Illustration of various Dulcich grapes, with Pretty Lady logo.


From entrees to desserts...
who knew grapes could be this versatile.

Quick-Fix California Grape Pizza

  • 1 (10 oz.) ready-to-bake pizza dough
    1/2 cup prepared pizza sauce
    4 ounces thinly sliced lean Canadian-style bacon
    1 jar (6 oz.) marinated artichoke hearts, drained and sliced 1-1/2 cups halved California seedless grapes
    1/2 cup shredded part skim mozzarella cheese
    1 tablespoon shredded Parmesan cheese

Pat pizza dough into bottom of 10-inch pizza pan. Spread dough with sauce. Arrange Canadian-style bacon, artichoke hearts and grapes on sauce. Sprinkle cheeses evenly over top. Bake at 400 degrees F 10 to 12 minutes or until cheese melts and edges brown.

Makes 6 servings.

*One ready-to-use, (10-inch) pizza shell may be used.

Nutritional Analysis Per Serving: 246 Cal., 14 g pro., 8 g fat (27% Cal. from fat), 34 g carb., 16 mg chol., 4 g fiber and 805 mg sodium.

Chicken with Wine-Basted Grapes

  • 2 boneless skinless chicken breasts or fish fillets
  • 2 teaspoons olive oil
  • 1 tablespoon thinly sliced shallots
  • 1/2 teaspoon dried thyme leaves, crushed
  • 1 cup halved California seedless grapes
  • 1/4 cup dry white wine
  • Salt and pepper

Sprinkle chicken or fish with salt and pepper. Heat oil in a frying pan and brown on each side. Remove to baking dish and bake 12 minutes at 375 degrees F. Sauté shallots in pan drippings. Stir in 1/2 teaspoon salt, thyme, dash pepper and wine. Gently boil 2 minutes or until liquid is reduced by half. Add grapes and boil 1 minute longer. Remove from heat and serve grape sauce over chicken. Makes 2 servings.
Nutritional Analysis Per Serving: 264 Cal., 27 g pro., 8 g fat (27% Cal. from fat), 16 g carb., 73 mg chol., 1.0 g fiber, 650 mg sodium.

*For grilled chicken, prepare sauce by sautéing shallots in olive oil, then completing the sauce per directions above.




  • 2 tablespoons extra virgin olive oil
  • 1 pound Pretty Lady red seedless grapes
  • 8 slices multi-grain bread
  • 8 ounces mozzarella cheese
  • Salt and pepper to taste

Preheat the oven to 375 degrees F. Place grapes on baking sheet and drizzle with a tablespoon of olive oil and salt and pepper to taste. Roast for about 20 minutes or until the skins begin to pucker. Remove and cool to touch.

With remaining olive oil, brush on outer slice of bread. Place cheese and grapes on one slice and top with other. Place oil side down on Panini press or grill. Cook on each side until cheese is melted.

Pretty Lady Grape Compote

  • 1 pint fresh heirloom grape tomatoes
  • 1/2 cup Pretty Lady red seedless grapes
  • 1/2 cup Pretty Lady green seedless grapes
  • 1/2 cup Pretty Lady black seedless grapes
  • 1/2 cup balsamic vinegar
  • 1/4 cup extra virgin olive oil
  • 2 tbsp.sugar
  • 1 tsp. black pepper

Preheat oven to 350 degrees F. Combine balsamic vinegar, extra virgin olive oil, sugar, and black pepper. Toss in Pretty Lady grapes and tomatoes. Roast in oven for 30-40 minutes. Remove and mash up some of the fruit to make a chunky consistency. Use immediately or store in air-tight container.

grape, cheese & salsa pita sandwhiches

Serves: 4

1 cup California seedless grapes, halved 1 cup shredded Monterey Jack cheese 1/2 cup shredded carrots

1/4 cup chopped celery salt and pepper to taste 4 pita breads, halved prepared salsa


Lightly mix grapes, cheese, celery, salt and pepper; refrigerate until lunch time. To serve, fill pita halves with grape filling and salsa.

Nutritional Analysis Per Serving:

300 cal., 13.6 g pro., 9.7 g fat (28% Cal. from fat), 40.6 g carb., 25 mg chol., 1.4 g fiber and 499 mg sodium.