FALL FOR COMFORTING GRAPE-INSPIRED RECIPES

As days get shorter and cooler weather sets in, the cravings for hearty, comforting meals often follow. Traditional fall fare, including roasted meats and veggies, can be enhanced with a delicious and compatible fall fruit: fresh grapes. Grapes work well with a variety of ingredients to make mealtimes more enjoyable.

In Smoked Paprika Lamb Chops with Fresh Grape Sauce, grapes provide a delightful sweet-tart accent to the savory meat. Juicy grapes also help balance the spicy kick of Hot Honey Roasted Broccoli with Grapes and Almonds. In addition to their delicious taste, fresh texture and vibrant color, grapes of all colors - red, green and black - are a hearthealthy food, too.

Find more flavorful fall recipe ideas at www.grapesfromcalifornia.com.

Servings: 4

1 Teaspoon Smoked Paprika 1 Teaspoon Kosher Salt, plus additional, to taste, divided 1/2 Teaspoon Freshly Ground Black Pepper, plus additional, to taste, divided 4 Boneless Sirloin Leg Lamb Chops (3/4-Inch Thick Each, about 1 1/2 Pounds Total) 1 Tablespoon Olive Oil 3/4 Cup Dry Riesling Wine 2 Shallots, Minced 1/2 Cup Reduced-Sodium Chicken Broth 1 Teaspoon Chopped Fresh Thyme 1 1/2 Cups Seedless Grapes from California, rinsed 1 Tablespoon Unsalted Butter

Smoked Paprika Lamb Chops with Fresh Grape Sauce

• In small bowl, combine paprika, 1 teaspoon salt and 1/2 teaspoon pepper. Rub chops with paprika mixture and set aside. • In large cast-iron or other heavy skillet over medium-high heat, heat olive oil. Add chops and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer to platter and keep warm. • In same pan, add riesling, bring to boil and scrape up any browned bits from bottom of pan. Cook until wine is reduced to glaze, about 5 minutes. Add shallots, broth and thyme; cook until reduced by half, about 4 minutes. Stir in grapes and butter; swirl to melt butter. Season with additional salt and pepper, to taste, then pour sauce over chops and serve.

Nutritional information per serving: 359 calories; 31 g protein; 14 g carbohydrates; 17 g fat (42% calories from fat); 105 mg cholesterol; 565 mg sodium; .9 g fiber.

Hot Honey Roasted Broccoli with Grapes and Almonds

Prep time: 10 minutes Cook time: 12 minutes Servings: 6

1 Tablespoon Honey 1 Teaspoon Apple Cider Vinegar 1/4 Teaspoon Crushed Red Pepper Flakes 1 Pound Fresh, trimmed Broccoli Spears 1 Tablespoon Extra-Virgin Olive Oil 1/4 Teaspoon Fine Sea Salt 3/4 Cup Black Grapes from California 1/4 Cup Sliced Natural Almonds

• Heat oven to 450 F with rack in center. • In cup, combine honey, vinegar and crushed red pepper flakes; microwave 10 seconds until mixture is warm enough to stir to blend; repeat if necessary. Set aside and keep warm. • In shallow, 9-by-13-inch baking dish or rimmed baking sheet, toss broccoli spears with oil then spread in single layer in center of pan. Roast 7-8 minutes until broccoli begins to brown on edges. Remove from oven. • Drizzle hot honey over broccoli and sprinkle with salt. Scatter grapes and almonds on top of broccoli and roast 4-5 minutes until broccoli is crisp-tender, almonds are toasted and grapes are warmed through. • Transfer broccoli and grape mixture to platter or individual plates and serve warm or at room temperature.

Nutritional information per serving: 110 calories; 3 g protein; 18 g carbohydrates; 4.5 g fat (37% calories from fat); 7 g saturated fat (8% calories from saturated fat); 0 mg cholesterol; 125 mg sodium; 3 g fiber.

Cullinan Park Conservancy Announces 2022 Photo Contest

Cullinan Park Conservancy (CPC) invites photographers of all levels to submit photos to its annual photo contest. The contest is held in conjunction with the Conservancy’s sixth annual “Picnic for the Park” luncheon to be held on Friday, October 7th at River Pointe Church in Richmond. The contest opens August 1st, and the deadline for entering is Friday, September 16th.

2021 1st Place in the Wildlife Category “Needham’s Skimmer” by Roger Hutchison of Missouri City.

“We had a dramatic increase in the number of nature photographers at the park this year beginning in February when up to 40 photographers at a time were out on the pier shooting photos of the Bald Eagles and Ospreys that regularly fish the park’s White Lake. We are excited that so many new people have discovered the beauty of Cullinan and hope to see a lot of great entries in this year’s contest,” said Cullinan Park Conservancy President Robbin Mallett.

Thanks to Photo Contest underwriter Oxbow Advisors, up to 20 entrants will win Cullinan online store credits, and one Grand Prize Winner will receive a $200 cash prize plus a full-day outing with acclaimed Houston wildlife photographer and birding guide Greg Lavaty anywhere in the Sugar Land, Houston, Galveston or Brazoria area. Winners will also see their photos published in the November/December issues of Fort Bend Focus and absolutely! Brazos Magazines.

Photographers may submit up to five total photos in the following categories: Osprey/Bald Eagle; All Other Birds; Wildlife; Flora (trees, flowers, plants) and Landscape. To encourage young photographers, the Conservancy has an “18 and under” category so youth and teenagers can be judged with their peers.

There is no fee to participate, and winners will receive both bragging rights and prizes. Anyone is eligible to participate, but photographs must be taken at Joseph S. and Lucie H. Cullinan Park, just north of Sugar Land Regional Airport on Highway 6 in Sugar Land. The photos may be taken at any time of year.

Visit www.cullinanparkconservancy.org/contest for complete details. The Conservancy was created in 2010 to advocate for, enhance and protect the natural beauty of the 754-acre Cullinan Park. Located in Sugar Land, it is one of the largest nature parks in the greater Houston area with two lakes, miles of shady pedestrian-only hiking trails and abundant wildlife.

2021 1st Place in the Bird Category “Nice Catch” by Trevor Gatus of Houston. 2021 1st Place in the Youth Landscape Category “Winter Path” by Ethan Liaw (14 yrs) of Sugar Land.