The Culinary Institute of America

Fish Taco and Pinto Bean Bowl

Chef Barbara Alexander presents a creative twist on a fish taco with this Fish Taco and Pinto Bean Bowl at The Culinary Institute of America. This hearty bowl includes all of the delicious flavors in a fish taco, including charred corn and tomatoes, cumin-spiced cod, pinto beans, quinoa, and lots of tasty garnishes.   
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http://www.ciaprochef.com/northarvest/fishtacobowl/      

Navy Bean Falafel Mediterranean Bowl

Chef Barbara Alexander demonstrates how to make a Navy Bean Falafel Mediterranean Bowl at The Culinary Institute of America. To make the falafel, she pulses together navy beans, an egg, garlic, and spices and sautés them until crispy. These are served in a bowl with delicious Mediterranean ingredients, including Kalamata olives, pistachios, pomegranate arils, cucumber, tomatoes, herbs, and a creamy tahini dressing.
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http://www.ciaprochef.com/northarvest/mediterraneanbowl/       

Stuffed Chard Leaves with Cannellini Beans in Tomato Sauce

Chef Rebecca Peizer from The Culinary Institute of America prepares a delicious vegetarian recipe: Chard Leaves Stuffed with Cannellini Beans, Roasted Peppers Baked in Spicy Tomato Sauce.
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http://www.ciaprochef.com/northarvest/StuffedChardLeaveswithBeans

Huevos Rancheros

Chef Rebecca Peizer from The Culinary Institute of America shows us how to make the classic Mexican breakfast dish, Huevos Rancheros with Refried Beans, Tomatillo Salsa and Ranchero Sauce.
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Black Bean Soup

Chef Rebecca Peizer from The Culinary Institute of America prepares a delicious vegetarian Oaxaca-Style Black Bean Soup. The Pasilla Oaxaqueño chiles make this soup uniquely Oaxacan.
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http://www.ciaprochef.com/northarvest/BlackBeanSoup

Seared Salmon with White Beans, Squash and Greens with Green Tea Dressing

Chef Rebecca Peizer from The Culinary Institute of America prepares a healthful and delicious Seared Salmon with Great Northern White Beans, Butternut Squash and Winter Greens with Citrus Green Tea Dressing. 
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http://www.ciaprochef.com/northarvest/SalmonwithWhiteBeans

Vegetarian Stewed Kidney Beans, Butternut Squash, Kale and Mushrooms

Chef Lars Kronmark from The Culinary Institute of America prepares this simple, healthy, vegetarian recipe, perfect for fall: Stewed Kidney Beans, Butternut Squash, Kale and Mushrooms with Chipotle, Basil and Garlic.
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Vegetarian Indian Curry Bowl with Kidney Beans and Cauliflower

This easy, healthy and delicious vegetarian Indian curry bowl includes red kidney beans and cauliflower. Chef Lars Kronmark from The Culinary Institute of America shows us how to toast the spices to maximize flavor and use Greek yogurt to make a creamy, rich texture.
Find recipes, more information and videos with closed captioning here!:
http://www.ciaprochef.com/northarvest/VegetarianIndianCurryBowl/