The Culinary Institute of America
Episodes
Wednesday Oct 28, 2020
Wednesday Oct 28, 2020
Join us as we sample the plant-forward flavors of the Middle East with this recipe for Barilla Chickpea Rotini with Spicy Eggplant Shakshuka, Poached Egg, and Zhug. The pasta really shines with this flavor pairing and makes a dish that might be unfamiliar instantly approachable. The bold, fresh flavors in this plant-forward recipe are sure to delight your guests. This versatile dish can be served at any day part, at an action station, or as a single plated- entrée.
Get the recipe: https://www.plantforwardkitchen.org/recipe/chickpea-rotini
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
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