Christina Cooks: Back to the Cutting Board

The Heart of the Story

Lentil fritters; avocado hummus; farinata. (30 minutes)

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UPCOMING EPISODES

Sun, 3/2 at 4:30 am on Austin PBS Create

Skillet pasta e fagioli; speedy lentil Bolognese; gnocchetti with chickpeas and breadcrumbs in a garlic tomato sauce. (30 minutes)

Sun, 3/2 at 8:30 am on Austin PBS Create

Orange fennel salad; spiced apple and quinoa porridge; penne with arugula pesto and grilled leeks; Sicilian fruit cookies. (30 minutes)

Mon, 3/3 at 12:30 am on Austin PBS Create

Orange fennel salad; spiced apple and quinoa porridge; penne with arugula pesto and grilled leeks; Sicilian fruit cookies. (30 minutes)

Mon, 3/3 at 4:30 am on Austin PBS Create

Orange fennel salad; spiced apple and quinoa porridge; penne with arugula pesto and grilled leeks; Sicilian fruit cookies. (30 minutes)

Sun, 3/9 at 4:30 am on Austin PBS Create

Orange fennel salad; spiced apple and quinoa porridge; penne with arugula pesto and grilled leeks; Sicilian fruit cookies. (30 minutes)

Sun, 3/9 at 8:30 am on Austin PBS Create

Black rice salad with roasted cherry tomatoes, mint and pistachios; whipped eggplant with butter beans and herby roasted maitake. (30 minutes)

Mon, 3/10 at 12:30 am on Austin PBS Create

Black rice salad with roasted cherry tomatoes, mint and pistachios; whipped eggplant with butter beans and herby roasted maitake. (30 minutes)

Mon, 3/10 at 4:30 am on Austin PBS Create

Black rice salad with roasted cherry tomatoes, mint and pistachios; whipped eggplant with butter beans and herby roasted maitake. (30 minutes)

Sun, 3/16 at 4:30 am on Austin PBS Create

Black rice salad with roasted cherry tomatoes, mint and pistachios; whipped eggplant with butter beans and herby roasted maitake. (30 minutes)

Sun, 3/16 at 8:30 am on Austin PBS Create

The Italian history of food; recipes include creamy pasta e fagioli and sauteed escarole with raisins and pine nuts. (30 minutes)