This is very similar to a greek salad I did a little while back, but different enough and tasty enough to post again

2 1/2 cups Bistro Wild Rice Blend
1 cucumber, shredded
1 can black olives
1 can garbanzo beans
4 oz feta cheese
2 chicken breasts
1 lemon
1/2 cup chopped dill
1/2 cup chopped cilantro
1/2 cup chopped parsley
1 cube chicken bouillon
1 Tbsp dried oregano
salt and pepper

For the side I roasted:
1 yam
and 1 ear corn
with salt and butter and some seasonings

To cook the rice, I started boiling about 3 cups water along with the excess cucumber juice, some of the olive water, and the bouillon cube. Once it was going, I poured in the rice, the cucumber, the olives, and the rinsed garbanzo beans. While this was cooking for about 35 minutes, I started the chicken. I seasoned it heavily with salt, pepper, and oregano and cooked each breast on a cast iron pan with oil until each side was brown and crispy.
While all of this was going down, I had the oven up to 45o, where I put the diced up yam and ear of corn until they cooked up right.
When the chicken rested, and the rice was almost done, I chopped up the chicken, and added it to the rice along with the herbs, feta, and the juice of the lemon. I mixed this all around, letting the heat wilt the herbs and the feta to melt and mix all in.

Graham cracker cupcakes with a chocolate ganache filling and a 7-minute frosting. The frosting is kind of like a quick spreadable marshmallow.

1 cup flour
1/2 cup graham cracker crumbs
1 1/2 teaspoons baking powder
1/4 teaspoons salt
1 stick butter, room temperature
1 cup sugar
2 eggs
1/2 teaspoon vanilla
1/2 cup milk

1. Mix the flour, crumbs, baking powder, and salt in a bowl.
2. Beat in the butter a couple tablespoons at a time.
3. Beat in sugar until combined.
4. Beat in eggs.
5. Add vanilla and milk and mix until just barely combined.
6. Pour into cupcake pan, filling cups a little over half full.
7. Bake at 400º for around 20 minutes, or until a toothpick inserted in the middle comes out clean.
8. Let cool for 5-10 minutes in the pan before removing to a cooling rack to cool completely.

At this point, I used a paring knife to cut little cones out of the top of each one, then spooned in some ganache, replaced the cones, and heaped on some of the frosting. Right at the end I decided to sprinkle on some graham cracker crumbs I had left over.