Joanne Weir Gets Fresh - Episode Guide

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.

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.