At The Culinary Institute of America, we believe that plant-forward eating is one of the biggest culinary trends underway in America and in global foodservice. That means cooking and eating in a way that emphasizes and celebrates, but is not limited to, plant-based foods. We find inspiration for plant-forward menus from farms and chef-grower collaborations. And one of the most interesting facets of my job is the exposure it affords me to chefs, ingredients, and recipes from around the globe. I’m always learning something new, and gleaning recipe inspiration, and this latest project is no exception. …Read more
Liven up your menu with roasted Fioretto, Negi and shaved Parmesan. This dish is filled with 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.
This Negi Confit with Whole Grain Mustard Vinaigrette and a Poached Egg is an updatedtwist on the French classic poached leeks with sauce gribiche.…Read more
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. …Read more
This hearty, delicious Roasted Zuccuri and Kale Salad with Chickpeas and Tahini Yogurt is inspired by the flavors of North Africa. Zucurri is one of our favorite vegetables of all Japanese produce....
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