Spring: Farm-fresh JoyFarm market owner Debra Moser joins me as we prepare the first sweet, crisp asparagus of the season. Fresh from the farm market of course. Asparagus and sirloin with Béarnaise Celery root slaw with poppyseed dressing.
Spring: The Most Valuable Recipe I Know
E2
Spring: The Most Valuable Recipe I KnowAfter meeting Soraya Aguilar at her oil and vinegar store we head home to kitchen to make a vinaigrette - the most valuable recipe I know. Find out why. Vinaigrette potato salad Soft scrambled eggs with spring greens
Summer: How I Stopped Hating Tomatoes
E3
Summer: How I Stopped Hating TomatoesMom and Dad are in town for a visit. Join us as we share a day together in the kitchen - with tomatoes. Herbed tomato salad with feta Corn and zucchini fritters
Summer: Self Care Day
E4
Summer: Self Care DayFellow small business owner and professional coach Colin McLetchie joins me for a rare and important afternoon of self care, sharing time together in the kitchen. Quinoa Caponata salad Raw corn and tomato gazpacho
Fall: Under the Pumpkin Sun
E5
Fall: Under the Pumpkin SunI never stop learning and Mediterranean food and culture expert Chef Amy Riolo drops buy to give me a lesson on how to improve the pumpkin pizza from my cookbook. Pumpkin beef stew and Pumpkin pizza
Thanksgiving: Everyone's Welcome at My Table
E6
Thanksgiving: Everyone's Welcome at My TableMarianne Tshihamba, the international culinary expertise behind GastroSoul joins me to create a vegan take on one of my favorite side dishes. Asian pear applesauce Kale and cauliflower gratin
Quiet Night. Close Friends.
E7
Quiet Night. Close Friends.Amidst the hectic December holiday schedule personal trainer and friend Danny Kaylor-Hawkins joins me to prepare a quiet dinner for our husbands. Apricot chili-glazed carrots Cider-glazed sweet potatoes over spinach with bacon vinaigrette
Mid-Winter: A Houseful of Friends
E8
Mid-Winter: A Houseful of FriendsAt last night's happy hour my husband Jason and I invited - well, everyone - to dinner. Join us as we cook food for a crowd and throw open our doors. Mushroom and turnip pot roast Kale cauliflower and tomato soup
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