Text Size: Small Medium Large

Joanne Weir Gets Fresh

Joanne Weir Gets Fresh

JOANNE WEIR GETS FRESH carries forward the success of Joanne Weir's previous series with 15 brand-new half-hours featuring the award-winning and internationally admired cooking teacher, author, restaurateur and television personality. Joanne Weir uses her vast culinary experience and relaxed, down-to-earth approach to help viewers create healthy meals while highlighting the unique and vibrant flavors of fresh ingredients. JOANNE WEIR GETS FRESH follows Joanne as she forages at farms, ranches, farmers' markets, artisan butcher shops and local grocery stores to gather the best ingredients. Back in her home kitchen, Joanne teaches her students how to transform these ingredients into delicious, seasonal creations. Joanne's reflections and practical insights - often humorous, sometimes personal - inspire viewers to create and improvise meals from a wealth of fresh, market ingredients.

Latest Episodes

WGBY Create
Tue Mar 20th, 7:30am
Tue Mar 20th, 1:30pm

If Joanne were stranded on a desert island and could only choose one vegetable, it would be onions. She would be literally lost without them! Today she's visiting McEvoy Olive Ranch in Western Marin County, and with her student Bridget, they'll make grilled coriander and cardamom dusted scallops, and farro risotto with caramelized onions and crisp shallots. Join them as they celebrate Alliums.

WGBY Create
Thu Mar 8th, 7:30am
Thu Mar 8th, 1:30pm

Like Fred Astaire and Ginger Rogers, nothing is more satisfying than a duo of old favorites, so Joanne is always looking for fun and dynamic ways to prepare meat and potatoes. She visits Thistle Meats and McEvoy Ranch in Petaluma, California, and then Joanne and her student Joan will make skillet riblettes with aged balsamic and warm grilled potato salad with fennel. Join them as they update their favorites with style.

Joanne shines a light on winter vegetables, which often take a back seat to their summertime counterparts. She'll also take us to a butcher chop called Thistle Meats, and stop by a quintessential Italian market. With her student, she'll show how to make Broccoli Soup with Prosciutto Crisps, Whole Roasted Cauliflower with Anchoiade, and Herb Grilled Lamb Chops. Recipes: Broccoli Soup with Prosciutto di San Daniele Crisps, Whole Roasted Cauliflower with Mint Anchoiade, Herb Grilled Lamb Chops. Student: Sarah Van Patten.

WGBY Create
Tue Apr 3rd, 7:30am
Tue Apr 3rd, 1:30pm

Joanne has always wanted to do a cooking show where you don't cook. And fresh citrus is the key! She'll start by going to her restaurant Copita, and then to a citrus orchard in Yountville, California. With her student Kit, they'll make pomegranate kumquat and blood orange ceviche, followed by a citrus salsa. She's going to cheat a little bit by grilling some shrimp, and then oven-roasting quinoa. And for dessert: a refreshing citrus sorbet. Get ready to pucker up and get fresh.

WGBY Create
Thu Apr 12th, 7:30am
Thu Apr 12th, 1:30pm

The vibrant soul of Mexican cooking has truly captured Joanne's heart and transformed the way she cooks. So today they're going to explore bright Mexican flavors. She goes to her restaurant Copita to meet Gonzalo, an amazing chef, and hang out in her organic garden. With her student Reggie, they're going to make Sausalito watercress and avocado salad, chicken with vinegar and tomatoes, mashed sweet potatoes, and Micheladas, a popular and spicy Mexican drink. Join her as they explore the soulful and vibrant flavors of Mexico.

Come get an earful of corn in this episode dedicated to one of Joanne's favorite vegetables. To take a fresh approach to incorporating corn into recipes, Joanne will travel to Alaska where we'll visit a crab shack, and then make a Corn and Crab Chowder with her student. Recipes: Corn and Crab Chowder, Crab Tacos with fresh Tortillas and Corn Salsa, Elote Student: Gina Brown.

Video Title