Posted in Beans on Nov 25th, 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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Posted in Beans on Nov 25th, 2014
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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Posted in Beans on Nov 24th, 2014
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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Posted in Beans on Nov 24th, 2014
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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Posted in Beans on Nov 23rd, 2014
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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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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