Archive for July 2019

Chef Barbara Alexander reveals how to make a vegetarian Bean-LT Bowl at The Culinary Institute of America. This healthy, satisfying, vegetarian twist on a BLT is packed with protein, and includes white kidney beans, lettuce, tomatoes, croutons, farro, a poached egg, and crispy, smoky kidney bean “fakin’ bits.” Hold the egg and yogurt in the dressing for a vegan version!

Go to recipe: http://www.ciaprochef.com/northarvest/bltbowl/

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Fish Taco and Pinto Bean Bowl

Chef Barbara Alexander presents a creative twist on a fish taco with this Fish Taco and Pinto Bean Bowl at The Culinary Institute of America. This hearty bowl includes all of the delicious flavors in a fish taco, including charred corn and tomatoes, cumin-spiced cod, pinto beans, quinoa, and lots of tasty garnishes.   

Go to recipe: http://www.ciaprochef.com/northarvest/fishtacobowl/      

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Chef Barbara Alexander shows how to make a Huevos Rancheros Refried Black Bean Breakfast Bowl at The Culinary Institute of America. She puts a healthy twist on this classic Mexican breakfast dish by serving the refried black beans and fried egg as a bowl with sautéed Swiss chard, brown rice, and lots of tasty garnishes. Great for any meal of the day!

Go to recipe: http://www.ciaprochef.com/northarvest/huevosrancherosbowl/

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Chef Barbara Alexander shows how to make a Korean Kidney Bean and Multi-Grain Bowl, with Gochujang Meatballs and a Poached Egg at The Culinary Institute of America. This hearty bowl features spicy and umami-rich Korean flavors with kidney bean and beef gochujang meatballs glazed with a delicious pineapple, soy, and sesame sauce to die for.  

Go to recipe: http://www.ciaprochef.com/northarvest/koreanbowl/      

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Chef Barbara Alexander demonstrates how to make a Navy Bean Falafel Mediterranean Bowl at The Culinary Institute of America. To make the falafel, she pulses together navy beans, an egg, garlic, and spices and sautés them until crispy. These are served in a bowl with delicious Mediterranean ingredients, including Kalamata olives, pistachios, pomegranate arils, cucumber, tomatoes, herbs, and a creamy tahini dressing.

Go to recipe: http://www.ciaprochef.com/northarvest/mediterraneanbowl/       

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Chef Barbara Alexander from The Culinary Institute of America shows us how to make delicious Korean Turkey Dumplings with Gochujang Dipping Sauce. These pan-fried dumplings are stuffed with turkey, Asian aromatics, and spicy savory Gochujang. Serve them as a fun shared appetizer!

Recipe at: http://www.ciaprochef.com/turkey/recipes/turkeydumplings/  

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