feta cheese

Cucumber-Honeydew Salad with Feta

Who says salads have to be all about leafy greens? Cucumber slices and honeydew melon star in this potluck-worthy dish, while red onions and dill are delicious supporting players.  Melons are in abundance at the Market from our farm stand vendors.  Shop the Market for your oil and honey.  And, don’t forget the feta from The Cheese People.

Tip: Rinsing the chopped onion tames its sharp, raw taste in this refreshing salad. Serve as is or over a bed of watercress or arugula.



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  •  2 tablespoons lemon juice

  •  ¼ cup extra-virgin olive oil

  •  1 teaspoon honey

  •  ¼ teaspoon salt

  •  ⅛ teaspoon ground black pepper

  •  ¼ teaspoon poppy seed (optional)

  •  1 medium honeydew melon (3 1/2 to 4 lbs.), seeded and cut in bite-size cubes (5 cups)

  •  1 cucumber (12 oz.), unpeeled, and cubes (2 cups)

  •  ⅓ cup finely chopped red onion, briefly rinsed

  •  3 tablespoons chopped fresh dill weed

  •  4 ounces feta cheese, crumbled (1 cup)


  1. In a large bowl pour lemon juice. Whisk in olive oil in a slow, steady stream until incorporated. Whisk in honey, salt, pepper, poppy seed, if desired, and pepper. Add melon, cucumber, onion, and dill weed. Toss to combine. Just before serving top with feta. 


Cover; chill up to 8 hours. Let stand 20 minutes before serving.

 Recipe courtesy of Better Home & Gardens

Feta-Stuffed BLT Burgers

Feta cheese-stuffed burgers are a delicious addition to any 4th of July cookout and all the fixings are at the Market.  Kick it up a notch with a specialty bacon from our meat vendors.  Grill some mushrooms from River Valley and corn from our farmers.  Don’t forget the sangria from Glunz Family Winery.  Enjoy the holiday!


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  • 8 slices bacon

  • 1 1/2 pounds ground beef chuck

  • 4 ounces feta, crumbled (1 cup)

  • Coarse salt and ground pepper

  • 4 leaves Bibb or Boston lettuce

  • 1 large tomato, sliced crosswise

  • 4 whole-wheat hamburger buns, split and lightly toasted


1. In a large nonstick skillet, cook bacon over medium-high until fat is rendered and bacon is browned, about 5 minutes, flipping halfway through. Transfer to paper towels to drain.

2. Form beef into 8 thin 5-inch patties. Top 4 patties with 1/4 cup cheese each, leaving a 1/4-inch border, then top with remaining patties. Pinch edges to seal; season burgers with salt and pepper.. Pour off fat from skillet, wipe clean, and heat over medium. Add 2 burgers and cook until dark brown and firm to the touch, about 10 minutes, flipping halfway through. Repeat with remaining burgers. Serve burgers on buns with bacon, lettuce, and tomato.


Recipe courtesy of The Food Newsletter Everyday Food

Marinated Feta with Kalamata Olives

It’s great to have olives back at the Market  and what a great recipe to celebrate their return.  First stop is The Cheese People for your feta and next our farm stand vendors for the garlic and peppers.  Last stop is  Mavra’s Greek Oil for those kalamata olives, oil and balsamic vinegars.  Mavra will be happy to give you tips on how to make this recipe Farmers Market style.


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  •  lb feta cheese, cut into large cubes 1

  • 1 cup kalamata olives, pitted (not necessary but nice - leaving the pits in is more authentic - just warn guests)

  • 2 roasted red peppers, cut into strips

  • 1/2 cup olive oil

  • 1 small onion, diced

  • 2 teaspoons minced garlic

  • 1 tablespoon balsamic vinegar

  • 2 teaspoons fresh oregano

  • salt and pepper

  • lemon juice (always fresh!)

Recipe by Evelyn Athens kitchen genius

Asparagus Frittata

A perfect recipe for Easter Brunch.  Shop Geneva Lakes for your produce, Pastured Perfect for Amish Butter and Farmer Nick’s for farm fresh eggs.  The Cheese People have your feta and ask your cheesemonger for a tasty alternative. Serve with a fine white wine from Glunz Family Winery.   


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  • 2 tablespoons unsalted butter

  • 1 small onion, finely chopped

  • 1 bunch thin asparagus

  • 4 large eggs

  • 1/2 cup heavy cream

  • Kosher salt and freshly ground black pepper

  • 1 cup crumbled feta                    


  1. Preheat the broiler. Melt the butter in a 9-inch cast-iron frying pan. Add the onions and saute until they are softened, about 5 minutes. Add the asparagus and cook until just softened, 2 minutes.

  2. Whisk together the eggs, cream, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl until smooth. Fold in the feta. Pour the egg mixture over the asparagus mixture and cook until almost set, 2 to 4 minutes. Transfer the skillet to the broiler and cook until golden brown on top, 8 to 10 minutes. Serve warm or at room temperature.

Recipe courtesy of Tricia Yearwood Food Network

The Ultimate Watermelon, Tomato, and Feta Salad

Grilling the watermelon adds a savory depth to the fruit, giving this refreshing summer salad much more flavor than you’d imagine from this simple combination. Shop our farm stand vendors for your tomatoes and watermelon.  Stop by The Cheese People for their full flavored feta cheese.


  • 1 tablespoon olive oil, plus more
  • 1 (4-pound) seedless watermelon, rind removed, cut into 1/2"-thick slices
  • 1 teaspoon kosher salt, divided
  • 4 multicolored heirloom tomatoes, thinly sliced
  • 1/2 teaspoon freshly ground black pepper, plus more
  • 6 ounces feta, thinly sliced (about 1 1/4 cups)


1.   Prepare a grill for medium-high heat or heat a grill pan or cast-iron skillet over medium-high; oil grate or pan.

2.   Using a 2" diameter ring cutter or thin drinking glass, cut watermelon into circles; you should have 20–22 pieces (reserve scraps for another use). Season watermelon on both sides with 1/2 tsp. salt. Grill watermelon until well charred, about 2 minutes per side. Transfer to a plate and set aside until cool to the touch, about 10 minutes.

3.   Meanwhile, toss tomatoes, 1 Tbsp. oil, 1 tsp. salt, and 1/2 tsp. pepper in a large bowl.

4.   Layer watermelon, tomato mixture, and cheese in alternating layers on a platter, draining any extra liquid from tomatoes before using. Drizzle with oil, season with pepper, and serve.

Recipe courtesy of Katherine Sacks, EPICURIOUS June 2017


Grilled Corn Cobettes with a Trio of Toppings

Perfect as an appetizer for a picnic or patio party.  It's easy, make the toppings in advance. Grill the corn right before the party and let your guests customize their corn!   Shop the Market for your fresh picked corn, veggies, and herbs.


·         6 ears of corn (shucked, rinsed, quartered widthwise)

Grilled Tomato and Garlic

·         2 large ripe vine tomatoes (cut in half, widthwise)

·         1 head garlic (cut in half, widthwise)

·         1 tablespoon olive oil

·         Kosher salt and freshly ground black pepper (to taste)

Lime and Scallion Butter

·         1 stick unsalted butter (room temperature)

·         1 lime (zested and juiced)

·         4 scallions (finely chopped)

·         Kosher salt and freshly ground black pepper (to taste)

Creamy Feta Topping:

·         1 cup sour cream

·         1/2 cup feta (crumbled)

·         1 teaspoon cayenne pepper

·         1/4 cup cilantro leaves and stems (chopped)


1.       Preheat the grill to medium-high heat. Place the quartered corn on the grill, cook until charred, turning every 3-4 minutes. Once charred, transfer to a platter.

2.       Customize your corn topping. Rub the corn with garlic and then with the cut side of the tomato or spread the butter or feta toppings onto the cobs to serve. You can also remove the kernels from the grilled corn to serve as a corn salad mixed with the toppings.

For the Grilled Tomato and Garlic:

1.       Drizzle the tomato halves and garlic with olive oil. Season with salt and pepper. Place on preheated grill. Cook the tomato for 5-7 minutes, until slightly softened and juicy. Cook the garlic for 8-10 minutes, or until slightly charred.

For the Lime and Scallion Butter:

2.       In a medium bowl, add the butter, zest, and juice of a lime and scallions. Season with salt and pepper. Mix until combined.

For the Creamy Feta Topping:

3.       In a medium bowl, add the sour cream, feta, cayenne, and cilantro. Mix until combined.

Recipe courtesy of Clinton Kelly and Carla Hall of the Chew

Summer Peach and Tomato Salad

Simplicity has never looked so beautiful. A stunning combination of skin-on peaches and heirloom tomatoes of various colors, sizes, and shapes creates a sweet-savory salad that pairs well with grilled pork.  We are thinking pairs that it pairs even better with salmon and shrimp from The Aspiring Kitchen.  Shop the Market where you will find fresh fruits and veggies from our Farm Stand Vendors.


1/4 cup thinly vertically sliced red onion

1/2 pound ripe peaches, pitted and cut into wedges

1/4 pound heirloom beefsteak tomatoes, cut into thick wedges

1/4 pound heirloom cherry or pear tomatoes, halved

1 tablespoon sherry vinegar

1 1/2 teaspoons extra-virgin olive oil

1 teaspoon honey

1/8 teaspoon salt

1/8 teaspoon freshly ground black pepper

1/4 cup (1 ounce) crumbled feta cheese

2 tablespoons small basil leaves or torn basil


1. Combine first 4 ingredients in a large bowl.

2. Combine vinegar, olive oil, honey, salt, and pepper in a small bowl, stirring with a whisk. Drizzle vinegar mixture over peach mixture; toss well to coat. Sprinkle with cheese and basil.

Recipe courtesy of Cooking Light

Eggplant and Peppers with Feta

Visit our farm stand vendors and select from their varieties of eggplant and peppers.   How do you select the freshest eggplant?  The flesh of the eggplant when pressed should have no hard spots and the skin should be shiny.  Ask your vendors and they will be happy to help you make your selection.  Don’t forget to get the cheese, fresh and dried spices and try a lemon flavored oil to add zest to the recipe.


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  • 1 yellow bell pepper, cored, seeded, and sliced lengthwise into 8 pieces 1 green bell pepper, cored, seeded, and sliced lengthwise into 8 pieces
  • 1 orange bell pepper, cored, seeded, and sliced lengthwise into 8 pieces
  • 1/3 cup olive oil
  • 1/3 cup feta cheese, crumbled (3 ounces)
  • 1 tablespoon minced fresh marjoram, oregano, or basil, or a combination
  • 1/4 cup extra-virgin olive oil
  • Juice of 1 lemon

1. Place the eggplant slices on a wire rack and sprinkle them lightly with salt on both sides. Set the rack aside until the eggplant begins to "sweat," usually 15 to 20 minutes. Blot the eggplant dry with clean paper towels.

2. Arrange the eggplant and all the bell pepper slices on a large baking sheet, and brush both sides of all the pieces with the olive oil. Season with kosher salt and black pepper. Transfer the eggplant and peppers to the grill, in batches if necessary, and cook, turning them occasionally to promote even browning, until they are softened and nicely marked, 15 to 20 minutes.

3. Transfer the grilled eggplant slices to a large platter, and top them with the pepper strips. Garnish with the crumbled feta and minced marjoram. Drizzle with the olive oil and lemon juice, and serve either warm or at room temperature.

Recipe courtesy of Martha Stewart Living