Proof of Greek presence in Astoria

As if I haven't proven it already that there is a heavy Greek presence in Astoria, here's further proof:

This picture is taken at my grocery store (Trade Fair) and, as you can see, the bottom case displays a plethora of different types of fresh fetas from which to choose.  And don't fret, this still excludes the many pre-packaged fetas available in the cheese aisle.  I'm so spoiled :)  I've only tried about half of them by this point (I keep wanting to repeat certain ones that I especially love), but as I still have another half year in Astoria I have full faith that I'll have the chance to try the remaining ones.

If I've enticed you to go out to the store and buy some feta, try one of my favorite dishes, which is an amazing orzo dish that requires good quality feta:

Orzo with Roasted Vegetables

Ingredients

1 small eggplant, peeled and 3/4-inch diced 1 red bell pepper, 1-inch diced 1 yellow bell pepper, 1-inch diced 1 red onion, peeled and 1-inch diced 2 garlic cloves, minced 1/3 cup good olive oil 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1/2 pound orzo For the dressing: 1/3 cup freshly squeezed lemon juice (2 lemons) 1/3 cup good olive oil 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper To assemble: 4 scallions, minced (white and green parts) 1/4 cup pignolis (pine nuts), toasted 3/4 pound good feta, 1/2-inch diced (not crumbled) 15 fresh basil leaves, cut into julienne Preparation Preheat the oven to 425 degrees F. Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula. Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl. For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Either mix in the scallions, pignolis, feta, and basil or, if serving cold, let cool to room temperature and then add these ingredients. Check the seasonings, and serve.