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

Growing Tips Blog Harvesting: Shishimai

Chris takes us to Tomatero Farms in Watsonville, California where they are growing organic Shishimai peppers. Their process is organic, over plastic and under hoophouses. Chris explains how and when to harvest Shishimai and gives us some pointers for getting the most from our plants.

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Blog How To Grill A Quick Shishimai and Negi Appetizer

Shishimai, our shishito pepper has a bright, rich flavor making it a perfect for barbeques. Paired with the mild, earthy flavor of Negi, our bunching onion, we have flavor, texture and crowd-pleasing aromatics. This easy appetizer provides some crunch and fun at any lunch or dinner activity.  In the video below, Chris walks us through a simple way to blister these veggies, preferably on a warm summer day with a beer in hand. Enjoy!

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Growing Tips Blog Transplanting: Fioretto and Shishimai 

In this article, Chris explains his methods for transplanting Fioretto and Shishimai seedlings into home gardens and fields. He points out important considerations such as when to transplant, soil and irrigating. …Read more

Recipes Grilled Teriyaki Shishimai Skewers

This recipe makes for a great side dish or appetizer to impress your friends and family at your next barbecue. …Read more
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