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Chèvre With Sautéed Grapes

 
This recipe is vegetarian.vegetarian
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe is suitable for a primal diet.primal
 
One serving costs about $2.35

$2.35 per serving

8 people like this recipe

8 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 vegetarian,gluten-free,primal,gluten free,lacto ovo vegetarian,primal side dish
spoonacular Score:42%

Spoonacular Score: 42%

 

The recipe Chèvre With Sautéed Grapes can be made in around around 45 minutes. For $2.35 per serving, you get a side dish that serves 4. One serving contains 254 calories, 11g of protein, and 19g of fat. It is a good option if you're following a gluten free, lacto ovo vegetarian, and primal diet. A mixture of chive blossoms, oregano leaves, grapes, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 8 people were glad they tried this recipe. It is brought to you by Foodista. With a spoonacular score of 40%, this dish is not so awesome. If you like this recipe, take a look at these similar recipes: Saganaki With Sautéed Grapes, Sautéed Sausage and Grapes with Broccoli Rabe, and Quinoa with Sauteed Grapes, Avocado, and Brie.

Ingredients

Servings:
8 ounces
8 ounces fresh chevre
fresh chevre
2 Tbsps
2 Tbsps olive oil
olive oil
1.5 cups
1.5 cups red grapes
red grapes
1 Tbsp
1 Tbsp fresh chives
fresh chives
1 Tbsp
1 Tbsp chive
chive
1 Tbsp
1 Tbsp fresh oregano leaves
fresh oregano leaves
some
some sea-salt
sea-salt
8 ounces fresh chevre
8 ounces
fresh chevre
2 Tbsps olive oil
2 Tbsps
olive oil
1.5 cups red grapes
1.5 cups
red grapes
1 Tbsp fresh chives
1 Tbsp
fresh chives
1 Tbsp chive
1 Tbsp
chive
1 Tbsp fresh oregano leaves
1 Tbsp
fresh oregano leaves
some sea-salt
some
sea-salt

Equipment

frying pan
frying pan
frying pan
frying pan


Instructions

1.Cut the chvre into 8 pieces and roll into balls. Arrange on a serving platter. 2.Just before you are ready to serve, heat 1 tablespoon of the olive oil in a medium saut pan over medium-high heat. When it is hot, add the grapes and saut them for 30 seconds, then pour them over and around the chvre. (You only want to warm the grapes through, not cook them until they start to break down.) 3.Drizzle with the remaining 1 tablespoon olive oil. Garnish with the chives, chive blossoms (if using), oregano, and sea salt, and serve immediately.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.35
Ingredient
8 ounces fresh chevre
2 tablespoons olive oil
1.5 cups red grapes
1 tablespoon fresh chives
1 tablespoon chive
1 tablespoon fresh oregano leaves
Price
$7.61
$0.33
$1.00
$0.09
$0.09
$0.26
$9.39

Tips

Health Tips

  • Sea salt is not healthier than table salt, contrary to what you may have heard. Sea salt is usually 97.5% sodium chloride (same as regular old table salt) and the minerals accounting for the rest are too insignificant to make a difference?unless you plan on consuming sea salt by the pound, in which case the health benefits from the minerals will definitely be outweighed by the negative effects of all the sodium you are consuming!

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

Price Tips

  • Sea salt can add a unique texture or provide bursts of salty goodness, but ONLY when it isn't being dissolved. So if you have expensive sea salt, save it for sprinkling on salads or dark chocolate cookies, don't try to use it in your pasta sauce or soup. Once sea salt dissolves, the flavor is indistinguishable from table salt from the shaker (after all, they are chemically the same thing, sodium chloride).

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

Green Tips

  • Grapes are one of the so-called "dirty dozen", so if you are concerned about pesticide residues in your food, buy organic grapes (and raisins!)

Disclaimer

Nutritional Information

Quickview
254k Calories
11g Protein
19g Total Fat
11g Carbs
6% Health Score
Limit These
Calories
254k
13%

Fat
19g
29%

  Saturated Fat
9g
58%

Carbohydrates
11g
4%

  Sugar
9g
10%

Cholesterol
26mg
9%

Sodium
258mg
11%

Get Enough Of These
Protein
11g
22%

Copper
0.5mg
25%

Vitamin K
24µg
23%

Phosphorus
159mg
16%

Vitamin B2
0.26mg
16%

Vitamin A
709IU
14%

Calcium
106mg
11%

Vitamin B6
0.21mg
10%

Iron
1mg
10%

Vitamin E
1mg
10%

Manganese
0.17mg
8%

Vitamin B1
0.08mg
5%

Fiber
1g
4%

Vitamin B5
0.43mg
4%

Magnesium
17mg
4%

Potassium
143mg
4%

Zinc
0.6mg
4%

Vitamin C
2mg
3%

Folate
12µg
3%

Selenium
1µg
2%

Vitamin B3
0.42mg
2%

Vitamin B12
0.11µg
2%

Vitamin D
0.23µg
2%

covered percent of daily need

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