Joanne Weir's Cooking Confidence

Joanne loves Italian flavors. She prepares a Spinach and Fennel Salad enhanced with Prosciutto di San Daniele. Then, hungry for a little comfort food, she creates a hearty Tuscan Pot Roast with her student Cheryl and shows her the secret to the perfect creamy polenta.

Inspired by freshly picked vegetables, Joanne prepares a vegetarian feast. She begins by making a luscious butternut squash soup. And then for a twist with her student Sasha she cooks up some Gnocchi with Brown Butter using semolina instead of potatoes along with Kale with Garlic and White Balsamic.

Joanne shows us how preserved lemons add vibrancy and a bright taste to hummus. Then, Jerry is back and ready to spice it up using cardamom and coriander to transform a plain chicken breast into unforgettable Spice-Dusted Chicken Skewers with Harissa Yogurt Sauce, served with Pearl Couscous.

Joanne toasts up a tasty starter of Grilled Bread with Tomatoes and Prosciutto di Parma and then shows her student Sarina, how a splash of sherry gives shrimp some sizzle! Together they roast red peppers to perfection for a delicious basmati rice dish with green peas.

First, Joanne turns fresh plums into a cheese-worthy chutney with ginger and then Joan returns for an encore. They use a combination of Indian spices to prepare Roasted Chicken Thighs with Indian Rub with Pan Roasted Potatoes with Black and Yellow Mustard seeds.

Joanne creates a meal fit for guests, starting with a Crostini with Sheep's Milk Ricotta, Asparagus and Mint that looks as great as it tastes. She teaches her student, Jack, the key to making light and flavorful meatballs perfect for Rigatoni in a Smoky Tomato Sauce, and they toast the meal with a grown up Big Girl Lime Milk Shake. Recipes: Crostini with Sheep's Milk Ricotta, Asparagus and Mint, Rigatoni with Ricotta Meatballs in a Smoky Tomato Sauce, Big Girl Lime Milk Shake Student: Jack Cohen

Joanne turns ordinary romaine into an exotic salad salad with honey, cardamom, and Moroccan Spiced Almonds. Her student, Leah, boards the Marrakech Express to learn the secret to making burger night an even bigger hit with the family, mixing Moroccan spices with lamb and topping with a zesty cucumber, yogurt sauce with ginger.

Joanne sets the stage for a Spanish Fiesta with a twist on the classic Spanish Gazpacho, turning sweet peas into a refreshing soup. She teaches her student Ron, the perfect party meal, Shellfish Paella.

Craving the bold flavors she tasted in Argentina, Joanne shows her student Leigh how to give grilled skirt steak a boost with a fresh and zesty chimichurri sauce. And potatoes get the double treatment of roasting and grilling becoming twice as flavorful.

Farm fresh lettuces get just a bit of enhancement from a delicious green goddess dressing in Joanne's salad. Her student, Aggie, learns a few simple secrets to making great pie crusts, an they decide to make a savory galette toping their crust with a savory filling of mushrooms and blue cheese.

Each time Joanne travels, she loves to find ways to bring exotic flavors home. In this episode, she shows her student Michelle how a picant spice rub, harissa, can quickly transform a home cooked meal of pork tenderloin into a gourmet experience with a cooling mint and cumin yogurt on the side.

Joanne shows how to get maximum flavor from a bountiful tomato crop by roasting them slowly. Sasha learns to make a stew fit for summer using fresh vegetables and a basil mint pesto.

Joanne shares a tuna and white bean salad recipe straight from the Mediterranean that will make you want to dine al fresca. Charlie joins in and learns a technique for cooking juicy lemon perfect for tossing with herbs and orecchiette for a light and simple pasta salad. They finish the meal with pineapple sprinkled with a secret ingredient for a perfect ending.