The Culinary Institute of America

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Pecan Delight Ice Cream Sundae Oct 16, 2023

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Here’s an elevated version of a banana split. This Maple Pecan Ice Cream Sundae is made with Caramelized Bananas, Pecan Honey Tuile, Orange Cranberry Compote and Candied Pecans. This Pecan Delight Ice Cream Sundae brings together familiar and nostalgic flavors that your guests will love.

This was one of the winning recipes created by Tkaiya Dryden, a student at The Culinary Institute of America during the New Mexico Pecan Student Innovation Challenge.

Get the Pecan Delight Ice Cream Sundae recipe here!

Pecan and Mascarpone Ravioli with Brown Butter Sage Sauce Oct 15, 2023

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Delight your guests with this delicious dish that’s perfect for fall: Pecan and Mascarpone Ravioli with Brown Butter Sage Sauce. The crisp and buttery New Mexico pecans, the creamy mascarpone, and the rich brown butter sage sauce create a dish that’s both indulgent and comforting. These ravioli are the taste of fall in one creamy, sweet, and savory bite: Pecan and Mascarpone Ravioli with Brown Butter Sage Sauce.

This was one of the winning recipes created by Jayden Kemanian, a student at The Culinary Institute of America during the New Mexico Pecan Student Innovation Challenge.

Get the Pecan and Mascarpone Ravioli recipe here!

Sweet Potato Gnocchi with Pecan Ricotta Oct 14, 2023

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Wow your guests with this delicious vegetarian pasta dish: Sweet Potato Gnocchi with Pecan Ricotta, Roasted Brussels Sprout Leaves and Apple Fennel Salad. The combination of pillowy soft gnocchi, creamy pecan ricotta, and refreshingly crisp apple fennel salad, make this a winning menu option.

This was one of the winning recipes created by Olivia Delisle, a student at The Culinary Institute of America during the New Mexico Pecan Student Innovation Challenge.

Get the Sweet Potato Gnocchi with Pecan Ricotta recipe here!

Squash Tart with Pecan Brittle and Candied Bacon Oct 13, 2023

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This beautiful dish brings the comforting flavors of fall to your guests: Acorn Squash Mousse Tart with Spicy Pecan Brittle and Candied Bacon. The crisp and nutty pecan brittle, the smoky bacon, and sweet creamy mousse work together to make a delicious combination. These tarts can be served as a nice fall appetizer, an amuse bouche, or even a light lunch accompanied by a salad.

This was one of the winning recipes created by Nyah Marshall, a student at The Culinary Institute of America during the New Mexico Pecan Student Innovation Challenge.

Get the Acorn Squash Tart Recipe here!

Chipotle Plant-Based Meat Crumble Tacos with Tomatillo Salsa and Pickled Onions Oct 03, 2023

Show notes

These mouthwatering Chipotle Tofu-Crumble Tacos are quick and easy to make, and they’re packed full of healthy, plant-based protein. We’re using Nasoya Plant-Based Meat Crumbles in place of meat and topping it off with some fresh tomatillo salsa and pickled red onions for the ultimate plant-based taco night! These plant-powered tacos re-imagine tofu as an exciting new menu item in your kitchen.

Get the recipe at: https://www.plantforwardkitchen.org/recipe/chipotle-tofu-crumble-tacos

Crispy Tofu Bites Sandwich with Spicy BBQ Sauce and Southern Slaw Oct 03, 2023

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This scrumptious Crispy Tofu Bites Sandwich is topped with Spicy BBQ Sauce and Southern Slaw for a delicious plant-based take on a cookout classic! We’re giving this sandwich a healthy twist by swapping traditional BBQ’d meat with Nasoya Crispy Tofu Bites, which are crunchy on the outside, and meaty and tender on the inside. Sweet, tangy and guaranteed to be a crowd pleaser!

Get the recipe at: https://www.plantforwardkitchen.org/recipe/crispy-tofu-sandwich

Grilled American Lamb Shawarma Sep 26, 2023

Show notes

Chef Mica Talmor of Mediterranean restaurant, Pomella, in Oakland, Calif., shows how she makes shawarma using American lamb loin. Chef Talmor says the key to shawarma is the marinade. The robust warm spices and vinegar help to tenderize the lamb and balance the flavor. Tender American lamb loin is perfect for this dish because it grills quickly on high heat. Serve the grilled lamb with hummus, shirazi, sumac onions, tahini, and amba– all wrapped inside of a fresh pita or a laffa wrap. This tantalizing combination of savory, smoky, aromatic spices, and tangy accents, makes an epic sandwich! This video was produced by The Culinary Institute of America as an industry service to the American Lamb Board.

Get the Grilled American Lamb Shawarma recipe here!

American Lamb Mrouzia Sep 25, 2023

Show notes

Mrouzia is a sweet and spicy North African lamb stew that has graced tables for centuries. Chef Mica Talmor of Pomella restaurant in Oakland, Calif., shows us how to prepare Mrouzia with American lamb shank. Her version draws from tradition, but includes some modern updates. The combination of rich, tender lamb, aromatic spices, and sweet, roasted grapes makes this iconic dish a menu favorite. This video was produced by The Culinary Institute of America as an industry service to the American Lamb Board.

Get the American Lamb Mrouzia recipe here!

American Lamb Merguez Bourek Sep 24, 2023

Show notes

Bourek is a savory pastry made of flaky phyllo stuffed with meat, potatoes, or spinach that is enjoyed all over the Middle East and Central Asia. In this version, Chef Mica Talmor of Pomella restaurant in Oakland, Calf., makes bourek stuffed with bold and spicy American lamb merguez sausage. Merguez is a North African sausage that has been enjoyed for centuries and is popular on menus today. Chef Mica serves the American Lamb Merguez Bourek with tahini-yogurt sauce and a garnish of mint, cilantro and harissa. The dish's combination of spicy lamb and flaky pastry makes it a popular appetizer at Pomella. This video was produced by The Culinary Institute of America as an industry service to the American Lamb Board.

Get the American Lamb Merguez Bourek recipe here!

American Lamb Roulade Stuffed with Freekah, Cherries and Mint Sep 23, 2023

Show notes

Chef Mica Talmor of Mediterranean restaurant, Pomella, in Oakland, Calif., demonstrates how to make lamb roulade, a traditional dish that she reimagined for her menu. She stuffs lamb necks with mint, freekeh, and dried sour cherries that she then rolls, ties and braises. Chef Mica slices the roulade and serves it with a salad of grilled romaine lettuce, freekeh, and a preserved lemon vinaigrette. This combination of ingredients elevates and complements the flavor of the lamb neck. This video was produced by The Culinary Institute of America as an industry service to the American Lamb Board.

Get the American Lamb Roulade recipe here!

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