Chef Toni Sakaguchi from the Culinary Institute of America shares a quick and delicious recipe designed to keep athletes energized: the Peanut Butter Protein Power Smoothie. Peanut butter aids athlete recovery by providing protein and other essential nutrients that help repair muscle damage, replenish energy stores, and reduce inflammation. Whether you’re training, recovering, or just looking for a nutritious snack, this smoothie is a simple and satisfying way to fuel your body.

Get the Peanut Butter Smoothie recipe here.

Chef Mai Pham, owner of Star Ginger in Sacramento, shares how peanuts—known in Vietnam as dau phong—are an essential ingredient woven into countless dishes, from sauces and toppings to braises and even desserts.

In this episode, she prepares Claypot Braised Lemongrass Chicken with Peanuts (Gà Kho Sả Đậu Phộng), a fragrant and comforting dish that blends tender chicken with the nutty richness of peanuts. Simmered slowly in a claypot, it delivers the perfect balance of savory, salty, sweet, and smoky flavors.

We’re also joined by Mason Becker, a peanut farmer from Texas, who highlights the role of peanuts in sustainable agriculture and shares insights from the farm to the table.

Recipe link: https://www.plantforwardkitchen.org/claypot-chicken-with-peanuts

Feeding thousands of kids every day is no easy task—but school nutrition professionals are up for the challenge! In this video, Chef Aaron Smith, Director of Culinary Services for Seattle Public Schools, shares his creative Peanut Butter Toast Bar concept: a fun, customizable option designed to keep students excited about school meals.

He’s joined by Angela Gomez, RDN, SNS, who specializes in making meals both nutritious and kid-approved. Angela also explains how schools can safely manage meal modifications and communicate clearly about peanut allergies.

Together, they build peanut butter toast with a lineup of tasty toppings—bananas, blueberries, chocolate chips, and even bold choices like sriracha and marmalade—for kids who like to spice things up.

Learn more and get the recipe at https://www.plantforwardkitchen.org/sweet-and-spicy-pbj

The combination of rose and pistachio is a classic flavor combination that appears in a myriad of desserts all around Europe. From Mahalebi in Cypress, Rožata in Croatia, and panna cotta alla rosa in Italy. Chef Rebecca Peizer from The Culinary Institute of America was inspired to deconstruct this dessert and make her own updated version using products from all over Europe, such as Croatian Rose Hip Jam and Italian Pistachio cream (Pistacchio Verde di Bronte PDO). This milk pudding with rose is light, refreshing, and a perfect summer night treat.

Get the Rose Pudding recipe here. 

One of the most delicious and iconic comfort foods in the European Union is moussaka and its many variations, depending on where it is made. Moussaka is cousins with the shepherd’s pie, and is a layered eggplant or potato-based dish, often including ground meat, tomato, and a top layer of custardy béchamel sauce. In this same spirit, Chef Rebecca Peizer from The Culinary Institute of America reimagines this iconic dish by using ingredients from all over the European Union.

Get the Moussaka recipe here.

This dish is a fresh, modern nod to a beloved classic from Central and Eastern Europe: cabbage and noodles. Chef Rebecca Peizer from The Culinary Institute of America reimagines and elevates the dish by using tagliatelle egg pasta with cuttlefish Ink for a briny, coastal twist. This pasta dish is a snapshot of European culinary traditions, blending Eastern European comfort with Mediterranean vibrancy in a way that feels both familiar and refreshingly new.

Get the recipe at: https://www.ciaprochef.com/european-products/seasonal-cabbage-and-noodles/

Chef Rebecca Peizer from The Culinary Institute of America shows us how to make her own updated and elevated version of a dish inspired by Sweden’s Rotfruktsgryta, and Germany’s Leipziger Allerlei. This medley of late harvest vegetables Like EU-certified Organic French peas and Polish green beans, and Spanish Asparagus known as Esparrago de Navarra PGI, all paired in a buttery sauce alongside fluffy dumplings and the German sausage Nürnberger Rostbratwürste PGI. This dish is a perfect way to highlight the bounty of what is available during spring.

Get the Late Harvest recipe here!

Chilled soups using summer ingredients can be found all over the European Union, from France's vichyssoise, Spain’s gazpacho and salmorejo, Bulgarian Tarator, and German Kalte Gurkensuppe. Chef Rebecca Peizer from The Culinary Institute of America shows us her take on a chilled tomato soup – a light, bright, and flavorful soup that uses high-quality pantry staples.

Get the Chilled Summer Soup recipe here.

Chef Vinay Kumar shows us how to prepare Kerala Jackfruit Curry: Chakka Aviyal. "Chakka" means jackfruit in Malayalam, a language spoken in Kerala, and "Aviyal" is a popular curry dish from Kerala. Chef Vinay prepares his recipe at Coconut Lagoon at CGH Experience Hotels in Kumarakom, India. This dish reflects the vibrant plant-forward culinary traditions of the Kuttanad region in Southern India.

Watch the full documentary and find recipes here!

https://www.plantforwardkitchen.org/india

Join Chef Vinay Kumar At the Coconut Lagoon in Kumarakom, India, as he explains how to prepare this South Indian classic dish: Kumarakom Green Lentil Dal. This dish is made using a blend of split green lentil, bananas, jaggery, cashews, raisins and black sesame seeds, and ginger.

Watch the full documentary and find recipes here!

https://www.plantforwardkitchen.org/india