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.
Meat and potatoes; Thistle Meats and McEvoy Ranch; skillet riblets with aged balsamic and warm grilled potato salad with fennel.
California egg farm; deviled eggs; open face toast with fennel; prosciutto grana padano; poached egg and lavender-lime souffle.
La Nebbia in San Francisco; Green String Farm in Sonoma, Calif.; PLT salad with prosciutto, mixed greens and croutons; smoked black cod and apple slaw.
McEvoy Ranch; grilled coriander and cardamom dusted scallops; farro risotto with caramelized onions and shallots.
Fishing for salmon at Taku Inlet in Alaska; California walnut farm; nut-crusted salmon; basmati rice with citrus; Nutella fondue.
Beet Generation Farm; Italian market; dandelion, kale and kumquat salad with spiced walnuts; grilled broccoli rabe wrapped in prosciutto.
Little gem salad with green goddess dressing; pickled cucumbers; horseradish-crusted salmon; dilled cucumbers with creme fraiche.
Pomegranate kumquat and blood orange ceviche; citrus salsa; grilled shrimp; oven-roasted quinoa; citrus sorbet.
Za'atar-roasted chicken with root vegetable mash; mint cider cocktail.
Mushroom pizza with montasio and gorgonzola cheeses; beef tenderloin stuffed with wild mushrooms.
Sausalito watercress and avocado salad; chicken with vinegar and tomatoes; mashed sweet potatoes; a spicy Mexican drink called michelada.
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.
Joanne Weir(Joanne Weir)
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