Sara's Weeknight Meals

Sara discovers that the tiny island of Mauritius is a culinary gold mine! She and a Mauritian home cook prepare an island favorite – the Magic Bowl, full of veggies, grains and eggs, and homemade Roti with a Spicy Red Meat Dip. Later, Sara and food entrepreneur Maya Kamal detail a "cook once, eat twice" strategy.

Sara and a chef-Instructor start the week with an easy hack for three easy meals – Roasting root vegetables to make a Pureed Soup, an egg topped hash, and a Buddha Bowl of grains and veggies. Dinner solved! In Rome, a Michelin starred chef takes Sara on a food shopping tour of Trastevere, then to her kitchen to make a unique Celeriac and Orange pizza.

Eggs and eggplant are the base of some tasty recipes with a twist. First, Sara deconstructs Eggplant Parmesan to make lighter, individual, Inside Out Eggplant Parm Rollups. In Vancouver, Canada, we go to Chinatown to make an ancient version of hard-boiled eggs. Next, Sara joins an old pal to make a viral favorite – eggs baked in individual cups of ham with a tasty topping.

A Florida grandmother demonstrates two fast pantry favorites – Tuna and Caper Pasta and a Quick Bread. Later in Italy, we follow a woman determined to save the recipes of Italian grandmothers who still make pasta by hand. In Parma, we visit a farm where three local products turn into a fast pasta with Parmesan, Prosciutto and Tomatoes.

It’s all salmon all the time on this episode that starts in Alaska. Sara joins a fish biologist to learn about Salmon’s incredible migration. On her new set, Sara makes a unique salmon coated with the Italian poor man’s ‘cheese’ (muddica), and Sicilian roasted Cauliflower Linguine. Later, back in Alaska, Sara joins a tribal leader who demonstrates how Alaskan natives made Salmon on Cedar planks.

An Italian American home cook shows Sara how to make a simple, delicious mint Frittata paired with Arugula Salad and Grilled Lemon dressing. Then it’s off to Rome for a street food tour with an American ex-pat who shares a secret place for a killer mortadella sandwich and Suppli (Roman deep fried rice balls).

Near the Turkish ancient ruins of Ephesus, a modern of chef shows Sara her grandmother’s recipe for Lamb Shanks and Ouzo after a hearty Turkish breakfast. Later, a trip to a farm on the Aegean Sea yields a meal of fritters made with fresh picked pumpkin and traditional Turkish grilled ground meat Simit kebabs. Finally, a chef-instructor shows Sara how to make Limoncello with Italian lemons.

Sara goes on a tapas tour of Barcelona - from a historic nut roasting shop to an unmarked dive with a secret recipe for its viral mashed potato and meat delicacy, the Bomba. On Ask Sara, answers questions about Salt and Garlic. Later, a guest from Lyon makes two dishes that show why it’s the culinary capital of France.

Who gets to cook at a Sultan’s palace in Istanbul? Sara does! She and the Palace chef make two local fishes – traditional Turkish Steamed Sea Bass and Salt Crusted Sea Bream. Later, she takes a boat ride on the Bosphorus to see how local fishermen catch their meals in the middle of a city and learns to make a Moroccan classic – Chicken Apricot Tagine.

On the charming Greek island of Lesvos, Sara discovers legendary ouzo paired with regional mezzes at a local café. Later, she goes to a heritage kitchen to make a filo wrapped Zucchini Pie and a satisfying White Bean Salad. On her new set Sara continues the Mediterranean theme with personal sized Spiced Lamb and Hummus Pita Pizza.