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/
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/
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/
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/
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/
Chef Rebecca Peizer from The Culinary Institute of America prepares a healthful and delicious Seared Salmon with Great Northern White Beans, Butternut Squash and Winter Greens with Citrus Green Tea Dressing.
Go to recipe page: http://www.ciaprochef.com/northarvest/SalmonwithWhiteBeans
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.
Go to recipe page: http://www.ciaprochef.com/northarvest/StuffedChardLeaveswithBeans
Chef Rebecca Peizer from The Culinary Institute of America prepares a delicious vegetarian Oaxaca-Style Black Bean Soup. The Pasilla Oaxaqueño chiles make this soup uniquely Oaxacan.
Go to recipe: http://www.ciaprochef.com/northarvest/BlackBeanSoup
Chef Rebecca Peizer from The Culinary Institute of America prepares a hearty and delicious Cranberry Bean and Wheat Berry Salad with Asiago Cheese, Roasted Beets, Cucumbers, Pistachios and Tarragon Mint Vinaigrette.
Go to recipe: http://www.ciaprochef.com/northarvest/BeanandWheatBerrySalad
Chef Rebecca Peizer from The Culinary Institute of America shows us how to make the classic Mexican breakfast dish, Huevos Rancheros with Refried Beans, Tomatillo Salsa and Ranchero Sauce.
Go to recipe: http://www.ciaprochef.com/northarvest/HuevosRancheros
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
Chef Rebecca Peizer from The Culinary Institute of America prepares an Indian flatbread called paratha. She stuffs the paratha with red kidney beans and green onions and serves it with tomato chutney. Paratha is a common breakfast food in India and Pakistan, but makes for a great shared appetizer.
Go to recipe: http://www.ciaprochef.com/northarvest/Paratha
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
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
Chef Rebecca Peizer from The Culinary Institute of America prepares a flavor-packed Spanish white bean stew with smoked paprika and chorizo.
Go to recipe: http://www.ciaprochef.com/northarvest/SpanishWhiteBeans
