The Culinary Institute of America
Episodes
Sunday Aug 29, 2021
Black Bean Soup
Sunday Aug 29, 2021
Sunday Aug 29, 2021
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.
Find recipes, more information and videos with closed captioning here!:
http://www.ciaprochef.com/northarvest/BlackBeanSoup
Saturday Aug 28, 2021
Seared Salmon with White Beans, Squash and Greens with Green Tea Dressing
Saturday Aug 28, 2021
Saturday Aug 28, 2021
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.
Find recipes, more information and videos with closed captioning here!:
http://www.ciaprochef.com/northarvest/SalmonwithWhiteBeans
Friday Aug 27, 2021
Vegetarian Stewed Kidney Beans, Butternut Squash, Kale and Mushrooms
Friday Aug 27, 2021
Friday Aug 27, 2021
Chef Lars Kronmark from The Culinary Institute of America prepares this simple, healthy, vegetarian recipe, perfect for fall: Stewed Kidney Beans, Butternut Squash, Kale and Mushrooms with Chipotle, Basil and Garlic.
Find recipes, more information and videos with closed captioning here!: http://www.ciaprochef.com/northarvest/StewedKidneyBeans/
Thursday Aug 26, 2021
Vegetarian Indian Curry Bowl with Kidney Beans and Cauliflower
Thursday Aug 26, 2021
Thursday Aug 26, 2021
This easy, healthy and delicious vegetarian Indian curry bowl includes red kidney beans and cauliflower. Chef Lars Kronmark from The Culinary Institute of America shows us how to toast the spices to maximize flavor and use Greek yogurt to make a creamy, rich texture.
Find recipes, more information and videos with closed captioning here!:
http://www.ciaprochef.com/northarvest/VegetarianIndianCurryBowl/
Wednesday Aug 25, 2021
Vegetarian Enchiladas with Pinto Beans, Spinach, Cheese and Salsa
Wednesday Aug 25, 2021
Wednesday Aug 25, 2021
Chef Lars Kronmark from The Culinary Institute of America prepares vegetarian enchiladas packed with produce. He fills them with Pinto Beans, Spinach, Cheese and Salsa.
Find recipes, more information and videos with closed captioning here!: http://www.ciaprochef.com/northarvest/VegetarianEnchiladaswithPintoBeans
Tuesday Aug 24, 2021
Vegetarian Chili with Three Beans
Tuesday Aug 24, 2021
Tuesday Aug 24, 2021
This delicious, spicy vegetarian chili is packed with produce. With black beans, kidney beans, and pinto beans, the chili is hearty enough that no one will miss the meat. CIA Chef Scott Samuel’s secret for adding savory flavor is a teaspoon of cocoa powder. Chef Samuel developed this recipe for a high school foodservice audience.
Find recipes, more information and videos with closed captioning here!:
http://www.ciaprochef.com/northarvest/recipe29/
Monday Aug 23, 2021
Tuscan Bread & Bean Soup
Monday Aug 23, 2021
Monday Aug 23, 2021
Ribbolita is a classic Tuscan dish, a celebration of beans, seasonal vegetables, and the first press of extra virgin olive oil. The addition of bread turns a light soup into a satisfying dish that can be served as a main course. Add another layer of flavor by grating some aged Parmeggiano Reggiano over the top before service or at the table.
Find recipes, more information and videos with closed captioning here!:
http://www.ciaprochef.com/northarvest/recipe28/
Sunday Aug 22, 2021
Tostadas with Black Beans, Chicken, and Avocado
Sunday Aug 22, 2021
Sunday Aug 22, 2021
This tostada is topped with spicy black beans, chicken fajita strips, avocado, tomatoes and shredded lettuce and cheese. The same toppings could also be used for a healthier take on nachos. Chef Samuel developed this recipe for a high school foodservice audience.
Find recipes, more information and videos with closed captioning here!: http://www.ciaprochef.com/northarvest/recipe17/