Nadia G's Bitchin' Kitchen

- Season 1

(2010)

Three low-fat meals are made, including pepper-crusted tuna steak with teriyaki-and-wasabi mashed potatoes; Mediterranean chickpea stew; and pot au chocolate with fleur-de-sel.

On the menu: French toast with caramel a la fleur de set; fettuccine with sweet crab and peas, topped with rose sauce; sirloin shepherd's pie with creamed corn, yam-and-russet mash, and crushed potato chips.

Three inexpensive meals are made, including spaghetti alla puttanesca; beef stew with roasted veggies; and crepes with ricotta, raspberry coulis and dark-chocolate shavings.

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Chicken soups, inspired by international cuisines, are made.

Hangover helpers, including sweet-potato poutine and celery-pineapple-banana smoothies.

Prepared: homemade mocha with chiacchiere, a deep-fried pastry; blueberry-and-pomegranate salad with mshalale cheese; papardelle with baby asparagus, shitake mushrooms and prosciutto di Parma.

Prepared: baked mac and cheese with caramelized onions and duck sausage; sautéed asparagus; and pink-grapefruit meringue pies.

Prepared: cauliflower-cheddar soup with crisped pancetta and sautéed leeks; ravioli with Swiss chard and mascarpone, drizzled with truffled crème; garlic-roasted Brussels sprouts with spicy Hungarian sausage and parsnip chips.

Prepared: Hawaiian burgers with spicy chipotle mayo; fig-and-pesto salad with aged-balsamic reduction; peanut-butter-and-banana fritters.

Comfort foods are made, including fried zucchini blossoms with tangerine vinaigrette; curried chicken potpie; and an apple-maple crumble with candied bacon.

Spicy foods are made, including flash-fried dried chili peppers with a green-onion-and-dill dip; penne rigate with Moroccan lamb sausage and broccoli rabe; and key-lime-habanero cheesecake.

On the menu: Thai-Italian spring rolls with peanut dipping sauce; panko shrimp with strawberry aioli; feuilletes au camembert with apricot syrup and toasted pine nuts.

Classics with a twist include meatloaf; chicken risotto; and tuna sliders.