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Sara's Weeknight Meals
Farm to Table
Season 5
Episode 514
Farm fresh food is a mantra for Sara and so many chefs. That’s why her tea rubbed duck salad with Roquefort and pear dressing hits every note. Then, Sara is off to California’s Napa Valley to visit chef Joey Altman, a three time James Beard award winner. They visit a winery and gather ingredients at a local farm for an al fresco meal of salmon and corn salad with pea pesto crostini.
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26:46
Pizza started in Italy, but has become an American favorite and today we have all kinds.
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26:46
Noted Indian chef Floyd Cardoz joins Sara to cook wild striped bass curry.
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26:46
Nothing is easier than a five-ingredient dish, and in Sara’s hands, super flavorful.
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26:46
Sara travels to Arkansas to prepare fried rice puppies and catfish with a local farmer.
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26:46
Sara has got nearly a week’s worth of meals with the simplest idea – cook once, eat twice.
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26:46
Sara shows how beans can round out a meal with extra flavor and texture.
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26:46
Everyone loves Italian and Sara has some special recipes in store this time around.
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26:46
Sara travels to learn the secrets to the legendary fried chicken of Martha Lou’s Kitchen.
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26:46
Sara's grilling up recipes and even brings barbeque experts along.
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26:46
Sara creates salads that cut the calories without cutting the flavor.
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27:43
Using just one pan makes both the cook and the dishwasher happy.
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26:46
Sara shares easy recipes that use fresh summer herbs.