Skip to content

Shredded Saku Saku Salad

Jul 24, 2023

We have a light, tangy salad recipe to try. It would be perfect served as a side salad or topped with some protein, l...

Saku Saku Dip Salad

Jul 24, 2023

A simple recipe, perfect for your first experience of fresh Saku Saku cabbage. Feel the fresh “Saku Saku” sensation as you bite into this sweet, juicy, crispy cabbage with four different flavors!

Zuccuri Squash Canapés

Dec 28, 2022

These delectable Zuccuri Squash Canapés are from student-Chef team Stephanie Simoulis, Emilia Young, Thomas Trip, and...

Change Up Your Veggie Routine: CIA x ONP

Dec 27, 2021

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. 

Roasted Fioretto and Negi with Shaved Parmesan

Dec 6, 2021

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.

Negi Confit with Whole Grain Mustard Vinaigrette and a Poached Egg

Dec 6, 2021

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.

Spicy Fioretto Tacos

Dec 6, 2021

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.

Roasted Zuccuri and Kale Salad with Chickpeas and Tahini Yogurt

Dec 6, 2021

This hearty, delicious Roasted Zuccuri and Kale Salad with Chickpeas and Tahini Yogurt is inspired by the flavors of ...

Negi and Turnip Galette

Dec 6, 2021

This fall recipe is a new way of making a leek and turnip tart. Japanese vegetables from the Oishii Nippon Project ar...

Charred Negi with Mexican Corn Salsa

Dec 6, 2021

Charred Negi with Mexican Corn Salsa makes a fantastic side salad and is delicious on its own, as well. Negi is a t...

Citrus Marinated Fioretto Salad

Dec 6, 2021

This Fioretto recipe draws inspiration from Japanese vegetables, building them into a flavorful cauliflower salad. Co...

Zuccuri and Prosciutto Frito Misto

Dec 6, 2021

Here’s a delicious twist on traditional kabocha tempura: Zuccuri and Prosciutto Frito Misto. Zuccuri is a type of kabocha squash that’s hearty, tender, and bursting with natural sweetness. This recipe pairs thinly sliced zuccuri with salty and savory prosciutto. 


Shopping Cart

Announce discount codes, free shipping etc