Chopped Winter Salad with Butternut Squash, Apple and Feta

Menu:
Chopped Winter Salad with Butternut Squash, Apple and Feta || Real Simple

Ingredients:
1 sm. butternut squash - peeled, seeded and cut into 3/4-inch pieces
3 T. olive oil
Kosher salt and black pepper
1/4 c. red wine vinegar
2 T. chopped fresh dill
1 sm. head radicchio, leaves torn (6 cups)
1-15.5 oz can chickpeas, rinsed
4 oz. Feta, crumbled (about 1 cup)
1 tart apple (like Granny Smith), sliced
1/4 c. pitted kalamata olives, halved

Heat oven to 450 degrees F. On a rimmed baking sheet, toss the squash with 1 T. of the oil, 1/2 teaspoon salt, and 1/4 t. pepper. Roast, tossing once, until tender, 25-30 minutes. Let cool slightly.

In a large bowl, whisk together the vinegar, dill, remaining 2 T oil and 1/4 t. each salt and pepper. Add the squash, radicchio, chickpeas, Feta, apple, and olives and toss to combine.

Grilled Chicken, Watermelon Feta Salad

Menu:
Grilled Chicken
Watermelon, Feta, Basil Salad
Späetzle

NOTE: For the salad, simply mix ingredients together. Nothing else. Easy and delicious.

Chicken Kebabs in Lettuce Cups

Menu:
Chicken Kebabs in Lettuce Cups || Everyday Food May 2012

Chicken Kebabs in Lettuce Cups Serves 4

2 tablespoon extra-virgin olive oil, plus more for grill
1/2 small red onion, half thinly sliced and half grated
1 1/4 pounds ground chicken
1 garlic clove, minced
1 cup fresh mint leaves, half chopped
2 ounces feta, crumbled (1/2 cup)
Coarse salt and ground pepper
Extra-virgin olive oil
1 cup grape tomatoes, thinly sliced
2 tablespoons red-wine vinegar
2 heads butter lettuce, such as Boston or Bibb, trimmed and leaves separated

Directions

Soak eight wooden skewers in water, 15 minutes. Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Soak sliced onion in warm water, 10 minutes. Using your hands, gently combine grated onion, chicken, garlic, chopped mint, feta, and 1/2 teaspoon each salt and pepper. Divide mixture into 8 portions, form around skewers, and brush with 1 tablespoon oil. Grill until cooked through, about 12 minutes, flipping once.

Drain sliced onion and toss with 1 tablespoon oil, whole mint leaves, tomatoes, and vinegar; season with salt and pepper. Serve kebabs in lettuce leaves, topped with onion salad.

Whole Wheat Pasta with Asparagus, Peas, Feta and Mint

Menu:
Whole Wheat Pasta with Asparagus, Peas, Feta and Mint || Vegetarian Times, April 2009

Whole Wheat Pasta with Asparagus, Peas, Feta and Mint
Serves 6 (or 4 hungry people)

12 oz. whole-wheat pasta shells
1 lb. asparagus, cut into 1-inch pieces
1 ½ cups fresh or frozen baby peas
2 Tbs. garlic oil, such as Garlic Gold (NOTE: I did not have this so used olive oil and garlic)
3 green onions, thinly sliced (⅓ cup)
1 cup sliced fresh basil
½ cup coarsely chopped fresh mint
1 Tbs. grated lemon zest
3 oz. feta cheese, crumbled (¾ cup)

1. Bring large pot of water to a boil. Add asparagus, and cook 4 minutes, or until crisp-tender. Remove asparagus with slotted spoon; transfer to serving bowl.

2. Add pasta to boiling water; cook 5 minutes. Add peas, return water to a boil, and cook 2 minutes. Drain pasta and peas, reserving 1/4 cup cooking water, and return pasta and peas to pot. Stir in reserved cooking water, asparagus, garlic oil, green onions, basil, mint, and lemon zest. Season with salt and pepper, if desired; transfer back to serving bowl; and sprinkle with feta cheese, if using.

NOTE: Even the boys, who say they don't like pasta, had seconds of this.

Greek Salad with Chicken

Menu:
Chicken
Greek Salad (Romaine, Red Onion, Kalamata Olives, Feta Cheese - Lemon, Olive Oil, Oregano & Salt)