The Culinary Institute of America

Spicy Green Grape Margarita

For a refreshing margarita with a twist try this Spicy Green Grape Margarita! To make this drink, Chef Toni Sakaguchi from The Culinary Institute of America blends frozen green Grapes from California and jalapeños. She then rims the margarita glass with chili-lime seasoning and adds a garnish of frozen green grapes, a lime wedge and a slice of jalapeño. It’s fruity sweet, tart, spicy, and refreshing and sure to be a hit on your bar menu!
This video was produced by The Culinary Institute of America for Grapes from California.
Get the Spicy Green Grape Margarita recipe here!

Peanut Butter Toast with Maple-Pepper Bacon and Caramelized Red Grapes

Here’s a fun new take on peanut butter and jelly: Peanut Butter Toast with Maple-Pepper Bacon and Caramelized Red Grapes! Roasting Grapes from California caramelizes their natural sugars, intensifies their flavor, and makes them almost jam-like. Adults and kids alike will enjoy this fun, sophisticated take on PB&J—perfect for breakfast or brunch service!
This video was produced by The Culinary Institute of America as an industry service for Grapes from California.
Get the Peanut Butter Toast recipe here!

Oatmeal with Granola, Maple-Roasted Red Grapes and Fresh Green Grapes

This upgraded oatmeal bowl is topped with crunchy, seedy granola, maple-roasted red grapes, and fresh green grapes for a pleasing burst of flavor and texture. This dish is packed with fiber, whole grains, and antioxidants. The Maple-Roasted Grapes from California add sweetness, depth of flavor, and color to our dish, while the green add bright flavor accents. Your guests will love this comforting, delicious, and beautiful breakfast bowl.
This video was produced by The Culinary Institute of America as an industry service for Grapes from California.
Get the Oatmeal with Granola recipe here!

Braised Vegetables served with Black and White Tahini Sauces

This dish is delicious as it is beautiful. The savory and nutty black and white tahini sauces are served topped with the creamy braised eggplant, sweet peppers, and earthy black garlic. This light but comforting dish can be served as a delicious vegan entree.
Get the 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.

Sweet Potato Tagine with Chermoula and Apricot Couscous

This plant-based Sweet Potato Tagine with Chermoula is inspired by the flavors of Morocco. Served with spiced apricot couscous, this tagine is bursting with the flavors of cinnamon, cloves, orange peel, and extra virgin olive oil. The plate is finished with a drizzle of a chermoula vinaigrette and topped with fried walnuts. Spicy and savory, sweet and flavorful, this is a fabulous vegetarian dish that can be served as an individual or shared entrée.
Get the Tagine recipe here!
Get the Chermoula Vinaigrette 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.
 

Charred Cabbage with Creamy Turkish Tarator and Pomegranate Molasses

Tarator is a Middle Eastern sauce that is delicious with meats, vegetables, and seafood — or just on its own dipped with pita! Recipes differ from country to country. In Lebanon and Syria, tarator refers to a sauce that contains tahini, while Turkish tarator refers to a walnut sauce. 
In this recipe, we are preparing a Turkish-inspired Tarator recipe — a creamy, sharp dip made with walnuts, garlic, lemon, vegetables and day-old bread (or breadcrumbs). It is served with wedges of smoky charred cabbage, toasted nuts, pomegranate arils, and a drizzle of tart pomegranate molasses and extra virgin olive oil.
Get the Charred Cabbage with Tarator 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.

Mediterranean Falafel Bowl

This healthy Mediterranean Falafel Bowl is packed with produce, and is a fun way to serve falafel. Chef Rebecca Peizer from the Culinary Institute of America shows us her Israeli mom’s recipe for making falafel. First, she soaks chickpeas overnight, then places the chickpeas, onions, parsley, cilantro and spices in a food processor. The falafel balls are fried in Extra Virgin Olive Oil and served with romaine lettuce, orzo salad, Kalamata olives, pistachios, pomegranate arils, cucumber, tomatoes, pita, and a drizzle of tahini sauce. This Mediterranean Falafel Bowl is a very hearty and filling entrée salad that’s packed with protein and produce!
Get the Mediterranean Falafel Bowl recipe here!
Get the tahini sauce 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.

Chickpea Socca with Smoky Eggplant Tapenade and Wilted Spinach

Socca is a gluten-free flatbread beloved as a traditional street food from Nice, France. Made with chickpea flour and olive oil, socca is a cross between a rustic flatbread and a pancake, with a crispy exterior and soft interior. In this recipe, the chickpea socca is served with a smoky eggplant tapenade and wilted spinach. This rustic street food makes a delicious plant-forward shared appetizer.
Get the Chickpea Socca 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.