Archive for September 2010

Bruschetta is a classic Italian appetizer made with toasted bread and a topping. The best known Italian version uses a topping of tomatoes, garlic, olive oil, and basil. This Spanish-influenced version features a creamy white bean puree topped by boquerones, beautiful white anchovies preserved in oil and vinegar, and sweet and mildly spicy piquillo peppers. Go to the recipe at - 

http://www.ciaprochef.com/northarvest/recipe30/

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Three Bean Minestrone

The Italians are masters at making vegetables flavorful. Minestrone is another example of a soup inspired by the seasons. The name comes from the Italian term minestra, meaning soup. Using multiple varieties of beans adds a multitude of colors, shapes, sizes, and textures that make this light, flavorful soup comforting, satisfying, and appealing to the eye Go to Recipe - 

http://www.ciaprochef.com/northarvest/recipe26/

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This salad presents a trio of ingredients with incredible health "halos." Consumers associate salmon with heart health promoting omega-3. Quinoa, a popular ingredient in Peruvian kitchens, is increasing in popularity as consumers seek out more whole grains. And black beans provide fiber, protein, and low glycemic index carbohydrates that provide long-lasting energy. But enough about the nutrition benefits; this salad should be sold on flavor, with a dressing that bridges the richness of the salmon, the nuttiness of the quinoa, and the sweetness of the black beans. Go to Recipe - 

http://www.ciaprochef.com/northarvest/recipe8/

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Consumers are increasingly seeking options for breakfast that provide long-lasting energy and a good nutrition story. In this Mexican-inspired omelet the black beans contribute protein, fiber, and slowly digested carbohydrate that keep the diner satisfied all morning long. More good nutrition news: This omelet provides two servings of vegetables, from the black beans and avocado salsa. Recipe at - 

http://www.ciaprochef.com/northarvest/recipe11/

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The white beans in this dish really take on the flavors of the chile and fresh herbs. The rosemary brings beautiful aromatics to this versatile dish that can be easily scaled to an entrée or appetizer portion. Grilling the shrimp on the rosemary skewers continues the flavor profile throughout the dish and creates an elegant presentation option. Recipe - 

http://www.ciaprochef.com/northarvest/recipe9/

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Cajun Red Beans & Rice

Red beans and rice is the official Monday dish in New Orleans, available on menus in restaurants all over town. Red beans and rice is typically served with smoked sausage, but it is also a wonderful accompaniment to fried chicken, a menu item that continues to grow in popularity in the U.S. Recipe at: 

http://www.ciaprochef.com/northarvest/recipe7/

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Spiced Black Bean Burgers

Americans are increasingly seeking vegetarian menu options. The increase in what is being called "flexitarian" eating is being driven by concerns about health and the environment. This vegetarian burger is flavorful and satisfying and the texture is dense yet moist, like a juicy sirloin burger. Add some sweet potato fries on the side to capitalize on consumers who are seeking familiar favorites with a twist. Go to Recipe - 

http://www.ciaprochef.com/northarvest/recipe21/

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Tuscan Bread & Bean Soup

Ribbolita is a classic Tuscan dish, a celebration of beans, seasonal vegetables, and the first press of extra virgin olive oil. The addition of bread turns a light soup into a satisfying dish that can be served as a main course. Add another layer of flavor by grating some aged Parmeggiano Reggiano over the top before service or at the table. Recipe at: 

http://www.ciaprochef.com/northarvest/recipe28/

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Classic Baked Beans

Baked beans are an American classic. This updated version is perfectly balanced with sweetness from the molasses and brown sugar, smokiness from the bacon, and a bit of acid from the onion, mustard, and tomato paste. Using two different colors of beans creates more visual interest. Go to the recipe at:

http://www.ciaprochef.com/northarvest/recipe6/

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In this Latin-influenced dish, the silky richness of the halibut is offset by the vibrantly flavorful black bean cakes. The spiciness of the jalapenos plays nicely with the richness of the sweet potato in these bean cakes to make this a great side for the halibut. A squeeze of lime at the end is a great flavor bridge that brings it all together. Recipe at: 

http://www.ciaprochef.com/northarvest/recipe19/

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