I'm not much for mixing fruit with meats... But I have a bag of really sour green grapes that none of us can eat...makes your mouth pucker... So I think I'm going to make a grape salad with them...hope that'll sweeten them up enough that they don't go to waste.

Thank you for this. I was planning to have chicken and spinach tonight anyway. This sounds like a great variation.

This is a good one-pot dish made on the top of the stove. I add more rice, and cook it, and the chicken at the same time. Otherwise the chicken is cooking for about 45 minutes, which is unnecessary. Chipotle Chicken and Rice (Everyday Food) 2 tablespoons vegetable oil 8 boneless, skinless chicken thighs (about 2 pounds total) Coarse salt and ground pepper 1 medium red onion, thinly sliced lengthwise 3 garlic cloves, coarsely chopped 1/2 teaspoon ground cumin 2 canned chipotle chiles in adobo, minced 2 large tomatoes, diced large 1 cup long-grain white rice Lime wedges, for serving Chopped cilantro leaves, for serving (optional) In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken on both sides with 1 teaspoon salt and 1/8 teaspoon pepper. Working in batches, brown chicken on both sides, about 6 minutes total; transfer to a plate. Reduce heat to medium. Add onion and saute until soft, about 5 minutes, scraping up any browned bits from bottom of pot (if necessary, add a bit of water to release browned bits). Add garlic, cumin, and chiles; cook until garlic is soft and fragrant, 2 minutes. Add tomatoes and 1 teaspoon salt and cook until tomatoes begin to break down and release their juices, 3 minutes. Stir in 1 cup water and return chicken and any accumulated juices to pot. Cover, reduce to a simmer, and cook 25 minutes. Remove several pieces of chicken and stir in rice, making sure it is completely submerged in liquid. Replace chicken, cover, and cook until rice is tender and liquid has been absorbed, 25 to 30 minutes more. Serve with lime wedges and cilantro if desired

I've posted this before, but I love what I call my Company Green Beans. Sweet n Saur Green Beans Ingredients 1 pound slender green beans, trimmed 3 tablespoons butter 1 very large (14- to 16-ounce) red onion, peeled, halved lengthwise, sliced lengthwise 1 tablespoon chopped fresh marjoram 1/2 teaspoon dried crushed red pepper 1/3 cup red wine vinegar 2 tablespoons (packed) dark brown sugar Preparation Steam beans until crisp-tender, about 5 minutes. Transfer to plate. Melt butter in heavy large skillet over high heat. Add next 3 ingredients. sauté until onion begins to soften, about 2 minutes. Add vinegar and sugar. Stir until sauce thickens, about 1 1/2 minutes. Add beans; toss to coat and heat through, about 1 minute. Season with salt and pepper. Mound in shallow bowl.