The Culinary Institute of America

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Chickpea Socca with Smoky Eggplant Tapenade and Wilted Spinach Dec 03, 2022

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Socca is a gluten-free flatbread beloved as a traditional street food from Nice, France. Made with chickpea flour and olive oil, socca is a cross between a rustic flatbread and a pancake, with a crispy exterior and soft interior. In this recipe, the chickpea socca is served with a smoky eggplant tapenade and wilted spinach. This rustic street food makes a delicious plant-forward shared appetizer.

Get the Chickpea Socca recipe here!

This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council.

Shaved Fennel Salad with Artichokes and Garoxa Cheese Dec 02, 2022

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This fresh, light Shaved Fennel, Artichoke Salad with Garrotxa Cheese is bursting with flavor. Garrotxa cheese is a traditional Catalan goat cheese. Tossed with lemon juice and an extra virgin olive oil with an intense green fruitiness, this unique salad is a wonderful addition to any menu.

Get the Shaved Fennel, Artichoke Salad recipe here!

This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council.

Salmorejo: Spanish Tomato Bread Soup Dec 01, 2022

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Salmorejo is the lesser-known Andalusian cousin of gazpacho— it’s thicker, smoother, creamier, and super simple to make! This purée of tomatoes, bread, garlic, and vinegar is garnished with sliced egg, crispy fried chorizo (with a little of the rendered fat), a drizzle of olive oil, a dust of black pepper, and some grilled bread. Perfect for a hot summer night, this refreshing tomato bread soup will have your guests feeling like they’re in southern Spain.

Get the Salmorejo recipe here!

This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council.

Paella Mixta Nov 30, 2022

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This Paella Mixta is a fun, shareable, one-pan meal that will wow your guests when it arrives at the table. This classic Spanish dish includes chorizo, pork, chicken, mussels, clams, artichokes and peas. Serve the paella in the same paella pan it was cooked in, garnished with lemon juice, lemon wedges, chopped parsley and a drizzle of extra virgin olive oil.

Get the Paella Mixta recipe here!

This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council.

Provencal Tartine: Grilled Bread Topped with Ratatouille Nov 29, 2022

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Your guests will be transported to the South of France with this healthy and delicious plant-forward dish: Provençal Tartine with Ratatouille and Goat Cheese. A drizzle of ripe fruity olive oil to finish this dish enhances the flavors of the vegetables. This dish is really the essence of summer!

Get the Provencal Tartine recipe here!

This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council.

Ful Medames: Egyptian Fava Bean Stew with Matbucha Nov 28, 2022

Show notes

Ful medames, also called mudammas or simply fūl, is a delicious stew of braised fava beans made with olive oil, spices, garlic, onion, and lemon juice. The dish is traditionally enjoyed for breakfast in Egypt and many other Middle Eastern countries.

Matbucha is a sauce popular around the Eastern Mediterranean and Middle East, made with red peppers, tomatoes, and aromatics cooked in olive oil. Matbucha can be served at room temperature or warm as part of mezze. Put Ful medames and matbucha together and you get a match made in heaven! Topped with shallots, parsley, a lemon wedge, a drizzle of extra virgin olive oil, and grilled lavash, and you have a fabulous plant-forward breakfast, main course, or shared appetizer that will spice up your menu.

Get the Ful Medames recipe here!

Get the Matchuba recipe here!

This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council.

Merguez American Lamb Roll with Date Chutney Sep 28, 2022

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Jammir Gray, executive chef at Compline Restaurant and Wine Shop, in Napa, CA, shows us how she makes Merguez Lamb Roll with Date Chutney. While Chef Jammir enjoys highlighting locally produced foods like lamb on her menu, she wants her dishes to showcase authentic world flavors. Merguez is a North African sausage traditionally made with lamb. In this recipe, she wraps spiced American Lamb patties in pastry dough for an elevated twist on an English meat pie. Served with a sweet and savory date chutney, this dish was a fan favorite on her restaurant menu. This video was produced by The Culinary Institute of America as an industry service to the American Lamb Board.

Get the Merguez American Lamb Roll recipe here!

Sorghum-Glazed American Lamb Chop Sep 27, 2022

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Jammir Gray, executive chef at Compline Restaurant and Wine Shop, in Napa, CA, was inspired to make this dish by her Southern roots. Chef uses frenched racks of American-raised lamb, known for their beautiful, large, and tender ribeyes, for maximum flavor and impressive presentation. This video was produced by The Culinary Institute of America as an industry service to the American Lamb Board.

Get the Sorghum-Glazed American Lamb Chop recipe here!

Pomegranate Glazed American Lamb Shank with Creamed Kale Sep 26, 2022

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This Pomegranate-Glazed Lamb Shank with Creamed Kale and Garlic Confit Potatoes is a comforting fall dish. Slow cooking turns American Lamb hind shanks into the most tender, succulent, fall-off-the-bone meat, while also creating a luxurious sauce. Jammir Gray, executive chef at Compline Restaurant and Wine Shop, in Napa, CA, loves pairing lamb with tart and fruity pomegranate in this dish. This video was produced by The Culinary Institute of America as an industry service to the American Lamb Board.

Get the Pomegranate Glazed American Lamb Shank recipe here!

Smoked Leg of American Lamb with Toum Sep 25, 2022

Show notes

Jammir Gray, executive chef at Compline Restaurant and Wine Shop, in Napa, CA, prepares Smoked Leg of American Lamb with Toum, extra virgin olive oil flatbread, and herb fennel salad. This dish can be prepared using bone-in or boneless lamb leg, but in this case, chef uses a short cut: American Lamb bone-in leg. Toum is a Lebanese garlic sauce with an aioli-like texture that provides a creamy counterpart to the smoky lamb. This video was produced by The Culinary Institute of America as an industry service to the American Lamb Board.

Get the Smoked Leg of American Lamb recipe here!