The Culinary Institute of America

This simple soup incorporates cannellini beans, Tuscan kale, and pork sausage. Chef Scott Samuel adds some pizzazz to the ground pork by adding traditional Andouille flavors: paprika, cayenne, thyme and sage. He suggests swapping spinach for kale in case it is not available. Chef Samuel developed this recipe for a high school foodservice audience. Recipe at: http://www.ciaprochef.com/northarvest/recipe24.html Download Podcast Video

This simple soup incorporates cannellini beans, Tuscan kale, and pork sausage. Chef Scott Samuel adds some pizzazz to the ground pork by adding traditional Andouille flavors: paprika, cayenne, thyme and sage. He suggests swapping spinach for kale in case it is not available. Chef Samuel developed this recipe for a high school foodservice audience. Recipe at: http://www.ciaprochef.com/northarvest/recipe25/

This delicious, spicy vegetarian chili is packed with produce. With black beans, kidney beans, and pinto beans, the chili is hearty enough that no one will miss the meat. CIA Chef Scott Samuel’s secret for adding savory flavor is a teaspoon of cocoa powder. Chef Samuel developed this recipe for a high school foodservice audience.  Recipe at: http://www.ciaprochef.com/northarvest/recipe29/ Download Podcast Video

This delicious, spicy vegetarian chili is packed with produce. With black beans, kidney beans, and pinto beans, the chili is hearty enough that no one will miss the meat. CIA Chef Scott Samuel’s secret for adding savory flavor is a teaspoon of cocoa powder. Chef Samuel developed this recipe for a high school foodservice audience. Recipe at: http://www.ciaprochef.com/northarvest/recipe23.html Download Podcast Video

This delicious, spicy vegetarian chili is packed with produce. With black beans, kidney beans, and pinto beans, the chili is hearty enough that no one will miss the meat. CIA Chef Scott Samuel’s secret for adding savory flavor is a teaspoon of cocoa powder. Chef Samuel developed this recipe for a high school foodservice audience. Recipe at: http://www.ciaprochef.com/northarvest/recipe29/

Nothing beats the bright tang of lemon for a refreshing dessert. In this lemon ice cream recipe, Chef Robert Danhi takes advantage of the vivid orange-blossom aroma and sweet, tart flavor of meyer lemons. To make this dessert extra special, he adds a surprise of creamy lemon custard inside the cone, and tops the ice cream with spicy crunchy lemon pepper brittle. Recipe at: http://www.ciaprochef.com/sunkist/recipe6.html Download Podcast Video

Kale salads have become a menu favorite in recent years. In this video, Chef Robert Danhi gives an extra kick to his kale salad with the addition of beautiful moro oranges. The roasted kabocha squash make the salad hearty enough to serve as an entrée. Recipe at: http://www.ciaprochef.com/sunkist/recipe4.html   Download Podcast Video

Here’s a unique new take on orange chicken. In this recipe, Chef Robert Danhi makes a delicious marinade with orange zest, lemon juice, rose water, and Asian aromatics. He then plates the chicken with grilled cara cara oranges for a delicious finish and beautiful presentation sure to impress your guests. Recipe at: http://www.ciaprochef.com/sunkist/recipe4.html    Download Podcast Video

Here’s a unique new take on orange chicken. In this recipe, Chef Robert Danhi makes a delicious marinade with orange zest, lemon juice, rose water, and Asian aromatics. He then plates the chicken with grilled cara cara oranges for a delicious finish and beautiful presentation sure to impress your guests. Recipe at: http://www.ciaprochef.com/sunkist/recipe4.html    Download Podcast Video

Here’s a unique new take on orange chicken. In this recipe, Chef Robert Danhi makes a delicious marinade with orange zest, lemon juice, rose water, and Asian aromatics. He then plates the chicken with grilled cara cara oranges for a delicious finish and beautiful presentation sure to impress your guests. Recipe at: http://www.ciaprochef.com/sunkist/recipe4.html    Download Podcast Video

In this recipe, Chef Robert Danhi prepares a small plate with big flavor: kimchi with lemons. After the kimchi ferments for about four days, he serves it as a small plate with charred scallions and a chili orange sauce. To save time in the kitchen he uses Sunkist seedless lemons. Recipe at: http://www.ciaprochef.com/sunkist/recipe3.html Download Podcast Video

This classic Vietnamese-style recipe features the giant Sunkist Pummelo, with shrimp, peanuts and herbs. Pummelos have a delicate sweet flavor with a jasmine scent, and pair perfectly with the Southeast Asian aromatics in this recipe. In this video, Chef Robert Danhi also demonstrates how to properly peel a pummelo. Recipe at: http://www.ciaprochef.com/sunkist/recipe2.html   Download Podcast Video

Creative “bar chefs” are reinvigorating cocktail menus. This perfectly balanced Sunkist Lemon Basil Margatini takes advantage of the bright floral flavor, and beautiful pink flesh and striped skin of the Sunkist zebra lemon. With house-made orange liquor, sweet and sour, and the addition of basil leaves, ginger and tequila, this cocktail may be just as memorable as the meal that follows. Recipe at: http://www.ciaprochef.com/sunkist/recipe1.html   Download Podcast Video

From Copenhagen, the epicenter of the New Nordic cuisine, to a tranquil island in the Swedish archipelago… From the primitive wood-fired ovens in a celebrated Stockholm restaurant, to the prolific asparagus farms of Denmark’s Lammefjord peninsula, join The Culinary Institute of America on a tour of the cuisine of the Scandinavia. Download Podcast Video

From Copenhagen, the epicenter of the New Nordic cuisine, to a tranquil island in the Swedish archipelago… From the primitive wood-fired ovens in a celebrated Stockholm restaurant, to the prolific asparagus farms of Denmark’s Lammefjord peninsula, join The Culinary Institute of America on a tour of the cuisine of the Scandinavia. Download Podcast Video