Rosemary Feta Salad Food

ROSEMARY-FETA SALAD

Steps:

• Cut the feta cheese into 1/2-inch cubes, and place in a bowl. Toss gently with the blueberries or grapes, the rosemary and the olive oil. Season liberally with freshly ground black pepper.
• In a separate bowl toss the mesclun with the vinegar, and divide it among 4 salad plates. Spoon the feta cheese mixture onto each serving of mesclun.

ROSEMARY AND FETA CHICKEN WITH BOW TIE PASTA

Steps:

• Cook pasta according to package directions and transfer to a large serving bowl.
• While pasta is boiling, cut chicken breasts into 1/4 to 1/2-inch pieces.
• In a large skillet, sauté chicken pieces in the olive oil until cooked through. Add to pasta and mix. Add peppers, garlic and pepper flakes to pan, cook 2 minutes stirring frequently.
• Add olives, tomatoes, chicken broth, rosemary and a pinch of salt. Bring the mixture just to a boil. While waiting for liquid to boil, sprinkle cheeses over the pasta and chicken. Pour boiling contents of saute pan over the chicken and pasta and toss.
• Toss and top with parmesan.

GREEN SALAD WITH SHRIMP AND FETA

Steps:

• For dressing, combine oil, vinegar, lemon juice, rosemary, salt and pepper in a small jar with a tight-fitting lid; cover and shake to combine.
• Dressing can be made several days in advance and refrigerated, shake well before using.
• Combine remaining ingredients in a large salad bowl; chill until serving time.
• To serve, add dressing and toss lightly to combine.
• Add additional freshly ground pepper to taste.

HEIRLOOM TOMATO SALAD WITH ROSEMARY

Steps:

• Whisk together the olive oil, rice wine vinegar, rosemary, and oregano in a large bowl. Add small and large tomatoes, and toss until evenly coated. Cover and refrigerate until chilled, 10 to 15 minutes. Season with salt and black pepper. Toss again before serving.