The Culinary Institute of America

Negi and Turnip Galette

For a twist on a traditional savory galette, Chef Toni Sakaguchi from The Culinary Institute of America uses negi in place of leeks in this recipe, pairing them with earthy turnips, creamy ricotta, and feta cheeses. Negi is a staple of Japanese cuisine, and like leeks, have long, sleek white stalks and hollow green tops, and a juicy, flavorful layered core like an onion. Serve warm or room temperature.
Get the recipe for Negi and Turnip Galette and watch the video with closed captions here!
Want to grow your own Japanese vegetables? Find heirloom Japanese seeds here!

Negi Confit with Whole Grain Mustard Vinaigrette and a Poached Egg

This Negi Confit with Whole Grain Mustard Vinaigrette and a Poached Egg is an updated twist on the French classic poached leeks with sauce gribiche. In place of traditional leeks, Chef Toni Sakaguchi from The Culinary Institute of America uses its Japanese cousin-- a succulent and fragrant negi, which has a garlic-like aroma and sweet earthy flavor. She places the poached negi on top of arugula, drizzled with vinaigrette, and tops it with a poached egg.
Get the recipe for Negi Confit and see a video with closed captions here!
Want to grow your own Japanese vegetables? Find heirloom Japanese seeds here!
 

Roasted Fioretto and Negi with Shaved Parmesan

Liven up your menu with roasted fioretto, negi, and shaved parmesan. Fioretto has a subtle sweet flavor and is more delicate and tender than standard cauliflower. Negi is a type of bunching onion with a garlic-like aroma, and a sweet earthy flavor. This dish is filled with its fresh flavors and beautiful colors. The tender wine-poached negi are served on a platter, topped with the roasted fioretto and tomato mixture, and finished with Balsamic vinegar and shaved parmesan.
Get the recipe for Roasted Fioretto and Negi with Shaved Parmesan, and watch a video with closed captioning here!
Want to grow your own Japanese vegetables? Find heirloom Japanese seeds here!

Roasted Zuccuri and Kale Salad with Chickpeas, and Tahini Yogurt

This hearty, delicious Roasted Zuccuri and Kale Salad with Chickpeas, and Tahini Yogurt is inspired by the flavors of North Africa. Zuccuri is a type of kabocha squash that is similar to a chestnut in sweetness and has a cake like texture, that pairs perfectly with the warming spices of this dish. To serve, Chef Toni Sakaguchi from The Culinary Institute of America smears the Tahini Yogurt on a platter and places the roasted zuccuri and kale salad on top.
Get the recipe for Roasted Zuccuri and Kale Salad, and watch a video with closed captions.
Want to grow your own Japanese vegetables? Find heirloom Japanese seeds here!

Spicy Fioretto Chipotle Tacos

Looking for a plant-forward taco option to add to your rotation? Toni Sakaguchi from The Culinary Institute of America shows us how to make vegetarian Spicy Fioretto Chipotle Tacos.  In this recipe, she uses fioretto--a cousin of cauliflower. The coral-like florets of the fioretto have slender stems and a subtle sweetness that takes on spices wonderfully. Chef Toni places a spoonful of spicy roasted fioretto on a hot tortilla, with salsa, avocado, pickled onion, and cilantro.
Get the recipe (and watch a version of this video with closed captions) here.
Want to grow your own Japanese vegetables? Find heirloom Japanese seeds here!

About AquaBounty Salmon

A company called AquaBounty is creating a sustainable future for seafood. With a growing global population and increased consumer demand, the current supply of seafood can’t fill the gap. The Atlantic salmon bred by AquaBounty is the safe, secure and sustainable alternative that chefs and customers have been looking for. AquaBounty farms are built to grow and deliver fresh, nutritious salmon that is free of antibiotics and other contaminants and with zero impact to wild fisheries. Learn more about Aquabounty here.

How to Portion Salmon Fillets

Breaking down a side of salmon into steaks or individual tranches or fillets is easy and is much cheaper than purchasing individual fillets. Chef Barbara Alexander from The Culinary Institute of America demonstrates how to portion out a salmon into four uniform servings.
Find recipes, more information and videos with closed captioning here!

How to Fillet a Salmon

You can save money and better ensure quality and consistency in your kitchen by purchasing whole sides of salmon. Chef Barbara Alexander from The Culinary Institute of America demonstrates a few easy-to-master techniques for working with these whole sides of fresh-harvested AquaBounty salmon. Learn how to break down a whole fish, and cut it into fillets.
Find recipes, more information and videos with closed captioning here!