Joanne loves salads because the possible combinations of ingredients are endless. Today she's going to think outside the bowl with salads. Joanne and her team will go to La Nebbia, a prosciutteria in San Francisco, and Green String Farm with Bob Canard in Sonoma, California. With her student Lila in tow, they'll make an amazing PLT salad with prosciutto, mixed greens, and croutons, and a smoked black cod and apple slaw. So, join them as they get creative with salads.
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.