Season 1 |
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| 2 :01x02 - Spiced Roast Turkey Breast (Mar/29/2007) | | Nathan visits a farmers' market to pick up some fresh organic produce, and shares some tips to help us choose the freshest fruit and vegetables. He cooks a spiced roast turkey breast with maple root vegetables and an apple napoleon with lemon crème fraiche. | |
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| 3 :01x03 - Tuscan Chicken Paillard (Apr/05/2007) | | Nathan visits a specialty food store and learns about different goat cheese varieties. He cooks a Tuscan Chicken Pallard over Fettuccine Pasta, which he complements with a Mesclun and Goat Cheese Puck Salad and Avocado Crostini. | |
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| 4 :01x04 - Seared Sea Scallops (Apr/12/2007) | | Nathan visits a farm to learn about different varieties of beets. He makes a Warm Tri-Beet Salad with Hand-Torn Croutons to complement Seared Sea Scallops in a Roast Garlic-Tomato Risotto. | |
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| 5 :01x05 - Chicken and Escarole Soup (Apr/19/2007) | | Nathan visits a specialty mushroom grower to learn about varieties of mushrooms and how they are grown. He then cooks a Mascarpone Polenta and Mushroom Ragout. Nathan also makes Chicken and Escarole Soup (or Italian Wedding Soup). | |
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| 6 :01x06 - Peppered Filet Mignon (May/24/2007) | | Nathan visits his local butcher to pick up a piece of filet, and gets tips on what makes meat tender. He cooks Peppered Filet Mignon with Blue Cheese and Tomato/Potato Gratin. Then completes the meal with a Sweet Pea Soup and Baby Arugula Salad. | |
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| 7 :01x07 - Grilled Halibut (May/31/2007) | | Nathan visits an olive grove and learns more about growing olives and the process of manufacturing olive oil. He makes a Summer Fruit Salad with Arugula, Prosciutto, and Toasted Pine Nuts to complement a Halibut with Sautéed Chard and Provincial Bread Salsa. | |
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| 8 :01x08 - Pho Ga (Jun/07/2007) | | Nathan visits a restaurant that makes its own tofu and to see how tofu is made and cooks a Pacific rim-inspired menu of Pho Ga (or Chicken Noodle Soup), Chinese Broccoli and Spicy Tofu Salad. | |
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| 9 :01x09 - Seared Pork Tenderloin (Jun/14/2007) | | Nathan visits a date palm farm to find out how dates are grown and harvested. He also makes a Seared Pork Tenderloin stuffed with Apricot/Date Chutney atop Braised Red Cabbage. Nathan completes the meal with a spicy Sweet Corn Soup and a Fennel Salad. | |
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| 11 :01x11 - Steamed Mussels (Jul/19/2007) | | Nathan visits his local cheese store and favorite fish store, where he shares tips on how to choose mussels. For the main course he cooks Steamed Mussels in Tomato, Garlic, and Lemon Grass Broth, Grilled Zucchini with Buratta, and Romaine Salad with Home-Made Mayonnaise . | |
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| 12 :01x12 - Chicken Marsala (Jul/26/2007) | | Nathan visits the farmers' market, where he learns about the advantages of organic chicken. He then cooks Chicken Marsala with Garlic, Mushrooms, Fava Beans and Asparagus and finishes the meal with a delicious dessert, Nectarine and Blackberry Cobbler. | |
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| 13 :01x13 - Baked Ricotta and Grilled Tri-Tip (Aug/02/2007) | | A trip to an organic food store to get white beans and spices for a main course of grilled tri-tip and cannelloni bean puree, with baked ricotta as an appetizer and a salad of roast cherry tomato and baby arugula with spelt. | |
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| 14 :01x14 - Salmon en Papillotte (Aug/09/2007) | | Nathan learns about organic eggs, which he uses for a spinach flan. Also: salmon en papillotte with fennel-and-avocado salad. | |
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| 15 :01x15 - Roast Duck Breast (Aug/16/2007) | | A trip to a vineyard to learn about growing grapes. Recipes include roast duck breast over wilted dandelion topped by roast-fig vinaigrette with roast grapes on the side; curry roast butternut-squash soup appetizer and a mango shot dessert. | |
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| 16 :01x16 - Seared Sea Bass (Aug/23/2007) | | Nathan cooks Seared Sea Bass with Sautéed Potatoes, Peppers, Tomatoes, and Shallots, which he complements with a Spinach Salad and visits a honey farm, where he learns about the honey-making process, which inspires a Low-Fat Honey Panna Cotta for dessert. | |
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| 18 :01x18 - Herb Crusted Tuna (Sep/06/2007) | | Nathan visits his local fishmonger, and cooks herb-seared crusted tuna with blackened green beans, mango salsa and orange supremes. Also: steamed wontons. | |
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