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.
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Episode #101 / Length: 26 minutes