The Culinary Institute of America

Meyer Lemon Buttermilk Panna Cotta with Spiced Grape Compote

Here’s a perfect light and sweet dessert served with a colorful, grape-inspired compote. Chef Rebecca Peizer from The Culinary Institute of America shows us a new take on panna cotta, flavored with buttermilk, and served with a spiced grape compote, creating a delicious, rich combination that is both flavorful and healthy.
Get the Meyer Lemon Buttermilk Panna Cotta with Spiced Grape Compote recipe here!

Roasted Brussels Sprouts and Red Grapes with Almonds and Balsamic Chili Dressing

The earthy Brussels sprouts, juicy, and refreshing roasted red grapes, and crunchy almonds in this dish make for a perfect combination of flavors and textures. Chef Rebecca Peizer from The Culinary Institute of America shows us this incredibly simple, delicious and healthy side dish. Get the Roasted Brussels Sprouts and Red Grapes recipe here!

Roasted Chicken with Grapes

In this demonstration, Chef Rebecca Peizer from The Culinary Institute of America prepares a spice mixture to sear the chicken and then places the chicken on rosemary skewers for double the flavor. The chicken is then combined with sautéed garlic and shallots, wine, red grapes, and olives and placed in the oven for roasting. After 30 minutes, your kitchen will smell fabulous and your family and friends will be talking about their meal for weeks to come.
Get the Roasted Chicken with Grapes recipes here!

Red Grape Lavender Soda

Fresh grape juice with a hint of lavender soda is a refreshing beverage option. Omit the lavender for kids and add a splash of gin for the grownups.
Recipe at: http://ciaprochef.com/grapes/recipe17/

Red Grape and BBQ chicken Pizza w/ Mozzarella and Fresh Basil

All kids love pizza. A wise strategy to get your kids to eat the fruits and vegetables they need is to slip the good stuff into dishes that kids already like. This more healthful and child-friendly chicken and red grape pizza is a great “stealth health” idea for your kids menu.
Recipe at: http://ciaprochef.com/grapes/recipe10/

Moroccan Seared Pork Tenderloin

Pan-roasted spiced pork is paired perfectly with a savory and sweet Israeli couscous. The spiciness of the Moroccan flavors will pair nicely with the sweet fresh grapes, and the pomegranate molasses ties the dish together with its smoky sweet sourness. Chef Scott Samuel of the Culinary Institute of America was asked to develop some contemporary recipes with California table grapes
Download a printer-friendly copy of the recipe at:
 http://ciaprochef.com/grapes/recipe24/

Napoléon of Grapes, Lobster, Avocado, and Green Grape Crème

Here’s a delectable, contemporary take on a Napoleon. Chef Rebecca Peizer from The Culinary Institute of America combines the flavor and texture of lobster and avocado with the sweetness of red and black grapes, with another layer of rich crème fraiche and green grapes, all served over a frisée salad. This dish can be served for lunch or as a first course dinner option.
Get the Napoléon of Grapes, Lobster, Avocado, and Green Grape Crème recipes here!

Green Grape and Beluga Lentil Salad with Charmoula Vinaigrette

The vinaigrette in this vegetarian salad originates from North Africa and combines lentils, roasted red bell peppers, and almonds with the sweetness of fresh green grapes, creating a healthy lunch or dinner entrée or side dish.
Get the Green Grape and Beluga Lentil Salad recipe here!