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Ingredients
2 tablespoons extra virgin olive oil 1 bunch fresh kale with stems removed and leaves chopped Pinch of sea salt ½ cup sliced pickled beets* ¼ cup crumbled feta cheese 1/4 cup toasted pine nuts (optional) Preparation
*Pickled beets recipes. Canning method compliments of Janet Baker Ingredients 4 lbs. beets 3 cups onions, thinly sliced 2 cups white vinegar 2 cups water 1 tsp salt 2 cups sugar 1 Tbsp mustard seed 1 tsp whole cloves 3 sticks cinnamon, broken 1 Tbsp whole black pepper 1 bay leaf Preparation 1. Wash and drain beets. Place in large pot, cover with boiling water and cook until tender. 2. Let cool until you can skin comfortably. Slice. 3. Combine remaining ingredients in a large saucepan. Bring to a boil. Reduce heat and simmer 5 mins. 4. Add beets and cook until hot throughout. 6. Remove cinniamon sticks. 7. Pack hot beets into 4 hot pint jars, leaving 1/4 inch headspace. 8. Ladle hot pickling liquid over beets, leaving 1/4 inch headspace. 9 Remove air bubbles. Cap with two-piece caps. 10. Process 30 minutes in a boiling water canner. Quick pickled beets recipe Refrigerator Pickled Beets are so easy to make and last up to 6 weeks, so you can always have some available for a side, salad, or healthy snack! Ingredients 4 medium roasted beets , cooled, peeled, and sliced (<< click that link for how to make roasted beets) 1 cup cider vinegar 1 cup water 1/3 cup granulated sugar 1 teaspoon kosher salt 1/4 teaspoon (dry) ground mustard 5 whole black peppercorns Instructions 1, Bring the vinegar, water, sugar, salt, and mustard to a boil in a medium saucepan, stirring until sugar is dissolved. Simmer for a few minutes; take off the heat and allow to cool a bit. 2. Add peppercorns and beets to a clean glass jar with a tight fitting lid. (This particular recipe fits nicely into a 1 liter sized jar.) Pour the brine in, covering all the beets. 3. Cover and set aside for several hours (or up to 24), then transfer to the refrigerator. Notes-This particular recipe will keep up to 6 weeks in the refrigerator.
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 Serves 2
½ lb. young arugula, cleaned as needed ¼ lb. of fresh market Feta cheese, diced 4 tablespoons dried cranberries ¼ cup good green olive oil 1½ teaspoons balsamic vinegar 2 teaspoons honey 1 teaspoon lemon juice ¼ teaspoon salt Freshly ground pepper to taste
 Makes 1 omelet
½ teaspoon unsalted butter 3 large eggs ⅛ teaspoon sea salt Freshly ground black pepper 1 tablespoon shredded basil ¼ cup crumbled feta cheese
INGREDIENTS
PREPARATION
 Serves: 4
4 globe artichokes, destemmed, trimmed, washed and drained 2 small cloves garlic, smashed 2 cups dry white wine plus 3 tablespoons 4 tablespoons panko crumbs 6 tablespoons crumbled feta cheese, softened in the microwave 1 tablespoon parsley, shredded 4 tablespoons butter Salt & pepper
 - Adapted from Nigella Lawson Serves:6
3 large eggplants, trimmed and cut lengthwise into slices ¼ to ⅓ inch thick. Spray bottle of good green olive oil 1 cup plus good green olive oil 10 to 12 ounces of feta cheese, crumbled ⅓ cup of pignoli seeds (called nuts, but actually a seed) ½ cup golden Sultanas (golden raisins), soaked in hot water, then drained 3 tablespoons Panko crumbs 1 medium garlic clove, pressed Zest of 1 large lemon 2 teaspoons of fresh, shredded mint 3 tablespoons of fresh, shredded basil 1 large egg, beaten 3 cups diced tomatoes, well drained 10 ounces of shredded mozzarella Extra fresh basil and/or mint leaves for garnish
 Serves: 4
¼ cup extra-virgin olive oil 1½ tablespoons fresh lemon juice Salt and freshly ground pepper 6 cups seeded or seedless watermelon chunks ½ small red onion, minced 2 tablespoons shredded parsley 8 to 10 Moroccan or other oil-cured black olives 2 to 3 ounces feta cheese, crumbled (about ½ to ¾ cup) 1. In a small bowl, whisk the olive oil with the lemon juice and season with salt and pepper. Arrange the watermelon chunks on a platter and sprinkle with the onion, parsley, olives and feta. Drizzle the dressing on top and serve. NOTE: It is very pretty if you can mix red and yellow watermelon chunks.  Recipe by Anna Gill
Serves: 6 1 -2 lb. cantaloupe, seeded and sliced into 2 to 2½ inch wedges 4 oz. Feta cheese (or a fresh Farmers’ cheese) at room temperature ½ cup good green olive oil Salt & freshly ground black pepper ¼ cup finely shredded mint, plus a few whole leaves for garnish 1. Preheat grill on high. 2. Brush both sides of the melon wedges with oil and sprinkle with salt and freshly ground black pepper. 3. Grill the melon wedges, about 5 minutes per side until they are singed. Transfer the slices to a serving platter. 4. Brush or drizzle each wedge lightly with a tiny bit more oil. 5. Crumble the Feta cheese atop the melon. 6. Sprinkle with shredded mint and garnish with the whole leaves.  Recipe by Anna Gill
Serves: 4 2 cups diagonally-slivered, raw sugar snap peas 3 cups cooked black quinoa 1 cup feta cheese, crumbled 1-1½ tablespoons good green olive oil 1 teaspoon shredded mint Small whole mint leaves for garnish Salt* & freshly ground pepper 1. Place the shredded mint in the olive oil in a small sealable container or jar. Add salt* and pepper to taste. Shake well and set aside. 2. Place the quinoa in a medium sized bowl, add the feta and the peas and toss lightly. Drizzle with the mint seasoned oil over the top and toss lightly once again. 3. Apportion the mixture onto plates. Top with the whole mint leaves and serve. * Note: Remember that the feta is salty. Recipe by Anna Gill
Serves: 6 to 8 2 tablespoons extra-virgin olive oil 1 large shallot, thinly sliced 1 clove garlic, minced or pressed 6 plum tomatoes (1 ¼ pounds), diced Salt Cayenne pepper 2 pounds shelled and deveined jumbo shrimp, ¼ cup chopped fresh dill or basil 6 to 8 ounces feta cheese, crumbled, and at room temperature Crusty bread, for serving 1. Preheat oven to 400o. 2. In a large skillet, heat the oil until shimmering. 3. Add the onion, garlic and cook over medium high heat, stirring occasionally, until lightly translucent and fragrant, about 5 minutes. 4. Add the tomatoes, season with salt and red pepper and cook until softened, about 5 minutes. 5. Moisten a large glass or ceramic baking pan with the fresh tomato sauce. 6. Add a layer of crumbled feta to the baking pan and either place in oven until the feta just starts to melt; or if your pan fits, into a microwave you can microwave it for 1 minute for the same results. 7. Add a single layer of shrimp to the feta baking pan. 8. Sprinkle with half the minced dill or basil and cover with the remaining feta. 9. Bake for approximately 5 minutes, until the shrimp is just white/pink. 10. Raising the oven shelf, place the baking dish under the broiler for about 1 minute. 11. Sprinkle with the remaining dill or basil. 12. Serve with crusty bread.  Recipe by Anna Gill
Serves 4 SALAD 4 cups baby arugala 10 small red radishes, washed and quartered ¾ lb. sugar snap peas, cleaned, ends trimmed and strings removed 1 small zucchini, quartered lengthwise and cut into 1½ inch pieces ¼ lb. feta cheese, crumbled 3- 4 tablespoons Lemon Vinaigrette - recipe follows LEMON VINAIGRETTE Makes 1 cup 3 tablespoons fresh lemon juice 3 tablespoons white wine vinegar 1 tablespoon Dijon mustard ½ teaspoon sugar ¼ teaspoon salt ⅛ teaspoon freshly ground pepper ½ cup vegetable oil LEMON VINIAGRETTE 1. Whisk together first 6 ingredients in a small bowl; gradually whisk in oil until blended. 2. Keep refrigerated in a tight lidded jar for up to one week. SALAD 1. Place arugala, radishes, sugar snaps, zucchini in a salad bowl. 2. Top with the feta cheese. 3. Drizzle just enough vinaigrette over the top to lightly cover. 4. Toss well and serve.  Recipe by Anna Gill
Serves 4 2 small Treviso radicchio, halved lengthwise 1-2 tablespoons olive oil 3 oz. feta cheese, crumbled and room temperature Pink Hawaiian salt 1. Prepare grill at a medium heat level. 2. Brush both sides of the radicchio with olive oil. 3. Place radicchio on the grill cut side up and cook for about 2 minutes. 4. Brush the cut side one more time lightly with the olive oil and turn cut side down for another 2 minutes. 5. Remove the radicchio from the grill and place cut side up on a serving dish. 6. Distribute the feta cheese along the top of the cut side. Sprinkle with the salt and serve.  Recipe by Drew Stichter, Hidden Valley Eatery, Washington, CT
For the salad: Serves: 6 to 8 1 large bunch fresh arugula, about ½ lb. 2 medium roasted beets, diced 1 green apple, cored and diced 2 cups strawberries, hulled and halved/quartered 1 cup crumbled feta cheese Candied walnuts, optional For the Ginger Berry Dressing Serves: 6 to 8 1 cup mixed seasonal berries (raspberries, blackberries, strawberries, blueberries) 1 Tablespoon raspberry vinegar 1 cup good green olive oil 2 tablespoons minced shallots 1 tablespoon honey ½ tablespoon freshly grated ginger Freshly cracked pepper to taste For the salad: 1. Tear the arugula into bite sized pieces and place in a salad bowl. 2. Add in diced beets, apples and the strawberries. 3. Top with the candied walnuts. 4. Drizzle lightly with the ginger berry dressing, toss gently and serve. For the Ginger Berry Dressing 1. Puree the berries in a blender. 2. Add the vinegar, oil and honey and blend. 3. Add the remaining ingredients and mix well. |