Turn your attention toward fruit that we commonly think of as vegetables, such as tomatoes, cucumbers, eggplant, peppers, and summer squash. Begin with a look at heirloom tomatoes, then learn how to prepare simple dishes bursting with flavor, including Catalan toast, caprese salad with burrata, stuffed tomatoes, and tabouleh salad.

Take the hassle out of making what's undoubtedly the most important meal of the day. Chef Briwa shows you different recipes and ideas for putting together a quick and well-rounded breakfast, including a basic muffin recipe, whole-grain cereal with fruit and nuts, and a traditional Chinese fried rice, just right for breakfast.

Sweeter and denser than summer squash, winter squash takes well to seasonings and satisfies in everything from soups to desserts. Learn how to select a squash and follow recipes for butternut squash carpaccio; spicy butternut squash with coconut milk soup, a variation on tom kha gai; and maple custard in a pumpkin.

Focus on making - and adding your own personal touches to - a basic chowder recipe, a classic quick and filling meal. As Chef Briwa takes you step by step through this dish, he demonstrates how to make your chowders special by using everything from chorizo to fish to corn.

Switch gears with a lesson on avocado, another fruit that we treat like a vegetable. Learn how to speed or slow ripening, then join Chef Briwa for a cooked ceviche verde with shrimp; tacos composed of thin-sliced jicama "tortillas" and English-pea studded guacamole; and spring salad with green goddess dressing.

Hear the case for cooking and creating with vegetables, then watch as Chef Briwa prepares savory and surprising dishes starring carrots, including carrot osso buco; carrot tartare; simmered baby carrots in butter sauce; and burnt carrot salad with goat cheese, arugula, and garlic chips.

Chef Briwa helps to solve the beet's image problem in this lesson that demonstrates how to properly cook and season this often-feared vegetable. Watch as he prepares Beetle Juice; roast beet in salt crust with green goddess dressing; Fatima's tiered beet salad with charmoula vinaigrette; and beet-green-stuffed tortellini.

Get familiar with fava beans, green beans, purple green beans, snow peas, sugar snap peas, haricots verts, okra, and English peas. Discover four easy ways to flavor beans and peas, then make a pasta-inspired dish of French-cut green beans with shitakes and pancetta in cream sauce. Finish with fava beans on crostini.

Conclude your exploration of vegetables by learning how to store herbs so they stay fresh longer. Then, dive into a menu that celebrates herbs, including grilled pizza with burrata, prosciutto, herb salad, and an olive "soil"; a not-so-bloody Mary; salmon-stuffed squash blossoms; faro and mushroom risotto with sage and thyme; and a dessert of sabayon with stone fruits and berries.

Learn how to cook with what's on hand in your house - and elevate it with a simple fresh ingredient or two. By cooking with canned beans, jarred pesto, leftover bread, "planned overs," and more, you'll be able to create dishes ranging from a hearty frittata to a fresh take on minestrone soup.