Grilled Chicken with Spicy Grape Salsa
GRILLED CHICKEN WITH SPICY GRAPE SALSA
In a small mixing bowl, combine 1 cup chopped seedless red grapes, 2 tbsp. finely chopped red onion, 1 finely chopped jalapeño pepper and the grated zest and juice of 1 lime. Drizzle with a teaspoon or so of extra virgin olive oil. Add chopped fresh cilantro, salt and pepper to taste. Serve over grilled chicken.
STEAMED JASMINE RICE
ROASTED FIGS WITH ICE CREAM
Put 8 halved fresh figs in a glass pie plate; sprinkle with 2 tbsp. sugar and drizzle with 1 1/2 tsp. each honey, fresh squeezed lemon juice and melted butter. Roast in a preheated 425° oven for 20 minutes. Baste figs with pan juices and cook until syrupy (about 10 minutes more). Add chopped Kowalski’s Honey Toasted Pecans (in the Bulk Foods Section); serve over ice cream.
La Croix Sparkling Water in flavors like Peach-Pear and Pamplemousse (Grapefruit)
is available cold in the Deli Department.