Beet, Radish and Sheep Milk Feta Salad with Toasted Seeds

-Wash and spin dry 1-2 heads of lettuce and tear into bite size pieces.

-Arrange the lettuce pieces on a large platter.

-Toast 1/3 cup pumpkin seeds or pine nuts on low heat until lightly browned, stirring often. Be careful not to burn!

-Cut 1 bunch of Pink Beauty radishes into thin rounds.

-Put in a glass bowl and sprinkle generously with sea salt.

-Grate the following:

2 peeled Red Ace beets

-Toss together in a bowl with the following:

2 TBS extra virgin olive oil

A big pinch of Celtic sea salt

Some freshly ground black pepper

-Let stand for 5 minutes then toss again.

-Sprinkle on top of the salad.

-Top the salad with the following:

1/2 cup crumbled sheep milk feta

The toasted seeds

The salted and drained radishes.

-For the dressing add the following to a blender:

1/4 cup extra virgin olive oil

The juice of half a lemon

1-2 artichoke hearts (we use ones from jar but not marinated)

Beans with Feta, Chili and Tarator Sauce

From Plenty by Diana Henry.

-To make the Tarator sauce:

-Soak 1 oz crusty white bread in 4 TBS milk for 30 minutes.

-Zest 1 lemon, then squeeze the juice and set aside.

-Puree the bread/milk in a food processor along with the following:

2 ounces blanched almonds or hazelnuts

1 fat garlic clove

3 ounces olive oil

2-3 TBS of the lemon juice

-Add water if you want it thinner.

-Season to taste salt and pepper.

-Top and tail 1 pound of beans.

-Steam and until just tender, about 7 minutes.

-Chop up about 1/4 cup cilantro or basil.

-Place the beans in a shallow bowl and top with the following:

6 ounces feta

3 TBS extra virgin olive oil

A few red pepper flakes

1/2 tsp of the lemon juice

Half the chopped cilantro or basil

-Drizzle with the tarator sauce and scatter with the following:

The lemon zest

The rest of the chopped cilantro or basil

Some more chili flakes.

-Serve warm.


Baked Eggplant with Feta Cheese and Tomatoes

-Preheat your oven to 375 degrees.

-Skin 4 large tomatoes by making an X on the bottom of each tomato and then pouring boiling water over them and letting them sit for 5 minutes.

-The skins should peel off pretty easily.

-Cut the tomatoes in half and squeeze most of the seeds out and then dice the tomatoes. Set aside.

-Slice 2 eggplants in half the long way, and then score the cut side in a crisscross pattern.

-Heat 3 TBS of olive oil in a large skillet and fry the eggplant, cut side down until golden brown, about 5-7 minutes.

-Flip and fry the second side for a few minutes, remove from pan and season with salt and pepper. Set aside.

-Wipe out the pan, and heat 1 TBS fresh olive oil, add the tomatoes and a l pinch of salt and cook for 5-10 minutes.

-Set the eggplant cut side up in a baking dish.

-Crumble 1/2 cup feta cheese overtop, add the tomato sauce and 1/2 tsp dried oregano.

-Cover and bake for 40 minutes and then uncover and bake for 5 more minutes.