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Sweet Kabù and Kumquat Salad

A delicious sweet and tangy Sweet Kabù salad with a simple oil and vinegar dressing. These salad turnips combine well with the sweet flavor of various fruits, such as kumquats. Try this recipe for a wonderful, simple appetizer that comes together in minutes.

Quick Pickled Murasaki Fioretto

A quick cauliflower pickle that sets in 15 minutes, made with sweet and tangy vinegar that adds a bright flavor. Watch the color of the Murasaki Fioretto cauliflower change from deep purple to bright fuchsia! 

Ohba Shiso 大葉 Onigiri

A twist to the classic Onigiri using Ohba Shiso!

Goma-ae 胡麻和え with Tatsu Komatsuna

Learn how to make a the classic Japanese staple Goma-ae using Tatsu Komatsuna.

Tender Grilled Negi

The simplest way to enjoy Negi is by grilling it with oil, salt and pepper until delectably tender. Perhaps you have...

Shredded Saku Saku Cabbage Salad

Saku Saku cabbage is wonderful when used fresh, especially to balance otherwise heavy dishes. This tangy, crisp salad...

Saku Saku Dip Salad

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

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

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

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

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

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.

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