Next Episode of Joanne Weir Gets Fresh is
Chef Joanne Weir creates healthy meals with fresh ingredients in this new 15-episode series for public television. Foraging through farms, ranches, farmers markets, artisan butcher shops and local grocery stores, Weir gathers the best ingredients to use in her dishes. While working with a student in her home kitchen, Weir provides viewers with one-on-one instruction about how to transform fresh, seasonal ingredients into delightful creations. Some recipes include rosemary-skewered steak with lemon-herb gremolata, corn and crab chowder and cedar-plank salmon.
Chicken tagine with tomatoes and lemon; walnut chermoula; heirloom black rice; spicy cocktail.
Tracy's King Crab Shack in Juneau, Alaska; risotto Rosa with king crab with citrus gastrique; rhubarb crostata.
Simple pan-roasted padron peppers with marcona almonds and grana padano, butternut squash and poblano gratin; pork tenderloin with marash butter.
Fishing for sockeye salmon; slow-roasted side of salmon, paired with an herb salad with basil, arugula, parsley, mint and cilantro; peach and basil ice pops.
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