Archive for November 2014

Sticky Black Rice Pudding is a classic Thai dessert. In this superfood version, CIA Chef Scott Samuel adds black beans, coconut milk, and mango. The fudgy texture of the black beans makes them the perfect addition to this pudding.  

Recipe at: http://www.ciaprochef.com/northarvest/recipe5/

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This flatbread is both decadent and packed with nutrition. The whole wheat crust is topped with kale, oyster mushrooms, and white beans. In place of heavy alfredo sauce, Chef Scott prepares a creamy white bean puree as the base sauce on this flatbread. The flatbread could easily be prepared vegetarian by omitting the wild boar sausage.

Recipe at: http://www.ciaprochef.com/northarvest/recipe4/

 

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With its earthy flavor, robust texture, and stellar nutritional accolades, it’s been hard to miss kale’s ascension to stardom. This kale salad with white beans, fennel, edamame, and a parmesan crisp is sure to please. In place of less healthful ingredients like sour cream or mayonnaise typically used in creamy dressings, Chef Scott achieves the same richness by blending white beans into the dressing.  

Recipe at: http://www.ciaprochef.com/northarvest/recipe2/

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While you might think of meatloaf as an all-American food, the Italians have a tasty version called Polpettone. CIA Chef Scott Samuel makes this produce-packed polpettone with a blend of ground turkey and white beans and serves it with a Swiss chard marinara sauce.   

Recipe at: http://www.ciaprochef.com/northarvest/recipe3/

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Red quinoa is an ancient grain high in both protein and fiber. Paired with navy beans, toasted almonds, yellow zucchini and a cumin lime vinaigrette, this salad is a healthy and delicious power house.
Recipe at: 

http://www.ciaprochef.com/northarvest/recipe1/

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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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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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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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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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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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