1. 1. 1. Preheat oven to 400 degrees F. Line a large baking sheet with foil.
      2. Rinse and de-stem grapes. Toss with oil and sea salt.
      3. Roast grapes for about 12-14 minutes or until skins begin to pop.
      4. Let cool.
      5. In a small pan, combine grape juice, sugar, and corn syrup over medium heat, stirring until sugar has dissolved.
      6. Transfer grape juice and sugar mixture and roasted grapes to a blender. Blend until smooth.
      7. Press mixture through a fine-mesh strainer, then chill for 3 hours or overnight.
      8. Pour cold sorbet mix into an ice cream maker, turn on the machine, and churn according to manufacturer’s directions – 20-25 min.

For the Crudité Platter:

1. 1. 1. Serve romesco sauce with assorted vegetables. Mix raw and cooked veggies for contrasting flavors and textures.

For the Pasta Salad:

1. 1. 1. Preheat oven to 400 degrees F. Toss cherry tomatoes with 1 tbs olive oil, season with salt and pepper.
      2. Place tomatoes on a baking sheet and roast until blistered, about 10 minutes. Remove and set aside.
      3. Bring a pot of water to a boil over high heat. Add pasta and cook according to package directions until al dente. Drain pasta, rinse with cold water, and set aside.
      4. In a small skillet over medium high heat, warm 1 tbs olive oil. When simmering, add broccolini, red pepper flakes, and a generous seasoning of salt and pepper. Sauté, stirring frequently until bright green and wilted – 5 minutes. Remove from heat and set aside.
      5. In a large bowl, combine pasta, cherry tomatoes, broccolini, ricotta salata, and romesco sauce. Gently toss until combined and season with salt and pepper.

For the Black Quinoa and Chickpea Bowl:

1. 1. Preheat oven to 400°.
   2. In a nonreactive bowl, toss asparagus with 1 tbs olive oil and season with salt and pepper. Arrange on 1/2 baking sheet and repeat with additional 1 tbs olive oil, garbanzo beans and salt and pepper, arranging on other half. Roast until asparagus is soft and tender and chickpeas are crunchy, about 15 minutes.
   3. Meanwhile, rinse quinoa. In a medium saucepan over medium high heat, warm remaining 1 tbs olive oil and toast quinoa, stirring constantly, about 3 minutes.
   4. Add 2 cups water and increase heat to high. When pot is at a rolling boil, reduce to a simmer and cover. Cook 15 minutes. Remove from heat and let stand for an additional 5 minutes. Open lid and fluff with fork.
   5. To assemble, spread Romesco across bottom and sides of bowl. Layer in quinoa with asparagus and garbanzo beans.
   6. Top with dukkah.
2.