RECIPES FOR SPRING MINT, CUCUMBER, AND YOGURT DIP Source: The Culinary Institute of America©

MAKES 1 QUART - 2 cups plain Greek yogurt - 1 bunch mint leaves - 1 hothouse cucumber, grated, - 1 tbsp olive oil sprinkled with salt, and water squeezed out - 1 shallot, finely chopped - Kosher salt, to taste - Finely grated zest of 1 lemon - Freshly ground black pepper, - Finely grated zest of 1 orange to taste

1. Plunge the mint leaves into boiling water, immediately remove, and plunge into ice water to set the color. Reserve.

2. In a small pan, heat the olive oil, add the shallot, and sauté until aromatic. Remove from the heat and cool. Fold in the citrus zests.

3. Chop the blanched mint finely and fold it into the yogurt. When the shallot has cooled, fold the shallot-zest mixture into the mint yogurt. Squeeze the cucumber again and fold it into the yogurt mixture. Season with salt and pepper. Cover and let sit for at least 1 hour in the refrigerator before serving.

©20 18 The Culinary Institute of America - All Rights Reserved This manual is published and copyrighted by The Culinary Institute of America. Copying, duplicating, selling, or otherw ise distributing this product is hereby expressly forbidden except by prior w ritten consent of The Culinary Institute of America. FALAFEL W ITH TAHINI Source: The Culinary Institute of America©

SERVES 4 AS AN APPETIZER Falafel: Sauce: - 1 cup dried chickpeas or fava beans - 2 tbsp tahini - 2 tbsp chopped flat-leaf parsley - 2 tbsp plain Greek yogurt - 1/4 cup finely chopped scallions - 2 tbsp fresh lemon juice - 3 garlic cloves - 1/4 cup water - 2 tsp kosher salt - 1 tbsp honey - 1/4 tsp cayenne - 1 tsp kosher salt - 1 tsp ground cumin - 1/4 tsp freshly ground black pepper - 1 tsp ground coriander - 1 tsp baking powder - 1 cup olive oil, or as needed for frying

1. To make the sauce, whisk all of the ingredients together until smooth; the mixture will be slightly runny.

2. To make the falafel: place the beans in a large container and cover with cold water by at least 2 inches. If using chickpeas, soak for 48 hours; if using fava beans, soak for 24 hours.

3. Drain the beans and mix thoroughly with the remaining ingredients except for the olive oil.

4. Run the beans once through a grinder fitted with the coarse die, and then run the mixture twice through the grinder fitted with the fine die. Make sure all the wet paste comes out of the grinder. If you don't have a meat grinder, just use your food processor; it works just as well.

5. Mix thoroughly to combine; the paste should resemble very wet coarse sand.

6. Form the mixture into tight 1 1/ 2-inch disks that are about 1/ 2-inch thick and reserve.

7. Heat the olive oil over medium heat in a large, flat-sided sauté pan. When the oil is hot, working in batches, add the falafel and cook until they are golden brown on both sides, about 4 minutes per side.

8. Drain on a baking rack and serve hot with the dipping sauce.

©20 18 The Culinary Institute of America - All Rights Reserved This manual is published and copyrighted by The Culinary Institute of America. Copying, duplicating, selling, or otherw ise distributing this product is hereby expressly forbidden except by prior w ritten consent of The Culinary Institute of America. BANH MI-STYLE CHICKEN SALAD Source: The Culinary Institute of America©

MAKES 6 SERVINGS - 1 tsp fish sauce - 2 carrots, cut into wide, thin strips - 1 clove garlic, minced with a vegetable peeler - 1/4 cup vegetable oil - 3 radishes, very thinly sliced - 2 heads Bibb lettuce, torn into - 1/ 2 jalapeño, seeded, thinly sliced bite-size pieces - 1/ 2 cup seasoned rice vinegar - 1/4 cup basil, chopped - 1 cup water - 1/4 cup cilantro, chopped - 1/ 2 tsp kosher salt, plus more - 1/4 cup mint, chopped as needed - 1 seedless cucumber, thinly sliced - 5 boneless, skinless chicken thighs - 1 cup fresh French bread croutons - Freshly ground black pepper, to taste

1. In a jar, combine the carrots, radishes, jalapeño, vinegar, water, and salt. Cover and shake to combine. Refrigerate for at least an hour to pickle.

2. Meanwhile, prepare a grill for medium-high heat cooking and lightly brush with oil. Season the chicken with salt and pepper and grill until cooked through and lightly charred, about 6 minutes per side. Set aside to rest.

3. In a small bowl, combine 1/4 cup of the vegetable picking liquid with the fish sauce, garlic, and vegetable oil to make a vinaigrette. Thinly slice the chicken thighs.

4. In a large serving bowl, combine the lettuce, basil, cilantro, mint, cucumber, pickled vegetables, sliced chicken, and croutons. Drizzle with vinaigrette (you may not use it all), and toss to combine. Serve right away.

©20 18 The Culinary Institute of America - All Rights Reserved This manual is published and copyrighted by The Culinary Institute of America. Copying, duplicating, selling, or otherw ise distributing this product is hereby expressly forbidden except by prior w ritten consent of The Culinary Institute of America. BRUSSELS SPROUT SLAW Source: The Culinary Institute of America©

SERVES 6 - 2 tsp sugar - 2 lb Brussels sprouts - 2/ 3 cup chopped raw peanuts - 3/4 cup mayonnaise - 1/ 2 cup thinly sliced green onions - 1/4 cup fresh lime juice - 1/4 cup chopped cilantro - 2 tbsp plus 1 tsp fish sauce

1. Remove any brown leaves from the outside of the Brussels sprouts and trim the bottoms. Using a slicing knife or mandoline, thinly slice each sprout, starting at the top and working toward the bottom. You will need about 6 cups of sliced Brussels sprouts.

2. Combine the mayonnaise, lime juice, fish sauce, and sugar in a bowl. Mix to incorporate, then stir in the peanuts, green onions, and cilantro. Toss the dressing with the Brussels sprouts. Refrigerate the slaw until chilled and serve.

©20 18 The Culinary Institute of America - All Rights Reserved This manual is published and copyrighted by The Culinary Institute of America. Copying, duplicating, selling, or otherw ise distributing this product is hereby expressly forbidden except by prior w ritten consent of The Culinary Institute of America. RICE AND PEAS Source: The Culinary Institute of America©

SERVES 6 - Kosher salt, as needed - 1/ 2 cup (1 stick) unsalted butter - 1 1/ 2 cups Carnaroli or - 1 medium onion, minced Vialonenano rice - 1/ 2 cup chopped flat-leaf parsley - 3/4 cup Parmigiano Reggiano, grated - 2 lb fresh garden peas, shelled - Freshly ground black pepper, - 1 qt vegetable broth to taste

1. Heat 1/4 cup of the butter in a small saucepan over medium heat. Add half of the onion and cook, stirring frequently, until tender and translucent, about 4 minutes. Add half of the parsley, and then the peas. Stir to coat the peas with the butter. Add 1 cup of the broth and bring to a gentle simmer until the peas are cooked but still firm, 5 to 7 minutes. Set aside.

2. Heat the remaining broth over low heat; keep warm. Season with salt.

3. Heat 4 tablespoons of the butter in a large pot over low heat. Add the remaining onion and cook, stirring frequently, until the onion is tender and translucent, about 4 minutes. Add the rice and toast lightly, stirring frequently, about 2 minutes.

4. Add enough of the broth to come 1/ 2-inch above the rice and cook, stirring frequently to be sure the rice doesn't stick to the bottom. As the rice absorbs the broth, keep adding more, 1/ 2 cup at a time.

5. Once the rice has absorbed almost all the broth and is al dente, about 16 minutes, add the peas and their cooking liquid. Continue to cook until all of the ingredients are fully cooked, 2 minutes more. Remove the pot from the heat. Add the remaining 1/4 cup butter, parsley, and cheese, and stir vigorously until the risotto is creamy. Season with salt and pepper, as needed.

6. Serve the risotto on flat plates.

©20 18 The Culinary Institute of America - All Rights Reserved This manual is published and copyrighted by The Culinary Institute of America. Copying, duplicating, selling, or otherw ise distributing this product is hereby expressly forbidden except by prior w ritten consent of The Culinary Institute of America. ORECCHIETTE W ITH LAMB AND MINT STEW Source: The Culinary Institute of America©

MAKES 5 to 6 SERVINGS - 1/ 2 cup finely chopped prosciutto - 1 lb 8 oz lamb shoulder, - 2 tbsp tomato paste cut into 1-inch cubes - 1/ 3 cup red wine - 1 tsp kosher salt - 1/4 tsp red pepper flakes - 1/4 tsp freshly ground black pepper - 2 1/ 2 cups chicken broth - 2 tbsp olive oil - 2/ 3 cup coarsely chopped mint - 1 cup small-dice yellow onion - 2/ 3 cup diced tomatoes - 1 tsp finely chopped rosemary - 1 1/ 3 cups baby spinach leaves - 1 tsp finely chopped mint - 8 oz orecchiette, cooked

1. Preheat the oven to 350°F.

2. Dry the lamb cubes and season with the salt and pepper. In a large, heavy-bottomed pot, heat the olive oil, add the lamb, and brown over medium-high heat, about 5 minutes. Remove the lamb from the pot and reserve.

3. Add the onion, rosemary, mint, and prosciutto. Cook over medium-high heat until the onion is lightly caramelized, about 5 minutes.

4. Add the tomato paste and cook until it has caramelized and become a dark, rusty red color, 2 to 3 minutes. Deglaze the pan with the wine and reduce to nearly a dry consistency, about 5 minutes, stirring often. Add the red pepper flakes and return the lamb to the pot.

5. Add enough broth to come halfway up the lamb. Bring to a simmer. Skim off any scum that rises to the surface. Cover the braise in the oven until the lamb is tender, about 40 minutes.

6. When the lamb is fork-tender, remove it from the pot and set aside. Reduce the sauce until it coats the back of a wooden spoon. Add the coarsely chopped mint and tomato, and stir to combine. Stir in the spinach and cook just until wilted. Return the lamb to the pot, toss with the orecchiette, and serve.

©20 18 The Culinary Institute of America - All Rights Reserved This manual is published and copyrighted by The Culinary Institute of America. Copying, duplicating, selling, or otherw ise distributing this product is hereby expressly forbidden except by prior w ritten consent of The Culinary Institute of America. PAN-ROASTED HALIBUT W ITH CORN AND FAVA BEANS

MAKES 4 SERVINGS Corn and Fava Beans: - 4 halibut fillets (about 6 oz each) - 3 tbsp olive oil - Kosher salt, as needed - 3 shallots, finely chopped - Freshly ground black pepper, - 2 tbsp finely chopped pancetta as needed - Kernels from 3 ears of corn - 1/4 cup olive oil - 1 lb fava beans, shelled, blanched, - 1 tarragon sprig and peeled - Zest and juice of 1 lemon - 1 cup vegetable broth - 1 tbsp finely chopped chives

1. Preheat the oven to 350°F.

2. Rinse the halibut under cold running water and pat them dry with paper towels. Season both sides of each fillet with salt and pepper.

3. Preheat a large, oven-safe sauté pan over high heat. Add the olive oil and heat until it ripples slightly. Add the fish fillets to the pan, cut side down, and saute until lightly browned, about 5 minutes.

4. Turn each fillet over and add the tarragon, lemon zest, and lemon juice to the pan. Transfer the pan to the oven and cook until the fish flakes when prodded with a fork, about 5 minutes. Set aside and keep warm.

5. To prepare the corn and fava beans: return the pan to the stovetop over medium-high heat and add the olive oil. Add the shallots and pancetta and saute until the shallots are aromatic and the pancetta and shallots are slightly golden, about 3 minutes.

6. Add the corn and sauté for about 3 minutes until warmed through. Add the fava beans and season with salt and pepper. Arrange the corn and fava bean mixture on the platter with the fish.

7. Over medium-high heat, add the broth to the pan and deglaze, using a wooden spoon to scrape the caramelized bits off the bottom of the pan. Allow the broth to simmer until reduced by half. Pour the sauce over the fish and vegetables. Garnish with chives and serve.

©20 18 The Culinary Institute of America - All Rights Reserved This manual is published and copyrighted by The Culinary Institute of America. Copying, duplicating, selling, or otherw ise distributing this product is hereby expressly forbidden except by prior w ritten consent of The Culinary Institute of America. CARROT CAKE CUPCAKES Source: The Culinary Institute of America©

MAKES 16 SERVINGS - 4 cups grated carrot - 1 1/ 3 cups whole wheat flour - 2/ 3 cup raisins - 1 tsp baking soda - 2 egg whites - 1 tsp baking powder - 1 tsp cinnamon Cream Cheese Frosting: - 1/ 2 cup vegetable oil - 3 cups softened low-fat cream - 1 cup sugar cheese - 2 eggs - 4 tsp vanilla extract - 3/4 cup diced pineapple - 1 1/ 2 cups sifted confectioners' sugar

1. Preheat the oven to 450°F. Place paper cupcake inserts inside a cupcake pan.

2. Place the flour, baking soda, baking powder, and cinnamon in a large bowl. Mix until combined.

3. Beat the oil, sugar, and whole eggs with a mixer until smooth. Add the dry ingredients to the egg mixture and beat to blend well. Stir in the pineapple, carrots, and raisins.

4. Beat the egg whites in the mixer to medium peaks and fold into the batter.

5. Scoop 1/ 3 cup batter in each well of the muffin pan. The cups should be three-quarters full. Bake 10 minutes. Lower the oven to 350 degrees F and continue to bake for an additional 10 to 15 minutes or until a toothpick comes out clean. Allow the cupcakes to cool to room temperature.

6. To make the frosting, beat the cream cheese and vanilla extract in the bowl of an electric mixer fitted with the paddle attachment until smooth. Add the powdered sugar and mix until smooth.

7. Top each cooled cupcake with icing.

©20 18 The Culinary Institute of America - All Rights Reserved This manual is published and copyrighted by The Culinary Institute of America. Copying, duplicating, selling, or otherw ise distributing this product is hereby expressly forbidden except by prior w ritten consent of The Culinary Institute of America.