2021-07

Lebanese Fattoush with Baharat Spiced Beans

Chef Rebecca Peizer from The Culinary Institute of America prepares a Lebanese bread salad called fattoush. For added protein and flavor, Chef Rebecca adds beans spiced with baharat to the recipe. Baharat means “spices” in Arabic, and is a blend of cinnamon, nutmeg, cumin, coriander, mint, black pepper, bay leaves, fennel, allspice, cloves, and mustard seeds.
Go to recipe: http://www.ciaprochef.com/northarvest/Fattoush

Kale and Cannellini Bean Salad, with Pecorino Crisps and Creamy White Bean Dressing

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.  
Get the Recipe and watch a video with closed captioning here!: http://www.ciaprochef.com/northarvest/recipe2/
 

Jamaican Jerk Baked Beans

Chef Rebecca Peizer from The Culinary Institute of America prepares a delicious baked bean recipe with a twist. She flavors the baked with Jamaican jerk spices, including paprika, allspice, nutmeg, cinnamon, black pepper, and cayenne.
Go to recipe: http://www.ciaprochef.com/northarvest/JamaicanJerkBakedBeans

Italian Meatloaf: White Bean and Turkey Polpettone with Swiss Chard Marinara

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.   
Get the Recipe and watch a video with closed captioning here!: http://www.ciaprochef.com/northarvest/recipe3/
 

Indian Spiced Cauliflower and White Bean Patties with Pickled Black Bean and Mango Chutney and Cucumber Yogurt Sauce

Chef Rebecca Peizer from The Culinary Institute of America prepares a flavorful gluten-free and vegetarian appetizer: Indian Spiced Cauliflower and White Bean Patties with Pickled Black Bean and Mango Chutney topped with Cucumber Yogurt Sauce. The dish has a wonderful combination of sweet, savory, spicy, tart, creamy and flavors.
Go to recipe: http://www.ciaprochef.com/northarvest/IndianBeanPatties

Grilled Flatbread with Spicy White Bean Purée, Mushrooms, Kale, and Sausage

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.Get the Recipe and watch a video with closed captioning here!: http://www.ciaprochef.com/northarvest/recipe4/  

Empanadas with Black Beans, Pork, Pumpkin and Queso Anejo

Chef Bill Briwa from The Culinary Institute of America prepares empanadas stuffed with black beans, pumpkin, pork and chipotle. For added flavor, he cooks the black beans with smoky chipotle.
Find recipes and videos with closed captioning here!
 

Brown Rice and Kidney Bean Salad with Roasted Red Peppers and Apples

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.
Find recipes and videos with closed captioning here!