Christina Cooks: Back to the Cutting Board

Going Green, Italian Style

Whipped chickpeas with sauteed broccoli rabe and toasted bread; kale salad; orecchiette with potatoes and arugula. (30 minutes)

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UPCOMING EPISODES

Sun, 6/22 at 4:30 am on Austin PBS Create

Lentil soup with sauteed greens; whole roasted cauliflower. (30 minutes)

Sun, 6/22 at 8:30 am on Austin PBS Create

Whipped chickpeas with sauteed broccoli rabe and toasted bread; kale salad; orecchiette with potatoes and arugula. (30 minutes)

Mon, 6/23 at 12:30 am on Austin PBS Create

Whipped chickpeas with sauteed broccoli rabe and toasted bread; kale salad; orecchiette with potatoes and arugula. (30 minutes)

Mon, 6/23 at 4:30 am on Austin PBS Create

Whipped chickpeas with sauteed broccoli rabe and toasted bread; kale salad; orecchiette with potatoes and arugula. (30 minutes)

Sun, 6/29 at 4:30 am on Austin PBS Create

Whipped chickpeas with sauteed broccoli rabe and toasted bread; kale salad; orecchiette with potatoes and arugula. (30 minutes)

Sun, 6/29 at 8:30 am on Austin PBS Create

A pasta mill in Pienza, Tuscany, practices zero-waste principles; recipes include kitchen sink soup and ciambotta over farro. (30 minutes)

Mon, 6/30 at 12:30 am on Austin PBS Create

A pasta mill in Pienza, Tuscany, practices zero-waste principles; recipes include kitchen sink soup and ciambotta over farro. (30 minutes)

Mon, 6/30 at 4:30 am on Austin PBS Create

A pasta mill in Pienza, Tuscany, practices zero-waste principles; recipes include kitchen sink soup and ciambotta over farro. (30 minutes)