My Greek Table With Diane Kochilas

Following the olive from harvest to table in ancient Sparta; Spartan chicken; Kalamata olives grilled with oranges; cuttlefish with olives and wild greens; kayianas -- scrambled eggs with tomatoes and olives.

Homemade wine; making wild herb teas; the spirit of Ikaria; longevity greens pies; chickpeas baked with vegetables, herbs and honey; eggplant casserole.

Twice baked bread called paximadia; Cretan bread salad with tomatoes, green apples and herbs; pasta tossed with Greek yogurt and herbs; sea bass with bulgur pilaf; eggplant braised with trahana.

Greens pancake; vegetable and olive oil medley; pilaf of herbs and greens; orange-spiced semolina pudding cake with dried fruits and nuts.

Tzatziki, Greek yogurt dip; Greek meatballs; shrimp saganaki with ouzo and feta cheese.

Cheese and spice stuffed leg of lamb braised in red wine; pan-seared potatoes with red wine and herbs; sea bass and mushrooms.