Posted in Beans on Dec 14th, 2020
Looking for classic comfort food with a healthy plant-forward twist? This Cauliflower and Bean Bolognese with Zucchini Noodles swaps out the saturated fat in ground beef with richly flavored beans and cauliflower. We promise you won’t miss the meat! The secret to achieving the right meaty texture is browning the cauliflower and beans to a deep golden brown. We hope you enjoy this hearty and healthy Cauli-bean Bolognese with Zucchini Noodles!
Get the recipe: https://www.ciaprochef.com/northarvest/cauli-beanbolognese/
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Posted in Beans on Dec 13th, 2020
Meatballs are a classic comfort food with countless variations from all over the world. Chef Toni Sakaguchi at The Culinary Institute of America shows you how to make these Spicy Middle Eastern Lamb and Kidney Bean Meatballs with Salted Yogurt and Mediterranean Herbs. These melt-in-your-mouth meatballs with vivid notes of Middle Eastern spices make for a fun shared appetizer or entrée.
Get the recipe: https://www.ciaprochef.com/northarvest/middleeasternmeatballs/
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Posted in Beans on Nov 2nd, 2020
Bursting with flavor, fiber and protein, these Banana Coconut and White Bean Pancakes are a healthy way to start the day. Chef Toni Sakaguchi at The Culinary Institute of America uses white beans, which are a good source of plant-based protein, and excellent source of fiber. You will love your pancakes’ healthy makeover with these high-protein ingredients.
Get the recipe: https://www.ciaprochef.com/northarvest/proteinpancakes/
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Posted in Beans on Nov 1st, 2020
Need a post-workout pick-me-up? These tasty, high-protein energy bites are deliciously flavored with coconut, nut butter, and beans. These high-protein energy bites are as irresistible as they are healthy and convenient. And they’re kid-friendly too!
Get the recipe: https://www.ciaprochef.com/northarvest/proteinbites/
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Posted in Beans on Oct 31st, 2020
This hearty Chicken, Pinto Bean, and Chorizo Pot Pie with Cheddar Scallion Biscuits is quintessential American comfort food. This recipe combines chicken, chorizo, pinto beans, carrots, and leeks and then tops it off with Cheddar Scallion Biscuits. Chef Toni Sakaguchi at The Culinary Institute of America is able to use less meat in this pot pie recipe because she adds hearty pinto beans. Not only does this lower costs, it also adds fiber and cuts down on the cholesterol and saturated fat in the recipe. Comforting and filled with vegetables, this is pot pie at the next level!
Get the recipe: https://www.ciaprochef.com/northarvest/potpie/
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Posted in Beans on Oct 30th, 2020
Watch Chef Toni Sakaguchi at The Culinary Institute of America make these delicious Green Chile Smash Black Bean Beef Burgers. Not only does swapping some of the beef with beans reduce the amount of saturated fat and cholesterol, the beans add fiber and give the burgers a perfectly juicy texture. Give it a try and this could become your go-to burger recipe!
Get the recipe: https://www.ciaprochef.com/northarvest/smashburger/
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Posted in Beans on Oct 29th, 2020
Delicious, healthy and easy-to-make, avocado toast is a trend with staying power. Today we’re elevating your everyday avocado toast, topping it with a fresh herb-infused bean salad, roasted tomatoes and feta cheese. This beautiful, delicious and healthy Avocado Toast with Herby Bean Salad, Roasted Tomatoes and Feta is full of plant-based protein and packed with flavor.
Get the recipe: https://www.ciaprochef.com/northarvest/avocadotoastwithbeans/
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Posted in Beans on Jul 6th, 2019
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/
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Posted in Beans on Jul 5th, 2019
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/
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Posted in Beans on Jul 4th, 2019
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/
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Posted in Beans on Jul 3rd, 2019
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/
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Posted in Beans on Jul 2nd, 2019
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/
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Posted in Beans on May 18th, 2018
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
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Posted in Beans on May 17th, 2018
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
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Posted in Beans on May 16th, 2018
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
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Posted in Beans on May 15th, 2018
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
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Posted in Beans on May 14th, 2018
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
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Posted in Beans on Mar 10th, 2017
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
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Posted in Beans on Mar 9th, 2017
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
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Posted in Beans on Mar 8th, 2017
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
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