2021-09

Korean Kidney Bean and Multi-Grain Bowl, with Gochujang Meatballs and a Poached Egg

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.  
Find recipes, more information and videos with closed captioning here!:
http://www.ciaprochef.com/northarvest/koreanbowl/      

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.   
Find recipes, more information and videos with closed captioning here!:
http://www.ciaprochef.com/northarvest/fishtacobowl/      

Navy Bean Falafel Mediterranean Bowl

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.
Find recipes, more information and videos with closed captioning here!:
http://www.ciaprochef.com/northarvest/mediterraneanbowl/       

Stuffed Chard Leaves with Cannellini Beans in Tomato Sauce

Chef Rebecca Peizer from The Culinary Institute of America prepares a delicious vegetarian recipe: Chard Leaves Stuffed with Cannellini Beans, Roasted Peppers Baked in Spicy Tomato Sauce.
Find recipes, more information and videos with closed captioning here!:
http://www.ciaprochef.com/northarvest/StuffedChardLeaveswithBeans