Grapes And Raisins In Citrus Juice Food

VEGGIE (JUICE PULP) MEATBALLS

Veggie (Juice Pulp) Meatballs image

Provided by Food Network

Time 45m

Yield 10 meatballs

Number Of Ingredients 9

Ingredients

2 cups vegetable pulp from a juicer (We used 1/2 cup celery pulp, 1/2 cup kale pulp and 1 cup carrot pulp, but any combination of vegetable pulp would work. See Cook's Note)
1/2 cup grated Parmigiano-Reggiano
1 tablespoon extra-virgin olive oil
2 teaspoons Italian seasoning
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cloves garlic, finely minced
1 egg, lightly beaten
Marinara sauce and spaghetti, for serving, optional

Steps:

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
In a large bowl, mix together the vegetable pulp, Parmigiano-Reggiano, olive oil, Italian seasoning, salt, pepper, garlic and egg until well combined. Form meatballs using about 2 tablespoons of the mixture for each. Place the meatballs on the prepared baking sheet.
Bake for 30 minutes, using a spatula to flip the meatballs halfway through baking. Serve immediately, or add them to a pot of marinara sauce and serve atop spaghetti if desired.

GRAPES AND RAISINS IN CITRUS JUICE

Grapes and Raisins in Citrus Juice image

Provided by Jacques Pepin

Categories easy, quick, weekday, dessert

Time 10m

Yield 6 servings

Number Of Ingredients 4

Ingredients

3 tablespoons lemon juice
1/2 cup sugar
3 cups white seedless grapes
1 cup dark raisins

Steps:

Mix the lemon juice and sugar in a bowl large enough to hold the fruit.
Wash the grapes and separate them from their stems. Add the grapes and the raisins to the mixture in the bowl, and mix well. Serve immediately, or refrigerate for up to 4 hours before serving in wine glasses.

Nutrition Facts : @context http, Calories 190, UnsaturatedFat 0 grams, Carbohydrate 50 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 4 milligrams, Sugar 43 grams

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