The Culinary Institute of America

Sausage and White Bean Soup with Kale and Basil Pesto

This simple soup incorporates cannellini beans, Tuscan kale, and pork sausage. Chef Scott Samuel adds some pizzazz to the ground pork by adding traditional Andouille flavors: paprika, cayenne, thyme and sage. He suggests swapping spinach for kale in case it is not available. Chef Samuel developed this recipe for a high school foodservice audience.
Find recipes, more information and videos with closed captioning here!:
http://www.ciaprochef.com/northarvest/recipe25/
 

Red Quinoa and Navy Bean Salad with Lime Cumin Vinaigrette

Red quinoa is an ancient grain high in both protein and fiber. Paired with navy beans, toasted almonds, yellow zucchini and a cumin lime vinaigrette, this salad is a healthy and delicious power house.Get the Recipe and watch a video with closed captioning here!:  http://www.ciaprochef.com/northarvest/recipe1/

Pita Pocket with White Bean and Roasted Red Pepper Hummus

With Americans increasingly seeking out vegetarian menu options, this vegetable-packed sandwich is sure to please. While everybody makes hummus with chick peas, this pita pocket is filled with a hummus that Chef Scott Samuel makes with white beans, roasted red peppers, cumin and cayenne.
Find recipes, more information and videos with closed captioning here:
http://www.ciaprochef.com/northarvest/recipe14/

Pinto Bean Quesadilla with Salsa Verde

Quesadillas
are a meal that kids are guaranteed to love. This
simple-to-make quesadilla
mixes pinto beans with Monterey Jack cheese and
salsa verde, for a healthy and flavorful favorite with a twist. Pairing beans
with the whole grains in this tortilla makes a complete protein that supplies all
nine essential amino acids.
Recipe at: http://www.ciaprochef.com/northarvest/recipe16/

Paratha with Red Kidney Beans, Green Onions, and Tomato Chutney

Chef Rebecca Peizer from The Culinary Institute of America prepares an Indian flatbread called paratha. She stuffs the paratha with red kidney beans and green onions and serves it with tomato chutney. Paratha is a common breakfast food in India and Pakistan, but makes for a great shared appetizer.  
Find recipes, more information and videos with closed captioning here: http://www.ciaprochef.com/northarvest/Paratha

Pappardelle with Kidney Beans Bolognese Sauce

Chef Bill Briwa from The Culinary Institute of America shows us how to make an old world comfort food classic with a contemporary twist. He prepares Pappardelle with Bolognese Sauce, but swaps out some of the meat for healthier kidney beans.
Find recipes, more information and videos with closed captioning here: http://www.ciaprochef.com/northarvest/recipes/

Multigrain Bruschetta with White Bean Puree and Swiss Chard

Chef Lars Kronmark from The Culinary Institute of America prepares a bruschetta on multigrain bread topped with rosemary navy bean puree and garlicky Swiss chard. This is a quick, healthy and flavorful recipe great for any meal of the day!
Recipe at: http://www.ciaprochef.com/northarvest/BruschettawithBeansandGreens/

Lebanese Fattoush with Baharat Spiced Beans

Chef Rebecca Peizer from The Culinary Institute of America prepares a Lebanese bread salad called fattoush. For added protein and flavor, Chef Rebecca adds beans spiced with baharat to the recipe. Baharat means “spices” in Arabic, and is a blend of cinnamon, nutmeg, cumin, coriander, mint, black pepper, bay leaves, fennel, allspice, cloves, and mustard seeds.
Go to recipe: http://www.ciaprochef.com/northarvest/Fattoush