We've partnered with top chefs from the Institute of Culinary Education (ICE) to bring you great recipe ideas using organic, natural and specialty foods from Direct Eats. Check out the chefs' culinary explorations below!
Tea Powder Exploration
ICE Chef Jenny McCoy shows you three dishes you can make using instant tea powders. First, Chef Jenny demonstrates how to make Tropical Tea Ice Cream Sandwiches with Pineapple and Macadamia Nut Cookies, then, with her White Chai Hot Chocolate with Chai Marshmallows, she takes hot chocolate to a whole new level by adding a few teaspoons of chai to the mix. Finally, Chef Jenny shares the secret to making Green Tea Cake with Raspberries using green tea powder, adding a sweet and aromatic quality to the dish. Click here to get the full recipes.
Watch ICE Chef Robert Ramsey demonstrate unique recipes using lesser-known flavorful, heart healthy cooking oils, starting with a Smoked Olive Oil Carbonara recipe with thinly sliced guanciale and freshly grated pecorino cheese. Then, Chef Robert shows us how to infuse walnut flavor into his Roasted Beet Salad using walnut oil and walnut oil powder. And finally, it's time for dessert: Chef Robert highlights the exotic flavor of tigernut oil in his Tigernut Oil Ice Cream with Roasted Apples and Oat Crumble. Click here to get the full recipes.
ICE Chef James Distefano demonstrates decadent dessert recipes using alternative butters, healthy alternatives to traditional butter-reliant desserts. Chef James starts by sharing step-by-step instructions on how to make the perfect crepes for his Maple Butter Crepe Cake. Then, he teaches us a twist on the classic blondie using cashew butter as the star ingredient and sunflower seed butter becomes a great allergy-friendly alternative to peanut butter in his Sunflower Seed Finaciers. Click here to get the full recipes.
When ICE's Director of Culinary Development James Briscione needs a little extra inspiration, he heads straight to where he stores his culinary secret weapons: the spice cabinet. Watch Chef James demonstrate three recipes highlighting aromatic and flavorful spices. First, Chef James takes us through his "Ber-B-Que" Roast Chicken Pizza with berbere spice, an Ethiopoian blend of 12 different spices. Next, he uses za'taar and sumac for his Roasted Sweet Potatoes with Za'taar and Sumac Yogurt Dressing recipe, then shows you how to take advantage of whole cardamom seeds in his recipe for Roasted Pork Tenderloin. Click here to get the full recipes.