This grilled mahi mahi is paired with New Mexico green chile and coconut coulis, tostones, and a pineapple, jicama, and black bean salsa. The coulis is made with sweet and earthy New Mexico green chiles, garlic, cilantro and coconut cream for a delicious and luxurious sauce that will pair well with any protein. This video was produced by The Culinary Institute of America as an industry service to the New Mexico Department of Agriculture.

Get the Grilled Mahi Mahi recipe here!

A Smørrebrød is a Scandinavian open-faced sandwich traditionally served on sourdough rye bread called rugbrød. In this video we show you how to make a Smørrebrød topped with roasted New Mexico green chiles, cured salmon, radish and herbed cheese. This video was produced by The Culinary Institute of America as an industry service to the New Mexico Department of Agriculture.

Get the Smorrebrod recipe here! 

This New Mexico Pizza is topped with Roasted New Mexico Chile Pesto, Goat Cheese, Prosciutto, Arugula, Honey, and Toasted New Mexico Pecans. Give it a try and it might become your new favorite pizza! This video was produced by The Culinary Institute of America as an industry service to the New Mexico Department of Agriculture.

Get the New Mexico Pizza recipe here!  

This New Mexico Chile, Sweet Potato, Charred Corn and Smoked Cheddar Pudding has a wonderfully rich, creamy, and custardy texture with delicious southwest flavors. This video was produced by The Culinary Institute of America as an industry service to the New Mexico Department of Agriculture.

Get the New Mexico Chile, Corn and Cheddar Pudding recipe here!

Shakshuka is a North African and Middle Eastern dish made of stewed tomatoes and peppers. Although it’s traditionally enjoyed for breakfast in Israel, this dish really is great for any meal of the day. In this recipe we make a shakshuka with a green twist by using New Mexico chiles and spinach. This video was produced by The Culinary Institute of America as an industry service to the New Mexico Department of Agriculture.

Get the Green Shakshuka recipe here!

This beautiful plant-forward meal is inspired by the flavors of Morocco: Green Vegetable Tagine with Almond Raisin couscous. Chermoula is used as the flavor foundation of many North African dishes, and when you try it, you’ll want to put it on everything! This video was produced by The Culinary Institute of America as an industry service to the New Mexico Department of Agriculture.

Get the Moroccan Green Vegetable Tagine recipe here!

Chef Jeong Min Gi at Pulmuone’s corporate headquarters in Seoul, South Korea makes tofu noodles stir fried with bell peppers, carrots and oyster and shiitake mushrooms. He stir fries the vegetables and tofu in a classic Koran bolgogi sauce. Tofu noodles are a healthy gluten-free alterative to wheat flour noodles.

Watch the full Asian Plant-Forward Kitchen: Korea documentary and find plant-forward recipes at https://www.plantforwardkitchen.org/korea

Soon Tofu Soup, or soondubu jjigae, is a popular spicy Korean stew made with soft tofu called soondubu. In Korean, soondubu jjigae translates to “soft tofu stew;” soondubu meaning “soft tofu” and jjigae meaning “stew.” Chef Jeong Min Gi at Pulmuone’s corporate headquarters in Seoul, South Korea shows us how he makes this delicious and healthy comfort food, using oyster and shiitake mushrooms, zucchini, onion, and gochugaru, or Korean chili flakes. The gochugaru gives the dish its heat and beautiful red color. He adds the soft tofu at the end so that it does not break apart.

Watch the full Asian Plant-Forward Kitchen: Korea documentary and find plant-forward recipes at https://www.plantforwardkitchen.org/korea

Chef Jeong Min Gi at Pulmuone’s corporate headquarters in Seoul, South Korea shows us how he makes a hot pot full of colorful vegetables, including napa cabbage, bok choy, chrysanthemum greens, shiitake mushrooms, and leeks. He tops the vegetables with cubes of firm crispy-fried tofu stuffed with a mixture of ground beef and aromatics. This hot pot is a healthy and delicious comfort food that with a beautiful presentation.

Watch the full Asian Plant-Forward Kitchen: Korea documentary and find plant-forward recipes at https://www.plantforwardkitchen.org/korea

Song Jeong Eun is chef and owner of the eco-friendly restaurant, Flower Blossom on the Rice, located in Seoul, South Korea’s Insadong district. All ingredients used are organic and vegetarian, and focus on regional Korean products. The signature dish at this restaurant is the Bojagi Bibimbap, rice topped with five different sautéed vegetables, wrapped in an omelet, and served like a little gift with a seaweed ribbon and flower on top. The restaurant has a Michelin Bib Gourmand recommendation.

Watch the full Asian Plant-Forward Kitchen: Korea documentary and find plant-forward recipes at https://www.plantforwardkitchen.org/korea