Posted in Grapes on Sep 2nd, 2019
This vegan Grape Mezze Platter will surprise and delight your guests. Marinated black grapes replace traditional olives, the falafel is stuffed with hidden grapes, and the Tabbouleh is made with green grapes instead of cucumbers for a pleasing change. Serve this Mediterranean platter as a fun shareable appetizer.
Recipe at: http://www.ciaprochef.com/grapes/grapemezzeplatter/
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Posted in Grapes on Sep 1st, 2019
Chef Rebecca Peizer from The Culinary Institute of America shows us how to make Farro Salad with Red Grapes, Pistachios, and Feta Cheese dressed with a classic Red Wine Vinaigrette. The nutty whole grains and savory feta cheese, combined with fresh grapes, make this dish a satisfying meal. This salad is great served on its own or paired with a sandwich or an entrée.
Recipe at: http://www.ciaprochef.com/grapes/farrograpesalad/
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Posted in Grapes on Aug 31st, 2019
Colorful, flavorful entrée bowls are a delicious trend. Chef Rebecca Peizer from The Culinary Institute of America shows us how to make a Moroccan Grape and Grilled Chicken Bowl with Preserved Lemon and Green Grape Vinaigrette. The grapes in this recipe make a cooling, crisp, and bright contrast to the spicy Moroccan flavors.
Recipe at: http://www.ciaprochef.com/grapes/moroccangrapebowl/
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Posted in Grapes on Aug 30th, 2019
This delicious Grape Ceviche uses fresh California grapes instead of raw fish. The crisp, juicy texture and delicate sweetness of the grapes works beautifully, and, it’s vegan! This refreshing grape ceviche is a great shared appetizer that everyone can enjoy.
Recipe at: http://www.ciaprochef.com/grapes/grapeceviche/
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Posted in Grapes on Aug 29th, 2019
Kombucha is a fermented beverage that has found its way to store shelves everywhere, thanks to its probiotic health benefits and tasty tart flavor. Grapes provide an additional healthy boost to this refreshing kombucha. Chef Rebecca Peizer from The Culinary Institute of America shows us how to make this kombucha using fresh green grape juice.
Recipe at: http://www.ciaprochef.com/grapes/grapekombucha/
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Posted in Recipe Videos, Grapes on Oct 2nd, 2016
Chef Rebecca Peizer from The Culinary Institute of America shows us how to turn a whole cauliflower head into beautiful vegetable “steaks” topped with refreshing juicy grapes, crunchy pistachios, creamy feta and a delicious tart caper vinaigrette. This dish makes an elegant and healthy vegetarian entrée.
Recipe at: http://www.ciaprochef.com/grapes/CauliflowerSteakwithGrapes/
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Posted in Recipe Videos, Grapes on Oct 1st, 2016
The earthy Brussels sprouts, juicy, and refreshing roasted red grapes, and crunchy almonds in this dish make for a perfect combination of flavors and textures. Chef Rebecca Peizer from The Culinary Institute of America shows us this incredibly simple, delicious and healthy side dish.
Recipe at: http://www.ciaprochef.com/grapes/RoastedBrusselsSproutsandGrapes/
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Posted in Recipe Videos, Grapes on Sep 30th, 2016
Charring is a popular technique that gives a dish a bold, smoky flavor. Chef Rebecca Peizer from The Culinary Institute of America shows us how to char grapes in this unique and delicious dish: Charred Grape and Endive Salad with Roquefort, Hazelnuts and Black Pepper Honey.
Recipe at: http://www.ciaprochef.com/grapes/CharredGrapeSalad/
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Posted in Recipe Videos, Grapes on Sep 29th, 2016
Chef Rebecca Peizer from The Culinary Institute of America shows us how to make delicious North African-inspired Grilled Lamb and Grape Kebab with Green Grape Tzatziki. Tzatziki, a cooling yogurt sauce typically made with cucumbers, is made with green grapes in this recipe.
Recipe at: http://www.ciaprochef.com/grapes/LambGrapeKebabs/
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Posted in Recipe Videos, Grapes on Sep 28th, 2016
Red grapes, gorgonzola and rosemary are a match made in heaven, and here they all come together on a delicious grilled pizza. Chef Rebecca Peizer from The Culinary Institute of America shows us how to make this quick, easy and unique pizza that is sure to be a show stopper on your menu.
Recipe at: http://www.ciaprochef.com/grapes/GrapeandGorgonzolaFlatbread/
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Posted in Grapes on Oct 18th, 2015
Recipes at http://www.ciaprochef.com/grapes/LobsterGrapeNapoleon/
Here’s a delectable, contemporary take on a Napoleon. Chef Rebecca Peizer from The Culinary Institute of America combines the flavor and texture of lobster and avocado with the sweetness of red and black grapes, with another layer of rich crème fraiche and green grapes, all served over a frisée salad. This dish can be served for lunch or as a first course dinner option.
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Posted in Grapes on Oct 17th, 2015
Recipes at http://www.ciaprochef.com/grapes/GrapeOrangeRadishSalad/
This dish brings together nuts and seeds, fruits, and herbs for a colorful and texture-rich salad. Chef Rebecca Peizer from The Culinary Institute of America begins by preparing pickled kumquats, followed by crushing spices to create a unique vinaigrette; and finishes with sweet green grapes, oranges, fennel, and radishes, all artfully arranged to wow your guests!
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Posted in Grapes on Oct 17th, 2015
Recipes at http://www.ciaprochef.com/grapes/pannacotta/
Here’s a perfect light and sweet dessert served with a colorful, grape-inspired compote. Chef Rebecca Peizer from The Culinary Institute of America shows us a new take on panna cotta, flavored with buttermilk, and served with a spiced grape compote, creating a delicious, rich combination that is both flavorful and healthy.
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Posted in Grapes on Oct 16th, 2015
Recipes at http://www.ciaprochef.com/grapes/grapelentilsalad/
The vinaigrette in this vegetarian salad originates from North Africa and combines lentils, roasted red bell peppers, and almonds with the sweetness of fresh green grapes, creating a healthy lunch or dinner entrée or side dish.
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Posted in Grapes on Oct 16th, 2015
Recipes at http://www.ciaprochef.com/grapes/RoastChickenwithGrapes/
In this demonstration, Chef Rebecca Peizer from The Culinary Institute of America prepares a spice mixture to sear the chicken and then places the chicken on rosemary skewers for double the flavor. The chicken is then combined with sautéed garlic and shallots, wine, red grapes, and olives and placed in the oven for roasting. After 30 minutes, your kitchen will smell fabulous and your family and friends will be talking about their meal for weeks to come.
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Posted in Grapes on Nov 23rd, 2014
Chef Scott Samuel from The Culinary
Institute of America shows us a new take on the classic pairing of cheese and
grapes. He makes healthy, whole-grain house-made crackers and tops them with
creamy mascarpone cheese, and a mixture of sliced red grapes, roasted serrano
chiles, lime juice, and fennel.
Recipe at: http://ciaprochef.com/grapes/recipe1/
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Posted in Grapes on Nov 22nd, 2014
From juice bars to coffee bars to
cocktail bars, the venues where Americans drink have become more diverse…and a
lot more inventive. Chef Scott Samuel from The Culinary Institute of America shows
us a new take on lemonade, flavored with sweet black grape juice, tangy
tamarind and herbaceous mint. The black grapes make the lemonade a beautiful
purple color.
Recipe at: http://ciaprochef.com/grapes/recipe4/
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Posted in Grapes on Nov 22nd, 2014
Chef Scott Samuel from The Culinary
Institute of America creates a light and fresh grilled flatbread. Juicy sweet
red grapes, salty savory prosciutto, rich crème fraiche, and fresh herbaceous
mint make this a perfectly balanced dish. This flatbread can be served as a
shared appetizer or single entrée.
Recipe at: http://ciaprochef.com/grapes/recipe5/
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Posted in Grapes on Nov 21st, 2014
Chef Scott Samuel from The Culinary
Institute of America shows us a Latin-inspired small plate that your customers
will love: Mini Tostadas with Ancho Chile Chicken Carnitas and Spicy Green
Grape Salsa. The spicy, sweet and acidic green grape salsa cuts through the
richness of the mole, and makes for a perfect bite.
Recipe at: http://ciaprochef.com/grapes/recipe2/
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Posted in Grapes on Nov 21st, 2014
The popularity of Korean cuisine has
taken the US by storm in recent years. In this video, Chef Scott Samuel from
The Culinary Institute of America shows us a sweet and spicy Korean BBQ steak
served with cooling, juicy, and sweet red grapes.
Recipe at: http://ciaprochef.com/grapes/recipe3/
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