EPISODE
111
Crete: Mother Of The Mediterranean
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.
SEASON
01
EPISODE
11

RECIPES

Episode Recipes

Succulent Grilled Lamb Chops
Succulent Grilled Lamb Chops
Crete, Lamb & Goat, Main Courses, Mediterranean, My Greek Table, Season #1
Giant Beans with Grape Leaf Pesto
Giant Beans with Grape Leaf Pesto
Beans & Pulses, Crete, Main Courses, My Greek Table, Season #1
  Giant Beans with Grape Leaf Pesto One of my…
Stuffed Tomatoes, Peppers and Grape Leaves
Stuffed Tomatoes, Peppers and Grape Leaves
Crete, Main Courses, My Greek Table, Season #1, Vegetables
  Stuffed Tomatoes, Peppers and Grape Leaves Greek summer without…