The Culinary Institute of America
Episodes
Tuesday Sep 21, 2021
Smoky Honey Citrus Chicken Wings
Tuesday Sep 21, 2021
Tuesday Sep 21, 2021
Wings are a winning item on a menu, and the trick is to make them stand out. These Smoky Honey Citrus Chicken Wings have a delicious smoky-sweet flavor that shines with a subtle citrus tang. Einav Gefen, corporate executive chef at Unilever Food Solutions adds Knorr® Professional Intense Flavor Citrus Fresh and Knorr® Professional Intense Flavor Charred Chili Heat. These Knorr Professional Intense Flavors are easy to use and add great flavor. Enjoy!
Get BBQ Recipes and watch the full series with closed captioning here!
Monday Sep 20, 2021
Smoky Medjol Dates Stuffed with Goat Cheese, Pistachios and Citrus
Monday Sep 20, 2021
Monday Sep 20, 2021
These sweet and smoky medjool dates stuffed with goat cheese, pistachios, garlic and citrus are sure to be a winner with your guests. This delicious plant-forward recipe can be served as an appetizer, a shared small plate, or as a passed hors’d'oeuvre. The Knorr® Professional Intense Flavours Citrus Fresh adds a delicious, bright citrus element to the dish. Enjoyment guaranteed!
Get BBQ Recipes and watch the full series with closed captioning here!:!
Sunday Sep 19, 2021
Sunday Sep 19, 2021
Looking for plant-based BBQ recipes? Here’s a bold, flavor-packed recipe for fire-roasted kohlrabi served with a salad of tomatoes and feta cheese and drizzled with a tangy lemon za’atar dressing. Einav Gefen, corporate executive chef at Unilever Food Solutions drizzles Hellmann’s Lemon Za’atar Dressing over the kohlrabi and tomatoes to add a citrusy, Middle Eastern flavor profile.
Get BBQ Recipes and watch the full series with closed captioning here!!
Saturday Sep 18, 2021
Black Bean Baby Cakes with Mocha Black Bean Aquafaba Frosting
Saturday Sep 18, 2021
Saturday Sep 18, 2021
Looking for a decadent dessert with a healthy plant-forward twist? Chef Toni Sakaguchi at The Culinary Institute of America adds black beans to these chocolate baby cakes for a rich and fudgy texture. She tops the cakes with mocha aquafaba frosting made from the liquid of canned black beans. You would never know that these delicious chocolate cakes are packed with protein and fiber.
Find recipes, more information and videos with closed captioning here!!
Friday Sep 17, 2021
Blood Orange, Bean and Endive Salad with Torn Croutons
Friday Sep 17, 2021
Friday Sep 17, 2021
You will love the combination of sweet and tangy oranges, hearty beans, crunchy endive and fennel, and peppery arugula in this wonderful winter salad. Chef Toni Sakaguchi at The Culinary Institute of America uses a colorful blend of kidney beans, white beans and navy beans, but any combination of bean varieties is delicious. The vivid colors, bright flavors and healthy profile of this salad is sure to get you out of your winter funk!
Find recipes, more information and videos with closed captioning here!!
Thursday Sep 16, 2021
Vegan Creamy White Bean ”Alfredo” Pasta with Peas, Lemon and Rosemary Walnuts
Thursday Sep 16, 2021
Thursday Sep 16, 2021
This delicious vegan version of creamy alfredo sauce uses white beans in place of heavy cream. Swapping out heavy cream with white beans in this plant-based alfredo sauce cuts down on saturated fat and cholesterol, and also gives this pasta a tasty protein boost! Chef Toni Sakaguchi at The Culinary Institute of America serves the sauce on pasta with peas and rosemary walnuts.
Find recipes, more information and videos with closed captioning here!!
Wednesday Sep 15, 2021
Vegetarian Tortilla Soup with Red Beans and Quinoa
Wednesday Sep 15, 2021
Wednesday Sep 15, 2021
With red beans and quinoa, this vegetarian version of tortilla soup is just as flavorful, hearty, and protein-packed as its traditional chicken counterpart. Red beans are the hearty powerhouses in this vegetarian soup. Chef Toni Sakaguchi at The Culinary Institute of America garnishes the soup with chips, avocados, cilantro, and lime wedges. You will love the bold smoky flavors of this protein-packed soup!
Get the Recipe and watch a video with closed captioning here!:
Vegetarian Tortilla Soup with Red Beans and Quinoa!
Tuesday Sep 14, 2021
Blue Cheese, Crispy Onion, BBQ Kidney Bean Blended Burger
Tuesday Sep 14, 2021
Tuesday Sep 14, 2021
Watch Chef Toni Sakaguchi at The Culinary Institute of America show you how to make this mouthwatering Blue Cheese, Onion Ring, BBQ Kidney Bean Blended Burger. She blends kidney beans into the burgers to give them a perfectly juicy texture! Swapping some of the beef with beans also reduces the amount of saturated fat and cholesterol, and the beans add fiber, and protein. This is one of the best burgers you’ll ever have. Enjoy!
Find recipes, more information and videos with closed captioning here!