The Culinary Institute of America
Episodes

Tuesday Oct 27, 2020
Red Lentil Penne Pasta with Chorizo, Sofrito, Pine Nuts and Currants
Tuesday Oct 27, 2020
Tuesday Oct 27, 2020
This Barilla Red Lentil Penne Pasta with Chorizo, Swiss Chard, Pinenuts and a zesty Sofrito sauce is a great match for the natural flavor of the pasta. A little bit of chorizo really ups the appeal, but if you leave it out, this dish is naturally vegan. With pasta providing a comfort-food base, the nutty crunchy pine nuts, pop of sweet currants, and salty-savory chorizo give this dish lots of flavor appeal. It also shows how using a small amount of animal protein can maximize flavor and still keep a plant-forward profile.
Get the recipe: https://www.plantforwardkitchen.org/recipe/red-lentil-penne

Monday Oct 26, 2020
Barilla Orzo Bowl with Mushroom Shawarma and Ladolemono
Monday Oct 26, 2020
Monday Oct 26, 2020
Get ready to “bowl over” your guests with this delicious plant-forward bowl using a blend of orzo pasta, quinoa and black rice as the base. This Barilla Orzo Bowl with Mushroom Shawarma and Ladolemono is great for grab-n-go or takeout, and is easily customizable. The shawarma-spice blend used on the mushrooms is a flavor secret you’ll find lots of uses for! This dish is perfect for an action station or bowl-bar setup, and holds really well for grab-n-go.
Get the recipe: https://www.plantforwardkitchen.org/recipe/mushroom-shawarma