My Greek Table With Diane Kochilas

Crete: Mother Of The Mediterranean

Season 1, Episode 11 of 13

Diane visits the source of the well-known Mediterranean diet: Crete. A hearty, soul-satisfying breakfast grain called hondros, or cracked wheat, gives a great start to the day. For a glimpse of village life, she follows a local family's daily routine of working the land and cooking up a storm and meets an unusual farmer who lives the way people did on Crete a hundred years ago. From picking wild artichokes and asparagus to preparing a simple omelet with wild greens, life's a celebration of fresh, robust food. This feast is sure to be a crowd-pleaser, featuring vibrant vegetarian stuffed tomatoes and peppers; oregano-infused lamb chops; and giant beans in Diane's special pesto, a twist on a Greek classic. Learn how to roll up a grape leaf as easy as one-two-three. Ancient porridge with dried fruits and Greek honey; Stuffed tomatoes, peppers and grape leaves; Succulent grilled lamb chops; Giant beans with grape leaf pesto; Wild greens omelet.

Previously Aired

Day
Time
Channel
12/15/2017
8:30 a.m.
12/15/2017
4:30 p.m.
4/2/2018
11:30 a.m.
11/28/2018
8 a.m.
11/28/2018
4 p.m.
9/27/2019
9:30 a.m.
9/27/2019
2:30 p.m.
Arizona Public Media is a service of the University of Arizona and our broadcast stations are licensed to the Arizona Board of Regents who hold the trademarks for Arizona Public Media and AZPM. We respectfully acknowledge the University of Arizona is on the land and territories of Indigenous peoples.
The University of Arizona