Spinach, Raspberry and Yarra Valley Dairy Persian Feta Salad

1 bunch of fresh baby spinach
1 package of fresh raspberry
6 ounces of Persian Feta, sliced or crumbled
1 bunch of chives cut into 1/2 inch pieces
1/4 cup of almonds, chopped or slivered
1/4 cup of orange juice
2 tablespoons of olive oil
1 tablespoon of balsamic vinegar
Salt and pepper to taste

In a bowl toss the washed and dried spinach, 3/4 of the washed and dried Raspberries, chives, almonds with the orange juice, oil, balsamic vinegar And the salt and pepper carefully.  The raspberries may break up in the tossing, that’s okay.

Place the salad on a platter, arranging the Feta and the remaining raspberries down the center section of the salad. Serves well with grilled chicken or fish.

Greek Lemon and Crumbled Yarra Valley Feta Fondue

1 1/2 cups Yarra Valley Persian Feta cheese, crumbled
2 teaspoon cornstarch
1 1/4 cup milk
8 ounces cream cheese, cut in pieces
1/3 cup lemon juice
3 tablespoons chopped fresh dill (1 1/2 tablespoons dried)
1 tablespoon chopped fresh mint ( 1 1/2 teaspoons dried)
1 teaspoon grated lemon peel

For dipping:
Cooked bite-size lamb or beef meatballs, cooked shrimp, blanched asparagus spears, radishes, cucumber slices, assorted pitted Greek olives and toasted pita points.

In a medium-size bowl, toss the feta cheese with the cornstarch.

In a medium-size skillet, heat the milk and cream cheese over low heat until the cream cheese is almost melted smooth. Stir in the lemon juice. Add the feta cheese, a handful at a time, stirring until the cheese is melted before adding more. When all the cheese has been added, stir in the dill, mint and lemon peel.

Transfer the fondue to an enamel or ceramic fondue pot and keep warm over a fondue burner. Serve immediately.
 

Persian Couscous

8 oz. Yarra Valley Persian Feta cheese, crumbled
1 package (10 oz.) couscous, plus ingredients to prepare mix
1 cup chopped onions
1 1/2 teaspoons minced garlic
1 1/2 teaspoon curry powder
2 tablespoons butter
2 cup cooked chicken breast, cubed
1 can (11 oz.) mandarin oranges, drained
salt, pepper and season to taste

Prepare couscous according to package directions. Sauté onion and garlic in butter in medium skillet until tender, about 3 minutes. Stir in curry powder. Add chicken and cook until warm. Combine all ingredients in serving bowl.