6 min listen
Unavailable
ratings:
Length:
7 minutes
Released:
Jun 24, 2014
Format:
Podcast episode
Description
CIA Chef Bill Briwa demonstrates how to make a
chard, kale, mushroom, and Yukon Gold Potato frittata. To transform this into a
healthy grab-and-go meal, he puts the frittata into a whole wheat bun for a
delicious breakfast sandwich.
Recipe at:http://www.ciaprochef.com/potatoes/recipe6/
chard, kale, mushroom, and Yukon Gold Potato frittata. To transform this into a
healthy grab-and-go meal, he puts the frittata into a whole wheat bun for a
delicious breakfast sandwich.
Recipe at:http://www.ciaprochef.com/potatoes/recipe6/
Released:
Jun 24, 2014
Format:
Podcast episode
Titles in the series (100)
Kale and Cannellini Bean Salad, with Pecorino Crisps and Creamy White Bean Dressing: With its earthy flavor, robust texture, and stellar nutritional accolades, it’s been hard to miss kale’s ascension to stardom. This kale salad with white beans, fennel, edamame, and a parmesan crisp is sure to please. In place of less healthful ingredien... by The Culinary Institute of America