2 pkgs. (8 oz. each) Athenos Feta Cheese
All-purpose flour
Olive oil
1 lemon, optional

Cut the feta into either slices or triangles that are ~1/2″ thick (cut into thirds, so that you have 3 “slabs”, then cut each of those down the center diagonally to get 6 triangles or in half lengthwise to get 6 slices). Pour some flour onto a plate. Dredge each piece of feta in flour, shaking to remove excess and set aside for a moment. Place a large cast-iron (or nonstick) skillet over medium-high heat. Pour on a thin layer of olive oil, and once it is screaming hot, add a few feta pieces to the pan (being careful not to overcrowd) and brown for ~1 minute per side. If using, squeeze a bit of lemon juice over the slices once they are browned and transfer to a serving plate. Spoon a bit of each of the sauces over the cheese to serve.

Parsley, Raisin, Caper, and Pine Nut Relish

2 T. golden raisins, coarsely chopped
1 T. capers, drained and coarsely chopped
1½ anchovy fillets, finely chopped
1 T. pine nuts, finely chopped
1 garlic clove, minced
1/4 c. Fresh flat-leaf parsley, chopped
2 T. extra virgin olive oil
Juice of ½ lemon
Sea salt
Freshly ground black pepper

Combine everything, then season to taste with salt and pepper.
Sundried Tomato, Walnut, Olive, and Oregano Relish

~8 sundried tomatoes, dry pack, coarsely chopped
2 T. kalamata olives
1 T. purple raisins, coarsely chopped
1½ anchovy fillets, finely chopped
2 T. walnuts, finely chopped
1 garlic clove, minced
1 T. fresh oregano, chopped (or 1 tsp. dried)
2 T. extra virgin olive oil
juice of ½ lemon
sea salt
freshly ground black pepper

Combine everything, then season to taste with salt and pepper.