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.
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.
Joanne Weir(Joanne Weir)
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