Easy-going menus for summer can be a breeze, with a wealth of fruit and produce available to help make short work of meal preparation.

Here’s a trio of ideas for making the most of grapes, which need little “cooking” and combine well with both sweet and savory items. The recipes provide a simple but stylish breakfast dish, a juicy salad to accompany lunch or dinner, and a versatile cheese-grape special that would work as an appetizer or dessert.

Breakfast parfait

1 cup halved seedless grapes

1 cup lowfat vanilla yogurt or other flavor of your choice

1/2 cup crushed almond biscotti (about 3 large biscotti)

In a parfait glass, layer 2 mounded tablespoons grapes, 2 mounded tablespoons yogurt and 2 tablespoons crushed biscotti. Repeat layers. Top with 2 tablespoons each yogurt and grapes.

Try a Fruit and Vegetable Salad, a versatile and refreshing addition to the menu, served on orange slices. The salad is made up of grapes, radishes, carrots and red onion, tossed with Spicy Lemon Dressing.

Makes 2 servings. Preparation time 10-15 minutes.

Nutrition information per serving: 299 cal., 8 g pro., 8 g fat, 49 g carbo., 50 mg chol., 2 g dietary fiber, 174 g sodium.

Fruit and Vegetable salad

1 1/2 cups halved seedless grapes

1 1/2 cups sliced radishes

3/4 cup coarsely shredded carrots

1/2 cup thinly sliced red onion

1 large orange

Spicy Lemon Dressing

3 tablespoons lemon juice

2 tablespoons olive oil

1 tablespoon chopped parsley

1 teaspoon honey

3/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon lemon peel

1/8 teaspoon freshly ground black pepper

1/8 teaspoon bottled hot sauce

Combine all ingredients and mix.

Makes about 1/3 cup.

Nutrition information per serving: 129 cal., 1 g pro., 7 g fat, 18 g carbo., 0 mg chol., 2 g fiber, 420 mg sodium.

Lightly toss grapes, radishes, carrots and onion with Spicy Lemon Dressing. Peel and thinly slice orange. Serve salad on sliced orange. Total preparation time: 30 minutes.

Grapes & Baked cheese

Breakfast Parfaits are a simple but stylish dish made with seedless grapes, yogurt and crushed almond biscotti.

8 ounces fresh goat-cheese log

2 tablespoons flour

1/2 teaspoon dried basil, crushed

3 tablespoons melted butter

2/3 cup chopped pecans or almonds

1 pound seedless grapes

Slice cheese log into 1/2-inch rounds. Combine flour and basil. Dredge each slice of cheese in flour mixture. Dip slices in butter then coat with chopped nuts; press nuts lightly into cheese.

Place cheese on a plate or small tray and refrigerate 1 hour or until completely chilled.

Place on a nonstick baking sheet (line the baking sheet with parchment paper if it does not have a nonstick surface). Bake at 400 F for 6 to 8 minutes, or until nuts are crisp and cheese is warm. Cut grapes into clusters of 6 to 8 grapes. Serve cheese with grapes as an appetizer or dessert.

Makes 8 servings.

(Preparation 1 hour for cheese slices to chill; 15 minutes for preparation and baking)

Nutrition information per serving: 217 cal., 8 g pro., 15 g fat, 13 g carbo., 32 mg chol., 2 g fiber, 175 mg sodium.

– Recipes developed by the California Table Grape Commission