Archive for March 2016

Chef Ian Kittichai prepares a Thai dessert made with dehydrated potatoes: Potato, Winter Squash and Taro Root Dumplings with Tapioca Pearls, Toasted Sesame and Coconut Syrup.

For more potato videos, go to: http://www.ciaprochef.com/potatoes/videos/

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Chef Ian Kittichai prepares a ceviche with the flavors of Southeast Asia. To the yellow fin tuna he adds toasted coconut, peanuts, shallot, fresh diced ginger and lime, beetle leaf, and palm sugar. He tops lattice potatoes with the tuna mixture for an elegant and unique appetizer.

For more potato videos, go to: http://www.ciaprochef.com/potatoes/videos/

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BLT Sliders

So sandwich fans, here is a recipe demonstrated by chef Adam Busby showcasing how to make a delicious slider with juicy Jubilees tomatoes, creamy aioli sauce, and a fresh tomato tapenade. Perfect for serving at your next party or enjoying anytime.

Recipe at: http://ciaprochef.com/naturesweet/recipe16/

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Jubilees elevate sandwiches in every season. Need some ideas? This crusty sourdough filled with grilled tomatoes and mozzarella will have you improvising variations (with goat cheese? with pepper jack?). And, Jubilees are ideally sized for sandwiches so you won’t waste an ounce.

Recipe at: http://ciaprochef.com/naturesweet/reicpe10/

 

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Slow-roasting creates more of a brown-sugar taste as the tomato juices evaporate and the sugars caramelize. Chef Adam Busby demonstrates the technique in this video, using halved Glorys and SunBursts tomatoes. The flavor intensity is off the charts, so you need just a handful of these candy-like tomatoes to invigorate a cheese quesadilla or a salsa.

Recipe at: http://ciaprochef.com/naturesweet/recipe13/

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Tomato Tapenade makes a creative condiment for a cheese board, as demonstrated in this recipe. Chef Busby adds tiny, flavorful Glorys tomatoes to tapenade, the Provençal olive spread, to boost the umami without thinning the texture through slow-roasting.

Recipe at: http://ciaprochef.com/naturesweet/recipe15/

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Sunbursts Tomato Crab Bites

NatureSweet SunBursts shine in cold preparations, like shown in this video, especially when filled with a delicious filling like crab. Try combining the red and gold types for extra eye appeal at your next dinner party!

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

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Roasted Sunbursts Tomato Hummus

Make a variation on traditional hummus with the addition of roasted tomatoes. NatureSweet’s snack-size SunBursts have consistent garden-grown fragrance and vine-ripe flavor year round; perfect for using in this delectable recipe.

Recipe at: http://ciaprochef.com/naturesweet/recipe11/

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Be sure cooked grains (farro, rice, wild rice, barley, bulgur) are dry so they don’t dilute your dressing. Never used farro? This ancient wheat makes a hearty, wholesome salad with Cherubs tomatoes and vinaigrette. Watch chef Adam Busby demonstrate a Middle Eastern variation with pomegranates and pistachios.

Recipe at: http://ciaprochef.com/naturesweet/recipe2/

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If “salad” means leafy greens to you, you’re missing out on a vast global repertoire of salads built on other tasty options like pasta. Here chef Adam Busby prepares an easy, flavorful Cherubs Tomato Caprese Pasta Salad. Play around with different pasta shapes and other delicious ingredient combinations. Enjoy!

Recipe at: http://ciaprochef.com/naturesweet/recipe12/

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Glorys tomatoes are the perfect size for making salsa because they hold their shape. This dish combines tomatoes with mangos to create a flavorful salsa served as a shrimp cocktail combination. Simple to prepare and perfect served as an appetizer or light lunch, or imagine other uses for this lively fruit salsa.

Recipe at: http://ciaprochef.com/naturesweet/recipe14/

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