The Culinary Institute of America
Episodes
Saturday Jul 31, 2021
Lebanese Fattoush with Baharat Spiced Beans
Saturday Jul 31, 2021
Saturday Jul 31, 2021
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
Friday Jul 30, 2021
Friday Jul 30, 2021
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/
Thursday Jul 29, 2021
Jamaican Jerk Baked Beans
Thursday Jul 29, 2021
Thursday Jul 29, 2021
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
Wednesday Jul 28, 2021
Italian Meatloaf: White Bean and Turkey Polpettone with Swiss Chard Marinara
Wednesday Jul 28, 2021
Wednesday Jul 28, 2021
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/
Tuesday Jul 27, 2021
Tuesday Jul 27, 2021
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
Friday Jul 23, 2021
Grilled Flatbread with Spicy White Bean Purée, Mushrooms, Kale, and Sausage
Friday Jul 23, 2021
Friday Jul 23, 2021
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/
Thursday Jul 22, 2021
Empanadas with Black Beans, Pork, Pumpkin and Queso Anejo
Thursday Jul 22, 2021
Thursday Jul 22, 2021
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!
Wednesday Jul 21, 2021
Brown Rice and Kidney Bean Salad with Roasted Red Peppers and Apples
Wednesday Jul 21, 2021
Wednesday Jul 21, 2021
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!