we can make this a really vibrant community.

And with that, here is my latest recipe and video! It’s actually two parts — the first is for Pickled Grapes (did you know you could pickle them) which are great on their own, or you can put them in the salad.

Try it out and let me know what you think.

PICKLED GRAPES

Grapes are some of my favorite things to pickle! They are little pops of joy! Try this recipe today to add a pop to your salads, sandwiches, and even cocktails!

• 1 lb. Red Grapes, halved

• 1/2 cup White Vinegar

• 1 cup Apple Cider Vinegar

• 1 cup water

• 1/2 cup sugar

• 1 tsp salt

• 1 cinnamon stick

• 1 tsp mustard seed

• 1 tsp juniper berries

1. In a medium pot, bring to a boil and reduce to a simmer the white vinegar, apple cider vinegar, water, sugar, and salt.

2. In the meantime, slice your grapes in half and place in a jar, with cinnamon stick, mustard seeds and juniper berries.

3. When the sugars and salt dissolve, remove from heat and carefully pour into the jar all the way to the top.

4. Seal and let come to room temperature, about an hour. You can then place in the fridge to chill.

PICKLED GRAPES SALAD

Salad:

• Salad greens

• Chives

• Snap peas

• Walnuts

• Almond ricotta

• Pickled Grapes

Dressing:

• 1 1/2 tbsp grape pickling liquid

• 2 tbsp olive oil

• Salt and pepper to taste

Whisk the dressing ingredients together in a small bowl and drizzle over the salad greens.

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