SARA'S WEEKNIGHT MEALS Season 7


#701: Soul of the South
Sara travels to Charleston, South Carolina to learn the secrets to the legendary fried chicken of Martha Lou Gadsden of Martha Lou’s Kitchen. Then, a hidden history of Southern cooking and ingredients developed by African American cooks. Back in Sara’s kitchen, she makes her version of a Southern classic, red beans and rice soup

Recipes:
Martha Lou’s Southern fried chicken
Martha Lou’s cabbage with ham
Red beans and rice soup

#702: Best Loved Italian Recipes
Everyone loves Italian and we have the best Italian recipes. First, salt baked pesce per due with braised greens, a simple but dramatic dish sure to impress from seafood expert David Pasternack. Then Philadelphia’s best Italian chef Marc Vetri joins Sara to shop for ingredients for his father Sal’s meatballs with pizza sauce, made in Sara’s kitchen. And on Ask Sara, Sara shows a viewer an amazing trick for cutting olives and cherry tomatoes.

Recipes:
Salt baked pesce per due
Sal’s meatballs

#703: Beantown
The best chefs know that beans can round out a meal with extra flavor and texture, and today we have two of the best chefs. Joey Campanaro of New York’s Little Owl makes an amazing salad dressing chicken with escarole and bean salad on the side, and chef Ming Tsai joins his old buddy Sara to make black bean scallops and zucchini. Sara then takes to the woods to search for edible wild plants with a professional forager who sells her finds to New York’s top chefs.

Recipes:
Salad dressing chicken
Escarole and bean salad
Black bean scallops and zucchini

#704: Double Down
Sara has got nearly a week’s full of meals with the simplest idea – cook once, eat twice. Day one starts with a spicy roast pork that’s easy and delicious. Day two, that pork is transformed into a Vietnamese banh mi sandwich. On day three, dinner is Peruvian baked chicken thighs that are transformed on day four into chicken and tomatillo salsa nachos. On Ask Sara, Sara answers a viewer’s question on the best way to get kids involved in the kitchen.

Recipes:
Spicy roast pork
My banh mi
Peruvian baked chicken thighs
Chicken and tomatillo salsa nachos #705: Arkansas Eats
Sara travels to Arkansas to prepare deep fried rice puppies and catfish with a local farmer and his family. While she’s there, Sara discovers some of the best-kept secrets about Arkansas’ food, from a famous pie shop to a James Beard-winning barbecue joint that serves just one thing: pulled pork.

Recipes:
Arkansas catfish
Deep fried rice puppies #706: 5 ingredients Spells Dinner
Nothing is quicker and easier than a five-ingredient dish, and in Sara’s hands, super flavorful. She takes everyone’s favorite tailgating food, buffalo chicken, and turns it into a spicy rice dish – same flavors, but now a complete and healthy meal. Grilling enthusiasts will love her scallop, basil and prosciutto kabob with five ingredients packed with good taste. And you can’t get fancier with the five-ingredient duck breasts with apricot Schezwan pepper sauce.

Recipes:
Buffalo chicken rice
Scallop, basil and prosciutto kabob
Duck breasts with apricot Schezwan pepper sauce

#707: Fish Around the World
Good and good for you, fish is a staple in so many cuisines. Noted Indian chef Floyd Cardoz joins Sara to cook wild striped bass curry from his native Goa. Then Sara has a hearty one-pan dish of Greek shrimp, farro and greens. She then meets a Connecticut oyster farmer to discover the secrets of this popular delicacy.

Recipes:
Wild striped bass curry
Greek shrimp, farro and greens

#708: Personal Pizza
Pizza started in Italy, but has become America’s favorite food and today we have all kinds. Grilling expert Elizabeth Karmel joins Sara to make a blistered corn and asparagus pesto grilled pizza that is smoky and good. Sara has tips for rolling out pizza dough on Ask Sara. Then, it’s a kid-centric meal of pasta pizza and veggies with peanut sesame sauce.

Recipes:
Blistered corn and asparagus pesto grilled pizza
Pasta pizza
Veggies with peanut sesame sauce

#709: Pasta in a Pan
Two of our favorite things come together in this episode – pasta and one-pan meals. First, slow cooking expert Michele Scicolone shows how to make a delicious pork ragu with broken lasagna in the slow cooker. Then Sara makes a pear couscous with shellfish, and explains what pans are essential to stock a kitchen.

Recipes:
Pork ragu with broken lasagna
Pearl couscous with shellfish

#710: Leftovers: Use It or Lose It
Leftovers are a blessing, not a curse, when Sara transforms them with these simple recipes. Leftover spaghetti gets a delicious new life with bacon, eggs and breadcrumbs. Yesterday’s roast chicken becomes today’s comforting tomato chicken and tortilla Soup. Yum.

Recipes:
Spaghetti with bacon, eggs and toasted crumbs
Tomato chicken and tortilla soup