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There is no Next Episode of Joanne Weir Gets Fresh planned.
Broccoli soup with prosciutto crisps; whole roasted cauliflower with mint anchoiade; herb-grilled lamb chops.
Grilled prosciutto di Parma-wrapped figs stuffed with goat cheese; arugula salad with balsamic vinaigrette; green caprese salad.
Spring panzanella; rosemary skewered skirt steak with lemon herb gremolata; jasmine rice with lemon zest.
Sweet potato vichyssoise with chipotle crema; spiced papas bravas with avocado crema.
Four spice blends; garam masala; adobo rubbed chicken skewers with garlic yogurt sauce; roasted carrots with quatre epices.
Root vegetable chips with roasted carrot hummus; roasted root vegetable soup with spiced brown butter.
Fall fruit salad; chicken breasts stuffed with montasio and dried figs; pear granita with late harvest zinfandel and black pepper.
Corn and crab chowder; crab tacos with tortillas and corn salsa; elote.
Pasta with roasted butternut squash, toasted walnuts, sage and parsley; grana padano and white balsamic vinaigrette; kabocha soup.
Pan-roasted duck breast with stone fruit mostarda; roasted freekeh pilaf with dried fig and walnuts; ice pops.
Piadina salmon melt; grilled cheese sandwich; pullman bread.
Picking fresh beans; Alaskan salmon hatchery; sweet corn and shell bean succotash; cedar plank salmon with maple-mustard glaze.
Getting two courses out of one slow-cooked meal -- ragu with pasta and sliced roast beef and long-braised green beans with tomatoes.
Edible Schoolyard Project; farmers market risotto with squash blossoms; halibut skewers with pistachio-mint salsa.
Fried green tomatoes with red tomato mayonnaise; bloody marys with fresh-pressed tomato juice and muddled serrano.