Anyway, I was armed with the cutest little heads of cabbage from the farm and, yup you guessed it, feta. :) So i decided to combine them together and I’m so glad I did! This was fabulous! I almost ate the whole bowl in one sitting. I had to force myself to save it for dinner.

I had both the husband and child taste it. The husband said it was ok but he’s not a cabbage man. His reaction was pretty much what I expected. The Little Guy, well, let’s just say he was brave to try it even though he ended up spitting it out. Hey.. you can’t win them all. :)

• 2 small heads of cabbage (about 2 cups shredded 140g) I used 1 red and one green.
• 1/4 cup crumbled feta (34g)
• 1/2 tbsp honey (10g)
• 1 tsp olive oil (5g)
• 1 tsp oregano
• 2 tbsp red wine vinegar
• Pinch of fresh ground black pepper or more to taste.

I told you. They are so stinkin’ cute I had to post a few picures of the cabbage heads.

The purple one especially.

Even shredded it’s pretty! :)

To make the dressing put the feta, honey, olive oil, oregano and vinegar in a bowl and…

… whisk with a fork, squishing the feta making a creamy dressing like so…

Pour the dressing over the shredded cabbage…

and toss!

Enjoy! I could easily eat the whole batch but I’ll split it into 2, 1 cup servings. It’s a nice size. You could easily split it 4 ways for a small side with dinner.

FULL DISCLOSURE: I have partnered with ATHENOS Feta to serve as one of ATHENOS Change for the Feta Bloggers. I am compensated for my time commitment to the program, which includes blogging about my cooking experiences with ATHENOS Feta. I have also been compensated for the food purchased for my Change for the Feta creations. However, my opinions are entirely my own and I have not been paid to publish positive comments. Click here to see all my Feta Ideas!!

The husband wasn’t game but I had a friend come over and try it. She thought it was tasty and loved the cilantro. I think I may need to start cooking for others. ;)

The only thing I think I’ll do differently next time is a bit more feta. I’m not too sure I used enough. I’ll post exactly how I made it and if you give it a try you can always bump up the feta.

• Half of a sweet onion
• 1 medium yellow squash (You could always use a zucchini too!)
• 1/2 cup of whole wheat couscous uncooked (I use RiceSelect )
• 5 oz of Pomegranate Juice
• About 1/2 cup fresh cilantro chopped
• 1/4 cup (34g) crumbled Feta

Heat a medium-sized pot over medium heat and spray with non-stick cooking spray. Add the onion and sauté until browning.

Once the onion is brown, add the yellow squash and cook for a few minutes.

Add the dry couscous and Pom juice. It should almost immediately come to a boil. Stir, remove from heat and cover. Here’s what it looks like just before covering.

While the couscous is cooking, prepare the cilantro and weigh out the feta.

After 5 minutes the couscous should have soaked up the pom juice. uncover, add the the cilantro and feta.

Toss.

You could eat it warm but I preferred it chilled. :)

FULL DISCLOSURE: I have partnered with ATHENOS Feta to serve as one of ATHENOS Change for the Feta Bloggers. I am compensated for my time commitment to the program, which includes blogging about my cooking experiences with ATHENOS Feta. I have also been compensated for the food purchased for my Change for the Feta creations. However, my opinions are entirely my own and I have not been paid to publish positive comments. Click here to see all my Feta Ideas!!

That being said, I really do like tuna. As I was rummaging through my fridge/pantry wondering what I was going to make last night, I came across a can. I also just happen to get my new shipment of feta from ATHENOS. A light bulb went off!

What if I make tuna salad with feta instead of mayo?! I had this great Lemon Garlic Oregano flavor that would be perfect with tuna. So I chopped up some veggies and gave it a shot.

SO glad i did! This was totally delicious, light and super easy. I really felt like I was eating something from the deli. It made a great summer wrap but you could top a bed of greens with it or even eat it straight up.

This is how I made it but you may want to add some onion. I’m not the biggest fan of raw onion so I tend to forget about it for salads but even I think a bit of chopped red onion would be great in this!

If you can’t find the Lemon, Garlic & Oregano Feta, don’t fret, just bump up the lemon juice and oregano to make up for it. You could even add a sprinkle of garlic powder.

• 1 5oz chunk light tuna packed in water, drained
• 1/4 cup (34g) ATHENOS Lemon, Garlic & Oregano
• About 1/2 cup chopped cucumber
• About 1/2 cup halved grape tomatoes
• About 1/2 cup chopped bell pepper
• 2 tsp lemon juice
• 1/2 tsp dried oregano (or more to taste)

Combine all ingredients.

It doesn’t get any easier then that!

Here’s what half the recipe looked like on my wrap. I’d say it was about a cup but I didn’t really measure it. I just eyeballed half and enjoyed the wrap last night for dinner.

I just made the other half and had it for lunch. It’s totally good the next day, if not better. :)

Here’s the nutritional information for just the salad, no wrap

FULL DISCLOSURE: I have partnered with ATHENOS Feta to serve as one of ATHENOS Change for the Feta Bloggers. I am compensated for my time commitment to the program, which includes blogging about my cooking experiences with ATHENOS Feta. I have also been compensated for the food purchased for my Change for the Feta creations. However, my opinions are entirely my own and I have not been paid to publish positive comments. Click here to see all my Feta Ideas!!

I couldn’t believe how many people recommended the watermelon feta combo to me. I’ve never heard of such a dish and frankly it sounded weird. Why ruin a perfectly good watermelon with feta cheese. That makes NO sense! But then I thought about Mandarin oranges on Asian salads, apples in a Waldorf salad and even my own Red White and Blue Sweet Summer Salad! Those are all examples of fruits in salads, why not watermelon?

When I saw Smitten Kitchen’s chopped vegetable, watermelon and feta salad I knew I had to give it a try. I always just imagined watermelon and feta, never once thinking of adding other veggies!

I used what I had on hand and the result was tasty! The soft sweet textured watermelon, the firm kohlrabi, the crunchy pepper and the salty feta was interesting to say the least. I think the most surprising thing about the salad was how yummy green peppers and watermelon are together.

Next time I may replace the kohlrabi with cucumber. I just thought I’d use it up since I had it in the fridge. Cucumber would probably be a better match. The kohlrabi was almost a little too firm. At least the one I had was.

I just finished the leftovers for a snack and it is one of those dishes that gets better with age. :)

• About 2 cups of watermelon cubed
• 1 small-medium kohlrabi cubed
• 1/2 large green pepper cut into squares
• 1 oz feta cheese cubed or use crumbled
• 1/2 tsp dried mint

Combine the watermelon, kohlrabi, pepper and feta.

Toss.

Sprinkle with mint.

It makes 2 servings 3 cups each but Irish was too chicken to try it. :)

FULL DISCLOSURE: I have partnered with ATHENOS Feta to serve as one of ATHENOS Change for the Feta Bloggers. I am compensated for my time commitment to the program, which includes blogging about my cooking experiences with ATHENOS Feta. I have also been compensated for the food purchased for my Change for the Feta creations. However, my opinions are entirely my own and I have not been paid to publish positive comments. Click here to see all my Feta Ideas!!

Here’s what I cam up with. Oh! and I didn’t have any red onion although I think is would be great in this. I just decided to skip onion all together.

• 1 tsp olive oil
• 2 limes
• 1/2 tbsp honey (10g)
• Kosher Salt
• Ground Black Pepper
• 1 can of Chickpeas (Garbanzo beans) drained and rinsed
• 1/2 cup grated carrots
• 1/2 cup Fresh cilantro
• 2 oz Feta Cheese

Gather all your ingredients.

Grate the carrots.

Rinse the chickpeas.

Loosely chop the cilantro.

Start by making the dressing.

Remove some of the peel from the limes with the grater. You don’t have to get it all just about a tsp or two to bump up the flavor. Add the peel, the olive oil, honey, salt, pepper and juice from both limes to a bowl and whisk.

In a larger bowl add the chickpeas, carrots, feta and cilantro. Pour the dressing over. Toss and eat!

FULL DISCLOSURE: I have partnered with ATHENOS Feta to serve as one of ATHENOS Change for the Feta Bloggers. I am compensated for my time commitment to the program, which includes blogging about my cooking experiences with ATHENOS Feta. I have also been compensated for the food purchased for my Change for the Feta creations. However, my opinions are entirely my own and I have not been paid to publish positive comments. Click here to see all my Feta Ideas!!

I also rarely buy salad dressing, but my attempts at recreating a sweet poppy seed dressing have all flopped. So I caved and bought this at Trader Joe’s…

It’s filled with a lot of sugar, 2 tablespoon have 10g with 90 calories, 5g of fat, and no fiber, but a little goes a long way. I stuck with 1 tablespoon for this salad and it was perfect! (note: I just heard Panera’s fat Free Poppy Seed is now available in stores but I haven’t seen it.)

• 3-4 cups of fresh romaine lettuce cleaned and torn (you could just use the bagged stuff)
• About 1/2 cup fresh blueberries
• About 1/2 cup fresh strawberries cut in small chunks
• 1 oz (28g) Crumbled Feta
• 1 tbsp Sweet Poppy Dressing

Wash and prepare all your ingredients.

Allowing nibbles of course. Little guy must have eaten a pound of strawberries himself! He may not have liked the salad but he likes all the ingredients. ;)

Top the greens with the berries and cheese. Drizzle on the dressing and enjoy!

Here I am all sweaty from the gym eating my salad. Little guy’s first picture with my new camera. He’s getting good! Even though I look like crap. :)

FULL DISCLOSURE: I have partnered with ATHENOS Feta to serve as one of ATHENOS Change for the Feta Bloggers. I am compensated for my time commitment to the program, which includes blogging about my cooking experiences with ATHENOS Feta. I have also been compensated for the food purchased for my Change for the Feta creations. However, my opinions are entirely my own and I have not been paid to publish positive comments. Click here to see all my Feta Ideas!!

As the name suggests I’d much rather throw these on the grill however, they work perfectly fine in the oven. So why not?

If you’ve never had grilled cabbage you are in for surprise. It’s hardy, super light in calories and very filling. I flavor mine with a bit of lemon juice, worcestershire sauce, pepper and bacon bits but you could really use anything. Even the toddler was intrigued by this one and asked for a bite. He gave it 2 thumbs up. The husband didn’t eve bother trying it. Just not his thing.

• 1 tsp olive oil (5g)
• 2 tbsp real bacon bits (14g)
• 2 tbsp lemon juice
• 1 tbsp worcestershire sauce
• 1/4 tsp kosher salt
• 1/4 tsp ground black pepper (more or less to taste)
• 1 Medium Head of Cabbage

Preheat the oven (or the grill, you lucky son of a b ;) to 425 degrees.

Mix the olive oil, bacon bits, lemon juice, worcestershire sauce, salt and pepper to make the marinade.

Prepare the cabbage. Rinse it under water and remove any yucky loose leaves.

Cut the head in half on the core..

Then cut the halves in half again…

…to make quarters.

Lay each wedge on a sheet of aluminum foil large enough to wrap it up in. Spoon about 2 tbsp of the marinade on top making sure to get it in all the nooks and crannies.

Wrap each wedge and bake for 20-30 minutes.

I say 20-30 becuase they will continue to cook once you pull them out. If you are going to let them sit for a little while pull them out around the 20 minute mark.

The wedges reheat wonderfull in the oven or the microwave!

So after returning from the gym this morning I looked in the fridge, saw the bulgur. Looked in the freezer, saw the bag of frozen veggies and tadaaaa Asian Inspired Tabouli Salad was born!

It is tasty! A wonderful chilled salad and very filling. You can totally put this out for a party, use it as a side dish or separate the recipe into two servings for lunch!

• 1/2 cup dry bulgur (80g)
• 1 cup of water
• 1 16oz (1lb) bag of frozen Asian vegetables (or stir-fry mix)
• 1/2 tbsp honey (10g)
• 1 tbsp olive oil (14g)
• 1 tbsp soy sauce
• 1 tbsp lemon juice
• 2 tsp dried cilantro
• 1 tsp ground ginger
• Kosher salt & fresh ground black pepper

In a small saucepan bring the bulgur and water to a boil. Cover and let sit for 15 minutes until all the liquid is absorbed. (note: I did this ahead so mine was chilled when preparing although I don’t think it will make much of a difference) (double note: DO NOT lift the lid. That’s always my downfall.)

Place the bag of frozen veggies in a microwave safe dish and cook until defrosted but not hot. I did 2 minutes stirred and then 2 more minutes.

In a large bowl add the honey, olive oil, soy sauce, lemon juice, cilantro, ginger, 2 pinched of salt, and some cracked black pepper.

Whisk.

Add the veggies and bulgur.

Stir to coat everything in the dressing.

Chill in the fridge until ready to eat.

As you can see the little guy was unwilling to try. :( He said it looked "yucky." *sigh* he’s turning into your typical 4 year old picky eater.

I’m giving the nutritional information for 2 servings but split it up anyway that makes sense for you. The picture above is 1/2 the recipe.

I love it when this happens!

I opened the fridge, looked in the pantry and came up with this. Now let me warn you the dressing is intense. You can replace with a store bought or whip up your own. I loved the kick from the raw garlic and the tartness from the vinegar especially mixed with the dried fruit.

• A few handfuls of baby spinach
• half a fennel base sliced
• 1/8 cup dried berries (I used half cranberries and half cherries) (20g)
• 1 tbsp balsamic vinegar
• 1 clove of garlic
• 1/4 tbsp honey (5g)
• 1/2 tsp olive oil (5g)
• 1/2 tbsp dried parsley
• Kosher salt and pepper

Pile the spinach, fennel and berries on a plate.

Puree the remaining ingredients in a small food processor to make the dressing.

Pour the dressing on the salad. Enjoy! :)

I’m super happy with this idea. It was fast, easy, tasty, satisfying and an uber light lunch! I may make it again tonight to bring to work tomorrow.

• 1 can (15oz) Chickpeas (will only be using 1/2 cup for the salad)
• About 1/2 tsp ground cumin
• About 3 cups baby spinach leaves
• 10 grape tomatoes
• slice of red onion chopped
• 1 oz pomegranate juice
• 1 tbsp red wine vinegar
• 1/2 tbsp honey (10g)
• 1 tsp olive oil (5g)
• Kosher salt and fresh cracked black pepper

Drain and rinse the chickpeas Lay them on a few paper towels to dry while you grab the rest of the ingredients.

Heat a skillet over medium-high heat. It should be large enough for the chickpeas to create one layer on the bottom. Once the pan is heated add the beans and sprinkle with the cumin. Shake the pan to prevent sticking. "Toast" the chickpeas for about 5-6 minutes shaking every minute or two. They will begin to pop a bit, just toss around the pan when that happens.

While the chickpeas are toasting place the spinach, tomatoes and onion in a large bowl big enough to toss (or shake) the salad.

Whisk the pomegranate juice, vinegar, honey, oil, salt and pepper and set aside.

Add the toasted chickpeas (1/2 cup of them – 82g) to the salad, top with the pomegranate vinaigrette and toss to coast everything.

Enjoy!

Note: Notice the backdrop on the photo. It’s the sidewalk outside of my apartment. My kitchen right now is like a cave.. no light! Outside is the only way to get a half decent photo. :(

Either way, I hope it gives you some ideas.

• 1 can (15oz) Chickpeas (garbanzo beans) rinsed and drained
• 2-3 slices of red onion chopped
• 1 tbsp honey (21g)
• 1oz (2 tbsp) pomegranate juice
• 1/2 tbsp dried parsley
• 1 small can of tuna drained (optional)

Toss all ingredients together and let chill for at least 10 minutes allowing the flavors to merge.

What to do with it? I topped salad greens and wrapped it. Both ways were great!

I’m going to give you the estimate on the recipe minus the tuna. You can can always add from what’s listed on the can. Without tuna I’m getting 2 servings with, you can sneak in another one I think. It all depends on how you decide to use it.