At Anastasia's Table

Ingredients

• 1 block authentic sheep's milk feta, cut into cubes
• 1 cup quality green olives
• Fancy Peasant Mountain Oregano Salt
• Fancy Peasant Extra Virgin Olive Oil
• Lemon zest (optional)

Method

1. Cut the feta into ¾-inch cubes and pat them dry with a paper towel so the oil clings instead of sliding off.
2. Arrange the feta and green olives on a serving platter in a mosaic, alternating the two in tight rows or a checkerboard so no platter shows through. Zest a little lemon over the top if you like.
3. Sprinkle generously with Fancy Peasant Mountain Oregano Salt.
4. Drench everything in Fancy Peasant Extra Virgin Olive Oil, your liquid gold, until the feta glistens and a little pools on the platter. Serve right away with warm grilled sourdough, toasted pita or crisp vegetables.

Ingredients

• For the salad:
• 4 large cucumbers or 8 Persian cucumbers
• 2 scallions, thinly sliced on a bias
• For the dressing:
• 4 tbsp tamari or soy sauce
• 4 tbsp Fancy Peasant White Balsamic Vinegar
• 2 tbsp toasted sesame oil
• 1 tbsp Fancy Peasant Lavender Honey
• ½ tsp sea salt
• ½ tsp grated garlic
• ½ tsp grated ginger
• To finish:
• 1 tsp toasted sesame seeds
• Fresh cilantro leaves
• Chili oil

Method

1. Peel the cucumbers and halve them lengthwise. Scoop out the seeds with a spoon and discard them, since the seeds make the salad watery.
2. Set the cucumber halves cut side down on a board. Using a mallet or the bottom of a glass jar, gently smash them until they split and crack. You do not want a pulp; a gentle break is perfect. Break or cut the pieces into bite-size chunks.
3. Put the cucumbers in a large bowl with the sliced scallions.
4. In a jar, combine the tamari or soy sauce, Fancy Peasant White Balsamic Vinegar, toasted sesame oil, Fancy Peasant Lavender Honey, sea salt, garlic and ginger. Shake well for about 20 seconds, until the honey has dissolved and the dressing is fully combined.
5. Pour the dressing over the cucumbers and scallions and toss until every piece is well coated.
6. Garnish with toasted sesame seeds, fresh cilantro leaves and a drizzle of chili oil. Serve cold.

Ingredients

• 2–3 tbsp Fancy Peasant Extra Virgin Olive Oil
• 4 garlic cloves, finely minced
• ¼ cup fresh flat-leaf parsley, chopped (plus more for serving)
• 2 cups cherry tomatoes, halved
• 1 cup organic orzo
• 2½ cups filtered water, vegetable broth, or chicken broth
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 4–5 oz sheep’s feta, crumbled
• 1 tsp Fancy Peasant Mountain Oregano Salt (or more to taste)
• Juice of ½ lemon
• Freshly cracked black pepper

Method

1. Heat the Fancy Peasant Olive Oil in a large skillet or Dutch oven over medium heat. Add the garlic and cook for about 30 seconds, until fragrant but not browned.
2. Stir in the chopped parsley and let it bloom in the oil for another 30 seconds. Add the cherry tomatoes and cook for 3–5 minutes, stirring occasionally, until they begin to burst and release their juices.
3. Stir in the orzo, coating every piece in the tomato mixture and olive oil. Pour in the broth (or filtered water) and season with the Fancy Peasant Mountain Oregano Salt and a few cracks of black pepper.
4. Bring to a gentle boil, then reduce to a simmer. Cook for about 8 minutes, stirring occasionally so the orzo does not stick.
5. When the orzo is almost tender, nestle the asparagus into the pot and continue cooking for another 3–4 minutes, until the asparagus is bright green and just tender. Take the pot off the heat.
6. Fold in the sheep’s feta and finish with a generous squeeze of lemon juice. The feta will melt slightly, creating a creamy, luxurious sauce.
7. Finish with another drizzle of Fancy Peasant Olive Oil, extra parsley, cracked pepper and an extra sprinkle of Mountain Oregano Salt. Serve right away, while the sauce is loose.

Ingredients

• 1 lb. spaghetti
• 4–5 zucchini, thinly sliced
• Fancy Peasant Greek Extra Virgin Olive Oil, for frying
• 2 tbsp. butter
• 1 large handful fresh basil, torn
• 1–1½ cups freshly grated Parmesan cheese
• Freshly cracked black pepper
• Fancy Peasant Greek Mountain Oregano Salt
• Reserved pasta water

Method

1. Heat a generous amount of Fancy Peasant Extra Virgin Olive Oil in a large skillet over medium-high heat. Fry the zucchini in batches, without crowding the pan, for 4–6 minutes per batch, turning once, until golden and tender. Lift out with a slotted spoon and set aside on a plate.
2. Bring a large pot of well-salted water to a boil and cook the spaghetti until al dente, following the package time. Before draining, scoop out and reserve 2 cups of the pasta water.
3. In a large pan, combine the fried zucchini, butter and torn basil. Let the butter melt and coat the zucchini.
4. Transfer everything to a cool pot or large bowl. Add the hot, drained pasta and begin mixing quickly.
5. Add the Parmesan a handful at a time, stirring continuously and adding splashes of the reserved pasta water until a silky, glossy sauce forms.
6. Finish with freshly cracked black pepper, a sprinkle of Fancy Peasant Greek Mountain Oregano Salt to taste and extra Parmesan. Serve immediately.

Ingredients

• For the fish:
• 2 fillets flaky white fish, such as sea bass or branzino
• 2–4 bok choy, separated into individual leaves
• Fresh cilantro
• Chili oil
• For the grated tomato sauce:
• 2 large tomatoes
• 1 clove garlic
• 2 tbsp Fancy Peasant Olive Oil
• Sea salt
• For the hot scallion sauce:
• 1 tsp grated ginger
• 1 tsp grated garlic
• 2 tsp Fancy Peasant Lavender Honey
• 6 tbsp tamari or soy sauce
• ½ cup Fancy Peasant Olive Oil
• 4 tbsp Fancy Peasant White Balsamic Vinegar
• 2 tbsp toasted sesame oil
• 4 scallions, thinly sliced on a bias

Method

1. Pour about an inch of water into a large pot and set a steamer basket over it, keeping the water below the basket. Arrange a bed of bok choy leaves in the basket.
2. Place the fish on top of the bok choy, skin side up. Cover and set over high heat.
3. Once steam is rising, lower the heat to a simmer and steam for 8–10 minutes, until the fish is opaque and flakes easily with a fork. Be careful not to overcook it.
4. While the fish steams, make the grated tomato sauce. Halve the tomatoes and grate them on the large holes of a box grater into a bowl, leaving the skins behind in your hand and discarding them.
5. Finely grate the garlic into the tomatoes with a microplane. Drizzle in the Fancy Peasant Olive Oil, season with sea salt and mix.
6. Transfer the steamed bok choy and fish to a serving platter. In a small saucepan, combine all the hot scallion sauce ingredients: ginger, garlic, honey, tamari, olive oil, white balsamic vinegar, sesame oil and scallions.
7. Bring to a low simmer, then take the pan off the heat the moment it begins to simmer. Spoon the hot sauce generously over the fish.
8. Top with the grated tomato mixture, fresh cilantro and a little chili oil. Serve right away.

Ingredients

• For the bluefish:
• 1½ lb bluefish fillet, skin and pin bones removed
• 2 tbsp Fancy Peasant Extra Virgin Olive Oil
• Zest and juice of 1 lemon
• 1 tsp ground cumin
• 1 tsp Aleppo pepper
• ½ tsp smoked or sweet paprika
• 1 tsp kosher salt
• Freshly ground black pepper
• For the sumac onions:
• 1 medium red onion, very thinly sliced
• 1½ tsp sumac
• Juice of ½ lemon
• 1 tbsp Fancy Peasant Extra Virgin Olive Oil
• Pinch of Fancy Peasant Greek Mountain Oregano Salt
• 2 tbsp fresh flat-leaf parsley, chopped
• For the lemon-garlic sauce:
• ½ cup Greek yogurt
• 1 tbsp mayonnaise
• 1 small garlic clove, finely grated
• 1 tbsp fresh lemon juice
• 1 tbsp Fancy Peasant Extra Virgin Olive Oil
• Pinch of kosher salt
• Pinch of Aleppo pepper, optional
• For assembly:
• 1 large baguette, cut into 4 sandwich-size portions
• 8–12 spicy pickled piparra peppers, drained
• 1 large ripe tomato, thinly sliced
• 1–2 cups shredded romaine or crisp lettuce
• Fresh parsley
• Lemon wedges
• Fancy Peasant Extra Virgin Olive Oil, for finishing

Method

1. Make the sumac onions: combine the sliced red onion, sumac, lemon juice, olive oil, oregano salt and parsley in a bowl. Gently massage together for about 30 seconds, then let sit for 10–15 minutes, until slightly softened but still crisp.
2. Make the sauce: mix the Greek yogurt, mayonnaise, garlic, lemon juice, olive oil, salt and optional Aleppo pepper until combined. Refrigerate until ready to serve.
3. Cut the bluefish into four portions. Combine the olive oil, lemon zest, cumin, Aleppo pepper, paprika, kosher salt and black pepper, and rub the mixture lightly over the fish. Let sit for about 10 minutes while you heat a grill or cast-iron pan until very hot.
4. Cook the bluefish for 3–4 minutes on the first side and 2–3 minutes on the second, depending on thickness, until opaque and just firm. Turn it gently with a wide spatula. Finish with a squeeze of fresh lemon.
5. Split the baguette portions lengthwise. Brush the cut sides lightly with olive oil and toast on the grill or in the pan until golden, crisp and lightly charred.
6. Spread a thin layer of the lemon-garlic sauce over the toasted baguette. Layer with lettuce, tomato, the hot bluefish, sumac onions, piparra peppers and fresh parsley.
7. Finish with a squeeze of lemon and a drizzle of Fancy Peasant Extra Virgin Olive Oil. Serve immediately.

Ingredients

• 8 cloves garlic
• 1 (½-inch) knob fresh ginger
• 2–3 Thai green chilies
• 1½ teaspoons turmeric
• 1 tsp ground coriander
• ½ tsp ground cumin
• 1 cup whole cherry tomatoes
• ¾ teaspoon chili powder
• 1 tablespoon Fancy Peasant White Balsamic Vinegar
• 2 tablespoons Fancy Peasant Extra Virgin Olive Oil, plus more as needed
• 2 tablespoons plain yogurt
• 6 boneless, skinless chicken thighs, at room temperature
• 2 cups chicken stock
• 2–3 ears corn, shucked, rinsed, and cut into 2-inch rounds
• 1 (13.5-ounce) can coconut milk
• Juice of ½ lemon
• Salt, to taste
• Large handful cilantro, finely chopped

Method

1. Make the paste: in a small food processor, combine the garlic, ginger, chilies, turmeric, chili powder, coriander, cumin and white balsamic vinegar. Process until finely chopped, then, with the processor running, stream in a few tablespoons of olive oil until a fine paste forms.
2. Marinate: put the chicken thighs in a plastic bag with half the paste and the yogurt, and squeeze to coat. Refrigerate for at least 2 hours, preferably overnight. Keep the other half of the paste in the fridge.
3. Dry the chicken thoroughly with paper towels and season generously with salt. Heat a large, high-sided sauté pan over medium-high heat and add about 2 tablespoons of olive oil.
4. Sear the thighs for 3 minutes on the first side and about 2 minutes on the other, working in batches if the pan is crowded. Remove the chicken and set it aside.
5. Reduce the heat to medium-low. Add the reserved paste and cook gently for 30 seconds, until fragrant.
6. Add the chicken stock, then nestle the thighs back in along with the corn and whole tomatoes. Bring up to a boil, lower to a simmer, and cook uncovered for about 10 minutes.
7. Pour in the coconut milk, flip the thighs, and bring back up to a simmer. Cook for another 15–20 minutes, until the sauce has thickened enough to coat a spoon and the chicken is cooked through.
8. Stir in the lemon juice and cilantro. Taste and adjust the salt. Serve hot over rice or with flatbread, drizzled with Fancy Peasant honey.

Ingredients

• 3 eggs
• ½ cup almond flour
• ¼ cup Fancy Peasant Extra-Virgin Olive Oil
• 3 tablespoons butter
• 2 apples, mandoline-sliced very thin
• Dash of organic vanilla
• Pinch of salt
• Dash of organic baking soda
• Dash of organic baking powder
• 3–4 tablespoons Fancy Peasant Raw Greek Lavender Honey, or enough to generously cover the cake

Method

1. Put a 10- to 12-inch cast-iron skillet in the oven and preheat to 425°F, giving the pan about 15 minutes to get hot. Slice the apples very thin on a mandoline while you wait.
2. Carefully take the hot pan out with oven mitts (the handle will be extremely hot). Set it on the stove over medium heat and add the butter and Fancy Peasant Extra-Virgin Olive Oil.
3. Add the sliced apples and sauté for 3–4 minutes, until they begin to soften and become golden around the edges.
4. While the apples cook, whisk the eggs, almond flour, vanilla, salt, baking soda and baking powder in a bowl until smooth.
5. Pour the batter directly over the apples in the pan. Return the skillet to the oven and bake for about 15 minutes, until the cake is puffed and golden brown.
6. While it is still warm, cover the top generously with Fancy Peasant Raw Greek Lavender Honey and let it melt right into the cake. Cut into wedges and serve.

Ingredients

• For the crust:
• 1½ cups all-purpose flour
• ½ tsp kosher salt
• 1 tsp sugar
• ½ cup Fancy Peasant Extra Virgin Olive Oil
• 2 tbsp whole milk
• ½ tsp almond extract
• For the filling:
• 3–5 ripe plums, pitted and thickly sliced, about ½-inch wide
• For the crumble:
• ¾ cup sugar
• 2 tbsp all-purpose flour
• ¼ tsp kosher salt
• 2 tbsp cold unsalted butter

Method

1. Heat the oven to 425°F. In a mixing bowl, stir together 1½ cups flour, ½ teaspoon salt and 1 teaspoon sugar.
2. In a small bowl, whisk together the Fancy Peasant Extra Virgin Olive Oil, milk and almond extract. Pour into the flour mixture and mix gently with a fork just until the dough comes together. Be careful not to overwork it.
3. Transfer the dough to an 11-inch tart pan. Using your hands, press it evenly across the bottom and up the sides of the pan, to about ⅛ inch thick. Trim and discard any excess dough.
4. In a separate bowl, combine ¾ cup sugar, 2 tablespoons flour and ¼ teaspoon salt. Add the cold butter and pinch it into the dry ingredients with your fingers until the mixture is crumbly, with fine granules and small pebbles.
5. Starting around the outside edge, arrange the sliced plums in overlapping concentric circles over the pastry, filling in the center and keeping the fruit snugly arranged.
6. Sprinkle the crumble evenly over the plums.
7. Bake for 35–45 minutes, until the fruit is bubbling and jammy and the crust is lightly golden brown.
8. Cool on a rack. Serve warm or at room temperature, with whipped cream if you like.

Ingredients

• ½ cup mashed cooked sweet potato
• ⅓ cup coconut sugar
• 1 large egg
• ¼ cup Fancy Peasant Greek Extra Virgin Olive Oil
• 2 teaspoons vanilla bean paste
• 2 cups blanched almond flour
• ½ teaspoon baking soda
• ¼ teaspoon sea salt
• 1½ teaspoons ground cinnamon
• ⅓ cup dark chocolate chips

Method

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the mashed sweet potato, coconut sugar, egg, Fancy Peasant Greek Extra Virgin Olive Oil and vanilla bean paste until smooth.
3. In a separate bowl, combine the almond flour, baking soda, sea salt and cinnamon. Fold the dry ingredients into the wet ingredients until just combined, then stir in the dark chocolate chips.
4. Chill the dough for 15 minutes so it firms up.
5. Scoop the dough onto the prepared baking sheet, spacing each cookie about 2 inches apart. Gently flatten each one with the back of a spoon.
6. Bake for 10–12 minutes, until the edges are lightly golden.
7. Let the cookies cool on the baking sheet for 10–15 minutes before moving them. They firm up as they cool.