Cooking at Every Stage: Balsamic Roasted Grape Salad with Cauliflower Bisque

For the past six weeks, you’ve joined us in the kitchen with Homemade—the largest livestream cooking community in the world—for cooking classes that celebrate healthy living. 

We’ve all enjoyed watching delicious meals come to life with recipes that feature ingredients in her life STAGES supplements. Don’t worry if you weren’t able to attend the classes live: This and all previous classes are recorded, so you can cook alongside these talented chefs anytime.

In this class, Chefs Diana and Christie create a hearty cabbage salad featuring balsamic roasted red grapes. Grape skins contain resveratrol, a beneficial ingredient found in higher doses in Solaray’s STAGES Postmenopause formula.

You’ll hear Chef Diana talk about the challenges of postmenopause and how STAGES Postmenopause has supported her well-being during this stage of life.

“I started taking the supplement about six weeks ago…. I feel really good. I’m eating well. I’m taking supplements. I feel healthy.”

- Chef Diana

Own your stage and get cooking.

Balsamic Roasted Grape Salad with Cauliflower Bisque

“These recipes are for this stage of life, but these are recipes that work for everybody.”

- Chef Christa

Balsamic-Roasted Grape Salad

Servings: 4

Prep Time: 20 minutes

Cook Time: 15 minutes

Ingredients:

For the Salad:

• 3 cups black or red grapes
• 1⁄2 head of green cabbage, cored and sliced into 1⁄2-inch slices
• 1⁄2 yellow onion, very thinly sliced
• 3 teaspoons of balsamic vinegar, separated
• 3 tablespoons olive oil, separated
• 4 cups spring mix or baby kale
• 2 oz goat cheese, crumbled
• 1 cup cooked farro

For the Poppyseed Dressing:

• 2 tablespoons maple syrup
• 2 tablespoons apple cider vinegar
• 1 tablespoon minced shallot
• 1 1/2 teaspoons Dijon mustard
• 1/4 cup olive oil or neutral oil like avocado oil
• 1 1/2 teaspoons poppyseeds
• 1/4 teaspoon salt
• Freshly ground black pepper, to taste

Instructions:

1. Season the Salad Fixings: Preheat the oven to 400F and line two baking sheets with parchment paper. On one tray, toss the grapes with 1 teaspoon of balsamic vinegar and one tablespoon of olive oil. On the other tray, toss the cabbage and slice onion with 2 teaspoons of balsamic vinegar and 2 tablespoons of olive oil. Season both the grapes and the cabbage and onions with salt and pepper.
2. Roast the Grapes and Cabbage: Place both trays in the oven. Cook the grapes for 10 minutes, until just cooked and starting to burst. Remove both trays from the oven, stir the cabbage, and replace the cabbage tray in the oven for another 5 minutes, until well-cooked and starting to brown. Allow to cool to room temperature.
3. Make the Poppyseed Dressing: In a small bowl or jar, whisk together the maple syrup, apple cider vinegar, minced shallot, Dijon mustard, salt, and pepper. Slowly pour in the olive oil, whisking continuously until the dressing is smooth and emulsified. Stir in the poppyseeds. Taste and adjust seasoning if necessary.
4. Assemble the Salad: Place the spring mix or baby kale in a salad bowl and drizzle with some of the poppyseed dressing. Taste a leaf, then add more dressing if desired. In a serving bowl or on a platter, scatter the roasted grapes, roasted cabbage and onions, and cooked farro. Top with the dressed greens and crumbled goat cheese.

Cauliflower Bisque with Rosemary Croutons

Servings: 6-8

Prep Time: 45 minutes

Cook Time: 45 minutes

Ingredients:

For the Cauliflower Bisque:

• 1 large head cauliflower, cut into approximately 2-inch florets (approximately 8 cups)
• 1 medium white onion, medium diced
• 2 Tbl. olive oil
• 4 cups low sodium vegetable or chicken broth
• 1/2 tsp. salt
• 1/4 tsp. ground white pepper
• 1 pinch red pepper flakes
• 1/2 cup heavy cream (optional)

For the Rosemary Croutons:

• 2 cups of 1-inch cubed brioche
• 1 Tbl. unsalted butter
• 1 Tbl. olive oil
• 1/4 tsp. salt
• 1/4 tsp. cracked black pepper
• 1/2 tsp. minced fresh rosemary

Instructions:

1. Sweat the Vegetables: Heat a large pot over medium heat, add the olive oil and, once the oil is shimmering, add the onions. Adjust the heat so the onions are sweating and avoid browning. Sweat the onions for 5-7 minutes stirring often. Add cauliflower florets. Continue to sweat the mixture for approximately 20 minutes, stirring occasionally.
2. Simmer the Vegetables: Add salt, pepper and red pepper flakes and stir to coat. Add broth and bring to a simmer. Simmer 10 minutes and test for doneness by piercing the cauliflower with a paring knife and if the knife easily pierces and releases the mixture is ready to proceed to the next step.
3. Puree: Carefully strain the mix over a large bowl and place the cauliflower mixture into a blender for a super smooth puree or a food processor for a more textured consistency. Add just enough broth to allow for proper puree. Re-combine the pureed mixture with all of the broth, and add cream if using, bring to simmer, adjust seasoning and serve or cool and store for later use.
4. Make the Croutons: While the soup simmers, make the croutons. Preheat the oven to 350F. Place brioche cubes into a medium sized bowl. Melt butter and olive oil in a small saucepan. Add salt, pepper and rosemary and immediately remove from heat. Drizzle oil/butter mixture over brioche cubes and toss to coat. Spread croutons out in a single layer on a cookie sheet and bake until golden brown, about 8-10 minutes, stirring every 2-3 minutes. Cool and use immediately or store in an airtight container for up to one week.

Though Solaray’s her life STAGES Postmenopause is not intended to address every concern mentioned here, it provides powerful support for this life stage. Results may vary; these statements represent this chef’s experience with the product.