Family Style with Chef Jeff - Season 1

Black drum from an alligator-infested bayou; a seafood medley with saffron rice; beets; Swiss chard.

Blue crabs from Lake Pontchartrain; crab cakes and California-style succotash; onions and jalapeno peppers.

Grilled gulf jumbo shrimp, smoked salmon, grass-fed beef, jalapeno-seasoned corn on the cob and fresh asparagus; cilantro.

A meal of "super foods" includes roasted free-range turkey breast, mashed sweet potatoes and sauteed kale.

Free-range eggs; heritage pork; a breakfast of eggs, oatmeal, bacon and sweet-potato hash; health benefits of sweet potatoes.

An organic herb garden; an artisan bakery; sandwiches.

An organic, meatless pasta supper; tomatoes; salad with balsamic dressing; low-fat blueberry-almond milkshakes.

Heritage-bred, pasture-raised pork; picking out pork chops; preparing stovetop pork chops.

Free-range chicken; low-fat macaroni-and-cheese; collard greens; a healthy fried-chicken recipe.

The New Orleans Center for Creative Arts; soup and grilled-cheese sandwiches; Apple Betty.

Grass-fed burgers; ground turkey sliders; salmon burgers.

Turkey meatloaf; field greens; cake-like cornbread.

Lower-calorie oven-fried chicken crusted with barbecue potato-chips.

Crawfishing; health benefits of crawfish; black-pepper biscuits and seafood gumbo.

Duck breast in honey sauce with a side of wild rice, garlic green-beans and pomegranate salad.

An alligator farm; a New Orleans-style po'boy with herbed french fries.

Oven-roasted curry chicken with goat's milk, coconut milk and chicken stock.

Pan-grilled skirt steak with roasted acorn squash, portobello mushrooms and creamed peas with veggies.

Grass-fed beef short ribs with smoke-flavored grits and field greens.

Osso buco with zucchini blossoms and two versions of polenta.