Season 2 - Episode 10
Farm-to-table cooking is mighty popular these days, but unless we have our own backyard garden, farm-to-table is often easier said than done. That’s why chef/host David Jackson stands in front of a corn ﬁeld to introduce us to Episode 10, entitled “Garden Variety Cooking.” In this episode David emphasizes the plant-based, but not necessarily plant-exclusive theme of many of his recipes.
With freshly-shucked ears straight from the ﬁeld, our host prepares a delectable Sweet Corn Hash enhanced with red onion, red and green bell pepper, and a splash of cider vinegar for a stunningly tasty and satisfying vegetable side dish. He’ll also prepare a medley of garden-fresh veggies in two other distinctively low fat, low sodium recipes. First, a lettuce-free Raw Vegetable Salad. Then a savory Spanish vegetable stew, or Pisto, that oozes with healthy olive oil and scents the kitchen with garlic and fresh herbs.
Our doctors may be telling us to cut down on bacon and burgers and barbecue, but there’ll be fewer reprimands whenever we do more “Garden Variety Cooking!”
Featured Recipes in this Episode
Sweet & Savory Watermelon Salade
Sweet & Savory Cantaloupe Salad
Sweet Corn Hashe