The Culinary Institute of America

Red grapes, gorgonzola and rosemary are a match made in heaven, and here they all come together on a delicious grilled pizza. Chef Rebecca Peizer from The Culinary Institute of America shows us how to make this quick, easy and unique pizza that is sure to be a show stopper on your menu. Recipe at: http://www.ciaprochef.com/grapes/GrapeandGorgonzolaFlatbread/

Red grapes, gorgonzola and rosemary are a match made in heaven, and here they all come together on a delicious grilled pizza. Chef Rebecca Peizer from The Culinary Institute of America shows us how to make this quick, easy and unique pizza that is sure to be a show stopper on your menu. Recipe at: http://www.ciaprochef.com/grapes/GrapeandGorgonzolaFlatbread/ Download Podcast Video

Chef Lars Kronmark from The Culinary Institute of America prepares vegetarian enchiladas packed with produce. He fills them with Pinto Beans, Spinach, Cheese and Salsa. Recipe at: http://www.ciaprochef.com/northarvest/VegetarianEnchiladaswithPintoBeans

Chef Lars Kronmark from The Culinary Institute of America prepares vegetarian enchiladas packed with produce. He fills them with Pinto Beans, Spinach, Cheese and Salsa. Recipe at: http://www.ciaprochef.com/northarvest/VegetarianEnchiladaswithPintoBeans Download Podcast Video

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. Recipe at: http://www.ciaprochef.com/northarvest/VegetarianIndianCurryBowl/

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. Recipe at: http://www.ciaprochef.com/northarvest/VegetarianIndianCurryBowl/ Download Podcast Video

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. Recipe at: http://www.ciaprochef.com/northarvest/StewedKidneyBeans/

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. Recipe at: http://www.ciaprochef.com/northarvest/StewedKidneyBeans/ Download Podcast Video

Chef Lars Kronmark from The Culinary Institute of America shows us how to make one of his favorite soups from Spain: Navy Bean, Chorizo and Leek Soup with a Poached Egg. The beans, egg and chorizo make this protein-packed soup a hearty meal for lunch or dinner. The soup’s rich flavor is enhanced with the addition of several members of the allium family: garlic, leeks and onion. Recipe at: http://www.ciaprochef.com/northarvest/NavyBeanChorizoSoup/

Chef Lars Kronmark from The Culinary Institute of America shows us how to make one of his favorite soups from Spain: Navy Bean, Chorizo and Leek Soup with a Poached Egg. The beans, egg and chorizo make this protein-packed soup a hearty meal for lunch or dinner. The soup’s rich flavor is enhanced with the addition of several members of the allium family: garlic, leeks and onion. Recipe at: http://www.ciaprochef.com/northarvest/NavyBeanChorizoSoup/ Download Podcast Video

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/

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/ Download Podcast Video

Next we visit the Barugongyang Buddhist Temple, where monk-chef Dae-Ahn Sunim shows us traditional Korean temple cuisine at a lotus-themed lunch. Dae-Ahn shows us some dishes from her strictly vegetarian menu, including a bamboo shoot salad, a steamed potato dumplings, green tea tofu, wild burdock with a pine nut sauce. Find recipes and the full series at: http://www.ciaprochef.com/wca/

Next we visit the Barugongyang Buddhist Temple, where monk-chef Dae-Ahn Sunim shows us traditional Korean temple cuisine at a lotus-themed lunch. Dae-Ahn shows us some dishes from her strictly vegetarian menu, including a bamboo shoot salad, a steamed potato dumplings, green tea tofu, wild burdock with a pine nut sauce. Find recipes and the full series at: http://www.ciaprochef.com/wca/ Download Podcast Video

Jia Choi, professor of Korean food studies and C.E.O. of Ongo Food Communications and O’ngo Food Tours, takes us to sample Korea’s finest beef at Majang Meat Market. She grills the beef on a table top pine charcoal grill, and eats her grilled meat wrapped in lettuce and topped with garlic, green onion, sesame oil and pickles. Find recipes and the full series at: http://www.ciaprochef.com/wca/