Plant-forward

Paella Mixta

This Paella Mixta is a fun, shareable, one-pan meal that will wow your guests when it arrives at the table. This classic Spanish dish includes chorizo, pork, chicken, mussels, clams, artichokes and peas. Serve the paella in the same paella pan it was cooked in, garnished with lemon juice, lemon wedges, chopped parsley and a drizzle of extra virgin olive oil.
Get the Paella Mixta recipe here!
This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council.

Provencal Tartine: Grilled Bread Topped with Ratatouille

Your guests will be transported to the South of France with this healthy and delicious plant-forward dish: Provençal Tartine with Ratatouille and Goat Cheese. A drizzle of ripe fruity olive oil to finish this dish enhances the flavors of the vegetables. This dish is really the essence of summer!
Get the Provencal Tartine recipe here!
This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council.

Ful Medames: Egyptian Fava Bean Stew with Matbucha

Ful medames, also called mudammas or simply fūl, is a delicious stew of braised fava beans made with olive oil, spices, garlic, onion, and lemon juice. The dish is traditionally enjoyed for breakfast in Egypt and many other Middle Eastern countries. 
Matbucha is a sauce popular around the Eastern Mediterranean and Middle East, made with red peppers, tomatoes, and aromatics cooked in olive oil. Matbucha can be served at room temperature or warm as part of mezze. Put Ful medames and matbucha together and you get a match made in heaven! Topped with shallots, parsley, a lemon wedge, a drizzle of extra virgin olive oil, and grilled lavash, and you have a fabulous plant-forward breakfast, main course, or shared appetizer that will spice up your menu.
Get the Ful Medames recipe here!
Get the Matchuba recipe here!
This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council.

Jackfruit Taco with Spicy Salsa de Tres Chiles and Guacamole

These flavor-packed vegetarian Jackfruit Tacos with Spicy Salsa de Tres Chiles and Guacamole, are sure to become a new favorite. The heat of the salsa and warm spices of the jackfruit are nicely balanced with the cooling and creamy guacamole. Jackfruit has become a beloved plant-based staple—its texture makes it the perfect meat substitute in any number of dishes, including in these tacos! Jackfruit adapts really well to whatever flavors you pair it with, and allowing it to rest will help bring out the spices.
Get the recipes and watch the video with captions here!

Dragon Fruit Breakfast Bowl

Breakfast bowls are a healthy and delicious trend with staying power. This beautiful Dragon Fruit Breakfast Bowl is packed with great flavor and colorful functional fruits. For an added crunch, garnish the bowl with toasted coconut and your favorite crispy toppings, like granola, slivered almonds, or sunflower seeds. Your guests will love to start their day with the bright colors and tropical flavors of this Dragon Fruit Breakfast Bowl.
Get the recipe and watch the video with closed captions here!

Exploring Heirloom Japanese Vegetables: The Oishii Nippon Project

Watch organic farmer Chris Brigatino show CIA Chef Toni Sakaguchi some of the heirloom Japanese vegetables he’s growing as a part of the Oishii Nippon (“delicious Japan”) Project: fioretto, negi and zuccuri. He focuses on the vegetable staples of Washoku, Japan’s traditional practice of respecting nature in the harmonious production, preparation and eating of food.
Get recipes and watch the full video series with closed captions here!
Want to grow your own Japanese vegetables? Find Japanese heirloom seeds here!

Citrus Marinated Fioretto Salad

Colorful, crisp, and bursting with flavor, this Citrus-marinated Fioretto Salad is a versatile starter or side dish. Fioretto is a cousin of cauliflower with delicate coral-like florets.   This dish features tender fioretto, crunchy radishes, and tangy oranges.
Get the recipe for Citrus Marinated Fioretto Salad and watch the video with closed captions here!
Want to grow your own Japanese vegetables? Find heirloom Japanese seeds here!

Charred Negi with Mexican Corn Salsa

Charred Negi with Mexican Corn Salsa makes a fantastic side salad and is delicious on its own, as well. Negi is a type of bunching onion with a garlic-like aroma and sweet, earthy flavor, that is ideal for grilling. In this recipe, Chef Toni Sakaguchi from The Culinary Institute of America grills the negi until the skins are charred and the center is tender. Served on top is a delicious Corn Salsa, with peppers, scallions, chipotle chilies, cilantro, lime juice, and olive oil.
Get the recipe and watch the video with closed captions here!
Want to grow your own Japanese vegetables? Find heirloom Japanese seeds here!