In this episode I team up with a new chef-Instructor buddy of mine, Kathryn Kelly, and learn an easy hack for three easy meals – Roasting root vegetables from the farmers market on Sunday to make a Pureed Soup on Monday, an egg topped hash – Hen on Hash – on Tuesday and a Buddha Bowl of grains and veggies on Wednesday. Dinner solved! Then I share a few tomato tips I learned from a chef in Barcelona, Nuria Gine Gras. Finally, in Rome, a Michelin starred chef, Cristina Bowerman, takes me on a food shopping tour of Trastevere, then to her kitchen to make a unique Celery Root and Orange Pizza.