1 cucumber – quartered the long way then sliced
1 extra large tomato – diced into 1/2″ pieces
8 oz Feta – diced or crumbled
Mixed pitted olives ~ 1/2 cup
1 Tablespoon oregano
1/2 cup olive oil
1/4 cup apple cider vinegar

Toss everything in a bowl and mix well.

1 pound baby portabella mushrooms sliced thin
1/2 sweet onion sliced thin
1 cup canned diced tomatoes, drained well
1 cup pine nuts
1 cup uncooked spinach packed tight

1 cup feta

1 stick butter ( 1 pound )
garlic to taste
olive oil
1 pound pasta noodles

Boil the pasta until done.

In a skillet put grated garlic and butter. Add in mushrooms, onion, pine nuts, tomatoes and spinach and cool until done.

Strain the pasta and toss with olive oil to keep from sticking ( ~ tablespoon or so ). Divide pasta among 4 bowls.

Top pasta with cooked vegetables.

Top with crumbled feta.

Serves 4