Fresh grapes from California are in season.

Green, black and red grapes are in good supply, an easy snack but also perfect for adding a bit of cool crunch and sweetness to salads, side dishes, entrees, desserts, even cocktails.

Grilled Antipasto Skewers

Yield: 12 skewers

24 peeled and veined shrimp (31-40 size)

1 8-ounce jar cocktail onions

3/4 pound red or black seedless grapes

3 ounces prosciutto, each piece cut into long ribbons

Marinarde:

1 clove garlic, crushed

1 tablespoon balsamic vinegar

1/2 teaspoon chopped fresh rosemary

1/4 teaspoon salt

Fresh ground pepper

4 tablespoons olive oil

Soak long bamboo skwers in water for at least 5 minutes. Thread skewers with shrimp (2), grapes (6) and onions (2) with a ribbon of prosciutto winding throughout. Place the finished skewers in a shallow dish or plate. Evenly dab on half of the marinade with a brush. Let marinate in refrigerator for at least 30 minutes, then brush with remaining marinade. Grill on a hot grill for 2 minutes each side. Serve immediately.

To make the marinade: Whisk together garlic, vinegar, rosemary, salt and pepper and gradually add the oil.

Marmalade-Glazed Pork Chops with Fresh Grape Sauce

4 thick-cut pork chops (6 ounces each)

1/2 cup orange marmalade

1/2 cup Riesling or other slightly sweet white wine

1/2 teaspoon salt

Pinch ground allspice

3 whole cloves

1 tablespoon vegetable oil

1 cup green seedless grapes, halved

2 tablespoons fine strips of orange zest

In medium bowl, whisk together marmalade and wine. Add salt, allspice and cloves. Marinade chops in the mixture for at least 4 hours or overnight.

Heat oil in large skillet over medium-high heat. Lift chops from marinade and sear in hot oil until browned, about 2 to 3 mimnutes on each side. Take care not to burn chops. Pour in half the marinade and bring to a boil. Reduce heat to low and simmer, covered until chops are cooked through, about 6 to 10 more minutes, turning often to prevent scorching. Remove chops to a platter and keep warm. Reduce sauce to a sticky glaze. Add grapes and orange zest; stir well and then spoon over chops. Serve immediately.

Breakfast Coffee Cake with Grapes and Pecan Streusel

Yield 12 servings

Pecan streusel:

2 tablespoons butter, room temperature

3/4 cup chopped pecans

1/3 cup packed brown sugar

2 tablespoons flour

1 teaspoon cinnamon

Coffee cake:

Vegetable spray

3/4 cup butter at room temperature (1 1/2 sticks)

3/4 cup sugar

3 eggs

1 1/2 cups milk

3 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon each cinnamon and salt

1 1/2 cups green seedless grapes, halved

Preheat oven to 350 F. Spray a 13-by-9-by-2-inch pan with vegetable spray or lightly butter and flour.

Stir together streusel topping ingredients; set aside. For the cake, cream butter and sugar, add eggs, one at a time, beating well after each addition. In separate bowl, stir together flour, baking powder, cinnamon and salt ingredients. Add flour mixture and milk to butter mixture, alternating, beginning and ending with dry ingredients. Spread batter in prepared pan. Sprinkle topping over batter; cover with grapes. Bake until toothpick inserted in center comes out clean, about 45 minutes. Cool 30 minutes.

Grape Daiquiris

1 cup seedless red, black or green grapes

4 ounces white rum

3 ounces sweetened lime juice

3 cups ice

Place all ingredients into the bowl of a blender and puree until blended and slushy, about 2 minutes. Serve in tall glasses. Makes 2 drinks.