Juice and zest a lemon. (I like to call this process Zeusing.) Thinly slice the green parts of some scallions until you have half a cup. Cook 1/2 pound orzo. In a medium bowl, whisk together lemon juice, zest, 1/4 cup olive oil, 1/4 tsp. salt, and some pepper. (freshly ground if you can) When the orzo is finished cooking, strain it and let it cool. Toss it into a big bowl with the dressing, 1/4 cup toasted pine nuts, 3/4 cup crumbled feta, and scallions. Serves 4.
Lightly beat an egg. Make a sandwich with two pieces of bread (any kind will do, even if it’s a bit stale) and mozzarella. Heat olive oil over medium in a skillet. Dip the sandwich into the egg and cook for about a minute, than flip over. Repeat until cheese is melted and bread is golden.
Lamb’s Lettuce is also known as mache, the only store in my area that sells it is Trader Joe’s. To start, cut a pomegranate in half. Scoop the seeds out of one side and juice the other side like you would an orange. In a small saucepan simmer juice, 1/2 tsp. sugar, and 1/2 tsp. red wine vinegar until reduced to about a tablespoon. Allow it cool. In a bowl mix 1 cup lamb’s lettuce with 1 Tbs. extra-virgin olive oil, 2 Tbs. slivered almonds, and reserved pomegranate seeds. Drizzle with with dressing and season with salt and pepper to taste. Serves 2.
Wisk together 1/3 cup balsamic vinegar and 1 tbsp. honey. Simmer 5 to 7 minutes, until syrupy. Let cool. Toss together 4 cups cubed watermelonandarugula. Drizzle with the vinegar and 1/4 cup olive oil. Season with salt and pepper. Then top with 1 cup crumbled feta cheese.