1,869 grated recipes

Sole Veronique is a classic French dish of poached sole fillets in a white wine cream sauce finished under the broiler and garnished with green grapes for a sweet, elegant contrast.

Dolmades yialandzi are Greek stuffed grape leaves filled with herbed rice, dill, parsley, lemon juice, and olive oil. A vegetarian meze served cold as an appetizer or light main course.

Crisp mixed greens tossed with red grapes, walnuts, celery, shredded coconut, and mandarin oranges. A quick 10-minute side salad with sweet, crunchy, tropical flair.

Pheasant Veronique is a classic French preparation with butter-roasted pheasant in a silky cream sauce finished with green grapes, lemon juice, and arrowroot. An elegant dinner party main course.

Greek fish baked in grape leaves with lemon-thyme-fennel marinade and anchovy butter. Whole small fish wrapped and oven-baked for moist, herbed, Mediterranean-style flesh and dramatic presentation.

Greek grape salad (stafili salata) with halved grapes, tomatoes, celery, walnuts, and crumbled feta dressed in olive oil and white wine vinegar. A fresh, unexpected Mediterranean salad.

Old-world pickled cherry tomatoes with dill seed, garlic, and peppercorns, packed with grape leaves for crisp texture. Russian-Ukrainian fermentation tradition in canning jars.

There are several kinds of fruits in this recipe, and chicken with the cucumber, mixed with yogurt, nice!

Sliced bananas, crisp apples, juicy oranges, crushed pineapple, and green grapes folded into creamy vanilla yogurt. A lighter spin on classic ambrosia that's ready in minutes and feeds a crowd.

Pork tenderloin medallions Veronique: sauteed in butter, finished in a sherry-cream sauce built from the pan drippings, and topped with butter-sauteed seedless grapes. Elegant French bistro cooking.

Greek stuffed grape leaves (dolmades) filled with ground lamb, pine nuts, fresh mint, parsley, and lemon juice, then baked in water until tender. A classic Mediterranean appetizer.

This turns out almost like Snickers bars with the benefit of being "low-fat" and lower sugar than the original candy bar.

Vegetarian Greek stuffed grape leaves filled with seasoned rice, toasted pine nuts, and sweet currants. Served cold with fresh lemon wedges, these dolmathes make an elegant meze appetizer.

Put your fishing pole to use with this savory dish that will have you wishing it was summer all year long!

Poppy seed fruited slaw tosses shredded cabbage and carrots with juicy orange segments, halved red grapes, and a tangy poppy seed-cider vinaigrette. A sweet-savory summer side for picnics and barbecues.

Elaine's dolmas are vegetarian grape leaves stuffed with brown rice, pine nuts, currants, mint, and dill. A Mediterranean mezze classic made vegan with TVP instead of meat.