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
 

1. Crack the eggs into a medium bowl with the salt, pepper and basil.  Whisk the eggs until they are frothy.
2. Melt the butter in an 8” non-stick pan over medium heat.
3. Give the eggs another whisk or two and pour them into the waiting pan.  Let them sit, absorbing the heat without stirring.
4. When the eggs begin to set, about a minute, maybe a minute and a half, gently scramble them with a soft spatula while shaking the pan back and forth.  The eggs should be set on the bottom but still slightly undercooked on the top, about a minute.
5. Remove the pan from the heat.
6. Sprinkle the cheese down the middle third of the omelet.  Run the spatula around the edges of the omelet and give the pan another shake or two to assure that it is not sticking to the pan.
7. Let it rest briefly.  Then fold one third of the omelet from one side over the middle of it.  Take you pan to a ready plate and ease the folded side onto the plate.  Use the pan itself to fold the final third over the top of the omelet as it slides onto the plate.

 

​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
 

1. Place a large pot, preferably one with an interior colander, on the stovetop.  Pour 2 cups of wine into it.
2. Add the garlic, under the colander if you have it.
3. Place the 4 artichokes snuggly together bottoms down.
4. Turn the heat to medium and bring to a low simmer.  Cook for approximately 30 to 40 minutes, depending on the size of the artichokes. 
5. Occasionally check the liquid volume, adding a bit of water if necessary.
6. When the heart can be easily pierced with a skewer or long fork tine, remove them to a baking dish, still snuggly fitted and bottoms down.
7. Pre heat oven to 250º.
8. In a small bowl, mix the panko, feta, parsley and 1 to 2 tablespoons of the reserved wine.
9. Divide the panko mixture into 4 parts.  With a tablespoon, fill the leaves of each artichoke with the mixture.
10. Place the baking dish into the oven and bake for no more than 15 minutes.  You only want the cheese to melt.
11. Melt the remaining butter in small ramekins or dipping cups.  Add the remaining wine, season with salt and pepper.
12. Serve the artichokes with the sauce.

​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
 

1. Preheat your grill or broiler.
2. Lightly spray both sides of the eggplant slices with olive oil.
3. Grill or broil the eggplant slices for about 3 to 4 minutes a side.  Allow to cool.
4. Preheat oven to 350º.
5. In a large bowl, combine feta, pine nuts, raisins, ⅓ cup extra virgin olive oil, Panko crumbs, garlic, lemon zest, mint and basil.  Mix in egg, and season to taste with salt and pepper.
6. Arrange eggplant slices on a flat surface.  Spoon the feta mixture, divided evenly, across the sliced eggplant and smooth it out over the top of each slice.
7. Roll up slices tightly to secure filling, and place each roll in a 9 X 13 X 2 inch baking dish, fitting them snugly together.
8. Spoon the tomatoes along the top of the eggplant rolls.
9. Sprinkle the mozzarella across the top of the rolls and tomatoes.
10. Place the baking dish into the oven and bake for 25 to 30 minutes, until the cheese is melted and golden brown.
11. Remove from the oven and let stand for 10 minutes.  Garnish with fresh herbs and serve.

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.