Crete: Mother of the Mediterranean -
my greek table with diane kochilas

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.

Duration: 26 minutes and 46 seconds

Episode Number: 111

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About My Greek Table with Diane Kochilas:

Hosted by chef, cookbook author and restaurateur Diane Kochilas, the 13-part culinary series MY GREEK TABLE WITH DIANE KOCHILAS celebrates Greek history and culture through food.

In the series, Diane travels throughout Greece and its surrounding islands where she showcases many of the foods that Greece is known for (olive oil, feta, honey, yogurt and more), while giving a snapshot of the country's traditions.

Then Diane heads back to her kitchen to whip up simple home-cooked meals using the ingredients she highlights in each episode, offering tips on how to cook and pair them in a traditional Greek meal.