Archive for February 2014

This vegetarian wild rice and green grape salad is a flavorful and healthy side dish, stuffing, or entrée. In this demonstration, Chef Scott Samuel from The Culinary Institute of America shows us the “pasta method” of cooking rice. Instead of measuring out the rice and water, he simply boils a large pot of water, adds the rice, and strains the rice when cooked through. 


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In this recipe demo, Chef Scott Samuel from The Culinary Institute of America begins by preparing a sweet, tart and spicy Asian marinade he uses to flavor a flank steak. He grills and cuts the steak into thin slices, and serves it on top of a salad of shredded napa cabbage and black grapes.  He designed this recipe for retail foodservice, but it’s also great for home cooks. 


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Chef Scott Samuel from The Culinary Institute of America says this is the best chicken salad you’ll ever have. He adds spicy Thai red curry paste and cooling red grapes, to make this chicken salad stand out above the crowd. He designed this recipe for retail foodservice, but it’s also great for home cooks. 


Recipe at: http://ciaprochef.com/grapes/recipe9/    

   

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This vegetarian burrito is packed with flavorful black beans as the main protein, as well as whole grain brown rice, tomatoes, cheese, and fresh diced tomatoes. Chef Scott Samuel developed this recipe for a high school foodservice audience, and explains how to prepare the burritos a day in advance for added convenience.  Recipe at: http://www.ciaprochef.com/northarvest/recipe15/


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This tostada is topped with spicy black beans, chicken fajita strips, avocado, tomatoes and shredded lettuce and cheese. The same toppings could also be used for a healthier take on nachos. Chef Samuel developed this recipe for a high school foodservice audience. Recipe at: http://www.ciaprochef.com/northarvest/recipe17/

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This flavorful whole grain salad uses multiple varieties of beans and vegetables to add beautiful color to the dish. Serve this salad as a side dish or even inside a wrap as a lunch entree. Chef Samuel developed this recipe for a high school foodservice audience. Recipe at: http://www.ciaprochef.com/northarvest/recipe23/

    


 

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This simple soup incorporates cannellini beans, Tuscan kale, and pork sausage. Chef Scott Samuel adds some pizzazz to the ground pork by adding traditional Andouille flavors: paprika, cayenne, thyme and sage. He suggests swapping spinach for kale in case it is not available. Chef Samuel developed this recipe for a high school foodservice audience. Recipe at:

http://www.ciaprochef.com/northarvest/recipe25/


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Vegetarian Chili with Three Beans

This delicious, spicy vegetarian chili is packed with produce. With black beans, kidney beans, and pinto beans, the chili is hearty enough that no one will miss the meat. CIA Chef Scott Samuel’s secret for adding savory flavor is a teaspoon of cocoa powder. Chef Samuel developed this recipe for a high school foodservice audience. 

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