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Recipes Blog Change Up Your Veggie Routine: CIA + ONP

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

Recipes Roasted Fioretto and Negi with Shaved Parmesan

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.

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Recipes Negi Confit with Whole Grain Mustard Vinaigrette and a Poached Egg

This Negi Confit with Whole Grain Mustard Vinaigrette and a Poached Egg is an updated twist on the French classic poached leeks with sauce gribiche. …Read more

Recipes Negi and Turnip Galette

This fall recipe is a new way of making a leek and turnip tart. Japanese vegetables from the Oishii Nippon Project are highlighted in this savory Negi recipe, which can be served warm or at room te... …Read more

Recipes Charred Negi with Mexican Corn Salsa

Charred Negi with Mexican Corn Salsa makes a fantastic side salad and is delicious on its own, as well. Negi is a type of bunching onion with a garlic-like aroma and sweet, earthy flavor that is ... …Read more
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