Welcome to the first edition of “kitchen scraps”, where the leftover little recipes in my kitchen find a home. Here you will find a simple recipe I enjoyed but didn’t make the cut for a full-bodied blog post. I hope you enjoy the little wins I get to share with you here – and let me know if you give any “kitchen scraps” a try by tagging your Instagram photos #fwkitchenscraps.
Are you ready for another mini series? As stated above in the caption, these “kitchen scraps” posts are meant to capture little recipes that are wins for me during the week, but due to other more complex shoots – would otherwise never make it to the blog. My goal is to take a single snap and pair it with a few words about why I loved the recipe. A little less involved than my Saturday links’ posts in the past, and less structured. These could pop up any day of the week. Maybe there won’t be any for two weeks, then several in one week. Really just whenever a small victory happens that would otherwise go unshared. I hope you enjoy what comes from these “kitchen scraps”, I’m getting all sorts of giddy knowing this will be another creative outlet for me to pour into these next few months.
Without further chitchat, here is the recipe scrap for today. I made these a short bit ago on my Nom show, and had several of you make them with raving results (this made me so happy). I serve them on top of a piece of toast, slathered in almond milk cream cheese by Kite Hill. I insist you try this combo if you venture to make this little recipe! They have an earthy sweet flavor with jammy centers – such a wonderful way to use up those end of season grapes. Have the most wonderful weekend folks, see you back here next week – xx.
SAVORY ROSEMARY ROASTED GRAPES
Makes as many as you’d like.
red grapes, rinsed and dried
quality olive oil
dried rosemary sprigs
Preheat the oven to 400F. Line a baking sheet with parchment. Place the grapes on the parchment, no more than will fit comfortably side by side. Lightly drizzle in olive oil and give a toss. Sprinkle with sea salt and a few cranks of fresh black pepper. Place the rosemary sprigs on the grapes, making sure they stick to the ouster skin. Place in the oven and roast for 30 minutes. They should be slightly wrinkled and the juices inside the grapes bubbling.
Let the grapes fully cool before serving. I favor mine on a piece of toast that has been slathered in a plain almond milk cream cheese by Kite Hill. Together this combo is magical. (See a photo one of my followers posted last week after she made this recipe from my show on Nom – what a beauty!).
I can also see adding these to vegetable and grain salads for a sweet and earthy kick. Or on top of flatbreads with hummus too. Store leftover grapes in an airtight glass jar in the fridge and eat within one week.