Put the beans, garlic, lemon juice, olive oil, salt and pepper in a food processor. Pulse until you get the desired consistency. Slightly chunky or puree for smooth. Place in a bowl and garnish with more oil. Set aside.
Bake the flatbread according to package directions. Cut flatbreads into squares and dip into the white bean puree.
Simplify your weeknight with Culinary Tours® Sesame Teriyaki Sauce to create a quick teriyaki salmon. To see savings on your favorite Culinary Tours® products, click here.
4 (5-6 oz.) salmon filets
1/2 cup Culinary Tours Sesame Teriyaki Sauce
1 cup long grain white rice
2 cups water
salt and pepper
1 lb. broccoli or broccolini trimmed
1 green onion, chopped
sesame seeds (optional)
Heat oven to 450 degrees.
On a sheet pan lined with foil, add broccoli to one side. Toss broccoli with olive oil, salt and pepper. To the other side, add salmon fillets. Season salmon with salt and pepper and top with 1/2 of the teriyaki sauce.
Roast for 15-17 minutes. Meanwhile, rinse rice until water runs clear. bring rice to a boil with 2 cups water in a small pot over medium-high heat. Sprinkle with salt. Cover and reduce heat to simmer. Cook 15 minutes until water is absorbed. Fluff rice with a fork and keep warm with the heat off. Drizzle with remaining teriyaki sauce before serving. Garnish with green onions and sesame seed.
Take a quick trip to France and back with these sweet and spicy Culinary Tours baguette crisps!
Culinary Tours Raspberry and Chipotle Fruit Spread
Culinary Tours Baguette Crisps
Whipped goat cheese, loaded into piping bag
Lay baguette crisps on presentation board or cutting board. Pipe a small amount of whipped goat cheese on each baguette crisp and top with a small amount of Culinary Tours Raspberry Chipotle Fruit Spread (careful- this can be spicy). To finish, drizzle honey over each crisp and serve.
It’s nacho fault if you end up eating the entire pile of these sheet pan nachos in one sitting. Dip your cheese coated chips into the delicious Culinary Tours campfire roasted salsa and create the ultimate snack time crunch.
Culinary Tours Campfire Roasted Salsa
Bag of tortilla chips
Bag of shredded cheese
Can of beans
Start by preheating your oven to 400 degrees. Prep a nonstick sheet pan or coat with oil to avoid sticking.
Spread your bag of tortilla chips in a single layer onto the sheet pan. Top with cheese and beans. Squeeze fresh lime juice on top.
Place sheet in the oven until the cheese has melted, or around 5-7 minutes. Cook to your desired crispness.
Once melted, take the sheet pan out and top with sliced limes, fresh salsa, guacamole and sour cream. Garnish with cilantro.
Try this Culinary Tours pancake recipe with the Icelandic style skyr whole milk yogurt to craft your perfect homemade meal. This creamy, smooth yogurt adds the missing feature to your dream breakfast.
1 cup Culinary Tours Icelandic Plain Yogurt
1 tsp baking soda
1 ¼ cup flour
½ cup quick oats
3 tbsp brown sugar
1 ½ tsp baking powder
¾ cup milk
2 large eggs
1 tbsp vegetable oil
Mix Culinary Tours Icelandic Plain Yogurt with baking soda into a medium bowl and wait for it to start and foam.
Next, in a large bowl mix together all dry ingredients.
After yogurt mixture has foamed, mix in milk and eggs. Then add wet ingredients to the dry and mix it all together. Be sure to not overmix, the lumps help the texture of the pancake as it cooks. Add more milk if you find your batter to be too thick.
Lastly, add a tbsp of oil to your batter and mix lightly. Then, it’s time to cook!
Set pan or griddle over medium heat. Add oil and a gracious amount of butter to the pan as it warms.
Add pancake mixture to the pan and cook on medium heat for about 2-3 minutes or until bubbles form. Flip and repeat.
Keep your cooked pancakes warm in the oven while you finish the rest of your batch.
Top your cooked pancakes with fresh fruit, butter and syrup to complete the meal. Serve and enjoy!