The Culinary Institute of America

Quesadillas are a meal that kids are guaranteed to love. This simple-to-make quesadilla mixes pinto beans with Monterey Jack cheese and salsa verde, for a healthy and flavorful favorite with a twist. Pairing beans with the whole grains in this tortilla makes a complete protein that supplies all nine essential amino acids. Recipe at: http://www.ciaprochef.com/northarvest/recipe16/

Quesadillas are a meal that kids are guaranteed to love. This simple-to-make quesadilla mixes pinto beans with Monterey Jack cheese and salsa verde, for a healthy and flavorful favorite with a twist. Pairing beans with the whole grains in this tortilla makes a complete protein that supplies all nine essential amino acids. Recipe at: http://www.ciaprochef.com/northarvest/recipe16/ Download Podcast Video

This healthy summer salad can be served in lettuce cups or rolled into a whole-wheat tortilla for a quick grab-and-go wrap. The fresh and colorful summer vegetables mixed with creamy black beans and avocado dressing make for a healthy dish kids and adults alike will enjoy.  Recipe at: http://www.ciaprochef.com/northarvest/recipe22/

This healthy summer salad can be served in lettuce cups or rolled into a whole-wheat tortilla for a quick grab-and-go wrap. The fresh and colorful summer vegetables mixed with creamy black beans and avocado dressing make for a healthy dish kids and adults alike will enjoy.  Recipe at: http://www.ciaprochef.com/northarvest/recipe22/ Download Podcast Video

This black bean and roasted red pepper frittata makes a hearty breakfast or brunch for a high-protein start to the day. You can make this meatless frittata in mini bite-size servings or in a full sheet pan. Try pairing the beans in this frittata with other ingredients such as caramelized onions, sautéed spinach or chopped Kalamata olives.     Recipe at: http://www.ciaprochef.com/northarvest/recipe10/

This black bean and roasted red pepper frittata makes a hearty breakfast or brunch for a high-protein start to the day. You can make this meatless frittata in mini bite-size servings or in a full sheet pan. Try pairing the beans in this frittata with other ingredients such as caramelized onions, sautéed spinach or chopped Kalamata olives.     Recipe at: http://www.ciaprochef.com/northarvest/recipe10/ Download Podcast Video

Jia Choi shows us Seoul’s Gwangjang market, which is one of the oldest markets in the city. Here shoppers buy groceries and enjoy street foods from the more than 5,000 stalls. Find recipes and the full series at: http://www.ciaprochef.com/wca/

Jia Choi shows us Seoul’s Gwangjang market, which is one of the oldest markets in the city. Here shoppers buy groceries and enjoy street foods from the more than 5,000 stalls. Find recipes and the full series at: http://www.ciaprochef.com/wca/ Download Podcast Video

On Jeju Island Chef Ji shows us how to make seaweed soup with pork, red kimchi, and a roux made of buckwheat flour for thickening.

On Jeju Island Chef Ji shows us how to make seaweed soup with pork, red kimchi, and a roux made of buckwheat flour for thickening. Download Podcast Video

Traditional recipes for Korean soups and stews date back more than 2,000 years. Soups are an integral part of Korean dining. On Jeju Island, we make a stop at the private cooking school and culinary work space of Chef Ji. Here, the chef shows us some of Jeju’s favorite soups.  Find recipes and the full series at: http://www.ciaprochef.com/wca/

Traditional recipes for Korean soups and stews date back more than 2,000 years. Soups are an integral part of Korean dining. On Jeju Island, we make a stop at the private cooking school and culinary work space of Chef Ji. Here, the chef shows us some of Jeju’s favorite soups.  Find recipes and the full series at: http://www.ciaprochef.com/wca/ Download Podcast Video

On On Jeju Island, Chef Ji shows us how to make Korean barley flavored with hijiki. He serves the barley with minced pepper, green onion, garlic, soy sauce, roasted crushed sesame seeds and sesame oil. Find recipes and the full series at: http://www.ciaprochef.com/wca/

On On Jeju Island, Chef Ji shows us how to make Korean barley flavored with hijiki. He serves the barley with minced pepper, green onion, garlic, soy sauce, roasted crushed sesame seeds and sesame oil. Find recipes and the full series at: http://www.ciaprochef.com/wca/ Download Podcast Video

Chef Jung Sak Park at his restaurant O’Neul in Seoul, shows us how he makes Yukaejang, a classic beef soup. He simmers the broth for 12 hours for an intensely rich beef flavor and serves the soup with green onions and chili. Find recipes and the full series at: http://www.ciaprochef.com/wca/