Delicately poached wild salmon is on the menu for this special Earth Day episode!
- Zest your tastebuds with two simple recipe building blocks: freshly squeezed lemon juice and salsa verde. (02:00)
- We’re remixing this rustic, refreshing Mediterranean condiment with a pinch of bitterness from coarsely chopped parsley and a dash of red pepper flakes. (8:00)
- Wild-caught or farm-raised? Chris details the difference in freshness, fat content, color and sustainability when selecting salmon and other fish. (9:30)
- Keep it smooth when poaching your fish with the subtler flavors of chive flower and white peppercorn. (15:00)
- The art and science of poaching continues with tips for transforming tuna steaks and eggs into easy and delicious meals. (17:00)
- Our poached wild salmon recipe pops with the springtime flavors of capers, bay leaves, fennel and thyme – and don’t forget the white wine. (20:30)
- Gone green! Chris teases an update on her raised bed garden that involves foxes and turkeys, while Brooke shares her plans to plant anew in New England. (24:00)
- Finally, we reflect on simple ways to help ‘Restore Our Earth’ (spoiler alert: there’s always more room in the dishwasher). (28:00)
