Category Archives: Oregano

Great Greek Salad

1 cup diced tomatoes
1 medium cucumber, peeled and diced
2 large radishes, sliced
1 small onion, sliced
3 oz. feta cheese, crumbled
¼ cup sliced black olives
2 Tbsp. lemon juice
3 Tbsp. olive oil
½ tsp. dried oregano
2 cups chopped Romaine or leaf lettuce

In medium bowl, combine tomato, cucumber, radish, onion, feta cheese and olives. Pour olive oil, lemon juice and oregano over vegetable mixture and stir. Cover and refrigerate for at least 1 hour to allow flavors to blend. Top lettuce with dressing mixture.

Serves 8 (½ cup). Per serving: 100 calories, 8 g fat,
2 g protein, 5 g carbohydrate, 1 g fiber,
210 mg sodium

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Fettuccine with vegetables in a light tomato sauce

from Serving Up the Harvest

3 tablespoons extra-virgin olive oil
3 tablespoons butter
2-4 garlic cloves, minced
4 cups blanched, julienned vegetables, such as artichokes, asparagus, bell peppers, broccoli, broccoli rabe, carrots, cauliflower, kale, chard, corn, Belgian endives, fennel, leeks, peas, beans, spinach, summer squash, alone or in any combination
1/4 cup chopped or torn fresh herbs (basil, mint, oregano, parsley, alone or in any combination)
2 ripe tomatoes, seeded and diced, or 1 1/2 cups halved or quartered cherry tomatoes, or 1 1/2 cups canned diced tomatoes
1 cup chicken or vegetable broth
Salt and pepper
1 pound fettuccine
1 cup Parmigiano-Reggiano cheese, plus more for serving
Directions: Begin heating a large pot of salted water for the pasta. Heat the oil and butter in a large skillet over medium-high heat. Add the garlic and sauté until fragrant, about 30 seconds. Add the vegetables and sauté until heated through, 3-5 minutes. Stir in the herbs, tomatoes, and broth and season to taste with salt and pepper. Keep warm. Cook pasta until al dente. Drain briefly. Transfer the pasta to a serving bowl. Add the vegetable mixture and toss to coat. Add the cheese and toss again. Season generously with salt and pepper. Serve hot, passing additional cheese at the table.

Herbed Carrot Salad

3 cups carrot sticks – Boil until crisp tender, about 5 minutes.
Drain and cool slightly
Combine:
¼ cup snipped fresh dill
¼ cup minced fresh oregano
1 Tbls. minced fresh thyme
3 Tbls. fresh lemon juice
2 Tbls. olive oil
1 Tbls. sugar or honey
1 Tsp. grated lemon peel
Add carrots and toss. Cover and refrigerate

Cabbage Casserole

Ingredients
1 medium head cabbage, coarsely shredded
1 lb ground beef
1 large green pepper, chopped
1 medium onion, chopped
1 can diced tomatoes (14 ½ oz.)
1 can tomato sauce (8 oz)
3 TBS tomato paste
1 ½ tsp oregano
½ tsp garlic powder
½ tsp pepper
¼ tsp salt
½ cup shredded mozzarella cheese
Directions: Steam cabbage 6-8 minutes, or boil in a few inches of water and drain. In a large non-stick skillet add beef, pepper, and onion, and cook over medium heat until no longer pink. Drain fat. Stir in tomatoes, and spices. Bring to a boil, reduce heat and simmer uncovered for 10 minutes.Grease a 11x7x2” baking dish. Layer ½ cabbage, then layer ½ beef mixture, repeat. Top with shredded cheese and bake at 350 for 20 minutes.