Joanne Weir Gets Fresh - Season 1

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.