here are our favorites.
Chop up a few tomatoes (to get about 2 cups). Add chopped
(fresh is best!) basil, sliced black olives and a few t olive juice from
the olive can, crushed or chopped garlic (i use a few cloves for good
karma), a few t of olive oil (or grapeseed oil), stir and put aside. You
want this too sit for a while to get the flavors to mix and get to know
each other.  Prepare your favorite pasta like normal.  Now spoon some
pasta on your plate or bowl and add the tomato-basil
stuff over it.  Wah-lah. Dinner is served. Goes well with wine :-)

#2 Feta-Garbonzo Bean Salad
I think i got this off the back of a feta package... enough for 2.5 people
in a bowl add: 1 can (2 if sassy!) of drained garbonzo beans (chick-peas),
chopped scallions- about 1/3 cup, lettuce, ground peper, chopped tomatoes,
and the key ingredient- one package of tomato-basil feta.  I use the block
(not crumpled up stuff!) and mush it around in the package before i open
it.  Add all this stuff, stir and again, let it sit. I think it is the
best for lunch the next day :-)

Bonus #3
Falafel (sp??) falafels are a garbonzo bean pan-cake things.  You can get
the mix at your local co-op or health food store.  I get mine at waremart
(aka Winco) in bulk for about $2.79lbs, where the health food store has it
for $7.50/lbs!  I used to follow the directions, but this works
better. Mix the powder mix with water until you get a pancake batter
thickness.  Pan fry (with a bit of olive oil or butter) like a pancake on
medium heat.  Cook until very light brown and the innards are solid.  We
will break ours up with the spatula in the pan to get crumbles.  Now in a
torrilla or a pita, add the falafel with sliced pickels, cheese, bell
pepers, feta, sprouts, tomatoes, etc. I then add a tiny bit of Ranch salad
dressing. Dinner is served. Goes well with beer.

Cheers!
Matthew

Matthew Pollard             http://www.uidaho.edu/~poll7356
Dept. of Chemistry               http://www.chem.uidaho.edu
University of Idaho                   http://www.uidaho.edu