Plant-Forward Kitchen: Mediterranean

Get the Tagine recipe at Get the Chermoula Vinaigrette recipe at This plant-based Sweet Potato Tagine with Chermoula is inspired by the flavors of Morocco. Served with spiced apricot couscous, this tagine is bursting with the flavors of cinnamon, cloves, orange peel, and extra virgin olive oil. The plate is finished with a drizzle of a chermoula vinaigrette and topped with fried walnuts. Spicy and savory, sweet and flavorful, this is a fabulous vegetarian dish that can be served as an individual or shared entrée. 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. ————————————————————————————————————————————————————— The Culinary Institute of America: The CIA at Copia: CIA Restaurant Group: CIA Food Enthusiasts programs: CIA ProChef: Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and h

Tabbouleh is a Mediterranean salad traditionally served as part of a mezze, made with parsley, tomatoes, cucumbers, and bulgur. Chef Toni Sakaguchi from The Culinary Institute of America is making a grain-free version of this dish by using crumbled Nasoya Extra Firm tofu in place of bulgur. The secret to getting that perfect meaty texture is to freeze and thaw out your tofu beforehand. This extra step will also remove excess moisture and help absorb the marinade. This tofu tabbouleh with parsley, tomatoes, cucumber, chilies, and sumac is a delicious salad full of plant-based protein. Get the recipe at: ————————————————————————————————————————————————————— The Culinary Institute of America: The CIA at Copia: CIA Restaurant Group: CIA Food Enthusiasts programs: CIA ProChef: Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor

More information at We can’t leave Naples without meeting the famous Gino Sorbillo, a master of both pizza al forno and pizza fritta. Tourists from around the world make pilgrimages to Pizzeria Sorbillo to sample pizza cooked to perfection in 45 seconds. A great pizzeria like Sorbillo requires an expert to manage the oven, a team member just as important as the person who mixes the dough. Gino talks as fast as his pizza cooks, so hold on to your seat as he shares his methods and explains why he chose New York City for his second location.

A falafel mezze platter is a vibrant, satisfying dish rooted in Middle Eastern cuisine, dating back centuries to ancient Persia, Egypt and the Levant. It offers a perfect balance of flavors, textures, and fresh ingredients. Falafel is made from ground chickpeas, herbs, and spices, and then is deep-fried to crispy perfection while remaining tender and fluffy inside. This platter includes two classic sides: silky tahini sauce and a smoky baba ganoush. A falafel platter is a healthy, hearty and beloved dish that is naturally gluten free and vegan and can be enjoyed as street food or a hearty meal. Register for our online Plant-Forward Kitchen certification course! Learn more: ———————————————————————————————————————————————————— CIA: CIA for Enthusiasts: CIA at Copia: CIA ProChef: Founded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bac

Alternating rows of zucchini, tomato, eggplant, peppers, and onion, under a delicate cheese and breadcrumb topping creates a stunning classic gratin. This vegetable gratin is another classic dish from the south of France, and cooked in an oval dish called a tian. Register for our online Plant-Forward Kitchen certification course! Learn more: ————————————————————————————————————————————————————— CIA: CIA for Enthusiasts: CIA at Copia: CIA ProChef: Founded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and

Nothing is more emblematic of southern French cooking than the dish, ratatouille. Ratatouille features summer vegetables, including eggplant, zucchini, tomatoes, and peppers, as well as herbs de Provence. The key technique in making ratatouille is to cook the vegetable low and slow so they are perfectly tender. Ratatouille can be enjoyed hot or room temperature, as a stew or served on top of toasted bread or even inside of an omelet. Register for our online Plant-Forward Kitchen certification course! Learn more: ————————————————————————————————————————————————————— CIA: CIA for Enthusiasts: CIA at Copia: CIA ProChef: Founded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applie

White beans and chorizo create a hearty and flavorful dish. The combination of creamy white beans with the smoky, spicy, and savory flavor of chorizo makes for a satisfying and comforting meal. This dish is an example of the protein flip. By emphasizing the plant-based protein -- the white beans – and using the animal protein – the chorizo – as a flavor enhancer. Register for our online Plant-Forward Kitchen certification course! Learn more: ————————————————————————————————————————————————————— CIA: CIA for Enthusiasts: CIA at Copia: CIA ProChef: Founded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate

This signature dish from Spain is a classic tapa called Tortilla Española, a Spanish omelette made of egg, potato, and onion cooked in olive oil. The key technique in making tortilla Española is frying the potatoes in olive oil, a technique that was brought to this region by the Moors. The sliced tortilla can be served with romaesco or aioli. Register for our online Plant-Forward Kitchen certification course! Learn more: ————————————————————————————————————————————————————— CIA: CIA for Enthusiasts: CIA at Copia: CIA ProChef: Founded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and course

Sweet and sour flavors are popular all over the world, and this this Sicilian zucchini agridulce features zucchini cooked in a sweet and sour sauce. The flavors of sweet and sour are thought to have originated in China and were brought to Italy and Sicily in the Middle Ages by the Moors. The zucchini are cooked with white wine vinegar, golden raisins, anchovy, and pinenuts. Register for our online Plant-Forward Kitchen certification course! Learn more: ————————————————————————————————————————————————————— CIA: CIA for Enthusiasts: CIA at Copia: CIA ProChef: Founded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education,

Artichokes à la Barigoule is a dish that showcases the bounty of the plant-forward Mediterranean. Legend has it that the dish originated when Princess Katarina Medici married the king of France, and she brought artichokes from Italy to France because they were one of her favorite vegetables. Artichokes à la Barigoule uses the technique of gently stewing vegetables in olive oil and broth. Register for our online Plant-Forward Kitchen certification course! Learn more: ————————————————————————————————————————————————————— CIA: CIA for Enthusiasts: CIA at Copia: CIA ProChef: Founded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executi