Episode #210
Summary: How to buy a week's worth of vegetables, bring out their best, and end up with no waste. Ellie shops a mix of tender and heartier vegetables, showing how to store and prep them as the week progresses. Recipe: - 3- Ingredient grilled corn with lime and basil - Tender green salad with strawberries, cucumber and basil - Cod with kale and chorizo in broth - Savory carrot-cashew soup.
Full Length: 26 minutes
Passport (VOD)